• Korean Journal of Soil Science and Fertilizer
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• v.35 no.6
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• pp.372-380
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• 2002

This study was conducted to investigate the changes of soil properties for potato and Chinese cabbage after application adding phosphorus and potassium fertilizers in the mounded highland soil from 1999 to 2001. Experimental plots were designed with control(NPK+Lime+Compost) and chemical improvement(Control+Application adding P and K). Mounded soil before field experiment of first year(1999) was low in organic matter, available phosphorus and exchangeable potassium, and the soil texture was loamy sand soil. After 3 years, the contents of soil organic matter increased a little, and available phosphorus and exchangeable potassium contents were remarkably increased. The crop growth in chemical improvement plot was better than control plot. Yield of chemical improvement plot in comparison with control plot was increased by 5~22% for potato and 6~25% for Chinese cabbage after 2~3 years.

• Journal of Environmental Health Sciences
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• v.34 no.1
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• pp.70-75
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• 2008

The Chinese cabbage kimchi, baechoo-kimchi, is the most popular type of kimchi in Korea. This study was performed to investigate the changes of index microorganisms (aerobic bacteria, psychrotrophilic bacteria, coliforms, and Escherichia coli), lactic acid bacteria, pH, and acidity of kimchi during the long-term fermentation and ripening. A homemade-style traditional Korean baechoo-kimchi, was prepared from Chinese cabbage, red pepper, green onion, garlic, ginger, and salt-fermented anchovy sauce, and then incubated at $10^{\circ}C$ for 28 days. In the baechoo-kimchi, the number of aerobic bacteria increased with time. The number of psychrotrophilic bacteria maintained their numbers $(10^4CFU/g)$ in the kimchi during the fermentation. Coliforms and E. coli were not detected in the kimchi. The pH of kimchi decreased and the acidity of kimchi increased over time. Lactic acid bacteria, which are representative of fermentative microorganisms in the kimchi process showed rapid growth in the earlier stage of fermentation and increased steadily after 7 days. The counts of lactic acid bacteria were at a level of $10^4CFU/g$ early in the fermentation stage, reaching a level of $10^8CFU/g$ after 14 days, and at this point pH was 4.18 and acidity reached 0.63, indicating that the optimal state of kimchi fermentation. This study suggests that the lactic acid bacteria which were proliferated in kimchi during the ripening and fermentation could contribute to improving the taste and flavor of kimchi and inhibit the growth of pathogenic microorganisms that might exist in kimchi.

• 한국지구물리탐사학회:학술대회논문집
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• 2003.11a
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• pp.544-547
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• 2003

The objective of this study is to investigate the contamination levels and dispersion patterns of arsenic and heavy metals and to estimate the bioaccessible fraction of the metals in soil and plant samples in the vicinity of the abandoned Songcheon Au-Ag mine. Tailings, soils, plants (Chinese cabbage, red pepper, soybean, radish, sesame leaves, green onion, lettuce, potato leaves, angelica and groundsel) and waters were collected around the mine site. After appropriate preparation, all samples were analyzed for As, Cd, Cu, Pb and Zn by ICP-AES and ICP-MS. Elevated levels of As and heavy metals were found in tailings. Mean concentrations of As in agricultural soils were higher than the permissible level. Especially, maximum level of As in farmland soil was 513 mg/kg. The highest concentrations of As and Zn were found in Chinese cabbage (6.7 mg/kg and 359 mg/kg, respectively). Concentrations of As, Cd, and Zn in most stream waters which are used for drinking water around this mine area were higher than the permissible levels regulated in Korea. Maximum levels of As, Cd and Zn in stream waters were 0.78 mg/L, 0.19 mg/L and 5.4 mg/L, respectively. These results indicate that mine tailings can be the main contamination sources of As and heavy metals in the soil-water system in the mine area. The average of estimated bioaccessible fraction of As in farmland soils were $3.7\%$ (in simulated stomach) and $10.8\%$ (in simulated small intestine). The highest value of bioaccessible fraction of metal in farmland soils was $46.5\%$ for Cd.

• Korean Journal Plant Pathology
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• v.2 no.1
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• pp.31-36
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• 1986

The symptom of anthracnose of chinese matrimony vine (Lycium chinense Mill) was darkbrown to black, water­soaked lesions with acervuli on fruits. Field survey revealed that the incidence rate of anthracnose ranged from $0.8\%\;to\;23\%$. to Colletotrichum gloeosporioides Penz and C. dematium(Fr.) Grove were identified as the causal organisms of the disease. C. gloeosporioides and C. dematium produced severe symptoms on fruits resulting in complete necrosis, but produced no or mild symptoms on leaves and stems of chinese matrimony vine. Of three isolates of C. dematium, isolate I and isolate III caused severe infection on immature fruits and isolate I was the most pathogenic on mature fruits of the plant. Isolates II of C. dematium caused relatively severe lesions on pepper fruit, but C. gloeosporioides was pathogenic on apple fruit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.826-833
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• 2001

The effects of Monascus koji on the fermentation and quality of mul-kimchi (CCK) were investigated. Monascus koji at a final concentration of 1% against total amounts of saline and salted Chinese was added to MK and CCK, respectively, and fermented at 1$0^{\circ}C$. The koji of MK and CCK had a little effect on pH and acidity. Antimicrobial effect of water extracts from Monascus koji showed at the concentration of 3% for L. brevis and 5% for L. acidophilus and L. bulgaricus, respectively. Whereas no effect was founded in the strains of L. plantrum, L. GG and Leuc. mesenteroides. It was possible to control the color of kimchi by using Monascus koji instead of red pepper. Especially, color acceptability of MK added the koji was greatly improved. The content of reducing sugar and the score of sweet taste were slightly increased in the kimchi added the koji, whereas no great difference in the crispness was found. Overall acceptability of CCK was not apparent, but that of MK was greatly enhanced. It is apparent that the inhibitions of HMG-CoA reductase in MK and CCK added 1% Monascus koji were 10~20 and 7~16%, respectively.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.337-341
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• 2002

Crude seasoning oil was manufactured from direct heat treatment of com germ, wheat germ, dehulled peanut, mustard, black pepper and com oil(RBD type). The sesame oil substituted was composed of this crude seasoning oil, oil soluble natural pigment mixture and com oil, and showed the similar appearance, flavor and taste with sesame oil. Free fatty acid content of SO was 1/4 than sesame oil, the other values were similar, respectively. Use of this SO was suitable about cooking, general frying as well as frying of laver and Chinese cake. As a result, this SO had possiblility as sesame oil substituted.

• Food Science and Preservation
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• v.7 no.2
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• pp.222-227
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• 2000

Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20$^{\circ}C$), salt concentration(2-10%), addition rate of starter (0-20%) was investigated. The kimchi was fermented with crushed Chinese cabbage without salting, red pepper powder, crushed garlic, crushed ginger, anchovy juice and starter. Well fermented kimchi juice(fermented at 10$^{\circ}C$ for 15 days) and sterilized radish juice was used as a source of lactic acid bacteria and starter medium, respectively. Antimutagenic activity showed the highest in the crushed kimchi fermented at 15$^{\circ}C$ for 15 days, 4% salt concentration, 5% starter added, respectively. The inhibition rate of mutagenic activity of the kimchi against S. typhimurium TA98 induced by NQO and S. typhimurium TA100 induced by MNNG was 56.41% and 60.11%, respectively. And the inhibition rate of the kimchi juice showed 56-60% per 100ul.

• Journal of Society of Preventive Korean Medicine
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• v.7 no.1
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• pp.103-122
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• 2003

Purposes This study is for the constitutional health in daily life by adding the Sasang Constitutional points to the kimchi's nutritional ones. It lays the foundation of the development of both new medical kimchis and production of various kinds of kimchis according to different constitution. Methods We have examined the Keemy(氣味) and effect(效能) of kimchi represented in the Korean medicine [Dongyibogam(東醫寶鑑), Hyangyaggibseongbang(鄕藥集成方), Choongyakdaesajeon(中葯大辭典)] and Leejema's literature [DongyiSoosebowon(東醫壽世保元), Dongmooyugo(東武遺稿), Chobon kwon(草本卷)]. Results 1) There are 18 kinds of materials in kimchi, 9 main materials and 9 additional ones. 2) There are mustard, red pepper, garlic, leek, ginger, salt, green onion, and dropwort as good materials of kimchi for Soeumin, which are mostly Shinon(辛溫) or Yeoll(熱). 3) There are eggplant, oyster, chinese cabbage, shrimp, cucumber, and sesame as good materials of kimchi for Soyangin, which are mostly Gam(甘) or Ham(寒) or Ryang(凉), Han(寒). 4) There are bracken, perilla, radish, and taro as good materials of kimchi for Taeumin. which are mostly ShinGam(辛甘) or OnPyeong(溫平), Ryang(凉) Han(寒).

• Journal of Microbiology and Biotechnology
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• v.14 no.1
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• pp.105-109
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• 2004

This study was conducted to investigate the potential origin of Weissella species, which were found in ingredients of kimchi, such as salted Chinese cabbage, radish, green onion, red pepper powder, pickled shrimps, garlic, and ginger. Ten strains of Weissella species (Weissella thailandensis, W. kimchii, W. koreensis, W. minor, W. halotolerans, W. hellenica, W. kandleri, W. confusa, W. viridescens, and W. paramesenteroides) and lactic acid bacteria isolated from ingredients of kimchi were analyzed by SDS-PAGE of whole-cell proteins. Several strains with patterns identical to those of Weissella kimchii were isolated from green onion. On the basis of biochemical characteristics and 16S rDNA sequence comparisons, these strains were identified as Weissella kimchii, suggesting green onion as a major origin of Weissella kimchii found in kimchi.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.57-65
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• 1999

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.