• Korean Journal of Environmental Biology
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• v.38 no.1
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• pp.127-136
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• 2020

This study was conducted to investigate the population characteristics of Nile tilapia (Oreochromis niloticus) in the Daegu Metropolitan City thermal effluent stream (Dalseo Stream) from January to November 2019. The collected fish were identified as 4,247 individuals of 20 species from a total of eight families. The dominant species was O. niloticus with 1,306 individuals and a high relative abundance (30.75%). The water temperature of Dalseo Stream was maintained above 10℃ throughout the year, which means that O. niloticus could inhabit it even in winter. The length-weight analysis showed a regression coefficient b of 3.1496, and a condition factor (k) of 0.0025 with a positive slope. Comparing the water temperature of Dalseo Stream and the total length of O. niloticus per investigation period, the 0-age individuals appeared May 29 when the water temperature was maintained above 22℃. In conclusion, the thermal effluent of Dalseo Stream allowed O. niloticus to survive in winter and maintain stable growth conditions and life cycles. The results of this study will inform ecological information on O. niloticus, which suggests that river management efforts should consider the management of O. niloticus populations for the conservation of fish species diversity.

• Food Science and Preservation
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• v.23 no.4
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• pp.591-598
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• 2016

The purpose of this study was to screen desirable yeast strains for alcoholic fermentation of tomato paste without sugar addition. The moisture, crude protein, crude fat, ash, and soluble nitrogen contents of the tomato paste ($25^{\circ}Brix$) were found to be 67.33%, 1.90%, 0.03%, 0.02%, and 30.72%, respectively. Free sugars found in the paste were fructose and glucose. Most abundant free amino acids of the paste were glutamic, aspartic, and ${\gamma}$-aminobutyric acids. Total seven yeast strains (Saccharomyces cerevisiae KDH (TWA), S. cerevisiae Lalvin ICVD-47 (TWB), S. cerevisiae Lalvin RC-212 (TWC), S. cerevisiae Lalvin K1-V1116 (TWD), S. bayanus Lalvin EC-1118 (TWE), S. cerevisiae Enoferm (TWF), and S. cerevisiae DJ97(KCTC8842P) (TWG)) were tasted for alcohol fermentation of the tomato paste. The highest alcohol content (8.2%) and the lowest residual sugar content ($13.25^{\circ}Brix$) were observed in the tomato paste fermented using the S. cerevisiae Lalvin ICVD-47 strain (TWB) after 3 day and 4 day of fermentation, respectively. Sugar and reducing sugar contents, and pH of the tomato paste were not remarkably affected by the difference in yeast strains used, showing $13.25{\sim}13.45^{\circ}Brix$, 28.37~28.48 mg/mL, and 4.43~4.54, respectively, after 4 day of fermentation. Color and total acid content were significantly affected by the types of yeast strains and fermentation time, but the numerical changes were negligible. These results indicate that TWB would be the suitable strain for alcoholic fermentatiom of tomato paste based on its highest alcohol production and the lowest residual sugar content produced during fermentation.