• Journal of Korean Society of Archives and Records Management
• /
• v.24 no.3
• /
• pp.85-104
• /
• 2024

While there have been ongoing discussions and attempts to utilize archives for marketing purposes in various organizations, including businesses, there has been a lack of clarity regarding what should be archived and what should be considered as marketing targets within an organization's history. Consequently, historical marketing has often been past-oriented, with results varying significantly based on the capabilities of those in charge. To introduce and effectively utilize archives in organizational settings, it is crucial to demonstrate that archives can positively impact organizational performance. The Heritage Archives is a utilization plan that offers an approach to digitizing and preserving the valuable heritage and assets of a business, explaining them to various stakeholders through records, serving as a foundation for building trust in the business, and linking them to marketing, branding, and other applications. This study focuses on fundamental concepts for constructing and utilizing heritage archives by defining and interpreting key concepts such as the affordance of records, organizational heritage, and heritage assets. To this end, the study incorporates Geoffrey Yeo's affordance and John M.T. Balmer's concept of heritage. In addition, it compares definitions of assets in KS Q ISO 55000:2021, KS X ISO 15489-1:2016, and KS X ISO 30300:2020. Through the study's findings, insights can be obtained for organizations seeking to implement heritage archives and leverage them for marketing, branding, and related purposes.

• Korean Journal of Agricultural Science
• /
• v.11 no.1
• /
• pp.114-119
• /
• 1984

In order to improve the quality of silages made of rice straw, clover and sweet potato stalk, crushed fresh sweet potatoes(CFSP) were added at various levels to each silage. When the fermentation was completed, the chemical composition, pH and main organic acid contents of each silage were analized. The results obtained were summarized. 1. The moisture content of sweet potato stalk silage was highest among all silages tested. The clover silage showed the highest value in crude protein content. On the other hand, the rice straw silages were high in NFE and crude fiber contents. When the level of CFSP increased, the NFE contents tended to increase and crude fiber decrease. 2. The content of total organic was highest in clover silage. However, the percentage of lactic acid in total acid content was highest in sweet potato silage. The percentage of lactic ac id in total acid content was increased in paralled with the levels of CFSP. 3. The sweet potato stalk silages showed the lowest pH value (4.10-4.20). The highest pH values were 4.75-5.22 in rice straw silage. The addition of CFSP tended to lower the pH. 4. It appears the quality of clover and rice straw silages can be imp roved by adding CFSP at 5 and 10% levels, respectively, on fresh weight basis. The addition of CFSP to the sweet potato stalk silage, however, was not effective in this experiment.

• Food Science of Animal Resources
• /
• v.31 no.5
• /
• pp.756-762
• /
• 2011

This study was conducted to investigate the effects of moisture content on microbiological stability and texture characteristic of dry-cured ham. The moisture content of dry-cured hams was adjusted to 35% (C) or 45% (T) and then vacuumpackaged after slicing to a 1 inch thickness. All packaged dry-cured hams were stored at $10^{\circ}C$ for 3 mon, and physicochemical analyses and a sensory evaluation were conducted to verify the quality of dry-cured hams during four different storage periods. Moisture content was significantly higher in T (44.89%) compared to that in C (35.03%). However, crude fat content was higher in C (14.08%) than that in T (11.11%). The pH, salinity, and shear force were higher in C than those in T, and dry-cured hams derived from C seemed to provide low lipid oxidation stability during storage. In contrast, T showed high CIE $L^*$, CIE $a^*$ and CIE $b^*$, and aw values when compared to dry-cured hams from C. Total plate counts and Lactobacillus tended to increase with the increase in storage period, and both were lower in T than those in C after 1 mon of storage. Our results indicate that 45% moisture content improved dry-cured ham quality as compared to that of dry-cured hams containing 35% moisture.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.4
• /
• pp.600-607
• /
• 2013

This study was performed to investigate the repeated-dose toxicity of Leuconostoc citreum GR1 (Leuc. citreum GR1), a lactic acid bacterium isolated from kimchi, in male and female rats. Sprague-Dawley male and female rats were divided into four group (ten animals in each group) and Leuc. citreum GR1 was administered daily by gavage to rats at dosage levels of 0, 500, 1,000, or 2,000 mg/kg/day for four weeks. There were no bacterial-related deaths or abnormal clinical signs in either gender of rats during the observation period. Furthermore, no differences were found between the control and treatment groups in terms of body weight, food intake, and water consumption. Hematological parameters, serum biochemical analysis, and histopathological examination also showed insignificant dose-dependent alterations. There were also no alterations in organ weights upon administration of Leuc. citreum GR1 alone. These results suggest the oral application of Leuc. citreum GR1, up to a dosage level of 2,000 mg/kg, causes no adverse effects in both male and female rats.

• Korean Journal of Food Science and Technology
• /
• v.44 no.3
• /
• pp.324-330
• /
• 2012

The aim of the present study was to assess the anti-hypercholesterolemic effect of bile salt hydrolase-producing Lactobacillus plantarum CIB 001 (KCTC 11717 bp) in rats fed a high-cholesterol diet. Four treatment groups of rats (n=5) were fed experimental diets: a normal diet (ND), a ND plus L. plantarum CIB 001(NDL) at $5.0-7.5{\times}10^9$ colony forming unit (CFU)/day, a high-cholesterol diet (HCD), as well as a HCD plus L. plantarum CIB 001 (HCDL) at $5.0-7.5{\times}10^9$ CFU/day for 6 weeks. Compared with the HCD group, the HCDL group demonstrated a decrease in serum triglyceride (p<0.05), total cholesterol (p<0.05), and the corresponding HDL-cholesterol concentration increased at a rate of 40% (p<0.05). The HCDL group also induced a decrease in liver inflammation and steatosis. The present results suggest that supplementation of L. plantarum CIB 001 can have short-term (6 weeks) effects on blood lipids and liver injury, as well as on the atherogenic index and cardiac risk factors.

• Journal of Life Science
• /
• v.25 no.5
• /
• pp.577-584
• /
• 2015

Orostachys malacophyllus grow on the old roofing tile or on the rock of mountain and is belong to Crassulaceae family. After air drying for Orostachys malacophyllus (OM), using the mixture of lactic acid bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus) was fermented (FOM). OM and FOM extracted using water (W), ethanol (E) and methanol (M) and were measured extracts yield, pH and Brix. Extracted OM and FOM were tested by in vitro experimental models of α,α´-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, Fe/Cu reducing power, linoleic acid peroxidation using ferric thiocyanate and thiobarbituric acid (TBA) methods and peroxidation of rat liver homogenate. In addition, the bioactive materials (phenolic compounds, flavonoids and minerals) were measured. The highest phenolic compounds and flavonoids were OME 122.2 mg/100 g and OME 84.0 mg/100 g. OM and FOM′s major minerals were K, Ca and Mg. The highest free radical scavenging activity showed in FOMM (93.9%), OMM (93.4%), FOME (92.1%) and OME (91.9%) at 0.5% additional level. Fe reducing powers were strong in FOME and FOMM and Cu reducing powers were strong in OME and FOMM. Antioxidant activities on lipid peroxidation using rat homogenate as measured by TBARS method showed strong in FOME and on lipid peroxidation of linoleic acid as measured by ferric TBA method showed strong in OME and FOME and measured by ferric thiocyanate showed strong in FOME and FOMM.

• Journal of Marine Bioscience and Biotechnology
• /
• v.2 no.3
• /
• pp.160-167
• /
• 2007

Shelf-stability of powdered model food was determined during storage at various temperatures ($25^{\circ}C$, $35^{\circ}C$) and various moisture contents (3.5%, 6.0%, 8.0%). Moisture content, peroxide value, pH, color, microbial counting and sensory evaluation were conducted during storage. Moisture content, peroxide value, pH and color were not significantly changed during storage in all samples indicating that this powdered model food was relatively stable at given conditions. Pathogenic microorganisms, such as Bacillus cereus, Listeria spp., Clostridium perfrigens, Salmonella spp. and Staphylococcus aureus, were not found during storage suggesting that there was no problem in safety in this case. On the other hand, the number of artificially added Lactic acid bacteria was decreased with increasing both storage temperature and moisture content. Therefore, powdered model food was very shelf-stable and it was impossible to predict the shelf-life using above quality factors.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.3
• /
• pp.553-559
• /
• 2004

This study was carried out to estimate the effects of glucono-$\delta$-lacton (GDL) on prolongation of shelf-life on Kimchi. Final concentration of added GDL was determined 0.3% according to the result of sensory evaluation. Chemical characteristics and microbiological parameters were monitored during fermentation at 1$0^{\circ}C$. GDL Kimchi showed the initial sharp decrease in pH and gradually increase of pH due to osmotic pressure and then the pH of GDL Kimchi was slowly decreased compared with that of control Kimchi during fermentation. The acidity of control Kimchi was markedly increased around pH 4.5 by growth of microorganism. Otherwise, GDL Kimchi showed that t]le formation of organic acids was slow and little amount compared with that of control Kimchi. HPLC analysis showed oxalic acid, lactic acid, acetic acid, malic acid and succinic acid appeared by fermentation. The production of lactic acid changed a lot in control Kimchi, where as little in GDL Kimchi. Growth of L. mesenteroides at initial stage of Kimchi fermentation was remarkably inhibited by adding 0.3% GDL. It retarded also the growth of L. Plantarum and L. breuis at late stage of Kimchi fermantation and led to reduce the softening of texture and retard over ripening of Kimchi. Tn sensory evaluation of Kimchi, GDL Kimchi showed the similar characteristics to the control Kimchi. This result suggested that GDL can be successfully used for the prolongation of shelf-life and sensory evaluation on Kimchi.

• Journal of Animal Science and Technology
• /
• v.50 no.4
• /
• pp.551-560
• /
• 2008

This study was carried out to investigate the effect of Opuntia ficus indica(prickly pear) pigment and sodium lactate on nitrite-reduced sausages. The a* value, total bacterial counts, pH, water holding capacity, texture analysis, sensory evaluation of sausages, body weight gain and blood glucose of rat for 4 weeks were not significantly different between the control and treatments. However, 2-thiobarbituric acid(TBA) values and cholesterol(total, LDL, HDL) and neutral fat of blood were significantly different between the control and treatments(P<0.05). TBA value was lower in control and cholesterol and neutral fat were lower in treatments. Among the treatments T2(30ppm of nitrite+2% of sodium lactate+0.2% Opuntia ficus indica pigment) was the most effective. In conclusions, this study suggested that T2 can reduce adding level of nitrite from 100 ppm to 30 ppm without any changes in color, shelf life and flavor of sausages. In addition, it had the effect on the reduction of cholesterol and neutral fat in blood.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.7
• /
• pp.857-867
• /
• 2017

This study was performed to encapsulate low molecular weight marine collagen and ${\gamma}$-aminobutyric acid (GABA)-producing lactic acid bacteria to inhibit degradation and improve survival rate during exposure to adverse conditions of the gastro-intestinal tract. Calcium-alginate method was used for the manufacture of a double-layered coated capsule. The inner core material was composed of collagen and lactic acid bacteria, and the coating materials were alginate and chitosan. The sizes and shapes of the double-coated capsule were affected mainly by centrifuge speed and pH. Manufactured capsules were observed with a scanning electron microscope and by confocal laser scanning microscopy to confirm the micromorphological changes of capsules and bacterial cells. As a result, double-layered coated capsules were not degraded at pH 1.2, whereas degradation occurred at pH 7.4. In addition, GABA and collagen were maintained in stable state at pH 1.2. Therefore, double-layered coated capsules developed in this study would not be degraded in the stomach and could be stably delivered to the small intestine to benefit intestinal and dermatic health.