• Journal of the Korean Wood Science and Technology
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• v.42 no.6
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• pp.747-757
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• 2014

Since the air contamination by air pollutants from indoor construction materials and daily supplies has been increased in recent decades, the public interest of using environmentally friendly products and improving indoor air quality also attracted much attention. As known as effects of phytoncide, it has been used in construction materials and daily supplies with various method. In this study, hinoki cypress (Chamaecyparis obtusa) was used because of its high contents of phytoncide. The leaves of hinoki cypress (C. obtusa), which generated by pruning, were extracted by steam distillation, and then used as humidification water source. Volatile organic compound (VOC) from C. obtusa were characterized by GC-MS (Gas chromatograph-Mass spectrophotometry) in order to evaluate effects and risks of using C. obtusa extracts. Total 86 types and 116 types of VOC were detected from distilled water (DI water) and C. obtusa extracts, respectively. Aromatic compounds (DI water: 13 types, 53%; C. obtusa extracts: 13 types, 38%) and terpenoids (DI water: 16 types, 23%; C. obtusa extracts: 23 types, 33%) were detected more diverse types and higher amount than other compound categories. No additional aromatic compounds were found from C. obtusa extracts, so C. obtusa extracts did not affect on aromatic compounds emission. However, in terpenoids, total amount of emission from C. obtusa extracts increased to 33% from 23% (DI water) and 7 more types of compounds were found from C. obtusa extracts. Especially, from C. obtusa extracts, terpinen-4-ol was emitted 71 times higher than DI water. During the humidification with C. obtusa extracts, emitted terpenoid compounds were well known for higher anti-bacterial, anti-insect, and anti-septic functions, but also these had anti-hypertensive and anti-cancer activities. Therefore, terpenoids from C. obtusa extracts can help to improve public health by using humidifier.

• Journal of the Korean Ceramic Society
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• v.46 no.1
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• pp.47-52
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• 2009

Lime paint surpassing others in execution efficiency, anti-bacterial, anti-mold and small quantity emission of VOCs(Volatile Organic Compounds) characteristics was developed using a limestone as raw materials. The lime paint prepared by mixing slaked lime($37{\sim}40\;wt%$), PVA:EVA(9 wt%:1 wt%), talc(23 wt%), $TiO_2$(14 wt%), zeolite (3 wt%), antifoaming agent(5 wt%), wetting agent (5 wt%) was indicated over 99.8% of anti-bacterial and anti-mold characteristics. Also, the environment-friendly function of the lime paint was confirmed by detection of small amount of TVOCs($0.01\;mg/m^2h$) and formaldehyde($0.008\;mg/m^2h$). Execution efficiency, economy-and environment-friendly characteristics of this lime paint can make up for defects of established paints. And, it also presents the advantage of a limestone as high value added materials.

• Microbiology and Biotechnology Letters
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• v.40 no.1
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• pp.76-81
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• 2012

Removal of methane, benzene and toluene was evaluated in a lab-scale biocover packed with a soil mixture of forest soil and earthworm cast (75:25 weight ratio). The bacterial community in the biocover was characterized using quantitative real-time PCR and terminal restriction fragment length polymorphism. Methane was removed at the upper layer of the biocover (-0.1 ~ -0.4 m), where the oxygen concentration was remarkably lower. The average removal efficiencies for methane and benzene/toluene were 90% and 99%, respectively. The pmoA gene copy numbers, responsible for methane oxidation, in the upper layer were higher than those in the lower layer. While type I methanotrohs dominated the lower layer, type II methanotrophs, such as Methylocystis and Methylosinus, were noted to be predominant in the upper layer. Benzene and toluene were removed from the lower layer (-0.6 ~ -0.9 m) as well as the upper layer. Moreover, the tmoA gene copy number, responsible for benzene/toluene oxidation, seen in the upper layer was not significantly different from those seen in the lower layer. These results suggest that a biocover packed with a soil and earthworm cast mixture is a promising method which could be utilized for the control of methane and volatile organic compounds such as benzene and toluene.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1564-1570
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• 2009

The volatile flavor compounds of kimchi and its sub-ingredients were analyzed using GC/MS. The major volatile compounds of kimchi were identified as sulfide compounds, organic acids and alcohols. It was confirmed that the major volatile flavor compounds of kimchi originated from sub-ingredients such as garlic, ginger, onion and reek. To reduce the characteristic odor of kimchi, the sub-ingredients (garlic, ginger, onion and reek) were chopped into a length of 5 mm and a thickness of 0.3 mm, blanched at 100${^{\circ}C}$ for 2 min, and then soaked in water at 4${^{\circ}C}$ for 12 hr. The effects of soaking of the sub-ingredients on sensory evaluation with regard to characteristic odor of kimchi such as sour and moldy odor were investigated. The sour and moldy odors of kimchi were significantly reduced by the soaking of sub-ingredients. Additionally the addition of soaked sub-ingredients in kimchi had influences on the change of pH, total acidity and lactic acid bacterial count of kimchi during fermentation.

• Journal of Periodontal and Implant Science
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• v.34 no.2
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• pp.449-459
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• 2004

Bacterial byproducts and volatile sulfur compounds(VSC) have been found to be the leading intra-oral agents, specifically, the byproducts of gram negative anaerobic bacteria have been implicated as primary factors of halitosis in patients presenting with periodontal disease. The objective of this study was to determine the correlation between periodontal treatment and the subsequent reduction in the level of halitosis. Forty-three subjects presenting with periodontal disease were examined before periodontal treatment, one week after treatment, one month after treatment, and finally, two months after treatment, using a portable sulfide monitoring $Halimeter^{(R)}$ to measure the VSC concentrations at the prescribed intervals. The results of the study were as follows: 1. Significant decreases in the mean VSC concentration were observed at the one week, one month, and two month post-op intervals relative to the pre-op measurement. (p<0.05) 2. Significant decreases in the mean VSC concentration were observed in subjects after completion of flap operations. Significant decreases in the mean VSC concentration were observed at the one and two month post-flap operation measurement relative to the VSC concentration at one week (p<0.05), but no significant differences between the one month and two month VSC concentrations were found. (p<0.05) 3. Significant decreases in the mean VSC concentration were observed in subjects after completion of subgingival curettage (p<0,05). Significant decreases were found between the one week and one month measurements and between the one month and two month measurements, but significant differences were not observed between the one week and two month measurements. (p<0.05) The results of this study show significant decreases in VSC concentration in test subjects after periodontal treatment. It can be inferred from the results above, that periodontal disease is a significant contributing factor of halitosis, and that treatment of periodontal disease can been an effective means of reducing VSC concentration in patients presenting with halitosis concurrent with periodontal disease.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.266-274
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• 2013

The effect of different phytogenic feed additives on reducing odorous compounds in swine was investigated using in vitro fermentation and analyzed their microbial communities. Soybean meal (1%) added with 0.1% different phytogenic feed additives (FA) were in vitro fermented using swine fecal slurries and anaerobically incubated for 12 and 24 h. The phytogenic FAs used were red ginseng barn powder (Panax ginseng C. A. Meyer, FA1), persimmon leaf powder (Diospyros virginiana L., FA2), ginkgo leaf powder (Ginkgo biloba L., FA3), and oregano lippia seed oil extract (Lippia graveolens Kunth, OL, FA4). Total gas production, pH, ammonianitrogen ($NH_3$-N), hydrogen sulfide ($H_2S$), nitrite-nitrogen ($NO_2{^-}$-N), nitrate-nitrogen ($NO_3{^-}$-N), sulfate (${SO_4}^{--}$), volatile fatty acids (VFA) and other metabolites concentration were determined. Microbial communities were also analyzed using 16S rRNA DGGE. Results showed that the pH values on all treatments increased as incubation time became longer except for FA4 where it decreased. Moreover, FA4 incubated for 12 and 24 h was not detected in $NH_3$-N and $H_2S$. Addition of FAs decreased (p<0.05) propionate production but increased (p<0.05) the total VFA production. Ten 16S rRNA DGGE bands were identified which ranged from 96 to 100% identity which were mostly isolated from the intestine. Similarity index showed three clearly different clusters: I (FA2 and FA3), II (Con and FA1), and III (FA4). Dominant bands which were identified closest to Eubacterium limosum (ATCC 8486T), Uncultured bacterium clone PF6641 and Streptococcus lutetiensis (CIP 106849T) were present only in the FA4 treatment group and were not found in other groups. FA4 had a different bacterial diversity compared to control and other treatments and thus explains having lowest odorous compounds. Addition of FA4 to an enriched protein feed source for growing swine may effectively reduce odorous compounds which are typically associated with swine production.

• Mycobiology
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• v.46 no.1
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• pp.52-63
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• 2018

In our previous studies, Bacillus megaterium KU143, Microbacterium testaceum KU313, and Pseudomonas protegens AS15 have been shown to be antagonistic to Aspergillus flavus in stored rice grains. In this study, the biocontrol activities of these strains were evaluated against Aspergillus candidus, Aspergillus fumigatus, Penicillium fellutanum, and Penicillium islandicum, which are predominant in stored rice grains. In vitro and in vivo antifungal activities of the bacterial strains were evaluated against the fungi on media and rice grains, respectively. The antifungal activities of the volatiles produced by the strains against fungal development and population were also tested using I-plates. In in vitro tests, the strains produced secondary metabolites capable of reducing conidial germination, germ-tube elongation, and mycelial growth of all the tested fungi. In in vivo tests, the strains significantly inhibited the fungal growth in rice grains. Additionally, in I-plate tests, strains KU143 and AS15 produced volatiles that significantly inhibited not only mycelial growth, sporulation, and conidial germination of the fungi on media but also fungal populations on rice grains. GC-MS analysis of the volatiles by strains KU143 and AS15 identified 12 and 17 compounds, respectively. Among these, the antifungal compound, 5-methyl-2-phenyl-1H-indole, was produced by strain KU143 and the antimicrobial compounds, 2-butyl 1-octanal, dimethyl disulfide, 2-isopropyl-5-methyl-1-heptanol, and 4-trifluoroacetoxyhexadecane, were produced by strain AS15. These results suggest that the tested strains producing extracellular metabolites and/or volatiles may have a broad spectrum of antifungal activities against the grain fungi. In particular, B. megaterium KU143 and P. protegens AS15 may be potential biocontrol agents against Aspergillus and Penicillium spp. during rice grain storage.

• Journal of Applied Biological Chemistry
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• v.65 no.1
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• pp.7-15
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• 2022

Volatile and non-volatile metabolite profiles of sugar-immersed raspberry liquid during different storage periods were analyzed and comparative analysis with their general characteristics, antioxidant activity, and sensory quality was evaluated to better understand the effect of the storage period on the quality of ugar-immersed raspberry liquid. During storage, a browning reaction occurred, resulting in a change in color and the production of volatile compounds. At the beginning of storage, sucrose was completely decomposed into fructose and glucose, and the sweetness was rapidly reduced, but the increase in succinic acid increased the sour taste. Most volatile compounds increased with an increase of the storage period, and especially, the contents of citronellol, octanoic acid, and hexanoic acid, which are known as antioxidants, showed the highest content in 10 day-sample, showing the highest antioxidant activity at this time. Although a further study on bacterial profiles and browning reaction during the storage will be needed, the results of this study showed that the quality of sugar-soaked raspberry extract was significantly affected by the storage period and can be used as basic data for commercialization of ugar-immersed raspberry liquid.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.427-432
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• 2005

The purpose of this study was performed as model study using four animals to investigate the correction between the changes in Differential Scanning Calorimetry thermogram of muscle proteins during storage and meat freshness. M. longissimus dorsi of pork was obtained immediately after slaughter and chilled/stored at either $-2^{\circ}C$ or $25^{\circ}C$ for up to 96 h for analyses. DSC thermograms were determined and compared with pH values, ATP-related compounds, K-values, volatile basic nitrogen (VBN) levels, bacterial counts and electrophoretic behavior. Changes in pH, bacterial counts, VBN and K-values were associated with increased storage temperature and time. The levels of pH values, bacterial counts, VBN and K-values of pork samples stored at $25^{\circ}C$ were higher than those of the pork samples stored at $-2^{\circ}C$. ATP concentration decreased faster in samples stored at $25^{\circ}C$. Only IMP increased in samples stored at $-2^{\circ}C$, whereas the concentration of hypoxanthine and inosine increased in samples stored at $25^{\circ}C$. One exothermic peak and two endothermic peaks appeared on the thermograms of pork stored at either temperature. Lower transition temperature of myosin, sarcoplasmic protein and actin peaks were observed. The freshness parameters of K-value, VBN and hypoxanthine showed highly negative correlations (-0.742- -0.9980) to the changes in transition temperature. Therefore, the shift temperature on DSC thermogram can be used as an indicator of the freshness parameters of meat.

• Mycobiology
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• v.40 no.4
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• pp.244-251
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• 2012

In vitro and greenhouse screening of seven rhizobacterial isolates, AB05, AB10, AB11, AB12, AB14, AB15 and AB17, was conducted to investigate the plant growth promoting activities and inhibition against anthracnose caused by Colletotrichum acutatum in pepper. According to identification based on 16S rDNA sequencing, the majority of the isolates are members of Bacillus and a single isolate belongs to the genus Paenibacillus. All seven bacterial isolates were capable of inhibiting C. acutatum to various degrees. The results primarily showed that antibiotic substances produced by the selected bacteria were effective and resulted in strong antifungal activity against the fungi. However, isolate AB15 was the most effective bacterial strain, with the potential to suppress more than 50% mycelial growth of C. acutatum in vitro. Moreover, antibiotics from Paenibacillus polymyxa (AB15) and volatile compounds from Bacillus subtilis (AB14) exerted efficient antagonistic activity against the pathogens in a dual culture assay. In vivo suppression activity of selected bacteria was also analyzed in a greenhouse with the reference to their prominent in vitro antagonism efficacy. Induced systemic resistance in pepper against C. acutatum was also observed under greenhouse conditions. Where, isolate AB15 was found to be the most effective bacterial strain at suppressing pepper anthracnose under greenhouse conditions. Moreover, four isolates, AB10, AB12, AB15, and AB17, were identified as the most effective growth promoting bacteria under greenhouse conditions, with AB17 inducing the greatest enhancement of pepper growth.