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Article
Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence
The yeast-26S rRNA libraries were constructed from two different fermented soybean foods, doenjang and kanjang. A total of 42 clones, containing the partial 26S rRNA sequences, 0.6 kb in length, were sequenced a...
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Article
Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191
Changes in β-glycosidase activity, total phenolic and isoflavone contents, and antioxidant activities during the fermentation of brown soybeans (Galmi) fermented food cheonggukjang by the potential probiotic Baci...
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Article
Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions
Contents of phenolic compound including isoflavones and phenolic acids as well as antioxidant effects in high-protein soybean cultivar “Saedanbaek” were evaluated under different roasting conditions. The roasted ...
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Article
Analyses of archaeal communities in Doenjang and Ganjang using a culture-independent manner based on 16S rRNA sequences
The archaeal diversity in the soybean fermented food was analysed by culture-independent methods based on the 16S rRNA sequences. The 21 doenjang archaea — clones from the doenjang library were grouped into 5 gro...
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Article
Metagenomic lactic acid bacterial diversity during Mulkimchi fermentation based on 16S rRNA sequence
Lactic acid bacterial diversity and the composition of individual bacterial communities during the fermentation of mulkimchi were examined using a polymerase chain recation (PCR)-based approach. Based on 16S rRNA...
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Article
Roasting enhances antioxidant effect of bitter melon (Momordica charantia L.) increasing in flavan-3-ol and phenolic acid contents
Bitter melon (BM, Momordica charantia L) has various biological functions including antidiabetic, anticancer, anti-inflammatory, antiviral, and antioxidant activities. In this study, the antioxidant effects of BM...
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Article
Phenolic contents and antioxidant activities from different tissues of Baekseohyang (Daphne kiusiana)
The aim of this research was to investigate the levels of phenolic compounds and antioxidant activities in different tissues including leaves, stems, and roots from baekseohyang (Daphne kiusiana). The highest con...
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Article
Endophytic Bacterial Diversity in the Young Radish and Their Antimicrobial Activity against Pathogens
Endophytic bacteria have several ecological roles and can be used as biocontrol agents and also participate in antibiosis interactions. The diversity of endophytic bacteria associated with young radish (YR, yeulm...
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Article
Production of Vanillin by Metabolically Engineered Escherichia coli
E. coli was metabolically engineered to produce vanillin by expression of the fcs and ech genes from Amycolatopsis sp. encoding feruloyl-CoA synthetase and enoyl-CoA hydratase/aldolase, respectively. Vanillin pro...
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Article
Production of vanillin from ferulic acid using recombinant strains ofEscherichia coli
Vanillin is one of the world's principal flavoring compounds, and is used extensively in the food industry. The potential vanillin production of the bacteria was compared to select and clone genes which were a...
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Article
Extracellular production of a glycolipid biosurfactant, mannosylerythritol lipid, from Candida antarctica
Candida antarctica (sp. SY16) required avegetable oil as the carbon source to produce a biosurfactant, mannosylerythritol lipid (MEL-SY16). Biosurfactant production was 31 g l−1 after 7 days in a batch culture a...
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Article
Production of extracellular polysaccharide, EPS WN9, fromPaenibacillus sp. WN9 KCTC 8951P and its usefulness as a cement mortar admixture
The production of extracellular polysaccharide, EPS WN9, fromPaenibacillus sp. and its suitability as a viscosity modifying admixture for cement mortar mixing were investigated. After 48 h culture in an optimized...
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Article
Enhanced production of b-carotene from Blakeslea trispora with Span 20
Span 20 at 10 g/l induced dispersed mycelial growth of Blakeslea trispora, and significantly increased b-carotene production to 2.16 g/l. Without surfactant only 0.15 g b-carotene/l was produced. Other non-ion...
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Article
Increased β-carotene synthesis in Blakeslea trispora under strong alkaline culture condition
A high yield of β-carotene, 48 mg/l, was obtained by cultivation of a strain of Blakeslea trispora under a strong alkaline culture condition (pH 10), which was significantly higher than those obtained under milde...
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Article
Identification and production of flavonoids in a cell suspension culture of Scutellaria baicalensis G.
A high yielding cell line of Scutellaria baicalensis G. has successfully been developed to produce flavonoids. Major components of the flavonoids were identified as baicalin and wogonin-7-O-glucuronic acid by a s...
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Chapter and Conference Paper
Flavonoid Production from a Cell Suspension Culture of Scutellaria Baicalensis G
Scutellaria baicalensis G. is a perennial plant belonging to the Labiatae [1]. Its three or four year old root has been used as a medical herb effective to disease such as inflammation, pyrexia and congestion [2]...
