• Journal of the Korean Applied Science and Technology
• /
• v.36 no.4
• /
• pp.1338-1348
• /
• 2019

The Geomunoreum Lava Tube System, declared as a UNESCO World Heritage Site, has a unique natural ecosystem. The information available about this ecosystem, which contains lava caves with secondary carbonate speleothems, is sparse. Hence, extensive research is warranted for establishing a conservation standard. We commenced microbial research on the system and have been studying the microorganisms coating the lava tube wall to acquire fundamental information for understanding the lava cave ecology of Jeju Island. Samples were collected from yellow-colored walls in six caves that are part of the system-the Bengdwi, Utsanjeon, Bukoreum, Manjang, Gimnyeong, and Yongcheon caves. This study focused on yellow walls as it is the most easily distinguished color. According to previous studies, the color of cave walls is attributed to microorganisms or their components. To determine whether the yellow mats from the Jeju lava tube walls are caused by microorganisms, we examined samples at the microscopic scale, by staining mats and analyzing bacterial isolates from glitter particles. As a result, we found that the yellow walls of lava tubes are comprised of microbial mats.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.2
• /
• pp.272-278
• /
• 2010

Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.31 no.4
• /
• pp.516-522
• /
• 1998

An Actinomycetes strain, MSA-1, containing antimicrobial component was isolated from the black sponge, Halichondzia okadai, and was identified to a genus level by morphological and chemotaxonornic methods. The gray colored spores were oval type with smooth surface and formed flexibilis spore chains. The cell wall of this strain was type I containing D-aminopimellic acid (D-DAP) and no specific sugar was detected. Phospholipid of the cell membrane was PII type including phophoethanolamine and the major fatty acids of total lipid were branched anteiso-15 : 0, iso-16 : 0, 16 : 0 and iso-17 ; 0. From these results and other characteristics described in the Bergey's Manual, this strain was identificated as a Streptomyces sp. Meanwhile, 10mg of pale yellow colored antimicreobial component was isolated by HPLC method from the cultured Streptomyces sp. (70g of cryophillized mycellis). By crystallographyc analysis, HIRESMS and NMR assignment, the antimicrobial component produced from the strain MSA-1 was elucidated as the staurosporine (indolo[2,3-a]carbazole alkaloid).