• Food Engineering Progress
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• v.14 no.3
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• pp.263-270
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• 2010

An alkalophilic microorganism named DK-2386, which produces xylanase, was isolated from soil of Taejo-mountain, Cheonan-si, Chungnam, Korea. The isolated strain was characterized as Gram-positive, with size of 0.4${\times}$2.5 ${\mu}$m, spore forming, anaerobic, catalase positive, possessed with hydrolysis abilities of casein, starch, sodium carboxy methyl cellulose, and xylan, reduction of nitrate to nitrite, resistant against lysozyme, urease positive, and motility positive. The color of culture broth was reddish yellow. The strain DK-2386 was identified as Bacillus agaradhaerens by whole cell fatty-acid composition analysis and 16S rDNA sequence analysis. However, it was not identical to Bacillus agaradhaerens 40952 obtained from the Korean Culture Center of Microorganism in its colour of culture broth. Therefore, we have named the newly isolated strain as Bacillus agaradhaerens DK-2386.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.229-234
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• 1991

Attempts were made to improve the textural quality of French-fried potato produced with S potato varieties popular in Korea. The most suitable variety to produce French-fried potato, among 5 varieties tested, was Superior. Texture of French-fried potato was improved by air drying blanched potato strips at room temperature for over 1 hour, immersing potato strips in 6% starch solution at $60^{\circ}C$ for 2 minutes, and immersing in 1.5% hydroxypropyl methyl cellulose(HPMC) solution at $60^{\circ}C$ for 2 minutes. Textural quality of French-fried potato was significantly improved, when blanched potato strips were subjected to air drying at room temperature for 1 hour, followed by immersing them in 1.5% HPMC solution at $60^{\circ}C$ for 2 minutes prior to frying.

• Journal of The Korean Society of Grassland and Forage Science
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• v.4 no.3
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• pp.194-200
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• 1984

Effects of seed coating on establishment, early growth and herbage production were investigated in Pot, Soil box and Field experiments. Seed was coated with 60% Lime, 20% Phosphate and 20% Peatmoss(W/W), also finely sprayed 13% Arabic gum and 2% Methyl cellulose(W/V). Coating were generally 1:20, seed: coat(W/W). 1. In the general growth of the growing stages and different oversown species at 80 days, seed coated was promoted than none in early growth. (Table 2 and 3) 2. Stand counts at 60 days after oversown, seed coated was higher 15% than none, especially, there was advantage due to coating on the medium and large size seeds such as Orchardgrass, Perennial ryegrass and Kentucky bluegrass, but did not assist establishment of the large (Tall fescue) and small (Ladino clover) size seed. 3. Variation of sward composition was not quite different between two treatments, but seed coated was slightly increased the Percentage of sown grasses with advance of cutting time. 4. Total dry metter yield per unit area with seed coated was higher 17% than none in establishment year. 5. Variations in the chemical composition of the herbage and soil were influenced by coating materials in the coating regime (Table 8). 6. From these facts, seed coated also appeared that adequate seedling stands, early growth and herbage production could be obtained with higher than conventional overseeding method under a poor conditions.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.431-436
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• 2022

This study optimized the finely ground meat ball analogue formulation by a series of experiments. Replacing isolated soy protein (ISP) to isolated mung bean protein (IMP) in total 27% protein caused an increase in hardness while adhesiveness, springiness, and chewiness were decreased (p<0.05), and the best ISP to IMP ratio was 10:17. When protein content was changed from 19% (w/w) to 31% (w/w) with the best ISP:IMP ratio, adhesiveness was increased with decreasing protein content, but all texture profiles were greatly decreased comparing to control (p<0.05). To modify texture of plant meat ball, potato starch (PS), κ-carrageenan (KC), methyl cellulose (MC), konjac (KJ), and potato protein (PP) were applied in formulation. Finally, KJ and MC were combined with and without PP in formulation. As a result, 0.5% KJ+MC+PP and 1% KJ+MC were best formulation for plant meat ball, nevertheless, highly harder texture than control must be regulated which warranted further exploration.