• Korean Journal of Weed Science
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• v.7 no.2
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• pp.144-155
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• 1987

Water extracts of polygonum hydropiper and Polygonum aviculare completely inhibited the germination of lettuce seeds. Methanol extracts from these two species also inhibited the seed germination of lettuce (Lactuca sativa) and Oenothera odorata. Fifteen phenolic acids in total were identified by GLC from P. hydropiper and eighteen from P. aviculare. The most common phenolic acids identified from P. hydropiper were sinapic, salicylic+vanillic and ferulic acid presented in all the fractions. In addition, salicylic+vanillic, tannic+gallic, sinapic, ferulic and p-coumaric acid seemed to be important phenolic compounds in terms of quantity. However, salicylic+vanillic acids were the unique phenolic acids occurred in all the fractions of P. aviculare. The others such as tannic+gallic, sinapic, ferulic, p-coumaric acid, p-cresol and catechol present in large amount appeared also the important phenolic substances influencing allelopathic effects of P. aviculare. Linolenic acid and oxalic acid were the major fatty and organic acids in both plant species, presented in 2.38mg/g and 20.588mg/g in P. hydropiper, 3.70mg/g and 14.288mg/g in P. aviculare, respectively, which seem to be exhibiting allelopathic effects of these plants. Total alkaloids were presented in low amount such as 0.20% in P. hydropiper arid 0.22% in P. aviculare which may not be important elements. Pet. ether extracts were 2.42% in P. hydropiper and 1.65% in P. aviculare, which exhibit another potential for allelopathic effects that need further investigation. Various authentic phenolic compounds at different concentrations inhibited the germination of lettuce seed, indicating that the phenolic substances identified here may be directly related to biologically active substance.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.383-389
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• 2017

This study aimed to select a yeast strain for optimizing the quality of distilled spirits. The brewing and distilling properties of 4 KFRI (Korea Food Research Institute) yeasts (Y88-4, Y98-4, Y172-6, Y192-4) and 2 industry yeasts (C1, C2) were compared. For investigating the possibility of using these strains on an industrial scale, diverse analytical methods were applied to assess parameters associated with distilled spirit quality such as alcohol content, pH, total acidity, and soluble solid content. After 11 days of fermentation, the alcohol strength obtained using six yeast strains reached 13.9-16.4% (v/v), while pH was 3.9-4.0, and total acid was 0.40-0.52%. To compare GC-MSD Volatile flavor components, all the distilled spirit samples were diluted to 20% (v/v) alcohol strength. Seven fusel alcohols, 26 esters, 2 acids, and 3 miscellaneous compounds were detected in the distilled spirits. Y88-4 had the most abundant volatile flavor component and scored the highest overall preference in sensory evaluation. After analyzing the various properties of yeasts, strain Y88-4 was finally selected as the best strain for producing distilled spirits.

• Microbiology and Biotechnology Letters
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• v.31 no.1
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• pp.63-68
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• 2003

Saccharomyces cerevisiae KNU5377 is a constitutively thermotolerant, fermentative strain at high temperatures over 4$0^{\circ}C$. The exposure to 0.5 M NaCl caused S. cerevisiae KNU5377 to be lost its constitutive thermotolerance. Furthermore, the NaCl adaptation beyond 0.3 M during the overnight culture forced the strain-specific fermentation ability of S. cerevisiae KNU5377 to be disappeared. However, these phenomena did not occur in the reference, Saccharomyces cerevisiae ATCC24858. As a result, this adaptation led both strains to show the closely similar thermotolerance level and alcohol fermentation ability, implying the NaCl adaptation eliminated its strain-specific characteristics of S. cerevisiae KNU5377 Therefore it indicated that the superior intrinsic characteristics of S. cerevisiae KNU5377 must be related to the NaCl adaptation. On the other hand, the heat adaptation elevated alcohol productivity for both strains, but surprisingly did it for KNU5377 at the rate of two times higher than the reference's one; this suggests that KNU5377 possesses more efficient system enough to cause the difference. Consequently, these characteristics of S. cerevisiae KNU5377 must be interesting targets for further study to understand on how KNU5377 could acquire the constitutive thermotolerance and the outstanding fermentative capacity at high temperatures.

• KSBB Journal
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• v.8 no.3
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• pp.200-208
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• 1993

As a separation membrane for water-ethanol mixtures, alginic acid has been used which is hydrophilic polysaccharide and has excellent bonding capacity with divalent metal ions. Pervaporation characteristics of the alginic acid membrane were examined. The membrane was crosslinked with metal ions for the improvement of mechanical strength and chemical affinity. And its pervaporation characteristics were investigated. The first group(I A) metal complexed membrane cannot be used because of their brittleness and excessive swelling in low concentrations of ethanol solution. But the permeation characteristics of other metal complexed membrane were more improved than that of the alginic acid membrane because of their contraction of the membrane and hydrophilic property of metal ion.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.714-720
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• 2013

We investigated the brewing and fermenting characteristics of makgeolli produced from high-yielding rice varieties. We used the high-yielding indica rice varieties, Anda and Dasan 1, and the japonica varieties, Deuraechan and Boramchan. Our results showed that the rice protein level was the highest in makgeolli produced from Anda ($7.5{\pm}0.2%$), while the amylose level was the lowest in makgeolli produced from the mid- to late-maturing japonica varieties (Deuraechan, $18.9{\pm}0.7%$; Boramchan, $18.9{\pm}1.4%$). Samples of makgeolli produced from Anda, Deuraechan, and Boramchan by using the Ipguk (Koji) method had an alcohol content of 16.6-17.4% on completion of fermentation. By contrast, makgeolli produced from Dasan 1 had an alcohol content of 14.3%; further, the makgeolli differed significantly in the sensory test and was scored as excellent regarding comprehensive preference. For makgeolli produced by using the uncooked rice fermentation method, samples produced from the indica varieties, Anda and Dasan 1, had lower alcohol contents (17.2% and 17.0%, respectively) and higher total acidity levels (0.33% and 0.31%, respectively) than did samples produced from the japonica varieties, Deuraechan and Boramchan (0.28% for both). In the sensory test, samples produced from Anda and Dasan 1 performed significantly better regarding scent, swallowing, and comprehensive preference.

• Journal of Applied Biological Chemistry
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• v.54 no.2
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• pp.126-134
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• 2011

In this study, the characteristics of alcohol fermentation using ripe Daebong persimmon juice were studied in static fermentation condition by Saccharomycess cerevisiae CS02 in an effort to develop new types of functional wine. Attempts were made to modify the ripe Daebong persimmon juice in order to find suitable conditions for alcohol fermentation. The modified ripe Daebong persimmon juice that was most suitable for alcohol fermentation contained $24^{\circ}brix$ of sugar supplemented with sucrose as a carbon source and 0.5 g/L of $(NH_4)_2HPO_4$ as a nitrogen source. After 9 days of fermentation at $25^{\circ}C$, $12.2{\pm}0.02%$ of alcohol was produced from the modified juice and its pH markedly decreased to $3.97{\pm}0.02$. The wine contained free sugar such as fructose ($0.12{\pm}0.02$ g/L), some organic acids such as malic acid ($35.92{\pm}0.24$ g/L), succinic acid ($8.12{\pm}0.03$ g/L), oxalic acid ($22.14{\pm}0.11$ g/L), and citric acid ($13.63{\pm}0.08$ g/L), as well as some flavanols and phenolic acids such as catechin gallate ($38.99{\pm}0.32$ mg/L), epicatechin gallate ($110.21{\pm}0.16$ mg/L), gallic acid ($163.88{\pm}1.11$ mg/L), epigallocatechin ($15.97{\pm}0.18$ mg/L), and tannic acid ($13.36{\pm}0.02$ mg/L). In addition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (84.25%) and $ABTS^{\cdot+}$ radical (99.65%) scavenging activities were increased significantly with a corresponding increased in the organic acid and phenolic acid contents, but decreased in the flavonoids.

• Journal of radiological science and technology
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• v.31 no.3
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• pp.229-237
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• 2008

Purpose : For the number of microbes and the pollution level of bacteriology of IP Cassette and Table by laboratories, after identifying the bacteria before and after using alcohol and tissue including disinfectant and statistically testing, this research was intended to provide the basic data for the prevention and the right disinfection guideline for infection management of hospitals in diagnostic radiology. Subject and Method : The subject of this research was the general room of diagnostic radiology of a university hospital in Daejeon City. The research was conducted from Apr 5 to Apr 12, 2007. The number of microbes and the pollution level of bacteriology of IP Cassette and Table by laboratories were tested before and after using alcohol and tissue for disinfection including disinfectant. In order to collect specimens exactly, they were collected with the nurse who specialized in infection management of the hospital, and statistical processing was done with SPSS V13.0. To compare the results before and after using alcohol and tissue, T-test was implemented, and post-hoc test was conducted. Results : Bacteria were detected in 19 cases of 24 subjects(79.2%), however, they were not detected in 5 cases(20.8%). 7kinds of bacteria were detected as isolated bacteria, of which Methicillin Resistant coagulase-negative Staphylococci(MRCNS) were detected in 15 cases(62.5%), which was most, Methicillin Resistant Staphylococcus Aureus(MRSA) in 6 cases(16.7%), Enterococcus Faecium(EFM) in 5 cases(20.8%), Acinetobacter baumannii(ABA) in 2 cases(8.3%), and Bacillus sp, Coagulase-negative Staphylococci(CNS), and Enterococcus sp(ENT) in 1 case, respectively(4.2%). In all bacteria except ABA, Gram positive bacillia were detected in 30 cases(97%), and Gram negative bacilli were detected only in 1 case(3%). As for the kinds of bacteria and the number of groups before and after using 70% Alcohol by Groups, when the bacteria were identified after disinfecting IP Cassette and Table with 70% Alcohol, all the bacteria became extinct in both IP Cassette and Table Group(100%). As for the kinds and number of bacteria before and after using Tissue Cleaner by Groups, the bacteria in Tissue Cleaner Group became completely extinct only in 10 Groups(71.2%), and in 4 Groups, there was much decrease in bacteria, however, they were still detected. The extinction rate of all the bacteria was 91.5%. That is, though the other bacteria became extinct(100%), that of MRCNS bacteria was lowest(83.6%), followed by MRSA(95%). Conclusion : As a result of comparing the mean of the bacteria which were detected before and after using 70% Alcohol and Tissue Cleaner, there was statistically significant in the significant level of 5% in both of them.

• Journal of the Korean Wood Science and Technology
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• v.32 no.5
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• pp.51-58
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• 2004

This study was performed to investigate compositions of inorganic elements, amino acids and glycoprotein fractions as biological substances in fruit body of Sarcodon aspratus. The fruit body of Sarcodon aspratus contained Ca, Mg, Zn, Mn, Fe, Cu, and Pb, in particular high Ca and Na. Hot water extracts consisted of 54% of polysaccharide fraction and 32.6% of protein. In amino acids composition, fourteen free amino acids were detected, mainly glutamic acid, alanine and arginine. Fifteen kinds of total amino acids were contained with major components of glutamic acid, aspartic acid, serine and threonine. Concerned to glycoprotein extraction, 95% ethyl alcohol concentration gave the highest yields with 70.6% sugar fraction, 332% glycoprotein. Different ethyl alcohol concentration resulted in different protein precipitations, and lower concentration ethyl alcohol in the range of 30 to 70% gave more than 92% of higher sugar fraction. Crude glycoprotein (GP) was fractionated by P fraction of more than MW 300,000, P-1 fraction unadsorbed by DEAE-Sephadex, P-2 fractionated from P-1 by Sepharose 2B gel chromatography and P-3 fraction adsorbed by DEAE-Sephadex. Total sugars were increased and protein contents decreased during fractionation. GP and P-3 contained glucose, galactose, mannose and fucose. GP had high glucose with high contents of glutamic acid, serine, alanine and glycine. P-3 fraction contained high mannose with aspartic acid, glutamic acid, and glycine. P-2 fraction was 700,000 MW with high glucose and fucose, and low protein of 1.1%, high amounts of aspartic acid, glutamic acid and alanine, but no mannose and no cysteine.

• Journal of the Korean Applied Science and Technology
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• v.29 no.3
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• pp.377-392
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• 2012

It has been known that small solid particles act as a stabilizer in pickering emulsion system. In this study, we successfully prepared stable pickering emulsion in n-hexylalcohol and water system with $TiO_2$ whose surface was treated by alkylsilane. The optimum condition to prepare pickering emulsion stabilized by $TiO_2$ particles was determined by amount of $TiO_2$ particles and ratio of water and oil phase. The type of pickering emulsion was dependent on wettability of particles for water and n-hexylalcohol. When the amount of $TiO_2$ particles increased up to 5.00 wt%, the stability of pickering emulsion was showed to be improved. The most stable pickering emulsion was prepared in the case of W/O type which has the ratio of oil and water phase (3 : 7). We tried to prepare porous $SiO_2-TiO_2$ composite pigments using a pickering emulsion as template at the optimal condition. Porous pigments were synthesized with Ludox HS-30 as an inorganic material by sol-gel process. The characteristics and shape of porous pigments were measured by optical microscope, SEM, BET, XRD and EDS.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.306-309
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• 2005

본 연구는 기능성 발효유로서 티벳산 발효유에서 분리한 효모(Kluyveromyces marxianus)와 유산균(Lactobacillus bulgaricus)의 혼합스타터를 이용한 발효유를 제조하여 배양 기간별 균수측정, pH, 적정산도, Alcohol 함량, 항암활성에 대해 알아보았다. 배양은 산도 0.68%, 최종 pH가 4.5가 되는 시점에서 마치게 되는데 이때의 배양 온도는 $30^{\circ}C$, 배양기간은 36시간이었다. 이때의 균수는 K. marxianus는 $5.3{\times}10^9$) CFU/mL, L. bulgaricus는 $3.2{\times}10^9$ CFU/mL였고 Alcohol 함량은 0.35%까지 증가하였다. 36시간 배양하여 제조된 발효유의 항종양 활성은 Hep-2에 대해서는 90.5%, HEC-1B는 86.6%, SW-156은 60.3%, SK-MES-1은 57.14%의 높은 항종양활성을 나타내었다. 이상의 결과 기존의 유산균 발효유에 효모를 첨가한 알코올 발효유의 제조가 가능하며, 제품의 항종양 활성의 측면에서도 높은 기능성을 나타내는 것으로 나타났다.