• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.725-730
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• 2010

The differences between organic and conventional rice were studied from the point of view of quality, physiochemical property and functionality. It was concluded that organic rice showed a 6% lower complete rice ratio than conventional rice. However, organic rice exhibited more excellent physiochemical property on amylose or protein content, Toyo value, and acidity with 17.5%, 6.6%, 8.12%, and 8.7%, respectively. There was no difference between two kinds of rice on alkali digestion value and amino acids contents such as Asp, Ser, Glu, Ala, Leu, Arg. Among inorganic compounds of rice, four compounds including B, Mn, Fe, or Zn were slightly higher at organic rice with 1.1~2.7 mg/100 g, compared to conventional rice. Interestingly, total phenolic acid and phytic acid content were 89% or 23% higher at organic rice than conventional rice, respectively. MeOH extract from organic rice showed higher antioxidant activity with 26% than that of conventional rice with 22%. In contrast, conventional rice was favored than organic rice on stickness, taste, palatability fields at sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1493-1500
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• 2011

We investigated the physicochemical properties and physiological activities of glasswort juice fermented naturally for different periods of time. Glasswort juice fermented for six years (LFGJ) showed higher crude fiber and lower NaCl content than glasswort juice fermented for two years (SFGJ). Fermented glasswort juice contained K, Mg, and Ca as the main minerals, and the mineral content in both SFGJ and LFGJ were similar. The main free amino acids of fermented glasswort juice were determined to be alanine, proline, aspartic acid, and lysine. The leucine and aspartic acid content in LFGJ was higher than that in SFGJ. SFGJ had higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS$^+$) radical-scavenging activities than LFGJ. Fermented glasswort juice showed high ACE inhibition and ${\alpha}$-glucosidase inhibition activities regardless of how long it was fermented. An oral glucose tolerance test was carried out in rats fed diets containing 4% NaCl (control) or 4% NaCl+2% LFGJ (LFGJ). The LFGJ group showed enhanced glucose tolerance compared to the control group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.891-899
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• 2008

For the effective use of under-utilized resources, silver-stripe round herring (SSRH), the boiled-dried SSRH was investigated on the food component and sensual characterization. Moisture content and salinity of the boiled-dried SSRH were 27.2% and 7.0%, respectively, which were in the range described in Korean Industrial Standards. In the lipid content of the boiled-dried SSRH, viscera was higher in viscera than muscle. The major fatty acids of the boiled-dried SSRH were 16:0 (23.9%), 18:1n-9 (9.5%), and 22:6n-3 (DHA, 28.5%). The degree of lipid oxidation of the boiled-dried SSRH was similar to that of the boiled-dried anchovy caught in the southern sea. When compared to the boiled-dried anchovies, the boiled-dried SSRH was lower in total content of amino acid, while was higher in calcium and phosphorus contents. The boiled-dried SSRH was higher in taste strength, while was similar in the taste pattern to the boiled-dried anchovies. According to the results of chemical components and sensory evaluation, the boiled-dried SSRH could be substituted for boiled-dried anchovy classified into special grade.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.6
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• pp.665-671
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• 1996

The salt stress at seedling stage of barley was examined in different concentrations of NaCl containing 1/2 Hoagland solution. Among the physiological factors electric conductivity and sodium content of cell sap outflow solution were increased according to the in-crease of NaCl concentration in 1/2 Hoagland solution but the total protein content of root cell sap outflow solution was decreased. Changing pattern of amino acids content in plant was divided into 3 groups which were increased, decreased or unchanged by NaCl concentration in solution. In normal condition, sugar content in plant was higher than potassium or sodium but if NaCl was added more than 25mM in 1/2 Hoagland solution, sodium was the highest. Potassium content in shoot was decreased as 67% of control at 100mM of NaCl containing solution and in root it was decreased as 8%. Sum of the potassium and sodium content in shoot was seriously increased in accordant with NaCl concentration in culture solution, but in root it was gradually decreased. Chlorophyll content per g fresh weight and photosynthetic ability per $\textrm{cm}^2$ in first leaf were not affected by NaCl concentration of 1/2 Hoagland solution but root activity was slightly decreased compared to control.

• Korean Journal of Microbiology
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• v.46 no.1
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• pp.38-45
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• 2010

The study performed to identify the type of ESBL against strains which are producing extendedspectrum ${\beta}$-lactamases and isolated from sewage in Suyeong sewage disposal plant, Busan Environmental Corporation. By the standard activated sludge method, Suyeong sewage disposal plant purify living and lavatory sewage gathering from the northeast Busan and the facility purify total 550,000 tons of living sewage disposal a day. 14 strains were isolated by double disk synergy test and the third generation cepha-antibiotics test. Indole, methyl-red, Voges-Proskauer, Simmon's citrate, decarboxylasedihydrolase and sugar-fermentation tests identified as Klebsiella pneumoniae (n=4) and Escherichia coli (n=10). Plasmid-mediated transmission test against isolated 14 strains proved 11 strains transmitted resistance to recipient E. coli J53 (sodium $azide^R$, $ceftazidime^S$). 9 strains of conjugant were expressed ESBL genes transferred from parental strain but 2 conjugants did not expressed. The type of ESBL from each strain was determined by isoelectric focusing points, DNA and amino acids sequencing. The results indicated that the types of ESBL transmitted to recipient E. coli J53 were TEM-1, the parental TEM type and SHV-12 type.

• Korean Journal of Soil Science and Fertilizer
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• v.37 no.2
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• pp.124-130
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• 2004

This study was carried out to evaluate the effects of condensed molasses soluble (CMS) treatment on the mineralization of N, chemical properties and soil microbial population under the incubation condition with unsaturated water content during the 7 weeks at $25^{\circ}C$ in the different levels of CMS application. The results indicated that the total nitrogen content of soil was increased with increasing application rate of CMS and this trend was maintained up to 7 weeks. With CMS treatment content of $NH_4-N$ was gradually decreased. However, the content of $NO_3-N$ in the soil was gradually increased with incubation time due to the nitrification under the unsturated water condition. The CMS treatment increased the microbial populations such as bacteria, actinomycetes and fungi, which may be due to the availability of more nutrients such as amino acids, sugars and other minor elements from CMS. The pH of soil was found to be reduced by the addition of CMS, Whereas, electrical conduvtivity of soil was correspondingly increased with increasing application rate of CMS.

• Microbiology and Biotechnology Letters
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• v.43 no.2
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• pp.97-104
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• 2015

Vinegar is a widely used acidic seasoning and can be manufactured using various methods and bases, including cereals, wheat, and fruits. Most studies on vinegar have been conducted to evaluate its antioxidant activity. In the present study, fermented dark vinegar (FDV) produced from unpolished rice was examined for its antimicrobial activity, biochemical content, including the amounts of sugar, total soluble sugar, organic acid, and free amino acids, and pH and physiological activity. The antimicrobial efficiency of FDV was assessed using the paper disc-agar diffusion method. FDV exhibited strong antimicrobial activity against the pathogenic bacteria and yeast strains that were tested. In fact, the activity of FDV was shown to be higher than that of the commercial antibiotics carbenicillin (50 µg/ml) and tetracycline (50 µg/ml) against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Yersinia enterocolitica, and Lodderomyces elongisporus. The antioxidant activity of FDV and ascorbic acid was evaluated. Using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, we found that FDV has the highest activity of the antioxidants. After spreading FDV onto tryptic soy broth and yeast extract-peptone-dextrose agar media, the microbial strains were isolated and characterized through physiological and biochemical analysis. Based on 16S ribosomal DNA sequence analysis, the isolated microorganisms exhibited a close similarity to Acetobacter papayae, Acetobacter pasteurianus, and Acetobacter peroxidans.

• Food Science and Preservation
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• v.23 no.2
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• pp.204-210
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• 2016

This study aimed to find an effective preservation method of lotus leaves for the preparation of lotus-leaf Yakju throughout the year. The characteristics of Yakju containing lotus leaves pretreated by blanching, steaming, roasting, and drying were investigated in this study. The chemical properties of Yakju (pH, amino acidity, alcohol content, and volatile acid content) were significantly different for all treatments, except for the total acid content. The polyphenol content ranging from 315.89 to 462.63 ppm (p<0.05) was significantly different depending on pretreatment method L color value for Yakju was not significantly different all treatments, while a value was significantly different in Yakju containing frozen stored leaves after pretreatment. The b value was lowest for the blanching treatment, and was significantly different for all treatments. Among the organic acids present in Yakju, the oxalic, citric, and malic acid contents were significantly different for all treatments. In sensory evaluation, lotus-leaf Yakjus containing fresh leaves and dried leaves were preferred to the others in color and flavor among Yakjus prepared with lotus leaves before cold storage. However, among the Yakjus prepared with lotus leaves after cold storage, that containing blanched leaves was preferred to the others in terms of flavor, taste, and overall acceptability.

• Journal of Life Science
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• v.19 no.9
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• pp.1258-1264
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• 2009

In this study, effects of feeding Holstein cows with TMR feed, which includes un-dried citrus byproducts, on the nutritional components of their raw milk were investigated. Two kinds of raw milk from primipara cows and multipara cows were used for the experiment: T0 (raw milk produced by dairy cows not fed with TMR feed including citrus byproducts) and T1 (raw milk produced by dairy cows fed with TMR feed including citrus byproducts). For both primipara and multipara cows, there was no statistically meaningful difference between T0 and T1 in terms of moisture, crude protein, crude fat, crude ash contents or caloric content. T1 showed a lower amount of cholesterol in raw milk for both primipara and multipara cows, which was especially statistically meaningful in multipara cows (p<0.05). Regarding mineral contents in raw milk, T1 showed significantly higher amounts of Na and S in primipara cows, and Na, Cu, Fe, S in multipara cows, respectively. For both primipara and multipara cows, there were no statistically meaningful differences between T0 and T1 in terms of the total amount of amino acids in the raw milk, the composition of saturated fatty acid/unsaturated fatty acid, vitamin A, E, $B_2$ or $\beta$-carotene, while T1 showed significantly higher levels of vitamin $B_1$ in primipara cows than T0.

• Journal of Aquaculture
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• v.11 no.3
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• pp.319-325
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• 1998

Quality evaluation of fish muscle was conducted in olive flounder, Paralichthys olivaceus fed with control or experimental diet containing 0.3% of Obosan (Sungam Co., Korea). Sensory panel members preferred the experimental fish were more preferable than those of control (P<0.01 or 0.05). The difference test was shown that the experimental fish muscle is more firm elastic and palatable than the control ones (P<0.01 or 0.05). The physical properties of meats from fish fed a diet containing Obosan improved qualities with compared to those of control meats. The total amount of free amino acids in muscles from control fish (31.7 mg/100mg), especially with the significant increase of glutamic acid, proline, glycine, alanine and methionine. In all nucleotides and their related compounds, ATP was the most abundant in muscles from fish fed a diet containing Obosan (about 1.9 fold compared to mean of control), however, IMP was more abundant in control muscles.