• Journal of Microbiology and Biotechnology
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• v.23 no.5
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• pp.614-622
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• 2013

Daqu, a traditional fermentation starter, has been used to produce attractively flavored foods such as vinegar and Chinese liquor for thousands of years. Although Bacillus spp. are one of the dominant microorganisms in Daqu, more precise information is needed to reveal why and how Bacillus became dominant in Daqu, and next, to assess the impact of Bacillus sp. on Daqu and its derived products. We combined culture-dependent and culture-independent methods to study the ecology of Bacillus during Daqu incubation. Throughout the incubation, 67 presumptive Bacillus spp. isolates were obtained, 52 of which were confirmed by 16S rDNA sequencing. The identified organisms belonged to 8 Bacillus species: B. licheniformis, B. subtilis, B. amyloliquefaciens, B. cereus, B. circulans, B. megaterium, B. pumilus, and B. anthracis. A primer set specific for Bacillus and related genera was used in a selective PCR study, followed by a nested DGGE PCR targeting the V9 region of the 16S rDNA. Species identified from the PCR-DGGE fingerprints were related to B. licheniformis, B. subtilis, B. amyloliquefaciens, B. pumilus, B. benzoevorans, and B. foraminis. The predominant species was found to be B. licheniformis. Certain B. licheniformis strains exhibited potent antimicrobial activities. The greatest species diversity occurred at the Liangmei stage of Daqu incubation. To date, we lack sufficient knowledge of Bacillus distribution in Daqu. Elucidating the ecology of Bacillus during Daqu incubation would enable the impact of Bacillus on Daqu to be accessed, and the quality and stabilization of Daqu-derived products to be optimized.

• Journal of Preventive Medicine and Public Health
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• v.21 no.2 s.24
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• pp.238-244
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• 1988

This study was conducted to investigate the causes of burn and emergency cares taken on the spot for the burn patient. Study population included 161 burn patients admitted to 2 university hospitals and 1 general hospital in Taegu from November 1, 1987 to April 30, 1988. Patients or guardians were interviewed with a structured questionnare. Out of 161 burn patients 111(68.9%)were males and 50(31.1%) females. Preschool children of 1-4 years old accounted for 29.8% of the total patients. Burns of children under 15 years of age took place at home in 91.0%, while 48.3% of burns of adult (15 years and over)males occurred at the working place, and 68.0% of adult females occurred at the home. Out of total burns occurred at home 39.8% took place at kitchen/dining room and 24.1% in the room. The most common cause of burns in children was the boiling water or hot food (74.3%). In adults the common causes were electrical burn(22.4%), hot water or food(19.0%) and explosion(12.1%) for males, and hot water or food(32.0%) and explosion (20.0%) for females. Common emergency cares for the burn taken on the spot were undressing(64.6%), pouring Soju(liquor)(13.7%), and pouring cold water(5.0%). There were a few cases who applied ash, soy or salt. To prevent burn, it is recommended to remodel the traditional kitchen and coal-briquet hole, to strengthen the safety control of LP Gas and LN Gas supply, to educate the public for the handling method for such gases, to strengthen the occupational safety control, to improve the safety device for the electric wire and socket, and to limit the temperature of hot water at home and public baths.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.914-922
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• 2006

Korean traditional rice wines and liquors have been long brewed using nuruk or koji, cooked rice, How, yeast and some medicinal plants or herbs. The rosemary shrub (Rosmarinus officinalis L), belonging to the Labiatae family, is well recognized for its aromatic, antioxidant, antimicrobial and antitumoral properties. In this study, we investigated the effect of rosemary addition on the quality characteristics of Korean traditional rice wine. Wines containing different rosemary concentrations (0, 10, 20 or 30%) were ripened for 0, 5, 10, 15 and 20 days at 25C. The following quality characteristics were compared: pH, total acid, titratable acidity, amylase activity, color, reducing sugar amount, total sugar and ethanol. Although total acid increased, the pH of rosemary wine rapidly decreased during the rot 5-days of ripening, and these two changes were greatest in the wine containing 10% rosemary. The amount of both reducing sugar and ethanol in the wine rapidly increased during the rot 5-days of ripening, while total sugar content of rosemary wine decreased significantly with increasing ripening periods(p<0.05). According to the Hunter's color results, a significant color change in 'L' value was observed with increasing fermentation period in the wine containing 10% rosemary. Although 'a' value of control (0% rosemary liquor) increased during the ripening period, the addition of rosemary did not significantly affect 'a' or 'b' values. The transmittance of rosemary wines increased with increasing rosemary content but decreased throughout the ripening periods. Amylase activity decreased with increasing rosemary content, especially after a 5-day ripening period.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.569-577
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• 2002

This study was carried out to survey the degree of the recognition and necessity of wedding food to include $Ph{\grave{a}}ebak$ and Ibaji foods prepared by bride's parents and sent to the bridgroom's. The participants of the survey were 293 housewives of 20 years old or more residing in Seoul area. The questionnaires used in this research consisted of 10 questions. The findings could be summarized as follows: 1. As to the degree of the recognition of $Ph{\grave{a}}ebak$ food, 55.2 percent of the participants perceive it as 'the food sent to the bridegroomvs house to be used when the newly-weds greet groom's relatives, whereas 35.8 percent regarded the practice as 'a traditional custom from the ancient times,' which is, in fact, correct and exact. As to its importance, 10.2 percent regarded $Ph{\grave{a}}ebak$ food very important, while 48.5 percent, 'important,' and 11.9 percent, 'not important.' 2. As for the items for $Ph{\grave{a}}ebak$ dishes, 77.5 percent answered their preferences for 'jujube prop-nut,' followed by 'ricecake,' 'liquor' and 'Korean cookies,' in descending order. 3. As for the meaning of Ibaji dishes, 48.2% understand them as 'a set of dishes prepared by the bride's parents to be sent to the bridegroom's'; and as for their willingness or necessity of sending the Ibaji dishes, 15.5 percent indicated that they might prepare them, whereas 78.7 percent said that they would prepare them if the situation required. On the other hand 5.8 percent did not feel the necessity. The overall result is that most females surveyed recognized the two types of food important and were inclined to prepare them when the occasion demanded.

• Korean Journal of Plant Resources
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• v.32 no.4
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• pp.282-289
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• 2019

Gastritis is an inflammatory disease involving the stomach and is caused by several factors, including stress, non-steroidal anti-inflammatory drugs such as aspirin, liquor, and Helicobacter pylori. In Korea, Leonurus japonicus Houttuyn (LJW) has been used as traditional medicine for vaginal bleeding, hematuria, and bruise. Previous studies have reported that LJW exhibited hepatoprotective, cardioprotective, and anti-hyperlipidemic effect. However, the effect of the water extract of LJW on gastritis was not elucidated. Thus, we evaluated the anti-gastric effect and genotoxicity of LJW. LJW effectively prevented the degeneration of surface mucous cells and glandular epithelial cells and vascular congestion induced by HCl/EtOH. Micronucleus assay indicated that the rate of micronucleated polychromatic erythrocytes/polychromatic erythrocytes was not significantly different compared that of the control. Further experiments are required to determine the role of LJW in the gastric injury process such as cyclooxygenase signaling pathway and the secretion of mucus in the stomach.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.801-810
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• 2008

The principal objective of this study was to assess Korea's traditional ritual food culture, and to compare two types of ancestral rites the Hyang-Sa and Bool-cheon-wi rites which were held in the Daegu and Andong regions of Korea. In this study, we describe the performance of the Bool-cheon-wi rites held by two head families located near the Andong area namely, the head family of Seoae Ryu Seong-Ryong(1542-1607)(Seoae) who was well-respected for his writings and personality, and the head family of Dangye Ha Wee-Ji(1412-1456)(Dangye) who was well-known and famous as one of the members of the Sa-ryuk-sin. This research was conducted via diredt engagement in these memorial services and several interviews with the families. The results were summarized as follows; Foods used in the Hyang-sa rites including Mae(bap), Kook, Jaban(Jogee), Po(dried fish), Juck, boiled and seasoned vegetables, fruits, confections, and liquor. Jobap and Ssalbap were used as Mae at SD(Seo Dalsung), and PMPH(Pahoi Myogul Habin Park) used Jo, Hyunmy, Pi and Susu in the raw. The dishes on the table were arranged as follows. A wine cup was placed in the first row, Po(a dried pollack), and jujube and nuts in the second row, Ryukpo(slices of dried beef), Sangeogogi were set at the third row, and Soegogi, pork, Mu, and Minary were placed in the fourth row, and the head of the pig was placed in the center of the table at SD. A wine cup, Soegogi, and pork were positioned in the first row, Mu, Minary, Pi and Susu were placed in the second row, and Jogee, Jo, and Hyunmy were placed in the third row at PMPH. The sacrificial foods offered for Bool-cheon-wi rites were as follows; Mae(bap) Kook noodle Jogee Tang(stew) Po Juck Tucks boiled, seasoned and salted vegetables Jeon fruit confectioneries liquor(chungju). The head family of Seoae Yu Seong-Ryong utilized 5 types of Tang(meat stew, fish stew, chicken stew, vegetable stew, seafood stew), whereas the head family of Dangye Ha Wee-Ji utilized 3 kinds of Tang(meat stew, fish stew, vegetable stew). As a basic Tuck, Shi-roo-tuck(a steamed rice cake), piled up to 25 layers, was primarily utilized. In particular, Jung-Gae(Seoae's favorite food) was placed on the table. For grilled-meat food(Juck), Yu's family used raw meat and Ha's family the half-cooked meat. The main types of Jucks used were meat-Juck, fish-Juck, chicken-Juck, and these were not served one by one. Hyang-sa and Bool-cheon-wi rites have an the educational function, in that they allow for the carrying out of filial duties by a heartfelt performance of performing the ceremony, by taking great care from the pre-rite preparations to the post-rite period. In addition, these rites have various meanings, as events that strengthen the ties of blood relations of ancestors and themselves, and to promote and harmonize family friendships, they may also have religious meaning in the culture, as prayers are offered that all the family's descendants may be blessed, live long and enjoy abundance whlie respecting their ancestors. As for the role of Hyang-sa and Bool-cheon-wi rites in today's nuclear family society, it can be said that these rites remain especially important as a method to strengthen community consciousness by fostering an understanding of the meaning of existence itself, and thus inspiring the roots of consciousness.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.31 no.3
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• pp.61-74
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• 2013

This study examined and analyzed ancient writing and poetry regarding cases of appreciating plants by using pots in a garden of a palace or private houses by ancestors, and examined shape and planting method of plant species and potted plants, arrangement and preference of potted plants. As for the method of the study, description research method which examines and interprets poem and painting based on potted plants. The results of this study is summarized like the following. First, the plants which were favorably used for potted plants include 19 kinds such as Prunus mume, Pinus densiflora, Pinus pumila, Phyllostachys spp., Camellia japonica, Punica granatum, and Gardenia jasminoidesa, and as for herbs, 12 kinds such as Chrysanthemum monifolium and Nelumbo nusifera . Second, the species which were specially arranged into artificial shapes include Prunus mume and Pinus densiflora. The two plants made the shape of severe curves of stems such as Wangpi. Gyuban, and Bangan, and there are Pinus densiflora dwarfed potted plant whose roots are stretched on Prunus mume grafted into a strange stump and an oddly shaped stone. For the beauty of the dwarfed tree shape, pine cones are added to an old Pinus densiflora or Parthenocissus tricuspidata is planted to stems, and additional method of making moss on the soil, which is called 'Jongbunchuigyeong'. As for planting method, water culture, planting on a stone, planting on a charcoal, and assembled planting are expressed in poetry. Third, as for external space for potted plants, a place where a king stays, a bed room for a king, surrounding areas and gardens of private houses, and step stones were used as a space which adds artistic effects. Potted plants are placed on a table in a library, on a desk, on a drawer, and near a pillow as a small items in a room, and scholars enjoyed original characteristics and symbolism of the potted plants. Fourth, at the time of flowering of Prunus mume, poetry event was held to enjoy the tree and writing poetry begun. And at the time of flowering of Chrysanthemum monifolium, the flowers were floated in a liquor glass or shadow play was enjoyed. Fifth, potted plants played the role of garden ornaments in elegant events of a palace, the gentry, wedding ceremony, and sacrificial rites. Sixth, potted plants were used as tributes between countries, donation to a king, or a gift of a king. In addition, there were many cases where scholars exchanged potted plants and there is the first record of giving a potted plant in 'Mokeunsigo' by Mokeun Isaek, scholar in the late era of Goryeo. Seventh, at the time of flowering Prunus mume, Chrysanthemum monifolium, Gardenia jasminoides, Nelumbo nusifera, and Narcissustazetta var. chinensis, they enjoyed the particular fragrance and express it into poetry. Eighth, plant species from southern parts such as Camellia japonica, Daphne odora, Gardenia jasminoides, Citrus unshiu, Phyllostachys spp., Punica granatum, Rosa rugosa, and Musa basjoo, or foreign plant species, and species weak against the cold were utilized as pot plants for enjoying green trees indoors in northern central province in harshly cold winter.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.779-785
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• 1996

Sansung takju, the Korean traditional liquor at a local area of Sansung in Pusan, has been widely drunken due to its tradition in this area. The studies on microorganisms of kokja, fermentation process and shelf-life of takju were carried out. The most abundant microorganism identified from a commercial Sansung kokja was Aspergillus, Mucor, Rhizopus and Penicillium were also identified. In case of a home-made Sansung kokja, Mucor was the most abundant one. Aspergillus, Rhizopus and Absidia were also identified in it. Saccharomyces, Micrococcus and Bacillus were identified in both kokja's but acid production bacteria were not found. Ethanol fermentation was carried out at $25^{\circ}C$ and $30^{\circ}C$ using each kokja. The rate of ethanol production was faster at $30^{\circ}C$ than at $25^{\circ}C$, while higher viable yeast count and final ethanol content were obtained at $25^{\circ}C$ than at $30^{\circ}C$. The ethanol contents of the mashes using a commercial Sansung kokja and a home-made Sansung kokja after 14 days at $25^{\circ}C$ were 11.0% and 12.4%, respectively. The shelf-life of takju was affected more by ethanol content in the product than by storage temperature. The product stored at $-15^{\circ}C$ did not change significantly in acidity but tasted watery due to thawing. In case of Sansung takju containing 6%ethanol, level of acidity increased and pellicle was formed on the surface of the product during storage at $30^{\circ}C$. In case of Sansung takju containing 9% or 12% ethanol, no significant changes in acidity and appearance were observed for 14 days at $30^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.440-446
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• 1992

Samil-ju, the traditional Korean rice wine was brewed and distilled using different columns (unpacked and packed) at different pressure (760, 460, 260 mmHg). Fractions of distillate were collected and analyzed. The sample wine, Samil-ju showed the following compositions; ethanol 14%, total acidity 16.2 g/100 ml, reducing sugar 7.9 mg/ml, total sugar 8.4 mg/ml, acetaldehyde 6 ppm, fusel oil acetaldehyde and ethyl acetate 6 ppm. As distillation proceeds, contents of ethanol, methanol, fusel oil, acetaldehyde and ethyl acetate were decreased but total acidity was increased. Generally at reduced pressure, all the constituents but total acidity showed more decrease than those at atmospheric pressure. In the 1st, 2nd and 3rd fractions of the distillate, ethanol contents were maintained at about 70% but those contents decreased abruptly to below 50% from the 5th fraction. Sixteen sensory characteristics were identified as quality factors of distillate. Among them, four characteristics were identified as aroma properties, seven as tastes and five as aftertastes. Nuruk and cooling flavor were considered as important factors which affect greatly the sensory quality of distillate. Among various fractions, the 2nd, 3rd and 4th fractions obtained from unpacked column at 260 mmHg showed the highest score in the overall quality. The compositions of these fractions were ranged as follows; methanol $24{\sim}36\;ppm$, total acidity $0.21{\sim}0.29\;g/100\;ml$, fusel oil 657-1340 ppm, acetaldehyde $12{\sim}41\;ppm$, and ethylacetate $22{\sim}311\;ppm$, respectively.