• International Journal of Advanced Culture Technology
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• v.11 no.4
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• pp.112-122
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• 2023

This study was conducted as part of a summer Korean language and culture program at a university in Korea, aimed at examining the changes in intercultural sensitivity among American students who participated in the program, as well as the Korean students who served as their language partners. The research utilized a mixed-method approach combining qualitative and quantitative analysis. To derive research findings, pre- and post-program Intercultural Sensitivity Scale surveys were administered to participating students and semi-structured interview data were collected from a randomly selected group of six students. The research findings indicated that among a total of twenty-seven students including both American and Korean students, significant changes in intercultural sensitivity were observed in the domain of Interaction Engagement. Furthermore, fourteen American students showed significant changes in their Interaction Confidence, while the Korean students who participated as language partners did not exhibit significant changes in the five subdomains of intercultural sensitivity.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.586-591
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• 1992

The oligosaccharide metabolism in soymilk was investigated by mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum. When Saccharomyces uvarum was cultured in soywhey, change of oligosaccharide could be shown apparently. However, Lactobacillus acidophilus could not utilize oligosaccharide in soywhey for growth and lactic acid production. During the fermentation of mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum, Saccaharomyces uvarum was supposed to convert oligosaccharide to monosaccharide first and then Lactobacillus acidophilus to convert these produced monosaccharide to lactic acid.

• Journal of Microbiology and Biotechnology
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• v.15 no.2
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• pp.337-345
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• 2005

The degradation of phenanthrene, a model PAH compound, by microorganisms either in the mixed culture or individual strain, isolated from oil-contaminated soil in oil refmery vicinity sites, was examined. The effects of pH, temperature, initial concentration of phenanthrene, and the addition of carbon sources on biodegradation potential were also investigated. Results showed that soil samples collected from four oil refinery sites in Korea had different degrees of PAH contamination and different indigenous phenanthrene-degrading microorganisms. The optimal conditions for phenanthrene biodegradation were determined to be 30$^{circ}C$ and pH 7.0. A significantly positive relationship was observed between the microbial growth and the rate of phenanthrene degradation. However, the phenanthrene biodegradation capability of the mixed culture was not related to the degree of PAH contamination in soil. In low phenanthrene concentration, the growth and biodegradation rates of the mixed cultures did not increase over those of the individual strain, especially IC10. High concentration of phenanthrene inhibited the growth of microbial strains and biodegradation of phenanthrene, but was less inhibitory on the mixed culture. Finally, when non-ionic surfactants such as Brij 30 and Brij 35 were present at the level above critical micelle concentrations (CMCs), phenanthrene degradation was completely inhibited and delayed by the addition of Triton X100 and Triton N101.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.263-272
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• 1987

Lactobacillus bulgaricus (KFCC 35463) and Kluyveromyres fragilis (KFCC 35458) were inoculated together in soymilk, and then growth characteristics, acid production and the conditions suitable for acid production were investigated. L. bulgaricus produced more acid and the rate of acid production was more rapid when this organism was incubated with K. fragilis in soymilk than when it was incubated singly. Studying the conditions suitable for acid production in soymilk, optimum acid production by the mixed cultures of L. bulgaricus and K. fragilis was achieved with a temperature of $35{\sim}37^{\circ}C$, a 1:2 (O.D.660) ratio of L. bulgaricus to K. fragilis at inoculum, a 1.0% level of sucrose fortification or a 1.5% level of skim milk powder fortification and a culture time of 24hr. Under these conditions the amount of acid produced by the single culture of L. bulgaricus and the mixed cultures of L. bulgaricus and K. fragilis were 0.14% and 0.41%, respectively, in soymilk, 0.13% and 0.70%, respectively, in soymilk fortified with 1.0% level of sucrose. These indicate that the amount of acid produced by mixed cultures is about 2.9-fold greater in soymilk and about 5.4-fold greater in soymilk fortified with 1.0% level of sucrose than that produced by the single culture of L. bulgaricus. The amount of acid produced in soymilk fortified with 1.5% level of skim milk powder was 0.84% level for both of the single culture of L. bulgaricus and the mixed cultures of L. bulgaricus and K. fragilis after 24hr incubation. However, the amount of acid produced by the mixed culture with K. fragilis was greater than that produced by the single culture of L. bulgaricus onlv in soymilk fortified with lower levels of skim milk powder than 1.5%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.204-210
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• 2002

The quality characteristics and sensory evaluation of chungkookjang were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains; B. subtilis, B. natto and B. licheniformis as a single starter, and mixed culture of B. natto and B. licheniformis on the industrialized model system. It was shown that microbial growth, protease activity, contents of amino-and ammonia-nitrogen and contents of organic acid were higher in B. subtilis inoculated sample, and were lower in B. licheniformis inoculated one. General quality characteristics of sample inoculated by mixed culture of B. natto and B. licheniformis took a middle position between each B. natto and B. licheniformis inoculated one. Fifty eight species of odor components were identified. Ethanol, 3-methyl-1-butanol, acetic acid, benzaldehyde and alkyl pyrazines were identified in all samples and most of other flavor components were strain specific. The contents of unpleasant smell components, alkyl pyrazines and benzaldehyde, were lower in B. licheniformis inoculated sample. The sensory evaluations showed that chungkookjang manufactured from mixed culture of B. natto and B.licheniformis was most acceptable. Therefore, results indicated that chungkookjang manufactured from mixed culture of B. natto and B. licheniformis induced better sensory quality than that of the control.

• Microbiology and Biotechnology Letters
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• v.27 no.4
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• pp.304-310
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• 1999

We have developed a new process for the production of new structure oligosaccharides using the mixed-culture fementation of Lipomyces starkeyi KSM22 and leuconostoc mesenteroides B-512FMCM.L.starkeyi KSM22 produces a novel DXAMase(an enzyme containing both dextranase and amylase activities). It hydrolyzes the soluble starch and dextran. The hydrolyzates were used as acceptors for dextransucrase of L.mesenteroides to synthesize the new oligosaccharides(NOS). In fermentation, as the concentration of sucrose was increased from 9%(w/v) to 15%(w/v), the yields of dextran(sum of dextran I, MW=66kD, and dextran II, MW=21kD) was increased from 12.7% to 42.5%, and NOS was increased from 3.9% to 5.2% of the theoretical, respectively. The NOS of dp(degree of polymerization) 5 and over was increased from 33.1% to 58.3% of the total NOS. The NOS showed heat resistant up to 12$0^{\circ}C$ and was stable at pHs ranged from 2 to 6. The NOS decreased the pH changes in the culture of S. mutans, and also showed inhibitory effects on the growth of S. aureus or S. typhimurium.

• Microbiology and Biotechnology Letters
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• v.22 no.4
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• pp.415-422
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• 1994

The biodegradation of aromatic compounds by a mixed culture GE1 was investigated in an artificial wastewater containing 250 mg/l of benzene, toluene, and phenol in semicontinuous culture. In the control group (no strains) with an aeration rate of 75 ml/l/min, 37% of phenol and 83% of benzene were volatilized during early 24 hrs and toluene was disappeared from the medium within 12 hrs. The biodegradation of benzene and toluene was effective in SB (strains + biofilm) treatment, while phenol was degraded more quickly in SG (strains + glucose) treatment including glucose as an additional carbon source. aromatic compounds added at a concentration of 250 mg/l were completely removed by SG treatment after 16 hrs or 32 hrs, respectively. The removal rate of COD was high as much as 80 mg/l/h in SG treatment during early period, but COD revealed a stable value of 116~140 mg/l after 12 hrs caused by increased biomass. Therefore, it is concluded that the mixed GE1 could be used for the wastewater treatment including aromatic compounds such as benzene, toluene, and phenol.

• Journal of Family Resource Management and Policy Review
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• v.13 no.2
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• pp.153-167
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• 2009

This research analyzes factors of family life adjustment in mixed-culture families through a focus group and individual interviews with nine mixed-culture couples eighteen people who live in city C. First, the reason that women of other cultures wants to marry Korean men is because they find it a good opportunity, as they expect that Korean husbands will take responsibility of their family. On the other hand, Korean men also expect that they would have some similarities to each other. Also, in southeastern Asian men have more freedom than women to choose an international marriage in Southeastern Asia. Second, mixed-culture couples in everyday life are affected by communication problems, cultural differences, natural environment, financial situation, male -dominant attitude, self-adjustment pressure, house-work role and financial support from their own country. Third, wives from other cultures ask for social support to adjust in Korea and make a healthy family. These women can be important, as they have their own role in the family even though they may be far from their mother in law's strong expectation in how well she can adopt Korean culture.

• Journal of Environmental Health Sciences
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• v.31 no.2 s.83
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• pp.127-133
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• 2005

This study was performed to investigate the competitive effect of Leuconostoc mesenteroides and Lactobacillus plantarum on the growth and aflatoxin $B_1$ production of Aspergillus parasiticus. Leu. mesenteroides and Lac. plantarum were grown with A. parasiticus in a modified APT broth at $28^{\circ}C$ for 9 days. It was observed that the growth of A. parasiticus got lower when the two bacteria were inoculated simultaneously than when the mold grew alone. The pH of mixed culture of Leu. mesenteroides and Lac. plantarum showed significantly lower value than the pH of the pure culture of A. parasiticus (p<0.05). The acidity of the mixed culture group significantly increased compared with the control group (A. parasiticus alone group) (p<0.05). The aflatoxin $B_1$ production was significantly decreased in the mixed culture group than in the A. parasiticus alone group (p<0.05). Leu. mesenteroides showed the more efficient effect than Lac. plantarum. These results indicate that the two lactic acid bacteria have inhibitory effect on the growth and aflatoxin $B_1$ production of Aspergillus parasiticus.