• Title/Summary/Keyword: 유사도측정

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Evaluation of the Fermentation Ability of Lactic Acid Bacteria to Manufacture Highest Quality Rice Straw Silage (고품질 볏짚 사일리지 제조를 위한 다양한 유산균주 평가)

  • Lee, In-Sok;Lee, Song-Yee;Choi, Min-Kyung;Kang, Chan-Ho;Kim, Jeong-Man
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.63 no.2
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    • pp.106-111
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    • 2018
  • The main objective of this study was to determine the quality of rice straw silage made with various lactic acid bacteria (LAB) during fermentation. Five strains of LAB (Lactobacillus plantarum CMRT, L. leuconostoc mesenteroides M17, L. sakei C11, M5, SP2) were used in this study. With regard to odor, ready-made CMRT (a comparison strain) had the highest value from 10-60 days, followed by M17. The pH level of all silages made with five strains (apart from CMRT) ranged from 4.02 to 4.59. Of these, M17 rapidly lowered the pH value in the silage. Crude protein (CP) content was significantly lower (p < 0.01) in ready-made CMRT compared to the other bacteria. C11 fermentation produced the highest content of silage, with a score of 5.56. Acetic acid and butyric acid were not detected in any of the silage products. The lactic acid levels in silages produced by M17, M5, C11, and SP2 were comparatively higher than that produced by CMRT. The total digestible nutrient (TDN) content levels and relative fees value (RFV) were he highest in the silage of C11 (69.65 and 155.56, respectively), followed by M17. Based on odorl, pH, protein, organic acid, and feed value, we suggest tha the M17 strain is a suitable substitute for CMRT that can be used to generate high quality rice straw silage.

Monitoring of Heavy Metals Migrated from Glassware, Ceramics, Enamelware, and Earthenware (유리제, 도자기제, 법랑 및 옹기류 재질의 식품용 기구 및 용기·포장의 중금속 이행량 모니터링)

  • Cho, Kyung Chul;Jo, Ye-Eun;Park, So-Yeon;Park, Yongchjun;Park, Se-Jong;Lee, Hye Young
    • Journal of Food Hygiene and Safety
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    • v.35 no.1
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    • pp.23-30
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    • 2020
  • This study investigated the migration levels of lead (Pb), cadmium (Cd), and arsenic (As) from food contact articles (glassware, ceramics, enamelware, and earthenware) into a food stimulant (4% v/v, acetic acid). Migration tests were performed at 25℃ for 24 h and all analyses were performed using Inductively-Coupled Plasma Mass Spectrometry (ICP-MS). The method was validated by linearity of calibration curves, limit of detection (LOD), limit of quantification (LOQ), recovery, precision, and uncertainty. In glassware, the migration concentrations ranged from not-detected (N.D.) to 752.21 ㎍/L and N.D. to 1.99 ㎍/L for Pb and Cd, respectively. In ceramics, the migration concentrations ranged from N.D. to 1,955.86 ㎍/L, N.D. to 74.06 ㎍/L, and N.D. to 302.40 ㎍/L for Pb, Cd, and As, respectively. In enamelware, the migration concentrations ranged from N.D. to 4.48 ㎍/L, N.D. to 7.00 ㎍/L, and N.D. to 52.00 ㎍/L for Pb, Cd, and Sb, respectively. In earthenware, the migration concentrations ranged from N.D. to 13.68 ㎍/L, N.D. to 0.04 ㎍/L, and N.D. to 6.71 ㎍/L for Pb, Cd, and As, respectively. All results were below the migration limits of Korea standards and specifications for food utensils, containers, and packages.

Effects of Bifidobacteria and oligosaccharides on the quality attributes of frozen soy yogurts (비피더스균과 올리고당이 frozen soy yogurt의 품질특성에 미치는 영향)

  • 권영실;이숙영
    • Korean journal of food and cookery science
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    • v.18 no.1
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    • pp.43-50
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    • 2002
  • This study was carried out to evaluate the quality attributes of frozen soy yogurts prepared by freezine soy yogurts, which are made of different types of Bifidobacteria (B. bifidum, B.breve, B. infantis) and oligosaccharides (fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides) containing $\alpha$-chymotrypsin treated soy protein isolate were evaluated in terms of overrun, melt-down quality, changes in the total number of Bifidobacteria after freezing, and sensory evaluation. The quality attributes of soy yogurts were also evaluated in terms of changes in the number of viable cells of Bifidobacteria in soy yogurts after incubation at 37$\^{C}$, pH 3.0 for 90 min, water holding capacity, and viscosity. The overrun of frozen soy yogurts fermented by B. bifidum showed the hiehest value but those fermented by B. infantis showed the lowest, while the melt-down quality of soy yogurts were vice versa. The total numbers of Bifidobacteria after freezing for 30 min in ice cream maker showed more than 10$\^$9/ CFU/ml. In sensory evaluation, all $\alpha$-chymotrypsin treated frozen soy yogsurt showed little beany flavor. In sour, sweet, and bitter tastes and mouth feel, the frozen soy yogurts fermented by B. bifidum evaluated better but those fermented by B. infantis evaluated worse. Also in the overall quality, the frozen soy yogurts fermented by B. bifidum were evaluated desirable but those fermented by B. infantis were evaluated undesirable. The water holding capacity and viscosity of soy yogurts fermented by B. bifidum showed the highest values but those fermented by B. infantis showed the lowest values. The total numbers of Bifidobacteria of all soy yogurts decreased from 10$\^$9/ CFU/ml to 10$\^$8/ CFU/ml after incubation at 37$\^{C}$, pH 3.0 for 90 min.

Evaluations of Ecological Habitat, Chemical Water Quality, and Fish Multi-Metric Model in Hyeongsan River Watershed (형산강 수계의 생태 서식지, 화학적 수질 및 어류의 다변수모델 평가)

  • Kim, Yu-Pyo;An, Kwang-Guk
    • Korean Journal of Ecology and Environment
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    • v.43 no.2
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    • pp.279-287
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    • 2010
  • This study was to evaluate ecological conditions of Hyeongsan River watershed from April to September 2009. The ecological health assessments was based on Qualitative Habitat Evaluation Index (QHEI), water chemistry during 2000~2009, and the fish multi-metric model, Index of Biological Integrity (IBI). For the study, the models of IBI and QHEI were modified as 8 and 11 metric attributes, respectively. Values of IBI averaged 25.4 (n=6), which is judged as a "fair" condition (C) after the criteria of Barbour et al. (1999). The distinct spatial variation was found in the IBI. Physical habitat health, based on the values of QHEI, varied from 76 in the downriver (H6) to 150.5 in the headwater (H1) and was evidently more disturbed in the downriver reach. Values of BOD and COD averaged 2.4 $mgL^{-1}$ (range: 0.3~13.8 $mgL^{-1}$) and 4.3 $mgL^{-1}$ (scope: 0.6~12.8 $mgL^{-1}$), respectively during the study period. Total nitrogen (TN) and total phosphorus (TP) averaged 3.0 $mgL^{-1}$ and 103.5 ${\mu}gL^{-1}$, respectively, indicating a severe eutrophication, and the nutrients increased more in the downriver than the headwater. Overall, physical, chemical and IBI parameters showed a typical downriver degradation along main axis of the river from the headwater-to-the downriver. This was mainly attributed to livestock waste and residential influences along with industrial discharge from the urban region.

Antioxidative, Antimicrobial and Anticytotoxic Activities of Seungmagalgeuntang and Fermented Seungmagalgeuntang (승마갈근탕과 발효 승마갈근탕에 의한 항산화, 항미생물 및 항세포독성 효과)

  • In, Jae Pyung;Shin, Jung Mi;Hur, Sun Jin;Lee, Si Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.7
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    • pp.980-988
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    • 2014
  • Seungmagalgeuntang (SG) is broadly used in traditional Oriental medicine especially in Korea, China, and Japan, for its many pharmacological effects. This study was carried out to investigate the antioxidative, antimicrobial, and anticytotoxic activities of SG and fermented seungmagalgeuntang (FSG). DPPH radical scavenging activities of SG and FSG were 70% and 74%, respectively, which increased slightly by fermentation. Nitrite scavenging activities were strongly altered at pH 1.2, (36.4% in SG and 38.3% in FSG) by addition of $200{\mu}g/g$. Superoxide dismutase-like activities were from 21.5% to 23.3% at a concentration of 0.4 mg/mL, and the highest value were observed in FSG. Total flavonoid contents of SG and FSG were 47.1 and $52.1{\mu}g/L$, respectively which shows an increase upon fermentation. In the antimicrobial activity test, $MIC_{50}$ values of SG and FSG were $800{\mu}g/mL$ for Candida albicans and 3,200 and $1,600{\mu}g/mL$ for Staphylococcus epidermidis and Staphylococcus aureus, respectively. Antibacterial effects were higher in FSG compared to SG. Anticytotoxic cadmium toxicities ranged from 63.5% to 76.1% at $10{\mu}g/mL$ of SG and FSG, and the highest value was observed in FSG. In the sensory evaluation, color, flavor, and overall preference values were higher in FSG.

Effect of calcium chloride on the texture of pickled radish wrap (염화칼슘 첨가에 따른 쌈무의 조직감 개선 효과)

  • Jeong, Eun-Jeong;Lee, Nam Keun;Yum, Eun Ji;Nam, Kang;Oh, Jisun;Kim, Yong-Sik;Park, Jun-Young;Kim, Su-Jeong;Jeong, Yong-Seob
    • Food Science and Preservation
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    • v.22 no.3
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    • pp.452-457
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    • 2015
  • This study was conducted to evaluate the quality characteristics of pickled radish wrap supplemented with calcium chloride ($CaCl_2$) at different concentrations. With $CaCl_2$ supplementation, initial pH and acidity were 3.8~4.0 and 2.7~3.0% (w/v), respectively. During the 28 day-preservation at $4^{\circ}C$ or $50^{\circ}C$, the initial pH and acidity were maintained. However, when the pickled radish wrap was preserved at $25^{\circ}C$, it had lower pH (by 0.5) and higher acidity (by 1.9~2.2%) when compared with the initial values. The difference in color (${\Delta}E$-value) of the pickled radish wrap preserved at $50^{\circ}C$ was significant (${\Delta}E$-value 23~27), though the hardness of the sample prepared at $4^{\circ}C$ or $25^{\circ}C$ showed no distinguishable differences at various concentrations of $CaCl_2$ supplementation (0.1, 0.2, 03, 0.4, and 0.5%). However, once preserved at $50^{\circ}C$, it resulted in the greater hardness with the higher concentrations of $CaCl_2$ supplementation. In terms of softness, the overall trend in changes was similar to the hardness. A sensory evaluation using the samples preserved at $4^{\circ}C$ for 28 days demonstrated that the preparation with 0.4% $CaCl_2$ ranked highest in taste, hardness and overall acceptability. It wass suggested that supplementation with 0.4% $CaCl_2$ would be most appropriate to improve the textural properties of pickled radish wrap while maintaining its organoleptic quality.

Effect of High Pressure after the Addition of Vegetable Oil on the Safety and Quality of Beef Loin (식물성 유지 첨가 후 초고압 처리가 우육의 안전성 및 육질에 미치는 영향)

  • Jung, Yeon-Kook;Jung, Samooel;Lee, Hyun-Jung;Kang, Min-Gu;Lee, Soo-Kee;Kim, Yun-Ji;Jo, Cheorun
    • Food Science of Animal Resources
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    • v.32 no.1
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    • pp.68-76
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    • 2012
  • Olive oil and grape seed oil (10% of meat weight) were added to a package of beef loin. The package was then vacuum-sealed, and high pressure was applied (HP, 600 MPa) to investigate the effect of the penetration of vegetable oil into meat and safety and quality of the meat. Non-HP (0.1 MPa) without any oil treatment was considered as a control. The color $L^*$ and $b^*$-values of beef loin were higher and the $a^*$-value was lower than those of the control after HP at 600 MPa. The total aerobic bacterial number was 3 Log CFU/g in the control but no viable cell was detected in the beef with 600 MPa. All inoculated E. coli and L. monocytogenes were inactivated by HP. The beef loin with vegetable oil added without HP did not show any difference in fatty acid composition, but that treated by HP showed a higher oleic and linoleic acid content when olive oil and grape seed oil were added, respectively. The addition of olive oil inhibited lipid oxidation, and sensory evaluation revealed that there was no difference among treatments. The results indicate that the addition of vegetable oil followed by the application of HP enhances the safety of beef loin, changing the fatty acid composition in a health beneficial way. In addition, the use of olive oil can inhibit lipid oxidation induced by HP.

Analysis of the Benthic Nutrient Fluxes from Sediments in Agricultural Reservoirs used as Fishing Spots (낚시터로 활용중인 농업용 저수지의 퇴적물 내 영양염류 용출 분석)

  • Joo, Jin Chul;Choi, Sunhwa;Heo, Namjoo;Liu, Zihan;Jeon, Joon Young;Hur, Jun Wook
    • Journal of Korean Society of Environmental Engineers
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    • v.39 no.11
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    • pp.613-625
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    • 2017
  • For two agricultural reservoirs that are rented for fishing spots, benthic nutrient fluxes experiment were performed two times with two sediments from fishing-effective zone and one sediment from fishing-ineffective zone using laboratory core incubation in oxic and anoxic conditions. During benthic nutrient fluxes experiment, the changes in DO, EC, pH, and ORP in the supernatant were not significantly different between fishing-effective zone and fishing-ineffective zone, and were similar to the sediment-hypolimnetic diffused boundary layer in agricultural reservoir. Except for $NO_3{^-}-N$, more benthic nutrient fluxes of $NH_4{^+}-N$, T-P, and $PO{_4}^{3-}-P$ from sediment to hypolimnetic was measured in anoxic than in oxic conditions (p<0.05). As the DO concentration in hypolimnetic decreases, the microorganism-mediated ammonification is promoted, the nitrification is suppressed, and finally the $NH_4{^+}-N$ diffuses out from sediment to hypolimnetic. Also, the diffusion of T-P and $PO{_4}^{3-}-P$ from sediments to hypolimnetic is accelerated through the dissociation of the phosphorus bound to both organic matters and metal hydroxides. The difference in the benthic nutrient diffusive fluxes between fishing-effective zone and fishing-ineffective zone was not statistically significant (p>0.05). Therefore, it was found that fishing activities did not increase the benthic nutrient diffusive fluxes to a statistically significant level. Due to the short fishing activities of 10 years and the rate-limited diffusion of the laboratory core incubation, the contribution of fishing activities on sediment pollution is estimated to be low. No significant correlation was found between the total amount of nutrients in sediment and the benthic nutrient diffusive fluxes in both aerobic and anaerobic conditions. Therefore, nutrients input from various nonpoint sources of watersheds are considered to be a more dominant factor rather than fishing activities in water quality deterioration, and both aeration and water circulation in hypolimnetic were required to suppress the anoxic environment in agricultural reservoirs.

Physicochemical and Sensory Properties of Kakdugi Added with Various Thickening Agents During Fermentation (점증제 첨가 깍두기의 이화학적.관능적 특성)

  • 김혜영;김봉찬;김미리
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.6
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    • pp.1060-1067
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    • 2001
  • Effect of various thickening agents on kakdugi fermentation was investigated by measuring physicochemical and sensory properties during fermentation at 2$0^{\circ}C$. Paste of seven kinds of thickening agents (wheat flour (WF), waxy rice flour (WR), corn starch (CS), acid modified starch (AM), aretylated distarch adipate (AA), hydroxypropyl distarch phosphate (PP) and xanthan gum (XG) ) at 0.25% concentration was added to kakdugi. Total acidity during fermentation was not different among thickening agents, but slightly lower in XG than control at the 7th day of fermentation. At 0 day of fermentation, free sugar amount were higher in thickening agent addition groups than control, but rapidly decreased to below control at the 7th day of fermentation, except XG. Glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples. Viscosity of kakdugi liquid was much higher in thickening agent addition groups than control at 0 day of fermentation, but rapidly decreased from 1 day of fermentation. However, initial viscosity was maintained only in XG. Hardness at the 7th day of fermentation was higher in WR, PP, XG than control. The result of sensory evaluation shows that there were no significant difference in sour odor, sour taste and savory taste among samples. Moldy odor was higher in WR, WF and AM, but was not significantly different in XG, PP, AA compared to control. Viscosity of XG and PP, and starchy taste of XG were higher than those of control. Overall preference of XG, AM, PP were not significantly different from that of control. Xanthan gum was considered to be a good thickening agent for kakdugi but it is necessary to find a minimum concentration for kakdugi since starch taste of xanthan gum.

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Story-based Information Retrieval (스토리 기반의 정보 검색 연구)

  • You, Eun-Soon;Park, Seung-Bo
    • Journal of Intelligence and Information Systems
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    • v.19 no.4
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    • pp.81-96
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    • 2013
  • Video information retrieval has become a very important issue because of the explosive increase in video data from Web content development. Meanwhile, content-based video analysis using visual features has been the main source for video information retrieval and browsing. Content in video can be represented with content-based analysis techniques, which can extract various features from audio-visual data such as frames, shots, colors, texture, or shape. Moreover, similarity between videos can be measured through content-based analysis. However, a movie that is one of typical types of video data is organized by story as well as audio-visual data. This causes a semantic gap between significant information recognized by people and information resulting from content-based analysis, when content-based video analysis using only audio-visual data of low level is applied to information retrieval of movie. The reason for this semantic gap is that the story line for a movie is high level information, with relationships in the content that changes as the movie progresses. Information retrieval related to the story line of a movie cannot be executed by only content-based analysis techniques. A formal model is needed, which can determine relationships among movie contents, or track meaning changes, in order to accurately retrieve the story information. Recently, story-based video analysis techniques have emerged using a social network concept for story information retrieval. These approaches represent a story by using the relationships between characters in a movie, but these approaches have problems. First, they do not express dynamic changes in relationships between characters according to story development. Second, they miss profound information, such as emotions indicating the identities and psychological states of the characters. Emotion is essential to understanding a character's motivation, conflict, and resolution. Third, they do not take account of events and background that contribute to the story. As a result, this paper reviews the importance and weaknesses of previous video analysis methods ranging from content-based approaches to story analysis based on social network. Also, we suggest necessary elements, such as character, background, and events, based on narrative structures introduced in the literature. We extract characters' emotional words from the script of the movie Pretty Woman by using the hierarchical attribute of WordNet, which is an extensive English thesaurus. WordNet offers relationships between words (e.g., synonyms, hypernyms, hyponyms, antonyms). We present a method to visualize the emotional pattern of a character over time. Second, a character's inner nature must be predetermined in order to model a character arc that can depict the character's growth and development. To this end, we analyze the amount of the character's dialogue in the script and track the character's inner nature using social network concepts, such as in-degree (incoming links) and out-degree (outgoing links). Additionally, we propose a method that can track a character's inner nature by tracing indices such as degree, in-degree, and out-degree of the character network in a movie through its progression. Finally, the spatial background where characters meet and where events take place is an important element in the story. We take advantage of the movie script to extracting significant spatial background and suggest a scene map describing spatial arrangements and distances in the movie. Important places where main characters first meet or where they stay during long periods of time can be extracted through this scene map. In view of the aforementioned three elements (character, event, background), we extract a variety of information related to the story and evaluate the performance of the proposed method. We can track story information extracted over time and detect a change in the character's emotion or inner nature, spatial movement, and conflicts and resolutions in the story.