• Korean Journal of Plant Resources
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• v.26 no.3
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• pp.383-388
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• 2013

The research concerned of the regeneration of plants from embryos obtained from anther cultures of ginseng (Panax ginseng C. A. Meyer). The aim was to determine the influence of the regeneration medium on the efficiency of the regeneration process. We conducted to determine the optimum conditions such as cold pretreatment, plant growth regulators and carbon sources on anther culture of P. ginseng. Highest callus formation rate was obtained when flower buds pretreated at $4^{\circ}C$ for 1 day. Among the treated growth regulators with various degrees of concentration in Murashige and Skoog's (MS) medium, 4.53 ${\mu}M$ of 2.4-dichlorophenoxyacetic acid and 4.44 ${\mu}M$ of 6-benzylaminopurine gives the most responsive callus with the frequency of 73.89% and 129.53 g of fresh weight. When we used 3-9% of sucrose and maltose among the different kinds and various concentrations of carbohydrates, callus was formed highest 67.29% in the medium with 3% of sucrose. Shoots induced from callus supplemented with 28.9 ${\mu}M$ of gibberellic acid and rooted in Gamborg's B5 medium supplemented with 14.7 ${\mu}M$ of indole-3-butyric acid.

• KSBB Journal
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• v.14 no.6
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• pp.707-712
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• 1999

We have produced new-structured oligosaccharides using mixed-enzyme reactor of dextransucrase from Leuconostoc mesenterides B-512FMCM and ${\alpha}$-amylase. When the concentrations of sucrose and starch were 10%(w/v) and 5%(w/v), respectively, the maximum yield of oligosaccharides with both dextransucrase(100U) and ${\alpha}$-amylase(1000U) was 66.4%. The activity of dextransucrase in mixed-enzyme reactor was increased about 2.5 times by acceptor reaction with starch hydrolyzates. As the activities of dextransucrase:${\alpha}$-amylase were increased from 20U:200U to 500U:5000U, the amount of polymer was increased and the yield of oligosaccharides was decreased. By the addition of sucrose into mixed-enzyme reactor following the prehydrolysis of starch with ${\alpha}$-amylase, the yield was increased up to 12% compared with that of mixed-enzyme reactor without the addition of starch hydrolyzate. New structured-oligosaccharides showed heat resistance up to 140$^{\circ}C$ and was stable in acidic condition at pH 3~6.

• Korean Journal of Microbiology
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• v.31 no.2
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• pp.99-104
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• 1993

Two strains of the gram-negative acetic acid bacteria, Acetobacter sp. strain CS2- AND CS5, were isolated form the traditional raw rice wine vinegar of Haenam area. The strains oxidized ethanol to acetic acid and over-oxidized acetate and lactate to $CO^{2}$ and $H ^{2}$O. They produced 2-ketogluconic acid from glucose but did not produce .gamma.-pyrones from glucose and dihydroxyacetone from glycerol. The CS strains possessed ubiquinone-9 as a major isoprenoid quinone and contained straight-chain $C_{18 :1}$, $_C{16 : 0}$, and $C _{14 : 0}$ fatty acids. The DNA base composition of the CS2 and CS5 strains was 56.2 and 57.3 mole% G + C, respectively. The isolates were grown well on methanol, gluconate, erythritol, raffinose, dulcitol and xylitol as sole sources of carbon and energy which are different from those of other Acetobacter species and producedd acid from sucrose, glycerol, fructose, inositol, mannitol, and ribose.

• Journal of Ginseng Research
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• v.8 no.2
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• pp.124-134
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• 1984

Ginseng root starch, prepared by conventional method, contained crude lipid of 0.5%, crude protein of 0.4%, crude mineral of 0.17% and phosphorous of 12.5mg% as noncarbohydrate constituents. The amylose content of ginseng root starch picked in Summer (May to August) and Winter (November to March) was 32-35% and 15-20%, respectively, and it was decreased with a growing preiod of ginseng. The blue value, alkali number and ferricyanide number of the starch were 0.14-0.17, 8.50 and 0.781, respectively. The molecular weight of amylose in the starch was estimated to be 1.27-7.95${\times}$105 by means of periodate oxidation, and the degree of branching and glucose unit per segment of amylopectin were 3.50-3.53% and 28.3-28.5, respectively, The starch content of ginseng root was decreased when dried under sunlight and stored at 5$^{\circ}C$ for twenty days. In contrast, sucrose content in the root was increased from 3.8% in fresh state to 11.5% during storage at the above condition. In the other hand, starch was converted to maltose by heating at temperature above 70$^{\circ}C$.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.182-187
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• 1998

The changes in weight, reducing sugar content, sugar composition and enzyme activities (${\beta}$-amylase and invertase) of sweet potato were studied with three kinds of cooking methods, microwave oven, gas oven, and steaming. The weights of sweet potato cooked by microwave oven and gas oven were decreased with increasing cooking time, whereas that of steaming was increased with cooking time. Reducing sugar content of sweet potato cooked by microwave oven was increased till 40 seconds, but decreased thereafter. In the cooking methods using gas oven and steaming, reducing sugar content were increased with cooking time. And reducing sugar content were 334.60 mg/g and 381.29 mg/g, respectively at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. Raw sweet potato consisted of fructose (1.56 mg/g), glucose (1.79 mg/g), sucrose (5.58 mg/g), and maltose (2.22 mg/g). The contents of fructose, glucose, and sucrose were decreased during cooking process. But maltose content was increased with cooking time. Especially, maltose contents were 24.81 mg/g and 28.10 mg/g at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. The activities of ${\beta}$-amylase and invertase were decreased with cooking time. Microwave oven-cooked sweet potato did not show on invertase activity.

• Food Science and Preservation
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• v.11 no.2
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• pp.175-181
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• 2004

As a foundational study for notifing excellence of persimmon leaves tea, the chemical component and antioxidant activity were investigated in persimmon leaves from Dungsi, Gabjubaekmok, Weulhasi and Cheongdobansi and green tea leaves. Total sugar contents in all persimmon leaves more higher than that of green tea leaves, and the highest free sugar contained in persimmon and green tea leaves was sucrose. Free sugars present in persimmon and green tea leaves were composed of sucrose, glucose, fructose, maltose and xylose. Sucrose and fructose took more than 70% of total sugar contents. 31∼32 kinds of amino acid were detected in persimmon leaves and 35 kinds in green tea leaves. And total amino acids contained in persimmon leaves were Dungsi, Gabjubaekmok, Weulhasi and Cheongdobansi, respectively 60.40 nmol/${\mu}$L, 53.21 nmol/${\mu}$L, 52.29 nmol/${\mu}$L and 47.58 nmol/${\mu}$L. Total amino acid contents in green tea leaves was the most abundant of all as 114.72 nmol/${\mu}$L. The contents of vitamin C in persimmon and green tea leaves were in the range of 0.015∼0.089% and 0.01%, respectively. Vitamin C was significant higher content in the persimmon leaves than in green tea leaves. Caffeine was not detected in all persimmon leaves, but the caffeine content of green tea leaves was 6.63 mg/l00 g. The content of catechin was showed in the orders of Cheongdobansi, Gabjubaekmok, Weulhasi, Dungsi and green tea leaves; 0.35%, 0.34%, 0.24%, 0.18% and 0.07%, respectively. The contents of gallic acid in Dungsi and Gabjubaekmok were 0.32% and 0.20%. That of green tea was 1.41%, it was the highest content in all samples. The content of calcium in Chengdobansi was most abundant in all samples as 3516.14 ppm, it was 4∼5 times as that of green tea leaves. Flavor component pattern among persimmon leaves was similar, but that of green tea leaves was different. The IC50(${\mu}$g) value of Dungsi, Weulhasi, Gabjubaekmok, Cheongdobansi and green tea were 64.5, 42.0, 47.0, 64.0 and 19.0 respectively.

• Food Science and Preservation
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• v.22 no.2
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• pp.167-173
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• 2015

This study was conducted to evaluate effect of adding cryoprotectant agents on the growth of lactic acid bacteria during storage of powdered Kimchi. Powdered Kimchi was prepared by adding 1.5% cryoprotectant (glucose, maltose, lactose, and sucrose) and freeze-dried. For the preparation of micro-sized particle of Kimchi powder, the freeze-dried Kimchi was powered at 14,000 rpm for 2 min. The survival ratio of lactic acid bacteria in the powdered Kimchi was monitored during storage period of 4 months at -20, 0, 4, and $25^{\circ}C$ after the capsulation of the powedered Kimchi. The number of lactic acid bacteria in the powdered Kimchi capsule was the greatest stored at $-20^{\circ}C$, and the addition of glucose in cryoprotectant showed higher survival rate of lactic acid bacteria than that of control. More than $10^7CFU/g$ of lactic acid bacteria were survived in the powdered Kimchi stored at 0 and $4^{\circ}C$. However, the lactic acid bacteria were not detected in the powdered Kimchi stored at $25^{\circ}C$. As a results, the addition of cryoprotectant agents in the manufacturing process improved the survival rate of lactic acid bacteria in powered Kimchi products with accompanying with a cold-chain system for the distributon of powdered Kimchi products.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.904-909
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• 1996

To investigate effects of sugars on the retrogradation of rice flour gels, sucrose and isomaltooligosaccharide (1, 2, and 5%, w/w on the flour basis were added to 50% Dongjinbyeo rice flour gels and stored at different temperature $(20^{\circ}C,\;4^{\circ}C)$ far 1, 3 and 6 days. Changes on the degree of retrogradation (DR) of these rice flour gels were measured by α-amylase-iodine method, DSC and X-ray diffractometry. DRs of rice flour gels increased over storage and showed a rapid increase up to 3 days and then decreased thereafter. DRs of rice flour gels with sucrose or oligosaccharide also increased rapidly until 3 day storage but these values were lower than those of rice flour gels without sugar. DRs of rice flour gels with oligosaccharide were lower than those of gels with sucrose. Changes in enthalpy of rice flour gels measured by DSC showed the same tendency with those in DRs of rice flour gels by ${\alpha}-amylase-iodine$ method, but varied with sugar levels.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.6
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• pp.827-839
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• 2015

A total of 144 weaned crossed pigs were used in a 42-d trial to explore the effects of different concentrations/combinations of benzoic acid and thymol on growth performance and gut characteristics in weaned pigs. Pigs were randomly allotted to 4 dietary treatments: i) control (C), basal diet, ii) C+1,000 mg/kg benzoic acid+100 mg/kg thymol (BT1), iii) C+1,000 mg/kg benzoic acid+200 mg/kg thymol (BT2) and, iv) C+2,000 mg/kg benzoic acid+100 mg/kg thymol (BT3). Relative to the control, pigs fed diet BT3 had lower diarrhoea score during the overall period (p<0.10) and improved feed to gain ratio between days 1 to 14 (p<0.05), which was accompanied by improved apparent total tract digestibility of ether extract, Ca and crude ash (p<0.05), and larger lipase, lactase and sucrose activities in the jejunum (p<0.05) at d 14 and d 42. Similarly, relative to the control, pigs fed diet BT3 had higher counts for Lactobacillus spp in digesta of ileum at d 14 (p<0.05), and pigs fed diets BT1, BT2, or BT3 also had higher counts of Bacillus spp in digesta of caecum at d 14 (p<0.05), and lower concentration of ammonia nitrogen in digesta of caecum at d 14 and d 42 (p<0.05). Finally, pigs fed diet BT3 had higher concentration of butyric acid in digesta of caecum at d 42 (p<0.05), and a larger villus height:crypt depth ratio in jejunum and ileum at d 14 (p<0.05) than pigs fed the control diet. In conclusion, piglets fed diet supplementation with different concentrations/combinations of benzoic acid and thymol could improve feed efficiency and diarrhoea, and improve gut microfloral composition. The combination of 2,000 mg/kg benzoic acid+100 mg/kg thymol produced better effects than other treatments in most measurements.

• Food Science and Preservation
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• v.14 no.6
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• pp.645-649
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• 2007

The effects of the ratio of 45% alcohol and Maesil(Prumus mume) (1:1, 1:2, 1:3, w/v) on quality changes of Maesil liqueur during leaching and ripening for 5 months were examined. Total acidity increased with an increase ratio of Maesil and leaching and ripening periods. The pH increased as increase ratio of alcohol. The color of liqueur became dark as an increase ratio of Maesil and leaching and ripening periods. The contents of alcohol after leaching and ripening for 2 months were 24.3%(1:1), 32.2%(1:2), and 36.0%(1:3), respectively and decreased as an increase the ratio of Maesil. The contents of reducing sugar and polyphenol in the liqueur increased with an increase ratio of Maesil and leaching and ripening periods. The major components of free sugar in the liqueur were fructose, glucose, sucrose and maltose but sucrose and maltose did not detect regardless the ratio of Maesil after leaching and ripening for 2 months. The major components of organic acid in the liqueur were citric, lactic, malic, and acetic acids. The total amount of organic acid increased as an increase the ratio of Maesil but the changes of individual organic acid in the liqueur contained different ratio of Maesil showed the different tendency each other.