• Food Science and Preservation
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• v.15 no.1
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• pp.99-104
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• 2008

To utilize non-heat treated alcoholic by-products of brown rice (Goami) as food sources, the quality characteristics changes according to the treatment conditions of cellulase were evaluated. Results showed that the increase of hydrolysis temperature correspondingly increased the soluble solids and total sugar amounts in the by-products of Goami, and total dietary fiber amount was found to be around 0.67% Reducing sugar concentration was the highest at the hydrolysis temperature of $70^{\circ}C$. Maltooligosaccharides amounts were detected to be the highest at the hydrolysis temperature of $80^{\circ}C$ and were also, maltopentose and maltopentose were found. In the soluble solid, total dietary fiber, reducing sugar and total sugar according to the cellulase concentration, the content of hydrolysates with enzyme were higher than control, and the content of hydrolysates with enzyme was similar (6.30 and 0.69% 3,600 and 5,500 mg% respectively). The content of maltooligosaccharides was increased with the increase of enzyme concentration, and the content was similar at more than 0.6%(w/w) of enzyme concentration. The soluble solids and total dietary fiber by hydrolysis time were found to be 6.25% and 0.70%, respectively at more than 60 min. of hydrolysis. The content of reducing sugar, total sugar and maltooligosaccharides were increased with the increase of hydrolysis time, and the content was similar at more than 120min. of hydrolysis (3,800, 5,680 and 1,950 mg% respectively). Based upon these results, the byproducts of Goami are expected to be valuable as various food sources showing the highest dietary fiber and maltooligosaccharides contents by the hydrolysis at $80^{\circ}C$ for 120 min. with the addition of 0.6%(w/w) of cellulase.

• Journal of the Korea Organic Resources Recycling Association
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• v.31 no.1
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• pp.69-84
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• 2023

Despite the continuous installation and regular inspection of waste treatment facilities, complaints about excessive incineration and illegal dumping stench continue to occur at on-site treatment facilities. In addition, field surveys were conducted on the waste treatment facilities currently in operation (6 type) to understand the waste treatment process for each field, to grasp the main operating factors applied to the inspection. In addition, we calculated the material·energy balance for each main process and confirmed the proper operation of the waste disposal facility. As a result of the site survey, in the case of heat treatment facilities such as incineration, cement kilns, and incineration heat recovery facilities, the main factors are maintenance of the temperature of the incinerator required for incineration and treatment of the generated air pollutants, and in the case of landfill facilities Retaining wall stability, closed landfill leachate and emission control emerged as major factors. In the case of sterilization and crushing facilities, the most important factor is whether or not sterilization is possible (apobacterium inspection).In the case of food distribution waste treatment facilities, retention time and odor control during fermentation (digestion, decomposed) are major factors. Calculation results of material balance and energy resin for each waste treatment facility In the case of incineration facilities, it was confirmed that the amount of flooring materials generated is about 14 % and the amount of scattering materials is about 3 % of the amount of waste input, and that the facility is being operated properly. In addition, among foodwaste facilities, in the case of an anaerobic digestion facility, the amount of biogas generated relative to the amount of inflow is about 17 %, and the biogas conversion efficiency is about 81 %, in the case of composting facility, about 11 % composting of the inflow waste was produced, and it was comfirmend that all were properly operated. As a result, in order to improve the inspection method for waste treatment facilities, it is necessary not only to accumulate quantitative standards for detailed inspection methods, but also to collect operational data for one year at the time of regular inspections of each facility, Grasping the flow and judging whether or not the treatment facility is properly operated. It is then determined that the operation and management efficiency of the treatment facility will increase.

• Korean Journal of Environmental Agriculture
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• v.29 no.1
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• pp.54-60
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• 2010

We have researched the changes in nutrient content in each phase of fermentation in crops treated with liquefied pig fertilizer, and have determined the best method for applying livestock excrement to cultured crops. In the execution of this experiment, rice was cultivated to full maturity at a paddy field in Jeollabuk-Do Agriculture Research and Extension Services(Jeon-buk series) from 2007 to 2008. The rice plant nitrogen absorption quantity change, according to the growth stages of the cultivated rice, was 20.3% in the rice treated with the liquid pig manure and 22.2% the chemical fertilizer at highest congelation. The chemical fertilizer showed a higher absorption quantity than the liquid manure compost. The nitrogen density at highest congelation was 1.5% in the chemical fertilizer, and 1.8% in the pig manure liquid compost not a significant difference. The stem height at harvest time was 73.8 cm in the crops treated with the liquid pig manure compost. Those treated with the chemical fertilizer, yielded a height of 4.2 cm less than the crops treated with the liquid pig manure compost. The yield was 507 kg/10a in the liquid pig manure compost treated rice, compared with the chemical fertilizer, which showed a value of 1.2% lower. The protein content was 6.3% in the rice treated with the chemical fertilizer, but 6.4% in the rice treated with the liquid pig manure compost. This is not a significant difference. However, the lodging rice plant treated with the chemical fertilizer control showed a protein content of 6.8%, which was even higher than the normal rice. The head rice ratio in the brown rice and the polished rice ended up to be lower in the crop treated with the liquid pig manure than that treated with the chemical fertilizer, Quality, the palatability value, was similar in both groups. The above result indicate that, the effect of liquid pig manure compost corresponds to the effect of chemical fertilizer, when each are scattered uniformly.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.63-68
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• 2013

Ethyl carbamate (EC) is a contaminant generated in the fermentation processes of various fermented foods. In this study, residue levels of EC in 95 alcoholic beverage samples were determined by using Gas Chromatography/Tandem Mass Spectrometry (GC/MS/MS). All the samples were purified by a liquid-liquid extraction (LLE) method using dichloromethane. The LLE method enables an improvement in time and cost to detection and specificity over the conventional extraction methods. The limits of detection and quantification (LOD and LOQ) to analyze EC were 1.3 and 4.0 ng/mL, respectively. The recovery rates of EC were ranged from 90.0 to 97.5% at the levels of 50, 100, and 500 ug/L. Among traditional grain-based alcoholic beverage samples (n = 34), the average residue levels of EC in takju, yakju, and cheongju were 0.63, 7.01, and 14.11 ug/L, respectively. Among fruit-based alcoholic beverage samples (n = 48), those of EC in japanese apricot spirits, bokbunjaju, grape wines, and other fruit wines were 79.18, 1.66, 2.64, and 2.39 ug/L, respectively. Among distilled or diluted alcoholic beverage samples (n = 13), those of EC in soju (distilled or diluted), general distillates, liquors, and brandies were 0, 3.30, 8.20, and 8.52 ug/L, respectively. Therefore, this study reports that the residue levels of EC in the alcoholic beverages, distributed in the current domestic markets, did not reach its maximum allowed levels of 30 and 400 ug/L established for grape and fruit wines in Canada, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.6
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• pp.819-826
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• 2009

An in vitro study was conducted to investigate the effect of malate or fumarate on fermentation characteristics, and production of conjugated linoleic acid (CLA) and methane ($CH_4$) by rumen microbes when incubated with linolenic acid (${\alpha}-C_{18:3}$). Sixty milligrams of ${\alpha}-C_{18:3}$ alone (LNA), or ${\alpha}-C_{18:3}$ with 24 mM malic acid (M-LNA) or ${\alpha}-C_{18:3}$ with 24 mM fumaric acid (F-LNA) were added to the 150 ml culture solution consisting of 75 ml strained rumen fluid and 75ml McDougall's artificial saliva. Culture solution for incubation was also made without malate, fumarate and ${\alpha}-C_{18:3}$ (Control). Two grams of feed consisting of 70% concentrate and 30% ground alfalfa (DM basis) were also added to the culture solution of each treatment. In vitro incubation was made anaerobically in a shaking incubator up to 12 h at $39^{\circ}C$. Supplementation of malate (M-LNA) or fumarate (F-LNA) increased pH at 6 h (p<0.01) and 12 h (p<0.001) incubation times compared to control and linolenic acid (LNA) treatments. Both malate and fumarate did not influence the ammonia-N concentration. Concentration of total VFA in culture solution was higher for M-LNA and F-LNA supplementation than for control and LNA treatments from 6 h (p<0.040) to 12 h (p<0.027) incubation times, but was not different between malate and fumarate for all incubation times. Molar proportion of $C_3$ was increased by F-LNA and M-LNA supplementation from 6 h (p<0.0001) to 12 h (p<0.004) incubation times compared to control and LNA treatments. No differences in $C_{3}$ proportion, however, were observed between M-LNA and F-LNA treatments. Accumulated total gas production for 12h incubation was increased (p<0.0002) by M-LNA or F-LNA compared to control or LNA treatment. Accumulated $CH_4$ production for 12 h incubation, however, was greatly reduced (p<0.0002) by supplementing malate or fumarate compared to the control, and its production from M-LNA or F-LNA treatment was smaller than that from LNA treatment. Methane production from LNA, M-LNA or F-LNA treatment was steadily lower (p<0.01 - p<0.001) from 3 h incubation time than that from the control, and was also lower for M-LNA or F-LNA treatment at incubation times of 6 h (p<0.01) and 9 h (p<0.001) than for LNA treatment. Methane production from LNA, however, was reduced (p<0.01 - p<0.001) from 3 h to 9 h incubation times compared to the control. Both malate and fumarate increased concentration of trans11-$C_{18:1}$ from 3 h to 12 h incubation (p<0.01), cis9,trans11-CLA up to 6 h incubation (p<0.01 - p<0.01), trans10,cis12-CLA at 3 h (p<0.05) and 12 h (p<0.01), and total CLA for all incubation times (p<0.05) compared to corresponding values for the ${\alpha}-C_{18:3}$ supplemented treatment (LNA). In conclusion, malate and fumarate rechanneled the metabolic $H_2 pathway to production of propionate and CLA, and depressed the process of biohydrogenation and methane generation. Linolenic acid alone would also be one of the optimistic alternatives to suppress the $CH_4$ generation.

• Journal of The Korean Society of Grassland and Forage Science
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• v.30 no.2
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• pp.143-150
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• 2010

Three Hanwoo steers (BW $623{\pm}18.5kg$) with ruminal and duodenal cannulae were used to investigate nutrients degradability and total digestible nutrient (TDN) of whole crop rice silage (WRS) harvested at different mature stages using in situ technique. Crude protein content (mean 4.81%) decreased with progressed maturity at harvest except for WRS harvested at yellow stage. Ruminal dry matter degradability of WRS at milk stage tended to be slightly lower than that of the other stages during the entire incubation time from 12 h post-incubation. The rapidly degradable N (a-fraction) of WRS harvested at milk stage was significantly (p<0.05) higher than that of WRS at dough stage whereas the slowly degradable N (b-fraction) of WRS harvested at yellow and dough stages were statistically (p<0.05) higher than those of the other WRS. Effective protein degradability (EPD) of WRS harvested at yellow stage was numerically (compared with dough and milk stages) and statistically (compared with mature stage) higher than EPD of the other WRS. Protein digestibility of WRS at different gastric tracts did not differ (p>0.05) between the harvest stages. TDN of WRS harvested at yellow stage in Hanwoo steers was statistically (compared with milk stage) and numerically (compared with dough and mature stages) higher than TDN of the other WRS. Overall, taking present feed evaluation into consideration, WRS harvested at yellow stage may be recommended for Hanwoo steers. Further studies on in vivo rumen fermentation pattern and minimizing nutrients loss during harvest should be required for accurate feed evaluation.

• 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.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of Bio-Environment Control
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• v.27 no.1
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• pp.86-93
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• 2018

This present study was conducted to develop the domestic cultivation kit using water celery(Oenanthe Stolonifera DC.) seed. As the result of germination rates in 3 type inbred lines, the IT 232354 had the highest initial germination rate and final germination rate, and was selected as the inbred line to be used in the cultivation kit. The development of the domestic cultivation kit was carried out using the IT 232354 seeds. It was possible to cultivate up to 3 times harvest using the same root in this cultivation kit, though the growth decreased rapidly in the $4^{th}$ cultivation. As a result of investigating the effects of the type of nutrient solution on growth of water celery, the overall growth was the lowest in the nutrient solution for Oenanthe Stolonifera DC.(N.S.D.). The shoot growth was similar to that of nutrient solution for leaves and stem vegetables (N.S.L.S.) and amino acid fermentation by-product liquid (A.F.B.L.), however in the root growth, the N.S.L.S. was more effective than A.F.B.L. When it was harvested 4 times consecutively after 1 time of planting, the last survival ratio of A.F.B.L. was 100% while their ratios were 96.4% and 49.8% each for N.S.L.S. and N.S.D. For the growth by cultivation kit type, the hole type cultivation kit increased slightly compared to the 3 hole type cultivation kit in the $1^{st}$ and $2^{nd}$ harvest, but there was no difference in the $3^{rd}$ and $4^{th}$ harvest. Total yield of one cultivation kits showed the 3 hole type cultivation kit is much higher than the 2 hole type cultivation kit. According to the results of this experiment, it is possible to harvest three times by planting one times if it was cultivated using N.S.L.S. and A.F.B.L. in the 3 hole type cultivation kit.

• Journal of Mushroom
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• v.12 no.3
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• pp.201-208
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• 2014

The separation of the bacteria inhibiting Trichoderma sp. mold, the strain causing blue mold disease that occurs frequently when cultivating mushroom while carrying out the efficient fermentation of mushroom medium, from the growth was done. In about 200 strains isolated primarily from fungus garden samples, 6 strains were secondly isolated, which had fast growth rates and a clear zone on the plate medium of SM, AM, and CM. Among the 6 strains isolated, the C-1 strain showed high enzymatic activity of cellulase, amylase, and protease, and strong antibacterial activity for the T. virens and T. harzianum, selected finally. The selected C-1 strain was identified as Paenibacillus polymyxaby the result of the identification by Bergey's Manual of Systematic Bacteriology and the analysis of the nucleotide sequence of 16S rRNA, and named as P. polymyxa CK-1. In reviewing the growth conditions of the P. polymyxa CK-1 strain, the optimum cultivation temperature was $45^{\circ}C$, and the optimum pH for growth was in the range of 6.0~7.0. Appropriate incubation time of P. polymyxa CK-1 for the growth inhibition of the fungus T. virens and T. harzianum was 22 to 36 hours. And the fungal growth was not observed, even when leaving two molds inoculated on each petri dishes, which were treated with 24 hour culture solution of P. polymyxa CK-1 strain for 10 days. As a result of studying the thermal stability of the antagonists produced by the P. polymyxa CK-1 strain, no mycelial growth of the two fungi was observed in the test group treated for 20 minutes at $60^{\circ}C$ and $100^{\circ}C$, but mycelial growth was slightly observed in the test group treated for 20 minutes at $121^{\circ}C$. As aresult of reviewing the impact of the P. polymyxa CK-1 culture medium on mushroom mycelial growth, it showed no effect on a variety of mushroom mycelial growth including enoki mushroom and shiitake mushroom.