• Korean Journal of Veterinary Service
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• v.20 no.2
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• pp.143-150
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• 1997

Total viable cells and lactose non-fermenting cells were counted from animal feedstuffs (n=65). And isolation of Gram negative lactose nonfermenting enterobacteria and antibiotics susceptibility of isolates were performed. 1. The ranges of total viable cells / lactose non-fermenters in animal feedstuffs from Korean cattle were counted as 9$\times$$10^4$-1$\times$$10^7$ / 1$\times$$10^2$-6$\times$$10^3$, milking cow as 1$\times$$10^4$-2$\times$$10^8$ / 2$\times$$10^2$-8$\times$$10^3$, pig as 1$\times$$10^4$-1$\times$$10^6$ / 2$\times$$10^2$-6$\times$$10^3$, and chicken as 7$\times$$10^4$-1$\times$$10^9$ / 4$\times$$10^2$-1$\times$$10^5$ cfu/g, respectively. 2. Among the 214 isolates from feedstufs, 87 from Chinan(n=23), 66 from Changsu (n=23) and 61 from Mooju(n=19) were isolated. Of these isolates, 60 from pigs (n: 19), 51 from milking cows(n=15), 45 from chikens(n=11) and 58 from Korean cattle(20) were isolated. 3. Among the 6 genuses of Gram negative lactose nonfermenting enterobacili, Salmonella sp, Y pseudotuberculosis, Ent agglomerans and Sal choleraesuis were frequently encountered. 4. A majority of isolates were sensitive to 19 antibiotics, singly or in combination. These isolates were completely susceptible to Cp, Gm, Imp and Pi, 93% to Ak and To, 73% to Cax and Ts, 66% to Cft and Tim, 46-53% to Caz, Cf and Cz, 33-40% to Am, Azt, Cfz and Ti, and 6% to Cfx, in order, but not susceptible to Crm. 5. Among the antibiotic resistant strains, a total of 23 resistant patterns was noted, and of these Crm 40(18.7%), Am Cf Cfx Cfz Crm Ti 27(12.6%), each of Azt Ctx Crm and Azt Cax Caz Cft Cfx Crm 22(10.3% ) were frequently encountered.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.403-416
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• 2018

In this study, the dietary effects of probiotics with a liquid application system on meat quality and physicochemical characteristics of pigs were evaluated. A total of 80 Landrace${\times}$Yorkshire${\times}$Duroc (LYD) 3-way crossbred pigs (average age $175{\pm}5d$) were assigned to a conventional farm and a probiotics farm equipped with a liquid probiotics application system (40 pigs in each farm). The two treatments were: CON (diet without probiotics) and PRO (diet with probiotics). Dietary probiotics decreased shear force in the longissimus muscle compared to the control group (p<0.05). The treatment diet did not affect backfat thickness, carcass weight, meat color, cooking loss, water holding capacity (WHC), and drip loss. Dietary probiotics significantly reduced ash, salinity, and pH (at 5 and 15 d) (p<0.05). There was no significant effect on thiobarbituric acid reactive substance (TBARS) values. Polyunsaturated fatty acid (PUFA) and omega fatty acids (${\omega}3$ and ${\omega}6$) were significantly (p<0.05) higher in the PRO group, whereas monounsaturated fatty acid (MUFA) was decreased. The free amino acid composition, serine, lysine, histidine, and arginine levels were significantly lower in the PRO than in the control group. The treatment group exhibited higher nucleotide compounds (hypoxanthine, inosine, GMP, IMP) than the controls. Also, levels of ascorbic acid and thiamin were significantly different (p<0.05), while minerals were not significantly different between the groups. In conclusion, feeding of probiotics had effects on shear force, ash, salinity, pH, PUFA, and some amino acids which related to taste and flavor without any negative effects on the pigs' carcass traits.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.24 no.6A
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• pp.871-880
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• 1999

In this paper, a pseudo-noise(PN) tracking and demodulation circuits are analyzed and designed for a direct-sequence/spread-spectrum multiple access system under a mobile fading channel. We consider noncoherent delay locked loop(DLL) as a PN code tracking loop which has 1/8 PN chip resolution. The tracking performance of DLL is evaluated in terms of locking time from a loose state and tracking jitter. The received signal is demodulated to original data by despreading with PN code locked by DLL. Also the designed circuit supports sound service of 32Kbps and in-band signal with 4.096MHz chip clock. The circuits are implemented and verified with FPGA, which is shown completely data recovery under AWGN 7dB and will be available for IMT-2000.

• Korean Journal of Rural Living Science
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• v.10 no.2
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• pp.60-70
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• 1999

Changes in the nutritional components of Toha-jeot, salt-fermented Toha shrimp (Caridina denticulata denticulata $D_EH_{AAN}$), which was salted with a low-salt group of 15% sodium chloride (L), a high-salt group of 23% sodium chloride (H), a 50% conventional soybean sauce group (S) during long fermentation were investigated. These three groups were refrigerated at ${4\pm}1^{\circ}C$ and then taken out for analysis at three month intervals during 9 month. Even in the process of a long fermentation, the moisture containment of Toha-jeot in group L and S is 76.0~73.6% and in group H it is 70.0%, which are similar in all three groups. In case of the salinity, there was no change in groups L, H but it was lowered in group S during the fermentation. In all groups there was no change of pH. The free amino acid contents in Toha-jeot, of which ornitine, glutamic acid, leucine, alanine, lysine and valine occupy the majority, in order of abundance, increased gradually up to six months of fermentation and decreased by nine months. But free amino acid contents of S group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nucleotides. ATP was not detected, IMP and inosine had disappeared after the six months for mentation. ADP was not detected after the nine months fermentation. Monoene, polyene and n-3 fatty acids were increased and saturated fatty acids were decreased in L and H groups. However, no changes of fatty acid contents in S group during fermentation were showed. The fatty acid contents of three groups, of which $C_{18:1},\;C_{16:0},\;C_{16:1}$ and $C_{20:5}$ occupy the majority, Mineral content of Toha-jeot is mainly consisted of Na, Ca, K and Mg. In the Hunter values, the redness of L group was superior to that of other groups.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1646-1652
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• 2002

Si-Raw is a raw cured meat (raw, cured meat fermented with steamed rice) produced by the aboriginal people of Taiwan. In order to prevent food poisoning or intoxication from botulism, new methods of monitoring the production base on hurdle technology were investigated. New methods investigated incorporated citric acid, sodium hypophosphite, Monascus anka mash, plum paste or lactic acid bacteria inoculum added separately to meat with steamed rice and salt to lower the Aw (water activity) and pH values of the products to control the microbial growth. Results showed that anaerobic bacterial counts, lactic acid bacterial counts and aerobic bacterial counts for the products of all treatments were less than $10^6$, $10^5$ and $10^2cfu/g$, respectively. Sodium chloride content of all products was above 5.46%, water activity was below 0.939 and pH value was below 4.27. IMP was lower and ATP and hypoxanthine were higher. ATP concentrations were higher in the samples which contained the anka mash. Result of sensory panel test indicated that most people preferred the products with added sodium hypophosphite. Except for the fact that the content of tryptamine in the sample with Monascus anka mash was higher, the amine concentrations for all treatments were lower than those of other fermented meat products. The amino acid nitrogen content was higher in the product made from raw meat treated with citric acid, but lower in the other products. Neither Clostridium botulinum nor Trichinella spiralis were detected in any of the treatments. The result may indicate that hurdle technology is effective for hygiene and safe producing Si-Raw.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.15 no.3
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• pp.242-250
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• 2004

In this thesis, a new broadband PIFA(Planar Inverted-F Antenna) for PCS and IMP-2000 applications is designed. The dual-L antenna structure is adopted in order to improve the characteristics of PIFA which usually has a narrow band. The height of the antenna is fixed 6 mm considering terminal's thickness and the structure is deformed into the folded radiation patches to minimize the size of the antenna. The bandwidth of a realized antenna is 1.66∼2.35 ㎓(34.5 %) fur return loss below -10 ㏈ which contain the required bandwidth of PCS and IMT-2000. And Monopole antenna with λ/4 length is designed and compared with dual-L with folded patch in SAR. 1 g and 10 g averaged peak SAR of PIFA are about 25.7 %, 30.3 % lower than those of monopole antenna respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.48-53
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• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• Korean Journal of Human Ecology
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• v.3 no.2
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• pp.77-89
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• 2000

In this study, to activate the industrialization and to improve the quality of Toha-jeot by shortening the fermentation period, we investigated the changes in the nutritional components of Toha-jeot. salt-fermented Toha shrimp( Caridina denticulata denticulata $D_{E}$ $H_{AAN}$) which was salted with a low-salt group and high-salt group during fermentation. In this experiment. there are four groups of Toha-jeot which were manufactured with 15% ratio of common salt: the first group containing 2% wheat bran (w2%-L). the second high-salt group containing 2% wheat bran( w2%-H) , the third low-salt group containing 4% wheat bran (w4%-L) and the last high-salt group containing 4% wheat bran(w4%-H). These four groups were refrigerated at 4${\pm}$1$^{\circ}C$ and then taken out for analysis at three month intervals during 9 month. Among the free amino acid contents in Toha-jeot, 22 kinds were detected. 6 month after the fermentation when the quantity of the amino acid contents in Toha-jeot is highest, ornitine, glutamic acid, leucine. alanine. lysine and valine occupy the majority, in the order of abundance. In cases of nucleotides. 6 month after the fermentation. from the groups w2%-L, w2%-H and w4%-L, inosine and IMP were not detected. and hypoxanthine, AMP, ADP were detected but 9 month after the fermentation ADP was not detected. The main constituents of fatty acid were as follows : (a) from w2%-L, w2%-H, 6 month after the fermentation. $C16:0$, $C12:0$, $C18:1$, $C18:3$, and $C16:1$. (b) from w4%-L. 6 month after the fermentation, $C18:3$, $C16:0$, $C12:0$ and $C18:1$. (c) from W4%-H, $C16:0$, $C12:0$, $C18:3$ and $C18:1$. In case of mineral contents. Na, Ca. K. Mg, Fe. Zn, Mn and Cu were detected according to the magnitude of the quantity. From the group w4%-H, high quantity of Na was detected during the total fermentation period. In case of color value, from the groups w2%. the values of L. a. b were highest after 6 month fermentation and were decreased after 9 month fermentation, while from groups w4%, the values of L, a, b were gradually decreased after 3 month fermentation.ion.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.1-5
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• 1983

Large quantities of an ascidian, Styela plicata, are harvested annually as the by-product of oyster culture on the south coastal area in Korea. It has been traditionally favored and consumed because of its peculiar taste and flavor. But no study on its taste compounds has been reported. An investigation on the taste compounds of fresh meat and integument of an ascidian has been carried out by a series of analysis of taste compounds including nucleotides, free amino acids, betaine, TMAO, TMA and total creatinine. The most abundant nucleotides in fresh meat were AMP and IMP. Their contents were $1.2\;and\;0.8{\mu}mole/g$, respectively. The contents of nucleotides and their related compounds in integument show similar tendency as in fresh meat but their quantities were very low as compared with those in fresh meat. Seventy two percentage of the total free amino acids in fresh meat was consisted of proline, alanine, glutamic acid, glycine and serine. They occupied also 82% of the total free amino acids in integument, but the amount of free amino acids in integument was about 1/10 of that in fresh meat. The contents of betaine-N and creatinine-N were 6.1 and 2.1% of the extractive-N in fresh meat, respectively. The amounts of TMAO-N and TMA-N were very low contents in fresh meat and trace in integument.

• Journal of Aquaculture
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• v.5 no.1
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• pp.69-79
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• 1992

The muscle extracts of the ascidian, Halocynthia roretzi cultured for two and three years old on the southern coast near Chungmu and the eastern coast near Pohang of Korea, were analyzed for extractive nitrogen (EN), free amino acids (FAA), combined amino acids (CAA), nucleotides and related compounds (NRC), quaternary ammonium bases and guanidino compounds using specimens collected in February 1989 and in April 1989, and compared for those contents with each other. As for the amount of EN, no remarkable difference was found between two- and three-year-old samples collected at St. 1 in the spring and winter seasons, while at St. 2 in the spring season the two-year-old sample was distinctly lower than the three-year-old one. Taurine, proline, glutamic acid, glycine and alanine were the major FAA in every sample. The amount of taurine, the most prominent FAA, was higher in three-year-old sample than in two-year-old one regardless of sampling station and season. Most of the other major FAA showed a similar tendency to EN at both sampling stations in both seasons. Adenosine 5'-triphosphate (ATP), adenosine 5'-diphosphate (ADP), adenosine 5'-monophosphate (AMP), inosine 5'-monophosphate (IMP), inosine (Ino) and hypoxanthine (Hyp) were detected in all the samples and ATP, ADP and AMP were the major ingredients. The amounts of total NRC were in parallel with those of EN and total FAA. As for the contents of betaines, two- and three-year-old samples collected in the winter season exhibited a great discrepancy each other, the former being clearly lower than the latter, but no remarkable difference was observed between two samples of two groups in the spring season. In proximate composition of the muscles, the two-year-old sample was considerably higher in moisture content and lower in protein and glycogen contents than the three-year-old one at St. 2 in the spring season. The large discrepancies observed between two- and three-year-old samples from St. 2 seems to be attributable to the difference in size of samples rather than to the difference in age.