Abstract: A microorganism of the genus Corynebacterium having the ability to produce inosine in which the inosine catabolic pathway is blocked and that has a leaky adenine auxotrophic phenotype and further has a leaky guanine auxotrophic phenotype and a method of producing inosine, the method including culturing the microorganism of the genus Corynebacterium are disclosed.

Abstract: The present invention relates to a preparation method of an L-threonine producing strain by utilizing a novel L-threonine importer identified from Corynebacterium glutamicum. The method can be advantageously used for the production of L-threonine by increasing the fermentation concentration of Lthreonine and the yield per unit thereof.

Abstract: This invention relates to a process for preparing cooked rice in aseptic package made of long grain rice, not having property of glutinousness but having fluffiness and smooth mouthfeel. More particularly, the invention relates to a process for preparing cooked rice in aseptic package prepared by a process comprising soaking long grain rice in solution of emulsified oil, filling the rice automatically in a heat-resisting plastic container, sterilizing the rice 4˜10 times repeatedly for 4˜8 seconds at high temperature of 130˜150° C. and high pressure, cooking said sterilized long grain rice in a measured amount of liquid, and packaging the resultant cooked rice in aseptic so that cooked rice which is free from microorganism and capable of long term preservation (more than 6 months) can be obtained.

Abstract: The present invention relates to a pancake mix composition prepared by the steps of wet grinding and vacuum drying non-glutinous rice, obtaining rice flour of below 100 mesh in size and mixing with denatured tapioca starch and other additive, which is useful to rice producer and food industry because it can possible to make feel comfortable with pancake to a consumer who suffers from indigestion and absorption impediment of food made from wheat flour and also to promote rice consumption by the production of high value-added products.

Abstract: The present invention relates to the process for preparing Soong-Neung in aseptic package by mixing roasted rice and polished rice and adding water-for-cooking rice which is hot water extracts of the roasted rice to prepare Soong-Neung and sealing Soong-Neung under the aseptic condition and boiling cooling followed by boiling to prepare instant Soong-Neung in aseptic package, the prepared Soong-Neung in aseptic package can be preserved for a long time of more than 6 month at room temperature by the sterilization process, and have maximized perfume peculiar to Soong-Neung as diffusing perfume of roasted rice, and have a peculiar stickiness and thus have no change in perfume of Soong-Neung, and is excellent characteristics in divergency and smooth taste as erupting starch material from rice to water-for-cooking rice, such that Soong-Neung of the present invention is equivalent in quality to that of prepared by conventional home cooking method and can be preserved for a long time.

Abstract: The present invention relates to a microorganism of Corynebacterium ssp. having enhanced expression of gene for encoding molybdenum cofactor biosynthesis enzyme A and a method for producing L-lysine using the same, which has effects on providing the production method of L-lysine using the Corynebacterium strain having enhanced productivity of L-lysine by intensifying expression of the moaA gene for encoding molybdnum cofactor biosynthesis enzyme A.

Abstract: Provided are a novel promoter nucleic acid molecule having a nucleotide sequence of SEQ ID NO: 1 or 2 derived from Corynebacterium glutamicum, a recombinant vector comprising the promoter, a host cell transformed with the vector and a method of expressing genes of interest using the host cell.

Abstract: The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice poder having 200 to 400 ?m of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.

Abstract: The present invention related to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly a preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170˜200° C. during 5˜10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170˜230° C. during 30˜60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.

Abstract: Provided is a method of producing D-psicose using a D-psicose epimerase derived from Agrobacterium tumefaciens. Provided are a protein having an amino acid sequence of SEQ ID NO:1 and having a psicose 3-epimerase activity, a gene encoding the protein, a recombinant expression vector containing the gene, and a method of producing D-psicose by reacting the protein produced on a mass scale with D-fructose. The method of producing D-psicose is an environmentally friendly method using a new enzyme, in which an inexpensive substrate is used, and the activity of the enzyme can be retained for a prolonged time period. Thus, the method can be efficiently used for the mass production of D-psicose.

Abstract: The present invention can provide frying oil with the enzymatic interesterification reaction, in which trans fatty acid is not formed in the process different from the existing partially hydrogenerated oil and the frying oil contains less than 1% of trans fatty acid content and less than 27% of palmitic acid based on total fatty acid content and has solid fat content at temperature of 37.8° C. and melting point corresponding to that of partially hydrogenerated oil. Accordingly, the frying oil of the present invention is eco-friend and has lower trans fatty acid compared to the existing partially hydrogenerated oil and has higher triglyceride content without side reaction, and is also nutritionally excellent since it has lower palmitic acid content than natural palm oil which is usually used as a substitute for the existing frying oil such as partially hydrogenerated oil, and has taste corresponding to partially hydrogenerated oil.

Abstract: A method is provided for preparing mixed greens. Greens are immersed in an aqueous solution containing phosphoric acid, calcium chloride and a natural antibiotic, dewatered from their surfaces, cooked and mixed in predetermined amounts. Following the application of a seasoning solution containing an organic acid and a natural antibiotic thereto, the mixed greens are vacuum packed and thermally sterilized. The mixed greens prepared according to the method can preserve their fresh texture senses for a long period of time.

Abstract: The present invention relates to a method for preparing enzymatically highly branched-amylose and amylopectin cluster. Alpha-glucanotransferase or branching enzyme hydrolyzes the linkage of the segment between amylopectin clusters in starch, producing amylopectin cluster, and simultaneously branching enzyme attaches the branched side-chain to amylose, producing branched amylose, and subsequently treating the amylopectin cluster or branched amylose with maltogenic amylase for cleaving long side chain into short side chain and for transferring glucose to the side chain, generating highly branched amylopectin cluster, highly branched amylose or branched oligosaccharide from starch effectively.

Abstract: The present invention can provide margarine oil with the enzymatic interesterification reaction, in which trans fatty acid, different from the existing partially hydrogenerated oil, is not formed in the process, and it has solid fat value profile and melting point corresponding to that of partially hydrogenerated oil and contains less than 1% of trans fatty acid, less than 27% of palmitic acid, more than 99% of triglyceride, less than 1% of diglyceride and monoglyceride, less than 1% of trans fatty acid and based on total fatty acid content.

Abstract: Provided is a microorganism that belongs to Enterobacteriacae and a method of producing L-carnitine using the same. The microorganism includes polynucleotide encoding activity of S-adenosylmethionine-6-N-iysine methyltransferase from Neurospora crassa, polynucleotide encoding activity of 6-N-trimethyllysine hydroxylase, polynucleotide encoding activity of 3-hydroxy-6-N-trimethyllysine aldolase, and polynucleotide encoding activity of ?-trimethylaminoaldehyde dehydrogenase and y-butyrobetaine hydroxylase.

Abstract: The present invention relates to a method for producing lactic acid with high concentration and high yield using Lactobacillus paracasei CJLA0310 KCCM-10542 that is separated and identified from Kimchi. Lactic acid is a very important organic acid with a wide range of applications including food additive such as food preservative, condiment or acidifier, and industrial fields such as cosmetics, chemistry, metals, electronics, fabrics, dyeing textiles, and pharmaceutical industries. Particularly, lactic acid is an essential ingredient of polylactic acid, one of biodegradable plastics to replace recalcitrant non-biodegradable plastics which are main causes of environmental contamination.

Abstract: Provided are a method of recovering L-threonine from the fermentation broth of an L-threonine producing microorganism, comprising: separating microbial bodies from the L-threonine containing fermentation broth obtained by culturing an L-threonine producing microorganism and filtering the separated fermentation broth to obtain a filtrate; concentrating the filtrate; and reacting the concentrated filtrate with a nonsolvent to obtain crystalline L-threonine, crystalline L-threonine recovered by the method, and a feed additive containing the crystalline L-threonine recovered by the method.

Abstract: The invention relates to a microorganism, obtained by treating Corynebacterium ammoniagenes KCCM 10488 producing 5?-Xanthylic acid as parent strain with UV radiation and mutation Derivatives such as N-methyl-N?nitro-N-nitrosoguanidine (NTG), Having a resistance to 5-fluorotryptophan which enhances Biosynthesis of N5-N10-tetrahydrofolate used for transferring Two formyl group during the process of puring biosynthesis, making It possible to accumulate 5?xanthylic acid in culture medium at a high Yield and high concentration rate same period of fermentation.

Abstract: Provided is S-adenosylmethionine-6-N-lysine-methyl-transferase obtained from Neurospora crassa, a polynucleotide encoding the same, a vector and host cell containing the polynucleotide, and a method of producing trimethyllysine by culturing the host cell.

Abstract: Disclosed is a method for preparing micron-sized ginseng powder via mechanical grinding, the method comprising the steps of: grinding ginseng roots crudely in order to facilitate micro-pulverization of ginseng, grinding the crude ginseng powder finely, and further grinding the ginseng powder ultra-finely. The ginseng micropowder obtained from the method has a maximum particle diameter of 40 ?m or less, an average particle diameter of less that 8 ?m and a uniform particle size, and thus shows excellent dispersibility, miscibility and absorptiveness. Therefore, the micropowder can be used for manufacturing various health-aid foods or medicines such as drinks, tablets or capsules and cosmetic products such as functional skin care agents or skin packs.