• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.732-741
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• 2009

This study was carried out to identify lactic acid bacteria isolated from commercial Kimchi. Twelve lactic acid bacteria strains were isolated from Chinese cabbage kimchi (Baechu kimchi) that was fermented for 4 days at room temperature after making kimchi, 6 strains from pickled ponytail radishes (Chongkak kimchi) that was fermented for 2 days, and 15 strains in radish cube kimchi (Kaktugi) that was fermented for 5 days, and 23 strains were isolated in pickled Wakegi (Pa kimchi) that was fermented for 4 days. Eight strains among the lactic acid bacteria of 12 strains isolated from Baechu kimchi (pH 4.0) were identified as Lactobacillus plantarum, 1 strain as Leuconostoc lactis, 2 strains as Lactobacillus casei subsp. pseudoplantarum, and 1 strain as Lactobacillus sake. Three strains among the lactic acid bacteria of 6 strains isolated from Chongkak kimchi (pH 4.5) were identified as Leuconostoc paramesenteroides, 2 strains as Leuconostoc mesenteroides subsp. mesenteroides, and 1 strain as Lactobacillus plantarum. Two strains among the 15 strains isolated in Kaktugi (pH 4.0) were identified as Leuconostoc lactis, 3 strains as Leuconostoc mesenteroides subsp dextranicum, 4 strains as Lactobacillus casei subsp. pseudoplantarum, and 4 strains as Lactobacillus coryniformis subsp. torquens. Twenty-two strains among the 23 strains isolated from Pa kimchi (pH 4.1) identified as L. plantarum and 1 strain was as Lactobacillus sake. From the results above, the dominant species of Baechu kimchi was confirmed as L. plantarum, Chongkak kimchi as L. paramesenteroides, Kaktugi as L. casei subsp. pseudoplantarum and L. coryniformis subsp. torquens, and Pa kimchi as L. plantarum.

• Journal of the Korean Data and Information Science Society
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• v.23 no.4
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• pp.727-738
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• 2012

The purpose of the present study was to determine the effect of a 4 week course of Cox distraction manipulation (CDM) combined with therapeutic modalities on the treatment of patients with L4-5 herniated nucleus pulposus (HNP). A total of 15 patients with L4-5 HNP (mean age, 37.76 years; age range 20-50years) participated in the study. A 4 week course of CDM combined with therapeutic modalities was delivered to the patients for 6 days per week for the first two weeks, and three times per week for two additional weeks. The entire treatment consisted of 18 visits over 4 week period. Comparisons of changes in the muscle strengthening (MS), straight leg raise (SLR), and oswestry disability index (ODI) at pre-intervention, after two weeks treatment sessions, and at discharge (after 18 treatment sessions) were analyzed. Comparisons of changes in the disc herniation index (DHI) at pre-intervention and at discharge were analyzed using the paired t-test. There were significant improvements in the outcome measures of MS Ibs, SLR test, and ODI score after 2 weeks and 4 weeks sessions of CDM combined with therapeutic modalities as compared with the pre-intervention. However, no significant different pre-test and post-test DHI. CDM combined with therapeutic modalities appears to be a safe and efficacious, noninvasive treatment modality for patients with L4-5 HNP.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.1
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• pp.94-98
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• 1997

This experiment was conducted to investigate the distribution of the soil microflora of Daekwanryung highlands of Kwangwon Province. It was found that soil microorganisms each as Bacteria, Actinomycetes, Fungi, Pseudomonas spp. and Erwnia sp. were mostly in the top 0-15 cm profile. It also was found that soil microflora population was affected in many ways by kind of cropping plant. The number of Erwinia sp. that is one of the soil born plant pathogenic bacteria was more abundant in potato field than chinese cabbage soil. It was also studied difference of mountain and grassland soils from cropping soils.

• Korean Journal of Weed Science
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• v.31 no.4
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• pp.375-383
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• 2011

This experiment was carried out to confirm characteristics of macro granule (GG) for herbicidal efficacy by using remote-controlled aerial application (RCAA) to control annual and perennial weeds in rice paddy field, and phytotoxicity to rice and non target plants of formulation types. Herbicidal efficacy of GG applied by using RCAA was 93.6~96.6% in flooded direct sowing cultivation. There was no difference in phytotoxicity between the hand and the power applicator methods in terms of height, number of tiller and yield component. Herbicidal efficacy of GG applied by using RCAA was 92.7~97.3% in machine transplanting rice field. There was no difference in phytotoxicity between the hand and RCAA methods in terms of height, number of tiller and yield component. When suspension concentrate (SC) and GG were applied directly on Chinese cabbage, lettuce, cucumber, pepper, soybean and wild sesame, several symptoms of injury such as, the inhibition of growth, yellowish, leaf fall and withering was observed.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.267-271
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• 1991

The chemical and organoleptic properties of dongchimi studied for their changes during fermentation at $4{\sim}35^{\circ}C$ in 7% NaCl solution with seasonings. It was found that pH decrease showed three variation points in its slope at about pH 5.2, 4.7 and 4.1 during fermentation. A negative linear relationship between total acidity and logarithmic value of pH was obtained. The slope of the relationship curve was increased as the fermentation temperature increased. The reducing sugar was increased until pH reached$4.0{\sim}4.2$ followed by a small decrease and its amount was lowered as the temperature increased from $4\;to\;25^{\circ}C$ The major nonvolatile organic acids were lactic and citric acids. The increase in lactic acid were more marked at $25^{\circ}C$ than at $4^{\circ}C$. As fermentation proceeded the fresh radish odor significantly decreased while sourness and yeast-moldy odor increased. The crispness of the radish decreased slightly during fermentation.

• Journal of Nutrition and Health
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• v.38 no.6
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• pp.419-431
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• 2005

The prevalence of atopic dermatitis (AD) continues to increase in the industrialized countries related to Western lifestyle and dietary patterns. The purpose of this study was to evaluate the nutritional status, dietary patterns and dietary quality of AD patients. AD patients (n=50) and gender age matched healthy control (HC) were studied in case-control clinical trail. Preference and frequencies of consumption for 98 foods were estimated by questionnaires. Dietary pattern, current nutrients intake, and dietary quality were evaluated by the 3-day food records. As a result, anthropometric measurements from HC and AD patients were not significantly different. AD patients had significantly lower preference for buckwheat, some fishes (shellfish, flatfish, salmon), egg yolk, some vegetables (onion, garlic, Chinese-cabbage, radish, pepper, mushroom), coffee, and snack than those of HC had (p<0.05). AD patients had significantly lower frequency for pea, some fishes (shellfish, herring, flatfish, salmon, codfish), egg, some vegetables (spinach, pumpkin, mushroom), margarine/butter, nuts, coffee and apple juice, fried chicken, coke than those of HC had (p<0.05). The intake of vitamin $B_1$, vitamin $B_2$ (p<0.05) and vitamin E (p<0.001) of AD patients were significantly lower than those of HC. The intake for Ca and Zn of AD patients were remarkably lower than RDA for each nutrient. Moreover, AD patients' index of nutritional quality (INQ) and nutrient adequacy ratio (NAR) of vitamin E, vitamin $B_1$, vitamin $B_2$ were lower than those of HC. AD patients' dietary quality including dietary diversity score (DDS), dietary variety score (DVS), DMGFV (dairy, meat, grain, fruit, vegetable), dietary quality index (DQI) was poor. This results indicate that atopic dermatitis patients had significantly different food preference and food frequency when these were compared with those of healthy people. The dietary diversity, dietary variety and dietary quality of atopic dermatitis patients were very limited.

• Food Science and Preservation
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• v.15 no.5
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• pp.669-674
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• 2008

Mul-kimchi is more watery than traditional kimchi and is prepared using large amounts of salted water, Chinese cabbage, radishes, and carrots. The quality characteristics of Mul-kimchi prepared with Chaenomelis Fructus water extract (1, 3, or 5%, w/v) (CF Mul-kimchi) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The initial pH values were 6.53 (control), 4.14 (1% CF Mul-kimchi), 3.61 (3% CF Mul-kimchi), and 3.54 (5% CF Mul-kimchi). The pH did not change significantly in CF Mul-kimchi but gradually decreased in the control during fermentation. Changes in titratable acidity were reflected in pH movements. Viable lactic acid bacteria in CF Mul-kimchi were at lower levels than in the control. Viable bacterial levels in Mul-kimchi decreased with increasing concentration of CF water extract. Textural features, such as hardness, cohesiveness, chewiness, and springiness, were higher in CF Mul-kimchi than in control. Anti-oxidative activity, measured by DPPH radical scavenging and nitrite scavenging, of CF Mul-kimchi, were higher than in control, and the activities rose with increasing levels of CF water extract. The sensory qualities of 1% CF Mul-kimchi showed the highest values in taste and overall acceptability among the Mul-kimchi preparations tested.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.3
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• pp.375-379
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• 2011

This study was conducted to evaluate the effect of rice cover crop cropping systems on rice root growth in a rice field as affected by conventional tillage without rice straw or green manure crop treatment (CTFS, check plot), no-tillage without cover crops (NTNT), no-tillage amended with rape (NTRA), no-tillage amended with rye (NTRY), no-tillage amended with hairyvetch (NTHV), and no-tillage amended with Chinese milk vetch (NTCM). In 0-5 cm soil depth, dry weight of root in NTRS ($128g\;m^{-2}$) was significantly higher than in the other plots (p<0.05) at harvesting stage. In addition, content of active organic matter at 0-5 cm soil depth was $1,684g\;m^{-2}$ in NTCM, $1,309g\;m^{-2}$ in NTRA, $1,295g\;m^{-2}$ in NTRS, $1,072g\;m^{-2}$ in NTRY, $917g\;m^{-2}$ in NTHV, $434g\;m^{-2}$ CTFS, and $426g\;m^{-2}$ in NTNT treatment. In no-tillage rice cover crop cropping system, our findings suggest that NTRS and NTCM should be enhanced root growth and active organic matter in paddy field.

• International Area Studies Review
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• v.22 no.1
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• pp.141-159
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• 2018

The study aims to explore the factors that affect the value perception, satisfaction, and frequency of smart phone taxi applications in Shanghai, China, and commuters. According to a survey conducted on the actual use of taxi application, the majority of the customers responded that they have been using taxi apps for more than one or two years, and the results showed that they use taxi apps once or twice a week. It also showed that the actual use of taxi apps varies depending on their age and academic background. Among the value attributes of smart phone taxi applications, the respondents perceived ease of use as the highest at 4.41 points out of 5 point scale, while the risk perception was the lowest at 3.34 points. Finally, when social demographic characteristics and the nature of taxi app use were controlled, the value perception variables had a significant influence on taxi application satisfaction. The higher the perception of service quality, usefulness, and system usability, the higher the satisfaction levels were. In particular, the impact of perceived usefulness and system usability perception was high.

• Journal of Life Science
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• v.29 no.4
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• pp.470-477
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• 2019

White jelly fungus (Tremella fuciformis Berk) is effective for hypertension, diabetes, obesity, lung disease, beauty, and has been known as an elixir of life in ancient Chinese dynasty. In this study, we investigated the anti-obesity and diabetic effects of the fermented white jelly fungus extract by the bioconversion process. We fed an obesity-inducing mouse with 5% non-fermented Tremella fuciformis (TF), 2.5% fermented Tremella fuciformis (FTF), and 5% FTF containing High Fats Diet (HFD) and HFD for 8 weeks, respectively. The oral glucose tolerance test (OGTT) was performed analysis after 7 weeks of feeding and the dietary intake, food efficiency ratio, body weight, liver, epididymal fat weight, and serum insulin level were measured after 8 weeks of feeding. Also, HOMA-IR was analyzed. The concentrations of serum total cholesterol, triglycerides test was analyzed. The FTF compare with 5% TF and HFD confirmed that 5% FTF reduced body weight, tissue weight, triglycerides concentration, HOMA-IR, respectively. As a result, we confirmed that the fermented white jelly fungus has the anti-obesity effect. Finally, this study can be used a basic data for obesity treatment using fermented white jelly fungus.