• Korean Journal of Environmental Agriculture
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• v.7 no.1
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• pp.14-20
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• 1988

The effect of polyethylene film(P.E.) mulching on the degradation of alachlor(N-methoxymethyl-2, 6-diethyl ${\alpha}-chloroacetoanilide$), pendimethalin(3, 4-dimethyl-2, 6-dinitro-N-l-ethylpropylanilide) and diphenamid(N,N-dimethyl-2, 2-diphenylacetamide) in red pepper, peanut, and sesame fields was investigated. In soils under the non-mulching condition the half-lives of alachlor, pendimethalin and diphenamid were 3, 37 and $24{\sim}46$ days, respectively. However, the half-lives of those under the P.E. mulching condition were longer than under the non-mulching condition. The differences in the half-lives between P.E. mulching and non-mulching conditions were about 30 days for pendimethalin and from 20 to 90 days for diphenamid. However, the half-life of alachlor was hardly affected by P.E. mulching. Pendimethalin and alachlor were not detected in the harvasted red peppers, peanuts and sesame under P.E. mulching and non-mulching conditions. But, the residue of diphenamid in peanuts was 0. 147 ppm under the P.E. mulching condition and 0.071 ppm under the non-mulching condition, and the residue of diphenamid in sesame was 0.022 ppm under the P.E. mulching condition and 0.129 ppm under the non-mulching condition. The amounts, however, were below the tolerance limits for pesticide residue.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.338-342
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• 1996

Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and $SO_2$ were analyzed after storing them for 10 and 20 days at $20^{\circ}C\;and\;30^{\circ}C$, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric and acetic acid. Ester and fusel oil contents of the wine were $4.0{\sim}5.0\;mg%$ and $12{\sim}30\;mg%$, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was $25{\sim}27\;mg%$. Storage temperature in terms of the quality of the wine and Yakju was better in $20^{\circ}C\;than\;30^{\circ}C$. Treatment of the wine and Yakju either by adding 100 ppm of $SO_2$ or heating at $60^{\circ}C$ for 30 min was better in quality than control for storage.

• Applied Biological Chemistry
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• v.22 no.2
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• pp.91-96
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• 1979

Several herbs were tested for their antimicrobial activities during preservation of soy sauces. The herbs which resulted in retarded growth of film yeasts were extracted and added to various media such as koji-extract agar, buion-peptone agar to elucidate effects on the growth of film yeasts, Aspergillus oryzae and Bacillus subtilis. The results obtained were as follows: 1) Addition of phellodendron powder resulted in retarded formation of film in fermented soy sauces. Film was produced after 2 days without addition of the phellodendron powder. However, formation of film was observed after 8 days when 0.5 per cent of the phellodendron powder was added, and after 12 days when 1.0 per cent of the powder was added to fermented soy sauce. 2) For the amino acid soy sauce, formation of film was retarded for 6 days by 0.5 per cent of the pow der and for 8 days by 1.0 per cent of the powder. 3) Repression of film yeasts by addition of helenii and camphora powder was recognized respectively, but other herbs were appeared to have no detectable effects. 4) Growth of film yeast and Asp. oryzae way, retarded for 5 days on koji-extract agar plates which contain 0.5 per cent of phellodendron extract. Bac. subtilis also showed retarded growth for 5 days on buion-peptone agar plates containing the same amount of the extract. 5) Retarded growth of film yeast for 5 days was obtained when grown on koji-extract agar plates containing 15 per cent of sodium chloride and 0.3 per cent of phellodendron powder, however, no growth of Asp. oryzae was obtained on this concentration of sodium chloride. Growth of Bac. subtilis was repressed for 5 days on buion-peptone agar plates which contain 15 per cent of sodium chloride and 0.1 per cent of phellodendron powder.

• Applied Biological Chemistry
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• v.28 no.4
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• pp.252-260
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• 1985

The changes of the qualities and the components of 5 different Takju (Korean wine) in various stroage temperatures were evaluated. Commercial Takju didn't change in acidity and alcoholic degree at $5{\sim}10^{\circ}C$ for 36 hours. But at $30{\sim}35^{\circ}C$ the alcohollic degree has inversed to $5.0{\sim}7.0$. As time went by, pH nearly went down to pH 3.7 and went up back over 4.0. Amino acidity was risen continuously during the stroage terms and the change of reducing sugar was irregular. The number of vegetable cell of yeast in commercial Takju at $30{\sim}35^{\circ}C$ after 18 hours was $2.4{\times}10^8$, at $5{\sim}10^{\circ}C$ after 36 hours $2.4{\times}10^8$, and each of them was reduced below $1{\times}10^8$ after exceeding the limit of shelf-life. Number of general bacteria was increased suddenly in a high temperature at the first and it was decreased afterwards, but the tendency of increase and decrease was slow in a low temperature. It was possible to keep the quality for 5 days at $5{\sim}10^{\circ}C$ in case of commercial Takju and the shelf-life of pasteurized Takju was extended over 7 days.

• Applied Biological Chemistry
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• v.31 no.2
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• pp.154-161
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• 1988

In order to improve the quality of amino acid soysauce, this experiment was carried out as follows; koji added amino acid soysauce(KAAS) was prepared by addition of defatted soybean and meal koji into amino acid soysauce containing $0.5%{\sim}1.5%$ of total nitrogen. Various physicochemical characteristics of KAAS during aging were determined. Total nitrogen, amino-nitrogen, specific gravity, pure extract, total acidity and color were high in KAAS at high total nitrogen. After one month aging, reducing sugar was high in KAAS at high total nitrogen, but pH was high in KAAS at low total nitrogen. Ethyl alcohol was 2.07% in KAAS at 0.5% of total nitrogen after five months aging and 1.4% in KAAS at 1.5% of total nitrogen. Levulinic acid and lactic acid were high in KAAS at low total nitrogen. The results obtained above summarized as the quality of KAAS were highly good at $0.5{\sim}0.7%$ of total nitrogen after two or three months aging.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.106-111
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• 1972

The possibility of substituting raw materials for soy sauce by corn gluten was studied by measuring the amylase and proteolytic activities of koji. Also optimum conditions of koji making were determined. It was found that substitution of up to 30% of the defatted bean content (or 15% of the total bean and wheat content) with corn gluten yielded a good quality of soy sauce. Use of more than 15% corn gluten (based on total bean and wheat content) yielded a soy sauce of poor taste and low nitrogen content even though corn gluten has a high nitrogen content. This drop in nitrogen was attributed to the low enzyme activity in koji containing more than 15% corn gluten and the difference in availability of nitrogen in bean compared to corn gluten.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.302-308
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• 2005

To examine the difference in each ingredient between the yeast strain and two raspberry kinds (Rubus crataegifolius Bunge(RCB), Rubus coreanus Miquel(RCM)) in the making of raspberry wine, five active dry yeasts were selected. Regarding the RCM ethanol content, the raspberry wine fermented by Lalvin Wl5 was the highest, while those fermented by Prise de Mousse were the lowest. The pH of the RCM was $3.58\~3.63$, and Montrachet was the highest one of total acidity. In the case of nonflavonoid phenols, the RCM fermented by Montrachet was the highest one, and in the case of flavonoid phenol and total phenol, the RCM fermented by Epernay II was the highest. The content of organic acid in RCM were highest in the following order: citric acid > oxalic acid > malic acid, and tartaric acid was not detected at all. The average content of malic acid in RCM after malolactic fermentation was reduced by almost $65.5\%$, and the RCM fermented by Prise de Mousse, after malolactic fermentation, was $73.3\%$. This latter was the highest, while the RCM fermented by Epernay II was the lowest, at $59.1\%$.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.450-457
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• 2004

In wine making, to perform yeast culture effectively, which is the most important factor, 5 strains of representative active dry yeasts were selected : Montrachet, Pasteur Champagne, Epernay II, Prise do Mousse, Lalvin W15. The results about fermentation properties were as follows. After 1 day of fermentation, the ethanol contents of Lalvin W15 wine and Montrachet wine were 5.4% and 4.0%. After 2 days of fermentation, the ethanol content of Lalvin W15 wine was 9.2%, which is the highest degree among all experimental groups. As for the content of sugar solution, the wine fermented by Lalvin W15 was the highest one. In acidic solution, fermentation activity of Prise de Mousse, Lalvin W15, Montrachet were highest degrees and Red wine fermentation activity of Prise de Mousse has shown the highest degree in its fermentation activity, if only initial SO$_2$ amounts were 200 ppm. In regard to the foaming tendency during fermentation, the size of foams in Montrachet was big and the amount of foams was a lot. The change in Brix during the fermentation became evident after two days. The Brix of Montrachet wine and Lalvin W15 wine was 3.0, a high initial fermentation speed. After 10 days of fermentation, total acidity of Lalvin W15 wine was 0.99g/100m1, the highest degree. After 3 days of fermentation, the ethanol content of Lalvin W15 wine was 7.4%, the highest degree. But after 9 days of fermentation Epernay II showed the higher ethanol concentration to 13.8%.

• Journal of dental hygiene science
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• v.15 no.2
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• pp.209-219
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• 2015

In order to explore an effect of interaction of Streptococcus gordonii, Fusobacterium nucleatum and Porphyromonas gingivalis that are bacteria relevant to periodontal disease on its growth, the bacteria were incubated in trypticase soy hemin menadione broth at $37^{\circ}C$ $CO_2$ incubator for 7 days through anaerobic jar by single and co-culture with heat treated dead bacteria under anaerobic gas pack. In order to confirm growth level, absorbance was measured and for confirming colony structure and form, it was observed with scanning electron microscope. In order to confirm an effect on pathogenicity of P. gingivalis, real time reverse transcriptase polymerase chain reaction was implemented for expression analysis for rgpA gene that produces HRgpA which is gingipain. As a result, the following conclusion was obtained. Colony formation of S. gordonii and P. gingivalis was increased by other dead bacteria and in case of F. nucleatum, its colony formation was showed an aspect of being increased by dead bacterium of P. gingivalis but decreased by dead bacterium of S. gordonii. Therefore, it is considered that the strains being used for this study would affect interactively through bacterial cell itself as well as their interaction factor at the time of colony formation.

• Food Science and Preservation
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• v.14 no.2
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• pp.188-193
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• 2007

The purpose of this study was to isolate lactic acid bacteria, useful in the fermentation industry from Hahyangju Nuruk. Five strains were isolated, and identified as Lactobacillus based on growth inhibition by 10% (v/v) alcohol at pH 4.0. Isolated strains were identified to species, and named Lactobacillus plantarum L-3, L. sakei L-10, and L. curvatus strains L-8, L-11, and L-12. Morphological characteristics, physiological data, carbohydrate fermentation patterns, and 16S rRNA sequence data, were all used to characterize the bacterial isolates. L. plantarum L-3 showed the highest lactic acid productivity of all isolates, but grew only poony in the presence of 10% (v/v) alcohol at pH 4.0. The other strains exhibited lower lactic acid productivity than did L. plantarum L-3 and did not grow in the presence of 10% (v/v) alcohol at pH 4.0. The optimal temperature and pH for lactic acid production were $30^{\circ}C$ and pH 6.0 7.0, respectively. The lactic acid productivity of L. plantarum L-3, L. sakei L-10 and the three L. curvatus strains L-8, L-11, and L-12 were (% v/v of culture supematant) 1.55, 1.0, 1.06, 1.0, and 0.99, respectively, at $30^{\circ}C$ and pH 6.0. While L. plantarum L-3 suffered growth inhibition in the presence of 10% (v/v) alcohol, growth of the other strains was inhibited at 8% (v/v) alcohol.