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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 6, Issue 4 - Dec 1978
Volume 6, Issue 3 - Sep 1978
Volume 6, Issue 2 - Jun 1978
Volume 6, Issue 1 - Mar 1978
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Studies on the Microbial Utilization of Agricultural Wastes (Part 11) Properties of Cellulolytic Enzyme Produced by a Cellulolytic Fungus Trichodrma sp. KI 7-2 and its Application to the Fermented Feed Production
Microbiology and Biotechnology Letters, volume 6, issue 1, 1978, Pages 1~8
In order to develop the processes for the production of fermented feed from cellulosic agricultural by-product, cereal straw, by th action of cellulolytic fungus, the properties of the cellulolytic enzyme produced by Trichoderma sp. KI 7-2 was studied. A higher enzyme activity was obtained in the culture added by 1％ rice or barley straw powder than in the culture of pure cellulose. The crude enzyme was prepared by precipitating from 20∼60％ saturated ammonium sulphate of the culture supernatant. The optimum conditions for the enzyme reaction were temperature of of 50
and pH 4.2. The crude enzyme was static at 50
for two hours and at pH between 4 and 6. These properties were adopted for the fermented feed production, and several production. Thus, several processes of semisolid culture were devicced to up grade tile fermented feed and to develop into the acceptable quality.
Studies on the Effect of Ginseng Extract to Aspergillus Enzyme Activity
Microbiology and Biotechnology Letters, volume 6, issue 1, 1978, Pages 9~16
Effects of the addition of Ginseng extract and it's incubation time on enzyme activity (
-amylase, protease) of Aspergillus app. was investigated. 1.
-Amylase activity of Asp. oryzae was higher for 48 hours than control, however, the same after 48 hours.
-Amylase activity was stimulated at the concentration of 0.1 to 1.0％, and decreased at the concentration of 3.0 to 5.0％. The acid protease activity was higher than control for 72 hours and in the medium of 120 hours was decreased significantly. The alkaline protease activity was lower than control. However, alkaline protease activity was higher than acid protease activity. 2.
-Amylase of Asp. niger was increased in proportion to increasing of the extract concentration.
-Amylase was increased at the concentration from 0.5 to 3.0％ and it's activity was depressed in proportion to increasing of the extract concentration for 48 hours and on the contrary it was improved in proportion to increasing of the extract concentration for 72 hours except for 5.0％ concentration with marked decreasing. Alkaline protease activity was increased at lower concentration (0.1∼0.5％) for 24 to 48 hours and it was depressed at higher concentration (1.0 to 5.0), however after 48 hours incubated, it's activity was decreased in preparation to increasing of the extract concentration.
Studies on Recycling of Feedlot Waste (Part 1) Microbial and Chemical Changes during the Fermentation of Swine Feces-Corn Meal Mixture
Microbiology and Biotechnology Letters, volume 6, issue 1, 1978, Pages 17~22
The microbial and chemical changes, and characterization of the predominant acid-producing bacteria in the fermenting pig feces blended with corn meal at a ratio of 50：50 were studied. The fermentation was dominated by lactobacilli, which multiplied rapidly for the first 24 hours. The acid produced during the fermentation caused rapid pH drop to pH 4.5 and halted the growth of E. coli and yeast. The initial acid producing bacteria in the mixture was predominantly Streptococcus species, which were reduced in number rapidly. After 7 days of fermentation, three lactobacilli species were appeared L. acidophilus, L. fermenti, L. delbrueckii. Chemical changes during the fermentation were also studied. The lactic acid fermentation imparted a good tangy acid flavor to the corn-feces mixture by removing or covering the .fecal ordour and made the corn-feces mixture palatable for the animal as well as halted the unwanted microbial flora. We hope the lactic acid fermentation will replace the heat processing in the utilization of animal feces.
Studies on the Malic Acid Degradation in Wine by Yeast (Part 1) Isolation and Identification of Yeast Strain
Microbiology and Biotechnology Letters, volume 6, issue 1, 1978, Pages 23~26
Yeast strains capable to perform malo-alcoholic fermentation in wine were screened. Out of 54 strains isolated from apples, tomatos, grapes, and strawberries, two strains showed strong assimilation of malic acid. After further screening one strain of strawberry origin was selected and identified as Schizosacch-aromyces japonicus var. japonicus based on the morphological and physiological characteristics examined.
Studies on the Malic Acid Degradation in Wine by Yeast (Part 2) Zymologic Characteristics of Schizosaccharomyces japonicus var. iaponicus
Microbiology and Biotechnology Letters, volume 6, issue 1, 1978, Pages 27~31
The malo-alcoholic fermentation characteristics of Schiozaccharomyces japonicus var. japonicus which was freshly isolated from strawberry were studied. A good assimilation of malic acid by the strain was observed under the following conditions：pH 4.2∼4.8, alcohol content less than 12％, sulfur dioxide concentration less, than 150 ppm, and less than 0.01％ of Mn
2＋/ as MnSO
. The strain could remove 0.3％ of malic acid completely in 6 days under stationary culture at 30
. Shaking the culture could promote growth of the strain but did not affect on the malo-alcoholic fermentation.
Studies on Immobilized Alkaline Protease
Microbiology and Biotechnology Letters, volume 6, issue 1, 1978, Pages 33~40
Immobilization of alkaline protease was investigated by absorbing the enzyme on adsorbents. Alkaline protease was adsorbed on silica gel selected as a carrier to immobilize the enzyme. In this study, properties of the immobilized enzyme were compared with those of the soluble enzyme. 1) The optimum pH (10.0) of the enzyme was not changed, but the activity was increased at alkaline pH by immobilization. 2) The optimum temperature of the immobilized enzyme was shifted from 50
, while the temperature-activity Profile became broader than those of the soluble enzyme. 3) The pH stability of the immobilized enzyme was significantely increased at pH 4.0, althouth it did not change in the neutral and alkaline pH region. 4) The heat stability of the enzyme was enhanced in the temperature range of 55
by the immobilization. 5) The immobilized enzyme retained 40％ of its original activity after repetitive use for 6 times. 6) The enzyme stability was greately improved for a prolonged storage at 4
Production and Action of Microbial Piscicidal Substance
Microbiology and Biotechnology Letters, volume 6, issue 1, 1978, Pages 41~46
Piscicidal substance produced by Streptomyces sp. isolated from soil was toxic against various kinds of fish. After extraction with CH
from the culture medium, the substance was purified by avicel column chromatography. In order to test toxicity, various kinds of fish were subjected to the acqueous solution of 100 us of the substance per liter of water. Generally, the substance was toxic to most fish, but Macropodus chinenes and Misgurnus mizolepis are resistant to the substance than Gobius similis and Pseudorasbora parva. The substance was stable at pH range, 3.0 to 7.0, but labile at alkaline pH, and to heat as well. Succinic dehydrogenase on most of tissue cell of Cyprinus carpio was inhibited by this substance strongly, but spinal cord was not inhibited. By addition of Cu and Pb salts to the culture medium, piscicidal substance producibility was activated.