• The Korean Journal of Food And Nutrition
• /
• v.12 no.3
• /
• pp.219-225
• /
• 1999

In order to improve the quality of nuruk a Korean traditional fermenting agent for brewing nuruk was modified by a new method inoculating Rhizopus japonicus T2 Aspergillus oryzae L2 and hansenula sp. BC26 which had been isolated from traditional Nuruk. And the characteristics of modified Nuruk were investimgated as compared with current fermenting agents such as commercial Nuruk and rice koji of As-pergillus kawachii. The odor of modified Nuruk was savory but those of commercial Nuruk and rice koji were fetid andinodorous repectively. The extracted waters of modified Nuruk commercial Nuruk and rice koji were yellow pale yellow and colorless and showed 6.15, 6.01 and 3.30 of pH respectively. Mod-ified Nuruk had 7.6${\times}$106CFU/g of yeast but commercial uruk and rice koji had no yeast. Commercial Nuruk had 1.0${\times}$102CFU/g of lactic acid bacteria but modified Nuruk and rice koji had no lactic acid bacteria. The amylolytic and proteolytic activities of modified Nuruk were much higher than those of commercial Nuruk or rice koji. Seed mash of modified Nuruk had ester aroma but that of commercial Nuruk rather offensive odor and that of rice koji neither ester aroma or offensive odor. It seemed that if the modified Nuruk is used in seed mashing the supplement of acidulant is need to lower pH. The quality of modified Nuruk was thought to be much better than that of commercial Nuruk or rice koji.

• Textile Coloration and Finishing
• /
• v.7 no.1
• /
• pp.72-79
• /
• 1995

The effect of copper sulfate/thiourea on the diffusion and the dye exhaustion of two dyes, C. I. Acid Orange 7 and C. I. Food Yellow 3 in nylon 6 fiber has been studied. The results obtained from the experimetal are as follows : 1) Copper sulfate reacted with thiourea at constant temperature and then generated the colorless trasparent coordination compound, and then combinated end group of carboxyl of nylon 6 fiber. 2) The coordination compound [$Cu_{2}$($TU_{6}$)] ($(SO_{4})_2$) is conducted at pH 5-6 in solution intensity and repulsed the sulfonic acid group of dyes, and therefore the diffusion of dyes is restraint. 3) Dye uptake and diffusion coefficient were decreased in the order of untreated > copper sulfate/thiourea-treated > tannin-treated.

• Korean Journal Plant Pathology
• /
• v.14 no.4
• /
• pp.314-318
• /
• 1998

Using the reverse transcription polymerase chain reaction (RT-PCR), a rapid and sensitive assay method for the detection and identification of barley yellow mosaic virus (BaYMV) and barley mild mosaic virus (BaMMV) was adapted. Two units of primers from each virus were selected and used for the determination of two different viruses. PCR fragments of BaYMV (ca. 0.9kb) and BaMMV (ca. 0.8kb) were obtained from the designed method for the assay of BaYMV and BaMMV coat protein. PT-PCR fragments were cloned using vector pT7 Blue and the sequences of the selected clones were analyzed. coat protein of BaYMV and that of BaMMV consisted of 297 amino acids (891 nucleotides) and 251 amino acids (753 nucleotides), respectively. The snalysis of coat protein genes from these two viruses showed that 45.6% of nucleotides sequence ad 34.9% of amino acid in BaYMV were homologous to those in BaMMV.

• Korean Journal of Human Ecology
• /
• v.5 no.2
• /
• pp.55-74
• /
• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• Journal of Microbiology
• /
• v.35 no.3
• /
• pp.188-192
• /
• 1997

The strain of S-47 degrading 4-chlorobenzoic acid (4CBA) was isolated from Ulsan chemical industrial complex by enrichment cultivation with 1 mM 4CBA. The strain was Gram-negative rod and grew optimally at 30.deg.C and pH 7 under aerobic condition, so that the organism was identified as a species of Pseudomonas. Pseudomonas sp. S-47 degraded 4-chlorobenzoic acid to produce a yellow-colored meta-cleavage product, which was confirmed to be 5-chloro-2-hydroxymuconic semialdehyde (5C-2HMS) by UV-visible spectrophotometry. 5C-3HMS was proved trometry. This means that Pseudomonas sp. S-47 degraded 4CBA via 4-chlorocatechol to 5C-2HMS by meta-cleavage reaction and then to 5C-2HMA by 5C-2HMS dehydrogenase.

• Applied Biological Chemistry
• /
• v.11
• /
• pp.1-27
• /
• 1969

More than thirty kinds of sea food pickles have been eaten in Korea. Out of these salted yellow tail pickle, salted clam pickle, salted oyster pickle, and salted cuttlefish pickle were employed for the analysis of their components, identification of main fermenting microbes, and determination of enzyme characteristics concerned. Also studied was the effect of enzymic action of microbes, which are concerned with the fermenting of pickles, on the production of flavorous 5'-mononucleotides and amino acids. The results are summarized as follows: 1. Microflora observed in the pickles are: (a) Total count of viable cells after 1-2 months of pickling was found to be $10^7$ and that after 6 months decreased to $10^4$. (b) Microbial occurence in the early stage of pickling was observed to be 10-20% Micrococcus spp., 10-20% Brevibacterium spp., 0-30% Sarcina spp., 20-30% Leuconostoc spp., ca 30% Bacillus spp., 0-10% Pseudomonas spp., 0-10% Flavobacterium spp., and 0-20% yeast. (c) Following the early stage of pickling, mainly halophilic bacteria such as Bacillus subtilis, Leuconostoc mesenteroides, Pediococcus halophilus and Sarcina litoralis, were found to exhibit an effect on the fermentation of pickle and their enzyme activities were in direct concern in fermentation of pickles. (d) Among the bacteria participating in the fermentation, Sarcina litoralis 8-14 and 8-16 strains were in need of high nutritional requirement and the former was grown only in the presence of purine, pyrimidine and cystine and the latter purine, pyrimidine and glutamic acid. 2. Enzyme characteristics studied in relation to the raw materials and the concerned microbes isolated are as follows: (a) A small amount of protease was found in the raw materials and 30-60% decrease in protease activity was demonstrated at 7% salt concentration. (b) Protease activity of halophilic bacteria, Bacillus subtilis 7-6, 11-1, 3-6 and 9-4 strains, in the complete media decreased by 10-30% at the 7% salt concentration and that of Sarcina litoralis 8-14 and 8-16 strains decreased by 10-20%. (c) Proteins in the raw materials were found to be hydrolyzed to yield free amino acids by protease in the fermenting microbes. (d) No accumulation of flavorous 5'-mononucleotides was demonstrated because RNA-depolymerase in the raw materials and the pickles tended to decompose RNA into nucleoside and phosphoric acid. (e) The enzyme produced in Bacillus subtilis 3-6 strain isolated from the salted clam pickles, was ascertained to be 5'-phosphodiesterase because of its ability to decompose RNA and thus accumulating 5'-mononucleotide. (f) It was demonstrated that the activity of phosphodiesterase in Bacillus subtilis 3-6 strain was enhanced by some components in the corn steep liquor and salted clam pickle. The enzyme activity was found to decrease by 10-30% and 40-60% at the salt concentration of 10% and 20%, respectively. 3. Quantitative data for free amino acids in the pickles are as follows: (a) Amounts of acidic amino acids such as glutamic and aspartic acids in salted clam pickle, were observed to be 2-10 times other pickles and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of this food. (b) Large amounts of basic amino acids such as arginine and histidine were found to occur in salted yellow tail pickle. (c) It is much interesting that in the salted cuttlefish pickle the contents of sulfur-containing amino acids were exceedingly high compared with those of others: cystine was found to be 17-130 times and methionine, 7-19 times. (d) In the salted oyster pickle a high content of some essential amino acids such as lysine, threonine, isoleucine and leucine, was demonstrated and a specific flavor of the pickle was ascribed to the sweet amino acids. Contents of alanine and glycine in the salted oyster pickle were 4 and 3-14 times as much as those of the others respectively. 4. Analytical data for 5'-mononucleotides in the pickles are as follows: (a) 5'-Adenylic acid and 3'-adenylic acid were found in large amounts in the salted yellow tail pickle and 5'-inosinic acid in lesser amount. (b) 5'-Adenylic acid, especially 3'-adenylic acid predominated in amount in the salted oyster pickle over that in the other pickles. (c) The salted cuttlefish pickle was found to contain only 5'-adenylic acid and 3'-adenylic acid. It has become evident from the above fact that clam and the invertebrate lack of adenylic deaminase and contain high content of adenylic acid. Thus, they were demonstrated to be the AMP-type. (d) 5'-Inosinic acid was contained in the salted yellow tail pickle in a significant concentration, and it might be considered to be IMP-type. 5. Comparative data for flavor with regard to the flavorous amino acids and the contents of 5'-mononucleotides are: (a) A specific flavor of salted yellow tail pickle was ascribed to the abundance in glutamic acid and aspartic acid, and to the existence of a small amount of flavorous 5'-inosinic acid. The combined effect of these components was belived to exhibit a synergistic action in producing a specific fiavor to the pickle. (b) A specific flavor of salted clam pickle has been demonstrated to be attributable to the richness in glutamic acid and aspartic acid rather than to that of 5'-mononucleotides.

• Korean Journal of Food Science and Technology
• /
• v.47 no.6
• /
• pp.719-724
• /
• 2015

The bactericidal effects of strongly acidic hypochlorous acid water (StAHA) and slightly acidic hypochlorous acid water (SlAHA) against Vibrio parahaemolyticus contaminated on surface of raw fish and shellfish were examined. V. parahaemolyticus contaminated with about 7.0 log CFU/g on the meat chunk of olive flounder (Paralichthys olivaceus), and yellow tail (Seriola quinqueradiata), and 4.0 log CFU/g on the shucked scallop (Patinopecten yessoensis) were not detected after washing with StAHA and SlAHA at a ratio of 30:1 on a sample weight basis. However, 1.0 log CFU/g of V. parahaemolyticus was survived on shucked oyster (Crassostrea gigas) under same treatment conditions. The bactericidal effects of acidic hypochlorous acid water against V. parahaemolyticus contaminated on surface of shucked oyster were not as effective as those against V. parahaemolyticus contaminated on surface of meat chunk of olive flounder, yellow tail, and shucked scallop. Such differences can be attributed to the complicated surface conformation of oyster.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.37 no.7
• /
• pp.952-961
• /
• 2013

This study optimizes a suitable dyeing method for polylactic acid (PLA) fabrics using disperse dyes. For this, disperse red 60 (DR 60), disperse blue 56 (DB 56), and disperse yellow 54 (DY 54) were used and dyed on PLA fabrics dependent of dyeing temperature and time. The fastness of PLA fabrics dyed with three disperse dyes were evaluated; in addition, dye exhaustion, color strength (K/S value), and colorimetric properties of PLA fabrics were compared with PET fabrics. The experiments indicated optimum dyeability of PLA fabrics with disperse dyes. The dyeing temperature was $90^{\circ}C$ for every dye and the dyeing time were 20 min, 60 min, and 40 min for DR 60, DB 56, DY 54, respectively. PLA fabrics had good color fastness to washing, dry cleaning fastness, hot pressing fastness, rub fastness, and perspiration fastness by DR 60, DB 56, and DY 54. The dye exhaustion of PLA fabrics were lower than PET fabrics; however, K/S values were higher than PET fabrics.

• Korean Journal of Agricultural Science
• /
• v.9 no.1
• /
• pp.377-386
• /
• 1982

This experiment was carried out to elucidate the thermotolerant properties of a thermophilic bacterium which was isolated from soils of the hot springs area and selected for the ${\beta}$-galactosidase production. This bacterium was identified as a strain belong to the genus Thermus. Biochemical and physiological characteristics of this strain were studied, including the investigation of the fatty acid composition of its neutral fats. The results obtained were summarized as follows. 1. Optimal temperature and pH for growth of this strain were $65^{\circ}C$ and pH 6.5 respectively, and it was found to be an absolute thermophilic bacterium which could not grow at the temperature below $43^{\circ}C$. 2. No growth was obtained in the medium which contained more than 1.0% of sodium chloride. 3. The tolerable concentration of antibiotics were 10mg of penicillin G per ml of medium and 0.5mg of chloramphenicol per ml respectively. 4. This strain had auxotrophilic requirements for calcium-pantothenate and pyridoxin-HCl as an essential factor and for niacin as a stimulative factor. 5. Yellow pigment was released into the liquid culture of this strain, which showed maximum absorption at 420 nm. 6. Fatty acid composition of neutral fats of the strain was palmitic acid, 60.20%; lauric acid, 11.80%; myristic acid, 7.56%; behenic acid, 4.25%; capric acid, 1.77%; stearic acid, 2.13%; arachidic acid, 1.53%; and others unidentified, 10.7%.

• Korean Journal of Organic Agriculture
• /
• v.17 no.3
• /
• pp.347-356
• /
• 2009

In attempt to select the most appropriate forage legume species, this study was conducted on the 10 forage legume crops suitable for the central region of Korea and investigated their productivity, feed values and stock carrying capacity. In the results, red clover showed fresh matter yield 38.6 ton/ha, dry matter yield 7.8 ton/ha, crude protein yield 1.0 ton/ha, total digestible nutrients(TDN) yield 4.6 ton/ha, its fresh matter yield, dry matter yield and nutrient yield were significantly(p<0.05) higher than other species. The value of neutral detergent fiber(NDF) and acid detergent fiber(ADF) were getting higher by the late harvest time then galega and cicer milkvetch were the highest and yellow suckling clover was the lowest value. Relative feed value(RFV) showed good feed values above 100 except cicer milkvetch and galega. In terms of feed grading, yellow suckling clover, yellow blossom sweet clover, crimson clover, hairy vetch were classified into 1st grade, above 151%. The average stock carrying capacity was yet high Kcp(2.18 head/ha/yr), KTDN(1.25 head/ha/yr) and K(0.04 head/ha/yr). Especially, red clover had the highest stock carrying capacity, Kcp 6.84 head/ha/yr, KTDN 3.64 head/ha/yr and K 0.05 head/ha/yr. According to results, red clover is considered to be the most appropriate crops for the central region, in terms of quality, feed value and stock carrying capacity.