• Korean journal of applied entomology
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• v.34 no.3
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• pp.174-180
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• 1995

The damage rate according to the age of black pine trees in the Black pine bast scale, Matsucoccus thunbergianae was high from 7 to 22 year old trees. According to damaged degree of damaged trees, it showed great difference in infection rate of saprophitic fungi. The period until the developmental degree of saprophitic fungi became maximized degree of 7 was required about 48 days in dead tree of 100 percent, about 54 days in one of above than 80 percent, about 75 days in one of 40~50 percent, but the dead tree less than 10 percent and health tree was retained the 3~4 developmental degree of saprophitic fungi, after 80 days. The ring width of damaged trees showed as follows. The non damaged trees was 3.52 cm, 0.77 cm in the damaged trees of 100 percent, 0.88 cm in the ones of 80 percent, 1.22 cm in the ones of 40~50 percent and 1.37 cm in the ones of les than 10 percent, respectively. Number of cells per unit area was smaller in the case of greater damaged trees, gradually. Also moisture content was very high in greater damaged trees, and bending strength was lower. Extracts by the one percent NaOH showed a small amount.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.501-506
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• 2004

Microflora and contamination process of Saengshik products were investigated to ensure microbial safety of Saengshik. Food-borne pathogenic bacteria, such as Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens detected mainly from grains were not removed by washing with tap water and freeze-drying. Contaminations of food-borne pathogenic bacteria occurred through raw material powder processed at other factories and during actual product manufacturing process, because detection rates of final products were higher than those of raw materials. Concentration of food-borne pathogenic bacteria increased with advancing of process after first pulverization. Dusts of powder and powder attached to machine were good media for air-borne microorganisms and caused to increase of food-borne pathogenic bacteria during process. Improvement of manufacturing process and sanitary control of machines arc necessary to ensure microbial safety of Saengshik.