• Food Science and Preservation
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• v.10 no.4
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• pp.482-487
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• 2003

The filtration effects of glass membrane filters and hollow fiber membranes with different pore size to prevent the haze of a commercial foxtail millet Yakju were investigated. The most particles(haze precusors) present in the Yakju were removed by using 1.2 $\mu\textrm{m}$ glass membrane filter. In case of using 0.45$\mu\textrm{m}$ hollow fiber membrane system, the permeate flux on the Yakju filtration was calculated to 342.8 lmh. During the 3 month storage at 4$^{\circ}C$ and room temperature for each 48 hrs in turn, alittle fine haze was observed from the Yakju even if it was filtered by using 0.7 $\mu\textrm{m}$ glass membrane filter. Anything of haze was, however, observed from the Yakju filtered by using all of hollow fiber membranes. Therefore, the 0.45$\mu\textrm{m}$ hollow fiber membrane system was effective as a final filtration process of the Yakju.

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.7-10
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• 1975

A series of experiment was undertaken to pursue the possibility of aflatoxin accumulation in stored grains which were artificially contaminated with A. flavus var. columnaris isolated from deteriorated rice in Korea. In storage of rice grain, aflatoxin formation needed relative humidity over 80%, once accumulated aflatoxin was degraded by other microbial growth maintaining 50% level and the absence of other microoganisms brought about the remarkable accumulation of aflatoxin. The formation of aflatoxin in grains was increasing in the order of soybean, peanut, corn, wheat, barley, foxtail millet, rice, polished wheat, mung bean and great millet and it appears to be affected by the size and oil content of grains.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.78-84
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• 2004

In order Nuruk to improve the quality of millet wine, a traditional Jeju cereal wine, yeasts and molds were isolated from 35 kinds of Nuruk collected nationwide. Isolated strains were screened for saccharification of starch and brewing of millet wine. Fermentation characteristics of millet wine with different types of Nuruk were also investigated. The average number of microbial populations in the Nuruk were $6.4{\times}10^5{\sim}4.5{\times}10^7\;cfu/g$ for molds and $1.4{\times}10^4{\sim}7.7{\times}10^7\;cfu/g$ for yeasts. Among the 169 strains of molds and 103 strains of yeasts, 16 strains were screened for saccharifying activity on starch as a substrate, and one yeast strain was screened for the brewing of millet wine. A8-3, supposed as Aspergillus sp., showed the highest enzyme activities of glucdamylase, ${\alpha}-amylase$ and xylanase while B23-3 strain, supposed as Rhizopus sp., showed the highest saccharifying activity. A10-4, supposed as Saccharomyces sp., showed the highest level of weight loss from $CO_2$ evolution, sugar and alcohol tolerance during fermentation. When the Nuruk was made after inoculation with the selected strains, saccharifying activity was higher for the co-cultivation of A8-3 and B23-3 than individual cultivation of each strain. Similar saccharifying activities were shown in both disc-type and pellet-type Nuruk. It was suggested that pellet-type Nuruk could improve fermentation yield. The collected Nuruk consisted of $10{\sim}13%$ moisture, $55{\sim}70%$ total sugar, $10{\sim}18%$ crude protein, $0.2{\sim}1.0%$ crude fat and $1.8{\sim}2.1%$ ash. The Nuruk made in this study was composed of $12{\sim}15%$ moisture, $61{\sim}71%$ total sugar, $15{\sim}20%$ crude protein, $0.4{\sim}1.5%$ crude fat and $1.1{\sim}1.5%$ ash.

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.04a
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• pp.202-203
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• 2005

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.10a
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• pp.185-185
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• 2017

• Korean Journal of Plant Resources
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• v.24 no.3
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• pp.267-271
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• 2011

The main objective of the study was to investigate the phytic acid contents of various cereals and legumes produced in Korea. The results showed that the phytic acid contents of buckwheat, foxtail millets, sorghum, millet, barley, jobs' tears, yellow corn and wheat flour (Urimil) were in a range of 0.13 to 2.27%. The contents of the phytic acid ranged from 1.03 to 1.16% for legumes including red Indian bean, black Indian bean, mung bean, and black soybean. The phytic acid content of brown rice was five times higher than those of 100% polished rice. The polishing process of the rice decreased significantly the content of the phytic acid. We estimate that the daily phytic acid intake from rice was changed from 653 mg/day in 1995 to 430 mg/day in 2005 based on the results of a national nutrition survey.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.1
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• pp.36-43
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• 2015

We examined sensory characteristics to determine the optimal conditions for flounder Verasper moseri Jordan et Gilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were $11.63^{\circ}C$, 4.66% and 9.12 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 16.08%, 7.21%, 2.96%, 3.70%, 10.12% and 13.72% respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.576-581
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• 2004

Foxtail Millet Yakju were treated with heat ($65^{\circ}C$/15 min) or high hydrostatic pressure ($25^{\circ}C$ (RT) and $65^{\circ}C$ (HT)/400 MPa/10 min), and stored for 64 days at l$0^{\circ}C$, $25^{\circ}C$ and 37$^{\circ}C$. Changes in microbial counts, enzyme activity and quality of Yakju during storage were measured. Total viable cells were about 10$^2$ CFU/mL, and remained almost constant during storage at l$0^{\circ}C$ and $25^{\circ}C$, while decreased significantly at 37$^{\circ}C$, and undetected after 55 days of storage in heat- and pressure(RT)-treated, but after 25 days in pressure(HT)-treated Yakju. Lactic acid bacteria and yeast in heat- and pressure-treated Yakju were not detected during storage. The relative activities of a -amylase in heat- and pressure(RT)-treated were more than 100%, while those in pressure(HT)-treated were less than 40% during storage of 64 days at l$0^{\circ}C$. However, at $25^{\circ}C$ and 37$^{\circ}C$ the relative activities in untreated and pressure(RT)-treated were decreased greatly and then reached at the point of the activities of heat- and pressure(HT)-treated. The relative activities of glucoamylase in untreated and pressure(RT)-treated were decreased as the increase of the storage temperature during storage, while those in heat- and pressure(HT)-treated increased slightly as the increase of storage period at 1$0^{\circ}C$ and $25^{\circ}C$, and had no change at 37$^{\circ}C$. pH in heat- and pressure-treated had almost no change. Turbidity and reducing sugar in heat- and pressure-treated increased as the increase of storage temperature during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1171-1178
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• 2010

This study was carried out to compare the physicochemical characteristics of vinegars fermented from cereal crops with Incalgyun. The crude protein, mineral and $P_2O_5$ contents of vinegars fermented from cereal crops with Incalgyun were higher than the circulated brown rice vinegar (CBRV). Brix degree, turbidity and pH of vinegar fermented from cereal crops with Incalgyun were higher, and total acidity was lower than the CBRV. The glucose content of the CBRV was 4.89 mg/mL, and vinegars fermented from glutinous foxtail millet without and with Incalgyun were 5.62 and 5.58 mg/mL. The major organic acids were acetic acid and succinic acid. The total organic acid content of the CBRV was 41.92 mg/mL, and vinegars fermented from cereal crops without and with Incalgyun were 12.14~42.31 and 13.07~41.80 mg/mL. Total amino acid content of the CBRV was $63.75\;{\mu}g/mL$, and vinegars fermented from cereal crops without and with Incalgyun were 1,125.24~1,976.37 and $1,045.36{\sim}2,057.34\;{\mu}g/mL$. The total polyphenol content of CBRV was 2.31 mg/100 mL, and vinegars fermented from cereal crops without and with Incalgyun were 28.59~41.26 and 26.57~39.62 mg/100 mL. The ABTS and DPPH radical scavenging activities of the CBRV were 1.45 and 2.85 mg TEAC/100 mL. The highest ABTS and DPPH radical scavenging activities were 37.10 and 20.26 mg TEAC/100 mL at the vinegars fermented from nonglutinous foxtail millet and glutinous foxtail millet with Incalgyun, respectively.

• Journal of Mushroom
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• v.2 no.1
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• pp.10-14
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• 2004

Effect of solid grain media on the mycelial growth of Pleurotus ostreatus and its biofunctional activities were investigated using seven kinds of grains. Foxtail millet and barley were good for growth of hypha of P. ostreatus. However, growth of the mycelium was very slow in the solid grain media containing wheat, corn and brown rice. Mycelial growth of P. ostreatus according to water content of solid grain media was good at 25% to 30%. Mycelial growth of P. ostreatus according to heating-time and temperature of solid grain media was good for 30 min at $121^{\circ}C$. Anticancer activities against lung cancer cell line of the myceial extracts from P. ostreatus grown on several grain media were strong in the corn, defatted soybean, brown rice, barly and black bean in order. Fibrinolytic activities of the myelial extracts were strong in order defatted soybean, wheat, foxtail millet, barley, brown rice and black bean. The mycelial extracts were showed good antibacterial activities against Pseudomonas aeroginosa and Staphylococcus aureus.