• 동아시아식생활학회지
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• 제5권2호
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• pp.89-101
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• 1995

Kimchi is a fermented Korean vegetable product prepared using mafor raw materials (oriental cabbage and radish) and other ingredients through a series of processes of grading, brining, blending, and fermentation. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Thus, the complex biochemical activities obviously occur during, before and after kimchi fermentation and their biochemical characteristics greatly differ, depending on the raw materials and processes used. This review covers in detail the numerous biochemical characteristics of sugars, organic acids, amino acids, vitamins(B complex, carotene and ascorbic acid), pectic substances, flavor components and others during preparation and preservation of kimchi.

• Toxicological Research
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• 제3권2호
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• pp.111-119
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• 1987

The Maillard reaction products between amino acids and sugars are used effectively as flavors for processed foods and tobacco. Recently, considerable attention has been focused on the toxicological effects of maillard browned compounds. Therefore, we have tested the safety on the three-types of Maillard products (KG-19, KG-24 and KG-32) prepared from this Research Institute. Throughout the observation period of the acute toxicity study in rats and the mutagenicity assay using Salmonella typhimurium (TA98, TA100), the test articles did not show any sigificant toxic or mutagenic signs.

• 한국식물생명공학회:학술대회논문집
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• 한국식물생명공학회 2005년도 추계학술대회 및 한일 식물생명공학 심포지엄
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• pp.371-374
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• 2005

In our previous work in transcriptional regulation of sugar, expression of genes encoding putative glycosyl hydrolases in Arabidopsis was induced by sugar starvation. They were annotated as b-galactosidase (At5g56870), ${\beta}-xylosidase$ (At5g49360) and ${\beta}-glucosidase$ (At3g60140), which belong to glycosyl hydrolase family that has a catalytic domain of polysaccharides. From the primary structure of deduced amino acid sequence, they were predicted to localize to cell wall. Further investigation of these cell wall hydrolases implicated that cell wall polysaccharides provide metabolizable sugars to nutrient allocation under sugar starvation.

• 한국식품조리과학회지
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• 제8권2호
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• pp.73-82
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• 1992

This study investigated conditions necessary for factory production of traditional Korean soy sauce flavors, using Bacillus licheniformis SSA3-2M1. We determined whether the flavors were good or bad by comparing sensory evaluation values and the contents of the main taste components of traditional Korean soy sauce with those of the manufactured soy sauce. The soy broth was cultured by Bacillus licheniformis SSA3-2M1. By providing from 1/3 vvm to 2/3 vvm of air, and a culturing time of 412 hours at 30$^{\circ}C$, we produced the taste of traditional Korean soy sauce; moreover its PH was in the PH range of traditioal Korean soy sauce. The distributions of the main taste components and the amino acids, free sugars, and organic acids in the manufactured soy sauce were similar to tradituioal Korean soy sauce.

• 한국식품과학회지
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• 제28권3호
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• pp.433-439
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• 1996

Major components affecting nonenzymatic browning in stored ginger paste were investigated using five synthetic model solutions.　The model systems were stored at $40^{\circ}C$ for 30 days and analyzed for browning, in addition the contents of sugars, organic acids, ascorbic acids, amino acids and gingerols were determined. Among the chemical components, fructose, asparagine and ascorbic acid were the main contributors to the browning development of ginger paste, while gingerol compounds were browning inhibitors.

• 미생물학회지
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• 제13권1호
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• pp.1-23
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• 1975

This experiment was designed to elucidate the environmental factors in rhizosphers of bamboo forest that affect the distribution and the population size of Azotobacter, and also to estimate the annual productivities of nitrogen fixed by Azotobacter species. The results of this experiment can be summarized as follows ; The rhizosphere of bamboo forest contained high free sugars as of 3-8 times more than non-rhizosphere (Bacon, 1968), and the contents of organic matter and amino acids of that are reltively higher than this. Because of high content of potassium, average of soil pH is near at 7.0. As above-mentioned enviromental factors, the population sizes of Actinomycetes, general fungi, general bacteria and Azotobacters are larger than those of non-rhizosphere and the ofllowings are general fungi and general bacteria by turns. Azotobacter is dependent upon the antagonistic Actinomycetes. The main carbon source for Azotobacter in nitrogn flxation at the rhizosphere was glucose and minors were fructose, maltose and sucrose by turns. Annual gains of nitrogen by Azotobacters in soil of bamboo forest within 10cm from surface are estimated as of 88.94 kg/ha at site A, 60.4kg/ha at site B and 67.38kg/ha at site C, respectively.

• Journal of Ginseng Research
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• 제17권3호
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• pp.203-209
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• 1993

This study was conducted to investigate the effects of ginseng extracts and their fractions on the 9rowth of Escherichia coli and its glucose consumption. Considerable amount of impurities such as sugar, Protein, lipids and minerals other than saponins were contained in n-butanol extracts which are generally referred to be crude saponins. Sucrose and maltose were contained as major sugars In ginseng extracts and their water soluble fractions. Arginine and potassium were also contained as major amino acid and mineral in those fractions, respectively. Though the glucose consumption and growth of Escherichia coli were enhanced by ginseng extracts and their water soluble fractions those were retarded by ether soluble fractions and n-butanol fractions.

• Bulletin of the Korean Chemical Society
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• 제24권1호
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• pp.45-48
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• 2003

A novel fluorimetric method has been developed for the determination of microgram quantities of bovine serum albumin (BSA) based on its enhancement effect of Nile Blue fluorescence at 670 nm, caused by binding of Nile Blue to BSA to produce a stable water soluble complex. The binding constant of micromole Nile Blue-BSA complex was estimated by Scatchard plot method. Under the optimal conditions, the increased fluorescence intensity was linearly related to BSA concentration in the range of 0.5-12.0 ㎍/mL. The detection limit was 0.2 ㎍/mL, and the relative standard deviation of six replicate measurements was 1.4% for 10.0 ㎍/mL BSA. There was little interference from amino acids, sugars and most of metal ions.

• Bulletin of the Korean Chemical Society
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• 제24권5호
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• pp.617-622
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• 2003

D-erythro-sphinganine 1 and L-threo-sphinganine 2 have been prepared in the enantiomerically pure form by the chirospecific manner. Key intermediates, 2-amino-3-hydroxy-4-pentenoates 8 and 12, were obtained from L-glucono-1,5-lactone and L-gulonic acid g-lactone via a simultaneous dealkoxyhalogenation.

• 한국식품영양과학회지
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• 제27권5호
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• pp.840-845
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• 1998

This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.