• Food Science and Preservation
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• v.22 no.5
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• pp.727-734
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• 2015

In this study, three GRAS (generally recognized as safety) strain was isolated from Doenjang and Cheonggukjang and identified as a protease-producing microorganism, following the appearance of a clear zone around its colony when cultured on a medium containing skim milk. Based on an analysis of the nucleotide sequence of 16S ribosomal RNA, the strains wereas identified as Bacillus amyloliquefaciens and wereas therefore named Bacillus amyloliquefaciens CDD5, Bacillus amyloliquefaciens CPD4, and Bacillus amyloliquefaciens CGD3. Here, we analyzed the protease and ${\alpha}$-glucosidase inhibitory activities of the three B. amyloliquefaciens strains. Among the isolated strains, B. amyloliquefaciens CGD3 exhibited the highest protease activity (9.21 U/mL, 24 hr). The protease activities of B. amyloliquefaciens CDD5 and B. amyloliquefaciens CPD4 reached 1.14 U/mL and 8.02 U/mL, respectively, at 48 hr. The proteases from the three B. amyloliquefaciens strains showed the highest activities within a pH range of 8.0-9.0 at $50^{\circ}C$, and casein was found to be the preferred substrate on evaluating enzyme activity in the substrate specificity assay. The B. amyloliquefaciens strains exhibited maximal growth when the nutrient broth medium had an initial pH within the range of 5.0-10.0, 6-9% sodium chloride (NaCl), and 5% glucose. B. amyloliquefaciens CDD5 exhibited a low ${\alpha}$-glucosidase inhibition rate (5.32%), whereas B. amyloliquefaciens CPD4 and B. amyloliquefaciens CGD3 exhibited relatively higher inhibition rates of 96.89% and 97.55%, respectively.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.1
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• pp.61-70
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• 2004

Silage additives are needed to increase the quality of whole crop rice silage which seldom produce without the additives due to both high pH and butyric acid concentrations. Little information, however, is available about the silage fermentation of whole crop rice added with silage additives in Korea. This study was conducted to determine the optimum levels of silage additives by evaluating the effects of latic acid bacteria (LAB) and formic acid concentrations on the silage quality of whole crop rice harvested at different mature stages. Field study was established early in May until October 7th on a rice field at Yupori, Sinbuk-yeup, Chunchon, Kangwon-Do. "Ilpum" mutant rice was harvested at six different mature stages; booting stage (17 Aug.), milk-ripe stage (27 Aug.), dough stage (7 Sep.), yellow ripe stage (17 Sep.), dead ripe stage (27 Sep.) and full ripe stage (7 Oct.). Each sample was ensiled in three different ways; with 1) LAB (0.05, 0.1 and 0.2% of sample wt), 2) formic acids (0.2, 0.3 and 0.4% of sample wt.) and 3) no additive. The additive levels did not affect dry matter content, crude protein, fiber and total digestable neutriant concentrations at all stages. Addition of additives significantly decreased the silage pH and butyric acid concentrations which tended to be more decreased with higher levels of additives. Latic acid concentrations were higher with the use of additives, especially with LAB. The lower concentrations of ammonia-N were observed in additive treatments at all stages, but the concentrations of ammonia-N did not differ according to the additve levels after yellow ripe stage (0.69, 0.60 and 0.71% of DM in 0.05, 01 and 0.2% of LAB, respectively; 0.64 0.59 and 0.75% of DM in 0.2, 0.3 and 0.4% of formic acid, respectively). These results indicate that the optimum addition levels of LAB and formic acid are 0.5∼0.1% and 0.2∼0.3%, respectively, on which the high quality of rice whole crop silage was produced. produced.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.3
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• pp.193-202
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• 2012

'Joseong', a winter forage triticale cultivar (X Triticosecale Wittmack), was developed by the breeding team at the Department of Rice and Winter Cereal Crop, NICS, RDA in 2010. The cultivar 'Joseong' was selected from the cross FAHAD_5/RHINO1R.1D 5+10 5D'5B'//FAHAD_5 by CIMMYT (Mexico) in 1992. Subsequent generations were handled in pedigree selection program at Mexico from 1993 to 1998, and a line 'CTSS92Y-A-4Y-0M-5Y-0B' was selected for earliness and good agronomic characteristics. After preliminary and advance yield test in Korea for 2 years, the line designated as a line name of 'Iksan26'. The 'Iksan26' was subsequently evaluated for earliness and forage yield in 7 different locations such as Jeju, Iksan, Cheongwon, Yesan, Naju, Daegu, and Jinju from 2008 to 2010 and finally named as 'Joseong'. The cultivar 'Joseong' has characteristics of dark green leaf, yellow culm and spike, and large grain of yellowish brown color. The heading date of cultivar 'Joseong' was April 24, which was 5 days earlier than that of check cultivar 'Shinyoung'. It showed better tolerance or resistance to lodging, wet injury, powdery mildew, and leaf rust than those of the check cultivar 'Shinyoung'. The average forage dry matter yield of cultivar 'Joseong' at milk-ripe stage was 14.5 MT $ha^{-1}$, which was lower than 16.5 MT $ha^{-1}$ of the check cultivar 'Shinyoung'. The silage quality of 'Joseong' (5.3%) was lower to the check cultivar 'Shinyoung' (6.0%) in crude protein content, while was 2.1% superior to the check cultivar 'Shinyoung' (61.9%) in TDN (total digestible nutrients). It showed 5.1 MT $ha^{-1}$ of grain yield, which was 40% higher than that of the check cultivar 'Shinyoung' (3.65 MT $ha^{-1}$). This cultivar is recommended for fall sowing crop in the area where daily minimum mean temperatures are averaged higher than $-10^{\circ}C$ in January, and as a winter crop using whole crop forage before planting rice in around Korea.

• Journal of Korean Home Economics Education Association
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• v.31 no.1
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• pp.137-149
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• 2019

This study described the status of snack intake and personality of middle school students, determined the differences in snack intake and personality according to gender and grade levels, and examined the effect of snack intake on personality. Data were collected from a self-reported survey from students of a middle school in Gwangju city and 717 questionnaires used for the analyses. The data were analyzed for frequency, percentage, mean, standard deviation, Cronbach's α, t-test, ANOVA, Duncan test, and multiple regression analysis using SPSS/PC 18.0 program. The results obtained were as follows. First, as for the snack intake frequency, '1~2 times per a day' had the largest number of responses(42.3%), followed by 'sometimes'(37.6%), '2~3 times per a day'(12.6%), 'never'(7.5%). As for the reason of snack intake, 'habitually'(27.3%) had the largest number of responses, followed by 'insufficient amount of meal'(21.0%), 'skipping meals'(13.6%), and 'stress relief'(8.2%). Mean score of agreeableness was the highest(3.64) among the personality components followed by Openness/intellect(3.42), Extraversion(3.36), Conscientiousness(3.15), and Emotional Stability(3.09) on the 5-point scale. Second, there were statistically significant differences in Emotional Stability depending on the gender. There were statistically significant differences in Extraversion, Agreeableness, and Openness/intellect by the grade level. Third, fruit intake frequency had statistically significant influence on Extraversion(β=.134). Intake frequency of bread(β=-.099), fruit(β=.142), ice cream(β=.092), and rice cake(β=.090) had statistically significant influence on Agreeableness. Intake frequency of bread(β=.105), drink(β=-.113), fruit(β=.113), and flour-based food(β=-.126) had statistically significant influence on Emotional Stability. Intake frequency of fruit(β=.106) and milk(β=.110) had statistically significant influence on Openness/intellect. Intake frequency of fruit had statistically positive influence on all the personality components. Intake frequency of rice cake had statistically positive influence on two personality components. Intake frequency of drinks had statistically negative influence on Emotional Stability. The outcomes indicate that snack intake affects the personality of adolescents.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.131-139
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• 2014

The aim of this study was to manufacture Cutting-Gouda cheese and to investigate the change in physicochemical properties of Cutting-Gouda cheese made with Lactobacillus rhamnosus_p1. Lactic acid bacteria were isolated from Gouda cheese ripened for more than 1 year. They were identified as 2 strains of L. rhamnosus, Lactobacillus casei, Lactobacillus curvatus, and Staphylococcus saprophyticus by 16S rDNA sequencing and named L. rhamnosus_p1, L. casei_p2, L. curvatus_p3, L. rhamnosus_p4 and S. saprophyticus_p5. The proteolytic activities of isolated strains against casein were measured using prepared skim milk agar plates. L. rhamnosus_p1 showed the highest proteolytic activity. Cutting-Gouda cheese was made with L. rhamnosus_p1, and its physicochemical properties (moisture, protein, fat, ash and free amino acid content) were measured during ripening periods. Because of the modified atmosphere packaging ($N_2{^-}$), there was no change in moisture, protein, fat, and ash in the experimental group. The total amount of free amino acids in the control and experimental group gradually increased during ripening periods. The sensory evaluation showed that the experimental group was preferable to the control group. This result suggests that L. rhamnosus_p1 has potential to be developed as a new starter for Gouda cheese.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.93-100
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• 2014

In general, whey obtained from various cheese batches is being reused, so as to improve the texture and to increase the yield and the nutrient value of the various final milk-based products. In fact, re-usage of whey proteins, including whey cream, is a common and routine procedure. Unfortunately, most bacteriophages can survive heat treatments such as pasteurization. Hence, there is a high risk of an increase in the bacteriophage population during the cheese-making process. Whey samples contaminated with bacteriophages can cause serious problems in the cheese industry. In particular, the process of whey separation frequently leads to aerosol-borne bacteriophages and thus to a contaminated environment in the dairy production plant. In addition, whey proteins and whey cream reused in a cheese matrix can be infected by bacteriophages with thermal resistance. Therefore, to completely abolish the various risks of fermentation failure during re-usage of whey, a whey treatment that effectively decreases the bacteriophage population is urgently needed and indispensable. Hence, the purpose of this review is to introduce various newly developed methods and state-of-the-art technologies for removing bacteriophages from contaminated whey and whey products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.702-708
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• 2002

Although Umboniunm thomasi is one of marine mollusc (Archaeogastropoda: Trochidae) inhabiting the sands in the intertidal zone of the west coast of Korea, aspects of its reproductive biology are still not too well known. Reproductive cycle, gametogenesis, and first sexual maturity of U. thomasi collected at the west coast of Buan-gun, Jeollabuk-do, Korea were investigated monthly from January to December 1999. U. thomasi was dioecious, and an oviparous. The gonad was placed in the rear of the flesh part in the spiral shell. The external colors of the ripe ovary and testis appeared to be green and milk-white or yellowish white, respectively. Meat weigh rate peaked in July ($37.5\%$). And then the value sharply decreased in September ($28.3\%$), thereafter, gradually increased in November ($31.7\%$). Fully ripe oocytes were approximately 100$\~$110 $/mu$m in diameter, and their cytoplasm contained a great number of yolk Branules. Based on the monthly changes of the Bonadal development, gametogenesis, and meat weight rate, the reproductive cycle of U. thomasi could be devided into five successive stages: early active (November to April), late active (February to May), ripe (April to August), spawning (July to October), and recovery (September to February). Gonadal development and spawning were closely related to the seawater temperature, the main spawning occurred in September when the temperature reached above 24.2$^{\circ}C$. Individuals of 4.4 mm and less in shell height could not take part in reproduction in both sexes. Percentages of first sexual maturity of female and male shells ranging from 5.5 to 6.4 mm were $55.0\%$ and $61.9\%$, respectively, and $100\%$ of those over 7.5 mm in shell heights in both sexes participated in the reproduction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.451-461
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• 2009

The purpose of this study is to provide fundamental information for snack development contributing to physical growth of children with cerebral palsy. The study was conducted on the children with cerebral palsy of age 1 to 7 by investigating their food behavior, physical growth development, nutritional status, and snack intake. As a result of assessing physical growth by WLI (Weight-Length Index), the proportions of the children with cerebral palsy were the following: underweight 45.5%, normal 45.5%, overweight 6.0%, and obesity 3.0%. The mothers of the children with cerebral palsy mainly bought milk and dairy products for their children's snacks (43.5%) as well as fruits (33.3%). They wanted development of new snacks that helped growth development (50.5%), and preferred more development of the following snacks: Korean rice cakes (47.5%), biscuits (24.2%), bread (22.3%). The result of dietary intake showed that the percentage of RI in zinc and folic acid did not reach the RI in every age categories. The proportion of subjects with less than 75% of RI was 76.8% for the zinc and folic acid, and 52.4% for the calcium and iron. These results indicate that children with cerebral palsy had slower physical development and lesser nutrition intake than normal children. Hence, this study provided the basis to develop the snack for the malnutrition state children with cerebral palsy which helped their physical development. The shape of new snack considered was a rice cake which included zinc and folic acid that were insufficient in RI in children with cerebral palsy.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.634-640
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• 2007

Our previous study suggested that n-3 fatty acid deficiency was associated with significantly reduced spatial learning as assessed by Morris water maze test. Here we investigated an effect of n-3 fatty acid deficiency on rat brain, retina and serum fatty acyl compositions at 15 wks age using a first generational artificial rearing technique. Newborn Rat pups were separated on day 2 and assigned to two artificial rearing groups or a dam-reared control group. Pups were hand fed artificial milk via custom-designed nursing bottles containing either 0.02%(n-3 Deficient) or 3.1% (n-3 Adequate) of total fatty acids as a-linolenic acid(LNA). At day 21, rats were weaned to either n-3 deficient or n-3 adequate pelleted diets and fatty acid compositions of brain, retina and liver were analyzed at 15 wks age. Brain docosahexaenoic acid(DHA) was lower(58% and 61%, P<0.05) in n-3 deficient in comparison to n-3 adequate and dam-reared groups, receptively, while brain docosapentaenoic acid(DPAn-6) was increased in the n-3 deficient group. In retina and serum fatty acid compositions, the decreased precentage of DHA and increased precentage of DPAn-6 were observed. These results suggested that artificial rearing method can be used to produce n-3 fatty acid deficiency in the first generation and that adequate brain DHA levels are required for optimal brain function.

• Korean Journal of Food Science and Technology
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• v.6 no.1
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• pp.24-29
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• 1974

Deep fried instant noodles, biscuits, and cookies were prepared, using the same beef tallow as their fat ingredient. In addition to wheat flour and beef tallow, the common and major ingredients, the deep fried instant noodle contained 1.5% salt before frying, the biscuits 20.0% sucrose and 10.0% nonfat milk solid before baking, and the cookies 20.0% sucrose before baking. The three products and a portion of beef tallow, which was to be used as control, were stored in an incubator at $47.0{\pm}1.5^{\circ}C$. The peroxide value and the free fatty acid value of the control and the extracted fat were determined regularly during the storage period. The fat incorporated in the biscuits exhibited far greater stability to rancidity development than that of the control with regard to both peroxide value and free fatty acid value development. However, the fat incorporated in the deep fried instant noodles and the cookies showed much poorer stability than that of the control. Factors like a deep frying process and/or the presence of a significant amount of salt in the deep fried instant noodles appeared to promote the rancidity development of the fat incorporated in the product. On the other hand, Maillard type browning reaction products in the biscuits seemed to retard effectively the rancidity development of the fat incorporated in the product.