• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.873-878
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• 2002

In order to industrialize traditional Meju-tasting Koji, the characteristics of Koji manufactured with bacteria and fungi found in traditional Meju were investigated. Bacillus subtilis B-4 and Aspergillus oryzae F-5 showing high enzyme activities including those of amylase and protease were used. L-value of Koji manufactured with B. subtilis B-4 had darker color and higher enzyme production than A. oryzae F-5 made one. B. subtilis B-4 made Koji showed higher enzyme production and sensony evaluation score than A. oryzae F-5 Koji. A. oryzae F-5 Koji showed superior color to B. subtilis B-4 Koji. Activity in color, capacity of enzyme production, viable cell count, and sensory evaluation of water activity controlled Koji was superior to the uncontrolled one.

• Microbiology and Biotechnology Letters
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• v.30 no.1
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• pp.46-50
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• 2002

To investigate the quality of Koji produced by Cordyceps sp., a mixed culture of Aspergillus oryzae and the Cordyceps sp. were inoculated in Koji making. Viable cell counts and counts of fungi spore during Koji making for 120 hours were increased rapidly within 24-48 hours, after then their changes were not shown significantly during Koji making. The activities of amylase and protease in Koji inoculated with the mixed culture of A. oryzae and Cordyceps sp. were superior to one with A. oryzae only. The sensory evaluation on the Koji with 0.5％ (w/w) A. oryzae and 0.5％ (w/w) Cordyceps sp. were evaluated to be superior to ones. The best quality of Koji is prepared from the mixture of Cordyceps sp. and A. oryzae with the ratio of 0.5％ and 0.5％ (w/w).

• Food Science and Preservation
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• v.20 no.3
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• pp.379-385
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• 2013

To establish the optimal manufacturing conditions of soybean koji, soybean Koji prepared with Aspergillus oryzae 6-M-1 and Bacillus subtilis 3-B-1 isolated from traditional Korean meju. During 7 days of making Koji, the amount of amino-type nitrogen was getting more increase. The amount of amino-type nitrogen of Koji prepared with A. oryzae 6-M-1 was 686.16 mg% (w/w), that of Koji with B. subtilis 3-B-1 was 643.46 mg% (w/w) at seventh day of making Koji. The ${\alpha}$-amylase activity of Koji prepared with A. oryzae 6-M-1 was 1472.54 unit/g, that of Koji with B. subtilis 3-B-1 was 791.00 units/g on the seventh day of the making. The acidic protease activity of Koji prepared with A. oryzae 6-M-1 was 309.00 unit/g, that of Koji with B. subtilis 3-B-1 was 135.88 unit/g at 7th day of making. The amount of amino-type nitrogen and enzyme activities of soybean Koji prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 were produced more than those of wheat flour Koji made in factory. Sensory evaluation on a commercial doenjang and doenjangs prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 was not significantly different at p<0.05.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.326-330
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• 1988

For the automation of Koji incubation process, microcomputer based Koji incubation system was built and applied to acquisition of the process variables, and to control of the Koji incubation process. The incubation variables included the relative humidity and Koji weight. And data measured were sent to the microcomputer by the interface device built with MC 6821 PIA. Incubation environment conditions -temperature and humidity- were controlled by the actuation of heater and mist sprayer with on/off signal generated by ASIC program. Aspergillus oryzae as a starter of the Koji and steamed barley as media were used and Koji was successfully manufactured both at $25^{\circ}C,\;70%$ RH and at $27^{\circ}C,\;80%$ RH. During the Koji preperation, the temperature was linearly increased and substrate was consumed stepwise showing 3 steps in the weight loss curve.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.81-85
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• 2004

Quality characteristics of kochujang made with Aspergillus oryzae-and/or Cordyceps sp.-inoculated koji were investigated. Protease activity of Cordyceps sp.-inoculated koji was higher than that of A. oryzae-inoculated one. Sensory evaluation showed that kochujang made with mixture of A. oryzae-and Cordyceps sp.-inoculated koji (70 : 30, w/w) was superior to others.

• Journal of the Speleological Society of Korea
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• no.50
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• pp.45-76
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• 1997

이 단지는 대체로 세가지의 입지배경을 지니고있다고 보겠다. 즉 첫째는 강원도 등뼈 산지의 내부산간 오지에 입지하고 있어서 이른바 자연의 신비를 그대로 지니고 있는 내륙 유경지역에 입지하고 있다고 본다. 따라서 속세를 떠난 대자연의 품속이라고 할 수 있는 오지에 입지하고 있어서 심산유경의 계곡을 찾는 기분을 느끼게 할 수 있는 지리적인 입지를 지니고 있다고 본다. 둘째, 동해안인 관동지방, 바닷가와 그리고 내륙오지에 해당하는 영서지방을 연결시켜주는 중간의 징검다리의 거점이 될 수 있는 위치를 차지하고 있다본다. 즉 동해안 삼척 동해시 나아가서는 관동연안해안지대에서 태백산 넘어 서쪽 정선땅 특히 최근에 국민관광지로 개발되고 있는 정선의 화암약수터와 화암동굴지대를 묶고 있는 국민관광 지역으로 넘어가는 바른 중간지점에 자리잡고 있는 것이다. 셋째로, 우리나라에서도 가장 내륙오지의 광산지역인 태백시지역 그리고 정선의 사북 고한읍 등의 광산지역에서 가장 가까운 지리적 위치를 지니고 있다고 본다.(중략)

• The Korean Publising Journal, Monthly
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• s.241
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• pp.11-11
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• 1998

여름을 맞아 오지여행의 경험을 담은 책이 여러권 출간됐다. 문명사회에 대한 성찰의 목소리를 담은 인도.티벳 등지의 여행기를 비롯, 일방적인 편견과 오해에 갇혀 있는 아시아 소수 민족.국내 오지마을의 생활상, 변화하는 아프리카 등을 실증적으로 그린 보고서도 눈길을 끈다.

• 건강소식
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• v.37 no.6
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• pp.16-17
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• 2013

핸섬한 스타일, 말끔한 슈트 차림새로 대표되던 오지호는 어느 때부턴가 시퍼렇고 후줄근한 트레이닝 차림의 코믹한 캐릭터로 친근하게 다가왔다. 그리고 이번엔 유치함의 극치를 보여주는 역할로 인기를 독차지했다.

• Applied Biological Chemistry
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• v.44 no.4
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• pp.230-234
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• 2001

Traditional doenjang was fermented in different vessels, and its quality characteristics were investigated during ripening. Fermentation vessels used were dark brown glaze pot, dark brown glaze pot with glass lid and plastic box. Water content of doenjang decreased during fermentation, with doenjang pepared in dark brown glaze pot with glass lid showed the highest water content reduction. Water-soluble nitrogen content $(4.56{\sim}5.80%)$ was the highest at 8 months fermentation and amino type nitrogen content continuously increased until 12 months, with doenjang in dark brown glaze pot higher than those in plastic box. Sensory evaluation revealed the quality of doenjang fermented in plastic box was significantly lower than others after 4 months.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.