• Journal of the Korean earth science society
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• v.26 no.6
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• pp.597-602
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• 2005

The Late Quaternary palynoflora from an archaeological site in Piseo-ri, Muan, Korea consists predominately of deciduous broadleaved angiosperms and subordinately of herbs and conifers. Dominant taxa are Polypodiaceae, Taxodiaceae-Cupressaceae-Taxaceae, Alnus, Carpinus, deciduous Quercus, Compositae and Gramineae. The palynoflora dated 43,000-18,000 yr BP, corresponding to the last glacial period, is similar to the modern vegetation of the cool temperate deciduous broadleaved forest in the middle part of the Korean Peninsula. Based on palynofloral composition, three palynozones are recognized. Zone I represents a cool temperate deciduous broadleaved forest, composed of Polypodiaceae, Taxodiaceae-Cupressaceae-Taxaceae, Alnus and D. Quercus, and is characterized by persistent occurrence of warm temperate taxa. Zone II shows drastic decrease in Polypodiaceae, Taxodiaceae-Cupressaceae-Taxaceae, and increase in herbs. This zone reflects a cool temperate deciduous broadleaved forest with scattered open grasslands. Zone III is characterized by dominance in herbs and increase in conifers. The palynofloral composition suggests a cool temperate climate, and variation in occurrences of main taxa indicates that climatic conditions gradually became cold and dry.

• Journal of fish pathology
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• v.8 no.1
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• pp.13-21
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• 1995

Four species of Actinosporeans, Aurantiactinomyxon sp. A, B, C and Neoctinomyxon sp. D were released from Oligochaete, Branchiura sowerbyi captured from three reserviors, where intestinal giant-cystic disease in carp had occured from June to September, 1994. All part of the intestinal epithelial tissue from the gullet to the anus of B. sowerbyi were infected by Actino-sporeans, and many mature Actinosporean were seen more easily at the posterior parts of the body. Just before releasing, mature Actinosporean sporozoites were divied into each individual from the intestinal epithelial tissue of Oligochaete, while immature ones had 6 spores ($20{\times}25{\mu}m$ in size) per each in the oocyst ($60{\times}65{\mu}m$ in size). A total of 1, 762 of B. sowerbyi were investigated in three reservoirs, 86 individuals (4.88%) of them were infected; 0. 74% (13 ind.) of Aurantiactinomyxon sp. A, 2. 27% (40 ind.) of Aurantiactinomyxon sp. B, 1. 59% (28 ind.) of Aurantiactinomyxon sp. C, and 0. 28% (5 ind.) of Neoactinomyxon sp. D. At the room temperature of 22.6-$30.7^{\circ}C$, number of extrusion dates of Actinosporeans from B. sowerbyi for 32 days are 1 day (23.3% of total, 1 time) or 5 days (11.7%. 5 times), and the majority was finished within 15 days, however, 6.7% of total were released for 32 days.

• The Korean Journal of Pesticide Science
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• v.11 no.3
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• pp.201-209
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• 2007

Characteristics of the 5 biopesticides that included Bacillus thuringiensis and on the domestic markets were investigated. These products were contained different strains of B. thuringiensis, for examples; product A and E was B. thuringiensis subsp aizawai; product B was B. thuringiensis; product C was B. thuringiensis Berline var. kurstaki; product D was B. thuringiensis var. kurstaki. Number of active spores were counted because they could influence the bio-activity against target pests. Only product C are contained the fixed quantity as its label, however, product D and E were a tenth part, and product A and B were a hundredth part of their descriptions. The pHs of product A and B were measured 3.67 and 3.73, and C, D and E were 5, respectively. Typical bypyramidal crystals produced from B. thuringiensis was found in only product C under a phase contrast microscope. For the uniform formulation of products that conformed whether B. thuringiensis were equally spreaded on the crops, B. thuringiensis in the C, D and E were equally grown on the nutrient agar medium As a results, product A were more different from product C than any other products. When product A and C were bioassayed against different larval stages of diamondback moth, their mortalities with spraying application were showed 100% after 48 hours.

• Applied Biological Chemistry
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• v.14 no.2
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• pp.137-148
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• 1971

Studies were carried out to investigate the main fermentation microorganisms and their flora changes during Korean native soy-sauce fermentation. Korean native Maeju loaves collected from 5 Do's were separated into surface and inner parts. Four different soy-sauces-the surface part Maeju fermented soy-sauce, the inner part, the surface and inner part combined Maeju fermented soy-sauce, and the semi-Japanese type soy-sauce were fermented and the changes of fermentation microorganism flora and the various chemical components during the period of their fermentations were studied. Besides, 14 home-made soy-sauces collected from 14 different places all over Korea were examined in comparison with the laboratory soy-sauces and to determine the characteristics of Korean native soy-sauce. The results were as follows: 1. The main microorganisms in Korean native soy-sauce fermentation were determined as; Aerobic bacteria: Bacillus subtilis, Bacillus pumilus Lactic acid bacteria: Pediococcus halophilus, Leuconostoc mesenteroides Yeasts: Torulopsis datila, Saccharomyces rouxii 2. Microflora changes during Korean native soy-sauce fermentation were as follows; Aerobic bacteria increased until the 2nd week of fermentation and then gradually decreased. The lactic acid bacteria increased until the 3rd week, after which decreased. When the lactic acid fermentation lowered the pH value to below the 5.4, yeasts were able to grow and participate the fermentation. As the production of organic acids amounted, to a certain height, the growth of all microorganisms lead to the period of decline or death at about the 2nd month of fermentation. After boiling of soy-sauce most microorganisms except a few of Bacillus sp. disappeared. Occosionally yeasts and lactic acid bacteria survived depending upon the composition of soy-sauce. 3. Changes of general chemical components influencing the microflora were investigated for the period of Korean native soy-sauce fermentation. Tetal acidity, salt concentration and total nitrogen were increasing steadily over the entire period of fermentation. pH values were dropping to a certain degree of about 4.5. Salt concentration and pH value seemed to be the important factors influencing the microflora. 4. The microflora were influenced by chemical components of soy-sauce. Aerobic bacteria were able to survive in all soy-sauce as they made spores. Growth of lactic acid bacteria was inhited at 23-26% of salt concentration and pH 4.8. Soy-sauce yeasts started to grow only at pH below 5.4 and seemed to be inhibited at around 26% of salt concentration under pH 4.5-4.7. 5. The open kettle boiling of soy-sauce, the characteristic process of Korean native soy-sauce manufacturing, was effective to sterilize microorganisms, increase the salt concentration, and coagulate proteins. 6. The average viable cell counts of microorganism found in collected samples of home-made Korean native soy-sauces were; Aerobic bacteria: $53{\times}10^2\;cell/ml$ Lactic acid bacteria: 34 cell/ml Yeasts: 14 cell/ml The average values of chemical compositions of samples of home-made Korean native soy-sauce were; Salt concentration: 28.9% pH value: 4.79 Total acidity(lactic acid): 0.91g/100ml Total nitrogen: 1.09g/100ml

• Microbiology and Biotechnology Letters
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• v.8 no.3
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• pp.181-191
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• 1980

For the purpose of studies on the citric acid production, some experiments were carried out with isolated strains. The results obtained were as follows. 1) The optimal culture media of the strain M-80 in surface culture contained 140g of sucrose, 3.0g of (N $H_4$)$_2$S $O_4$, 1.5g of K $H_2$P $O_4$, 0.2g of MgS $O_4$.7$H_2O$, 3.0mg of F $e^{++}$, 1.0mg of Z $n^{++}$, 0.5N HCI to a pH of 5.0 and distilled water to 1.0 liter; and that of the strain M-315 in surface culture contained 140g of sucrose, 2.0g of N $H_4$N $O_3$, 1.0g of K $H_2$P $O_4$, 0.25g of MgS $O_4$. 7$H_2O$, 2.0mg of F $e^{++}$, 2.0mg of Z $n^{++}$, 0.05mg of C $u^{++}$, 0.5N HCI to a pH of 4.5 and distilled water to 1.0 liter. While that of the strain M-315 in submerged culture contained 140g of sucrose, 2.5g of N $H_4$N $O_3$, 1.5g of K $H_2$P $O_4$, 0.3g of MgS $O_4$. 7$H_2O$, 3.0mg of F $e^{++}$, 0.1mg of C $u^{++}$, 0.5N HCI to a pH of 4.5 and distilled water to 1.0 liter. The optimal temperature and size of inoculum were mostly 28-3$0^{\circ}C$, 10$^{7}$ -10$^{8}$ spores/50ml, respectively. 2) Through the course of citric acid production, the growth of strains had nearly been completed, pH value was rapidly decreased below 2.0 and the content of sugar was also reduced, while the accumulation of citric acid in media was remarkably begun in about 3-4 days. The yields of citric acid generally reached the maximum level in 8-10 days in surface or submerged fermentation process. 3) Methanol was effective citric acid production when they were added to fermentation media. In the case of surface culture, by addition of 2％ (strain M-80), 3％ (strain M-315), the yields of citric acid was increased 6.5％, 20.6%, respectively and 5.0% yield was increased by addition of 3% methanol in submerged culture media of the strain M-315. 4) Chromatography analysis of culture broth after fermentation under optimal culture conditions detected that the majority of acid in media was citric acid. 72.1mg/ml, 98.1mg/ml, of citric acid were determined in surface culture media by strains of M-80, M-315, and 59.8 mg/ml of citric acid was contained in the submerged culture media by the strain M-315. strain M-315.