BCAP 유전자를 지니는 pRB374-BCAP2와 pLip-BCAP2를 B. clausii I-52에 도입 후, 염색체 integration에 의해 구성된 pHPS9-BCAP 형질전환체(B. clausii C5)와 alkaline protease 발현율을 비교하였다. 최적화 배지(대두박 2%, 밀가루 1%, 구연산나트륨 0.5%, K2HPO4 0.4%, Na2HPO4 0.1%, NaCl 0.4%, MgSO4⋅7H2O 0.01%, FeSO4⋅7H2O 0.05%, 물엿 2.5%, 탄산나트륨 0.6%)에서 액침배양(37℃, 48 h, 650 rpm, 1 vvm) 시, pRB374- BCAP2 및 pHPS9-BCAP 형질전환체 각각은 15% 및 61% 정도 alkaline protease 생산이 증가하였다. 그러나 pLip-BCAP2 형질전환체에서는 변화가 없었다. 최고의 활성 균주인, B. clausii C5를 300 L 규모 pilot-scale 액침 배양(37℃, 30 h, 250 rpm, 1 vvm) 시, alkaline protease 생산은 105,685 U/mL로 측정되었다.

Omija-cheong, concentrated extracts from sugar-treated Omija fruit (Schisandra chinensis Baillon), is produced by traditional manner in Korea. The quality characteristics of Omija-cheong processed at low temperature with a pilot-scale were investigated to optimize the incubation time. With increasing incubation time in processing Omija-cheong, the pH level of Omija-cheong remained constant, while titratable acidity and organic acids increased. Fresh Omija fruits contained citric, malic and succinic acids, most of which were extracted into concentrated extracts after 37 days of incubation and reached to the stable concentration after 47 days of incubation. Titratable acidity in Omija-cheong gradually increased from 1.18% to 2.71%, and also was correlated with total concentration of organic acids. About 80% of supplemented sucrose for manufacturing Omija-cheong was converted into glucose and fructose until 68 days of incubation, and the composition of free sugars was maintained to be stable up to 138 days of incubation. The contents of total flavonoids and phenolic compounds in Omija-cheong were 24.1 mg-GAE/L and 1,635 mg-QE/L at 57 days of incubation, which were more than 9 and 5 times higher than those in Omija fruits, respectively. From the quality characteristics in processing Omija-cheong by low-temperature incubation, more than 60 days of incubation is required for the constant quality and value-added beverage.