• Journal of Food Hygiene and Safety
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• v.2 no.1
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• pp.15-20
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• 1987

A general screening test for the expression of antioxidative activity was performed on over 36 cultures belong to yeast isolated from soy sauce, Makkuli, and molasses. Antioxidative activities of yeasts were examined by measuring oxidation such as peroxide value and thiobarbituric acid value in fish oil. Of these cultures, Saccharomyces cerevisiae IFO 2114 were found to have strong antioxidative activity. Saccharomyces rouxii and Torulopsis etchellsii isolated from soy sauce showed the strongest antioxidative activity among yeasts. Pichia ohmerii isolated from Makkuli showed the strongest antioxidative activity and Candida versatilis isolated from molasses showed also relative strong antioxidative activity.

• Journal of Preventive Medicine and Public Health
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• v.7 no.1
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• pp.95-100
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• 1974

Attitude on smoking and drinking among group of salary earners comprised of 400 primary, middle, and high school teachers, bankers and public servants who serviced in Kwang ju city area, was studied during the period of a month from may to June 1969. The results obtained were summarized as follows ; 1. 144 persons (36.0%) out of 400 salary eaners were smoking cigarettes, and, in sex, 0.7%(1 out of 137) was shown in female and 54.3%(143 out of 263) was in male. 2. More than half of the smokers(59.0%) smoked 11-20 pieces of cigarettes a day, and 36.8% did less than 10 pieces, 1.4% did 21-30 pieces a day. 3. 175 persons (43.7%) out of 400 total interviewers liked to drink. and in sex 63.8% for male and 2.7% for female. 4. On the quantity of drinking Makkuli (special Korean alcoholic beverage, containing 2-4% alcohol) 114 persons (65.1%) showed less than 5 Hop and 37 persons(21.1%) showed 6-10 Hop, and 10.3% showed 11-20 Hop, and 2.9% liked to drink more than 20 Hop.