• Korean Journal of Soil Science and Fertilizer
• /
• v.29 no.4
• /
• pp.403-410
• /
• 1996

Variations of temperature and physicochemical environment during composting of a mixtures(2:1, v/v) of cattle manure and rice hulls(CMR) in two different composting methods, static windrow(SW) and aerated static pile system(ASPS), were monitored for evaluating the efficient composting system in greenhouse. The pH of composting materials increased to around 8.9 initially, then decreased and stabilized slowly to the neutral value. Composting materials in ASPS showed a rapid stabilization in pH value from the 4th week comparing to the speed in SW. Thermophilic stage for ASPS Lasted at 3 week whereas 6 weeks for WS. Required time to get thermophilic zone in compost was shorter in ASPS than in WS. Reduction rate in total carbon(T-C) was higher in ASPS than in WS. Organic matter was reduced more rapidly in ASPS than in SW showing 9 percent difference after the 6th week. Total nitrogen(T-N) increased while composting process, showing 9 percent after 6th week in WS and 1.8 percent after 7th week in ASPS. C/N ratio was stabilized after 6th week showing 17 and 21 level in WS and ASPS each. Quantity of ash and mineral content increased during composting in both system, showing higher content in ASPS. Composting process by intermittent, aerated static pile system in greenhouse had a significant effect on the reduction of required period for composting.

• Korean Journal of Soil Science and Fertilizer
• /
• v.45 no.5
• /
• pp.779-786
• /
• 2012

Many farmers have been seeking alternatives to chemical fertilizer for successful organic fruit production. This experiment was carried out to investigate the replaceability of chemical fertilizer by cover crop and slurry composting biofiltration (SCB) liquid manure (LM) application in pear orchard. Three treatments were contained in this experiment; cover crop only and cover crop + LM treatment, and control (chemical fertilizer application). Dry weight and mineral contents of gramineous cover crops were significantly increased in LM-combined treatments than that of leguminous species. Bulk density of soil was decreased in rye + LM and hairy vetch + LM treatments, compared with each cover crop treatment. Soil pH was lowest in fertilizer treatment and soil nitrate content became similar between treatments after rainy season. Available soil phosphate was lower in cover crop and cover crop + LM treatmemts than control, but exchangeable Mg was higher. The mineral content and net assimilation rate of leaves showed no difference between the treatments. As a result, it is suggested that the application of SCB liquid manure in pear orchard managed by cover crops is desirable to maintain the productivity by improving soil physical properties and potential nutrient recovery.

• Food Science and Preservation
• /
• v.19 no.1
• /
• pp.144-152
• /
• 2012

The temperature changes and quality characteristics of $Makgeolli$ produced using rice treated with $Gaeryang-Nuruk$ (commercial improved $Nuruk$) extract were investigated. During fermentation, the treated rice maintained a lower temperature than the control and then rose after the fifth mashing day. For all the treatments, the numbers of yeast, LAB and AAB colonies increased on the second mashing day, and then gradually decreased. As the fermentation proceeded, the pH gradually increased from the third mashing day, and eventually became higher than that on the initial mashing day. The total acid contents increased on the first mashing day, but as the fermentation progressed, they showed little change. The amino acidity and soluble solid contents during overall fermentation and reducing-sugar contents was reduced until the first mashing day, and increased from the day after. As for the alcohol content, that of the control was 6.87% on the first mashing day, and then gradually increased, nuruk-extract-treated rice began with 9~10% alcohol content and then increased as the fermentation proceeded. Among the organic acid contents, lactate was the main material. In the sensory evaluation, the 24 h-, 48 h- and 72 h- treated rice samples showed somewhat good response.

• Food Science and Preservation
• /
• v.18 no.1
• /
• pp.46-52
• /
• 2011

Wild grape juice was fermented by Gluconacetobacter hansenii TF-2 isolated from tea fungus, to develop a new acidic beverage (fermented wild grape beverage, WGB). Broth was prepared by fermentation of 11~17% (v/v) juice, and sweetened with sucrose (initial sucrose level: $10^{\circ}$ Brix). Fermentation was initiated by addition of 5% (w/v) seed gel (the pellicle of the tea fungus) which had been previously cultured in the same medium (freshjuice broth), and fermentation proceeded in the dark at $29{\pm}1^{\circ}C$ for about 15 days. The major acids produced were succinic acid, malic acid, and acetic acid. After 15 days of fermentation, the organic acid content (principally succinic acid) was 49.6 ppm in WGB 11 and 77.4 ppm in WGB 17. The free sugar content of WGB was 1063.6-1082.5 mg/mL, composed of unfermented fructose, glucose, and sucrose, in that order. The microbial inhibitory effects of the fermented beverage were most apparent when Gram-negative bacteria (Escherichia coli and Salmonella typhimurium) were tested; the inhibition rate was 34.46-88.00%. The new fermented beverage thus displays effective antimicrobial activity against some species of bacteria.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.851-859
• /
• 2000

In the present study, changes in physicochemical and sensory properties, and microflora and enzyme activities, by addition of pumpkin (1, 2 and 5% pumpkin on the weight basis), of Sunchang sikhe kochujang, the most famous traditional kochujang, were investigated. Moisture content appeared to be reduced during fermentation, possibly due to exposure to the sun. Patterns of pH changes were rather complicated. pH of control kochujang was gradually reduced from the begining of fermentation up to 60 days of fermentation. Thereafter, it tended to be increased but again reduced after 90 days of fermentation. On the other hand, titratable acidity increased with fermentation reaching at the highest level at 90 day of fermentation and then slowly decreased. The addition of pumpkin induced a reduction in pH and an increase in titratable acidity, but this was due to organic acid contained in pumpkin itself. Contents of reducing sugar and amino nitrogen were increased by the addition of pumpkin in relation to the level of addition. Ethanol content was highly increased by the addition of pumpkin. Bacterial and yeast count, and activities of amylase and protease were not affected by the addition of pumpkin. Sensory evaluation test revealed that the addition of pumpkin improved sweet and savory taste, but color turned to be undesirable. However, none of tested parameters except color showed statistical significance.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.3
• /
• pp.327-331
• /
• 2007

This study was carried out to analyze major chemical components of dried Pimpinella brachycarpa leaves. Proximate compositions of the dried Pimpinella brachycarpa were 8.96% moisture content, 28.73% crude protein, 2.66% lipids, 19.14% ash, and 40.50% carbohydrates. Major components of the free sugars and disaccharides were glucose and maltose. A total of 15 kinds of amino acids were isolated from Pimpinella brachycarpa. Essential amino acids accounted for 49.13% of the total amino acids and non-essential amino acids accounted for 50.87%. A major fatty acid was linolenic acid. A ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio) was 2.18. Oxalic acid was a major organic acid. The contents of the vitamins A and E were 9.23 mg% and 0.26 mg%, respectively. Among the minerals in the dried Pimpinella brachycarpa, the content of calcium was the highest (765.13 mg%) and those of magnesium and sodium were also comparatively high (303.00 mg%, 96.21 mg%).

• Journal of Korean Medicine Rehabilitation
• /
• v.26 no.2
• /
• pp.51-59
• /
• 2016

Objectives We studied long-term preservation in stability of a mixed preparation of distilled and 70% alcohol extracted Hwangnyunhaedok-tang pharmacopuncture to establish standards for expiration date and quality control. Methods Three lots of consecutively prepared Hwangnyunhaedok-tang pharmacopuncture were each tested in triplicate to a total 5 tests at 3 month intervals over a period of 12 months for analysis of appearance, pH, specific gravity, index component content, endotoxins, microbial sterility, residual organic solvents, heavy metals, and pesticides. Items with no difference by elapsed time were tested at the initial and final timepoints, and data of items with potential difference by elapsed time were analyzed for trends to establish individual quality control standards. Results All tested items were stable over the study period, and therefore the expiration date was set as 12 months. pH quality control standards were set as 3.66~5.69, and that of specific gravity as 0.802~1.203, respectively. In index component content standards, berberine was set at $4.96{\sim}8.98{\mu}g/vial$, baicalin at $6.47{\sim}10.31{\mu}g/vial$, and geniposide at $116.03{\sim}189.55{\mu}g/vial$, respectively. Standards for other items with no difference by elapsed time were set according to general Korean herbal medicine standards in the Korean Pharmacopoeia. Conclusions Manageable expiration date and quality control standards were established through long-term preservation testing of Hwangnyunhaedok-tang pharmacopuncture, furthering standardization of Korean medicine pharmacopuncture.

• Journal of Environmental Health Sciences
• /
• v.21 no.1
• /
• pp.56-67
• /
• 1995

This study was carried out to observe how composting reaction proceed in the optimum composting condition and to understand the characteristics of final compost, when swine feces was amended with different bulking material. Sawdust, rice straw, and rice hull were selected as bulking materials and each of these was mixed with swine feces to obtain the optimum range of moisture contents and C:N ratio. To grasp the influence of newspaper on cornposting reaction when it flew into the composting site intentionally or accidentally, another composting reaction using newspaper as a bulking material was studied. In this experiment, raw material mixes containing the same amount of organic materials were put into 4 composting reactors and composted in the same environmental condition for 3 weeks from Aug. 1, 1994 to Aug. 22, 1994. The followings are the main results of this study. 1. The maximum temperatures reached at during cornposting reaction were 53.8$\circ$C, 51.9$\circ$C, 52.7$\circ$C, and 52.1$\circ$C in the reactor using sawdust, rice straw, rice hull, and newspaper as a bulking material respectively: Thermophilic temperatures were maintained for 72, 108, 108, and 111 hours in each reactor. Mean temperatures of reactors using sawdust, rice straw, rice hull, or newspaper as a bulking materials were 39.7$\circ$C, 39.5$\circ$C, 41.3$\circ$C, and 40.3$\circ$C, but no significant difference between these mean temperatures was observed(p>0.05). Each composter showed significant difference from room temperature(p<0.01), and the mean difference between them was 9.4$\circ$C. 2. Ash contents of each reactor increased rapidly in order of rice straw, rice hull, newspaper, and sawdust according to the pattern of second order function. This rate of increase seemed to result from structural characteristics of a bulking material. The absolute values of second order coefficient of these regression functions were 0.0199, 0.0159, 0.0157, and 0.0144 in each reactor using rice straw, rice hull, newspaper, or sawdust as a bulking material. 3. C:N ratio decreased as the reaction proceeded. Degree of decrease was in order of rice straw, rice hull, newspaper, and sawdust. This sequence was consistent with the increase rate of ash content. The ratios of initial C:N ratio to final C:N ratio were 0.45, 0.53, 0.64, and 0.75 in each reactor using rice straw, rice hull, newspaper, and sawdust as a bulking material respectively. From this ratios, it was possible to infer that all the composting reactions were completed. 4. Fertilizer content containing in the final compost was 1.61~2.20% of N, and 0.35~0.54% of P in dry weight base. According to the classification standard for compost constituent by Higgins, all composts had the intermediate grade of N, but below the low grade of P excepting the newspaper amended compost(fall into the range of the low grade). 5. Heavy metal contents contained in the composts were analyzed. In case of Cd, the range of 0.58~1.11 $\mu$g/g was observed, and in case of Pb, the range of 24.76~39.53 $\mu$g/g was observed(in wet weight base). These values are below the permissible heavy metal level for compost of foreign countries.

• Korean Journal of Food Science and Technology
• /
• v.28 no.4
• /
• pp.696-701
• /
• 1996

For effective utilization of skipjack (Katsuwonus pelamis) cooking juice (SCJ), the SCJ was hydrolyzed with 0.5% neutrase at $50^{\circ}C$ for 1 hr, and the degree of hydrolysis was estimated to be 66.0% at this reaction condition. The hydrolysate was treated with charcoal and filtered under reduced pressure. The extract powder was prepared from the filtrate in a spray-dryer. The major free amino acids of the extract Powder were taurine (526.3 mg/100 g), glutamic acid (375.8 mg/100 g), phenylalanine (315.9 mg/100 g), and alanine (283.6 mg/100 g), and their content accounted for 55.4% of the total free amino acids (2,711.5 mg/100 g). Among the nucleotides and their related compounds, inosine was the major component with 76.29 mole/g. The content of betaine-N, total ceatinine-N, TMAO-N, and TMA-N were 72.2, 51.2, 10.3, and 6.9 mg/100 g, respectively. From the omission test, it was concluded that the major taste compounds of the extract powder were believed to be free amino acids such as glutamic acid and alanine. Organic acids and nucleotides and their related compounds acted an auxiliary role in the taste of the extract powder.

• Korean Journal of Food Science and Technology
• /
• v.25 no.6
• /
• pp.666-671
• /
• 1993

Mixtures (total solid content: 15%) prepared with whole milk added with skim milk powder and/or sweet potato and/or pumpkin were fermented with 0.205% gelatin, 2% sugar and yogurt bacteria. The fermented mixtures (curd yogurt) were evaluated for acid production (pH, titratable acidity), number of viable cell, sensory property and keeping quality. The acid production of all mixtures remarkably increased for the first 12 hours and there is no significant difference among the mixtures. The lactic acid bacteria counts in the all products after 24 hours incubation were above $6.4{\times}10^{9}cfu/ml$. In organic acids, the mixture added with skim milk powder was higher ratio of lactic acid content to total acidity than those added with sweet potato and/or pumpkin. The sensory score of mixture containing sweet potato was best but curd yogurt containing pumpkin reduced the sensory property. When each mixtures were kept at $5^{\circ}C$ for 15 days, pH, titratable acidity, and number of viable tells of yogurt were not changed.