• Journal of Microbiology and Biotechnology
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• v.19 no.10
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• pp.1161-1168
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• 2009

Ethanol production by the simultaneous saccharification and fermentation (SSF) of low-value rice wine cake (RWC) without cooking was investigated. RWC is the filtered solid waste of fermented rice wine mash and contains 53% raw starch. For the SSF, the RWC slurry was mixed with the raw-starch-digesting enzyme of Rhizopus sp. and yeast, where the yeast strain was selected from 300 strains and identified as Saccharomyces cerevisiae KV25. The highest efficiency (94%) of ethanol production was achieved when the uncooked RWC slurry contained 23.03% starch. The optimal SSF conditions were determined as 1.125 units of the raw-starch-digesting enzyme per gram of RWC, a fermentation temperature of $30^{\circ}C$, slurry pH of 4.5, 36-h-old seeding culture, initial yeast cell number of $2{\times}10^7$ per ml of slurry, 17 mM of urea as the nitrogen additive, 0.25 mM of $Cu^{2+}$ as the metal ion additive, and a fermentation time of 90 h. Under these optimal conditions, the ethanol production resulting from the SSF of the uncooked RWC slurry was improved to 16.8% (v/v) from 15.1% (v/v) of pre-optimization.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.6
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• pp.516-526
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• 2003

Thirty-six barley varieties including Korean modern and local varieties were tested for drought-tolerance in the field of plastic rain shelter, Drought treatment was initiated at initial tillering stage (March 27, 2002) by withholding irrigation and lasted until harvest. Soil water potential maintained at around -0.05㎫ in the control plot and varied from -0.05㎫ (at the initial stage of drought treatment) to -0.29㎫ in the drought treatment plot. At forty days after drought treatment, relative water content (RWC), osmotic potential (OP), osmotic adjustment (OA), and $^{13}\textrm{C}$ discrimination ($\Delta$) were measured and then plants were sampled for leaf area index (LAI) and dry weight (DW). Barley was harvested at maturity for determining DW, grain yield, 1000 grains weight and number of spikelet. The tested varieties revealed wide spectrum of drought tolerance. Dongbori-1, Chalbori, Changyeongjaerae, Samdobori and Weolseong 87-31 showed strong drought-tolerance while Songhagbori and Suwonmaeg360 showed weak drought-tolerance. The drought injury indexes (drought/control ratio) of DW and yield revealed significant positive correlation with leaf RWC in drought treatment plot and $\Delta$ in the control plot, but obvious negative correlation with leaf OP and OA under drought condition. In addition, all the drought indexes of OP, $\Delta$ and RWC showed obvious positive correlation with the drought injury indexes of DW, 1000 grain weight and yield. Thus, OP and RWC under drought condition and $\Delta$ under well-watered condition would be used as the evaluation criteria for drought- tolerance of barley genotypes. However, further investigation is needed for the relationship between $\Delta$ and drought-tolerance as the other reports were not consistent with our result.

• Microbiology and Biotechnology Letters
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• v.32 no.2
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• pp.184-189
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• 2004

Rice wine cake (RWC) is the solid waste obtained after rice wine fermentation. For the mass production of the spores of yeast Saccharomyces from RWC, the optimum pretreatment condition of RWC, the optimum composition of culture medium, and the optimum culture condition were examined. For sporulation, yeast cells were grown in the pre sporulation medium (PSM), transferred into sporulation medium (SM) containing 1 % potassium acetate, and incubated in a rotary shaking incubator at $25^{\circ}C$ for 4 days. The supernatant of the mixture of RWC and water was used as the presporulation medium (PSM). The optimum temperature and time for the pre-incubation of the mixture of RWC and water (1:2) to obtain maximum sporulation yield were $V^{\circ}C$ and 24 hr, respectively, and optimum culture time in PSM was 48 hr. Using these optimum conditions, the asci number obtained was 0.72$ 1.06${\times}$10^{8}$$m\ell$. The addition of wheat coat koji into SM increased the final number of asci to beTEX>$10^{8}$ $m\ell$. Spores were formed in the SM with the initial pH of 7-11, but no spores were formed in the SM with the initial pH of 5. To save the time and effort to pretreat the RWC, 2% and 0.5% RWC without any pretreatment were directly added into PSM containing 1 % brown sugar and SM, respectively, and the maximum asci number of $1.27${\times}$10^{8}$ /$m\ell$ was obtained.

• Journal of Practical Agriculture & Fisheries Research
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• v.19 no.1
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• pp.91-97
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• 2017

This study was carried out to establish a proper cultivation site and to diagnose the drought tolerance of Heracleum moellendorffii leaves by using pressure-volume curves. As a result of analysing data measured, the leaf of H. moellendorffii showed the osmotic pressure at full turgor (Ψ_o^sat) was -1.0MPa, and that at incipient plasmolysis (Ψ_o^tlp) -1.2MPa. Then, the value of maximum bulk modulus of elasticity Emax was 28MPa, showing the sightly strong drought tolerance of H. moellendorffii. Furthermore, the values of relative water contents RWC^tlp and RWC^* were above 88%, showing that the function of osmoregulation is somewhat better. Thus, responses to water relations such as Ψ_o^sat, Ψ_o^tlp, E_max, RWC^tlp and RWC^* of H. moellendorffii showed it's slightly high drought tolerance property.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.94-102
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• 2007

This study was designed to characterize the physicochemical effects of the addition of rice wine cake(0, 1, 2, 4%) to yackwa. Dietary fiber, volume, SEM, TBA, color, texture characteristics and sensory evaluation of yackwa were investigated. The dietary fiber content of rice wine cake was 10.24%, and the dietary fiber content of yackwa increased with added rice wine cake. The extensibility value increased with more rice wine cake. SEM revealed, many holes in a delicate structure with many layers. During a 4-week storage period, yackwa containing rice wine cake had lower TBA values than control, except for the sample containing 4% rice wine cake. The TBA value of yackwa containing 4% rice wine cake had the highest TBA value. The L value and b value of samples decreased with the addition of rice wine cake and storage time, but the value increased with added rice wine cake according to the storage time. The hardness, cohesiveness and gumminess of yackwa increased according to the time of storage and the addition of rice wine cake, but the springiness and chewiness of yackwa decreased. In sensory evaluations, all items received the lower scores according to the storage time. Yackwa that contained 1%(RWC1) received the highest score for color and flavor, and yackwa that contained 2% (RWC2) had the highest score for crispness and roast. Overall preference was, in order: RWC2 > RWC1 > CON > RWC4. Yackwa that contained $1{\sim}2%$ rice wine cake possessed superior features in most of the quality properties and in sensory evaluation, so yackwa that contains rice wine cake can be used as a functional food.

• Journal of Korean Society of Forest Science
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• v.101 no.3
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• pp.461-468
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• 2012

This study was conducted to study the seasonal changes of relative water relations parameters by pressure-volume curves of Korean mistletoe (Viscum album var. coloratum) leaves for understanding ecological characteristics. In growing season, the osmotic potentials at full turgor (${\Psi}_o^{sat}$) and at incipient plasmolysis (${\Psi}_o^{tlp}$) decreased, while increased the maximum bulk elastic modulus of the cell wall ($E_{max}$) and relavive water content ($RWC^{tlp}$). Korean mistletoe in Quercus variabilis and Korean mistletoe in Quercus mongolica in November showed best maximum perssure potential (${\Psi}_{P,\;max}$). Pressure potential (${\Psi}_P$) and water potential (${\Psi}_L$) in Korean mistletoe in Quercus variabilis were rapidly decreased with decreasing of relative water content. The values of $RWC^{tlp}$ in November were all above 84% showing that the function of osmoregulation is somewhat better, and symplastic water content (Vo/DW) and maximum water content (Vt/DW) were variable seasonally. Thus, responses to water relations of Korean mistletoe in Quercus variabilis and Korean mistletoe in Quercus mongolica such as ${\Psi}_o^{sat},\;{\Psi}_o^{tlp},\;E_{max},\;{\Psi}_{P,\;max},\;RWC^{tlp}$ showed increaing drought tolerance with increasing of leaf aging.

• Journal of Microbiology and Biotechnology
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• v.15 no.3
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• pp.568-572
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• 2005

Saccharomyces yeast spores are more resistant to drying and storage than vegetative cells. For the mass production of yeast spores, compressed yeast was directly inoculated into a sporulation medium (SM). The effects of inoculum size and the addition of rice wine cake (RWC) into SM on the sporulation were examined using flasks. With $1\%$ inoculum of compressed yeast, $1.45{\times}10^8/ml$ of asci was obtained. The addition of $0.5\%$ RWC into SM improved the cell growth and spore yield, and the number of asci formed was $2.31{\times}10^8/ml$. The effects of culture temperature, temperature-shift, and concentrations of inoculum, potassium acetate, and RWC on the sporulation were also evaluated using a jar fermentor. The optimum temperature for spore formation was $22^{\circ}C$ where the number of asci formed was $2.46{\times}10^8/ml$. The shift of culture temperature from initial $30^{\circ}C$ for 1 day to $22^{\circ}C$ for 3 days increased the number of asci formed to $2.96{\times}10^8/ml$. The use of $2\%$ (w/v) inoculum of compressed yeast, $2\%$ potassium acetate, and $1\%$ (w/v) RWC in SM with the shift of culture temperature of initial $30^{\circ}C\;to\;22^{\circ}C$ resulted in $90\%$ sporulation ratio and formation of $6.18{\times}10^8\;asci/ml$.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.593-602
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• 2009

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).

• Journal of Photoscience
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• v.5 no.1
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• pp.17-22
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• 1998

Changes of chlorophyll fluorescence and xanthophyll cycle pigment contents in maize leaves were investigated dunng desiccation in darkness or in the light. In darkness, a drastic dehydration of detached maize leaves down to 50% relative water content (RWC) affected photochemical efficiency of photosystem II (Fv/Fm) and pht)tochemical quenching (qP) only slightly. In contrast, desiccation in the light with a moderate intensity led to a pronounced reduction in Fv/Fm with a Fo quenching when RWC was greater than 70%. This reduction in Fv/Fm could be recovered in darkness under hutrod condition. In leaves with RWC below 70%, significant reduction in Fv/Fm was accompanied by an increase of Fo, which could not be reversed within 5 h in darkness under humid condition. The nonphotochemical quenching increased during desiccation in the light with a concomitant rise in zeaxanthin at the expense of violaxanthin. Pretreatment with dithiothreitol (DTT), an inhibitor of zeaxanthin synthesis, inhibited the development of nonphotochemical quenching and prevented the xanthophyll interconversion during desiccation in the light. These results suggest that even light with a moderate intensity becomes excessive under dehydration and zeaxanthin-associated photoprotection of photosynthetic apparatus against photodamage is involved, but the protection is not complete against severe desiccation.

• Current Research on Agriculture and Life Sciences
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• v.21
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• pp.1-9
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• 2003

Plants are often subjected to periods of soil and atmospheric water deficit during their life cycle. To find critical levels for identification of tolerant rice variety to salt- and drought-stresses, we investigated the water deficiency in the leaf of a Dongjinbyeo (DJ) cultivar, identified as intolerant variety, subjected to NaCl- and Polyethylene glycol 6000 (PEG)- treatments. The relative water content and water potential in leaf of DJ plant sharply declined along the high concentration and time after treatment in NaCl- and PEG-treated rice plants. To elucidate the method of simple screening of tolerant variety to salt- and drought-stresses, we examined the relationship between relative water content and water potential of leaves in NaCl- and PEG-treated rice plants. The relationship between relative water content and water potential in leaf of DJ plant showed the highest correlation in 80 mM NaCl-treatment, and showed high correlation only 8% PEG treatment. These results indicate that the critical level of salt stress for screening of tolerant rice was 80 mM NaCl at 48 h after NaCl treatment, and the critical concentration of drought stress for screening of tolerant rice was 8% PEG at 96 h after PEG treatment.