• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.110-118
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• 2015

This study was performed to investigate changes in the content and purity, as well as physical characteristics of ${\beta}$-glucan extracted from acid hydrolyzed whole grain barleys. Waxy and non-waxy barleys (Hordeum vulgare) were hydrolyzed with different concentrations of HCl (0.1~0.5 N) for 1 h. As the HCl concentration increased, the contents of total and soluble ${\beta}$-glucan from acid hydrolyzed barley decreased. However the ratio of soluble/total ${\beta}$-glucan content and purities of ${\beta}$-glucan significantly increased. The ratio of ${\beta}-(1{\rightarrow}4)/{\beta}-(1{\rightarrow}3)$ linkages, molecular weight, and viscosity of soluble ${\beta}$-glucan of raw barleys were 2.28~2.52, $6.0{\sim}7.0{\times}10^5g/mol$, and 12.8~32.8 centipoise (cP). Those of isolated soluble ${\beta}$-glucan were significantly decreased to 2.05~2.15, $6.6{\sim}7.8{\times}10^3g/mol$, and 3.6~4.2 cP, respectively, with increasing acid concentration. The re-solubility of raw barley ${\beta}$-glucan was about 50%, but increased to 97% with increasing acid concentration. Acid hydrolysis was shown to be an effective method to produce ${\beta}$-glucan with high ratio of soluble ${\beta}$-glucan content, purity, water solubility, and low viscosity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.774-779
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• 2006

The commercial green tea leaves were packaged with polyethylene film and irradiated by electron beam at doses of 0, 5, 10, 20, and 30 kGy. After irradiation, green teas were prepared by soaking the leaves in water (1 g/100 mL) at $75^{\circ}C$ for 10 min, and the physicochemical characteristics of green tea were determined. Electron beam irradiation decreased total phenol contents (TPC), total flavanol contents (TFC), ascorbic acid contents (AAC). Irradiation at dose of 20 kGy decreased TPC, TFC, and AAC from 223.46, 32.50, and 6.03 mg/g to 202.88, 31.16, and 5.57 mg/g, respectively, compared with non irradiated control. Electron beam irradiation also decreased catechins, caffeine, and nitrite scavenging activity of green tea. However, the changes of overall color and radical scavenging activity of irradiated green tea were negligible.

• Journal of Microbiology and Biotechnology
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• v.22 no.1
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• pp.1-12
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• 2012

The present study examines the effects of 30 mg/kg butachlor on the cyanobacterial diversity of rice fields in Eastern Uttar Pradesh and Western Bihar in India. A total of 40 samples were grouped into three classes [(i) acidic, (ii) neutral, and (iii) alkaline soils], based on physicochemical and principle component analyses. Acidic soils mainly harbored Westillopsis, Trichormus, Anabaenopsis, and unicellular cyanobacteria; whereas Nostoc, Anabaena, Calothrix, Tolypothrix, and Aulosira were found in neutral and alkaline soils. Molecular characterization using 16S rRNA PCR and DGGE revealed the presence of 13 different phylotypes of cyanobacteria in these samples. Butachlor treatment of the soil samples led to the disappearance of 5 and the emergence of 2 additional phylotypes. A total of 40 DGGE bands showed significant reproducible changes upon treatment with butachlor. Phylogenetic analyses divided the phylotypes into five major clusters exhibiting interesting links with soil pH. Aulosira, Anabaena, Trichormus, and Anabaenopsis were sensitive to butachlor treatment, whereas uncultured cyanobacteria, a chroococcalean member, Westillopsis, Nostoc, Calothrix, Tolypothrix, Rivularia, Gloeotrichia, Fischerella, Leptolyngbya, and Cylindrospermum, appeared to be tolerant against butachlor at their native soil pH. Butachlor-induced inhibition of nitrogen fixation was found to be 65% (maximum) and 33% (minimum) in the soil samples of pH 9.23 and 5.20, respectively. In conclusion, low butachlor doses may prove beneficial in paddy fields having a neutral to alkaline soil pH.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.752-757
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• 2005

Changes in milk quality during storage of extended shelf life milk (ESL milk) and non-ESL milk were evaluated. No significant differences were observed between ESL and typical ultra high temperature-treated (UHT) milk in physicochemical properties including non-casein nitrogen (NCN) content, whey protein nitrogen index (WPNI), and L-ascorbic acid content. Low temperature and long time-treated milk (LTLT milk) had significantly higher NCN content and WPNI than those of UHT milk. In terms of microbial quality, yeast, molds, coliforms, and other bacteria were not detected in ESL milk during entire storage (21 days after expiration date) period at 4 and $25^{\circ}C$, while LTLT milk was more susceptible to microbial infection. Rats fed ESL milk resulted in significantly higher body weight, average daily gain, and feed efficiency than those given UHT milk. These results suggest ESL milk maintains better microbial quality than typical UHT milk, particularly during storage under extended refrigeration and at high temperature.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.339-346
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• 2020

Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60℃. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.

• Journal of the Korean Society of Groundwater Environment
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• v.5 no.4
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• pp.215-222
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• 1998

The objective of this study was to investigate the effects of physico-chemical environmental factors on the changes of bacterial population from two sites used for drinking water and eight sites polluted with various pollutant in Seoul city. In all the stations except for two sites used for drinking water, the concentrations of nitrate- nitrogen and ammonia were in excess of the criteria of groundwater quality by the result of analysis of 40 variations including physicochemical environmental factors, heavy metals, and bacterial populations. The numbers of total bacteria, heterotrophic bacteria and functional groups of bacteria were ranged from 5.1 to 41.4${\times}$10$\^$5/cells/ml and from 0.01 to 29.6${\times}$10$^4$cfu/ml, respectively. The activities of extracellular enzymes showed the ranges of 0.005∼11.3${\mu}$M/l/hr and its order to lipase, phophatase, ${\beta}$-glucosidase, cellulase, chitinase, amylase. The results of correspondence and multidimensional scaling analysis between bacterial populations and its physico-chemical environmental factors were explained the effects of physico-chemical environmental factors according to site characters and separated four group, which is accord with potential pollutants at wells.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.4
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• pp.270-275
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• 2013

Hairy vetch can fix nitrogen from the atmosphere as a leguminous cover crop. This research was carried out to determine optimum seeding method of hairy vetch and application effect in paddy. Field experiment was conducted at Sinheung series (fine loamy, mixed, nonacid, mesic family of Fluvaquentic Endoaquepts) from Sep. 2011 to Oct. 2012 at the National Institute of Crop Science (NICS), RDA, Suwon, Gyeonggi province, Korea. Hairy vetch used in the study was 'Cheongpyungbora', developed by National Institute of Crop Science. Seeding methods of hairy vetch consisted of Broadcasting Before Rice Harvesting (BBRH), Partial Tillage Seeding (PTS), Minimum Tillage Seeding (MTS), No Tillage Seeding (NTS), and Drill Seeding (DS). Both MTS and NTS showed the highest biomass among the seeding methods. The rice yield of MTS and NTS significantly increased compared to conventional fertilization (CF). Also soil properties including organic matter and bulk density were improved by incorporation of hairy vetch. Therefore, we suggested that MTS and NTS could be used to produce hairy vetch and rice in paddy.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.2
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• pp.59-65
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• 2007

The study was carried out to investigate water activity, physicochemical properties and color degree of burley tobacco stored in shelf with different moisture content for 56 days. The study was consist of two experimental designs, that is, moisture content in burley tobacco was kept to 13 to 15 %, 17 to 19 %, and 21 to 23 % under ambient temperature of $20^{\circ}C$ with relative humidity of 24 %, and another group of in burley tobacco was only kept in ambient temperature of $3^{\circ}C$ with relative humidity of 50 % for 56 days with same water content of former treatment. Normal leaves were kept for 56 days under 21 to 23% of moisture content with increased water activity and TSNA(tobacco-specific nitrosamine content. It was considered that favorable leaves conditions are due to favorable microbial growth resulting in increased TSNA content. The total nitrogen content has not changed in two experimental groups for 56 days, otherwise the nitrate form nitrogen and total alkaloid contents were only increased by 21 to 23 % of water content. Degree of pH change was slightly decreased in both storage and water treatment. It was more decreased in 21 to 23% of moisture content than that of other moisture content. In stored leaf tobacco, higher moisture content caused lower brightness, yellow degree, and carbonization quotient.

• Journal of Animal Environmental Science
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• v.15 no.1
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• pp.59-68
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• 2009

This study investigated the evaluation of maturity, stability, nutrient and heavy metal from rotating drum composter of food waste amended with poultry manure composting inoculated with effective microorganisms(EM). Composting were performed for the first, drying reactor($15m^3$) 3 hours and the second, composting reactor($30m^3$) 24 hours, and parameters monitored this period included moisture content, NaCl, pH, electrical conductivity(EC), C/N ratio, organic matter(OM), nutrient content and heavy metal. Changes in compost temperature during composting were maintained constantly in the range of $60{\sim}80^{\circ}C$ using firewood boiler(450 MJ/h). We examined physicochemical parameters and heavy metals in order to assess their effectiveness as stability and maturity, nutrient and harmful indicators such as seed germination rate<60%, potassium 1>%, dm and NaCl>1%, dm at the end of the final compost. The finished compost obtained after decomposition phase at the end of the 2nd composter could not be utilized for land improvement or reclamation.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.162-166
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• 2009

In an effort to determine the effect of ingredients on the sensory characteristics of dongchimi, 10 different samples of dongchimi were prepared in various combinations of 4 ingredients most notably red pepper, garlic, ginger, and green onion and their physicochemical, microbiological, and sensory characteristics were assessed. Each ingredient utilized for the preparation of dongchimi did not affect changes in pH and titratable acidity, but exerted significant effects on sensory scores of overall acceptability, acid odor, salty, and hot taste. In cluster analysis using the 'Ward' method, dongchimi samples were classified into three groups. The first group was the samples prepared with a variety of ingredients including garlic, and the second group included samples prepared with the sole ingredient, except for red pepper. The third group had features similar to those of the sample prepared without other ingredients. It was determined that garlic played a crucial role in the sensory properties of dongchimi, and the addition of various ingredients enhanced hot taste and reduced acid odor, sourness, moldy odor, and carbonated taste by their interaction.