• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.3
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• pp.188-196
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• 2023

Wheat (Triticum aestivum L.) is an important crop in Korea, with a per capita consumption of 31.6 kg in 2019. In the southern region, wheat is grown after paddy rice, and it is harvested during the rainy season in mid-June. This timing, in combination with high humidity and untimely rainfall, activates the enzyme alpha-amylase, which breaks down starch in the wheat grains. As a result, sprouted grains have lower quality and value for flour. However, seeds that absorb water before sprouting are expected to maintain better quality. The aim of the study was to identify the critical period during wheat maturation when rainfall has the greatest impact on grain quality, to prevent price declines due to quality deterioration. Two wheat cultivars, Jokyoung and Hwanggeumal, were grown in a speed breeding room, and artificial rainfall was applied at different times after heading (30, 35, 40, 45, 50, and 55 days). The proportion of vitreous grains decreased from 40 to 55 days after heading (DAH). Both cultivars had chalky grain sections from 35 DAH, with Hwanggeumal having a higher proportion of vitreous grains. Starch degradation was observed using FE-SEM (Field Emission Scanning Electron Microscope) at 40 DAH for Jokyoung and 50 DAH for Hwanggeumal. Color measurements indicated increased L and E values from 40 DAH, with rain treatment at 55 DAH leading to a significant increase in L values for both cultivars. Ash content increased at 45 DAH, whereas SDSS decreased at 35 DAH. Overall, grain quality from 40 DAH until harvest was found to be affected to the greatest extent by direct exposure of the spikes to moisture. Red wheat showed better quality than white wheat. These findings have implications for the cultivation of high-quality wheat and can guide future research efforts in this area.

• Korean Journal of Organic Agriculture
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• v.31 no.4
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• pp.453-460
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• 2023

This study was conducted to confirm the growth performance of Hanwoo steers according to the crude protein and calcium levels and their effects on carcass characteristics. The experiment consisted of a total of 4 groups: HPHC (CP 15%, Ca 1.2%), HPLC (CP 15%, Ca 0.6%), LPHC (CP 12.5%, Ca 1.2%), LPLC (CP 12.5%, Ca 0.6%). In the feeding trial, Hanwoo steers (650.8±16.27 kg, n = 32, 24 months of age) were divided into four feeding groups (n = 8 each) with the same initial body weight. Animals were fed with each rice straw and concentrate (1:9) until the late fattening stage. Growth performance was measured by daily weight gain, feed conversion rate, and final weight. Carcass characteristics were measured carcass weight, loin area, back-fat thickness and marbling score. There was no significant difference in growth performance and carcass characteristics among the treatment groups. However, the ratio of meat quality grade 1⁺ or higher was 76% in LPLC, which was higher than other treatments (HPHC, 63%; HPLC, 63% and LPHC, 50%). Therefore, reducing crude protein in the feed did not affect growth and carcass characteristics. In addition, calcium control in the late fattening stage did not affect growth performance. In LPLC, the ratio of meat quality 1⁺ or higher was the highest, so additional research on calcium control in feed is thought to be necessary. However, there was no significant difference in the relationship between protein and calcium levels in feed in all study results, so the influence of the two factors on each other is thought to be low.

• Journal of Korean Society of Forest Science
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• v.21 no.1
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• pp.1-34
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• 1974

The author intended to investigate external and internal changes in the cone structure, changes in water content, sugar, fat and protein during the period of seed maturation which bears a proper germinability. The experimental results can be summarized as in the following. 1. Male flowers 1) Pollen-mother cells occur as a mass from late in April to early in May, and form pollen tetrads through meiosis early and middle of May. Pollen with simple nucleus reach maturity late in May. 2) Stamen number of a male flower is almost same as the scale number of cone and is 69-102 stamens. One stamen includes 5800-7300 pollen. 3) The shape is round and elliptical, both of a pollen has air-sac with $80-91{\mu}$ in length, and has cuticlar exine and cellulose intine. 4) Pollen germinate in 68 hours at $25^{\circ}C$ with distilled water of pH 6.0, 2% sugar and 0.8% agar. 2. Female flowers 1) Ovuliferous scales grow rapidly in late April, and differentiation of ovules begins early in May. Embryo-sac-mother cells produce pollen tetrads through meiosis in the middle of May, and flower in late May. 2) The pollinated female flowers show repeated divisions of embryo-sac nucleus, and a great number of free nuclei form a mass for overwintering. Morphogenesis of isolation in the mass structure takes place from the middle of March, and that forms albuminous bodies of aivealus in early May. 3. Formation of pollinators and embryos. 1) Archegonia produce archegonial initial cells in the middle and late April, and pollinators are produced in the late April and late in early May. 2) After pollination, Oespore nuclei are seen to divide in the late May forming a layer of suspensor from the diaphragm in early June and in the middle of June. Thus this happens to show 4 pro-embryos. The organ of embryos begins to differentiate 1 pro-embryo and reachs perfect maturation in late August. 4. The growth of cones 1) In the year of flowering, strobiles grow during the period from the middle of June to the middle of July, and do not grow after the middle of August. Strobiles grow 1.6 times more in length 3.3 times short in diameter and about 22 times more weight than those of female flower in the year of flowering. 2) The cones at the adult stage grow 7 times longer in diameter, 12-15 times shorter diameter than those of strobiles after flowering. 3) Cone has 96-133 scales with the ratio of scale to be 69-80% and the length of cone is 11-13cm. Diameter is 5-8cm with 160-190g weight, and the seed number of it is 90-150 having empty seed ratio of 8-15%. 5. Formation of seed-coats 1) The layers of outer seed-coat become most for the width of $703{\mu}$ in the middle of July. At the adult stage of seed, it becomes $550-580{\mu}$ in size by decreasing moisture content. Then a horny and the cortical tissue of outer coats become differentiated. 2) The outer seed-coat of mature seeds forms epidermal cells of 3-4 layers and the stone cells of 16-21 layers. The interior part of it becomes parenchyma layer of 1 or 2 rows. 3) Inner seed-coat is formed 2 months earlier than the outer seed-coat in the middle of May, having the most width of inner seed-coat $667{\mu}$. At the adult stage it loses to $80-90{\mu}$. 6. Change in moisture content After pollination moisture content becomes gradually increased at the top in the early June and becomes markedly decreased in the middle of August. At the adult stage it shows 43~48% in cone, 23~25% in the outer seed-coat, 32~37% in the inner seed-coat, 23~26% in the inner seed-coat and endosperm and embryo, 21~24% in the embryo and endosperm, 36~40% in the embryos. 7. The content compositions of seed 1) Fat contents become gradually increased after the early May, at the adult stage it occupies 65~85% more fat than walnut and palm. Embryo includes 78.8% fat, and 57.0% fat in endosperm. 2) Sugar content after pollination becomes greatly increased as in the case of reducing sugar, while non-reducing sugar becomes increased in the early June. 3) Crude protein content becomes gradually increased after the early May, and at the adult stage it becomes 48.8%. Endosperm is made up with more protein than embryo. 8. The test of germination The collected optimum period of Pinus koraiensis seeds at an adequate maturity was collected in the early September, and used for the germination test of reduction-method and embryo culture. Seeds were taken at the interval of 7 days from the middle of July to the middle of September for the germination test at germination apparatus.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.17
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• pp.45-78
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• 1974

To provide useful information for developing new high yielding soybean varieties and for improving cultural practices, an investigation was made on variation of dry matter production and on relationship among several agronomic characters of soybean plants grown under different planting times and densities as well as under different fertilizer levels, using Kwang-kyo, Dong puk-tae, and Suke ＃ 51 as determinate types and Shelby, SRF-300 and Harosoy as indeterminate types at the Crop Experiment Station during the period of 1972 and 1973. The results obtained were summarized as follow: 1. The dry weight, CGR and LAI at the initial flowering stage were high in the high plant population irrespective of varieties, planting times, and fertilizer levels. However, those characters of the indeterminate type were lower than those of the determinate types. The same characters of the indererminate type at the terminal leaf stage were either same or higher than those of the determinate types. 2. The dry weight of the determinate type at the initial flowering stage was similar to the indeterminate, type, when planting times were May 21 or June 15. The dry weights of both types of varieties were low when planted on July 10. When fertilizer levels were increased, the CGR, dry weight and LAI at the initial flowering stages were also increased. 3. Even though significant differences of LAI were obtained among the varieties within the same plant type, the indeterminate type was in general lower than that of the determinate type regardless of planting time and densities, or fertilizer levels, while the yield of the indeterminate type was comparable to the yield of the determinate type. 4. The high degree of leaf- and petiole-fall at the greenbean stage was highly associated with early planting and high levels of fertilizers. However, less amount of leaf- or petiole-fall was found when planted on July 10 or under low plant population. 5. The percent of stem weight was high under higher plant population, while the percent of leaf weight was high under lower plant population. When planting time was late, the percent of stem and petiole weight were reduced, while the leaf weight was increased. 6. The percent of pod weight of the determinate type at the terminal leaf stage was about 2% when planted on May 21, about 8% when planted on June 15, and about 9% when planted on July 10. The percent of pod weight of the indeterminate type at the terminal leaf stage were about 6 % when planted on May 21, 14% when planted on June 15 and 21% when planted on July 10. 7. Kwang kyo showed less degree of leaf-fall even when lodged due to high levels of fertilizer applied, while SRF-300 showed great damage due to lodging. 8. High yields were obtained when planted on May 21, but there were little yield differences between yields from May 21 and June 15 plantings. The reduction of yield due to late planting of July 10 was less apparent in the determinate type of varieties, while it was high in the indeterminate type. 9. The optimum plant population per are for high yield was 1, 250 to 2, 500 plants when planted on May 21, 2, 500 plants when planted on June 15, and 3, 333 plants when planted on July 10. 10. High correlation coefficients were obtained between dry matter weight and LAI at the terminal leaf stages, and between the dry matter weight and yield at the greenbean stages. The optimum dry weight for high yield in the determinate type was expected to be 25 kg. per are at the initial flowering stage and 50 kg. per are at the terminal leaf stage. In the indeterminate type the LAI and dry weight at the greenbean stage were 4 to 5 and 80 kg. per are, respectively. 11. Under the high plant population plant height was increased, while the stem diameter and the number of nodes and branches were reduced. Consequently, the percent of mainstem to main stem plus branches were increased, and the length of internode was also elongated. The ratios of stem weight, number of nodes and pods, and yield of main stem were increased when high plant population was associated with the early planting. The percent of main stem to branches for the indeterminate type was higher than that of the determinate type. 12. Under the high plant densities and late planting, the percent of the pod number and yields of main stem were increased, indicating that varieties with no or less branches were better adaptable under such conditions. 13. High degree of simple correlation coefficients was obtained between the LAI at the initial flowering stage and terminal leaf stage, and the total node number, dry matter and dry stem weight of both determinate and indeterminate types. Even though no significant correlation was found between the LAI at the initial flowering stage of the determinate type and the stem length and pod number per are, highly significant correlation coefficients were obtained between such characters in the indeterminate type of varieties. 14. The dry matter was positively correlated with the LAI, CGR, stem length, and pod number, node number and dry stem weight per are, while no significant correlation was found between the dry matter and stem diameter. 15. The correlation coefficients between lodging index and the LAI, dry weight, stem length and dry stem weight were highly significant. Negative correlation was obtained for the indeterminate type between the stem diameter and lodging index. The correlation coefficient between the stem diameter and lodging index was non-significant for the determinate type, while positive correlation was obtained between the yield and lodging index in the determinate type. The lodging index was also positively correlated with average length of internode of main stem. 16. The 100 seed weight appeared to be lowered under the high plant population and no fertilizer condition, and when planted late. Apparent differences of 100 seed weight were found between main stem and branches, being higher for the main stem than for the branches. 17. No variation of protein content was found due to different cultural practices. However, the oil content was apparently reduced when planted late.

• Tuberculosis and Respiratory Diseases
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• v.56 no.1
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• pp.51-66
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• 2004

Objectives : The matrix metalloproteinases (MMPs) that participate in the extracellular matrix metabolism play a important role in the progression of pulmonary fibrosis. The effects of the MMPs are regulated by several factors including Th-1 cytokines, $interferon-{\gamma}$ ($IFN-{\gamma}$). Up to now, $IFN-{\gamma}$ is known to inhibit pulmonary fibrosis, but little is known regarding the exact effect of $IFN-{\gamma}$ on the regulation of the MMPs. This study investigated the effects of $interferon-{\gamma}$ on the pulmonary fibrosis and the expression of the lung MMP-2,-9, TIMP-1,-2, and Th-2 cytokines in aa rat model of bleomycin induced pulmonary fibrosis. Materials and methods : Male, specific pathogen-free Sprague-Dawley rats were subjected to an intratracheal bleomycin instillation. The rats were randomized to a saline control, a bleomycin treated, and a bleomycin+$IFN-{\gamma}$ treated group. The bleomycin+$IFN-{\gamma}$ treated group was subjected to an intramuscular injection of $IFN-{\gamma}$ for 14 days. At 3, 7, 14, and 28 days after the bleomycin instillation, the rats were sacrificed and the lungs were harvested. In order to evaluate the effects of the $IFN-{\gamma}$ on lung fibrosis and inflammation, the lung hydroxyproline content, inflammation and fibrosis score were measured. Western blotting, zymography and reverse zymography were performed at 3, 7, 14, 28 days after bleomycin instillation in order to evaluate the MMP-2,-9, and TIMP-1,-2 expression level. ELISA was performed to determine the IL-4 and IL-13 level in a lung homogenate. Results : 1. 7 days after bleomycin instillation, inflammatory changes were more severe in the bleomycin+$IFN-{\gamma}$ group than the bleomycin group (bleomycin group : bleomycin+$IFN-{\gamma}$ group=$2.08{\pm}0.15:2.74{\pm}0.29$, P<0.05), but 28 days after bleomycin instillation, lung fibrosis was significantly reduced as a result of the $IFN-{\gamma}$ treatment (bleomycin group : bleomycin+$IFN-{\gamma}$ group=$3.94{\pm}0.43:2.64{\pm}0.13$, P<0.05). 2. 28 days after bleomycin instillation, the lung hydroxyproline content was significantly reduced as a result of $IFN-{\gamma}$ treatment (bleomycin group : bleomycin+$IFN-{\gamma}$ group=$294.04{\pm}31.73{\mu}g/g:194.92{\pm}15.51{\mu}g/g$, P<0.05). 3. Western blotting showed that the MMP-2 level was increased as a result of the bleomycin instillation and highest in the 14 days after bleomycin instillation. 4. In zymography, the active forms of MMP-2 were significantly increased as a result of the $IFN-{\gamma}$ treatment 3 days after the bleomycin instillation, bleomycin+$IFN-{\gamma}$ group (bleomycin group : bleomycin+$IFN-{\gamma}$ group=$209.63{\pm}7.60%:407.66{\pm}85.34%$, P<0.05), but 14 days after the bleomycin instillation, the active forms of MMP-2 were significantly reduced as a result of the $IFN-{\gamma}$ treatment (bleomycin group : bleomycin+$IFN-{\gamma}$ group=$159.36{\pm}20.93%:97.23{\pm}12.50%$, P<0.05). 5. The IL-4 levels were lower in the bleomycin and bleomycin+$IFN-{\gamma}$ groups but this was not significant, and the IL-13 levels showed no difference between the experiment groups. Conclusion : The author found that lung inflammation was increased in the early period but the pulmonary fibrosis was inhibited in the late stage as a result of $IFN-{\gamma}$. The inhibition of pulmonary fibrosis by $IFN-{\gamma}$ appeared to be associated with the inhibition of MMP-2 activation by $IFN-{\gamma}$. Further studies on the mechanism of the regulation of MMP-2 activation and the effects of MMP-2 activation on pulmonary fibrosis is warranted in the future.

• Applied Biological Chemistry
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• v.14 no.2
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• pp.137-148
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• 1971

Studies were carried out to investigate the main fermentation microorganisms and their flora changes during Korean native soy-sauce fermentation. Korean native Maeju loaves collected from 5 Do's were separated into surface and inner parts. Four different soy-sauces-the surface part Maeju fermented soy-sauce, the inner part, the surface and inner part combined Maeju fermented soy-sauce, and the semi-Japanese type soy-sauce were fermented and the changes of fermentation microorganism flora and the various chemical components during the period of their fermentations were studied. Besides, 14 home-made soy-sauces collected from 14 different places all over Korea were examined in comparison with the laboratory soy-sauces and to determine the characteristics of Korean native soy-sauce. The results were as follows: 1. The main microorganisms in Korean native soy-sauce fermentation were determined as; Aerobic bacteria: Bacillus subtilis, Bacillus pumilus Lactic acid bacteria: Pediococcus halophilus, Leuconostoc mesenteroides Yeasts: Torulopsis datila, Saccharomyces rouxii 2. Microflora changes during Korean native soy-sauce fermentation were as follows; Aerobic bacteria increased until the 2nd week of fermentation and then gradually decreased. The lactic acid bacteria increased until the 3rd week, after which decreased. When the lactic acid fermentation lowered the pH value to below the 5.4, yeasts were able to grow and participate the fermentation. As the production of organic acids amounted, to a certain height, the growth of all microorganisms lead to the period of decline or death at about the 2nd month of fermentation. After boiling of soy-sauce most microorganisms except a few of Bacillus sp. disappeared. Occosionally yeasts and lactic acid bacteria survived depending upon the composition of soy-sauce. 3. Changes of general chemical components influencing the microflora were investigated for the period of Korean native soy-sauce fermentation. Tetal acidity, salt concentration and total nitrogen were increasing steadily over the entire period of fermentation. pH values were dropping to a certain degree of about 4.5. Salt concentration and pH value seemed to be the important factors influencing the microflora. 4. The microflora were influenced by chemical components of soy-sauce. Aerobic bacteria were able to survive in all soy-sauce as they made spores. Growth of lactic acid bacteria was inhited at 23-26% of salt concentration and pH 4.8. Soy-sauce yeasts started to grow only at pH below 5.4 and seemed to be inhibited at around 26% of salt concentration under pH 4.5-4.7. 5. The open kettle boiling of soy-sauce, the characteristic process of Korean native soy-sauce manufacturing, was effective to sterilize microorganisms, increase the salt concentration, and coagulate proteins. 6. The average viable cell counts of microorganism found in collected samples of home-made Korean native soy-sauces were; Aerobic bacteria: $53{\times}10^2\;cell/ml$ Lactic acid bacteria: 34 cell/ml Yeasts: 14 cell/ml The average values of chemical compositions of samples of home-made Korean native soy-sauce were; Salt concentration: 28.9% pH value: 4.79 Total acidity(lactic acid): 0.91g/100ml Total nitrogen: 1.09g/100ml

• Korean Journal of Poultry Science
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• v.37 no.2
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• pp.117-123
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• 2010

This work was carried out to investigate the effect of the induced molting with low-protein and energy diet on the postmolt performance of layers. Eighty White Leghorn layers (61-old-wk) with over 80% egg production were used for 12 weeks in this work. Treatments were non-molt control (CO), fasting treatment for 10 days (FW), molt treatment with low-protein and low-energy molting diet for 3 weeks (LO), and molt treatment with standard molting diet for 3 weeks (ST) as 4 treatments (2 replications/treatment and 10 birds/replication). Body weight (BW) loss was 26.5% of initial BW at 2 week in FW treatment, and was 17.3% and 14.2% in both LO and ST treatments (P<0.05). Layers in molting treatments were fed with commercial layer diet after completion of molting since BW of layers was recovered for 7 weeks. Heart weight ratio was shown as 0.47, 0.43, 0.46 and 0.46% at CO, FW, LO and ST treatments, respectively, and liver weight ration of body weight was shown as 2.56, 1.30, 1.47 and 1.52%, respectively. Thus, those of molting treatments decreased compared to non-molt control (P<0.05). Oviduct weight ratio were shown as 3.95, 1.17, 1.54 and 1.67%, respectively, and similar with the results of liver (P<0.05). Feed intake decreased at LO and ST treatments during molting period and increased from the 5th week compared to control. Egg production decreased at 1 week in molt treatment and stopped at 2 week in FW, 3 week in LO, and 4 week in ST treatments. The birds started to lay egg at 4 week in FW and at 5 week in LO and ST treatments. Egg production was recovered until 50% at 6 week in FW and was recovered as 66.1 and 71.6% at 8 week in LO and ST treatment, respectively. Egg weights were similar among all treatments. Eggshell thicknesses were 0.41, 0.47, 0.46 and 0.46 mm at CO, FW, LO and ST treatment, respectively, but the higher in molt treatments than control (P<0.05). Eggshell breaking strength was 3.83 and 3.81 kg/$cm^2$ in FW and LO treatment, respectively, and high compared to control. However, eggshell breaking strengths were 3.54 and 3.78 kg/$cm^2$ and were not statistically different. Haugh units were 75.6, 81.1, 80.6 and 79.9 in 4 treatments and high in molt treatment. Finally, dietary low-protein and low-energy may induce molt as few effect on performance of layers.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.551-561
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• 2003

To determine the conditions of the fermentation and storage for Chonggak kimchi in kimchi refrigerator, prepared Chonggak kimchi took into kimchi refrigerators which were controlled at four different modes of the fermented temperature and time, and fermented and kept for 16 weeks. The pH in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ dropped greater than all of kimchi fermented at other combinations, and the changes of pH at any combinations were not greater than those in Baechu kimchi, because pH in Chonggak kimchi did not dropped below 4.5. Acidities in Chonggak kimchi were greatly increased at higher temperature. The acidity in Chonggak kimchi during the first week of fermentation was lower than that in Baechu kimchi and then it was rather higher because of the addition of waxy rice paste. In texture, puncture force of Chonggak kimchi was decreased slowly until 8 weeks of fermentation and then did not changed much and the highest values showed in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. In sensory evaluation, the scores for the carbonated flavor and the sourness were the highest in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$, but the lowest in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation because of some undesirable flavors. The lowest hardness showed in Chonggak kimchi fermented at highest temperature and the best hardness was in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$. The appearance was the best in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ and the worst was in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. The overall acceptability of Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ was good after 4 weeks of fermentation, but in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$ it was good after 6 weeks. Total microbial counts in most of Chonggak kimchi were reached to a maximum number within 7 days, and then decreased similarly at all modes. Leuconostoc spp. and Lactobacillus spp. increased to maximum number of $1.48{\times}10^9\;and\;5.62{\times}10^9$, respectively, in Chonggak kimchi fermented for 7 days. Yeast counts showed a increasing trend not depends on fermenting temperature and they were lower counts than those in Baechu kimchi. Waxy rice paste which added to Chonggak kimchi resulted in increasement of glucose as a carbon source and stimulated to reproduce the microbes in Chonggak kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.353-360
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• 1984

As an effort to expand the utilization of mackerel which has been thought disadvantageous to processors due to the defects in bloody dark color of meat, high content of lipid, and low stability of protein, and to develope a new type of product, so called, preservative fish meat paste, the processing method was studied in which dielectric heating was applied by means of cooking, pasteurization, dehydration, and control of water activity. The principle of this method is based on that dielectric heating can initiate a rapid dispersion or displacement of moisture in the meat tissue so that the level of water acivity can be controlled by dehydration with hot air meanwhile the product is cooked, pasteurized, and texturized. And the product is finally heated with electric heaters and vacuum sealed to stabilize water activity and storage stability. In present paper, a formula for preparing the fish meat-stach paste, the conditions of dielectric heating and dehydration, shape and size of the product, and other parameters were tested to optimize the process operation. A formula of the fish meat-starch paste to provide proper textural properties and water activity was $10\%$ starch, $1.5\%$ salt, $3\%$ soybean, $0.6\%$ MSG, $2\%$ sucrose, and $3\%$ sorbitol against the weight of fish meat. A proper shape and size of the product to avoid foaming and case hardening during heating was sliced disc of 8 cm $diameter{\times}0.8$ cm thickness or $10{\times}10$ cm square plate with 1.0 cm thickness. The disc shape was recommended because it resulted more uniform heating, minimum foaming and case hardening. And it was also advantageous that disc was simply provided when the fish meat disc was stuffed in the same, solidified in boiling water for 2 to 3 minutes, and sliced. Condition of dielectric heating was critical to decide the levels of sterility, water activity, and textural property of the product. The temperature at the center of the meat disc slices was raised up to $95^{\circ}C$ in 1.5 minutes so that continuous exposure to microwave caused expanded tissue and hardening ending up with a higher water content. Heating for 5 to 6 minutes was adequate to yield the final water activity of 0.86 to 0.83(35 to $40\%$ moisture). It is important, however, that heating had to be done periodically, for instance, in the manner of 2.0, 1.5, 1.5, and 1.0 minute to give enough time to displace or evaporate moisture from the meat tissue. The product was dehydrated for 2 to 3 minutes by hot air of $60^{\circ}C$, 3 to 5m/sec and finally exposed to electric heaters for 5 to 6 minutes until the surface was roasted deep brown. These conditions of heating and dehydration resulted in a complete reduction of total plate count from an initial count of $5.3{\times}10^6/g$ to less than $3{\times}10^2/g$. General composition of the product was $40.1\%$ moisture, $20.8\%$ protein, $17.4\%$ lipid, $16.2\%$ carbohydrate, and $5.5\%$ ash. Textural properties revealed folding test AA, hardness 42, cohesiveness 0.53, toughness 4.6, and elasticity 0.8.

• Journal of Animal Environmental Science
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• v.16 no.1
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• pp.81-92
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• 2010

This study was conducted to evaluate the effects of fermented diets including liquid by-products on nutrient digestibility and nitrogen balance in growing pigs. Treatments were 1) CON (basal diet), 2) F (fermented diet with basal diet), 3) KF (fermented diet with basal diet including 30% kale pomace), 4) AF (fermented diet with basal diet including 30% angelica keiskei pomace), 5) CF (fermented diet with basal diet including 30% carrot pomace) and 6) OF (fermented diet with basal diet including 30% grape pomace). A total of 24 pigs (41.74kg average initial body weight, Landrace $\times$ Yorkshire $\times$ Duroc), were assigned to 6 treatments, 4 replicates and 1 pig per metabolic cage in a randomized complete block (RCB) design. Pigs were housed in $0.5\times1.3m$ metabolic cage in a 17d digestibility trial. During the entire experimental period, Digestibility of dry matter (p<0.05) of treatment CON, F and CF were higher than other treatments. In crude protein digestibility, treatment F was higher than treatment AF and GF (p<0.05). Treatment GF showed the lowest digestibility of crude fiber among all treatments (p<0.05). In ether extract digestibility, treatment AF and CF showed higher than other treatments (p<0.05) except KF treatment. CF treatment showed the best digestibility of ash among all treatments (p<0.05). Whereas, For Ca and P digestibility, CF and OF treatments were improved than other treatments (p<0.05). Energy digestibility (p<0.05) of CON, F and CF treatments were higher than KF, AF and GF treatments. In total essential amino acid digestibility, F treatment was improved than AF, CF and GF treatments (p<0.05). In total non-essential amino acid digestibility, F treatment was higher than CON, AF and GF treatments (p<0.05). In total amino acid digestibility, F treatment was higher than AF and CF treatments (p<0.05) and GF treatment showed the lowest digestibility (p<0.05). In fecal nitrogen excretion ratio, GF treatment was greatest among all treatments (p<0.05) and F treatment was decreased than other treatments (p<0.05). In urinary nitrogen excretion ratio, CON and GF treatments showed the lowest among all treatments (p<0.05). In nitrogen retention ratio, CON treatment showed the high and KF treatment showed the lost among all treatments (p<0.05). Therefore, this experiment suggested that fermented diet could improve nutrient and amino acid digestibilities of growing pigs.