• Journal of the Korea Organic Resources Recycling Association
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• v.2 no.1
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• pp.75-86
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• 1994

Garbage composting was studied in a controlled batch reactor with the addition of cooked rice as a biodegradable carbon source to find the effect of C/N ratio control on composting. And composting of bulking agents such as sawdust and wheat straw were tested with the addition of ammonium sulfate as a nitrogen source. As expected, biodegradation of the garbage having low C/N ratio was improved to some extent when foreign carbon was added. But bulking agents used in this study exerted slightly biodegradable carbon potential, indicating that the estimation of the dose of additional carbon considering desirable C/N ratio was not reasonable when lignocellulosic bulking material was added to garbage. It was found that the optimum moisture content increased with sawdust addition meaning the C/N ratio increment. Considering the above results, it was suggested that 78g sawdust per 100g garbage should be mixed to make C/N ratio to 25 and moisture content to 56% for effective composting of the garbage studied in this paper.

• Proceedings of the Korean Nuclear Society Conference
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• 1996.05c
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• pp.73-78
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• 1996

Type 316L 스테인레스강에 대한 질소첨가의 효과를 분석하기 위해 질소를 소량(0.024%)첨가한 합금과 적정량(0.15%) 첨가한 합금을 용해하여 입계부식특성 평가를 하였다. Oxalic시험 및 DL-EPR 시험 결과 적정량의 질소를 첨가한 합금이 소량 첨가한 금보다 우수한 예민화 특성을 보였다. TEM에 의한 미세구조 분석 결과 저질소 합금의 경우 비교적 짧은 열처리 시간에 M$_{23}$C$_{6}$ type의 석출물이 입계를 따라 형성되고 시효시간이 경과 할수록 그양이 급격히 증가하는 양상을 보인 반면에 적정 질소 첨가 합금의 경우 탄화물 생성이 비교적 긴 시효시간으로 늦추어져 예민화 실험 결과와 일치된 결과를 보였다. 두 합금 모두에서 탄화물 이외에 Mo의 함량이 매우 높은 석출물이 관찰되었는데 적정질소 첨가강의 경우 시효 시간의 경과에 따라 초기의 작은 cluster들의 형태에서 시작하여 얇은 박막의 형태로 입계면을 따라 성장하는 양상을 보였고, 반면에 저질소합금의 경우 입계를 따른 작은 석출물들이 cluster들로는 성장하였으나 장시간 시효가 진행됨에 따라 탄화물의 성장에 의해 박막 형태로는 성장하지 못하였다. Mo-rich 박막형상 석출물에 대한 분석 결과 20-면체 준결정상의 형태에 매우 가까운 결정구조를 보였으며 때로 η상과 매우 밀접한 회절 패턴도 관찰되었다. 이러한 상은 적정 질소첨가 합금에서의 탄화물 생성 지연과도 관련이 있을 것으로 추정되었다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.209-212
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• 2004

본 연구는 도토리 가루가 지방대체제로 저지방 소시지 제조 시 첨가하여 기존의 유화형 소시지와 유사한 성상을 갖는 적정 형태와 적정량을 구하기 위하여 실시하였다. 도토리가루의 첨가 형태에 따른 이화학적 및 조직학적인 성상에는 차이가 없었으며, 첨가량이 0.5에서1.0%로 증가할수록 점성이 감소하였다. 한편 도토리 가루를 첨가한 저지방 처리구는 유화형 대조구와 명도에서만 차이를 보일 뿐 다른 이화학적 및 조직학적 성상에서는 차이를 보이지 않았다. 따라서 도토리 가루 0.5%를 저지방 소시지 제조시 첨가하여 Gelcarin을 첨가한 지방대체제와 유사한 성상을 보임으로써 도토리 가루의 지방대체제로서 이용 가능성을 시사하였다.

• Food Science and Preservation
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• v.11 no.1
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• pp.34-37
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• 2004

Calcium powder from whey (WCF) was added to enrich the calcium content of kimchi, and the mixing ratios of it to salted Chinese cabbage were 0.5, 1.0 and 1.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10$^{\circ}C$. Kimchi samples with WCF showed a higher level in pH and titratable acidity than that of control during fermentation. Kimchi having higher WCF maintained a higher in pH and titratable acidity, and titratable acidity was above 1.0％ about 12 days in kimchi sample with 0.5％ WCF. Reducing sugar content was steadily decrease after 5 days, and control maintained a higher than others. Microbial load was similar until 10 days, but control was lower than kimchi samples with WCF. Based on the titratable acidity, kimchi with WCF had a limitation in shelf life.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.242-248
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• 1991

The sucrose, MSG, fresh oyster and salted-fermented anchovy and shirmp were added into Kimchi in the concentration range of $1{\sim}3%$ and studied for their effects on the changes in chemicl properties and fermentation rate. The control Kimchi was prepared with addition of 2% red pepper, garlic, Welsh onion and 1% ginger. It was found that the fermentation rate was increased as the concentration of all of ingradients tested increased. Among them M.S.G affected most significantly. However, ascorbic acid formed was reduced for those Kimchi added with salted-fermented anchovy and shrimp while the changes in pH and titrable acidity was affected a little.

• Journal of Mushroom
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• v.2 no.4
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• pp.214-217
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• 2004

This study was carried out to investigate the physiological charateristics of F. pinicola in sawdust media. The optimum temperature in sawdust media was $30^{\circ}C$ in of F. pinicola. The optimum pH was 5 in F. pinicola. Mycelial growth and density of F. pinicola was quite good when birch tree and oak sawdust, respectively were used as cultural substrates. The best mycelial growth in F. pinicola was observed when beer waste was added as supplement on sawdust substrates. The optimum supplement ratios of beer waste and a magnecium sulfate were 20%, and 0.1% respectively. However, optimun supplement ratios of a calcium oxide and a LVD were different as 0.1% in F. pinicola.

• The Korean Journal of Mycology
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• v.27 no.4 s.91
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• pp.252-255
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• 1999

This study was carried out to investigate the physiological charateristics of Hericium erinaceus in sawdust media. The optimum temperature was $25^{\circ}C$ and the optimum pH was 5. Mycelial growth and density of H. erinaceus was quite good when oak tree sawdust were used as cultural substrates. The best mycelial growth in H. erinaceus were observed when wheat pollard was added as supplement on sawdust substrates. The optimum supplement ratios of wheat pollard and magnecium sulfate were 20% and 0.1% respectively, for H. erinaceus.

• Food Science and Preservation
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• v.12 no.3
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• pp.287-291
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• 2005

Quality properties of Kimchi added with king oyster mushroom(Pleurotus eryngil) was evaluated during the fermentation at $5^{\circ}C$. Until 7 days, pH of Kimdhi was rapidly decreased. The titratable acidity of Kimchi was in inverse state to the pH. Kimchi added with the mushroom showed a lower pH with a higher titratable acidity than those of control. Total microbial load and lactic acid bacterial count were maximized at 18 days, thereafter slowly decreased. king oyster mushroom Kimchi added with showed an antioxidant activity. The effect was dependent fo the amount of much room, and radical scavenging activity and content of total phenolic compounds was the highest in eddition of $30\%$ king oyster mushroom.

• Food Science and Preservation
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• v.24 no.5
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• pp.576-584
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• 2017

With the goal of developing a new functional fermentation milk using green tea powder (GP), milk was fermented with direct vat set (DVS) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and antioxidative activities of fermented milk supplemented with different concentrations (0.5, 1, 2, 3%) of GP. All samples were evaluated for pH, total acidity, viable cell count, and sugar contents. The pH of all samples decreased during fermentation, and the final pH ranged from 4.35 to 4.51. The acidity increased during fermentation, after the fermentation was completed, the titratable acidity was 0.8 to 1.1%. And viable cell count of all samples increased during fermentation, and the final viable cell count was 8.57 to 8.89 log CFU/mL. The sugar content decreased as the fermentation proceeded and finally reached 12 to $13^{\circ}Brix$. And increasing GP, decreased brightness and increased yellowness. Increasing GP concentration added to milk, improved DPPH free radical scavenging activity and ferric ion reducing activity of fermentation milk. The fermentation milk kept their pH, total acidity and viable cell counts standard of fermentation milk during the storage period at $4^{\circ}C$. These findings confirmed the possibility of development of the novel functional fermentation milk through the investigation of the quality characteristics of the fermentation milk added with GP.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.345-349
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• 2016

This study was performed to evaluate the quality characteristics of curd yogurt with different contents [0.5~2.0% (w/w)] of Korean rice wine lees powder (KRWLP). Yogurt was fermented with commercially available mixed lactic acid bacteria (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophiles) at $40^{\circ}C$ for 15 h. Acid production (pH and titratable acidity) of yogurts increased with increasing KRWLP content. After 12 hours fermentation, titratable acidity of KRWLP yogurt was 1.19~1.29 % and was higher than that (1.07 %) of yogurt made without KRWLP. And also, the number of viable lactic acid bacterial cell increased and the culture time to obtain maximum number of lactic acid bacteria cell decreased with the addition of KRWLP. The curd stability in yogurt was significantly enhanced by repression of whey separation in KRWLP yogurt. In sensory evaluation, there was a similar preference for KRWLP yogurts and the control. These results suggest that KRWLP can be used as foodstuff to improve the quality characteristics of yogurt.