• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2035-2041
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• 2013

The effects of Aspergillus oryzae rice koji (AO) and Asp. kawachii rice koji (AK) as enzyme preparations, on the quality characteristics of rice mash were invested in this study. The amount of AORM (Asp. oryzae rice mash) and AKRM (Asp. kawachii rice mash) were 50, 100, 200% (w/w) based on 100 g of rice. Firstly, in the titer measurement result on the ${\alpha}$-amylase and glucoamylase activities of AO and AK. On the other hand, the acid protease activity has values of 31.56 unit for AO and 849.17 unit for AK. The sugar solid of the AORM and AKRM groups significantly increased as the rice koji ratio on rice was higher, which were shown with values as high as 17.63~20.53 and 17.51~19.28, respectively. Glucose and maltose were detected for free sugar of AORM. Only glucose was found in AKRM. Citric acid, malic acid, and lactic acid were detected as the organic acid of KORM; oxalic acid, citric acid, and succinic acid were detected for AKRM, and the content increased as the rice koji ratio on rice increased (P<0.05). From the above result, rice koji with useful mold is expected to be used broadly in foods by looking at the fact that it has starch degradation ability and organic acid producibility.

• Korean Journal of Poultry Science
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• v.8 no.1
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• pp.7-14
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• 1981

The experiment using Anake broiler strain chicks was conducted to study the effort fungistatic agents on microbial counts, Ins of nutrient, growth rate and feed efficiency of the broiler. Feed was adjusted to 12% and 15% moisture level during hot and high humidity season and sorbic acid at the level of 0.02%, 0.04% and Ca-propionic acid at the level 0.1% 0.2% was added. The results obtained were as follows. 1, The Addition of fungistatic agents could slightly reduce mold and yeast counts. The highest effect on inhibition of mold and yeast counts was observed for the addition of sorbic acid at 0.04% level to the fled contained 15% moisture. 2, Approximately 14% starch loss of ground corn was observed from the fred contained 15% moisture and the loss could be diminished to 3-7% by the addition of fungistatic agents with the superior effect of sorbic acid to Ca-propionic acid. 3. Approximately 15% fat loss was detected when high moisture fled was und and this was reduced to 7% by the addition of 0.04% sorbic acid to the feed. 4. Significantly higher growth rate (p＜0.05) during starter period was observed for low moisture feed added by sorbic acid compared with that for high moisture diet without fungistatic agents or with Ca-propionate at the level of 0.1%. 5. Significantly lower feed efficiency (p＜0.05) during starter period of high moisture feed without fungistatic agents was observed; hower no significant different response was detected by either moisturer level of kinds and levels of fungistatic agents used. 6. Significantly higher growth rate (p＜0.05) during finisher period of lower moisture feed with 0.04% sorbic acid was observed compared with that of high moisture fled without fungistatic agents or the feed added by 0.1% Ca-propionate level. 7. Significantly higher feed efficiency (p＜0.05) during finisher period of low moisture feed added by sorbic acid 0.02% or 0.04% level was found compared with that of high moisture feed without fungistatic agents and low moisture feed added by Ca-propionate at the level of 0.1% or 0.2%. 8. Mort bacteria, mold and yeast were observed in the ceca than in small intestine. The. moisture content of dict had no effect on intestinal microfloral counts. However, numbers of mold and yeast of intestine could slightly be reduced by fungistatic agents administration. 9. Nothing but encephalomalacia to chicks fed feed contained 15% moisture without addition of fungistatic agents was observed. In conclusion, addition of either sorbid acid at 0.04% level and Ca-propionate at 0.2% level to high moisture feed or reduced moisture level to 12% could be con-sidered more effective to enhance growth rate and fled efficiency of broilers during summer period.

• Microbiology and Biotechnology Letters
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• v.39 no.4
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• pp.317-323
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• 2011

Strain A-3, an amylase-producing bacteria, was isolated from coastal seawater near Daecheon in the Republic of Korea. It was seen to possess a single polar flagella and grow well, on ASW-YP agar plates, at temperatures of between $20-37^{\circ}C$. However, it grew more slowly at the temperatures of $15^{\circ}C$ and $40^{\circ}C$. Similarly, it was observed to grow abundantly, in an Artificial Sea Water-Yeast extract-Peptone (ASW-YP) liquid medium, in a pH range of 6-9, but not grow at pHs of 4-5 and a pH of 10. Strain A-3 was noted as being close to Pseudoalteromonas phenolica O-$BC30^T$, Pseudoalteromonas luteoviolacea $NCIMB1893^T$, Pseudoalteromonas rubra $ATCC29570^T$, and Pseudoalteromonas byunsanensis $FR1199^T$, with 98.30%, 97.86%, 97.78%, and 97.25% similarities respectively, in its 16S rRNA sequence. A phylogenetic tree revealed that strain A-3 and P. phenolica O-$BC30^T$ belong to a clade. However, strain A-3 differed from P. phenolica O-$BC30^T$ in relation to a number of physiological characteristics. Strain A-3 exhibited no growth above 5% NaCl concentrations, no utilization of D-glucose, D-mannose, D-maltose, or D-melibose, and no lipase (C-14) activity. All of these properties strongly indicate that strain A-3 is distant from P. phenolica O-$BC30^T$ and thus led us to name it Pseudoalteromonas sp. A-3. Pseudoalteromonas sp. A-3 produces ${\alpha}$-amylase throughout growth. Maximal amylase activities of 144.48 U/mL and 149.20 U/mL were seen at pH 7.0 and $37^{\circ}C$, respectively. Pseudoalteromonas sp. A-3's high, stable production of ${\alpha}$-amylase in addition to its biochemical features, such as alkalitolerance, suggest that it is a good candidate for industrial applications.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.459-468
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• 2019

Changes in growing periods and productivities of crops under double cropping of potato-rice, potato-soybean and potato-maize, were investigated at the Paddy Experimental Fields in Miryang City from 2015 to 2018. Spring potatoes planted in early March showed a yield of 2.1-2.3 ton/10a and a period of 90 days. In double cropping, growing period of rice, soybean, and maize was about 130, 125 and 115 days, respectively. The potato yield obtained was as much as 616, 330 and 815 kg/10a under double cropping with rice, soybean and maize, respectively. It is beneficial to sow the spring potatoes as early as possible to increase the yield and to secure the growing period of sequential crops. The introduction of summer medium-late variety grain crops into double cropping of spring potato and rice as well as into double cropping of spring potato and soybean/maize, was possible because of no sowing in the fall and plants were able to reach the heading growth stage before the safe heading limit of rice in particular. In the case of maize, the growth period was different according to the change in temperature over the year. The introduction of upland crops such as soybeans and maize instead of rice improved soil physicochemical properties in a short period of time, contributing to the increase of spring potato yields, but there was also a risk of damage by successive cropping for more than three years. Spring potato-maize showed higher yield in terms of starch production, and spring potato-soybean was found to be advantageous for net income.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.652-660
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• 2002

To develop natural food preservatives for extending the shelf-life of jeotkal (salted and fermented seafood), antimicrobial substances were extracted from 32 types of medicinal herbs and edible plants using 95% ethanol. Among the extracts, Glycyrrhizae radix, Curcumae domestica, Galla rhois, and Resina pini showed relatively high inhibitory effects on the growth of the microorganisms isolated from the deteriorated jeotkal. We selected and tested the extract from Recina pini as a natural jeotkal preservative. This ethanol extract was purified partially by adding equal quantity of water, through which 77% of insoluble materials were removed as impurities. In manufacturing modified jeotkal using squid, sucrose and starch syrup were substituted with sorbitol, $glucono-{\delta}-lactone$ was added instead of vitamin C and lactic acid, and sterilized hot pepper was used instead of natural one. The shelf-life of modified jeotkal was prolonged by 4 days compared with the control jeotkal when stored at $20^{\circ}C$, while that of modified jeotkal containing 1.0% partially purified Recina pini extract was prolonged by 6 days compared to the control. The same tests were conducted for the changran (stomach and intestine of Alaska pollack) jeotkal preservation. The shelf-life of the control jeotkal was 24 days, whereas the modified jeotkal and the Resina pini extract-containing modified jeotkal maintained their qualities without changes in microbial and chemical characteristics for 90 days at $20^{\circ}C$ storage.

• Journal of Nutrition and Health
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• v.56 no.6
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• pp.629-640
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• 2023

Purpose: Non-alcoholic fatty liver disease (NAFLD) is characterized by the accumulation of fat in the liver which is not a result of excessive alcohol consumption. Its global prevalence was estimated to be approximately 32% in the years 1994-2019. More than half of obese individuals and patients with diabetes are reported to have NAFLD as a comorbidity. This study aimed to investigate the impact of the autumn olive (Elaeagnus umbellata Thunb.) berry on insulin resistance and steatosis in rats fed a high-fructose diet. Methods: Six-week-old Wistar rats were divided into four groups. The control group received a diet consisting of 65% corn starch, while the fructose and experimental groups were fed a diet comprising 65% fructose (FRU) and an FRU diet containing 0.5% (low-dose autumn olive berry group; LAO) or 1.0% (high-dose autumn olive berry group; HAO) ethanol extract of autumn olive berry, respectively, for 10 weeks. Results: The HAO group exhibited significantly lower blood glucose levels compared to the fructose-fed group. Both the LAO and HAO groups showed a substantial reduction in serum insulin levels and insulin resistance when compared to the fructose-fed group. The consumption of LAO and HAO significantly ameliorated dyslipidemia and reduced the levels of triglycerides in the liver compared to the fructose-fed group. Additionally, the consumption of HAO resulted in lower serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities compared to the fructose group. The hepatic expression of the sterol regulatory element-binding protein-1c (SREBP-1c) and carbohydrate-responsive element-binding protein (ChREBP) was significantly reduced in the LAO and HAO groups compared to the fructose group. Conclusion: Autumn olive berries improved steatosis by ameliorating insulin resistance and down-regulating the lipogenesis proteins in rats fed on high fructose diet.

• Food Science and Preservation
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• v.22 no.2
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• pp.174-181
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• 2015

This study investigated the physicochemical properties of three different types of rice flour prepared via dry and wet milling. The powder, soft, and hard-types of rice flour were Suwon No. 542, Suwon No. 541, and Unbong No. 30, respectively. The analysis of the proximate compositions of the different types of rice flour showed that their moisture content was 7.03~7.99%, their crude protein was 7.94~8.35%, their crude lipid was 0.71~1.49% and their crude ash was 0.25~0.82%. For the Hunter's color values, the L value was highest in the wet-milled rice flour, the a value was highest in the dry-milled rice flour, and the b value was highest in the dry-milled rice flour. All the samples showed distinctive rice starch particles in the particle analysis using scanning electron microscope. The dry-milled rice flour showed the greatest amount of irregular particles and the coarsest texture. The water absorption and water solubility indices were higher in the wet-milled soft- and hard-type rice flour. The crystallinities of the samples by X-ray diffractography were all A-type, but the crystallinity of the dry-milled hard-type rice flour was higher in diffraction degree. For the amylogram properties, the wet-milled soft-type rice flour showed the highest maximum viscosity, breakdown and setback. In the meanwhile, the dry-milled soft-type rice flour showed the highest initial pasting temperature, onset, peak, and end temperatures despite of the reverse enthalpy.

• Current Research on Agriculture and Life Sciences
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• v.12
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• pp.57-68
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• 1994

This experiment was conducted to isolate the mutants from S118 and to investigate the physiological characteristics of R. japonicum mutants. The results obtained were as follows; Based on nodulation and acetylene reduction, nodulation of rhizobia was divided into 4 groups, i.e. slow-nodulation, earlier-nodulation, infrequent-nodulation and non-nodulation. At 5% significant level, the growth of inoculated plant with SM255 was bad, but that of HP277 was good. Root-hairs curling was induced by strains S118 and HP277 on soybean, but not by strain SM255. S118 and SM255 were found to be slow-gorwers and produced alkali, whereas strain HP277 was fast-grower and produced acid in YEM broth. In litmus milk reaction, all strains indicated alkaline reaction, and serume-zone was induced weakly by HP277. All of the strains tested in this experiment utilized sucrose. HP277 and LP268 utilized xylose, whereas S118 and SM255 did not. SM255 showed bad growth in nitrogen carriers however utilization of $Ca(NO_3)_2{\cdot}4H_2O$ by HP277 was possible at 25mM and 10mM level. To compare with S118, the protein band of SM255's cell protein electrophoresis was not developed at 0.62 Rm position.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.285-290
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• 2001

To utilize canned oyster processing waste water effectively, this study was carried out to prepare instant powdered soup using the waste water (IPSW), Instant powdered souu from oyster hot-water extracts (IPSE) was prepared by mixing hot-water extracts powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE, The IPSW consists mainly of carbohydrates (about $72\%$). It was not different from the IPSE. The volatile basic nitrogen, viable cell counts, coliform group of the IPSW contains 33.4 mg/100g, $2.2\times10^4CFU/g$, <180 MPN/100g, respectively, and its water activity has 0.257. So it was a hygienically safe and conservable instant food. The main fatty acids of IPSW were 16: 0 and 18: 1n-9. Its chemical score of protein was $61.4\%$ and its main inorganic matter was iron. According to a sensual evaluation, in contrast to the IPSE, the IPSW had a bit lower aroma but better taste, It was concluded from the above chemical and sensory evaluation that even the boiling liquid waste which had been mostly abandoned because of its high table salt content can be used as a good material for instant powdered soup if it's powdered and mixed adequately with powder from wash water, and its table salt content is properly adjusted.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1270-1277
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• 2014

This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.