• 한국세라믹학회지
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• 제52권1호
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• pp.33-40
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• 2015

Onggi, described as a 'breathing' type of pottery' has significantly influenced the traditional food culture of Korea. It is known that Onggi is an optimal type of storage for fermented foods such as soy sauce, salted seafood, and Kimchi, as air or liquid can penetrate through the body of this material. These foods gain flavor due to the breeding of aerobic bacteria at the beginning of the fermentation process. In this study, Onggi materials from five regions, Gangjin, Yeoju, Ulsan, Yesan, and Jeju, were collected and analyzed to determine their chemical and physical properties before and after sintering. The differences in the raw materials of other mining regions are examined in terms of their chemical and mineralogical compositions, specific surface area, particle size, and particle distribution. Among them, the Gangjin raw material has the greatest mean particle size of $92.29{\mu}m$, as well as the widest particle size distribution. Differences in the levels of $SiO_2$ and $Fe_2O_3$ are shown among Onggi raw materials. However, the crystalline phases formed after sintering are identical, except for the Jeju samples. At all sintering temperatures tested here, Gangjin Onggi showed the greatest porosity, leading to complete air permeation through the body within 90 minutes. These results taken together indicate that air permeation is strongly related to the pore structures in the Onggi body. This is assumed to affect the fermentation behavior.

• 한국지역사회생활과학회지
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• 제18권2호
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• pp.241-246
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• 2007

This study was conducted to select and screen for an antifungal bacterial strain showing pathogen inhibitory activity against Diaporthe actinidiae, which causes stem-end rot in kiwi fruit. Four bacterial strains were isolated which strongly inhibit Diaporthe actinidiae from among two hundred and fifty bacterial strains screened from the soil where kiwi fruit were grown. By co-culturing bacterial strain #72 and the pathogen causing the stem-end rot of kiwi fruit, bacterial strain #72 showed 81.0% antifungal activity against Diaporthe actinidiae. Bacterial strain #72 was identified to be from the genus Bacillus sp. based on morphological and biochemical characterization. The bacterialization of culture broth for Bacillus sp. #72 which was sterilized at $121^{\circ}C$ for 15 minutes and than purified by $0.45{\mu}m$ membrane filter showed almost all of the antagonistic activity against Diaporthe actinidiae. We have also confirmed that in vitro treatment of Bacillus sp. #72 cultured in SD+B+P(sugar 5%, soy sauce 3%, beef extract 0.2%, peptone 0.2%) medium efficiently inhibited the growth of Diaporthe actinidiae responsible for stem-end rot in kiwi fruit.

• 동아시아식생활학회지
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• 제8권4호
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• pp.536-553
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• 1998

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5-9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(AD. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

• 한국수산과학회지
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• 제50권6호
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• pp.656-661
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• 2017

To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we prepared two types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formulation for both BMS and RMS consisted of 40.0% SME (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity, volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%, 24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values in commercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively, and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These results demonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS, and are suitable for commercialization as high-flavor seasoning sauces.

• Fisheries and Aquatic Sciences
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• 제14권4호
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• pp.347-354
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• 2011

Aeromonas salmonicida is an important fish pathogen commonly associated with furunculosis in salmonids. Typical A. salmonicida strains have the surface virulence A-layer protein, a major virulence determinant encoded by the vapA gene. In this study, 880 chum salmon Oncorhynchus keta were collected from the east coast of Korea during 2006-2011, including 560 wild adults and 320 artificially hatched fry pools, and the presence of typical A. salmonicida was examined by PCR using the typical A. salmonicida-specific vapA gene primers. The results demonstrated that 34.5% of the samples (304/880 samples) were PCR positive, implying that a typical A. salmonicida infection is highly prevalent among chum salmon in Korea. Twenty typical A. salmonicida isolates were recovered based on their brown pigmentation on Trypticase Soy Agar (TSA) plates, which indicates the existence of the A-layer protein. Further biochemical analyses with the four randomly selected typical A. salmonicida isolates revealed some variations in their amino acid decarboxylation and carbohydrate fermentation activity. A phylogenetic analysis based on the entire vapA gene sequence suggested that the A. salmonicida isolates from chum salmon were clustered with those isolated from Atlantic salmon in Europe. Further study is needed to resolve such an interesting relationship in detail.

• Reproductive and Developmental Biology
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• 제30권4호
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• pp.235-245
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• 2006

Di-n-butyl phthalate (DBP), diisononyl phthalate (DINP) and di-(2-ethylhexyl) adipate (DEHA) are ubiquitously distributed chemicals that are widely used as plasticizers and also found at low levels in foods. The aims of this study were to determine whether perinatal exposure to DBP, DINP and DEHA could alter normal patterns of neonatal development. Dams were provided with pulverized soy-free diet containing 20, 200, 2,000 and 10,000 ppm of DBP, 40, 400, 4.000 and 20,000 ppm of DINP, or 480, 2,400 and 12,000 ppm of DEHA from gestational day 15 to postnatal day 21. Exposure to the high doses of DBP, DINP and DEHA during gestational period significantly decreased food consumption and body weight gain of dams. These chemicals reduced neonatal body weight as well as that of the after maturation. Also, exposure to DINP of all the doses used and the higher doses (2,400 and 12,000 ppm) of DEHA decreased AGD at PND 1 in male neonates, though that to DBP did not affect AGD in males. In female neonates, an increase in AGD was observed in DBP- and DINP-exposed animals at the highest doses. Moreover, these chemicals affected survival rate of pups at PND 5, and delayed onset of eye opening in all chemica1-exposed groups at PND 17. These results suggest that perinatal exposure to these chemicals may affect the normal development and/or growth of offspring.

• Applied Biological Chemistry
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• 제40권3호
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• pp.225-231
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• 1997

임의로 선정되어진 국산두부콩과 수입두부콩들의 물성 및 색도에 대한 최적화이론을 적용하였다. 제조한 두부의 파손강도와 응력완화현상은 rheometer를 사용하여 측정하였으며, 색도는 colorimeter를 이용하였다. 각 두부콩들의 효과는 수식화된 non-linear canonical regression mpdel로 표현하였으며 각 콩들의 기여도는 trace plot으로 나타내었다. 국산콩은 그 첨가량이 증가할수록 두부의 파손강도는 다른 수입콩보다 우월하게 나타나 두부조직의 강도에는 뛰어남을 보여주었으나 두부조직의 점탄성에 있어서는 약간 뒤떨어짐을 보여주었으며 색감에서는 크게 뒤지는 것으로 나타나서 선정된 물성반응에 대하여 선별적인 경쟁력을 가짐을 보여주었다. 그러나 국산콩의 흡습능력은 수율에 결과적으로 영향을 주며 이를 새로운 반응치로 최적화이론에 적용하였고 그 결과 가격경쟁과 반응에 대한 취약점을 보완하여 최적화된 결과에 기여함을 보여주었다. 이와같은 국산두부콩과 수입두부콩의 최적화된 배합비율은 수율과 가격이라는 두 양립되는 목적함수로써 발산함을 보여 주었으며 이를 수렴시키기 위하여서는 가증치도입과 국산콩의 흡습능력조절에 대한 가공공정의 새로운 연구가 필요하며 이에 대한 조절이 품질향상에 기여할 수 있음을 보여 주었다.

• Journal of Microbiology
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• 제44권2호
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• pp.233-242
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• 2006

The objectives of this study were to optimize submerged culture conditions of a new fungal isolate, Ganorderma resinaceum, and to enhance the production of bioactive mycelial biomass and exopolysaccharides (EPS) by fed-batch culture. The maximum mycelial growth and EPS production in batch culture were achieved in a medium containing 10 g/l glucose, 8 g/l soy peptone, and 5 mM $MnCl_2$ at an initial pH 6.0 and temperature $31^{\circ}C$. After optimization of culture medium and environmental conditions in batch cultures, a fed-batch culture strategy was employed to enhance production of mycelial biomass and EPS. Five different EPS with molecular weights ranging from 53,000 to 5,257,000 g/mole were obtained from either top or bottom fractions of ethanol precipitate of culture filtrate. A fed-batch culture of G. resinaceum led to enhanced production of both mycelial biomass and EPS. The maximum concentrations of mycelial biomass (42.2 g/l) and EPS (4.6 g/l) were obtained when 50 g/l of glucose was fed at day 6 into an initial 10 g/l of glucose medium. It may be worth attempting with other mushroom fermentation processes for enhanced production of mushroom polysaccharides, particularly those with industrial potential.

• 한국수산과학회지
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• 제49권6호
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• pp.766-771
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• 2016

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.

• Journal of Korean Biological Nursing Science
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• 제22권1호
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• pp.61-70
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• 2020

Purpose: The purpose of the this study was to examine the dietary knowledge and educational needs of stroke patients and analyze the related factors that are associated with dietary knowledge and educational needs. Methods: Our study analyzed data from 146 stroke patients. The survey was conducted by individual interviews using questionnaires and data collected from participants' medical records. Dietary knowledge and educational needs were measured by tools developed by the author. Results: The mean scores for the dietary knowledge and educational needs were 19.09±3.48 and 36.17±7.18, respectively. Many stroke patients had misconceptions about soy sauce, cholesterol, and fruits. The most needed items in dietary education was first identifying foods that are beneficial or harmful, and second, food interaction with medications. As for the results of multiple regressions, dietary knowledge was significantly associated with gender, educational attainment, monthly income, exercise, body mass index, and level of compliance to dietary therapy. Additionally, the educational needs were significantly related with educational attainment and employment. Conclusion: For secondary prevention of stroke patients, education strategy considering dietary knowledge and educational needs of stroke patients should be established. Special attention is needed for stroke patients with a lower level of dietary knowledge and educational needs.