• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1821-1828
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• 2013

This study was conducted to investigate the physicochemical and microbial properties of Makgeolli supplemented with kiwifruit (Actinidia deliciosa). Four hundred grams of kiwifruit were added to 3.1 L of distilled water, followed by 2.0 kg of rice, 40.0 g of Nuruk, and 14.0 g of yeast. The mixed rice solution was then fermented at $28^{\circ}C$ for 6 days to prepare the kiwifruit Makgeolli. The pH values of the kiwifruit Makgeolli decreased from 5.31 to 4.37, but the total acidity values increased from 0.05 to 0.34% during fermentation. The total viable cells ($3.18{\times}10^7$ and $2.88{\times}10^7$, respectively), lactic acid bacteria ($1.51{\times}10^6$ and $1.50{\times}10^6$, respectively), and yeast counts ($1.96{\times}10^7$ and $1.90{\times}10^7$, respectively) of the kiwifruit Makgeolli and control were similar throughout the fermentation process. Glucose was the major free sugar in the control and kiwifruit Makgeolli and significantly decreased during fermentation. Succinic acid was the highest organic acid in both the control (24.6 mg/mL) and kiwifruit Makgeolli (26.3 mg/mL). In a volatile compound analysis, 3-methyl-1-butanol, 2-methyl-1-propanol and ethyl acetate were the major volatile compounds in the kiwifruit Makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1533-1538
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• 2013

The objective of this study is to select an effective microbial strain to enhance the sensory qualities and functionalities of fermented ginseng soymilk. For this purpose, soybean were ground with water extracts of ginseng and fermented with five Lactobacillus strains. All strains grew well in ginseng soymilk, and viable cell counts reached greater than 8 log CFU/mL after 18 h of fermentation. The contents of total ginsenosides were higher in soymilk fermented with L. casei ATCC 393 than those in the other strains. The sensory qualities of the fermented soymilk were observed to increase with the intensity of sourness and showed the best sensory acceptability of soymilk fermented with L. kefir ATCC 35411. Moreover, the antioxidant activities, superoxide and hydroxyl radical scavenging activities were significantly enhanced by 2~4 and 4~5 times, respectively, compared to the non-fermented soymilk. In particular, the antioxidant activities of the fermented soymilk by L. kefir ATCC 35411 were the highest among the samples. This result suggests that soymilk fermented by L. kefir ATCC 35411 allowed obtaining a soymilk with enhanced sensory quality and antioxidant activity was able to contribute to the health benefit.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.147-151
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• 2005

Retort pouch is widely used in food industry for a long-term preservation and safe food production. By applying retort pouch technique to waxycorn storage, the quality of waxycorn could be maintained and the storage expense could be saved during storage. Water activities(Aw) of retort waxycorn were below 0.80 except blanching treatment, and it is known that microbial propagation is subdued below 0.80. Commercial value of waxy corn was deteriorated when it was frozen quickly at $-40^{\circ}C$ before treating Retort due to obscurity of chromatocity, while the color change was not noticeable when it was treated with Retort at $121^{\circ}C$ for 10min. For all treatments, very small amounts of free sugar were detected, however, there were no significant differences between treatments. As storage period was longer, shelf lifes of waxy corn in control and waxy corn treated with blanching were more shortened when waxy corn was stored at $15,5^{\circ}C$ before Retort, while waxy corn with boiling treatment was not significantly different compared with that in storage in freezer.

• Korean Journal of Soil Science and Fertilizer
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• v.37 no.4
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• pp.245-250
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• 2004

Farmers typically apply the dressed soil (coarse saprolite) for various reasons in the sloped upland with high altitude in Kangwon province. However, little researches on the impacts of application of dressed soil in uplands were conducted. Therefore, it is necessary to assess soil quality in this area and to study adverse effects on soil and water due to application of dressed soil. Coarse saprolite itself showed signiScantly poor chemical properties, Particularly P and organic matter contents were not enough for crops to grow. With respect to biological qualities such as enzyme activity and microbial population, coarse saprolite itself showed poor qualities. For example, bacterial population in coarse saprolite contains six times or ten times smaller populations. Based on survey at Jawoon-ri in Hongchon-gun, this region is susceptible for soil erosion due to massive amounts of coarse saprolite application, undesirably long slope length, etc. When weestimated soil loss, more than 40% of farming field in this region exceeded $11.2MT\;ha^{-1}\;yr^{-1}$. According to experiment by installing sediment basins. the sediment basin with up-down tillage and application with dressed soil had the highest soil loss and runofT, while the sediment basin with contour tillage and without soil dressing showed the lowest soil erosion and runoff.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.255-261
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• 2007

The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.34-39
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• 2009

The objective of this study was investigated to apply the fucoidan and laminarin extract from low-grade Undaria pinnatifida to real food product, a pork patty. Pork patties added with fucoidan and laminarin showed lower lipid oxidation and the inhibition against lipid oxidation was shown to be dependent on the irradiation doses. The Hunter color values of pork patty added with fucoidan increased significantly with an increase of irradiation dose. The hardness profiles of the patties with fucoidan and laminarin was decreased, but the amount of water in the patties was increased. Also, the combination of gamma irradiation and addition of fucoidan and laminarin was shown to be effective for the microbiological control. These results suggested that gamma irradiation and fucoidan and laminarin treatment showed the positive effect on microbial stability and quality of the pork patty.

• Journal of Life Science
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• v.21 no.6
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• pp.819-828
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• 2011

To inspect norovirus contamination of groundwater in south eastern areas of Korea, a systematic survey of groundwater in Busan, Ulsan, and Gyeongsangnam-do was performed for two years from 2009 to 2010. For this purpose, we first optimized the nested reverse transcription-PCR condition by designing two sets of primers for the detection of norovirus genogroups, GI and GII. Of 145 samples, 21 (25.9%) and 15 (23.4%) were norovirus positive in the dry season (April to June) and wet season (July to August), respectively. The detection frequencies of norovirus in Busan, Ulsan, and Gyeongsangnam-do were 15%, 7%, and 32%, respectively, reflecting a geographical difference in their distribution. The GI and GII isolates were 5 and 31, respectively, indicating the prevalence of GII in the tested areas. According to phylogenetic analysis of their nucleotide sequences, all of the GI isolates were identified to genotype GI.5 whilst the GII isolates were divided into two genotypes, GII.3 and GII.4. Neither physical-chemical parameters such as pH, temperature, oxidation-reduction potential, and dissolved oxygen, nor microbial indicators of water quality such as total bacteria, total coliforms, and Escherichia coli were statistically correlated with contamination of norovirus in the groundwater. Interestingly, however, the presence of norovirus was closely correlated with low turbidity (<0.50 NTU). The present study suggests that periodical monitoring of norovirus in groundwater is necessary to prevent epidemic waterborne diseases and to secure better sanitary conditions for public health.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1174-1181
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• 2003

A part of Aspergillus oryzae koji was replaced with Bacillus sp. koji to improve the quality of kochujang, and the resulting effects on enzyme activities, microbial characteristics, and physicochemical properties were investigated during fermentation. The activity of amylase was higher in the kochujang prepared with Asp. oryzae koji. The activity of protease increased as the ratio of Bacillus. sp. koji increased. Viable cell counts of yeast and bacteria of the kochujang increased with increasing ratio of Bacillus sp. koji. The Hunter a-values of the Bacillus sp. koji kochujang were higher, and the degree of increase in the total color difference $({\Delta}\;E)$ was lower in the Bacillus sp. koji group. Consistency and water activity of the kochujang prepared with Bacillus sp. koji was higher, and the pH and titratable acidity of the kochujang also changed slightly. As the ratio of Asp. oryzae koji increased, sugar content decreased. However, the ethanol content of the kochujang did not significantly change. Amino nitrogen content of the kochujang increased, while ammonia nitrogen content decreased as the ratio of Bacillus sp. koji increased. After 12 weeks of fermentation, the result of sensory evaluation showed that C kochujang (75% of Asp. oryzae koji replaced by Bacillus sp.) was more acceptable (p<0.05) than the other groups in taste, color, flavor, and overall acceptability.

• Ecology and Resilient Infrastructure
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• v.6 no.4
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• pp.304-313
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• 2019

Biopolymer based on microbial β-glucan and xanthan gum is effective for vegetation and has a function of enhancing soil strength, which can be used as soil reinforcement and stabilization materials in river embankment. The purpose of this study is to verify the vegetation effect of the surface of levee by biopolymer with seed spraying method. Mixed soils with biopolymer were used to cover the surface of embankments. The strength is higher in biopolymer-treated soil and xanthan gum based biopolymer has advantage for quality control in field scale. In addition, the vegetation of F. arundinacea and L. perenne showed various reactions with types of biopolymers. Biopolymer has a positive effect on the vegetation of them. In contrast, root growth tended to decrease in biopolymer-treated soils. The results indicate that root growth is slow down due to increasing ability to retain water in biopolymer-treated soil. In order to apply biopolymer to river embankment, it is necessary to examine the effects of biopolymers on a wide range of plant species in river embankment.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.7
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• pp.752-756
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• 2006

The independent anoxic reactor was introduced in biological aerated filters as the regulation of water quality requirement, especially total nitrogen, had been strengthened. The process studied in this work was upflow $Biobead^{(R)}$ process which was used commercial invented for removal of organic materials and nitrification. For the purpose of evaluating the independent anoxic reactor, PCR-DGGE, of the molecular biological methods, was performed. Two types of nitrite reductase genes were selected. One is nirS represented cytocrome $cd_1$ nitrite reductase gene and the other is nirK represented Cu-containing nitrite reductase gene. Denitrifier community in the independent anoxic reactor was analyzed with PCR-DGGE using these two denitrifying functional genes. As the result of the PCR, only nirS gene was detected between nirS and nirK. With the result of the DGGE, specific bands became strong, as the operating days were longer, nitrate loading rate was increased. otherwise those of the initial activated sludge showed various bands. In the consequence of the sequence of DGGE bands, various denitrifiers were sequenced in the initial activated sludge, while specific denitrifiers like alcaligenes faecalis were predominant in the anoxic reactor. Consequently, introduction of the independent anoxic reactor made it possible to achieve 96% denitrification efficiency, and was proper for the modification of BAF process.