• Journal of Mushroom
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• v.16 no.3
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• pp.155-161
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• 2018

In this study, we analyze the growth environment using smart farm technology in order to develop the optimal growth model for the precision cultivation of the bottle-grown oyster mushroom 'Suhan'. Experimental farmers used $88m^2$ of bed area, 2 rows and 5 columns of shelf shape, 5 hp refrigerator, 100T of sandwich panel for insulation, 2 ultrasonic humidifiers, 12 kW of heating, and 5,000 bottles for cultivation. Data on parameters such as temperature, humidity, carbon dioxide concentration, and illumination, which directly affect mushroom growth, were collected from the environmental sensor part installed at the oyster mushroom cultivator and analyzed. It was found that the initial temperature at the time of granulation was $22^{\circ}C$ after the scraping, and the mushroom was produced and maintained at about $25^{\circ}C$ until the bottle was flipped. On fruiting body formation, mushrooms were harvested while maintaining the temperature between $13^{\circ}C$ and $15^{\circ}C$. Humidity was approximately 100% throughout the growth stage. Carbon dioxide concentration gradually increased until 3 days after the beginning of cultivation, and then increased rapidly to approximately 2,600 ppm. From the 6th day, $CO_2$ concentration was gradually decreased through ventilation and maintained at 1,000 ppm during the harvest. Light was not provided at the initial stage of oyster mushroom cultivation. On the $3^{rd}$ and $4^{th}$ day, mushrooms were irradiated by 17 lux light. Subsequently, the light intensity was increased to 115-120 lux as the growth progressed. Fruiting body characteristics of 'Suhan' cultivated in a farmhouse were as follows: Pileus diameter was 30.9 mm and thickness was 4.5 mm; stipe thickness was 11.0 mm and length was 76.0 mm; stipe and pileus hardness was 0.8 g/mm and 2.8 g/mm, respectively; L values of the stipe and pileus were 79.9 and 52.3, respectively. The fruiting body yield was 160.2 g/850 ml, and the individual weight was 12.8 g/10 unit.

• Journal of Mushroom
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• v.17 no.4
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• pp.197-204
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• 2019

In this study, smart farm technology was used by farmers cultivating 'CHIKUMASSHU T-011' in order to develop an optimal growth model for the precision cultivation of bottle-grown winter mushroom and the results of the same are mentioned herein. Farmers participating in the experiment used 60 ㎡ of bed area with 4 rows and 13 columns of shelf shape, 20 horsepower refrigerator, 100T of sandwich panel for insulation, 6 ultrasonic humidifiers, 12 kW of heating, and 20,000 bottles of Flammulina velutipes mushroom spores. The temperature, humidity, and carbon dioxide concentrations, which directly affect the growth of the mushroom, were collected and analyzed from the environmental sensors installed at the winter mushroom cultivation area. The initial temperature was found to be 14.5℃, which was maintained at 14℃ to 15℃ until the 10th day. In the restriction phase, the initial temperature was 4℃ and was maintained between 2℃ and 3℃ until the 15th day, while during the growth phase, it was maintained between 7.5℃ to 9.5℃. Analysis of the humidity data revealed initial humidity to be 100%, which varied between 88% to 98% during primordia formation period. The humidity remained between 77% to 96% until the 15th day, in the restriction phase and between 75% to 83% during the growth phase. The initial carbon dioxide concentration was 3,500 ppm and varied between 3,500 ppm to 6,000 ppm during primordia formation period and was maintained at 6,000 ppm until the 15th day. During the growth phase, the carbon dioxide concentration was found to be over 6,000 ppm. Fruiting body characteristics of 'CHIKUMASSHU T-011' cultivated in the farmhouse were as follows: Pileus diameter of 7.5 mm and thickness of 4.1 mm, stipe thickness of 3.3 mm, and length of 154.2 mm. The number of valid fruiting bodies was 1,048 unit per 1,400 mL bottle, and the individual weight was 0.71 g per unit. The yield of fruiting bodies was 402.8 g per 1,400 mL bottle.

• Clinical and Experimental Pediatrics
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• v.45 no.10
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• pp.1263-1272
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• 2002

Purpose : Rett syndrome(RTT) is an X-linked dominant neurodevelopmental disorder affecting 1 per 10,000-15,000 female births worldwide. It was initially described by Andreas Rett in 1966. RTT involves developmental regression characterized stereotypic hand movements, tremors, gait apraxia, seizures, deceleration of head growth after the age of 6-18 months. The disease-causing gene was identified as MECP2 on chromosome Xq28. We carried out mutational analysis of MECP2 genes in RTT patients. Methods : Whole blood(5 cc) of 34 sporadic RTT patients was collected in EDTA-anticoagulated tubes. Genomic DNA was extracted from peripheral blood using the E.Z.N.A. blood DNA kit. Four exons of the MECP2 gene were amplified by PCR in 34 Korean with RTT. We carried out PCR divided the exon three into two parts and the exon four into five parts. Primer sequences designed by Amir et al. in 1999 were almost used(AF030876). Sequencing primers used were the same as PCR. DNA sequencing reactions were performed using an ABI 377 DNA sequencer and ABI PRISM dye terminator cycle sequencing reaction kit(Perkin-elmer). The results were compared with the normal DNA sequence(X99686). To confirm the change of sequence on novel mutations, RFLP analysis was performed. Results : The MECP2 mutations were detected in 23(67.6%) of the 34 patients. The mutations consisted of 12 different types including nine missense and three nonsense mutations. Of these, three (L100V, G161E and T311M) mutations were newly identified. Most of the mutations discovered are located within MBD(39.1%) and TRD(39.1%). In this study, three(T158M, R270X, R306C) mutations were identified high frequency. Conclusion : MECP2 gene was also an important cause of Korean RTT patients. MECP2 gene study is an important tool for diagnosis of Korean RTT patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.109-116
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• 2008

In this study, the breads with medicinal herbs (MH) composites showing immunostimulating activity were prepared and their characteristics were examined. Fourteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed immunostimulating activity in terms of macrophage phagocytosis, nitrite production, cytostatic activity and cytokine production. In the preparation of breads containing MH extracts of various contents (0, 30, 50, 70, and 100%), there was no significant difference among dough pHs of all groups after first fermentation, but loaf volume was significantly (p<0.05) increased in 70% added group while decreased in 30%, 50%, and 100% added groups compared to the control. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. Most improvements in hardness, adhesiveness, gumminess and chewiness of bread were noticed by the addition of 70% MH extracts, but those of springiness, cohesiveness and resilience were mostly by the 50% addition ones. Through the sensory evaluation, it was revealed that mouth feeling, taste and overall preference decreased at breads containing 70% and 100% extracts, although appearance and crumb texture were not significantly (p<0.05) different among all groups.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.366-374
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• 2012

Recently pathogenic E. coli is one of the main foodborne pathogens resulting in many patients in Korea. To understand the characteristics of pathogenic E. coli outbreaks in Korea, the epidemiological investigation reports of pathogenic E. coli outbreak in 2009 (41 reports) and in 2010 (27 reports) were collected in the web site of the Korea Centers for Disease Control and Prevention, reviewed and analysed in this study. The main places of the pathogenic E. coli outbreaks were food catering service area (64.8%) and restaurants (25.0%). The main type of the pathogens were EPEC (44.7%) and ETEC (34.2%). EAEC and EHEC was responsible for 10.5 and 9.2%, respectively. Eight of 68 outbreak cases were caused by more than 2 types of pathogenic E. coli which implicates the complicated contamination pathways of pathogenic E. coli. The incidence rate of pathogenic E. coli was $33.6{\pm}30.5%$ and the main symptoms were diarrhea, stomach ache, nausea, vomiting, and fever etc. The two identified food sources were identified as frozen hamburger pattie and squid-vegetable mixture. To improve the food source identification by epidemiological investigation, food poisoning notification to the agency should not be delayed, whole food items attributed the outbreak should be collected and detection method of the various pathogenic E. coli in food has to be improved. In conclusion, the characteristics between the EHEC outbreaks in the western countries and the EPEC or ETEC outbreaks in Korea needs to be distinguished to prepare food safety management plan. In addition, the development of the trace back system to find the contamination pathway with the improved detection method in food and systemic and cooperative support by the related agencies are necessary.

• Journal of Mushroom
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• v.17 no.3
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• pp.119-125
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• 2019

This study aims to report the results for the analysis of the growth environment by applying smart farm technology to "Chunchu No 2" farmers in order to develop an optimal growth model for precision cultivation of bottle-grown oyster mushrooms. The temperature, humidity, carbon dioxide concentration, and illumination data were collected and analyzed using an environmental sensor installed to obtain growth environment data from the oyster mushroom cultivator. Analysis of the collected temperature data revealed that the temperature at the time of granulation was $19.5^{\circ}C$ after scraping, and the mushroom was generated and maintained at about $21^{\circ}C$ until the bottle was flipped. When the fruiting body grew and approached harvest time, mushrooms were harvested while maintaining the temperature between $14^{\circ}C$ and $18^{\circ}C$. The humidity was maintained at almost 100% during the complete growth stage. Carbon dioxide concentration gradually increased until 3 days after the beginning of cultivation, and then increased rapidly to almost 5,500 ppm. From the 6th day, carbon dioxide concentration was gradually decreased through ventilation and was maintained at 1,600 ppm during harvest. Light intensity of 8 lux was irradiated up to day 6 after seeding, and growth was then continued while periodically irradiating 4 lux light. The fruiting body characteristics of "Chunchu No 2" cultivated in the farmhouse were as follows: pileus diameter of 26.5 mm and thickness of 4.9 mm, stipe thickness of 8.9 mm, and length of 68.7 mm. The fruiting body yield was 166.8 g/850 ml, and the individual weight was 12.8 g/10 units.

• Journal of Sericultural and Entomological Science
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• v.50 no.2
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• pp.101-108
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• 2012

This study was conducted to confirm the mass production of male pupae and sex-limited larval marking variety as a host for synnemata production of Isaria tenupes in RDA(Rural Development Administration). Silkworm pupation, infection rate and synnemate formation of I.tenuipes were examined. Among the silkworm varieties tested, male Hansaengjam showed the highest pupation rate at 98.7%. I. tenuipes infection rate of larvae of newly-exuviated 5th instar silkworm was 83.7 ~ 90.4% in the spring rearing season and 91.7 ~ 96.6% in the autumn rearing season. Synnemata production of I. tenuipes was execellent in female Yangwonjam with an incidence rate of 99.5% followed by male Yangwonjam(99.5%) and Baegokjam(99.4%) in the spring and autumn rearing season. Synnemata living weight ranged from 0.93 ~ 1.25 g in the spring rearing season. The female Hansaengjam had the heaviest synnemata weight(1.25 g). Synnemata dry weight ranged from 0.27 ~ 0.35 g in the spring rearing season. The female Yangwonjam had the heaviest synnemata weight(0.35 g).