• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.569-576
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• 2016

This study researched the effects of cooking methods on phytochemical-enriched thin rice porridge (RP) of three colors (red, yellow, and green). Each of the RPs was prepared by three cooking methods and retorted through two-steps (step 1, at $80^{\circ}C$ for 15 min; step 2, at $82^{\circ}C$ for 25 min) for pasteurization. Cooking method (CM) 1 involved heating a mixture of all ingredients while CM 2 involved addition of apple/beet (AB, red), sweet-pumpkin/cabbage (PC, yellow) or vitamin/pear (green) while heating rice flour and glutinous rice flour. CM 3 involved mixing pre-cooked fruits and vegetables with cooked thin RP. The viscosity of RP prepared by CM 1 was lower than those of other RPs (P<0.05). The result of colorimetric a value show that red and green color of AB and VP prepared by CM 2 and CM 3 were most vivid. Contents of phytochemicals and antioxidants were higher when RP was prepared by CM 2 and CM 3 compared to CM 1. ${\Delta}E$ values of PC showed no significant difference before and after pasteurization, whereas AB and VP were significantly different (P<0.05). Antioxidant activity after retorting was not significantly different from those of un-retorted RPs. The results of color, phytochemical content, and antioxidant activity show that CM 2 or CM 3 were considerably better than CM 1, whereas cooking method had no effect after two-step retorting. Therefore, uncomplicated cooking method such as CM 1 or CM 2 are suited for commercial production of RPs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.921-926
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• 2008

Wild grapes contain lots of organic acids, vitamins and inorganic salts compared to other fruits. Also, it has known to have excellent effects on preventing cancer and heart disease. Wild grapes are supposed to be superior material for fermentation of wine. Tannin contents of wine, which is an important functional factor in flavor of wine, were enhanced to develop quality of Korean wild grape wine. In this study, we investigated tannin extraction conditions and analyzed quality properties of tannin-enhanced wild grape wine. The most suitable tannin extraction condition for enhancing tannin of wild grape wine was extraction of tannin from green tea using spirits at 4oC. For producing high quality wild grape wine, added concentration and time of tannin extract were 6.5 mg/mL before wild grape wine fermentation. Tannin contents of tannin-enhanced wild grape wine was $7.4{\pm}0.05\;mg/mL$. Quality properties of tannin-enhanced wild grape wine fermented under optimized fermentation conditions were analyzed. pH, acidity and alcohol contents were $3.69{\pm}0.01$, $0.95{\pm}0.01%$ and $12.2{\pm}0.03%$, respectively. Total sugar, tannin, polyphenol and resveratrol contents of tannin-enhanced wild grape wine were $60.00{\pm}1.15\;mg/mL$, $79.50{\pm}0.55\;mg/mL$, $7.40{\pm}0.05\;mg/mL$ and $5.00{\pm}0.11\;mg/mL$, respectively showing significantly higher value than that of commercial wine. Production of high quality wild grape wine is expected with the establishment of optimum fermentation condition and tannin-enhancing process of wild grape wine.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.4
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• pp.409-417
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• 2012

This study was conducted to determine the variation of phenolic compounds in the leaf and stem of 131 accessions of Lycium chinesis Miller. The levels of total phenolic compounds in the leaf of L. chinesis ranged between 8.8 to $14.9mg\;g^{-1}$ and among them 60% of the accessions belong between 11.6 and $13.5mg\;g^{-1}$ for the content of phenolic compounds in the leaf. The accession CB03286-89 contained the highest total phenolic compounds among the accessions tested, which was 1.7-fold higher than that of the lowest content accession CBP03310-250. In the stem, the total phenolic compound of 131 accessions of L. chinesis ranged from 6.8 to $12.4mg\;g^{-1}$, showing slightly lower level than that in the leaf. The content of (+)catechin was highest in the leaf and stem of accession CB03286-89 and Japan No.1, respectively. Myricetin was detected in the leaf of seven accessions (i.e. Geumsan jaerae, Japan No.1, China collection No.1, CL32-13, CB04329-13, China collection No.12 and CB03286-89) and in the stem of five accessions (i.e., Japan No.1, China collection No.1, China collection No.12, CB03286-89 and 99797). Accessions had a great influence on the content of phenolic compounds. So, accessions-specific phenolic compound profiles might be helpful for commercial use or production of phenolic compounds in L. chinesis.

• Journal of Life Science
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• v.24 no.10
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• pp.1102-1109
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• 2014

Chungkookjang has several functional properties, such as fibrinolytic activity, anticancer effects, and antioxidant effects. However, children do not like Chungkookjang because of its foul odor. A mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 was used to improve the production of GABA in Chungkookjang and its flavor. Most of the foul odor of Chungkookjang was removed. The slime content and viscosity of Chungkookjang fermented in the mixed culture were similar to those of commercial Chungkookjang when B. subtilis MC31 and Lactobacillus sakei 383 were inoculated in a 1:1 ratio. The maximum GABA content was obtained when Chungkookjang was fermented with B. subtilis MC31 and L. sakei 383, which was fermented at $37^{\circ}C$ for 72 hr. During the period of fermentation, the viable cell number of B. subtilis MC31 reached a peak (log 9.13 CFU/g) at six days, and L. sakei 383 reached a peak (log 6.78 CFU/g) at two days. The moisture, crude ash, crude protein, crude fat, and crude fiber contents were 61.71%, 2.05%, 17.54%, 8.36%, and 1.95%, respectively. The amino-type nitrogen content of Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 was less than Chungkookjang fermented by B. subtilis MC31 alone. The ammonia-type nitrogen and reducing sugar content of the Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 were higher than that of steamed soybean. The glutamic acid and GABA content detected with an amino acid analyzer were 1.40 mg/g and 0.47 mg/g, respectively. These results suggest that fermentation with B. subtilis MC31 and L. sakei 383 in a 1:1 ratio removes more of the foul odor and increases the GABA content compared with single fermentation.

• Journal of The Korean Society of Grassland and Forage Science
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• v.29 no.3
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• pp.211-216
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• 2009

Approximately 43 million tons of livestock manure (LM) are produced each year on Korean farms. LM can be utilized as a valuable resource and/or it can contaminate water by runoff and leaching through the soil, when LM has been thoughtlessly applied to the land and directly discharged into the water. This experiment was carried out to investigate the effect of no-till system and LM application on dry matter (DM) yield of silage corn and $NO_3$-N concentration in leaching water of lysimeter installed in the experimental field. The treatments were replicated three times in split plot design. Main plots consisted of tillage systems, such as conventional tillage (CT) and no-tillage (NT). Sub plots consisted of the type of LM, such as chemical fertilizer (CF), composted cattle manure (CCM) and composted swine manure (CSM). The control plots were fertilized as commercial chemical fertilizer. DM yields of corn increased significantly in order to CF > CCM > CSM (p<0.05). DM yield of corn in CT increased as comparing with that of corn in NT. Plant height, ear height and stem diameter also increased in order to CF > CCM > CSM. In addition, the root weight in CT was increased as comparing with that of corn in NT. However, there was no interaction effects of between type of LM and tillage system. $NO_3$-N concentration in leaching water of LM application was less than 10 ppm, but $NO_3$-N concentration in CF exceeded 10 ppm which is safety level of drinking water during summer time (rainfall season).

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.389-398
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• 2010

The present experiment was carried out to compare performance, carcass characteristics and meat quality among three major meat-type duck strains in Korea. Two commercial duck (CD) strains, produced from parent stocks (PS) (Cherry Valley and Grimaud), and $F_1$ strains, self-produced by farmers, were used in an 8-week feeding experiment. Both feed conversion ratio and production index were significantly higher in Cherry Valley strain compared with the other two at the ends of 6 and 8 weeks (p<0.05). However, no differences were found in carcass characteristics and meat quality, with the exception of abdominal fat weight where Grimaud were higher than the others. Overall, the results of the current study show that Cherry Valley CD strain had higher performance among three strains tested.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1832-1838
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• 2010

The objective of this study was to improve the flavor of Cheonggukjang prepared by the culture optimization of starter with the fibrinolytic activity. After 25 strains isolated from the commercial Cheonggukjang and Doenjang in different regions were compared, 7 Bacillus strains with proteolytic and slime-producing activities were selected. When the fibrin plate method for fibrinolytic activity was applied, CJJN-4 and 5 showed the higher activity in tripticase soy broth (TSB). All Cheonggukjang prepared with CJJN-4 and 5 also had the fibrinolytic activity, regardless of culture temperature or time. Especially, Cheonggukjang prepared at $40^{\circ}C$ showed higher activity than $45^{\circ}C$, and Cheonggukjang prepared with CJJN-4 for 48 hr at $40^{\circ}C$ showed the highest fibrinolytic activity. Although there was no significant difference in pH of Cheonggukjang prepared with CJJN-4 or 5 during 72 hr at $40^{\circ}C$, Cheonggukjang prepared with CJJN-4 at $45^{\circ}C$ had lower pH until 60 hr than $40^{\circ}C$ or CJJN-5. The total amino type nitrogen contents of Cheonggukjang were 1,139.6 (CJJN-4) and 1,027.6 mg% (CJJN-5) for 72 hr at $40^{\circ}C$, and their producing rates were also higher at $40^{\circ}C$ fermentation than $45^{\circ}C$. Meanwhile, the contents of ammonia type nitrogen induced unpleasant flavor were lower in Cheonggukjang with CJJN-4 and 5 at $40^{\circ}C$ than CJJN-5 at $45^{\circ}C$. Therefore, Cheonggukjang fermented with CJJN-4 starter at $40^{\circ}C$ had the improved flavor, such as change of amino or ammonia type nitrogen production, and higher fibrinolytic activity.

• Journal of Bio-Environment Control
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• v.27 no.1
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• pp.13-19
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• 2018

This study was conducted to examine the germination and growth during seedling period of Codonopsis lanceolata and Astragalus membranaceus as affected by different media. The seeds were sown in commercial medium (Tosilee), coir, rockwool, and urethane sponge. The seeds were germinated for 22 days in a closed-type plant production system, and seedlings were grown for 35 days after sowing in the venlo-type glasshouse located on Gyeongsang National University. Nutrient solution was supplied by the sub-irrigation as EC $1.0dS{\cdot}m^{-1}$ and pH 6.5 every second day. Final germination of Codonopsis lanceolata was the significantly highest in the coir and rockwool media as 68.5% and 67.9%, respectively. Mean daily germination was also the highest in the coir and rockwool media as 4.2 and 4.1, respectively. The germination rate of Astragalus membranaceus was not significantly difference in the media types. Plant height and leaf area of Codonopsis lanceolata were the significantly highest in the rockwool medium as 11.5 cm and $11.3cm^2$, respectively. Longest root length and fresh weight of root were the greatest in the coir medium as 5.8 cm and 0.07 g, respectively. Plant height and leaf area of Astragalus membranaceus were the significantly highest in the coir medium as 14.0 cm and $16.9cm^2$, respectively, and fresh and dry weights of root were the highest in the urethane sponge medium as 0.34 g and 0.03 g, respectively. Therefore, these result suggest that the rockwool and coir media were suitable for the germination and growth during seedling period of Codonopsis lanceolata and Astraglus membranaceus.

• Korean Journal of Organic Agriculture
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• v.26 no.2
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• pp.297-316
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• 2018

The golden apple snail (GAS, Pomacea canaliculata) is an invasive freshwater snail. The GAS was introduced in Korea without prior studies on the possibility of crop damage or its impact on the natural ecosystem. The freshwater apple snails can be found typically in ponds, rice paddies, irrigation canals, roadside ditches or slower portions of streams. In this study, we were carried out to investigate the assessment of physiological and ecological characteristics, environmental characteristics inhabited area in winter season and cause of massive death at one time of golden apple snails used for weed control in wet rice paddies. The GAS was introduced from Japan to Korea for commercial production as a dietary protein supplement. The golden apple snail was also used a recently for weed control in wet rice cultivation. The species of freshwater Pomacea snails is belonging to the genus Pomacea, family ampulariidae, order mesogastropoda, subclass pulmonata, class gastropoda, phylum mollusca. The GAS spread into irrigation ditches and natural waterways. It is now distributed in ponds and canals near rice fields of southern parts of the country and has overwintered. It increases its cold hardiness before winter. However, the physiological mechanism of cold hardiness in molluscs is poorly understood, especially in freshwater molluscs. Our results on physio-ecological characteristics of the Pomacea apple snail showed that the ratio of males to females was 1: 1.99~2.33. The daily growth was 87.7 mg in weight, 0.31 mm in height and 0.33 mm in width of the their shell. On the other hand, the golden apple snails were very high to resistance on drying condition and survived rate about 80% up to 3 months. The inhabitation of GAS was no statistical significant impacts on the water quality. An important property of aqueous solutions is agricultural water quality because it affects chemical and biochemical properties such as chemical reactions, equilibrium conditions, and biological toxicity. The death rate of weed control apple snails by Ostracoda (Stenocypris hislopi) was only 2.86% and 5.71% depending on the density. Therefore, GAS was not a direct death caused by Ostracoda (Stenocypris hislopi).

• Journal of Korean Society of Environmental Engineers
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• v.28 no.4
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• pp.368-375
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• 2006

Single and complex metal oxide catalysts supported onto a commercial DT51D $TiO_2$ have been investigated for gas-phase TCE oxidation in a continuous flow type fixed-bed reaction system to develop a better design approach to catalysts for this reaction. Among the $TiO_2$-supported single metal oxides used, i.e., $CrO_x,\;FeO_x,\;MnO_x,\;LaO_x,\;CoO_x,\;NiO_x,\;CeO_x\;and\;CuO_x$, with the respective metal contents of 5 wt.%, the $CrO_x/TiO_2$ catalyst was shown to be most active for the oxidative TCE decomposition, depending significantly on amounts of $CrO_x\;on\;TiO_2$. The use of high $CrO_x$ loadings greater than 10 wt.% caused lower activity in the catalytic TCE oxidation, which is probably due to production of $Cr_2O_3$ crystallites on the surface of $TiO_2$. $CrO_x/TiO_2$-supported $CrO_x$-based bimetallic oxide catalysts were of particular interest in removal efficiency for this TCE oxidation reaction at reaction temperatures above $200^{\circ}C$, compared to that obtained with $CrO_x$-free complex metal oxides and a 10 wt.% $CrO_x/TiO_2$ catalyst. Catalytic activity of 5 wt.% $CrO_x-5$ wt.% $LaO_x$ in the removal reaction was similar to or slightly higher than that acquired for the $CrO_x$-only catalyst. Similar observation was revealed for 5 wt.% $CrO_x$-based bimetallic oxides consisting of either 5 wt.% $MnO_x,\;CoO_x,\;NiO_x\;or\;FeO_x$. These results represent that such $CrO_x$-based bimetallic systems for the catalytic TCE oxidation on significantly minimize the usage of $CrO_x$ that is well known to be one of very toxic heavy metals, and offer a very useful technique to design new type catalysts for reducing chlorinated volatile organic substances.