Journal of Microbiology

Induction of ethanol tolerance on the production of 17-ketosteroids by mutant of mycobacterium sp.: Kim, Mal Nam , Kim, Eun Mi; J. Microbiol. 1995;33(4):322-327.

Abstract: Tolerance of Mycobacterium sp. against organic solvents has been induced for the cholesterol side chain degradation by adding chemicals associated with synthesis of fatty acids or alcohols. Biotin of 300 ㎍/1 and 0.5% aqueous ethanol solution were optima for the enhancement of ethanol tolerance of the microorganism. The induction of ethanol tolerance by biotin was found to be due to increase of degree of unsaturation of the fatty acids in membranous phospholipid of the cell, especially due to increase of oleic acid content. However when 0.5% of ethanol was added for the ethanol tolerance induction, there was an ambiguous correlation between ethanol tolerance and degree of unsaturation of the fatty acids, in spite of the fact that the induction increased the content of unsaturated fatty acids. Addition of 0.5% of ethanol induced several ethanol shock proteins having molecular weight similar to that of heat shock proteins.

Degradation of Cholesterol by Bacillus subtilis SFF34 in Flatfish during Fermentation: Kwan-Pil Kim , In-Koo Rhee , Heui-Dong Park; J. Microbiol. 2003;41(4):284-288.

Abstract: Bacillus subtilis SFF34 degrading cholesterol was applied to reduce residual cholesterol content in fermented flatfish. When the bacterial cells were inoculated as a start culture, a maximal level (1.7 U/g) of cholesterol oxidase was obtained after 10 days, which was two times higher than that (0.8 U/g) without inoculation. Residual cholesterol contents with and without inoculation of the cells were 0.5 mg/g and 0.8 mg/g after 12 days of fermentation, respectively. Cholesterol derivatives including cholesterol- 5?, 6?-epoxide, 4-cholesten-3-one and 7?-hydroxycholesterol were detected in raw flatfish as well as fermented flatfish. Campesterol and 25-hydroxycholesterol were detected only after fermentation. However, no significant differences in their contents were observed regardless of inoculation.

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