• Korean Journal of Environment and Ecology
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• v.20 no.3
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• pp.289-298
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• 2006

The purpose of this study was to investigate salt marsh flora and vegetation in the mouth of Mankyeong river estuary area where has a project for Sea Man Geum Reclaimed Land so that we can foster a foundation on restoration of an ecological habitat, development of applicable plants and establishment of a conservation policy after developing the reclaimed land for salt marsh vegetation which has great ecological value. As a result of this research, there are 10 families 25 genera 29 species and 3 varieties of vascular plants in the Mankyong-river estuary area. These are 0.76% among 4,191 of Korean vascular plants. There are also 5 families 6 genera 6 species and 1 varietiy of the naturalized plants which are 7 taxa in total and 3.85% of indicators of naturalized plants. Firstly, a district of low tide marsh has below 5% of vegetation coverage of Suaeda japonica and the vegetation cover was increasing rapidly while moving to a place of high tide marsh which is in the direction to a bank. In general, a range of from low tide marsh to high tide marsh is distributed with sequence of Suaeda japonica$\rightarrow$Suaeda maritima$\rightarrow$Suaeda japonica$\rightarrow$Aster tripolium$\rightarrow$Artemisia scoparia$\rightarrow$Carex scabrifolia$\rightarrow$Zoysia sinica$\rightarrow$Phragmites australis$\rightarrow$Phacelurus latifolius. Suaeda japonica has the highest dominance among the species composition and Aster tripolium, Phragmites australis, Artemisia scoparia, Carex scabrifolia and Phacelurus latifolius are distributed as zonation or patch. By the Z-M method eleven plant communities were recognized; Suaeda japonica, Suaeda japonica-Suaeda maritima, Suaeda maritima, Suaeda japonica-Aster tripolium, Aster tripolium, Phragmites australis, Carex scabrifolia, Phacelurus latifolius, Artemisia scoparia-Aster tripolium, Paspalum distichum var. indutum and Aster tripolium-Artemisia scoparia community. The actual vegetation map was constructed of the grounds of the communities classified and other data.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.344-352
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• 1984

In recent years, the occurrence of nitrosamine, which are produced by the interaction of nitrite and secondary amine, in foods has been the subject of considerable interest and controversy. In this experiment, changes in nitrate, nitrite, TMAO, TMA and DMA nitrogen of salted and dried corvenia, which were incorporated with sodium benzoate, ascorbic acid, cysteine and tetracycline in salt, during processing and storage were analyzed. Levels of nitrate nitrogen was decreased while those of nitrite was increased in salted and dried products during processing and storage, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the reduction of nitrate to nitrite while with tetracycline in salt accelerated this reduction in salted and dried products during processing and storage. Contents of TMAO nitrogen in all salted and dried products as well as in the control was decreased, but was increased during storage, while TMA nitrogen was increased in salted and dried products during processing and storage. Contents of DMA nitrogen was increased in all salted and dried products during processing and storage, DMA contents of raw in the control was increased to more than 11.6 times after storage for 30 days, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the production of DMA nitrogen while with tetracycline in salt accelerated in salted and dried products during processing and storage.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.281-286
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• 2010

The objective of this study was to analyze the microbial populations in the raw ingredients of kimchi and their changes during an automated commercial manufacturing process. High population numbers of total aerobic bacteria, lactic acid bacteria, Leuconostoc sp., and yeast were detected in garlic, ginger, red pepper powder and this result revealed that these ingredients were the major source of microbials in kimchi. Additionally, during the salting process of Chinese cabbage, rapid microbial growth was observed and the consecutive washing process was determined to be ineffective, lowering the microbial count by only one log reduction. Yeast was also detected in various ingredients. These results strongly suggest that, in order to lower the microbial population numbers in kimchi, the side-ingredients and salting process should be subjected to the appropriate sanitization or sterilization processes at the HACCP level. Beside, treatment of salted Chinese cabbage with sodium hypochlorite solutions after the salting step is recommended. To inhibit yeast growth, appropriate chemical treatment and approval of additive uses to control microbials should be considered. These experimental results and suggestions will be used to improve the kimchi manufacturing process in factories.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.4
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• pp.660-666
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• 1997

Changes of chemical and nutritional composition were investigated in low salt-dried Yellow corvenia muscle during frozen storage at $-20^{\circ}C$. Moisture contort of Yellow corvenia was not significantly changed until after 5 months frozen storage. Salinity was $0.28\%$ in fresh Yellow corvenia and $2.30\%$ in the salted sample. Acidity of the fish muscle was increased in excess of 5 months storage. TBA value was increased by a little amount untel 1 month of storage and significantly incraeased in 3 months of storage. Free fatty acid was increased during frozen storage with rapid increase up to 1 month storage. VBN was increased after 1month storage and amino type nitrogen was increased in 5 months of storage. Major free amino acids were glutamic acid, alanine, glycine and lysine, and composition ratio of most free amino acids were not changed untel after 5 months storage. Polyenoic acid contents were decreased after storage and major fatty acids were palmitic acid (16 : 0), stearic arid (18 : 0) and major fatty acids were palmitic acid (16 : 0), stearic acid (18 : 0) and docosahexaenoic acid (22 : 6). From the results of chemical experiments, low salt-dried yellow corvenia would not be stored at $20^{\circ}C$ for more than 5 months.

• Korean Journal of Microbiology
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• v.46 no.4
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• pp.366-374
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• 2010

Culture-dependent RFLP and culture-independent DGGE were employed to investigate the bacterial community associated with the marine sponge Spirastrella abata. A total of 164 bacterial strains associated with the sponge were cultivated using Zobell and Natural sea salt media. PCR amplicons of the 16S rDNA from the bacterial strains were digested with the restriction enzymes HaeIII and MspI, and then assigned into different groups according to their restriction patterns. The 16S rDNA sequences derived from RFLP patterns showed more than 95% similarities compared with known bacterial species, and the isolates belonged to four phyla, Proteobacteria (Alphaproteobacteria, Gammaproteobacteria), Actinobacteria, Firmicutes, and Bacteriodetes, of which Alphaproteobacteria was dominant. DGGE fingerprinting of 16S rDNAs amplified from the sponge- derived total gDNA showed five major DGGE bands, and their sequences showed more than 96% similarities compared with available sequences. The sequences derived from DGGE bands revealed high similarity with the uncultured bacterial clones. DGGE revealed that bacterial community consisted of four phyla, including Proteobacteria (Alphaproteobacteria, Gammaproteobacteria), Actinobacteria, Spirochetes, and Chloroflexi. Alphaproteobacteria, Gammaproteobacteria, and Actinobacteria were commonly found in bacteria associated with S. abata by both RFLP and DGGE methods; however, overall bacterial community in the sponge differed depending on the analysis methods.

• Journal of environmental and Sanitary engineering
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• v.11 no.3
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• pp.79-84
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• 1996

In order to determine the content of heavy metal in common salts, 35 bay salt samples, 7 refined salt samples, 7 fine salt samples, 5 bake salt samples and 5 bamboo bake salt samples were collected from old market in major cities. Heating bay salt 35 samples, it made heating bay salt of $500^{\circ}C$, /TEX>(34 samples), heating bay salt of $1000^{\circ}C$(35 samples). These were analysed for contents of lead(Pb), cadmium(Cd), iron(Fe) and zinc(Zn) by atomic absorption spectrophotometer. The results were as follows : Mean content of lead in bay salts was $0.124{\pm}0.035ppm$ refined salt was $0.130{\pm}0.019ppm$, fine salt was $0.073{\pm}0.036ppm$ bake salt was $0.097{\pm}0.023ppm$, bamboo bake salt was $0.117{\pm}0.020ppm$, heating bay salt was $0.063{\pm} 0.021ppm$ in $500^{\circ}C$, heating bay salt was $0.063{\pm}0.039ppm$ in $1000^{\circ}C$. And bay salt refined salt bamboo bake salt were not significant one another. Mean content of cadmium in bay salts was $0.031{\pm}0.008ppm$ refined salt was $0.032{\pm}0.003ppm$, fine salt was $0.037{\pm}0.005ppm$, bake salt was $0.169{\pm}0.117ppm$ bamboo bake salt was $0.079{\pm}0.052ppm$, heating bay salt of $500^{\circ}C$ was $0.030{\pm}0.029ppm$ heating bay salt of $1000^{\circ}C$ was $0.017{\pm}0.013ppm$. And bay salt refined salt, fine salt were not significant one another. Mean content of iron in bay salts was $1.025{\pm}0, 634ppm$, refined salt was $0.359{\pm}0.163ppm$ fine salt was $0.267{\pm}0.068ppm$, bake salt was $2.929{\pm}1.963ppm$, bamboo bake salt was $5.378{\pm}3.676ppm$, heating bay salt of $500^{\circ}C$ was $0.847{\pm}0.315ppm$ heating bay salt of $1000^{\circ}C$ was $0.991{\pm}0.868ppm$. And bay salt refined salt, fine salt, bake salt, bamboo bake salt were significant one another(p<0, 01). Mean content of zinc in bay salts was $0.253{\pm}0.154ppm$, refined salt was $0.263{\pm}0.091ppm$ fine salt was $0.187{\pm}0.015ppm$, bake salt was $0.166{\pm}0.034ppm$, bamboo bake salt was $0.282{\pm}0.064ppm$, heating bay salt of $500^{\circ}C$ was $0.253{\pm}0.085ppm$, heating bay salt of $1000^{\circ} C$ was $0.242{\pm}0.179ppm$. And bay salt refined salt fine salt, bake salt, bamboo bake salt were not significant one another.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.691-695
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• 2008

The study was carried out to evaluate the antimutagenic effects in methanol extracts of Korean soybean paste (doenjang) added with various kinds of water (germanium water, painted maple sap) or salt (sun-dried salt, roasted salt, one time bamboo roasted salt, nine times bamboo roasted salt). Methanol extracts of germanium water doenjang (Ge-D) and painted maple sap (Acer mono Max) doenjang (PM-D) exhibited significant inhibitory activity ($56{\sim}62%$) against aflatoxin $B_1$ ($AFB_1$) by adding of 1 mg/plate in Ames test. Also, methanol extracts of Ge-D and PM-D showed stronger antimutagenic activity toward N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in SOS chromotest than traditional doenjang (TD). Methanol extracts of doenjang made with four kinds of salt revealed antimutagenic activity toward MNNG; especially, doenjang extracts using one-time bamboo roasted salt (B1-D) showed 94% inhibition at the concentration of 5 mg/plate. Methanol extracts of B1-D also had the strongest inhibitory effect against MNNG of doenjang made with different salts in SOS chromotest. As the results indicate, the various kinds of water and salt have had separate effects on the antimutagenic activity of doenjang; therefore, further research on various physiological functions of water or salt added traditional doenjang is needed.

• Korean Journal of Environmental Agriculture
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• v.30 no.4
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• pp.419-423
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• 2011

BACKGROUND: Inorganic component is made up largely of salt, because the criteria are difficult to split into domestic and imported ingredients, organic examined the fatty acid composition is to see a possible use as a marker using gas chromatography-mass spectrometry (GC-MS). The 14 domestic samples and 8 imported samples were collected from China, India and other countries were investigated on item of 37 fatty acids. METHODS AND RESULTS: The major components were six species, myristic acid ($C_{14:0}$), palmitic acid ($C_{16:0}$), palmitoleic acid ($C_{16:1}$), stearic acid ($C_{18:0}$), oleic acid ($C_{18:2,n9}$), linoleic acid ($C_{18:2,n6}$) among detected twenty fatty acids including 9 unknowns. The content of palmitic acid were highest as 25.2 to 50.8% of total fatty acids contents. Domestic has seen the most amount of salt in the Taepyeong salts $250.8{\mu}g$/100g, imports $135.2{\mu}g$/100g salt in Chinese Weifang salts showed the lowest content. CONCLUSION(s): The total fatty acid content has seen the most amount of salt in 352.3 ug/100g Christmas island salts showed the lowest content of $164.0{\mu}g$/100g, as a result it is difficult to distinguish the domestic salts and imported by the composition of fatty acid.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1426-1432
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• 2000

The effects of raw anchovy, salted raw anchovy (20% salt+anchovy), 6- and 12-month fermented anchovy (20% salt added) on the N-methyl-N'-nitro-N-nitrosoguanidine (MNNG)-induced mutagenicities were evaluated using Salmonella assay and the SOS chromotest. The methanol extracts from raw, salted and the fermented anchovy (FA) sample increased the revertants of Salmonella typhimurium TA100 at the level of $0.125{\sim}5\;mg/plate$ in Ames test. The salted raw anchovy extract induced the largest number of the revertants. All the FA extracts had comutagenic effect on the MNNG. Twelve-month FA juice exerted the lowest comutagenic activity among the FA samples. The comutagenicity of 12-month FA was due to the synergistic effect of salt and histidine which teem in FA. Thus the Ames test using histidine requiring mutant, S. typhimurium, is not appropriate to determine the mutagenicity of FA which is rich in histidine. In SOS chromotest using E coli, raw, salted and fermented anchovy extracts did not show any mutagenicity in the absence of MNNG. The raw and fermented anchovy samples blocked the SOS response of E. coli PQ37 induced by MNNG, while raw salted anchovy increased the SOS induction factor. Twelve-month FA juice showed higher antimutagenic effects than 6-month FA samples (both solid and liquid). The ripened (12-month) FA along with raw anchovy in the SOS chromotest exhibited antimutagenic activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.806-813
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• 2001

This study was carried out to investigate the effects of various kinds of commercial salts including Chunil, Hanju, Guwoon and Bamboo salts on the growth of microorganisms involved in kimchi fermentation. Among various microorganisms related to the kimchi fermentation, the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Pichia membranaefaciens and E. coli was examined. Based on the conditions of kimchi fermentation, 3% and 5% concentration of each salt were studied. Also, the temperatures at 1$0^{\circ}C$, 18$^{\circ}C$ and 37$^{\circ}C$ of the cultural condition were examined. The growth of Leuconostoc mesenteroides was inhibited depending on the reduction of cultural temperature and increase of concentration of salts. There was no considerable difference on the growth of Leu. mesenteroides in the different the kind of salts. However, the growth of Lactobacillus plantarum was strongly inhibited by the 5% concentration of Bamboo salt during incubation at 18$^{\circ}C$. When Lactobacillus plantarum was cultured at 1$0^{\circ}C$, its growth was remarkably decreased regardless of the kind and concentration of salts. In the case of Pichia membranaefaciens, Bamboo salt strongly inhibited its growth at all cultural temperatures. Apparent inhibitory effect on the growth of E. coli was observed by the Bamboo salt treatment during the incubation at 18$^{\circ}C$. At the cultural temperature of 1$0^{\circ}C$, similar results obtained.