• 한국식품영양학회지
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• 제6권1호
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• pp.1-7
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• 1993

19 Samples of koji-starters using in brewing were collected from Korea and Japan, and then 31 strains of koji-molds were isolated from them. After Identification of the Isolate, rice koji was made with each strains, and its saccharogenic activity, dextrogenic activity, proteolytic activity, acid Producing ability, browning reaction and flavor were tested. Among 31 strains of isolates, 10 strains were Identified as Asp nwamori var. kawachii, 18 strains as Asp. oryzae, 3 strains as Asp. usamii mkt. shirousamii. The koji-starters made in Korea were composed of single species of koji-mold with same strain, but those made in Japan were composed of the mixture of different two species or the mixture of different 2 ∼4 strains in same species. Judging from amylolytic and proteolytic ability by species, Asp. awamori var. kawachii H1, I1 and 11, Asp. owsae J2, L2, M2, P3 and P4, and Asp. usamii writ. shirousamii S1 were better than the others. Mold strains isolated from Korean koji-starters were much lower in amylolytic or proteolytic activity than those from Japanese koji-starters. The typical characteristics for the 3 species of koji-molds were that Asp. awamori var. kawachii was strong in acid producing ability, but week in amylolytic and proteolytic ability, that Asp. owzae had strong amylolytic activity and good aroma, but produced little amount of acid, and that Asp. usamii mut. shirousamii had strong Proteolytic activity but some off-flavor.

• Asian-Australasian Journal of Animal Sciences
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• 제18권9호
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• pp.1279-1284
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• 2005

The effects of 3 different strains of Japanese koji (Aspergillus oryzae, A. sojae and A. awamori) in the solid-state fermentation (SSF) of sugarcane bagasse mixed with wheat bran on chemical composition, energy, in vivo digestibility and preference of the fermented bagasse feeds (FBF) in goats were investigated. Diets consisted of lucerne hay cube (basal diet) and unfermented bagasse feed (control), FBF with A. oryzae (O), FBF with A. sojae (S) or FBF with A. awamori (A), which were mixed in a total ration of 7:3 (w/w DM). Three Nubian does were fed each of the diets, i.e. control, O, S and A in the 4 consecutive periods for digestion trials (21-day each). The goats were also used for preference trials (30-min each) of O, S and A. The O was significantly higher in CP content than others (p<0.05). The crude fiber (CF), ADF and cellulose contents of control were significantly lower than those of other diets (p<0.05). The S had significantly higher CF digestibility than control (p<0.05), and it revealed the largest value of all. Digestibilities of NDF, ADF and cellulose in S were significantly higher than those of control (about 10, 18 and 18%, respectively, p<0.05). The DE of S was significantly higher than that of others (p<0.05), though there were no significant differences in DCP and TDN between control and S. The results of preference trials demonstrated that the average intake rate was not significantly different among diets, but O and S are likely to be preferable to A (p<0.1). It was concluded that the SSF of bagasse feeds by Japanese koji can improve the fiber digestion, especially NDF, ADF or cellulose in goats, and there is a marked effect in the feed containing A. sojae, which may lead to the improvement of DE.

• 한국환경독성학회:학술대회논문집
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• 한국환경독성학회 2004년도 Sharing Experience of Human and Ecological Risk Assessment and Management in Asia/Pacific Region
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• pp.78-80
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• 2004

• Applied Biological Chemistry
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• 제39권1호
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• pp.9-15
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• 1996

쌀을 원료로 하는 청주 양조에 있어서, 원료의 이용률을 높이고 현대인의 기호에 맞는 청주를 얻기 위하여 국(麴)의 이용상의 차이를 비교하였고, 발효주의 술덧에서 분리한 효모균주에 대하여 발효특성을 검토하였다. 백국균(Aspergillus usamii mut. shirousami)을 배양한 밀기울국은 황국균(Aspergillus oryzae)을 배양한 쌀국에 비하여 glucoamylase, ${\alpha}-amylase$ 및 산성 protease 활성이 모두 높은 반면, 산성 carboxypeptidase 활성은 오히려 낮았다. 양조시험에 있어서 밀기울국(추출하여 사용함)은 소량으로도 술덧(주료)의 당화 및 발효를 효과적으로 진행시킬 수 있었으며, 숙성 술덧은 국취가 적고 아미노산도가 낮아 주질이 깨끗하였다. 또 밀기울국을 사용하고 분리효모로 발효시킨 청주는 일본청주효모 K-7 및 K-9의 경우에 비하여 유기산 특히 호박산의 양이 적어 주질면에서 보다 좋았다. 한편 밀기울국과 쌀국을 병용(倂用)하고 분리효모로 발효시킨 경우에는 밀기울국과 쌀국의 사용량에 따라 술덧의 아미노산도를 어느 정도 조정할 수 있었다. 그러나 쌀국을 사용하고, 분리효모로 발효시킨 경우에는 술덧의 에탄을 발효가 늦고 산 생성량이 많아 부적합하였다.

• 한국식품과학회지
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• 제35권2호
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• pp.291-296
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• 2003

된장 및 간장의 chitooligosaccharide(COS) 함량을 높이기 위해 Bacillus subtilis와 Rhizopus oryzae를 접종하여 koji를 만들고 이들 균주들에 의한 된장 및 간장에서 COS 함량변화에 대하여 알아보았다. COSM에 특이적인 항체를 이용하여 competitive direct ELISA(cdELISA)로 COS를 검출하였는데, 검출 감도는 $0.001{\sim}1{\mu}g/mL$이었고, 회수율은 된장 및 간장에서 각각 102%, 115%를 보였다. B. subtilis koji와 R. oryzae koji를 섞어 담근 된장 또는 간장(BR 된장 또는 간장)이 높은 COS 함량을 보였는데, 두 달 숙성에서 된장이 $171{\mu}g/g$, 간장이$29{\mu}g/mL$을 나타내었다. 일본, 국내 시판, 그리고 실험실에서 만든 된장 및 간장의 COS 함량을 비교해 본 결과, BR 시료구가 일본이나 국내 시판용보다 훨씬 높은 함량을 나타내 주어서 본 실험에서 koji 제조시 이용된 Bacillus subtilis와 Rhizopus oryzae 의해 COS의 함량을 높일 수 있는 가능성을 보여주었다.

• Asian Pacific Journal of Cancer Prevention
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• 제13권1호
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• pp.187-190
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• 2012

Background: High incidence of gallbladder cancer (GBC) is reported from North India, with elevated concentrations of heavy metals in water and soil. This Indo-Japan collaborative study compared presence of heavy metals in gallbladder tissues. Methods: Heavy metal concentrations were estimated in Indian GBC and cholecystitis tissues and compared with Japanese GBC and cholecystitis tissues. Spectrophotometry was done for 13 Indian gallbladder tissues (8 GBC, 5 cholecystitis) and 9 Japanese (5 GBC, 4 cholecystitis). Transmission electron microscopy (TEM) thin foil element analysis was done in 10 Indian samples (6 GBC, 4 cholecystitis). Results: Chromium, lead, arsenic and zinc were significantly high in Indian GBC compared with Japanese GBC. Chromium, lead and arsenic were significantly high in the Indian cholecystitis tissues compared to the Japanese. TEM of Indian tissues demonstrated electron dense deposits in GBC. Conclusion: Heavy metals-chromium, lead, arsenic and zinc are potential carcinogens in Indian GBC from endemic areas. This preliminary study links presence of heavy metals in gallbladder cancer tissues in endemic areas.

• 한국환경독성학회:학술대회논문집
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• 한국환경독성학회 2004년도 Sharing Experience of Human and Ecological Risk Assessment and Management in Asia/Pacific Region
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• pp.76-77
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• 2004

• 만화애니메이션 연구
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• 통권21호
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• pp.19-32
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• 2010

본 논문에서는 일본의 인디펜던트 애니메이션 작가인 야마무라 코지의 작품을 분석했다. 애니메이션은 anima 라는 어원에서 알 수 있듯이 움직임의 창조를 본질로 하는 표현 미디어이다. 인디펜던트 애니메이션에서는 그 본질에 대한 애니메이션의 가능성을 가장 독창적이고 실험적인 방식으로 실천함으로써 애니메이션 스타일의 다양화에 기여하고 있다고 보여 진다. 야마무라 코지는 1980년대부터 지속적으로 인디펜던트 애니메이션 제작을 지향해 왔으며, 새로운 아이디어의 기법과 테마를 고안, 시도했다. 여기에서는 야마무라 코지의 작품을 초기 작품과 <아타마야마> 이후의 작품으로 구분하여 그의 실험 정신을 논의함으로써 그의 애니메이션 방법을 구체적으로 고찰했다. 야마무라 코지의 경우, 초기 작품에서 애니메이션 기법을 다양하게 실험하고, 초기의 시도를 바탕으로 <아타마야마> 이후의 작품에서는 드로잉 애니메이션 기법과 우화적인 테마를 다루면서 애니메이션의 형식과 내용을 조화시키는 방식으로 개인적인 미학을 탐구했다. 특히 일본의 인디펜던트 애니메이션은 자생적으로 발전해 왔다는 특징을 가지며, 따라서 인디펜던트 작가들의 창작 활동과 작품에서 개인적인 미학의 탐구를 실로 다양하게 발견할 수가 있다. 그렇기 때문에 일본의 인디펜던트 제작을 선호하는 작가들의 작품과 창작 활동의 케이스를 구체적으로 분석함으로써 인디펜던트 애니메이션의 중요성을 인식하고, 각각의 케이스를 통해 애니메이션 표현의 다양성과 실험성이라는 측면에서 활용할 수 있는 방안을 알아보고자 한다.

• 만화애니메이션 연구
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• 통권8호
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• pp.298-305
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• 2004

There are many opportunistic events that accidentally happen in Rin Taro's animations. However, audiences usually enjoy them in which dramatic catastrophic scenes inflict destruction on a city. Every acquaintance that a hero meets helps him to complete his wish in . Rin's animations describe the hero as a person that every acquaintance is eager to help. This means that the fulfillment of hero's wish depends on sympathy of the other persons toward the hero. Thus, the hero is psychologically dependent on the others. However, Rin Taro gradually became to describe destructive aspects of psychological dependence. A female character in 'X' has a symbiotic relationship with a computer that has a human-like jealousy. At last, it kills her from its jealousy. Rin Taro had shifted from helpful psychological dependence to destructive one in his animations. Therefore, Rin Taro described Japanese mental state as psychological dependence in his animations in accordance with the present state in Japan.

• Journal of Microbiology and Biotechnology
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• 제27권2호
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• pp.251-261
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• 2017

Initially, we screened 18 Aspergillus sojae-like strains from Aspergillus spp. isolated from meju (Korean traditional fermented soybean brick) according to their morphological characteristics. Because members of Aspergillus section Flavi are often incorrectly identified because of their phylogenetic similarity, we re-identified these strains at the morphological and molecular genetic levels. Fourteen strains were finally identified as A. sojae. The isolates produced protease and ${\alpha}-amylase$ with ranges of 2.66-10.64 and 21.53-106.73 unit/g-initial dry substrate (U/g-IDS), respectively, which were equivalent to those of the koji (starter mold) strains employed to produce Japanese soy sauce. Among the isolates and Japanese koji strains, strains SMF 127 and SMF 131 had the highest leucine aminopeptidase (LAP) activities at 6.00 and 6.06 U/g-IDS, respectively. LAP plays an important role in flavor development because of the production of low-molecular-weight peptides that affect the taste and decrease bitterness. SMF 127 and SMF 131 appeared to be non-aflatoxigenic because of a termination point mutation in aflR and the lack of the polyketide synthase gene found in other A. sojae strains. In addition, SMF 127 and SMF 131 were not cyclopiazonic acid (CPA) producers because of the deletion of maoA, dmaT, and pks/nrps, which are involved in CPA biosynthesis. Therefore, A. sojae strains such as SMF 127 and SMF 131, which have high protease and LAP activities and are free of safety issues, can be considered good starters for soybean fermentations, such as in the production of the Korean fermented soybean products meju, doenjang, and ganjang.