• Applied Biological Chemistry
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• v.17 no.2
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• pp.81-92
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• 1974

In order to prepare the mashing materials for 'Takju', Korean wine, with potatoes, theywere steamed, dryed, and pulverized, and their chemical components were analyzed. As a brewing method of Takju with potatoes, general 2nd stage process with Ipkuk and Bunkuk (enzyme sources), commonly used now, was carried out and the effects of preparing conditions of Ipkuk(koji) with potato flour, mashing materials and brewing conditions on the contents of Takju mash, and of storing time on the contents of Takju, were investigated and the results obtained were summarized as follows, 1. Chemical components of steamed potatoes and potato flour were Moisture; 76.2, 10.8%, Total sugar; 16.1, 69.8%, Reducing sugar; 3.45, 13.4%, Crude protein; 2.1, 11.3%, Total acid; 0.012, 0.023% and Volatile acid; 0.0012, 0.0025% respectively. 2. The most effective preparing conditions of Ipkuk with potato flour were to incubate the potato flour added 40-50% of water for 48 hours by general preparing process of Koji, and liquefying and saccharogenic amylase activities of Ipkuk incubated at above conditions were $D40^{\circ}$ 30' 128 W.V. and 13.2 A.U.. 3. The effects of various brewing conditions on the contents of Takju mashes were as follows; 1) Optimum ratio of mashing water and materials for Takju brewing with potato flour was 140ml of water to 60g of flour in 1st stage and 260ml to 140g in 2nd stage. 2) Optimum fermentating times and temperatures for Takju brewing were at $25^{\circ}C$ for 48 hours in 1st stage and at $30^{\circ}C$ for 48 hours in 2nd stage. 3) Optimum amounts of enzyme sources for Takju brewing were 20-30% of Ipkuk and 0.5% of Bunkuk in 1st stage and 1.0% of Bunkuk in 2nd stage. 4) Methanol content of the Takju mash brewed with raw potato flour was much more than that with steamed potato flour. 5) Alcohol, fusel oil and Formol nitrogen contents of the Takju mash brewed with potato flour were less than that with wheat flour, on the contrary, methanol contents and total acidifies of them were showed conversely above. 4. The changes of chemical components and microflora in the mashes during the brewing potato flour Takju were as follows; 1) The accumulation of ethanol followed rapidly in early stage, being the highest at 72 hours (11.9%). 2) Total sugar content of the mash was decreased considerably within 48-72 hours, being 2.62% at 72 hours, and thereafter slowly. 3) Reducing sugar of the mash had a tendency of decreasing, being 0.29% at 48 hours. 4) Total acidity, volatile acidity and Formol nitrogen content of the mash were increased slowly, being 7.30, 0.20, 2.55 at 48 hours. 5) Total cells of yeast appeared the highest in 72 hours ($2.1{\times}10^8$) and thereafter decreased slowly. 6) Total cells of bacteria appeared the highest in 48 hours ($2.4{\times}10^8$) and thereafter decreased or increased slightly. 5. Takju was made from the fermented mash mixed with water to be 6% of alcohol content, and the change of alcohol content, total acidity, total cells of yeast and bacteria during the storing at $30^{\circ}C$ were as follows; 1) Alcohol content of Takju was increased slightly at 24 hours (6.2%), and thereafter decreased slowly. 2) Total acidity of Takju was increased gradually, being 6.1 at 72 hours 3) Total cells of yeast and bacteria appeared the highest at 48 hours ($2.3{\times}10^8,\;1.5{\times}10^8$), and thereafter decreased slowly. 6. Alcohol content, total acidity and Formol nitrogen content of the Takju brewed with potato flour Ipkuk or wheat flour Ipkuk and steamed potatoes(1:5) were 9.8-11.3%, 5.8-7.4, 2.5-3.3 respectively, and the color of the Takju. was similar to commercial Takju. 7. The results of sensory test for various experimental Takju, showed that the Takjues brewed with the materials combined with wheat flour and steamed potatoes(4:5 or 3.5:7.5) were not significantly different in color, taste and flavor from commercial Takju, However, those with potato flour and wheat flour (1:1 or 7:3) were significantly different from commercial Takju.

• Korean Journal of Agricultural Science
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• v.1 no.1
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• pp.67-81
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• 1974

In order to prepare the mashing materials for "Takju", Korean wine, with potatoes they were steamed, dryed, and pulverized, and their chemical components were analyzed. As a brewing method of Takju with potatoes, general 2nd stage process with Ipkuk and Bunkuk (enzyme sources), commonly used now, was carried out and the effects of preparing conditions of Ipkuk(koji) with potato flour, mashing materials and brewing conditions on the contents of Takju mash and of storing time on the contents of Takju, were investigated and the results obtained were summarized as follows. 1. Chemical components of steamed potatoes and potato flour were Moisture; 76.2, 10.8%, Total sugar; 16.1, 69.8%, Reducing sugar; 3.45, 13.4%, Crude protein; 2.1, 11.3%, Total acid; 0.012, 0.023% and Volatile acid; 0.0012, 0.0025% respectively 2. The most effective preparing conditions of Ipkuk with potato flour were to incubate the potato flour added 40-50% of water for 48 hours by general preparing process of Koji, and liquefying and saccharogenic amylase activities of Ipkuk incubated at above conditions were $D_{40^{\circ}}{^{30{\prime}}}$ 128 W.V. and 13.2 A. U. 3. The effects of various brewing conditions on the contents of Takju mashes wereas follows; 1) Optimum ratio of mashing water and materials for Takju brewing with potato flour was 140ml of water to 60g of flour in 1st stage and 260ml to 140g in 2nd stage. 2) Optimum fermentating times and temperatures for Takju brewing were at $25^{\circ}C$ for 48 hours in 1st stage and at $30^{\circ}C$ for 48 hours in 2nd stage. 3) Optimum amounts of enzyme sources for Takju brewing 20-30% of Ipkuk and 0.5% of Bunkuk in 1st stage and 1.0% of Bunkuk in 2nd stage. 4) Methanol content of the Takju mash brewed with raw potato flour was much more than that with steamed potato flour. 5) Alcohol fusel oil and Formal nitrogen contents of the Takju mash brewed with potato flour were less than that with wheat flour, on the contrary, methanol contents and total acidities of them were showed conversely above. 4. The changes of chemical components and microflora in the mashes during the brewing potato flour Takju were as follows; 1) The accumulation of ethanol followed rapidly in early stage, being the highest at 72 hours (11.9%) 2) Total sugar content of the mash was decreased considerably within 48-72 hours, being 2.62% at 72 hours, and thereafter slowly. 3) Reducing sugar of the mash had a tendency of decreasing, being 0.29% at 48 hours. 4) Total acidity, volatile acidity and Formal nitrogen content of the mash were increased slowly, being 7.30, 0.20, 2.55 at 48 hours. 5) Total cells of yeast appeared the highest in 72 hours ($2.1{\times}10^8$) and thereafter decreased slowly. 6) Total cells of bacteria appeared the highest in 48 hours ($2.4{\times}10^8$) and thereafter decreased or increased slightly. 5. Takju was made from the fermented mash mixed with water to be 6% of alcohol content, and the change of alcohol content, total acidity, total cells of yeast and bateria during the storing at $30^{\circ}C$ were as follows; 1) Alcohol content of Takju was increased slightly at 24 hours (6.2%), and thereafter decreased slowly. 2) Total acidity of Takju was increased gradually, being 6.1 at 72 hours 3) Total cells of yeast and bacteria appeared the highest at 48 hours ($2.3{\times}10^8$, $1.5{\times}10^8$) and thereafter decreased slowly. 6. Alcohol content, total acidity and Formol nitrogen content of the Takju brewed with potato flour Ipkuk or wheat flour Ipkuk and steamed potatoes(1:5) were 9.8-11.3%, 5.8-7.4, 2.5-3.3 respectively, and the color of the Takju was similar to commercial Takju. 7. The results of sensory test for various experimental Takju, showed that the Takjues brewed with the materials combined with wheat flour and steamed potatoes (4:5 or 3.5:7.5) were not significantly different in color, taste and flavor from commercial Takju, However, those with potato flour and wheat flour (1:1 or 7:3) were significantly different from commercial Takju.

• Food Science and Preservation
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• v.16 no.6
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• pp.991-998
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• 2009

We used pears to manufacture wine, and analyzed changes in pH, acidity and ethanol and sugar content during fermentation. Pear wine with added ginger (to improve quality) did not differ from ginger-free wine in pH or acidity level. The ethanol content of pear wine was the highest (13.0%, v/v) inpear wine with 0.1% (w/v) added ginger compared to pear wine with no ginger, and sensory tests examining taste and color yielded the highest scores for pear wine with 0.2% (w/v) ginger. To assess storage stability, pear wine was treated for 30 minutes at $55^{\circ}C$, $60^{\circ}C$, $65^{\circ}C$, or $70^{\circ}C$. Unheated pear wine showed rapid changes in pH and acidity level after 30 days of storage, whereas pear wine treated for 30 minutes at $60^{\circ}C$ did not show such changes. Total organic acid levels in pear wine increased by 0.71% and 0.89% (v/v), respectively. The free sugar level in pear wine decreased from 12.05% to 3.13% (w/v). Turning to phenolic compounds, caffeic acid, catechin, and epicatechin contents in pears were 1.64, 1.40, and 0.23 mg/100mL, respectively, with diverse compositions. Caffeic acid levels in pear wine decreased sharply to 0.12 mg/100 mL upon fermentation, whereas free catechin inpear wine increased to 1.16 mg/100 mL compared with 0.28 mg/100 mL in pears. Free arbutin increased from 8.34 mg/100 mL in pears to 10.39 mg/100 mL in pear wine. The free amino acid content of pear wine was 118.5 g/100 mL, but the levels of serine, alanine, glutamic acid, and aspartic acid decreased sharply upon fermentation, with corresponding increases in tyrosine, GABA, lysine, and arginine.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.103-119
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• 2015

This study was carried out to evaluate the quality of characteristics of Takju, Yakju, and spirit made from Bunkuk(flour), Phellinus linteus and Ginger kuk. The sacharogenic power of Nuruks and pH, brix, acidity, cell numbers of yeast, and alcohol content of Deotsuls were analysed; flavors, organic acids, and sensory evaluation of Takju, Yakju, and spirit were employed in the analysis of this current study. Results showed that the saccharogenic power of Phellinus linteus kuk after fermentation of Nuruks showed the highest level, and Phellinus linteus kuk and Ginger kuk showed the same level after dry Nuruks. During fermentation of Deotsuls, pH and brix decreased with increased fermentation time, while acidity increased with increased fermentation time. Cell numbers of yeast were found to be at the highest level in Phellinus linteus kuk on the first day of fermentation, and it was the same result in the final stage(p<0.05). Alcohol content increased with an increase in fermentation time, and showed no significant difference between control and test in the final stage of fermentation. In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in Takju, Yakju, and spirit. n-butanol was detected at the highest value, followed by i-amyl alcohol. Fusel oil was detected at the highest level in spirit fermented by Bunkuk. In analysis of organic acids, lactic acid showed the highest content followed by acetic acid. Very small amounts of acetic acid were detected in the spirit and other organic acids were not detected. In sensory evaluation, Takju, Yakju, and spirit made from Phellinus linteus kuk showed the highest score. As a result of this study, Phellinus linteus kuk presented the most desirable Nuruk in order to make Takju, Yakju, and spirit.

• Journal of Korean Society of Forest Science
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• v.86 no.2
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• pp.223-232
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• 1997

One hundred Sixty two quadrats were sampled from natural forests, in Kangwon-do and Kyungsangbuk-do. On the basis of Mueller-Dombois & Ellenberg method, field survey, which accounts for the characters of the species structure of Pinus densiflora community and Quercus mongolica community, was carried out between 1991 and 1994. To analyze the data, CCA ordination and D.B.H, analysis were used. 1. DBH analysis showed that Pinus densiflora community is likely replacing Quercus mongolica or Quercus variabilis community. DBH analysis also showed that Quercus mongolica - Lindera obtusiloba community balances among the Quercus mongolica, Fraxinus rhynchophylla, and Tilia amurensid in the canopy, and that Quercus mongolica-Abies nephrolepis community, mixed forest balances among the Quercus mongolica, Pinus koraiensis, and Abies nephrolepis in the canopy. In general, Quercus mongolica seems to remain as a dominant species. 2. A certain correlation seems to exist between nutrients types and Pinus densiflora community. Quercus mongolica prefered to grow in the medium elevation area that has medium level of total nitrogen, organic matter, and C.E.C. Pinus densiflora, Quercus serrata and Quercus variabilis were found in the low elevation area that has low level of total nitrogen, organic matter, and C.E.C. 3. There seemed to be a certain correlation between nutrients types and Quercus mongolica community. Quercus mongolica and Acer pseudosieboldianum was distributed in the slope area that has medium level of $Mg^{{+}{+}}$, $Ca^{{+}{+}}$, and C.E.C., while Abies nephrolepis, Taxus cuspidata and Pinus koraiensis in the high elevation and ridge area that has low level of $Mg^{{+}{+}}$, $Ca^{{+}{+}}$, and C.E.C. Carpinus laxiflora and Abies holophylla were found in the medium elevation area that has medium level of $Mg^{{+}{+}}$, $Ca^{{+}{+}}$, and C.E.C., while Kalopanax pious, Carpinus cordata and Acer truncatum in the moderately moist and valley area that has high level of $Mg^{{+}{+}}$, $Ca^{{+}{+}}$, and C.E.C. Pinus densiflora and Fraxinus rhynchophylla seemed to prefer the slightly dry, low elevation and ridge area.

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.56-62
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• 2011

We investigated quality characteristics of Seoktanju (one of the Korean traditional rice wine) which was fermented using five kinds of Korean commercial Nuruks. The purpose of this study was to research what effects on the quality of Seoktanju by using different Nuruks. We analyzed general component such as each mash's temperature change patterns, pH, titrable acidities, reducing sugar contents, volatile acids, and sugar contents during fermentation periods and studied sensory evaluation of produced Seoktanju (10 days). On the whole, temperature change patterns in the each mashes were depend on room temperature. All Seoktanju's pH was reduced rapidly up to three days after first mashing (pH 3.13-3.57) and after that was increased gradually. The end of fermentation pH was pH 3.6-4.05. Mostly, acidities were indicated high(0.59%) and Nuruk-B was showed highest acid value. These results seems to be different as occasion organic acids producing activity depend on the number of yeast, material contents, optimal temperature in the each mashes by fungi and lactic acid bacteria in Nuruks. In reducing sugar contents and sugar contents, Nuruk-C treatment were showed the highest value with 5.36%, $23^{\circ}brix$, respectively and alcohol content was lowest with 8.6%. In the five kinds of reproduced Seoktanju, alcohol content was the highest in the treated Nuruk-A group. Volatile acid value was the highest with 132.6~263.7 ppm at the 3 day after first mashing day but as the fermentation time goes on, it was reduced sharply by 5.25~5.94 ppm. Sensory evaluation was performed with 5 point scale, the Seoktanju using Nuruk-D was presented by 4 point, while Nuruk-A was presented lowest by 2.77 point on overall acceptability.

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.4
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• pp.370-375
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• 2016

The purpose of development new variety 'Miho' (Hordeum vulgare L.) is a favorite with livestock feed and develop varieties resistant to disease and lodging. 'Miho' was carrying out the growth habit of group III with green and mid-wide leaf. Awn that is related to preference of livestock is a semi-smooth awn. This cultivar had 96 cm of culm length, 650 of spikes $per\;m^2$. Heading date of 'Miho' was April 27, and maturing date on May 30, which were later than cultivar 'Youngyang'. It also showed strong winter hardiness, and similar resistance to shattering and bariy yellow mosaic virus (BaYMV) compared with those of check one. The best thing among the traits of a good quality with the plant green at the latter growing period. The average forage dry matter yield in the regional yield trial was about 13.1, 12.1 MT per ha in upland and paddy field, respectively, which were 9%, 2% higher than that of the check cultivar. It's also showed 6.8% crude protein, 27.1% ADF (acid detergent fiber), and 67.5% TDN (total digestible nutrients), including higher silage quality for whole crop barley. This cultivar would be suitable for the area whose average minimum temperature was above $-8^{\circ}C$ January in Korean peninsula.

• Journal of Life Science
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• v.25 no.10
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• pp.1081-1090
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• 2015

Diabetes has been one of major health risks in industrialized countries. Allium hookeri is a wild herb distributed in India and Myanmar. The root of the plant has been used as food and medicine in Southeast Asia. We investigated Allium hookeri extract improves type 2 diabetes mellitus in C57BL/KSJ db/db obese mouse. C57BL/KSJ db/db obese mouse arise out of Type 2 diabetes and we treated Allium hookeri methanol extract 400 mg/kg (AH 400), 800 mg/kg (AH 800), positive control group (thiazolidinedine;TZDs) were administered orally for 8weeks. AH treated group normalized lipid enzyme system (triglyceride, total cholesterol, HDL-cholesterol and LDL-cholesterol) and serum glucose, HbA1c and plasma insulin level. AH treated group recovered β-cell damage by hyperglycemia and fatty liver disease. AH treated group significantly up regulated expression of Peroxisome proliferator-activated receptor gamma (PPAR-γ), pyruvate dehydrogenase kinase4 (PDK4), Sterol regulatory element-binding protein 1c (SREBP 1) and fork head box O1 (FOX 01) proteins in C57BL/KSJ db/db obese mouse liver. And we found that AH treated group decreased hepatic malondialdehyde formation in C57BL/KSJ db/db obese mouse liver. These results indicate that Allium hookeri methanol extract might be a potential anti-diabetic agent and could be useful in the treatment of type 2 diabetes mellitus.

• Journal of Life Science
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• v.18 no.8
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• pp.1123-1131
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• 2008

This study was performed to confirm of biological function of black garlic, it heated for 11 days at $40{\sim}90^{\circ}C$ (first step: heate for 2 days at $90^{\circ}C$, second step: heated for 4 days at $80^{\circ}C$, third step: heated for 4 days at $60^{\circ}C$ and fourth step: heated for 1 day at $40^{\circ}C$). Samples were analyzed physico-chemical characteristics and antioxidant activity. Hunter L, a and b values were decreased during processing, and then inner part Hunter values were highly decreased at the second step. The moisture contents were decreased to 58.48${\pm}$0.41 g/100 g at fourth step. pH was also acidified to pH 4.22${\pm}$0.02, but O.D. value at 420 nm was increased during processing of black garlic. At fourth step, total phenolics and flavonoids contents were increased about 1.9 and 2.6 folds than first step sample. Also, total pyruvate and thiosulfinate contents were increased about 1.6 and 5.8 folds as change of total phenolic and flavonoid contents, respectively. Fructose contents were the highest level among free sugars and its contents increased to 2,454.45${\pm}$4.20 mg/100 g. Contents of sucrose and maltose were decreased during processing of black garlic. The contents of total minerals were the highest at fourth step (1,009.20${\pm}$6.91 mg/100 g) during its processing. Contents of glutamic acid, proline and aspartic acid were detected higher than other composition amino acids. Taurine and ethanolamine were not detected in the first step sample, but they were detected 0.88${\pm}0.60{\sim}1.06{\pm}$0.04 and 0.28${\pm}0.4{\sim}0.5{\pm}$0.09 mg/100 g in next processing step, respectively. DPPH radical scavenging ability of water and ethanol extracts from black garlic was increased during its processing. Abilities of DPPH radical scavenging were the highest in fourth step sample, its abilities were 67.40${\pm}$0.21% in 1,000 ${\mu}g/ml$ of water extracts. Reducing power was also significantly higher in water extract than ethanol extract on the whole.

• Journal of Plant Biotechnology
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• v.35 no.3
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• pp.215-221
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• 2008

Effects of light generated by LEDs on shoot growth and rooting of Tsuru-rindo(Tripterospermum japonicum) were evaluated. Apical shoots(one or two node with 3-4 leaves) were cultured on MS basal medium with 3% sucrose and maintained for four weeks under five different light qualities: fluorescent lamp(F), 100% red LED(R), 70% red LED+30% blue LED(R7B3), 50% red LED+50% blue(R5B5), or 100% blue LED(B). Rooting was promoted by both red light and fluorescent lamp, and the effect was further promoted under the ventilation. Red light enhanced shoot node elongation, whereas blue light appeared to suppress it. Growth of shoots and leaves were enhanced under the ventilation irrespective of the different light qualities. Under the ventilated condition, total fresh weight of plants was highest in R7B3 LED as 257.7 mg per plant. Dry matters, which are used for index of plant growth, were lowest under red light, whereas it was highest under blue light. The dry matter was inclined to getting higher by ascending the ratio of blue light and red light. Total chlorophyll content was highest in both R7B3 LED and R5B5 LED under ventilation as 29.5 and 31.2, respectively. Above results suggest that light quality optimization could be an important factor to foster in vitro growth of the species. Ventilation treatment appeared to be another important factor to induce normal shoot growth and rooting.