• Korean Journal of Pharmacognosy
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• v.36 no.3 s.142
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• pp.235-239
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• 2005

Changes in chemical composition of the ethanolic extract of roasted Asparagi Tuber were investigated by HPLC. One dramatically increased peak $(t_R\;14.85 min)$ was isolated by silica gel column chromatograph and identified as 5-hydroxymethyl furfural (HMF) by comparing its $1^H-NMR$ data with that of a commercial standard. HMF content reached its maximum level at $190^{\circ}C$ for 60 minutes. Under these conditions, HMF contents in the roasted Asparagi Tuber was increased about thirteen times (9.26mg/g) over the not-roasted control (0.71 mg/g). No significant differences were found in macrophage-activating, prolyl endopeptidase-inhibiting, antioxidative (DPPH), anti-coagulating (activated partial thromboplastin times), and ACE-inhibiting activities between roasted and not-roasted Asparagi Tuber.

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.25-29
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• 2011

This study was performed to analyze the improvement of soil physical property and soil biota characteristics through cultivation of green manure crops for a one-year period before creation of a tea plantation as follows. The study revealed that the contents of available phosphate tended to decrease after sod-culture by green manure cultivation and open-pollination, when compared to the level before cultivation. The ratio soil porosity increased by approximately 30% when Crotalaria juncea and Sorghum bicolar L. Moench were cultivated, while the soil bacteria and fungi also increased. In a research on microfauna using a pit fall trap, the population number of the microfauna was 174 of 27 species in the plot of open-pollinated sod-culture and no organic matter application, and 268 of 26 species in the plot of Sorghum bicolar L. Moench. Consequently, the culturing tool of Crotalaria juncea recorded the highest level of species diversity at 2.5, the evenness index at 3.7 and richness at 4.6, with the lowest level of a dominance index. The ecological quotient of microfauna was 0.76 in the plot of Sorghum bicolar L. Moench, and 0.63 in the plot of Crotalaria juncea.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.313-319
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• 2015

This study encouraging the consumption of rice. The Tarakjuk in which red yeast rice was added showed the highest water content 78.31%. The viscosity of RRT20, which had the largest amount of red yeast rice, was the lowest for 4,125.50, and pH was the highest in RRT0 The sugar content of Tarakjuk with red yeast rice was the highest in RRT0 for. lightness (L) was lowest in RRT20 which had the largest amount of red yeast rice for, and its red and yellow lighteners were also the highest for respectively. storage at $4^{\circ}C$, no microorganism found for 0 to 1 day of storage but found in every group. The group showed the smallest of microorganism for $2.9{\times}10^2CFU/mL$. On the 7 day, microorganism also found 40% added showed the smallest of microorganism for $3.1{\times}10^4CFU/mL$. The color of the 20% added group, 6.74, was higher than that of the control group, 4.87, but the difference was not significant. The flavor was the in the 30% added group for 5.90, and taste was the in the 20% added group for 6.01 The control group showed the lowest preference for 4.91. The after taste was the in the 30% added group for 5.48. The viscosity of the 40% added group was higher for 5.39 than that of the control group for 5.06, no significant difference. The overall preference was rated highly, and the 20% added group showed the highest preference for 5.57.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.282-288
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• 2007

The quality characteristics of cookies between fresh shredded garlic(FSG) and heat-treated($150^{\circ}C$, 5 min) shredded garlic (HT-SG) were comparatively analyzed based on different content additions. The levels investigated were 0, 0.5, 1, 2, 4 and 6% for both shredded garlics. Dough pH was lower in the FSG-added cookies than in the HT-SG-added cookies. The spread factor decreased with the addition of shredded garlic compared to the control($10.63{\pm}0.57$), but differences were insignificant within each group. Cookies hardness was highest at 2% garlic content, and it was higher for HT-SG than FSG. Compared to the measured L-value of the control, the L-values of the test samples decreased with increasing garlic contents. With increasing garlic contents, the a-value increased, but the b-value remained mostly unchanged, with less significant difference compared to the control. The color of the HT-SG group tended to be brown as the garlic content increased. The degree of browning was more pronounced for HT-SG than FSG. Surface cracking of the cookies tended to be higher in the FSG samples than in HT-SG. Compared to the control, garlic taste and flavor increased remarkably with increasing garlic content, and they were stronger for the FSG cookies. The overall acceptability of HT-SG was relatively high, and it was highest for the HT-SG cookies with a 0.5~2% garlic contents than for the control cookies.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.404-408
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• 2012

This study was performed to investigate the effects of laying productivity and egg quality according to providing germinated and fermented soybean (GFS) as feed additive. Among the strain, we selected Monascus purpureus KCCM 12002 so that inoculated in soybean and fermented for 48 h at $20^{\circ}C$. A total of two-hundred forty 70-wk-old Hy-Line Brown layers were divided into four groups (4 treatment${\times}$6 replication${\times}$10 birds each) and fed diets containing 0 (as control) (T1), 0.5% (T2), 1.0% (T3) or 2.0% GFS (T4) for 6 wk. The laying productivity, egg quality and blood property in the egg yolk were experimented. There were no significant differences in the laying productivity, relative liver and spleen weights, egg yolk color and eggshell strength among another groups. The eggshell color, eggshell thickness and haugh unit significantly increased in the GFS-supplemented group (p<0.05) compared to control. However, no significant differences were observed in the blood property after supplementation. The amount of lactic acid bacteria present during storage increased by providing of GFS (p<0.05) compare to control group. Our study results suggested that GFS can be used as a favorable feed additive and feedstuff for the productivity of high quality eggs and promoted relative industry.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.457-462
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• 2008

Lactococcus lactis NK34, isolated from jeotgal (Korean traditional fermented fish), produces bacteriocin against bovine mastitis pathogens such as Staphylococcus aureus 7, S. aureus 8, Staphylococcus chromogenes 10, S. chromogenes 19, Staphylococcus hominis 9, Streptococcus uberis E290, Enterococcus faecium E372, Streptococcus agalactiae ATCC 13813, Pseudonocardia autotrophia KCTC 9455, and Staphylococcus simulans 78. Lacticin NK34 was inactivated by protease XIV but not by protease IX, protease XIII, proteinase K, $\acute{a}$-chymotrypsin, trypsin, and pepsin. Also, lacticin NK34 was stable over a pH range of 2 to 9 for 4 hr and withstood exposure to temperatures of 30-$100^{\circ}C$ for 30 min. Lacticin NK34 showed bactericidal effects against S. simulans 78. This bacteriocin was purified using ammonium sulfate precipitation, ion exchange chromatography, ultrafiltration, and hydrophobic chromatography. Tricin-SDS-PAGE of purified bacteriocin gave the same molecular weight (3.5 kDa) as nisin. The gene encoding this bacteriocin was amplified by PCR using nisin gene-specific primers. It showed similar sequences to this nisin Z gene. These results indicate that lacticin NK34 is a nisin-like bacteriocin, and could be used as an antimicrobial alternative for livestock.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.53-57
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• 2013

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.811-816
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• 1998

A fermented vegetable kimchi swells in package bags often during distribution to comsumer after storage. The swelling has been prohibited by packaging the kimchi in a modified LDPE film that has been made by filling a ceramic powders disinfecting to lactic acid bacteria and growth enhancing to vegetables. The film exhibited higher permeability to carbon dioxide and ethylene than LDPE film. The tastes of kimchi in the film sustained its optical quality longer than that in LDPE film at room temperature.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.317-322
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• 2005

A simple and convenient method of immobilizing dextransucrase via an affinity interaction is described, along with the use of this system to synthesize leucrose. Dextransucrase was produced in sucrose-free medium by fermenting a constitutive mutant of Leuconostoc mesenteroides NRRL B-512F and was separated using an ultrafiltration membrane. The purified enzyme was free of dextran polymer, which previously was always found with the sucrose-induced enzyme. Therefore, it was possible to immobilize the enzyme on dextran-based resins using an affinity interaction. Sephadex G-200 was the best resin for immobilizing the dextransucrase and gave a fast flow rate through the packed column. The immobilized dextransucrase retained more than 80% of its specific activity after immobilization ($K_m\;=\;18.1\;mM$ and $k_{cat}\;=\;450\;sec^{-1}$ vs. 13.1 mM and $640\;sec^{-1}$, respectively, for the free enzyme). The immobilized dextransucrase showed improved stability over a pH range of 4.0 to 6.5 and at moderately high temperatures over $40^{\circ}C$. When immobilized dextransucrase was used to synthesize leucrose via the transfer reaction with sucrose and fructose, about 74% of the sucrose was converted into leucrose after one day, and the half-life of the enzyme activity was 15 days. Regeneration of the resin by supplementation with dextransucrase enabled the recovery of the initial activity of the system, but both the reaction and the flow rate were lower, probably owing to the accumulation of dextran inside the resin.

• Preventive Nutrition and Food Science
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• v.2 no.2
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• pp.109-120
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• 1997

In order to elucidate roles of lactic acid bacteria(LAB) for the antibiosis occurring in th fermenting environment of Kimchi, 2.052 strains of LAB were isolated from Kimchi. Fifty tow strains which showed antagonistic effect against 4 indicator strains were finally selected and investigated. Based upon responses to protease treatment, antibiosis of the 52 strains of LAB were classified into 3 types. Type A antibiosis resulted from action of antibiotic-like substances which were not affected by protease treatment and which had broad action spectra against even natural inhabitants of Kimchi. Type B antibiosis was due to bacteriocin-like substances which were very sensitive to treatment of protease and more effective against foreign bacteria than original inhabitant microflora. Type C antibiosis was owing to proteinaceous compounds which were activated or induced by the presence of protease and then exerted antibacterial activities. Therefore, lactic acid bacteria appeared to contribute to antibiosis of Kimchi by the concerted action of these three different types of antibacterial compounds. As one of model system for type B bacteriocin, the antagonistic compound produced by LAB31-9 as well as th producer strain itself was further charaacterized. Strain LAB31-9 was identified as L. casei. Bacteriocin produced by LAB31-9 was proteinaceous and stable over wide range of pH and to various solvents, but very labile to heat treatment. Its mode of action was bactericidal. Based upon these data, bacteriocin produced by LAB31-9 was named as 'caseicin K319'. Genetic determinant for the bacteriocin production of LAB31-9 was located in the chromosome.