• Food Science and Preservation
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• v.21 no.1
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• pp.129-139
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• 2014

This study was conducted in order to investigate the optimal fermentation periods of the Smilax china L. leaves as a fermented tea via Aspergillus oryzae for 0 (non-fermented), and 10, 20, and 30 days (NF, F10, F20, F30). It was also observed for its quality characteristics. In the color and spectrum (400~700nm) of 1% tea water extract, NF was light yellow, whereas fermented tea (F10~F30) was light red color, and the F10 among F10~F30 has the clearest color and spectrum. Furthermore, acceptabilities of aroma and brightness were insignificantly different between NF and F10~30, while the mouth feel and overall acceptabilities were insignificantly distinct among all of the fermented teas. Therefore, these results suggest that the appropriate fermentation period for tea fermentation is 10 days. On the other hand, the total polyphenol and flavonoid content in the NF was the highest among all of the fermented teas. In the antioxidant parameters, EDA (electron donating ability), FRAP (ferric reducing antioxidant power), and LPOIA (lipid peroxidation inhibitory activity) in the NF were the highest among all fermented teas. Meanwhile, the XOI (xanthine oxidase inhibitory activity) was low, as well as insignificantly different from NF and F10~F30, whereas the AOI (aldehyde oxidase inhibitory activity) was markedly higher (38.09~41.70%) by the hot water tea extract (with or without fermentation), particularly the AOI that has increased via fermentation. In conclusion, the overall antioxidant activity tended to be reduced by fermentation; however, the EDA, FRAP and LPOIA in the fermented tea for 10 days was higher than the activities during 20~30 days of fermentation. There was a similar result in the color and acceptability of fermented tea for 10 days, which was remarkably better than those of 20-30 days. Therefore, fermented tea from the leaves of Smilax china L. could be expected to be used as a functional tea without the loss of inhibitory activity of both the XO and AO via fermentation.

• Food Science and Preservation
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• v.20 no.5
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• pp.744-750
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• 2013

The indigenous Saccharomyces cerevisiae strains S13 and D8 were isolated at the microbial succession stage during spontaneous fermentation of Campbell Early wine as a resistant to potassium metabisulfite and a high sugar concentration. In this study, the fermentation characteristics of Campbell Early wine were investigated and compared with those of S. cerevisiae W-3, an industrial wine yeast. Alcohol production by the two strains was delayed at the initial fermentation stage, but increased fast when the fermentation continued. After the fermentation, the S13 and D8 wines contained 12.6% and 13.2% (v/v) alcohol, respectively, which were significantly higher than the alcohol content of the W-3 wine (12%, v/v). No marked differences were observed in the residual soluble solid content and the pH. However, the S13 and D8 wines showed high levels of total acid content, including malic and lactic acids. Especially, the lactic acid content was 8.9-fold in the S13 wine and six-fold in the D8 wine, compared with that of the W-3 wine. The two strains produced a higher level of acetaldehyde and a lower amount of methanol in the wine than the W-3 strain. The iso-Butanol content was lower in the two indigenous yeast wines with similar levels of n-propanol and iso-amyl alcohol contents than that in the W-3 wine. In the sensory evaluation, the S13 and D8 wines had higher scores for their color, flavor, taste and overall preferences than the W-3 wine. Especially, the S13 and D8 wines had much higher scores than the W-3 wine for flavor and color, respectively.

• Korean Journal of Environment and Ecology
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• v.22 no.1
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• pp.18-34
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• 2008

Based on external morphology, each of five species can be classified into three groups: 1) B. falcatum group (B. falcatum, B. scorzonerifolium), 2) B. euphorbioides group (B. euphorbioides) and 3) B. longiradiatum group (B. longiradiatum, B. latissimum). B. falcatum group has cauline leaves linear or lanceolate in shape and attenuate at base and not surrounding the stem. In contrast, B. longiradiatum group and B. euphorbioides group have cauline leaves ovate, lanceolate or panduriform in shape and auriculate or cordate at base and completely surrounding the stem. The inflorescence is basically compound umbels terminated at the apex of stem. But B. euphorbioides group is small in size and pedicels are rather short and the number of the pedicel is ca. 20. On the other hand, B. longiradiatum and B. falcatum groups are large in size and their pedicels are long and the number of the pedicel is around 10. The pore of pollen aperture of B. longiradiatum and B. latissimum is partially projected or not while those of B. falcatum group and B. euphorbioides is usually remarkably projected. The number of somatic chromosomes was counted as 2n=20 in B. falcatum, 2n=12 in B. scorzonerifolium and B. longiradiatum, and 2n=16 in B. euphorbioides and B. latissimum. Although chromosome numbers of B. euphorbioides and B. latissimum are the same, the two species are not likely to relate because the karyotypes of the two species are different from each other. Based on these observations, it can be concluded that B. latissimum is most closely related to B. longiradiatum. However, molecular data indicated that the species is probably related to B. bicaule distributed in central Siberia. In terms of conservation of B. latissimum, overexploitation by human and grazing by goat are most threatened factors.

• Food Science and Preservation
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• v.22 no.6
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• pp.915-919
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• 2015

This study was performed in order to provide basic data for predicting the usefulness of Jicama (Pachyrhizus erosus) as a food raw material. The changes in the physicochemical properties of freeze-dried and hot air-dried Jicama were investigated and analyzed. The moisture content of raw Jicama was 81.84%. The crude protein, crude fat, crude ash and carbohydrate content of hot air-dried Jicama powder were 2.85, 0.79, 7.93 and 88.44%, while those of freeze-dried Jicama powder were 3.93, 0.83, 7.92 and 87.32%, respectively on dry basis. Regarding the color values, the lightness of freeze-dried Jicama (92.86) was higher than that of the hot air-dried Jicama (88.01), whereas the redness (-0.67) and yellowness (3.21) of freeze-dried Jicama were lower than those of the hot air-dried Jicama (0.43) and (11.96), respectively. The brown index was lower in the freeze-dried Jicama (0.029) than in hot air-dried Jicama (0.107). The total sugar content showed no significant differences between freeze (46.49 mg/g) and hot air-dried Jicama (45.11 mg/g). Finally, the amylose content was higher in freeze-dried Jicama (5.66%) than in hot air-dried Jicama (6.63%).

• The Journal of Dong Guk Oriental Medicine
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• v.8 no.2
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• pp.131-154
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• 2000

Nan Jing(Difficult Classic), as a catechism, describes in detail and deeply the ideas in Nei Jing(Huangdi's Internal Classic). The description of Nan Jing is focused on basic theories including theories about some disease and is excellent in identification and analysis. The contents of Nan Jing are as follows: 1-23 Nan-pulse and pulse condition, 24~29 Nan-channels and collaterals, 30~47 Nan-viscera and bowels(Zang Fu organs), 48~61 Nan-disease, 62~68 Nan-acupuncture points, 69~91 Nan-acupuncture. Especially, diagnosis techniques in Nan Jing make 'Only method of cunkou pulse taking' that is a technique for feeling the pulse widely applied in these days in Oriental medicine clear. Thus, this book adjusts the theory of pulse and pulse condition given in 1~23 Nan of 'The Study of Nan Jing' in order to enhance an understanding about the theory of pulse and pulse condition. The text of 1~23 Nan about pulse lore centers on all pulse of human body interconnected each other and cunkou, both ends of the pulse, and contrasts regular pulse with irregular pulse. 1. 10 Nan describes the theory about five kinds of evils and hardness and softness, and unique pulse condition of each bowels. 2. 13 Nan explains that the relative difficulty of medical treatment is determined by the degree of balance or unbalance among three factors-colors, pulse and pulse condition, flesh shape. 3. 14 Nan divides pulse and pulse condition into slow pulse and rapid pulse, and explains separately abnormality, great loss of semen, death caused by slow pulse, and abnormality, great loss of semen, death caused by rapid pulse. 4. 15 Nan about taut pulse(弦), full pulse(鉤), floating pulse(毛), deep pulse(石脈) describes that pulse and pulse condition differs according to four seasons. Therefore, Nan Jing establishes clearly techniques of feeling the pulse in 'Only method of cunkou pulse taking(獨取寸口)' and advances the theory of Nei Jing. Futhermore, Nan Jing is more valuable in that it suggests unique theory different with Nei Jing.

• Korean Journal of Medicinal Crop Science
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• v.4 no.4
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• pp.301-307
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• 1996

The experiment was conducted to clarify the effect of water stress treatment on growth character of Ligusticum chuanxiong Hort. The water stress treatment was imposed artificially on seedling, flowering and rhizome enlargement stage of the plant. The decrease ratio of leaf area compare with control decreased to 24.4% by water stress treatment at seedling stage and to 41.6% at rhizome enlargement stage. The reduction rate of chlorophyll content at the end of water stress treatment was 41.2% at the see­dling stage and no difference at the flowering stage. The chlorophyll content of water stress treatment on seedling and flowering stage was recovered to 95% at harvest time. The ratio of rootlet distribution from top soil to l0cm depth showed maximum to 90% at the seedling stage and to 20cm depth showed max­imum to 6.4% at the rhizome enlargement stage. The dry weight of rootlet was decreased to $19.3{\sim}40.3%$ by water stress treatment. Dry weight of aerial part and underground part of the plant decreased in the order of seedling, flowering, rhizome enlargement and control and the dry weight of aerial part decrease more severely than underground part.

• Korean Journal of Medicinal Crop Science
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• v.4 no.4
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• pp.294-300
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• 1996

We performed an experiment to confirm the possibility of wasabi culture using the wat­er of the Soyang River Dam in Chunchon and the ground water in Suwon. Water mineral content of Soyang River except for P was less than that of ground water of Suwon. Dis­solved oxgen and E C of Chunchon was proper to culture wasabi but E C and dissolved oxgen of Suwon was not suitable for that. Water temp. of Soyang river was very changable by month while that of the ground water in Suwon was kept constantly. In Soyang river of Chunchon the month that water temp. show $8{\sim}18^{\circ}C$, optimal growth temp., was May to Nov. and the month that water temp. show less than $6^{\circ}C$, growth limit temp., was $Jan.\;{\sim}\;Feb.$ of Chunchon. Rhizome weight of main stem in Chunchon and Suwon was 63g and 22g per plant and rate of maketable rhizome was each 80%, 0% by culture of 32 months to include raising see­dling period of 13 months. Dry matter partitioning ratio of petiole in Soyang river of Chunchon was the highest of all others but it was lowest of all others in ground water of Suwon. Rhizome weight of main stem in Chunchon was showed possitive correlation with plant height and fresh top weight and in Suwon it was showed possitive correlation with root weight and high possitive correlation with No. of total leaves and No. of tillers.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.437-442
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• 1996

Two strains of Lactobacillus(L.) casfi and one strain of L. Pentosus, which were isolated from pickles, were used to investigate in studing their characteristics of ${\beta}-galactosidase$. The preferable carbon sources and pH of the MRS media for enzyme production from L. casei No.10 was found to be 1.0% lactose and pH 7.5, from L. Pentosus No.63 was 1.0% galactose and pH 7.5, and from L. casei No.36 was 1.0% lactose and pH 6.5, respectively. The maximum enzyme production from each strain was found after 48 hours culture at $30^{\circ}C$ in a medium with preferable carbon source. The optimum reaction temperature with substrate for ${\beta}-galactosidase$ activity was found at $60^{\circ}C$ for all three strains . The stability of enzyme from L. casei No.36 was found to be at $45^{\circ}C$, from L. Pentosus No.63 was found at $55^{\circ}C$. This stability from L. casei No.36 was found at $40^{\circ}C$, but it was reduced to 60% at $55^{\circ}C$. These stabilities of enzymes remained about 90% at $40^{\circ}C$ for all three strains. The optimal pH for enzyme activities was found to be pH 6.5 for all three strains. Enzyme activity remained over 90% for L. casei No.10 at $pH\;5.0{\sim}6.0$, for L. casei No.36 at $pH\;5.0{\sim}8.0$, and for L. pentosus No.63 at $pH\;6.0{\sim}7.0$.

• The Korean Journal of Pesticide Science
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• v.3 no.2
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• pp.60-68
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• 1999

Effects of temperature and dose-size on infectivity and reproduction of Korean entomopathogenic nematode, Steinernema longicaudum Gongju strain were examined. The greater wax mea Galleria mellonella larvae were exposed to 5, 10, 20, 40, 80, and 160 infective juveniles/larva in $60{\times}15$ mm petri dishes and kept in $13^{\circ}C$, $18^{\circ}C$, $24^{\circ}C$, and $30^{\circ}C$ incubators. Each petri dish contained one larva weighed from 180 to 200 mg. Infectivity was observed everyday for 14 days and reproduction for 30 days. The infectivity of S. longicaudum was more influenced by temperature than by dose-size. Mortalities by S. longicaudum were lower at $13^{\circ}C$ at all concentrations but higher at $24^{\circ}C$ and $30^{\circ}C$ even at lower concentrations, 5 or 10 infective juveniles/larva. Lethal time was also shorter with increasing temperature and dosages. All host larvae died at $24^{\circ}C$ and $30^{\circ}C$ in 2 days at the rate of 160 infective juveniles per host while 83.3% of tested larvae died at $24^{\circ}C$ in 10 days and 90% at $30^{\circ}C$ in 6 days at the rate of 5 infective juveniles. Reproduction was also better with increasing temperature and dosages. The highest number of progenies was obtained at $30^{\circ}C$ in 6 days at the rate of 80 infective juveniles. However, progenies were not produced from cadavers at $13^{\circ}C$. Reproductive period was the shortest at $30^{\circ}C$ of all temperatures by 6 to 9 days. The results indicated that optimum temperatures for infectivity was $24^{\circ}C$ and $30^{\circ}C$ for reproduction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.646-652
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• 2017

The aim of this study was to investigate method validation for determination of sesamol, sesamin, and sesamolin in non-fermented sesame and fermented sesame by bioconversion. For validation, the specificity, linearity, precision, accuracy, limits of detection (LOD), and quantification (LOQ) of sesamol, sesamin, and sesamolin were measured by HPLC. Linearity tests showed that the coefficients of calibration correlation ($R^2$) for sesamol, sesamin, and sesamolin were 0.9999. Recovery rates of lignan contents in non-fermented and fermented sesame were high in the ranges of 100.27~115.10% and 98.43~114.90%, respectively. The inter-day and intra-day precisions of sesamin and sesamolin analyses for non-fermented and fermented sesame were 0.27~1.94% and 0.25~0.69%, respectively. The LOD and LOQ were $0.23{\sim}0.34{\mu}g/g$ and $0.70{\sim}1.03{\mu}g/g$, respectively. These results indicate that the validated method is appropriate for the determination of sesamol, sesamin, and sesamolin.