• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.176.1-176
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• 2003

제주지역 양조산업의 산업화 기술 개발의 일환으로 제주지역의 대표적인 전통 좁쌀 약주 제품에 대하여 유통 과정 중에 발생하는 침전 형성을 방지하는 기술을 개발하기 위하여 여과 공정 개선에 관한 연구를 실시하고 개선 방안을 제시하였다. 각종 공극 크기의 유리 막 여과지와 중공사막 카트리지 여과 연구 결과, 이 좁쌀 약주 제품에서 대부분이 침전 형성 가능한 입자들은 1.2$\mu\textrm{m}$여과 매질 공극 크기에 의한 여과에 의하여 제거 되여 보통의 소비에 문제가 되는 침전은 잘 않되는 것으로 조사되었다. 현재 제품 제조 현장에서 사용되고 있는 l$\mu\textrm{m}$ 공극 크기 원통형 정밀 여과기인 경우 이론적으로는 합당하나 여과 매질에 대한 산업 인 공극 크기에 대한 오차 한계인 $\pm$20-30% 때문에 일부제품에서 침전 발생하는 것으로 분석되었다. 또한 4$^{\circ}C$와 실온을 48시간씩 반복하면서 3개월간 저장 중 유리 막 여과지인 경우는 0.7$\mu\textrm{m}$ 공극크기의 여과에서도 세밀한 관찰에 의하여 침전형성이 관찰되었으나 중공사막인 경우에는 0.45$\mu\textrm{m}$에서도 전연 침전형성이 관찰되지 않았다. 따라서 완벽한 침전 형성 방지를 위해서는 최종 여과공정에 중공사막 여과 시스템 도입이 효과적이며, 설계 기준은 0.45$\mu\textrm{m}$ 공극과 내경 1mm정도의 중공사막을 유효 여과 면적 1$m^2$정도를 가지도록 하는 중공사막 여과 시스템인 경우 여과 능력은 약400ι/hr로 계산되었다.

• 농업기술회보
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• v.43 no.5 s.506
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• pp.36-41
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• 2006

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2000.10a
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• pp.51-56
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• 2000

• The Journal of Internal Korean Medicine
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• v.18 no.2
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• pp.358-372
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• 1997

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.242.2-242
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• 2001

• Journal of Korean Medicine for Obesity Research
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• v.5 no.1
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• pp.147-155
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• 2005

Yak-ju treatment is regarded as a new way to give a medication, and used many parts of medical field such as musculo-skeletal, aesthetic and cosmetic part. Recently I've experienced a good result by Yak-ju treatment for managing obese patient who had failed to lose his weight by conventional existing treatments comprised of herbal medicine, electro-lypolysis, negative pressure, ear acupuncture, behavior modification therapy and education for diet and exercise. This method can be recommended as a new method for curing obesity that can make up for the weak point of existing ways.

• Proceedings of the Korean Society of Crop Science Conference
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• 2000.04a
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• pp.350-351
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• 2000

• KSBB Journal
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• v.23 no.3
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• pp.213-218
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• 2008

The present study was to investigate the continuous production of alcohol using immobilized carrier manufactured by polymeric materials. Fermentation runs with a crushed rice, with constituents recovered from batch culture and with ones from continuous culture were thus compared. The performances of immobilized carrier were governed by sandwitched synthetic polymers, the evolution of the continuous culture was steadily governed by the production of alcohol in the lag time of batch culture. The main focus was set on the enhancement of the alcohol production by an newly-developed polymeric forms. This polymeric form led to a drastic increase of the microorganism and the production cost in the continuous reactor was thereby reduced. The sandwitched polymeric-formed carrier, which was resistant to external environments, serves as an interesting alternative to maintain the stability of biological process. These whole results were discussed with the aim to better understand the continuous process implied in the microorganism's build-up during cultivation of fermentation broth.

• Korean Journal of Food Science and Technology
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• v.50 no.4
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• pp.400-406
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• 2018

Takju and yakju are traditional Korean alcoholic beverages that are prepared by fermentation of glutinous rice with nuruk, a cereal starter containing various bacteria, fungi, and yeast. In this study, physicochemical and microbial properties of a total of 12 commercial takju and yakju samples were analyzed; their pH, sweetness, and alcohol content were varied, depending on the type of alcohol, from pH 3.64-4.8, $5.1-24.8^{\circ}Bx$, and 4.6-18.5%, respectively. Microbial communities were analyzed with 16S rRNA amplicon sequencing using MiSeq system. At the phylum level, Firmicutes (86.2%) was the most dominant, followed by Proteobacteria (8.08%), Actinobacteria (2.56%), and Cyanobacteria (3.13%). Lactic acid bacteria, including Lactobacillus, Lactococcus, Leuconostoc, and Weissella were also frequently detected. Among eukaryotes, Saccharomyces cerevisiae was the most dominant in these samples.

• Food Science and Preservation
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• v.10 no.4
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• pp.482-487
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• 2003

The filtration effects of glass membrane filters and hollow fiber membranes with different pore size to prevent the haze of a commercial foxtail millet Yakju were investigated. The most particles(haze precusors) present in the Yakju were removed by using 1.2 $\mu\textrm{m}$ glass membrane filter. In case of using 0.45$\mu\textrm{m}$ hollow fiber membrane system, the permeate flux on the Yakju filtration was calculated to 342.8 lmh. During the 3 month storage at 4$^{\circ}C$ and room temperature for each 48 hrs in turn, alittle fine haze was observed from the Yakju even if it was filtered by using 0.7 $\mu\textrm{m}$ glass membrane filter. Anything of haze was, however, observed from the Yakju filtered by using all of hollow fiber membranes. Therefore, the 0.45$\mu\textrm{m}$ hollow fiber membrane system was effective as a final filtration process of the Yakju.