• Korean Journal of Microbiology
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• v.41 no.3
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• pp.164-167
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• 2005

The culture condition and medium composition for the enhanced mycelial growth of Lepista nuda DGUM 26501 were investigated. The optimal temperature and pH for the mycelial growth were $24^{\circ}C$ and $7.0\~8.0$, respectively. The partial pressure of oxygen for the enhanced mycelial growth was more than $10\%\;O_2$. When Czapek-Dox medium was used as a minimal medium, manitol and xylitol were very good carbon sources. Organic nitrogen sources were better than inorganic ones for mycelial growth. As the nitrogen source tested, com steep liquor, soytone and protease peptone were the best as a source of organic nitrogen sources. When ammonium phosphate as phosphorus sources was used, the enhanced mycelial growth was shown. Nicotinic acid was proved to be the most appropriate source of vitamin. After the mycelia of L. nuda DGUM 26501 was cultivated at $24^{\circ}C$ for 10 days in LNM broth (pH 7.0), the activities of extracellular enzyme were determined. The specific activity of $\alpha-amylase$ was much higher than those of other enzymes. However, little or no enzyme activities of $\beta-glucosidase$, CMCase, laccase and lipase were found.

• The Korean Journal of Mycology
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• v.45 no.3
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• pp.212-223
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• 2017

To screen for potent anti-inflammatory compound-producing yeasts, we evaluated nitric oxide production inhibitory activities in RAW 264.7 macrophage cells using cell-free extracts from 182 non-pathogenic yeasts. Rhodotorula graminis YJ36-1 and Meyerozyma guilliermondii YJ34-2 showed high inhibitory activities of 57.4% and 47.0%, respectively. The microbiological characteristics of these yeasts were investigated. Rhodotorula graminis YJ36-1 formed ascospores and pseudomycelium. This species grew well at $25^{\circ}C$ in yeast extract-peptone-dextrose (YPD) medium, vitamin-free medium, and 5% NaCl-containing YPD medium. Meyerozyma guilliermondii YJ34-2 was an asporogenous yeast and did not form pseudomycelium. This strain also grew well at $30^{\circ}C$ in YPD medium, vitamin-free medium, and 5% NaCl-containing YPD medium.

• Korean Journal of Microbiology
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• v.40 no.2
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• pp.100-103
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• 2004

The culture condition and medium composition for the enhanced mycelial growth of Inonotus mikadoi IMSNU 32058 were investigated. The optimal temperature and pH for the mycelial growth were $27^{\circ}C$ and pH 4.5, respectively. Among the complex media tested, the malt extract medium and Phellinus igniarius medium were very good for mycelial growth of I. mikadoi. When Czapek-Dox medium was used as a minimal medium for cultivation of mycelia, xylose, raffinose and carboxymethyl cellulose were very excellent as a carbon and energy source. With respect to carbohydrate, sucrose and glucose were very good carbon sources. In general, organic complex nitrogen sources were better than other inorganic ones. As the organic complex nitrogen sources tested, yeast extract, soytone, proteose peptone and bacto peptone were the best as a source of organic nitrogen. When ammonium sulfate as an inorganic source of nitrogen was used, the enhanced mycelial growth was shown. p-Aminobenzoic acid was proved to be most appropriate source of vitamin. After the mycelia of I. mikadoi was cultivated at $27^{\circ}C$ for 5 days in MEM broth (pH 4.5), the activities of both exomycelial and endo-mycelial enzymes were determined. Among endomycelial enzymes assayed, the specific activity of laccase was much higher than those of other enzymes. When the fungus was grown in MEM broth, exomycelial specific enzyme activity of laccase was comparatively high. However, little or no enzyme activities of protease, chitinase and lipase were found.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.7 no.2
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• pp.1-5
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• 2001

This study was measured weight loss, total ascorbic acid, titratable acidity, and soluble solids content and overall appearances to investigate the effect of FC(corrugated fiberboard box laminated with functional MA film)box, LDPE film, CE(functional MA film)pouches and double wall corrugated fiberboard box during storage at $20^{\circ}C$. Weight loss of tomato packed with control, LDPE, CE and FC box at $25^{\circ}C$ after 7 days were 5.3%, 1.5%, 1.3%, and 1.5%, respectively. Weight loss of control was 3.8% higher than that of FC box. Total ascorbic acid content(TAA) of tomato after 7. days, control was 6.89 mg%, LDPE was 8.62 and CE was 8.53mg%, FC was 8.42mg%. TAA of LDPE, CE and FC was higher than that of control. Titratable acidity of tomato packed with LDPE, FC and CE was higher than that of control. Overall appearances of tomato packed with LDPE, CE and FC was better than that of control. Functional MA film laminated in corrugated paperboard box(FC) showed to be able to used as a packaging box of tomato.

• Food Science and Preservation
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• v.23 no.4
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• pp.471-478
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• 2016

For the distribution of fresh produce, the thermoelectric cooling system combined with thermo electric materials (TEM) and phase change material (PCM) was studied. The PCM used this study was produced by in-situ polymerization technology which referred microencapsulation of hydrocarbon (n-tetradecane and n-hexadecane). In this study, quality characteristics of bell peppers in thermoelectric cooling system combined with TEM and PCM were analyzed and control was placed in an EPS (expanded polystyrene) box. As a result of quality characteristics analysis, weight of bell peppers decreased and moisture content of bell peppers was 90.96~94.43% during storage. Vitamin C content of bell pepper decreased during storage and reduction ratio of control was higher than that of BPT-5 treatment(bell pepper in thermoelectric cooling system with PCM which is kept the temperature at $5^{\circ}C$). The result of color value, on 21 day, ${\Delta}E$ value of BPT-5 treatment was 5.05 while that of control was 41.8. On 21 day, total bacteria count of BPT-5 treated bell pepper shown less than that of control. In conclusion, it suggested that the thermoelectric cooling system combined with PCM improved quality of fresh produce during transportation and storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.379-385
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• 2015

The nutritional components of astringent persimmons according to growing region (five different regions) and cultivar (Daebong and Bansi) were analyzed. The analyzed nutritional components were proximate compositions, insoluble and soluble dietary fibers, vitamin C, carotenes (${\beta}$-carotene and lycopene), free sugars (glucose, fructose, and sucrose), sugar alcohols (xylitol, sorbitol, and mannitol), minerals (Na, Mg, K, Ca, Mn, Fe, and Zn), organic acids (tartaric acid, malic acid, citric acid, and succinic acid), tannic acid, total phenolic compounds, and flavonoids. Daebong and Bansi, which are representative cultivars of astringent persimmons grown in Korea, exhibited significant differences in nutritional components. Insoluble dietary fibers, ${\beta}$-carotene, fructose, sucrose, mannitol, potassium, malic acid, succinic acid, and total phenolic compounds were present at higher levels in Daebong as compared to Bansi. On the other hand, Bansi was rich in moisture, crude protein, vitamin C, Ca, Mn, tartaric acid, and flavonoids. Nutritional components were highly influenced by growing region. Daebong grown in region A was greater in ${\beta}$-carotene, sorbitol, mannitol, zinc, and total phenolic compounds among the all other tested persimmons grown in five different regions. The crude protein, Na, Ca, Mn, tartaric acid, and flavonoids were highest in Bansi grown in E region.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.33-38
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• 1993

In order to utilize Kumquats as a processed products, a Citrus varieties produced in Cheju island, physicochemical properties of Kumquats, sensory evaluation of frozen Kumquats, sensory evaluation and texture parameter of Kumquats processed foods were investigated. Fruit size, weight, peel ratio, peel thickness, and Brix/acid ratio of Youngpa Kumquats cultivated in green house were 29.5 mm, 16.10g, 4.63 mm and 20.0 respectively, and it was suitable for as raw-eating and processing materials. Kumquats juice consisted of 58.27% citric acid, 32.49% malic acid, 9.14% tartaric acid and 0.08% maleic acid of total organic acids. Organic acid contents of Kumquats juice was very different from Citrus unshiu juice in malic acid content. Sensory evaluation on frozen Kumquats stored at $-18^{\circ}C$ for 6 month was good for appearance, taste and texture as summer commodity. Vitamin C content of frozen Kumquats was 74.94 mg/100g, and its content was decreased slightly during fronzen storage. Hardness on Kumquats jam was lowered from 1,294 to 355 g-force as the ratio of Kumquats juice content was increased, but the changes of other texture parameter were not so large. Kumquats jam contained $40{\sim}60%$ orange juice was evaluated as superior to orange jam for panelists.

• Journal of Chest Surgery
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• v.34 no.7
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• pp.515-523
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• 2001

Background: More than 70% of morbidity and mortality of diabetes mellitus is due to macrovascular complications. These complications may be associated with defect of endothelium-dependent vascular relaxation. There have been suggestions that this defect might be due to direct toxicities of oxygen-free radical. So in this study ascorbic acid was used as a dietary supplement in streptozotocin induced diabetic rats to correct this defect. Material and Method: Sixty male Sprague-Dawley rats were used in this study. They were divided into control and experimental groups. Streptozotocin was injected to the 33 rats of experimental group and then divided into two the other receiving subgroups; one receiving ascorbic acid supplement(1 g/l in drinking water); and nosupplements. At 6, 9 and 12 weeks, abdominal aortic rings were obtained to make tissue preparations for evaluation of vascular smooth muscle contractility. Result: While control group showed good response to acetylcholine induced relaxation, diabetic group showed decreased relaxation regardless of ascorbic acid supplement at the experiments 6 weeks after streptozotocin treatment. This abnormal endothelium-dependent vascular relaxation was markedly reversed at 9 and 12 weeks into the diabetic group with ascorbic acid supplement. There were no differences in sodium nitroprusside induced relaxation responses between control and experimental groups; also, norepinephrine induced contractile responses did not show any remarkable effects. Conclusion: These results strongly suggest that the endothelial cells have defects in diabetic rats. Dietary supplement of ascorbic acid can reverse the defects of diabetic endothelial cells through its antioxidant effects and it may further protect against vascular disease in diabetic patients.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.145-150
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• 1997

This study was performed to compare the changes of quality in citron(Citrus junos Sieb) juice between sampleII stored at 5$^{\circ}C$ for 1 year after extraction and sampleI made from raw citrons by the belt-pressing extraction method. Compared with sampleI, the soluble solid of sampleII was decreased more than 1$^{\circ}$brix, and the moisture increased 3%. The acidity reduced from 5.83 to 5.23 at the pH rose from 2.68 to 2.84. Although it decreased more than 50% in vitamin C and over 20~30% in amino acid, the changes of the other proximate components, amino nitrogen and free sugar content were very little at the range 0.1~1.0%. Volatile compounds in citron juices between sampleI and II were analyzed by GC and GC-MS. Sample I and II showed about 70 of volatile compounds. But only 13 compounds were identified by mass spectrometer. Major volatile compounds were aromatic compounds of limonene, terpinene, terpineol and terpinolene. Amounts of volatile compounds in citron juices depended on the storage period. The recovery of volatile compounds of citron juices, reduced 30~50% after storage for 1 year and the trace component disappeared during storage. The sensory characteristics including color, aroma, taste and overall acceptability and sugar recipe were not significantly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.603-608
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• 2007

Changes in physicochemical quality and antioxidant activity of kiwifruits by the low dose electron beam irradiated(0, 0.3, 0.6 kGy) were investigated. Fruits were stored at $20^{\circ}C$ for 28 days and evaluated after 0, 1, 2, 3, and 4 week storage. Irradiation did not affect 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, and pH. Vitamin C contents of irradiated fruits were higher than non-irradiated fruits. Irradiation caused no significant change in total sugar contents and reducing sugar contents. Soluble solid contents in irradiated fruits were higher than non-irradiated fruits for the initial storage period but showed lower increment rate during the storage period. Organic acid contents of irradiated fruit did not show significant effect for the initial and during the storage periods, rate of decline in organic acid content of irradiated fruit were not significantly changed. Results indicated that electron beam irradiation of kiwifruit up to 0.6 kGy is effective in was delayed ripening with no significant changes on antioxidant activity and physicochemical qualify of kiwifruit.