• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.5-12
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• 1991

the Chinese cabbage kimchi was fermented with the various submaterials such as hot pep-per garlic ginger leek green onion fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then the effects of each submaterial and lactic acid bacteria such as L. brevis. Leu. mesenteroides. P cerevisiae and L. plantarum on the content of carotenes were investigated, The major carotene in kimchi was $\beta$-carotene. And also $\delta$-carotene and $\alpha$-carotene were detected. Contents of $\beta$-carotene and total carotene were high in the kimchi containing leek red pepper powder green onion and fermented anchovy juice as a submaterial. But the kimchi containing or omitting the other submaterials were litter affected to the contents of carotene. Contents of $\beta$-carotene and total carotene were high in kimchi fermented with Leu. msenteroides L. brevis and P. cerevi-siae as a starter but was low with L plasntarum.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.49-62
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• 1995

This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 2$0^{\circ}C$ were experimented. The results are as follows : As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar I Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4days at 2$0^{\circ}C$ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.

• Fashion & Textile Research Journal
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• v.4 no.6
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• pp.517-523
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• 2002

This study examines whether there are differences in consumer's evaluation price zone on the clothing clue (the type of clothing, brand, time of fashion, place of origin, material. submaterial, place for sale) according to consumer purchasing behavior. Therefore the ultimate goal is to offer help in fixing price when establishing marketing of the clothing industry by grasping the actual price set by consumers under the IMP system. The female consumers of 20s and 30s were chosen as study subjects for their sensitivity to the purchase of clothing. The tests carried out in this research are: SPSSIPC+ is used for frequency Analysis. The Results of this study are showed as the following: It was analyzed that 4 types of consumer are the reasonable consumption oriented consumer, fashion oriented consumer, the no care of fashion consumer and high price oriented consumer Among the several kinds such as the type of clothing, brand, time of fashion, place of origin, material, submaterial, place for sale, only on the type of clothing, there are difference in the type of the consumers, on the time of buying clothes, in the behavior of buying clothes and also on the degree of fashion and the place of origin among such kinds.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.35-38
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• 1994

The growth extent of Leu. mesenteroides and Lac. plantarum in the medium which contain sterilized extract of each of garlic, red pepper powder, and onion was examined. Garlic and onion decreased the growth of Leu. mesenteroides and Lac. Plantarum, and garlic represented more negative effect on the growth of Lac. plantarum than that of onion. Red pepper powder had negative effect on the growth of Lac. plantarum, and positive effect on the growth of Leu. mesenteroides in accordance with incubation processing.

• Journal of The Korean Society of Grassland and Forage Science
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• v.15 no.4
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• pp.253-258
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• 1995

'Ihis experiment was carried out to select a carrier as rhizobium inoculant for alfalfa. The Rhizobium inoculants were produced in main materials(organic and inorganic materials) and submaterial(Ca$CO_3$, and sucrose), and than the changes of Rhizobium population of inoculants were scrutinized from directly after the production to 12 months at $4^{\circ}$C and $25^{\circ}$C. Directly after the production of inoculants, their Rhizobium numbers were 4-9 $\times$ $10^9$/ginoculant in organic materials and 1-8 $\times$ $10^8$/g inoculant in inorganic materials. When they were stored at $25^{\circ}$C, most of inoculants was being started in reduction of rhizobium numbers after 2 months and was reduced by tenfold of initial rhizobium number after 4-6 months, but inoculant of bentonite+ vermiculite+sucrose 1% was not reduced by tenfold after 12 months. When they were stored at $4^{\circ}$C, most of inoculants was being started in reduction of rhizobium numbers after 4 months but was not reduced by tenfold of initial rhizobium number after 12 months, and the effect of sucrose addition to bentonite+ vermiculik did nearly not appear. Preservation of Rhizobium inoculants was more effective at 4C than 25 C . 'Ihe Rhizobium inoalant produced in bentonite+vermiculite(l:3 w/w)+ sucrose 1% was not only high Rhizobium population(8.3 $\times$ $10^8$/g inoculant) but also survival effect of rhizobium in being stored at $25^{\circ}$C.

• The Korean Journal of Mycology
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• v.16 no.3
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• pp.128-134
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• 1988

For the preparation of fermented feed with Lyophyllum decastes, optimum cultural conditions for the production of cellulase were $30^{\circ}C$, pH 6.0, 60-70% moisture content and the cultural of 15 days. Among the submaterial added, 30-40% of rice bran and 0.72% of $(NH_4)_2PHO_4$ were effective for the cellulase production and its production increased when rice straw treated with 4% alkaline peroxides. Solid state fermentation of rice straw with Lyophyllum decastes for 40 days removed 19.9% of lignin, and increased the total nitrogen content to 1.6% from 1.1%. As the fermentation proceeded, the in vitro dry matter digestibility of fermented feed was increased and it increased 21.1% after 35 days.