• 한국수산과학회지
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• 제24권3호
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• pp.153-166
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• 1991

Laver is sea weeds that might have been eaten by Korean people since ancient times. The begining of laver culture is not known exactly, but it appears to be prehistoric age. Some laver culture complexes have been built in southern coastal sea of Korea around 1910. This paper was considered about the origin and development process of Korean laver culture industry by investigating Korean and Asian old books concerned. The results are as follows. 1. According to the Korean old books ralated, the name of laver is classified into 10kinds. Gim and Hae-I were called by Korean. Gim means weeds and Hae-I means the manufactured laver by cutting and drying like paper sheet. Ja-Chae and Hae-Tae are come from Chinese, however they are commonly called by Korean, Japanese and Chinese. Rest six names are come from Chinese botany. 2. As Chinese used laver as medicine for wen, scrofula, fever, vomiting, diarrhoea and. so on, they didn't regard it as foods and took into account an warning by Chinese botany that they could take ill when overeating it. On the other as Korean people have eaten it with pleasure nevertheless the Chinese warning, various foods using laver have been developed. The typical food is rice covering laver sheet. It is also popular to Japanese. 3. Laver culture can be carried out in all coastal seas around Korean peninsula, the best sea area for it is the middle west of south sea. 4. Seopkkoji type is a laver culture method that when branches of tree are put in tidal flat laver sporules are attached and gronm on them. It was begun by Hae-Jak Kun(a group of fishery slaves) on Kwang-Yang bay the most suitable for. laver growth at the beginning of King $Sung-long(1469{\~}1481)$. It is assumed that when Hae-Jak Kun set Oe-Jeon(a sort of fixing fishing gear) to catch tributary fish for king, they could find grown laver attached on Oe-Jeon and invent Seopkkoji type for exclusive laver culture. That was carried out 200 fears earlier than in Japan. Dde-Bal type is more advanced and productive laver culture method with thinly spilt bamboo tied like screen(one end fixed on bottom and other end set free in water), It is assumed that Dde-Bal type was begun in Wan-Do county in King Chull-Jong(1830). All laver culture methods developed were transfered to Japan.

• 수산경영론집
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• 제45권3호
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• pp.85-98
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• 2014

This study aimed to segment Chinese fisheries consumer market by means of cluster analysis based on Shanghai region consumers. The survey is conducted to 350 shanghai people on March 17-21 in 2014 and investigate demographic characteristics and consumer's behaviors unique to each segmented market by preference, labelling, quality, price, safety. The result of cluster analysis identified four market segments such as Catering type market, Worth pursuing type market, Substance pursuing type market, Trend pursuing type market. Catering type market is a passive fisheries consumption market and is not high attractive for Korea fisheries export market. Value pursuing type market consider importance to labelling, origin, brand and require high-quality and differentiation strategies. This market's main target species are high price fisheries such as tuna, salmon, crocker. Substance pursuing type market consider fisheries's safety and quality and purchases more popular fisheries such as crocker, hairtail, promfret, mackerel, squid. Trend pursuing type market's consumers prefer to purchase brands and trendy seafood rather than taste.

• 한국어류학회지
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• 제32권4호
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• pp.232-238
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• 2020

본 연구는 실내외 양식방법에 따른 미꾸라지 양식장 모니터링과 성장특성을 조사하여 국내 미꾸라지 양식산업에 대한 기초자료를 확보하고자 수행하였다. 조사는 2017년 8월부터 2019년 10월까지 실내 양식장 1개소 (D-site), 실외양식장 2개소 (P1-site, P2-site)를 선정하여 수행하였다. 성장도 측정결과를 토대로 WG (weight gain), DWG (daily weight gain), and SWG (specific weight gain) 분석한 결과 D-site에서는 175.27±36.2%, 7.98±3.3%, 0.94±0.2%, P1-site에서 320±34%, 4.07±0.6%, 0.55±0.1%, P2-site에서 295.9±53%, 4.15±0.5%, 0.62±0.1%로 나타났다. WG는 실외노지 양식장(P1-Site과 P2-site)에서 높았지만 DWG와 SWG는 실내양식장(D-site)에서 높게 나타났다. 본 조사 결과의 차이는 실내외 양식방법에 따른 성장도, 수질환경, 출하시기 및 횟수 차이로 인한 것으로 판단된다. 특히 실외 양식은 출하시기까지 1년 이상 소요되었으나 실내 양식은 1년에 3회의 출하가 가능한 것으로 나타났다.

• ALGAE
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• 제33권1호
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• pp.101-108
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• 2018

Saccharina japonica was introduced to both Korea and China from Hokkaido, Japan, and it has become an economically important species in both nations. After a long period of cultivation, several varieties of S. japonica have been developed in Korea and China. In this study, we conducted aquacultural research on the persistence of thalli from two kelp cultivars, one from China (Huangguan No. 1) and one from Korea (Sugwawon No. 301), between December 2015 and November 2016 in Haenam, Korea. The maximum length was $247.8{\pm}13.0$ and $227.5{\pm}42.0cm$, respectively, which were significantly longer in Sugwawon No. 301 than in Huangguan No. 1. The maximum width was $29.9{\pm}5.4$ and $23.2{\pm}1.9cm$, respectively, which were significantly wider in Huangguan No. 1 than in Sugwawon No. 301. The mean biomass obtained from the culture ropes was for Sugwawon No. 301 was $3.5{\pm}0.3kg\;wet\;wt\;m^{-1}$ and for while Huangguan No. 1 was $3.1{\pm}1.0kg\;wet\;wt\;m^{-1}$ of culture rope. After August, the persistence of the thalli of Sugwawon No. 301 was two months longer than that of Huangguan No. 1. We found that the Sugwawon No. 301 performed as well as the Huangguan No. 1 in Korean waters possibly due to increased flexibility as a result of the different cell arrangements of the two cultivars. Overall, the use of the Sugwawon No. 301 cultivar rather than the Huangguan No. 1 cultivar of S. japonica appears the best alternative to help to ensure a stable year round algal feed supply for the Korean abalone industry.

• 한국수산과학회지
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• 제27권2호
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• pp.133-139
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• 1994

식품의 가공 저장 및 조리 중에 일어나는 식품성분간의 반응 중 대표적인 반응으로 알려져 있는 Maillard 반응생성물의 돌연변이원성에 대한 그 억제 기구를 밝히기 위하여 glucose-arginine계 및 glucose-lysine${\cdot}$HCl계 Maillard 반응 생성물에 일상 생활에서 많이 섭취하고 있는 해조류 및 야채류의 수용성 추출물을 첨가하여 그 억제효과를 조사하였고, 아울러 이들 수용성추출물의 가열($100^{\circ}C$, 10분)에 따른 억제효과의 영향에 대해 조사 검토하였다. 그 결과, 실험에 사용한 해조류 및 야채류 수용성 추출물 전부가 돌연변이원성 억제효과를 나타내었고, 특히 양배추, 파, 산초, 및 청각에 있어서 억제효과가 높게 나타났다. 가열한 경우, 야채류의 돌연변이원성 억제효과는 감소하였으나 해조류는 크게 영향을 받지 않았다. 이 결과로 미루어 보아 당-아미노산계 Maillard 반응생성물의 돌연변이원성 억제에 해조류 및 야채류 추출물에 존재하는 환원성 물질, 고분자 물질 catalase 및 peroxidase와 같은 효소 등이 일조를 하는 것으로 나타났다.

• Journal of Microbiology and Biotechnology
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• 제31권2호
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• pp.240-249
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• 2021

Phenotypic plasticity is a rapid response mechanism that enables organisms to acclimate and survive in changing environments. The Chinese mitten crab (Eriocheir sinensis) survives and thrives in different and even introduced habitats, thereby indicating its high phenotypic plasticity. However, the underpinnings of the high plasticity of E. sinensis have not been comprehensively investigated. In this study, we conducted an integrated gut microbiome and muscle metabolome analysis on E. sinensis collected from three different environments, namely, an artificial pond, Yangcheng Lake, and Yangtze River, to uncover the mechanism of its high phenotypic plasticity. Our study presents three divergent gut microbiotas and muscle metabolic profiles that corresponded to the three environments. The composition and diversity of the core gut microbiota (Proteobacteria, Bacteroidetes, Tenericutes, and Firmicutes) varied among the different environments while the metabolites associated with amino acids, fatty acids, and terpene compounds displayed significantly different concentration levels. The results revealed that the gut microbiome community and muscle metabolome were significantly affected by the habitat environments. Our findings indicate the high phenotypic plasticity in terms of gut microbiome and muscle metabolome of E. sinensis when it faces environmental changes, which would also facilitate its acclimation and adaptation to diverse and even introduced environments.

• 수산해양교육연구
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• 제29권1호
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• pp.325-331
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• 2017

This study was conducted the change of physico-chemical characteristics according to salt types; sun-dried salt, refined salt, Chinese sun-dried salt, salicornia herbacea salt and bamboo salt. As a results, volatile basic nitrogen(VBN) contents were 143.24-148.32 mg/100g, amino nitrogen(AN) contents were 1050.37-1096.91 mg/100g, total nitrogen(TN) contents were 1.62-1.78 %, moisture contents were 64.19-66.00 % and pH were 5.23-5.98. There are various type of salts that have difference in content of salinity, moisture, various mineral content, size and shape of salt crystal, granularity and chromaticity. In this study, Than the difference in the salt, difference in the fish sauce is determined to be insignificant, that is, there are no significant effect on the quality of the fish sauce according to the kind of salt.

• Fisheries and Aquatic Sciences
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• 제6권1호
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• pp.13-19
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• 2003

Genomic DNA from the muscle of marsh clam (Corbicula leana) from Gochang, Muan and a Chinese site was extracted to identify genetic differences and similarity by randomly amplified polymorphic DNAs-polymerase chain reaction (RAPD- PCR). Out of 20 primers, seven primers produced amplified fragments which were consistently polymorphic. A total of 1,246 amplified products were produced of which 530 were polymorphic $(42.5\%)$. The number of polymorphic bands produced per primer varied from 40 to 122 with an average of 75.7 in marsh clam from Gochang. 3.28 of the 23.0 polymorphic bands per lane were found to be polymorphic. Also, about $4.34\%$ of total polymorphic bands were specific to marsh clam from Gochang. The major common bands of 0.28 kb generated by primer OPB-15 (GGAGGGTGTT) were present in every individuals, which were polymorphic. This common bands in every individuals should be diagnostic of specific strains, species and/or their relatedness. Primer OPB-19 (ACCCCCGAAG) produced the highest number of 12 specific bands. The intra-population variation was revealed in the band patterns identified by this primer. The random primer OPB-12 (CCTTGACGCA) yielded the amplified fragments which were consistently polymorphic between the marsh clams from Gochang and from Muan. This primer produced a total of 77 polymorphic bands: 31 bands from Gochang, 14 from Muan and 32 from the Chinese populations. An average of polymorphic bands were 1.8 from Gochang and 2.5 from the Chinese populations. This value obtained from the Chinese population was higher than those from the two domestic populations. Generally, the RAPD polymorphism generated by these primers may be useful as a genetic marker for strain or population identification of marsh clam.

• Journal of Microbiology and Biotechnology
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• 제29권8호
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• pp.1324-1334
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• 2019

Fish mycobacteriosis is a common bacterial disease in many species of freshwater and marine fish and has caused severe loss of fish production. Mycobacterium marinum has been the most prevalent pathogen observed in several outbreaks of mycobacteriosis of farmed sturgeons in China. However, the immune responses and pathology of sturgeons in mycobacterial infection are rarely studied. Therefore, we used the Illumina RNA-seq method to analyze the transcriptome profile of Acipenser schrenckii challenged with Mycobacterium marinum. To begin, 168,220 non-redundant contigs were acquired from the infection and control groups, and among these, 33,225 contigs have acquired annotations. A total of 4,043 differently expressed (DE) contigs between the two groups were identified, and among these, 2479 were up-regulated and 1564 were down-regulated in the infected fish. A total of 1,340 DE contigs with acquired annotations in KEGG were enriched for 124 pathways including the TNF signaling pathway, and the Toll-like receptor signaling pathway. The roles of DE genes involved in significant pathways and other processes were discussed. The 2,209 DE contigs that have yet to acquire proper annotation may represent candidate genes associated with infection in sturgeons and are expected to serve as immunogenetic resources for further study. To our best knowledge, this is the first transcriptome study on sturgeons under bacterial infection.

• 한국수산과학회지
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• 제48권5호
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• pp.596-603
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• 2015

This study investigated the effects of adding oyster shell powder (OSP) from Crassostrea gigas on the food quality of Chinese cabbage Kimchi (CCK). We monitored the changes in microbial levels, pH, acidity and sensory evaluation during the fermentation of CCK treated with various contents of OSP. The microbial assay showed that adding OSP to CCK inhibited the growth of viable cells, total coliforms, and lactic acid bacteria, with the greatest growth inhibition against lactic acid bacteria over the fermentation period. After fermentation for 18 days, the lactic acid bacterial counts in CCK treated with OSP (0.3%, 0.5% and 1%) were at least 1 log CFU/g lower than those of control CCK. In addition, the pH and acidity of CCK treated with OSP were lower than in control CCK over the fermentation period. The overall sensory evaluation of CCK with 0.3% OSP was better than that of control CCK after fermentation for 24 days. In conclusion, OSP treatment, especially 0.3% OSP, enhances the food quality and extends the self-life of CCK, while minimizing the detrimental effects on its sensory characteristics.