• 한국식생활문화학회지
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• 제3권3호
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• pp.301-307
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• 1988

김치의 표준화를 위한 기초자료로서 1976년부터 1987년까지 간행된 김치관계자료 896건을 수집하여 종류와 사용하는 재료들을 검토한 결과 김치류 및 절임류의 명칭은 총 186종에 달하고 그중 김치류 106종, 깍두기류 16종, 동치미류 10종, 소박이 11종, 겉절이 및 생채류 18종, 장아찌 23종, 기타 식해류 2종이었다. 사용하는 재료는 총 118종에 달하고, 주재료별로는 무우가 34%, 배추가 14%, 기타 채소가 30%를 차지하고 동물성 재료와 해조류가 15%를 차지하고 있다. 통배추김치, 보쌈김치, 백김치 등 배추를 주원료로 하는 김치의 재료는 배추, 소금, 마늘, 고추, 생강, 파, 미나리 등을 사용하고 그밖에 젓갈류, 갓, 깨, 굴 등 30종 이상의 재료를 사용하는데 비하여 무우를 주재료로 하는 깍두기, 동치미 등은 무우, 소금, 고추, 마늘, 파, 생강 등을 주재료로 하는 것은 배추김치류와 같지만 부재료의 종류가 20종으로 훨씬 단순하였다. 그밖에 열무김치, 오이소박이 등에 사용되는 재료도 검토하였다.

• The Plant Pathology Journal
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• 제26권4호
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• pp.328-339
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• 2010

A tobamovirus, Ribgrass mosaic virus (RMV), was identified newly from chinese cabbage (Brassica campestris L. pekinensis) in Korea. Virus disease incidence of RMV on chinese cabbage was 37.9% in alpine area on August in 1993. RMV induced the symptoms of necrotic ring spots, necrotic streak on midrib and malformation. RMV, Ca1 and Ca3 isolate, could infect 35 species out of 45 plants including Chenopodium amaranticolor. Physical properties of RMV Ca1 isolate were very stable as 10.8 over for dilution end point, $95^{\circ}C$ for temperature inactivation point and 18 weeks for longevity in vitro. RMV had the soil transmission rate of 75.0% for the chinese cabbages, 'Chunhawang' and 'Seoul' cultivars. The purified virions of RMV had the typical ultraviolet absorption spectrum of maximum at 260 nm and minimum at 247 nm. RMV of Ca1 isolate was related serologically with antisera of Tobacco mosaic virus (TMV)-Cym, TMV-O and Pepper mottle virus, but not related with antiserum of Odontoglossum ring spot virus. coat protein gene of RMV-Ca1, sized 473 nucleotides, encoded 158 amino acid residues. Nucleotide identity of RMV-Ca1 CP gene was 96.4% with RMV-Shanghai (GenBank accession No. of AF185272) from China and 96.0% with RMV-Impatiens (GenBank accession No. of AM040974) from Germany. Identity of amino acids between RMV-Ca1 and the two RMV isolates was 96.8%. Specific three primers were selected for rapid and easy genetic detection of RMV using Virion Captured (VC)/RT-PCR method.

• Genomics & Informatics
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• 제14권4호
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• pp.222-229
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• 2016

Kimchi is a traditional Korean food prepared by fermenting vegetables, such as Chinese cabbage and radishes, which are seasoned with various ingredients, including red pepper powder, garlic, ginger, green onion, fermented seafood (Jeotgal), and salt. The various unique microorganisms and bioactive components in kimchi show antioxidant activity and have been associated with an enhanced immune response, as well as anti-cancer and anti-diabetic effects. Red pepper inhibits decay due to microorganisms and prevents food from spoiling. The vast amount of biological information generated by academic and industrial research groups is reflected in a rapidly growing body of scientific literature and expanding data resources. However, the genome, biological pathway, and related disease data are insufficient to explain the health benefits of kimchi because of the varied and heterogeneous data types. Therefore, we have constructed an appropriate semantic data model based on an integrated food knowledge database and analyzed the functional and biological processes associated with kimchi in silico. This complex semantic network of several entities and connections was generalized to answer complex questions, and we demonstrated how specific disease pathways are related to kimchi consumption.

• 한국식품조리과학회지
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• 제15권1호
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• pp.42-49
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• 1999

The purpose of this study was to investigate Japanese perception and preference for Kimchi. A questionnaire survey was conducted on 605 Japanese (male 224, female 381) residing in Kobe, Kyoto, Osaka, Himezi, and Tokyo. Of the respondents, 90.2% have not visited Korea however, 83.3% experienced Korean food. On their first impression of Kimchi, 56.9% answered that it was ‘good’, and 65.4% answered ‘good’ for their after taste impression. Total 92.7% of the respondents, answered nationality of kimchi is ‘Korea’. The most familiar kimchi is Baechu kimchi, and they preferred the part from white stem of the Chinese cabbage. On their perception of kimchi, ‘Kimchi is stamina food’ had the highest score of 4.17${\pm}$1.11 from male and 4.25${\pm}$0.85 from female, respectively. Their favorite sub-materials were red pepper (37.4%), radishes (33.6%) and garlic (28.4%), and unfavorable sub-materials were anchovy (28.4%) and garlic (16.5%). The most popalar dishes using Kimchi were Kimchi Ramyun (84.0%) and Kimchi Bokumbab (60.7%).

• The Plant Pathology Journal
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• 제24권2호
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• pp.202-206
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• 2008

Antifungal activity of Korean and Chinese lichen-forming fungi (LFF) was evaluated against plant pathogenic fungus of Colletotrichum acutatum, causal agent of anthracnose on hot pepper. This is the first attempt to evaluate antifungal activity of LFF, instead of lichen thalli, against C. acutatum. Total 100 LFF were isolated from the lichens with discharged spore method or tissue culture method. Among the 100 isolates, 8 LFF showed more than 50% of inhibition rates of mycelial growth of the target pathogen. Especially, Lecanora argentata was highly effective in inhibition of mycelial growth of C. accutatum at the rate of 68%. Antifungal activity of other LFF was in the order of Cetrelia japonica (61.4%), Ramalina conduplicans (59.5%), Umbilicaria esculenta (59.5%), Ramalina litoralis (56.7%), Cetrelia braunsiana (56.5%), Nephromopsis pallescensn (56.1%), and Parmelia simplicior (53.8%). Among the tested LFF, 61 isolates of LFF exhibited moderate antifungal activity against the target pathogen at the inhibition rates from 30 to 50%. Antifungal activity of the LFF against C. acutatum was variable at the species level rather than genus level of LFF. This study suggests that LFF can be served as a promising bioresource to develop novel biofungicides.

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• 한국응용곤충학회지
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• 제21권1호
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• pp.8-14
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• 1982

시설원예에 있어서 식물에 기생하는 선충의 종류와 분포 그리고 작부체계에 따른 선충의 밀도을 알기위하여 경남북 주요 시설원예단지 6개소를 대상으로 총 70개포장에서 조사한 결과를 요약하면 다음과 같다. 1. 시설원예단지에 있어서 조사포장에 대한 주요 식물기생선충의 속별 출현빈도는 Meloidogyne가 $91.4\%$로 가장 높고 다음이 Tylenchus $87.1\%$, Hirschmanniella $24.3\%$, Aphelenchus $23.3\%$, Aphelenchoides $20\%$ Merlinius $14.3\%$, Pratylenchus $14.3\%$ 순이였다. 2. 지역별 선충밀도를 보면 Meloidogyne는 남지가 2104마리로 가장 높고 다음으로 밀양이 671마리 삼낭진이 401마리 순이며 Tylenchus는 성주가 57마리로 가장 높았으며 Pratylenchus는 구포가 127마리로 가장 높았고 Aphelenchoides와 Criconemoides는 각각 26마리로 34마리로 삼낭진에서 가장높게 나타났다. 3. 지역별 작부체계에 따른 선충의 밀도를 보면 남지는 대대분 고추-오이 작형, 밀양은 고추-배추 작형이었으며 Meloidogyne의 밀도가 가장 높았고 삼낭진은 대부분 딸기-휴작 작형이었으며 Meloidogyne와 Pratylenchus의 밀도가 가장 높았다. 구포는 공히 토마토-배추 작형이며 Pratylenchus와 Meloidogyne의 밀도가 가장 높고 성주와 유천은 수박-벼, 고추-벼 작형이었으며 전반적으로 선충의 밀도가 매우 낮았다. 4. 시설원예에서 가장 문제시되는 선충은 Meloidogyne와 Pratylenchus이고 다음으로 지역과 작물에 따라서 다르나 Tylenchus, Aphelenchoides, Merlinius, Criconemoides라고 사료된다. 5. 시설원예단지에 있어서 식물에 기생하는 선충은 총 2목 10과 13속 15종이 발견되었다.

• 한국식물병리학회지
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• 제3권3호
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• pp.217-222
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• 1987

남부지방의 고추, 오이, 대추, 딸기, 수도 등에 발생한 모잘록병 이병주에서 분리한 9가지 Rhizoctonia solani 균주의 고추, 오이, 무, 대추에 대한 병원성을 조사한 결과를 요약하면 다음과 같다. AGI 균주는 공시한 모든 기주에 대해 강한 병원성이 있었고, AG2군 1형 균주는 무와 배추에 대해서는 강한 병원성을, 고추에 대해서는 묘령이 증가함에 다라 발병이 적어 중정도의 병원성이 있었으나, 오이에 대해서는 병원성이 매우 약한 경향이었다. AG2군 2형 균주는 고추를 제외한 나머지 작물에는 병원성이 없거나 약하였고, AG5 균주는 공시한 모든 기주에 대해 중정도의 병원성이 있었다. 각 균주의 병원성 정도는 균계융합군(AG)간에는 차이가 있었으나, 같은 균사융합군(AG)내에서는 큰 차이가 없었다. 즉, AG1은 공시한 모든 기주에 강한 병원성을 보였으며, AG2군 1형 균주는 오이에 대해서만 약한 정도의 병원성을, 다른 기주에 대해서는 강한 병원성을 나타내었다. 각 기주의 묘령별 발병율은 살균토나 비살균토에서 묘령이 많을수록 감소하는 경향을 보였으나, 오이 뿌리와 수도줄기에서 분리한 병원성이 강한 균주에 대해서 각 기주는 묘령에 따른 발병율의 차이가 없었다. 살균토와 비살균토에서 병원성을 비교하면 병원균이 분리된 기주 및 근록의 작물에 대해서는 비살균토보다 살균토에서 더 강한 병원성을 보였으나, 병원균이 분리된 작물과 원록의 작물에 대해서는 살균토보다 비살균토에서 더 강한 병원성을 보였는데, 전반적으로는 다른 토양전염성병과는 달리 살균토보다 비살균토에서 병원성이 더 강하였다.

• 한국식품조리과학회지
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• 제31권4호
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• pp.465-476
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• 2015

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

• 식물병연구
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• 제11권2호
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• pp.89-92
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• 2005

2004년은 전년에 비해 기온이 높았고 강수량이 적었다. 벼 못자리 병, 잎도열병 발생 필지, 잎집무늬마름병, 흰잎마름병과 고추 역병, 탄저병 및 바이러스병, 시설참외의 급성 시들음 증상, 흰가루병 등이 2003년에 비해 증가하였다. 특히 벼잎집무늬마름병과 흰잎마름병은 전년에 비해 2배 이상 병 발생이 증가하였다. 벼 이삭도열병이 전년 $3\%$에서 2004년 $0.7\%$로 감소된 것은 출수기 동안 평균기온은 높았으나 강수일수, 강수량 및 습도가 낮아 잎도열병균이 이삭으로의 전파를 억제한 것으로 추정되었다. 고추역병은 전년에 비해 크게 감소되었다. 그리고 발표하지 않은 다른 병에 의한 피해는 다소 감소 혹은 유사한 수준이었다.