• Applied Biological Chemistry
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• v.45 no.3
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• pp.138-144
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• 2002

In order to improve the quality of foxtail millet wine, zymological properties by isolated strains from Nuruk were investigated. Saccharomyces sp Y5-1 as brewing yeast, Aspergillus sp. M6-3, Aspergillus awamori 6970, and Aspengillus usamii mut. shirousamii 6959 (KCTC) as saccharifying molds were used, respectively. Acid content, soluble solids, color (b) and alcohol contents were increased during fermentation. Ethanol concentration of millet wine made with Nuruk by Aspergillus awamori 6970 and Aspergillus usamii mut. shirousamii 6959 were higher than the other, 10.6 and 10.1% respectively. Citric acid was only detected on $1{\sim}2$ day starting fermentation. Oxalic acid, lactic acid and acetic acid of millet wine were high in the wine made of Nuruk by Aspergillus usamii mot. shirousamii 6959, Aspergillus awamori 6970 and traditional Nuruk, respectively. During fermentation, glucose and xylose was higher than the others. Xylose was increased, but most of other sugar were decreased during fermentation. Acetone, ethyl acetate, methanol, ethanol, n-propanol, iso-buthanol and iso-amyl alcohol were detected In the wine made with Nuruk by Aspergillus awamori and Aspergillus usamii mut. shirousamii, iso-imyl alcohol and ethanol were high. On sensory evaluation, the wine made with Nuruk by Aspergillus usamii mut. shirousamii was the best on color and taste.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.226-230
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• 2001

High hydrostatic pressure was applied to Foxtail Millet Takju to investigate the effects of high pressure on inactivation of microorganisms and enzymes. Total bacteria, lactic acid bacteria and yeast in untreated Takju were $6.8{\times}10^7,\;1.3{\times}10^8\;and\;8.4{\times}10^7\;CFU/mL$, respectively. Total bacterial count in Takju reduced to $2.2{\times}10^5\;CFU/mL$, while lactic acid bacteria and yeast were sterilized completely when heated at $65^{\circ}C$ for 30 min. Lactic acid bacteria and yeast decreased with the increase of treatment pressure, and pressurization of 400 MPa for 10 min at room temperature sterilized completely the lactic acid bacteria and yeast in Takju. Total bacteria were not sterilized with pressurization of even 600 MPa at room temperature. Total bacteria were completely sterilized at $66^{\circ}C/400\;MPa/60\;min\;and\;66^{\circ}C/600\;MPa/10\;min$. Pressurization of Takju caused a partial inactivation of ${\alpha}-amylase$, and after pressurization at 600 MPa for 10 min at room temperature, 73.2% of the original activity remained. The activity of glucoamylase increased with the increase of treatment pressure. Treatment at $66^{\circ}C/400\;MPa/10\;min$ reduced the activity of ${\alpha}-amylase$ by 59.7% and glucoamylase by 20.5%. ${\alpha}-Amylase$ was inactivated to less than 1.2% of the original activity at $66^{\circ}C/600\;MPa/30\;min$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1221-1226
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• 2003

High hydrostatic Pressure was applied to Foxtail Millet Yakju to investigate the effects of high pressure on inactivation of microorganisms and enzymes. Total bacteria, lactic acid bacteria and yeast in untreated Yakju were $1.5{\times}$10$^4$,1.9${\times}$10$^4$ and 1.4${\times}$10$^4$ CFU/mL, respectively. Total bacterial count was reduced to 4.1${\times}$l0$^2$ CFU/mL, while lactic acid bacteria and yeast were sterilized completely in Yakju heated at $65^{\circ}C$ for 15 min. Lactic acid bacteria and yeast decreased greatly with the increase of treatment pressure, and were sterilized completely in Yakju treated at more than 300 ㎫ for 10 min/$25^{\circ}C$. Total bacteria were not completely sterilized with pressurization of even 600 ㎫ at room temperature and reduced to 2 log cycle even at $65^{\circ}C$. Total bacteria decreased by 2∼3 log cycle with the increase of treatment time from 10 to 60 min at $25^{\circ}C$/300 ㎫. Pressurization of Yakju caused a partial inactivation of $\alpha$ -amylase and glucosamylase, and the activities of $\alpha$ -amylase and glucoamylase decreased by 18.1% and 21.1%, respectively at $25^{\circ}C$/600 ㎫/10 min. Activities of $\alpha$ -amylase and glucoamylase decreased with the increase of temperature, and 22.2% and 32.1% of the original activity were remained with the treatment at $65^{\circ}C$/300 ㎫/10 min, respectively. Enzyme activities decreased slightly with the increase of treatment time at $65^{\circ}C$/300 ㎫.

• Weed & Turfgrass Science
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• v.5 no.4
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• pp.236-240
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• 2016

Weeding measures is an important issue for cereal crop because weed is superior to crops in early growth stage and there are not many herbicides applicable to cereal crop. Since the concern about well-being and eco-environmental products are increasing, cultivation with polyvinyl chloride (PVC) is needed. Five treatments included as weed-free, control (not remove weed) and covering with polyvinyl chloride removed 20, 30, 40 DAS (day after seeding). At removing PVC, plant height did not differ depending on the growth stage. However, weed-free plot by weed competition were somewhat short. And, removing PVC accelerated the earlier by 2-3 day than weed-free plot. Soil moisture which removed from the control was higher than 20, 30, 40 DAS and weed-free, and it was kept low by evaporation. The chlorophyll meter of weed-free plot was 34.3, 30 DAS was 40.6 at heading time. Weed-free showed that increased in weed population $300.8g\;m^{-2}$. Weed control value of 20 DAS, 30 DAS, 40 DAS were 86.5%, 84.0% and 74.8%, respectively. In 30 DAS, yield of foxtail millet according to treatment of removing PVC were $355kg\;10a^{-1}$. At weed competition early in 30 DAS, the removing PVC was good for control. Thus, 30 DAS was judged to be suitable.

• Korean Journal of Breeding Science
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• v.49 no.4
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• pp.396-402
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• 2017

'Daname' is a foxtail millet(Setaria italica Beauv.) variety developed and registered by Department of Southern Area Crop Science, NICS, RDA in 2014. This variety which collected from IT252182 was developed through pure line selection. 'Daname' is a early-maturing variety having 100 days of growth period from seeding to harvesting in Milyang of Korea. The culm length is about 97 cm which is 20cm shorter culm length than standard variety 'Hwanggeumjo', and it showed tolerant to lodging in field. The panicle shape is a cylindrical and the length is about 19cm. According to the grain, seed color and dehusked grain colors are orange and yellow and endosperm characteristic is non-glutinous. The yield performance of this variety was about $3.81t\;ha^{-1}$ in local adaptability test from 2013 to 2014 and it showed similar with standard variety 'Hwanggeumjo'. As the addition amount of 'Daname' in rice increased from 0% to 30% and 100%, the antioxidant ability of 'Daname' added rice and hardness/stickiness balances were increased. But we could not find out the difference of hardness/stickiness balances between 0%and 10% addition. So, 10% addition amount was concluded to increase antioxidant ability regardless eating quality of cooked rice. (Variety registration No. 6243)

• Proceedings of the Korean Society of Crop Science Conference
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• 2001.09a
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• pp.121-123
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• 2001

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.10a
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• pp.206-206
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• 2017

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.356-357
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• 2006

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.371-372
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• 2010

• Proceedings of the Korean Society of Crop Science Conference
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• 2007.11a
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• pp.221.2-221.2
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• 2007