• The Korean Journal of Mycology
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• v.51 no.2
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• pp.69-80
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• 2023

The cultivation conditions of shiitake mushrooms (Lentinula edodes) influence the production and quality of fruiting bodies. We conducted this study to improve the productivity and quality of shiitake mushrooms by modifying the cultivation conditions. Two types of spawns (sawdust and liquid spawn) were used, and corn flour was used as a nutritional source for the sawdust medium. A blue light-emitting diode (LED; 300 lux) was also used instead of a white LED during the incubation period. Sanbaekhyang was used as the experimental variety. When using corn flour, the mycelial growth rate increased 1.1 to 2.7 times the growth rate of the control up to 21 days of incubation, and the weight loss rate of the media was also higher. Mushroom productivity increased 1.2 times when the liquid spawn was used compared to when the sawdust spawn was used, and the blue LED also increased fruiting body production by 1.1 times compared to the white LED. Mushroom productivity increased when the liquid spawn was used, and the blue LED also increased fruiting body production. Fruiting body weight and the size of the cap were greater when sawdust spawn was used. The fruiting body weight and the stipe diameter were greater when the blue LED was used. Taste analysis showed that the saltiness increased when corn flour was used, and the sourness increased when the blue LED was used.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.292-296
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• 2018

Softening effects of enzyme following pre-treatments were examined. Four pre-treatments: raw (R), heat (H), heat and freeze-thawing (HFT), heat and freeze-drying (HFD) were applied to carrot. Subsequently, each treated sample was immersed in 10% celluclast enzyme solution for up to 6 h and then their properties were compared. The minimum and the maximum color change was observed in HFD and H, respectively. R showed no change in hardness after 6 h immersion, indicating that the enzyme did not penetrate the carrot. The number and size of pores were greater in samples undergone HFT or HFD as observed by microstructure analysis using SEM, and HFD caused 99.5% reduction in hardness after 6 h immersion. After 6 h immersion post-HFT or 3 h immersion post-HFD, the hardness was less than $20,000N/m^2$, indicating tongue ingestion was possible, and the samples retained their original shape and easily collapsed by spoon pressing.

• Journal of the Korean Magnetics Society
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• v.26 no.5
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• pp.173-178
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• 2016

This study is to evaluate the effect of a Contrast Media (CM) on dose calculations and clinical significance in Radiation (Electromagnetic wave) Therapy (RT) plans for head & neck (H&N) and prostate cancer. Pinnacle 8.0 system was used to measure the change of Electron Density (ED) of the tissue for CM. To determine the effect of dose calculation due to CM, we did the RT planning for 30 patients. To compare the ED and dose calculations of RT plans, 3D CRT and IMRT plans were do with pinnacle and Tomotherapy planning system. Mean difference of ED between enhanced and unenhanced CT was less than 4%: H&N Target Volume (TV) 2.1%, parotid 1.9%, SMG 3.6%, tongue 0.9%, spinal cord 0.3%, esophagus 2.6%, mandible 0.1% and prostate TV 0.7%, lymph node 1.1%, bladder 1.2%, rectum 1.5%, small bowel 1.2%, colon 0.6%, penile bulb 0.8%, femoral head -0.2%. The dose difference between RT plan using CM and without CM showed an increase of dose in TV. The rate of increase was less than 2.5% (3D CRT: H&N 0.69~2.51%, prostate 0.04~1.14%, IMRT: H&N 0.58~1.31%, prostate 0.36~1.04%). RT plans using a CM has the insignificant effect on the organs and TV, so this error is allowable clinically. However, the much more accurate plan is possible as to image fusion (CM and without CM images) to ROI contour and when dose calculation, use the without CM image. Using the fusion of 'ROI import' perform calculations on without CM, it will be able to reduce the error (1~3%) caused by the CM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.335-342
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• 2017

In this study, we investigated the physicochemical quality characteristics and antioxidant activities of water extracts ($20^{\circ}C$ and $95^{\circ}C$) against different parts (leaf and petiole) from Wasabia japonica (wasabi). Water extracts were divided into six types of wasabi powders: leaf hot air dried (LD), petiole hot air dried (PD), whole (leaf+petiole) hot air dried (WD), leaf steamed and hot air dried (LSD), petiole steamed and hot air dried (PSD), and whole steamed and hot air dried (WSD). Turbidity was higher in wasabi $20^{\circ}C$ water extracts than in $95^{\circ}C$ hot water extracts. Browning degree was higher in wasabi leaf extracts than in petiole extracts. The pH of hot water extraction was lower than that of room temperature extraction. Wasabi extracts did not show much difference in Hunter's color values according to extraction temperature, expected that b value of yellowness was significantly higher in leaf extracts than in petiole extracts. Carbazole pectin contents of leaf extracts were significantly higher than in petiole extracts, however water soluble pectin was higher in petiole extracts. The total polyphenol contents of LD20 and LD95 were 1,561.43 mg gallic acid equivalent (GAE)/100 g and 1,163.02 mg GAE/100 g, respectively, and total polyphenols decreased during hot water extraction. Extracts from different parts of wasabi showed a significant difference in total flavonoid contents. Total flavonoid contents of LD20, LD95, PD20, and PD95 were 554.44 mg/100 g, 396.65 mg/100 g, 55.42 mg/100 g, and 47.68 mg/100 g, respectively. In the sensory evaluation, LD95 extract showed significantly higher values than other samples in terms of color, flavor, taste, mouth feeling, and overall acceptability. In the analysis of sourness, saltiness, umami, sweetness, and bitterness taste by an electronic tongue, the sourness values of LD20 and PSD95, saltiness values of WSD20 and WSD95, and umami values of PD20 and PD95 were significantly higher than other extracts. The results of this study suggest that wasabi leaf and petiole extracts enhance qualities and antioxidant activities when used different parts together.

• Parasites, Hosts and Diseases
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• v.30 no.2
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• pp.65-74
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• 1992

The tegumental ultrastructure of juvenile and adult Echinostoma cinetorchis (Trematoda: Echinostomatidae) was observed by scanning electron microscopy. Three-day (juvenile) and 16-day (adult) worms were harvested from rats (Sprague-Dawley) experimentally fed the metacercariae from the laboratory-infected fresh water snail, Hippeutis cantori. The worms were fifed with 2.5% glutaraldehyde, processed routinely, and observed by an ISI Korea DS-130 scanning electron microscope. The 3-day old juvenile worms were elongated and ventrally curved, with their ventral sucker near the anterior two-fifths of the body. The head crown was bearing 37∼38 collar spines arranged in a zigzag pattern. The lips of the oral and ventral suckers had 8 and 5 type II sensory papillae respectively, and bewteen the spines, a few type III papillae were observed. Tongue or spade-shape spines were distributed anteriorly to the ventral sucker, whereas peg-like spines were distributed posteriorly and became sparse toward the posterior body. The spines of the dorsal surface were similar to those of the ventral surface. The 16-day old adults were leaf-like, and their oral and ventral suckers were located very closely. Aspinous head crown, oral and ventral suckers had type II and type III sensory papillae, and numerous type I papillae were distributed on the tegument anterior to the ventral sucker. Scale-like spines, with broad base and round tip, were distributed densely on the tegument anterior to the ventral sucker but they became sparse posteriorly. At the dorsal surface, spines were observed at times only at the anterior body. The results showed that the tegument of E. cinetorchis is similar to that of other echinostomes, but differs in the number and arrangement of collar spines, shape and distribution of tegumenal spines, and type and distribution of sensory papillae.

• Food Science and Preservation
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• v.30 no.6
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• pp.1056-1071
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• 2023

This study aimed to investigate the quality and microbial population changes for 90 days under two fermentation conditions, outdoors and indoors (35℃), with starters (single or mixed) in soybean paste. Bacillus velezensis NY12-2 (S1), Debaryomyces hansenii D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their mixtures (M) were used for the makjang fermentation. The content of amino-type nitrogen among the makjang samples was highly shown in the indoors, followed by M, S3, and S2. The glutamic and aspartic acid contents in the M sample fermented in the indoors showed the highest values of 867.42±77.27 and 243.20±15.79 mg/g, respectively. By the electronic tongue analysis, the M sample fermented in the indoors exhibited lower saltiness and higher umami than the others. Consequently, we expect that using mixed strains, such as Bacillus, Debaryomyces, and Enterococcus, under constant conditions showed potential to the quality improvement of soy products.