• Applied Biological Chemistry
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• v.37 no.3
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• pp.143-147
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• 1994

Four samples of commercially manufactured yogurts (plain, drinking type) were purchased and evaluated their physico-chemical properties, buffering capacity. And the survival rate of lactic acid bacteria and their ${\beta}-galactosidase$ activity under the acidic conditions (in vitro) were investigated. The values of pH, titratable acidity, viscosity and viable cell counts of yogurts were $3.71{\sim}4.08$, $0.990{\sim}1.045%$, $256{\sim}3164\;cps.$ and $10^8{\sim}10^9\;cfu/ml$, respectively. The volume of 1.0 M-HCl required to reduce the pH of yogurt (50 ml) to minus 2 value was $3.58{\sim}4.33\;ml$. When commercial yogurts were incubated at $37^{\circ}C$ for 120 minutes under the acidic conditions (pH 3.5, 2.5, 1.5), the survival rates of lactic acid bacteria in yogurt were $3.5{\times}10^{-2}{\sim}3.6{\times}10^{-1}%$ at pH 2.5, $8.3{\times}10^{-5}{\sim}4.2{\times}10^{-3}%$ at pH 1.5, respectively, but there was no significant difference at pH 3.5. The remaining activities of ${\beta}-galactosidase$ were $9.4{\sim}36.2%$ at pH 2.5, $4.2{\sim}19.0%$ at pH 1.5, respectively. These results suggested that a significant number of lactic acid bacteria in yogurt might be destroyed in the hostile environment of the stomach, but ${\beta}-galactosidase$ activity from yogurt might be somewhat maintained probably due to the protecting effect by its cell wall and membrane.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.3
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• pp.172-183
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• 2017

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.

• Journal of Dairy Science and Biotechnology
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• v.26 no.2
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• pp.23-30
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• 2008

This study implicated that the CBT-AK5 purified from Lactobacillus casei (LAFTI L26) which showed antitumor activity in ICR mice. Hence, ICR mice were inoculated intraperitoneally Sarcoma-180 as well as CBT-AK5. Then we observed the life span and tumor increment of those ICR mice. Here our studies showed effect on two different way of treatment as intraperitoneally and orally treated in Sarcoma-180 infected ICR mice. We found that intraperitoneally treatment of Sarcoma-180 and CBT-AK5 is more effective than orally fed. The life span of the ICR mice were highly reduced after the inoculation of Sarcoma-180. Those effects like increment of body weight, the growth of ascites and solid were inhibited significantly after the treatment of CBT-AK5 in Sarcoma-180 infected ICR mice. Finally these studies suggested that CBT-AK5 isolated form Lactobacillus casei showed excellent antitumor activity against Sarcoma-180 infected ICR mice.

• Food Science and Preservation
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• v.22 no.3
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• pp.303-313
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• 2015

This study investigates the physicochemical, microbiological and sensory characteristics of seasonal salted-Kimchi cabbages to provide basic data on its uniform quality. Generally, seasonal salted-Kimchi samples had different pH values at initial storage periods, but there was no difference in pH between the seasonal samples when stored for longer periods. The samples from the fall and winter seasons were relatively low in acid and high in solid soluble content compared to samples from other seasons. Salted-Kimchi cabbages in the summer showed the highest microbiological number compared to samples from other seasons. In the sensory evaluation, there were differences in the appearance, aroma, and taste, depending on seasonal samples at different storage periods. The correlation coefficient between the quality characteristics in the seasonal samples showed a positive or negative correlation between the quality characteristics at 1% significant level. In the principal component analysis, F1 and F2 were shown the 51.81% and 14.23% of the total variance (66.21%), respectively. In the PCA pattern of seasonal salted-Kimchi cabbages during storage periods, winter samples were distributed on the top of F2, spring samples were in the middle of F2, while the rest of the samples were distributed on the bottom of F2. According to increasing storage periods, initial storage samples were distributed at the left of F1, while other samples were located at the right of F2.

• Korean Journal of Agricultural Science
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• v.3 no.1
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• pp.77-84
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• 1976

The preservation efficiency, quality and utilization of silage from 3 species of pumpkins (Mammoth pumpkin, Queensland blue pumpkin, Korean pumpkin) without and with 10, and 20% wheat bran additive were studied in this experiment. Silages were analysised and tested the chemical composition, pH and quality of silages between at 40-60 days and egg performance were carried out with mammoth pumpkin silage without additive. The results were summaried as follows. 1. The losses of all silage ware lower and similar as about 15% at 6 monthes following after silage-making but all raw pumpkins were spoilaged during the winter storaging. 2. The moisture content of silages were higher as about 97% in mammoth pumpkin silage, 94% in Queensland pumpkin silage and 91% in Korean pumpkin silage without additive and all nutrient content of silage without and with additive were depended on its content of raw silage material of pumpkins and wheat bran. The contents of moisture and N-free extract were slightly decrease but not significantly difference during the silaging and other contents were not so much changed. 3. Good quality of silage were made from all pumpkins with and without additive. Organic acid contents were 2.09-2.93% of lactic acid, 0.68-1.71% of acetic acid and 0% of butyric acid and it was pH 3.8-4.0 in silages. 4. Feed intakes, egg production and quality of egg were showed good result in 5.0 and 7.5% silage feeding group as D.M. base for egg performance. (P<0.01) 5. It was concluded that good quality of silage were made from pumpkins with and without wheat bran additive and it was suggested that poor quality feedstuff may be improved it feeding value by extended palatability with pumpkin additive silage.

• Food Science and Preservation
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• v.23 no.1
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• pp.131-138
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• 2016

This study was conducted to investigate the change in the quality of early season Fuji apples that were subjected to eight different storage conditions using the developed controlled atmosphere (CA) storage system. Early season Fuji apples grown at Mungyeong, in the South Korea, were harvested in September 2014 for storage studies. Flesh firmness, titratable acidity, total soluble solid content, weight loss, and internal browning disorder were used as quality indicators for the stored apples. Flesh firmness and weight loss were better than that of the control after 70 days of storage. However, there was no significant difference in the titratable acidity or total soluble solid content among the apple samples from eight chambers after storage. The internal browning disorder of apple samples in CA chambers occurred when exposed to 1% $CO_2+2%$ $O_2$ and 1% $CO_2+0.5%$ $O_2$, resulting in a higher incidence rate of 2 and 8% after 70 days of storage than that in the control. In addition, the CA storage conditions at 3, 4 and 5% $CO_2+2%$ $O_2$ increased the rate of internal browning disorder by 26%. Therefore, CA storage can be used to maintain the quality of the apple if the optimal gas concentrations in the CA are applied to the storage strategy.

• Journal of Korea Water Resources Association
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• v.41 no.12
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• pp.1219-1230
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• 2008

Stream inflows induced by flood runoffs have a higher density than the ambient reservoir water because of a lower water temperature and elevated suspended sediment(SS) concentration. As the propagation of density currents that formed by density difference between inflow and ambient water affects reservoir water quality and ecosystem, an understanding of reservoir density current is essential for an optimization of filed monitoring, analysis and forecast of SS and nutrient transport, and their proper management and control. This study was aimed to quantify the characteristics of inflow density current including plunge depth($d_p$) and distance($X_p$), separation depth($d_s$), interflow thickness($h_i$), arrival time to dam($t_a$), reduction ratio(${\beta}$) of SS contained stream inflow for different flood magnitude in Daecheong Reservoir with a validated two-dimensional(2D) numerical model. 10 different flood scenarios corresponding to inflow densimetric Froude number($Fr_i$) range from 0.920 to 9.205 were set up based on the hydrograph obtained from June 13 to July 3, 2004. A fully developed stratification condition was assumed as an initial water temperature profile. Higher $Fr_i$(inertia-to-buoyancy ratio) resulted in a greater $d_p,\;X_p,\;d_s,\;h_i$, and faster propagation of interflow, while the effect of reservoir geometry on these characteristics was significant. The Hebbert equation that estimates $d_p$ assuming steady-state flow condition with triangular cross section substantially over-estimated the $d_p$ because it does not consider the spatial variation of reservoir geometry and water surface changes during flood events. The ${\beta}$ values between inflow and dam sites were decreased as $Fr_i$ increased, but reversed after $Fr_i$>9.0 because of turbulent mixing effect. The results provides a practical and effective prediction measures for reservoir operators to first capture the behavior of turbidity inflow.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.426-434
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• 2011

In order to increase the use of rice, ginseng Garaedduks and Topokki were made and the physicochemical and sensory properties were investigated. Topokki and Garaedduks were added with 0, 1, 3 and 5% ginseng powder and stored at $20^{\circ}C$ for 48 hours. The moisture contents were not different to the increasing amount of ginseng powder and increasing storage time for 48 hours. The moisture content of Garaedduks for control and 5% added ginseng powder were 48.08% and 49.62%, respectively. The L value in color of uncooked ginseng Garaedduk decreased according to the added amount of ginseng powder, and the b value in color increased significantly according to the added amount of ginseng powder and during 48 hours storage at $20^{\circ}C$. Textural analysis, measured using a texture analyzer, of Garaedduk revealed that hardness, cohesiveness, chewiness decreased significantly and adhesiveness increased according to the added amount of ginseng powder. In sensory evaluation, 5% ginseng Garaedduk (uncooked, cooked) scored higher in overall acceptability than those of the other samples. In cooking properties, water absorption and solid contents increased according to the added amount of ginseng powder. Therefore, Garaedduk containing 5% ginseng powder was the most preferable. These results implied that the degree of retrogradation of ginseng Garaedduk might be low due to its high dietary fiber content.

• Food Science and Preservation
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• v.20 no.4
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• pp.554-563
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• 2013

The changes in quality properties and nutritional components for two mugworts, namely, Artemisia capillaris Thumberg Artemisiae asiaticae Nakai fermented by Bacillus strains were characterized followed by rapid pattern analysis of volatile flavor compounds through the SAW-based electronic nose sensor in the GC system. After fermentation, the pH has remarkably decreased from 6.0~6.4 to 4.6~5.1 and there has been a slight change in the total soluble solids. The L (lightness) and b (yellowness) values in the Hunter's color system significantly decreased, whilst the a (redness) value increased via fermentation. The HPLC analysis demonstrated that the total amino acids increased in quantity and the essential amino acids were higher in the A. asiaticae Nakai than in the A. capillaris Thumberg, specially with high contents of glutamic and aspartic acid. After fermentation, the monounsaturated fatty acid increased in the A. asiaticae Nakai and the polyunsaturated fatty acids increased in the A. capillaris Thumberg. While the total polyphenol contents have not been affected by fermentation, the total sugar contents have dramatically decreased. Scopoletin, which is one of the most important index components in mugworts, was highly abundant in the A. capillaris Thumberg; however, it was not detected in the A. asiaticae Nakai. Small pieces of plant tissue in the surface microstructure were found in the fermented mugworts through the use of the scanning electron microscope (SEM). Volatile flavor compounds via electronic nose showed that the intensity of several peaks has increased and additional seven flavor peaks have been produced after fermentation. The VaporPrintTM images demonstrated a notable difference in flavors between the A. asiaticae Nakai and A. capillaris Thumberg, and the fermentation enabled the mugworts to produce subtle differences in flavor.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.768-775
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• 2005

Lentinus edodes powder was added at 1-3%(w/w) to improve functional properties of jocheong. Content of crude protein, ash, crude lipids, total mineral, free sugar and reducing sugar increased with increasing amount of L. edodes powder, while viscosity and solid and carbohydrate contents decreased. Through amino acid analysis, 17 amino acids were identified and quantified, glutamic acid being the major amino acid. No significant differences were observed in fatty acid composition and pH between control and L. edodes powder-added jocheong. Addition of mushroom powder in jocheong decreased lightness, yellowness and redness in Hunter's color value. Sensor score of jucheong containing 1% of L. edodes powder was similar to that of control. Results showed jocheong containing less than 2% L. edodes powder gave highest scores in quality characteristics and sensory evaluation.