• Journal of Mushroom
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• v.2 no.4
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• pp.184-191
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• 2004

Mutual growth limitation was observation when the two antagonistic fungi was come in contact with each other. Brown line was formed 2day after contact with Trichoderma spp., and then, green spores formed overnight. The laccase activity of L. edodes was stimulated when this fungus wsa co-incubated with Trichoderma spp. for a few days in liquid media. In sawdust-rice bran nixtures, outstanding broun line developed when the two antagonistic fungi co-cultured. The pH of the substrates changed from 5.5 to 4.5 after overgrowth, suggesting a difference in the degradation ability and the preference of the two fungi for the lignocellulose material.

• Horticultural Science & Technology
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• v.34 no.4
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• pp.596-606
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• 2016

The growth and contents of anthocyanins and ascorbic acid in lettuce(Lactuca sativa L., 'Jeokchima') as affected by supplemental UV-A LED irradiation under different light quality and photoperiod conditions were analyzed in this study. Five light qualities, namely B (blue LED), R (red LED), BUV (blue LED+UV-A LED), RUV (red LED+UV-A LED) and Control (white fluorescent lamps) with photoperiods of 12/12 hours (day/night), 16/8 hours, or 20/4 hours were provided to investigate the effects of light quality and photoperiod on the growth and accumulation of anthocyanins and ascorbic acid in lettuce leaves. As measured 28 days after transplanting, the number of leaves, leaf length, leaf width, leaf area, shoot fresh weight and dry weight of lettuce were significantly affected by light quality and photoperiod. The number of leaves, leaf length, leaf width, leaf area, shoot fresh weight and dry weight of lettuce grown under R treatment increased with increasing light period. By contrast, leaf development was inhibited, but chlorophyll content increased, under B treatment. Supplemental UV-A irradiation significantly decreased leaf length, leaf width, leaf area and shoot fresh weight. Anthocyanins in lettuce increased significantly with decreasing dark period under B treatment. A synergistic effect of supplemental UV-A LED irradiation on anthocyanins accumulation was found for lettuce leaves grown under R treatment but not B treatment. Ascorbic acid in lettuce was greatly affected by photoperiod. Ascorbic acid content at BUV and RUV treatments increased by 20-30% compared to without UV-A LED irradiation. From these results, it was concluded that growth and contents of anthocyanins and ascorbic acid in lettuce are significantly affected by supplemental UV-A LED irradiation. The results obtained in this study will be informative for efforts to improve the nutritional value of leafy vegetables grown in plant factories.

• Korean Journal of Weed Science
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• v.2 no.1
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• pp.1-6
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• 1982

An experiment was conducted to obtain the basic information about competitive ability of rice against weeds as affected by eco-geographic race and plant spacing. Generally, more weeds were grown at the plot of Japonica-type cultivar, (Nakdongbyeo) compared to Tongiltype cultivar (Seogwangbyeo). The degree of weed suppression was highest at the 10 ${\times}$ 10cm plant spacing while no difference was observed between 30 ${\times}$ 15cm and 40 ${\times}$ (10 ${\times}$ 10 cm) plant spacings in both cultivar;. In all treatments except the plot of 10 ${\times}$ 10 cm plant spacing of Seogwangbyeo, singnificant amount of weeds was higher for no weeding plot compared to hand weeding plot. Grain yield loss due to weed competition was the highest at the 40 ${\times}$ (10 ${\times}$ 10cm) plant spacing and followed by 30 ${\times}$ 15cm and 10 ${\times}$ 10cm plant spacing, in order, for Seogwangbyeo. However, for Nakdongbyeo, the highest grain yield loss was obtained from the 30 ${\times}$ 15cm plant spacing and grain yield was not affected at the 10 ${\times}$ 10cm plant spacing. Rice grain yield was highly correlated with weed weight for both cultivars (Seogwangbyeo; Y = 5.44 - 0.0128 X, r = -0.929$^{**}$, Nakdongbyeo; Y = 4.96 - 0.0103 X, r = -0.934$^{**}$). To reduce grain yield by 50%, weed weight of 212.5g/sq.m for Seogwangbyeo and 241g/sq.m for Nakdongbyeo was needed, respectively. This result implied that Nakdongbyeo was more competitive against weeds compared to Seogwangbyeo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1302-1310
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• 2004

The purpose of this study was to investigate whether a web-based nutrition counseling could lead to beneficial outcomes in food intake and serum lipids of patients with hyperlipidemia. Forty hyperlipidemic patients, twenty of them were hypercholesterolemia and the other twenty were hypertriglyceridemia, participated in a web-based nutrition counseling program. At the first nutrition counseling, the patients were counselled through interview and then follow up nutrition counseling was accomplished four times during eight weeks through a web-based internet program. Various markers of disease risk including anthropometric indices, food intakes and serum lipid levels were measured before and after the web-based nutrition counseling. After nutrition counseling, body mass index significantly decreased in both groups and waist to hip ratio significantly decreased in male hypercholesterolemic patients (p<0.05). Total-cholesterol decreased from 262.2 mg/dL to 234.9 mg/dL, LDL-cholesterol decreased from 186.8 mg/dL to 160.5 mg/dL in hypercholesterolemic patients, triglyceride decreased from 288.6 mg/dL to 211.9 mg/dL and total-cholesterol decreased from 217.2 mg/dL to 198.7 mg/dL in hypertriglyceridemic patients after nutrition counseling. Anthropometric value and nutrient intakes were improved after nutrition counseling. Energy, fat and saturated fatty acid intakes decreased significantly in both groups (p<0.05). Therefore, this study shows that the web-based nutrition counseling is effective in improving food habit and influences positively in serum lipid levels of the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling in informationized society.

• The Korean Journal of Zoology
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• v.29 no.2
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• pp.86-106
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• 1986

For the comparative study of protein patterns of the sera of pregnant women, the protein in sera of normal male subjects, non-pregnant women, pregnant women and women delivered of children were analyzed by using the methods of SDS/polyacrylamide gel electrophoresis, two-dimensional electrophoresis and amino acid analysis. The results were as follows: 1. When the protein patterns of sera in normal male ranging from 10, 000 to 110, 000 daltons were compared to non-pregnant women by SDS/polyacrylamide gel electrohporesis, their protein patterns were same each other numerically but bands 3(22, 000 dalton) and 6(39, 000) were less in male than in non-pregnant women quantitatively. When the protein patterns in the pregnant women in which serum were collected two week intervals were compared with non-pregnant women, there was increased or decreased in several bands quantitavely. The protein patterns of sera in pregnant women were compared with those of non-pregnant women; band 3(22, 000) showed similar patterns each other until the 16th week but the quantity of protein was decreased continously from the 18th week to the third trimester of pregnancy. Contary, bands 4(24, 000), 9(69, 000), 10(70, 000), 12(80, 000), 14(86, 000), 15(91, 000) and 16(94, 000) were gradually increased in quantity from the begining of gestation, and band 7(51, 000) was increased until the 32th week of gestation only but somewhat decreased after this time. The quantities of bands 12(80, 000), 15(91, 000) and 16(94, 000) were relatively increased when the protein patterns of delivered women were compared with those of the third trimester of pregnancy. Women who were dilivered female children showed more increase in bands 4(24, 000), 7(51, 000) and 10(70, 000)than one who were delivered male chilren. 2. When the protein patterns of sera in normal males were compared with those of nonpregnant women by two-dimensional electrophoresis, three spots of spot a group were not appeared in the males and the spot c group in the males was less than in the non-pregnant women. In the pregnant women, albumin was significantly decreased during the 10-12 week of gestation but recovered after these times. And spot f(70, 000) was decreased in the 10th week of gestation but increased from this time. 3. Glutamic acid, lysine, aspartic acid, leucine and valine in pregnant women were large in quantity while methionine, isoleucine and glycine were small in quantity by amino acid analysis. The total amino acids were increased remarkably in the second trimester of pregnancy but began to decrease in the third trimester of pregnancy. As mentioned, this present paper deat with that proteins which consist of maternal serum were increased with specific period in pregnancy and that the change of characteristic protein patterns were identified in the serum protein of each trimester in the pregnant women. And furthermore, the study should be preformed for the sex-identification of a fetus in the early pregnancy.

• Journal of Bio-Environment Control
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• v.27 no.1
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• pp.54-63
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• 2018

Red and blue lights are effective wavelengths for photosynthesis in plants. In this study, we determined the effects of various combined ratios of red to blue LEDs on the quality of cherry tomato seedlings prior to transplantation, and their subsequent effects on the yield and quality of tomato fruits after transplanting. Two-week-old cherry tomato seedlings (Solanum lycopersicum cv. 'Cuty') were cultivated under various combined ratios of red (R; peak wavelength 655 nm) to blue (B; 456 nm) LEDs [red:blue = 41:59 (59B), 53:47 (47B), 65:35 (35B), 74:26 (26B), 87:13 (13B), or 100:0 (0B)] and fluorescent lamps and raised for 27 days. The cherry tomato seedlings were subsequently transplanted into a venlo-type greenhouse and cultivated for 75 days. At the seedling stage, the shoot fresh weight of seedlings in all RB combined treatments, except 0B and 59B, was higher than that of the control after 27 days of LED treatment. Shoot dry weight and leaf area also showed trends similar to that of shoot fresh weight. The stem length was significantly higher in 13B, 26B, and 35B treatments compared with the control and other treatments. In particular, the stem length of 26B plants was approximately 3.2 times longer than that of 59B plants. At 37 days after transplanting, the number of nodes was significantly higher in 26B and 47B plants, and the plant height of 26B plants was significantly higher than that of control and 59B plants. Total fruit yield in 26B plants, which was the highest, was approximately 1.6 and 1.8 times higher than that in control and 59B plants, respectively. Thus, the results of this study indicate that various combined ratios of red to blue LEDs directly affected to the growth of cherry tomato seedlings and may also affect parameters of reproductive growth such as fruit yield after transplantation.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.219-222
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• 1970

Riboflavin in the various materials which used for Takju brewing was determined and its quantitative changes in the Takju mashes which were mashed with polished rice and wheat flour respectively using Nuruk only for enzyme source, and with wheat flour and corn powder respectively using Nuruk and Koji, were checked at 24 hours intervals during the whole brewing period. The results obtained were as follows. a) The riboflavin contents in 100 grams of each materials were: Polished rice $46.9{\gamma}$ Wheat flour $67.3{\gamma}$ Corn powder $73.9{\gamma}$ Nuruk $169.0{\gamma}$ Koji of wheat flour $87.1{\gamma}$ Koji of corn powder $84.4{\gamma}$ b) About 30 to 40 percent of riboflavin in the polished rice, wheat flour and corn powder were losed by steaming at 10 pounds for 50 minutes. c) Riboflavin content in the plots used Nuruk only was decreased during 3 days after mashing and then increased markedly after 5 days and, more or less, decreased after 6 days. Quantitative changes of riboflavin in the plots used Nuruk and Koji showed a rugged curve without decreasing in early stages, and its content was also increased markedly 5 days after mashing and then decreased a little after 6 days. d) Approximately $82{\gamma}$ of riboflavin was determined in 100ml. of the ripened mash of the rice plot and $72{\gamma}$ in the wheat flour plot in the case of using Nuruk only. $88.6{\gamma}$ of riboflavin were determined in 100ml. of the ripened mash of the wheat flour plot and $83.6{\gamma}$ in the corn powder plot in the case of using Nuruk and Koji. e) It was assumed that $28.8{\gamma}$ to $41{\gamma}$ of riboflavin were contained in 100 ml. of finished Takju of the two plots used Nuruk only and 33.6 to 44.5${\gamma}$ in the both two plots used Nuruk and Koji. f) About $47.3{\gamma}$ of riboflavin were determined in 100 grams of Takju cake of the rice plot and $66.2{\gamma}$ in the wheat flour plot used Nuruk only, and $62.9{\gamma}$ in the corn powder plot and $64.5{\gamma}$ in the wheat flour plot used Nuruk and Koji.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.97-104
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• 2002

Protein hydrolysate was prepared as a natural flavor stock from the sharp toothed eel (Muraenesox cinereus) mince using com-mercially available proteolytic enzymes, Alcalase, Neutrase, Protamex, and Flavourzyme. A 6 hr hydrolysis of mince, to which water of the equal weight of the mince was added, with $2\%$ (w/w, protein weight) Elavourzyme at $50^{\circ}$ yielded a hydrolysate of the highest acceptability. Removing the access lipid in liquified hydrolysate (not dehydrated) after enzyme hydrolysis, five times repetitive extraction using n-hexane (liquified hydrolysate : n-hexane=4 : 1, v/v) was effective, resulting in less than $1\%$ lipid content of the dehydrated-hydrolysate. The amino acid composition of the hydrolysate (prepared with Flavourzyme) was similar to that of the starting material. Hydrolysis led to an increase in concentration of not only total free amino acid but also free amino acid such as serine, glutamic acid, alanine, and methionine responsible for umami taste, especially up to about 40 times for methionine. Major free amino acids in amount were leucine, phenylalanine, valine, alanine, and isoleucine and they comprised about half of the total free amino acids, Moisture adsorption, fat adsorption, emulsifying capacity, and foaming capacity of the hydrolysate were 870.1 $\pm$ $7.9\%$, 352.0$\pm$ $5.3\%$, 50.3 $\pm$ $1.2\%$, and $87.5\pm$ $2.5\%$, respectively, and solubility was 83$\~$$84\%$ at acid pH range of 2$\~$4.

• Food Science and Preservation
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• v.19 no.1
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• pp.131-137
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• 2012

This study was carried out to investigate the physiochemical and microbiological changes of dandelion during fermentation. Thirty and fifty percentage raw sugar groups (SFE30 and SFE50) were introduced into dandelions and fermented for 120 days at $15-20^{\circ}C$. This study was conducted to investigate the utilization of sucrose on lactic acid bacteria from dandelions and their effect on the pH, titratable acidity, microorganism and formation of organic acids in dandelions during fermentation. The number of lactic acid bacteria increased remarkably up to 15 days of fermentation and then decreased rapidly thereafter. The maximum number of lactic acid bacteria, 7.9 log CFU/mL was reached at pH 4.17 and the pH of dandelion showed a slight decrease during fermentation and decreased steadily up to 90 days to reach an optimum pH of 4.0. The titratable acidity of dandelions fermented increased during fermentation. The concentration of organic acid, amino acid and free sugar in SFE30 was higher than both SFE50 and DWE. The results of dandelions fermented were remarkably retarded in the 50% raw sugar group compared to the 30% raw sugar group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1343-1356
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• 2008

The evaluation of microbiological quality for school food samples collected from 19 selected middle and high schools located in Seoul was undertaken. Eighty-nine food samples consisting of 38 non-pretreated vegetables, 13 pre-washed and cut vegetables, 9 meats and poultry, 3 fish and shellfish, 7 dried fish, and shellfish and 20 processed foods were collected. Aerobic plate count, total coliforms, and Escherichia coli (E. coli ) were detected using $Petrifilm^{TM}$, and the food-borne pathogens were screened by multiplex PCR with species-specific primer sets. Sequentially, the quantitative and confirmative test of the food-borne pathogens were carried out with the selective media and biochemical kits. The contamination of coliform counts was observed on the pre-washed vegetables ($3.4{\sim}4.3\;log\;CFU/g$) and meats ($2.2{\sim}4.3\;log\;CFU/g$). Also, the cooked foods were heavily contaminated with coliform, ranging from 1.0 to $5.5\;log\;CFU/g$. E. coli counts were found in 16 raw and cooked food samples, exceeding the microbiological standards for the guideline of safety management for school foods. Through PCR detection, B acillus cereus was detected in 32 raw and cooked foods, and quantitatively found in pre-washed carrot, radish, and pan-broiled dried shrimp and filefish ranging from $2.3{\sim}3.6\;log\;CFU/g$, respectively. E. coli O157:H7 was detected on frozen pork sample and was confirmed with API kit. Campylobacter jejuni was found in 3 ready-to-eat type vegetables. Vibrio parahaemolyticus were found in 4 pre-washed vegetables and 2 cooked foods, indicating unsatisfactory quality based upon the microbiological standards of ready-to-eat vegetables and cooked foods by Korea Food and Drug Administration. Salmonella spp. was detected in frozen chicken sample and confirmed by API kit and latex antisera agglutination.