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Quality Characteristics of Doenjang Meju Fermented with Aspergillus Species and Bacillus subtilis during Fermentation (Aspergillus속과 Bacillus subtilis를 이용한 된장메주 발효 중 품질 특성)

  • Kim, Jong-Wook;Doo, Hong-Soo;Kwon, Tae-Ho;Kim, Yong-Suk;Shin, Dong-Hwa
    • Food Science and Preservation
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    • v.18 no.3
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    • pp.397-406
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    • 2011
  • To industrialize meju, four kinds of meju (Korean-style soybean koji) were made with humidity-controlled fermentation for 12 days at $28^{\circ}C$ after they were inoculated with selected strains such as Aspergillus otyzae (AO meju), Aspergillus sojae (AS meju), combined Aspergillus sojae and Bacillus subtilis (ASBS meju), and combined Aspergillus oryzae and Bacillus subtilis (AOBS meju) as starter microorganisms. The changes in the quality characteristics in the four kinds of meju were investigated during fermentation. Their enzyme activities were compared with those of the traditional meju that is made in Sunchang Folk Village according to the traditional method. In the meju that were inoculated with selective strains, the aerobic bacteria counts and mold counts exceeded 8 log cfu/g and 6 log cfu/g respectively, which were the highest fermentation values after 2 days. The aerobic bacteria counts were maintained from 2-day to the 12-day fermentation. The mold counts tended to decreased gradually after the 2-day fermentation. The amino-type nitrogen contents reached 430.5-577.5 mg%, which were the highest values after 2-day fermentation. The neutral protease activities of these mejus had the highest levels in the following order: traditional meju, $1,258.0{\pm}38.8$; AS meju, $1,238.3{\pm}38.6$; AO meju. $1,204.1{\pm}24.1$; ASBS meju, $1,040.6{\pm}10.6$; and AOBS meju, $1,033.5{\pm}11.2$ unit/g. The acidic protease activities of these meju had the highest levels in the following order: AO meju, $1,030.1{\pm}19.1$, traditional meju, $1,007.7{\pm}30.5$; AS meju, $990.9{\pm}25.0$; AOBS meju, $910.9{\pm}15.3$; and ASBS meju, $888.2{\pm}15.7$ unit/g.

Isolation and Identification of Lactic Acid Bacteria with Probiotic Activities from Kimchi and Their Fermentation Properties in Milk (전통 김치로부터 Probiotic 유산균의 분리 및 우유 발효 특성)

  • Lim, Young-Soon;Kim, JiYoun;Kang, HyeonCheol
    • Journal of Dairy Science and Biotechnology
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    • v.37 no.2
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    • pp.115-128
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    • 2019
  • Lactic acid bacteria obtained from traditional Kimchi were selected on the basis of their caseinolytic activity and lactose usability and examined for availability as a starter in probiotic activity. Thirty-two strains were selected as lactic acid producing bacteria in BCP agar, and two strains (KC23 and KF26) with more than 90% resistance for both acid and bile salts were selected. The two strains were identified as L. plantarum (KC23) and L. paracasei (KF26) by API 50 CHL system and 16S rRNA sequence analysis. L. plantarum (KC23) was finally selected based on its biochemical characteristics for lactose and raffinose usability. Free tyrosine content increased rapidly in 10% skimmed milk medium, from $24.1{\mu}g/mL$ after 8 h to $43.9{\mu}g/mL$ after 16 h. Additionally, the caseinolytic clear zone of 12 mm of L. plantarum (KC23) was greater than the 9 mm zone of commercial L. acidophilus CSLA. The bacterium exhibited mesophilic growth and yielded $8.9{\times}10^8CFU/mL$ when incubated at $37^{\circ}C$ for 12 h at pH 4.25. Moreover, L. plantarum KC23 exhibited antibacterial activity as it formed a clear zone of 8-13 mm for the 5 pathogens. Adherent activity was 2.23 fold higher than that of LGG. The acidity of 10% skimmed milk fermented for 12 h was 0.74%.

Manufacturing and Quality Characteristics of Puffed Black Bean Fermented by Lactobacillus plantarum Strains Isolated from Kimchi (김치 유래 Lactobacillus plantarum을 이용한 팽화 검은콩 발효물의 제조 및 품질특성)

  • Hwang, Un-Sik;Jeong, So-Yeon;Park, Soo-Yeon;Park, Mi-Sun;Kang, Min-Ji;You, Cheong-Bin;Seo, Hyun-Ji;Lee, Eun-Soo;Yun, Sang-Man;Park, Hoon;Suh, Hee-Jae
    • Journal of Food Hygiene and Safety
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    • v.35 no.6
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    • pp.618-629
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    • 2020
  • The purpose of this study was to optimize the fermentation condition of black bean by lactic acid bacteria (LAB) and to evaluate the quality characteristics of fermented black bean. Lactobacillus plantarum SU22 isolated from kimchi was selected as a starter for the fermentation of black bean because the strain exhibited strong antimicrobial activity against pathogenic bacteria and did not produce biogenic amines or a carcinogenic enzyme, β-glucuronidase. Fermentation was performed with broth containing puffed black bean (PBB) inoculated with 1% (v/v) of L. plantarum SU22 at 37℃ for 48h. The viable cell count of LAB was over 9 Log CFU/mL in PBB (20%) broth fermented with L. plantarum SU22. Fermentation of alcalase-treated PBB (20%) broth with L. plantarum SU22 was found to be the optimal condition, increasing viable cell count of LAB up to 10.30 Log CFU/mL. Under the optimal condition, the total polyphenol content (94.02 mg GAE/g) and DPPH radical scavenging activity (92.50%) were significantly increased, compared to non-fermented control (87.74 mg GAE/g, 83.14%).

Conjunction Assessments of the Satellites Transported by KSLV-II and Preparation of the Countermeasure for Possible Events in Timeline (누리호 탑재 위성들의 충돌위험의 예측 및 향후 상황의 대응을 위한 분석)

  • Shawn Seunghwan Choi;Peter Joonghyung Ryu;John Kim;Lowell Kim;Chris Sheen;Yongil Kim;Jaejin Lee;Sunghwan Choi;Jae Wook Song;Hae-Dong Kim;Misoon Mah;Douglas Deok-Soo Kim
    • Journal of Space Technology and Applications
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    • v.3 no.2
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    • pp.118-143
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    • 2023
  • Space is becoming more commercialized. Despite of its delayed start-up, space activities in Korea are attracting more nation-wide supports from both investors and government. May 25, 2023, KSLV II, also called Nuri, successfully transported, and inserted seven satellites to a sun-synchronous orbit of 550 km altitude. However, Starlink has over 4,000 satellites around this altitude for its commercial activities. Hence, it is necessary for us to constantly monitor the collision risks of these satellites against resident space objects including Starlink. Here we report a quantitative research output regarding the conjunctions, particularly between the Nuri satellites and Starlink. Our calculation shows that, on average, three times everyday, the Nuri satellites encounter Starlink within 1 km distance with the probability of collision higher than 1.0E-5. A comparative study with KOMPSAT-5, also called Arirang-5, shows that its distance of closest approach distribution significantly differs from those of Nuri satellites. We also report a quantitative analysis of collision-avoiding maneuver cost of Starlink satellites and a strategy for Korea, being a delayed starter, to speed up to position itself in the space leading countries. We used the AstroOne program for analyses and compared its output with that of Socrates Plus of Celestrak. The two line element data was used for computation.

Changes in quality characteristics of makjang depending on fermentation location and complex starters (발효 장소와 복합 종균에 따른 막장의 품질 특성 변화)

  • Jieon Park;Myeong-Hui Han;Woosoo Jeong;Soo-Hwan Yeo;So-Young Kim
    • Food Science and Preservation
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    • v.30 no.6
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    • pp.1056-1071
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    • 2023
  • This study aimed to investigate the quality and microbial population changes for 90 days under two fermentation conditions, outdoors and indoors (35℃), with starters (single or mixed) in soybean paste. Bacillus velezensis NY12-2 (S1), Debaryomyces hansenii D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their mixtures (M) were used for the makjang fermentation. The content of amino-type nitrogen among the makjang samples was highly shown in the indoors, followed by M, S3, and S2. The glutamic and aspartic acid contents in the M sample fermented in the indoors showed the highest values of 867.42±77.27 and 243.20±15.79 mg/g, respectively. By the electronic tongue analysis, the M sample fermented in the indoors exhibited lower saltiness and higher umami than the others. Consequently, we expect that using mixed strains, such as Bacillus, Debaryomyces, and Enterococcus, under constant conditions showed potential to the quality improvement of soy products.

Dietary Effects of an Animal Fat with High Free- Fatty Acid Content on Feed Utilization and Meat Quality in Broilers (고산가 동물성 지방의 첨가가 육계의 사료이용성과 육질에 미치는 영향)

  • 오미향;지규만;최인숙
    • Korean Journal of Poultry Science
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    • v.12 no.1
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    • pp.7-16
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    • 1985
  • Present experiment was undertaken to compare the effects of two dietary fats whose free fatty acid content was quite different on performances and on meat quality of broilers. Yellow grease or animal fat (trade name) containing 15 or 38.6% free fatty acid, respectively, was added to the broiler starter and finisher diets at levels of 3.0 and 5,0%, respectively. A total of 108, day old, male Maniker(Chunho) broiler chicks was alloted to 3 dietary treatments with 3 replications per treatment and 12 chicks per replication Though control diet was not supplemented with fat, the three dietary groups were made isocaloric and isonitrogenous. All the chicks were ad libitum fed the test diets for 8 weeks. Feed intake and body weight were measured every other week. Shank color was measured at the end of feeding trial by Roche Color Fan. To evaluate meat quality, 7 chicks of mean body weight were selected from each treatment group after the trial. Measurements were made for abdominal fat content, organoleptic scores for thigh and breast, and for contents of total lipids, free fatty acids, iodine values and peroxide values of the breasts. During the period from 0 to 4 weeks of age, the broilers fed the diets added with fats performed the same as those fed the control diet. However, the body weight gam (25%), feed intake (10.8%) and feed efficiency (11.3%) of chicks fed the fat-supplemented diets, during the finisher period (5-8 weeks), appeared significantly improved compared to those of control group (p<0.05). During overall period of 8 weeks, body weight gain, feed intake, and feed efficiency of chicks fed the diets added with fats were, on the average, 16.2. 8.8 and 6.8%, respectively, better than, those of control Monwhile the performance between the chicks fed diets added with the two different fat sources appeared to be of the same tendency. Though the shank pigmentation was not statistically different among the treatments, the chicks fed the fat-supple ented diets tended to have slightly less pigments than the control. Organoleptic scores of thigh or breast of chicks fed the animal fat diet were of the same range as those of the other two groups. The contents of total lipids, free fatty acids, iodine values and peroxide values of breasts from broilers fed the various diets appeared to be in the same ranges among the treatments. The values for control, yellow grease and animal fat groups were 7.77, 6.66 and 6.32% for total lipids, 9.23, 9.7 and 9.31mg oleic acid/g fat for free fatty acids, 65.36, 63.89 and 59.25g/ 100g fat for iodine values, and 9.62, 10.46 and 8.79 meq/kg fat for peroxide values, respect vely. Changes of free fatty acids contents of breast during a storage for 10 da s at 4$^{\circ}C$ were also not different among the dietary groups. From the observations n. this experiment, it seems possible to conclude that the animal fat containing 38.6% free fatty acid can be used as efficiently as yellow grease in broiler diets without any adverse effects on meat quality.

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Influence of Hydrothermal Treatment of Wheat Bran on Phytate-P Content and Performance of Broiler Chickens (수침처리가 밀기울의 피틴태 인 함량과 육계의 생산성에 미치는 영향)

  • Kim, B. H.;Paik, I. K.
    • Journal of Animal Science and Technology
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    • v.45 no.2
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    • pp.229-240
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    • 2003
  • An in vitro test and a broiler feeding trial were conducted to test the effect of hydrothermal treatment of wheat bran on phytate-P degradation and it’s feeding effect on performance of broilers. Hydrothermal treatment of wheat bran was carried out at 55$^{\circ}C$ with pH 5.5 buffer solution. Phytate-P content of wheat bran decreased quadrically as the wheat bran: buffer solution ratio increased from 1:0.5 to 1:5. Phytate-P degradation was not significantly affected by incubation times above 10 min., drying temperature (55$^{\circ}C$, 65$^{\circ}C$ and 75$^{\circ}C$) or pH of the buffer solution (5.5 and 7.0). A feeding trial was conducted with 240 sex separated d-old broiler chickens (Ross$^{\circledR}$). Broilers were randomly housed to 24 cages of 10 birds each. Six cages (3 of each sex) were assigned to 4 treatments: Control-normal level of non-phytate-P (NPP); LP-low NPP treatment which had 0.1% lower NPP than Control; LPWB-LP with wheat bran which provided 475 IU of plant phytase per kg diet; LPHWB-LP with hydrothermally treated wheat bran. Results of the feeding trial showed that broilers in the LP treatment gained significantly less than other treatments in starter period (1-21d) but only male broilers for growing LP gained significantly less than Control in the grower (22-35d) and overall period. There were no significant differences in weight gain among the birds of LPWB, LPHWB and Control. Feed intake during the overall period was not significantly different between LPWB and Control but that of LP was lower than LPHWB and that of LPHWB was lower than Control. Feed/gain ratio was significantly lower in LPHWB and LP than in Control and LPWP. Mortality was highest in LPHWB. Availability of crude fat, crude ash and Ca was significantly lower in LP than other treatments. Availability of P and Zn was higher in LPWB and LPHWB than in Control and LP. Availability of P, Mg and Zn was highest in LPHWP treatment. Excretion of P was significantly lower in low NPP treatments than in Control. Serum Ca level was highest whereas serum P level was lowest in LP. Tibial crude ash content was higher in wheat bran treatments, but lower in LP than Control. However, tibial Ca content was higher in Control and LP than wheat bran treatments. Tibial P content of LP and LPWB was lower than Control. However, tibial content of Fe was highest in LP. It was concluded that wheat bran, a source of plant phytase, could be used in low NPP broiler diets to prevent the depression of performance. Reduction of P excretion can be achieved concomitantly. Hydrothermal treatment of wheat bran was effective in improving utilizability of some minerals but was not effective in improving performance of broilers.

Performance and Carcass Ratio of Large-type Female Broiler at Different Stocking Densities (다양한 사육밀도에서 대형 육계 수컷의 생산성과 도체수율)

  • Na, Jae-Cheon;HwangBoa, Jong;Kim, Ji-Hyuk;Kang, Hwan-Gu;Kim, Min-Ji;Kim, Dong-Wook;Choi, Hee-Cheol;Hong, Eui-Chul
    • Korean Journal of Poultry Science
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    • v.39 no.4
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    • pp.305-310
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    • 2012
  • This work was carried out to investigate performance and carcass yield of large-type broilers at different stocking densities. Treatments were T1 (9.1 birds/$m^2$), T2 (10.3 birds/$m^2$) and T3 (11.5 birds/$m^2$) by the stocking density. Four hundred eight 1-day-old Arbor Acre broiler chicks were used for six weeks (starter, 0~1 wks; earlier, 1~3 wks; finisher, 3~6 wks) and divided into 3 treatments (4 replications/treatment, 30, 34 or 38 birds/replication). Research indexes were rearing viability ratio, body weight, body weight gain, feed intake, feed conversion ratio, production efficiency factor and carcass ratio. Rearing viability ratio (%) was 89% or more for all treatments and there was no significant difference on weekly rearing viability ratio (%). Body weight of T2 was the greatest and that of T3 was the lowest at 1 weeks old (P<0.05). Body weight gain of T2 was the greatest and that of T3 was the lowest at 0~1 weeks old (P<0.05). However, body weight gain of T3 was the greatest and that of T1 was the lowest at 1~2 weeks old (P<0.05). Body weight gain of T2 was the greatest as 3,031 g among treatments at 0~6 weeks old (P<0.05). Feed intakes of T1, T2 and T3 were 1,417 g, 1,265 g and 1,355 g, respectively, and that of T1 was the greatest among treatments (P<0.05). There was no significant difference on body weight, body weight gain and feed intake. Feed conversion ratio of T1 was the greatest among treatments at 1~2 wks, 3~4 wks and 0~6 wks old (P<0.05). Production efficiency factors of T1, T2 and T3 were 363.5, 388.3 and 358.3, respectively, and there was no significant difference among treatments. Wing meat ratio of T1 was the higher compared to other treatments at the age of 4 wk (P<0.05). There was no significant difference on carcass ratio and partial meat ratio among treatments. Neck meat ratio of T2 was the lowest among treatments (P<0.05). This result may provide the standard data of different stocking densities for large-type broiler and the further research is needed.

Study on the Manufacturing Properties of Korean-type Koumiss (한국형 Koumiss제조 특성에 관한 연구)

  • Lee, Jong-Ik;Song, Kwang-Young;Chon, Jung-Whan;Hyeon, Ji-Yeon;Seo, Kun-Ho
    • The Korean Journal of Food And Nutrition
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    • v.24 no.3
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    • pp.367-375
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    • 2011
  • For this study, Korean-type Koumiss was made by the fermentation of mixed cultures, in which yeast, Kuyveromyces, and microflora, Streptococcus thermophiles and Lactobacillus bulgaricus, were inoculated into 10% skimmed milk with added whey powder(control: A, 2%: B, 4%: C, 6%: D, and 8%: E). Fat, protein, lactose, titratable acidity, pH, the number of lactic acid bacteria, the number of yeast, alcohol content, volatile fatty acids, volatile free amino acids and minerals were measured in the products. The results were as follows: As the dosage of whey powder increased, fat increased from 0.74% in the control to 2.30% in sample E, protein increased from 2.95% in the control to 4.39% in sample E and lactose increased from 3.10% in the control to 7.43% in sample E. Titratable acidity and pH increased gradually. The number of lactic acid bacteria increased from $10^9\;cfu/m{\ell}$ in the control to $3.8{\times}10^9\;cfu/m{\ell}$ in sample E, and the number of yeast increased from $6.1{\times}10^7\;cfu/m{\ell}$ in the control to $1.65{\times}10^8\;cfu/m{\ell}$ in sample E, according to the increase of whey powder content. For alcohol content, the average values were 0.863%, 0.967%, 0.890%, 1.290%, and 1.313% for the control and samples B, C, D, and E, respectively. As the dosage of whey powder increased, alcohol content showed a tendency to gradually increase. The average alcohol content of E was 1.313 and this was higher than the alcohol content of Kazahstana-type Koumiss with 1.08%. Sixteen types of free amino acids were detected. Glycine was the lowest in the control at $0.38mg/m{\ell}$ and sample E contained $0.64mg/m{\ell}$. Histidine was also low in the control at $0.42mg/m{\ell}$ and sample E contained $0.65mg/m{\ell}$. On the other hand, glutamic acid was highest at $4.13mg/m{\ell}$ in the control whereas sample E had $6.96mg/m{\ell}$. Proline was also high in the control at $1.71mg/m{\ell}$ in control, but E contained $2.80mg/m{\ell}$. Aspartic acid and leucine were greater in sample E than in the control. For volatile free fatty acids, content generally had a tendency to increase in the control, and samples B, C, D, and E. Content of acetic acid gradually increased from $12,661{\mu}g/100m{\ell}$ in the control to $37,140{\mu}g/m{\ell}$ in sample E. Butyric acid was not detected in the control and was measured as $1,950{\mu}g/100m{\ell}$ in sample E. Caproic acid content was $177{\mu}g/100m{\ell}$ in the control and $812{\mu}g/100m{\ell}$ in sample E, and it increased according to the increase of whey powder content. Valeric acid was measured in a small amount in the control as $22{\mu}g/100m{\ell}$, but it was not detected in any other case. Mineral contents of Ca, P, and Mg increased from 1,042.38 ppm, 863.61 ppm, and 101.28 ppm in the control to 1,535.12 ppm, 1,336.71 ppm, and 162.44 ppm in sample E, respectively. Na content was increased from 447.19 ppm in the control to 1,001.57 ppm in sample E. The content of K was increased from 1,266.39 ppm in the control to 2,613.93 ppm in E. Mineral content also increased with whey powder content. In sensory evaluations, the scores increased as whey powder content increased. Flavor was lowest in the control with 6.3 points and highest in E with 8.2 points. Body and texture were highest at 4.2 points in the control, which did not have added whey powder. In the case of appearance, there were no great differences among the samples.

The Policy of Win-Win Growth between Large and Small Enterprises : A South Korean Model (한국형 동반성장 정책의 방향과 과제)

  • Lee, Jang-Woo
    • Korean small business review
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    • v.33 no.4
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    • pp.77-93
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    • 2011
  • Since 2000, the employment rate of small and medium enterprises (SMEs) has dwindled while the creation of new jobs and the emergence of healthy SMEs have been stagnant. The fundamental reason for these symptoms is that the economic structure is disadvantageous to SMEs. In particular, the greater gap between SMEs and large enterprises has resulted in polarization, and the resulting imbalance has become the largest obstacle to improving SMEs' competitiveness. For example, the total productivity has continued to drop, and the average productivity of SMEs is now merely 30% of that of large enterprises, and the average wage of SMEs' employees is only 53% of that of large enterprises. Along with polarization, rapid industrialization has also caused anti-enterprise consensus, the collapse of the middle class, hostility towards establishments, and other aftereffects. The general consensus is that unless these problems are solved, South Korea will not become an advanced country. Especially, South Korea is now facing issues that need urgent measures, such as the decline of its economic growth, the worsening distribution of profits, and the increased external volatility. Recognizing such negative trends, the MB administration proposed a win-win growth policy and recently introduced a new national value called "ecosystemic development." As the terms in such policy agenda are similar, however, the conceptual differences among such terms must first be fully understood. Therefore, in this study, the concepts of win-win growth policy and ecosystemic development, and the need for them, were surveyed, and their differences from and similarities with other policy concepts like win-win cooperation and symbiotic development were examined. Based on the results of the survey and examination, the study introduced a South Korean model of win-win growth, targeting the promotion of a sound balance between large enterprises and SMEs and an innovative ecosystem, and finally, proposing future policy tasks. Win-win growth is not an academic term but a policy term. Thus, it is less advisable to give a theoretical definition of it than to understand its concept based on its objective and method as a policy. The core of the MB administration's win-win growth policy is the creation of a partnership between key economic subjects such as large enterprises and SMEs based on each subject's differentiated capacity, and such economic subjects' joint promotion of growth opportunities. Its objective is to contribute to the establishment of an advanced capitalistic system by securing the sustainability of the South Korean economy. Such win-win growth policy includes three core concepts. The first concept, ecosystem, is that win-win growth should be understood from the viewpoint of an industrial ecosystem and should be pursued by overcoming the issues of specific enterprises. An enterprise is not an independent entity but a social entity, meaning it exists in relationship with the society (Drucker, 2011). The second concept, balance, points to the fact that an effort should be made to establish a systemic and social infrastructure for a healthy balance in the industry. The social system and infrastructure should be established in such a way as to create a balance between short- term needs and long-term sustainability, between freedom and responsibility, and between profitability and social obligations. Finally, the third concept is the behavioral change of economic entities. The win-win growth policy is not merely about simple transactional relationships or determining reasonable prices but more about the need for a behavior change on the part of economic entities, without which the objectives of the policy cannot be achieved. Various advanced countries have developed different win-win growth models based on their respective cultures and economic-development stages. Japan, whose culture is characterized by a relatively high level of group-centered trust, has developed a productivity improvement model based on such culture, whereas the U.S., which has a highly developed system of market capitalism, has developed a system that instigates or promotes market-oriented technological innovation. Unlike Japan or the U.S., Europe, a late starter, has not fully developed a trust-based culture or market capitalism and thus often uses a policy-led model based on which the government leads the improvement of productivity and promotes technological innovation. By modeling successful cases from these advanced countries, South Korea can establish its unique win-win growth system. For this, it needs to determine the method and tasks that suit its circumstances by examining the prerequisites for its success as well as the strengths and weaknesses of each advanced country. This paper proposes a South Korean model of win-win growth, whose objective is to upgrade the country's low-trust-level-based industrial structure, in which large enterprises and SMEs depend only on independent survival strategies, to a high-trust-level-based social ecosystem, in which large enterprises and SMEs develop a cooperative relationship as partners. Based on this objective, the model proposes the establishment of a sound balance of systems and infrastructure between large enterprises and SMEs, and to form a crenovative social ecosystem. The South Korean model of win-win growth consists of three axes: utilization of the South Koreans' potential, which creates community-oriented energy; fusion-style improvement of various control and self-regulated systems for establishing a high-trust-level-oriented social infrastructure; and behavioral change on the part of enterprises in terms of putting an end to their unfair business activities and promoting future-oriented cooperative relationships. This system will establish a dynamic industrial ecosystem that will generate creative energy and will thus contribute to the realization of a sustainable economy in the 21st century. The South Korean model of win-win growth should pursue community-based self-regulation, which promotes the power of efficiency and competition that is fundamentally being pursued by capitalism while at the same time seeking the value of society and community. Already existing in Korea's traditional roots, such objectives have become the bases of the Shinbaram culture, characterized by the South Koreans' spontaneity, creativity, and optimism. In the process of a community's gradual improvement of its rules and procedures, the trust among the community members increases, and the "social capital" that guarantees the successful control of shared resources can be established (Ostrom, 2010). This basic ideal can help reduce the gap between large enterprises and SMEs, alleviating the South Koreans' victim mentality in the face of competition and the open-door policy, and creating crenovative corporate competitiveness. The win-win growth policy emerged for the purpose of addressing the polarization and imbalance structure resulting from the evolution of 21st-century capitalism. It simultaneously pursues efficiency and fairness on one hand and economic and community values on the other, and aims to foster efficient interaction between the market and the government. This policy, however, is also evolving. The win-win growth policy can be considered an extension of the win-win cooperation that the past 'Participatory Government' promoted at the enterprise management level to the level of systems and culture. Also, the ecosystemic development agendum that has recently emerged is a further extension that has been presented as a national ideal of "a new development model that promotes the co-advancement of environmental conservation, growth, economic development, social integration, and national and individual development."