• Korean Journal of Organic Agriculture
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• v.26 no.3
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• pp.381-391
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• 2018

This study was carried out to determine whether cage traps can be used to capture wild boars successfully, and to assess their response to different bait materials and the number of wild boars caught. Steel cage-traps ($4.0m{\times}1.5m{\times}1.2m$, $L{\times}W{\times}H$) were installed at two sites in Damyang County and at one site in Sunchang County, South Korea. To identify preferred bait-diet, baits were prepared with dry corn and fermented sour corn and placed in equal amounts at the sites close to wild boar pads at 200 m intervals. Before selecting trap locations where sufficient activity was observed, pre-baiting was undertaken and steel-framed traps were installed with gates open. Preference for bait materials was not clearly defined. After providing the bait for the first time, the number of days until wild boars ate all the food were counted. In the Damyang and Youngam areas, where hunting was allowed, total bait consumption took 6 to 12 days; in contrast, in the Sunchang area, where no hunting took place, total food consumption took only 5 days. In addition, after pre-baiting with the mixture of dry and sour corn for diet for about 8.7 days and then opening the trap gates for 3 more days, 13.7 days were necessary to catch 4.3 wild boars per trap. These results suggest that hunting intensity around trapping places was an important factor in determining the success of the traps.

• Korean Journal of Microbiology
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• v.48 no.2
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• pp.163-170
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• 2012

In order to inhibit the growth of pathogens and degrade biogenic amines during the fermentation of soybean products, an isolate with antimicrobial activity against pathogens and biogenic amine-degrading property was obtained from 83 traditionally fermented soybean products. The morphological and biochemical tests and the phylogenetic relationship among 16S rRNA gene sequences indicated that the isolate named as the strain SCK B11 was most closely related to Bacillus licheniformis. The cell-free supernatant of two day cultures was active against several pathogens including Enterococcus faecalis, Listeria monocytosis, Micrococcus luteus, Pseudomonas aeruginosa, Bacillus cereus, and Staphylococcus aureus. PCR analysis was conducted to determine relatedness to antimicrobial lantibiotics and biosurfactants produced by Bacillus spp., but showed negative for the genes encoding surfactin, lichenysin, and lichenicidine. Electron microscopic observation indicated that the antimicrobial agent seemed to attack the membrane of the pathogens, leaving the ghost or shrunken cells. The strain was found to degrade histamine by 72% and tyramine by 66% in the cooked soybean containing 5.3% of biogenic amine over 10 days of fermentation time. The use of selected strain would be a potential control measure in manufacturing traditionally fermented soybean products that are difficult to control pathogens and biogenic amine levels.

• Korean journal of applied entomology
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• v.55 no.1
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• pp.45-51
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• 2016

Thirty-seven species of insect pests were surveyed on different area blueberry farms in Jeonbuk province during 2013~2014. Six principal insect pests were found, including Dasineura oxycoccana Johnson, Aphis gossypii Glover, Scirtothrips dorsalis Hood, Ricania sp., Hyphantria cunea Drury, and Latoia consocia Walker. A. gossypii infestation was severe at Iksan and Jinan in middle May. S. dorsalis infestation was severe at all surveyed area in early June, which is the flowering season, and the degree of damage caused was higher in young plants. Ricania sp. was abundant in Jinan and Sunchang, and then appeared to spread across all areas in Jeonbuk. H. cunea had a tendency to concentrate in Iksan during June. Five species of Limacodidae was found, including L. consocia, which was dominant in all areas surveyed, with densities higher then those of the others four species. The degree of damage due to D. oxycoccana was higher in the plain areas (Iksan) than in the middle-mountain areas (Jinan, Sunchang). The rate of damage was 60~78% higher in young plant stages (i.e., those under 3 years of tree age) than in those over 5 years old (30~50%). Moreover, the rate of damage observed in greenhouses was 50~80% higher than that observed in the field (30~40%).

• Journal of Conservation Science
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• v.33 no.5
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• pp.355-362
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• 2017

The Nongso tomb of Sunchang was built in a relatively deep place; hence there was little damage from grave robbers. The tomb was completely filled with a large amount of charcoal, and therefore the wooden coffin was excavated in relatively good condition. On the basis of the structure of the tombs, excavated artifacts, and radiocarbon dating results, the tomb is estimated to be from between the late Goryeo and the early Joseon period. The wooden coffin excavated is double-layered structures consisting of an outer coffin and an inner coffin. The outside of the wooden coffin is thickly lacquered and decorated with yellow letters and white motifs. An analysis of the pigments' components revealed that the major component of the letters was gold (Au) and the major component of the motifs was silver (Ag). The coffin lacquer had three layers: a pigment layer, a yellowish-brown layer, and a black layer. The wooden bases of the coffins were painted with a black substance, such as soot, as mineral elements were not detected in the black layer. The yellowish-brown layer is presumed to be refined lacquer. From the analysis of the structure of the layers and pigments, we can estimate the method was adopted for making lacquer for wooden coffin. It is assumed that the method used gold leaf and gold powder. The form of the pigment and the internal structure are likely to be gold leaf, but the shape of the surface letters appears to have been formed using gold powder. This study will serve as important information for understanding lacquer making techniques at the time of the tombs' construction by confirming the making method through reproduction experiments using gold leaf and gold powder.

• Korean Journal of Microbiology
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• v.46 no.3
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• pp.270-277
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• 2010

In order to manufacture Bacillus cereus-free fermented soybean products, an antimicrobial agentproducing isolate against B. cereus was obtained from 150 traditionally fermented soybean products. The morphological and biochemical tests and the phylogenetic relationship among 16S rRNA gene sequences indicated that the isolate named as the strain SCK 121057 was most closely related to Bacillus licheniformis. The B. licheniformis isolate began to produce the antimicrobial agent after 48 h of incubation. The agent was nonproteinaceous and insensitive to heat, long term storage and protease K. Electron microscopic observation indicated that the agent attacked the membrane of B. cereus, leaving the ghost cell. The isolate inhibited growth of B. subtilis, Lactobacillus brevis and various types of pathogenic strains including Escherichia coli, E. faecalis, Micrococcus luteus, Staphylococcus aureus, Aspergillus flavus, A. ochraceus, and A. parasiticus as well as B. cereus. After coinoculation of B. licheniformis SCK 121057 and B. cereus in the ratio (as the basis of CFU/g sample) of 10 to 1 on the surface of cooked soybeans, cell numbers of B. cereus had been dramatically reduced after 31 days of incubation compared to those of single inoculation of B. cereus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.605-610
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• 2001

To suppress the gas forming caused by some yeast in the pack of traditional kochujang prepared at Sunchang area, which is the most severe problem during distribution of commercial products, mustard or horseradish powder as natural preservatives was mixed to the ingredients of kochujang and left for fermentation in clay pot as commercial scale for 180 day. The composition changes including quality and gas formaing in the kochujang containing those additives were monitored physicochemically and organoleptically. The fermented kochujang containing those additives were monitored physicohemically and organoleptically. The fermented kochujang containing 0.6% of horseradish showed lower organic acid content than that of the control but amino type nitrogen content, which is one of the important quality reference of kochujang, was higher in the one containing 0.6% natural preservatives. No color changed in the kochujang containing mustard but L and a value were increased in the kochujang containing horseradish. No difference of free reducing sugars was showed by the addition of those natural preservatives and the addition of 0.6% horseradish to kochujang had completely stopped gas forming during fermentation. The overall quality of the kochujang containing 0.6% horseradish was superior than that of the other treatments.

• Journal of Life Science
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• v.31 no.2
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• pp.175-182
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• 2021

Saccharomyces lysate has the well-known function of soothing the skin in various ways: it is an anti-irritant and can treat skin care conditions, such as skin whitening and antioxidative activity. However, data on the safety for use of Saccharomyces lysate in cosmetics and skin care products are still limited. To design a new cosmetic material with antioxidant and skin-whitening effects, 80 yeast strains were isolated from berries grown in Sunchang. Among the isolates, the FT4-4 strain, which exhibited superior biological activities, was selected for further experiments. The FT4-4 strain was identified as Saccharomyces cerevisiae by 18S rRNA gene sequencing analysis. S. cerevisiae FT4-4 showed higher DPPH radical-scavenging (51.41%), superoxide dismutase (62.23%), and tyrosinase inhibition (64.75%) activities. The highest yield of biomass (3.16 g/l) and maximum growth rate of S. cerevisiae FT4-4 were observed within 16 h. Furthermore, the cytotoxicity potential of S. cerevisiae FT4-4 on B16F10 melanoma cells was measured by an MTT assay, and the results indicated that S. cerevisiae FT4-4 had a capacity to inhibit melanin up to 72.02% at an initial 10 mg/ml concentration. These results suggest that S. cerevisiae FT4-4 could be a promising candidate as a multi-functional material for application in the cosmetic industry, especially because of its antioxidant and skin-whitening effects.

• Journal of Life Science
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• v.33 no.6
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• pp.481-489
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• 2023

The taste and quality of soy sauce, a fermented liquid condiment, is greatly influenced by microbial metabolism during fermentation. To investigate the microbiological characteristics of ganjang during the initial fermentation process, we prepared meju (fermented soybean) blocks fermented with starter cultures and solar salts and analyzed the microbial community quantitively using 16S rRNA gene profiling from ganjang that had been fermented over a five-week period. The ganjang samples were collected and analyzed after soaking for week one (1W), three (3W), and five (5W) weeks. We found that Halomonadaceae was significantly higher in the 1W group (89.83%) than the 3W and 5W groups (14.46%, and 13.78%, respectively). At a species level, Chromohalobacter beijerinckii and Chromohalobacter canadensis were the dominant species in the 1W group but several taxa such as Bacillus subtilis, Pediococcus acidilactici, and Enterococcus faecalis were more abundant in the 3W and 5W groups. Pearson correlation analysis of the relative abundance of the bacteria showed a negative correlation between Chromohalobacter and two bacterial genera Bacillus and Enterococcus. Beta-diversity showed a statistical distinction between the 1W and the 3W and 5W groups, while no significance was evident between the 3W and 5W groups. Linear discriminant effect size analysis was used to identify biomarkers and significant differences in the relative abundance of several halophilic bacteria, Bacillus sp. and lactic acid bacteria at 1W, 3W, and 5W, recpectively, which indicates the important role of the bacterial community at these time points.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.123-129
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• 2008

To isolate Bacillus cereus presenting at a level of 5 log CFU/g in kochujang, a primary dilution ($10^{-1}$) of kochujang was heated at $85^{\circ}C$ for 5 min. Two isolated strains Voges-Proskauer positive colony (KBC) and a negative colony (KBM) were identified as B. cereus and Bacillus mycoides, respectively, by biochemical test and 16S rDNA sequencing. $D_{100^{\circ}C}$-Values of KBC and KBM strains was 8.37 and 7.08 min, respectively. When spores of KBC strain were inoculated to kochujang at the level of 4-5 log spores/g, the number of spores was no significant difference (p<0.05) for each sample from 1 up to 60 day of aging. When kochujang was inoculated with 4 log spores/g and heated at $85^{\circ}C$ for 15 min, the number of spores was similar to that of unheated kochujang. Therefore, we estimated that B. cereus isolated from kochujang resistant on the heat treatment ($85^{\circ}C$, 15 min) and its heat resistance characteristics could be used to count the number in kochtjang.

• Journal of Korean Society of Rural Planning
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• v.12 no.2 s.31
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• pp.87-96
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• 2006

The purpose of this study is to increase the utility in terms of the elderly's welfare. The data introduced in this paper were collected by the constructed interview method, and 192 aged interviewees were selected from 4 rural areas: Namhaegun, Uiryeong-gun Imsil-gun and Sunchang-gun. From the descriptive analysis of the data, the results derived are as follows: 1) The financial supports are needed to remodel rural village community facilities as senior centers. 2) It is expected that the facility be a center for the aged people's living in a village, and that have multiple functions of general care service network health care, meal support and making friendship spaces for them. 3) Share housing function is also added to the facility in emergency conditions.