• Applied Biological Chemistry
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• v.29 no.4
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• pp.375-380
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• 1986

The result of analysis of ingredient of Kochujang is as follows. The experiments were prepared with wheat flour (WF) and glutinous rice(GR) ; the experimental A type is made of full WF, B type, WF 75% and GR 25%, C type, WF 50% and GR 50% and D type, only full GR. The N content of crude protein and amino type N is higher in the order of A, B, C, and D types, ethyl alcohol is higher in the order of D, C, B, and A types in aging process. The pH is some what higher in A type but in moisture and NaCl, not much difference were shown in the experimental types. The isolated sugars of Kochujang ripened for 90 days analyzed out glucose, fructose, maltose and rhamnose with glucose being the largest in quantity. Glucose is higher in A type, fructose in B type. The alcohols of the ripened Kochujang analyzed out n-propyl, iso-butyl, and iso-amyl alcohol, the content of which is below 3.2mg% and did not show much difference in each experimental types.

• Journal of Microbiology and Biotechnology
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• v.22 no.11
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• pp.1523-1531
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• 2012

The metabolite profile of meju during fermentation was analyzed using mass spectrometry techniques, including GC-MS and LC-MS, and the bacterial diversity was characterized. The relative proportions of bacterial strains indicated that lactic acid bacteria, such as Enterococcus faecium and Leuconostoc lactis, were the dominant species. In partial least-squares discriminate analysis (PLS-DA), the componential changes, which depended on fermentation, proceeded gradually in both the GC-MS and LC-MS data sets. During fermentation, lactic acid, amino acids, monosaccharides, sugar alcohols, and isoflavonoid aglycones (daidzein and genistein) increased, whereas citric acid, glucosides, and disaccharides decreased. MS-based metabolite profiling and bacterial diversity characterization of meju demonstrated the changes in metabolites according to the fermentation period and provided a better understanding of the correlation between metabolites and bacterial diversity.

• Korean Journal of Microbiology
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• v.23 no.1
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• pp.1-8
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• 1985

Three strains (JC1, JC2, and HY1) of aerobic carbon monoxide (CO)-utilizing Acinetobacter were isolated from soil through CO-enrichment culture technique. All of them were Gram-negative, nonmotile, and rod-shated but they were changed to spherical form at the end of logarithmic phase. They were resistant to penicillin and able to frow at $42^{\circ}C$. The guanine plus cytosine contents of the DNAs ranged from 43 to 44.5 mol%. Oxidase was not present in all cells. The colonies were smooth and whitish yellow. Heterotrophic growth occurred on several sugars, organic acids, amino acids, and alcohols. The doubling times under and atmosphere of 30% CO and 70% air at $30^{\circ}C$ were 19h, 25h, and 35h, respectively, for JC1, JC2, and HY1, JC1 was studied in more detail. The cells were grown optimally in a mineral medium (pH 6.8) under a gas mixture of 30% CO and 70% air at $30^{\circ}C$. Growth of the cells with CO did not depend on molybdenum. It was able to grow with 100 ppm of CO in air as a sole source of carbon and energy.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.221-227
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• 1996

This study was performed to analyze general components such as, organic acids, alcohols and minerals In persimmon vinegar made with quick fermented using deteriorated sweet persimmon and four commercial vinegars (rice vinegar, apple vinegar, brewed vinegar, traditional persimmon vinegar) purchased In local markets for quality evaluation. The pH and total acidity of all vinegars were in the range of 2.02-3.02 and 4.62-9.78%, respectively The pH of quick fermented persimmon vinegar (A) was relatively higher than that of others. Acidity was the highest in brewed vinegar. Total sugar content was in the range of 0.45-6.43%. These contents were high In were high In traditional persimmon vinegar wherase low in brewed vinegar. Total nitrogen and amino-nitrogen were in the range of 0.025-0.046% and 0.015-0.029%. Organic acids were identified as acetic acid, citric acid, tartaric acid malic acid, succinic acid, formic acid and oxalic acid. While major minerals of all vinegars were Mg, Ca, and Na, minor minerals were Zn, Cu, Mn and Fe.

• The Korean Journal of Physiology and Pharmacology
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• v.3 no.5
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• pp.529-538
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• 1999

This study was undertaken to examine the effect of ethanol on $Na^+ -dependent$ phosphate $(Na^+-P_i)$ uptake in opossum kidney (OK) cells, an established renal proximal tubular cell line. Ethanol inhibited ^Na^+-dependent$ component of phosphate uptake in a dose-dependent manner with $I_{50}$ of 8.4%, but it did not affect $Na^+-independent$ component. Similarly, ethanol inhibited $Na^+-dependent$ uptakes of glucose and amino acids (AIB, glycine, alanine, and leucine). Microsomal $Na^+-K^+-ATPase$ activity was not significantly altered when cells were treated with 8% ethanol. Kinetic analysis showed that ethanol increased $K_m$ without a change in $V_{max}$ of $Na^+-P_i$ uptake. Inhibitory effect of n-alcohols on $Na^+-P_i$ uptake was dependent on the length of the hydrocarbon chain, and it resulted from the binding of one molecule of alcohol, as indicated by the Hill coefficient (n) of 0.8-1.04. Catalase significantly prevented the inhibition, but superoxide dismutase and hydroxyl radical scavengers did not alter the ethanol effect. A potent antioxidant DPPD and iron chelators did not prevent the inhibition. Pyrazole, an inhibitor of alcohol dehydrogenase, did not attenuate ethanol-induced inhibition of $Na^+-P_i$ uptake, but it prevented ethanol-induced cell death. These results suggest that ethanol may inhibit $Na^+-P_i$ uptake through a direct action on the carrier protein, although the transport system is affected by alterations in the lipid environment of the membrane.

• Korean Journal of Microbiology
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• v.27 no.1
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• pp.63-69
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• 1989

A pink-pigmented facultative methylotrophic bacterium, Methylobacterium sp. strain SY1, was isolated from soil through methanol-enrichment culture technique. The isolate was gram-negative, slightly curved rod, and motile by a single polarly inserted flagellum. The colony was smooth, bright pink, and slimy. The guanine plus cytosine content of the KNA was 66%. The cell was obigately aerobic and exhibited both catalase and oxidase activities. Carotenoid pigment and poly-$\beta$-hydroxybutyrate were present. It was found to have three kinds of plasmid with molecular weights 45,000, 38,500 and 23,000. Growth with methanol(0.5%) was fast ($t_{d}$=6.5h) and was optimal at $30^{\circ}C$ and at pH 7.0. The isolate could grow on several sugars, organic acids, amino acids, amines, and alcohols in addition to the methanol. Methanol was found to be assimilated through the serine pathway.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.547-554
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• 1990

The precursor substance and volatile components of cooked flavor of squid meat were studied. Volatile components were trapped by simultaneous distillation-extraction method, and these were fractionated into the neutral, basic, phenolic and acidic fraction. Volatile flavor components in these frations were analyzed by GC and GC-MS. 80％ methanol solution was the most effective solvent for extraction of the precursor substance for cooked flavor. The neutral and basic fraction, by organoleptic test, seem to have a major effect on squid-like flavor. Forty-four compounds, including 2 hydorcarbons, 10 alcohols, 5 aldehydes, 1 ketone, 1 furan, 3 sulfide compounds, 7 pyrazines, 2 pyridines, 1 amino, 2 phenols and 10 acids, identified as cooked flavor compounds of squid meat.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.08a
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• pp.76.2-76.2
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• 2013

Advanced electronic application areas have strongly required new materials due to the continuous shrinking dimensions of their devices. Specially, the development and use of metal precursors for atomic layer deposition has been extensively focused on application to electronic devices. Thus the systematic design and synthesis of metal compounds with relevant chemical and physical properties, such as stability, volatility, and resistance to air and moisture are very important in the vacuum deposition fields. In many case, organic ligands for metal precursors are especially focused in the related research areas because the large scale synthesis of the metal complexes with excellent properties exclusively depends on the potential usefulness of the ligands. It is recommended for metal complexes to be in monomeric forms because mononuclear complexes generally show high vapor pressures comparing with their oligomeric structure such as dimer and trimer. Simple metal alkoxides complexes are involatile except several examples such as Ti(OiPr)4, Si(OEt)4, and Hf(OtBu)4. Thus the coordinated atom of alkoxide ligands should be crowded in its own environment with some substituents by prohibiting the coordinated atoms from bonding to another metal through oxygen-bridging configuration. Alkoxide ligands containing donor-functionalized group such as amino and alkoxy which can induce the increasing of the coordinative saturation of the metal complexes and the decreasing of the intermolecular interaction between or among the metal compounds. In this presentation, we will discuss the development of metal compounds which adopted donor-functionalized alkoxide ligands derived from their alcohols for electronic application. Some recent results on ALD using metal precursors such as tin, nickel, ruthenium, and tungsten developed in our group will be disclosed.

• Journal of Mushroom
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• v.20 no.4
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• pp.187-192
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• 2022

Wolfiporia cocos is an edible fungus commercially cultivated in Asia. To investigate metabolic changes of W. cocos mycelia under both light and dark culture conditions, gas chromatography mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) analyses were performed. In terms of the total amount of sugars, alcohols, amino acids, organic acids, fatty acids, and purines, there no significant differences between the W. cocos mycelia cultivated under light (L) or dark (D) conditions (p < 0.05). However, there were some differences with respect to the production of particular sugars and proteins. The levels of trehalose (L: 17.2 ± 0.3% vs. D: 13.9 ± 1.6%), maltose (L: 0.9 ± 0.1% vs. D: 0.3 ± 0.1%), turanose (L: 0.7 ± 0.2% vs. D: 0.1 ± 0.1%), glutamine (L: 1.6 ± 0.3% vs. D: 0.7 ± 0.2%), and proline (L: 0.3 ± 0% vs. D: 0.1 ± 0%) were all significantly higher under light condition (p < 0.05). In contrast, the levels of galactose (L: 13.7 ± 1.2% vs. D: 17.6 ± 2.0%), aspartic acid (L: 0.6 ± 0.1 % vs. D: 0.9 ± 0.1%), cystathionine (L: 0.6 ± 0.1% vs. D: 0.8 ± 0 %), and malic acid (L: 0.7 ± 0.1% vs. D: 1.2 ± 0.1%) were higher under the dark condition. It is worth noting that the amount of pachymic acid, a pharmaceutically active compound of W. cocos, was 1.68 times greater under the light condition (p < 0.05).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.4
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• pp.496-504
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• 1996

The study was conducted to obtain the basic information on increasing aromatic degrees by shading and organic matter application on Condonopsis lanceolata. The result were as followings : Fresh root wt. in shading 55 % treatment was increased about twices, whereas fresh root weight in non-shading was decreased. But growth of ground parts such as vine length, leaf width, and leaf number was promoted under non-shading treatment. Macroelements such as K, Ca, and Mg, were increased in non-shading and higher organic matter application. The components such as crude protein, fiber, and ash were increased in the shading 55% treatment compared with non-shading. In the sixteen amino acids, arginine contents were the highest in non-shading and organic matter 30M/T. Recovery yield of essential oil was 0.005% in non-shading. The highest was organic matter 30M/T in the non-shading as 0.007%. Major aromatic constituents were 11 kinds of aliphatic alcohols such as I-hexanol, cis-3-hexenol, and trans-2-hexanal. As a result, major aromatic degree was higher in shading 55%, also increased in the much organic matter application. It was considered to be applied dense shading 55% and much organic matters to produce Condonopsis lanceolata plants which have high aroma and good quality.