• Food Engineering Progress
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• v.15 no.4
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• pp.338-345
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• 2011

The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter "L" value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.739-742
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• 2010

In order to select a superior yeast, 8 kinds of commercial active dry yeasts (Lalvin 1116, Lalvin 1118, Lalvin D-47, Lalvin Bourgovin, Parisienne, Fermivin, Red Star Monrachet, and Red Star Premier Cuvee) were utilized for omija wine fermentation. During fermentation, the physicochemical characteristics and sensory properties of the various omija wines were evaluated. According to the results, pH and titratable acidity were in ranges of 3.0-3.3% and 1.8-2.4%, respectively. Sugar content was $24^{\circ}Bx$ at early fermentation and changed to $8.4-10.2^{\circ}Bx$ at 24 days of fermentation. While the omija wines fermented by Lalvin D-47 and Red Star Premier Cuvee showed the highest alcohol contents (13.0%), the omija wine fermented by Parisienne showed the lowest alcohol content (10.8%). The omija wine fermented by Lalvin 1118 had an alcohol content of 12.0% and showed the lowest yeast count of 5.8 log CFU/mL. Hunter's values (L, a, and b) were all different among the 8 omija wines. Moreover, the omija wine fermented by Lalvin 1118 showed the highest scores for taste ($6.75{\pm}1.68$), swallowing ($6.65{\pm}1.50$), and overall acceptability ($6.70{\pm}1.34$). It is concluded that Lalvin 1118 was the best yeast among 8 tested commercial active dry yeasts, having a high potential for omija wine fermentation.

• Food Science and Preservation
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• v.18 no.6
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• pp.875-883
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• 2011

Brown rice vinegar was made from brown rice mash with different brewing starter addition rates in static culture, and its quality characteristics were investigated. As a result, the amounts of alcohol produced in the fermentation process were shown to be 9.1, 8.8, 8.6 and 8.5% in the Nuruk 75 : crude enzyme 25 (B), Nuruk 50 : crude enzyme 50 (C), Nuruk 25 : crude enzyme 75 (D) and Nuruk 0 : crude enzyme 100 (E), respectively. The higher the percentage of crude enzyme added was, the lower the alcohol content that was produced. Nuruk 100 : crude enzyme 0 (A) was appeared to contain the lowest alcohol content (7.7%). In addition, the titratable acidity in all the groups was about 0.7%. The final titratable acidity (BV) of brown rice vinegar made with static culture was the highest (approximately 5.2%). The initial pH appeared to be between 3.6~4.0 and steadily decreased as the fermentation progressed, and the pH was almost unchanged after 15 day fermentation. The examination of the changes in the organic acids showed that the acetic acid content was similar in all the groups, and that the single starter added (AV, EV) group had much more other organic acids than the mixed starters added (BV, CV, DV) group. From these results, the mixed starters (Nuruk and crude enzyme) added group appeared to be superior to the single starter added in terms of alcohol production ability and vinegar quality. As the future aging process, however, is expected to change the flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.550-556
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• 2014

Rice bran contains both excellent nutritional value and functional advantages. Its utilization is limited due to reducing texture and low storage. To satisfy various tastes, Bacillus spp. having high amylase and protease activities were selected. Using the strains, we made whole grain soybean Meju with a reduced manufacturing period by increasing the concentration of total nitrogen. We made soy sauces with mashing ratios of soy bean and rice bran at 10:0, 9:1, 7:3, and 5:5, and then compared their physiochemical properties. After 2 weeks of fermentation, the sugar content increased from 21~22% to 30~32%. However, pH and salinity showed no differences. At a ratio of 9:1, total nitrogen, amino nitrogen content, and total free amino acid contents were the highest at 1.62%, 652.52 mg%, and 8,804.03 mg/kg, respectively, compared to other mashing ratios of soy bean and rice bran. Especially, the contents of aspartic and glutamic acid, which increase delicate flavoring, were higher in our soy sauce compared to those of general traditional soy sauce and brewed soy sauce, which were 504.25 and 1,262.25 mg/kg, respectively. Serine and alanine, which are related to sweet taste, were present at 49.50 and 518.75 mg/kg, respectively, which were the highest among all mixing ratios, at a ratio of 9:1. Compared to general traditional soy sauce and brewed soy sauce, the contents of histamine and tyramine among biogenic amines decreased to 35.85 and 41.04 mg/kg, respectively. Finally, a soy bean and rice bran mixing ratio of 9:1 was determined to be the optimal mixing ratio in the sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.605-609
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• 2017

The effect of malic acid-degrading yeast on the quality of Gaeryangmerou (Vitis spp.) wine obtained from grapes commonly used for making wine in Korea was investigated. Alcoholic fermentation was carried out at $25^{\circ}C$, for 14 days. A malic acid-degrading yeast was used as the experimental sample and a commercial yeast, Fermivin, was used as a control. The fermentation process for the experimental yeast lasted 2-3 days longer than that of Fermivin. The pH and the volatile acid content of the wine were 3.94 and 244.20 mg/L, respectively. The total acid content was 0.86% for the experimental group and 0.94% for the control group. The contents of malic acid and succinic acid in the experimental group were significantly lower than that of the control group (245.61, 50.18 mg% for experimental group versus 302.44, 68.39 mg% for control group, respectively). In contrast, lactic acid content was slightly higher in the experimental group. As expected, the main volatile flavor compounds of Gaeryangmerou wine varied with the yeast used for fermentation and were determined to be isoamyl alcohol, ${\beta}$-phenethyl alcohol, 2-methyl-1-propanol, and diacetyl for the experimental wine.

• Journal of Periodontal and Implant Science
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• v.35 no.2
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• pp.321-333
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• 2005

1. 목적 in vitro 상에서 법랑기질유도체가 치주인대섬유아세포, 불멸화 조골세포와 백악질 유래세포의 증식과 유전자 발현에 미치는 영향을 알아보고자 하였다. 2. 연구방법 및 재료 <세포증식 연구> 교정을 목적으로 발거한 치아에서 분리, 배양한 치주인대섬유아세포와 백악질유래세포, 그리고 $SaOs_2$ 세포를 이용하였다. 법랑기질유도체가 세포 증식에 미치는 영향을 알아보기 위해, 35 mm Petri dish에 dish 당 $5{\times}10^3$ 개의 세포를 접종하였다. 대조군은 1% 항생제와 10% FBS를 포함한 DMEM 배지를 이용했고, 5mM 초산을 첨가한 군과 첨가하지 않은 두 개의 대조군이 이용되었다. 실험군은 100 ${\mu}g/ml$의 법랑기질유도제를 첨가한 군과 100 ${\mu}g/ml$의 법랑기질유도체와 5 mM의 초산을 첨가한 2개의 실험군이 이용되었다. 각 군은 세 개의 배양접시에 행해졌고, 1, 3, 8일에 세포의 수를 각각 측정하였다. 결과는 repeated measures ANOVA로 통계 처리하였다. <유전자 발현 연구> 각 세포의 형질 특성을 알아보기 위해 RT-PCR을 실시하여 조골세포 분화 표식자와 연관된 Human collagen type I(COL I), human osteopontin(OP), human osteocalcin(OC), human alkaline phosphatase(ALP)와 human bone sialoprotein(BSP)의 mRNA 발현을 실험 1, 3, 8일에 걸쳐, 세 군의 차이를 비교 관찰하였다. 3. 결과 <세포증식 연구> 치주인대세포와 백악질유래세포, 그리고 $SaOs_2$ 세포의 증식은 법랑기질유도체에 의해 영향을 받지 않았다. 대조군과 초산이 포함된 대조군 그리고 법랑기질유도체와 초산이 포함된 실험군에서 유의할 만한 세포 수의 차이가 실험 기간 1, 3, 8일에 걸쳐 나타나지 않았다(p<0.05). <유전자 발현 연구> ALP와 COL I은 세 군의 세포에서 모두 발현되었고, 발현 정도는 EMD에 영향을 받지 않았다. OC은 세 군에서 모두 비교적 약하게 발현되었고, 특히 $SaOs_2$ cell과 백악질유래세포에서 약하게 발현되었다. EMD는 OC의 발현정도를 약하게 하였다. OP은 백악질유래세포에서 1, 3, 8일에 걸쳐 EMD 유무에 관련 없이 발현되지 않았다. 그러나 치주인대세포와 $SaOs_2$ cell에서는 강하게 발현되었다. BSP는 치주인대세포와 $SaOs_2$ cell에서 1, 3, 8일에 걸쳐 비교적 고르게 발현되었다. EMD 배지에서 배양된 백악질유래세포는 8일에는 BSP가 발현되지 않았다. 4 결론 이번 실험 결과에 의하면 법랑기질유도체는 치주인대세포, 불멸화 조골세포와 백악질 유래세포의 증식에 있어 유의성 있는 효과를 나타내지 않았다. 그러나, 유전자 발현에 있어서는, 치주인대세포와 백악질유래세포, 그리고 $SaOs_2$ 세포 모두에서 OC mRNA의 발현을 억제하는 효과를 나타내었다. EMD는 세포의 증식에는 영향을 미치지 않지만, 유전자 발현에 있어 일부 영향을 미치는 것으로 보인다. 법랑기질유도체가 세포의 증식과 유전자 발현에 미치는 영향은 배양된 세포의 형질특성, 배양환경, 배양일수 등에 따라 달라질 수 있다. 그러므로 법랑기질유도체가 in vitro 상에서 세포에 미치는 영향은 보다 정량화된 연구가 필요하다.

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.56-62
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• 2011

We investigated quality characteristics of Seoktanju (one of the Korean traditional rice wine) which was fermented using five kinds of Korean commercial Nuruks. The purpose of this study was to research what effects on the quality of Seoktanju by using different Nuruks. We analyzed general component such as each mash's temperature change patterns, pH, titrable acidities, reducing sugar contents, volatile acids, and sugar contents during fermentation periods and studied sensory evaluation of produced Seoktanju (10 days). On the whole, temperature change patterns in the each mashes were depend on room temperature. All Seoktanju's pH was reduced rapidly up to three days after first mashing (pH 3.13-3.57) and after that was increased gradually. The end of fermentation pH was pH 3.6-4.05. Mostly, acidities were indicated high(0.59%) and Nuruk-B was showed highest acid value. These results seems to be different as occasion organic acids producing activity depend on the number of yeast, material contents, optimal temperature in the each mashes by fungi and lactic acid bacteria in Nuruks. In reducing sugar contents and sugar contents, Nuruk-C treatment were showed the highest value with 5.36%, $23^{\circ}brix$, respectively and alcohol content was lowest with 8.6%. In the five kinds of reproduced Seoktanju, alcohol content was the highest in the treated Nuruk-A group. Volatile acid value was the highest with 132.6~263.7 ppm at the 3 day after first mashing day but as the fermentation time goes on, it was reduced sharply by 5.25~5.94 ppm. Sensory evaluation was performed with 5 point scale, the Seoktanju using Nuruk-D was presented by 4 point, while Nuruk-A was presented lowest by 2.77 point on overall acceptability.

• The Journal of the Petrological Society of Korea
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• v.9 no.4
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• pp.238-253
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• 2000

In the eastern part of the Euiseong Basin acidic~intermediate volcanic rocks widely distribute on the Cretaceous sedimentary basement. Coeval granitic rocks and dyke rocks intruded into the volcanic rocks. Volcanic stratigraphy of study area are andesite lava, dacitic lapilli tuff, dacitic flow-banded lava, rhyolitic bedded tuff, rhyolitic massive tuff, dacitic massive lava, rhyolitlc welded tuff occur from the lower to the upper strata. $SiO_2$ content of the volcanic rocks range from 51 to 74 wt.%. With the increase of $SiO_2$, the contents of $TiO_2$, $Al_2$$O_3$, MgO, FeOT MnO, CaO, $P_2$$O_{5}$ decrease but those of $K_2$O increase. The contents of $Na_2$O show dispersive variation. This trend is quite sim-ilar to the major oxide variation in the volcanic rocks from the Yucheon sub-basin. The geochemical natures indicate that the volcanic rocks in the study area are discriminated to the island-arc type high K to medium K calc-alkaline rocks. The compositional variation of the volcanic rocks can be explained by the plagioclase fractionation of the volcanic magmas originated from similar source materials. The volcanic stratigraphy seems to have formed by at least two eruptive sequences of andesitic to rhyolitic and dacitic to rhyolitic magmas which underwent crystallization differentiation.

• Journal of Animal Environmental Science
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• v.16 no.2
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• pp.143-152
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• 2010

Conditions for artificial culture of Lemna Paucicostata and its nutritional values were examined in this study. Lemna P. was cultured using artificial wastewater and a bioreactor (total volume $2,630\;cm^3$, working volume $2,240\;cm^3$) was operated at conditions of 6,250 lux and $28^{\circ}C$. Water flow affected the growth of Lemna P.: growth rate was very high (more than $1.1\;d^{-1}$) at a condition of no-water movement, but it was very low (less than $0.15\;d^{-1}$) when water moved slowly. The growth of Lemna P. was higher in $16h\;d^{-1}$ light cycle than in Sand $24h\;d^{-1}$, and it was also severely affected by the initial $NH_4$-N levels of wastewater. The growth rate of Lemna P. was high in lower $NH_4$-N level, indicating that the growth rate is in inverse proportion to $NH_4$-N concentration in wastewater. However, the contents of crude protein (CP) of Lemna P. were proportional to the initial $NH_4$-N concentration. The CP contents of Lemna P. cultured at 2, 10, 50 and 100 $NH_4$-N mg $L^{-1}$ was 18, 24, 37, 43%, respectively, showing the Lemna P. cultured at 50 and $100\;mg\;L^{-1}$ had similar protein contents to linseed (CP 35%), cottonseed (CP 38%) and soybean (CP 45%). Fat, protein, fiber, NDF and ADF contents of Lemna P. harvested at conditions of $16h\;d^{-1}$ light cycle and less than $2\;mg\;L^{-1}$ of $NH_4$-N level was 2.8, 18, 27, 20, 41 and 65.7%, respectively. Since the growth rate of Lemna P. was very high (more than $1.1\;d^{-1}$) at those conditions, it was convinced that mass production of valuable protein and fiber sources are feasible. In particular, since the Lemna P. has unsaturated fatty acids found mainly in animal fat as well as beneficial fatty acids to health such as C18:ln9c, C18:2n6c, C20:5n3 and C22:2, the Lemna P. biomass would be a highly valuable alternative feed source to grains.

• Food Science and Preservation
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• v.18 no.4
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• pp.559-566
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• 2011

In this study, the good brewing conditions for the 24 $^{\circ}Brix$ freeze-concentrated apple wine were investigated. The four selected Saccharomyces cerevisiae strains MM10, SS89, SS812, and WW108, could ferment quickly when brewed with high sugar levels. During the fermentation, the reducing sugar contents slowly declined while the total acid in all the yeasts increased and the final alcohol content was 12-13%, a typical wine's alcohol content. The viable counts were shown to be 6-6.8 log cfu/ml. During the fermentation, the organic acid content was shown to be within the range of 2.36-3.11%, and the free sugar content, except for the SS89 and WW108 strains, was shown to consist only of sorbitol, although fructose was somewhat detected in the SS89 and WW108 strains. Methanol was not detected, or only a trace of it was detected, and the aldehyde content was 107.68-114.27 ppm. As for the fusel oil contents, a trace of propanol was detected. Isobutanol and butanol were present in 40.16-54.65 and 25.47-27.73 ppm, respectively. The isoamy1 alcohol content was shown to be the highest (108.88-217.26 ppm). The final total phenolic compounds were shown to be 0.1-0.16%. The final Hue values were shown to be 1.3-3.6, and the final intensity was 0.1-0.45. The lightness (L) was within the range of 91.78-98.51, the redness (a) was at a neutral position at red and green, and the yellowness (b) was within the range of 2.38-7.7. In the sensory evaluation, the SS812 strain was found to be the best in terms of color, the SS89 strain in terms of odor, and the WW108 strain in terms of taste. Overall, SS812 was found to be the best apple wine.