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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
Editor in Chief :
Volume & Issues
Volume 3, Issue 3 - Dec 1975
Volume 3, Issue 2 - Jul 1975
Volume 3, Issue 1 - Jan 1975
Selecting the target year
Studies on the Production of Lipase by Rhizopus delemar by
Microbiology and Biotechnology Letters, volume 3, issue 1, 1975, Pages 1~6
The excellent strain
for producing lipase was selected among 215 strains of Rhizopus sp. isolated from soil and other natural sources. The results investigated of microbiological characters and conditions for producing lipase Ivere summarized as follows： (1) Strain
was similar to Rhizopus delemar in microbiological character. (2) The lipase activity was most vigorous after 48 hours in wheat bran culture, 96 hours in surface culture and 72 hours in shaking colure. (3) Surface culture was more suitable than in shaking culture for producing lipase. (4) In the case of wheat bran culture, producing of lipase was vigorous after 48 hours of culure period (3,800u/g) . (5) The optimum temperature for producing lipase was 3
both in wheat bran culture and in surfase culture.
Studies on the L-Glutamic acid Fermentation(Part I ) L-Glutamic acid Production from the Hydrolyzate of Sliced and Dried Sweet Potatoes
Microbiology and Biotechnology Letters, volume 3, issue 1, 1975, Pages 7~15
The possibilities of utilizing acid-hydrolyzate of "Sliced and dried sweet potatoes" as a carbon source for the microbial production of L-Glutamic Acid(L-GA) with Micrococcus glutamicus were investigated and the results showed as follows： 1) The highest hydrolysis rate, 74.6% of the reducing sugar based on the weight of dry matter, was obtained when the sweet potatoes were hydrolyzed with 0.8% of HCI at 2.0kg/
for 30 minutes. The most favorable hydrolyzate for the growth of the cells, however, was found to be the one obtained by treating the sweet potatoes with 0.5% HCI at 2. 0kg/
for 10 minutes. Reducing sugar content of the hydrolyzate was 10% as glucose. 2) Biotin content of the hydrolyzate was 25
/1 and it was proved to be excess in amount for the L-GA production. 3) The effects of addition of antibiotics, alcohols and fatty acid esters on the L-GA production were tested in the biotin excess medium. The production of L-GA was most increased to 32.5g/l with the addition of 10 I. U. of penicillin per ml. to the culture medium at 4 hours after inoculation. But the addition of alcohols, especially fatty acid esters, showed no significant effects. 4) Among the organic nutrients tested. " Gluten acid hydrolyzate" greatly enhanced the production of L-GA adding it＇s concentration of 1.0% to the medium. 5) The maximum production of L-GA resulted in 35g/1 when the cells were grown for 48 hours in the hydrolyzate medium supplemented with 1.0% of "Gluten acid hydrolyfate" and with 10 I. U. of penicillin per ml added at 4 hours after cultivation.
Studies on the Utilization of several varieties of Acorn in Korea Part 1. Amino Acid Contents of Korean Acorn eliminated Tannin and Isolation of Strains producing tannin-hydrolyzing-enzyme
Microbiology and Biotechnology Letters, volume 3, issue 1, 1975, Pages 17~22
Studies on the elimination of tannin from the acorns containing tannin up to 9%, for the utilization of the acorns in Korea, carried out as follows: 1. The strain of Asp. niger sp. which yield the reasonable enzymatic activity of tannase was isolated from the rotten acorns. 2. The method of hydrolyzing tannin in the water by suspending, and agitatiag the acorn powder: followed by decantation, showed the best result aomng the conventional methods in the efficiency of removal of tannin and in the economy of the process by reducing the tannin content to 0.18％ in 24 hours. 3. It was notable that the acorn'powder from which the tannin was eliminated contains various essential amino acids in relatively ample a mount.
Evaluation of Batch Fermentation Conditions on Beer Flavor Development
Pack, M.Y. ;
Microbiology and Biotechnology Letters, volume 3, issue 1, 1975, Pages 23~29
Brewer's worts were fermented under five different conditions in each of which one of the five elemental factors involved in the conventional batch fermentation, i. e., fermentation period, heterothermal condition, spontaneous agitation, stratification, and foam covering, was forced to alter remaining other factors unchanged. The resulting beers were analyzed for their flavor components gas-chromatographycally and all of the five factors were found to be necessary for the development of the characteristic flavor of traditional beer.
Double-stage Batch Fermentation of Beer I. Theoretical Background
M. Y. Pack ;
Microbiology and Biotechnology Letters, volume 3, issue 1, 1975, Pages 31~34
Fermentation models of beer having higher efficiencies with a minimum change in conventional batch fermentation condition have been designed. By diluting the fermenting mass with one half or one third volume of fresh wort after three days of the conventional batch fermentation and completing the rest of the fermentation in five or four days, about 20 to 30 percent increase in the fermentation efficiency over the regular 9-day batch beer fermentation is theoretically feasible.
Studies on Brewing Conditions of Takjoo with Commercial Enzyme. (part 1) Influence of Lactobacilli in Takjoo Brewing.
Microbiology and Biotechnology Letters, volume 3, issue 1, 1975, Pages 35~39
Influence of L. bu1garicus on the brewing of Takjoo by the use of commercial anylase and yeast was investigated. 1. The acidities of the mash in which L. bulgaricus was cultured at 45
for 8 hours and 16 hours before the addition of yeast into mash were 11.6 and 13.9 (titration volumn ml with N/10-NaOH) respectively, which were slightly in excess of the nomal takjoo mash. 2. The best brewing product could be attained when L. bulgaricus was inoculated and fermented simultaneously with the yeast at 3
. 3. When the commercial amylase and Lactobacillus were used in the brewing of Takjoo, the best condition of saccharification could be attained on the treatment of the amylase for six hours before the inoculation of Lactobacillus and yeast.
Studies on Brewing Conlditions of Takjoo with Commercial Enzyme (Part 2) Quality Examination of Takjoo
Microbiology and Biotechnology Letters, volume 3, issue 1, 1975, Pages 41~48
The chemical components and quality of Takjoo mash were examined on the product brewed by the case of commercial amylase, Lactobacillus bulgaricus and the yeast. 1. Lactic acid was produced at the range of 917~1,350 mg per 100 ml of the mash brewed using wheat flour, corn flour, rice and pressed barley, while succinic acid was formed at the range of 6~32 mg per 100m1 of the mash. 2. Citric acid was formed at the concentration of 6.5mg per 100m1 of the mash on the use of pressed barley, and malic acid formed at the concentration of 1.7 mg and 1.4 mg per 100m1 of the mash respectively, on the use of wheat flour and corn flour. 3. No remarkable differences between the kind of raw materials and commercial amylases and compared with the mash brewed with Nurook were observed in the components of fusel oil formed in the mash. 4. Seventeen kinds of the amino acids of the mash brewed with commercial amylase, Lactobacillus and the yeast were detected and its content was 31mg per 100ml, which is less than that of the conventional takjoo, but the contents of glycine and alanine which pray as the component of seasoning in takjoo were sufficient.
미생물효소의 생산성-분자유전학적 해석-
Microbiology and Biotechnology Letters, volume 3, issue 1, 1975, Pages 49~57