• The Korean Journal of Mycology
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• v.24 no.3 s.78
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• pp.214-222
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• 1996

This study was carried out to obtain the basic data on artificial culture of Phellinus linteus. The optimum condition for the mycelial growth was $25{\sim}30^{\circ}C$ and pH $6.0{\sim}7.0$. The carbon sources such as D-glucose, D-mannose and Dextrose were favorable to mycelial growth. As nitrogen sources, peptone, cassamino acid and glutamic acid appeared to be favorable. The optimum C/N ratio was about 20:1, when 2% of glucose was provided as a carbon source. The better organic acids and vitamin among tested ones were gallic, silicic acids and biotin. The mineral nutrients of $KH_2PO_4,\;FeSO_4{\cdot}7H_2O,\; MgSO_4{\cdot}7H_2O,\;ZnSO_4{\cdot}7H_2O$ were effective and the optimum concentrations were 0.05, 0.001, 0.02 and 0.003%, respectively.

• The Korean Journal of Mycology
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• v.39 no.2
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• pp.91-98
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• 2011

Oudemansiella mucida, an edible and medicinal mushrooms belonging to Tricholomataceae of Basidiomycota, has been known to produce antifungal substances to inhibit the mycelial growth and spore germination of the plant pathogenic fungi. To produce good amount of antifungal substances from culture media, the optimal culture conditions of O. mucida were investigated. The most favorable conditions for the mycelial growth were $25^{\circ}C$ and pH 5 in potato dextrose agar. The most favorable carbon and nitrogen sources promoting mycelial growth were maltose and calcium nitrate, respectively. The optimum C/N ratio was about 20 : 1 in case that 3% glucose was supplemented to the basal medium as a carbon source. The optimal mycelial growth of O. mucida was found in the Hennerberg medium. The crude extract from submerged culture of potato dextrose broth exhibited inhibition of mycelial growth of Colletotrichum acutatum, Botrytis cinerea and Pyricularia oryzae but, fungicidal activity is not good enough to compared with commercially available fungicides tested. Therefore, the antifungal substances extracted from submerged culture of O. mucida might have a potential to be used for biocontrol agent of fungal diseases of plants.

• Journal of Korean Society on Water Environment
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• v.32 no.5
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• pp.442-449
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• 2016

The goal of this study is to provide basic data to establish a foundation for the provision of safe drinkable water. The raw water of natural mineral water was analyzed to determine the quantities of anions (F^-, Cl^-, NO_3-N^-, and SO₄^2- ) and cations (Ca²⁺, K⁺, Mg²⁺, and Na⁺) during the former and latter half of 2016. Analysis of the current quality of the raw water of natural mineral water among domestic manufacturers showed average anions contents of 0.46mg/L of fluorine, 8mg/L of chlorine ion, 1.5mg/L of nitrate nitrogen, and 12mg/L of sulfate ion. While the fluorine content was greater than the water quality criterion of 2.0mg/L at four points, the fluorine level was overall stable. The average cations contents included 21.3mg/L of calcium, 1.0mg/L of potassium, 3.4mg/L of magnesium, and 9.6mg/L of sodium. The chemical characteristics were compared among the major ions, and the results are presented in a piper diagram. The content ratio of cations was in the order of Ca²⁺> Na⁺>Mg²⁺>K⁺, whereas that of anions was in the order of SO₄^2->Cl^->NO_3-N^->F^-. While the cations were slightly scattered, the anions were generally concentrated except for at a few points. The Ca-Na-HCO₃ type was dominant overall in water sources from diorite, gneiss, and granite, while the Na-Mg-Ca-HCO₃-Cl type was dominant in basalt sources. Mineral water manufacturers source their water under various conditions, including in-hole casing, excavation depth, and contact state of bedrock; even within the same rocky area, some differences in the water quality type can occur. When the depth of the water source was taken into account, the mean anions contents of F^-, Cl^-, NO_3-N^-, and SO₄^2- were similar, with no significant differences according to depth. Of the cations, K⁺ and Na⁺ showed no significant differences across all the tubular wells, whereas Ca²⁺ and Mg²⁺ decreased in content with depth.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.552-556
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• 1994

It was aimed to study the chemical characteristics and volatile compounds of juices extracted by press (PE) and centrifugal extractors (CE). Citrons cut up cross direction were used as samples in PE. Proportion ratio of peel, flesh, and seed of citron were 43.9, 39.4 and 16.7%, respectively. Yield of juice increased with weight to 120g of citron fruit. pH, brix, pulp, oily materials, amino nitrogen and yield of juice extracted by CE were higher than those of juice by PE. Acidity and transmittance of juice extracted by PE were higher than those of juice by CE. Free sugars of citron juice were consisted of fructose, glucose and sucrose. Free sugar contents of juice by CE were twice as much as those of PE. Major volatile compounds of total steam distillation matters of citron juice extracted by PE were dl-limonene, ${\gamma}-terpinene\;{\beta}-farnesene$, sabinene, linalool, ${\beta}-myrcene$ and terpinolene, while those by CE were dl-limonene, ${\gamma}-terpinene$, sabinene, ${\beta}-myrcene,\;{\alpha}-pinene$, linalool and terpinolene. dl-Limonene and ${\gamma}-terpinene$ consisted of $73{\sim}83%$ of total volatile compounds. dl-Limonene of juice by CE increased about 6% that of juice by PE. ${\beta}-Farnesene$ were observed trace in juice by CE but presented in 7% in juice by PE. The results would suggested that chemical characteristics and volatile compounds of citron juice seemed to depend on extraction methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.973-980
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• 2000

This study was conducted to evaluate the quality of the cold air dried anchovies (CA), and compared with those of sun-dried anchovies (SA) and hot air dried anchovies (HA). Peroxide value increased, while ratio of percentage of (20:5+22:6) to that of 16:0 decreased during boiling and drying. The extents of change were CA>SA>HA in the order. In the case of CA, lightness was higher, but redness, yellowness and degree of browning was lower than in SA and HA. From the results of lipid properties, color test and sensory evaluation on color and rancidity odor, lipid deterioration was the lowest in CA of all boiled dried anchovy. Favorite properties such as a hot-water soluble nitrogen content and sensory evaluation on color and appearance of CA was superior to that of SA and HA. The nutritional properties (total amino acid contents, mineral contents and fatty acid compositions) of CA was similar to that of SA, but was superior to that of HA. Consequently, CA was recognized as a boiled dried anchovy with the most quality.

• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.2
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• pp.92-99
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• 2002

The study was conducted to investigate the changes of soil properties and evaluation of plant utilization according to the application of compost used with phyllite. At this experiment, the plant cultivation test(lettuce and radish plant) was carried out to know about physico-chemical properties of compost, humus degradarion and stabilization degree, and some effects among rhe treatments were best at 20Mg/ha in PSPC 10(Phyllite, Saw dust, Pig manure Compost) plots and ar 10Mg/ha in PSPC 20 treatments, respectively. The EC value was high in the compost. Therefore the EC was appeared more than 2ds/m at the applied 40Mg/ha with compost. And in case of lettuce, Avail.-$P_2O_5$ and EC were more increased than in the radish plots, highly. In contrast, in case of radish, Toral-N, Total-C, and EC contents were decreased after plant cultivation. That is, it could know that radish was fond of absorprion of nitrogen. Also, BD values of soil physical properties were decreased according to increasing of phyllite addition ratio, however water holding capacity(WHC) was increased. The plant test had not been darnaged through the application of compost used with phyllite in soil and there had not been worse on changing of soil physico-chemical properties. Consequently, phyllite composts have been thought on agricultural utilized possibility.

• Journal of the Korea Organic Resources Recycling Association
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• v.2 no.1
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• pp.51-64
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• 1994

To compost the food garbage with the dry bean curd and sawdust as the bulking agents, the method of high-speed fermentation by the characteristic microorganisms group was applied. The results of experiments are summarized as follows ; 1. Korean food garbage, which is high in water content, is difficult to compost only by microorganism fermentation without the addition of bulking agents such as dry bean curd cake and sawdust. 2. Weight reduction rates are ranging from 35.6% to 64.5% and varying with the composition of food garbage. The less weight reduction rate is, the longer continuous-fermentation is. And the color of compost is changing sequentially as yellow -> brown -> black. 3. Comparing with the controlled microorganism group, the weight reduction rate and $H_2CO_3$ production rate in the characteristic microorganism group fermentation reactors are higher. And the fermentation rate is satisfactory when the characteristic microorganism group is added. 4. The value of fermented composting as fertilizer diminishes, and the contents of Total Nitrogen, $P_2O_5$, $K_2O$ increase on the condition that the fermentation continues. However, the organic contents and C/N ratio diminish as the fermentation continues. 5. The high-speed fermentation technology demonstractes the possibility of recycling as well as the reduction of composting time provided that it is applied as a pretreatment process for composting.

• Journal of Korean Society for Atmospheric Environment
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• v.34 no.4
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• pp.554-566
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• 2018

The rice husk contains nutrients which can be easily utilized by microorganisms, and also has a water retaining ability, which played a crucial part in enabling it to become a biofilter media. In this study, we evaluated the applicability of rice husk pellet bio-scrubber as a microbiological carrier. The pelletization experiment of rice husk as a biological media was performed using PVA and EVA binder. Also, the feasibility tests of rice husk as a biological media for odor removal were carried out in order to know whether rice-husk contains useful components as a media for microbiological growth or not. Lastly, a combined test for odor gas absorption and biological oxidation was conducted using a lab scale bio-filter set-up packed with rice-husk pellets as wet-scrubber. The major components of the rice husk were carbon, hydrogen, nitrogen, and oxygen, while carbon acted as the main ingredient which comprised up to 23.00%. The C : N : P ratio was calculated as 45 : 1 : 2. Oxygen uptake rate, yield and decay rate of the rice husk eluent was calculated to be $0.0049mgO_2/L/sec$, 0.24 mgSS/mgCOD and 0.004 respectively. The most stable form of rice husk pellets was produced when the weight of the rice husk, EVAc, PVAc, and distilled water was 10 : 2 : 0.2 : 10. The prepared rice husk pellets had an apparent density of 368 g/L and a porosity of 59.00% upon filling. Dry rice husks showed high adsorption capacity for ammonia gas but low adsorption capacity for hydrogen sulfide. The bio-filter odor removal column filled with rice husk pellets showed more than 99.50% removal efficiency for NH3 and H2S gas. Through the analysis of circulation water, the prime removal mechanism is assumed to be the dissolution by water, microbial nitrification, and sulfation. Finally, it was confirmed that the microorganisms could survive well on the rice husk pellets, which provided them a stable supply of nutrients for their activity in this long-term experiment. This adequate supply of nutrients from the rice husk enabled high removal efficiency by the microorganisms.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.180-185
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• 1999

Rotating Biological Contactor (RBC) was tested for the treatment of artificial rearing water in n simulated aquaculture system. Performance of RBC on the removal of TAN and COD was evaluated by controlling hydraulic residence time (HRT). As HRT of RBC was increased, TAN removal rate ana removal efficiency of RBC and TAN concentration of rearing water were increased, but COD removal rate was decreased. Total alkalinity consumption rate was increased by increasing HRT of RBC. Ratio between total alkalinity consumption rate and TAN removal rate was 7.73. HRT for maintaining lowest TAN and COD concentration of artificial rearing water was 14,6 minutes and at that condition TAN and COD concentration of the water was 1.28 and $5.59 g/m^3$, respectively.

• Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.37-46
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• 2014

Fresh sea squirt meat requires a modified processing and preservation process because it has a short shelf life due to its high moisture content and strong proteolytic enzyme activity. In this study, bottled sea squirt meat prepared in vegetable oil (BSMO) to enhance the consumer acceptability was exposed to ${\gamma}$-ray (Co60, 10 kGy/h) irradiation to extend the shelf life without the use of a heating process. Response surface methodology was used to determine the optimal mixing ratio of BSMO containing 5% dehydrated fresh meat. Texture analysis and nutritional evaluation were also performed on a control and BSMO samples. The volatile basic nitrogen (VBN) content and total cell count were measured to determine the shelf life of irradiated BSMO products during chilled storage at $4^{\circ}C$ for 60 days. According to a panel of 10 trained tasters (aged 20-29 years), the optimal mixing formulation was 80 g meat in 60 mL of mixed vegetable oil (30 mL of olive oil and 30 mL of sesame oil). The highest rated formulation, according to a panel of nine trained tasters (aged ${\geq}30$ years), was 80 g meat in 60 mL of mixed vegetable oil (42 mL of olive oil and 18 mL of sesame oil). Moisture, ash, and protein contents in BSMO did not change significantly (P < 0.05) compared with the control. A higher lipid content ($0.84{\pm}0.23$ to $2.13{\pm}0.61$; P < 0.05) was observed due to the presence of vegetable oil on the surface of BSMO. The vegetable oil raised the hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of BSMO. BSMO products remained edible after 50 days of storage at $4^{\circ}C$ based on the VBN content (BSMO 1: $27.92{\pm}0.96$ mg/100 g, BSMO 2: $24.84{\pm}1.95$ mg/100 g) and total cell count (BSMO 1: $4.60{\pm}0.80$ log CFU/mL, BSMO 2: $3.65{\pm}0.20$ log CFU/mL) when compared with standard levels of VBN (25.00 mg/100 g) and total cell count (5 log CFU/mL), respectively. The results showed that irradiated BSMO products could help to expand the processed seafood market and increase the popularity of seafood among the younger generations.