• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.627-635
• /
• 2014

We investigated the changes in the quality characteristics of Doenjang with low salt contents (6, 8, 10, and 12%) and 10% garlic. The Doenjang was analyzed at an interval of a week during its fermentation for six weeks, at room temperature. Its L color gradually decreased, but its a and b colors did not change significantly. Its salinity increased by about 1% after six weeks. In contrast, immediately after its preparation, its pH was gradually decreased and its acidity was increased for the fermentation. The reducing sugar was significantly increased from 1.34~1.88 g/100 g immediately after its preparation to 7.25~9.13 g/100 g after six weeks, which was higher as the salt concentration decreased. The amino-type nitrogen doubled from 100~130 mg% at 0 week to 210~290 mg% at six weeks, which were lower with the higher salt concentrations. The growth curve of the Bacillus fermentation strains of Doenjang increased to two weeks but gradually decreased since, and the growth of the Bacillus was favorable for up to two weeks in the Doenjang with 10% and 12% salt added. Otherwise, the yeast was reduced rapidly during the early fermentation of the Doenjang, and slightly changed after three weeks of fermentation. The results of this study showed that the reducing sugar and amino-type nitrogen contents of the low-salt garlic Doenjang were higher with the lower salt dose, and the physicochemical quality of the 6%-salt Doenjang was not significantly affected. Thus, we suggest that low-salt Doenjang can be manufactured with the addition of 6% salt and 10% garlic.

• Journal of Ginseng Research
• /
• v.30 no.2
• /
• pp.88-94
• /
• 2006

Ginseng as a raw material for production of probiotic ginseng product by lactic acid bacteria (LAB) was evaluated in this study. Either white ginseng (WG) or red ginseng (RG) (1% or 5%, w/v) were directly inoculated with a 24 hold seed culture of twenty seven substrains of four different LAB ($1.0{\times}10^6CFU/ml$); Lactobacillus spp., Streptococcus/Enterococcus spp., Leuconostoc/Lactococcus spp. and Bifidobacterium spp., and incubated at $37^{\circ}C$ for 24 or 48 h. Among 27 kinds of LAB, seven substrains of Lactobacillus (MG208, MG311, MG315, MG501, MG501C, MG505, MG590) and one Bifidobacterium (MG723) were selected based on their dose dependent stimulation of the growth of LAB in the presence of ginseng and changes in pH, acidity and viable cell counts during fermentation were examined. Lactobacillus MG208 specifically was found to show the best growth on 5% RG and reached nearly $14.0{\times}10^8CFU/ml$ after 48 h of fermentation and produced the titratable acidity as $0.84{\pm}0.02%$, whereas the pH was significantly lowered from $6.80{\pm}0.01\;to\;3.42{\pm}0.02$. These results indicated that ginseng can be an appropriate material to prepare the fermentation product by several strains of LAB. Therefore we should further check whether probiotic ginseng product may have synergistic health benefits of both probiotics and ginseng to serve for vegetarians and lactose-allergic consumers.

• Journal of the Korean Institute of Traditional Landscape Architecture
• /
• v.39 no.3
• /
• pp.33-41
• /
• 2021

This study identified the scale that traditional landscape design has taken up by analyzing a total of 1037 services for design of cultural heritage that had been ordered by the government agencies from 2018 to 2020, and has drawn characteristics of traditional landscape design focusing on major cases. The results are as follows. First, the number of order cases for traditional landscape design has shown differences annually in the services of design of cultural heritage, but the design amount has been found to have the similar average annually, which confirmed that the same level has been maintained each year. It was found that the number of cases of traditional landscape design requiring responsibilities or participations of landscape engineers for 3 years in the entire design had a high proportion of approximately 26%. Second, the traditional landscape design has required professional knowledge and experiences of landscape engineers that could not be replaced by the business operator for design of cultural heritage consisting of architects. The expertise has been shown differently depending on types of construction. First, the topographical design for the work to build a foundation has required understanding of ground shapes and its elevations and professional knowledge on calculation of the amount of the earth work and the remains maintenance technique etc. The plantation design has required basic knowledge on growth characteristics of trees and the environment for growth and understanding of the vegetation landscape of the past. Meanwhile, the design for traditional pavement and traditional landscape structures and facilities has required the expertise on traditional materials that are different from the modern ones and their processing and construction methods. The understanding of changes to water paths and ecosystem, the principles of fluids, and characteristics of each type of fluid was essential for the design for the ecological landscape work including the maintenance of a water system such as rivers etc. As such, the traditional landscape design has a scale accounting for approximately one fourth of the entire cultural heritage design and requires the expertise differentiated from other fields. This improves the provisions of the current law on limiting the actual design, suggesting the need for the establishment of a traditional landscape design company so that all traditional landscape designs can be carried out by landscape engineers.

• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.292-298
• /
• 2006

Effect of gamma irradiation on the microbiological and physicochemical characteristics of steamed waxy corns was determined in order to develop preservation techniques to enhance shelf-life during storage at room or low temperature. The initial total microbial count, and yeast & molds steamed waxy corns before irradiation were $2.1{\times}10^3CFU/g,\;1.9{\times}10^3CFU/g$, respectively. However, the total microbial count were completely inactivated and the count of yeast and molds were only 34 CFU/g at 3 kGy treatment When non-irradiated steamed waxy corns were stored at $25^{\circ}C$ for 7 months, the growth of total microbial counts and yeasts & molds were rapidly increased up to $7.1{\times}10^6CFU/g\;and\;1.9{\times}10^7CFU/g$, respectively. However, the total microbial counts at 3 kGy treatment and yeast & molds at 5 kGy treatment for 7 month storage were completely inactivated Similar result was observed at $15^{\circ}C$ and $4^{\circ}C$ storage. The Hardness of the irradiated steamed waxy corns and irradiation dose were not significantly different from those of the non-irradiated steamed waxy corns before storage, but the hardness of non-irradiated steamed waxy corns was significantly increased during the storage, compared to those of irradiated corns. The water content of both irradiated and non-irradiated steamed waxy corns after 7 month storage were significantly decreased from $65{\sim}60%$ to 30% but the changes of water content among treatments or irradiation doses were not significantly different during storage. Sugar contents in the irradiated steamed waxy corns were less free than those of non-irradiated samples and the amount of free sugar slowly increased as storage temperature increased. Sensory evaluation result showed that total sensory scores in irradiated steamed waxy corns were better than those of non-irradiated samples and total sensory scores were increased as irradiation doses increased.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.7
• /
• pp.1017-1025
• /
• 2016

This study was performed in order to investigate changes in platycosides, as well as antimicrobial activities of bronchus diseases-inducing bacteria (Corynebacterium diphtheriae, Klebsiella pneumoniae, Staphylococcus aureus, and Streptococcus pyogenes) of Platycodon grandiflorum root (PGR) fermented by lactic acid bacteria (Leuconostoc mesenteroides N12-4, Leuc. mesenteroides N58-5, Lactobacillus plantarum N76-10, L. plantarum N56-12, Lactobacillus brevis N70-9, and L. brevis E3-8). Growth of L. plantarum on PGR was most active during lactic acid fermentation using different strains. Total platycoside, platycoside E, platycodin A, polygalacin $D_2$, polygalacin D, and diapioplatyco-side E contents of PGR fermented for 96 h at $37^{\circ}C$ by Leuc. mesenteroides and L. plantarum increased, whereas contents of platycodin D and platycodin $D_3$ were reduced. The antimicrobial activity on PGR fermented by L. plantarum N56-12 exhibited strong microbial proliferation for all four kinds of bronchus disease-inducing bacteria and was higher than that of non-fermented PGR extract. MIC of fermented PGR extract by L. plantarum N56-12 on C. diphtheriae, K. pneumoniae, S. aureus, and S. pyogenes were 45, 10, 50, and 25 mg/mL, respectively. Thus, this result shows that the antimicrobial activities of bronchus disease-inducing bacteria and platycoside content of PGR by L. plantarum N56-12 were higher than that of non-fermented PGR extract.

• Korean journal of applied entomology
• /
• v.47 no.4
• /
• pp.407-411
• /
• 2008

This study was conducted to estimate the economic injury level (EIL) and economic threshold (ET) of the green peach aphid, Myzus persicae, on Chinese cabbage (Brassica campestris var). The changes of biomass of Chinese cabbage and M. persicae density were investigated after introduction of M. persicae at different density (0, 2, 5, 10, 15, and 20 per plant; inoculated at 10d after planting). The densities of M. persicae largely increased from the above initial densities to 0, 92.3, 177.4, 406.9, 440.4, and 471.3 aphids per plant at 18d after the initial inoculation, respectively. The biomass of Chinese cabbage significantly decreased with increasing the initial inoculated density of M. persicae: 602.0, 264.2, 262.0, 109.3, 151.0, and 67.3 g in above plots with different initial densities, respectively. The relationship between cumulative aphid days (CAD) and yield loss (%) of Chinese cabbage was well described by a nonlinear logistic equation. Using the estimated equation, EIL of M. persicae on Chinese cabbage was estimated 25 CAD per plant based on the yield loss 13%, which take into account of an empirical gain threshold 5% and marketable rate 92% of spring Chinese cabbage. Also, ET was calculated at 80% of EIL: 20 aphids per plant. Until a more elaborate EIL-model is developed, the present result may be useful for M. persicae management at early growth stage of Chinese cabbage.

• Horticultural Science & Technology
• /
• v.33 no.2
• /
• pp.227-232
• /
• 2015

This experiment was carried out to investigate the effects of shading materials (aluminum specific-shading screen and polypropylene non-woven fabric) and shading ratio (50% and 70%) on climatic changes, cut-flower quality, and yield of spray rose cultivars for export during high temperature periods. The daily cumulative solar radiations were higher with the aluminum specific-shading screen, especially with 50% shading compared to polypropylene non-woven fabric. Air temperature and root zone temperature within rockwool media greatly decreased with the aluminum specific-shading screen, but relative air humidity was not different among shading methods. Chlorophyll contents (SPAD values) were slightly higher with aluminum-specific shading screen than with polypropylene non-woven fabric, and were higher with 50% than with 70% aluminum specific-shading screen. Except for 'Lovely Lydia', marketable and exportable yields of all cultivars were higher with 50% than with 70% aluminum shading treatment. In addition, flowers talk length, stem diameter, number of node and 7ea-leaflet, and floret number tended to be better with aluminum specific-shading screen. Flower stalk length was higher with 70% than with 50% aluminum shading treatment. Chromaticity of petals slightly increased, and vase life was 0.5-2.5 days longer for each cultivar with aluminum specific-shading screen than with polypropylene non-woven fabric.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.4
• /
• pp.580-586
• /
• 2010

The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.

• The Korean Journal of Mycology
• /
• v.26 no.4 s.87
• /
• pp.511-518
• /
• 1998

Anti-complementary assay for immuno-stimulating polysaccharide screening, human tumor colony-forming assay for discovering anti-tumor drugs, and toxic assay against mouse were performed to examine pharmacological activities of polysaccharides extracted from fruiting bodies of Jang-soo mushroom (Fomitella fraxinea). Hot water $(100^{\circ}C,\;FF-I)$, 1% ammonium oxalate solution $(80^{\circ}C,\;FF-II)$, and 5% sodium hydroxide solution $(80^{\circ}C,\;FF-III)$ were used for extraction of three polysaccharides from fruiting bodies of it. Anti-complementary activity of FF-I was more effective than the others. FF-I was further fractionated into three groups of polysaccharide by DEAE-Sephadex A25 column chromatography (FF-NP, FF-AP1, and FF-AP2). FF-AP1 showed not only the highest anti-complementary activity but also the growth-inhibitory activity against Snu-I (human stomach cancer cell) among 9 kinds of human tumor cell lines. But FF-AP2 exhibited its activity against Hep-2(larynx cancer) and KB(mouth epidermal cancer) cell lines at $500\;{\mu}g/ml$ although its anti-complementary activity was lower than it of FF-AP1. When FF-I was orally administrated to mice with dosage of 5000 mg/kg, no remarkable changes were observed in viewpoint of tissue-pathology.

• Korean Journal of Materials Research
• /
• v.11 no.1
• /
• pp.27-33
• /
• 2001

The growth characteristics of 4-fold grain which was appeared in KLN deposition on $Pt/Ti/SiO_2/Si(100)$ substrate was studied by varying process variables. Substrate temperature, sputtering pressure, rf power were selected as process variables, and experiment was carried out near optimum fabrication condition. When using K and Li enriched target, the optimum fabrication conditions were substrate temperature of $600^{\circ}C$, sputtering pressure of 150mTorr, rf power of 100 W and its surface morphology is sensitively varied by small deposition condition changes. KLN is composed of elements which have large difference of boiling point. And it is difficult to fabricate thin film at high temperature and high vacuum deposition condition. Furthermore the phenomenon during deposition process can not be explained by using Thorton's model which explains the relation between thin film structure and melting point of thin film materials. These phenomenon can be explained using boiling point of elements which consist of thin film material.