• Journal of Korea Water Resources Association
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• v.56 no.6
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• pp.373-380
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• 2023

Due to abnormal climate phenomena and climate change in Korea, overgrowth of algae in rivers and reservoirs occurs frequently. Algae in rivers are classified into green algae, blue-green algae, diatom, and other types, and some species of blue-green algae cause problems due to odor and the discharge of toxic substances. In Korea, an algae alert system is in place, and it is issued based on the number of harmful blue-green algae cells. Thus, measuring harmful blue-green algal blooms is very important, and currently, the analysis method of algae involves taking field samples and determining the cell count of green algae, blue-green algae, and diatoms through algal microscopy, which takes a lot of time. Recently, the analysis of algae concentration through Phycocyanin, an alternative indicator for the number of harmful algae cells, has been conducted through remote sensing. However, research on the analysis of the number of blue-green algae cells is currently insufficient. In this study, we water samples for algal analyses were collected from river and counted the number of blue-green algae cells using algae microscopy. We also obtained the Phycocyanin concentration using an optical sensor and acquired algae spectra through a hyperspectral sensor. Based on this, we calculated the equation for estimating blue-green algae cell counts and estimated the number of blue-green algae cells.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.233-238
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• 2004

Foxtail Millet Takju was treated with heat ($65^{\circ}C/30\;min$) (HT) or high hydrostatic pressure ($27^{\circ}C/400\;MPa/10\;min$) (PT), and changes in microbial count, enzyme activity, and quality were determined during 30-day storage at 10 and $25^{\circ}C$. Total viable cellcount remained constant, while lactic acid bacteria and yeast were not detected in HT and PT Takjus. Relative activities of ${\alpha}-amylase$ in PT Takju significantly increased by 169.7% at 3 days storage, then decreased to 137.7 and 68.7% at 10 and $25^{\circ}C$, respectively, at 30 days. Relative activities of glucoamylase in HT Takju showed reversible change, and were 36.5 and 54.3% at $10\;and\;25^{\circ}C$, respectively, at 30 days storage. Activities in PT Takju increased with storage period, 158.2% at 30 days storage at $10^{\circ}C$. Titratable acidity in untreated Takju increased, while those in HT and PT Takjus remained almost constant during 30 days storage. Reducing sugar content in untreated Takju showed no change, while that in HT Takju increased gradually, reaching 2.9% at 30 days, whereas that in PT increased sharply after 3 days, reaching 4.8% at 30 days. Sensory evaluation showed sourness and bitterness were low, and sweetness and overall acceptance were high in PT Takju after 30 days storage at $10^{\circ}C$.