• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.797-805
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• 2013

The varying characteristics between Korean's commercial and traditional soy sauces may be initiated by raw materials and fermentation techniques such as the koji and mezu process. We have examined properties of polysaccharides isolated from two different soy sauces which were made by the commercial process (CSP-0) and the traditional Korean process (KTSP-0) as well as their macrophage activities. Two polysaccharides have not effected the RAW 264.7 cells viability. The effects of CSP-0 and KTSP-0 on RAW 264.7 cells were demonstrated by the production of nitric oxide (NO), and reactive oxygen species (ROS). The CSP-0 and KTSP-0 significantly augmented NO and ROS productions by RAW 264.7 cells under a dose dependent manner. However, the activity of KTSP-0 was more potent than that of the CSP-0 at $1,000{\mu}g/m{\ell}$. The productions of IL-6 and TNF-${\alpha}$ were determined by real-time PCR and ELISA. mRNA expression levels of IL-6 and TNF-${\alpha}$ by KTSP-0 at $1,000{\mu}g/m{\ell}$ indicated 63 and 71 times higher than negative controls, respectively. Also, the production of IL-6 and TNF-${\alpha}$ by KTSP-0 at $1,000{\mu}g/m{\ell}$ showed 32.1 and 4.5 times higher than those by the CSP-0. To assess phagocytosis activities, the effects of CSP-0 and KTSP-0 on mRNA expression of Fc receptor I and II (FcR I, II) are being determined by RT-PCR products. Only the KTSP-0 showed enhanced expressions of mRNA expression for FcR I in a dose dependent manner, whereas the CSP-0 did not affect either the FcR I or II expressions. The above data lead us to conclude that the macrophage activations of Korean traditional soy sauce polysaccharide are higher than that of the commercial soy sauce polysaccharide.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.228-234
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• 2012

The varying characteristics between traditional and commercial soy sauce may be initiated by raw materials and fermentation techniques for the production of $meju$ and $koji$. We examined properties regarding polysaccharides isolated from commercial soy sauce made by the $koji$ process (CSP-0) and Korean traditional soy sauce made by the $meju$ process (KTSP-0) as well as their immuno-stimulating activities. KTSP-0 had rhamnogalacturonan II (RG-II) including 1.1% of unusual monosaccharides 3-deoxy-D-$manno$-2-octulosonic acid (KDO). Anti-complementary activities of CSP-0 and KTSP- 0 were increased dose-dependently but KTSP-0 (64.7%) was higher than CSP-0 (56%) at $1,000{\mu}g/mL$. C3 activation products were identified by crossed immuno-electrophoresis. CSP-0 caused complementary activations $via$ only classical pathway while KTSP-0 caused complementary activations $via$ both alternative and classical pathways. KTSP-0 significantly increased the secretion of interleukin (IL)-6 at $8-1,000{\mu}g/mL$ and IL-12 at $40{\mu}g/mL$ on macrophages. The results suggest that the immuno-stimulating activity of KTSP-0 is greater than that of CSP-0 from anti-complementary activity.

• Journal of Dairy Science and Biotechnology
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• v.29 no.1
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• pp.23-31
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• 2011

Domestic dairy industry is now standing at the crossroad for planning next fifty years, mainly because economic and environmental situations surrounding Korean peninsula are fast changing. For the aspects of dairy consumption, fresh milk consumed less, while consumption of the other milk and dairy products is slightly increasing every year. In 2010, it is approximately estimated that 1,939,000 tons of raw milk was used and the supply would be short by about 35,000 tons, based on the amounts in the previous year. Currently, multilateral negotiations against US and EU are underway. When it will be in effect in the future, significant damage would be expected in the dairy and livestock sectors, leading to cut domestic milk supply. Quality of farm-gate milk is graded as 1A on average 90% or more, loaded with very low in microbial and somatic cell counts. Therefore, policy implications have to be placed toward switch currently the UHT processing method to Pasteurization or the LTLT technology, by which natural flavors and nutrients in milk mostly remain after heat treatment. Domestic cheese products comprise only 10% and the rest is occupied by the various kinds of imported natural products. The market size keeps increasing up to 65,423,000 tons last year. When it comes to vitalization of our natural cheese industry, cheese whey, which is a main by-product in cheese manufacture, is a critical issue to be solved and also "On-Farm Processing" would be combined with a growth of big dairy companies when few immediate issues among the relevant regulations will be eased and alleviated in the near future. Fermented milk market is recorded as a single area of gradual increase in the past 10 years, Korea. Fermented yogurts with health claims targeted stomach, liver, and intestine are popular and has grown fast in sales amounts. In this context, researches on beneficial probiotic lactic acid bacteria are one of the important projects for domestic milk and dairy industries. Labelling regulations on efficacy or health-promoting effects of functional dairy products, which is the most important issue facing domestic dairy processors, should be urgently examined toward commercial expression of the functionality by lawful means. Colostrum, a nutrition-rich yellowish fluid, is roaded with immune, growth and tissue repair factors. Bovine colostrum, a raw material for immune milk preparations and infant formula, can be used to treat or prevent infections of the gastrointestinal tract. Nanotechnology can be applied to develop new milk and dairy products such as micro-encapsulated lactase milk for consumers suffering lactose intolerance. Raw milk is suggested to be managed by its usage in the processing line because imbalance of supply and demand is structural problem in every country and thus the usage systems as in the advanced dairy countries is worth of bench-marking to stabilize milk supply and demand. Raw milk produced is desirable to divide into the three parts; domestic, import, and buffering purposes. It is strongly recommended that a domestic dairy control center as an institutional framework should be urgently established as is Dairy Board in New Zealand and Australia. Lastly, government policy should be directed to foster the highly-educated people who are majoring in Dairy Sciences or working in the dairy industry by means of financial support in studying and training abroad as well.

• Journal of the Korean Wood Science and Technology
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• v.38 no.6
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• pp.547-560
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• 2010

The optimum culture condition of Schizophyllum commune for the cellulase production and its enzymatic characteristics for saccharification of cellulosic biomass were analyzed. S. commune secrets ${\beta}$-1,4-xylosidase (BXL) and cellulases, including endo-${\beta}$-1,4-glucanase (EG), cellobiohydrolase (CBH), and ${\beta}$-glucosidase (BGL). The optimum reaction temperature for all cellulases was $50^{\circ}C$ and the thermostable range was $30{\sim}40^{\circ}C$C. The optimum reaction pH for all cellulases was 5.5 in a range of temperature from $0^{\circ}C$ to $55^{\circ}C$. The best nutritions for the cellulase production of S. commune among tested nutrients were 2% cellulose for the carbon source and corn steep liquor or peptone/yeast extract for the nitrogen source without vitamins. The environmental culture condition for the cellulase production was 5.5~6.0 for pH at $25{\sim}30^{\circ}C$. The enzyme activities of EG, BGL, CBH, and BXL were 3670.5, 631.9, 398.5, and 15.2 U/$m{\ell}$, respectively, after concentration forty times from the culture broth of S. commune which was grown at the optimized culture condition. Alternative filter paper unit assay showed 11 FPU/$m{\ell}$ enzyme activity. The saccharification tests using cellulase of S. commune showed the low saccharification rate on tested hardwoods but a high value of 50.5% on cellulose, respectively. The saccharification rate (50.5%) of cellulose by cellulase produced in this work is higher than 45.7% in the commercial enzyme (Celluclast 1.5L, 30 FPU/g, glucan).

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.229-233
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• 2016

This study was conducted to compare three commercially available egg testing devices for measuring egg quality. The devices used were a Laser-type (automatic), a Ultrasonic-type (automatic), and a Probe-type (manual). Fresh eggs weighing 60~68 grams were obtained from a commercial hen farm. Three trials were conducted. In Trial 1, a total of 50 eggs were successively analyzed by the three egg testing devices. In Trial 2, fresh eggs were successively analyzed by a combination of two egg testing devices. In Trial 3, a total of 600 eggs (weighing 60~68 grams) laid by same flock were selected, further divided into three sub-groups with a total of 200 eggs, and analyzed by an egg testing device. In Trials 1 and 2, no apparent difference was observed in egg weight between egg testing devices. However, albumin height was scored highest in the Ultrasonic-type egg tester followed by the Probe-type and Laser-type (Trials 1 and 2). Consequently, the Haugh unit was similarly altered. Yolk color was highest in the Laser-type egg tester followed by the Ultrasonic-type and Probe-type (Trials 1 and 2). When fresh eggs laid by a single flock were independently analyzed by three devices, egg weight did not differ, but albumin height and Haugh unit were higher (p<0.05) in the Ultrasonic-type egg tester than in the Probe-type or Laser-type testers. However, Laser-type testers produced higher (p<0.05) yolk color values than the Ultrasonic-type or Probe-type egg testers. In conclusion, the commercially available egg testing devices exhibited performance differences in measuring egg qualities, which warrants further consideration as to whether the magnitude of bias and precision between the devices could be acceptable in the egg grading system, especially when assessing eggs stored for certain durations.

• Journal of Intelligence and Information Systems
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• v.16 no.2
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• pp.129-141
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• 2010

An Internet shopping mall for clothing operates a warehouse for packing and shipping products to fulfill its orders. All the products in the warehouse are put into the boxes of same brands and the boxes are stored in a row on shelves equiped in the warehouse. To make picking and managing easy, boxes of the same brands are located side by side on the shelves. When new products arrive to the warehouse for storage, the products of a brand are put into boxes and those boxes are located adjacent to the boxes of the same brand. If there is not enough space for the new coming boxes, however, some boxes of other brands should be moved away and then the new coming boxes are located adjacent in the resultant vacant spaces. We want to minimize the movement of the existing boxes of other brands to another places on the shelves during the warehousing of new coming boxes, while all the boxes of the same brand are kept side by side on the shelves. Firstly, we define the adjacency of boxes by looking the shelves as an one dimensional series of spaces to store boxes, i.e. cells, tagging the series of cells by a series of numbers starting from one, and considering any two boxes stored in the cells to be adjacent to each other if their cell numbers are continuous from one number to the other number. After that, we tried to formulate the problem into an integer programming model to obtain an optimal solution. An integer programming formulation and Branch-and-Bound technique for this problem may not be tractable because it would take too long time to solve the problem considering the number of the cells or boxes in the warehouse and the computing power of the Internet shopping mall. As an alternative approach, we designed a fast heuristic method for this reallocation problem by focusing on just the unused spaces-empty cells-on the shelves, which results in an assignment problem model. In this approach, the new coming boxes are assigned to each empty cells and then those boxes are reorganized so that the boxes of a brand are adjacent to each other. The objective of this new approach is to minimize the movement of the boxes during the reorganization process while keeping the boxes of a brand adjacent to each other. The approach, however, does not ensure the optimality of the solution in terms of the original problem, that is, the problem to minimize the movement of existing boxes while keeping boxes of the same brands adjacent to each other. Even though this heuristic method may produce a suboptimal solution, we could obtain a satisfactory solution within a satisfactory time, which are acceptable by real world experts. In order to justify the quality of the solution by the heuristic approach, we generate 100 problems randomly, in which the number of cells spans from 2,000 to 4,000, solve the problems by both of our heuristic approach and the original integer programming approach using a commercial optimization software package, and then compare the heuristic solutions with their corresponding optimal solutions in terms of solution time and the number of movement of boxes. We also implement our heuristic approach into a storage location assignment system for the Internet shopping mall.

• 한국균학회소식:학술대회논문집
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• 2014.05a
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• pp.13-13
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• 2014

Two kinds of mushrooms, Gumji (金芝; Ganoderma) and Soji, were described in old book of Samguksagi (History of the three kingdoms; B.C 57~A.D 668; written by Bu Sik Kim in 1145) in Korea-dynasty. Many kinds of mushrooms were also described in more than 17 kinds of old books during Chosun-dynasty (1392~1910) in Korea. Nowadays, mushroom cultivation has been increased through out the world last decade years. Production of mushrooms has also been increased 10-20% and many varieties have been cultivated. Similar trends were also observed in Korea. Approximately two hundred commercial strains of 37 species in mushrooms were developed and distributed to cultivators. Somatic hybrid variety of oyster mushroom 'Wonhyeong-neutari' were developed by protoplast fusion, and distributed to grower in 1989. The fruiting body yield index of somatic hybrids of Pleurotus ranged between 27 and 155 compared to parental values of 100 and 138. In addition, more diverse mushroom varieties such as Phellinus baumi, Auricularia spp., Pleurotus ferulae, Hericium erinaceus, Hypsizigus marmoreus, Grifola frondosa, Agrocybe aegerita and Pleurotus cornucopiae have been attempted to cultivate in small scale cultivation. Production of mushrooms as food was 190,111 metric tons valued at 800 billion Korean Won (one trillion won if include mushroom factory products; 1dollar = 1,040 Won) in 2011. Major cultivated species are Pleurotus ostreatus, Pleurotus eryngii, Flammulina velutipes, Lentinula edodes, Agaricus bisporus, and Ganoderma lucidum, which cover 90% of total production. Since mushroom export was initiated from 1960 to 1980, the export and import of mushrooms have been increased in Korea. Technology developed for liquid spawn production and automatic cultivation systems lead to the reduction of the production cost resulting in the increasement of mushroom export. However some species were imported because of high production cost for these mushrooms requiring the effective cultivation methods. Developing of effective post-harvest system will be also directly related to mushroom export. In academic area, RDA scientists have been conducting mushroom genome projects. One of the main results is the whole genome sequencing of Flammulina velutipes for molecular breeding. An electrophoretic karyotype of of F. velutipes was obtained using CHEF with 7 chromosomes, with a total genome size of approximately 26.7 Mb. The mususcript of the genome of F. velutipes was published in PLOS ONE this year. For medicinal mushrooms, we have been conducting the genome research on Cordyceps and its related species for developing functional foods using this mushroom. In 2013, Korea Food and Drug Administraion (KFDA) approved Cordyceps mushroom for its value as an immune booster.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• Korean Journal of Agricultural Science
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• v.34 no.2
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• pp.143-150
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• 2007

This study was carried out to develope an antibiotic substitute with some feed additive ingredients; activated charcoal, microbial products(Saccharomyces cerevisiae), sodium bentonite and pyroligneous. Sixty Holstein male calves(control 30 and tested 30 calves) were assigned to one of two diets, control(containing commercial antibiotic) and treatment diet (containing antibiotic substitute) with three replicates(10 calves each). The experiment were carried out for 30 days. The daily weight gains were similar between control(1.01kg/d) and treatment groups(1.01kg/d), however feed requirement were lower for treatment calves (2.80kg) than control calves (3.24kg) (P<0.05). Also calves were more health for treatment calves than control calves for diarrhea and respiratory diseases occurrences. The ammonia concentration of feces were lower for treatment calves(2.67 ppm) than for control calves(6.33 ppm) (P<0.05). No statistical difference were found in blood substances between control and treatment calves(P>0.05). In conclusion, the calve performances were improved by substitute without commercial antibiotic additive.

• Journal of Ginseng Culture
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• v.2
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• pp.27-38
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• 2020

Gaesung was the Mecca of Korean ginseng. Factors that Gaesung has been a leading brand of Korean ginseng were multiplicative. Those were natural conditions and huge commercial capital, red ginseng factory, creative business systems and etc. We can quote BongSang Son, SungHak Kong and JeongHo Kim as a famous Gaesung' ginseng merchants. They, as leaders modern ginseng industry had supplied the method of cultivation, prevention of phyto-diseases, excellent ginseng seed, and prepayment system of farming capital. The Gaesung merchants also adopted modern marketing techniques : commercial advertisement, made-order sales, changing package of the ginseng products. The book 'The Dictionary of Korean Companies and Stores' which was published in 1927 introduces BongSang Son as a great businessman in Gaesung. He was not only merchants but also educator and social worker. He practiced the spirit of entrepreneurship. BongSang Son's role of pioneer contributed to the development of Korean ginseng and Gaesung. Due to such efforts of Gaesung merchants, Korean ginseng industry were took a great step forward. This article considered the development of Korean ginseng industry through the life and achievement of the ginseng magnate BongSang Son who was a representative one of Gaesung merchants.