• Asian-Australasian Journal of Animal Sciences
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• v.12 no.3
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• pp.460-466
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• 1999

The huge amount of demand for feedgrains from this region could not possibly be met by producing countries from the other regions. In order to fulfill this increasing demand for conventional raw materials, an alternative for the conventional raw materials produced in the Asia and Pacific region is becoming increasingly more important. A potential alternative is concentrates or non-conventional concentrates produced locally in relative abundance in this region. These feedstuffs include feed grains, by-products from the milling, sugar industries, brewing and distilling industries. Vegetable, citrus, and animal by-products from abattoir, feather meal and blood meal are also possibilities. In addition to more widespread use of unconventional feed sources, the following approach is recommended to improve utilization and performance. These include establishing the nutritive value of non-conventional feeds, quality control to minimize variability, proper storage and processing to assure the nutritive value and prevent mycotoxin contamination, properly balance amino acids with protein sources, supplementation with synthetic amino acids and the use of enzymes to increase digestibility. Currently, practical applications for these resources in feed formulation are negligible despite the potential. The socio-economic aspects will dominate the use of these non-conventional concentrates. In the future, the feed industry will resolve the problems in using locally available raw feed materials.

• Applied Biological Chemistry
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• v.20 no.3
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• pp.285-291
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• 1977

In this paper the new statistical method called "New Modified Triangle Test" is studied. This method is to test the null hypothesis based on the result which comes from evaluating sample size "t", where $t{\geqq}3$, by using Triangle Preference Scale Test. It a confirmed that "New Modified Scheffe's Method 1" can be used for appraising "New Modified Triangle Test". In this report, the weight fraction of in-correct oddity chosen to correct oddity chosen is made 1/2 in terms of chance probability.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.30-36
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• 2017

Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.

• Korean Journal of Health Education and Promotion
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• v.20 no.3
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• pp.171-188
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• 2003

This study, based on stages of behavioral change, was aimed at suggesting strategies for the adoption of moderate drinking habits for community-based health education designed to help rural people. An interview survey was conducted during the period from March 4 to April 5, 2002 by sampling 467 rural people living in 6 villages covered by a public healthcare clinic. The results of this study can be summarized as follows； 1. The perceived non-moderate drinkers were less prepared for behavioral change. 2. The heavier drinking habits were ‘drinking alone’, ‘meals accompanied by drinking’ and ‘drinking twice or more at a time’. The agricultural off-season and the custom of brewing liquor at home were negative environmental factors for moderate drinking. 3. The predisposing factors affecting moderate drinking were recognition of health, expectation of the drinking effect, etiquette encouraging overdrinking and control of drinking. The reinforcing factors were stress from ordinary life and perception of being loved. The enabling factor was accessibility to the public healthcare clinic. 4. Rural residents are less motivated to participate in health education for moderate drinking. Based on the above findings, health education strategies for each stage can be suggested as follows： 1) Pre-contemplation stage： improvement of perception, motivation, sharing of experiences, and reawakening. 2) Contemplation/preparation stag e： measurement of value, departure from the inertia against a change, formation of a habit, and reinforcement of the behavior. 3) Action/maintenance stage： creation of a social atmosphere, encouragement of participation, change of life style, and improvement of environment.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.86-91
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• 2009

To develop a new traditional Gugija tagju, various koji were prepared using several starch sources along with Aspergillus awamori var. kawachi, and then their effects on the quality of the tagju were investigated. Ethanol contents(11.1${\sim}$13.8%) were not significantly different among the Gugija tagju made from the various types of koji, whereas the tagju made using non-glutinous rice koji had the best total acceptability. The addition of 1% Gugija extracts into the mash increased its total acceptability and anti-hypertensive angiotensin I-converting inhibitory activity, and the optimal fermentation period for brewing the Gugija tagju was 10 days.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.181-186
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• 1993

Potato and carrot are the main sourses of vitamin C and vitamin A each. As a folk ramedy, potato-carrot mixtures have been used to cure a stomach ulcer in Korea. To investigate the effects of carrot juice on the browning of potato juice, we examined the brewing in various ratio of two juices. We also investigated the role of potato juice in the carotene oxidation of carrot juice. Delta "L" values of potato juice were abruptly decreased after 5 min. reaction and they were very different from the juice mixture of potato and carrot. Those containing higher ratio of potato were decreased greatly. In blanching treatment to eliminate the effect of the enzymes in potato and carrot, delta "L" values of cooked potato were decreased a little but those of cooked carrot were decreased greatly. To investigate the fact that the inhibitory effect of carrot juice in potato browning was due to the dilution of polyphenolics of potato juices by carrot juice mixing, we added H20 equivalent to carrot water content to potato juice. The diluted sample showed less decreasing pattern than nondiluted sample. We also added appropriate amount of ${\beta}$-carotene to the same samples. Delta "L" values of with added B-carotene were more slowly decreased than those of without added B-carotene.

• Microbiology and Biotechnology Letters
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• v.13 no.4
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• pp.377-382
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• 1985

As an essential previous step towards the development of cell fusion to breed a new brewing yearst strain, several factors predicted to affect the protoplast formation of S. cerevisiae, C. tropicalis and E. fibuligera were investigated in order to obtain the protoplasts in high yields. The optimum pH and temperature for the protoplas formation were 7.5 and 35$^{\circ}C$, respectively. Pretreatment of the yeast cells with 2-mercaptoethanol stimulated the protoplast formation and 50mM of the reagent was found as effective. Among several osmotic stabilizers tested for their effect on protoplas formation, 0.6M KCI was comparatively favorable.

• Korean Journal of Food Science and Technology
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• v.5 no.4
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• pp.197-200
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• 1973

A bacterium strain, K-73-3, which was isolated from waste soil Korea brewing factory, could grow on acetate as the sole carbone source and accumulated a considerable amount of L-glutamic acid in the liquid culture medium (20 g/l). This strain was named Corynebacterium sp. by the standard method of taxonomy procedures given in the Manual Microbiological Methods.

• Plant Biotechnology Reports
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• v.2 no.4
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• pp.233-238
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• 2008

Kadainou R-1, an interspecific hybrid grape derived from red (Vitis ficifolia var. ganebu) and white (V. vinifera cv. Muscat of Alexandria) grapes, accumulates high concentrations of anthocyanin in the berry skin. Hence, the expression of uridine 50 -diphosphate (UDP)-glucose:flavonoid 3-O-glucosyltransferase (UFGT), the key enzyme of the anthocyanin pathway, was examined in the berry skin of Kadainou R-1. As information on gene sequences of V. ficifolia var. ganebu and other wild grape species was unavailable, we performed GeneChip hybridization using biotin-labeled genomic deoxyribonucleic acid (DNA) to investigate how the genomic sequences of V. vinifera varieties and that of V. ficifolia var. ganebu differ. The study showed a lower correlation coefficient between V. vinifera cultivars and V. ficifolia var. ganebu than that among V. vinifera cultivars. The sequences of the UFGT gene derived from both parents of the red and white cultivars were sequenced in Kadainou R1 and revealed that both were expressed irrespective of the fact that it was not expressed in the white grape (male parent).

• Korean Journal of Microbiology
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• v.8 no.2
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• pp.69-76
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• 1970

1. The yeasts in the two samples of Nuruk (mold wheat) which one prepared at the College of Agriculture, Choong-Nam University (S) and the other purchased at a market(T), were examined and counted. The yeasts were differe entiated by the market (T), were examined and counted. The yeasts were differe entiated by the TTC(2,3,5-triphenyltetrazolium chloride)agar overlay technique that yields a varied shade of color. The results were : the population of yeasts in 1g of Nuruk S was about $6{\times}10^4$, 56.5% of which were TTC-pink yeasts, 16% TTC-red pink yeasts, 8% were TTC-red yeasts, and 16.5% TTC-white yeasts. In Nuruk T(1g), the number of yeasts accounted for $14{\times}10^4$ and constituted of 42% TTC0pink, 21% TTC-red pink, 23% TTC-red and 9% TTC-white. 2. During the fermentation of Takju (Korean Sake) employing the Nuruk S and T the yeast flora throughout the brewing were observed in 12 hour intervals. TTC pink and red yeasts considered to be the major yeasts were isolated all cultured. The strains ($1{\times}10^5$/ml) were added to the mashes S and T in which pH was adjusted to 4.2 and the change of yeast flora was examined during fermentation.