• Korean Journal of Microbiology
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• v.52 no.3
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• pp.319-326
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• 2016

An antimicrobial bacterium to pathogenic microorganisms, strain $W5-1^T$ was isolated from Korean fermented-food Kimchi. The isolate was Gram-staining-variable, strictly aerobic, rod-shaped, endospore-forming, and motile with peritrichous flagella. It grew at $15-40^{\circ}C$, at pH 6.0-10.0, and in the presence of 0-4% NaCl. Strain $W5-1^T$ could hydrolyze esculin and xylan, and assimilate $\small{D}$-mannose, but not $\small{D}$-mannitol. Strain $W5-1^T$ showed antimicrobial activity against Listeria monocytogens, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella typhi. The G+C content of the DNA of strains $W5-1^T$ was 52.6 mol%. The predominant respiratory quinone was menaquinone-7 (MK-7) and the major cellular fatty acids were $C_{16:0}$, antieiso-$C_{15:0}$, $C_{18:0}$, and $C_{12:0}$. The strain contained meso-diaminopimelic acid in cell-wall peptidoglycan. On the basis of 16S rRNA gene sequence and phylogenetic analysis, the strain W5-1 was shown to belong to the family Paenibacillaceae and was most closely related to Paenibacillus pinihumi $S23^T$ (98.4% similarity) and Paenibacillus tarimensis $SA-7-6^T$ (96.4%). The DNA-DNA relatedness between the isolate and Paenibacillus pinihumi $S23^T$ was 8.5%, indicating that strain $W5-1^T$ represented a species in the genus Paenibacillus. On the basis of the evidence from this polyphasic study, it is proposed that strain $W5-1^T$ is considered to represent a novel species of the genus Paenibacillus, for which the name Paenibacillus kimchicus sp. nov. is proposed. The type strain is $W5-1^T$ (=KACC $15046^T$ = $LMG 25970^T$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.544-548
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• 2005

The objective of this study was to determine the effect of die temperature and dimension on extraction pattern, extract yield, and crude saponin content of extruded white ginseng. The extrusion variables were die temperature $(110\;and\;120^{\circ}C)$ and die dimension (3 holes with 1.0 mm, 2 holes with 2.0 mm, and 1 hole with 3.0 mm diameter). The browness and redness were indicator of active components in ginseng extract. Both were used to evaluate the effect of die temperature and die dimension on release pattern and release rate constant. Browness and redness of extract achieved its lowest value at die temperature $110^{\circ}C$ and 2 holes with 2.0 mm diameter, indicating the lowest extraction rate constant. Extract yield highly increased by extrusion treatment. Extract yield and crude saponin content were the highest at die temperature $120^{\circ}C$ and 1 hole with 3.0 mm diameter. In conclusion, extrusion process has contributed significantly in improvement of release rate of its active components.

• Applied Biological Chemistry
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• v.43 no.3
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• pp.179-183
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• 2000

Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) was stored at $3^{\circ}C$ and 85% relative humidity, and then the changes of firmness, pectin- degrading enzymes activity and other physicochemical properties of citrus fruits during storage were investigated. Firmness of fruits with 2 m probe was decreased quickly from 1,176.8 g-force to 503.6 g-force, and moisture of peel and flesh were decreased from 75.3% to 74.9%, and from 91.8% to 90.7% during maturation, respectively. Decay ratio was increased to 18.75% after 90 days' storage, and after then it was increased rapidly. Weight loss was increased gradually to 24.5% during long-term storage. Firmness with 2 mm probe were decreased from 538.9 g-force to 336.9 g-force gradually during storage. Peel moisture was decreased from 75.8% to 72.6%, and flesh moisture was also decreased gradually from 90.3% to 88.3% during storage. Exopoly-galacturonase activity of peel and flesh were increased from 326.0 units/100 g to 534.9 units/100 g, and from 63.1 units/100 g to 81.0 units/100 g at 90 day's storage, respectively. After then, He enzyme activities were decreased from 394.0 units/100 g and 38.0 units/100 g, respectively. Pectinesterase activity of peel and flesh were increased from $14.4\;{\mu}mol$ to $38.8{\mu}mol$, and from $26.0{\mu}mol$ to $39.0{\mu}mol$ at 60 days' storage, respectively. After then, the enzyme activities were decreased to $6.0{\mu}mol$ and $8.2{\mu}mol$, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.3
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• pp.301-309
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• 1985

This experiment was conducted to know a substantial body of information about the differences of the important forage characteristics; green fodder yield, dry matter yield, TDN%, TDN yield and so forth of the seven cultivars selected as the forage crops (Rye, Triticale, Wheat and Barley) depending on the specific times of cutting stage, on the Wheat and Barley Research Institute from October, 1983 to June, 1984, and the results summarized as follows. Green fodder yield & dry matter weight, when clipped at 20, 30 April and 10 May, of varieties Homil #2 showed the most yielding capacity, but when clipped at 20 May, Suweon#8 (triticale) showed the most green fodder yield whereas Homil #1 the most significant dry matter weight. Plant height, in the cases of Paldanghomil, Homil #1 & Homil #2, showed distinctly longer than that of Bunong, Suweon #8 & Suweon #9 and continued to grow even after the heading date. Dry matter ratio increased with time (Dry matter yield/green fodder yield x100). TDN % decreased but TDN yield increased with time but Homil #1, Homil #2 and Paldanghomil showed relatively the higher values. In the elements of nutrient of cell wall, Suweon #8 & Bungong among 7 cultivars have good quality. The reasonable clipping date of wheat &barley as green fodder crops are 10 May to 20 May, but if clipped before 10 May and 20 May, Homil #2 and Suweon #8 became the promising forage crops, respectively.