• Journal of Mushroom
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• v.13 no.2
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• pp.103-107
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• 2015

'Heukhyang', a new variety with dark brown color, short cultivaltion period, and good taste in Flammulina velutipes, was bred by crossing between monokaryons isolated from 'Garlmoe' and wild strain 'CBMFV-10'. In bottle cultivation, the period of mycelial growth, primordia1 formation, and growth of fruit body was required 23 days, 6 days, and 17 days, respectively. Total culvivation period was 46 days, showing 8 days shorter than that of 'Garlmoe'. Pileus diameter and thickness were greater than those of 'Garlmoe', and pileus color showed dark brown. Fruit body production per 850 ml bottle was 135 g, which was 10% lower than that of 'Garlmoe'. However, the overall acceptance was most excellent in sensory evaluation, and 'Heukhyang' has an advantage to target a niche market of white ones due to differentiated color and taste.

• Journal of Mushroom
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• v.13 no.2
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• pp.92-96
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• 2015

'Geumhyang', a new variety with short cultivation period and yellowish ivory color in Flammulina velutipes, was bred by crossing between monokaryons isolated from 'Garlmoe' and wild strain 'CBMFV-33'. In bottle cultivation, the period of mycelial growth, primordia1 formation, and growth of fruit body was required 23 days, 7 days, and 17 days, respectively. Total culvivation period was 47 days, showing 7 days shorter than that of 'Garlmoe'. Pileus diameter was greater than that of 'Garlmoe', and pileus color showed yellowish ivory. Fruit body production per 850 ml bottle was 160 g, which was 8% higher than that of 'Garlmoe'. The taste, derived from 'Garlmoe' and wild strain, was excellent because of better chewing feeling than white ones. 'Geumhyang' with differentiated color and taste, has an advantage to target a niche market of white ones.

• Journal of Mushroom
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• v.13 no.2
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• pp.135-138
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• 2015

'Daejang 3ho' is a new cultivar of oyster mushroom for high productivity than that of Chunchu 2ho. This cultivar was bred by Di-mon mating between monokaryotic strains isolated from 'Daejang 1ho' and dikaryotic strain 'Jangan 5ho'. The color of pileus and the shape of pileus of new cultivar were dark gray and deeply funnel shape, respectively. The length and thickness of stipe were longer and thicker than those of Chunchu 2ho. It took 4~5 days to formation of primordia, that was a similar to Chunchu 2ho. The optical temperature of fruit body was $14-17^{\circ}C$. Yield of 'Daejang 3ho' was 13.9% higher than that of Chunchu 2ho. Analysis of RAPD by URP-primer of #03, #08, #10 and #11 showed that different band pattern those of other strains. There were no significant differences between the texture properties of 'Daejang 3ho' and Chunchu 2ho.

• Microbiology and Biotechnology Letters
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• v.11 no.1
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• pp.15-21
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• 1983

This experiment was carried out to optimize the condition for the enzyme production by selected strain in the basal medium, to purify the enzyme and to characterize the purified enzyme. The results obtained were as follows. 1. The optimal conditions for the $\beta$-galactosidase production were initial pH 7.0 and temperature $65^{\circ}C$. 2. Enzyme was induced by the addition of lactose and galactose, and it was intracellular enzyme. 3. The purified enzyme was obtained with the increased level of activity approximately 28.5 folds as compared with crude enzyme and the yield of 15.2% by means of DEAE-Cellulose column chromatography, Sephadex G-150 gel filtration 4. $\beta$-galactosidase from final step of purification showed a sing1e protein band on polyacrylamide gel disc electrophoresis. 5. The optimal temperature and pH of the purified enzyme were $65^{\circ}C$, pH 6.5 for the hydrolysis of lactose.

• The Korean Journal of Mycology
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• v.2 no.1
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• pp.25-29
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• 1974

1. Penicillium sp. C 13-13 strain was obtained with the treatment of mutagenic agents(N.T.G.) and by single spore isolation method from the Penicillium sp. C8-14 strain, which was reported in the previous paper. 2. The above strain had a few spores and to obtain seed culture, it was cultured at $30^{\circ}C$ and initial pH $4.5{\sim}5.0$, with air rate 6l/min., and agitation 600 rpm for 48 hours in 10% wheat bran medium in 20l- Jar fermenter. When the broth that had above 70ml of mycelium was inoculated into wheat bran medium and incubated at $29{\sim}33^{\circ}C$ for 72 hrs, the cellulase activity of the koji was higher. 3. Adding calcium chloride and magnecium sulfate to the wheat bran medium to 1.5% and 0.015% respectively, the cellulase activity of the koji was higher than that of the control.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.195-204
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• 1996

This study was conducted to enhance the shelf-life of Kimchi and to make the unique taste of Kimchi by fermentation control. Kimchis, Prepared by win baechu soaked in 10% salt solutions containing 0.2-0.3% organic acids (OS-Kimchi), acetic acid, citric acid (CA-Kimchi), lactic acid, its mixtures and formic acid+acetic acid+fumalic acid+malic acid+citric acid(FAFMC), were examined for pH, titratable acidify, sensory evaluation, the number of total microbe and lactic acid bacteria, content of organic acids and texture during fermentation at 1$0^{\circ}C$. The decrease of pH and the increase in acidity, CA-Kimchi showed lower than those of control and various OS-Kimchi. Total microbe, lactic acid bacteria, content of lactic acid of CA-Kimchi were lower than those of control. The hardness of CA-Kimchi measured instrumentally was higher than that of control. Sensory scores of CA-Kimchi were also lower than those of control, so the Kimchi maintained good crispness and overall taste.

• Korean journal of applied entomology
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• v.20 no.2 s.47
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• pp.71-75
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• 1981

The percentage of lesion height vs. plant height was higher in Yushin than Jinheung within the same nitrogen level. The infection occurred at the same level of waterline and the symptoms developed with the same speed for two varieties, but the damage was greater in Yushin as the symptoms reached faster to the top due to the short length of the 1st and 2nd internodes from the top.

• Korean Journal of Biological Psychiatry
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• v.15 no.2
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• pp.92-100
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• 2008

Objectives : The purpose of this study was to investigate 1) the neuropsychological deficits with major depressive disorder(MDD) in depressed state and 2) the changes of neuropsychological dysfunctions during depressed episodes and remitted periods in the MDD group. Methods : 12 patients with MDD and 70 normal controls who were diagnosed and classified by DSM-IV and SCID-IV interview participated in this study. The psychopathology was measured using the Hamilton rating scale for depression(HAM-D) and Brief Psychiatric Rating Scale(BPRS). The memory function, executive function, and sustained attention were measured by a trained psychologist using the Korean version of Memory Assessment Scale(K-MAS), Wisconsin Card Sorting Test(WCST), and Vigilance(VIG) and Cognitrone (COG) in Vienna Test System. After 6 weeks of treatment, we retested the cognitive tests in order to measure the cognitive functions in remitted states. Results : Patients with MDD achieved significantly lower score in sentence immediately recall, verbal memory score and total memory score of the K-MAS, total errors of the WCST, response time of Vigilance and response time at "Yes" response of Cognitrone than normal controls at baseline. After 6 weeks of medication, the psychiatric symptoms in the patient group were attenuated, and most of the neuropsychological functions including attention, memory, and frontal/executive function were improved except for response time of Cognitrone. Conclusions : This study provides evidence for distinct neuropsychological deficits in patients with MDD on their depressed states and remitted periods. The impairment on response time remains after remission, and this would be a trait marker of major depressive disorder.

• Journal of Mushroom
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• v.9 no.1
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• pp.44-47
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• 2011

This study was carried out investigate optimal additive content of spent medium from oyster mushroom in Volvariella volvacea cultivation. The formation of spent mushroom medium from oyster mushroom consisted of 50% pine sawdust, 30% beet pulp and 20% cotton seed hull pellet. The higher amount of spent medium from oyster mushroom resulted in higher total nitrogen content and C/N ratio of medium decreased according to increasing mixing ratio of spent medium from oyster mushroom. The fruit body yield and biological efficiency of supplemented with 50% spent medium from oyster mushroom was same level of non additive medium.

• Journal of Mushroom
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• v.5 no.2
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• pp.71-75
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• 2007

'Sunjung', a new variety of golden oyster mushroom was bred in Mushroom Research Institute, Gyeonggido Agricultural Research & Extension Services in 2006. This oyster mushroom was selected one which mate with monokaryon collected from KME20064 and KME20066. The optimum temperature for the mycelial growth was about 26 ~$28^{\circ}C$ and that for the primordia and growth of fruitbody was about $18{\sim}23^{\circ}C$. Compared to the control which took 25 days of incubation period, Sunjung required 21~22days. It grew primordia after developed a lump of mycelium. In the characteristics of fruit body, pileus was infundibuliform of yellow-color and stripe was slender/long shape of white color. The yield was 112.9g/850cc bottle and 275.5g/2kg P.P bag.