• Korean Journal of Weed Science
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• v.9 no.2
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• pp.149-153
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• 1989

Volatile terpenes responsible for allelopathic activity in four weed species were identified using gas chromatography (GC) and GC-mass spectrometry. Artemisia asiatica Nakai contained 26 volatile terpenes, consisting of 16 monoterpenes and 10 sesquiterpenes, whereas there were only four terpenes in Trifolium repens L. and three terpenes each in Portulaca oleracea L. and Capsella bursa-pastoris (L,) Medik. Suspected allelochemics were ${\alpha}$-phellandrene, 1,8-cineole, limonene, ${\alpha}$-pinene, borneol, selinene, and caryophyllene in A. asiatica, ${\alpha}$-pinene and ${\beta}$-caryophyllene in T. repens, and ${\alpha}$-pinene in C. bursapastoris. No these compounds were found in P. oleracea.

• The Korean Journal of Mycology
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• v.26 no.1 s.84
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• pp.97-102
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• 1998

VA-mycorrhizal spores were collected from the 14 citurs orchards of different soil textures and locations in Cheju island. Five species and two kinds of spores were identified as based on the morphological characteristics of the spores; Acaulospora bireticulata, Glomus deserticola, G. geosporum, G. vesiculiferum, and Sclerocystis pachycaulis. Additionally, two kind spores of Acaulospora were also observed but difficult to be identified in this moment. Glomus deserticola and unidentified spores of Acaulospora (brown spores sized 90 to $125\;{\mu}m$ in diameter) were most frequently observed in the all soil specimens in Cheju, while the other kinds of spores were rarely observed in the soil of Cheju.

• The Korean Journal of Mycology
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• v.29 no.2
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• pp.110-115
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• 2001

Nine species of Bipolaris, two species of Drechslera and two species of Exserohilum were identified from 66 isolates collected from leaf spots and leaf blights on gramineous hosts of field crops, grass pasture plants, turfgrasses and wild weeds in Korea in 1998. They included B. bicolor, B. coicis, B. cynodontis, B. maydis, B. oryzae, B. panici-miliacei, B. setariae, B. sorghicola, B. sorokiniana, D. dictyoides, D. graminea, E. oryzicola and E. turcicum. Of these, B. bicolor, B. sorghicola, D. dictyoides, and E. oryzicola were recorded for the first time in Korea.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.5 no.12
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• pp.33-41
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• 1984

우리나라 농작물에서 발생하고 있는 병의 종류는 벼의 병이 44종, 맥류의 병이 32종, 두류의 병이 52종, 채소류의 병이 133종, 과수류의 병이 235종, 목초류의 병이 65종으로 보고되어있다(한국 식물병$\cdot$해충$\cdot$잡초명감, 1972년 한국식물보호학회간, 참조). 물론 1972년이후 작물에 따라 새로이 동정된 병의 종류를 포함시키면 작물별로 병의 종류는 더 증가될 것이다.

• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1243-1249
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• 2006

Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction(SPME) and liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-containing compounds (13), aldehydes (3), ketones (2), esters (26), alcohols (5), aromatic compounds (3), terpenes (8), acids (2) and miscellaneous compounds (9). SPME method was more effective than LLCE method in detection of volatile components in commercial crab-like flavorants. Eight S-, N-containing compounds such as dimethyl sulfide, dimethyl disulfide, dipropyl disulfide, 3-(methylthio)propyl acetate, 3-(methylthio) propanal, 3-(methylthio) propanol, 2-methyl-3-(methylthio) pyrazine and 2-methyl-5-(methylthio) pyrazine, 8 esters such as styrallyl acetate, ethyl acetate, isoamyl acetate, benzyl acetate, ethyl pentanoate, butyl pentanoate, isoamyl pentanoate and furfuryl acetate were considered as major components in crab-like flavorants.

• The Korean Journal of Mycology
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• v.43 no.2
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• pp.129-132
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• 2015

In this study, orchid mycorrhizal fungi (OMF) were isolated from four terrestrial orchids on Mt. Hambeak, Platnathera chlorantha, Platnathera mandarinorum, Cephalanthera falcate, and Cephalanthera longibracteata. OMF were identified using morphological and sequences analysis of fungal internal transcribed spacer (ITS) regions by specific primer of basidiomycetous orchid mycorrhizas; ITS1-OF and ITS4-OF. Four species of orchid mycorrhizal fungi were identified as Ceratobasidium sp, Epulorhiza anaticula, Tulasnella calospora and Tulasnella sp.

• Korean Journal of Ichthyology
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• v.31 no.4
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• pp.249-254
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• 2019

One specimen of Albula argentea (296.3 mm in standard length), belonging to the family Albulidae, was collected in a set net in the coastal waters of Jejudo Island, Korea. As the adult A. argentea has not been caught from Korean waters, we described its morphological characters based on the collected specimen and compared them with those of the previous reports on A. argentea and A. koreaus. As a result, the present specimen was characterized by having 68~73 pored lateral line scales (vs. 77~78 for A. koreana), 72~73 vertebrae pored lateral line scales (vs. 77~80) and none streak on the check (vs. yellowish streak). Molecular analysis using the mitochondrial cytochrome b DNA sequences was also conducted to confirm the correctness of species identification and taxonomic status of the sample.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.557-565
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• 1992

Volatile components of domestic Meju and Doenjang were extracted by simultaneous steam distillation extraction, and analyzed by GC-MS. Sixty-four kinds of compounds were identified from neutral fraction. The contents of pentanal, hexanal and 1-octen-3-ol were high in cooked soybean while those of 3-methylbutanal and 1-butanol were high in Meju. In the case of Doenjang, so many compounds including acetic acid, ethylester were identified which was not appeared in Meju. The main compounds in Meju were 3-methyl-1-butanol, 2-furancarboxyaldehyde, 1-octen-3-ol, benzeneacetaldehyde, methyloctadecadienoate and methyloctadecenoate. Of the eleven compounds identified from basic fraction, the contents of 2,6-dime-thylpyrazine, trimethylpyrazine and tetramethylpyrazine were high in Meju and Doenjang. Nine kinds of compounds were identified from phenolic fraction and appeared that 4-vinylphenol and p-ethylguaiacol were major compounds in Meju and Doenjang. Fifteen kinds of volatile compounds were contained in acidic fraction. Only four acidic compounds were identified in cooked soybean and Meju, but in Doenjang ten compounds were identified which did not appeared in other samples. Among them pentadecanoic acid was major compound.

• Journal of Life Science
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• v.16 no.1
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• pp.120-125
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• 2006

To isolate and identify histamine degrading bacteria from Kwamegi, bacteria were screened with restriction media containing histamine. Ten strains were selected through morphological and biochemical identification procedure followed by comparison with DNA sequence of 16 rRNA gene. And also, these strains were confirmed by the histamine degrading assay such as turbidity and enzymatic assay. The results of identification are as followings : Ewingella americana B791, Arthrobacter sp. R45S, Halomonas marisflava, Psychrobacter sp. 9B-7, Bacillus sp. LMC 21002, Psychrohacter cibarius BC-220, Bacillus megaterium KL-197 were identified showing homology of $99\%,\;95\%,\;98\%,\;99\%,\;99\%,\;99\%\;and\;98\%$, respectively. Three strains remain unidentified. Arthrobacter sp. R45S, H. marisflava, Bacillus sp. LMG 21002, B. megaterium KL-197 showed histamine degrading activity, whereas, Psychrobacter sp. 9B-7 only showed weak activity. Three unidentified strains also have histamine degrading activity. In contrast, E. american B791 and p. cibarius JG-220 did not show any significant activity of histamine degradation. The strains isolated from this study showed relatively fast growth rate and histamine degrading rate as compared to those from salted mackerel.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.642-648
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• 2012

In the present study, yakju was developed added with 100~400 g of meoru (Vitis coignetiae). We analyzed the volatile flavor compounds and investigated the sensory properties of meoru yakju. The volatile flavor compounds were isolated from in fusions by Porapak Q column adsorption. The concentrated flavor extract was analyzed and identified by GC (gas chromatography) and GC-MS (gas chromatography-mass spectrometry) analyses. Thirty-five compounds, including five alcohols, nine esters, seven acids, four hydrocarbons, three ketones, and seven other compounds, were identified. The total number and content of volatile flavor compounds in control yakju were the highest, but they decreased as the amount of added meoru increased. On the other hand, yakju containing 200 g of meoru was characterized by the highest content of ester compounds, and it was the most preferred in terms of flavor, color, taste, and over all acceptability. Based on these results, addition of 200 g of meoru to 1,715 g of control yakju was determined to be the optimal condition for making meoru yakju.