• Journal of Korea Foresty Energy
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• v.21 no.1
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• pp.7-15
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• 2002

The essential oil free needles, which were left after distillation of essential oil from various coniferous needles, were fermented with food waste organics in order to use as compost and roughage. Microorganisms for the fermentation were selected from domestic sources such as swine compost, bark compost, and kimchi, etc, and consisted of aerothermophilic bacteria and actinomycetes. The weight reduction ratio of food waste organics treated with the microorganisms was 90% after 30 days treatment, and the fermentation temperature was kept at approximately $45^{\circ}C$. The compost process was really slow due to chemical compounds derived from needles, and it finally took 60 days for complete compost. When 10% of needle compost was mixed with soil for radish growth, the growth indicators such as leaf length and root weight were increased compared with control, while root weight, root width, and root length were inhibited on the addition of 20% needle compost. The nutrient value and digestibility ratio of various essential oil free needles as roughage for ruminant animals were evaluated. The ratio of crude protein for essential oil free needles from Korean pine(Pinus koraiensis) was 10.02%, which was higher than those of rice straw(5.48%) and corn(9.00%). The digestibility ratios of essential oil free needles from Sawara cypress(Chamaecwaris pislfera), Korean pine(Pinus koraiensis), and Japanese Red Pine(Pinus densiflora) was 53%, 34%, 34%, respectively, indicating that those essential oil free needles were considered as excellent roughage.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.6
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• pp.1011-1019
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• 2000

The purpose of this study is to examine the basis of design condition of existing treatment processes, namely, Extended Aeration Process, Conventional Activated Process, High Rate Aeration Process and Modified Aeration Process, by clarifying the correlations of influent wastewater concentration, hydraulic retention time, food-to-microorganism ratio and sedimentation of sludge, as well as to ascertain the feasibility of design, regardless of the existing design condition. In particular, this study made a priority investigation of hydraulic retention time and sludge sedimentation, because sludge sedimentation is the main factor$^{1)}$ which determines the operating conditions of existing treatment processes. Therefore, it is generally known that in case exceeds the sphere of design presented for each treatment, sludge bulking may occur. The results of Lesperance's test$^{1)}$, which formed the basis of design, showed the sphere of loading without security of sludge sedimentation, as in Fig. 1. The reason for sludge bulking in a certain condition, as above, is due to failure in application of optimum loading corresponding to each retention time by employing a few operating condition, which proved to be consecutively workable after years of trials and failures by Lesperance, for test conditions. However, the result of this test showed that in case of proper maintenance of loading. sludge sedimentation can be ensured under 120 SVI. Therefore, this study suggested hydraulic retention time and its corresponding optimum loading, and identified the hydraulic retention time as a determinant of sludge sedimentation. And. on the basis of these findings, this study suggested the feasiblity of UHR(Ultra High Rate), a new operating process, exceeding several times the applicable loading value of High Rate Aeration Process under one hour retention time which has not yet applied to the existing treatment processes.

• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.222-227
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• 2017

This study aimed to explore the potential for food-industry application of atmospheric pressure dielectric barrier discharge plasma (atmospheric pressure DBD plasma) as a non-thermal sterilization technology for microorganism. The effects of the key parameters such as power, oxygen ratio, exposure time and distance on Escherichia coli KCCM 21052 sterilization by the atmospheric pressure DBD plasma treatment were investigated. The experimental results revealed that increasing the power, exposure time or oxygen ratio and decreasing the exposure distance led to an improvement in the sterilization efficiency of E. coli. Furthermore, the atmospheric pressure DBD plasma (1.0 kW power, 1.0% (v/v) $O_2$, 5 min exposure time and 20 mm exposure distance) treatment was very effective for the sterilization of food-borne pathogenic bacteria. The sterilization rate of E. coli, Bacillus cereus KCCM 40935, Bacillus subtilis KCCM 12027, Bacillus thuringiensis KCCM 11429 and Bacillus atrophaeus KCCM 11314 were 72.3%, 74.6%, 88.5%, 84.7% and 91.3%, respectively.

• Food Science and Preservation
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• v.21 no.6
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• pp.892-902
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• 2014

The quality characteristics of Takju were investigated according to the different rice varieties and mixing ratio of Nuruk for the advanced quality of Takju. The yeast was selected by alcohol-producing ability. Then a liquid starter was prepared using brewing fungi (Aspergillus luchuensis 34-1 and Lichtheimia ramosa CN042), and rice Nuruk was manufactured with two rice types (Chucheong and Hanareum). The quality characteristics of Takju were investigated based on the rice type and the mixing ratio of A. luchuensis 34-1 and Lich. ramosa CN042 (1:0, 0:1, 1:1, 1:3). S. cerevisiae Y268 showed an alcohol yield of $9.3{\pm}0.33%$ at a 0.3% concentration in the YPD broth medium, and the rice Nuruk with A. luchuensis 34-1, regardless of rice type, was confirmed to have a higher enzyme activity and physiochemical property than Lich. ramosa CN042. According to the quality analysis of Takju, the physiochemical property was increased for the fermentation period, and the acidity differed by type of fungi and rice. The quality of Takju was changed with the composition differences of organic acid and free amino acid by rice type and mixing ratio. As a result of the sensory evaluation of Takju, the preference for it was increased with the Hanareum and A. luchuensis 34-1, respectively. Thus, this study shows the possibilities for activating the industry of traditional liquor by improving the Nuruk and Takju manufacturing technique.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.259-264
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• 1985

The study was carried out to prevent the rancidity and to prolong the edible period by adding the pH adjuster composed of citric acid and sodium citrate during kimchi fermentation. Buffer action of the pH adjusters, changes in titratable acidty, pH, vitamin C content, chlorophyll content and number of microorganism were measured. And also sour flavor, color score and overall taste by sensory test were analyzed. The profer ratio of citric acid to sodium citrate for the kimchi was 1 to 9. Edible periods based upon the acidity, pH, sour flavor and overall taste were first to second days after soaking in the control, but were from the day of soaking to fifth days in the pH adjuster added kimchi to 0.3 percent. And favorable results were shown in kimchi with the pH adjuster in the point of brix degree, color and the number of Lactobacilli.

• Journal of Life Science
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• v.15 no.2 s.69
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• pp.236-241
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• 2005

To investigate the bioactivities of Solidago virga-aurea var. gigantea Mig. Root (SVR), we studied the effect of a SVR methanol extract on the activity of bone metabolism. Spraque-Dawley three-week-old female rats were randomly assigned to groups as follows : non-supplemented rats and supplemented with SVR at 10, 50, 100 mg/kg bw/day. Every week determined weight gain and food intake, urine and blood examination of mineral content of calcium and phosphorus was performed each at experimental periods of 3 and 9 weeks respectively; bone mineral density and bone mineral content were also assayed. There were no significant differences in body weight or feed efficiency ratio levels. However, the biological value of calcium and phosphorus excretion in the group supplemented with SVR extract decreased significantly more than that in the group not supplemented with SVR extract. Also, spine BMD, femur BMC and pelvis BMC per weight were significantly greater on SVR extract supplemented groups than that of the control group. In conclusion, it might be expected that methanol extract of SVR does not impair the growth of rats and may improve bone metabolism in rats.

• Membrane and Water Treatment
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• v.7 no.1
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• pp.11-22
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• 2016

The characterization of treatment performance with respect to mixed liquor suspended solids (MLSS) concentration enables greater control over system performance and contaminant removal efficiency. Hybrid membrane bioreactors (HMBRs) have yet to be well characterized in this regard, particularly in the context of greywater treatment. The aim of this study, therefore, was to determine the optimal MLSS concentration for a decentralized HMBR greywater reclamation system under typical loading conditions. Treatment performance was measured at MLSS concentrations ranging from 1000 to 4000 mg/L. The treated effluent was characterized in terms of biochemical oxygen demand ($BOD_5$), chemical oxygen demand (COD), turbidity, ammonia ($NH_3$), total phosphorus (TP), total kjeldahl nitrogen (TKN), and total nitrogen (TN). An MLSS concentration ranging from 3000 to 4000 mg/L yielded optimal results, with $BOD_5$, COD, turbidity, $NH_3$, TP, TKN, and TN removals reaching 99.2%, 97.8%, 99.8%, 99.9%, 97.9%, 95.1%, and 44.8%, respectively. The corresponding food-to-microorganism ratio during these trials was approximately 0.23 to 0.28. Operation at an MLSS concentration of 1000 mg/L resulted in an irrecoverable loss of floc, and contaminant residuals exceeded typical guideline values for reuse in non-potable water applications. Therefore, it is suggested that operation at or below this threshold be avoided.

• Korean Journal of Medicinal Crop Science
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• v.8 no.2
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• pp.109-116
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• 2000

This study was carried out to screen herbs among herbal plants showing antimicrobial activity against some food spoilage and pathogenic microorganisms. One hundred fifteen kinds of herbal plants were extracted by 70% ethanol, and then they have been screened for antimicroorganisms. Six herbal plants such as Salviae radix, Dryopteris rhizoma, Terminaliae fructus, Araliae radix, Psoraleae fructus and Schisandrae fructus showed strong antimicrobial activities against Bacillus subtilis. Antimicrobial activities were showed in Anemarrhena radix and Dryopteris rhizoma on Candida albicans, and in Anemarrhenae radix, Dryopteris rhizoma and Polygalae radix on Schizosaccharomyces sp. It was revealed that eight herbal plants such as Dryopteris rhizoma, Salviae radix, Sappan ligunum, Sinomeniae radix, Schisandrae fructus, Rhui fructus, Sophorae radix and Inulae radix also showed antimicrobial activities on Streptococcus mutans. In addition, Anemarrhena radix, Curcuma tuber, Inulae radix, Polygonum radix, Sanguisorbae radix, Scutellariae radix and Terminaliae fructus and showed antimicrobial activities on Trichophyton mentagrophytes. Four kinds of herbal plants such as Dropteris rhizoma, Salviae radix, Terminaliae fructus and Scutellariae radix which showed broad antimicrobial spectrums were mixed by 1 : 1 ratio with the other herbal paints showing relatively strong microbial activities such as Terminaliae fructus, Sinomeniae radix and Scutellariae radix etc. The extracts of mixed herbal paints showed higher antimicrobial activities than those of single herbal plant.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.707-716
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• 2006

To make tofu (soybean curd) with cuttlefish int the cuttlefish ink diluted 20-fold was added to soymilk in the ratio of 0%, 1%, 3%, 5%, 7% and 9% there is no respective comparison here respectively and the prepared cuttlefish inky tofu samples were stored for 15 days at $4^{\circ}C$. After storage, the tofu samples were tested for yield, pH, acidity, bacterial growth, sensory evaluations and physical properties. The yields of 7%(I7) and especially 9%(I9) cuttlefish ink tofu were higher than that of the control tofu(I0). The pH was decreased, but the acidity was increased with increasing storage period. The microorganism count of I9 was the lowest during the storage period. The turbidity gradually increased until 9 days of storage and rapidly increased at 12 days of storage. In the measurement of inky tofu color, the L and b values were decreased during the storage period. In the texture analysis, the hardness, gumminess and brittleness of inky tofu were increased until 12 days of storage but then decreased. Chewiness was decreased with increasing storage period. Springiness of Il and I3 was higher than that of I0. In sensory evaluation, color was increased with increasing cuttlefish inky concentration. Sleekness of I3 was the highest. Hardness and chewiness of inky Il and I3 were the highest. Springiness, cohesiveness and softness were the highest in I3. In overall acceptability, I3 gained the highest score.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.536-541
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• 2005

Obesity is emerging as one of the major risk factors of death in Korea as well as western societies. This study was performed to investigate the effect of kimchi with Monascus purpureus (Hongkuk) on liver function, plasma lipid composition of rats fed high fat diet for four weeks in rats. Rats were divided into the following 6 groups; I group (normal diet), II group (normal diet with $1\%$ kimchi powder using $5.0\%$ Hongkuk), III group (high fat diet), IV group (high fat diet with $1\%$ kimchi powder), V group (hish fat diet with $1\%$ kimchi powder using $2.5\%$ Hongkuk), and VI group (high fat diet with $1\%$ kimchi powder using $5\%$ Hongkuk). Weight gains showed to decrease in group IV, V, VI. Food intake and food efficiency ratio were no significantly different among the groups. Plasma total cholesterol showed to decrease with kimchi using Hongkuk. LDL-cholesterol levels were lower in kimchi using Hongkuk than that of control group. These results demonstrated that the kimchi and kimchi using Monascus purpureus(Hongkuk) decreased weight gains and lowered serum cholesterol levels in rat.