• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.235-241
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• 2003

Yogurt base was prepared from whole and skin milk added with $0.5{\sim}2.0%\;(w/v)$ of cultured ginseng ethanol extract and fermented with lactic acid bacteria (Streptococcos thermophilus : Lactobacillus bulgaricus=1:1) at $37^{\circ}C$ for $24{\sim}30\;h$. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity, and sensory property during lactic acid fermentation. Total contents of amino acids and some organic acids were analyzed. Addition of cultured ginseng extract stimulated the growth of lactic acid bacteria, and enhanced acid production and viscosity of yogurt. Total contents of amino acids of 0.5% cultured ginseng-added yogurt were higher than control group before fermentation, whereas glutamic acid, cysteine, valine, and phenyalaine contents increased after 30 h incubation. Contents of lactic, citric, and formic acids of 0.5% cultured ginseng-added yogurt increased during fermentation for 24 h. whereas decreased thereafter. Sensory scores of yogurts added with 0.5 and 1 % cultured ginseng extract were significantly higher than other groups in taste and overall acceptability. When cultured ginseng yogurt was kept at $5^{\circ}C$ for 15 days, its quality-keeping property was relatively good.

• Journal of Life Science
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• v.19 no.9
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• pp.1284-1288
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• 2009

To produce high quality fish oil products, additional deodorization experiments on purified fish oil from squid using columns filled with citric acid or gluconic acid were performed. A deodorization effect on the fish oil was observed on both the citric acid and gluconic acid columns. These effects were more efficient on the columns packed with 3 g of organic acid than those with 1 g or 2 g of organic acid. In addition, a better effect was observed in the column packed with gluconic acid than that with citric acid. Peroxide value (POV) and acid value (AV) of the sample treated with citric acid was the as same as the non-treated sample. However, POV and AV of the sample treated with gluconic acid were about 10% higher than the non-treated sample. Contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the samples treated with citric acid or gluconic acid columns were about 0.5% higher than the non-treated sample. In conclusion, deodorization of squid fish oil by organic acid could be an efficient method to produce high quality fish oil products.

• Korean Journal of Ecology and Environment
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• v.41 no.spc
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• pp.21-26
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• 2008

The in situ incubation experiment was carried out using $^{13}C$ tracer to determine primary productivity and fatty acid production rate in the shallow, eutrophic Shingu reservoir on 4th July. Particulate organic matter (POM) accounted for 76% in suspended particulate matter (SPM), and average concentration of chlorophyll-${\alpha}$ was $89{\mu}g\;L^{-1}$ in the euphotic layer. Total amount of chlorophyll-${\alpha}$ (Chl-${alpha}$), primary productivity and Chl-${alpha}$ specific productivity in euphotic layer were 112 mg Chl-${alpha}m^{-2}$, 3.53 g C $m^{-2}\;d^{-1}$, 32mg C mg Chl-${\alpha}^{-1}\;d^{-1}$, respectively. The fatty acid composition in newly produced organic matter and suspended organic matter didn't show any significant difference, demonstrating that autochthonous organic matter should be a major source of POM pool. In addition, the fatty acids of bacterial origin were increased through extracellular release of newly photosynthesized DOC, and closely coupled with bacterial assimilation. This result suggests that organic carbon should be actively cycled through the microbial loop in Shingu reservoir in summer.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.11
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• pp.1542-1547
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• 2000

To standardize proper formulation of urea and molasses, the former to increase crude protein content of tropical grass and the latter for improving its silage quality, we examined the fermentation quality of silage of fresh and wilted napiergrass (Pennisetum purpureum Schumach) with different levels of urea and molasses with or without lactic acid bacteria (LAB). Silage was made of napiergrass with conditions of fresh young (Exp. 1),young wilted for half day (Exp. 2) and fresh mature (Exp. 3). Chopped plant materials of about 1cm length were ensiled into a laboratory silo and incubated for one month at $25^{\circ}C$. The treatments were the combination of 0, 0.2 and 0.6% of urea and 0, 2 and 5% of molasses (fresh material basis) with or without LAB inoculation. After opening the silo, pH, organic acids, volatile basic nitrogen (VBN) and total nitrogen (TN) were determined. Addition of molasses significantly (p<0.01) lowered pH values in three experiments. Though molasses addition increased lactic acid production even at a higher level of urea, pH values at 0 and 2% molasses were significantly increased by urea in fresh and wilted young silages, but in fresh mature silage it occurred only when molasses was not added. VBN/TN at 0.6% urea were decreased significantly by the highest molasses in three experiments. Significant increases in TN by the increasing of urea addition were observed at all levels of molasses in wilted young and fresh mature silages. In conclusion, a combination of 5% molasses and 0.6% urea could improve the nutritive and fermentation qualities of napiergrass silage under young, wilting and mature conditions.

• Food Science and Preservation
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• v.17 no.1
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• pp.36-41
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• 2010

Fermentation characteristics of yakju prepared with addition of Opuntia ficus indica were examined, with respect to the nature and concentration of additional added materials. The pH level began to decrease after the secondary brewing stage and the total acid content increased during fermentation. The level of reducing sugars in yakju prepared with Opuntia ficus indica increased at the first brewing stage and then slowly decreased after 4 days of fermentation. The ethanol content of supplemented yakju rapidly increased during the initial 6 days of fermentation, to a maximum content of 17.1% after 14 days. The free sugar content was higher in yakju fermented with Opuntia ficus indica stem compared with fruit. The level of organic acids increased as the amount of Opuntia ficus indica material increased. Organic acid level increased during fermentation and lactic acid was the main organic acid in yakju fermented with Opuntia ficus indica. Sixteen volatile compounds were found by GC-MS in supplemented yakju. The most prominent volatile component was iso-amyl alcohol, followed by butyl alcohol and methyl esters. The DPPH radical-scavenging activity of yakju fermented with Opuntia ficus indica stem was higher than when yakju was prepared with fruit. Sensory scores of yakju fermented with 20% (w/v) fruit and 10% (w/v) stem were greater than those of yakju prepared by other treatments.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.68-74
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• 1989

The changes of the contents of chemical components and sensory evaluation of Kimchis which were prepared by addition of different amounts of garlic were investigated during fermentation at $21^{\circ}C$ for 8 days. The range of salinity of Kimchis was 1.8-2.0% The titratable acidity of Kimchis was rapidly increased with garlic contents during fermentation. Ascorbic acid was decreased with fermentation but increased with more addition of garlic. Total sugar content was decreased until third day and the free sugar content decreased to 0.8-1.1g/100g at the 8th day fermentation. It was found that lactic acid and succinic acid were relatively high among the nonvolatile organic acids. The lactic acid content increased with the addition of garlic while succinic acid was not certain. During the whole fermentation, the result of sensory evaluation suggested that Kimchis contained more than 2g garlic were more palatable and desirable than eliminated garlic.

• Food Science and Preservation
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• v.18 no.5
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• pp.773-778
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• 2011

This study investigated the alcohol fermentation characteristics of citrus hydrolysate by adding various sugars(sucrose, honey, fructose and fructooligosaccharide). As a result, the alcohol content was shown to be similar among all the sugars. Fructose, glucose, sucrose and maltose were detected as a major free sugar. In particular, the contents of fructose and glucose were shown to be higher in sucrose addition, lactic, citric and malic acids were detected as major organic acids of citrus wine. When the sensory characteristics of citrus wines were compared, flavor was shown to have a sensory score of 5.1 in sucrose addition, showing the most preference. However, no significant difference in preference was found among the sugars. Color, taste and overall acceptability were shown to have the most preference in sucrose addition, and then in honey, fructose, and fructooligosaccharide in order. Therefore, a further study on the improvement of quality and sensory preference using aging process and complex sugars is required.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.9
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• pp.1281-1287
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• 2015

This study was performed to determine the effect of field pea silages which were the organic acid (OA) alternative of oregano and cinnamon essential oils on fermentation quality and aerobic stability. Whole crop pea was harvested at full pod stage and wilted in the laboratory at the 48 h. The chopped pea was mixed and divided into equal portions allocated to five groups: CON (non-treated), distilled water, denoted as control group; OA group, a mixture of 60% formic acid, 20% sodium formate and 20% water applied at a rate of 5 g/kg fresh forage (Silofarm Liquid, Farmavet); origanum (ORE) group, Origanum onites essential oil at 400 mg/kg fresh forage; cinnamon (CIN) group, cinnamon essential oil at 400 mg/kg fresh forage; origanum+cinnamon (ORECIN) group, a mixture of ORE and CIN applied at an equal rate of 400 mg/kg fresh forage. Cinnamon decreased acetic acid (AA), ammonia nitrogen ($NH_3-N$) and weight loss (WL) at the end of 60 days silage. Crude protein (CP) and dry matter (DM) increased by cinnamon essential oil. Yeasts were not detected in any treatments, including the control, after 7 days of air exposure. The $CO_2$ amount decreased and the formation mold was inhibited in the aerobic period by the addition of cinnamon oil. Oregano did not show a similar effect, but when it was used with cinnamon, it showed synergic effect on AA and during aerobic period, it showed antagonistic effect on mold formation and DM losses. It was found in this study that cinnamon can be an alternative to organic acids.

• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.512-521
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• 2015

In this research, environmental friendly organic acid containing microetching system to improve adhesion strength between photoresist resin and Copper Clad Laminate(CCL) was developed without using strong oxidant $H_2O_2$. Etching rate and surface contamination on CCL were examined with various etching conditions with different etchants, organic acids and additives. to develope an optimum microetching condition. Etching solution with 0.04 M acetic acid showed the highest etching rate $0.4{\mu}m/min$. Etching solution with the higher concentration of APS showed the higher etching rate but surface contamination on CCL is very serious. In addition, stabilizer solution also played an important role to control the surface contamination. As a result of research, the etching solution containing 0.04 M of acetic acid, 0.1 M of APS with 4 g/L of stabilizer solution(ST-1) was best to improve adhesion between CCL and photoresist resin as well as showed the most clean and rough surface with the etching rate of $0.37{\mu}m/min$.

• Transactions of the Korean hydrogen and new energy society
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• v.20 no.2
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• pp.95-103
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• 2009

In order to improve the electrochemical, mechanical and electrocatalytic characteristics, engineering plastic of polyether ether ketone (PEEK) as polymer matrix was sulfonated (SPEEK) and the organic-inorganic blend composite membranes has been prepared by loading heteropoly acids (HPAs), including tungstophosphoric acid (TPA), molybdophosphoric acid (MoPA), and tungstosilicic acid (TSiA). And then these were covalently cross-linked (CL-SPEEK/HPA) as the electrolyte and MEA of polymer electrolyte membrane electrolysis (PEME). As a result, the optimum reaction conditions of CL-SPEEK/HPA was established and the electrochemical characteristics such as ion conductivity ($\sigma$) were in the order of magnitude: CL-SPEEK /TPA30 (${\sigma}=0.128\;S/cm^{-1}$) < /MoPA40 (${\sigma}=0.14\;S/cm^{-1})$ < /TSiA30 (${\sigma}=0.22\;S/cm^{-1}$) at $80^{\circ}C$, and mechanical characteristics such as tensile strength: CL-SPEEK /TSiA30 $\fallingdotseq$ /MoPA40 < /TPA30. Consequently, in regards of above characterisitics and oxidation durability, the CL-SPEEK/TPA30 exhibited a better performance in PEME than the others, but CL-SPEEK/MoPA40 showed the best electrocatalytic activity of cell voltage 1.71 V among the composite membranes. The dual effect of higher proton conductivity and electrocatalytic activity with the addition of HPAs, causes a synergy effect.