• Korean journal of applied entomology
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• v.36 no.1
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• pp.73-76
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• 1997

This study was conducted to investigate the life cycle of Kunugia yamadai Nagano attacking Qriercrrs spp. in Chungju area, Korea during 1987-1989. The moth had one generation a year. Host plants of the species were Quercus acutissima, Q. serrata, Q. aliena, and Castanea crenata. And Q. dentata T., and Q variahilis B. were newly recognized as host plants of the insect. Young larvae were hatched from the overwintered eggs and fed on the leaves from late April to early August which took ahout 3 months. In mid-August, the fully grown larva made a rough cocoon and pupated at the ground debris or dense grass. The moths emerged from September to late October with a peak around mid-October. Female oviposited 121 eggs on average mostly on the bark of host plants at 131 cm ahove the ground.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.696-701
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• 2013

Flounder Verasper moseri Jordan et Gilberu sikhae is one of the traditional Korean fermented food. Microbiological, chemical, and biogenic amine analyses were carried out to evaluate the quality of commercial flounder sikhae and establish standardization. The quality characteristics were analyzed in terms the salinity, volatile basic nitrogen, pH, amino-N, TBA value, biogenic amine, viable cell count, and lactic acid bacteria. Quality evaluation of commercial flounder sikhae revaled an average pH of 4.84, volatile basic nitrogen of 43.47 mg/100 g, amino-N of 213.04 mg/100 g, salinity of 5.77 %, viable cell count of $10^6-10^7CFU/g$, viable lactic acid bacteria count of $10^6-10^7CFU/g$ and biogenic amine level of 0.70-47.34 mg/kg.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.689-695
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• 2013

Flounder Verasper moseri Jordan et Gilberu sikhae is a traditional salt-fermented food in Korea. We investigated the optimal processing conditions for desirable quality-controlled flounder sikhae by analyzing the physiochemical properties, microbiological species, and organoleptic properties. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhae of acceptable quality were $10^{\circ}C$, 4%, and 14 days, respectively. The amino-N and volatile basic nitrogen (VBN) contents of rhe acceptable quality flounder sikhae were 243.65 mg/100 g and 44.25 mg/100 g, respectively.

• Korean journal of applied entomology
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• v.36 no.3
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• pp.243-248
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• 1997

The local distribution and life cycle of Mahasma aurea (Butler) attacking Ginkgo biloba L. in Seoul and Incheon areas were studied during 1994 - 1996. The species had one generation a year. The overwintered 3rd larvae begin to feed on buds of the host plant from mid May and then on the leaves until early June. Newly hatched larvae mostly infested the leaves from mid August to late September. Pupation took place from mid June to early July, and the moths emerged in early July.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.3
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• pp.121-125
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• 1974

Polyclads (Stylochus ijimai and Pseudostylochus obscurus) which damage oyster were treated with calcium hypochlorite to determine the TLm concentration. In this experiment the TLm and the extermination density as well as the growth of the oyster after the treatment were checked with following results: The higher the temperature and the longer the period of the treatment is, the lower the TLm is. The greater the concentration of sea water is, the higher TLm is because of the weakened action of calcium hypochlorite. When the oyster is treated by calcium hypochlorite at the oyster farm, its extermination concentration is 2.4-7.1 times higher than that of TLm in fresh water. The growth rate was not affected after the treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.600-605
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• 2012

In this study, we investigated the mechanism of inhibition of pathogenic bacteria by Pediococcus pentosaceus strain SH-10 isolated from hard Clam Meretrix meretrix sikhae. When P. pentosaceus SH-10 was co-cultured in MRS broth with pathogenic bacteria, including Bacillus cereus, Listeria monocytogenes, Salmonella choleraesuis and Staphyloccus aureus, no viable pathogenic cells were detected after 18 h of incubation. However, pediocin or a pediocin-like bacteriocin was not detected in cultures of P. pentosaceus SH-10 by the agar diffusion method. Organic acids were produced in MRS broth in proportion to the incubation time of P. pentosaceus SH-10. These results indicate that P. pentosaceus SH-10 inhibited the growth of pathogenic bacteria by lowering the pH of the growth medium through the production of organic acids, including sodium lactate, sodium acetate, and sodium citrate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.3
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• pp.293-300
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• 2015

We sought to extend the shelf-life of Alaska pollack Theragra chalcogramma sikhae while maintaining quality. We compared the chemical, microbiological, and organoleptic characteristics of sikhae prepared under four different conditions. Control fish were fermented at ambient temperature ($21{\pm}2^{\circ}C$); other samples were stored at $5^{\circ}C$ after fermentation at ambient temperature for 36 h (A1), 60 h (A2), and 84 h (A3). Volatile basic nitrogen and amino-nitrogen levels, and total acidity increased with fermentation time in all samples, but the pH fell, attaining a relatively lower level in the control than in other samples. Over 90% of all viable cells were lactic acid-producing bacteria; this proportion did not change significantly during fermentation. In terms of texture, only hardness was affected by fermentation. The hardness of the control fell more rapidly than did that of the other samples. In terms of sensory evaluation (the acceptance test and quantitative descriptive analysis [QDA]), A2 was superior to other samples after fermentation for different times; A2 maintained limited salability (6 points on the relevant index) for up to 17 days of storage.

• Korean journal of applied entomology
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• v.41 no.1
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• pp.15-19
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• 2002

Host plants of Popillia quadriguttata (Fabricius) were investigated in golf courses, Fifteen plant species of 15 genera in 13 families were confirmed as host plants of P. quadriguttata. Thus, total number of host plants of P. quadriguttata was 26 species of 25 genera in 18 families including 11 recorded species in literature. In addition, P. quadriguttata adults fed on 30 plant species of 25 genera in 19 families out of the 69 plant species of 53 genera in 33 families supplied as food in laboratory, P. quadriguttata adults preferred Wistaria floribunda in golf courses but Tilia mandshuric, Platanus orientalis, Diospyros lotus, Punica granatum and Chionanthus retusa in laboratory.

• Korean journal of applied entomology
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• v.32 no.1
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• pp.101-104
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• 1993

The life history and host plants of Locastra muscosalis (Walker) which is a defoliating pest of walnut trees were studied mainly in Chungchongbuk-do province. Juglans nigra Linne, J. mandshurica Mixim., Carya illinoensis koch and Pterocarya stenoptera DC. were found to be new host plants. Locasta muscosalis (Walker) had one generation per year and the adults emerged form late June to late July with a peak emergence around July 10th. Females oviposited a mean of 560 eggs on the top surfaces of leaves. The duration of the egg stage was from 7 to 12 days. Young larvae fed on the leaves within webs that bound the leaves beginning in the middle of July. In the middle of September the fully matured larvae entered the soil -a cm below the soil surface, and the pupal period lasted 16 days on average. The natural enemies observed and/or reared from larvae of pupae were 3 species of parasitoids, 6 species of predators and an unidentified virus.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.27-36
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• 2013

This study was conducted to develop and characterize sea squirt Halocynthia roretzi sikhae. According to the results for pH, total acidity, lactic acid bacteria, amino nitrogen and sensory evaluation of sea squirt sikhae during fermentation for 6 days at $15^{\circ}C$, the optimum fermentation periods were 4 days for sourness-disliking customers and 5 days for sour-disliking customers. No differences in the proximate compositions of sea squirt sikhaes fermented for 4 days (4D) and for 5 days (5D) were found. There was a difference in the eproximate compositions of commercial seasoned sea squirts, 4D and 5D, sea squirt sikhaes. The results of salinity, total acidity, amino nitrogen and sensory evaluation of two kinds of sikhae suggest that the taste was stronger for 5D than for 4D, both of which were superior to commercial seasoned sea squirts. There was, however, no difference in color of 4D, 5D and commercial seasoned sea squirts. The results of E. coli analyses suggest that sea squirt sikhae is a safe food in terms of sanitation.