• Asian-Australasian Journal of Animal Sciences
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• v.18 no.2
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• pp.221-225
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• 2005

An in vitro study was conducted to examine the effect of monensin or fish oil addition on bio-hydrogenation of $C_{18^-} unsaturated fatty acids and CLA production by mixed ruminal bacteria when incubated with safflower oil. Commercially manufactured concentrate (1%, w/v) with safflower oil (0.2%, w/v) were added to mixed solution (600 ml) of strained rumen fluid and McDougalls artificial saliva (control). Monensin $Rumensin^{(R)}$, 10 ppm, w/v, MO), mixed fish oil (0.02%, w/v, absorbed to 0.2 g alfalfa hay, FO) or similar amounts of monensin and fish oil (MO+FO) to MO and FO was also added into the control solution. All the culture solutions prepared were incubated in the culture jar anaerobically at $39^{\circ}C$ up to 12 h. Higher pH (p<0.047) and ammonia concentration (p<0.042) were observed from the culture solution containing MO at 12 h incubation than those from the culture solutions of control or FO. The MO supplementation increased (p<0.0001-0.007) propionate proportion of culture solution but reduced butyrate proportion at 6 h (p<0.018) and 12 h (p<0.001) of incubations. Supplementation of MO or MO+FO increased (p<0.001) the proportions of $C_{18:2}$. The MO alone reduced (p<0.022-0.025) the proportion of c9,t11-CLA compared to FO in all incubation times. The FO supplementation increased the proportion of c9,t11-CLA. An additive effect of MO to FO in the production of c9,t11-CLA was observed at 6 h incubation. In vitro supplementation of monensin reduced hydrogenation of $C_{18^-}$UFAs while fish oil supplementation increased the production of CLA.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.12
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• pp.1743-1748
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• 2003

The effect of pH on the fermentation characteristics and the formation of cis-9, trans-11 conjugated linoleic acid (CLA) and trans-11 octadecenoic acid by mixed ruminal bacteria was examined in vitro when incubated with linseed or rapeseed. Concentrate (1%, w/v) with ground linseed (0.6%, w/v) or rapeseed (0.5%, w/v) was added to 600 ml mixed solution of strained rumen fluid with artificial saliva (1:1, v/v), and was incubated anaerobically for 12 h at $39^{\circ}C$. The pH of culture solution was maintained at level close to 4.5, 5.3, 6.1 and 6.9 with 30% $H_2SO_4$ or 30% NaOH solution. pH increment resulted in increases of ammonia and total volatile fatty acid (VFA) concentration in culture solutions containing both oilseeds. Fermentation did not proceeded at pH 4.5. Molar proportion of acetate decreased but that of propionate increased as pH increased when incubated with oilseeds. While the hydrogenating process was very slow at the pH range of 4.5 to 5.3, rapid hydrogenation was found from the culture solutions of pH 6.1 and 6.9 when incubated with linseed or rapeseed. As pH in culture solution of linseed or rapeseed increases proportions of oleic acid (cis-9 $C_{18:1}$) and trans-11 octadecenoic acid increased but those of linoleic acid and linolenic acid decreased. The CLA proportion increased with pH in culture solution containing rapeseed but CLA was mostly not detected from the incubation of linseed.

• Journal of Fashion Business
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• v.19 no.4
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• pp.57-74
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• 2015

The history of foot-binding was once regarded as a unique practice accentuating the beauty of a woman and the culture of the costume, to be found nowhere except in China. This thesis makes it an aim to understand the culture of costume in China by analyzing the beauty of foot-binding, and its meanings associated with the historical background of the costume. The method of investigation was by both previous literature on the topic and case analysis. The shoes were analyzed by colors, patterns and decorations; selecting 70 pieces easily accessible in the Tianjin Huaxia Shoes Culture Museum. In terms of form, the general type was of the most frequent, followed by one with an elevated toe, mixed type, and one of the downward toe, sequentially. The color of foot-binding shoes were mostly vivid chromatic colors, while the achromatic ones like black and grey constituting significant portions. In view of the patterns, plants patterns were the most frequent, followed by the mixed patterns of mostly flowers with butterflies, bats, and birds desiring the prosperity of descendants. In view of the ornaments, embroidery was the most frequent, while the mixed shoes included tassels, sequins, applique, and shoes without ornaments were of distributions. The forms, colors, patterns and ornaments clearly associated with the wishes of artistic beauty, sexuality, and rise in women's social status may be in the hope of leading others to understand the costume culture embedded in the Chinese by providing important clues about them.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.200-205
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• 1979

Effects of monosodium phosphate, disodium phosphate, trisodium phosphate, ${\alpha}-polygel$, sodium ultrametaphosphate and sodium tripolyphosphate on the growth of bacteria, pH and acidity in single culture of Lactobacillus bulgaricus and mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus were investigated. Phosphates exerted definite effect in enhancing the growth of the bacteria and acidity of the fermented milk. For the single-culture of Lactobacillus bulgaricus monosodium phosphate and sodium tripolyphosphate were most effective in terms of bacterial growth and acidity, whereas for the mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus monosodium phosphate and disodium phosphate showed the best results. In the presence of the phosphates, particularly of trisodium phosphate, the decrease of viable count of bacteria in fermented milk during storage was reduced significantly. The stability of the fermented milk prepared with the mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus was improved by the addition of phosphates, particularly of monosodium phosphate.

• International Journal of Advanced Culture Technology
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• v.8 no.1
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• pp.182-187
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• 2020

Silver nanoparticles (AgNPs) have been manufactured in recent years and widely used in various fields. Reactive oxygen species (ROS), which occur in AgNPs, destroy cell membranes. It is widely accepted that ROS generated in this manner inhibit microorganisms growth and causes toxic effects, However, it does not affect cell membranes directly but positively affects growth in plants with cell walls. The nanoball used in this experiment is a new material that generates ROS stably and is used in aqueous solution. Results of this study indicate a 30% increase in yield of Ginseng mixed with culture soil. The analysis of soil condition after cultivation showed that the possibility of repetitive cultivation in soil mixed with Nanoball was high. This suggests that Nanoball is an antimicrobial active material due to the microbial / extermination effect of pathogenic microorganisms. Therefore, there may be potential applications in agricultural cultivation sites as a repetitive cultivation technology that reuses soil.

• The Korean Journal of Food And Nutrition
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• v.1 no.2
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• pp.56-63
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• 1988

Fermented barley food was produced by the mixed culture fermentation with a tai-cults re system of a mold, a yeast and a lactobacillus. When Rhizopus delemar IFO 4746, Hansenular anomala IFO 0568 and Lactobacillus sp. L-5 were selected and cultivated on steamed barley at 3$0^{\circ}C$ for 2days and 37$^{\circ}C$ for 3days, the fermented product of good quality was obtained. During fermentation. changes in acidity, pH, water content and color of fermented barley were examined.

• Korean Journal of Microbiology
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• v.42 no.4
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• pp.277-285
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• 2006

The most biofilm forming bacteria in catheter, Esctherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus were isolated and identified from a patient's catheter occuring catheter-associated urinary tract infection (CA-UTI). We examined mRNA expression and its quantification of AIs synthetic genes encoding signal substance of quorum sensing from each bacterial species in order to elucidated quorum sensing mechanism. Both pure cultures for each bacterial strains and a mixed cultures with three were grown for 24 hr and 30 days. Initial densities to be able to detect mRNA expression oil single strains culture were shown at $2.4{\times}10^5$ CFU/ml, $5.4{\times}10^6$ CFU/ml of E. coli for ygaG and S. aureus for luxS, and at $6.9{\times}10^4$ CFU/ml of P. aeruginosa for rhlI and lasI. Also, in mixed culture of three, initial cell densities of mRNA expression were appear to at $7.3{\times}10^5$ CFU/ml, $1.6{\times}10^7$ CFU/ml of E. coli for ygaG and S. aureus for luxS, and at $2.1{\times}10^5$ CFU/ml of P. aeruginosa for rhlI and lasI. Each AIs synthetic gene was expressed in initial cell density and the mRNA expression of the genes were detected continously during 30 days. And then, the quantification of mRNA expression level of ygaG, rhlI, last, and luxS which were related AIs synthesis was done each time point by real-time RT-PCR. Interestingly, the mRNA levels of ygaG, rhlI, lasI, and luxS from the mixed culture was higher than those from each single strain culture. In the case of E. coli ygaG, the amount of transcript from the mixed culture was at least 30 times for that from single culture. In the case of P. aeruginosa rhlI and lasI, the amount of transcript from the mixed culture was at least 40 times and 250 times for that from single strain culture. In the case of S. aureus luxS, the amount of transcript from the mixed culture was at least 5 times for that from single strain culture. And specially, the mRNA expression of rhlI and lasI of P. aeruginosa showed the highest efficency among four AIs synthetic genes.

• Journal of Fashion Business
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• v.9 no.6
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• pp.71-85
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• 2005

The purpose of this study is to prove that interchange is the a key factor in costume style changes through case analysis in costume culture interchange, and further, to assist in gaining understanding of costume style changes of the present and the future. Study findings show that the pattern of acceptance of costume interchange was mostly integration, though it was influenced by the method of transmission. The integration is a process in which a foreign costume culture is constructively mixed into the existing one, and a factor that changes the existing costume culture.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.7
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• pp.1243-1252
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• 2000

The differential enhanced degradation of cis- and trans-1,3-D was observed in the previous two studies performed by several researchers. This study was initiated to investigate the involvement of microorganisms in the differential enhanced degradation of the chemicals. As expected, microorganisms were responsible for the enhanced degradation. A mixed bacterial culture capable of degrading 1,3-D was isolated from an enhanced soil sample collected from a site treated with 1,3-D. Similar to the enhanced soil, the mixed culture degraded trans-1,3-D faster than cis-1,3-D. This mixed culture could not utilize cis- and trans-1,3-D as a sole source of carbon for growth. Rather, a variety of second substrates were evaluated to stimulate the differential enhanced degradation of the two isomers. As a result, the mixed culture degraded cis- and trans-1,3-D only in the presence of a suitable second substrate. Therefore, it appeared that the degradation of cis- and trans-1,3-D was a cometabolic process. Second substrates that had the capacity to stimulate the degradation included soil leachate, tryptone, tryptophan, and alanine. Other substrates tested. including soil extract. glucose, yeast extract and indole, failed to stimulate the degradation of the two isomers. The mixed culture was composed of four morphologically distinctive colonies on L-agar plates.

• Food Science and Preservation
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• v.18 no.1
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• pp.91-97
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• 2011

The influence of two process parameters (starter and fermentation period) on sourdough bread qualities was investigated. Bifidobacterium longum/Enterococcus faecium/Lactobacillus acidophilus (a mixed culture) was used as a starter. The five production conditions tested were: Control (sourdough fermentation with yeast); LAB 1(fermentation with mixed culture); LAB 2 (fermentation with yeast and mixed culture, respectively); LAB 3 (fermentation with yeast and mixed culture); and LAB 4 (first fermentation with yeast and mixed culture, respectively, followed by a second fermentation using the combination). The LAB 4 process showed the most favorable fermentation characteristics upon CrumbScan analysis, and the highest specific bread volume (5.14 mL/g). These results were reflected in the sensory evaluation of bread produced by the LAB 4 process; the bread achieved an excellent overall acceptance ranking of 3.7. Upon firmness analysis, the LAB 2, LAB 3, and LAB 4 bread figures were 113.67 g, 111.97 g, and 113.50 g, respectively. Thus, the firmness of LAB 2, LAB 3, and LAB 4 bread was higher than that of the control (93.20 g), although the aroma compounds of bread produced by the five processes did not differ. These results show that LAB 4 bread had improved sourdough properties, compared to control.