• 한국식품위생안전성학회지
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• 제32권4호
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• pp.306-313
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• 2017

본 연구는 농산물의 미생물학적 수준에 관하여 체계적인 연구분석(systemic analysis) 기법을 이용하여 비가열 농산물의 위생안전관리를 목적으로 연구를 수행하였다. 2001년부터 2015년까지 인쇄된 관련 연구논문을 NDSL 검색엔진을 활용하여 자료를 수집, 리뷰, 자료 정리, 분석 및 결과 정리하였다. 농산물 분류체계를 비교 조사하여 미국의 IFSAC (Interagency Food Safety Analytics Collaboration)의 식품분류체계에 따라 국내 농산물을 분류하였다. 선정된 22건의 논문 내 89건의 데이터를 종합한 결과, 분류체계 내에서 국내 농산물에서 총균수 수준이 높고 대장균 오염이 가장 많은 농산물은 엽경채류와 새싹 발아채소(sprouts)로 나타났다. 단체급식에서 생채소로 소비되는 엽경채류에서 단체급식의 다소비 농산물로서 식중독과 연관성이 높은 품목인 상추, 부추, 배추에 관하여 미생물에 관한 자료 검색, 수집, 선정 및 분석 결과 최종 33편의 논문에서 미생물의 정량적 수준은 총균수 4.15~ 7.69 log CFU/g, 대장균군 1~6.99 log CFU/g, B. cereus 0.51~3.9 log CFU/g으로 나타났다. GAP 데이터 기반 농산물의 미생물학적 영향을 미치는 환경인자 문헌조사 결과 퇴비, 토양, 작업자 손, 장갑이 주요 영향인자로 나타났다. 농산물의 미생물학적 관리를 위하여 전문가 의견과 문헌조사를 통하여 GAP도입, 취약 품목의 미생물학적 분석계획, 토양으로부터 작물의 오염을 최소화 할 수 있는 작물생산방식 도입 및 실행규범 준수가 필요하다.

• 한국식품영양과학회지
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• 제24권5호
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• pp.734-743
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• 1995

This study was conducted to summarize the known kinds and characteristics of traditional special kimchies in Pusan and Kyungnam province. The taste of kimchi varies from region to region within Korea. In the southern part of the country, where the weather is much warmer, more salt is added along with salted anchovy(Myulchi Jeot), and the kimchi is less juicy and richer in flavor. More than 180 different varieties of kimchi are reported in Korea, but there are 30~40 different kinds of kimchi in Pusan and Kyungnam province depending on the main ingredients are known. Puchu kimchi(leek kimchi), Uung kimchi(burdock kimchi), Kongnip kimchi(soybean leaf kimchi) are the typical traditional special kimchi in Pusna and Kyungnam province. Todays, dietary cultures has been gradually changed, and diminished the local characteristics. Also, these tendency appears in the taste of the traditional special kimchi. However, it still remains the distinciton in the taste, ingredients and the methods of preparation of kimchies of Pusan and Kyungnam province. In this paper, the dispersed informations on the kinds, characteristics, and the preparation method of the special kimchies known in literatures and inherited persons in Pusan and Kyungnam province were tried to put together.

• 한국식품영양학회지
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• 제11권5호
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• pp.513-520
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• 1998

A survey of the notion and intake on Kimchi among college women in Pusan was conducted to get some basic information on kimchi. Two hundred sixty seven students in Pusan participated in this survey. Seventy five percent of students answered that they like kimchi. They preferred well-fermented kimchi with anchovy extracts, refreshing taste and crispy texture the saltly and sweet. Chinese cabbage kimchi (87.6%) was found to be the most favored kimchi and Kakdugi(seasoned pickles of cubed radish), Nabak kimchi and Chonggak kimchi (ponytail kimchi) were followed in the order. The most favorite food made from kimchi was stir fried kimchi with rice. They disliked traditional special kimchi, such as Puchu kimchi (leek kimchi), Pa kimchi (green onion kimchi), Kkennip kimchi (perilla leaf kimchi), Godulbaegi kimch (Korea wild lettuce kimchi) and Gat kimchi (Leaf mustard kimchi). About 93 grams of kimchi was consumed daily and this amount was a little. Seventy percent of students did not have any experiences preparing kimchi. Experiences of kimchi preparation were given by mother through kimchii-making event for the winter(71.7%), cooking practice in middle or high school (14.1%) and college(10.9%) and general cooking education (33%). They preferred to buy kimchi at the Agricultural Cooperative Association (48.5%) or a large kimch factory (32.75). College students believe that kimchi is a healthy food and are willing to learn how to make kimchi.

• Nutrition Research and Practice
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• 제8권5호
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• pp.602-606
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• 2014

BACKGROUND/OBJECTIVES: We investigated total 26 ingredients of Saengshik which will be commercially produced as an anti-diabetic dietary supplement. SUBJECTS/METHODS: Thirteen vegetables, nine cereals, three legumes and one seed were extracted with aqueous ethanol for 2 h at $60^{\circ}C$, and evaluated for their inhibitory effects against ${\alpha}$-amylase and ${\alpha}$-glucosidase and for total phenolic and flavonoid contents. RESULTS: All ingredients inhibited ${\alpha}$-amylase activity except cabbage. Strong inhibitory activity of ${\alpha}$-amylase was observed in leek, black rice, angelica and barley compared with acarbose as a positive control. Stronger inhibition of ${\alpha}$-glucosidase activity was found in small water dropwort, radish leaves, sorghum and cabbage than acarbose. All Saengshik ingredients suppressed ${\alpha}$-glucosidase activity in the range of 0.3-60.5%. Most ingredients contained total phenols which were in the range of 1.2-229.4 mg gallic acid equivalent/g dried extract. But, total phenolic contents were not observed in carrot, pumpkin and radish. All ingredients contained flavonoid in the range of 11.6-380.7 mg catechin equivalent/g dried extract. CONCLUSIONS: Our results demonstrate that Saengshik containing these ingredients would be an effective dietary supplement for diabetes.

• 한국식생활문화학회지
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• 제6권4호
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• pp.433-443
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• 1991

To analyse reception dishes of Choson Dynasty the author studied historic book-Youngjeob Dogam Bansunsek Euigwae (1609, 1626, 1634 year) in which the daily reception dishes for Chinese envoy in Choson Dynasty were described. The results obtained from this study were as follows. 1. The daily food items for reception of Chinese envoy were refined rice wine, rice, large fish, fish, Zogi, Driedjogi, mullet, pork, beef, chicken, egg, salt, soysauce, sweet soy sauce, refined soy sauce, sesame oil, vinegar, bean curd, stone leek, parsley, ginger and gaslic etc. 2. The daily tablewares used for reception of Chinese envoy were ricebowl (bari), small bowl of porcelain (boa), water bowl (daejeop), soup bowl (tang gi), plate (jeopsi), small dish (jong gi), small earthen ware jar (dong hae), jar (hang), pottery (ong gi), wine glass (jan), water cup, chopsticks, kettle, cauldron, bottle, table, knife, napkin, dish towel, brazier, washbowl and meter etc.

• Journal of Microbiology and Biotechnology
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• 제15권5호
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• pp.1110-1114
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• 2005

Six viruses of the genera Carlavirus (Garlic mosaic virus, GarMV, and Garlic latent virus, GarLV), Allexivirus (Garlic virus X, GarV-X, and Garlic mite-borne filamentous virus, GarMbFV) and Potyvirus (Leek yellow stripe virus, LYSV, and Onion yellow dwarf virus, OYDV) from Korean garlic plants with mosaic symptoms were simultaneously detected by multiplex RT-PCR and subsequently sequenced. An immunocapture RT-PCR for the detection of GarLV, LYSV, and OYDV was also performed. The coat protein phylogenetic analysis of the garlic viruses showed that the Korean isolates were most closely related to the isolates from China, Japan, Brazil, and Argentina. This study is the first report for the differentiation of six garlic viruses in Korea by simultaneous detection using multiplex RT-PCR.

• Journal of Nutrition and Health
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• 제10권4호
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• pp.104-110
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• 1977

Vegetables are liberally taken to enhance the mineral, vitamin, and rouphage value of the diet. And calcium is an essential mineral at all ages, although the daily requirement varies with physiological status of the individual. On the other hand, oxalic acid is an unwanted constituent of several clinical disorders. It is therefore necessary to take into account the calcium as well as the oxalic acid content of the various calcium, foods. Oxalic acid, calcium, calcium/oxalic acid ratio and available calcium have been determined in 31 kinds of the Korean common vegetables. The results are summarized as follows; 1. The highest content of oxalic acid has been recorded in Amaranth. spinach and beet. It is respectively 1,100mg%, 619mg%, 550mg% in fresh sample. It is comparatively high in Leek, leavels of perilla, Mugwort, Chyi-leaves, green red pepper, Burdock. 2. Many vegetables have been calculated as below 2.0 in the calcium/oxalic acid ratio. 3. Avaiable calciumis much in Malaolitoria, Lettuce, Green onion whole, Green garlic, Wild onion, Cabbage and Radish root. 4. A food calendar is suggested as a guide to the proper selection of food items for normal individuals and for those suffering from urolithiasis, cardiovascular disease or calcium deficiency status.

• 대한예방한의학회지
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• 제7권1호
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• pp.103-122
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• 2003

Purposes This study is for the constitutional health in daily life by adding the Sasang Constitutional points to the kimchi's nutritional ones. It lays the foundation of the development of both new medical kimchis and production of various kinds of kimchis according to different constitution. Methods We have examined the Keemy(氣味) and effect(效能) of kimchi represented in the Korean medicine [Dongyibogam(東醫寶鑑), Hyangyaggibseongbang(鄕藥集成方), Choongyakdaesajeon(中葯大辭典)] and Leejema's literature [DongyiSoosebowon(東醫壽世保元), Dongmooyugo(東武遺稿), Chobon kwon(草本卷)]. Results 1) There are 18 kinds of materials in kimchi, 9 main materials and 9 additional ones. 2) There are mustard, red pepper, garlic, leek, ginger, salt, green onion, and dropwort as good materials of kimchi for Soeumin, which are mostly Shinon(辛溫) or Yeoll(熱). 3) There are eggplant, oyster, chinese cabbage, shrimp, cucumber, and sesame as good materials of kimchi for Soyangin, which are mostly Gam(甘) or Ham(寒) or Ryang(凉), Han(寒). 4) There are bracken, perilla, radish, and taro as good materials of kimchi for Taeumin. which are mostly ShinGam(辛甘) or OnPyeong(溫平), Ryang(凉) Han(寒).

• 생명과학회지
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• 제14권5호
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• pp.859-862
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• 2004

본 연구에서는 두 균주, Bacillus sp. LP03, TBM40-3의 biosurfactan에 대한 생육 시 적절한 온도와 유화활성에 대한 실험을 행한 후 가장 적절한 조건에서 배양하였고, 이미 항진균성과 유화활성에 대해 실험실 수준에서 검증된 TBM40-3뿐 아니라 분리되어 보관되어 있는 균주, LP03 또한 실험실 수준에서 항진균성 및 유화활성이 확인되었고 이후에 시행한 부추에 생기는 병인 B. cinerea에 대한 항진균성 및 생육조사를 시행한 결과 이미 항진균성과 유화활성이 확인되어있던 TBM40-3에 비해 그 효과가 우수할 뿐 아니라 생육 촉진효과를 확인할 수 있었다.

• The Plant Pathology Journal
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• 제18권5호
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• pp.237-243
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• 2002

A survey of virus infection in garlic plants cultivated in Korea was conducted for three years. Most virus-infected garlic plants (Allium sativum) showed typical symptoms on the leaves such as yellow mosaic, stripes, and distortion. Through immunosorbent electron micro-scopy and RT-PCR analysis, the complex mixtures of viruses including garlic viruses of the genus Allerivirus, gaylic strain of Leek yellow stripe virus of the genus Potyvirus, and Garlic latent virus of the genus Carlavirus were identified in the virus-infected garlic plants. Among these viruses, Allexivirus was the most frequently detect-ed in the regions surveyed. Using sets of differential primers for Allexivirus genomes, two members of the genus were amplified and sequenced from the purified viruses. The deduced amino acid sequences for the coat proteins and the nucleic acid binding proteins of two viruses showed high homologies to Garlic virus A (CarV-A) and Garlic virus D (GarV-D) of Allekivirus. This is the first report of GarV-A and GarV-D in Korea. This suggests that Allexivirus in gavlic plants in Korea was mixed and varied. Phylogenetic analyses showed that the genus Allexivirus was diversi(ied by the processes of accumulation and evolution of viruses in garlic plants due to the long period of repeated vegetative propagation.