• Food Science of Animal Resources
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• v.25 no.3
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• pp.350-356
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• 2005

We examined the enhancement of thermotolerance for storage conferred on Lactobacillus acidophilus 30SC by adaptation to different stresses. The viable cells of Lactobacillus acidophilus 30SC were compared with their viability prior to heating at $45,\;55^{\circ}C\;and\;60^{\circ}C$. Heat-adapted ($45^{\circ}C$ for 15 min) L. acidophilus 30SC in MRS broth exhibited higher survivability at lethal temperature of $55^{\circ}C$ than control. Cellular protein profiles of L. acidophilus 30SC during heat adaptation were examined with SDS-PAGE, and scanning electron microscopy. When L. acidophilus 30SC was heat-adapted at $55^{\circ}C$ for 15min, 5 new protein spots of ca $8\~45\;kDa$ size were observed on 2D SDS-PAGE. It was presumed that new proteins of L. acidophilus 30SC were produced to adapt to the environment of higher growth temperature.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.677-684
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• 2010

The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BG1) helped to improve the quality. In accordance with the aforementioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.509-516
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• 2014

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.669-677
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• 2012

The objective of this study was to analyze the flavor pattern of different varieties of cheeses. Four of the each following cheese varieties such as shred type pizza cheese, Cheddar cheese, Mozzarella block cheese, and white mold-ripened cheeses, stored at $4^{\circ}C$ during 2 wks were examined before and after cooking at $70^{\circ}C$ and $160^{\circ}C$. Flavor patterns of these cheeses were analyzed using an electronic nose system based on mass spectrometer. All data were treated by multivariate data processing based on discriminant function analysis (DFA). The results showed the discriminant model by DFA method. Data revealed that flavor patterns of pizza cheeses were well separated as storage prolonged and obviously discriminated as the higher the cooking temperature. The result of pattern recognition analysis based on discriminant function analysis showed that new brand of pizza cheese produced by Imsil Cheese Cooperative was located at middle between the flavors of the imported brands of pizza cheese and those of domestic brand of pizza cheeses. Imsil cheese has a unique flavor pattern among other variety of cheeses. Application of pattern recognition analysis by electronic nose might be useful and advanced technology for characterizing in flavor pattern of cheese products from different origins and different categories of cheeses.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.10 no.2
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• pp.117-123
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• 2012

In order to dispose of the LILW(low and intermediate level radioactive waste) stored at KAERI, the radwaste drum assay system will be introduced to evaluate the radioisotopes inventory of stored drums. At present, the construction project of the dedicated assay facility to operate it and carry out routine maintenance of that equipment has been conducting at the radwaste treatment facility. Since that facility will be constructed in front of a 1st radwaste storage facility as well as the radwaste drums to be assayed and the transmission source in the radwaste drum assay system are in that facility, they could act as the radioactive sources and then, would affect the dose rate at the inside and the outside of the facility. Therefore, the radiation shielding should be evaluated through the concrete wall near to the radioactive sources whether the wall thickness is sufficient against the regulations. In this study, the radiation safety for the concrete wall around the radiation controlled area in the radwaste drum assay facility was evaluated by the MCNP code. From the evaluation results, the thickness of those concrete walls which are under consideration of about 30 cm was enough to shield the radiation from the radioactive sources.

• Applied Biological Chemistry
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• v.49 no.4
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• pp.315-321
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• 2006

Inhibitors of acetylcholinesterase(AchE), such as organophosphates and carbamates, interfere the action of AchE in nerve and may lead to a severe impairment of nerve functions or even death. Therefore, insect AchE is the biological target of predominant insecticides used in agriculture. Biosensors are sensitive and can be used as dispoisable sensors for environmental control. In recent years, the use of AchEs in biosensor technology has gained enormous attention, in particular with respect to insecticide detection. The principle of biosensors using AchE as a biological recognition element is based on the inhibition the catalytic activity by the agents to be detected. We here present a strip-type biosensor based on AchE inhibition. In this study, acetylcholinesterase and PVA-SbQ(polyvinyl alcohol functionalized with methyl pyridinium methyl sulfate) were co-immobilized on immobilone-P membranes. Immobilization of the enzymes showed a stability in 6 months without activity loss in $4^{\circ}C$ storage. Enzymes immobilized on surfaces of membrane responded to organophosphates and carbamate more sensitivitive than enzyme in solution. Organophosphates and carbamates concentrations could be detected by entrapped and surface immobilized enzymes, in 5 min. For chlorpyrifos, carbofuran, cabaryl, and methidathion, the detection limits of AChE-strip were similar to that of HPLC/GC method.

• Applied Biological Chemistry
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• v.13 no.1
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• pp.87-92
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• 1970

Sericin hydrolyzing enzyme, produced by the selected bacteria, S4-1-1, was studied and following properties were obtained. 1. The activity of this bacterial sericinase was not decreased for 30 days of storage at $5^{\circ}C$. But at $20^{\circ}C$, for 30 hrs. was the maximum period to keep the initial activity of this enzyme. 2. This bacterial enzyme gave only sericinase activity but never indicated fibroin hydrolyzing activity. 3. The chelating reagent of EDTA and Ag or Hg ions were classified as strung inhibitors but Cu and Cd ions were indicated as moderate inhibitors to this enzyme action. 4. This enzyme was not inhibited by the surface active agent, Peretex-N, but strongly activated by this agent at low concentration. In the other hand, by the application of this enzyme to the unwinding works on the mulberry cocoon, the following results were also obtained. 1. On the weight and length, nonbreaking Length, size, colour and unwinding ratio of have, the enzyme appling method was superior to generally used cooking method. 2. The tested results of strength and elongation, bouchon, haririness loops, neatness and evenness of have were also indicated spuerior properties.

• Applied Biological Chemistry
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• v.34 no.2
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• pp.149-153
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• 1991

Several commercial soybean oils were stored at $20^{\circ}C,\;40^{\circ}C$ and $60^{\circ}C$ with daily exposure of fluorescent light for 12 hours and evaluated their rancidity by headspace gas chromatographic analysis of pentanal and hexanal. The data of gas chromatographic analysis was compared with organoleptic flavor evaluation. For headspace gas chromatographic analysis, the volatile compounds were recovered by porous polymer trap and flushed into a fused silica capillary column at $250^{\circ}C$, The pentanal and hexanal separated were identified by gas chromatography and gas chromatography-mass spectrometric method. The results showed that the contents of pentanal and hexanal were linearly increased during storage for 100 days. A very simple linear relationship was found between organoleptic flavor scores and amounts of two volatile compounds with very high correlation coefficient. A similar linear relationship was also obtained for acid and peroxide value with sensory data. This results suggested the possible implication of pentanal and hexanal as an quality index for rancidity evaluation of soybean oil.

• Applied Biological Chemistry
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• v.31 no.3
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• pp.226-233
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• 1988

Some physico-chemical properties and biological activities of new fungicide formulations were tested to investigate a feasibility of water-floating formulation development for sheath blight control in rice. Pencycuron[1-(4-chlorobenzyl)-1-cyclopentyl-3-phenylurea] and flutolanil$({\alpha},{\alpha},{\alpha}$-trifluoro-3'-isopropoxy-O-toluanilide) were chosen as toxicants for the formulations. Vegetable oil and surface active agents were used as a floating agent and spreader, respectively. All the formulations tested showed an excellent spreadability on the water having over $35cm^2/mg$ and were chemically stable, which the degradation rates of active ingredients were less than 10% after 12 weeks of storage at $50^{\circ}C$. Most of the applied test formulation of pencycuron was retained within 0.5cm of the surface paddy water, while that of flutolanil was vertically dispersed in the water. Inhibition activity of the tested pencycuron formulation on the sclerotia germination of the pathogen in paddy water was maintained over 30 days after the formulation treatment. Control effect of 4% pencycuron water-floating formulated with surface active agent of hydro-lipophyllic balance 4.3 on the disease in rice was equal to the reference fungicide(pencycuron 25% WP) when the former was treated one day before the transplantation of rice seedlings. Overflowing the submerged paddy water after the formulation treatment resulted in a deterious effect on the disease control.

• The Korean Journal of Mycology
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• v.40 no.4
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• pp.288-291
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• 2012

Korean oak wilt disease caused by Raffaelea quercus-mongolicae is vectored by the ambrosia beetle Platypus koryoensis. To prevent the spread of the disease, the beetle infested oak tree had been cut into logs, covered with plastic vinyl, fumigated with a pesticide, and stored for three years on the site where the tree was cut. This study was carried out to get information on the fungi colonizing the fumigated oak wood. Wood disk samples collected from the fumigated oak logs at two locations in the Taejo Mountain, Cheonan city, were used for fungal isolation. A total of 99 filamentous fungal isolates were obtained from the wood disk samples. Hypocrea spp., Trichoderma spp. and Penicillium spp. were identified based on morphological characteristics and nucleotide sequence analysis of translation elongation factor 1-alpha gene and ITS rDNA region. Trichoderma was the major fungal group. R. quercus-mongolicae, and P. koryoensis were not detected from the fumigated oak wood. Our work provided evidence that after three years of storage, the fumigated oak wilt-diseased logs should be no longer harmful source of oak wilt disease transmission.