• Food Science and Preservation
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• v.10 no.3
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• pp.326-332
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• 2003

Deep seawater is pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.

• ALGAE
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• v.18 no.2
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• pp.129-134
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• 2003

In order to examine the effects of deep seawater (mesopelagic water in the broad sense) on the growth of macroalgae, the growth and nutrient uptake (nitrate and phosphate) of Ulva sp. (Ulvophyceae, Chlorophyta) were investigated by cultivation in deep seawater (taken from 687 m depth at Yaizu, central Japan, in August 2001), surface seawater (taken from 24 m depth), and a combination of the two. Culture experiments were carried out in a continuous water supply system and an intermittent water supply system, in which aerated 500-mL flasks with 4 discs of Ulva sp. (cut sections of ca. 2 $cm_2$) were cultured at 20$^{\circ}C$ water temperature, 100 $\mu$mol photons $m^{-2}{\cdot}s^{-1}$ light intensity, and a 14:10 light:dark cycle. Nutrient uptake by Ulva sp. was high in all seawater media in both culture systems. The frond area, dry weight, chlorophyll a content, dry weight per unit area, and chlorophyll a content per unit area of Ulva sp. at the end of the experimental period were the highest in deep seawater and the lowest in surface seawater in both culture systems. These values, except for dry weight per unit area and chlorophyll a content per unit area, for each seawater media in the intermittent water supply system were higher than those in the continuous water supply system. We conclude that not only deep seawater as the culture medium but also the seawater supply system is important for effective cultivation of macroalgae.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.2
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• pp.77-83
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• 2008

This study investigated the quality of tofu prepared by treating soybean milk with deep seawater as a coagulant. The quality and shelf-life of the tofu prepared using the deep seawater coagulant were determined and compared to those using $CaSO_4$, surface seawater, and intermediate seawater coagulant. The tofu made with the deep seawater coagulant was firmest. In addition, the deep seawater tofu product had more, smaller particles in the microscopic view, compared to the tofu made from surface and intermediate seawater coagulants. The deep seawater tofu product had the lowest viable cell counts and turbidity. In addition, the deep seawater tofu product had a longer extended shelf-life. From these results, deep seawater appears to improve the texture, taste, and shelf-life of tofu when used as a coagulant.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2006.11a
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• pp.253-256
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• 2006

This paper shows the study on application of the law temperature energy in the deep seawater. Deep, cold seawater has long been recognized as a valuable ocean energy resource. Recently, research and experimentation has been conducted on energy systems using deep seawater: deep seawater air conditioning system, ice-making device, salt and fresh-water manufacturing system and the Spray freeze drying system for extracting valuable material of the deep seawater. They are technically and economically feasible today: once installed, the energy is inexhaustible and there are no adverse environmental impacts. Because of the economy of scale in the air conditioning system, the seawater A/C system is most appropriate for supplying multiple buildings or hotels in a coastal area.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.4
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• pp.373-379
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• 2010

The artificial upwelling of deep seawater increases primary production. This study conducted a lab-scale experiment to investigate the growth of phytoplankton with the mixing ratio of deep and surface seawater. The chlorophyll content in the sample of pure deep seawater was highest, regardless of the phytoplankton groups. Nutrients contained in the deep seawater positively influenced the growth of phytoplankton. The optimum mixture to apply in an artificial upwelling system was a 1:1 ratio of deep and surface seawater. An experiment considering other environmental conditions, such as luminance and specific gravity, should be performed.

• Food Science and Preservation
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• v.10 no.3
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• pp.417-420
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• 2003

In order to study optimum culture condition of yeast medium added deep seawater, we examed samples with 9 yeast strains. The growth rate were measured for Saccharomyces cerevisiae 10, 11, 12, 901 and RCY and Saccharomyces kluyvery DJ97, Saccharomyces cerevisiae YJK, JK99, CMY-28 etc.. The growth of S. cerevisiae 12 was found most active in the deep seawater(hardness 500). The growth rate of S. cerevisiae 901 on medium containing deep seawater(hardness 1000) was faster than that of the yeast on medium without deep seawater. The use of deep seawater on the growth of Sacch.cerevisiae kluyvery DJ97 revealed maximum growth under the condition of hardness 200 of deep seawater and 10％ of sugar concentration.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2003.10a
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• pp.329-332
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• 2003

Aquaculture have been important role to supply food resources for mankind. However, competitive power of domestic mariculture industry was declined due to increase of labor and feed expenditures, and quantity import of low-priced livefishes from the developing underdeveloped nations in North and South East Asia. Mass production and quality enhancement can be pointed out to overcome such an industrial environment in this decade. To meet these requirement, movable mariculture base remodeling feasible vessel of chemical tanker or crude oil carrier has been proposed for more advanced mariculture management system by using deep seawater from about 200m which is sustainablely clean, nutrient-rich and cold seawater. Deep seawater can be applied for control of seawater temperature for mariculture base and cultivation phytoplankton and seaweed as feed. Besides mariculture, strategic marketing can be implemented by raw water and ice of deep seawater. Feasibility of applying deep seawater was considered after evaluating general movable mariculture base and management system.

• ALGAE
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• v.17 no.2
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• pp.127-133
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• 2002

The red seaweed Eucheuma serra is a high yielding source of lectins. The plants were collected from a depth of 5-6 meters and cultured in the laboratory, field and deep seawater. A Daily Growht Rate (DGR) of 3.5% was observed at 18℃ with a low light of 30μmol photon $ m^{-2} · s^{_1}$ in the laboratory. When the plants were cultured in the field at different depths during winter onths of December and January, best growth was observed at 1 m depth and a DGR of 2.14±0.04% was recorded. The plants grown in the tank with a continuous supply of deep seawater showed a DGR of 8.2% The results indicate that E. serra can be cultivated in large scale both in deep seawater in the tank and in the field for the extraction of lectins at a commercial scale.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.840-846
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• 2003

Physiochemical and sensory properties of muskmelon pickles were investigated under salting condition using deep seawater salt, sun-dried salt and purified salt. The changes of weight, shrinkage rate salinity and pH of muskmelon during salting time were almost nothing shown. Turbidity of pickle juice was the highest in salt solution using sun-dried salt and was almost nothing shown in deep seawater salt and purified salt. Solid content of pickle juice was higher in pickle juice using sun-dried salt than deep seawater salt and purified salt. The calcium content of muskmelon salted by deep seawater salt and sun-dried salt were increased to 4.3 times and 3.7 times, respectively. Hardness became a little higher on muskmelon using deed seawater salt ann sun dried salt than purified salt. In organoleptic result, color, flavor, taste, texture and overall palatability of muskmelon salted by deep seawater salt became higher in other salt solution (sun-friend salt and purified salt).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.3
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• pp.163-169
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• 2008

This study investigated the quality of salted mackerel prepared with deep seawater concentrate and salt. The quality of the salted mackerel product prepared with deep seawater was compared to that prepared with surface and intermediate seawater salts, sun-dried salt, and refined salt. After preparing the salted mackerel products using the five salts, the products were stored at $4^{\circ}C$ for 35 days. Quality characteristics compared were the acid value (AV), peroxide value (POV), lipophilic browning, volatile basic nitrogen (VBN), pH, viable cell count, and sensory factors. The deep seawater salted mackerel product had the lowest AV, POV, browning value, and viable cell counts, compared to the others, while it had the highest score in the sensory evaluation.