• Journal of Marine Bioscience and Biotechnology
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• v.13 no.1
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• pp.20-27
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• 2021

Ironically, marine bioresource production in Chungnam Province is the second-largest in the country. The province's marine bioresource production puts its lack of a marine bioindustry in the spotlight despite the region's favorable conditions to produce representative value-added and (ultra) high value-added products such as neutraceutical and/or pharmaceutical function. This juxtaposition is to be expected, as there are no institutions for training professionals in the field of marine biology or in the fisheries industry in the West Sea area. The unique features of the region require individuals with specialized training who have been educated in accordance with regional development and the specificity of the region. Recently, however, a plan has been initiated at the national level to foster the growth of the marine biology industry in the Chungnam Province on Korea's west coast. This plan includes increasing funds to the marine biology market to 1.2 trillion by 2030. If the Chungnam region wants to successfully revitalize the marine biology industry and put the increased funds to efficient use, it must first establish various research and (business) development (R&(B)D) plans regarding local marine biology infrastructures and marine biology programs at local universities. It must also focus on training specialists to protect, maintain, and develop the region's marine bio-resources to increase the growth of the region's bioindustry.

• Food Science and Industry
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• v.53 no.2
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• pp.215-224
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• 2020

The vinegar can be used not only as functional foods but as the new high-quality materials. Lifestyles have changed a lot because of single-person households, women's economic activities, the aging society, the diversification of mass media, and the traveling abroad. Lifestyle diseases have increased with the life extension. The preference for the fermented vinegar, which is safer and healthier than the synthetic vinegar, has increased since the 1990s. The market of the functional fermented vinegars rapidly grew as researches and product developments on biological activities. In particular, the fermented vinegar, which can be enhanced in functionality depending on the characteristic of materials, is useful not only in the food industry but in various industries such as medical, defense, and construction. For the steady growth of the vinegar industry in the future, it is necessary to research and develop the function of the vinegar that can be utilized in various industries.

• Journal of Microbiology and Biotechnology
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• v.31 no.6
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• pp.840-846
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• 2021

To improve the bile salt and acid tolerance of probiotics against gastrointestinal stresses, we investigated the effects of soybean lecithin and whey protein concentrate (WPC) 80 on the bile salt tolerance of Lacticaseibacillus paracasei L9 using a single-factor methodology, which was optimized using response surface methodology (RSM). The survival rate of L. paracasei L9 treated with 0.3% (w/v) bile salt for 2.5 h, and combined with soybean lecithin or WPC 80, was lower than 1%. After optimization, the survival rate of L. paracasei L9 incubated in 0.3% bile salt for 2.5 h reached 52.5% at a ratio of 0.74% soybean lecithin and 2.54% WPC 80. Moreover, this optimized method improved the survival rate of L. paracasei L9 in low pH condition and can be applied to other lactic acid bacteria (LAB) strains. Conclusively, the combination of soybean lecithin and WPC 80 significantly improved the bile salt and acid tolerance of LAB. Our study provides a novel approach for enhancing the gastrointestinal tolerance of LAB by combining food-derived components that have different properties.

• Journal of Dairy Science and Biotechnology
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• v.42 no.1
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• pp.1-8
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• 2024

The global dairy industry has faced substantial challenges because of the prolonged coronavirus of 2019 (COVID-19) pandemic since 2020 and the initiation of conflict between the Ukraine and Russia. In 2022, the overall milk production reached 936 million tons, reflecting a modest 1.1% increase in total global production. This indicates below-average growth for the second consecutive year because the supply to major export regions became more challenging owing to a significant increase in costs. In China, India, and Pakistan, total milk production increased markedly by 3.1% (average) because of buffalo milk production. In the near future, global milk production is expected to exhibit an average annual growth rate of 1.5%, exceeding that of other major agricultural products. Notably, the trade flow of dairy products is highly reactive to changes in the trade policy environment. Revisions to existing trade agreements or the introduction of new agreements can significantly impact the demand for dairy products and alter the trade patterns of the industry. Collectively, adaptability and strategic policy responses are critical in shaping the future development of this industry, and industry stakeholders worldwide should remain vigilant and prepare for these challenges.

• Journal of Dairy Science and Biotechnology
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• v.22 no.1
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• pp.1-12
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• 2004

Nanofood is advanced functional food which food industry and food scientist try to develop process foods in near future. To be developed nanofood, nanofood materials are needed, such as biodegradable nanosphere material, biotechnical nanofood material, and protein and nanofood material. There are some food industrial applications with nanotechnology, such as nanoencapsulation, nanomolecule making, nanoparticle and powder making, nano separation, and nano extration. We can find several nanofoods and nanofood materials on the market. In addition, dairy industry is also in the first step for the development of nanofunctional food. However, nanoencapsulations of lactase, iron, vitamin C, isoflavone are developed for functional milk. Dairy industry needs various nanofood materials to be advanced functional dairy products.

• Journal of Dairy Science and Biotechnology
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• v.22 no.1
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• pp.53-60
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• 2004

During the past decade, functional foods and nutraceuticals have emerged as a major consumer-driven trend, serving the desire of aging populations to exercise greater control over health, delaying aging, prevent disease and enhance well-being and performance. On a global basis, retail sales of functional food were worth an estimated USD 1,501 billion in 2001. The market for functional food in Korea has increased in the last three years above 10%. Especially value sales rose by over 30% between 1999 and 2001, and are worth around 12,000 billion won in 2001. To regulate functional food represented a rapidly growing market in Korea a new act 'Functional Health Food Act' was announced officially in 2002. The type of functional milk product in Korea market is conventional food containing various functional ingredient. To promote functional food market in milk product sector the introduction of functional and health claim should be taken into account in the future in Korea.

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.31-36
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• 2014

Thermal pasteurization has been effectively used for decades as a method to extend the shelf life of milk and to inactivate any pathogenic bacteria that it may contain; however, it can negatively affect the nutritional properties of milk. In recent years, the food industry has sought new, less aggressive technologies that affect food freshness and its nutritive and health benefits less significantly. Various means have been used to extend the shelf life of dairy foods, such as high-pressure processing, irradiation, ohmic heating, and pulsed electric field (PEF) technologies. Of these, PEF technologies are potential alternatives to traditional thermal milk pasteurization, owing to their advantages in minimizing sensory and nutritional damage. In this review, we have primarily focused on the feasibility of applying PEF technologies to the sterilization of dairy products and briefly discussed whether they should be adopted for use in the dairy beverage industry in the future.

• Journal of Korea Technology Innovation Society
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• v.4 no.1
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• pp.64-78
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• 2001

The 21st century is characterized by knowledge-based economy or society. The most important features of this knowledge society are the close relationship between science and technology, and the birth of science-based technologies or industries. Bioindustry which is the core area in this era is a representative science-based industry(SBI). In SBIs including BT(biotechnology) and ICT(information and communication technology), the creation of scientific knowledge and the ability to capitalize on that are very important. The United States leadership in research across the spectrum of science and technology is the result of the success in both achieving high level of research and capitalizing on that enabled them to grow. Capitalization is the process that transforms the results of research into practical concrete national benefits. It is such a dynamic process that cant be clearly modeled. In this study, we propose the dynamic capitalization process for innovation of SBIs in terms of the fuel and engine and analyse our potential.

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.5
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• pp.419-422
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• 2004

Textile wastewater from the Pusan Dyeing Industrial Complex (PDIC) was treated utilizing a two-stage continuous system, composed of an upflow anaerobic sludge blanket reactor and an activated Sludge reactor. The effects of color and organic leading rates were studied by varying the hydraulic retention time and influent glucose concentration. The maximum color load to Satisfy the legal discharge limit of color intensity in Korea (400 ADMI, unit of the American Dye Manufacturers Institute) was estimated to be 2,700 $ADMI{\cdot}L^{-1}\;day^{-1}$. This study Indicates that the two-stage anaerobic/aerobic reaction system is potentially useful in the treatment of textile wastewater.

• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.143-148
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• 2005

Korea dairy market has greatly expanded recently by growing up the consumer's demands of high quality of milk products and their functionality due to expanding of well being lift trends. However, life cycle of dairy products is shorter than ever before and low birth rate is a common trend of Korean people. Moreover due to the national economy crisis, most of dairy companies are faced with the pressure of new milk products development and their sales. This paper deals with the development of Korea dairy industry by chronological order and deals with the future applicable new dairy foods and advanced dairy technology.