• Journal of Korean Society of Environmental Engineers
• /
• v.35 no.3
• /
• pp.179-191
• /
• 2013

This study was conducted to comparatively assess quantitative indicating factor for biomineralization characterizing $CO_2$ mineralization on three type of minerals (i.e., $CaCl_2$, $MgCl_2$, $CaCl_2-MgCl_2$) in an aqueous solution amended with Bacillus pasteurii or indigenous microorganisms for a S landfill cover soil. For given three types of minerals, $NH_4{^+}$ (urease activity) was released at the highest of 88 mg/L for $MgCl_2$, then 85 mg/L for $CaCl_2$, and the lowest of 42 mg/L for $CaCl_2-MgCl_2$. $CO_2$ gas in the head space was completely removed after 12, 12, and 24 hr for $CaCl_2$, $MgCl_2$ and $CaCl_2-MgCl_2$, respectively. $Ca^{2+}$ concentration in $CaCl_2$ solution was the quickest and the greatest decreased 92% for 12 hr whereas that in $CaCl_2-MgCl_2$ solution was lower at 85% for 36 hr. $Mg^{2+}$ concentration in $MgCl_2$ was more efficiently decreased at 46% for 48 hr than that of $CaCl_2-MgCl_2$ solution of 38.5% for 72 hr. Regardless of types of minerals or their concentration, pH was changed from 5.5 to 9 by biomineralization being progressed. Microbial activity ($OD_{600}$) was also changed from 0 to 0.6. SEM images indicated that spheroidal and trapezoid shape crystal were formed, which were identified as of $CaCO_3$ (Calcite) and $MgCO_3$ (Magnesite) by X-ray diffraction. In the long run, $NH_4{^+}$ (urease activity), $CO_2$ gas, $OD_{600}$, pH, $Ca^{2+}$ and $Mg^{2+}$ would be suitable for reasonable indicating factor in order to assess the degree of biomineralization efficiency.

• Korean Journal of Food Science and Technology
• /
• v.46 no.4
• /
• pp.456-464
• /
• 2014

Kimchi was prepared with three types of salt (4-year-aged solar salt, FS; 1-year-aged solar salt, OS; and purified salt, PS), using Leuconostoc citreum GJ7 as the starter culture. The prepared kimchi was fermented (up to 0.5-0.6% of acidity) and stored for 5 months at $-1^{\circ}C$. During the storage period, the acidity of FS kimchi increased gradually, whereas that of PS kimchi increased sharply. The yellowness (b) color value of PS kimchi (63.4) was higher than that of other kimchis with solar salts (55.6-60.3). Hardness of FS kimchi (1,912.6 gf) was greater than that of the other kimchis (1,554.4-1,650.2 gf) during the storage period. Moreover, sensory evaluation showed higher scores for FS kimchi than for other kimchis. These results suggest that FS is more suitable salt than PS for long-term storage of kimchi.