• Journal of Microbiology and Biotechnology
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• 제32권5호
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• pp.630-637
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• 2022

The objective of this study was to optimize industrial-grade media for improving the biomass production of Weissella cibaria JW15 (JW15) using a statistical approach. Eleven variables comprising three carbon sources (glucose, fructose, and sucrose), three nitrogen sources (protease peptone, yeast extract, and soy peptone), and five mineral sources (K₂HPO₄, potassium citrate, ⳑ-cysteine phosphate, MgSO₄, and MnSO₄) were screened by using the Plackett-Burman design. Consequently, glucose, sucrose, and soy peptone were used as significant variables in response surface methodology (RSM). The composition of the optimal medium (OM) was 22.35 g/l glucose, 15.57 g/l sucrose, and 10.05 g/l soy peptone, 2.0 g/l K₂HPO₄, 5.0 g/l sodium acetate, 0.1 g/l MgSO₄·7H₂O, 0.05 g/l MnSO₄·H₂O, and 1.0 g/l Tween 80. The OM significantly improved the biomass production of JW15 over an established commercial medium (MRS). After fermenting OM, the dry cell weight of JW15 was 4.89 g/l, which was comparable to the predicted value (4.77 g/l), and 1.67 times higher than that of the MRS medium (3.02 g/l). Correspondingly, JW15 showed a rapid and increased production of lactic and acetic acid in the OM. To perform a scale-up validation, batch fermentation was executed in a 5-l bioreactor at 37℃ with or without a pH control at 6.0 ± 0.1. The biomass production of JW15 significantly improved (1.98 times higher) under the pH control, and the cost of OM was reduced by two-thirds compared to that in the MRS medium. In conclusion, OM may be utilized for mass producing JW15 for industrial use.

• Asian-Australasian Journal of Animal Sciences
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• 제14권10호
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• pp.1419-1424
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• 2001

Previous research in our laboratory has demonstrated the importance of lactose in phase I and II pig starter diets. Two experiments were conducted to evaluate the use of a carbohydrate by-product (food by-products) as a replacement for lactose. In Exp. I, 120 weaned pigs ($14{\pm}2d$ and 5.65kg) were allotted in a randomized complete block design (RCBD) to 10 replications with four pigs per pen. This experiment evaluated three carbohydrate sources (lactose, carbohydrate by-product, and 50-50 blend of the carbohydrate by-product and lactose). The carbohydrate sources were added at 26% in the phase I diets and 15% in the phase II diets. Phase I diets contained 7.5% spray dried plasma protein (SDP). The phase I diets were fed from d 0 to 14 and the phase II diets from d 15 to 28. There were no significant differences between carbohydrate sources on pig performance in phase I. However, during phase II pigs fed the diet with lactose had an improved gain/feed ratio (G/F) (p=0.06) compared to pigs fed the carbohydrate by-product. For the entire 28 d trial ADG, ADFI and G/F were similar for the 50-50 blend and those fed lactose. Total replacement of lactose with the carbohydrate byproduct resulted in a reduced G/F (p=0.09). Exp. 2 used 100 weaned pigs ($17{\pm}2d$ and 4.75kg) with five replications with five pigs per pen. This experiment evaluated four carbohydrate treatments (lactose, carbohydrate by-products, 50-50 blend, and corn). All phase I diets contained 3.5% SDP with the carbohydrate sources included at 15%, and were fed d 0 to 14. The phase II diets contained 7.5% of the carbohydrate sources and were fed d 15 to 27. A common phase III diet was fed d 28 to 42. During all phases pigs fed com tended to have a lower ADG than pigs fed the other carbohydrate sources with the 50-50 blend resulting in the highest ADG. The results of both experiments suggest that this carbohydrate by-product can replace at least 50% of the lactose in phase I and phase II pig starter diets.

• 한국식생활문화학회지
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• 제8권4호
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• pp.337-348
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• 1993

This study was carried out to investigate the succession patterns of dietary culture and to find out all the educational problems with female college students in both countries as the central figure. The results are as follows. The degree of knowledge acquisition about food of annual custom is 58% in Korea and 72% in Japan. What the rate of knowledge acquisition is high among both countries’ similar food of annual custom are ${\ulcorner}Seolnal(Gantan){\lrcorner}$, ${\ulcorner}Sambok(Doyonohi){\lrcorner}$, and ${\ulcorner}Chuseok(Tsukimi){\lrcorner}$. Cooking experience of festive food is 45% in Korea and 58% in Japan. Among both countries' common festive food what cooking experience is high in Korea are ${\ulcorner}Seolnal{\lrcorner}$ and ${\ulcorner}Chuseok{\lrcorner}$, which are over 97%. In Japan those are ${\ulcorner}Gantan{\lrcorner}$ and ${\ulcorner}Tsukimi{\lrcorner}$, which are over 80%. Regarding learning experience of festive food ${\ulcorner}Seolnal{\lrcorner}$ and ${\ulcorner}Gantan{\lrcorner}$ are beyond 80% and ${\ulcorner}Chuseok{\lrcorner}$ is 88%. In Japan ${\ulcorner}Tsukimi{\lrcorner}$ is 71% and ${\ulcorner}Omisoka{\lrcorner}$ is 85%. The learning sources of food of annual custom are parents and schools in common, and Korea has another learning sources, mass communication. Festive food that is cooked shows much similarity between two countries, but each country has originality. As common food of annual custom ${\ulcorner}Seolnal{\lrcorner}$ has nine kinds of food, ${\ulcorner}Sambok{\lrcorner}$ has three kinds, and ${\ulcorner}Chuseok{\lrcorner}$ has five kinds in Korea In Japan ${\ulcorner}Gantan{\lrcorner}$ has fourteen kinds of food, ${\ulcorner}Doyonohi{\lrcorner}$ has three kinds, and ${\ulcorner}Tsukimi{\lrcorner}$ has five kinds. The successive consciousness about food of annual custom is concentrated on a specific food in Korea. And Japanese consciousness is shown as an expansion-type on diverse food. Korean successive consciousness is 69.4% and Japanese consciousness is 82%. The higher the rate of knowledge acquisition, cooking experience, and learning experience are in both countries, the higher successive consciousness is. So we must note for the importance of home and school’s education.

• 대한영양사협회학술지
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• 제10권2호
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• pp.159-173
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• 2004

The desire for the healthy life is increasing as a result of rapidly changing social and economic environment in Korea. Because of the need, informations on health, food and nutrition are being introduced through the mass media. The object of this study is to investigate and analyze the quantity and quality of informations about health, food and nutrition in women's magazines. Six representative domestic monthly magazines(Lady Kyunghyang, Women Donga, Women Chosun, Women JoongAng, Women sense, Jubu Senghwal) were selected for this study. The results of monitoring from June 2002 to September 2002 for the women's magazines were summarized as follows; 1. The percentage of the articles on health, food and nutrition by total area of the women's magazines was 23.1%. There were total 595 articles on health, food and nutrition. Among these, 400 articles(67.2%) were about food and nutrition. 2. The percentage of the advertisements on health, food and nutrition was 35.3% by total area of the woman's magazines. There were 2,353 advertisements on health, food and nutrition. Among these, 1,574(66.9%) advertisements were about food and nutrition. The most frequently advertised advertisements on food and nutrition were about processed foods (527 cases, 33.5%). The second most frequently advertised advertisements were about diet (374 cases, 23.8%). The third one was healthy foods (345 cases, 21.9%). 3. The contents of 215(53.8%) articles (the total number of articles was 400) was suitable. The contents of 89 advertisements(22.3%) did not have accurate informations on health, food and nutrition. For the advertisements in women's magazines (the number of total articles was 2,203), the percentage of the advertisements which was not able to capture the feature of the advertisements was 27.9%, insufficiency of reliable sources was to 21.9%, and exaggeration of the contents in the ads was 16.0%. Articles and advertisements should be backed by scientific research or reliable sources and also the opinions of people with expertise in order to report accurate informations to the general public. In order to achieve these results, there should be continuing monitoring activity for the women's magazines.

• 식품과학과 산업
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• 제51권2호
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• pp.136-147
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• 2018

Emulsifiers are widely accepted ingredients in food & beverage applications owing to their functional properties. The multi-functionality of emulsifiers increases its adoption in end-use applications. Also, the growing demand of natural sources of ingredients and increase in demand for convenience foods and premium products have expanded the application areas of food emulsifiers in the food & beverage industries. Emulsifiers are increasingly used by food processors to make their food products more cost-efficient and robust, enabling them to endure the rigors of harsh processing.

• 한국식생활문화학회지
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• 제33권2호
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• pp.149-159
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• 2018

Malaysia is regarded as one of the leaders in the global halal marketplace, which has undergone huge growth in the past few years. The aims of this study were to identify imported food consumers in Malaysia based on Food Related Lifestyle (FRL) attributes and to investigate the demographic characteristics and purchasing behaviors of each segmented groups. Using an online survey, a total of 600 responses were collected in Malaysia. Excluding invalid responses, cluster analysis segmented imported food consumers into four FRL groups: impulsive, high interest, low interest, and traditional consumers. The results of this study were as follows. First, depending on lifestyle, the groups exhibited significant differences in demographic characteristics (age, race, religion, and education level). Second, differences in purchasing behaviors (purchasing frequency, place, and information sources of imported food products) were verified. Especially, purchasing frequency of imported food was higher in the high interest consumer group compared to the other groups. Based on these results, marketing implications of the study findings are discussed.

• 한국식품과학회지
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• 제26권6호
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• pp.824-827
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• 1994

어유의 탈취공정에서 첨가되는 steam source로서 초산 용액(0.2vol%), 구연산 용액(0.2wt%) 및 에탄올 용액(2vol%)을 사용했을 때 탈취된 어유의 저장안정성을 살펴보았다. 초산 용액을 사용한 경우가 에탄올 용액, 구연산 용액 및 중류수를 사용했을 때보다 어유외 저장안정성이 향상되는 결과를 나타내었다. 또한 글리세롤을 어유에 첨가한 후 글리세롤을 증류함으로 탈취시킬 경우탈취 정도와 저장안정성이 향상되었으며, 여기에 steam source로서 초산 응액을 사용할 경우에는 탈취 정도와 저장안정성 향상에 있어 단순한 수증기 중류 탈취공정에 비하여 훨씬 효과적인 것으로 나타났다. 즉, steam source로서 초산 용액을 사용한 경우 저장 10일 후의 totox value는 443이었으나 증류수를 사용한 경우에는 936을 나타내었다. 이러한 결과는 초산에는 비린 냄새 발생에 관여하는 물질들의 분해효과가 있으며 글리세롤에는 저급 냄새물질분자들을 용해, 함께 휘발시키는 효과가 있기 때문인 것으로 사료된다.

• 한국식품과학회지
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• 제25권2호
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• pp.89-93
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• 1993

한국인의 분변으로부터 분리된 Bifidobacterium sp. Int-57은 다른 장내세균에 비해 ${\beta}-xylosidase$의 높은 역가를 보였으며, xylooligomer의 bifidogenic factor의 유용성을 고려하였을 때 효소생산에 초점을 둔 결과 최적 탄소원으로는 xylose였는데, 일반적으로 최종생산물은 feedback inhibition, feedback repression 등으로 효소 생산을 억제하는 일반 이론과는 상이한 결과를 보였다. 또한 xylose는 1.1%일 때 가장 높은 효소역가를 보였다. 질소원으로서는 yeast extract였고, 그 농도가 0.04%일 때, 무기염류 면에서는 $CoCl_2$였고, 농도가 0.0003%일 때 ${\beta}-xylosidase$의 최대 생산을 보였다.

• 한국균학회지
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• 제22권2호
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• pp.184-189
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• 1994

구름 버섯균(C. versicolor)를 고체배양(solid-substrate culture)하여 단백다당류를 생산하기 위한 각종조건을 검토하였다. 여러가지 고체재료가 이용될 수 있으나 배양 후 단백다당류의 열수추출 과정에서의 부적합성 등의 이유로 인하여 실질적으로 zeolite나 난 재배용 토양이 이용 가능한 천연고체 재료라고 볼 수 있다. Zeolite와 난 재배용 토양을 이용한 고체발효에서 단백다당류 생산에 미치는 탄소원의 영향을 검토한 결과 glucose, sucrose 및 starch에서 단백다당류 생산량이 높게 나타났으며, 질소원중에서는 bactosoytone과 peptone이 고체발효에 의한 단백다당류 생산에 가장 적합한 질소원으로 확인되었다. 단백다당류 생산을 위한 고체발효에서 최적 pH범위는 5-6이었고, 고체재료 100 g당 조단백다당류 생산량이 5-6 mg에 이르렀다. 배지조성별 단백다당류의 생산성 시험의 결과 C. versicolor의 최적배지 조성인 CVM에서 최고의 생산성을 보였으며, 종합적으로 균사성장에 적합한 조건에서 단백다당류의 생산성도 높다고 하겠다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.170-170
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• 2017

The highly valued ornamental plant, Platycodon grandiflorum for. duplex was generated by petaloidy of a calyx of Platycodon grandiflorum. The present investigation was executed to explore the several factors having effects on the germination of pollens with a view to acquire the underlying data for the artificial crossing to cultivate the species of Platycodon grandiflorum for. duplex. Both low and high temperature impaired the germination of Platycodon grandiflorum for. duplex pollens. The good germination rate was observed at the temperature of $25^{\circ}C$. The types and concentrations of carbon sources induced the differences in germination rate. The germination rate increased with the increasing concentration of sucrose and glucose except for fructose. Sucrose and glucose showed the highest results at the concentration of 20%. While fructose demonstrated the similar tendency to sucrose and glucose, it reduced the germination rate at the concentration of 20%. The highest germination rate was observed at the concentration of 15%. The appropriate carbon course for germination of pollens of Platycodon grandiflorum for. duplex was glucose of which germination rate was twice as high as that of sucrose and fructose. The germination rate was reduced substantially when the pH was close to alkali, and the potential germination rate was obtained at pH 6. Boric acid enhanced the germination rate at a lower concentration than the higher concentration.