• Title/Summary/Keyword: 균일 현

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Changes in Soil Physicochemical Properties and Dehydrogenase Activity by the Formation of Fairy Ring of Tricholoma matsutake (송이 균환(菌環)의 발달(發達)에 따른 토양(土壤)의 이화학적(理化學的) 특성(特性)과 탈수소효소(脫水素酵素)의 활성(活性) 변화(變化))

  • Huh, Tae-Chul;Park, Hyun;Chung, Jin-Hyun;Joo, Sung-Hyun
    • Journal of Korean Society of Forest Science
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    • v.87 no.2
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    • pp.270-275
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    • 1998

  • The management of pine-mushroom forest means the environmental control for fairy ring of Tricholoma matsutake. Thus, the management demands intensive study for keeping healthy condition of the fairy ring, and that for the measurement of active portion of the soil ecosystem. This study was conducted to investigate the impact of T. matsutake fungus on the soil physicochemical properties and dehydrogenase activity by dividing the fairy ring into 3 regions such as 'zone of decayed mycorrhizae', 'zone of physiologically active mycorrhizae', and 'in front of fairy ring'. The passing of T. matsutake did not result in significant changes in canon contents of soils, but available phosphorus, carbon, and nitrogen contents were different between the soils of active mycorrhizal zone and that in front of fairy ring. The dehydrogenase activity around the fairy ring of T. matsutake was quite lower than that in general forest soils, which indicated that the fairy ring of T. matsutake was built up in the relatively immature soils which contain little organic matter. Thus, the dehydrogenase activity of soil was thought to be used as an index for the management of pine-mushroom forest with considering that the management practically means the environmental control for keeping good conditions for the development of fairy ring of T. matsutake. Especially, the dehydrogenase activity measurement can be recommended as a tool for time-decision of litter removal by floor raking since the activity is a good index of litter decomposition.

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Diversity of Lactic Acid Bacteria (LAB) in Makgeolli and Their Production of γ-Aminobutyric Acid (막걸리에서 분리한 Lactic Acid Bacteria (LAB)의 다양성 분석과 γ-aminobutyric acid 생산능 연구)

  • Lee, Hye-Lim;Kang, Ki-Won;Seo, Dong-Ho;Jung, Jong-Hyun;Jung, Dong-Hyun;Kim, Gye-Won;Park, Sun-Young;Shin, Woo-Chang;Shim, Hyoung-Seok;Park, Cheon-Seok
    • Korean Journal of Food Science and Technology
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    • v.47 no.2
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    • pp.204-210
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    • 2015

  • Makgeolli is made from rice or flour, yeast, and nuruk, a fermentation starter. The flavor of makgeolli is affected by sugars, amino acids, organic acids and volatile flavor compounds produced by various microorganisms. In this study, lactic acid bacteria (LAB) were isolated from unsterilized makgeolli samples collected from several provinces in Korea, and then later identified. Under anaerobic conditions, LAB density ranged from $5.0{\times}10^6$ to $1.5{\times}10^8CFU/mL$; yeast density ranged from $2.5{\times}10^7$ to $1.5{\times}10^8CFU/mL$. Of the LAB isolated from makgeolli, 1,126 were analyzed using restriction fragment length polymorphism (PCR-RFLP) analysis of 16S rRNA, which allowed for classification into five groups. Of the 1,126 LABs tested, 130 produced ${\gamma}$-aminobutyric acid (GABA).

  • https://doi.org/10.9721/KJFST.2015.47.2.204 인용 PDF KSCI