• Journal of Dairy Science and Biotechnology
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• v.34 no.1
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• pp.9-20
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• 2016

Various microflora, including lactic acid bacteria, are important and necessary components of various cheeses and have significant roles in cheese manufacturing and ripening. In general, the starter culture and secondary microflora could affect the physicochemical properties of various cheeses and could contribute to modifications during manufacturing and ripening. Therefore, during cheese manufacturing and ripening, microbial diversity may depend on continuous interactions among microflora and various environmental conditions. The microbial diversity of cheese is very complex and difficult to control using the classical microbiological techniques. However, recent culture-independent methods have been rapidly developed for microflora in cheese, which could be directly detected using DNA (and/or RNA) in combination with culture-dependent methods. Therefore, this review summarizes state-of-the-art molecular methods to analyze microbial communities in order to understand the properties that affect quality and ripening as well as the complex microbial diversity of various raw-milk, long-ripened cheeses.

• Journal of Microbiology and Biotechnology
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• v.3 no.2
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• pp.99-107
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• 1993

Two strains (No. 26 and 143) of bacteria which secrete both pectinase and raw-starch-digesting amylase simultaneously, were isolated from various domestic soil samples. The two bacteria were identified as Pasteurella ureae judging by their morphological and physiological characteristics. The optimal culture conditions for the production of raw-starch-digesting enzyme by the Pasteurella ureae 26 were using $NH_4NO_3$ as the nitrogen source at $37^{\circ}C$ with the pH of 7.5, and 15 of C/N ratio. Since the enzyme was produced only when raw or soluble starch was used as a carbon source, but not when glucose or other sugars was used, the enzyme was considered to be an inducible enzyme by starch. Thin layer chromatography of the hydrolyzed product of starch by the raw-starch-digesting enzyme of the strain No. 26 showed that glucose, maltose and other oligosaccharides were present in the hydrolyzates, and therefore the enzyme seemed to be ${\alpha}-amylase$. The enzyme had adsorbability onto raw com starch in the pH range of 3 to 9.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.438-445
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• 2005

This research examines how various dimensions of physical environments influence patrons' psychological responses(especially emotional responses) in the restaurant service setting, and how these emotional responses, in turn, influence patrons' attitude formation. The result of empirical research indicates that restaurant physical environments have a significant effect patrons' emotional responses, and that these psychological experiences serve as critical mediators in the restaurant physical environments-store attitudes relationship. However, the effects of restaurant physical environments on patrons' psychological responses varied with the dimensions of physical environments. First, the effect of cleanliness on emotional responses was most significant, especially on negative emotion, out of 4 dimension of restaurant physical environment. Second, ambient conditions are the most important predictor on customers' positive emotion, and in turn, positive emotion has the most significant effects on customers' attitude formation of restaurant. Therefore, the result suggests that restaurants should manage(or, improve) their ambient conditions(e.g. background music, scents, ventilation, noise etc.) for efficiently maximizing customers' positive attitude. The implications of this study are discussed, and ideas for future work suggested.

• Microbiology and Biotechnology Letters
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• v.27 no.4
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• pp.327-332
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• 1999

A highly productive fed-batch fermentation process was developed for the production of L-ornithine by using a new stabilized strain, Breviabcterium ketoglutamicum BK52. Fed-batch cultures with a continuous feeding of the complex medium were conducted on various operating conditions. The optimal concentration of phosphate in the complex medium was 2.1g/L. The optimal feeding rate of L-arginine was 0.028g/L/hr. The optimal feeding point of the complex medium was determined to be at 40 OD of the cell mass. The final L-ornithine concentrations within 64hrs of cultivation in 5 and 50 liter fermenters were 73g/L and 71g/L, respectively. The maximum overall L-ornithine productivity was 1.14g/L/hr which was about 2 times higher than that of the conventional fed-batch culture with intermittent feeding. The overall productivity of the fermentation system is remarkably improved by employing the optimized conditions, and it offers a significant potential for industrial application.

• The Research Journal of the Costume Culture
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• v.25 no.5
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• pp.708-717
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• 2017

Industrial innovation in Britain, during the eighteenth and nineteenth centuries, stimulated the introduction of the factory system and the migration of people from rural agricultural communities to urban industrial societies. The factory system brought elevated levels of economic growth to the purveyors of capitalism, but forced people to migrate into cities where working conditions in factories were, in general, harsh and brutal, and living conditions were cramped, overcrowded and unsanitary. Industrial developments, known collectively as the 'Industrial Revolution', were driven initially by the harnessing of water and steam power, and the widespread construction of rail, shipping and road networks. Parallel with these changes, came the development of purchasing 'middle class', consumers. Various technological ripples (or waves of innovative activity) continued (worldwide) up to the early-twenty-first century. Of recent note are innovations in digital technology, with associated developments, for example, in artificial intelligence, robotics, 3-D printing, materials technology, computing, energy storage, nano-technology, data storage, biotechnology, 'smart textiles' and the introduction of what has become known as 'e-commerce'. This paper identifies the more important early technological innovations, their influence on textile manufacture, distribution and consumption, and the changed role of the designer and craftsperson over the course of these technological ripples. The implications of non-ethical production, globalisation and so-called 'fast fashion' and non-sustainability of manufacture are examined, and the potential benefits and opportunities offered by new and developing forms of social media are considered. The message is that hand-crafted products are ethical, sustainable and durable.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.388-397
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• 2001

Wild edible plants are consumed as raw and/or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Pimpinella brachycarpa(Chamnamul) at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 2, and 3 minutes each. The biologically active compounds, vitamin C, ${\beta}-carotene$, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamnamul decreased as blanching time increased. Beta-carotene in Chamnamul showed high concentration when Chamnamul was treated under longer blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of ${\beta}-carotene$ in the blanched Chamnamul. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamnamul. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.

• Proceedings of the KSPS conference
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• 2004.05a
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• pp.199-204
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• 2004

The purpose of this paper is to find prosodic characteristics in voice imitation. Speakers change various phonetic features in voice imitation. Speakers change their pitch ranges in the most cases. Especially, the pitch range is important for word conditions. And, as imitators change the voice, the average value of f0 is close to high frequence than low frequence or middle level.

• Journal of Plant Biotechnology
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• v.7 no.1
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• pp.67-74
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• 2005

To overcome various disadvantages of conventional cul-ture vessels for micropropagation, a novel disposable vessel, the 'Vitron', made of a multi-layered $OTP^{(R)}$ film and supported by a polypropylene frame, was developed. The film possesses superior properties such as: high light transmittance, low water vapor transmittance and thermal stability and in particular, high gas-permeability. Single nodal explants, which were excised from the multiple shoots derived from shoot-tip culture, were cultured in Vitron and polycarbonate vessels on $3\%$ sugar-containing agar on MS medium and placed at 3000 ppm $CO_2$-enrichment at a low photosynthetic photon flux density (PPFD) ($45{\mu}mol\;m^{-2}\;s^{-1}$). The in vitro and ex vitro growth, and the net photosynthetic rate of in vitro and ex vitro plantlets were significantly enhanced in the Vitron compared to those cultured in a polycarbonate vessel. Explants that were cultured on the same MS medium under low PPFD at various $CO_2$ concentrations were also cultured at 3000 ppm $CO_2$- enrichment at various PPFD: 30, 45, 60, 75 and $90{\mu}mol\;m^{-2}\;s^{-1}$. The best in vitro and ex vitro growth obtained for 3000 ppm $CO_2$-enrichment at $75{\mu}mol\;m^{-2}\;s^{-1}$ PPFD. The novel Vitron vessel, when placed under the two conditions, may replace conventional culture vessels for the successful micropropagation of sweetpotato.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.160-164
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• 1999

Algicidal activities of Alteromonas sp. SR-14 against Chaetoceros calcitrans were investigated at various culture conditions. The algicidal activity by Alteromonas sp. SK-14 was dependent on temperature. In mixed culture of C, calcitrans and Alteromonas sp. SR-14 at various temperatures, the algicidal activity of Alteronzonas sp. SR-14 was the highest at $20^{\circ}C$, but not showed algicidal activity above $25^{\circ}C$. With the inoculation of $10^4$ cells/ml of C. calcitrans, the diatom could not grow at the microalgal culture condition until 15 days by the simultaneous inoculation of less than 10 cells/ml of Alteromonas sp. SR-14. Alteromonas sp. SR-14 showed the strongest algicidal activity against logarithmic phase cells of C. calcitrans. During the mixed culture of C. calcitrans and Alteromonas sp. SR-14, supplementation of Conwy medium nutrients, changes of light intensity with 1,300$\~$4,600 lux and agitation with 200 rpm did not affect the algicidal activity.

• Journal of Food Hygiene and Safety
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• v.31 no.1
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• pp.36-41
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• 2016

Ochratoxin A and aflatoxin may be detected from naturally fermented foods due to the contamination of the mycotoxin-producing molds or un-prudential use of the mycotoxin producing starter strains during the fermentation. This study was carried out to analyze the production of ochratoxin A and aflatoxin under the various environmental conditions. For the experiment, the effects of different temperature, culture media, and fermentation time on the production of ochratoxin A by Aspergillus usamii KFRI 999 and A. awamori KFRI 983 were analyzed. Additionally, the production of aflatoxin was assessed under the various temperature, initial pH, fermentation time and culture media during fermentation by A. flavus KACC 41403 and A. oryzae KACC 46471. The levels of ochratoxin A and aflatoxin were analyzed by HPLC. The result showed that the production of mycotoxin was greatly affected by the fermentation temperature. A. oryzae KACC 46471 did not produce aflatoxin. All of the mycotoxin producing strains showed the highest level of mycotoxin at $30^{\circ}C$. A. awamori KFRI 983 showed the lowest level of ochratoxin A in PDA media among the experimental medium. The results of the present study may be useful for the reduction of ochratoxin A and aflatoxin in various foods.