• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.249-254
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• 1988

This studies were carried out to investigate the effect of ing redients of Kimchi such as garlic, ginger and leek on the fermentation of Kimchi. The effect of ingredients on the growth of lactic acid bacteria isolated from Kimchi and on the fermentation of salted chinese cabbbage and Kimchi were also investigated. The lactic acid bacteria isolated from Kimchi were identified as Lactosaciffeg plantaruut, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococus cerevisiae. The growth of these oreanismg was inhibited by garlic or ginger. Inhibitory effect of ginger or was more significant than that of garlic in the broth medium extracted from chinese cabbage at $37^{\circ}C$. The fermentation of salted chinese cabbage was inhibited by addition of garlic or ginger at $25^{\circ}C$. The fermentation of salted chinese cabbage inhibited during only first days and accerlated thereafter by addition of garlic. The fermentation of mixed in gredients added Kimchi was inhibitedduring 1 to 2 days compared with that of ingredients not added Kimchi. The inhibitory effect of ingredients on fermentation was due to growth inhibition of the lactic acid bacteria at initial period of fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.86-96
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• 1984

In order to provide basic data for food processors and to improve eating habits and healthy diets, four primary tastes and hot taste threshold of Koreans, physio-chemical properties of foods and food preference were investigated. The results of this study were as follows; 1. The recognition threshold concentration of four primary tastes was 0.016 % of salt, 0.245${\sim}$0.249 % of sweet, 0.004${\sim}$0.008 % of sour and 0.008${\sim}$0.012 % of bitter. Threshold concentration of hot taste was 170,000${\sim}$600,000 Scoville Heat Unit(S.H.U.) 2. The most acceptable tastes were 0.3 % saltiness in 0.375 % broth(at $60^{\circ}C$), 6 % sweetness in 2 % instant coffee(at $60^{\circ}C$) and 19.3 sugar-acid ratio(16.8 brix/0.8736 % citric acid) in 100 % valencia orange juice(at $20^{\circ}C$). 3. The salt concentrations of soup were 1.127 % in average. S. H. U. (scale of hot taste) of soybean sprout soup and spinach bean paste soup ranged between 12,500 and 47,500 equivalent to oleoresin capsicum content of 1.990${\sim}$5.911 (mg %). 4. 'Jigae' (Korean style stew) was the most favorable food and it was revealed that the father influences the formation of his children's eating habits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.8 no.1
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• pp.31-36
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• 1979

As a preliminary study to estimate the amount of daily calcium intake of Korean people, the present study was conducted investigating the kinds and amount of food among ordinary Korean food considered to be sources of calcium. The author sampled arbitrarily a total of 165 apartment households in Pusan City which were distributed in seven administration sections. Duration of this study was eight months, from June, 1975 to February, 1976. During summer vacation in this period twenty trained students visited these households where they measured the calcium source food at dinner, and three times this amount was regarded as the total daily intake. Also questionairs itemizing the various kinds of food which were considered to be sources of calcium were given to housewives and collected about two months later. The results are summarized as follows: The major sources of calcium food were milk and anchovy, and the total calcium content taken daily was an average 195.06 mg which was far smaller than the recommended standard. Cooking methods varied according to the kinds of food; for anchovy, the boiled water extract or the part remaining after removing bone and head was used, and for chopped cattle bone, the broth from boiling foe 5 to 6 hours was used. For boiled water extract, during extraction the amount of calcium was increased in the water but smaller than foe fresh anchovy. It is, therefore, desirable to cook and eat edible fish bone instead of discarding it after extraction. The amount of calcium of shrimp and whitebait consumed was considerably less than that of milk or anchovy. Most housewives, about 71%, discarded fish bones which contained a lot of calium before or after cooking them. So, it was considered necessary to find a good method of preparing fish so that it can be eaten palatably together with the bones.

• Korean journal of applied entomology
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• v.53 no.3
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• pp.271-280
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• 2014

Some bacterial metabolites of Xenorhabdus nematophila (Xn) inhibit phospholipase $A_2$ ($PLA_2$) activity to shutdown eicosanoid biosynthesis in target insects. However, little has been known about the target insect $PLA_2$ of these bacterial metabolites. Eight bacterial metabolites identified in Xn culture broth exhibited significant insecticidal activities against larvae of both lepidopteran species of Plutella xylostella and Spodoptera exigua. Moreover, these bacterial metabolites significantly enhanced insecticidal activities of Bacillus thuringiensis (Bt). To determine target $PLA_2$, we cloned and over-expressed cellular $PLA_2$ ($SecPLA_2$) of S. exigua. Purified $SecPLA_2$ catalyzed phospholipids derived from the fat body and released several polyunsaturated fatty acids. Most Xn metabolites significantly inhibited $SecPLA_2$ activity, but were different in their inhibitory activities. There was a positive correlation between the inhibition of $SecPLA_2$ and the enhancement of Bt insecticidal activity. These results indicate that $SecPLA_2$ is a molecular target inhibited by Xn metabolite.

• Korean Journal of Veterinary Service
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• v.31 no.1
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• pp.1-16
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• 2008

Salmonella infections cause the disease in pigs but also some zoonotic Salmonella serotypes can be transmitted to human through swine products, resulting in food poisoning. The objective of this study was to investigate the bacteriological prevalence and detection of invA gene using Salmonella specific polymerase chain reaction (PCR), the epidemiological characteristics related to Salmonella strains cultured from pig samples in Gangwon areas using serotyping, random amplified polymorphic DNA (RAPD) and pulsed field gel electrophoresis (PFGE) methods. During the period of November 2001 through April 2002, 1,174 ileocecal lymph node were collected from the slaughtered pigs raised in 38 farms located in Gangwon province. The samples were submerged in boiling water and macerated in saline and lymph node homogenates were inoculated into Tetrathionate broth with iodine (TTB, Difco, 0.5% iodine was added) for enrichment growth. Then additional tests were performed using several mediums, and suspects were identified by API 20E kit (BioMerieux) and PCR. Of total 1,174 samples from 38 farms, 44 (3.7%) were isolated as Salmonella spp from 13 farms (34.2%). Of 44 isolates, 31 were in Yangyang region, followed by 9 in Goseong, 2 in both Gangneung and Sokcho. However, there was no difference in regional isolation frequency. All isolates have a 521bp amplified product in Salmonella specific PCR with primer invA which encodes in proteins for invasion of epithelial cells. Of 44 recovered serotypes, 23 (52.3%) were S Eingedi, 10 (22.7%) S Schwarzengrund, 9 (20.5%) S Typhimurium, and 2 (4.5%) S Mbandaka. In RAPD analysis, there appeared to be unique bands distinguishing each serotype, although similarities exist between the different serotypes. Four serotypes of 44 Salmonella isolates appeared to fall into 14 different RAPD types. In PFGE analysis, 9 S Typhimurium were tested with XbaI enzyme and SpeI enzyme. The combination of results obtained with two enzymes subdivided the 9 S Typhimurium into 4 PFGE types.

• Food Science and Preservation
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• v.14 no.5
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• pp.538-544
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• 2007

This study was conducted to evaluate the antioxidant (ABTS, DPPH radical scavenging and reducing power), nitric oxide (NO)) production and anticancer activities against human cancer cells (HeLa HepG2, HT-29 and MCF-7) for methanol extracts of Glycine Semen Germinatum (Daedoowhangkeun in Korean) fermented with germinated black soybean and some bacteria. Antioxidant activities were increased by increasing the concentration of the extract at dose-dependent manner, Their activities of black soybean were higher than those of yellow soybean. Non fermented sample was slightly higher than Glycine Semen Germinatum fermented with Bacillus subtilis and lactic acid bacteria. In 1 mg/mL of the extract NO production levels were $0.374\;{\mu}M$ for yellow soybean, $0.368\;{\mu}M$ for black soybean, and $0.367\;{\mu}M$ and $0.358\;{\mu}M$ for Glycine Semen Germinatum fermented with B. subtilis and lactic acid bacteria, respectively. Methanol extract of Glycine Semen Germinatum fermented with mixture broth of lactic acid bacteria was shown to be the highest activity for anticancer activities against human cancer cells tested and their activities were exhibited in the order of HeLa > HT-29 > HepG2 > MCF-7 cell.

• Food Science and Preservation
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• v.14 no.5
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• pp.557-563
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• 2007

This study was investigated quality characteristics of alcohol fermentation broths and by-produce produced from 4 type of brown rice varieties. The result showed that Daeanbyeo(A), Baekjinju(B) and Sulkyeong(C) produced the high alcohol content(9.5, 9.7 and 9.8%) by non-steamed alcohol fermentation period whereas the Goami(D) gave poor content(3.5%). In addition, the effect of total free sugar content were examined for non-steamed alcohol fermentation period. Among these 4 type, 244.2 mg% showed the highest contents in the Goami(D). The steamed alcohol fermentation showed higher sugar content in overall with slight difference between the various brown rice. The total dietary fiber content variation according to the alcohol fermentation methods in non-steamed and steamed periods came up with the highest content in the Sulkyeong(C) fellowed by Baekjinju(B), Daeanbyeo(A), and Goami(D). The total free amino acid content by alcohol fermentation methods timed out to show the highest content in non-steamed Goami by-product followed by Goami powder steamed Goami by-product Although, the above result revealed the lowest alcohol fermentation efficiency in non-steamed Goami, but it had the highest by-product utilizing capacity. Therefore, Goami(D) was the lowest alcohol yield in alcohol fermentation treated with non-steam among groups, but Goami by-products of the Goami had the various nutritional constitutes including starch, dietary fibers and free amino acids, which can be suggested to be used as various functional food ingredient.

• Food Science and Preservation
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• v.21 no.2
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• pp.286-293
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• 2014

In this study, one GRAS strain was screened from doenjang, a traditional Korean fermented food, as a microorganism producing amylase due to the formation of a clear zone on the medium including soluble starch. From the analysis of the gene sequence of 16S ribosomal RNA, the strain was identified as Bacillus subtilis and was therefore named Bacillus subtilis CBD2. When the nutrient broth medium was prepared with 3% NaCl, 5% glucose, and the initial medium pH 7.0, the B. subtilis CBD2 showed maximum growth. Among soluble starch, corn starch, maize amylopectin, and wheat starch, soluble starch was the most effective carbon source in the production of amylase by B. subtilis CBD2. The amylase from B. subtilis CBD2 showed the highest activities at pH 8.0 and $50^{\circ}C$, and corn starch was the most proper substrate for the enzyme activity. When corn starch was used as a substrate, the production of sugars through enzyme activity increased for 24 h, and then the enzyme activity became constant.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.901-909
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• 2003

This study was conducted to devise a scheme for the development of foods designated as Yookmee (“6 dishes), which are representative food of Daejeon area. The Yookmee consist of Seolleongtang(ox bone soup and boiled rice), Samgyetang (chicken stew stuffed with glutinous rice and ginseng), Dolsotbap (boiled rice mixed with vegetables), Goojeukmook (acorn jelly), Sootgol-naengmyeon (cold buckwheat noodles with broth) and Daecheongho minmulgogi-maeuntang (spicy hot freshwater fish soup). A questionnaire was developed and administered by means of an interview regarding the subjects' recognition of and preference for the six dishes, their usual eating places and eating frequencies, the need for some standardization of recipes and for nutrition labeling including serving sizes and nutrient content. The total number of subjects who participated in this study were 328 (male 112, female 216) living in Daejeon. The subjects who were aware of the presence of Yookmee were more in their thirties or older (15%) compared to those in their twenties (9.6%) The percentages of the subjects who recognized the Yookmee as the representative foods were twice among those in their thirties (over 60%), as compared to 31.5% in their twenties (p<0.001). Samgyetang was one of the favorite foods of all the Yookmee among those in their twenties and Goojeukmook was the favorite for all the other age groups. The incidence of those eating one of Yookmee more than once a month was 51.5% in all the age groups, but the intake frequency was lower among those in their twenties (43.8%). The percentage of those who recommended Yookmee as a food for guests was the highest among those in their fifties (54.7%). The first reason why the subjects do not recommend these foods was because they were unfamiliar with Yookmee; among those in their thirties and forties the 2nd reason was because it is not much enough in quality or quantity to be served as a food for guests. Over 60% of the subjects felt the need for standardization of Yookmee, recipes for especially those in their fifties did feel the needs (92.5%). Furthemore, regarding labeling of sowing sizes and nutrients contents, over 80% of the subjects wanted these, and this desire tended to increase with age. From these results, it seems reasonable to accept Yookmee as the representative foods of Daejeon, despite the fact that many people do not yet currently do so. Since most of the subjects (85.4%) partake Yookmee outside of their homes, it is recommended that efforts need to be expanded on enhancing the nutritional quality, the taste and the quality control of Yookmee by standardizing the recipes, labeling the serving sizes and nutrient contents, and providing educational and publicity programs.

• Journal of the korean academy of Pediatric Dentistry
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• v.30 no.4
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• pp.626-636
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• 2003

Pediococcus pentosaceus K1270 was isolated from naturally fermented kimchi and identified based on the 16S rDNA sequence as well as cultural and biochemical characteristics. This strain strongly inhibited the formation of biofilm by Streptococcus mutans Ingbritt. K1270 also showed antibacterial activity against S. mutans Ingbritt. It was observed that K1270 strain produced hydrogen peroxide on MRS agar supplemented with 3, 3, 5, 5-tetramethylbenzidine (TMB) and peroxidase and the inhibitory effect of K1270 strain on the biofilm formation was reversed by the addition of catalase in part. Culture supernatant of K1270 inhibited the biofilm formation and the multiplication of S. mutans Ingbritt. This inhibitory effect of culture supernatant was decreased slightly by the addition of catalase and abolished by heat or trypsin treatment. Thus, this study suggests that P. pentosaceus K1270 inhibit the biofilm formation through the inhibition of the replication of S. mutans Ingbritt by producing hydrogen peroxide and bacteriocin.