The acidity of soy curd fermented by lactic acid bacteria is a major factor degrading the sensory properties of soy curd. For preparation of soy curd with low sour taste, lactic acid bacteria were separated from kimchi. The lactic acid bacteria which showed yellow-clear zone around the colonies on BCP plate and formed soy curd with low level of acidity were selected. The selected strain was analyzed by 16S rDNA sequence and named as Pediococcus inopinatus Y2. The maximum viable cell number of the soy curd fermented by P. inopinatus Y2 was obtained at 10.73 log CFU/mL at 25°C for 24 h of fermentation. By the results of panel test, the overall sensory quality of the soy curd produced by P. inopinatus Y2 was higher than that of Leuconostoc mesenteroides No. 4395 and Lactobacillus sakei strain No. 383.

This study was carried out to investigate antimicrobial activity and characteristics of Asparagus cochinchinenesis which was steamed and fermented with lactic acid bacteria. A. cochinchinensis was prepared to steaming process which was washed and freeze dried. A. cochinchinensis was steamed at 95oC for 12 h and dried by hot air at 50oC for 24 h. After steaming process, A. cochinchinensis was fermented with lactic acid bacteria (Leuconostoc mesenteroides 4395, Lactobacillus sakei 383 and Lactobacillus plantarum KCCM 11322). Ethyl acetate extracts of fermented A. cochinchinensis had antimicrobial activities for the respiratory disease bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa and Escherichia coli). A. cochinchinensis had highest antimicrobial activity for the P. aeruginosa which fermented with L. mesenteroides 4395. The minimum inhibition concentration (MIC) of A. cochinchinensis fermented with L. mesenteroides 4395 was 10 mg/mL for S. aureus, S. epidermidis, E. coli and 5 mg/mL for P. aeruginosa. The MIC of A. cochinchinensis fermented with L. sakei 383 and A. cochinchinensis fermented with L. plantarum KCCM 11322 were the same. Total sugar was decreased from 863.33±17.47 mg/mL to 722.67±5.51 mg/mL during the steaming process. But reducing sugar was increased from 99.36±1.32 mg/mL to 109.29±2.71 mg/mL during the steaming process. Total sugar was decreased to 301.50-361.42 mg/mL and reducing sugar was decreased to 27.39-62.20 mg/mL during the fermentation process.

This study was carried out to investigate antimicrobial activity and characteristics of Asparagus cochinchinenesis which was steamed and fermented with lactic acid bacteria. A. cochinchinensis was prepared to steaming process which was washed and freeze dried. A. cochinchinensis was steamed at 95oC for 12 h and dried by hot air at 50oC for 24 h. After steaming process, A. cochinchinensis was fermented with lactic acid bacteria (Leuconostoc mesenteroides 4395, Lactobacillus sakei 383 and Lactobacillus plantarum KCCM 11322). Ethyl acetate extracts of fermented A. cochinchinensis had antimicrobial activities for the respiratory disease bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa and Escherichia coli). A. cochinchinensis had highest antimicrobial activity for the P. aeruginosa which fermented with L. mesenteroides 4395. The minimum inhibition concentration (MIC) of A. cochinchinensis fermented with L. mesenteroides 4395 was 10 mg/mL for S. aureus, S. epidermidis, E. coli and 5 mg/mL for P. aeruginosa. The MIC of A. cochinchinensis fermented with L. sakei 383 and A. cochinchinensis fermented with L. plantarum KCCM 11322 were the same. Total sugar was decreased from 863.33±17.47 mg/mL to 722.67±5.51 mg/mL during the steaming process. But reducing sugar was increased from 99.36±1.32 mg/mL to 109.29±2.71 mg/mL during the steaming process. Total sugar was decreased to 301.50-361.42 mg/mL and reducing sugar was decreased to 27.39-62.20 mg/mL during the fermentation process.

분리막 수처리 공정에서는 완결성 테스트를 통해 막 손상을 감지하고, 수작업으로 손상부분을 찾아내어 해당 부분을 보수하는 방식이 사용된다. 이러한 방법으로 보수하는데 많은 시간과 전문 인력이 필요하므로 이에 대한 개선이 필요 한 시점이다. 당사에서는 산업통상자원부/한국산업기술진흥원의 지원을 받아 예일대학교와 국제공동연구를 통해 차세대 분리막 복원기술을 개발하였다. 본 기술은 분리막의 손상된 부위에 Healing agent를 침적시키고, Cross-linker를 주입하여 손상된 부분에 큰 고분자를 형성시켜 보수하는 기술이다. 현재 Lab 테스트를 통해 효과 를 확인하였고, 실규모 막모듈을 이용하여 검증평가를 진행한 후 상용화를 준비 할 예정이다.

고령화매립지 침출수 처리에서 발생되는 난분해성물질의 제거 및 탄소원 부족에 의한 탈질의 제한문제를 해결하고자 분리막침지형생물반응기(SMBR)와 역삼투(R/O)공정의 조합공정을 침출수처리에 적용하였다. 먼저 용인시에서 SMBR Pilot 테스트를 약 100일간 수행하였으며 여기서 SMBR 공정에 대한 신뢰성은 확인되었으나 (NH3-N제거율 : 90%) 난분해성물질의 제거와 질산화의 한계는 있었다. 실플랜트 규모에서는 조합공정(SMBR + R/O)의 성능을 관찰하였는데 방류수의 CODCr이 3mg/L 이하(98%), TN이 50mg/L 이하(94%)의 우수한 처리효율을 보였다.