• Korean Journal of Soil Science and Fertilizer
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• v.45 no.4
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• pp.610-613
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• 2012

Oyster shell has a high content of $CaCO_3$ to be used as a acidic soil amendment. To enhance productivity of barley and soil microbe in an upland soil, oyster shell and calcium-magnesium carbonate were selected as a soil amendments in this study. A field experiment was treated no treatment (hereafter, control), oyster shell lime $3.09Mg\;ha^{-1}$ and $2.38Mg\;ha^{-1}$, and calcium-magnesium carbonate $2.38Mg\;ha^{-1}$ as amount of lime requirement in silt loam soil. The yield of barley from the oyster shell lime treatment was the highest. The protein content of barley was the highest of 11.1% in the calcium-magnesium carbonate, followed by 10.7% for the control, 10.6% for the oyster shell lime $3.09Mg\;ha^{-1}$, and 10.4% for the oyster shell lime $2.38Mg\;ha^{-1}$. Soil pH value was higher than that of control in harvesting stage. In addition, the population of soil bacteria was highest in oyster shell lime $2.38Mg\;ha^{-1}$, actinomycetes was highest in calcium-magnesium $2.38Mg\;ha^{-1}$. We concluded that the oyster shell lime can be effective to restore soil nutrient and microbe balance in an upland soil.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.1022-1026
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• 2012

To evaluate the application level of expeller cake fertilizer (ECF), we have investigated soil chemical properties, leaf mineral contents and yield of red mustard in plastic film greenhouse. Four levels of fertilizer were applied as 50% (ECF 50), 75% (ECF 75), 100% (ECF 100) and 150% (ECF 150) by base $1,848kg\;kg^{-1}$ of ECF. In 2010, red mustard was planted on April 28 in silt loam soil and harvested on July 7. Commerical yields were measured 12 times from May 14 to July 7. Electrical conductivity ($3.40{\sim}3.54dS\;m^{-1}$), available $P_2O_5$ ($580{\sim}618mg\;kg^{-1}$) and exchangeable cations ($K^+$, $Ca^{2+}$ and $Mg^{2+}$) were tended to increase by the application of ECF. However, the range of those was not so big increasing amount. The content of T-N, K, Ca and P of red mustard leaves was $63.2{\sim}66.4g\;kg^{-1}$, $55.1{\sim}56.4g\;kg^{-1}$, $8.6{\sim}9.5g\;kg^{-1}$ and $5.7{\sim}6.3g\;kg^{-1}$, respectively. The nitrogen utilization rate of red mustard was 38~52%, and it was decreased with increased application of ECF. The yield of red mustard was 13,670 to $14,460kg\;ha^{-1}$ on the basis of application amount of ECF and the yield did not increased in spite of increased ECF. The optimum dose of application of ECF for cultivation of red mustard was from $924kg\;ha^{-1}$ (ECF 50) to $1,386kg\;ha^{-1}$ (ECF 75). Environment-friendly and economical amount of applied fertilizer is more important than yield for cultivation of red mustard.

• Journal of Sericultural and Entomological Science
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• v.52 no.1
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• pp.73-78
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• 2014

This study was carried out to establish the self-specification and shelf-life by standardization of manufacturing process for Tenebrio molitor larvae. First, standardization of manufacturing process for T. molitor was set up. Sterilization for larvae placed on a multistage shelf with intervals of about 10 cm was carried out at $115^{\circ}C$, $1kgf/cm^2$ for 10 min. After sterilization, T. molitor larvae were frozen at less than $-35^{\circ}C$ for more than 12 hrs. And then, they were dried under $-15^{\circ}C$, 0.5 torr vacuum for more than 30 hrs. Second, we decided self-specification for T. molitor larvae. Their moisture, acidity, peroxide, crude protein and crude fat level should be 5% or less, 3 mg/g or less, 30 meq/g or less, 45% or more, and 25% or more, respectively. Also, oleic acid, representative material, level was set up 11 ~ 16%. Third, we decided shelf-life by analysis of the physicochemical characteristic, sensory evaluation and microbial indicators. The final expiry date for lyophilized T. molitor larvae in PET bottle was calculated as 12 months from date of manufacture. We expect that optimal manufacturing process system, self-specification, and shelf-life proposed in this study can be used in industrial production of T. molitor as a novel food.

• Journal of Animal Science and Technology
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• v.45 no.4
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• pp.559-568
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• 2003

This study was carried out to investigate the effect of probiotics on the performance, nutrients digestibility, noxious gas emission and microflora population on the cecum of broilers. A total of 120 broilers, consisted of 4 treatments X 3 replicates X 10 broilers per replicates, were fed the experimental diets containing 0, 0.1, 0.3 and 0.5％ probiotics for 5 weeks. Broilers fed the diets containing 0.1 and 0.3％ probiotic had higher (p<0.05) body weight gain and feed conversion than those of the others from the 3rd to 4th week. Broilers fed 0.3％ probiotic had higher (p<0.05) body weight gain and feed conversion than those of the other levels from the 5th to 6th week. Broilers fed the diets containing 0.1% and 0.3％ probiotic had higher (p<0.05) body weight gain and feed conversion than those of the others from the 2nd to 6th week. Dry matter digestibility was significantly (p<0.05) improved with 0.3% probiotic. Emission of ammonia and sulfate hydrogen gas was significantly (p<0.05) decreased at 6th week. However, there was no (p<0.05) difference at the levels of 0, 0.1, 0.3 and 0.5% at the 4th weeks. There was an increase in the lactobacillus sp, but there was a decrease in the microflora population of coliforms in the cecum of broiler with 0.1% and 0.3% probiotics. These results indicated that the compound probiotics of 0.1${\sim}$0.3% were effective in the body weight gain, feed conversion, nutrients digestibility, noxious gas emission and microflora population on the cecum in broilers.

• Journal of Animal Science and Technology
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• v.48 no.6
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• pp.907-920
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• 2006

This study was conducted to investigate the inhibitory activity of Lactobacillus spp., Bacillus ssp., and calf fecal isolates against pathogenic Salmonella typhimurium, E. coli, Listeria monocytogenes, and Staphylococcus aureus. Among thirteen strains of Lactobacillus ssp. tested, Lactobacillus helveticus CU631 showed the highest inhibition against three pathogens, whereas Bacillus spp. showed a weak inhibitory activity. Four calf fecal isolates were identified as Lactobacillus pentosus CU13, CU05, Pediococcus pentosaceus CUR02, and Lactobacillus lactis ssp. lactis CUM14. The whole cell and cell wall components of L. rhamnosus CU02 and L. pentosus CU13 were active in the inhibition of L. monocytogenes. The medium components and levels, which affect on the inhibitory activity, were revealed as Tween 80 1.0%, peptone 3.0%, yeast extract 3.0%, glucose 3.0%, beef extract 3.0%, and NaCl 1.0～3.0%, respectively. Inhibitory activity of the supernatant culture medium was not affected by catalase and proteinase K treatment but affected by heat treatment at 80℃ and netralization, which implies that the inhibitory activity is due to the production of organic acids during the growth. L. pentosus CU13 and L. rhamnosus CU02 exhibited broad inhibition spectrum against 16 out of 21 strains including some pathogens. Oral administration of L. rhamnosus CU02 to the mice infected with E. coli O157:H7 was proven to be effective to recover their body weight during the experimental period.

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.99-110
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• 2008

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the storage properties of chicken breast surimi. Surimi as a control was prepared with Alaska pollack by two times of washing treatment and addition of cryoprotectants(4% sugar, 5% sorbitol and 0.3% polyphosphate). Three types of surimi were manufactured by different cryoprotectant conditions(T1: 5% sorbitol+0.3% polyphosphate, T2: 4% sugar+5% sorbitol+0.3% polyphosphate, T3: 2% salt+4% sugar+5% sorbitol+0.3% polyphosphate) and frozen after adjusting the surimi to pH 11.0. The amino acid and saturated fatty acid composition were significantly higher in the control. EAA(essential amino acid), FAA(amino acid in relation to flavor), SAAA(amino acid in relation to saccarinity) and FRAA (fragrant amino acid) were significantly higher in the control. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) were increased with storage times. TBARS and VBN values were significantly higher in the control and T3 than the other treatments. The VBN was significantly higher in control and T3 than other surimi samples. Chicken breast surimi adjusted to pH 11.0 had higher in microorganisms than the control, and T1 sample had the highest total plate count. Sensory evaluations were significantly higher in the control and T3 than the other samples. Especially, the overall acceptability of T3 was similar to the control.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.267-278
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• 1986

The evolution of Korean fish fermentation technology was reviewed from the old literatures and the on-going processes were surveyed. The principles involved in the traditional fermentation methods were explained by the recent scientific findings. The fish fermentation technology be classified into two groups; jeot-kal process, where. salt is the only material added to the fish for fermentation, and sik-hae process, where cooked cereals, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identified in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2-3 months of fermentation to be used for side-dishes of rice meal, as well as fish sauce by keeping these products for longer time (over 6 months) for severe ansymematic hydrolysis to be used for the subingredient of Kimchi (Korean fermented vegetable food). The taste of jeot-kal is formed by the protein hydrolymates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterlum etc. When the taste of jeot-kal deteriorates, yeasts appear to dominate. In ski-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology. since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of sik-hae and Kimchi in the microbial acid production principles.

• Journal of Food Hygiene and Safety
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• v.8 no.3
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• pp.135-140
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• 1993

Dried fishes such as dried pollack, dried sliced squid, dried white bait, dried anchoy) and dried cod used to cook Korean traditional foods were airpacked in polyethylene tube and irradiated with 7 kGy of gamma-ray source. The effect of gamma irradiation on microbial growth in dried fishes was investigated during storage at ambient temperature for 12 months. The total aerobic bacteria in the control group were contaminated by $3.9{\times}10^{3}\;cells/g$ in dried pollack, $5.6{\times}10^{5}\;cells/g$ in dried sliced squid, $1.2{\times}10^{5}\;cells/g$ in dried white bait, $1.2{\times}10^{4}\;cells/g$ in dried anchovy and $1.2{\times}10^{4}\;cells/g$ in dried cod and 7 kGy irradiation could eliminate the bacteria and also reduce aerobic bacterial load to 1~3 log cycle and no apparent growth of microorganisms occurred during storage. Molds in the control group were contaminated by $4.0{\times}10^{2}\;cells/g$ in dried pollack, $$1.3{\times}10^{2}\;cells/g$ in dried sliced squid, $2.5{\times}10^{2}\;cells/g$ in dried white bait, 90 cells/g in dried anchovy and $2.0{\times}10^{2}\;cells/g$ in dried cod, respectively. 7 kGy irradiation could sterilize the molds and the growth of molds of nonirradiated samples were slightly decreased during storage. Yeasts in the control group were contaminated by $1.4{\times}10^{3}\;cells/g$ in dried poUack, 75 cells/g in dried sliced squid, $1.1{\times}10^{3}\;cells/g$ in dried white bait, 50 cells/g in dried anchovy, $1.6{\times}10^{2}\;cells/g$ in dried cod, respectively and irradiation could sterilize the yeasts and growth of yeasts was slightly decreased in dried pollack and dried white bait but increased in order of dried anchovy, dried cod and dried sliced squid. Coliforms in all sample were sterilized by irradiation and its growth was decreased during storage except dried anchovy.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.426-431
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• 2016

To compare the quality characteristics of commercial wasabi paste products, the physicochemical and microbial characteristics of 6 samples were analyzed. In addition, the contents of allyl isothiocyanate, which show unique flavor and antimicrobial activity in wasabi paste products, were compared. pH of commercial 6 wasabi products were ranged from $4.12{\pm}0.01$ to $4.90{\pm}0.01$, and titratable acidities of products distributed at cold temperature (CW) were higher $0.60{\pm}0.00{\sim}0.77{\pm}0.02%$ than those of products distributed at room temperature (RW). Salinities of RW were higher ($4.27{\pm}0.06{\sim}7.53{\pm}0.12%$) than those of CW ($2.20{\pm}0.00{\sim}3.60{\pm}0.10%$). Soluble solid and sorbitol contents of RW were higher ($33.00{\pm}1.00{\sim}44.67{\pm}2.08^{\circ}Brix$, $378.90{\pm}63.79{\sim}724.37{\pm}7.85mg%$) than those of CW ($22.00{\pm}1.73{\sim}27.00{\pm}1.00^{\circ}Brix$, $27.67{\pm}9.92{\sim}175.31{\pm}10.56mg%$), respectively. The viable cell counts of samples were $ND{\sim}3.65{\pm}0.23 log\;CFU/g$ without distribution method and packaging type, and yeasts and molds were not detected in 6 wasabi products. Allyl isothiocyanate contents of RW were higher ($53.35{\pm}0.08{\sim}159.76{\pm}0.81mg%$) than those of CW ($24.07{\pm}7.69{\sim}48.19{\pm}0.15mg%$).

• Journal of Life Science
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• v.19 no.3
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• pp.366-372
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• 2009

In the course of screening of useful enzyme-producing microorganisms from marine sedimentary layers, we isolated 2 amylase producing strains and tested their amylase producing activities. Analyses of 16S rDNA sequences and biochemical methods (BIOLOG) of two isolates showed that they were confirmed to be a gram positive Bacillus sp. and gram negative Pseudoalteromonas sp., respectively. Excellent amylase producing strains were termed Bacillus sp. ST-63 and Pseudoalteromonas sp. ST-140, and further studies were conducted on their amylase producing characteristics. Optimum conditions for cell growth in amylase activity were obtained when the isolate (Bacillus sp. ST-63 and Pseudoalteromonas sp. ST-140) was cultured at $30^{\circ}C$ and pH $7{\sim}8$.