• Journal of Microbiology and Biotechnology
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• v.24 no.9
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• pp.1149-1161
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• 2014

Cotton plants were sampled and ranked according to their resistance to Verticillium wilt. In total, 642 endophytic fungi isolates representing 27 genera were recovered from Gossypium hirsutum root, stem, and leaf tissues, but were not uniformly distributed. More endophytic fungi appeared in the leaf (391) compared with the root (140) and stem (111) sections. However, no significant difference in the abundance of isolated endophytes was found among resistant cotton varieties. Alternaria exhibited the highest colonization frequency (7.9%), followed by Acremonium (6.6%) and Penicillium (4.8%). Unlike tolerant varieties, resistant and susceptible ones had similar endophytic fungal population compositions. In three Verticillium-wilt-resistant cotton varieties, fungal endophytes from the genus Alternaria were most frequently isolated, followed by Gibberella and Penicillium. The maximum concentration of dominant endophytic fungi was observed in leaf tissues (0.1797). The evenness of stem tissue endophytic communities (0.702) was comparatively more uniform than the other two tissues. Eighty endophytic fungi selected from 27 genera were evaluated for their inhibition activity against highly virulent Verticillium dahliae isolate Vd080 in vitro. Thirty-nine isolates exhibited fungistasis against the pathogen at varying degrees. Seven species, having high growth inhibition rates (${\geq}75%$), exhibited strong antifungal activity against V. dahliae. The antifungal activity of both volatile and nonvolatile metabolites was also investigated. The nonvolatile substances produced by CEF-818 (Penicillium simplicissimum), CEF-325 (Fusarium solani), CEF-714 (Leptosphaeria sp.), and CEF-642 (Talaromyces flavus) completely inhibited V. dahliae growth. These findings deepen our understanding of cotton-endophyte interactions and provide a platform for screening G. hirsutum endophytes with biocontrol potential.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.414-419
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• 2005

The current study was conducted to investigate the effects of dietary chitosan-alginate-Fe(II) complex (CAFC) supplementation on carcass and meat qualities of pig m. longissimus during chiller ageing. One hundred and twenty-two LYD (Landrace${\times}$Yorkshire${\times}$Duroc) pigs were sampled from an industrial population. Seventy-four pigs (32 gilts and 42 barrows) were administered 3 ml of dietary supplementation of CAFC per day from 25 to 70 days of age, while the remaining 48 pigs (20 gilts and 28 barrows) were fed the same commercial feeding regime without the supplementation. For assessing the dietary effects on pH, objective meat color, cooking loss, water-holding capacity (WHC), thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and fatty acid composition during ageing, 20 barrows (10 of each treatment) were randomly sampled, and aged for 3, 7, 12, 16, 20 and 25 days in a $1^{\circ}C$ chiller. The results showed that CAFC-fed pigs required approximately 10 fewer feeding days than the control group. Furthermore, the treatment resulted in greatly higher carcass grade whereby the grade A was increased by approximately 35% and 7% for gilts and barrows, respectively. The treatment had no significant effect (p>0.05) on pH, meat color and WHC during ageing. On the other hand, the CAFC-fed pigs showed significantly (p<0.05) lower TBARS values from 20 days of storage. In addition, the sum of unsaturated fatty acids for the treated group was significantly (p<0.05) higher than that for the control group after the storage time. This implied that CAFC supplementation could reduce the formation of free radicals in fatty acids (i.e., lipid oxidation). The treatment also significantly (p<0.05) retarded VBN formation during ageing, indicating a significant reduction in protein degradation. However, as there was no difference in pH between the two groups, the result raised a possibility that antibacterial activity of the CAFC alone could cause reduction in the formation of TBARS and VBN. In this regard, although the treatment effectively slowed down the formation of TBARS and TBA during chiller ageing, it was not resolved whether that was associated with the direct effect of the antioxidant function of chitosan and/or alginate, or a consequence of their antibacterial functions.

• Current Research on Agriculture and Life Sciences
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• v.9
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• pp.135-146
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• 1991

This study was attempted to know the effect of crude extracts of Allium fistulosum on the seed germination and seedling growth in compositae. The result is as follows; The seed germination and seedling growth in the tested compositae were inhibited by the crude extracts from leaf blade, leaf sheath and root of Allium fistulosum. Generally the crude extracts from leaf blade part showed the highest inhibitory effect in the tested parts. The seed germination was inhibited by the crude extracts of Allium fistulosum extracted with 80% methyl alcohol and distilled water. But the crude extracts which had extracted with distilled water indicated more inhibitory effect than that of 80% methyl alcohol. The seedling growth was depressed by the root residues of Allium fistulosum in the soil after harvesting. The crude extracts had the character of stability in light and heat. Some out of the inhibitors contained the volatile substances.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.224-230
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• 2009

This study was to investigated the effects of adding of medicinal herbal (cinnamon, licorice and Bokbunja) to ground beef during storage by examining surface color, water holding capacity, cooking loss, increased rate of thickness, decreased rate of diameter, pH, VBN (volatile basic nitrogen) content and TBARS (2-thiobarbituric acid reactive substances) values of the beef under cold ($4{\pm}1$) storage conditions for 9 days. Four types of ground beef were prepared by adding the follow: 10% water (control), 10% cinnamon extracts (T-1), 10% licorice extracts (T-2), and 10% Bokbunja extracts (T-3). The $L^*$ (Lightness) and $a^*$ (Redness) values of the beef significantly decreased (p<0.05) whereas no significant changes were shown in the $b^*$ (Yellowness) value during storage, and which were not influenced by the additions of herbal extracts. Water holding capacity was significantly increased during cold storage (p<0.05), and was not influenced by the addition of the extracts. The cooking loss of the control, T-2 and T-3 were significantly decreased during cold storage (p<0.05), and T-1 had no significant changes in cooking loss. There were no significant changes in the thickness and diameter during cold storage, and which were not influenced by the addition of the extracts. The pH of the control decreased until 6 days of storage, but increased at 9 days, and the pH levels of T-1, T-2 and T-3 decreased during cold storage. VBN content was increased during cold storage and the VBN contents of the samples containing herbal extracts were lower than that of the control. In addition, the TBARS values of the ground beef containing the extracts were lower than that of the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.201-206
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• 2004

This study was carried out to investigate the effect of addition mugwort podwer and carcass grade on the shelf life of pork ham. Pork ham was prepared by four type such as grade B pork ham ( $B_{o}$ ), grade B pork ham containing mugwort powder ( $B_{+}$), grade E pork ham ( $E_{o}$ ) and grade E pork ham containing mugwort powder ( $E_{+}$). The surface color, pH, residual nitrite, VBN (volatile basic nitrogen), TBARS (2-thiobarbituric acid reactive substances) and total bacterial counts of the samples were determined during storage for 8 weeks at 4$^{\circ}C$. The $L^{*}$ value of $B_{o}$ and $B_{+}$ ham showed higher at the latter period of 8 weeks, that of $E_{o}$ ham was the highest on at the storage of 2nd week and that of $E_{+}$ ham was not different during 8 weeks storage. The $L^{*}$ value of B grade ham was higher than that of E grade ham and the $a^{*}$ value of E grade ham was higher than that of B grade ham. The pH of all ham decreased during storage, but increased from 8 weeks. The residual nitrite of all ham highly decreased until storage for 2 weeks, the addition of mugwort powder was affected in the reduction of residual nitrite of pork ham. The VBN contents were 6.90∼7.90 mg% in the early period of storage, was 14.07∼14.83 mg% on the storage of 8th week. The TBARS of pork ham were increased gradually during storage and pork ham containing mugwort powder showed lower value than pork ham non added mugwort powder during 4th and 6th weeks storage. The total bacterial counts of pork ham were increased gradually during storage and the addition of mugwort powder was not effective.ive.ctive.ive.

• Journal of Life Science
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• v.22 no.5
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• pp.587-594
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• 2012

TMR (total mixed ration) feed was developed by adding mugwort and was fed to Korean black cattle. The effects on the physicochemical properties of the Korean black cattle, when fed mugwort, were investigated, as was the feasibility of producing beef with high quality and functionality. Korean black cattle were reared by using basal TMR (control) and basal TMR supplemented with mugwort of middle fattening 4.6% and late fattening 6.5% (treatment). The content of total catechin in Korean black cattle fed with the control and treatment was 0.262 and 0.379 mg/kg, respectively, while the content of epicatechin was 0.042 and 0.059 mg/kg, respectively, both of which were a significant increase from feeding the cattle TMR with mugwort ($p$ <0.05). There was no significant difference between the control and treatment in terms of $L^*$ (lightness), $b^*$ (yellowness), pH, VBN (volatile basic nitrogen) content, bacterial counts, water-holding capacity, freezing loss, thawing loss, cooking loss, cohesiveness, chewiness, shear force, and sensory score. TBARS (2-thiobarbituric acid reactive substances) and springiness for the control were significantly higher than the treatment ($p$ <0.05). The $a^*$ (redness), EDA (electron donating ability), hardness, and gumminess for the treatment were significantly higher than for the control ($p$ <0.05). These results suggest that the feed containing mugwort can be used to improve color and increase antioxidant ability as functional feed.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.15-22
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• 2004

The effects of carcass grade and addition of mugwort powder on the quality of the boiled pork were investigated. Four kinds of boiled pork were denoted as B$\_$+/ or E$\_$+/ boiled porks which were made with 0.3% mugwort powder to carcass grade B or E, respectively, and B$\_$0/ or E$\_$0/ boiled porks which were made without mugwort powder. The effect of carcass grade and the added mugwort powder on the pH, volatile basic nitrogen(VBN), bacterial count, calorie, essential amino acids, free amino acids, unsaturated fatty acids, color difference and palatability of boiled porks were not significant. Water holding capacity(WHC), springiness and Hunter's L$\^$＊/ value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork. Hunter's a$\^$＊/ value of B$\_$0/ boiled pork were lower than those of E$\_$0/ boiled pork. Sensory taste and tenderness value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork(p>0.05). WHC, 2-thiobarbituric acid reactive substances(TBARS) value and residual nitrite of boiled pork with mugwort powder were lower than those of boiled pork without mugwort powder.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.1-8
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• 2003

The purpose of this study was to investigate the effects of the sausage containing mulberry leaf(0.04%, 0.08%) and persimmon leaf powder(0.04%, 0.08%) on lipid oxidation(Thiobarbituric Acid Reactive Substances, TBARS), nitrite, volatile basic nitrogen(VBN) and fatty acid composition. The TBARS values of sausage containing mulberry leaf and persimmon leaf powder were not significantly different(p > 0.05) as compared to control during 45 days of storage, but TBARS values of sausage containing 0.04% mulberry leaf and persimmon leaf powder were significantly lower than those of control at 60 days of storage. The nitrite scavenging ability of sausage containing mulberry leaf and persimmon leaf powder was higher than that of control. The VBN content of all treatments significantly increased(p < 0.05) during the storage periods. In fatty acid compositions, the percentages of PUFA/SFA of sausage containing mulberry leaf and persimmon leaf powder were significantly higher as compared to control. In conclusion, sausage containing mulberry leaf and persimmon leaf powder was a more effective natural resource on the basis of the lipid oxidation and nitrite scavenging ability of sausage.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.289-294
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• 2008

The influence of gamma irradiation with low doses (0.5, 1.0, and 1.5 kGy) on the meat quality of chicken breast was determined for 6 days of storage at $4^{\circ}C$. The pH of irradiated chicken was lower than that of the control at day 1 (p<0.05), while no difference was found among irradiation at different doses. Drip loss was higher in irradiated chicken with doses of 0.5 and 1.0 kGy compared to the control at day 1 and day 3 (p<0.05). Lightness (L) at day 1 and day 6 was increased due to irradiation (p<0.05). Redness (a) increased with irradiation doses of 1.0 and 1.5 kGy at day 1 and day 3 (p<0.05). However, no significant differences were found in yellowness (b). The number of aerobic plate count of irradiated chicken during storage was significantly lower than the control (p<0.05). E. coli and coliforms were not detected after irradiation at any dose. Also, irradiation doses of 1.0 and 1.5 kGy significantly reduced volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substances (TBARS) values compared to the control during storage (p<0.05). These results suggest that low dose gamma irradiation can be useful to extend the shelf life of chicken breast during cold storage.

• Journal of environmental and Sanitary engineering
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• v.7 no.2
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• pp.111-128
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• 1992

According to the increase of population and industrialization, the quality of our drinking water are becoming worse by the contamination of resources, production of THM and other halogenated hydrocarbons during the purifying process, the problem of corroded water supplying pipeline, and the water reservoir tanks, Many people choose groundwater to drink instead of city tap water, but sometimes we get report about groundwater contamination by wastes, swage, septic tank, etc. It is reported that in U. S. over 20% of population are drinking groundwater, but U. S EPA reported the groundwater contamination by pesticides, herbicides, fungicides, fertilizer, and various chemical substances. Craun, et at announced the groundwater contamination by bacteria which are related with poor installation of septic tank. Johnson and Kross mentioned aboutmethemoglobinemia by NO3-N originated from human and animal feces, organic chemicals, and fertilizer, and as the results the infant mortality could be risen. Some scientist also reported the high concentration of metals in groundwaters and some cation and anions, and volatile organic compou nds. Authors investigated 80 groundwaters in urban, agricultural, and industrial area during last 3 month(June - August) to check any drinking water quality parameters are exceeding the standards. The results were as follow. 1, The average value of ammonia nitrate were within the standard, but 11.76% of urban area were exceeded the 10 rpm standard, in agricultural area 42.3175 were exceeded, and in industrial area 20.2% were exceeded the drinking water standard of 10 ppm. the highest concentration was 29.37 ppd in industrial area. 2. The mean value of metals is not exceeded the standard, but there were some groundwater whose Mn value was 0.424 ppm(standard is 0,3 ppm) in urban area, 0.737 rpm in agricultural area, and 5.188 ppm in industrial area. The highest Zn value was 1.221 ppm (standard is 1.0 ppm)was found in industrial area. 3. The percentage of contamination by general bacteria was 8.82% in urban area, 15.38% in agricultural area, and 15.00% in industrial area. Escherichia coil group was also contaminated by 35.29% in urban area, 30.76% in agricultural area, and 30.00% in industrial area. 4, The pH value was within the standard which means there was no influence by acid or alkali chemicals, nor acid rain Through the above results, all the groundwater should be tested to check the safety for drinking water and should make some alternative methods suitable for drink.