• The Korean Journal of Mycology
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• v.24 no.1 s.76
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• pp.38-48
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• 1996

The survival or colonization of beneficial organsisms and suppression of root rot of ginseng (Panax ginseng) by two distinct bacteria, Pseudomonas cepacia, Bacillus cereus and three mycorrhiza in pot soil were investigated and compared with uninoculated root. In separate inoculation, colonization of roots by P. cepacia was maintained at 6.25 (log cfu/g root) during growth for 10 days under pot culture conditions comparing to $5.62{\sim}6.19$ by mixed treatment with other organisms. Colonizations of P. cepacia were gradually decreased from 6.25 (log cfu/g root) in 10 days growth to 3.01 (log cfu/g root) in 270 days incubation period. This reduction was also investgated in combination treatments by B. cereus or F. solani. The numbers of Fusarium spp. were colonized high number in rhizosphere soil from 3.33 to 3.67 (log cfu/g root) in control within $10{\sim}60$days after treatment of pathogen F. solani, but it's numbers were markedly decreased in 270 days cultivation of plant from 3.33 to 1.02 (log cfu/g root) after treatment. In treatment of beneficial strains of P. cepacia and B. cereus, P. cepacia significantly suppressed the development of root rot from 4.3 in control to 1.2 in treatment, whereas B. cereus alone had no effect on the rate of disease suppression. The disease index $(1.8{\sim}2.3)$ in combination of two bacteria was reduced in plants inoculated with both P. cepacia and B. cereus comparing to the index (4.3) of control. As an effect of inoculation with mycorrhiza on disease suppression, suppression of root rot by F. solani was reduced to $1.2{\sim}1.6$ in disease index in treatment of Glomus albidum and Acaulospora longular comparing to 4.3 of control. In the treatment of bacterial strain P. cepacia and mycorrhizal fungus Glomus albidum, the disease suppression was apparent to 1.2 and 1.2 comparing to 4.3 of control in disease index respectively.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.199-215
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• 1998

In order to determine the effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt quality, skim milk powders were added with tomato juice of 0%, 1%, 3%, 5% and fermented by mixed culture(Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The results were summarized as follows: 1. Addition of tomato juice in skim milk decreased pH(4.3) and increased acidity(0.93%) more than control did(pH 4.6, titratable acidity 0.85%). By the addition of tomato juice, acid production was increased and pH was decreased in proportion to concentrations of tomato juices added to skim milk. 2. The number of lactic acid bacteria in yogurts added with tomato juice ($4.59{\times}10^{12}cfu/ml$) more increased than those in control yogurt($8.96{\times}10^{11}cfu/ml$). By the addition of tomato juice, the number of lactic acid bacteria counts increased in proportion to concentration of tomato juices added to skim milk. 3. As fermentation time goes by, the Brix degree sugar content in skim milk were decreased more rapidly than control. 4. The pH, titratable acidity, Brix degree and lactic acid bacteria were not significantly changed for all yogurts for the storing at $5^{\circ}C$ for 14 days. 5. In yogurt fermentation, addition of tomato juice with glucose (1% tomato juice + 4% glucose, 3% tomato juice + 2% glucose, 5% tomato juice + 0% glucose) decreased pH and increased acidity than control(5%glucose) did. In addition of tomato juice, acidity was increased and pH was decreased in proportion to concentration of tomato juices added to skim milk. 6. In yogurt fermentation, the number of lactic acid bacteria of yogurt added with tomato juice(1% tomato juice+4% glucose, 3% tomato juice+2% glucose, 5% tomato juice+0% glucose) increased than control(5% glucose). In addition of tomato juice, the number of lactic acid bacteria increased in proportion to concentration of tomato juices added to skim milk. 7. As fermentation time goes by, the Brix degree were decreased more rapidly than control(5% glucose). By the change of pH, titratable acidity, Brix degree and lactic acid bacteria, in yogurt fermentation, we definited that the promotive effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.250-261
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• 2003

This experiment was carried out to examine the fermentation properties of yogurt with Lycii fructus, Lycii folium and Lycii cortex powder, and extract additives at concentrations of 0.5, 1.0, 2.0, 4.0, and 6.0%. Lactic acid bacteria was used in a mixed starter culture of Streptococcus salivarius ssp. thermophilus(ST36) and Lactobacillus delbrueckii ssp. bulgaricus(LB12). When the boxthorn was added with extract types, the changes of pH, acidity and lactic acid bacteria counts of yogurt during the fermenation of 3 hours were pH 5.64, titratable acidity 0.85%, 5.80xl0$\^$6/cfu/ml of viable cell counts for control yogurt, whereas those were pH 4.10∼5.06, titratable acidity 0.98∼1.27%, 1.80∼9.60x10$\^$7/ cfu/ml of viable cell counts for Lycii fructus extract yogurt. The lactose hydrolysis ratio was better for 1.0% Lycii fructus extract yogurt(42.00%) and 1.0% Lycii folium extract yogurt(41.46%) than for control yogurt(28.40%). Also, content of lactic acid of 1.0% Lycii fructus(11.9 times) and 1.0% Lycii folium extract yogurt(10.6 times) produced more than control yogurt(7.3 times). The viscosity of yogurt was better for boxthorn extract yogurt(1,027∼1,382 cps) than for control yogurt(975cps). The sensory scores of color, taste and overall acceptability of yogurt with 0.5, and 1.0% Lycii fructus extract additive were better than other groups. The yogurts made with increased Lycii fructus extract concentration(0.5∼6.0%), showed the increase of lactic acid, titratable acidity, number of lactic acid bacteria, viscosity and lactose hydrolysis rate compared to the treatments of 0.5, 1.0, 2.0, and 4.0% Lycii folium and Lycii cortex extract and powder yogurt. We gained excellent results from the yogurt to which Lycii fructus extract was added with 0.51.0% concentration.

• Food Science and Preservation
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• v.21 no.2
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• pp.276-285
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• 2014

The purpose of this study was to develop a new fermented product (named as Cheonggeumjang) using Sigumjang, Cheonggukjang and Oak mushroom. This study was conducted to evaluate the effects of Sigumjang, Cheonggukjang, and Cheonggeumjang, which were mixed in a different ratio as A (Sigumjang: Cheonggukjang = 1:2), B (Sigumjang: Cheonggukjang = 1:1) and C (Sigumjang: Cheonggukjang = 2 : 1). Then, the functions and physicochemical properties of products were investigated. We found that the crude protein content in Cheonggeumjang was higher than in Sigumjang whereas fat and calories content was less than that of Cheonggukjang. Free sugar content in Cheonggeumjang C 5.8681 g/100g was the highest. Moroever, Cheonggeumjang C and Sigumjang has an antioxidant activities. The electron donating capacity, SOD like activity and the inhibitory effect on xanthine oxidase of these two were significantly high than other group. Fat rancidity is promoted in the presence of metal ion, Cheonggeumjang group has higher inhibitory effect on $Fe^{2+}$ion than on $Cu^{2+}$ ion. The rancidity of fat is also increased by reactive oxygens species, Cheonggeumjang group inhibited $H_2O_2$ in higher extent than $KO_2$. Also, ${\alpha}$-glucosidase inhibition activity of Cheonggeumjang C in all of the concentrations (300 ppm, 500 ppm and 700 ppm) is higher than other groups. In sensory evaluation, Cheonggeumjang C groups is ranked significantly higher than the other groups while considering color, flavor, taste and the overall acceptability. Taken together, the results of this study suggest that Cheonggeumjang is best ingredient for increasing the consumer acceptability and functionality.

• Tuberculosis and Respiratory Diseases
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• v.49 no.2
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• pp.217-224
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• 2000

Background : It is well known that when macrophages are stimulated with endotoxin, they produce a wide variety of cytokine mediators, including TNF-$\alpha$ and IL-1$\beta$. However, there is an alteration in the macrophages' responsiveness when they are challenged with repeated bouts of endotoxin, termed "endotoxin tolerance" which is regarded as a self-protective phenomenon from continuous stimulation. In this study, endotoxin tolerance in the peripheral blood monocytes of sepsis patients was evaluated. Methods : Fourteen patients with organism-documented sepsis were included. The severity of illness was evaluated by APACHE II score. Peripheral blood monocytes were isolated from the patients and diluted to $1{\times}10^5$ well. After stimulation with endotoxin (LPS of E. coli O114 : B4, 100 ng/ml), they were incubated at $37^{\circ}C$ in 5% $CO_2$ incubator for 24 hours. Supernatant was collected for the measurement of TNF-$\alpha$ and IL-1$\beta$ with ELISA method. Peripheral blood monocytes of seven healthy volunteers were used as control. Results : The APACHE II score (mean$\pm$SD) of the patients at the time of blood sampling was 12.2$\pm$5.7. The primary infection foci were urinary tract infection, pneumonia, subacute bacterial endocarditis, and catheter related infection, etc. The causative organisms were gram negative rods (10 cases), gram positive cocci (6 cases) with two cases of mixed infection. Serum TNF-$\alpha$ could be measured in 4 cases with 29.9$\pm$27.7 pg/ml. Serum IL-1$\beta$was measurable in only one patient. The TNF-$\alpha$ level of supernatant of cultured peripheral blood monocytes was 2,703$\pm$2,066 pg/ml in patients and 2,102$\pm$1914 pg/ml in controls. The IL-1$\beta$level of supernatant was 884$\pm$1,050 pg/ml in patients and 575$\pm$558 pg/ml in controls. There was no difference of TNF-$\alpha$ and IL-1$\beta$ level between patients and controls. Conclusion : We cannot prove the phenomenon of endotoxin tolerance in this study. Future study needs to be focused on the more severe sepsis patients who were taken for sampling earlier. Addition of serum to the culture medium could be an another valuable option for the success of this study.

• Food Science and Preservation
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• v.15 no.3
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• pp.469-476
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• 2008

Lactic acid fermentation of peach juice was carried out by using Lactobacillus plantarum KLAB21, a strain with a high level of antimutagenic activity, When the fermentation was carried out at 25, 30, 37 and $40^{\circ}C$, the highest level in the viable counts and acid production was obtained at $37^{\circ}C$. The sterilized peach juice showed a higher level of viable counts and acid production than the non-sterilized juice. And more viable counts and acid production were observed in the juice fermented by L. plantarum KLAB21 only than that obtained by a mixed culture of L. plantarum KLAB21 and Leuconostoc mesenteroides cells. When the lactic acid fermentation was performed for 5 days, the first 3 days of fermentation resulted in an increase of the viable counts from 8.2 to of 9.2 of log cfu/mL which is the highest level, as well as a decrease of the residual reducing sugar content from 5.6 to 0.1 % Decrease in the viable counts and m significant changes in the residual reducing sugar content were observed for further fermentation up to 5 days. However, the titratable acid content increased and the pH value decreased during the fermentation for 5 days to reach the highest titratable acid content (1,98%) and the lowest pH value (3.14) after 5 days of fermentation. HPLC analysis of the organic acids showed 1,236 mg% of lactic acid and 841 mg% of galacturonic acid contents in the fermented juice which were not detected in the fresh juice before fermentation. Antimutagenic effects of $100\;{\mu}L$ of the fermented peach juice supernatant were shown to be 97.7% against MNNG(N-methyl-N'-nitro-N-nitrosoguanidine), and 58.3% against NPD(4-nitro-O-phenylenediamine) in Salmonella enterica serovar Typhimurium TA100.

• Korean Journal of Microbiology
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• v.50 no.4
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• pp.351-359
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• 2014

A beverage was produced by the fermentation of mixed extracts from the various fruits, vegetables, algae, and medical herbs. The physicochemical properties of the fermented beverage of plant extracts (FBPE) and microbial diversity were analyzed in cultures enriched from FBPE using 16S and 26S rRNA gene sequence analyses. The pH, acidity, $^{\circ}brix$, reducing sugar, and alcohol contents of the FBPE were determined to be the 3.48, 1.68%, 70.0, 1,026 g/L, and 3.5%, respectively. The most abundant free sugar and organic acid in the FBPE were glucose (567.83 g/L) and tartaric acid (93.68 mg/L), respectively. Lactobacillus homohiochii was the predominant species in all enriched culture samples: 100% of the species in 0B (0% sugar) and 40B (40% sugar) libraries and 95.6% of 20B library (20% sugar). Lactobacillus fructivorans was detected in the 20B library. The predominant species in the samples of enrichment cultures collected from FBPE with three different sugar concentrations were: Candida zeylanoides (45.2%) in the 0Y library (0% sugar), Candida lactis-condensi (35.7%) and C. zeylanoides (35.7%) in the 20Y library (20% sugar), and C. lactis-condensi (38.1%) in the 40Y library (40% sugar). This result may provide a useful frame of reference for further analyses of microbial population dynamics in FBPE.

• Journal of Dairy Science and Biotechnology
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• v.14 no.2
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• pp.157-164
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• 1996

This study aimed increase the quality during ripening of Cheddar cheese made with proteinase-negative mutant of Streptococcus lactis KCTC 1913 selected by curing. The degradation of protein during cheese ripening were investigated by electrophoresis and chromatography. The results were summarized as follow ; 1. The number of lactic acid bacteria decreased with the ripening stage, and that of the control cheese decreased faster than that of the cheese made with mutant. 2. Polyacrylamide gel electrophoretic analysis of cheese caseins revealed no difference between the cheese made with mutant and the control cheese, but differences along with the ripening stage were evident. 3. On Sephadex G-25 column chromatography, the extracts of bitter components from the green cheese and 3 month ripended cheese were fractionated into 3 fractions. With the progress of ripening, bitter peptides were degraded to rather small peptides or free amino acids. 4. Sensory evaluation of the 3 month ripended Cheddar cheese found no significant differences in color but the cheese made with mutant evidenced higher palatability in flavor and better texture than the control cheese. 5. The yields of the cheddar cheese made with mutant was 0.14% higher than that of the control cheese.

• Archives of design research
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• v.18 no.3 s.61
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• pp.199-208
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• 2005

This study analysis if the concepts of kitsch and vernacular remains as cultural elements for product design. Because their function and aesthetic value have vivid possibilities for general product design fields. For the purpose, this study limits its range within post modernism, kitsch, and vernacular, and analyzes their relationships. Against functionalism, post modernism had cultural pluralisms to approach into popular styles, and some of them was amusing design. That post modernism designs stimulated human beings' emotion by decorations or some symbolic forms from specific objects is similar to the symbolism, regionalism, or pluralism of kitsch or vernacular. Kitsch is a free style that is not limited in any specific trends. It is a Meta culture that has influenced into various fields including design, so kitsch does not have a parallel position with a product or design. In product design, kitsch is the behavior and result of imitating existing objects' images. It could have amusement according to which objects are imitated. So if human beings feel amusement by kitsch, it could be same as the direction of post modernism. Kitsch is determined by design atmospheres. They cannot be specified abjectly, and can be different according to people. With symbolism and regionalism, kitsch and vernacular appeared according to people's needs. While kitsch is consumer's tastes-oriented, vernacular is cultural tradition-oriented. Kitsch has symbolism that specifies products' functions or design concepts, and it is a communication method between human being and products. Because vernacular is province-oriented, it has a lot of styles according to regional living environments and cultural differences. So vernacular design reflects continued traditional lifestyles. By restorative memory, regionalism, cultural pluralism, amusement, and symbolism, kitsch and vernacular could be understood the sub or parallel concepts of post modernism. They might be easily miss-understood mixed concepts that have western and national characters. But in kitsch and vernacular concept, modernizing pas by using the pluralism of post modernism should be considered positive. So, the range of the further study is also supposed to be focused on more widened fields to, to establish cultural identification in design.

• Korean Journal of Microbiology
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• v.42 no.2
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• pp.111-115
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• 2006

A feeding trial was conducted to test the use of marine yeasts isolated from seawaters and sediments as a dietary source in cultivating a Cladocera, Moina macrocopa which is available as an alternative live food for fish larvae. The marine yeast-fed M. macrocopa had similar essential amino acid profiles to the documented values for Rotifers and Artemia enriched in microalgae and commercial diets. Erythrobacter sp. $S{\pi}-1$ lacked ${\omega}-3$ high unsaturated fatty acids (HUFAs), $20:5{\omega}-3$ (EPA) and $22:6{\omega}-3$ (DHA), which were also poor but detected in both the marine yeasts. An increase in the $20:5{\omega}-3$ and $22:6{\omega}-3$ levels, compared with the levels in marine yeast strains themselves, was more pronounced in the $22:6{\omega}-3$ level of Moina fed the Candida sp. Y-16, resulting in a high DHA:EPA ratio. When the Moina diets were switched, their ${\delta}^{13}C$ values shifted gradually toward the values of the switched diets. Diet switch from Erythrobacter sp. $S{\pi}-1$to Candide sp. Y.16 resulted in a more rapid turnover of Moina tissue carbon than that in the inverse case. When fed a mixed diet, the ${\delta}^{13}C$ values of Moina tissue approached the value of marine yeasts immediately. These temporal changes in the ${\delta}^{13}C$ values of Moina tissue indicate the preferential ingestion of marine yeasts and a selective assimilation of the carbon originated from marine yeasts. These findings suggest that marine yeasts, particularly Candida sp. Y-16, are highly available to mass cultures of M. macrocopa, providing better nutritional and dietaty values than the commercial diet (Erythrobacter sp. $S{\pi}-1$).