• Journal of Microbiology and Biotechnology
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• v.14 no.6
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• pp.1134-1141
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• 2004

A bacterial strain capable of hydrolyzing sulfate ester bonds in p-nitrophenyl sulfate and agar was isolated from the Southeast coast of Korea. The isolated strain (AS6330) is aerobic, Gram-negative, rod-shaped, and motile. Octadecanoic acid was the major cellular fatty acid in the isolate. An almost complete 16S rDNA sequence of the isolate was determined and the sequence similarity of the 16S rDNA with those of known Sphingomonas spp. was found to be at most $96.4\%$, implying that the isolate was a new Sphingomonas species. The organism was grown optimally at NaCl concentration of $1.5-3.5\%$. Optimum culture conditions were determined to be $30^{\circ}C$ and pH 7.0 for 48 h fermentation using a laboratory fermentor under constant culture conditions. Partially purified arylsulfatase through Q-Sepharose and phenyl­Sepharose chromatographies catalyzed hydrolysis of sulfate ester bonds in agar, and $97\%$ of sulfates in agar were removed after 4 h reaction at $45^{\circ}C$ and pH 7.0. The arylsulfatase from the isolated bacterium might be useful for the removal of sulfate groups in agar.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.45 no.2
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• pp.77-84
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• 2009

This paper is to investigate the effect of the immersion time in the traditional hairtail hand line for developing the fishing methods and the fishing gear in the coast of jeju. The operating of 32 times was made with each different immersion time of hairtail hand line, and the relations between the catch and the immersion time were examined. As the result, targeted species rate was over 98% of total catch. From about 800 seconds after casting, the hooking rate was decreased and the bite loss rate was increased, it seems to be made by the decreasing factors of predators including the cutting of branch lines etc. In addition, it was supposed that the hooking rate and the bait loss rate had a deep connection with feeding time zone. The level of the correlation coefficient of the bait loss rate according to the immersion time was 0.54 at $p{\leq}0.01$, in the case of the hooking rate, 0.59 was chosen after about 800 seconds. The hooking rate and the bait loss rate according to the hook number were not irrelevant to the fish school layer. Additionally, it was assumed that the bait loss rate was related to the depth of water.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.45 no.3
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• pp.157-164
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• 2009

Due to change of various marine environments according to seawater temperature rising, Japanese common squid(Todarodes pacificus), which was distributed in East Sea, was recently caught in Yellow Sea during a summer season from 2006. The fishery resources density research was carried out in Korea-China Provisional Water Zone using trawl fishing gear and acoustics in National Fisheries Research & Development Institute in Korea. This paper showed the analysis on the acoustical backscattering strength by two frequencies(38kHz, 120kHz) for Japanese common squid by acoustical scattering theoretical model based on size distribution for survey period, and estimate the density distribution for squid s integrated layer which was extracted from any scatterers distributed in water column using two frequency difference method which has been used to distinguish fish shoals or specific target scatterers from sound scattering layer which is composed of various zooplankton. Furthermore, the entire range of their density estimation was suggested using by Monte Carlo simulation under considering each uncertainty such as size distributions or swimming angle and so on in survey area.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.53 no.1
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• pp.49-59
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• 2017

The objective of this study was to investigate the growth rate and the optimal stocking density of sea cucumbers. Grow-out was studied in situ by conducting a follow-up survey using visible implant elastomer (VIE) tags. The rearing systems were made of polypropylene pipe for the frames and netting. The experiment ran for 70 days near Yeosu, Korea in the water depth of about 7 m. A total of 576 sea cucumbers which have three groups of body sizes (small: 5.15, medium: 12.34 and large: 23.26 g) were used. The five groups of stocking densities (150, 300, 450, 600 and $850g/m^2$) in rearing system for sea cucumber were considered. Sea cucumbers were fed a mixed diet (mud, mineral, fish meal, etc.). The feed was supplied to 10% of their body wet weight once every 7 days. The survival rate (73%) of sea cucumber in $850g/m^2$ was lower than those of other density groups ($150g/m^2$: 89%, $300g/m^2$: 84%, $450g/m^2$: 78% and $600g/m^2$: 86%). The survival rate of medium size group was higher than those of small and large groups regardless of the density (P<0.05). Most of density groups have no significant difference except for $850g/m^2$ (P>0.05). The growth rate of small size group ($0.63%day^{-1}$) was higher than those of medium ($0.38%day^{-1}$) and large ($0.34%day^{-1}$) group regardless of the density (P<0.05). The threshold water temperature was $11.0^{\circ}C$ for sea cucumber growth in winter season.

• Journal of Microbiology and Biotechnology
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• v.30 no.8
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• pp.1195-1206
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• 2020

Beringraja pulchra, Cham-hong-eo in Korean, is a mottled skate which is belonging to the cartilaginous fish. Although this species is economically valuable in South Korea as an alkaline-fermented food, there are few microbial studies on such fermentation. Here, we analyzed microbial changes and pH before, during, and after fermentation and examined the effect of inoculation by a skin microbiota mixture on the skate fermentation (control vs. treatment). To analyze microbial community, the V4 regions of bacterial 16S rRNA genes from the skates were amplified, sequenced and analyzed. During the skate fermentation, pH and total number of marine bacteria increased in both groups, while microbial diversity decreased after fermentation. Pseudomonas, which was predominant in the initial skate, declined by fermentation (Day 0: 11.39 ± 5.52%; Day 20: 0.61 ± 0.9%), while the abundance of Pseudoalteromonas increased dramatically (Day 0: 1.42 ± 0.41%; Day 20: 64.92 ± 24.15%). From our co-occurrence analysis, the Pseudoalteromonas was positively correlated with Aerococcaceae (r = 0.638) and Moraxella (r = 0.474), which also increased with fermentation, and negatively correlated with Pseudomonas (r = -0.847) during fermentation. There are no critically significant differences between control and treatment. These results revealed that the alkaline fermentation of skates dramatically changed the microbiota, but the initial inoculation by a skin microbiota mixture didn't show critical changes in the final microbial community. Our results extended understanding of microbial interactions and provided the new insights of microbial changes during alkaline fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.1
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• pp.6-11
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• 2010

Chub and blue mackerels are popular fish resources in Korea, but little is known about each biochemical characters of different anatomical regions. To investigate biochemical characters of chub and blue mackerels, three ordinary muscle regions were identified by their fin position; namely anterior, median, posterior. In addition, red muscle, as a dark muscle, was obtained from beneath the lateral line to compare with ordinary muscles. Proximate and lipid-class compositions did not show any discernible trends in the different anatomical ordinary muscles from mackerel of the same kind, while significant differences between ordinary and red muscles in the same mackerel, or between chub and blue mackerels, were observed. Red muscles from both mackerels had higher levels in lipids with higher neutral lipid class compared with ordinary muscles. The major difference between chub and blue mackerels was the levels of lipids and neural lipid class, indicating that all muscles from chub mackerel showed higher levels of neural lipids compared with those of blue mackerel (P<0.05). Fatty acid compositions showed that the percentage of polyunsaturated fatty acids (PUFA), especially docosahexaenoic acid (DHA, 22:6n-3), in median and posterior was higher compared with anterior muscle from both mackerels. When compared with chub mackerel, blue mackerel showed higher percentage of DHA in all muscle regions. In amino acid analysis, taurine concentration was much higher in the red muscle than in the ordinary muscles. But levels of histamine, glutamic acid, leucine and lysine were higher in the ordinary muscles. Our results indicated that chub mackerel contained more lipids than blue mackerel and that red muscle had higher levels of neural lipid and taurine compared to ordinary muscles.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.204-208
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• 2009

The withdrawal time of erythromycin in cultured olive flounder was investigated to ensure the food safety of the fish treated with erythromycin. The oral administration of erythromycin was carried out using the experimental diet containing erythromycin (200 mg/kg) daily dose of 40 mg/kg body weight. The 45 day experimental period was broken into 7 days of habituation, 8 days of medication and 30 days of additional feeding without antibiotics. The erythromycin concentration in the flounder muscle had been increased gradually with medication. After 5 days of medication, the concentration increased to its maximum level of 6.05 mg/kg. After discontinuing the antibiotic, the erythromycin concentration decreased drastically and day 9 was below 0.1 mg/kg. The erythromycin concentration had slowly declined from the 6th to the 20th day after medication and disappeared completely after 25 days. From these results, the time needed to reduce the erythromycin level to the 0.2 mg/kg limit adopted by the ED and Japan was suspected to be 4-6 days. Therefore, a reasonable withdrawal time following ED and Japanese regulatory guidelines for erythromycin in the cultured flounder could be estimated to be 10 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.363-368
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• 1993

Short-term forecasting of fish catch is of practical importance in fisheries management. Ecosystem models and multi-species models as well as traditional single-species models fall short of predicting power needed for practical management of fisheries resources due to the lack of sufficient data or information for the required parameters. Univariate time series analysis, on the other hand, extracts the information on the stochastic variability from the time series itself and makes estimates of the future stochastic variability. Therefore, it can be used for short-term forecasting with minimum data requirements. ARIMA time series modeling has been applied to the monthly Korean catches of hairtail (Trichiurus lepturus) for $1971{\sim}1988$. Forecasts of hairtail catch were made and compared with the actual catch data from $1989{\sim}1990$ which were not included in the parameter estimation. The results showed a good agreement (r=0.938) between the forecasts and the actual catches with a mean rotative error of $59.5\%$

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.668-673
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• 2015

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.696-703
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• 2015

We investigated the characteristics of embryonic and abnormal organ development in haploid olive flounder, Paralichthys olivaceus, by comparing egg development and histological sections in haploid and diploid individuals. After the mid-blastula transition, abnormal development was observed in haploid fish, including delayed epiboly and malformation of the germ ring and embryonic body. In haploid flounder, Kupffer’s vesicles are irregularly shaped and of variable size compared to diploids. The embryonic body of haploids was shorter and broader than that of diploids and the tail length and size were variable. Most haploid embryos failed to hatch and the few larvae that did, did not survive for more than 6 h. The histological analysis of haploid larvae revealed deformed development in diverse organs, including the eye, otic vesicles, notochord, and neural tube. These results may be related to an abnormality in the axial system of haploid larvae. This study confirmed that the abnormalities of haploid olive flounder were similar to the reported characteristics of haploid syndrome. The abnormalities are caused by delayed epiboly and involution and deformity of Kupffer’s vesicle during egg development.