• Food Science and Preservation
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• v.13 no.3
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• pp.329-336
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• 2006

The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about $10^8CFU/mL$ after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were $1.99{\sim}10.27$, and the differentials reduced gradually during fermentation.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.264-270
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• 2001

In order to improve the quality of traditional kochujang, condiments like garlic and onion were added to kochujang and their effect on microbial characteristics, enzyme activities and taste components were investigated during fermentation. Viable cells of yeasts in the kochujang decreased with the increasing ratio of garlic. However, aerobic and anaerobic bacterial counts did not show any remarkable differences in the garlic or onion added kochujang, they decreased slowly after $6{\sim}10$ weeks of fermentation. The activity of liquefying amylase in kochujang decreased slowly during $2{\sim}10$ weeks of fermentation, but that of saccharifying amylase increased remarkably at $14{\sim}18$ weeks. Amylase activities increased at the late period of fermentation in garlic or onion added kochujang. Protease activities of kochujang were strong in the middle of fermentation, but they decreased by addition of garlic or onion. The major free sugars in kochujang were glucose and fructose, and their contents increased as the ratio of garlic increased. The major organic acids in kochujang were succinic, malic and oxalic acid, and they also decreased by addition of garlic and onion. The contents of total free amino acids and amino nitrogen were the highest in 2% garlic added kochujang. The major free amino acid were glutamic acid, aspartic acid, proline, alanine, leucine, isoleucine and arginine. Serine, glutamic acid, lysine and arginine contents in increased by adding garlic or onion.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.436-443
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• 2004

The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi, those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation, respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally, the total acidity of Kakdugi liquid was the higher than that of Kakdugi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugi with red pepper powder. From the third week, the 'L' values of all samples generally decreased. The 'a' value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kakdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugi with mashed red pepper was higher than that of Kakdugi with red pepper powder. The 'b' value of the juice from Kakdugi with red pepper powder was highest until the second week, but from the third week that of Kakdugi with mashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during fermentation progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test, Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, but in overall acceptability in the QDA, appearance and taste in the acceptance test. Therefore, our results indicate that mashed red pepper particularly increased the 'a' value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.

• Korean Journal of Poultry Science
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• v.45 no.2
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• pp.97-107
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• 2018

This study aimed to evaluate the dietary effect of organic sulfur (OS) supplementation on performance, egg quality and serum constituents in laying hens. A total of 360 Lohmann brown laying hens at the age of 31 weeks were distributed into four treatments having five replicates of 18 hens each until 54 weeks. The hens were fed four levels (0.0, 0.1, 0.2 and 0.4%) of OS with basal diet. The number of eggs was investigated daily, and egg quality was confirmed every 8 weeks. Sulfur content in eggs, interleukin 2 (IL-2), T help cells (CD4+) and cytotoxicity cells (CD8+) were measured at the termination of the experiment. The result of the study showed that egg production tended to increase with 0.4% OS in diet after 39 weeks of age and, there was a significant effect (P<0.05) from 47 to 54 weeks of age. Egg quality traits of albumen height and haugh unit increased significantly (P<0.05) owing to the addition of OS to the diet. The polyunsaturated fatty acids in yolk were gradually increased while saturated fatty acids were decreased with increasing levels in OS (P<0.05). Total sulfur concentration in the eggs increased significantly (P<0.05) in treatments fed OS. Moreover, albumin, AST and HDL cholesterol levels in serum improved significantly (P<0.05) owing to the addition of OS. The IL-2 concentration and the ratio of CD4+ and CD8+ in blood were generally higher (P<0.05) at 0.4% OS. Therefore, it can be recommended that supplementary OS diet affected the performance, egg quality and stimulated immune response in laying hens.

• Korean Journal of Agricultural Science
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• v.8 no.2
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• pp.231-237
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• 1981

In order to obtain the basical data for utilization of protein in hazel nut, protein was extracted from defatted hazel nut meal with salt solutions and alkaline solutions, and precipitated by adjusting pH of extract to 5.5 or addition of organic solvents. Amino acid composition of the isolated protein and defatted hazel nut meal were analyzed, protein isolates were identified by polyacrylamide gel electrophoresis. The results summarized were as follows. 1. Defatted hazel nut showed highly nutritional value as the content of 'protein was 53.6%. 2. Extractabilities of salt-soluble protein treated with 2.5M $MgCl_2$, and 1M NaCl(pH 11.0) were 53.0%, 31.5%, respectively 3. Protein in hazel nut were contained 53% of salt-soluble globulin, 14% of water-soluble albumin, 29.5% of glutelin based on solubility. 4. At pH 5.5, 85% of the extracted protein was precipitated, and about 90% of the extracted protein was separated by addition of organic solvents such as acetone and ethanol at 60-70% concentration. 5. Proteins extracted from defatted hazel nut with water and 0.027N NaOH showed 3 and 6 hands by polyacrylamide gel electrophoresis, respectively. 6. Amino acids of defatted hazel nut and protein isolate were chiefly composed of glutamic acid, arginine and aspartic acid.

• Korean Journal of Weed Science
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• v.7 no.2
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• pp.144-155
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• 1987

Water extracts of polygonum hydropiper and Polygonum aviculare completely inhibited the germination of lettuce seeds. Methanol extracts from these two species also inhibited the seed germination of lettuce (Lactuca sativa) and Oenothera odorata. Fifteen phenolic acids in total were identified by GLC from P. hydropiper and eighteen from P. aviculare. The most common phenolic acids identified from P. hydropiper were sinapic, salicylic+vanillic and ferulic acid presented in all the fractions. In addition, salicylic+vanillic, tannic+gallic, sinapic, ferulic and p-coumaric acid seemed to be important phenolic compounds in terms of quantity. However, salicylic+vanillic acids were the unique phenolic acids occurred in all the fractions of P. aviculare. The others such as tannic+gallic, sinapic, ferulic, p-coumaric acid, p-cresol and catechol present in large amount appeared also the important phenolic substances influencing allelopathic effects of P. aviculare. Linolenic acid and oxalic acid were the major fatty and organic acids in both plant species, presented in 2.38mg/g and 20.588mg/g in P. hydropiper, 3.70mg/g and 14.288mg/g in P. aviculare, respectively, which seem to be exhibiting allelopathic effects of these plants. Total alkaloids were presented in low amount such as 0.20% in P. hydropiper arid 0.22% in P. aviculare which may not be important elements. Pet. ether extracts were 2.42% in P. hydropiper and 1.65% in P. aviculare, which exhibit another potential for allelopathic effects that need further investigation. Various authentic phenolic compounds at different concentrations inhibited the germination of lettuce seed, indicating that the phenolic substances identified here may be directly related to biologically active substance.

• Korean Journal of Agricultural Science
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• v.32 no.2
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• pp.233-241
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• 2005

The objective of this study was to investigate the effect of odor removal such as $NH_3$, volatile organic acid (VOA) during the pig manure composting using of the Pyroligneous acid liquor (PAL). The odor removal efficiencies were evaluated throughout the dilution rates (${\times}0$, ${\times}100$, ${\times}300$) of PAL. The results of the study are as followings. $NH_3$ content in all treatments (volume 10L) was approximately 8 mg/kg in compost piles on the first day. In the case of control treatment, it was increased by 46 mg/kg within 10 days and was not detected after 25 days. In contrast, those levels in PA-100 and PA-300 treatments were similar values at 38 mg/kg within 6 days and decreased after 15 days. And GC. equipment was used to analyze the volatile organic acids (acetic acid, butyric acid, isobutyric acid, isovaleric aicd, 2,3-methylbutyric aicd, and propionic acid). The concentration of acetic acid and butyric acid were the higher than other VOAs during the initial composting day and sharply declined after 15 days. The VOAs in the control treatment were detected until 40 days, but PA-100 and PA-300 treatments were not measured after 15 days. The PA-100 in all treatments was the most effective treatment for $NH_3$ gas and VOAs reduction during composting. In addition, these studies for the odor reduction in compost manufacture process would have to research on more effective methods for the PAL utilization in agro-biological aspects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.784-791
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• 2008

A new sake fermented using a mixture of Aspergillus sp., Rhizopus sp. and yeast (Saccharomyces cerevisiae) containing allbanggae was developed in this study. The effects of the allbanggae contents ($0{\sim}50%$) in the sake on the qualitative and sensory properties and flavor components were investigated. The fermentation with allbanggae, especially in sake containing 10% allbanggae, showed the highest level of alcohol ($15.3{\sim}16.4%$), whereas the amount of alcohol decreased with increasing allbanggae contents. Amino acidity in sake containing 10% and 20% allbanggae indicated the highest levels ($0.90{\sim}1.20%$). In addition, it was observed that the sake containing 10% allbanggae showed the smallest level of reducing sugars, which were increased with increasing allbanggae ratio. Furthermore, various organic acids in the sake were detected such as citric, succinic, malic and acetic acids, among which the acetic acid showed the highest amount ($160.3{\pm}8.0{\sim}253.3{\pm}20.3mg/100mL$). The major amino acids detected in the sakes were alanine, proline, histidine, phenylalanine, lysine and glutamic acid. The sake containing 20% allbanggae indicated the highest amino acids amount among the allbanggae ratios. Based on these results, it was concluded that the sake containing 20% allbanggae could be successfully commercialized.

• Food Science and Preservation
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• v.22 no.4
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• pp.482-489
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• 2015

This study was performed for the comparison of the general components, minerals, amino acids, organic acids, free sugars, ascorbic acid, polyphenol content and DPPH free radical scavenging activity of steamed-treated reed (sprout and root) to those of raw reed. Moisture content of sprout and root of reed after steaming treatment decreased from 81.28% and 81.64% to 70.18% and 65.50%, respectively. Crude ash content was the highest in raw sprout and steam-treated root. Crude lipid content of raw sprout and root were almost similar. In addition, crude lipid content of steam-treated sprout was greater than that of root. Nitrogen free extract content of root was 2 times as high as that of sprout. Total free sugar contents of raw sprout and root increased from 1,311.39 mg% and 4,130.98 mg% to 1,157.79 mg% and 3,750.90 mg%, respectively, after steam treatment. Furthermore, the organic acid contents of sprout and root of reed after steam treatment were less than those of raw sprout and root. Calcium and potassium contents were the highest among others in both steam-treated and raw reed. Amino acid content of sprout was higher than that of root in both before and after steam treatment. Among the amino acids, serine content was the best presented in both before and after steam treated reed. Vitamin C content of steam-treated sprout and root of reed decreased from 61.74 mg% and 6.57 mg% to 4.54 mg% and 80.79 mg%, respectively. Total polyphenol content of sprout was greater than that of root in raw and steam-treated reed. DPPH free radical scavenging activity of ethanol extraction of root was greater than those of other extracts of root.

• The Korean Journal of Mycology
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• v.40 no.4
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• pp.244-253
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• 2012

The effect of fermented Rhus verniciflua stem bark (FRVSB) extract on the microbial count, enzyme activity, concentrations of free amino acids and organic acids, and physiochemical properties of doenjang (soybean paste) was evaluated during brine fermentation. The FRVSB extract increased the total free amino acid concentration by 1.3-3.1-fold on the $42^{nd}$ day of brine fermentation. After the filtration of brine, the following microbial counts were obtained in the doenjang: bacteria, $0.3{\times}10^8-12.0{\times}10^8$ cfu/g; mold, $3.0{\times}10^4-21.0{\times}10^4$ cfu/g; yeast, $1.0{\times}10^4-2.0{\times}10^4$ cfu/g; Escherichia coli, not detected; and Bacillus cereus, $3.0{\times}10^2-25.0{\times}10^2$ cfu/g. The FRVSB extract addition enhanced the protein and starch degrading activity by 13.8-26.0% and 16.1-35.1%, respectively. The extract increased the total free amino acid content by 1.4-3.0-fold. Lactic acid, acetic acid, and pyroglutamic acid were the predominant organic acids in doenjang. Moreover, the proximate composition, pH, moisture, ash, salt, and amino nitrogen content were increased.