• 한국수산과학회지
• /
• 제51권6호
• /
• pp.613-622
• /
• 2018

This study investigated changes in the quality and antioxidant activity of soy sauce with added Saccharina japonica powder (FSP). Soy sauce was prepared with acid-hydrolyzed soy sauce, brewed soy sauce, honey, ginger, garlic, dried red pepper, ${\gamma}$-aminobutyric acid (GABA)-enriched sea tangle fermented in lactic acid, and 1% or 3% S. japonica powder by soy sauce volume. The color, pH, microbiology, amino nitrogen, free amino acids, antioxidant activity, and sensory qualities of the soy sauce were evaluated. There were no significant differences in the general characteristics or antioxidant activity. However, the addition of FSP to the soy sauce enhanced the delicate flavor. Furthermore, soy sauce containing FSP had higher levels of GABA (50 mg/100 mL), a biofunctional ingredient. Therefore, the development of seasoning soy sauce with enhanced functionality seems possible.

• 한국수산과학회지
• /
• 제50권4호
• /
• pp.359-365
• /
• 2017

To develop new functional materials, Saccharina japonica (S. japonica) was cultivated with Phellinus linteus (P. linteus) mycelia by solid culture. S. japonica was fermented with P. linteus mycelia. The various radical scavenging activities of extracts of fermented S. japonica with P. linteus mycelia (FSPM) were investigated and compared to the antioxidant capabilities of unfermented S. japonica and P. linteus mycelia. The antioxidant activities of FSPM extracts were evaluated using ferric reducing antioxidant power (FRAP) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. FSPM showed stronger free radical scavenging abilities than P. linteus mycelia or S. japonica alone. These results indicate that fermentation of S. japonica changes its chemical nature and could provide beneficial antioxidant effects.

• KSBB Journal
• /
• 제27권2호
• /
• pp.86-90
• /
• 2012

Ethanol fermentations were carried out using simultaneous saccharification and fermentation (SSF) and separated hydrolysis and fermentation (SHF) processes with monosaccharides from seaweed, Saccharina japonica (sea tangle, Dasima) as the biomass. The pretreatment was carried out by thermal acid hydrolysis with $H_2SO_4$ or HCl. Optimal pretreatment condition was determined at 10% (w/v) seaweed slurry with 37.5 mM $H_2SO_4$ at $121^{\circ}C$ for 60 min. To increase the yield of saccharfication, isolated marine bacteria Bacillus sp. JS-1 was used and 48 g/L of reducing sugar were produced. Ethanol fermentation was performed using SSF and SHF process with Pachysolen tannophilus KCTC 7937. The ethanol concentration was 6.5 g/L by SSF and 6.0 g/L by SHF.

• 한국해양바이오학회지
• /
• 제8권2호
• /
• pp.54-66
• /
• 2016

Productivity of Saccharina japonica was evaluated by water layers in Gijang and Wando sea area to find the suitable farming areas for mass production of biomass. For this, S. japonica was cultivated at various depths (0.5, 1, 2, 3 m), respectively. As the result, the growths in Gijang were 225.1-261.5 cm in length, 18.5-21.3 cm in widths, 396.0-537.7 g in weights, 14.3-17.8 kg/cluster in biomass, and those in Wando were 332.0-435.7 cm in lengths, 24.6-32.5 cm in widths, 766.0-1,232.9 g in weights, 16.4-24.3 kg/cluster in biomass. It showed that the growths of blades in Wando were faster than those in Gijang. The growth rates of blades by the depths were faster at 0.5-1 m depth from January to June. After June, however, as the growth rates of blades were lower than the shedding rates of blades, it showed that the growth of S. japonica decreased at all depth conditions except 2 m depth. Productivity of S. japonica was better in Wando which is lower in the water temperature and nutrients than Gijang.

• 한국수산과학회지
• /
• 제50권6호
• /
• pp.731-737
• /
• 2017

Substitution effect of fish meal and Saccharina japonica with soybean and rice bran in extruded pellet (EP) on juvenile abalone was determined. Two thousand five hundred and twenty juvenile abalone were distributed into 36 plastic containers. Four EP were prepared and extruder-pelletized. Twenty percent fish meal, 12% soybean meal and 14% Saccharina japonicawere included in the Control diet. Fifty percent of fish meal, combined 50% of fish meal and Saccharina japonica, and 100% of fish meal and Saccharina japonica were substituted with the same amount of soybean meal, and combined soybean meals and rice brans, referred to as FS50, FS50+SS50 and FS100+SS100 diets, respectively. Four domestic and 3 imported commercial diets for abalone and salted Saccharina japonica were prepared. The diets were fed to abalone once a day for 16 weeks. The highest survival was obtained in abalone fed FS50+SS50 diet. Weight gain and SGR of abalone fed FS50+SS50 diet was higher than those of abalone fed the FS50 and FS100+SS100 diets. Proximates of abalone was affected by dietary nutrient composition. In conclusion, 50% fish meal and combined 50% fish meal and Saccharina japonica could be replaced with the same amount of soybean meal and combined soybean meal and rice bran in EP of abalone.

• 한국수산과학회지
• /
• 제50권6호
• /
• pp.707-713
• /
• 2017

Saccharina japonica is a type of seaweed rich in dietary fiber, iodine, calcium, and selenium. We investigated the quality characteristics and antioxidant activities of gruel made with S. japonica powder, and identified the best ratio of powder to gruel to maximize its health effects. The gruel was prepared with rice, glutinous rice, GABA (${\gamma}-aminobutyric$ acid)-enriched sea tangle fermented in lactic acid (0.3%), and various amounts (0-10% gruel volume) of S. japonica powder. The pH, color, viscosity, spreadability, antioxidant activities, and sensory evaluation of the gruel were investigated. Spreadability and pH decreased, whereas viscosity and antioxidant activities increased, with increasing powder content. In addition, color lightness decreased significantly, whereas redness and yellowness increased. In sensory tests, color, aroma, and texture were rated highest for gruel with 5% powder. On the other hand, flavor and overall acceptability were considered optimal in gruel with 7% powder.

• KSBB Journal
• /
• 제30권1호
• /
• pp.27-32
• /
• 2015

The current investigation was carried out to explore the possibility of submerged fermentation of Saccharina japonica as sole substrate using Aspergillus oryzae. In this study we used 2% S. japonica powder as fermentation media for A. oryzae. Fermentation period was optimized by monitoring the fermented sample at regular intervals for a period of 7 days. Results found that a fermentation period of 5 days was effective with maximum desirable characteristics such as total sugar, total phenolic and flavonoid contents. Under optimum fermentation period, fermented extracts showed enhanced antioxidant activity as determined by different assays such DPPH radical scavenging, ABTS scavenging and phosphomolydenum assay. This study provides the information for the enhancement of bioactive molecules in an eco-friendly manner and also paves way towards the development of wide range of seaweed-based functional foods.

• 한국패류학회지
• /
• 제17권1호
• /
• pp.63-70
• /
• 2001

1999년 9월부터 2000년 8월까지 제주도 안덕면 화순리 화순화력발전소 인접 5개 지점 조간대의 대형저서무척추동물의 분포와 군집구조에 관한 연구결과는 다음과 같다. 화순화력발전소 인접 조간대에 분포하는 대형무척추동물은총 6 문, 13 강, 24 목, 49 과, 97 종이 출현하였다. 조간대 상부구역의 제 1 우점종은 좁쌀무늬총알고둥, 제 2우점종은 군부 (Liolophura japonica), 테두리고등 (Patelloida saccharina), 배무래기 (Notoarmea schrenckii) 이였다. 중부구역의 제 1 우점종은 울타리고등 (Monodonta labio), 작은조무래기따개비 (Chthamalus challengeri), 고랑딱개비 (Siphonalia japonica), 군부 (L. japonica), 울타리고등 (M. labio)이였으며, 제 2 우점종은 배무래기 (N.schrenckii), 울타리고등 (M. labio), 진주담치 (Mytilus edulis), 거북손 (Mitella mitella), 군부 (L. japonica) 이였다. 하부구역의 제 1 우절종은 꽃고랑딱개비 (Siphonalia sirius), 작은조무래기따개비 (C. challengeri), 해변말미잘(Actinia mesembryanthemum), 테두리고등 (P. saccharina), 울타리고등 (M. labio) 이였으며, 제 2 우점종은 배무래기 (N. schrenckii), 군부 (L. japonica), 석회관갯지렁이(Serpula vermicularis), 울타리고등 (M. labio)이였다. 조간대 종다양도지수나 균등도, 풍부도는 하부구역이 상부구역이나 중부구역에 비하여 컸다.

• 한국수산과학회지
• /
• 제50권2호
• /
• pp.219-221
• /
• 2017

In 2015, white cottony tufts were observed on gametophytes of the kelp Saccharina japonica. Wet mount and histopathology examination revealed numerous fungal hyphae and mycelium around the gametophytes. The gametophytes surrounded by fungal hyphae were generally round and empty. A specific 610-bp fragment of the internal transcribed spacer (ITS)-5.8S rDNA-ITS gene of fungi was amplified by polymerase chain reaction and the nucleotide sequence showed 100% identity with those of Acremonium sclerotigenum, Acremonium sp. and Ascomycota sp. When fungus-infected gametophytes were mixed with healthy gametophytes, a high transmission rate (100%) resulted. This is the first report of mycosis of gametophytes in Korea.

• 한국수산과학회지
• /
• 제51권5호
• /
• pp.477-490
• /
• 2018

This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.