• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.613-619
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• 2013

Konjac gel is known as a low calorie food, because the main component is water. Mugwort has been used for food and medicine for a long time due to itsfunctional property, which contains a lot of vitamins and minerals. Therefore, konjac noodle-added mugwort was prepared. The konjac gel was made by from a centrifuge after adding water, alkali and mugwort power in konjac flour. The centrifuge was used to remove air in the gel. After centrifuging by heating the gel in boiling water for one hour, konjac noodle was made by pressing using a flat heating press. The results are as follows. In the drying process of mugwort freeze drying after blanching in 1% $NaHCO_3$ solution is better than other drying methods. The physical properties (hardness, elasticity, cohesiveness, gumminess) of konjac gel were measured with a Rheometer. The optimum processing conditions were decided by these measured values. The optimum condition of making konjac gel is 9% concentration of konjac flour, a ph of 12.0, $Na_3PO_4$ coagulant and 1.5% concentration of mugwort power in konjac flour.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.111-116
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• 1991

The effective p.eduction of 5'-GMP(5'-Guanylic acid) by enzymatic conversion of 5'-XMP(5'-Xanthyic acid) was investigated. The Iyophilized Brevibacterium ammoniagenes ATCC 19216 which were used as the XHP aminase source, was immobilized by entrapping in K-carrageenan, agar, polyacrylamide or Ca-alginate. $3\%$ K-carrageenan was selected as the most suitable matrix. In the production of 5'-GMP using the free cells of 3. ammoniagenes ATCC 19216, the optimum conditions were $42^{\circ}C$, PH 7.0, 100mg/ml glucose, 120mg/ml cell ,8mg/ml $MgSO_4\cdot7H_2O$, 5mg/ml POESA, 5mg/ml phytic acid. Under the conditions, $94.5\%$ of 5'-GMP was converted within 8 hours. In the production of 5'-GMP using the immobilized whole cells of B. ammoniagenes ATCC 19216, the optimum conditions were $37^{\circ}C$, pH 7.5, 50mg/ml glucose, 1mg/ml $KH_2PO_4$, 10mg/ml phytic acid, 60mg/ml cell, 8mg/ml $MgSO_4\;\cdot\;7H_2O$, 5mg/ml POESA. Under the conditions, $64.7\%$ of 5'-GMP was converted within 40 hours.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.259-266
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• 2002

The egg shell membrane degrading isolated from soil was identified as Bacillus licheniformis by 16S rDNA identification method. A keratinase was isolated from the Baciilu licheniformis culture. DEAE-cellulose ion-exchange and Sephadex C-75 gel chromatograhies were used to purify the enzyme. The specific activity was increased 17.3-fold by the purification procedures. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis and Sephadex G-75 chromatography indicated that the purified keratinase was monomeric and had a molecular weight of 65 kDa. The enzyme showed optimum activity at pH 9.0, and was stable above pH 9.0. The optimum temperature was 50$\^{C}$ and the enzyme was stable in the temperature ranges from 20$\^{C}$ to 50t. By the addition of 1 mM and 10 mM FeSO4, the activities of the enzyme were increased to 111$\pm$4.6% and 133$\pm$3.79%, respectively. The keratinase was an alkaline serine pretense because it was inhibited only by phenylmethylsulfonylfluorice (PMSF).

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.677-680
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• 1992

For quality evaluation of Korean cabbage kimchi during fermentation at $4^{\circ}C$ for 45 days, color change of kimchi juice was measured instrumentally. Chemical analyses of the kimchi juice showed that the kimchi has reached pH 4.2 and titratable acidity of 0.63% together with the highest vitamin C content, those values being obtained under the optimum ripening period, after 30 days of fermentation. The volume of kimchi juice increased until day 30 and was constant thereafter. The CIE-1976 $L^*$$a^*$$b^*$ color values increased until day 30 and then decreased. The ratio of color value $a^*$ to $b^*$ was 0.82 in the beginning, 0.98 at the optimum ripening period, and 0.94 under the over-ripening periods. The quality of kimchi could be estimated by using the $L^*$, $a^*$, $b^*$ values or the ratio of $a^*$ to $b^*$, alone or in combination with the juice volume.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.8
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• pp.673-678
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• 2009

High-rate phosphorous removal by PAC (poly aluminum chloride) coagulation of A2O effluent was investigate to meet the stringent requirement of wastewater discharge from municipal wastewater treatment plant. A series of jar tests were conducted to find optimum coagulation condition and to enhance removal efficiency. The optimum volumetric concentration of PAC was 30 ppm (2.81mol Al/mol P by mol ratio). Only 17.2% of soluble P was removed for 30 minutes' settling without PAC addition, while this increased to 30.3% by dosing 10ppm PAC. It even increased conspicuously from 49.3% to 88.4% by increasing PAC dose from 20 ppm to 30 ppm. 92.4% of total P was removed by 30 ppm PAC, and the effluent concentration (0.3 mg/L) was acceptable for discharge. The optimum value of coagulation time, settling time, and pH were 4minutes, 20 minutes, and 7.0, respectively. It was not necessary to control pH of raw sample whose pH was 7.0. Soluble P removal was remarkably enhanced at pH 7.0. This implied that sweep floc formation by $Al(OH)_3$ was the main mechanism of coagulation for soluble P removal. Influent and effluent of secondary clarifier were tested for coagulation, and the effluent was better for high-rate P removal. It resulted in 0.18 mg/L of P and 95.4% of P removal by coagulation. It was favorable to recycle the treated water to coagulation tank and the optimum recycle ratio was 0.3.

• The Korean Journal of Mycology
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• v.26 no.2 s.85
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• pp.265-274
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• 1998

This study was carried out to obtain the basic data for an artificial cultivation of Phellinus sp.. The optimum conditions for the mycelial growth on the different sawdusts (Quercus aliena, Morns alba and Alnus japonica) substrate of an isolated Phellinus sp. were optimized by response surface methodology. The ratio of rice bran addition to sawdust and the suitable moisture content for the mycelial growth in the all sawdust media were about 30% (w/w) and $65{\sim}70%$ (w/v), respectively. The initial pHs for the mycelial growth of Quercus aliena and Morns alba were in the range of $pH\;5{\sim}6$, whereas Alnus japonica was obtained at pH 6. The optimum temperature for the mycelial growth was about $25{\sim}30^{\circ}C$, depending on the different kinds of wood substrates. From the response surface analysis, the values of independent variables of Quercus aliena at stationary points were determined to be 31.01 % (w/w) of rice bran, pH of 5.31 and 69.03% (w/v) of moisture content, and the expected value of mycelial growth was about 8.32 cm. Both the ratio of rice bran addition to sawdust $(X_1)$ and moisture content $(X_3)$ were effective to the mycelial growth. In the case of Morns alba, the ratio of rice bran addition to sawdust, initial pH and moisture content at the stationary points were 28.77% (w/w), 5.28 and 69.8 (w/v),respectively, and the expected mycelial growth of 7.60 cm was obtained. Stationary points for the mycelial growth in the sawdust media of Alnus japonica were 28.74% (w/w) of rice bran, pH of 6. 04 and 66.96% (w/v) of moisture content, and the expected values of mycelial growth was about 5.38 cm. Based on the above results, there was correlations between the mycelial growth and independent variables, and the effect of rice bran $(X_1)$ and initial pH $(X_2)$ for the mycelial growth were higher than the moisture content $(X_3)$. The optimum species of sawdust media for the my celial growth of Phellinus sp. was in the order of Quercus aliena > Morns alba > Alnus japonica.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2002.11a
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• pp.64-84
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• 2002

These studies were conducted to evaluate the Properties of lactic acid Producing bacteria(LAB), isolated from broiler and laying hens cecum and select the optimum strains to improve the performance, environment of poultry house, immunity, and intestinal microflora of broiler and laying hens. In experiment I , 23 LAB strains were isolated from broiler and laying hens cecum as a colony form. Six strains were selected by acid tolerance, bile salt tolerance, viability, enzyme release, antagonism, and antibiotics susceptibility. In Experiment II, selected LABs from Ex. 1 were conducted to investigate the effects of feeding various Lactobacillus on performance, nutrients digestibility, intestinal microflora, villi development and observation of epithelium surface, blood chemicals and fecal noxious gas of broiler chicks. One thousand eighty one day old broiler chicks were fed into Lactobacillus crispatus avibrol(LCB), Lactobacillus reuteri avibro2(LRB), Lactobacillus crispatus avihen1(LCH), and Lactobacillus vaginalis avihen2(LVH) at the level of 10$^4$ and 10$\^$7/cfu/g diet. Weight gam of chicks fed Lactobacillus tended to increase from the first week and was higher from 50 to 100g in Lactobacillus treatments than control. Feed intake and feed conversion were not statistically different of all treatments. Dry Matter digestibility of Lactobacillus treatments was prone to improve compared to that of control, but was not significantly different. Protein and Ca digestibility were also tended to improve in Lactobacillus treatments relative that of control. Lactobacillus treatments showed improved tendency in crude ash and fat compared to those of control, whereas phosphorus digestibility was not consistency. Nutrients digestibilities of bird fed LCH were superior to those of other treatments, It showed significantly higher in Ca and P digestibility than control(P〈0.05). Total Lactobacillus spp. of birds fed various Lactobacillus was significantly higher in illeum for five weeks(P〈0.05), but was not different at cecum. Yeast was thought to be not completely attached to intestinal lumen for one week. However, total number of yeast was significantly increased in cecum and illeum of three weeks old chicks (P〈0.05). The number of anaerobes exhibited to tendency the increase in Lactobacillus treatments from one week old of age at both ileum and cecum.

• KSBB Journal
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• v.4 no.1
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• pp.48-56
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• 1989

Fermentation characteristics of Jerusalem Artichoke of yeast K.fragilis CBS 1555 were investigated experimentally and quantitatively according to the change of initial sugar concentrations and initial PHs of fermentation broth. Initial sugar concentrations employed were 26, 45, 65, 105, 180, and 215g/1. And initial PHs of fermentation broth were 3, 5.5, 7 and 9. The maximum specific growth rate was observed as 0.4hr-1 at 65g/1 of initial sugar concentration. The maximum specific alcohol production rate was 1.68g/ghr at 105g/1 of initial sugar concentration Cell yield and ethanol yield represent the maximum values such as 0.14 and 0.49 respectively when the initial sugar concentration was 25g/1. The maximum of ethano1 fermentability, 97% was obtained at the initial concentrations, 26 and 45g/1. However, the maximum of total ethanol yield productivity was 2.78g/1hr when the initial concentration was 215g/1. And also the optimum PH was found 5.5 for both specific growth rate and specific alcohol production rate.

• The Korean Journal of Mycology
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• v.9 no.1
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• pp.39-43
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• 1981

The enzymatic properties of pectin esterase from Aspergillus sp. were studied. The optimum conditions for the enzyme reaction were pH 4.2 and temperature of $45^{\circ}C$. The crude enzyme was very stable at pH range of $2.2{\sim}4.6$, but about 20 percent of activity was lost at the range of pH $5.4{\sim}8.0$. The crude enzyme was very stable at $50^{\circ}C$ for one hour, however almost 100 percent of enzyme activity was lost at $70^{\circ}C$ for 30 minutes. The pectin esterase activity of crude enzyme was greatly inhibited by addition of sodium chloride at lower pH range. That is, the inhibition rates of enzyme activity at pH 3.0 and 4.0 were 47% and 28% in concentration of 1M sodium chloride, respectively. The enzyme activity was not affected by sodium chloride at pH 7.0 at different concentration of sodium chloride. Although the enzyme activity was not affected by addition of sucrose, it was slightly inhibited at higher concentration of sucrose.

• Microbiology and Biotechnology Letters
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• v.4 no.4
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• pp.131-137
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• 1976

Aspergillus niger S-1 was proved to be a good hesperidinase producer which have been selected for naringinase utilization. Enzyme of this strain had good characteristics and purified relative high degree with good recovery by ammonium sulfate or aceton treatment. Results obtained were summarized as follows (1) The enzyme was most active at 60$^{\circ}C$, when the reaction was performed in the pH 4.0 for 30min. Optimum pH for enzyme activity was 5.0 and activity was retained 78％ at pH value 3.5. (2) Hesperidinase activity retained 95％ of its full activity after treatment at 60$^{\circ}C$ for 30min at pH value 4.0., 70％ at 70$^{\circ}C$ and 65％ at 80$^{\circ}C$. Most stable pH of this enzyme was showed 5.0 after treatment for 24hr at 4$^{\circ}C$ (3) Only Magnesium ion activated enzyme reaction, while other metallic ions, Cu$\^$＋＋/, Mn$\^$＋＋/, Pb$\^$＋＋/, Mo$\^$＋＋/, Ag$\^$＋＋/, Hg$\^$＋＋/ inhibited. (4) Eleven fold purification with 35％ recovery was obtained in the case of 60％ aceton treatment and 10-fold purification with 5.6％ recovery was showed with 40％ aceton comparing to the crude extract Enzyme. (5) Crude enzyme precipitated with 0.4-0.6 saturated ammonium sulfate contained 13f6 of the original enzyme activity with 48-fold increase in specific activity and enzyme has been purified 25 fold with a yield 19％ by 0.6-5.8 saturation. (6) Hesperidinase formation was noticeably increased by addition of small amount of orange-peel extraction on the wheat bran medium.