• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.385-391
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• 1983

The change of free amino acid contents and nitrogen compounds in the course of the Chungkookjang fermentation that occurred by utilizing Bacillus natto and Bacillus subtilis are to the following effects. pH, during the growth period, that is 6.35 in pH at the first stage of fermentation, were turned into 8.2 after 72 hours. Crude protein content increased irregularly from 16.82%-18% and total sugar decreased. Increasing with the progress of fermentation time, protease activity showed the maximum value between 48-60 hours, but Bacillus natto activated a little than Bacillus subtilis. Amino nitrogen and water soluble nitrogen content increased but difference was found that is, Bacillus natto increased more than Bacillus subtilis. Glutamic acid content was the highest among the contents of free amino acid between both Bacillus sp. and the order of the next contents showed as leucine, phenylalanine, histidine alanine. arginine, but difference was found between Bacillus sp., that is, Bacillus natto was higher than Bacillus subtilis. In view of the results as above, Bacillus natto was excellent than Bacillus subtillus as Bacillus strains of Chungkookjang koji production.

• Food Science and Preservation
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• v.24 no.5
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• pp.593-599
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• 2017

The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the quality of Bulgogi product during manufacturing process. Bulgogi product was treated with four different cooking/treatment process: conventional cooking (CC), SHS cooking (SHS), CC and then HHP cooking (CC-HHP), and SHS and HHP cooking (SHS-HHP) samples. SHS treated product increased moisture content, and decreased crude protein. Additionally, hardness, gumminess and shear force values were significantly different among the samples (p<0.05). In safety experiment after 14 days of storage at refrigeration temperature indicated that the bacterial population was lower in the case of SHS-HHP as compared to CC-HHP. Changes in texture during the storage periods at $10^{\circ}C$ for SHS-HHP was lowest values with compared to the initial, while shear force values for both tended to decrease with increasing storage period. The TBA and VBN values for SHS-HHP increased to 0.48 ($5^{\circ}C$)-1.68 ($10^{\circ}C$) mg MD/kg and 25.14 ($5^{\circ}C$)-45.14 ($10^{\circ}C$) mg%, respectively after 15 days of storage. Overall, it was found that the combination of SHS and HHP reduced microbial growth, thus leading to improved product quality and sanitation.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.322-330
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• 2006

Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.94-99
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• 2001

Kochujangs(fermented hot pepper-soybean paste) were prepared either using traditional meju (koji for kochujang) or controlled meju fermented by pure isolates (P-1, P-2), which were screened from traditional meju collected at Sunchang area. The isolates were characterized for their superiority on amylase and protease activities, and overall flavor of the culture on cooked soybean. Bacterial cell counts were not different in all treatments of kochujang during fermentation. The mold counts of each treatment dropped to undetectable level after 40 and 60 days of fermentation, respectively. Heat treatment($60^{\circ}C$, 15 min) before fermentation stopped gas formation and had no effect on bacterial cell count, but the growth of yeast was depressed. Total accumulative volume of gas produced during kochujang fermentation was depended on load of yeast in kochujang and the kochujang using P-2 koji produced least amount of gas among all treatments. The amylase and protease activities of kochujang were not significantly different among traditional and controlled kochujangs.

• Korean Journal of Environment and Ecology
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• v.29 no.6
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• pp.873-883
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• 2015

From August 2012 to April 2013, the ichthyofauna and post-restoration properties of Yangjae stream were investigated. A total of 1,503 fish of 2 forms, 16 species and 5 families were studied during the survey period. A survey of the distribution of freshwater fish inhabiting Yangjae stream after restoration of the stream showed large populations of Zacco platypus and Rhynchocypris oxycephalus. From the frequency distribution of the total length for the Zacco platypus population inhabiting Yangjae stream, it was estimated that there are 4 distinct age groups, with an abundance of the 27-63 mm (Age $0^+$) category accounting for 51.3% of the population. The regression coefficient (b) for the length-weight relationship in Zacco platypus was 3.27, while the slope of the condition factor was positive, demonstrating that stable growth conditions are being maintained. Analysis of tolerance and trophic guilds showed a decrease in the numbers of sensitive species and insectivore species further downstream, and an increase in tolerant species and omnivore species. Principal component analysis using community indices and indices of biotic integrity (IBI) showed that there were differences according to the survey time: the first and second surveys showed major changes on certain single species populations while during the third survey, it was analyzed that the populations of various types of fish had established balance.

• Journal of Korea Water Resources Association
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• v.46 no.11
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• pp.1069-1078
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• 2013

The Bangudae Petroglyphs, national treasure No. 285 is located within submerged upper districts of Sayeon dam supplying the main residential water in Ulsan. Of the many ways for the reservation of Petroglyphs located the altitude at 53~57 m, the plan that we take it out of the water lowering the water level from 60 m to 52 m has been examined mainly in case of controlling artificially the water level of the dam. In this paper, we examined expected problems from the loss of dam function and the change of water quality from water deterioration caused by the water level control of the Sayeon dam. Using the model of Vollenweider and CSTR (Continuous Stirred Tank Reactor), we analyzed the density change of BOD and COD, representative water quality index and the TP and TN, the main reason of algae growth. The result showed that the density of COD lowered a little but the density of TP and TN went up over 130% when controlling the water level from 60 m to 52 m. These changes cause a serious algae problem and if doing the water quality management as the density of TN and TP, the water quality would become worse. Water storage and supply residential water decreases, and the water quality becomes worse because of eutrophic state.

• Journal of Digital Convergence
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• v.12 no.10
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• pp.477-484
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• 2014

The purpose of this study is to verify the antimicrobial effect of garlic and black garlic against pathogenic bacteria. For the comparative analysis of antibacterial effects of garlic, Ampicillin $10{\mu}g$ (BBL) was used as control antibiotics. Research experiments were conducted on each of November 2013 and January 2014. Susceptibility to the antimicrobial effect was measured through Kirby-Bauer disc diffusion method and verified according to the standard proposed by the CLSI. Antimicrobial effect of fresh garlic was higher regardless of the method to extract than Ampicillin $10{\mu}g$. In contrast, the manufacturing methods of the black garlic had no effective differentiations. In antimicrobial susceptibility test, black garlic showed resistance to all of 4 strains. However, in the ethanol-extract of fermented black garlic(natural aging of 15 days.) was found the small changes of the growth-inhibition-zone against S. aureus (8 mm)and E. coli(7 mm). This study proposes a variety attempts about the extraction methods of black garlic for the possibility of food preservation.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.257-262
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• 2011

The objective of this study was to investigate the changes in the microbial properties of taurine supplemented Kimchi during fermentation at $6^{\circ}C$ for 46 days. Chinese cabbage was brined in 10% salt solution for the control Kimchi and in 10% salt solution containing 1, 2 or 4% taurine (w/w, based on cabbage) for taurine supplemented Kimchi (Taurine I, II, and III groups, respectively). The pH values of all the groups dramatically decreased after 1-day of fermentation. Total numbers of viable cells were highest at 5-days of fermentation for the control, at 9-days of fermentation for Taurine I, and at 23-days of fermentation for Taurine II and III. The highest numbers of lactic acid bacteria were found at 9-days of fermentation for the control and Taurine I, and at 18-days of fermentation for Taurine II, and at 13-days of fermentation for Taurine III. The fermentation periods required to reach the highest numbers of Leuconostoc bacteria for Taurine I, II and III were longer than that for the control, suggesting that taurine might inhibit the growth of Leuconostoc bacteria during Kimchi fermentation. Based on the results obtained from the present study, it is concluded that adding taurine to the production of Kimchi could delay the ripening period of Kimchi.

• Journal of Life Science
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• v.21 no.9
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• pp.1244-1250
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• 2011

The study was performed to evaluate the antibacterial and antiviral activities of ginseng fine root in order to search for antibacterial substances. Among 8 kinds of fermentation strains, Lactobacillus plantarum was selected based on viable cell count and antibacterial activities during incubation. Optimum conditions of ginseng fine root fermentation for L. plantarum were incubation at $35^{\circ}C$ for 48 hr in 5% ginseng fine root broth. That methanolic extract of fermented ginseng fine root broth was observed to be antibacterial and have antiviral activities. The results of paper disc method of non-fermented extract and fermented extract measured against E. coli was 11 mm and 20 mm, S. aureus was 15 mm and 22 mm, respectively. Shaking flask method was observed to inhibit the growth E. coli and S. aureus in fermented extract by 99.9%. However, antiviral activity of Feline calicivirus (FCV) was mostly activated. Fermented extract was used to investigate the compositional changes of ginsenosides on HPLC analysis. By fermentation, ginsenoside Rg1, Re and Rd were increased, with Rd showing a significant increase of 50 ${\mu}g/g$. These results suggest that ginseng fine root extract is a useful resource.

• Journal of Bio-Environment Control
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• v.6 no.1
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• pp.48-54
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• 1997

Among the various vegetables eggplant and gourd family can stand against high temperature environmental condition, about 35$^{\circ}C$. However, most of greenhouse farmers are giving up crop cultivation during hot summer season due to extreme temperature, 4$0^{\circ}C$ or above, condition of greenhouse interior. To improve this inferior crop growth condition, for nozzle system was installed in the pet greenhouse and the effect of fog system was investigated in order to determine fog water amount and the required fog nozzle numbers according to house volumes. MEE fog nozzle was selected for this Investigation which can produce water particle size of 27${\mu}{\textrm}{m}$ with water amount of 100$m\ell$ at pumping pressure of 70kg/$\textrm{cm}^2$. House cooling test was conducted in the pet greenhouse with one minute fogging and one minute air ventilation without stopping. It maintained 32$^{\circ}C$ at the house interior when the atmosphere and the house temperature were 35 and 4$0^{\circ}C$, respectively. And, an experimental equation was developed through calculating the changes of relative humidity and temperature with psychrometric equation which revealed the moisture transfer pattern between the house air and fog system. It showed that the required water fogging amounts to reduce 1$0^{\circ}C$, 40 to 3$0^{\circ}C$, needs 80.7$\ell$ for 1-2W(8,350㎥) and 99.9$\ell$ for 3-2G-3S(10,330㎥) type greenhouse with particle size of 27${\mu}{\textrm}{m}$.