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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Microbiology and Biotechnology Letters
Journal Basic Information
Journal DOI :
The Korean Society for Applied Microbiology and Biotechnology
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Volume & Issues
Volume 11, Issue 3 - Sep 1983
Volume 11, Issue 1 - Mar 1983
Volume 11, Issue 4 - 00 1983
Volume 11, Issue 2 - 00 1983
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Citric Acid Fermentation by Candida sp. (S-109)
Kang, Shin-Kwon ; Kim, Zin-Won ; Sung, Nack-Kie ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 271~271
A potent citric acid producing strain was selected by an extensive screening test of the yeast isolated from the natural sourdes. These experiments were conducted to identify the selected strain and investugage various factors which affected citric acid fermentation. The selected strain(S-109) was Identified as Candida sp..Gas liqid chromatography analysis of cultural broth showed that the majority of acids in media was citric acid. When the strain was grown in the media containing glucose at the concentration of 10%, citric acid was produced in a yield of 61.3% on the basis of glucose suppied.
Biological Denitrification with Methane-Utilizing Mixed Culture
Byun, Sang-Yo ; Chung, In-Jae ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 277~277
The methane-utilizing mixed culture was enriched. More than three species of microorganisms and their interactions were found. Dissimilatory denitrification with methane as carbon source was proved under oxygen limiting condition. On the other hand, nitrate was consumed as assimilatory nitrogen source under methane limiting condition. The denitrification rate was maximum at the dissolved oxygen of 0.25 ppm which was regarded as oxygen limitation.
Kinetic Behavior of Immobilized Glucose Oxidase on Kaolin
Park, Jong-Moon ; Chung, Tai-Wha ; Han, Moon-Hi ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 285~285
Glucose oxidase containing catalase was co-immobilized on kaolin and its kinetic behavior was investigated. The optimal pH and temperature were the same as those of soluble enzyme. However, immobilized enzyme showed broader pH-activity and temperature-activity profiles than those of the soluble enzyme. The immobilized enzyme preparations retained activity more than 90% of the initial activity.pH-stat method was used to determine the glucose oxidase activity and apparent Km values of soluble and immobilized enzymes for glucose at saturated oxygen level were 13.30mM and 8.77mM, respectively. The final product, gluconic acid, produced from gluconolactone by hydrolysis was found to competitively inhibit the enzymic reaction.
Studies on the Production of
-Galactosidase by Microorganism and its Application (III) -Preparation and properties of Immobilized
-Galactosidase from Penicillium sp.-
O, Pyong-Su ; Choi, Yong-Jin ; Yang, Han-Chul ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 291~291
-galactosidase of Penicillium sp. described in a previous report was immobilized on phenol formaldehyde resin (Duolite ES-762). The immobilization was carried out at pH 5.0 and 20
C using the crude enzyme solution having the-activity of 18units/㎖. For the cross-linking of the adsorbed enzyme to the carrier the coupling reaction using glutaraldehyde as a functional reagent was allowed to proceed at 5
C for 24 hours. The immobilized
-galactosidase prepared retained 6.4㎎ of protein bound to the one gram of dry resin with the 70% yield of immobilization. The immobilized enzyme showed a pH optimum of 5.0 and a temperature optimum of 50
C for its activity. The enzyme was found to be considerably stable in the pH range of 4.0-6.5. Durability of the hydrolytic activity of the immobilized
-galactosidase was examined by continuously running 5% lactose solution through the enzyme packed column at 50
C. More than 50% of the initial activity was still maintained for 25 days at pH 4.5, 30 days at pH 5.5, and 25 days at pH6.5.
Trypsin Inhibitor from Streptomyces sp. (III) -Cultural conditions for the inhibitor production-
Yi, Dong-Heui ; Seu, Jung-Hwn ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 297~297
Streptomyces sp. AS―707 was aerobically cultured with reciprocal shaker （5 cm, 90 strokes／min） at 35
C and initial pH 7. The production of the trypsin inhibitor reached at maximum after 3 days in the medium containing 2.0% glucose, 0.3% peptone, 0.05% sodium nitrate, 0.05%
and 0.05% NaCl. Peptone, yeast extract, casein, aspartic acid, lysine and sodium nitrate as nitrogen sources were favorable, but all the sugars were equally utilized as carbon sources. The production of the inhibitor was depressed by silver, cupric, lead and mercuric salts.
Transformation of Escherichia coli C600 by plasmid DNA pBR322
Yoo, Seung-Ku ; Shin, Won-Cheol ; Chung, Kun-Sub ; Pyun, Yoo-Ryang ; Yu, Ju-Hyun ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 303~303
To investigate the possibilities of Escherichia coli C600-pBR322 plasmid DNA system to be used as host-vector system, the optical conditions for the transformation of Escherichia coli C600 by pBR322 plasmid DNA were examined.Maximum transformation to ampicillin and tetracycline resistance was achieved when cells were harvested from Luria broth at
CFU/㎖, followed by washing twice in cold buffer (0.1M NaCl + 5mM
+ 5mM Tris, pH 7.6.).Optimal conditions for the transformation included a pH of 7.0 and a cell-to-DNA ratio of about
CFU/ng of plasmid DNA.The transformation efficiency was highest when cells were exposed to 100 mM
in 250 mM KG + 5 mM
+ 5 mM Tris, pH 7.0, before mixing with DNA. A 60 minutes incubation time for cell + DNA mixtures held on ice produced the maximum number of transformants.At best conditions,
transformants were formed.The presence of
daltons molecular weight pBR322 plasmid DNA in transformants was confirmed by electrophoresis.
Recent Developments of Biotechnology for Ethanol Fermentation
Lee, Kye-Joon ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 311~311
With the current resurgence of industrial research on fermentation for conversion of biomass into liquid fuel and chemical feed stocks. There is considerable interest in novel approaches for producing fermentation ethanol. One such approach involved the bacterium Zymomonas mobilis.In this current paper, recent progresses in these approaches including some aspects of yeast fermentation processes will be discussed. High productivity ethanol fermentation systems achieved with strains of Z. mobilis will be introduced. Some speculative suggestions regarding questions that arise out of qualitative analysis of metabolism in Z. mobilis will be presented.
Production of Intracellular and Extracellular Proteins from n-Butane by Pseudomonas sp.
Takahashi, Joji ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 317~317
A bacterial strain capable of assimilating n-butane was newly isolated in an attempt to produce single cell protein from gaseous alkanes which had been known to be more advantageous than liquid alkanes. The strain was a new species and designated as Pseudomonas butanovora sp. nov. It was remarkable for its high rate of growth on n-butane and ability to produce extracellular protein as well as intracellular protein. The maximum specific growth rate was 0.25 hr^1, and the total yield of intracellular and extracellular proteins on n-butane was 66% by weight under the optimum cultural conditions. The cellular growth attained to 50 g/l at the 72nd hour of cultivation, when the pH of culture system was controlled by feeding aqueous ammonia supplemented with inorganic nutrients, and the amount of accumulation of extracellular protein, which increased in proportion to the cellular growth, attained to 4 g/l. The extracellular protein thus accumulated was considered to be not derived from the autolysis of cells, since the amino acid composition and the electrophoretic pattern of extracellular protein were different from those of intracellular protein.The pressurization of culture system was very effective to increase the productivity of single cell protein, since the productivity was limited by the transfer rate of n-butane to culture fluid. The productivity of single cell protein was increased in proportion to the 0.4th power of pressure, and attained to 2.1 g/l, hr under the pressure of 4 atm. The efficiency of utilization of n-butane, namely, the ratio of amount of n-butane assimilated to the total amount supplied, also increased in proportion to the 0.4th power of pressure, and reached 61% at 4 atm.
Fermentative Production of Anka-pigments (Monascus-pigments)
Su, Yuan Chi ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 325~325
Anka is made from rice inoculated with Monascus anka by a solid state fermentation. In China it is primarily used for food coloring and manufactured of red rice wine.Recently, M. anka V-204, a mutant of M. anka induced by N-methyl-N -nitro-N-nitrosoguanidine treatment, was isolated and utilized for the production of Anka-pigments (Monascus-pigments) by a submerged culture. The optimal cultural conditions were: pH of the medium, 6.0; temperature, 30
C; carbon source, rice powder, nitrogen source, monosodium glutamate or potassium nitrate. After 6 day's fermentation, the yield of red pigment (O. D. 500㎚) and yellow pigment (O. D. 400㎚) were 155.6 and 118.9 per milliliter of the fermentation broth, respectively.Mycelial forms of this strain were correlated with pigment formation in a submerged culture. As it grew into the intermediate forms between pulp and pellet type, the yield of pigment was at high level. The Monascus-pigments obtained seemed to be firmly bound to the protein-like substances which made the pigments visibly soluble.From the observation of the morphogenesis, it was found that the strain was propagated by sexual reproduction more frequently than asexual reproduction and the inhibition of the formation of conidia was reflected by a stimulating effect on the production of Monascus-pigment.
Utilization and Effect of Latic Acid Bacteria
Mutai, Masahiko ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 339~339
In man and in experimental animals, usually Lactobacilli present largely in the parts of the small intestine, help to stabilize the intestinal microfloras, and to depress invasion or growth of other intestinal bacteria.It is necessary that Lactobacilli, which are administered for some effects on man, possess some properties to be resistant against gastric justices and bile, and to be able to grow to some extent in the intestine.Lactobacilli administered continue to grow in the human intestine, help consistency in numbers of Bifidobacteria, and depress putfrifactive fermentation in the intestine, i.e. It is thus desirable to administer about
viables cells/day to man everyday.Lactobacilli can be expected to be used effectively in various fields as application for diseases in the digestive tract, an immunotherapic agent of the cancer, and a protective agent from radiation injury.
Fermented Fish Products in Scandinavia
Knochel, Susanne ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 347~347
Preservation of fish by means of fermentation has a long tradition in Scandinavia. Today, however, fermentation is applied only because of the specific and unique organoleptic qualities brought about by this process. The final products are highly priced delicacies, often with a small and geographically very limited market. Two types of fermented fish products, namely "gravad fisk" and "kryddersild", are widely accepted in all Scandinavia. Both products are manufactured industrially using fatty fish species as raw material and by adding salt, sugar and spices to either the fillet or the whole(uneviscerated)fish. The products vary greatly in salt content, "gravad fisk" having a rather low(9% NaCl) and "kryddersild" a higher content (around 21% NaCl) in the water phase during maturation. The manufacture, maturation, storage life, spoilage and possible health hazards of the two types of products are discussed in this paper. Some future prospects of fish fermentation are briefly considered.
Scale-up of Traditional Fermentation Technology
Yokotsuka, Tamotsu ;
Microbiology and Biotechnology Letters, volume 11, issue 4, 1983, Pages 353~353
The annual production of shoyu in Japan is about 1,2 million kilo liters, and these figures have been almost unchanged for these several years.Japan Agricultural Standards(JAS) of shoyu recognizes five kinds of shoyu, but the Koikuchi(which means dark in color) occupies about 85% among them. The Koikuchi is made from the mixture of almost equal amount of soybeans and wheat, which is the greatest characteristic of the Japanese shoyu differentiating from the other types of shoyu in the Orient. The heat treated raw materials are cultured with molds belonging to Aspergillus oryzae or Asp. sojae to make koji, and the koji is mixed with salt water to make mash or moromi. The mash is concurrently subjected to the enzymatic degradation of raw materials, lactic fermentation, and alcoholic fementation, continued with aging. It takes 6 to 8 months to finish the mash fermentation. The aged mash is press-filtered and the liquid part obtained is pasteurized to make the final product. Many modifications have been made in each step of the traditional procedure to improve the quality of the product as well as to mechanize the process for the commercialization.These process moditications will be discussed as a model case of the commercialization of the traditional fermentation processes.