• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.1
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• pp.45-51
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• 2014

This study was conducted to investigate the feeding effects of total mixed fermentations (TMF) with spent mushroom (Flammuliua velutipes) and wet brewer's grain on estimating the productivity and nutrient utilization of Korean black goats. Four experimental groups were set up with each of the 5 animals for a 30-day feeding trial on growth performance. 12 black goats with regard to nutrient digestibility were allocated to 4 groups of 3 animals each by a latin-square design control group (offered concentrate and rice straw) and 3 treatment groups (TMF with 15% spent mushroom and 25% wet brewer's grain (T1), 10, 30% (T2) and 5, 35% (T3)). The average daily gain (ADG) of the control and T1 treatment groups was higher than that of the T3 treatment group (p<0.05). Dry matter (DM) and organic matter (OM) intake (kg/head) for T1 and T2 treatment groups were significantly higher than those of the control group (p<0.05). The digestibility of DM and OM for the control group (62.39~63.39%) and the T1 treatment group (65.02~65.25%) were significantly higher than those of the T3 treatment group (56.39, 59.01%) (p<0.05). Further, nitrogen retention was significantly higher in the T1 treatment group (p<0.05). Thus, these results conveyed that productivity and nutrient utilization were similar between TMF with spent mushroom and wet brewer's grain and commercial feeds. However, this study also suggested that feed must contain 25~30% spent mushroom due to the fact that the productivity of Korean black goats was decreased by increasing the content of spent mushroom.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.544-548
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• 2014

This study was conducted to investigate the nutritional components and quality characteristics of the root of Allium hookeri grown in Korea and Myanmar. The root of A. hookeri grown in Hadong, Korea (KR), contained higher levels of carbohydrate, crude ash, and crude lipid, but the root of A. hookeri grown in Shan, Myanmar (MR), contained higher levels of crude protein and crude fiber. The free sugar and organic acid contents were higher in KR than in MR. Fructose, glucose, and sucrose were the major free sugars and arginine was the major free amino acid. KR contained higher amounts of essential amino acids, non-essential amino acids, ${\gamma}$-amino butyric acid, and citrulline than MR. Potassium was a prominent mineral constituent in both KR and MR, and KR contained higher mineral content than MR. KR contained twice the amount of sulfur and crude saponin, relative to MR.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.318-323
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• 2003

This study was aimed at investigating the physicochemical characteristics of a freeze-dried soybean paste block with sea mustard. In the proximate composition, the crude protein, lipid and ash contents were higher in the product prepared with commercial doenjang than in a green tea product, whereas the carbohydrate content was high in the green tea doenjang than in the commercial product. There was a rich composition of free amino acids, alanine, phenylalanine, hydroxyproline, valine, leucine, isoleucine and lysine in both products. The majoity of the free amino acids were more abundant in the green tea doenjang product than in the commercial doenjang product. There were no differences between the two products in the total saturated, mono- and polyunsaturated fatty acids. The order of the abundance of the fatty acid contents in both products were linoleic acid, oleic acid and palmitic acid. The major of the organic acid in both the commercial soybean paste product and the green tea product was oxalic acid, followed by tartaric acid and citric acid. In the sensory evaluation test, the taste, color and overall acceptability were not significantly different between both products, but the odor was significantly higher in the commercial product than in the green tea product. The freeze-dried doenjang product could be convenient for cooking nutritious sea mustard soup, without tedious preparations for a husband and wife that are both working.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.152-156
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• 1996

Taste components of traditional kochujang from 55 households were investigated. The major free sugars in traditional kochujang (fermented hot pepper-soybean paste) were glucose $(8.21{\pm}5.62%)$ and maltose $(6.95{\pm}7.27%)$ and the minors were fructose $(1.88{\pm}1.27%)$ and sucrose $(1.05{\pm}1.21%)$. Succinic $(901.83{\pm}826.23\;mg%)$, citric $(484.16{\pm}242.89\;mg%)$ and lactic $(381.63{\pm}367.88\;mg%)$ acids in traditional kochujang were found in large amounts and acetic, oxalic, and formic acids in smaller amounts. The traditional kochujang contained large amounts of proline $(10.66{\pm}6.27\;mg%)$, glutamic acid $(9.27{\pm}10.97\;mg%)$, aspartic acid $(9.14{\pm}5.84\;mg%)$, lysine $(6.19{\pm}6.66\;mg%)$, and serine $(5.72{\pm}3.79\;mg%)$, and the total free amino acid content was 64.35mg%. Among the nucleotides and their related compounds in traditional kochujang, CMP $(42.90{\pm}28.16\;mg%)$ were the most abundant major compounds and hypoxanthine $(6.86{\pm}3.45\;mg%)$, IMP $(5.59{\pm}5.84\;mg%)$, inosine $(4.58{\pm}6.91\;mg%)$ and GMP$(3.36{\pm}3.93\;mg%)$ were found in smaller amounts, and AMP and UMP were also found in minor.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1258-1265
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• 2000

In oder to acquire microbial agents that can be utilized for control of aflatoxin produced by Aspergillus. flavus and Asp. parasiticus, antifungal bacteria were isolated. Antifungal bacteria was identified as Bacillus spp. based on morphology and physico-biochemical characteristics. Amount of aflatoxin $B_1$ from Doenjang(soybean paste) prepared with Asp. flavus, Asp. parasiticus, antifungal bacteria(Bacillus sp.), or mixture of Asp. flavus and Asp. parasiticus was 27.2 ppb, 30.3 ppb, 3.4 ppb, and 3.7 ppb, respectively. Aflatoxin $B_1$ was not detected from Doenjang(control) and Doenjang prepared with antifungal bacteria. Content and compositions of free sugars, fatty acid, organic acid and free amino acid in Doenjang prepared with Asp. flavus and Asp. parasiticus, antifungal bacteria and mixture of Asp. flavus and Asp. parasiticus were not significantly different. For volatile flavor compounds of Doenjang prepared with antifungal bacteria, 2-pentyl furan and butanoic acid were disappeared or reduced, while octadecene compounds were produced. However, those of Doenjang prepared with Asp. flavus or Asp. parasiticus and Doenjang(control) were not significantly different. These results suggested that the antifungal bacteria(Bacillus sp.) inhibited production of aflatoxin and that antifungal bacteria did not effect the quality of Doenjang.

• Current Research on Agriculture and Life Sciences
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• v.14
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• pp.85-100
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• 1996

The Studies were conducted to provide the state of mulberry cultivation and it's development in Banguet province (high land) of Philippines. Philippines initiated the sericulture industry with the technical asistance of Japan in 1974 and established mulberry field and sericultural facilities with technical asistance of Korea in 1990 and 1995. The required average of 100 to 150mm per month is not available during the dry season from December to March. Therefore mulching with grass which is available abundantly in the Philippines should be established to conserve moisture, to control soil erosion, surface ran-off and also to increase the humus content in the soil. In chemical properties of mulberry field, the pH value of soil is 4.7, organic matter 1.6%, and available phosphorus 6ppm. Therefore, all fields should do liming and be applied compost. To improve leaf yield for mulberry planted under partial shade area of pine trees, more pruning of pine tree should be done for good sunshining of mulberry, more liming and compost should be applied to improve acidic soil. To control the leaf roller, DDVP and KAFIL are able to be used. When spraying insecticides to control mulberry insect pests, care should be taken to consider the residual effects of chemicals on the leaf. Leaf should be fed to silkworms only after the leaves are free of any residual effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.888-895
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• 2015

For effective utilization of butter clam shell as a natural calcium resource, the optimal conditions for preparation of calcium acetate (BCCA) with high solubility were determined using response surface methodology (RSM). The polynomial models developed by RSM for pH, solubility, and yield were highly effective in describing the relationships between factors (P<0.05). Increased molar ratio of calcined powder (BCCP) from butter clam shell led to reduction of solubility, yield, color values, and overall quality. Critical values of multiple response optimization to independent variables were 2.70 M and 1.05 M for acetic acid and BCCP, respectively. The actual values (pH 7.04, 93.0% for solubility and 267.5% for yield) under optimization conditions were similar to predicted values. White indices of BCCAs were in the range of 89.7~93.3. Therefore, color value was improved by calcination and organic acid treatment. Buffering capacity of BCCAs was strong at pH 4.88 to 4.92 upon addition of ~2 mL of 1 N HCl. Calcium content and solubility of BCCAs were 20.7~22.8 g/100 g and 97.2~99.6%, respectively. The patterns of fourier transform infrared spectrometer and X-ray diffractometer analyses from BCCA were identified as calcium acetate monohydrate, and microstructure by field emission scanning electron microscope showed an irregular form.

• Journal of agriculture & life science
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• v.44 no.3
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• pp.31-40
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• 2010

This study was carried out to offer a basis data for conservation and application of effective management of Camellia japonica stand in Hakdong, Geoje Island. Field survey was conducted at C. japonica stand, mixed stand, Chamaecyparis obtusa plantation, and Pinus thunbergii stand. Importance value of C. japonica at tree layer was highest in C. japonica stand and mixed stand, and that of C. obtusa and P. thunbergii were highest in C. obtusa plantation and P. thunbergii stand, respectively. At subtree layer, C. japonica, Callicarpa dichotoma, Neolitses serices, and Styrax japonica had the highest importance value in C. japonica stand, mixed stand, C. obtusa plantation, and P. thunbergii stand, respectively. The species diversity ranged from 0.121 to 1.589 in C. japonica stand, 0.543 to 1.540 in mixed stand, 0.276 to 1.321 in C. obtusa plantation, and 0.764 to 1.523 in P. thunbergii stand, respectively. Soil pH was 5.72 in C. japonica stand, 5.26 in mixed stand, 5.21 in C. obtusa plantation, and 5.32 in P. thunbergii stand. The content of organic matter and total N were 5.77, 0.48% in C. japonica stand, 4.41, 0.30% in mixed stand, 3.28, 0.33% in C. obtusa plantation, and 5.32, 0.28% in P. thunbergii stand.

• Journal of agriculture & life science
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• v.45 no.2
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• pp.103-114
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• 2011

Physicochemical characteristics of garlic collected from the different growing regions were analyzed to provide basic data for preparing nutritional composition of garlic. Moisture of garlics on cultivars from growing on China was $71.53{\pm}0.34%$ that significantly higher than domestic garlics ($59.37{\pm}0.63$-$66.92{\pm}0.72%$). Total phenol contents were $12.69{\pm}0.18$-$22.02{\pm}0.27mg/100g$, total flavonoids contents were $12.69{\pm}0.18$-$22.02{\pm}0.27mg/100g$. Total thiosulfinate and pyruvate contents were $96.28{\pm}2.55$-$150.81{\pm}0.09mg/100g$ and $132.87{\pm}0.45$-$161.37{\pm}1.58mg/100g$. Sucrose, glucose and fructose were detected from garlics, sucrose content average errors about 2-4 times due to cultivated area. Namhae garlic has the highest fructose contents than other province cultivated. 8 kinds of organic acids 11 kinds of mineral and 17 kinds of composition amino acids were detected in garlics. 5 kinds of free amino acids such as proline, alanine, tyrosine, phenylalanine and arginine were detected in all garlic samples.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.54-54
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• 2019

Color-fleshed potatoes 'Hong-young' and 'Ja-young' were developed by RDA, and it has reported that they have high content of anthocyanin. Additionally they show higher radical scavenging activity compared to white or yellow fleshed potatoes. So it will be expected that the consumption of color-fleshed potatoes gradually increase by pre-peeled potatoes and color potato chips. This study was conducted to enhance the utilization of the tuber of color-fleshed potatoes. At first, we isolated four compounds from the organic solvents soluble layer in ethanol extract of tuber, and their structures were characterized by spectroscopic methods and by comparing their data to those in the literature. Their structures were characterized to be caffeic acid (1), chlorogenic acid (2), gallic acid (3) and protocatechuic acid (4) for the first time reported from this source. These compounds were already reported ingredients but considered to exhibit a high physiological activity. The quantitative determination on the four compounds in tuber of color-fleshed [Hong-young (HY) & Ja-young (JY)] and white-fleshed [Superior (SP)] potatoes samples were measured using HPLC. The concentration of caffeic acid in each total fractionations of HY (184.4 g/g) and JY (435.1 g/g) were higher than in total fractionation of SP (31.1). The concentration of gallic acid in each total fractionations of HY (282.1 g/g) and JY (315.2 g/g) were higher than in total fractionation of SP (143.3 g/g). The concentration of chlorogenic acid contents appeared to be highest in total fractionation of SP (954.2 g/g). The concentration of protocatechuic acid in total fractionation of HY (120.3 g/g) was higher than in each total fractionationss of JY (74.4 g/g) and SP (102.7 g/g). Overall, color-fleshed potatoes had higher amount of physicochemical properties than 'Superior'. Therefore, color-fleshed potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental information for improving sitological value, and breeding of new cultivar.