• Journal of Species Research
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• v.7 no.3
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• pp.231-239
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• 2018

While screening indigenous prokaryotic species in Republic of Korea in 2017, a total of 17 bacterial strains assigned to the phylum Bacteroidetes were isolated from a variety of environmental habitats including water of fountain, tidal flat, plant root, soil, the gut of Russian grayling butterfly, ginseng field, seawater, lagoon and seashore sand. From the 16S rRNA gene sequence similarity of more than 98.7% and the formation of a robust phylogenetic clade with the closest species, it was found that the 17 strains belong to independent and recognized bacterial species. There has been no official report that the identified 17 species have been previously isolated in the Republic of Korea. Thus, 15 species in 10 genera of one family in the order Flavobacteriales, one species in one genus of one family in the order Cytophagales, and one species in one genus of one family in the order Sphingobacteriales are proposed as unrecorded species of the phylum Bacteroidetes found in the Republic of Korea. Gram reaction, colony and cell morphology, basic phenotypic characteristics, isolation source, taxonomic status, strain ID and other information are described in the species descriptions.

• Journal of Species Research
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• v.8 no.2
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• pp.161-175
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• 2019

During a comprehensive investigation of indigenous prokaryotic species in Korea, a total of 46 bacterial strains assigned to the classes Alphaproteobacteria, Betaproteobacteria, Deltaproteobacteria, and Epsilonproteobacteria were isolated from a diversity of habitats including freshwater, seawater, brackish water, ginseng soil, plant roots, natural caves, and tidal flats. Based on their high 16S rRNA gene sequence similarities (>98.7%) and formation of strongly-supported phylogenetic clades with the closest type species, each strain was assigned to an independent, predefined bacterial species. Since there were no published or official reports regarding the isolation of these 46 species in Korea, here we report them as new species to Korea: 34 species in 14 families in the five orders of Alphaproteobacteria, 10 species in five families in the three orders of Betaproteobacteria, one species of Deltaproteobacteria and one species of Epsilonproteobacteria. Gram reaction, colony and cell morphology, basic biochemical characteristics, isolation source, and strain IDs are described in the species description section.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.588-599
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• 2012

There is a limitation to estimate vitamin $B_{12}$ intake due to the lack of data on vitamin $B_{12}$ content of Korean commercial foods. In this study, vitamin $B_{12}$ content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin $B_{12}$ content, 3.50 and $2.96{\mu}g$/100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and $0.32{\mu}g$/100 g of vitamin $B_{12}$, respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin $B_{12}$ content, 1.93 and $1.44{\mu}g$/100 g, respectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and $0.13{\mu}g$/100 g of vitamin $B_{12}$, respectively. One serving of haejanggguk, yookejang, chuotang and galbitang had 5.97, 2.04, 2.63 and $1.91{\mu}g$ of vitamin $B_{12}$, respectively. One serving of samgetang and sulongtang had $2.89{\mu}g$ and $6.64{\mu}g$ of vitamin $B_{12}$. In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul-nangmyeon had 18.8, 1.21 and $0.38{\mu}g$ of vitamin $B_{12}$, respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and $0.54-1.11{\mu}g$ of vitamin $B_{12}$, respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and $0.54{\mu}g$ of vitamin $B_{12}$, respectively. A plain bagel and a waffle contained 0.13 and $0.17{\mu}g$/100 g of vitamin $B_{12}$, respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin $B_{12}$. In conclusion, these results should contribute to improving the present food vitamin $B_{12}$ content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin $B_{12}$ intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin $B_{12}$ and health.

• The Southeast Asian review
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• v.21 no.3
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• pp.1-42
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• 2011

In terms of seaborne contacts of Vietnamese court with foreign countries had two directions in the 19th century. One was with Island Southeast Asian ports such as Singapore, Malacca, Penang, Batavia, and Manila. The other direction was to Canton. The Canton contact of Vietnam again can be interpreted as one of the two directions of Vietnamese contact with China. The inland route far to Beijing was based on the political and diplomatic consideration, while the closer route to Canton by the court vessels was more for the economic consideration as the case for the contact with the Island Southeast Asia. In this article, author discusses three issues to illuminate the nature of the trips of the court vessels of the Nguyễn dynasty to Canton. First is to clarify detail itinerary of the trip from the Thuận An Estuary to the City of Canton via Đà Nãng and Hanan. Unlike to the Western ships that visited Canton but anchored at the Huang Fu, Vietnamese square-rigged/copper-bottomed ships sailed up the Pearl river to the Guangzhou city front to stay for four or five months before they returned to Vietnam. In the second chapter, various kinds of observation of the Vietnamese officials are discussed. If the objects of the observation are divided into two categories, one is the world Westerners in Canton, and the other is the world of Chinese. In a same place, Canton, the Vietnamese officials could have enough chance to compare the two worlds clearly. An important consequence for the Vietnamese officials was to conclude that the mechanical technology of the Westerners was better than that of Chinese. This kind of conclusion led the Vietnamese court to send court personnels to learn Western technologies and languages in the port cities of Island Southeast Asia and to enlarge contacts with them. In the last chapter, author tries to find out the items that the Vietnamese mission purchased in Canton in exchange to the Vietnamese products. The items that the Vietnamese mission purchased included ceramics, silk, books, and medicines. With the support of the Chinese settlers in Vietnam the mission was able to be involved in the deal of illegal items such as opium, and possibly some kinds of precious ginseng from Korea. Overall, the process of the itinerary, observation, and purchase during the trip to Canton was the way to form the new point of view of Vietnamese intellectuals towards China standing from the side of Westerners. To the Vietnamese who experienced both Canton/Macao and the Western worlds in the port cities of Island Southeast Asia China was not the only center of the world, nor the Westerners could be looked down as the barbarians. In Canton, a peripheral region looked from the imperial capital Beijing, but the most internationalized city of China at that time, Vietnamese officials were training themselves to overcome China.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.209-214
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• 1992

In order to save foreign currency and to domesticize the dairy products, various fresh cheeses and whey drinks were developed and some physicochemical, microbiological and sensory evaluation were performed. The yield of fresh cheese was 22.3%, while that of whey 77.7%. The pH-values of fresh cheeses were $5.90{\sim}6.49$, while those of whey drinks $6.07{\sim}6.49$, and fermented whey drinks $3.97{\sim}4.91$. The acidities of fresh cheeses were $0.09{\sim}0.26%$, while those of whey drinks $0.09{\sim}0.36%$. The contents of solid substances, protein and lactose in fresh cheeses were $25.67{\sim}34.18%$, $7.45{\sim}9.11%$ and $3.61{\sim}4.14%$, while those of whey drinks $7.39{\sim}7.70%$, $0.88{\sim}0.94%$ and $4.93(\sim}6.17%$, respectively. The lactic acid contents of whey drinks varied from $0.01{\sim}0.38%$, where the content in the fermented sample was the highest. The general colony counts of fresh cheeses were $0{\sim}30/g$, while those of whey drinks $0{\sim}80/ml$. The psychrotrophs counts of fresh cheeses were $0{\sim}20/g$, while those of whey drinks $0{\sim}60/ml$. Lactic acid bacterial counts in both products were not detected except for $97{\sim}401{\times}10^8/ml$ in fermented whey drinks. E. coli and fungi were not detected in both products. In sensory evaluation of both products, the strawberry added fresh cheese was the best of fresh cheeses, while the garlic added fresh cheese was the worst. Pure whey drink was the best of whey drinks, while the ginseng added whey drink was the worst.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.593-600
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• 1996

To investigate the dining habits in relation to Kimchi for the Koreans in Commonwealth of Independent States(CIS), a survey was conducted to 199 Koreans living in Moscow, Sahalin, Uzbekistan, and Kazakstan. Most of the respondents answered that thor keep the Korean food lifestyle, and especially the old age group and Koreans in Sahalin showed higher ratio for Korean food lifestyle. In the Kimchi preference and Kimchi consumption, 85.9% of the respondents like Kimchi because Kimchi is our traditional food and its taste is good, and 95% of them consumed Kimchi once or more everyday. In the kinds of Kimchi, 99% of the respondents had experiences in eating or seeing Chinese cabbage Kimchi, 91.5% cucumber Kimchi, 88.4% cabbage Kimchi, 82.4% white water Kimchi, 75.4% sikhae, respectively, while the frequencies of kakdugi, chonggak Kimchi, and leek Kimchi were relatively low. In connection with the utilization of Kimchi, many respondents answered that Kimchi is sometimes used in cooking of Kimchi cchigae or Kimchi bokkum. Most of Russians like Kimchi in spite of the hot taste and it shows the possibility that Kimchi can be spread throughout foreign countries.