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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 8, Issue 4 - Dec 1980
Volume 8, Issue 3 - Sep 1980
Volume 8, Issue 2 - Jun 1980
Volume 8, Issue 1 - Mar 1980
Selecting the target year
Malate Stimulation on Growth Rate of Leuconostoc oenos
Lee, S.O. ; M. Y. Pack ;
Microbiology and Biotechnology Letters, volume 8, issue 4, 1980, Pages 221~227
The presence of L-malic acid in culture media contaniing glucose stimulated the growth rates of Leuconostoc oenos strains. The L-malic acid also stimulated the synthesis and activity of D-malate dehydrogenase (D-LDH) resulting in rapid production of D-lactate from glucose. The rapid utilization of glucose under the presence of L-malic acid may explain, in part, the stimulatory effect of the compound on the growth rate of leuconostocs.
Pectin Transeminase produced by Aspergillus niger and two yeast species.
Microbiology and Biotechnology Letters, volume 8, issue 4, 1980, Pages 229~235
Pectin transeliminase (PTE) was produced by Saccharomyces cerevisiae, Schizosaccharomyces pombe 4683, and Aspergillus niger in the media containing 2% pectin and examined for its characteristics. The Production of the enzyme was higher by Asp. niger than by the two yeast strains, showing that the PTE activity was proportional to reducing power. The enzyme was proved to reduce pectin and produce 4, 5- unsaturated galacturonic acid. The optimum activity of the PTE was found to be at pH 6.0 and
. The activities of these enzyme were stable below
but decreased at the higher temperature. Substrate inhibition of the PTE activities was appeared at high concentrations of pectin. Those PTE activities were increased under 0.6M of KCI and NaCI, but that maximal activities at the concentration of 0.2M MgC
Studies on the Population of Toxigenic Fungi in Dried-Persimmon -Screen test of Aflatoxin-
Microbiology and Biotechnology Letters, volume 8, issue 4, 1980, Pages 237~245
Microorganisms growing on Dried-Persimmon have heed isolated ana identified. Fluorescent substance were extracted from a putrefactive Dried-Persimmon after invaded Toxigenic Fungi, and compared with Aflatoxin by Thin layer chromatography and u. v. absorption spectra. The results obtained were summarized as follows: 1) Fungal invasion was frequently appeared at the beginning of storage, and after then Bacteria invasion was followed. 2) Several Genera of microorganisms (Aspergillus sp., Escherichia sp., Mucor sp., Alternaria sp., Penicillium sp. ) were observed in Dried-persimmon during storage. Aspergillus sp., one of all Genus was predominant. 3) Two strains (Aspergillus flavus Group, Penicillium citrimum Series) of 6 Fungi had Fluorescent substance, which was presumed Aflatoxin-like substance. 4) The Rf value of T. L. C. ana λ max of u. v. absorption spectra showed the same value as the standard of Aflatoxin. It is suppose that the Fluorescent substance in Dried-Persimmon is a Aflatoxin-like substance.
Preparation of koji for Red pepper paste by using Stainless Steel Trays Covered with Lids
Microbiology and Biotechnology Letters, volume 8, issue 4, 1980, Pages 247~253
This experiment was carried out to improve the method of koji preparation by using stainless steel frays which were specially designed and covered with lids. To elucidate changes in chemical composition and formation of enzymes during the preparation of koji with glutinous rice for red pepper paste. professes, amylases, reducing sugars, nitrogens, and microbial contaminations were determined and compared with the case of using trays without lids. The results obtained were as follows. 1. The activities of protease and amylases (both liquefying and saccharifying activities) during the koji preparation were found to be higher incase of using the trays with lids than that without lids. 2. The contents of moisture, soluble nitrogen, amino nitrogen, and reducing sugar were also higher in case of using the trays with lids. 3. Contamination by yeasts and bacteria were markedly low in the trays with lids. 4. Temperature of koji was higher in the trays with lids, however the level of moisture loss was 1ower.