• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.221-229
• /
• 2017

The effect of sweet potato on the quality of Doenjang was investigated during fermentation. Viable cells of yeast decreased gradually after 4 weeks of fermentation, but those of aerobic bacteria increased in the late stage. Amylase activity of Doenjang was higher in the late stage of fermentation, while neutral protease maintained high activity during fermentation. Hunter L and b values of Doenjang decreased gradually during fermentation, while a value was increased. The pH of Doenjang decreased gradually until 10 weeks of fermentation, and the titratable acidity was low in the sweet potato added groups. The acid value was low in the Shinyulmi sweet potato added Doenjang. Water activity and oxidation-reduction potential of Doenjang decreased during fermentation. Reducing sugar of Doenjang decreased in the middle stage of fermentation, and it was low in sweet potato added groups. The alcohol content of Doenjang decreased after 2 weeks of fermentation. Amino and ammonia-type nitrogen of Doenjang increased during fermentation and reached the maximum after 10 and 12 weeks of fermentation, respectively. After 12 weeks fermentation, 8% of Shinyulmi sweet potato added Doenjang was more favorable taste, flavor and overall acceptability (p<0.05) than the control or the Yeonwhangmi sweet potato added groups.

• Korean Journal of Food Science and Technology
• /
• v.19 no.6
• /
• pp.520-527
• /
• 1987

This study was attempted to identify microorganisms in fermenting soybean curd residues (SCR). The changes in contents of free amino acids, nucleosides, reducing sugars, and oligosaccharides were also studied. The fermentation of SCR which was by change inoculation was carried out at $55^{\circ}C$ for 48 hrs. pH increased gradually during fermentation and isolated microorganisms were identified as Bacillus subtilis and Bacillus licheniformis. Moisture content decreased from 80.8% to 58.4% at 48 hrs of fermentation and other proximate composition did not show any changes during fermentation. The content of total free amino acids increased rapidly and the number and quantities of each amino acid analyzed also increased during the course of fermentation. Glutamic acid, phenylalaine, lysine and aspartic acid were rapidly liberated during fermentation. As to the changes of nucleotides, 5'-AMP little changed during the first 36 hrs but subsequently decreased to approximately 1/6 after 48 hrs of fermentation. On the other hand, 5'-IMP plus 5'-GMP did not show almost any change during the first 36 hrs but increased about 3.5 times at 48 hrs of fermentation. However, 5'-XMP was not detected. The reducing sugar level showed rapid and steady increase throughout the fermentation and that of stachyose plus raffinose decreased slightly. From these results, a possible way of utilization of fermented SCR was proposed as a substitute for soybean in meju preparation.

• Korean Journal of Food Science and Technology
• /
• v.44 no.5
• /
• pp.592-599
• /
• 2012

The effect of additives on the quality of low-salt doenjang was investigated. The amylase activity of the mustard added group decreased during the fermentation period, and the number of yeast and bacteria was also decreased during the fermentation period. The oxidation-reduction potential was low at the later fermentation stages for the mustard and mustard-garlic added groups, and water activity decreased considerably for the alcohol added group. The L-value of alcohol added doenjang decreased with increases in the a-value. The pH was 4.84 in the mustard added group. The reducing sugar content was 10.15% in the alcohol-garlic added group, and the alcohol production was limited by adding mustard. The amino-type and ammonia-type nitrogen were high in garlic and mustard added groups. Alcohol and alcoholgarlic added groups exhibited significantly improved taste and overall acceptability of doenjang.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.42 no.5
• /
• pp.564-570
• /
• 1997

Field experiments were carried out to investigate the effects of different residue treatment of vetch sward on soil improvement, rice growth and grain yield from 1995 to 1996. With Chinese milkvetch, pH, Ca, and Mg of paddy soil were increased in subsoil(10~20cm soil depth), and organic matter, P$_2$ $O_{5}$, and K were increased in top soil (0~10cm soil depth). Redox potential of the paddy soil with milkvetch residue was severely reduced at earlier flooding period, and recovered gradually as rice growth continued. Weeds were more abundant in the paddy with unchanged vetch stand. The most dominant weed species in the paddy soil with vetch sward residue was Echinochloa crus-galli, followed by Leersia japonica, Polygonum hydropiper in the order of abundance. Seedling establishment ratio of rice directly sown over vetch-sward was lower than in conventional tillage paddy(no-vetch, tilled) condition. Rice growth pattern, however, was not significantly affected by vetch sward treatments. The number of tillers per square meter and plant height at heading date were not significantly different among the vetch-sward treatments. Grain yield was the highest in plough of vetch vegetation, followed by conventional (no-vetch, tilled), live-mulching of vetch, vetch-removed, and vetch-desiccated by weedcide. The whole grain rice yield was the lowest in vetch-desiccated by weedcide.

• Korean Journal of Microbiology
• /
• v.24 no.2
• /
• pp.98-105
• /
• 1986

Rhizobium meliloti 102 F 51, the symbiotic partner of alfalfa, was mutagenized with N-methyl-N'-nitro-N-nitrosoguanidine (NTG) and UV-irradiation. Three group of mutants which form white, white-pink and red nodules were selected. The adetylene reduction activity, nodulation activity, amount of heme synthesis during the nodulation, and ${\delta}-aminolevulinic$ acid synthetase (ALAS) and ${\delta}-aminolevulinic$ acid dehydratase (ALAD) activities in free living rhizobia and bacteroid states of the each group of mutants were compared. The mutants forming white nodules showed lower acetylene reduction activity compared to those of red nodule forming mutants. The two key enzymes for the heme synthetic pathway, ALAS and ALAD activities of the mutants forming red nodules was much higher than those of the mutants forming white nodules in bacteroid state, however no significant difference was observed in free living state. In the nodules the ALAS was detected only in bacteroid fraction, while ALAD was detected both in bacteroid and plant fraction. ALAS was dramatically increased with the heme synthesis during the nodulation, while ALAD was decreased in plant fraction but slight increase was observed in bacteroid fraction.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.2
• /
• pp.193-200
• /
• 1997

In order to manufacture the low salt and functional Kochujang, salt amount was reduced to 6% and chitosan was added to 0.25% to the Kochujang preparation. The contents of ash, moisture, crude fat and crude protein in Kochujang were not affected by the reduced salt concentration and chitosan addition. pH and titratable acidity were not significantly changed by the addition of chitosan. Ethanol content was higher in 6% salt Kochujang tan in 9% salt Kochujang and decreased by the addition of chitosan. Reducing sugar content was lower in 6% salt Kochujang than in 9% salt Kochujang and increased by chitosan addition. $\alpha$-Amylase activity was slightly inhibited by the addition of chitosan, however, $\beta$-amylase, acidic protease and neutral protease activities were not affected. Amino nitrogen and ammonia nitrogen contents were higher in 6% salt Kochujang than in 9% salt Kochujang, but ammonia nitrogen production was significantly decreased by chitosan addition. Also the growth of bacteria and yeasts were slightly inhibited by the addition of chitosan. From the above results we concluded that 0.25% chitosan was the good concentration to prepare the low salt and functional Kochujang.

• Korean Journal of Food Science and Technology
• /
• v.40 no.6
• /
• pp.626-632
• /
• 2008

In an effort to improve the quality and palatability of kochujang, the physicochemical and microbial characteristics of kochujang were assessed when different quantities of citrus concentrate were added during fermentation. The moisture content of kochujang increased throughout the entire fermentation process. The pH of kochujang was reduced gradually, but the titratable acidity was increased to 10 weeks of fermentation. The amino-nitrogen and reducing sugar contents of kochujang to which citrus concentrate was added were higher than those of the control, and these values increased with increasing fermentation time. As the ratio of added citrus concentrate increased, the color of the kochujang brightened. The total cell and yeast counts were unaffected by the addition of citrus concentrate. Our sensory evaluation test showed that the addition of 6% citrus concentrate was the optimal condition for improving the quality of kochujang. In conclusion, the addition of citrus concentrate was desirable for the improvement of the quality and palatability of kochujang.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
• /
• 2004.04a
• /
• pp.463-467
• /
• 2004

폐광산 지역내 사문암, 석회암 및 호온펠스와 지하수의 수질과의 상호관계를 비교 연구하였다. 암상별로 지하수를 채수하여 산화환원전위(Eh)와 수소이온농도(pH)를 측정하였다. Eh-pH 다이어그램을 작성한 결과 pH는 중성에서 약알칼리성으로 나타났으며, Eh는 -316.5～202.1 mV의 범위로 나타났다. 암상별 지하수의 파이퍼 다이어그램 분석 결과, 사문암 지/ 역에서는 $Mg^{2+}$-SO$_{4}$$^{2-}$ 형, 석회암 지역에서는 $Ca^{2+}$-HCO$_{3}$$^{-}$형이 우세하게 나타났다. 또한 호온펠스 지역에서는 $Na^{+}$＋K＋와 CO$_{3}$$^{2-}$ ＋HCO$_{3}$$^{-}$ 성분의 비가 다른 지역보다 높게 나타났다. 국부적인 폐광산 지역에서도 지하수내 주이온성분이 암상별 광물의 특징을 잘 반영하는 것으로 나타났다.

• Economic and Environmental Geology
• /
• v.39 no.2 s.177
• /
• pp.151-162
• /
• 2006

Characteristics and changes of groundwater qualify were investigated in a riverbank filtration area at Daesan-myeon, Changwon City, Korea. The total dissolved solids (TDS) in groundwater samples collected in October were much less than that in March, indicating the mixing with recharged water from precipitation, as well as the changes of dissolved oxygen profiles at monitoring wells from March to October. Redox processes at depths appeared to trigger Fe and Mn contamination of groundwater in riverbank deposits. Amorphous oxyhydroxides md carbonate minerals such as $MnCO_3$ were probably the reactive phases for dissolved Fe and Mn, respectively. Groundwater contamination by nitrate-nitrogen $(NO_3-N)$ was controlled by the redox processes and subsequent denitrification at the sampled depths. Distribution of $NO_3-N$ concentrations at monitoring wells suggested that the nitrate contaminants were originated from agricultural facilities on the riverbank deposits. Some of monitoring wells, DS-2, D-2, DS-3, SJ-1, and SJ-3, were only partially penetrated into the sand/gravel aquifer, and subsequently, could not fully function to detect the water quality changes for the pumping wells. Proper measures, with regulating agricultural activities in the riverbank deposits, should be carried out to prevent groundwater contamination of the riverbank filtration area.

• Korean Journal of Food Science and Technology
• /
• v.36 no.3
• /
• pp.448-455
• /
• 2004

Changes in quality characteristics of Bijijang (fermented soybean curd residus) prepared at $35^{\circ}C\;and\;40^{\circ}C$ for 0, 12, 24, 36, and 48 hr were investigated. Acidity of Bijijang increased, whereas pH and Hunter's color values decreased during fermentation. Immediately after Bijijang preparation, ${\alpha}-and\;{\beta}-amylase$ activities were very low, ${\beta}-Amylase$ activity during fermentation increased rapidly, with those fermented at $40^{\circ}C$ higher than at $35^{\circ}C$. Neutral pretense activity was significantly higher than acidic pretense activity, and increased gradually after 12 hr. Change in total nitrogen content in Bijijang was insignificant, whereas contents of amino-type and water-soluble nitrogens increased significantly during fermentation. Major free amino acids of Bijijang were Arg, Pro, Glu, Thr, Ser, and Lys at initial fermenting stage, and, as fermentation progressed, contents of Cys, Met Glu, Ile, Leu, and Phe increased. Reducing sugar contents of Bijijang fermented at $40^{\circ}C$ were higher than those fermented at $35^{\circ}C$. Sucrose content decreased and glucose content increased. Glucoside (genistin and daidzin) contents decreased and aglycone (genistein and daidzein) contents increased during preparation of Biji and fermentation of Bijijang. Contents of free sugars and isoflavones were higher in Bijijang fermented at $40^{\circ}C$ than at $35^{\circ}C$. Based on these results, fermentation at $40^{\circ}C$ for 48 hr was determined to be optimum fermentation condition for Bijijang.