• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.1397-1399
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• 2003

When and Where, What kind of agricultural products will be produced and provided for the market? It is a commercial requirement, and also an academic questions to remote sensing technology. Crop physiology analysis and growth monitoring are important elements for precision agriculture management. Remote sensing technology supplies us more selections and available spaces in this dynamic change study by producing images of different spatial, spectral and temporal resolutions. Especially, the hyperspectral remote sensing should do play a key role in crop growth investigation at national, regional and global scales. In the past five years, Chinese academy of sciences and Japan NTT-DATA have made great efforts to establish a prototype information service system to dynamically survey the vegetable planting situation in Nagano area of Japan mainly based on remote sensing data. For such concern, a flexible and light-duty flight system and some practical data processing system and some necessary background information should be rationally made together. In addition, some studies are also important, such as quick pre-processing for hyperspectral data, Multi-temporal vegetation index analysis, hyperspectral image classification in support of GIS data, etc. In this paper, several spectral data analysis models and a designed airborne platform are provided and discussed here.

• Mycobiology
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• v.48 no.5
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• pp.383-391
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• 2020

Use of nanoparticles (NPs) in several commercial products has led to emergence of novel contaminants of air, soil and water bodies. The NPs may exhibit greater ecotoxicity due to nano-scale dependent properties over their bulk counterparts. The present investigation explores the effect of in vitro supplementation of TiO₂, silica and silver NPs on radial growth and ultrastructural changes in the hyphae and spores of two mushroom genera, Ganoderma lucidum and Volvariella volvaceae. A concentration dependent decrease in radial growth on NP amended potato dextrose agar medium was recorded. However, in comparison to control, there was decrease in radial diameter on supplementation with TiO₂ NPs while an increase was recorded for silica and silver NPs amendments as compared to their bulk salts at same concentrations after 48 h of incubation. Optical microscopy studies showed decrease in the number of spores while increase in spore diameter and thinning of hyphal diameter on NPs supplementation. Scanning electron microscopy analysis of fungal growth showed presence of deflated and oblong spores in two fruiting strains of Ganoderma while Volvariella exhibited decreased sporulation. Further, hyphal thinning and branching was recorded in response to NP amendments in both the test mushrooms. Enhancement of protein content was observed on NP compared to bulk supplementation for all cultures, concentrations and hours of incubation except for TiO₂ NPs. Likewise, bulk and NP supplementations (at 100 mg L^-1) resulted in enhanced laccase activity with occurrence of laccase specific protein bands on SDS-PAGE analysis.

• Natural Product Sciences
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• v.16 no.1
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• pp.26-31
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• 2010

High performance liquid chromatographic method with diode-array detection (HPLC-DAD) has been performed for the simultaneous determination of four marker constituents, paeoniflorin, trans-cinnamic acid, schisandrin and glycyrrhizin in traditional herbal medicinal preparation, So-Cheong-Ryong-Tang (SCRT). The presence of paeoniflorin, trans-cinnamic acid, schisandrin and glycyrrhizin in this decoction was ascertained by retention time, spiking with each authentic standard, UV spectrum and ESI mass spectrum. All four compounds showed good linearity ($r^2$ > 0.998) in a relatively wide concentration ranges. The RSD for intra-day and inter-day precision was less than 3% and the limits of detection (LOD) were less than 30 ng. The mean recovery of each compound was 94.1-113.0% with RSD values less than 3.0%. These results suggest that the developed HPLC method is simple, effective and could be readily utilized as a quality control method for commercial SCRT products.

• International Journal of Industrial Entomology and Biomaterials
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• v.21 no.1
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• pp.133-137
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• 2010

The perilla leaf pyralid moth, Pyrausta panopealis Walker (Lepidoptera: Pyralidae), is a serious pest damaging to leaf perilla. In order to establish the life parameters of P. panopealis for eventual purpose of control, the developmental span of each stage was investigated under five temperature regimes ($20^{\circ}C{\sim}30^{\circ}C$). The larval period of P. panopealis was longest as 26.8 days at $20^{\circ}C$ and shortened as temperature goes up to $30^{\circ}C$ as 11.3 days. Survivorship of the larval P. panopealis was the highest at $27.5^{\circ}C$ as 82.5%, whereas that of other temperatures ranged from 40% ($20^{\circ}C$) to 60.0% ($30^{\circ}C$), indicating that the P. panopealis appears to favor somewhat higher temperature. In addition to larval period, the duration of egg, prepupal, and pupal period also were shortened sharply as temperature goes up, whereas the duration of adult stage shortened a maximum of only two days as temperature goes up. After the perilla leaf pyralid moths were successfully stabilized in indoor environment the larvicidal efficacy of ten on-the-market environmentfriendly agricultural materials (EFAMs) that were previously selected from the result of other moth species was tested. Seven of the ten tested showed more than 90% of mortality within 12 hrs and reached nearly up to 100% within 24 hrs, but the remaining three showed less than ~70%.

• Journal of Physiology & Pathology in Korean Medicine
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• v.29 no.3
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• pp.273-280
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• 2015

In this study, we used the mixture made from the Rice bran 45 ㎏, Dendropanax 5 ㎏, the sugar of the 10% of the total weight, and the enzyme of the 0.1% of the total weight. After the mixture were fermented for 90 days under 20 $^{\circ}C$, we measured the cell viability and the inhibition rate of the melanin biosynthesis, the activity of tyrosinase and superoxide dismutase (SOD) in malignant melanoma, B16F10 cells, in order to survey the whitening effect and the mechanism of the effects on the sample. As a result, the samples significantly suppressed the cell viability of B16F10 in more than 500 ${{\mu}g}$/㎖ and significantly inhibited the generation of melanin induced by ${\alpha}$-MSH in more than 1,000 ${{\mu}g}$/㎖. Sample decreased the activity of tyrosinase while increased the activity of SOD in dose dependent manner. Therefore, we considered that the fermentation extract made from a Rice bran and Dendropanax will be able to produce high value-added products, if used as a commercial.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.120-125
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• 2013

Food poisoning by Bacillus cereus is one of the common food-borne diseases and B. cereus is widely distributed in natural and commercial products owing to the strong resistance caused by biofilm or spore. The ethanol, NaCl, and organic acids of acetic acid, citric acid, and lactic acid for biocontrol of biofilm-forming B. cereus on glass wool were investigated. The biofilm on glass wool was observed in many developments after 48 h incubation. As the results of reduction of biofilm-forming B. cereus by sanitizers, reduction levels of each organic acid treatment ranged to 5-6 log CFU/g-glass wool. In case of combination treatments of 20% ethanol, 10% NaCl, and 1% of each organic acid for 1-5 min, the reduction level of biofilm-forming B. cereus was 7-8 log CFU/g-glass wool. Therefore, combination treatments of ethanol, NaCl, and an organic acid might effectively reduce biofilm-forming B. cereus in various food processes and industries.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.652-664
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• 2008

In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufacturing flow were evaluated in order to develop the HACCP Plan. The moisture contents of the rice cakes ranged between 36.2${\sim}$55.3%, whereas the water activity of all samples ranged between 0.954${\sim}$1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture of Injulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manufactories. At the critical limit of CCPs, storage was conducted below at $5^{\circ}C$ in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at $99^{\circ}C$ for 40 min. Cooling and holding processes were conducted for 2 hours below at $15^{\circ}C$. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.236-242
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• 2010

The objective of this study was to investigate the potential of the application of kimchi LAB as starter culture in the production of fermented sausages. For this, the solid-state model media composed to simulate the substantial conditions of meat mixtures were fermented for 120 h after the treatment with different concentrations of kimchi (0.5, 1.0, 1.5, 3.0, and 5.0%) and lyophilized kimchi-powder (0.2 % and 0.5%). During the fermentation period, the growth of total viable cells and LAB, and the changes of pH and titratable acidity were investigated. The initial LAB counts ranged from 7.18 to 8.34 Log CFU/ mL for kimchi media and from 6.93 to 6.94 Log CFU/mL for kimchi-powder media depending on the added concentrations. The kimchi LAB in this study were not influenced by the immobilized condition for their adaptation and growth by showing no lag phase and thus acted similar as in the submerged medium. The initially increased counts reached around 9 Log CFU/ mL in 12 h independent of the concentrations of a ded kimchi. However, the growth and metabolic activity of kimchi-powder LAB were influenced by the immobilized condition. Supposedly, as the nutrient supply in solid-state depended solely on diffusion, these differences in the souring properties were caused by the LAB topography in the medium matrix. Nevertheless, the differences in the numbers of LAB between two media were less than 0.5 Log units and the pH drop in the solidstate batches was quite rapid and reached low values. Therefore, it can be assumed that kimchi and kimchi-powder LAB showed the utility as the substitute of commercial starter culture even without a rehydrating pretreatment.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.190-196
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• 1996

Kimchi vacuum packaged in PET/AI/PE pouch was stored at $0^{\circ}C\;and\;10^{\circ}C$ to evaluate the effect of vacuumizing conditions on quality changes. The quality of kimchi during storage was investigated in terms of pH, titratable acidity, color, viable counts of lactic acid bacteria including Leuconostoc and Lactobacilli and sensory properties. Titratable acidity and pH were not significantly different for the vacuum degrees. Color index (L b/a) values of crushed kimchi juice decreased exponentially and remained constant during storage, but the resulting color change was not affected by the vacuum degrees. Viable counts of lactic acid bacteria and sensory scores exhibited no significant difference among the kimchi of different vacuum degrees. Consequently, the vacuum degree in packaging of kimchi seemed to influence little on quality of kimchi. For enhancing the commercial value of vacuum packaged kimchi products, it would be appropriate to produce a slight vacuum, eliminating the head space, within packages.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.146-151
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• 1996

For the purpose of production of oligosaccharides from alginates, a bacterium was isolated from seaweed, and then an enzyme which degraded alginates was obtained from the bacterium. A specific activity of the enzyme was shown in G-rich block and Na-alginate (Wako Co.) as a result of reaction between the enzyme and six types of alginates (G-rich block, M-rich block and 4 commercial Na-alginate). Degradation products were prepared from the Na-alginate (Wako Co.) by the enzyme. The oligosaccharides were fractioned by Sephadex G-25 and Bio-gel P-2 and identified on a thin layer chromatography (TLC). Degree of polymerization (DP) of the oligosaccharides was shown from 2.6 to 7.5.