• Proceedings of the EASDL Conference
• /
• 2006.11a
• /
• pp.69-74
• /
• 2006

• 한국식생활문화학회:학술대회논문집
• /
• v.2008 no.04
• /
• pp.51-55
• /
• 2008

• Journal of the KSME
• /
• v.44 no.2
• /
• pp.36-42
• /
• 2004

이 글에서는 한국의 역사상에 나타난 주요 전통무기에 관한 기술 발달상의 특징적인 내용을 소개하고자 한다.

• Proceedings of the Korean Institute of Landscape Architecture Conference
• /
• 2022.10a
• /
• pp.122-123
• /
• 2022

• 주류공업
• /
• v.9 no.3
• /
• pp.32-37
• /
• 1989

• Korean Journal of Microbiology
• /
• v.50 no.3
• /
• pp.233-238
• /
• 2014

For the collection of starters suitable for the brewing of traditional liquor, an alcohol-resistant strain of lactic acid bacteria with low level of acid production was isolated from traditional fermented soybean lumps. The strain named as JBE 30 was identified as Lactobacillus brevis by 16S rRNA sequence analysis and additional biochemical tests. The strain could grow well at a MRS medium containing 8% (v/v) ethanol for 96 h of cultivation at $30^{\circ}C$. The final pH after cultivation was 4.5. It also inhibited the growth of food spoilage and pathogenic bacteria including Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Micrococcus luteus, and Pseudomonas aeruginosa. These results showed that Lactobacillus brevis JBE 30 could be used as a promising starter in brewing process of traditional liquor.

• Korean Journal of Food Science and Technology
• /
• v.35 no.4
• /
• pp.733-737
• /
• 2003

To develop a high-valuable Korean traditional rice wine having antihypertension, effects of some cereal kojis and legumes on alcohol fermentation and angiotensin I-converting enzyme (ACE) inhibitory activity of Korean traditional rice wine were investigated. Korean traditional rice wine brewed by addition of 10% Indian-millet koji into the mash showed the greatest ACE inhibitory activity of 43.0% and good ethanol productivity. The ACE inhibitory activity increased up to 69.2% by addition of 50% of mungbean powder and 1% of dandelion petal into the mash.

• The Journal of the Korea Contents Association
• /
• v.15 no.2
• /
• pp.370-376
• /
• 2015

The aim of this study was to survey the recognition and utilization of traditional medicine among the clinical doctors who working at traditional medicine hospital in Vietnam. The survey was conducted for 3month from September to November, 2012. As a result, the highest recognized traditional medicine was acupuncture(91.4%) and herbal medicine(86.1%). Almost of respondents had ever used acupuncture(99.4%), massage or acupressure(97.6%) and herbal medicine(95.3%) in daily clinical practice. And commonly treated health problem was neurological and psychological disease(23.5%). The most used diagnostic methods were tongue diagnosis and pulse diagnosis(97.6%). This survey will help to explore the point of contact between the traditional medicine of Vietnam and Korea. This survey results could be used as basic materials to actively approach traditional medical markets through international exchange and cooperation in the future.

• Korean Journal of Food Science and Technology
• /
• v.36 no.5
• /
• pp.812-817
• /
• 2004

Cytotoxic effects of Korean rice-wine (Yakju) made with different processes and ingredients (Korean rice-wines I, II), red wine, white wine, beer, and Japanese rice-wine (Sake) were examined against human cancer lines (DLD-1, HepG2, K562) and mouse cancer lines (EMT6, LLC1). Red wine showed cytotoxic effect on all cancer lines, while Korean rice-wines I, and II showed cytotoxcity on all cancer cells except DLD-1. White wine, beer, and Japanese rice-wine had no or little cytotoxic effect against all cancer cell lines. Concentrate of Korean rice-wine only showed cytotoxic effect against DLD-1. These results suggest Korean rice-wine has strong anti-cancer effects, which are induced by certain rice-wine components.

• Microbiology and Biotechnology Letters
• /
• v.38 no.2
• /
• pp.177-182
• /
• 2010

The goal of this study was to characterize the quality and physiological functionality of some traditional rice wines in Chungnam province, Korea. Non-sterilized and commercial sterilized traditional rice wines from five traditional rice wine factories of Chungnam province were collected and investigated for nutritional components, noxious compounds and physiological functionality. Ethanol content ranged from 16.1~18.3% and pH ranged from 3.27~4.76, and they also contained 0.15% to 0.55% of total acid. All traditional rice wines contained 10.15~139.9 mg% of amino nitrogen and 2.5~25.7% of total sugar. Among organic acids, lactic acid was contained 7.4~29.6 mg%, and succinic acid and propionic acid was also contained 0.2~2.7 mg% and 0.7~8.3 mg%, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity were showed 37.0~86.0% in all rice wines, however, fibrinolytic activity, antioxidant activity, SOD-like activity and acetylcholinesterase inhibitory activity were low or not detected.