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임번삼(Bun-Sam Lim) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.5
The safety problems caused by the increase of food additives made each countries enforce their regulation on the use of the materials by law. Specialized international organization was formed to handle these problems aiming coordination of the positions of each countries and unification of the regulatory guidelines. Recently, some arguements made unilaterally through mass-media by a certain consumers' union brought us serious confusion. Though the evaluation of safety can not reach a conclusion with only one or two clinical case studies, it often simply jumps to a conclusion. Therefore, more wide-ranged discussion and deepened study is required to search for the solution of these safety problems.
임번삼(Bun-Sam Lim) 한국식품과학회 2019 식품과학과 산업 Vol.52 No.1
The history of fermented condiments symbolizes that of the fermentation industry of Korea. Daesang Co. (ex Miwon) initiated the production of MSG using fermentation process in 1960 for the very first time. Ever since, both Daesang and CJ Co. (ex Cheil Jedang) have scrambled for taking up bigger share of Korean market in the field of MSG, IG-coated MSG, and mixed seasoning. It is noteworthy that both companies have powerfully contributed to the development of Korean fermentation industry. Daesang initiated exporting plants to Indonesia in 1973, whereas CJ has become the global leader of the IMP market. Furthermore, both of them have developed such as not only amino acids but also nucleic acid-related substances, organic acids, enzymes etc. with glutamic acid as a platform. It is anticipated that the two will develop the newly diversified edible substances and various kinds of fermented foods along with new food cultures.
임번삼 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.3
Korean traditional fermented foods have been diversely developed to enhance taste and flavor while preserving them on a long term basis. For those furthur utilization and development, more efforts to commercialize these products focusing to the consumer's needs should be proceded. In that sence, the fermented foods might be classified into the bioproduct (biofood) and the sterilized. The former defines the non-sterilized such as Kimchi, Jeotkal (fermented fishes), and Jang (fermented soybean products) so as to include various kinds of microorganisms, enzymes and the unknown bioproducts, while the latter defines the sterilized such as soysauce and vinegars proper to the commercialization. In this paper, present R & D status has been reviewed laying stress on Kimchi, Jeotkal and Jang and the mixed fermentation system by the microflora was suggested as a Korean style model for the future R & D direction in these fields.
Goo, Yang-Mo,Lim, Hyon-Joo,Lim, Seok-Ran,Kim, Kong-Hwan,Lim, Bun-Sam,Lee, Sae-Bae The Pharmaceutical Society of Korea 1989 Archives of Pharmacal Research Vol.12 No.4
High producers or blocked mutants of aminoglycoside antibiotic-producing Streptomyces spp. were selected by application of an agar plug method and by culturing individual colonies in broth. The productivities of aminoglycoside antibiotic producing organisms were increased by selection of a high producer from colonies obtained by spreading spores of wild strain, or survived from treatment of a mutagen or from the colonies regenerated from protoplast-formation and cell-wall regenerations. Some mutagen treated colonies lost the ability to produce antibiotics (5-8%). Some A-factor negative and deostreptamine or streptidine negative mutants were obtained by N-methyl-N'-nitro-N-nitrosomethylguanidine (MNNG) treatment. Many of the survivors from the MNNG treatment lost the ability to produce antibiotics. Major colonies produced less amount of antibiotics ; only few survived colonies produced more antibiotics than the parent. Resistance of Streptomyces spp. against the antibiotics produced by itself was also markedly affected by mutagen treatment.
전문진,임번삼 한국농화학회 1983 Applied Biological Chemistry (Appl Biol Chem) Vol.26 No.4
This study was designed to develop a process for the immobilization of xylose isomerase(D-xylose ketol isomerase, EC 5.3.1.5) from Streptomyces griseolus previously isolated by the authors and its application on a pilot plant scale for the production of high fructose corn syrup. The biomass which has endo-excreted xylose isomerase was homogenized under a pressure of 500㎏/㎠ and 90.8% of the enzyme recovery of the native activity was obtained as compared to 54.7% recovery by the lysozyme treatment. Ionic bonding method was adopted for the enzyme immobilization due to its many reported merits. It was found that the porous resins such as Diaion HP 20, Duolite A-7, Amberlite IRA 93 and 94 were effective in immobilizing the enzyme. In addition, it was disclosed that the regeneration form of BO₄^-- is effective for Amberlite IRA 93 and HCO₃^- for Diaion HP 20. Optimal immobilization condition for Amberlite IRA 93 was pH 8.0 and 55℃ yielding 80.6% of immobilization. Activity decay test showed half life of the immobilized enzyme with Amberlite IRA 93 was more than 24 days at 65℃. The carrier was evaluated to be resuable and its result showed the relative immobilization yields were 98.2, 93.3, 90.7 and 87.5%, respectively at second, third, forth and fifth rebinding test of the enzyme on Amberlite IRA 93. Optimal temperature of the immobilized enzyme was slightly lowered and the range widened to 60∼70℃, while optimal pH moved toward 8.0∼8.3 in its isomerization reaction. The trial production result of high fructose corn syrup in pilot scale immobilization showed that one liter of immobilized xylose isomerase (350 IXIU/㎖-R) is capable producing about 293ℓ high fructose corn syrup(75% dry substance) in 30 days.
Coryne형 세균의 원형질체 융합에 관한 전자현미경적 관찰
박청,임번삼,전문진,김우갑,Park, Chung,Lim, Bun-Sam,Chun, Moon-Jin,Kim, Woo-Kap 한국미생물학회 1985 미생물학회지 Vol.23 No.4
Brevibacterium flavum과 Corllnebac ter ium glutamicum세포로부터의 원형질쳐l 형성과정, 형성된 원형질체의 미세구조, 이들 원형질체간의 융합 및 세포벽 재생을 투과전자현미경을 사용하여 관찰하였다. 원형질쳐1의 형성과 정은 특이하게 관찰되었다. 즉, penicillin G와 lysozyme의 작용을 받아 세포벽의 한 부위가 파괴되어 생긴 細孔응 통하여 원형질이 빠져나가 구형의 원형질체를 형성하였닥 융합과정에서는 원형질체들이 서로 접촉하여 접촉부꾀 를 형성하고 이어서 이 부위의 셰포막이 얼부 소실되며 양 원형질쳐1간에 내부의 울질들이 이동하였다 융합 원 행질체들은 비융합 원형질체에 비하여 세포벽의 재생이 다소 더디게 일어나는 것으로 관찰되었으며, 융합 원형질 쳐l들이 비융합 원형질체들 보다 그 크기가 월등히 컸다. Overall procedure of cell fusion between Brevibacterium flavum and Corynebacterium glutamicum was morphologically observed by transmission electron microscopy. Protoplasts formed by treatment of cells with penicillin G and lysozyme in order were released through the pores generated on a certain region of cell walls to be spherical form. When two different protoplasts were met, cell wall and membrane in the contact zone was disappeared and followed by the mutual exchange of cytoplasmic and/or chromosomal materials. Cell xall regeneration speed of the protoplasts fused was slower than that of the non-fused, whereas the size of the former was confirmed as bigger than that of the latter.
L - Arginine Production by Fusant MWE 9031 of Coryneform bacteria
Park, Chung,Choi, Ok Yoon,Ok, Chi Young,Lee, Sae Bae,Lim, Bun Sam 한국농화학회 1990 Applied Biological Chemistry (Appl Biol Chem) Vol.33 No.2
In order to overproduce L-arginine, intergeneric protoplast fusion between Brevibacterium flavum and Corynebacterium glutamicum was performed. For the protoplast fusion, various amino acid analogs, sulfa drugs and/or purine base analogs resistant mutants were isolated from B. flavum ATCC 21493 and C. glutamicum ATCC 21831. The optimum conditions for protoplast fusion of these mutants were examined. Fusani MWE 9031 was found co accumulate a large amount of L-arginine in the culture medium. The concentration of accumulated L-arginine reached 32.5㎎/㎖ with a medium containing 10% glucose. Also the characteristics of culture condition in fusant MWE 9031 was investigated to compare with those of parental strains.