• Food Science and Industry
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• v.50 no.3
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• pp.60-69
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• 2017

Kimchi is a traditional fermented food of Korea and made by salting and fermenting vegetables. A negative impression on kimchi as a great source of sodium intake has grown in Korea since 1980 as people argue that sodium is a major cause of high blood pressure and metabolic syndrome. While people are more interested in healthy living in Korea, the negative impression is stronger now. This study analyzes the sensitive and negative reaction to sodium intake from kimchi, and suggests an alternative in the viewpoint that the sensitive reaction is one of food faddism which is a very popular topic currently in Korea.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.84.2-85
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• 2003

Magnaporthee grisea causes the devastating blast disease of rice. Entensive research has been conducted on infection mechanisms, particularly on appressorium formation and penetration, of this fungus during the last decade. However, the role(s) of cell-wall-degrading enzymes (CWDEs) on pathogenesis is not clearly demonstrated at molecular level. Many CWDES in plant pathogenic fungi including M. grisea are redundant; that is, there are multiple genes encoding enzymes with a similar or overlapping spectrum of activities. It is laborious to isolate all of the genes encoding related enzymes and to construct mutants lacking all 9f them. Thus, we considered alternative strategies to address the role of CWDEs in pathogenesis. Since expression of CWDE genes Is repressed by a simple sugar, as the first step, we cloned a Snfl (sucrose non-fermenting) gene (MgSnf1) from M. grisea. The predicted amino acid sequence showed a high identity with other Snf1 genes from various fungi. To elucidate molecular function of MgSnf1, a transformant lacking MgSnf1 was created by targeted gene replacement. En glucose, sucrose, and xylan the MgSnf1 mutant grew normally but in pectin and complex media, it grew slower than wild type. Expression of various CWDEs in MgSnf1 mutant was investigated and found that expression of some CWDEs is repressed. However, no significant difference was observed in conidial germination, appressorium formation, and pathogenicity in MgSnf1 mutant. However, MgSnf1 functionally complemented a yeast MgSnf1 mutant. These results suggest that MgSnf1 is involved in regulation of CWDEs and MgSnf1 is dispensable in pathogenicity of M. grisea.

• Asian Journal of Turfgrass Science
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• v.25 no.1
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• pp.48-51
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• 2011

This study was performed to functional improvement by fermenting of SCB (Slurry Composting and Biofiltering) liquid fertilizer. After screening of cellulose decomposing test using microorganisms originated from composts produced with turf grass clipping, five kinds of Cellulose Decomposing Microorganisms (CDMs) were selected. The optimum medium for CDMs culture was Tryptic soy broth. The optimum fermenting time of CDMs in SCB liquid fertilizer was 36 hour. In addition, CDMs showed antimicrobial activity in vitro. Sclerotinia homoeocarpa, Rhizoctonia solani AG2-2(IV) and Pythium spp. were inhibited by CDMs, but Rhizoctonia solani AG2-2(IIIB) in vitro uneffected by CDMs we isolated.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.359-363
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• 1986

S. diastaticus hydrolysised $\alpha$-1.4 linkage of the starch and was known fermenting yeast strain, but poorly hydrolized $\alpha$-1.6 linkage of the starch. To improve the starch fermentation ability of yeast, we tried that protoplast fusion between S. diastaticus and C. tropicalis and finally two starins of fusant (FPDC42, FPDC43) were obtained. C. tropicalis well hydrolysis both $\alpha$-1.4 and $\alpha$-1.6 linkanges in the starch. The protoplast of parental auxotrophic cells were fused in the presence of 10mM CaCl$_2$ and 35% of polyethylene glycol (M. W. 4,000). The fusion frequency was 10$^{-5}$ to 10$^{-6}$. Properties of the fusants(genetic stability, assimilation of carbon sources, random spore formation, copper resistance, NaCl tolerance, DNA content, cell size and growth rate) were investigated.

• Tuberculosis and Respiratory Diseases
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• v.70 no.3
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• pp.191-198
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• 2011

Ventilator-associated pneumonia (VAP) is the most frequent nosocomial infection in the intensive care unit (ICU), with an incidence ranging from 8% to 38%. Patients who acquire VAP have higher mortality rates and longer ICU and hospital stays. Because there are other potential causes of fever, leukocytosis, and pulmonary infiltrates, clinical diagnosis of VAP is overly sensitive. The only alternative approach to the clinical diagnosis of VAP is the Clinical Pulmonary Infection Score (CPIS). Employing quantitative cultures of respiratory secretions in the diagnosis of VAP leads to less antibiotic use and probably to lower mortality. With respect to microbiologic diagnosis, however, it is not clear that the use of invasive sampling using bronchoscopy is associated with better outcomes. Delayed administration of antibiotic therapy is associated with an increased mortality, and inadequate antibiotic therapy is also associated with higher mortality. Therefore, prompt initiation of adequate antibiotic therapy is a cornerstone of the treatment of VAP. The initial antibiotic therapy should be based on the most common organisms in each hospital and the most likely pathogens for that specific patient. When final cultures and susceptibilities are available, de-escalation to less broad spectrum antibiotics should be done. Since clinical improvement usually takes 2 to 3 days, clinical responses to the initial empirical therapy should be evaluated by day 3. A short course of antibiotic therapy appears to be equivalent to a traditional course of more than 14 days, except when treating non-fermenting gram-negative organisms. If patients receive initially adequate antibiotic therapy, efforts should be made to shorten the duration of therapy to as short as 7 days, provided that the etiologic pathogen is not a non-fermenting gram-negative organism.

• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.3
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• pp.85-91
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• 2002

To investigate the agricultural material application possibility of the compost made by the fermenting tank. We evaluate the stability fertility of the compost In evaluation of the stability of the compost, In germination index of test, germination test of lettuce of little resistibility not germinated wholly, in the radish of resistibility, both Shinco and TM-101 is showed 61%, 55% of germination rate, length of root not showed wholly. In stability fertility of the compost, early growth of radish in a little treatment applied was superior to other treatments except for TM-101 treatment, but the latter growth of those was showed opposite result. In evaluation of the fertility of compost, Primary growth of lettuce was superior in treatment applied 1.5t/10a, the latter growth of those was superior in treatment applied 3t/10a.

• Korean Journal of Microbiology
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• v.45 no.2
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• pp.185-192
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• 2009

Chungkookjang fermenting Bacillus subtilis 028-1 strain suppressed the growth of Staphylococcus sp. LS2, Saccharomyces cerevisiae, and Candida albicans. B. subtilis 028-1 strain produced antibiotic effectively in the medium of 2% soybean meal and 1% maltose as a disaccharide, when the shaking was continued 15~18 h and the pH of culture medium was maintained under 6.5. The antibiotic activity was optimized when the initial pH of the culture medium of test strain was adjusted with weak alkali, was remained after 20 min of boiling and for more than 1 month in room temperature, and was weakened slowly by the digestion of chymotrypsin and papain. The molecular weight of the antibiotic was identified between 500 and 1,000 dalton by dialysis, and antibiotic substance was considered as not surfactin but a member of iturin family because of the absence of fibrinolytic activity.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.608-617
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• 2004

This study is conducted to find out the appropriate preparing method and fermenting condition through analysis of physicochemical, microbiological, sensory evaluation of Myungtae sikhae, Korean fermented fishery food which was prepared in simplified and conventional methods. During the fermentation of sikhae at 4℃, pH was decreased gradually, but acidity was increased and salinity was steady state. In this aspect, no significant difference was revealed between sikhae prepared in simplified and conventional methods. Under fermentation at 20℃ and kept at 4℃, pH was decreased to 4.6～4.9 for 15～20 days fermentation with steady state of salinity. However, acidity was changed in conversely. The content of reducing sugar with rapidly decreasing in the beginning of fermentation was continually decreased. The propagation of microorganism in th sikhae depends on the fermentation temperature rather than the preparing methods. Generally low propagation of microorganism began to increase gradually in the sikhae fermented at 4℃ comparing to that fermented at 20℃. In the sikhae fermented at 20℃ and kept at 4℃, the total count including lactic acid bacteria, was rapidly increased after 5 days' fermentation of sikhae is dominated by Lactobacillus sp. and the unique flavor and organic acid were contributed by this flora with Leuconostoc. sp. By the sensory evaluation, the best flavor was revealed in the sikhae, prepared in simplified method fermented for 30 days at 4℃. Until 20 days, sikhae fermented at 20℃ revealed higher score than fermented at 4℃. General preference for the sikhae fermented at 4℃ for 15 days prepared by simplified method and those fermented at 20℃ for 10 days. The sikhae, fermented at 4℃, showed less difference between preparing methods and preferable acceptability after being 25 days. The best acceptability of sikhae fermented at 20℃ showed after 15～25 days. In the final conclusion, the appropriate preparing method of sikhae is to use frozen Alaska pollack with simplified method and fermented at 20℃ for 5 days and then kept at 4℃.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.149-156
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• 2009

This study was carried out to evaluate the effect of whey brew cultured by the mixed Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on the rheological properties of flour dough. 10 and 15% of whey brews were added to the dough based on flour. Farinograph, alveograph, Rapid Visco Analyzer, and fermenting power of dough were analyzed. In the farinograph analysis, as the amount of whey brews increased on dough samples, water absorption, dough development time, stability, and breakdown increased. In the alveograph analysis, as the amount of whey brews increased on dough samples, P and W value increased while L and G value decreased. In the Rapid Visco Analyzer analysis, as the amount of whey brews increased on dough samples, initial pasting temperature and peak viscosity increased while final viscosity and setback decreased. Decrease of setback showed the delay of starch retrogradation. As the amount of whey brews increased on dough samples, fermenting power of dough got reduced.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.355-367
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• 1994

This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is $15{\sim}20^{\circ}C\;or\;25{\sim}30^{\circ}C$ : in the case of blended secondarily fermented liquor, from the minimum of $0{\sim}5^{\circ}C$ to the maximum of $75{\sim}80^{\circ}C$. The brewing duration is $3{\sim}5$ days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.