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Saccharina japonica, a Potential Feedstock for Pigment Production Using Submerged Fermentation
Thiyam General,Binod Prasad,김혜진,Nithya Vadakedath,조만기 한국생물공학회 2014 Biotechnology and Bioprocess Engineering Vol.19 No.4
In this study, the feasibility and applicability ofmarine algal biomass Saccharina (Laminaria) japonica asa sole substrate for the production of pigments byTalaromyces amestolkiae GT11 in submerged fermentationwas evaluated. Results indicated that the fungus T. amestolkiae GT11 produced the highest amount ofextracellular yellow (444.83 ± 22) and red (200.94 ± 12),and intracellular yellow (362.28 ± 34) and red (193.87 ±10) pigments, utilizing 1% (w/v) of S. japonica powder atan initial pH of 5 and 30°C, as compared to otherphysiochemical parameters tested. The pH and thermostabilityanalysis results demonstrated that even after 5 h ofincubation the pigment was found to be highly stable at pH6 and 40 ~ 60°C with 98% and 90.56 ~ 84.69% of residualabsorbance, respectively. Apart from the application ofpigment as a natural colorant instead of synthetic one inbiotechnology industry, the fermented substrate itself canbe exploited as food and feed with enhanced nutrientcontent, improved protein quality and fiber digestibility,etc. However, further studies concerning the safety andfunctional properties of the pigment and fermented substrateare required. Furthermore, this study provides the evidencesabout the biological method of making easily fermentablebiomass for biorefiners or other metabolite production.
Dynamics of Microalgae Along the Coastal Areas of Sooyoung Bay, Busan, South Korea
Prasad, Binod,Thiyam, General,Lee, Dong-Gyu,Kim, Moo-Sang,Cho, Man-Gi The Korean Society for Marine Biotechnology 2011 한국해양바이오학회지 Vol.5 No.4
Microalgae are one of the major, sustaining components of ecosystem processes and are responsible for biogeochemical reactions that drive our climate changes. Despite this, many marine microalgae are poorly described and little is known of their abundance and distribution along the coastal areas of Sooyoung Bay, Busan, South Korea. The present study has been conducted from November, 2011 to August, 2009 with the objective to provide an overview of the taxonomy diversity and abundance of microalgae along the coastal areas of the Sooyoung Bay. Water samples were collected from different sites, which were located by using a GPS tracker. Chlorophyll fluorescence of the water samples were measured by using ToxY-PAM dual-channel yield analyzer. The chlorophyll fluorescence values were relatively higher during the spring and summer and even in the region near to the sea port. Similarly the abundance of microalgae was higher near the port but diversity index had lower values. The temperature and pH values were same at all the sites. However, only the temperature varied during the sampling period, with higher values during summer and lower in winter. From the preliminary results, the following class of microalgae were found; Bacillariophyceae, Dinophyceae, Silicoflagellate and Cryptophyceae. With a future ongoing work, microalgae are being isolated to establish single cell culture and for identification using light microscopic observations, photography and molecular approaches.
Min-Ju Park,Thiyam General,Sam-Pin Lee 한국식품영양과학회 2012 Preventive Nutrition and Food Science Vol.17 No.1
To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at 42℃, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 ㎎% tyrosine content and 1.7×10<SUP>10</SUP> CFU/g of viable cell counts. After the second lactic acid fermentation with 10~30% skim milk powder, the fermented RSF resulted in an increase in acidity with 1.64~1.99%, tyrosine content with 246~308 ㎎% and protease activity in the range of 5.2~17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated 1.6×10? CFU/g of B. subtilis and 7.3×10<SUP>10</SUP> CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491 g·ø㎜<SUP>-1</SUP> greatly decreased to 1,533 g·ø㎜<SUP>-1</SUP> in the second fermented RSF, although firmness was slightly increased by adding a higher content of skim milk. The consistency of the second fermented RSF also decreased greatly from 55,640 to 3,264~3,998 in the presence of 10~30% skim milk. The effective hydrolysis of soy protein and skim milk protein in the fermented RSF was confirmed. Thus, the second fermented RSF with a sour taste and flavor showed similar textural properties to commercial soft cheese.