• Food Science of Animal Resources
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• v.25 no.2
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• pp.168-174
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• 2005

This study was carried out to investigate the feeding effect of wild grape wine by-products on pork qualities. The chemical composition, volatile basic nitrogen, thiobarbituric acid reactive substances and pH were not significantly different between control and wild grape pork, but the cholesterol and roast loss of wild grape polk. were lower than those of the control, and 1l1e salt soluble protein extractability of the control was lower than that of the wild grape pork. The Hunter's $a^{\ast}$ and $b^{\ast}$ value of wild grape polk. meat were higher than the control, the $a^{\ast}$ value of wild grape polk. meat was higher than the control, but the $L^{\ast}$ value of meat and fat were not significantly different between control and wild grape pork. The cohesiveness, gumminess and chewiness of control(respectively $66.2\%$ 428kg and 189g) were higher than wild grape polk. (respectively $61.4\%$ 357 kg and 154 g). The total amino acid composition of polk. were not significantly different between control and wild grape wine, The glutamic acid, leucine, arginine and aspartic acid were major amino acids in control and wild grape pork. The arachidonic acid $(C_{20:4})$, EPA $(C_{20:5})$ and DHA $(C_{22:6})$ of wild grape polk. were higher than those of the control. The taste (p<0.001), aroma (p<0.05), flavor (p<0.001), juiciness (p<0.01) and palatability (p<0.01) of wild grape polk. were higher than those of the control, but the texture between control and wild grape polk. were not significantly different.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.195-200
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• 2003

Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it's tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cummalt was mashed with 20% salt brine in the ratio of 1:3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen, TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the soy sauce mash made of soybean-malt meju than those of contrast one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce at 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.

• Research in Plant Disease
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• v.23 no.2
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• pp.99-113
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• 2017

Recently, global warming and drastic climate change are the greatest threat to the world. The climate change can affect plant productivity by reducing plant adaptation to diverse environments including frequent high temperature; worsen drought condition and increased pathogen transmission and infection. Plants have to survive in this condition with a variety of biotic (pathogen/pest attack) and abiotic stress (salt, high/low temperature, drought). Plants can interact with beneficial microbes including plant growth-promoting rhizobacteria, which help plant mitigate biotic and abiotic stress. This overview presents that rhizobacteria plays an important role in induced systemic resistance (ISR) to biotic stress or induced systemic tolerance (IST) to abiotic stress condition; bacterial determinants related to ISR and/or IST. In addition, we describe effects of rhizobacteria on defense/tolerance related signal pathway in plants. We also review recent information including plant resistance or tolerance against multiple stresses ($biotic{\times}abiotic$). We desire that this review contribute to expand understanding and knowledge on the microbial application in a constantly varying agroecosystem, and suggest beneficial microbes as one of alternative environment-friendly application to alleviate multiple stresses.

• Journal of Mushroom
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• v.17 no.4
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• pp.235-240
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• 2019

In this study, we investigated the effects of pH, temperature, and salt concentration on protease activities in Hypsizygus marmoreus, and the ability of H. marmoreus extract to tenderize beef. In fact, H. marmoreus was shown to have higher protease activity than kiwi fruits. The pH of beef was dose dependently increased with addition of H. marmoreus extract. Cooking loss, cutting strength, and color value (L, a, b) were also dose dependently decreased with addition of H. marmoreus extract. In sensory assessments, H. marmoreus extract dose dependently enhanced perception of tenderness, flavor, and taste. In contrary, use of kiwi fruits as a meat tenderizer decreased positive perception of taste. The protease activitiy of H. marmoreus decreased sharply at pH < 2.0, and temperature > 50 ℃. Protease activity was relatively stable in NaCl concentrations ranging from 0-5 M, but incrementally decreased with increasing NaCl. These results suggest that, H. marmoreus extract can improve the texture and taste of beef.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.99-102
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• 1971

These experiment were conducted to study the effects of various nitrogen sources and inorganic salts upon the growth of Saccharomyces rouxii T-9, and the results obtained were as follows: 1) The strain showed the most rapid growth in the case of 2.5 to 5.0% addition of peptone as an organic nitrogen source, and 1.0% addition of $(NH_4)_2HPO_4$ as an inorganic nitrogen source respectively to the media containing no NaCl. 2) Its growth was the most rapid in the case of 1.5% addition of yeast extracts as an organic nitrogen sources, and 5% addition of urea as an inorganic nitrogen source respectively to the media containing 20% of NaCl. 3) Its growth was the most rapid in the case of 1% addition of $NaNO_3$ as an inorganic salt to the media containing no NaCl, while to the media containing 20% or 26% of NaCl its growth was more rapid in the case of 5% addition of $NaNO_3$ than 1% addition. 4) Its growth was more rapid in the case of 0.5% addition of $MgSO_4\;and\;CaCl_2$ respectively to the media containing 20% of NaCl than to the media containing no NaCl, and was rapid in the case of 1% addition of $MgCl_2$ to the media containing 26% of NaCl.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.4
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• pp.692-697
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• 2016

This study examined the effects of salinity and medium used on the induction of sexual reproduction for the mass production of the resting eggs in the marine rotifer Brachionus rotundiformis for 9 days. After exposure to various salinities, the mixis rate in all treatments began to increase on the third day and decreased after the 4th or 5th day. The resting eggs appeared on the 4th day at 10‰, 15‰, 20‰, 25‰. In particular, the fertilization rates with 33.3% and 31.3% at 20‰ and 25‰ on day 6 were higher than those of the others, respectively. Mean mixis rate for 9 day at 0‰ and 20‰ were the highest with 25.3% and 20.2%, respectively, and the fertilization rate (14.0%) at 25‰ was the highest. In the medium experiment used, the mixis rate in all treatments were similar to the results of the salinity experiment. The resting eggs were only found at 0% and 25% of the used medium treatments. While there were no significant differences in the mean fertilization rate of all treatments, the mean mixis rate (22.3%) in the 25% treatment was higher than that of the control (0% treatment). As a result, salt stress was more effective than using the used medium to induce sexual reproduction in B. rotundiformis. The optimal salinity was considered to be 20-25‰, which caused a high mixis and fertilization rate in the rotifer. These results provide basic data for the mass production of rotifer resting eggs.

• Journal of Life Science
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• v.27 no.10
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• pp.1121-1129
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• 2017

The authors evaluated the scavenging activities of ABTS+ radical, hydroxy radical (OH), nitric oxide (NO), and ferric ion reducing antioxidant power (FRAP) from ethanol extracts of four edible alga, Enteromorpha linza, Porphyra tenera, Sargassum fusiforme, and Undaria pinnatifida. ABTS+ scavenging activity was analyzed according to the method of Brand-Williams et al. ABTS+ scavenging activity of S. fusiforme was evaluated to 61.8% at 8.0 mg/ml. ABTS+ scavenging activity of P. tenera was evaluated to 35.7% at 8.0 mg/ml. P. tenera and U. pinnatifida showed similar inhibitions of ABTS+ scavenging activity. According to the results of the OH assay in seaweed, inhibitory activities were in the order of S. fusiforme > P. tenera > U. pinnatifida > E. linza. The results showed scavenging activity for NO in the following order of potency: S. fusiforme > P. tenera > U. pinnatifida > E. linza with concentration values of 8.0 mg/ml. The NO scavenging activities of dough, which was instant noodles mixed with S. fusiforme and 3.5% salt, were 27.2% at 8.0 mg/ml. After boiling for 5 minutes, FRAP scavenging activity of instant noodles mixed with extracts of U. pinnatifida was evaluated to 31.5% at 8.0 mg/ml. S. fusiforme showed the highest inhibition activity of ABTS+, OH, NO, and FRAP among the four algae. Thus, these findings provide evidence that P. tenera, U. Pinnatifida, S. fusiforme, and E. linza extracts could become sources of natural antioxidants.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.6
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• pp.132-139
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• 2017

A huge amount of de-icing agent is sprayed during winter to promote traffic safety in cold regions, and the quantity of de-icing agent sprayed has increased each year. The main ingredients in commonly used de-icing agents are chlorides, such as calcium chloride($CaCl_2$) and sodium chloride(NaCl). While calcium chloride is mostly used in Korea and sodium chloride is usually used in the U.S. and Japan, all de-icing agents include chloride ions. The chlorides included in sprayed calcium chloride-based de-icing agents have severe adverse effects, including the corrosion of reinforcing steels through salt damage by infiltrating into road structures, reduced structural performance of pavement or damage to bridge structures, and surface scaling, in combination with freezing damage in winter, as well as water pollution. In addition, the deterioration of paved concrete road surface that occurs after the use of calcium chloride-based de-icing agent accelerates the development of visual problems with traffic structures. Therefore, the present study was performed to prepare an environment-friendly liquid de-icing agent through a reaction between waste organic acids and calcium-based by-products, which are industrial by-products, and to analyze the properties of the de-icing agent in order to evaluate its applicability to road facilities.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.186-193
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• 2002

This study was conducted to enhance the protein quality of wheat flour extrudates with the addition of fish sauce by-products and dried biji. The experimental design was used to determine the optimum ratio of each ingredient. The compositional and functional properties of test extrudate were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed that the influence of each ingredient on the mixture final product. Protein content of extrudate was increased by the addition of the dried biji, and bending failure stress of extrudate became hardened due to interaction effects between dried biji and pacific sand lance sauce by-product. Also, the addition of dried biji decreased ash and salt contents. An optimum formulation was obtained as 15.83 : 44.17 : 40% with numerical and 15.74 : 44.26 : 26.40% with graphical method (pacific sand lance sauce by-product : dried biji : wheat flour). Based on the growth performance, feed conversion efficiency was slightly lower than control group, but the protein content in feed extrudate increased to a large extent compared to that mixed with wet biji.

• Polymer(Korea)
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• v.28 no.6
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• pp.478-486
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• 2004

Small intestinal submucosa (SIS) is consisted with collagen and glycosaminoglycan as well as some growth factors which can stimulate cell activity. Recently, it has been recognized that SIS has been successfully examined in the bio-medical application as biomaterials without xenograft immune-rejection response. We prepared native SIS sheets and acid treated SIS sheets by acetic acid with 1 or 5-layered sheets, respectively. The water uptake ability of native and acid treated SIS sheets was examined to evaluate the possibility as wound dressings. Morphologies of SIS sheets were characterized by SEM and the effects of various buffer solutions and different pH solutions on the water uptake ability were observed for 16 days. We observed that the acid treated SIS sheets had higher water uptake ability than native SIS sheets. Also, the water uptake ability of these was slightly higher in various buffers than distilled water. In conclusion, this study suggests that native and acid treated SIS sheets could be useful for the applications of wound dressing and biodegradable injectable materials.