In probiotics production, lactic acid bacteria (LAB) are cultured on a large scale to achieve efficient processing through fermentation optimization and scale-up. In this Current study, the LAB strain Lactiplantibacillus plantarum WiKim0125 was isolated from kimchi and optimized the production. The optimization strategy for cultivating L. plantarum WiKim0125 consisted of investigating media components, selecting physiochemical conditions to enhance productivity, and scaling up for pilot-scale production. Each process condition was evaluated based on substrate consumption, lactic acid production, and viable cell yield. As a result, the final viable cell and lactic acid yield of L. plantarum WiKim0125 increased by 38.6% and 19.4%, respectively. This study provides an overview of fermentation optimization and scale-up processes for the industrial application of L. plantarum WiKim0125.

본 연구는 인삼 잎의 이용증대를 위해 마이크로웨이브에 의한 인삼 잎의 잔류농약 추출효과와 발효 인삼 잎의 ginsenoside 유용 유도체의 전환 검토 및 품질 특성을 분석 하였다. 인삼 잎에 잔류되어 있는 tolclofos-methyl와 azoxystrobin을 microwave로 추출하기 위한 용매는 hexane이 가장 효율적 이었다. tolclofos-methyl와 azoxystrobin이 잔류되어 있는 인삼 잎에서의 microwave를 이용한 추출 최적 조건은 power 50∼95 watts, 추출용매는 hexane, 추출시간은 3분으로 나타났다. 인삼 잎 추출물의 발효에서 발효 전과 비교하여 Rg1과 Rb1은 감소한 반면 Rh1, Rg3, Rk1 및 Rh2는 발효 후 모두 증가한 것으로 나타났다. 특히 홍삼에서 대표적인 성분으로 알려져 있는 Rg3의 경우 발효전 2.77 ㎍/g에서 발효 후 균주의 종류에 따라 70.62∼77.61 ㎍/g으로 증가하였다. 7일간 발효 후 인삼 잎의 총 페놀성 화합물 및 전자공여능은 일부 균주에서는 발효전과 비교하여 감소하다가 다시 증가하는 경향을 나타내었으나, 발효가 진행됨에 따라 전반적으로 감소되는 경향을 나타내었다.

발아대두 동충하초의 유산균 발효를 위하여 발아대두와 동충하초가 함유된 배지에서 생육이 우수한 유산균주를 김치로부터 분리하여 동정한 결과 Lactobacillus plantarum KCB001로 명명하였다. 선정된 유산균을 이용하여 발아대두 동충하초의 고상발효조건을 최적화한 결과, 동충하초와 발아대두의 혼합비는 4:1, 가수량은 40%(v/v), 종배양액의 첨가량은 20%(v/w), 최적 발효온도와 시간은 각각 37oC와 72시간으로 확인되었다. 유산균발효에 의해 총 폴리페놀함 량과 DPPH 소거능이 증가하였으며, 특히 동충하초의 지표 물질인 cordycepin 함량은 발효에 의해 24% 증가함으로써 발효에 의해 발아대두 동충하초의 기능성이 증가함을 확인하였다.

당근을 소재로 한 기능성 발효음료 개발을 위한 기초연구의 하나로 당근주스에 당을 첨가하고 Saccharomyces cerevisiae KCCM 11215를 접종하여 알코올발효를 진행시켜 당근와인을 제조한 후, 종초 Acetobacter pasterianus A8을 접종하여 초산발효를 유도하는 단행복발효 공정으로 정치 배양하여 당근식초 발효를 시도하였다. 6%의 알코올을 함유하는 당근와인에 종초를 5% 부피비율로 접종하고 30℃에서 20일간 정치 배양하는 것을 최적조건으로 하였을 때 산도 6.2%의 당근식초 제조가 가능하였다. 생산된 당근식초는 122.47mg%의 유리아미노산을 함유하고 있었으며, 당근식초의 유기산 조성은 aceticacid 55g/L, pyruvic acid 4.5g/L, citric acid 0.45g/L 및 maleic acid 0.05g/L이었다. 당근식초는 1.43mg/L의 베타-카로틴을 함유하고 있었으며 몇 가지 시판식초에 비해 폴리페놀(478.89mg/L)을 다량 함유하여 DPPH 라디칼 소거활성, ABTS 라디칼 소거활성, FRAP assay으로 표현되는 높은 항산화활성을 나타냈다. 따라서 본 연구에서 개발된 당근식초는 조리용은 물론 기능성 음료로서 이용이 가능할 것으로 생각된다.

During the aerobic composting of livestock excrement, or leachate, which is generated in the composting process, is distributed through a bulking agent. In this research, a specific microorganism expected to reduce the emission of odor was activated in livestock excrement supernatant, which is similar to the leachate used for water control. While the microorganism was being diffused, odor properties were examined. The bulking agent, in which the specific microorganism was activated, was produced by applying a bioreactor filled with pumice and pellets to the treatment process of livestock excrement activation sludge method. The dominant microorganisms were Pseudomonas genera. Experiment results showed ammonia content was lowered as to 0.27 ppm 1n 15 days; however, it remained at levels of 3.15 ppm in the control reactor. After the composting time was completed, the ammonia concentrations were 0.07 ppm and 3.43 ppm, respectively. The complex odor in the test reactor was 28~30 times greater than of dilution, but was 42~45 times greater in the control reactor. Hydrogen sulfide and methyl mercaptan were not detected in either reactors. Ammonia was thought to be the major odor-producing source during the aerobic composting process of livestock excrement, and it was expected that the odor could be reduced by spraying a microorganism -activated solution as a bulking agent.

본 연구에서는 LSW를 이용한 피틴의 생산과정에서 기존의 알칼리 중화법의 단점을 극복하고자 효모발효에 의한 자연 침전법으로 피틴을 회수하는 공정을 개발하였다. LSW에 함유되는 약 3%(w/v)의 젖산은 약 33시간의 효모 발효에 의하여 소모되고 pH가 7.5 정도로 상승함에 따라 LSW에 함유된 피틴산이 기존의 중화법에 사용되는 Ca(OH)2의 투입 없이 피틴으로 침전되어 분리되었다. LSW의 효모발효에 의하여 생성된 피틴의 농도는 약 1.0%(w/v)였으며, 단백질함량은 12.3%(w/w)로서 중화법으로 생산된 피틴보다 현저히 낮은 수준이었다. 또한 효모 발효에 의하여 생성된 피틴은 중화법으로 생성된 피틴보다 약 1.6배 빠른 침전속도를 나타내었다.

플라스크 실험과 fermentor 발효실험으로 분리균주인 Acetobacter aceti B20 균주의 초산발효를 위한 몇가지 조건을 최적화하였다. 통기교반 조건이 제한된 flask 실험에서 B20 균주의 생육은 에탄올 농도에 민감하게 반응하여 4%의 에탄올 농도에서는 거의 생육이 되지 않았으며, 초산 생성량도 미미하였다. Flask 배양에서 B20 균주의 생육은 포도당 농도가 3%일 때 가장 좋았으나 농도가 증가할수록 생육이 저해되었다. 27oC와 30oC의 온도에서 A. aceti B20 균주의 생육과 초산생성은 유사하였으며, 이보다 낮거나 높은 온도에서는 생육과 초산 생성이 모두 저하되었다. B20 균주의 최적 발효온도는 27±3oC 범위로 생각된다. Fermentor의 교반속도가 높아질수록 B20 균주의 생육도와 초산생성량이 증가하여 500 rpm일 때 초산농도 5.34%, 발효수율은 57.2%이었다. Batch식 발효에서 초기 에탄올 농도가 7%일 때 발효 120시간째 산도가 5.34%로 가장 높았으며, 이 때의 발효수율은 56.1%로 가장 양호하였다. Fedbatch식 발효에서 초산농도는 2회 feeding할 때 144시간째 8.76%로 최고에 도달하였으며, 이 때 발효수율은 50.6%로 feeding 횟수가 증가할수록 낮게 나타났다.

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

Since the membrane distillation (MD) has attached to anaerobic fermentation (AF) process, all suspended solid contents including acetogenic and methanogenic microorganism can be retained inside the system to expect the more effective degradation of organic matter under operational parameters of hydraulic retention time (HRT) and solid retention time (SRT). In this study, we only focused to monitor the carbohydrate and protein parameters inside the single AF compared to the AF coupled with MD. Synthetic high-strength wastewater was used as a substrate by using the composition of 99 g glucose/L, 34 g/l NH4HCO3, 60 g yeast extract/L, 3 g KH2PO4/L, and K2HPO4 g K2HPO4/L. HRT was 20 days with feed flowrate of 0.3 L/d. The steady state of single AF and the AF coupled with MD were monitored for 60 days and 30 days, respectively. The configuration of AF coupled with MD used the circulation rate of 1.5 L/min, cross flow velocity of 0.014 m/s, and temperature difference of 30℃. pH changed from 7.6 in the single AF to 8.2 in the AF coupled with MD. The wastewater quality was analyzed everyday according to total carbohydrate, soluble carbohydrate, total protein, and soluble protein in the influent and effluent of both reactors. The average removal of total and soluble carbohydrate in the single AF were 98.4% and 97%, respectively. The average removal of total carbohydrate in the AF coupled with MD was 98% (in the effluent AF) and the average rejection was 97.8% (in the effluent MD as permeate). The average removal of soluble carbohydrate in the AF coupled with MD was 95% (in the effluent AF) and the average rejection was 97.5% (in the effluent MD as permeate). For the single AF, the average increased of total protein was 86% while the average removal of soluble protein was 42%. The average total protein in the AF coupled with MD increased to 75.6% in AF and the average rejection was 99.7% in the effluent MD. Furthermore, the average soluble protein in the AF coupled with MD increased to 87.7% in AF and the average rejection was 97% in the effluent MD. After attaching MD to AF, the hydrolysis microbial biomass changed by reducing the concentration of total protein and increasing the concentration of soluble protein in the AF process. This effect warrants further investigation which associated with changes in the microbiology in the microbiology or physicochemical aspects.

Background : The minor saponins produced by the hydrolysis of a major saponins sugar. The minor saponins has high absorption and efficacy compared to major saponin. The acid treatment, heat treatment and fermentation with minor saponin research has been actively conducted. This study was performed in order to investigate the bioconversion of ginsenoside Rg5 of fermented wild ginseng adventitious roots by using lactic acid bacteria. Methods and Results : 20g adventitious roots of ginseng was added to water (10-fold v/w). 10% (v/v) of lactic acid bacteria (Pediococcus pentosaceus HLJG0702[KACC 81017BP]) were inoculated with wild ginseng adventitious roots. For the fermentation process the inoculated samples were transferred to culture room for 1, 3 and 5 days. The fermented samples were dried at room temperature and extracted with 70% ethanol. Extract was concentrated completely at 50 ℃ and Rg5 was analysed by using HPLC. Results showed no significant difference the dry weight of non-fermented and fermented wild ginseng adventitious roots. During the fermentation process, the pH changed from 5.7 to 4.2. HPLC analysis showed higher ginsenoside Rg5 (39.588 mg/g) at 3 days. Conclusion : The fermentation of ginseng root can increase the Rg5 contents and minor saponin composition. This process may be used to enhance the minor saponin thereby increasing in fermented property of wild ginseng adventitious roots.

This study was to investigate anti-skin wrinkle effect of Agastache rugosa Kentz extracts by extraction processes.In the comparison of the effect of the solvent extraction, the extracts by 70% ethanol (EE) showed better biological activitiesthat those by hot water. Therefore, further fermented Agastache rugosa was applied to 70% ethanol extraction process(FEE). FEE showed higher DPPH scavenging activity of 62.98% than EE’s 62.71% at 1.0㎎/㎖, but there was no significant.Elastase inhibition was measured 23.0% from FEE at 1.0㎎/㎖. Cytotoxicity showed the highest 16.26% from FEE, thisvalue is safe in the cell experiment. Collagen production showed 113.1ng/㎖ from FEE, on the other hand EE was measured77.4ng/㎖ in adding 1.0㎎/㎖. MMP-1 production was observed 1398pg/㎖ from FEE and EE was measured1632pg/㎖. These results were found the highest antioxidant and anti-wrinkle effect. As a result, it was also confirmed thatanti-skin wrinkle activities of the Agastache rugosa Kentz extract was correlated with anti-oxidant activities.

본 연구에서 고추장 제조시 발효가 항돌연변이 효과와 in vitro 항암효과에 미치는 영향을 확인하기 위하여 고추장 제조 재료인 원료 밀, 1차발효밀, 2차발효밀, 최종발효밀, 고춧가루와 최종발효밀로 제조된 고추장의 Sal. Typhimurium TA100을 이용한 Ames test를 실시하여 MNNG에 대한 항돌연변이 효과를 살펴보았으며, HT-29 인체 대장암세포와 AGS 인체 위암세포의 성장 억제효과를 살펴보았다. 실험한 결과 원료 밀보다 1차발효밀, 2차발효밀보다 최종발효밀이 발효진행에 따라 점차 증진된 항돌연변이 효과와 in vitro 항암효과가 나타났으며 최종발효밀과 고춧가루로 제조된 고추장이 가장 높았다. 15, 30일 발효시킨 고추장이 발효되지 않은 고추장보다 더 높은 항암효과가 나타났다. 따라서 발효과정(기간)이 고추장의 항돌연변이 효과와 항암효과에 중요하게 관련되어 있다고 할 수 있으며 고추장의 주재료인 고춧가루의 capsaicin, 비타민C와 β-carotene 등의 작용만이 아닌 밀에서 온 발효 숙성 중에 많이 증식된 미생물 그리고 발효에 의한 생성된 다른 활성물질이 항돌연변이와 항암 효과에 관련되어 있다고 하겠다.

This study was indicated to enhance the anti-inflammation activities by the fermentation of the fruits of Aronia melanocarpa (Michx.) Elliott. The extracts by 70% ethanol (EE) showed better biological activities than those by hot water (WE) from campared result of the effect of extraction solvents. Then, the extract from 70% ethanol extraction was further fermented by lactic acid, denoted as FEE. For antioxidant activities, the FEE had showed the highest value as 0.832 of reducing powder, in comparison with those of EE and WE. Cytotoxicity of the water extraction (WE) was measured for 12.06% in addition of 1.0mg/mℓ of FEE. For anti-inflammation activities, NO production from the macrophage, RAW 264.7 was observed as 7.24μM and 8.52μM from FEE and EE, respectively. Prostaglandin E2 (PGE2) production from human fibroblast cell, CCD-986sk, was also estimated for 152pg/mℓ in addition of 1.0mg/mℓ of the FEE. The lowest production of both IL-6 and TNF-α were 3.5pg/mℓ and 865.5pg/mℓ, respectively in addition of 1.0mg/mℓ of the FEE, whereas 74.5pg/mℓ and 982.4pg/mℓ in treated with same concenrations of the EE. It was also found that the FEE was higher amounts than other extracts through HPLC analysis of the anthocyanins. These results strongly indicate that fermentation process of the lactic acid could enhance anti-inflammation activities of extracts by increasing the amounts of the anthocyanins, especially cyanidin-galactoside. Our results suggest that the application of the fermentation process for other medicinal herbs can be improved their biological activities.

This study was performed to enhance contents of low molecular ginsenoside using steaming and fermentationprocess in low quality fresh ginseng. For increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng, a steam-ing process was applied at 90℃ for 12hr which was followed by fermentation process at Lactobacillus rhamnosus HK-9incubated at 36℃ for 72h. The contents of ginsenoside Rg1, Rb1, Rc, Re and Rd were decreased with the steaming associ-ated with fermentation process but ginsenoside Rg2, Rg3, Rh2 and CK increased after process. It was found that under thesteaming associated with fermentation process, low molecule ginsenosides such as Rg2, Rg3, Rh2 and CK were increased as3.231㎎/g, 2.585㎎/g and 1.955m/g and 2.478㎎/g, respectively. In addition, concentration of benzo[α]pyrene in extracts ofthe low quality fresh ginseng treated by the complex process was 0.11ppm but it was 0.22ppm when it was treated with thesteaming process. This result could be caused by that the most efficiently breakdown of 1,2-glucoside and 1,4-glucoside link-age to backbone of ginsenosides by steaming associated with fermentation process. This results indicate that steaming pro-cess and fermenration process can increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng.

This study compared the contents of low molecular ginsenoside according to fermentation process in low grade fresh ginseng. Low grade fresh ginseng was directly inoculated with a 24 h seed culture of Bifidobacterium Longum B6., Lactobacillus casei., and incubated at 36℃ for 72 h. Bifidobacterium Longum B6 was specifically was found to show the best growth on 3,255×106 CFU/ml after 48 h of fermentation. The content of ginsenoside Rb1, Re and Rd were decreased with the fermentation but ginsenoside Rh2 and Rg2 increased after fermentation process. In the case of low molecular ginsenoside conversion yields were 56.07% of Rh2, 12.03% of Rg3 and 77.11% of Rg2, respectively. In addition, compound-K was irregular conversion yield as long as 72 h of fermentation. This results indicate that fermentation process could increase the low molecular ginsenoside in low grade fresh ginseng.