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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Microbiology
Journal Basic Information
Journal DOI :
The Microbiological Society of Korea
Editor in Chief :
Volume & Issues
Volume 7, Issue 4 - Dec 1969
Volume 7, Issue 3 - Sep 1969
Volume 7, Issue 2 - Jun 1969
Volume 7, Issue 1 - Mar 1969
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Lignicolous fungi on Ulmus americana L.
The Korean Journal of Microbiology, volume 7, issue 3, 1969, Pages 91~106
From a review of the literature it was found that 96 species of fungi have been reported as occurring on the wood of Ulmus americana L., the Amercan elm. In an intensive study of the fungi growing on one American elm log, 60 species were found. Only one had been reported previously on American elm. A second fungus proved to be a hyperparasite of a slime mold. Three members of the Fungi Imperfecti could not be identified and is believed that they may constitute new taxa. In the past, Nasidiomycetes constituted the main group of fungi on American elm wood according to the literature. The Fungi Imperfecti were the largest group in this study in that over half of the species found are imperfect fungi. All of the species encountered in the study were illustrated.
Mathematical analysis on the effect of mineral nutrients on the growth rate of Chlorella
The Korean Journal of Microbiology, volume 7, issue 3, 1969, Pages 107~114
Relationship of soil properties and seasonal variation on microbilogical population to-continuous culture and first-time culture of ginseng was investigated by bimonthly from May 1976 to January 1977. pH and P contents of 2 years continuous culture of soil were higher than other culture plot of soil, and contraty to the above, 2 years first-time culture of ginseng soil was conplot of soil, and contraty to the above, 2 years first-time culture of ginseng soil was contained more potassium contents than other culture plot of soil. In microbiological fluctuation with seasonr in various soil conditions, the population, trends of Fusarium spp., Erwiniaspp., and flourescent Psedudomonas spp. were increased in May and July in general, but decreased in the other month. It was observed that in all type of soil, Fusarium spp. was distributed in abundance in and on rihizosphere, and decreased the propagules numbers as soil depth increase. The numbers of Erwinia spp. and fluorescent Pseudo-monas spp. were distributed greater in numbers on the surface zone of soil depth decreasing the numbers along the soil layer increase, and also in 2years continuous culture of soil especially, a great numbers of Erwinia spp. and fluorescent Pseudomonas were evenly distributed in surface zone and rhizosphere. Ginseng disease with a high incidence of bacterial disease in continuous culture of 2 and 4 years was seemed to be associated with soil bacteria that was high in numbers of Erwinia spp. and fluorescent Pseudomonas spp. in May and July.
Studies on the proteinase in Takjoo mashes during the process of brewing
The Korean Journal of Microbiology, volume 7, issue 3, 1969, Pages 115~124
The mash of Takjoo, Korean flour wine, is fermented through two brewing processes ; the primary brewing process to saccharify and the main one to produce ethyl alcohol. The activities of acid proteinase (pH3), weak acid proteinase (pH 6), and alkaline proteinase (Ph 80 on the processes are determined with time by the Folin phenol method as a strength of casein digestion. Hydrogen ion concentration, the content of total organic acids, protein, free amino acids and oligopeptides, which effect the activities of proteinase, are also measured. The results are briefly summarized as follows : 1. In general, the activities of acid proteinase and weak acid proteinase in the mesh of primary brewing process are stronger than those in main brewing process. 2. The activities of acid proteinase are remarkably stronger than those of weak acid proteinase in both processes. It reveals that they decrease slowly through the fermentation. Activities of alkaline proteinase are weaker than others. 3. As the raw materials are mixtured, the total amount of organic acids is equivalent to 0.150 mg/ml acetic acid in the mesh of primary brewing process and 0.02 mg/ml acetic acid in the main one. They increase gradually with time. 4. Hydrogen ion concnetration shows 3.9 in the mesh of main brewing process and 3.28 in the primary one. They increase to the maximum in 60-72 hrs., and decrease since 108 hrs. 5. The content of crude protein shows 66.90mg/ml in the mesh of main brewing process, while shows 64.29mg/ml in the mesh of primary one. they decrease slowly with time. it seems that a small content of crude protein, as a substrate, converts into amino acids and soluble nitrogen compounds by proteinase. 6. The content of free amino acids and oligopeptides shows 0.36 mg/ml in the mesh of primary brewing process and 0.24mg/ml in the main brewing process. It is evident that the reason they increase continuously through the fermentation is the effect of proteinase. 7. According to the results, the strong activities of proteinase in primary brewing process has been derived from the decrease of hydrogen ion concentration due to the production of organic acids.
Studies on membrane permeability of yeast cells (i)
The Korean Journal of Microbiology, volume 7, issue 3, 1969, Pages 125~134
The effect of heat treatment on membrane permeabilities of yeast's cells was studied, the amounts of efflux out of yeast cells were put to analysis, and fraction survival was also counted by viable plate counting method. Effects of nutritional substances on thermally injured yeast cells were also investigated under the highlight of reabsorption mechanism, then the relationship between permeability and surviving action in injured yeast cells are discussed.