• The Korean Journal of Mycology
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• v.31 no.1
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• pp.14-21
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• 2003

This study was carried out to obtain the basic data on artificial culture of Lampteromyces japonicus. Favorable media for mycerial growth were glucose peptone medium, malt yeast extract, yeast malt peptone, potato dextrose medium. The optimum conditions for the mycelial growth were $30^{\circ}C$ and pH 6.0. Dextrose as a carbon source was favorable to mycelial growth. The optimal dextrose concentration was 1.2%. As nitrogen sources, yeast extract, $(NH_4)_2HPO_4$ and 0.2% for glutamine. The mineral salts of $Al_2(SO_4)_3{\cdot}14H_2O$ were effective and the optimal concentration was 0.1 M.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.470-475
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• 1997

This study was to determine the effects of rice varities on saccharification in producing sikhe using 45 different rice varities. Using Gancheok, Sinkeumo, Seoan and Gyehwa, sikhe showed the highest sweetness determined by refractometer, however sikhe using Sangiu, Namweon and Yeongdeog showed the lowest sweetness with difference of about 19%. Sugar composition of sikhe using Gancheok, rice variety, is fructose 3.6%, glucose 9.8%, maltose 78.3% and maltotriose 8.3%, analysed by High Performance Liquid Chromatography. Six-row malt showed better saccharification power than two-row malt. And 100 mesh sieved powder of malt was better in saccharification than 20 mesh sieved powder. Optimum saccharification temperature of six-row malt was $60^{\circ}C$.

• Korean Journal of Head & Neck Oncology
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• v.33 no.2
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• pp.63-66
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• 2017

The tumor in accessory parotid gland (APG) is rarely occurred and its incidence is about 7.7% of all parotid gland neoplasms, but has a higher frequency of malignancy than major salivary glands. The mucoepidermoid carcinoma is the most common malignancy in APG, while B-cell lymphoma is less than 2%. It is often appeared as superficial mass in mid-cheek area. This lesion requires differential diagnosis with epidermoid cyst, lipoma, neurogenic tumors, Stensen's duct stone, lymphadenopathy and hemangioma etc. The mucosa associated lymphoid tissue (MALT) lymphoma, which is also termed extra-nodal marginal zone B-cell lymphoma tends to be localized disease for long time and has a relatively indolent course. We recently encountered a 69-year-old man with superficial solitary mass on the right cheek area that finally diagnosed as MALT lymphoma in APG. We report the rare and unique case with brief literature review.

• Natural Product Sciences
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• v.20 no.1
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• pp.33-38
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• 2014

In recent times, the demand for edible medication for the treatment of hyperpigmentation has increased significantly. Therefore, the discovery of a stable, safe and inexpansive antimelanogenic component from natural substances, such as grains, is of particular interest. The levels and activities of some metabolites and/or enzymes can be increased. In the present study, we investigated the antimelanogenic effects of water-soluble extracts from barley (BE), malt (ME) and germinated barley (GBE) in melan-a cells. The inhibitory effects of ME and GBE on melanin production were significantly greater than that of BE. Interestingly, the content of ferulic acid, the proposed active component of barley, was also higher in ME and GBE than in BE by HPLC analysis. Western blot analysis of the expression of melanogenic enzymes in melan-a cells treated with BE, ME or GBE indicated the expression of both tyrosinase and tyrosinase-related protein 2 (TRP-2) significantly decreased after treatment with BE, ME or GBE. These results suggest that besides BE, ME and GBE also inhibit melanin production most likely through suppression of tyrosinase and TRP-2 expression. ME and GBE were more efficacious at inhibiting melanin production than BE was and may also represent potential skin-whitening agents.

• Journal of Nutrition and Health
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• v.19 no.1
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• pp.3-15
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• 1986

This study was intended to investigate the rheological properties of the development formula of infant foods and the results are summarized as follow ; 1) Consistency of starch solutions measured by Brabender Anylograph and Brookfield viscometer showed that waxy rice and riece with malt had lower consistency and more rheological stability.The flow type of tested raw materials and formula was found to ？ pseudoplastic, as judged by n-value of 0.332 -0.692, and no yield value. 2) The influenced of temperature on consistency could be accounted for by the equation, In (n) = K(1/T) + const. this relationship indicated that consistency of tested sample increased as temperature decreased. The consistency of waxy rice, rice with malt and formula A were less affected by the temperature change. 3) Infant foods with malt(formula A ) ad with waxy rice maintained better freeze-thaw stability in terms of consistency and starch aggregation indicating that this infant food could be stored for a long term in the freezer section of the home refrigeratory without adverse effect on the product quality. 4) From the above experiments, it would necessarily follow that infant food can be easily made at home the food-stuffs generally available around us, and that the easiest and safest way to store them lies in making them into semisolid state, and in keeping them in frozen state.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.75-80
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• 1991

Millet Nochi is a kind of Korean traditional food which is not well known to the general public. This study was crried out in order to elucidate the cooking method and investigate the changes of textural properties during retrogradation. Cooking method for millet Nochi were as follows. 1. Millet is soaked in water for 3 hours, mashed, sifted by 20 mesh 3 screen. 2. The millet flour is mixed with malt (amount of malt is 0.025 times of millet flour by weight) 3. This mixture is steamed for 20 minutes. 4. Steamed mixture is again mixed with the same amount (0.025 times of millet by weight) of malt. 5. The mixture is incubated at $60^{\circ}C$ for 2 hours. 6. After incubation, the mixture is panfried. 7. The changes of textural properties during 30 freeze-thaw cycles, except adhesiveness were not significantly appeared.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.60-73
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

• Textile Coloration and Finishing
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• v.24 no.4
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• pp.270-280
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• 2012

This study examined the dyeing characteristics of five oriental herbs, namely Gardenia jasminoides, Sophora japonica L., Rheum coreanum, Rhus javanica L., Ginkgo biloba L., on fabrics with traditional fermentation using malt. And the properties of Hwangsu (mineral water) of Yeongcheon (Korea)as a mordant in the post-treatment of textile were evaluated. The dyeability and fastness of cotton fabric and silk to light and washing as well as different fermentation periods and temperatures were investigated, and the following results were obtained. The dyeability of the fermented and non-fermented material did not show a significant difference. Fabrics mordanted with Hwangsu generally exhibited a reddish color due to the presence of iron. The dyeing of cotton fabric and silk by fermentation and Hwangsu mordanting were found to be effective on Rhus javanica L. and Rheum coreanum. These results were confirmed through fastness to light 3 of cotton on Rheum coreanum and 3-4 of silk on Rhus javanica L., respectively. The washing fastness of both fabrics dyed with fermented Rhus javanica L. and Rheum coreanum was improved, showing higher K/S value after washing than before washing.

• Journal of Life Science
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• v.13 no.4
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• pp.492-497
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• 2003

This study was carried out to get the basic data for the mycelial growth of Lentinus lepideus in liquid culture. The optimal temperature and initial pH of mycelial growth of Lentinus lepideus were $25^{\circ}C$ and pH 5.5, respectively. The optimal medium was YMG medium. Among the carbon sources tested, glucose was effected to the mycelial growth and optimal glucose concentration was 4% (w/v). As nitrogen sources, malt extract and yeast extract appeared to be favorable and optimal malt extract and yeast extract [ratio (w/w) of 1:1] concentration was 1.5% (w/v).

• Journal of Microbiology and Biotechnology
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• v.29 no.6
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• pp.877-886
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• 2019

Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.