• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.725-729
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• 1999

In order to utilize large size anchor effectively, fermented and powdered anchovy seasoning for extractives was manufactured, Fermented anchovy saesoning was fabricated by adding $10\%$ koji of Aspergillus oryzae and mixing with $5\%$ Laminalia. The optimum fermentation temperature, humidity and time for manufacture of anchovy saesoning were $40^{\circ}C$, RH $80\%$ and 48 hrs, respectively. The amount of total free amino acids in anchovy seasoning with $5\%$ Lansinaria was 6,486.9 mg/100 g, while that of commercial product was 444.4 mg/100 g. The principal taste compounds in anchovy seasoning material were IMP and amino acids such as leucine, glutamic acid, histidine, alanine and valine. Extractive nitrogen and organoleptic quality of the extractives in anchovy seasoning packed in tea bag with air permeability, 100 $m^3/m^2/min$, were better than those of commercial product.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.267-272
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• 1981

The qualities of ginseng leaf teas prepared by six different processing methods were evaluated to develop the leaf tea. The leaf tea prepared by fermentation at $30^{\circ}C$ showed the highest in the ratio of 30 min water extracts to the total extractable matters. This ratio was followed in decreasing order by the heat dried tea and the one fermented at $25^{\circ}C$. The yellow, orange and red color intensities of water extracts were the highest in the tea prepared by toasting method followed by teas fermented at $30^{\circ}C\:and\:25^{\circ}C$. The amount of saponins extracted with boiling water was the highest in the tea fermented at $30^{\circ}C$ among teas investigated. This tea was also most acceptable in sensory evaluation by the flavour profile method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.108-114
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• 2017

This study was performed to evaluate the characterization of fermented mulberry leaf using Bacillus subtilis by focusing on protein degradation and antioxidant activity. The crude protein and total amino acid compositions of mulberry leaf were 21.40% (w/w) and 105.06 mg/g, respectively. The pH level decreased sharply in mulberry leaf extracts fermented using B. subtilis, in accordance with an increase in bacteria cell populations (9.49 log CFU/mL) during 36 h of fermentation. The protease activity of mulberry leaf increased to 97.45 units/mL after 5 days of fermentation. After fermentation, free amino acid contents in fermented mulberry leaf increased from $486.91{\mu}g/g$ to $644.35{\mu}g/g$ due to considerable elevation of isoleucine (6-fold), alanine (4.67-fold), leucine (4.52-fold), and valine (4.21-fold). The DPPH radical scavenging activity of fermented mulberry leaf also increased from 25.93% to 73.22% after 5 days of fermentation. These results suggest that mulberry leaf fermentation using B. subtilis can improve nutritional quality and antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.143-147
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• 2014

In this study, we investigated the effect of various yeast nutrients on stuck and sluggish fermentation of blueberry wine. Sugar consumption rates during fermentation were observed after the addition of yeast extract, diammonium phosphate, yeast energizer, raisin, or banana to fermenting blueberry wine. After fermentation, the alcohol concentrations of wines containing yeast extract (14.1%) and banana (13.3%) were higher than those of wines containing diammonium phosphate (12.6%), yeast energizer (12.4%), and raisin (11.4%). Correspondingly, levels of soluble solids were lower in wines to which yeast extract ($3.9^{\circ}Bx$) and banana ($2.5^{\circ}Bx$) were added than in wines to which diammonium phosphate ($4.6^{\circ}Bx$), yeast energizer ($4.6^{\circ}Bx$), and raisin ($6.3^{\circ}Bx$) were added. Thus, we concluded that banana could be used as a nutritional supplement for yeast to solve stuck and sluggish blueberry wine fermentation.

• Feed Journal
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• v.3 no.5 s.21
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• pp.66-72
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• 2005

대외경제 규모가 국내총생산(GDP)의 70$\%$를 차지하고 있는 우리나라는 명실상부한 통상 국가이다. 쉽게 말해 1만 5천 달러의 1인당 국민소득 중 1만 달러가 무역에서 나오고 국내에서 5천 달러만 생기는 것으로, 싫든 좋든 무역을 통해 먹고 살아야 할 운명을 가진 나라이다. 이렇듯 무역규모 12위의 통상국가인 우리나라는 오늘날 커다란 도전에 직면해 있다. 우리의 수출시장인 주요 교역국들이 자유무역협정(FTA: Free Trade Agreement)을 통해 그들끼리 관세를 철폐하며 더 높은 수준의 무역 자유화를 주고받는 배타적인 시장을 형성해 나가고 있기 때문이다. FTA는 이제 더 이상 선택이 아니라 세계 각국의 필수적인 통상정책이 되었다. 세계무역기구(WTO)에 따르면, 금년 1월로 162건의 FTA가 발효 중이고, 올 연말까지는 FTA 역내국간 무역이 세계무역의 50$\%$를 넘을 것으로 전망된다. 세계 제일의 경제대국인 미국도 예외는 아니어서 FTA 체결국과의 교역이 35.3$\%$를 차지하고 있다. 이에 반해, 우리나라는 지난해에서야 첫 번째 FTA인 한$\cdot$칠레 FTA를 천신만고 끝에 발효시켰을 따름이다.

• Journal of Life Science
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• v.23 no.2
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• pp.222-227
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• 2013

An effective leavening yeast was isolated from raisin broth. The isolate was identified as Saccharomyces cerevisiae by comparing the homology of 18S rDNA ITS sequences and named as S. cerevisiae MF10003. S. cerevisiae MF10003 showed a 1.9-fold and 3.1-fold increase in $CO_2$ production and leavening ability, respectively, compared with the wild yeast S. ellipsoideus KCTC7243, and the dough had a rich and volatile flavor. When glucose, sucrose, fructose, and maltose were added to the culture broth as a carbon and energy source, $CO_2$ was produced in 4 hr.

• Journal of Korea Port Economic Association
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• v.30 no.2
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• pp.133-143
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• 2014

The paper uses a panel gravity model to analyse the determinants of export via Gwangyang port for the period from 2000-2012. The gravity model includes export via Gwangyang port, GDP and population of trading partners, the distances between Korea and its partners, and Korea-ASEAN FTA dummy. Hausman test shows up which one is exactly appropriate between random effect estimation and fixed effect estimation to use panel dataset. It depends on whether or not existence or nonexistence of the correlation between unobserved omitted factors and variables. Fixed effect estimation is suitable for this paper by the rejection of null hypothesis. An Empirical analysis of this paper shows GDP influences positive effects and distance influences negative effects to Gwangyang port trading partners. In addition, the results strongly supported the effects of Korea-ASEAN FTA on the growth of Gwangyang port export.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.323-329
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• 2007

We investigated the immunomodulatory actions of water extract from Acanthopanax senticosus in male ICR mice. The mice were treated with fermented milk containing three added doses of freeze dried extract: 3 mg/kg (A), 9 mg/kg (B), and 27 mg/kg (C) of body weight with Acanthopanax senticosus: Codonopsis lanceolata (8:2) for 7 and 10 weeks, respectively. Organ weights, plaque-forming cell tests, agglutination tests, IgG tests, differential white cell counts, and histological tests were performed at the 7th and 10th weeks of dietary treatment. There were no significant differences in body weight and organ weight. The spleen indices of group B at 7 weeks and group C at 10 weeks were significantly higher than those of the control group (p<0.05). For the plaque-forming cell test, groups B and C at 7 weeks, and group C at 10 weeks, showed significant increases over the control group (p<0.05). The agglutination test decreased with an extended experimental period. Groups A, B, and C at 7 weeks, and groups B and C at 10 weeks, had greater antibody responses to sheep red blood cells (SRBC) than the control group. The IgG antibody production of group C at 7 weeks and groups B and C at 10 weeks were significantly higher than the control group (p<0.05). In groups B and C, lymphocyte percentage was higher than the control group, and their spleen and thymus tissues showed active immune reactions.

• Journal of Food Hygiene and Safety
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• v.39 no.3
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• pp.281-287
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• 2024

This study investigated the total sugar and low-calorie sweetener content in 72 alcoholic beverages. The samples included 10 takjus, 6 yakjus, 5 cheongjus, 5 beers, 12 fruit wines, 5 sojus, 5 general distilled alcoholic beverages, 9 liqueurs, and 15 other alcoholic beverages. Sugar and allulose content were analyzed using HPLC-RI, and the content of five sweeteners was analyzed using HPLC-UV and LC-MSMS. The average sugar content in the alcoholic beverages was 4.13±5.16 g/100 g. When categorized by type, the sugar content ranged from 0.00 to 8.92 g/100 g, 0.00 to 30.55 g/100 g, and 0.14 to 17.02 g/100 g in fermented (takju, yakju, cheongju, beer, and fruit wine), distilled (soju, general distilled alcoholic beverages, and liqueur), and other alcoholic beverages, respectively. Sugar content was the highest in liqueur, with the average content being 12.41±9.66 g/100 g. Among low-calorie sweeteners, acesulfame potassium, sodium saccharin, aspartame, and sucralose were detected in concentrations ranging from 28.6-121.5, 42.3, 34.1-141.5, and 23.3-88.1 mg/kg, respectively. Cyclamate and allulose were not detected in any of the alcoholic beverages. Sweeteners were detected in 24 out of the 72 alcoholic beverages, and their content complied with the standards stipulated for food additives.

• Korea Trade Review
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• v.48 no.1
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• pp.307-329
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• 2023

This paper studies how the free trade agreements (FTAs) have changed the dynamics of Korea's imports since 1996. Specifically, the dynamic regression analysis on the transition of trade liberalization discovers three main findings: (1) import values of Korea increase gradually as FTAs enter into force; (2) the extensive margins of import work as a major source of the trade effect in the transition episode of FTAs; (3) the extensive margins of import tend to increase even before FTAs enter into force. This noble forward-looking effect suggests some potential foreign exporters or exporting goods enter the Korean market, especially when FTAs negotiation starts. It supports the early entry behavior of potential exporters found in recent international trade literature.