Started as Korea Microbial Research Laboratory in 1970
It holds two-thirds of traditional wine market of Korea
Fermentation Control
controling enzyme activity
help extend expiration date of Makkoli to triple
Raw-rice Fermentation
it doesn't need to steam rice
keeps nutritions from destruction
environment-friendly technology
Seolgangmi
developed rice for brewing
IS
nutritional or microbiological problems in foods. In September 1997 a Study Group was jointly convened by the WHO, FAO and IAEA to evaluate the wholesomeness of food irradiated with doses above 10 kGy. This Study Group concluded that there is no scientific basis for limiting absorbed doses to the upper level of 10 kGy as currently recommended by the Codex Alimentarius Commission. Food irradiation
Bacteriophage는 숙주 세포의 핵산, 뉴클레오타이드, 리보솜 등의 물질을 자원으로 삼아 자신의 유전물질을 복제하여 증식한다. 세포가 분열하기 전에는 유전물질과 그 외의 세포를 구성하는 다양한 물질들의 양이 증가하기 때문에 generation time이 짧은 세포를 숙주로 삼을수록 bacteriophage와 같은 바이러스가
budding 출아
Unicellular 단세포동물
The size typically measuring
3-4㎛ in diameter
Yeast 효모
Fermentation
Sacchromyces cerevisiae
Also extremely important as a model
organism in modern cell biology research
Carbon dioxide -> baking
Alcohol -> alcoholic beverages
Used to generate electricity in
Microbial fuel cells
Produce ethanol for the biofuel industry
nutritions from destruction. And with this method helps to reduce the chances of demolishing essential amino acids. This method is a environment-friendly technology because if the process adopt this, it can reduce carbon dioxide and save 60% energy for whole process.
○ The Others
∘ Developed Seolgangmi : In 2002, started with Rural Development Administraion to develop rice for brew