• Journal of Species Research
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• 제11권3호
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• pp.155-161
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• 2022

Acetic acid bacteria (AAB) convert ethanol to acetic acid through oxidation, and the fermentation pathway of AAB is important in the vinegar industry. The genus Acetobacter is the representative one of AAB, and several Korean traditional vinegars are produced using Acetobacter strains. Until now, four species in the genus Acetobacter were reported as native species in Korea. During the past two years, we isolated several AAB strains from fruits, flowers and fermented foods, and several AAB species unrecorded in Korea were found on the basis of 16S rRNA gene sequence analyses. In this study, we report eight Acetobacter species as native ones which are A. fabarum C10-3 (=KACC 21483) isolated from plumcot fruit (Naju-si), A. lovaniensis KDG-EC1 (=KACC 22697) isolated from diced radish kimchi (Naju-si), A. okinawensis GAM12-M2 (=KACC 22696) isolated from persimmon fruit (Sangju-si), A. orientalis FR32C4 (=KACC 22370) isolated from fruit of Cudrania tricuspidata (Jeonju-si), A. papaya FR35B3 (=KACC 22046) isolated from grape fruit (Yeongdong-gun), A. suratthaniensis GAM15-R2 (=KACC 22694) isolated from persimmon fruit(Gimje-si), A. syzygii C25-1 (=KACC 22048) isolated from peach fruit (Namwon-si) and A. thailandicus JDF1-M1 (=KACC 22693) isolated from plum fruit(Seoul).

• 한국식품영양학회지
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• 제30권5호
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• pp.1068-1079
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• 2017

This study was applied to the PCA (Primary Components Analysis) for the sixteen table setting at the 2017 Yeongju local food contest. In this contest, we have developed a seonbibansang and a temple one-dish meal. As a result of the correlation analysis, the applicability and composition were 0.7980, harmony and taste were 0.7747 and easiness and composition were 0.7435. In the Primary Component $Y_1$, all the variables $X_1{\cdots}X_{10}$ mean that the quality of the food had positive values greater than zero. The second Primary Component $Y_2$ has a large positive value while $X_4$, $X_5$, $X_6$, $X_7$, $X_9$ have negative values. $Y_2$ is a value representing the sanitation variable, and can be considered a traditional and characteristic table setting natural to the native food in Yeongju. In addition, we developed an-hyangbansang and seonmyoaecheong food content by applying PCA factors (the elements of harmony, ease and sanitation). Table setting of an-hyangbansang provided energy 61.5%, protein 20.0% and fat 18.5% and seonmyoaecheong provided energy 62.7%, protein 15.4% and fat 22.2%. This satisfied the necessary amount of caloric nutrient intake that could be provided in a meal. Especially through story-telling, a modern interpretation - or rebranding - of local and traditional foods could make these traditional food products familiar to consumers currently. The developed table setting is felt to be conductive to the possible commercialization and introduction of traditional food into the mainstream commercial food service industry.

• Fisheries and Aquatic Sciences
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• 제26권8호
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• pp.491-499
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• 2023

Lake Tinisu Abaya is home to some fish species. The lake's native fish species include Barbus and Tilapia zilli. Tilapia fish (Oreochromis niloticus L.) were stocked in Lake Tinishu Aabaya in 1997. This study aimed to investigate the feeding behaviors of O. niloticus in Lake Tinishu Abaya to develop an appropriate fisheries management approach in the lake. 428 O. niloticus fish samples (2.5 to 30.9 cm and 1.1 to 475 g) were collected to calculate the diet composition. Out of the total of 428 gut contents examined, 55 (12.85%) were found to be empty and 373 (87.15%) to be containing one or more food items. The diet behavior of the stocked fish in the study lake revealed that phytoplankton (39.5% by volume) and macrophytes (25.81% by volume) were the most noteworthy food items followed by detritus (14.39%) and zooplankton (12.95%). With increasing fish size, the importance of phytoplankton, macrophytes, and detritus increased while the contribution of zooplankton, insects, and other foods with an animal origin decreased. Seasonal variation in the diet composition of fish was evident (t-test; p < 0.05). Macrophytes, zooplankton, and detritus were the dominating food items during the wet season, while phytoplankton predominated during the dry season. This study demonstrated that O. niloticus had phytoplanktivores that primarily consumed phytoplankton and that the seasons and fish size had a significant impact on their feeding preferences. The diet of O. niloticus in Lake Tinishu Abaya comprised foods with both plant and animal origins. It concludes that the dietary habit of O. niloticus in the lake is, generally, the omnivorous type.

• 생명과학회지
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• 제25권2호
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• pp.197-205
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• 2015

본 실험은 동충하초 분말과 8가지 균주로 각각 발효한 동충하초 분말의 혈전용해 활성, 항산화 활성, tyrosinase 저해 활성 그리고 총 폴리페놀 함량, 플라보노이드 함량, 미네랄 함량을 비교 검토하였다. 발효한 결과 CAo군의 총 폴리페놀과 플라보노이드 함량이 발효 전에 비해 가장 증가하였고, 주요 미네랄인 K, Mg, Ca, Zn 등의 함량 역시 증가하였다. 또 native-PAGE를 이용하여 발효 전과 발효 후 단백질을 비교하였을 때, CAo군에서 새로운 단백질이 관찰되었다. DPPH 라디칼 소거능 측정에서는 CMp군이 다른 군에 비해 경미하게 높은 활성을 나타냈지만, 모든 군들이 합성항산화제인 butylated hydroxytoluene (BHT)에 비해 낮은 활성을 나타내었다. tyrosinase 저해 활성을 보았을 때 CAo군이 C군 보다 높은 활성을 나타내었다. 발효 후 번데기 동충하초의 항혈전을 비교한 결과, CAk군과 CBs군에서 큰 항혈전능을 나타내었다. 두 균주를 1%(v/w), 5%(v/w)로 접종하여 발효 시간과 발효 온도를 조정하면서 각각의 항혈전 최적 조건을 분석한 결과, CAk군과 CBs군 모두 5%(v/w)로 접종하여 $40^{\circ}C$에서 24시간 발효하였을 때 최대 항혈전 활성을 나타내었다. 따라서, 번데기 동충하초는 발효 균주에 따라 건강 기능성식품의 원료 또는 혈전용해제의 원료로써 가능성을 보이며 이에 대한 심층적인 연구가 필요할 것으로 사료된다.

• 한국작물학회지
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• 제28권3호
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• pp.345-350
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• 1983

일정한 재배조건에서 생산된 38종의 유색 대두종실을 공시하여 종실의 화학적 조성과 Texturometer를 이용한 취반에 따른 물리적 변이를 분석 조사한 결과 다음의 경향을 알 수 있었다. 1. 대부분의 유색 대두는 황태에 대한 기존의 재래종 대두 분석결과보다 단백질과 지방의 함량이 낮고 상대적으로 탄수화물 함량이 높은 경향이었으나 종실중의 차이에 따른 종실성분의 변이는 일정하지 않았다. 2. 100립중이 25-30g인 대립군의 유색 대두종은 단백질, 지방 및 탄수화물의 함량에서 상대적으로 높은 변이계수를 나타내었다. 3. 유색 대두의 Texturometer curve에서는 Hardnes, Cohesiveness, Elasticity만 반응을 보였고, Hardness는 종실중에 의하여, 기타의 Parameter들은 종실중 자체에 의하여 달라서 동일한 특성이나 종실중 내에서도 품종에 따라 유의적 차이를 보였다. 4. Hardeness와 Elasticity는 낮은 C. V치를, Cohesiveness와 Gumminess 및 Chewiness는 40% 이상의 높은 C.V.치를 나타내었다. 5. Hardness, Elasticity, Chewiness는 상호간에 정상관을 보이는 반면 이들과 Cohesiveness, Gumminess간에는 부의 상관을 보였다. 6. Hardness와 Elasticity는 탄수화물 함량과 정상관을 단백질 함량과는 역상관을 보였으며 Cohesiveness는 이들과 정반대의 경향을 나타내었다.

• 한국축산식품학회지
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• 제35권3호
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• pp.350-359
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• 2015

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

• Journal of Dairy Science and Biotechnology
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• 제25권2호
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• pp.11-16
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• 2007

The nomenclature of genetic variants of casein which is major protein in milk have had a lot of confusion, but now have established. Genetic variants of ${\alpha}_{s1}-CN,\;{\alpha}_{s2}-CN,\;{\beta}-CN,\;{\kappa}-CN$ have reported 8 variants(A, B, C, D, E, F, G, H), 4 variants(A, B, C, D), 13 variants ($A_1,\;A_2,\;A_3,\;A_4$, B, C, D, E, F, G, $H_1,\;H_2$, I), 11 variants(A, B, C, E, $F_1,\;F_2,\;G_1,\;G_2$, H, I, J), respectively. Their data detailed have introduced in several web sites including www.uniprot.org. The studies on genetic variants of casein from Korean native cattle have been reported only ${\beta}-casein\;A_4$ but still not established the protein sequence. The classification and distinct nomenclature of genetic variants of bovine casein were required because the development of milk science and technology have been focused in the region that have to studied biochemically such as functional foods, EMC and GMO et al.

• 식품문화 한맛한얼
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• 제2권1호
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• pp.5-31
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• 2009

Prior to 1970, it was known that Korean had our own red pepper named as Kochu and we used Kochu in preparing kimchi and kochujang. However, after Professor Lee insisted that Korean red pepper (Kochu) was transferred from Japan during the Seven Years War (Imjinwaeran(壬辰倭亂)), Japanese Invasion of Korea in 1592${\sim}$1598), it has been generally accepted without any criticisms. But many old literatures have shown that Korean Kochu already existed in Korea before the war. For example, the books, Kukubkanibang ((救急簡易方) published in 1489) and Hunmongjahoi ((訓蒙字會) published in 1527), demonstrated that Kochu was cultivated as food substances or medicinal purposes. In another old literature (1460), Siklyochanyo(食療撰要), kochujang was used as an uncomfort-stomach stabilizer. In addition, Korean red pepper was genetically different from South-Mid America's red pepper called as Aji. It has been also insisted by Professor Lee that Aji was transferred to Europe by Columbus in 1492 and then to Korea by Japanese Army in order to kill Korean during the war, and the Aji was modified to Korean Kochu. In conclusion, in Korea our own Kochu was cultivated and used in the Korean native fermented foods such as kimchi and kochujang.

• 한국한의학연구원논문집
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• 제4권1호통권4호
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• pp.63-98
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• 1998

Background and Purpose : To investigate the wild plants to be used for survival on tactical activity of Special Forces soldiers at deep enemy's territory Material and Methods : To investigate the wild plants, I selected various native plants in the forests and fields that can be used for medical cure and eatables. And I selected some poisonous plants and some plants containing water or salts, after due consideration of tactical activity and use in the battle-fields. Results and Conclusion : There are many wild plants to be used for multiple purpose in our country. We can get from these plants emergency medicines, foods, even water and salts. I chose 6 species of digestives, 11 species of analgesics, 9 species of antiphlogistics, 7 species of hemostatics, 5 species of antidiarheal, 5 species of diuretics, 2 species of laxatives, 7 species of antipyretics, 1 species of vermicide and 45 species of eatable plants and 12 species of poisonous plants. and I summarized general name, scientific name, component, picking season, used portion, taking method of these plants. Building up accurate knowledge on the wild plants could contributed to raise survival rate of Special Forces soldiers in the battle-fields.

• 한국미생물·생명공학회지
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• 제47권3호
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• pp.364-371
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• 2019

The use of GRAS microorganisms isolated from fermented foods during amylase production using an economical food-waste medium provides more opportunities to produce amylase with a wider range of applications. Hence, this study aimed to isolate a good amylase-producing fungi from the traditional Indonesian fermented cassava, gatot, and to identify the amylase-producing capability of the isolate in a potato peel waste (PPW) medium. Black-colored fungi isolated from gatot was morphologically identified and the amylase produced was characterized using SDS-PAGE and Native PAGE. The isolate was then grown on PPW medium, and the amylase produced was further characterized. Morphological identification and enzyme characterization revealed that the Aspergillus niger aggregate F isolated from gatot secreted an active extracellular ${\alpha}$-amylase with an optimum pH of 5-6. In conclusion, Aspergillus niger aggregate F isolated from gatot can be used to produce ${\alpha}$-amylase using PPW as a medium.