• 한국식품영양학회지
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• 제9권3호
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• pp.341-347
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• 1996

Growth curves of seven strains of lactic acid bacteria isolated from Kimchi were graphed, when they were cultivated at 3$0^{\circ}C$ in filter sterilized Chinese cabbage juice containing 0, 2, 4 and 6% salt, and then lag time and generation time were calculated. The shapes of growth curves were changed differently among strains, as salt concentrations were increased. The addition of 2~4% salt resulted in prolongation of lag time were most omspicuous in Leu. Paramesenteroides and Leu. Mesenteroides subsp. Dextranicum, and the next in Leu. Mesenteroides subsp. Mesenteroides,m Lac. Bavaricus and Lac. Gomohiochii, and the least in Lac. Plantarum and Lac. Brevis. And then the prolongations of generation time were most remarkable in Lac. bavaricus and Lac. Homohiochii, and the next in Leu. Mesenteroides subsp. Mesenteroides, Leu. Mesenteroides subsp. Dextranicum and Leu. Paramesenteroides, and the least in Lac. Plantarum and Lac. brevis. By increasing salt concentrations from 0 to 2%, the generation times of Leu. Cesenteroides subsp. Dextranicum and Leu. Mesenteriodes subsp. Mesenteroides were prolonged slightly, while those of Lac. Homohiochii and Lac. Brevis were not changed, and those of Lac. Plantarum, Lac. Bavaricus and Leu. Paramesenteroides were shortened slightly. As salt concentrations were increased from 2% to 4%, inversions in the order of generation time occurred among strains. As a whole, lower salt concentrations were more favorable for the growth of Leuconostoc strains, while higher salt concentrations were for Lactobacillus strains.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.236-240
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• 1999

The characteristics of natural lactic acid fermentation of radish juice were investigated at different salt concentrations (0~2%) and temperatures (10~3$0^{\circ}C$). Major lactic acid bacteria isolated from the radish juice fermented at 2% slat concentration were Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus brevis. The percentage of lactic acid bacteria against total microbe in the fermented radish juice was over 80% at 0~1% salt concentrations, suggesting the possibility of fermentation even at low salt concentration, but was still active even at 1$0^{\circ}C$. The time to reach pH 4.0 during fermentation of juice of 1% salt concentration was 281~301 hrs at 1$0^{\circ}C$ and 50-73 hrs at 3$0^{\circ}C$. The concentrations of sucrose and glucose in the fermented juice were low at high temperatures and were the lowest at a 1.0% salt concentration. However, the content of mannitol showed the opposite trend. Although sour taste, ripened taste, and acidic odor of the fermented juice showed no significant differences among various temperatures and salt concentrations, sensory values of ripened taste and sour acidic were high at high temperatures. The overall quality was the best at 1.0% salt concentration, irrespective of the temperature.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2012년도 학술발표회
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• pp.221-221
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• 2012

The WRAP-SALT (Water Rights Analysis Package-SALT) simulation includes computation of end-of-month reservoir storage concentrations and mean monthly reservoir outflow concentrations for each month of the simulation. The model computes reservoir storage loads and concentrations based on load balance accounting algorithms and computes concentrations of water released and withdrawn from a reservoir as a function of the volume-weighted mean concentration of the water stored in the reservoir in the current month or previous months. A load budget accounting of the various component load inflows and outflows entering and leaving a reservoir is performed. A time history of storage concentrations computed for previous months is maintained for use in the lag procedure. This study presents computational methods for routing salinity through reservoirs for incorporation into WRAP-SALT simulation routines and methods for determining values for the parameters of the routing methods.

• 한국식품영양과학회지
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• 제32권4호
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• pp.526-530
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• 2003

각기 다른 염농도에서 염장한 오이의 이화학적 특성을 조사하였다. 염장시 첨가되는 염농도가 높을수록 수축현상이 심하였으며, 오이의 염농도는 염장 30일경에 30% 처리구를 제외한 모든 처리구에서 이론치와 유사한 농도를 나타내었다. pH의 경우 25%처리구는 염장 120일까지 감소 경향을 보인 반면 30%처리구는 60일이후부터 거의 변화가 없었다. 오이 표면의 녹색도는 염장 10일까지는 모든 처리구에서 녹색(-1.33~-2.87)이 유지되었으나 염장기간이 경과함에 따라 적색으로 변하였고, 이러한 현상은 염농도가 낮을수록 심하였다. 황색도는 염농도가 낮은 15% 첨가구가 염장 전기간에 걸쳐 가장 높은 황색도(6.15~12.52)를 보였다. Isopropyl alcohol 추출색소액 중 생오이의 색소추출액은 439, 473, 632 nm에서 피크를 나타낸 반면 염장오이는 염장초기 첨가된 염농도에 관계없이 생오이 색소추출액과는 다른 흡광도 변화를 나타내어 410, 505, 538, 607, 565 nm에서 새로운 피크를 형성하였다. 경도는 염농도에 관계없이 저장기간이 경과함에 따라 지속적으로 상승하였다.

• 한국미생물·생명공학회지
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• 제22권2호
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• pp.120-125
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• 1994

By using a synthetic medium simulated on the amino acid composition of soybeam, the effect of salt concentrations on the production of volatile organic acid by the strains of Zygosaccharomyces rouxii So-3101, a soy sauce yeast, was studied at the concentrations of 12.5, 18.0, 22.0 and 28.5% NaCl. The growth, consumption of glucose, and production of alcohol, total acid and volatile organic acid, showed the highest values at a concentration of 12.5% NaCl, and those values were decreased with an increase in the salt concentration. The ratio of volatile organic acid to total organic acid was remained at approximately the same level within the range of salt concentrations between 12.5~22.0%, whereas the ratio was decreased at a salt concentration of 28.5%. After incubation for 16 days, 8 volatile organic acids, i.e. acetic, propionic, n-butyric, isobutyric, isovaleric, isocaproic, n-caproic, and heptanoic acids, were detected by gas chromatography. Among the volatile organic acids, acetic acid was produced in the appreciable amiunt and its ratio to the other volatile acids was increased with an increase in the salt concentration.A small amount of isocaproic, propionic, isobutyric and isovaleric acids were produced, and n-caproic, n-butyric and heptanoic acids were detected only at the lower salt concentration.

• 한국축산식품학회지
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• 제39권4호
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• pp.576-584
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• 2019

This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$. MP with gelatin showed a decreased amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$ compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higher hydrophobicity value than those without gelatin, regardless of salt concentration. Based on these results, the addition of gelatin increased viscosity of raw meat batter and CY of MP gels for the application to low salt meat products.

• 한국식품영양과학회지
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• 제44권10호
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• pp.1525-1530
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• 2015

본 연구는 전통 된장이 최근 혈전용해능력, 피부병, 혈관질환 예방, 면역강화, 항산화 효과, 항암 효과 등의 우수한 기능이 밝혀지고 있지만 식염 함량이 높다는 단점을 가지고 있어 이를 해결하기 위해 저염 된장 제조를 목적으로 염수 농도를 13, 14, 15, 16, 17, 18%로 하여 전통 된장을 제조한 후 수분 함량, 식염 함량, 아미노태 질소 함량, pH 및 적정산도, 환원당 함량을 분석하였으며, 관능평가 묘사분석을 통해 농도별 특성의 강도와 기호도를 측정하였다. 소금물 농도를 달리하여 된장을 제조하고 이화학적 분석을 실시한 결과 염수 농도가 높아질수록 수분 함량과 아미노태 질소 함량은 낮아지는 경향을 보였으나, 소금 함량과 환원당 함량은 염수의 농도가 높아질수록 높아지는 경향을 나타내었다. 각 처리구별 된장의 pH 값은 염수의 농도가 낮을수록 낮아지는 경향을 나타내었으나, 적정산도 값은 염수의 농도가 낮을수록 높아지는 경향을 나타내었다. 소금물 농도를 달리하여 된장을 제조하였을 때 정량묘사분석 결과 된장은 18%가 가장 높은 짠맛을 냈는데 15%, 16%, 17% 처리구가 18%와 짠맛에서 유의적 차이가 존재하지 않았다. 기호도 평가로 보면 된장은 17%와 18%가 유의적으로 가장 많이 선호되었다. 결론적으로 전통 된장은 된장 숙성 시작 3개월 후까지 결과를 측정한 바로는 물리화학적 특성이나 관능특성 강도 측면에서 유의차를 나타내지 않는 농도는 16% 이상의 염수로 된장을 제조하였을 때로 16%의 염수를 이용하여 전통 된장을 제조하는 것은 가능할 것으로 보인다. 그러나 기호도 평가 결과와 저장기간에 따른 변화를 고려하여야 할 것으로 판단된다.

• 한국축산식품학회지
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• 제32권3호
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• pp.285-292
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• 2012

This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity ($a_w$), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at $70^{\circ}C$ for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

• Journal of Microbiology and Biotechnology
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• 제25권12호
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• pp.2049-2057
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• 2015

Various salt concentrations (1.0%, 1.3%, 1.6%, 1.9%, and 2.1% labeled as sample A, B, C, D, and E, respectively) were investigated for microbial diversity, identification of Lactic Acid Bacteria (LAB) in salted kimchi cabbage, prepared under laboratory conditions. These samples were stored at 4°C for 5 weeks in proper aluminum-metalized pouch packaging with calcium hydroxide gas absorber. A culture-independent method known as polymerase chain reaction - denaturing gradient gel electrophoresis was carried out to identify LAB distributions among various salt concentration samples that had identified 2 Weissella (W. confusa and W. soli), 1 Lactobacillus (Lb. sakei), and 3 Leuconostoc (Lc. mesenteroides, Lc. lactis, and Lc. gelidum) in the overall kimchi samples. The pH, titratable acidity, viable cell counts, and coliform counts were not affected by salt variations. In order to assess sensory acceptance, the conducted sensory evaluation using a 9-point hedonic scale had revealed that samples with 1.3% salt concentration (lower than the manufacturer's regular salt concentration) was more preferred, indicating that the use of 1.3% salt concentration was acceptable in normal kimchi fermentation for its quality and safety. Despite similarities in pH, titratable acidity, viable cell counts, coliform counts, and LAB distributions among the various salt concentrations of kimchi samples, the sample with 1.3% salt concentration was shown to be the most preferred, indicating that this salt concentration was suitable in kimchi production in order to reduce salt intake through kimchi consumptions.

• Journal of Microbiology and Biotechnology
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• 제29권2호
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• pp.283-291
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• 2019

Fermentation of food waste in the presence of different concentrations of salt ($Na^+$) and ammonia was conducted to investigate the interrelation of $Na^+$ and ammonia content in bio-hydrogen production. Analysis of the experimental results showed that peak hydrogen production differed according to the ammonia and $Na^+$ concentration. The peak hydrogen production levels achieved were (97.60, 91.94, and 49.31) ml/g COD at (291.41, 768.75, and 1,037.89) mg-N/L of ammonia and (600, 1,000, and 4,000) $mg-Na^+/L$ of salt concentration, respectively. At peak hydrogen production, the ammonia concentration increased along with increasing salt concentration in the medium. This means that for peak hydrogen production, the C/N ratio decreased with increasing salt content in the medium. The butyrate/acetate (B/A) ratio was higher in proportion to the bio-hydrogen production (r-square: 0.71, p-value: 0.0006). Different concentrations of $Na^+$ and ammonia in the medium also produced diverse microbial communities. Klebsiella sp., Enterobacter sp., and Clostridium sp. were predominant with high bio-hydrogen production, while Lactococcus sp. was found with low bio-hydrogen production.