• 한국디지털정책학회:학술대회논문집
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• 2005.11a
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• pp.509-522
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• 2005

본 연구는 국내 ASP 산업의 현황을 조사하고 이로부터 ASP 산업을 활성화시키기 위한 방안을 제시한다. 이를 위하여 ASP 산업의 제공자들을 핵심 경쟁력을 기준으로 분류하고, 이들이 제공하는 ASP 서비스를 정보화 단계별 솔루션으로 구분하였다. 사용자 집단은 기업 규모와 산업분류기준별로 분류하였다. 이들 사용자 현황 조사결과 현재 국내 ASP 산업의 가장 큰 애로점은 서비스 사용과 관련하여서는 보안문제에 대하여 가장 많은 우려가 제시되었으며, 서비스 제공과 관련하여서는 마케팅과 자금 부족이 가장 애로점으로 제시되고 있다. 이러한 점들을 고려해 볼 때, 국내 ASP 산업은 솔루션 개발이라는 차원을 넘어서 이제는 상요자들에게 빌려쓰는 IT 솔루션이라는 상품으로 다가갈 수 있는 능력 배양이 필요한 시점이라고 할 수 있다.

• IE interfaces
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• v.14 no.2
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• pp.172-181
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• 2001

Application Service Provider(ASP), the service provider who manages and delivers standard application functionality or associated service across a network to multiple customers using a usage-based pricing model, has appeared as a new business style in information technology market. For successful implementation of the ASP model, some critical issues should be noted. Because these issues are related to service qualities, certification and audit of ASP are important. This paper investigates characteristics of the ASP model and designs the proper frameworks for certification and audit of ASP. It is examined how the framework can remove potential threats and risks of the ASP model, and how the framework can be compared with traditional approaches.

• Proceedings of the Korea Inteligent Information System Society Conference
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• 2003.05a
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• pp.366-376
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• 2003

Recently, market size for IT outsourcing has grown. As internet technology has been developed for accessing information resources, information systems have become internet-based, which is called an ASP(Application Service Provider); evaluating the performance fur ASP becomes important. Therefore, this paper attempts to investigate the salient characteristics of ASP An ASP success model is proposed based on information systems success models found in the literature. Our model is tested through a survey from 291 small companies. LISREL is used to demonstrate the suitability of our model, and the success factors for ASP are also investigated. Our result is likely to help provide useful guidelines for successful ASP implementation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.69-76
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• 1990

To substitute the soy-sauce 'koji' used in fish sauce processing with molded sardine meal(MSM) 'koji', the culture conditions of MSM be inoculated with Aspergillus spp. were investigated. To prepare the MSM, Asp. awamori(KFCC. 11439), Asp. guercinus (KFCC. l1595), Asp. niger(KFCC. 11239), Asp. oryzae(KFCC. 32343), and Asp. sojae(KFCC. 11559) were inoculated upon the chopped sardine with $20\%$ (w/w) corn starch after steriling it at $121^{\circ}C$ for 15min. Sporulation time cultured with Asp. spp. at $30^{\circ}C$ was 48hrs and color of mycelium on the surface of MSM inoculated with Asp. awamari and Asp. oryzae were black, that of MSM inoculated with the other strains were yellowish brown. The activity of protease and lipase from the MSM were increased till the 72hrs of culture at $30^{\circ}C$, while the content of trimethylamine was decreased after 96hrs of culture period at same condition with exception of Asp. niger. Asp. oryzae and Asp. sojae showed superior in pro-tease and lipase activity in comparison with the other strains, and maximum activity of protease and lipase of MSM was observed after 72hrs of culture period. The optimum pH and temperature for the activity of MSM inoculated with Asp. oryzae and Asp. sojae were pH 9.0, $30\~35^{\circ}C$ and pH $6\~7$, $35^{\circ}C$, respectively.

• Journal of Information Technology Applications and Management
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• v.13 no.3
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• pp.29-57
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• 2006

Small and medium-sized companies (SMEs) face a number of different kinds of barriers to adopt information technology, including the lack of information, limited financial and technical resources, and absence of the well-trained work force in the realm of information technology. But application service provider (ASP)enables these SMEs to informatize. This paper is focused on studying the cases of the adoption and use of the ASP-based ERP systems that 7 SME shad adopted. The factors that influence the adoption and use of SMEs' ASP-based ERP systems are divided into the user companies that adopted the systems, the systems vendors, and environment. From the viewpoint of the user company, the successful adoption and use of the systems is significantly influenced by the clear motive of adopting the systems, the financial readiness, and the strong intention of CEO for pushing ahead with e-Business. From the systems vendor, it is influenced by the technical expertise of the vendor, the knowledge of the user company, and the experience of the systems development. From the perspective of environment, it is influenced by the push from the players in the value chains. The companies that had adopted the ASP-based ERP systems and that had extended the level of systems use had the benefits through reducing the cost, improving the internal business process, and achieving the learning and growth of the organization.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.

• Applied Biological Chemistry
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• v.25 no.4
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• pp.257-260
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• 1982

During the rice storage at $28^{\cir}{\pm}1^{\cir}C$ and $60{\sim}70%$ R.H., the moisture content of rice, was increased max. 1. 6% by the activity of rice weevil. The growth of Asp. repens was not affected, while Asp. niger was inhibited after the appearance of its second generation adults. The development of rice weevil was generally accelerated by both of Asp. repens and Asp. niger, but decelerated at higher density of Asp. niger($1.6{\times}10^4$ propagules/g). The total number of rice weevil showed no significant difference during six weeks.

• Journal of Digital Convergence
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• v.11 no.4
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• pp.71-76
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• 2013

We analyzed the introduction factor of ASP-based information system on the order of importance using AHP techniques. We classified the introduction factors from previous studies into three categories : Organizational factors revealed organizational factors to be of highest importance, followed by environmental and Quality factors. The analysis on both primary and secondary hierarchical factors revealed CEO support as the most important, followed by IT capability, provider reliability, and cost-cutting expectation.

• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.1-7
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• 1993

19 Samples of koji-starters using in brewing were collected from Korea and Japan, and then 31 strains of koji-molds were isolated from them. After Identification of the Isolate, rice koji was made with each strains, and its saccharogenic activity, dextrogenic activity, proteolytic activity, acid Producing ability, browning reaction and flavor were tested. Among 31 strains of isolates, 10 strains were Identified as Asp nwamori var. kawachii, 18 strains as Asp. oryzae, 3 strains as Asp. usamii mkt. shirousamii. The koji-starters made in Korea were composed of single species of koji-mold with same strain, but those made in Japan were composed of the mixture of different two species or the mixture of different 2 ∼4 strains in same species. Judging from amylolytic and proteolytic ability by species, Asp. awamori var. kawachii H1, I1 and 11, Asp. owsae J2, L2, M2, P3 and P4, and Asp. usamii writ. shirousamii S1 were better than the others. Mold strains isolated from Korean koji-starters were much lower in amylolytic or proteolytic activity than those from Japanese koji-starters. The typical characteristics for the 3 species of koji-molds were that Asp. awamori var. kawachii was strong in acid producing ability, but week in amylolytic and proteolytic ability, that Asp. owzae had strong amylolytic activity and good aroma, but produced little amount of acid, and that Asp. usamii mut. shirousamii had strong Proteolytic activity but some off-flavor.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1258-1265
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• 2000

In oder to acquire microbial agents that can be utilized for control of aflatoxin produced by Aspergillus. flavus and Asp. parasiticus, antifungal bacteria were isolated. Antifungal bacteria was identified as Bacillus spp. based on morphology and physico-biochemical characteristics. Amount of aflatoxin $B_1$ from Doenjang(soybean paste) prepared with Asp. flavus, Asp. parasiticus, antifungal bacteria(Bacillus sp.), or mixture of Asp. flavus and Asp. parasiticus was 27.2 ppb, 30.3 ppb, 3.4 ppb, and 3.7 ppb, respectively. Aflatoxin $B_1$ was not detected from Doenjang(control) and Doenjang prepared with antifungal bacteria. Content and compositions of free sugars, fatty acid, organic acid and free amino acid in Doenjang prepared with Asp. flavus and Asp. parasiticus, antifungal bacteria and mixture of Asp. flavus and Asp. parasiticus were not significantly different. For volatile flavor compounds of Doenjang prepared with antifungal bacteria, 2-pentyl furan and butanoic acid were disappeared or reduced, while octadecene compounds were produced. However, those of Doenjang prepared with Asp. flavus or Asp. parasiticus and Doenjang(control) were not significantly different. These results suggested that the antifungal bacteria(Bacillus sp.) inhibited production of aflatoxin and that antifungal bacteria did not effect the quality of Doenjang.