• The Korean Journal of Pesticide Science
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• v.10 no.1
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• pp.56-65
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• 2006

An antagonistic bacterial isolate, that inhibits the growth of plant pathogens, was selected and identified from 5,000 isolates screened from the rhizosphere of various crop plants. An isolate Bacillus sp. N32, tested against Colletotrichum gloeosporioides causing anthracnose disease in hot pepper, produced both a heat resistant antifungal protein and a heat sensitive antifungal protein. The heat resistant protein was partially purified by Ammonium sulfate fractionation and gel filtration chromatography. The bioautography showed that the proteins possessed high antifungal activity. The biosynthetic gene cluster responsible for the heat resistant antifungal protein was cloned from cosmid library using DNA probe obtained from PCR product with the primers targeting the conserved nucleotide sequence of the synthetic genes reported earlier, Most of the clones obtained showed higher homology to fengycin antibiotic synthetic gene family reported earlier. On the other hand, the heat sensitive protein was isolated from SDS-PAGE and electroblotting to determine the N-terminal amino acid sequences. The heat sensitive antifungal protein gene was cloned from the ${\lambda}-ZAP$ libraries using a DNA probe based on the N-terminal amino acid sequences of the heat sensitive protein. We are contemplating to clone and sequence the whole gene cluster encoding the heat sensitive protein for further analysis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.334-341
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• 2020

This study was conducted to optimize the processing conditions of seasoned broughton's ribbed ark Scapharca broughtonii products (S-BRA-P) using response surface methodology (RSM). The concentrated oyster extract content (X₁, w/w), amino-based seasoning powder content (X₂, w/w), and enzyme-treated stevia content (X₃, w/w) were selected as independent variables, and amino nitrogen (Y₁) and overall acceptance in a sensory evaluation (Y₂) were selected as dependent variables. The optimal conditions of X₁, X₂, and X₃ were 97.5%, 20.0%, and 0.9%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (1,030 mg/100 g) and Y₂ (8.3). Under the optimum conditions, the experimental values of Y₁ and Y₂ were 1,034 ± 6.0 mg/100 g and 8.5 ± 0.4, respectively, which was no significant difference from the predicted values (P<0.05). In conclusion, the optimized models of X₁, X₂, and X₃ for the preparation of soy sauce-based sauce were suitably fitted. The optimum amount of seasoning sauce was 13% for the preparation of S-BRA-P. The S-BRA-P, which was prepared by adding the seasoning sauce and the other subsidiary material [finely chopped spring onion (3.8%) and cheongyang hot pepper (4.6%)], had a superior taste, color, and odor.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.4
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• pp.303-308
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• 1994

We have obtained following results by executing this experiment to define effects of organic substances applied and temperature on fungistatic effect which is regarded as basic factor of inhibition against hot-pepper blight affection : 1. Fungistatic effect of soil on Phytophthora capsici is enlarged by application of organic material such as rice straw rather than matured composts. Morever, it is confirmed that fungistatic efect is more eminent at the temperature of $15^{\circ}C$ and $5^{\circ}C$ than at $30^{\circ}C$, Degree of fungistatic effect of soil tends to decrease as the goe on from the moment of using organic substance generally, in soil applied as the goes on from the moment of using organic substance generally, in soil applied rice straw it is prove that fungistatic effect is maintained stably in a long term. 2. Effect of applicating organic substances and treating by temperature on production of zoosporangium of Phytophthra capsici is reviewed. In case that sterilized soil solution is added on cultured hypae of Phytophthra capsici, increase in the production of zoosporangium is found which is statistically significant(at degree of 1%), while decrease effect statistically significant is found in case of adding soil solution used for applying bark compost. However, defferences between treatments of temperature is not found. On the other hand, when nonsterilized soil solution is added, significant defference between types of organic substance is not found, while significant difference is found between treatments of temperature, therefore formation of zoosporangium is increased at the condition of $5^{\circ}C$ comparing to that of $30^{\circ}C$. 3. Putting above result of examination concerning to composition of soil microrganisms in each treated soil and to fungistatic effect of them, it seems that fungi and bacteria in soil is mostly related to fungistatic activity of soil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.91-100
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• 2004

Weanling male rats of Wistar strain were fed relatively high-calories-diet containing 1% (K$_1$ group), 5% (K$_{5}$ group) and 10% Chinese cabbage kimchi juice (K$_{10}$ group) for 4 weeks to study their effects on body weight gain rate, serum lipids levels and other blood biochemical parameters. In this study it was found out that significant decrease in body weight gain rate, diet efficiency ratio, serum triglyceride level, serum total cholesterol level, blood glucose level and LDL-cholesterol level was observed in $K_{10}$ group as compared to control group fed only high-calories-diet. Significant increase in HDL-cholesterol level, GPT activity, GOT activity and creatinine level was found in $K_{10}$ group as compared to control group. But creatinine level, GPT and GOT activity of $K_{10}$ group were within the normal ranges. The results suggest that long term intake of traditional Chinese cabbage kimchi in large dose have the lowering effect on blood lipid and blood glucose level. There is no possibility of adverse actions on renal and hepatic functions by ordinary intake of Chinese cabbage kimchi in spite of being rich in salt and hot spices such as garlic, onion, ginger and red pepper.r.r.

• Journal of Bio-Environment Control
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• v.12 no.4
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• pp.259-265
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• 2003

The physiological changes and antioxidant enzyme activities of plug seedlings irradiated with 4 kJ${\cdot}m^{-2}{\cdot}d^{-1}$ UV-B or sprayed growth inhibitors of 50 ${\cdot}L^{-1}$ diniconazole and 500 mg${\cdot}L^{-1}$ hexaconazole for retarding the overgrowth of cucumber, tomato and hot pepper seedlings in summer season were investigated. Photosynthetic rate just after UV-B irradiation was significantly low but recovered to the level of non-treated seedlings 10 days after IV-B irradiation. And photosynthetic rate of chemical-sprayed seedlings was slightly lower in tomatoes but not different in cucumbers and peppers, compared with non-treated seedlings. Cholrophyll contens in the leaves showed no difference among treatments. Anthocyanin contents in the leaves of UV-B-irradiated seedlings were higher and no difference inchmical-sprayed seedlings, compared with non-treated seedlings. the activites of SOD(superoside dismutase), CAT )catalase), and POD(perosidase) of UV-B-irradated seedlings were higher thatn those of the non-irradiated seedlings just after UV-B irradiation. However. 10 days after UV-B irradiation, the activities were decreased to half of the value just after UV-B irradiation Whereasd the activies of chemical-sprayed seedlings were slightly higher than those of non-treated ones but lower than those of UV-B-irradiated one.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.51-58
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• 2007

This research investigated the effect of different onggi containers (Korean earthenware) on the ripening of kochujang (Korean hot pepper paste). The physical characteristics of 'onggi', were evaluated as function of manufacturing variables such as raw material soils (onggi-specific soil, red brown soil, and fine powdered soil) and galzing treatments. The physical properties were then related to the compositional quality changes of the kochujang fermented at $30^{\circ}C$ for 4 months. The porosity of the onggi containers seems to be increased by the content of finer raw soil rather than the chemical component of soil (amount of CaO, MgO, $K_2O$ and $Na_2O$, acting as melting aid in the firing). Natural glaze was measured to contain higher contents of CaO, MgO, $K_2O$ and $Na_2O$ than the other soils, which is desirable property for the fired onggi. The glazed surface showed higher far-infrared radiation emissivity than the non-glazed part. The kochujang fermented in P0-BG (the glazed onggi from 100 % onggi soil) attained higher concentration of reducing sugar, amino nitrogen and nucleotides compared to those in the other onggis. All of these changes of kochujang in P0-BG resulted in significantly better sensory quality than the other treatments.

• Korean journal of applied entomology
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• v.51 no.3
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• pp.245-253
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• 2012

Benzylinedeneacetone (BZA) is a bacterial metabolite which is synthesized by at least two entomopathogenic bacteria, namely Xenorhabdus nematophila and Photorhabdus temperata subsp. temperata. It has been shown to possess inhibitory effects on insect cellular and humoral immune responses as well as antimicrobial activities against various species of bacteria and fungi. However, its relatively high phytotoxicity, and nonsystematic effect have thus far prevented its development into an optimal pesticide. This study screened five different BZA derivatives in order to select an optimal compound, which would have relatively high solubility and low phytotoxicity while retaining sufficient degrees of the immunosuppressive and antimicrobial activities associated with BZA. Hydroxylation of the benzene ring of BZA was found to significantly suppress its immunosuppressive and antimicrobial activities. Transformation of the ketone of BZA by carboxylation also suppressed the inhibitory activities. However, a shortening of the aliphatic chain of BZA into acetate form (4-hydroxyphenylacetic acid: HPA) did not decrease the inhibitory activity. HPA also showed much less phytotoxicity against the hot pepper plant Capsicum annuum, when compared to BZA. This study identified an optimal BZA derivative, which exhibited relatively little phytotoxicity, but retained a high degree of inhibitory activity to suppress insect immune responses and antimicrobial activities against plant pathogens.

• Korean Journal of Plant Tissue Culture
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• v.28 no.3
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• pp.141-146
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• 2001

Protoplasts were isolated from cotyledons, hypocotyls, and mesophyll tissues of three species of Capsicum species (C. anuumm, C. bacatuum, and C. chacoense). Combination of Cellulysin (1%) and Macero-zyme (0.25%) in 0.65 M sorbitol was found to be the most effective for the digestion of cell wall, regardless of the Capsicum species. Antioxidant MES (2-［N-Morpholino］ethanesulfonic acid) in the enzyme solution helped protoplasts overcome browning. After 5 days of initial culture, Cell division occurred in modified K8p medium containing 1~5 mg/L zeatin, 0.5 mg/L IAA, 0.1~0.5 mg/L TDZ, and 1 mg/L 2,4-D under continuous dark condition at $25^{\circ}C$. Semi-solid agarose culture method was more effective than liquid culture, and it also protected the cells from browning caused by polyphenolic compound released during protoplast culture. A total of 4000 calli were obtained from protoplast culture of different capsicum species. All of these calli were transferred to the 100 combinations of regeneration media using various plant growth regulators; TDZ, IAA, 2ip, BAP, NAA, and zeatin. These calli derived from protoplast of three species of capsicum were, however, not differentiated into shoots.

• Science of Emotion and Sensibility
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• v.10 no.3
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• pp.491-502
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• 2007

Categorization is very important for product design. Consumer's emotion become different according to a type of categorization, so design concept and design elements must be combined differently with difference of the emotion. Specially, categorization process is necessary if nowadays product line is enlarged, and a product differentiation is not clear. That is, designers decide on correct categories and a design concept based on similarity of emotion and have to provide to consumer-oriented design. The purpose of this study is to provide a design direction for Korean traditional sauce products after extracting consumers' sensitivity from the whole image of Korean traditional sauce and each images of the sauces-korean hot pepper paste, soybean paste, fermented soybeans paste, SsamJang, and soy sauce- and deciding categories of the each sauces based on the extracted sensitivities' similarity. In the result of this study, we knew that Korean traditional sauces didn't differentiate from consumers' preference images. In our empirical research, the research - emotional image survey on sauces - have conclusion that emotional image of "well-being", "tasty" have positive influence, but emotional image of "messy and dirty", "smelly" have negative influence. Therefore, we suggest that positive emotional images like "tasty" should be emphasized, but negative emotional images like "messy" should be eliminated for design and marketing strategy of Korean traditional sauces. This research will suggest the guideline for product design with respect to academic aspects and working-level aspects.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.901-906
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• 1997

In order to reproduce and improve quality of traditional kochujang, various raw materials were added to prepare kochujang by replacing part of the glutinous rice. Chemical composition, microbial characteristics and enzyme activities were investigated during fermentation. Crude protein and salt contents of kochujang did not change significantly during fermentation, but moisture contents increased linearly. The pH and titratable acidity of kochujang changed little in garlic added group. The viable cell counts of aerobic bacteria and yeasts in the kochujang increased until 60 days of fermentation and then decreased slowly except for the garlic added group in which they increased during the last period of fermentation. Aerobic bacterial count did not show any remarkable differences among the samples and slowly decreased after 60 days of fermentation. The activities of liquefying and saccharifying amylases decreased until 45 days, but increased at 60th day. Acidic protease activities of each group were strong during the initial period, but neutral protease showed the highest activity from the 30 to 45 days of fermentation. Protease activities increased by addition of soy sauce, Chinese matrimony vine and purple sweet potato.