• Journal of Conservation Science
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• v.37 no.3
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• pp.282-288
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• 2021

This basic research was conducted to support the development of woodcraft bio-adhesives using peach gum, which is the resin produced by peach trees. The synthesis conditions of these adhesives were optimized by performing 144 experiments. The application potential of peach gum adhesives was explored by comparing their properties with those of three natural adhesives and four synthetic adhesives. The best adhesive strength was obtained by dissolving the resin in 80 mL of distilled water containing 1.5 g NaOH, 1.65 g H₂O₂ ( pH 8.0-9.0), 0.5 g NaClO, and 0.5 g H₂BO₂. The adhesive strength, which showed minimal changes and excellent reversibility, was 125.39 kgf/cm². Ultraviolet radiation-mediated deterioration in strength in the absence of total aerobic bacteria was negligible (△E^*ab = 2.75). These data confirm the potential value of peach gum-based bio-adhesives for woodcraft as well as their utility as alternatives for natural and synthetic adhesives used for the manufacture and restoration of handicrafts and preservation of cultural assets.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.458-463
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• 2018

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

• Journal of Microbiology and Biotechnology
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• v.34 no.2
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• pp.296-305
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• 2024

Peach tree gummosis is a botanical anomaly distinguished by the secretion of dark-brown gum from the shoots of peach trees, and Botryosphaeria dothidea has been identified as one of the fungal species responsible for its occurrence. In South Korea, approximately 80% of gummosis cases are linked to infections caused by B. dothidea. In this study, we isolated microbes from the soil surrounding peach trees exhibiting antifungal activity against B. dothidea. Subsequently, we identified several bacterial strains as potential candidates for a biocontrol agent. Among them, Bacillus velezensis KTA01 displayed the most robust antifungal activity and was therefore selected for further analysis. To investigate the antifungal mechanism of B. velezensis KTA01, we performed tests to assess cell wall degradation and siderophore production. Additionally, we conducted reverse transcription-quantitative polymerase chain reaction (RT-qPCR) analysis based on whole-genome sequencing to confirm the presence of genes responsible for the biosynthesis of lipopeptide compounds, a well-known characteristic of Bacillus spp., and to compare gene expression levels. Moreover, we extracted lipopeptide compounds using methanol and subjected them to both antifungal activity testing and high-performance liquid chromatography (HPLC) analysis. The experimental findings presented in this study unequivocally demonstrate the promising potential of B. velezensis KTA01 as a biocontrol agent against B. dothidea KACC45481, the pathogen responsible for causing peach tree gummosis.