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1
Culture of Nostoc flagelliforme on Solid medium

Jianyu Su,홍완해,조기안,Shiru Jia,Changsheng Qiao,김정규,최두복 한국환경생물학회 2005 환경생물 : 환경생물학회지 Vol.23 No.2
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- In order to construct an artificial cultivation of Nostoc flagelliformeon solid medium,we attempted to assess the viability of approaches, which utilized either BG-11 agar or sandmedium using both sterile and non-sterile algal segments. In the trial in which the BG-11 agarmedium was inoculated with the non-sterile algal segments, the algae exhibited the rapid growthin the initial 4 days of cultivation. However, after 4 days of cultivation, the growth rate of thealgae slowed, and the algal growth was completely stopped by 7 days of cultivation. When theBG-11 medium was inoculated with the sterile algal segments, the algae exhibited the rapidgrowth for a longer period of 8 days, reaching a length of 24.9 mm. The growth rate during thisperiod was measured to be 24.5%. After the 8 days of cultivation, the algal growth rate began toslow and had almost stopped by the 13 days of cultivation. On the other hand, when the sterilealgal segments were inoculated onto a sand plate, the algal segments decomposed, reaching totaldecomposition after 11 days of cultivation. By way of contrast, the desiccation treatment samplescontinued to grow for 14 days of cultivation. After 14 days of cultivation, the algae achieved alength of 26.1 mm, with a growth rate of 30.6%. Our results indicate that periodic desiccationmay constitute an effective strategy for the prevention of algal decomposition.
2
Spoilage Lactic Acid Bacteria in the Brewing Industry

( Zhenbo Xu ),( Yuting Luo ),( Yuzhu Mao ),( Ruixin Peng ),( Jinxuan Chen ),( Thanapop Soteyome ),( Caiying Bai ),( Ling Chen ),( Yi Liang ),( Jianyu Su ),( Kan Wang ),( Junyan Liu ),( Birthe V. Kjell 한국미생물 · 생명공학회 2020 Journal of microbiology and biotechnology Vol.30 No.7
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  ScienceON
  
  KCI
  
  KISS
Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.