• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.69-80
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• 2002

The grains were used as solid-substrate for the cultivation of basidiomycetes. The grains were fermented with Ganodema lucidum 7094, Fomitella fraxinea 81003, Phellinus igniarius 26005, and its free sugar composition was investigated. For the mass cultivation of mycelia, the hydrated grains with cold water were put into the plastic bottle. The mycelial growth rate in the bottled grains was high in the early stage with inoculation of homogenized mycelium. The activity of mycelium was maintained by adding sterilized water in the middle of cultivation. There was marked difference in the content of total free sugar and composition ratio of free sugar according to kinds of basidiomycetes. The content of free sugar increased far more in grains fermented with mycelium than in grains which was not fermented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.244-248
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• 1985

This experiments was carried out to study the identification of sugar formation during malting period in non-germinated malts. The yields of non-germinated and germinated malts were 89.5% and 83.0%, respectively. The content of reducing sugar in non-germinated malts by acid and freezing treatment methods showed more increasing tendency during malting 4 days than standard method. Fructose, glucose, maltose in non-germinated malts (Malting 1) were identified by HPLC and its content were calculated as 3.9 mg/g, 52.1 mg/g, and 20.1 mg/g.

• The Korean Journal of Mycology
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• v.19 no.4
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• pp.253-257
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• 1991

Cellular carbohydrates were hydrolysed and analyzed in the strains of Leucosporidium scottii and its related species of basidiomycetous yeasts by HPLC methods without any derivatization. Xylose was detected from the hydrolyses of the cellular carbohydrates of L. lari-marini, but not from those of three strains of L. antarcticum, L. fellii, and Rhodosporidium fluviales. not also from those of six strains of L. scottii contrary to other data reported. L. antarcticum and L. lari-marini were considered to be placed on the different genus of Cystofilobasidium or Mrakia, as based on the numerical analyses.

• Microbiology and Biotechnology Letters
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• v.18 no.3
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• pp.260-267
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• 1990

The mechanism of enzymatic hydrolysis of raw corn starch by the purified glucoamylase and a - amylase in an agitated bead reaction system was studied by investigating the changes of sugar profiles produced by each enzyme, the granular structure of raw corn starch, the amount of enzyme adsorption on residual starch, and the amylose content in residual raw starch. The sugar profiles produced by the action of exo-type glucoamylase or endo-type $\alpha$ -amylase in an agitated bead system were not recognizably differed with those produced in reaction system without bead. Without enzyme the intergenic microcrystalline structure of starch granule was not changed by the simple mechanical impact of solid media, but it was cleaved. However, starch granule was fragment into large number of small particles by the synergistic action of enzyme and attrition-milling media, identified to be the major saccharification enhancing mechanism along with the increased amount of enzyme adsorption. The amylose content decreased more readily in an agitated bead reaction system, especially by $\alpha$ -amylase.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.387-393
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• 2010

The free sugar content and related enzymes of four different parts, inner, outer, stylar end and stem end, of 'Changhowon Hwangdo' peach ($Prunus$ $persica$, L. Batsch) fruit were compared from August to September in 2006, i.e., from 120 to 150 days after full bloom (DAFB). The soluble solids content (SSC) of stylar end was the highest among the four fruit parts at 150 DAFB. Changes of free sugar content were similar to that of SSC in the four parts. The starch content at the stylar end was the highest at 120 DAFB, while all the other parts showed low starch contents at 150 DAFB. The free sugar composition of peach changed during fruit development. The sucrose was low at 120 DAFB and increased gradually in all parts of peach fruit. On the contrary glucose, fructose and sorbitol decreased with fruit development. The free sugar contents and related enzymes activities were investigated during fruit development. The rapid increase of sucrose contents during fruit development was more affected by sucrose synthase than sucrose phosphate synthase. Activity of SS in the four fruit parts increased continuously over the fruit development period, but activity of acid invertase showed a downward trend. This study found that the free sugar content was affected by enzyme activity for the synthesis or the cleavage. However, it was very difficult to explain sugar accumulation of peach segments with related-enzymes.

• KSBB Journal
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• v.9 no.5
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• pp.443-449
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• 1994

Fermentation characteristics of Kluyveromyces fragilis CBS 1555 with Jerusalem artichoke juice, in extractive ethanol fermentation in aqueous two phase systems composed of polyethylene glycol 20000 (PEG) and crude dextran(Dx), were investigated as a function of initial sugar concentrations, concentrations of ethanol formed, or fermentation time. Both specific ethanol production rate increased with decrease in concentrations of PEG and Dx in two-phase systems. Without being related to the compositions of aqueous two-phase system, maximum specific cell growth rate and maximum specific ethanol production rate were showed in the initial sugar concentration fo $80g/\ell$ and $120g/\ell$, respectively. The inhibition effects of ethanol on specific cell growth rate and specific ethanol production rate decreased with decrease in PEG concentration and in the range of 2.5 to 5% Dx. Specific cell growth rate and specific ethanol production rate was fitted as an exponential function and a hyperbolic function, respectively, of the concentrations of ethanol formed. Overall ethanol productivity increased with increase in initial sugar concentrations, and also the required time for the maximum productivity was so. Ethanol production rate by the elapsed fermentation time showed the maximum value in the initial sugar concentration of $160g/\ell$.

• 한국방재학회:학술대회논문집
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• 2008.02a
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• pp.763-766
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• 2008

This study was investigated to the conditions of coastal disaster prevention forests in coastal sand dune in Korea. As a result new planed area were about 250.05ha of 576 sites and average area per site is about 0.43ha. Therefore, it is necessary to readjust it in 1 ha/site for standard of new plan area and 10 ha/year for establishment quantity. In addition, the maintenances methods for about 1,479 ha in the forested area of coastal disaster prevention forest and the basic investigations for forests close to coastal were carried out as soon as possible.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.143-149
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• 1998

Sugars in Korean beer(3 brands) and Japanese beer(21 brands) were studied by HPLC and TLC. Total sugar of beer were estimated to 1.71∼3.93%(average 3.15%). Ethanol 4.5% class beers were estimated to 3.24% for Korean brands and 2.5% for Japanese brands. Ethanol 5% and 5.5% class beer were estimated to contain 3.2% for Japanese brands, respectively. Maltooligosaccharide series from glucose to maltodecaose were detected in the test of TLC and HPLC. No fermentable maltooligosaccarides and limit dextrin were estimated to 2.32%. But sugars in Korean Sikhye, rice drink saccharifide by malt, were not detected maltooligosaccharide series form maltotetraose to maltoheptaose.

• Proceedings of the Korean Nutrition Society Conference
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• 2002.05a
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• pp.86-86
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• 2002

• Proceedings of the Korean Nutrition Society Conference
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• 1998.11a
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• pp.82-82
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• 1998