• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.838-843
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• 2005

When ingredients of Kimchi were mixed and stored in $18^{\circ}C$, lactic acid bacteria, such as Leuconostoc mesenteroides and Lactobacillus plantarum, were selectively grown up. Herefore, to understand why lactic acid bacteria were selectively cultured in Kimchi, antibacterial activities of Kimchi ingredients against some pathogens and Kinlchi lactic acid bacteria were investigated. Kimchi mixed with all ingredients significantly inhibited the growth of all tested pathogens: S. typhimurium, S. sonnei, and E. coli. Kimchi without green onion, garlic or ginger inhibited the growth of S. typhimurium, but did not E. coli and S. sonnei. However, Kimchi without red pepper powder did not inhibit the growth of all tested pathogens. All ingredients of Kimchi did not inhibit the growth of L. plantarum and L. mesenteroides. These results suggest that Kimchi ingredients can synergistically inhibit the growth of pathogens and Kimchi may be a selective medium for lactic acid bacteria.

• The Plant Pathology Journal
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• v.28 no.3
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• pp.270-281
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• 2012

The bacteria B1-9 that was isolated from the rhizosphere of the green onion could promote growth of pepper, cucumber, tomato, and melon plants. In particular, pepper yield after B1-9 treatment on the seedling was increased about 3 times higher than that of control plants in a field experiment. Partial 16S rDNA sequences revealed that B1-9 belongs to the genus Pantoea ananatis. Pathogenecity tests showed non-pathogenic on kimchi cabbage, carrot, and onion. The functional characterization study demonstrated B1-9's ability to function in phosphate solubilization, sulfur oxidation, nitrogen fixation, and indole-3-acetic acid production. To trace colonization patterns of B1-9 in pepper plant tissues, we used $DRAQ5^{TM}$ fluorescent dye, which stains the DNAs of bacteria and plant cells. A large number of B1-9 cells were found on the surfaces of roots and stems as well as in guard cells. Furthermore, several colonized B1-9 cells resided in inner cortical plant cells. Treatment of rhizosphere regions with strain B1-9 can result in efficient colonization of plants and promote plant growth from the seedling to mature plant stage. In summary, strain B1-9 can be successfully applied in the pepper plantation because of its high colonization capacity in plant tissues, as well as properties that promote efficient plant growth.

• Korean Journal of Community Nutrition
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• v.2 no.1
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• pp.74-85
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• 1997

To investigate the perception and consumption of imported and organic produce, a survey was conducted using a questionnaire in Seoul, Taejon and Cheongju from February to March in 1995. The responses of 350 housewives were analyzed. Most of the subjects (96.8%) know an increase of imported produce, and 86.3% thought that imported produce was not safe. Ninety-two percent of the subjects preferred domestic produce to imported produce. The reasons were for the support of domestic farming (36.7%), hazardous chemicals in imported produce (25.0%), good taste (24.1%) and high quality of domestic produce (13.1%). Seventy-eight percent of the subjects had purchased imported produce. The reasons for purchase were cheap price (67.7%), high quality (16.2%), and good taste (5.4%). Imported produce were purchased in the following order ; fruits such as banana, kiwi, orange and grapefruit, seasonings such as garlic and sesame, vegetables such as onion, braken and green onion, and beans and grains such as soybean, red bean, and barley. Most of the subjects (94.3%) had been informed on organic produce. Among these, 45.2% obtained the information by TV or radio. However, son for purchase was low residual chemicals (64.6%). The reasons against purchase were inconvenience of purchase (42.3%), high price (25.4%), and disbelief of low residual chemicals (19.7%). Therefore, domestic produce should be good in quality and taste, and be safe without residual chemicals in order to compete with imported produce with cheap price. Informations on organic and imported produce should be provided to consumers, and the distribution system of organic produce should be improved for consumers convenience.

• Journal of Nutrition and Health
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• v.35 no.10
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• pp.1081-1088
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• 2002

Flavonoids are phytochemicals that occur ubiquitously in plant foods that have been reported to have potential roles in the prevention of cancer, inhibition of platelet aggregation or inflammation. However, there was no accurate data reported on the intake of middle-aged Korean population. The present study was designed to assess dietary intake of flavonoids (including isoflavones) of 304 adults (20-59 yr, male 115, famale 189) living in Daejeon area using semi-quantitative food frequency questionnaire. The questionnaire consisted of 50 food items, including vegetables, soy products, seaweeds, nuts and beans, fruits and beverages. Our self-administered questionnaire contained questions regarding subject's habitual diet and alcohol intake over the previous 3 months. Average daily intake of individual flavonols such as quercetin, kaempferol, myricetin, and flavones such as luteolin, apigenin was 15.7, 8.7, 0.21, 2.07, 0.03 mg/day, respectively. Daily intake of daidzein and genistein, which are the commonly found isoflavones in soy products, were 16.6 and 21.4 mg/day, respectively. Combined intake of flavonoids was 64.3 mg/day. No effect of smoking, drinking and exercise was observed on flavonoids consumption. Food items that has the highest daily intake of each compounds were; quercetin (onion, 9.49 mg/day), kaempferol (strawberry, 1.18 mg/day), myricetin (green tea, 0.81 mg/day), apigenin (lettuce, 0.03 mg/day), luteolin (onion, 0.05 mg/day), daidzein (soybean sprout, 5.99 mg/day), genistein (soybean sprout, 7.02 mg/day). These findings provide valuable information on understanding the dietary flavonoids intake from a typical Korean daily diet, which might help to identify the risks for developing various diseases.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.303-309
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• 2010

This study was planned to monitor the change in the content of sulfur dioxide during the drying process of fresh vegetables. The analysis of sulfur dioxide was conducted by the Optimized Monier-Williams Method based on the Korea Food Code. The samples were kinds of vegetables which consisted of naturally-originated sulfur compounds (green onion, onion, cabbage, garlic, radish leaves, radish). Fresh vegetables (n = 182) and dried vegetables (n = 41) purchased from different local areas were investigated for the content of sulfur dioxide. The fresh vegetables were dried at 50~$60^{\circ}C$ using hot-air dryer. The moisture contents of dried samples were adjusted to keep 10 percents. The contents of sulfur dioxide in self-dried vegetables were 104.6 mg/kg in green onion, 75.4 mg/kg in onion, 129.1 mg/kg in cabbage, 197.6 mg/kg in garlic, 23.0 mg/kg in radish leaves and 52.5 mg/kg in radish, respectively. The increase of sulfur dioxide content according to the moisture content reduction was different from the expected. It means that the contents of sulfur dioxide can be altered by other factors except moisture contents. This results can be utilized as materials for the safe management of sulfites of dried vegetables.

• Journal of dental hygiene science
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• v.7 no.3
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• pp.129-133
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• 2007

This study was carried out to see the effect of dental auxiliary product groups being used in case of not being able to brush teeth. This study was executed for 70 students in the Dept. of Dental Hygiene of S Health College, and it was divided into the group which used brushing teeth, the one which used only dental auxiliary products, the one which did onion juice gargle, etc, and measured the effect on the reduction of oral malodor. The experimental results of the study were as below. 1) After onion juice gargle, in the experimental group A which brushed teeth, it showed lasting decrease of oral malodor until 20min since the experiment, and after 30min, the degree of oral malodor started to increase again. 2) After onion juice gargle, the result of the experimental group B which took only supplementary products such as garglin, chewing gum, intaking green tea with roasted rice & brushing a tongue and so on, was as follows. First, in case of experimental group BG which used garglin, until 30 min has passed since the experiment, it showed the lasting reduction of oral malodor as the same trend with the experimental group BG. Second, in chewing gum (experimental group BC), intaking green tea with roasted rice (experimental group BT), and brushing a tongue (experimental group BO), continuous reduction of oral malodor was shown until 10minutes has passed since the experiment, but, after 20minutes, we could see the degree of oral malodor started to increase again. 3) After onion juice gargle, in the experimental group C which only the degree of oral malodor was measured with the passage of time, neither brushing teeth nor using auxiliary goods, until 30min since the experiment, it showed the similar trend of the reduction of oral malodor with other experimental groups, but, it showed high degree of oral malodor, as compared with other experimental groups A and B.

• Journal of the Korea Organic Resources Recycling Association
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• v.31 no.3
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• pp.73-82
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• 2023

This study was conducted to investigate the effect of soil physico-chemical properties and crop growth responses for application of biochar derived from substrate with post harvest of oyster mushroom. The biochar was produced at 450~600℃ using a top-light up draft gasifier (TLUD) production system. As a result of elemental analysis, the biochar used was C 76.2%, H 2.5%, N 3.2%, and H/C was 0.39, which met the international certification standards for biocarbons (IBI) below 0.7. The chemical properties were 10.1 for pH, 1.0% for P₂O₅, 1.8% for K₂O, and 2.5% for CaO. The application rates of biochar were 0, 100, 200, 300, and 500 kg/10a. For cultivation of chinese cabbage and welsh onion, soil organic matter (OM), total nitrogen (T-N), total carbon (T-C), Ex.cation K contents and cation exchange capacity (CEC) in the treatments were increased compared to the no treatment. In addition, the bulk density was lowered and the porosity was increased, improving the soil physical properties in the treated soil. The growth of chinese cabbage and green onion increased with the application of biochar, but the yields of chinese cabbage and green onion did not significantly different among the treatments. Soil carbon sequestration in the treatments enhanced with increasing the amount of biochar application. It is expected to apply the biochar derived from spent oyster mushroom substrate in the eco-friendly farm soil management, improving soil physico-chemical properties.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.19
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• pp.8509-8519
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• 2014

Many studies have found links between diet and cancer. The summary estimates of the association between dietary factors and cancer risk were investigated using previously reported studies of the Korean population. Gastric cancer risk was inversely associated with the high intake of soy foods [OR (95% CI): 0.32 (0.25-0.40) for soybean, 0.56 (0.45-0.71) for soybean curd, and 0.67 (0.46-0.98) for soymilk], allium vegetables [OR (95% CI): 0.37 (0.26-0.53) for green onion, 0.54 (0.40-0.73) for garlic, and 0.54 (0.35-0.85) for onion], fruits [OR (95% CI): 0.61 (0.42-0.88)], and mushrooms [OR (95% CI): 0.43 (0.21-0.88)]. Salt and Kimchi were associated with an increased gastric cancer risk [OR (95% CI): 1.92 (1.52-2.43) and 2.21 (1.29-3.77), respectively]. Colorectal cancer risk was positively associated with meat intake [OR (95% CI): 1.25 (1.15-1.36)]. Total soy products, soybean curd, and soymilk showed an inverse association with breast cancer risk [OR (95% CI): 0.61 (0.38-0.99), 0.47 (0.34-0.66), and 0.75 (0.57-0.98), respectively]. Green/yellow and light colored vegetables were associated with a reduced risk of breast cancer [OR (95% CI): 0.34 (0.23-0.49) and 0.44 (0.21-0.90), respectively]. Mushroom intake was inversely associated in pre-menopausal women only [OR (95% CI): 0.47 (0.26-0.86)]. In conclusion, soy foods, fruits and vegetables might reduce cancer risk in the Korean population. High salt food might be risk factor for gastric cancer, and intake of high amount of meat might cause colorectal cancer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.555-561
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• 2003

This study was attempted to investigate preference characteristics affecting for winter kimchi. Questionnaire were collected by 646 nationwide households during 3 months from December 2000 in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) Seven minor ingredients including red pepper, garlic, ginger, green onion, paste (e.g. glutinous rice, rice and/or wheat flour paste), sugar and sesame were user in high preference for making winter kimchi in that odor. Seafoods (oyster, shrimp, Alaska pollack, yellow corvenia, squid and hairtail) were also utilized for making winter kimchi related with regional characteristics. (2) Two jeotkals, anchovy and anchovy juice, were popular ingredients for winter kimchi in southern region, while shrimp jeotkal in middle region including Seoul, Chungnam, Chungbuk, Daejeon, Daegu, Gwangju and Jeju northern sand lance juice jeotkal in western region, respectively. (3) Two kimchi, green onion and leek kimchi were high favored by people in spring regardless of region, and baby radish kimchi and cucumber kimchi in summer, pony-tail kimchi and gutjuli (fresh kimchi) in autumn, respectively. Except for winter cabbage kimchi, however, dongchimi and godulbaegi (Korean lettuce kimchi) were high favorite kimchi in winter. It was estimated that Koreans consume about 80 g of kimchi per person per day.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.268-277
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• 1987

The changes of the aerobic viable bacterial counts, the content of chemical components and the sensory evaluation in Kimchis which were prepared with Various ingredients (red pepper, green onion, garlic and ginger) and fermentation at $20^{\circ}C$ were investigated. Aerobic viable bacterial counts were suddenly decreased with fermentation, but it was decreased slowly from the second day. Salinity of Kimchis was $1.8%{\sim}2.0%$ and titratable acidify were lower in sample 2 (deleted red pepper) and 3 (deleted green onion) on the first day but sample 4 (deleted garlic) after the fifth day. Total sugar content was decreased from $1.8{\sim}2.7g/100g$ to $0.8{\sim}1.1g/100g$ during fermentation periods. Carbon dioxide content maintained relatively higher in sample 2 and 5 (deleted ginger) with fermentation. Volatile organic acid content showed no difference in all Kimchis with fermentation. During the whole fermentation period, appearance was the worst in sample 2. Texture, off-flavor and overall-eating quality were the worst in sample 4. Carbonated flavor and overall eating quality were the best in sample 5.