• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.841-849
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• 2013

The aim of this study was to investigate the quality characteristics of Kimchi, prepared with seasoning fluid, vinegar, and mustard extract to inhibit the proliferation of microorganisms and extend the edible period during fermentation at $25^{\circ}C$. We also added perilla leaf, endive, and mustard leaf to Kimchi to improve the flavor. The pH of control Kimchi fluid over 1 day after Kimchi processing, was $5.40{\pm}0.01$ and that of the experimental groups in which vinegar and mustard extract were added was $4.51{\pm}0.01{\sim}4.52{\pm}0.01$, which was lower than that of the control. As the fermentation progresses, the pH of the control decreased rapidly and that of the experimental groups decreased slowly. The initial titratible acidity of the control was low and 3 days later reached $0.95{\pm}0.04$. However, that of the experimental groups was $0.42{\pm}0.01{\sim}0.43{\pm}0.02$ and 5 days later reached a level similar to that of the control. The salinities of the Kimchi juice of both the control and the experimental groups were $2.67{\pm}0.06{\sim}2.80{\pm}0.10$% after 1 day and decreased during fermentation. The amount of lactic acid bacteria of the control was $8.17{\pm}4.01{\times}10^8cfu/g$, 1 day after the Kimchi processing and that of the experimental groups was $2.70{\pm}2.08{\times}10^7{\sim}3.63{\pm}2.80{\times}10^7cfu/g$. After 3 days, these were $3.13{\pm}1.94{\times}10^{11}cfu/g$ and $2.47{\pm}2.23{\times}10^9{\sim}8.03{\pm}3.71{\times}10^9cfu/g$, respectively. According to the result of sensory evaluation, throughout the entire period of the experiment, all sensory items such as color, odor, taste, texture, and total acceptability of the experimental groups were better than those of the control group (p<0.05). Especially, Kimchi in which perilla leaf was added was the best. With the addition of vinegar and mustard extract to the Kimchi, microorganism proliferation was inhibited and the edible period was extended. The minerals, vitamins and antioxidants of leaf vegetables could therefore be obtained.

• Korean Journal of Environmental Agriculture
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• v.1 no.1
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• pp.59-64
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• 1982

Studies on the effect of soil moisture, different seasons, harvesting periods and nitrogen application on the nitrate content of radish(Raphanus sativus L. var. niger(Mill.) S. Kerner) were carried out in pot and green house. The results are as follows; The low level of soil moisture leads to an increased nitrate accumulation in radish root. The nitrate content was found to be higher in spring crops and lower in summer ones. It was decreased during harvesting period. The application of nitrogen fertilizer increased the nitrate content in radish root. We found the highest content in petioles with lesser content in roots and leaf blades in that order. The multiple regression analysis and the nutritional value of nitrate content in radish were discussed.

• Food Science and Preservation
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• v.24 no.6
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• pp.771-777
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• 2017

Although Doenjang is a representative traditional fermented food in Korea, made mainly from soybeans, it has been classified into a food group identified as having high sodium in the National Health and Nutrition Examination. It is necessary to develop a low sodium Doenjang to prevent the excessive sodium intake which may cause various diseases. However, the development of Doenjang with low sodium, without significant changes on quality, is an ongoing challenge. Therefore, the experiment was designed to reduce the salt content of the soaking water to 12.5-45%. The pH, saltiness. moisture, sodium, color, amino-type nitrogen, free amino acids and constituent amino acids composition of Doenjang were investigated to determine the effect of this salt reduction on the sensory quality of Doenjang. The reduction of sodium did not affect the pH, moisture and saltiness, and this changed maintained the same range as the control. The sodium content was reduced proportionally, and the amino acid nitrogen level was 500 mg%. Therefore, this study considered that a reduction of 25% of salt in the soaking water does not affect the quality of the Doenjang while reducing the sodium content of the final Doenjang.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2005.11a
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• pp.73-78
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• 2005

본 연구에서는 서울시 한강에 위치한 교량을 대상으로 다양한 조망점에 따른 경관조명의 물리량을 측정하고 그 특성을 분석함으로써 동일한 연구대상에 대하여 조망점이 달라졌을 때 나타나는 물리적 변화를 통해 경관조명분야의 물리량평가방법론의 새로운 접근방법론을 제시하는 것이 목적이다. 이를 위하여 연구대상의 선정은 교량구조형식에 따라 분류하고. 경관조명이 설치된 교량 17개소 중 다양한 조망점과 현장측정의 편리성 등을 고려하여 광진교(거더교), 올림픽대교(사장교), 동작대교(트러스교), 동작대교(아치교)를 연구대상으로 선정하였다. 조망점은 한강둔치를 이용하는 방문객들이 바라보는 투시뷰, 교량주변 건축물에서 바라보는 건물뷰 그리고 교량 위를 이동하면서 바라보는 주행뷰로 구분하였다. 이러한 연구방법으로 도출된 결과는 동일한 경관조명연출을 토대로 교량별 조망점에 따른 휘도측정 및 분석에서 측정되는 각도, 거리, 방향에 따라 정형화된 비율은 아니지만 휘도값에 있어서 차이가 있다는 것을 확인 할 수 있었으며, 투시뷰와 건물뷰는 동일한 교량 구성요소를 갖고 있어 상호간 비교 분석이 가능하고 경관조명평가 요소로서 그 기능을 담당 할 수 있다고 판단되며, 주행뷰는 교량형식과 가로등의 영향을 많이 받으므로 평가요소로써 조망점을 활용하기에는 조금 더 깊은 연구가 선행되어야 할 것으로 보인다. 따라서 경관조명을 평가함에 있어 다양하게 바라보는 조망점은 조명연출로 인한 시각적 인식에 차이를 유발시킬 수 있어 경관조명을 평가할 때 다양한 조망점의 설정이 보다 객관적이고 정확한 분석이 가능할 것으로 판단된다.ridinium의 분포는 chlorophyll-a농도와 밀접한 관련성이 있었다. 담수적조의 현존량은 상류지역에서 $8.5\;{\times}\;10^3\;cell\;mL^L{-1}$로서 많았고, 댐부근의 하류지역($4.4\;{\times}\;10^2\;cell\;mL^L{-1}$)으로 갈수록 감소하는 양상을 보였다. 또한, 담수적조의 원인종으로 규조류 Synedra acus와 남조류 Microcystis aeruginosa도 소량관찰되었다. 저수지의 수질 부영양화 현상은 기존 경사사면형 농경지를 기반으로 조성되었으므로 저층으로부터 풍부한 영양환경을 내재하고 있었고, 담수 초기에 발생할 수 있는 가능성을 포함하고 있었다. 또한 유입수량의 부족과 현재 수질개선을 위해 적용하고 있는 수중폭기시설등의 물리적인 영향도 직 ${\cdot}$ 간접적으로 작용하였을 것으로 추정되었다 따라서 향후 이에 대한 중장기적인 모니터링이 필요하였고 유역과 저수지의 통합적인 수질관리계획 이 요구되었다.group으로, 용존산소량, 전기전도도, pH, 인산염이 정점 3, 4, 5에서 같은 group으로 묶였다.유의적인 CAT 활성 증가효과가 나타났고, 간조직의 시토졸 1획분에서는 대조군 대비 15${\sim}$27%의 CAT 활성 증가효과가 인정되었다. 이상의 결과에서 목초액의 장기간 투여는 간조직 중의 활성산소의 억제효과뿐만 아니라 방어시스템으로서 활성산소 제거효소의 역할도 충실히 수행하여 노화를 효과적으로 예방하고 억제할 수 있을 것으로 기

• Journal of Korean Society of Environmental Engineers
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• v.35 no.2
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• pp.94-100
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• 2013

In this study, we have investigated the water quality and flow rate at the 3 sites of main stream and 11 sites of the branch stream of Hwang River from January, 2007 to 2010, and analyzed the effects on Hwang River with the purpose of using the data for as the fundamental information for water quality improvement and water resource management in the water system of Hap-Cheon Lake Upper Stream. The flow rate at 3 sites of the main stream and 11 sites of the branch stream increased during the rainy season between June and September, and continuously decreased during the dry season starting from autumn to winter. The results of correlation analysis with Pearson correlation coefficient showed that $BOD_5$ and $COD_{Mn}$, $BOD_5$ and T-P, and $COD_{Mn}$ and TSS at the 3 sites of the main stream had high correlation with each other. We have also analyzed the correlation between Chl-a and major factors at the 3 sites of the main stream. Chl-a and the water temperature Negative correlation coefficient and that of Chl-a and $BOD_5$, $COD_{Mn}$ Positive correlation coefficient showed. The N/P ratio at all the 3 sites of the main stream was higher than 16 by DIN/DIP and T-N/T-P, indicating that phosphorus is acting as the limited nutrient.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.208-215
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• 2004

As a part of a study on the effective use of cultured oyster, oyster powder-added soybean pastes were prepared and its characteristics were examined. As the concentration of oyster powder added to commercial soybean paste was increased, the moisture level decreased, the crude and amino nitrogen content increased with no change in the salinity and titratable acidities. Also, the color of the soybean paste changed to a darker color as the concentration of oyster powder added to commercial soybean paste increased. Judging from the results of the above experiment and sensory evaluation, the optimal additive concentration of oyster powder to commercial soybean paste was revealed as 9%. The total amino acid content of oyster powder-added soybean paste was 2% higher than that of commercial soybean paste. The ratio of calcium and phosphorus of oyster powder-added soybean paste was about 1:2-2:1, an improvement in calcium absorption as compared to commercial soybean paste. Functional fatty acids, such as 20:5n-3 and 22:6n-3, were not detected in commercial soybean paste but detected in oyster powder-added soybean paste. The major free amino acids in oyster powder-added soybean paste were glutamic acid and aspartic acids. According to the above results, the nutritional, functional and taste properties of commercial soybean paste were improved while reducing preparation time of the housewife.

• Journal of Life Science
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• v.29 no.11
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• pp.1294-1303
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• 2019

Perchlorate is an anionic pollutant that is very soluble and stable in water. It has been detected not only in soil/ground water but also in surface water, drinking water, food, fish, and crops. Perchlorate inhibits iodine uptake by the thyroid gland and reduces production of thyroid hormones that are primarily responsible for regulation of metabolism. Although various technologies have been developed to remove perchlorate from the environment, biodegradation is the method of choice since it is economical and environmentally friendly. However there is limited information on perchlorate biodegradation in salt environment such as salt water. Therefore this paper reviews biodegradation of perchlorate in salt water and related microorganisms. Most biodegradation research has employed heterotrophic perchlorate removal using organic compounds such as acetate as electron donors. Biodegradation research has focused on perchlorate removal from spent brine generated by ion exchange technology that is primarily employed to clean up perchlorate-contaminated ground water. Continuous removal of perchlorate at up to 10% NaCl was shown when bioreactors were inoculated with enriched salt-tolerant perchlorate-reducing bacteria. However the reactors did not show long-term stable removal of perchlorate. Microorganisms belonging to ${\beta}$- and ${\gamma}$-Proteobacteria were dominant in bioreactors used to remove perchlorate from salt water. This review will help our understanding of perchlorate removal from salt water to develop a decent biotechnology for the process.

• Proceedings of the Korea Water Resources Association Conference
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• 2018.05a
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• pp.462-462
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• 2018

국내 신규댐 건설에 있어, 침수토양의 용출에 의한 호내 수질영향에 대해서는 현재까지 정량화된 사례는 찾기 어려우며, 댐 담수 초기에 증가되는 오염원에 대한 정확한 조사자료의 부족으로 담수이후의 수질변화에 대한 정확한 예측이 어려운 실정이다. 따라서 외부 오염부하의 강우시 유입과 퇴적물로부터의 영양염용출 등의 내부 오염부하가 함께 고려된 수질예측기법의 적용이 필요하다. 수몰지 토양 및 호내로부터의 내부부하에 있어서는 퇴적물 내의 다량 존재하는 오염물이 재용출 되거나 퇴적물 내의 화학적 생물학적 반응이 하천 수질에 악영향을 미치게 된다. 대부분 수몰지토양에서 수층으로 용출되는 유기물의 양은 수층에서 퇴적물로 흡수 또는 침강 되는 것보다 많은 경우도 있으며, 오염된 수계에서는 내부 부하량이 과다할 경우 수질 개선을 어렵게 하는 요인이 되고 있다. 따라서 본 연구에서는 2016년 시험담수 예정지인 신규댐 수몰지를 대상으로 토양에 포함된 유기물이 자연상태에서 수체로 용출되는 특성을 분석하여 수질에 미치는 영향을 검토하고자 한다. 댐 수몰지의 토양 시료는 시험담수전 2016년 7월, 토지이용 유형별로 5개지점(논, 밭, 대지, 임야, 하천)에서 시료를 채집하여 총 36일간 용출실험을 실시하였으며, 수층내 용존산소 조건을 호기성 조건과 혐기성 조건으로 나누어 실험하였다. 수질분석은 COD, T-N, T-P, $PO_4-P$등 9개 항목에 대해 실험기간 중 13회 실시하였다. 토양별 점유면적 대비 일 용출량은(kg/day) COD 63 kg/day, T-N 93.6 kg/day, T-P 5.8 kg/day, $PO_4-P$ 4.6 kg/day 였으며, 수몰지 내 토지이용현황별 오염원 기여율은 임야, 밭, 하천, 논, 대지 순 이었다. 본 실험은 수몰지토양의 순수용출량만을 담수개시~36일간 측정한 결과로서 실제 저수지환경에서는 실험값보다 낮을 것으로 판단되며, 수중 수질환경 변화 및 퇴적물의 퇴적 등으로 인하여 원토양으로부터의 용출로 인한 수질에의 영향은 시간의 경과와 함께 변화 또는 감소될 것으로 예상된다. 따라서 본 실험결과는 담수초기의 영향으로 국한하여 해석하는 것이 바람직하며, 보다 장기적인 영향파악을 위해서는 담수 후의 퇴적물의 거동(퇴적현황) 파악 및 담수 후 퇴적물의 장기용출실험을 통한 용출량 검토가 필요하다.

• Korean Journal of Plant Resources
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• v.34 no.4
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• pp.270-277
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• 2021

Veronica rotunda var. subintegra (Nakai) T. Yamaz. is perennial herb belonging to the family Scrophulariaceae, native to Korea. Plant growth regulators, cutting mediums, cutting position, and leaf size were examined to investigate the requirements for cutting propagation of V. rotunda var. subintegra. This study was conducted over a period of 6 weeks from March to May 2017 in the Division of Plant Resources, Korea National Arboretum. For all treatments, survival and rooting percentage was 100%. In PGRs experiment, the number of roots and shoot length treated with 100 mg/L IBA treatment was significantly higher than that of NAA treatment. The shooting percentage was decreased with an increase of the PGRs concentration. In growing substrates experiment, the number of roots on commercial soil (61.2) was the highest, followed commercial + kanuma soil (45.7), and the lowest was kanuma soil (41.8). The shoot length treated with commercial soil (8.9 cm) was significantly greater than that of kanuma soil (4.1 cm). In cutting positions experiment, the number of roots treated with apical (56.6) was significantly higher than that of basal (38.8). In leaf-cut experiment, the number of roots and of shoot length treated with full leaf was significantly higher than that of half leaf. As a result, we recommend treating cuttings with 100 mg/L IBA treatment, commercial soil, apical position, and full leaf for successful cutting propagation of V. rotunda var. subintegra.

• Journal of Naturopathy
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• v.12 no.2
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• pp.67-76
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• 2023

Background: Kombucha, known domestically as black tea mushroom, is a traditional fermented beverage from Northeast Asia made by fermenting a mixture of black tea extract and fungus. It is known for its high detoxifying, antimicrobial, and antioxidant activities, as well as its effects on relieving arthritis pain, reducing blood pressure, and addressing gastrointestinal or metabolic diseases. Purpose: This study aims to identify the main microbial system of Kombucha fermentation. Methods: The 16sRNA sequencing method was applied to analyze the microbial composition of Kombucha fermentation. Results: Bacterial, yeast, and fungi groups were identified. Through the identification of commercial Kombucha strains, it was confirmed that the bacteria in the Kombucha fermentation liquid and the pellicle were predominantly microbes from the Gluconacetobacter and Gluconobactor, which are involved in the fermentation of Kombucha. Among the yeasts, Sacchromycetes class, Starmerella bacillaris were identified with the highest expression rate. It was confirmed that the main microbial system fermenting Kombucha is SCOBY(Symbiotic Culture of Bacteria and Yeast), and that different strains are prominently expressed compared to the foreign Kombucha, which is mainly composed of Acetobacter acetic bacteria and Zygosaccharomyces yeast commonly. Conclusions: This study highlights the complexity and diversity of the microbial ecosystem in Kombucha fermentation, and comparative analysis with commercial strains reveals the potential for diversification of SCOBY to improve the functional properties of Kombucha. Future studies will investigate microbial interactions within the SCOBY and their impact on the health-promoting properties of Kombucha.