• Korean Journal of Food Science and Technology
• /
• v.44 no.6
• /
• pp.736-742
• /
• 2012

In this study, the brewing and quality characteristics of a variety of honey and yeast strains in Korea were investigated. After fermenting acacia honey, chestnut honey, citrus honey, and mixed flower honey using commercial yeast, the quality changes during fermentation were investigated. Chestnut honey wine (mead) and mixed flower mead showed the highest ethanol contents of 11.9 and 11.3%, respectively after fermenting for 8 days at $25^{\circ}C$. Acacia mead and citron (Chinese lemon) mead showed 5.0 and 8.2% ethanol contents, respectively. Mixed mead, which fermented with acacia honey and mixed flower honey, in order to advance sensory properties, showed the best sensory properties, generating 10.9% ethanol, while another product with citron honey and mixed flower honey generated 11.1% of ethanol but with a lower sensory value. When adding corium peels to the mixed mead of acacia honey and mixed flower honey, the ethanol content was not increased by addition of corium peels into mixed mead, but its total acceptability was increased by addition of 2% corium peels. To check the mead clarification, it was treated with 0.6% of bentonite and filtered; then, its turbidity was observed over a storage period. The safe result for precipitation was shown at the condition of storing at $10^{\circ}C$ for 15 days with 0.24 NTU (Nepthelometric Turbidity Unit).

• Journal of Life Science
• /
• v.26 no.8
• /
• pp.881-886
• /
• 2016

Cephalanthera erecta (Thunb. ex, Murray) is an herbaceous and a member of the genus Cephalanthera in the family Orchidaceae. The species is an herbaceous and has reputed Chinese medicinal value. It has been investigated the population density and spatial distribution of this species at Mt. Ahop in Korea during 2015. The spatial pattern of C. erecta was analyzed according to several patchiness indexes, population uniformity or aggregation under different sizes of plots by dispersion indices, and spatial autocorrelation. The mean crowding (M*) and patchiness index (PAI) showed positive values except one small plot (2 m × 2 m). Most natural individuals of C. erecta for plots were not uniformly distributed in the forest community. The small plots (2 m × 2 m, to 8 m × 16 m) of C. erecta were uniformly distributed in the forest community and large plots (16 m × 16 m and 16 m × 32 m) were aggregately distributed. Significant aggregations by Moran's I of C. erecta were partially observed within IV classes (12 m). Dissimilarity among pairs of individuals could found by more than 18.0 m. In conclusion, the geographic distribution of C. erecta is not even with varying degrees of size of plots and human activities give rise to density effects in the plots at Mt. Ahop in Korea.

• Korean Journal of Medicinal Crop Science
• /
• v.8 no.4
• /
• pp.362-372
• /
• 2000

This study was conducted to obtain the basic information on the production of high yield and qualitied yam in Andong, major yam-producing district, in Kyongbuk province, using three major Yam cultivars, such as Danma, Jangma and Alata (round type). Alata showed the longest tuber width while Jangma showed the longest tube length. Danma showed the highest tube yield at 2,123 kg/10a. Tubes of Alata had higher dry ratio than those of other cultivars, suggesting that Alata could be used as good processing materials. Characteristics of top parts, such as vine length, leaf number, and lateral vine number showed typical sigmoid curves. Tuber characteristics such as length, width and fresh weight of tuber were linearly increased as the growth period was progressed. Relative growth rate (RGR) for new tuber and stem reached the highest value at 86 DAT (days after transplanting). There were similar tendencies among the cultivars in net assimilation rate (NAR). The highest crop growth rate (CGR) was appeared at 156 DAT regardless of cultivars. In the changes of leaf area ratio (LAR), there were significant differences among three cultivars. LAR were decreased at 86, 106 and 136 DAT for Alata, Danma and Jangma, respectively. However, specific leaf weight (SLW) was greatly increased at 176 DAT, and leaf area index (LAI) was decreased at 156 DAT in all cultivars.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.3
• /
• pp.428-432
• /
• 2002

Calcium-enriched powder was investigated for use as an ingredient in kimchi formulation to retard the fermentation rate and to fortify the nutritional quality of kimchi. The calcium powder was added to salted Chinese cabbage in the concentrations of 0.5, 1.0 and 1.5%, and then stored at 10$\^{C}$. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation. After a lag period of 2 days, pH and reducing sugar abruptly decreased until 10 days, and then attained to stabilized levels, while acidity increased steadily for 20 days. Addition of calcium powder with 1.5% retarded the change rates of pH and acidity, showing the slowest chance and the highest final pH. Kimchi added with calcium powder maintained a higher reducing sugar content during the whole fermentation period of 25 days. Kimchi samples which were added with 0.5% and 1.0% of calcium powder and fermented at 10$\^{C}$ for 7 days showed better sensory scores in aroma and taste than the other samples.

• Journal of Microbiology and Biotechnology
• /
• v.25 no.8
• /
• pp.1195-1204
• /
• 2015

Increasing evidence suggests that gut microbiota underpin the development of health and longevity. However, our understanding of what influences the composition of this community of the longevous has not been adequately described. Therefore, illumina sequencing analysis was performed on the gut microbiota of centenarians (aged 100-108 years; RC) and younger elderlies (aged 85-99 years; RE) living in Bama County, Guangxi, China and the elderlies (aged 80-92 years; CE) living in Nanning City, Guangxi, China. In addition, their diet was monitored using a semiquantitative dietary questionary (FFQ 23). The results revealed the abundance of Roseburia and Escherichia was significantly greater, whereas that of Lactobacillus, Faecalibacterium, Parabacteroides, Butyricimonas, Coprococcus, Megamonas, Mitsuokella, Sutterella, and Akkermansia was significantly less in centenarians at the genus level. Both clustering analysis and UniFraq distance analysis showed structural segregation with age and diet among the three populations. Using partial least square discriminate analysis and redundancy analysis, we identified 33 and 34 operational taxonomic units (OTUs) as key OTUs that were significantly associated with age and diet, respectively. Age-related OTUs were characterized as Ruminococcaceae, Clostridiaceae, and Lachnospiraceae, and the former two were increased in the centenarians; diet-related OTUs were classified as Bacteroidales, Lachnospiraceae, and Ruminococcaceae. The former two were deceased, whereas the later one was increased, in the high-fiber diet. The age and high-fiber diet were concomitant with changes in the gut microbiota of centenarians, suggesting that age and high-fiber diet can establish a new structurally balanced architecture of gut microbiota that may benefit the health of centenarians.

• The Korean Journal of Pesticide Science
• /
• v.10 no.4
• /
• pp.335-343
• /
• 2006

Five strains of Korean entomopathogenic nematodes(EPN), steinernematids and heterorhabditids(Steinernama carpocapsae GSN1, Steinernema sp. GSNUS-10, Steinernama sp. GSNUS-14, Heterorhabditis bacteriophora Hamyang, Heterorhabditis sp. GSNUH-1) were evaluated and tried in petri dish, pot, and vegetable greenhouses for environmentally friendly control of beet armyworm, Spodoptera exigua. $LC_{50}$ values of five EPN strains against beet armyworm was different depending on nematode strain and beet armyworm instar. $LC_{50}$ value of Steinernema carpocapse GSN1(GSN1) was 3.8-5.1 infective juveniles(Ijs) in 2nd to 4th instars of beet armyworm. Pathogenicity of five EPN strains against beet armyworm different in nematode strain, concentration, application times, and vegetable species in pot and greenhouse. Steinernema spp. was more effective than Heterorhabditis spp. against beet armyworm. Two or three times of applications of EPN were found to be effective regardless of nematode strain and concentration in pot and greenhouse. ENP showed different reactions on vegetable species. Efficacy of EPN was higher on Chinese cabbage than that on cabbage and kale. GSN1 was one of the most effective nematodes and 100,000 infective juveniles per $m^2$(720,000 Ijs/$7.2m^2=1{\times}10^9$Ijs/ha) resulted in higher mortality in greenhouse.

• Korean Journal of Medicinal Crop Science
• /
• v.23 no.4
• /
• pp.277-283
• /
• 2015

This study was conducted to investigate the selected chemical properties of soils in Saururus chinensis Baill (Chinese lizard's tail) cultivation fields to provide optimal fertilizer application rates and to examine the growth and pharmaco-consitituents of Saururus chinensis Baill as influenced by different amounts of nitrogen (N) fertilizer applications. Based on the results of selected soil chemical properties in 37 cultivation sites of the plant, soil pH, organic matter content, and exchangeable $K^{+}$ concentration were lower than optimal values for cultivating general medicinal crops even though relatively high standard deviations were found in some of the values. At the harvesting stage of the plant aerial parts, soil pH, electrical conductivity (EC), available $P_2O_5$, and exchangeable $Ca^{2+}$, $Mg^{2+}$, $Na^{+}$ decreased as comparing with those before transplanting the plant, whereas the concentration of exchangeable $K^{+}$ increased in the plot treated with N 100% and compost. Fresh weight of the plant aerial parts were highest, 492.5kg/10, in the N 100% treatment plot. Correlation equation between N levels treated (X) and yield of the plant aerial parts (Y) presented as $Y=-2.1609X^2+30.082X+344.12$($R^2= 0.7113$) and the optimal rate of N fertilizer application for the plant was 6.6kg/10a. Carbon concentrations in the plant were not different among the different N levels applied. N and K concentrations in the plant were highest in the plot of N 100% with compost applications, the highest P concentration was in N 100% plot, and the highest Ca and S concentrations were in N 200% plot. Quercetin and quercitrin were highest in the N 150% plot and tannin was highest in N 100% or N 100% with compost application plot.

• Journal of Life Science
• /
• v.17 no.5 s.85
• /
• pp.652-657
• /
• 2007

To make functional fresh-cut yam using natural spices, the water or the methanol extract was prepared from different kinds of natural spices including ginger, wasabi, black pepper, mustard, cinnamon, chinese pepper, garlic, thyme, rosemary, chamomile, and peppermint. The extraction yields were varied as spice sources and extraction solvents used. Among the water extracts, peppermint extract showed strong antithrombosis activity with 26-folds extended thrombin time, and the $IC_{50}s$ of the extracts from cinnamon and rosemary were $61.3{\mu}g/ml\;and\;84.3{\mu}g/ml$ in DPPH scavenging assay, respectively. Whereas, the antimicrobial activity of all water extracts was ignorable. Among the methanol extracts, the extracts from thyme, ginger, and cinnamon showed antimicrobial activity against yam putrefactive bacteria. Strong antioxidative activity was found in the extracts from cinnamon and thyme. Based on these results, the functional fresh-cut yam was prepared using the water extract from peppermint or cinnamon. The antioxidative and antithrombin activities in the fresh-cut yam were maintained at $4^{\circ}C$ for 24 hr. Our results suggest that the natural spices could be applied to production of functional fresh-cut yam.

• Korean Journal of Food Science and Technology
• /
• v.23 no.3
• /
• pp.306-310
• /
• 1991

A simplified mathematical model to estimate changes in total acidity of Chinese cabbage kimchi during fermentation was developed as a function of temperature and salt concentration. Assuming that tolerable acceptability reached at 0.75% total acidity, the shelf-life of kimchi was predicted by the model. The predicted value was in good agreement with the actual shelf-life measured by organoleptic tests.

• Korean journal of food and cookery science
• /
• v.19 no.2
• /
• pp.210-215
• /
• 2003

When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15, 20 and 25$^{\circ}C$ for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25$^{\circ}C$. The best conditions, in terms of the kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentraction of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25$^{\circ}C$, the texture characteristics were fresh. clear and coot. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.