• 농촌계획
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• 제27권3호
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• pp.47-56
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• 2021

The purpose of this study is to identify the determinants of local farmers' participation and acceptance level in traditional agricultural technology conservation activities, using on the traditional agricultural water utilization system in Uiseong designated as Korea's important agricultural heritage system No. 10. The Heckman sample selection model was used to solve the selection bias. The results show that as the interest in the conservation of the agricultural ecological and environment is high, as the traditional agricultural system in Uiseong is used, as the cultivation area of paddy field increased, and as the age 50s or older, the willingness to participate in conservation activities increased. The results also indicate that as the experience of participating in the conservation of the agricultural ecological and environment and the hours of education are increased, the knowledge of the traditional agricultural system in Uiseong is low, and as the cultivation area of paddy field decreased, the acceptance time for conservation activities increased. The results of this study may contribute to government's policy for traditional agricultural technology conservation.

• 농촌지도와개발
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• 제21권3호
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• pp.243-269
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• 2014

본고에서는 농서 6종류에서 나타나는 축산관련 전통농업기술을 가축위생, 사육관리, 사료급여, 기타 4개 분야로 나누어 261개를 도출하였다. 축산전문가가 이들 항목 중 개발가치를 인정한 228개 기술을 대상으로 델파이기법을 이용하여 평가영역별로 우수항목(3.0이상)을 도출한 결과, 유용성 영역이 35항목, 과학성 영역이 31항목, 경제성 영역이 18항목으로 나타났다. 이들 3개 영역 모두에서 3.0이상의 평가를 받은 우수기술18개와 전문가가 추천한 5개를 합하여 최종적으로 현대화 가능 기술 23개를 선정하였다. 한편 이들 농업기술을 유형별로 목록화하여 상응분석을 실시한 결과는 '지속영농기술', '과학성 검증', '현대화 기술 개발', '지식재산권화' 는 모두 가까이 위치해 있고, '경제성 고려' 요인만 별도로 떨어져 있다. 이러한 분석결과는 전통농업기술이 지속가능한 영농기술로 현대화, 지식재산권으로 보호받기 위해서는 현대과학의 과학적인 검증과 '경제성'을 고려한 검토가 필요하다는 것을 시사하는 것이다.

• 한국미생물·생명공학회지
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• 제37권4호
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• pp.413-415
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• 2009

To develop a new traditional rice wine by using Gardenia jasminoides, various fermentation methods such as without cooking, with cooking and with starter seed methods were studied. The condition of alcohol fermentation was investigated by addition of 1% Gardenia jasminoides into mash. Among the fermented methods, the fermentation with starter seed was the best as the alcohol was 19%. The acceptability of the Gardenia jasminoides rice wine with different methods were compared. The starter seed method which was prepared by adding 1% Gardenia jasminoides into mash showed the best acceptability in the sensory evaluation test and color test.

• Journal of Microbiology and Biotechnology
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• 제27권4호
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• pp.678-684
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• 2017

The aim of this study was to elucidate the changes in the microbial community and biochemical properties of a traditional sweet paste during fermentation. PCR-denaturing gradient gel electrophoresis (DGGE) analysis showed that Aspergillus oryzae was the predominant species in the koji (the fungal mixture), and the majority of the fungi isolated belonged to two Zygosaccharomyces species in the mash. The bacterial DGGE profiles revealed the presence of Bacillus subtilis during fermentation, and Lactobacillus acidipiscis, Lactobacillus pubuzihii, Lactobacillus sp., Staphylococcus kloosi, and several uncultured bacteria were also detected in the mash after 14 days of main fermentation. Additionally, during main fermentation, amino-type nitrogen and total acid increased gradually to a maximum of $6.77{\pm}0.25g/kg$ and $19.10{\pm}0.58g/kg$ (30 days) respectively, and the concentration of reducing sugar increased to $337.41{\pm}3.99g/kg$ (7 days). The 180-day fermented sweet paste contained $261.46{\pm}19.49g/kg$ reducing sugar and its pH value remained at around 4.65. This study has used the PCR-DGGE technique to demonstrate the microbial community (including bacteria and fungi) in sweet paste and provides useful information (biochemical properties) about the assessment of the quality of sweet paste throughout fermentation.

• 농촌지도와개발
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• 제17권1호
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• pp.75-101
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• 2010

This study tried to analyze the learning effectiveness of multi-media based class by comparing with traditional classroom method. The "Basic Agricultural Technology" course that is one of the required courses of agricultural high school was selected and its contents were digitalized on MS Powerpoint for multi-media based class. The thirty students were sampled for each experimental and control groups. The homogeneity and learning achievement of sample groups were tested for experiment. Same teacher took the classes of two groups and delivered same contents of course. Only difference between two groups was the delivery method, one is traditional classroom teaching method and the other was the multi-media based class. The learning achievements and satisfaction of sample were post-tested in order to analyze the learning effectiveness by comparing two teaching methods. The results showed that there was a significant difference between experimental and control group in learning achievement after ANCOVA controlled pre-test as covariance(F=5.08, p<.05). It means that the learning achievement of multi-media based class was higher than that of traditional classroom group. The results also showed that a significant difference in students’ satisfaction between two groups (t=5.57, p<.001). This study concluded that using multi-media in class could produce more learning achievements and satisfaction of students than traditional classroom method.

• 한국식품과학회지
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• 제37권5호
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• pp.789-794
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• 2005

구기자(Lycii fructus)를 이용한 새로운 고부가가치의 전통주를 개발하기 위하여 먼저 구기자 열매를 이용하여 제조되는 구기자 전통주에 지골피, 두충, 감초와 민들레를 0.1%-3.0%까지 각각 순차적으로 첨가하여 발효주를 제조한 후 에탄올 생성량과 기호도를 측정하였다. 구기자 전통주에 지골피 0.1%, 두충 0.1%, 감초와 민들레 각각 1.0%를 덧밥에 첨가하여 발효시켰을 때 에탄올이 가장 많이 생성되었고 전체적인 기호도도 우수하였다. 여기에 구기자 잎을 0.1%, 0.5%, 1.0%씩 각각 첨가하여 구기자 전통주를 제조한 후 관능검사를 실시한 결과 구기자 잎을 0.1% 첨가하여 제조한 전통주가 기호도가 제일 높았고 항고혈압 활성을 나타내는 ACE 저해활성도 68.5%로 비교적 우수하였다.

• 한국환경복원기술학회지
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• 제19권3호
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• pp.59-69
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• 2016

This study was conducted to develope an evaluation system for sustainable conservation of old trees with historic and traditional values in rural areas. Existing evaluation system was modified through field application of 10 old trees and expert research twice for development of new evaluation system. 4 evaluation items in 10 evaluation items were deleted by first expert research. Some items are proposed to offer a figure explanation by second expert research. End-developed evaluation items are consisted of 6 items ((1) Ground State, (2) Blight, Harmful Insects, (3) Tree Form, (4) Canopy Vitality, (5) Bark, (6) Damage) reflecting the order of importance evaluation. Old trees evaluation system developed in this study is expected to be utilized continuously to conserve the old trees in the rural areas and gradually help to increases the historic and traditional values.

• Journal of Microbiology and Biotechnology
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• 제14권3호
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• pp.628-630
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• 2004

Antitumor activities of a peptide fraction isolated from traditional Korean soy sauce (SSP) were investigated in vitro and in vivo using cancer cell lines and F9 teratocarcinoma-bearing BALB/c mice. SSP exerted a dose-dependent antiproliferative effect on P388D1 mouse lymphoma, F9 mouse teratocarcinoma, and DLD-l human colon cancer cells with $IC_{50}$ values of 11, 50, and $50\mug/ml$, respectively. Tumor growth in F9 teratocarcinoma-bearing BALB/c mice, orally administered with 80 and 200 mg/kg/day of SSPs, was inhibited 10.3% and 52.4%, respectively, and survival days increased by 11.9% and 22.1%, respectively, compared to the control group. The results of antitumor activities exerted by SSP in vitro and in vivo suggest the feasibility of using SSP as an antitumor agent.

• 한국잠사곤충학회지
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• 제47권1호
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• pp.31-35
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• 2005

전통 쪽 염료제조 및 염색 방법을 개선하기 위하여 시험한 결과 다음과 같은 결과를 얻었다. 1. 전통 족 염료 제조에 사용하는 꼬막껍질태운가루의 3 g/l 넣을 경우의 수용액의 pH 12.30 정도이었다. 2. 쪽 풀을 2일간 물에 침지를 하였을 경우가 염료의 K/S 값이 2.49로 가장 높았고, 명도 값이 5.03으로 가장 낮았으므로 색상이 가장 짙었다. 3. 볏짚 잿물과 꼬막 껍질 태운가루 양과의 관계를 염료 염색 상태를 보았을 때 3일째부터 염색이 되어5일 째까지의 염색이 가능 하였다. 4. 발효 온도 별로 꼬막껍질 태운가루의 사용량에 따른 발효 상태를 본 결과는 $30^{\circ}C$에서 발효할 경우 3~4g/l일 경우가 K/S 값이 가장 높았다. 5. 쪽 염료 발효 시 사용한 물엿 양은 20 g/l을 사용한 구가 염색 직물의 K/S값이 가장 높은 3.10이었으며, 염색 온도는 $30$~$50^{\circ}C$에서 비슷하며, 염료의 구성 성분도 인디루빈과 인디고 2개의 색소로 구성되었다. 6. 염료의 색소 및 염색 직물의 항균력은 99.8%로 우수하였고, 색소간의 차이는 없었으나 소취성은 sodium hydrosulfite(개선)첨가 발효 방법이 높았다.

• 한국축산식품학회지
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• 제36권4호
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• pp.499-507
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• 2016

In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies. From these isolates, Lactococcus lactis subsp. lactis (32.18%), Lactobacillus plantarum (12.38%) and Leuconosto mesenteroides (11.39%) were considered as the dominated LAB species under the condition of cultivating in MRS and M17 medium. And the q-PCR results revealed that the number of dominant species varied from samples to samples and from region to region. This study clearly shows the composition and diversity of LAB existing in fermented cow milk, huruud and urum, which could be considered as valuable resources for LAB isolation and further probiotic selection.