• Journal of Forest and Environmental Science
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• 제16권1호
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• pp.50-68
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• 2000

강원도 인제군 남면 원대리 자연습지를 대상으로 1999년 4월부터 동년 10월까지 관속식물상을 조사한 결과 71과 175속 228종 1아종 33변종 3품종, 총 265종류가 분포하는 것으로 나타났으며, 이 가운데 갈대, 달뿌리풀, 삿갓사초, 골풀, 구릿대, 버드나무 등의 수생 및 관속식물은 19과 24속 31종 5변종 1품종, 총 37종류가 분포하고 있었다. 본 조사지역내 식생의 특성을 파악하기 위해 식물사회학적 조사를 실시한 결과 갈대군락, 갯버들-흰물봉선아군락, 조팝나무-사철쑥아군락으로 분류되었다.

• 미생물학회지
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• 제13권3호
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• pp.116-122
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• 1975

Calcium and magnesium in polished rice, polished barley, what flour, and corn which were used for Yakju fermentation were determined by atomic absorption spectrophotometry and their quantitative changes in the filtrates of mashes were checked at 24 hours intervals dueing the whole brewing period. The results obtained were as follows. 1) Mineral contens of raw materials(mg% of each anhydrous materials). Ca : polished rice 8.21, polished barley 26.11, wheat flour 66.10, corn 86.63 2) Mineral contents of kojies made from raw materials (mg %of each anhydrous materials). Ca : rice koji 26.36, barley koji 97.61, what flour koji 87.69, corn koji 16.13, seeding koji 28.76 Mg: rice koji 29.29, barley koji 39.84, what flour koji 244.50, corn koji 102.64, seeding koji 143.79 3) Quantitative changes of minerals in the fitrates of mashes. Calcium contents in the filtrates of mashes were increased gradually after mashing in the first stage but unchanged till the mashes were ripened after mashing in the second stage. On the other hand, magnesium cotents were decreased gradually after increase in the the other hand, magnesium contens were decreased gradually after increase in the first stage but showed a tendency to increase gradually in the second stage. 4)Mineral contents of Yakjues produced, marketing Yakju, and natural water for brewing (g/ml). Ca : rice Yakju 72.38, barley Yakju 84.08, what flour Yakju 105.32, corn Yakju 71.26, marketing Yakju 71.50, natural water for brewing 51.25 Mg :rice Yakju 93.67, barley Yakju 62.39, wheat flour Yakju 273.34, corn Yakju 321,60, marketing Yakju 90.00, natrual water for brewing 20.00 5) Mineral contents of Yakju residues (mg% of each anhydrous matrials). Ca : rice Yakju residues 209.70, barley Yakju residues 62.83, what flour Yakju residues 133.92, corn Yakju residues 60.64 Mg : rice Yakju residues 15.62, barley Yakju residuet 13.22, wheat flour Yakju residues 59.10, corn Yakju residues 67.38

• 미생물학회지
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• 제8권2호
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• pp.53-64
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• 1970

In order to study ecology of microorganisms during Takju brewing, microflora changes were examined fromm the start to the sixth day of Takju fermentation in 24 hours intervals. Takju made from rice, flour and dried sweet potato in a liter volume open container at the laboratory and a sanple of Takju brewing factory were studied for their microflora and their changes during fermentationl together with a sample of Kokja. Results obtained were as follows ; 1. The followings were the identified microorganisms in Kokja. The molds ; Absidia spinosa, Aspergillus parasiticus. The yeasts ; Candida melinii, Candida Solani, Hansenula anomala. The bacteria ; Luctobacillus casei, Leuconostoc mesenteroides, Bacillus subtilis, Bacillus pumilus. 2. Torulopsis inconspicua, Lactobacillus casei, Leuconotoc mesenteroides, Bacillus subtilis, Bacillus pumilus were isolated from main mash of laboratory-made Takju samples. The yeast, Torupsis inconspicua which was not present in Kokja and, probably of a contaminant yeast, dominated the yeast flora of Takju mash of rice, flour and sweet potato of labotatory brewing. The laboratory brewing lost also always showed large population of lactic acid bacteria flora. 3. None of the wild yeasts which were present in Kokja appeared in Takju mashes. The Kokja appears to be of no use as the yeast source for Takju fermentation. Also the Kokja appears to be of not so effective amylolytic and proteolytic enzyme sources considering the microflora characteristics. Probably the major role of Kokja in Takju fermentation may be to contribute in taste formation. 4. Inoculation of Sacharomyces cerevisiae into the mash to the level of $10^7$ ml at the start of fermentation greatly changed the ecological aspects eliminating conditions of rather slow rising of natural contaminant yeast populaiton and fermentation which might give rise to prosperity of lactic acid and Bacillus bacteria that would be avoidable. 5. Examination of microflora of the large factory scale Takju fermentation showed the quite similar pattern of microflora and their changes to that of the cultured yeast-inoculated laboratory batch Takju fermentation. The cultured yeast dominated as the only predominant microflora, and the lactic acid bacteria flora were completely suppressed and aerobic bacteria, greatly. Probably this may be the regular microflora pattern of normal Takju fermentation. The role of lactic acid bacteria and aerobic bacteria in Takju fermentation may not be clear yet from this experiment alone.

• 한국자원식물학회지
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• 제22권1호
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• pp.102-110
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• 2009

본 연구는 2006년 7월부터 2008년 4월까지 한국 서남해안의 대표적인 18개 해안 염습지에서 생육지와 토양특성을 조사하여 서남해안 염습지 식생복원을 위한 기초자료를 제시하였다. 조사지역은 염습지의 생육지 유형에 따라 1차적으로 해안성 염습지와 하구성 염습지로 구분하고, 2차적으로 해안성 염습지는 점토성 염습지, 사질성 염습지, 사구성 염습지, 하구성 염습지는 염소택지와 기수성 염습지로 구분하였다. 생육지 유형별 주요 식물군락은 점토성 염습지에서는 갈대군락, 천일사초군락, 칠면초군락, 사질성 염습지에서는 갈대군락, 갯잔디군락, 천일사초군락, 퉁퉁마디군락, 큰비쑥군락, 해홍나물군락, 사구성 염습지에서는 갯그령군락, 통보리사초군락, 순비기나무군락, 염소택지에서는 갈대군락, 갯잔디군락, 해홍나물군락, 천일사초군락, 하구 염습지에서는 칠면초군락, 갈대군락, 천일사초군락, 나문재군락으로 나타났다. 염생식물 군락분포지역의 토양 환경은 염생식물의 생육지 특성에 따른 염생식물군락과 토양의 차이가 나타났다. 따라서 해안 염습지를 복원할 경우, 염습지를 대상으로 생육지 토양의 물리적 특성, 이화학적특성을 파악하여 생육지 조건에 맞는 염생식물을 선정하고, 이식한 후 자연식생이 형성된 지역을 중심으로 점차 확장시킴으로써 염생식물이 안정적으로 정착, 발아, 생장하는데 유리할 것이다.