• Journal of Microbiology and Biotechnology
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• v.22 no.9
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• pp.1218-1223
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• 2012

${\varepsilon}$-Poly-$_L$-lysine (${\varepsilon}$-PL), produced by Streptomyces or Kitasatospora strains, is a homo-poly-amino acid of $_L$-lysine, which is used as a safe food preservative. The present study investigates the combined use of cell immobilization and in situ adsorption (ISA) to produce ${\varepsilon}$-PL in shaken flasks. Loofah sponge-immobilized Streptomyces ahygroscopicus GIM8 produced slightly more ${\varepsilon}$-PL than those immobilized on synthetic sponge, and sugarcane bagasse. Moreover, loofah sponge supported the maximum biomass. Hence, loofah sponge was chosen for cell immobilization. Meanwhile, the ion-exchange resin D152 was employed for ISA. The loofah sponge-immobilized cells produced $0.54{\pm}0.1g/l$ ${\varepsilon}$-PL, which significantly increased to $3.64{\pm}0.32g/l$ after combining with ISA through the addition of resin bags. The free cells with ISA using the dispersed resin yielded $2.73{\pm}0.26g/l$ of ${\varepsilon}$-PL, an increase from $0.82{\pm}0.08g/l$. These data illustrate that the proposed combination method improved production most significantly compared with either immobilization or ISA only. Moreover, the immobilized cells could be repeatedly used and an ${\varepsilon}$-PL total amount of $8.05{\pm}0.84g/l$ was obtained. The proposed combination method offers promising perspectives for ${\varepsilon}$-PL production.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.37-42
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• 2016

To develop an elderly diet food that can easily be chewed and swallowed, we manufactured elderly diet food using chicken breast meat with various amounts (0.9, 1.1, 1.3 and 1.5 g) of gelatin used as a viscosity agent, and evaluated their physico-chemical and sensory properties. As the amount of gelatin decreased, the lightness were increased, but the redness and yellowness were decreased. In the texture profile analysis, hardness, springiness, gumminess and chewiness were significantly increased with increased amounts of gelatin, but adhesiveness gradually decreased. Cohesiveness was no significantly difference. Free amino acid contents in elderly diet food using chicken breast meat did not show trend to increase or decrease, but the tyrosine contents were significantly decreased with increased amounts of gelatin. The sensory evaluations including taste, flavor and color were not significantly different. However, the texture and overall acceptance of elderly diet food using chicken meat containing 1.3 g of gelatin had the highest acceptance.

• Journal of Veterinary Clinics
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• v.9 no.2
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• pp.407-416
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• 1992

This experiment was conducted to investigate the feed value of dried aloe leaf meal and the changes of blood values in growing pigs A total of 48 three crossbred pig(Landrace${\times}$Yorkshire${\times}$Hampshire) weighing average 25kg initially were randomly distributed into 12 groups of 4 heads(2 females and 2 males) each There groups were alloted on one of the following 3 dietary treatment : non-supplumented diet (control group), diet supplemented with 3% of dried aloe leaf meal(Aloe 3% group), diet supplemented with 6% dried aloe leaf meal(Aloe 6% group). The results obstained in feeding trial for 6 weeks and analysis of blood were summarized as follows : 1. In the chemical composition of dried aloe leaf meal contents of crude protein and crude ash were 9.43% and 15.10%, respectively. Amino acid composition was also inferior to other grain and bran feeds. 2. Daily gain of control, Aloe 3% and 6% groups were 740.5, 658.1 and 197.1 g respectively. Three were significant difference in daily gain among groups( p<0.05) and tended to be decreased with increasing levels of dried aloe leaf meal. 3. Daily feed intake of control, Aloe 3% and Aloe 6% groups were 1,960.5, 1,737.0 and 1,123.0 g, respectively. There were significant differences in daily feed intake among treatments(p<0.05) and tended to be decreased with increasing levels of dried aloe leaf meal. 4. Feed efficiency of control, Aloe 3% and Aloe 6% groups were 2.72, 2.63 and 5.70 respectively. Feed efficiency for pig fed diet supplemented with 3% of dried aloe leaf meal was a little superior to control, although no statistical difference was obstained between two treatments. 5. The digestibilities of dry matter, crude protein, nitrogen free extract and extract were significantly (p<0.05) higher for control group than for Aloe 3% and Aloe 6% groups. But there were no significant differences in digestibility of crude fat and crude fiber between control and Aloe 3% groups. 6. There were no difference between aloe leaf meal administrated groups and control group in blood picture and serum chemistry.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.617-622
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• 1997

The purpose of this study was to investigate the effect of the addition of the extract (0, 2, 4, 6, 8%) and crude enzyme (0, 0.05, 0.1, 0.5, 1%) extracted from the fruits of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. Addition of up to 8% of the extract diminished the shear force by 4.8∼27%, while the addition of up to 1% of the crude enzyme begot 7.8∼34.2% decrease. Also, as the addition of the fruits of paper mulberry increased, the cooking loss was somewhat decreased, an the redness of cooked beef surface and free amino acid content in the liquid part of Jangchorim were generally increased. The contents of the mineral were in the order of Na, K, P, Ca, and Mg when crude enzyme was added. In sensory evaluation, the 4% crude extract from the fruit of paper mulberry and 0.1% addition in its crude enzyme showed the most favorable response.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.415-422
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• 2005

The pork loin used in this study was obtained from carcass chilled for 24 hours after slaughter and divided into 2 pare. The first part was air packaged and the other part was vacuum packaged, both of which were chilled at $4^{\circ}C$. After 2 days of slaughter, the qualities of air packaged loin chilled for 1 day showed lower drip lose, higher water holding capacity and better sensory texture than the vacuum packaged port (p<0.05). On the other hand, the air packaged loin chilled for 2 days showed lower drip loss and shear force value(SFV), higher Hunter's $a^*$ value, higher amount of taurine and alanine, and better taste, texture, juiciness and palatability than the vacuum packaged pork (p<0.05). However, the air packaged loin chilled for 3 days showed lower hip loss, chewiness SFV, higher amount of VBN $(12.37\;mg\%)$ and total plate count $(2.6\times10^4\;CFU/cm^2)$ than the vacuum packaged pork chilled for the same day (p<0.05). for the same chilling period, there was not significant difference between air and vacuum packaged pork in pH, TBA value, $L^*$ value, $b^*$ value, cooking loss, hardness, springness, cohesiveness, gumminess, total free amino acid contents and cooked meat aroma (p>0.05). Considering all these results, it is recommended that the way of air packaging for the pork with a short storing period should be reconsidered to cut down expenses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1479-1484
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• 2008

This study was conducted to investigate the quality characteristics of fermented-defatted soybean grits (DSG). Fermented-DSG was prepared by inoculating Bacillus subtilis NUCI into steamed DSG at 2% (v/w) concentration and fermenting at $40^{\circ}C$ for 24 hr. The protein contents of DSG and fermented-DSG were higher by $57.2{\sim}61.0%$ than those of Chungkukjang, but lipid contents of these samples were not detected. The protease and $\alpha$-amylase activities, and solid contents in DSG were not shown. However, the activities of protease and $\alpha$-amylase, tyrosine contents, fluid consistency, and viscous substance contents of fermented-DSG were higher than those of Chungkukjang. The levels of free amino acids and isoflavone of fermented-DSG tended to increase more than those of DSG. The sensory score of fermented-DSG were higher in odor and taste than those of Chungkukjang groups, while lower in color and overall acceptability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.5
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• pp.412-419
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• 1994

This study was carried out to investigate changes of chemical composition in seed, germination percentage, and seedling growth of two F$_1$ hybrid rices(V20A/Cheongcheongbyeo, IR62829A/Cheongcheongbyeo) during germination compared with their parents (V20B, IR62829B and Cheongcheongbyeo) and check variety(Samgangbyeo). F$_1$ hybrid rice showed higher content of free amino acid, inorganic elements, ($P_2O_5$, $K_2$O, MgO) and total sugar, and higher a-amylase activity in brown rice than those of their parents and check variety during germination. Therefore$F_1$hybrid rices showed hybrid vigor in germination percentage at 33 hour and 48 hour after sowing. $F_1$ Hybrid rices also showed /heterosis in seedling growth was different between V20A/Cheongcheongbyeo and IR 62829A/Cheongcheongbyeo. There were positive significant correlation between a-amylase activity and germination percentage, and seedling growth.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.2
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• pp.183-188
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• 2017

This study investigated the comparative growth characteristics, yield, chemical compositions, and nutritive yield of Italian ryegrass cultivars harvested in a paddy field. The experimental design was a randomized block design with three replicates. The treatments consisted of seven Italian ryegrass cultivars (Kogreen, Kowinmaster, Hwasan 101, Kowinnearly, Kospeed, Sahalie select, and Strike). The planting date was October 21, 2009 and the sample harvest was occurred on May 21, 2010. Dry matter yield was higher in Kowinnerary and Kogreen than in the other varieties (p<0.05). Crude protein and ether extract contents were highest in Hwasan 101 and lowest in Kospeed. The content of total digestible nutrients did not differ among the Italian ryegrass varieties. The amino acid contents were in the order Hwasan 101 > Strike > Kowinnearly > Kogreen > Sahalie select > Kospeed > Kowinnearly (p<0.05). Fructose content was highest in Kospeed, while glucose and sucrose contents were highest in Hwasan 101. The results of this study indicate that Kowinnearly, in terms of dry matter yield, and Hwasan 101, in terms of feed value (chemical composition and free sugar content), may be recommended for forage production in a paddy field.

• Food Science and Preservation
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• v.23 no.6
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• pp.848-858
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• 2016

This study was conducted to determine the $F_0$-values of a retort machine at different locations and to evaluate the effects of these $F_0$-values on various quality characteristics of retorted Samgyetang samples. Samples were divided into three groups based on $F_0$-values-T1, 10~20; T2, 20~30; T3, >30. Mineral content in Samgyetang broth and breast meat mostly increased with increasing $F_0$-values. In general, the free amino acid values, hardness, and springiness, except for bone springiness, of Samgyetang decreased significantly at higher $F_0$-values. Protein content of meat and broth of the treated samples were significantly lower than that of the control. An increase in the digestion rate of meat and porridge, as well as the turbidity of the broth was observed in most of the treated samples with increasing $F_0$-values. With increasing $F_0$-values, the $L^*$ and $b^*$ values of meat and the $b^*$ values of broth tended to increase, while the $a^*$ value of broth increased significantly. Electronic nose analysis revealed different flavor patterns for samples treated at different $F_0$-values. For sensory traits, samples treated with higher $F_0$-values tended to receive lower evaluations. Particularly, the color and texture of T3 samples were lower than those of T1 and T2 samples. In conclusion, to improve the quality of Samgyetang, the efficiency and optimization of retort machines as well as the standardization of sterilization techniques are needed.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.651-659
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• 2015

This study was conducted to investigate the effects of addition of dandelion leaf, root and whole part extract on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 10% ice water added (control), 10% dandelion leaf extract added (DL), 10% dandelion root extract added (DR), and dandelion whole part extract added (DW). There was no significant difference in $L^*$, $b^*$, VBN content, moisture, protein, fat and ash of raw and cooked ground pork, cooking yield, water holding capacity, moisture retention, fat retention, reduction in diameter, total free amino acid, taste, texture, juiciness, or overall acceptability. The total polyphenol content of the control, DL, DR, and DW groups were 2.07, 6.49, 3.85 and 5.77 mg/100 g, respectively. Total phenol content of DL was significantly higher than those of the other samples. The pH was highest in the control. The TBARS values of the control, DL, DR and DW were 0.52, 0.20, 0.31, and 0.24 mg MA/kg, respectively, and TBARS values of the control were significantly higher than those of the other samples. Flavor was highest in DL. We suggest that dandelion leaf extracts may be a useful ingredient in ground pork to improve color, flavor, and antioxidant potential.