• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.471-474
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• 1994

Growing barley leaves with $20{\sim}50cm$ length were analyzed for chemical constituents including moisture, crude fiber, protein, fat, ash, free sugars, free amino acids, chlorophylls, vitamin C and minerals. During the growth of barley leaves, moisture content decreased, while crude fiber gradually increased. Protein, fat and ash contents of barley leaves remained relatively unchanged. Chlorophyll content increased to a maximum value at the leaf length of 20 cm, and then declined. Minerals of barley leaves were abundant in the following order of K>Ca>P>Na>Mg. Vitamin C content, showing the similar trend to chlorophyll, was the highest at the leaf length of 20 cm. Major free sugars present in growing barley leaves were identified as glucose, fructose and sucrose. All the free sugars reached their maximum values at 20 cm and they were reduced thereafter. Total amount of free amino acids varied from 803 mg% at the Barley stage of l0 cm to 1038 mg% at the later stage of 50 cm. Changes in content for each amino acid were variable to some extent.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.225-231
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• 1993

Total dietary fiber and crude fiber contents were analyzed for 54 different kinds of Korean vegetable foods by AOAC method. On the fresh matter basis, total dietary fiber and crude fiber contents of tested food samples ranged from $1.19{\sim}10.35%,\;0.19{\sim}1.28%$ in cereals, $1.12{\sim}1.81%,\;0.29{\sim}0.64%$ in potatoes, $2.05{\sim}18.14%,\;0.38{\sim}4.42%$, in pulses, $0.99{\sim}7.42%,\;0.35{\sim}2.61%$ in fresh vegetables, $2.28{\sim}41.14%,\;0.97{\sim}20.96%$ in processed vegetables, $0.19{\sim}2.91%,\;0.10{\sim}0.79%$ in fruits, $4.27{\sim}10.83%,\;0.96{\sim}4.62%$ in nuts and seeds, $1.62{\sim}3.94%,\;0.79{\sim}0.89%$ in mushrooms, $28.70{\sim}38.19%,\;2.17{\sim}6.41%$ in seaweeds, and $4.65{\sim}6.67%,\;2.49{\sim}3.44%$ in seasonings, respectively. The ratio of total dietary fiber/crude fiber contents ranged from 2 to 13, showing a wide variation among food commodities, necessitating the analysis of total dietary fiber content for individual food items.

• Microbiology and Biotechnology Letters
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• v.16 no.2
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• pp.150-155
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• 1988

In order to produce L-lysine from cellulosic substrates by the intergeneric protoplast fusion between cellulolytic bacteria, Cellulomonas flavigena KFCC31221 and amino acid producing bacteria, Brevibacterium flavum ATCC14067, Corynebacteriurn glutamicum ATCC13032, conditions for protoplast formation and regeneration of these strains were investigated. After the strains were mutated with 500$\mu\textrm{g}$/$m\ell$ N-methyl-N'-nitro N-nitrosoguanidine for 30 min and the mutants were enriched by treating 300$\mu\textrm{g}$/$m\ell$ penicillin-G for 2 hrs, B. flavum Hse- Str$^{r}$ , C. glutamicum Met$^{-}$Thr$^{-}$ Rif$^{r}$ and Cellulomonas flavigena Thr$^{-}$Val$^{-}$Kan$^{r}$ were isolated. The rate of protoplast formation ranged from 95 to 98% when strains were treated at the concentration of 500$\mu\textrm{g}$/$m\ell$ of lysozyme, pH 6.5, 33$^{\circ}C$, for 6 hrs. in Tris- malate buffer supplemented with 0.4M sucrose as osmotic stabilizer. Approximately 30-33% protoplast was regenerated on the regeneration complete medium(RCM) containing 1.5% agar and 0.5M sodium succinate overlaid with the same medium except 0.7% agar.

• Microbiology and Biotechnology Letters
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• v.42 no.3
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• pp.258-266
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• 2014

Sweet potato soju (SPS), a form of traditional distilled alcoholic liquor in Korea, is manufactured by the distillation of fermented broth under normal pressure, thus providing it for a uniquely smooth taste infused with the flavor of sweet potato. After distillation, the lees of SPS is produced as by-product and discarded. In this study, the ethanol and hot water extracts of lees of SPS, and their subsequent organic solvent fractions using hexane, ethylacetate (EA), butanol, and water residue were prepared in an effort at the efficient re-use of the lees of SPS. The ethanol extraction yield was 1.36-fold higher than that of the hot water extraction, and the EA fraction revealed the highest total polyphenol content among the solvent fractions. The various extracts and solvent fractions did not demonstrate hemolytic activity at up to 0.5 mg/ml concentrations against human red blood cells. In the bioactivity assay, only the EA fraction displayed a broad spectrum of anti-microbial activity against different pathogenic and food spoilage bacteria, and demonstrated significant anti-coagulation activity by inhibitions of thrombin, prothrombin and blood coagulation factors. Furthermore, only the EA fraction from the hot water extract of the lees of SPS showed anti-platelet aggregation activity, which is comparable to aspirin (a commercially available drug). Our results suggest that the EA fraction of the hot water extract prepared from the lees of SPS has a high potential as a novel resource for anti-microbial and anti-thrombosis agents.

• Korean Journal of Plant Taxonomy
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• v.37 no.3
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• pp.275-308
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• 2007

For 20 taxa of Korean Allium, including 16 species and 5 varieties, examined were morphological characters (i.e. sexuality, structure and shape of underground part, types and growing patterns of leaf and scape, and shapes of perianth, filament and pistil). The specialization and the evolutionary trends of taxonomic characters were inferred from morphological examination. Taxonomic relationships and system of Korean Allium were also studied. The characters showing evolutionary trends were the structure and shape of underground part including rhizome and bulb, leaf, scape, inflorescens, filament and ovary. It seemed that thin and short rhizome developed from thick and long one, and the membranous simple bulb tunic evolved into fibrous reticulate one. The presence of hyaline sheath in A. monanthum of sect. Microscordum was apomorphic. Both angular leaf blade with 2-rowed vascular bundle and flat blade with 1-rowed vascular bundle were developed from terete one with 2-rowed vascular bundle. The base of filament have differentiated from entire to toothed, and 2-ovuled ovary as well as erect scape before flowering was plesiomorphic type. In addition, sexuality, structure of underground part, the presence of hyaline sheath and cross-section structure of leaf were taxonomic characters with the level of the subgenus in this genus. Shape of rhizome, bulb, leaf, scape and pedicel discriminated each section from other ones in the subgenera easily. The shape and arrangement of perianth and filaments were the diagnostic characters for species level along with shape of ovary and stigma.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.435-442
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• 2010

This study was to investigate the quality characteristics of instant rice cake (Baekseolgi) with different concentrations of ginseng powder by molecular press dehydration (MPD) method. Baekseolgi was cooked using microwave oven, which is a useful cooking method because of reduced cooking time, even though it quickly takes moisture from food surface and lowers food quality. The result indicated that moisture content of Baekseolgi without ginseng powder was decreased; however, there was no significant difference in the Baekseolgi with ginseng powder with increased storage time for 24 hrs. The L value was decreased and a color value was increased with increasing concentrations of ginseng powder (p<0.05). There was no significant difference in the color values within the storage time. The hardness, gumminess, and chewiness of Baekseolgi without ginseng powder significantly changed as the storage time increased; in contrast, those of Baekseolgi with ginseng powder did not show such a significant change. The result of sensory evaluation showed that Baekseolgi with ginseng powder has higher scores in terms of color, flavor, taste, and overall acceptability than Baekseolgi without ginseng powder. Results of this study indicate the addition of ginseng powder to Baekseolgi improves moisture content, color value, and texture properties as well as sensory characteristics.

• KSBB Journal
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• v.16 no.4
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• pp.403-408
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• 2001

Distillation condensate generated from downstream processing of microbial alcohol fermentation imposes a serious burden to biological wastewater treatment or anaerobic digestion due to its high contents of SS (suspended solids) and TN (total nitrogen), A pilot scale microfiltration of the stillage condensate with a stainless steel SCEPTER membrane of 0.1 ${\mu}$m pore size was carried out to remove SS which was mostly composed of microbial cell residue. A stable permeate flux was achieved when the decanter effluent containing 0.7% of SS was filtered under the conditions of X10 VCR (volume concentration ratio), 2.5 bar of TMP (transmembrane pressure), and 60$^{\circ}C$. When stillage condensate with 2.6% SS was treated directly with microfiltration, VCR below X3 was recommended for a long duration of filtration. The permeate and retentate obtained from microfiltration were recycled to make-up medium of fermentation. Adding permeate or retentate up to 30% of fermentation volume showed no distinguished undesirable influence during the course of alcohol fermentation. Although only slight improvements in the final amount of CO$_2$ evolution and alcohol content were observed, fermentation rate increased so that the required time to reach 450 L/ton of CO$_2$ evolution was shortened to 72% of that with normal media.

• Food Science and Preservation
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• v.13 no.5
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• pp.543-547
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• 2006

Milled rice was subjected to check the eating quality of rice at various conditions of packaging with haft paper(packaging material made of paper), PE and yellow loess in the ambient conditions($18{\sim}25^{\circ}C$, $18{\sim}34%RH$. Rice packed with yellow loess was shown higher eating quality and less changes in the content of moisture loss and free fatty acid than control(kraft paper, PE). Eventually, yellow loess packaging showed a better performance in the rice storage than kraft paper and PE.

• Food Science and Preservation
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• v.24 no.6
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• pp.786-794
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• 2017

This study analyzes the chemical composition and thiobarbituric acid reactive substance levels of Godulbaegi (Youngia sonchifolia M.) depending on collection time. The moisture and crude fat content in leaf and root decreased, while crude fiber, crude protein, carbohydrate, and ash increased with increases in collection time. The mineral elements tended to increase in each sample with increases in collection time. The content of vitamin B increased as collection time increased. Vitamin C content was approximately five times higher in the leaves than that in the roots. Total amino acids in leaf and root increased considerably as collection time increased content of phenolic compounds in root were higher than that in the leaf and these contents increased. Antioxidant activity of Godulbaegi was higher in the root than in the leaf and increased as collection time increased.

• Korean Journal of Microbiology
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• v.50 no.4
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• pp.308-312
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• 2014

In this study, we conducted a next generation sequencing based microbial community analysis to investigate gut microbiota of the two commercially most available swine breeds, Yorkshire and Landrace. Bacterial 16S rRNA gene was amplified from fecal DNA using universal primer sets designed for V4 regions. Our comparison analysis of the gut microbiota of the two breeds suggested that their gut microbiota changed depending on the growth stages, while the difference between the two breeds was insignificant. However, there was a limited number of genera, the abundance of which was found to be different between the breeds. Those included the genus Xylanibacter in the Yorkshire samples, which was previously reported as a fiber digesting bacteria, likely increasing energy harvesting capacity of swine. In addition, others included opportunistic pathogens mostly found in the Yorkshire samples while the Landrace samples had significantly more prevalent Clostridium_IV species that were known to play a key role in systemic immunity of hosts. While microbial community shifts was found to be associated with growth stages, the difference between the two breeds seemed to be insignificant. However, there were several bacterial genera showing differential abundance, which may affect growth of hosts.