• Journal of Life Science
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• v.16 no.5
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• pp.729-733
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• 2006

Cryptosporidium is a waterborne pathogenic parasite which causes diarrhea. Immunomagnetic separation-immunofluorescent assay (IMS-IFA) has been a widely adopted for Cryptosporidium detection as standard method. However, this method does not provide information about viability or infectivity of Cryptosporidium. Therefore, many researchers have studied viability or infectivity analyses of Cryptosporidium with various methods such as vital staining, in vitro excystation, RT-PCR, cell culture, and mouse infection assay. In this study, two direct RT-PCR methods, cell culture RT-PCR and cell culture IFA were compared for sensitivity and other characteristics. The results showed that direct RT-PCR method with HSP70 genes had the highest sensitivity with detection up to 1 viable cell of Cryptosporidium. The infectious Cryptosporidium were detected up to 10 to 25 cells by cell culture methods in combination with RT-PCR and IFA. The infectious Cryptosporidium were apt to be quantified by cell culture IFA.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.150-156
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• 1991

This research was conducted to investigate the effect of starter culture(Lactobacillus plantarum), glucono-delta-lactone(GdL), and NaCl on the production of staphylococcal enterotoxin A in the processing of fermented sausages. With the increasing amount of GdL(0, 0.23, 0.50 and 0.75%) added the production of enterotoxin was significantly decreased(p>0.01). Lactobacillus plantarum as starter culture were inoculated at the level of $10^6\;cells/g$. When GdL was not added, the amount of production of enterotoxin in the group with and without the starter culture were 40 and 80 ng/10g, respectively. With the addition of 0.5%, GdL, the maximum amount of enterotoxin produced in the group with and without starter culture were 30 and 50 ng/10g. These results showed the inhibiting effect of starter culture in the production of enterotoxin. When the amount of enterotoxin production was compared with the addition of 2.7 and 1.7% NaCl, the production of enterotoxin was higher at 2.7% NaCl level.

• Journal of International Area Studies (JIAS)
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• v.16 no.2
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• pp.73-94
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• 2012

Recently, Japanese cultural contents are being evaluated as a worldwide content. Among them, the animation takes an overwhelming place in the world market as a Japanese representative content. We need to understand that Japanese animation is being recognized world wide, because Japanese culture was grafted in to and it's very important to apply that to our situation. Cultural content to dominate the world has a fundamentally characteristics derived from regional culture. Cultural content includes elements of particular culture prototype. To investigate into cultural content that has globally used and is valuable, in-depth and systematic research for local (country) culture prototype showed be carried out. Our research aim to provide basic data so Korean animation can be developed as axis of Korean Wave. This compares and analyzes the Culture prototype from Korea and Japanese modern civilized media animation. Specifically for the animation shown in the culture prototype, we aim to - Analyze the content of culture prototype shown in Korea's animation: 'Hopi and Chadol Bawi', 'Heung-Bu and Nol-Bu', 'A Admiral's Diary', and 'Oseam'. - Analyze the content of culture prototype shown in Japan's animation: 'Genji', 'The Spiriting away of Sen and Chihiro', 'The Princess Mononoke', and 'Raccoon War Pom Poko'. - Compare and analyze the content of culture prototype depending on classifying criteria shown between Korea and Japan. We finally want to provide the basic data to develop the creation material for the global animation content based on these two countries throughout this research.

• The Korean Journal of Malacology
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• v.28 no.3
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• pp.259-267
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• 2012

Due to the oil spill incident in December 2007, every facility of oyster culture was removed in western coast especially in Taean and Seosan. To restore oyster resources in Taean and Seosan, we brought oyster seeds from southern area and monitored their growth. In addition we monitored the culture environment throughout the year, and observed the number of oyster larvae and attached spats on collectors during summer. The factors of water environment were appropriate for oyster culture in both study area. The growth of shell height was larger in Uihang-ri, Taean than Jungwang-ri, Seosan. Spawning was more intensive in a short time in Jungwang-ri, Seosan than Uihang-ri, Taean. The number of oyster larvae and spats of collectors were much more in Jungwang-ri, Seosan than Uihang-ri, Taean. This study showed that transplantation of healthy oyster seeds from southern area can be a way of restoration of oyster resources in western coast. In addition, systematic approaches are necessary by building a better understanding of regional characteristics to restore and enlarge the oyster culture farms in western coast. In summary Uihang-ri, Taean will be appropriate for cultivation farms and Jungwang-ri, Seosan for seedling grounds to increase oyster culture productivity.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

• Korean Journal of Plant Resources
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• v.19 no.1
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• pp.50-53
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• 2006

Nerine was originated from South Africa and around 30 kinds of species are distributed in worldwide. In present study we have characterized the condition of storage and growing conditions on the bulb propagation of Nerine by the tissue culture. Result indicated that the percentage of decrement, decay and sprouting of bulblets in the tissue culture was high at the higher temperature compare to lower temperature. The optimum conditions for storage and time were 12 weeks at $15^{\circ}C$ which were having 86.4% sprouting rate. The sprouting rate at different temperature and acclimation time, using bulblets in the tissue culture, were optimum at early June when temperature is relatively higher($22^{\circ}C$) that facilitate to breaking the dormancy. Growth characteristics and capacity of photosynthesis of Nerine were better at red and blue mixed lightness.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.574-593
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• 2015

This research's main objective was to analyze the special qualities of food culture of the Main Family in Chung-Buk through a case study on the diversified types of meals that the Main Family cooked, such as courtesy food, normal food, and seasonal food. The research identifies traditional ingredients of specialties from Chung-Buk through old literature. According to "Sejongsillokjiriji", there are a myriad of ingredients:, including jujube, ginseng, pine mushroom, manna lichen, persimmon, mandarin fish, crab, sweetfish, lacquer, honey, and terrapin, which represent Chung-Buk's unique ingredients. Another reliable source, "Banchandungsok", does not provide a detailed list of traditional foods, but rather a simple list. The majority of food from Chung-Buk, in "Banchandungsok", consist of side dishes like kimchi and salt greens. Eventually, salt greens became diversified. As Chung-Buk is a landlocked province, people often used dried pollack. Kimchi and raw coaker were frequently used as well, and rice cakes encompassed multiple ingredients such as: jujube, mushroom, pine nut, and, dried persimmon. There were distinct differences in the diversity of food and amount of dishes used by the Main Families of Chung-Buk dependent on the ingredients and wealth of each Main Family. Chung-Buk has a landscape full of mountains, so potatoes were abundant and used to make potato Dasik. When cooking process was completed, people placed kelp on to the finished product. Seasonal foods were considered very important, especially on special occasions such as Backjoong, which was a day dedicated to laborers. These foodsprovided a good opportunity for the community to build stronger bonds by sharing rice cake and Yukgaejang with other members of the community. It is apparent that "Jeobbingac" culture, or guest culture, flourished since people in Chung-Buk are traditionally taught to leave spare food for the guest at all times.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.346-354
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• 2014

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

• Journal of Technology Innovation
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• v.26 no.2
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• pp.1-36
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• 2018

In this study, we investigate the influence of national culture on technological innovation activities. First, we discuss the concept of national culture and various cultural dimensions and measurements. Second, we analyze previous literature to explore the theoretical mechanisms in the relationship between national culture and technological innovation. Each cultural dimension has it own mechanism regarding the relationship and in some dimensions mixed theoretical arguments and empirical results are found. Lastly, we also explore how the national culture interacts with characteristics of technology, (social) institutions and public policies while it affects the technological innovation. Based on an literature review on the issue, we propose new research agenda and discuss avenues for future research. The implications for the research are also presented.

• Development and Reproduction
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• v.16 no.4
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• pp.353-361
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• 2012

Human embryonic stem (ES) cells are a potential source of cells for developmental studies and for a variety of applications in transplantation therapies and drug discovery. However, human ES cells are difficult to culture and maintain at a large scale, which is one of the most serious obstacles in human ES cell research. Culture of human ES cells on MEF cells after disassociation with accutase has previously been demonstrated by other research groups. Here, we confirmed that human ES cells (H9) can maintain stem cell properties when the cells are passaged as single cells under a feeder-free culture condition. Accutase-dissociated human ES cells showed normal karyotype, stem cell marker expression, and morphology. We prepared frozen stocks during the culture period, thawed two of the human ES cell stocks, and analyzed the cells after culture with the same method. Although the cells revealed normal expression of stem cell marker genes, they had abnormal karyotypes. Therefore, we suggest that accutase-dissociated single cells can be usefully expanded in a feeder-free condition but chromosomal modification should be considered in the culture after freeze-thawing.