• Horticultural Science & Technology
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• v.18 no.5
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• pp.605-611
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• 2000

This experiment was conducted to examine the effects of foliar application of ethychlozate and ethyclozate mixed with different calcium formulae (clef-non, suical, cell-bine, and calcium acetate monohydrate) on the fruit quality and peel puffing of 'Miyagawa Wase' satsuma mandarin cultivated in a plastic film house. Foliar application of ethychlozate mixed with clef-non or suical showed a result that the 'a' value of peel chromaticity was increased, which are supposed to accelerate peel coloration without peel puffing. The reducing sugar levels of fruits in control, ethychlozate, ethychlozate+celef-non, ethychlozate+suical, ethychlozate+cell-bine, and ethychlozate+calcium acetate monohydrate treatment were 4.98, 5.30, 5.59, 5.00, 5.20, and 4.27%, respectively. Especially, in the case of ethychlozate mixed with clef-non, the reducing sugar level was 0.61% higher than that of control. Sucrose and total sugar content also had a similar trend as that in the reducing sugar contents. The sugar contents of fruits in various ethychlozate treatments mixed with different calcium formulae except those in ethychlozate treatment or ethychlozate treatment mixed with calcium acetate monohydrate were higher than $12^{\circ}Brix$. Especially, the treatment of ethychlozate treatment mixed with clef-non showed the highest sugar content with $12.7^{\circ}Brix$. The ratio of soluble solids to acidity also showed the similar tendency, but there was no significant difference in acidity among the treatments.

• Journal of Microbiology and Biotechnology
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• v.23 no.4
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• pp.560-564
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• 2013

${\small{D}}$-Ribose is a value-added five-carbon sugar used for riboflavin production. To investigate the effects of oxygen supply and mixed sugar concentration on microbial production of ${\small{D}}$-ribose, a transketolase-deficient Bacillus subtilis SPK1 was cultured batch-wise using xylose and glucose. A change of agitation speed from 300 rpm to 600 rpm at 1 vvm of air supply increased both the xylose consumption rate and ${\small{D}}$-ribose production rate. Because the sum of the specific consumption rates for xylose and glucose was similar at all agitation speeds, metabolic preferences between xylose and glucose might depend on oxygen supply. Although B. subtilis SPK1 can take up xylose and glucose by the active transport mechanism, a high initial concentration of xylose and glucose was not beneficial for high ${\small{D}}$-ribose production.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.1
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• pp.151-156
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• 2003

This study was carried out to investigate the optimal mixed extract with Bambusae Caulis in Liquamen in order to strengthen anti-diabetic effects on the hyperglycemia induced by streptozotocin in mice. The original Bambusae Caulis in Liquamen filtered and refined. The effects of Bambusae Caulis in Liquamen and Mixed extracts(Bamboo Juice) with Bambusae Caulis in Liquamen were administered to mice for 4weeks and its anti-diabetic effect examined. Mice used in this experiment were divided into three groups and saline(control), Bamboo Juice mixed with refined Bambusae Caulis in Liquamen(BJ＋BCL.D) and distrilled water mixed with refined Bambusae Caulis in Liquamen(DW＋BCL.D) were given orally for 28days respectively. And then, experemental groups were observed in terms of blood sugar, creatinine, BUN and GPT. The amount of glucose was significantly decreased in the Bambusae Caulis in Liquamen and Mixed extracts(Bamboo Juice) with Bambusae Caulis in Liquamen-treated groups compared with the control group(P<0.01). The amount of creatinine, BUN and GPT did not show any differences among Control, BJ＋BCL.D and DW＋BCL.D groups. In conclusion. it was found that Bambusae Caulis in Liquamen and Mixed extracts(Bamboo Juice) with Bambusae Caulis in Liquamen were nontoxic to kidney and liver and also effective on murine hyperglycemia induced with STZ. Mixed extracts(Bamboo Juice) were more effective for decreasing blood glucose than Bambusae Caulis in Liquamen D. BJ＋BCL.D can be used as optimal mix material with Bambusae Caulis in Liquamen D for control Diabetes.

• Microbiology and Biotechnology Letters
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• v.23 no.6
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• pp.702-709
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• 1995

Degradation Of $\kappa $-carrageenan-based film by microorganisms screened from carrageenan source and activated sludge of a carrageenan producing factory was investigated by measuring changes of pH, viscosity, total sugar and total organic carbon (TOC) of the medium containing $\kappa $-carrageenan as a carbon source. Initially fifteen strains of microorganism were isolated from carrageenan source and activated sludge and then three organisms among them were selected based on the ability of growing in the medium including 0.3% $\kappa $-carrageenan as a sole carbon source. They were identified as Escherichia coli, Saccharomyces cerevisiae and Aspergillus niger. As indices of biodegradability Of $\kappa $-carrageenan based film, the changes of pH, viscosity, total sugar, and TOC of the carrageenan film-based medium were tested by the cultivation of single or mixed strains of the identified organisms. Mixed culture showed the highest biodegradability, which resulted in the changes of pH from 6.5 to 3.0, viscosity from 164 cps to 15.6 cps, total sugar content from 2.35 g/l to 0.53 g/l and TOC from 5721 ppm to 232 ppm after 30 days of cultivation. The biodegradability determined as the reduction rate of TOC by pure cultures of Asp. niger, E. coli, Sacch. cerevisiae and mixed culture of the three organisms were 94%, 86%, 80% and 96%, respectively.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.3
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• pp.742-745
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• 2003

This study was carried out to investigate the optimal mixed extract with Acanthopanax Chiisanensis Nakai in order to strengthen anti-diabetic effects on the hyperglycemia induced by streptozotocin in mice. The original Bambusae Caulis in Liquamen filtered and refined. The effects of Acanthopanax Chiisanensis Nakai with Bambusae Caulis in Liquamen were administered to mice for 4weeks and its anti-diabetic effect examined. Mice used in this experiment were divided into two groups and distrilled water(control), Acanthopanax Chiisanensis Nakai mixed with refined Bambusae Caulis in Liquamen(AC+BCL.D) were given orally for 28days respectively. And then, experimental groups were observed in terms of blood sugar, creatinine, BUN and GPT. The amount of glucose was significantly decreased compared with the control group(P < 0.01). The amount of creatinine was decreased compared with the control group(P < 0.05). The amount of GPT did not show any differences between two groups.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.504-507
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• 2002

A separation/purification process for enzymatic sugar ester production was investigated The crude reaction mixture contained sugar ester and unreacted fatty acid in acetone. The reaction mixture was mixed with KOH/phosphate buffer. Hexane was then added to enhance phase separation. Three phases formed: a lower aqueous phase containing nothing of interest, a polar organic solvent middle phase that contained mostly fatty acid soaps, and a hexane-rich upper phase that contained mostly sugar ester. Distribution coefficient of each component was measured.

• Journal of Microbiology and Biotechnology
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• v.16 no.6
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• pp.983-987
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• 2006

The sole use of the glucanhydrolase (exhibiting both dextranase and amylase activities) from Lipomyces starkeyi hydrolyzed the soluble polysaccharides in sugar syrup more efficiently than a mixed treatment using both commercial dextranase and amylase. The glucanhydrolase treatment of stale sugar cane juice resulted in a yield of square, light-colored sugar crystals.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.249-252
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• 2008

Flow behaviors of sweet potato starch (SPS) pastes (5% w/w) were studied in the presence of various sugars (xylose, glucose, fructose and sucrose) and sugar alcohols (xylitol and sorbitol). The flow properties of SPS-sugar mixtures were determined from the rheological parameters of power law model. The vane method was also employed for determining yield stresses of SPS-sugar mixtures directly under a controlled low shear rate. At $25^{\circ}C$ all the samples showed shear-thinning behaviors ($n=0.35{\sim}0.44$) with yield stress. The consistency index (K) values of SPS-sugar mixtures increased in the following order: sorbitol> xylitol> control (no sugar)> sucrose> fructose> glucose> xylose, showing that the addition of sugar alcohols enhanced the K values. The yield stress values were reduced in the presence of ugars and sugar alcohols and they also increased with an increase in swelling power of starch granules in the SPS-sugar mixture systems.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.123-130
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• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

• Food Science and Preservation
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• v.4 no.2
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• pp.173-180
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• 1997

The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9$0^{\circ}C$. The most suitable temperature for sugaring process was 7$0^{\circ}C$. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.