• Korean Journal of Agricultural Science
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• v.32 no.2
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• pp.205-214
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• 2005

The purpose of this study was to investigate the effect of ground corn as an additive to ginseng residue silages. The silages were made with corn (CS), red ginseng (GS), red ginseng residue +0.5% ground corn (GS0.5), w/w bases, red ginseng residue+1.0% ground corn (GS1.0) and red ginseng residue+silage inoculant, lactic acid bacteria (GSL). The raw materials were cut only for corn forage in 2cm length. The ginseng residue without cutting were mixed without or with additives, ground corn and inoculant, and ensiled each into two 2,000ml glass bottles. The bottles with silages were stored at a dark place at room temperature and formented for 60 days. The crude protein contents were higher for all red ginseng silages as 17.7, 18.8, 18.3 and 17.8% for GS, GS0.5, GS1.0 and GSL than that of corn silage as 8.8% (p<0.05). The calcium content were higher in GS, GS0.5, GS1.0 and GSL as 0.99, 1.13, 0.99 and 1.03% than that in CS as 0.31% (p<0.05). The pH of silages fermented for 60 days was similar each other; CS, GS, GS0.5, GS1.0 and GSL as 3.8, 3.7, 3.3, 3.5 and 3.7, respectively. However the pH of GS0.5 was the lower than that of corn silage. The total concentration of volatile fatty acids were higher for CS as 87.3 mM/dl than those of GS, GS0.5, GS1.0 and GSL as 44.7, 37.8, 46.3 and 47.2 nM/dl. However, the percentage of lactic acid concentration of ginseng silages such as GS, GS0.5, GS1.0 and GSL, 60.2, 77.2, 83.4 and 77.3% was higher than that in CS, 53.7% (p<0.05). The in vivo dry matter digestibilities for 72hr fermentation was higher in ginseng silages (GS, GS0.5, GS1.0 and GSL as 76.5, 75.8, 72.9 and 77.3%, respetively) than that in for CS as 52.1% (p<0.05). It can be concluded that silage added with ground corn (GS0.5 and GS1.0) and lactic acid inoculant were high in its quality, and the GS0.5 can be suggested as a practical method for red ginseng residues silage making.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.1
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• pp.24-29
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• 2003

In the previous reports, the authors isolated two strains of marine bacteria, Shewanella sp. SR-14, which has Chaetonros sp. growth inhibition activity, and Vibrio alginolyticus, that did not affect growth of the alga. In the present study, fatty acid compositions of diatoms, Chaetoceros calcitrans and Skeletonema costatum, and marine bacteria, Shewanella sp. SR-14 and V. alginolyticus, were analyzed. Changes of fatty acid composition in the diatoms grown with the marine bacteria were also determined. Major fatty acids of Sbewanella sp. SR-14 were 16:1n-7 $(29.4\%)$ and 16:0 $(19.2\%)$ during incubation in peptone broth at $20^{\circ}C$ for 3 days. The compositions of V. alginolyticus detected were 16:0 $(23.7\%),$ 16:1n-7 $(27.7\%)$ and 18:1n-7 $(21.0\%).$ C. calcitrans consisted of 16:1n-7 $(33.3\%),$ 16:0 $(27.1\%)$ and 14:0 $(12.1\%).$ S. costatum mainly contained 16:1n-7 $(28.9\%),$ 16:0 $(21.6\%)$ and 20:5 $(19.8\%).$ When halves of cell numbers of C. calcitrans were moribund cells by Shewanella sp. SR-14, the C. calcitrans and S. costatum simultaneously cultured with the bacteria were harvested by filtration with GE/D glass microfibre filter. In the fatty acid composition of both diatoms, saturated fatty acid contents in both diatoms grown with Shewanella sp. SR-14 were decreased, but unsaturated fatty acid contents were increased. The differences were greater in C. calcitrans than those in S. costatum. During the growth of diatoms with V. alginolyticus, C. calcitrans showed increase of saturated fatty acid contents and decrease of unsaturated fatty acid contents; however, S. costatum did not show sharp difference in fatty acid content. In this study, Shewanella sp. SR-14, which showed growth inhibition activity against C. calcitrans, influenced on the changes of fatty acid contents in the diatom. It was suggested that increased unsaturated fatty acid was synergistically activated algal growth inhibition activity of Shewanella sp. SR-14.

• Journal of Environmental Impact Assessment
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• v.32 no.3
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• pp.166-175
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• 2023

This study aims to identify the cause of the red-water occurrence (the phenomenon of water being red) that occurs at some points and sections of rivers in Yongin City. As a result of conducting a preliminary investigation, total three sites were selected as the investigation point as it was found that the red-water occurrence continued. As a result of the investigation, it is judged that the cause of the red-water in Yongin-city river is due to the soil color and iron content of the region. JPS, SBS, and JJS sites all showed that the color of soil is mainly consist of reddish brown and red-yellow. The average Fe concentration was 13.75 mg/L, 10.85 mg/L, and 1.31 mg/L, for each sites, and considering that the Fe concentration in general river water was less than 0.5 mg/L, it was confirmed that the concentration was quite high. At the JPS and JJS points, the red-water occurrence occurred mainly in stagnant places, which is believed to be strengthened by the reaction of organic and microorganisms. In the case of SBS, the wateris red, but as a result of observing the actual color, it is judged that the iron component deposited in the pipe causes an optical illusion with a deep red color. In addition, it is believed that the iron concentration can be reduced to the general river water concentration range by removing the particulate iron component through a decrease of more than 95% as a result of filtering with glass fiber filter with particulate iron. As a result of this study, it is necessary to manage the river to maintain the flow, and it is believed that the occurrence of red-water at the survey point can be alleviated through uptake action through planting and agglomeration precipitation and agglomeration filtration methods for particulate iron treatment.