• 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 Microbiology and Biotechnology
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• v.23 no.3
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• pp.289-296
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• 2013

Cryptomonads are unicellular, biflagellate algae. Generally, cryptomonad cells cannot be preserved well because of their fragile nature, and an improved methodology should be developed to identify cryptomonads from natural habitats. In this study, we tried using several cytological fixatives, including glutaraldehyde, formaldehyde, and their combinations to preserve field samples collected from various waters, and the currently used fixative, Lugol's solution was tested for comparison. Results showed that among the fixatives tested, glutaraldehyde preserved the samples best, and the optimal concentration of glutaraldehyde was 2%. The cell morphology was well preserved by glutaraldehyde. Cells kept their original color, volume, and shape, and important taxonomic features such as furrow/gullet complex, ejectosomes, as well as flagella could be observed clearly, whereas these organelles frequently disappeared in Lugol's solution preserved samples. The osmotic adjustments and buffers tested could not preserve cell density significantly higher. Statistical calculation showed the cell density in the samples preserved by 2% glutaraldehyde remained stable after 43 days of the fixation procedure. In addition, DNA was extracted from glutaraldehyde preserved samples by grinding with liquid nitrogen and the 18S rDNA sequence was amplified by PCR. The sequence was virtually identical to the reference sequence, and phylogenetic analyses showed very close relationship between it and sequences from the same organism. To sum up, the present study demonstrated that 2% unbuffered glutaraldehyde, without osmotic adjustments, can preserve cryptomonads cells for identification, in terms of both light microscopy and phylogenetic analyses based on DNA sequences.

• Journal of Microbiology and Biotechnology
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• v.27 no.2
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• pp.219-225
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• 2017

An aqueous chlorine dioxide ($ClO_2$) treatment combined with highly activated calcium oxide (CaO) and mild heat was tested for inactivating naturally existing bacteria and Escherichia coli O157:H7 inoculated on fresh-cut kale. Kale samples were treated with different concentrations of $ClO_2$ (10, 30, and 50 ppm), CaO (0.01%, 0.05%, 0.1%, and 0.2%), and mild heat ($25^{\circ}C$, $45^{\circ}C$, $55^{\circ}C$, and $65^{\circ}C$) as well with combinations of 30 or 50 ppm $ClO_2$ and 0.2% CaO at $55^{\circ}C$ for 3 min. An increasing concentration of $ClO_2$ and CaO significantly reduced the microbial population compared with the control. In addition, mild heating at $55^{\circ}C$ elicited greater microbial reduction than the other temperatures. A combined treatment of 50 ppm $ClO_2$ and 0.2% CaO at $55^{\circ}C$ reduced the population of naturally existing bacteria on kale by 3.10 log colony forming units (CFU)/g, and the counts of E. coli O157:H7 were below the detection limit (1 log CFU/g). In addition, no significant differences in the Hunter color values were evident in any treatment during storage. Therefore, a combined treatment of $ClO_2$ and active CaO at $55^{\circ}C$ can be an effective sanitizing method to improve the microbiological safety of fresh-cut kale without affecting its quality.

• Journal of the Korean Academy of Esthetic Dentistry
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• v.4 no.1
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• pp.12-22
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• 1995

The purposes of this study were to compare the bleaching efficacy of sodium perborate when mixed either with Superoxol or distilled water and to evaluate the efficacy of different location of intracoronal base on the presence of apical leakage of tested bleaching agents. Forty eight extracted human permanent incisors were stained via whole blood and canal fillings with conventional gutta percha were performed after routine biomechanical perparations. The experimental intracoronal base was placed either at the cementoenamel junction(group 3, 4) or 2mm below cementoenamel junction(group 1, 2). Walking bleaching was performed by two different combinations of bleaching agents : sodium perborate with distilled water in group 1, 3 and sodium perbrate with Superoxol in group 2, 4. The roots of the teeth were evaluated for the presence of color change to assess the leakage of bleaching agents and the cervical one-thirds of the crown were evaluated for bleaching effect from the whiteness Indea calculated by spectrophotometer. The results were as follows : 1. At the end of 12 days, all the sample teeth demonstrated the increase of Whiteness Index at cervical 1/3 of crown although there were some minor differences among groups. 2. Regardless of location of the base, sodium perborate with superoxol(group 2, 4) showed better results in bleaching than the sodium perborate with distilled water(group 1, 3). 3. Bleaching agent leaked into the root area when the base was placed 2mm below cementoenamel junction but no leakage was found when the base was placed at the cementoenamel junction.

• Journal of the Korean Institute of Landscape Architecture
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• v.13 no.1
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• pp.95-107
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• 1985

This study is purposed to investigate the role of grasses as the Green Foundation effect on the visual preference to flowering tree and shrub being the principal elements of natural landscape early in the spring. As the flowering shrub materials, Rhododendron mucronulatum and Forsythia Kreana were adopted. Total 48 slides were photographed at the 8 different lawn areas with the 6 planting combinations of flowering shrub materials, and 10 landscape variables - dimensional and color - were measured and preference scores were taken by slide evaluations. The results were : 1) The visual preference to the landscape of flowering shrub in the lawn area was changed with the different lawn situations. 2) With important 4 variables, multilinear regression model was established, hence Y =40.4 + 9.6($X_1$) -7.8($X_2$) -26.8($X_3$) + 15.2($X_4$) where, Y : estimated preference score $X_1$: perimeter of flower zone $X_2$: value of green covered zone $X_3$: hue of green covered zone $X_4$: chroma of green covered zone 3) Most effective variable was 'hue of green covered zone', hence the more green the lawn area ism the more preferred landscape or the more effective green foundation is.

• Restorative Dentistry and Endodontics
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• v.18 no.1
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• pp.145-155
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• 1993

The purposes of this study were to compare the bleaching efficacy of sodium perborate when mixed either with Superoxol or distilled water and to evaluate the efficacy of different location of intracoronal base on the presence of apical leakage of tested bleaching agents. Forty eight extracted human permanent incisors were stained via whole blood and canal fillings with conventional gutta percha were performed after routine biomechanical perparations. The experimental intracoronal base was placed either at the cementoenamel junction(group 3, 4) or 2mm below cementoenamel junction(group 1, 2). Walking bleaching was performed by two different combinations of bleaching agents : sodium perborate with distilled water in group 1, 3 and sodium perbrate with Superoxol in group 2, 4. The roots of the teeth were evaluated for the presence of color change to assess the leakage of bleaching agnets and the cervical one-thirds of the crown were evaluated for bleaching effect from the whiteness Indea calculated by spectrophotometer. The results were as follows : 1. At the end of 12 days, all the sample teeth demonstrated the increase of Whiteness Index at cervical 1/3 of crown although there were some minor differences among groups. 2. Regardless of location of the base, sodium perborate with superoxol)group 2, 4) showed better results in bleaching than the sodium perborate with distilled water(group 1, 3). 3. Bleaching agent leaked into the root area when the base was placed 2mm below cementoenamel junction but no leakage was found when the base was placed at the cementoenamel junction.

• Korean Journal of Breeding Science
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• v.42 no.4
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• pp.344-350
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• 2010

Sweet pepper inbred lines (KNU1003, KNU1006, KNU1007, KNU1009, KNU1015, KNU1017 and KNU2006) developed at Kangwon National University (KNU) through conventional means, inbred lines (5AVS1, 5AVS2, 5AVS3, 5AVS5, 5AVS7 and 5AVS8) collected at Rural Development Administration (RDA) and inbred lines (SP12, SP27 and SP14) derived from anther culture were used as female parents and anther culture derived homozygous lines (SP9, SP10, SP14, SP24, SP25, SP27, SP30, SP32, SP34, SP38, SP43, SP45 and SP51) were used as male parents to produce $F_1$ hybrids. A total of 37 $F_1$ hybrids were evaluated for fruit yield and quality characters in summer season, 2007. Variation in fruit number, fruit weight, fruit yield per plant and fruit volume was observed among the $F_1$ hybrids. Superiority on yield over standard/commercial varieties were differed among $F_1$ hybrids. Hybrid $5AVS8{\times}SP45$ exhibited highest heterosis over Special (16.5%) and Fiesta (24.7%). Fruit quality characters (fruit length, fruit width, pericarp thickness, total soluble solid, fruit shape and fruit color) were varied among the $F_1$ hybrids. Fruit number, fruit weight and fruit volume per plant were correlated with fruit yield. Based on the standard heterosis expressed by the hybrids and quality characters evaluation, $KNU1017{\times}SP27$, $5AVS1{\times}SP43$, $5AVS5{\times}SP27$, $5AVS8{\times}SP45$, $SP12{\times}SP38$ and $SP27{\times}SP25$ hybrids were found to be superior over commercial cultivars and are selected. Inbred lines of these hybrid combinations can be used to produce $F_1$ hybrid seed for commercial production.

• Journal of the FoodService Safety
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• v.5 no.1
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• pp.30-39
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• 2024

Rice, nuruk, and water are the main ingredients to prepare takju, a traditional Korean liquor. Takju quality varies depending on the type of ingredients and fermentation temperature. In the current study, different combinations of nuruk (SH, JJ) and rice (glutinous rice, non-glutinous rice) were fermented at different temperatures (20, 25℃) and analyzed for quality characteristics over the fermentation period of 10 days. Regardless of the temperature, higher soluble solids (27.1~29%) were measured in the takju prepared with glutinous rice compared to non-glutinous rice. And acidity increased from 0.03% to 1.1% to all takju fermented at both 20 and 25℃, and, higher acidity was measured in the takju prepared with JJ nuruk. The color value of lightness (L) decreased from 57.9 to 23.9. Alcohol content was less than 15.5% in glutinous rice takju and less than 12.3% in non-glutinous rice takju. Total bacteria count (7~8 Log CFU/mL) and lactic acid bacteria count (4~7 Log CFU/mL) increased in different takju. However, the very high yeast count was recorded in takju prepared from SH nuruk compared to takju prepared from JJ nuruk at 0 day of fermentation. A sharp decline (84.92~98.57%) of yeast was observed just after the 1st day of fermentation which gradually reduced to lowest at 4th day of fermentation. No yeast was observed at 6th day fermentation and onwards. These results indicate that the raw materials, especially rice and nuruk, affect the physiochemical properties of takju.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.1
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• pp.77-85
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• 2000

To investigate the practical assessing method of pork quality, 302 carcasses were selected randomly to represent commercial conditions and were probed at 24 hr postmortem (PM) by Danish Meat Quality Marbling (MQM), Hennessy Grading Probe (HGP), Sensoptic Resistance Probe (SRP) and NWK pH-K21 meter (NpH). Also, filter paper wetness (FPW), lightness (L*), ultimate pH (pHu), subjective color (SC), firmness/wetness (SF) and marbling scores (SM) were recorded. Each carcass was categorized as either PSE (pale, soft and exudative), RSE (Reddish-pink, soft and exudative), RFN (reddish-pink, firm and non-exudative) or DFD (dark, firm and dry). When discriminant analysis was used to sort carcasses into four quality groups the highest proportion of correct classes was 65% by HGP, 60% by MQM, 52% by NpH and 32% by SRP. When independent variables were combined to sort carcasses into groups the success was only 67%. When RSE and RFN groups were merged so that there were only three groups (PSE, RSE+RFN, DFD) differentiating by color MQM was able to sort the same set of data into the new set of three groups with 80% accuracy. The proportions of correct classifications for HGP, NpH and SRP were 75%, 61% and 35% respectively. There was a decline in predication accuracy when only two groups, exudative (PSE and RES) and non exudative (RFN and DFD) were sorted. However, when two groups designated PSE and non-PSE (RSE, RFN and DFD) were sorted then the proportion of correct classification by MQM, HGP, SRP and NpH were 87%, 81%, 71% and 66% respectively. Combinations of variables only increased the prediction accuracy by 1 or 2% over prediction by MQM alone. When the data was sorted into three marbling groups based on SM this was not well predicted by any of the probe measurements. The best prediction accuracy was 72% by a combination of MQM and NpH.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.2
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• pp.141-153
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• 2014

This study is about the development of cholesteric liquid crystals (CLCs), which are highly applicable to cosmetics formulation. The CLCs made from non-animal origin were chosen not only because they are free of animal viruses but also because they give a sense of security to the cosmetic consumers. Three kinds of new cholesteric derivatives (CI, CC, CN) were synthesized using non-animal cholesterol [NAB cholesterol (ARCH LONZA)], which was originally made by fermentation process. To develop high applicability to cosmetics formulation, we attempted to find out the optimum compositions in which CLCs can maintain their color over a wide range of temperature. The CLCs in 41 different compositions were prepared by the combinations of three cholesteric derivatives and a visual evaluation method was employed to determine the range of temperature at which the CLCs display their color. The 205 UV-VIS spectral data obtained from 41 CLCs at various temperatures were simultaneously analyzed to investigate the critical factors affecting the characteristics of the CLCs. Results showed that A4, A5, A6 and A7 were the best compositions to cosmetics formulation. A6 composition had a great moisturizing effect by the artificial skin test ($AmoReSkin^{TM}$).