• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.785-792
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• 2006

The characteristics of alcohol fermentation using sweet persimmon juice were studied in static fermentation in an effort to develop new types of functional wine. The yeast strain Saccharomyces cerevisiae KCCM 12650 was selected for use in the fermentation of sweet persimmon juice. Attempts were made to modify the sweet persimmon juice in order to find suitable conditions for alcohol fermentation. The modified sweet persimmon juice (pH 4.0) that was most suitable for alcohol fermentation contained $24^{\circ}Brix$ of sugar supplemented with sucrose as a carbon source and 0.5 g/L of $(NH_4)_2HPO_4$ as a nitrogen source. After 5 days of fermentation at $25^{\circ}C$, 12.8% of alcohol was produced from the modified juice and its pH was slightly decreased to 3.9. Browning of the wine was observed during storage due to the oxidation of phenolic compounds. The initial browning of 0.08% at $OD_{420}$ after fermentation increased to 0.40 during storage for 11 weeks at room temperature. The addition of $K_2S_2O_5$ was effective in delaying the browning of the wine. The browning of the wine decreased to 0.25 at $OD_{420}$ with the addition of 200 mg/L of $K_2S_2O_5$. The wine produced in this study contained some organic acids such as malic acid (6.82% g/L) and succinic acid (1.40 g/L), some minerals such as $K^+$ (947.8 mg/L) and $Mg^{2+}$ (36.4 mg/L), as well as soluble phenolics (779 mg/L of gallic acid equivalent). Schisandra fruit was added to the sweet persimmon juice during alcohol fermentation in order to improve the sour taste and flavor. The best sensory quality (taste, flavor, and color) was obtained by adding 0.5% schisandra fruit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1398-1406
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• 2004

To develop the new type of salt-fermented seafoods, the salt-fermented oysters in olive oil (product SO) were manufactured, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2 : 1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt-fermentation it ripened by brine salting at 5$\pm$1$^{\circ}C$ for 15 days. Then dried at 15$^{\circ}C$ for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 mg/100 g and it has increased by 50% overall during salt-fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine, $\beta$-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature.

• Journal of Mushroom
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• v.12 no.3
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• pp.193-200
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• 2014

Flammulina velutipes fruit body, Flammulina velutipes mycelium and Cordyceps militaris mycelium were analyzed for their proximate composition, protein-bound polysaccharide, nucleic acid and amino acids. The content of ash and crude fiber in F. velutipes fruit body were higher than F. mycelium and C. militaris mycelium. C. militaris mycelium showed the highest crude fat content while F. velutipes fruit body had lowest. Nitrogen free extract content of the samples varied from 56.8% in F. velutipes fruit body to 61.9% in F. velutipes mycelium. The compositions of total protein and total free sugars of protein-bound polysaccharide were found to be significant differences for all samples. Nucleic acid related compounds were identified the 5'-GMP, 5'-XMP, 5'-IMP in all samples. The content of total nucleic acids were high in the orders of F. velutipes myclial (286.71 mg%), F. velutipes fruit body(187.36 mg%) and C. militaris mycelial(76.85 mg%). The highest content of 5'-GMP was found in F. velutipes fruit body. The most nucleic acid of F. velutipes mycelial and C. militaris mycelial were the 5'-XMP. As for the analysis of total amino acids, seventeen amino acids were identified by HPLC and the major amino acid was glutamic acid in all samples. The content of total amino acids were high in the orders of F. velutipes fruit body(19,919 mg%), F. velutipes mycelium(19,018 mg%) abd C. militaris mycelium(18,965 mg%). We determined the developing new food product such as amino acid drink and amino acid containing food using extracts of Flammulina velutipes fruit body, Flammulina velutipes mycelium and Cordyceps militaris mycelium.

• Korean Journal of Soil Science and Fertilizer
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• v.23 no.3
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• pp.208-213
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• 1990

The parer board sludge (PBS) itself and compost sludge manure (CSM) made of sawdust, fowl droppings, and urea to the PBS were treated to garlic to determine the effects of growing characters, yield components, and nutritional compounds in the plants. 1. The differences of the rate of missing plants were not found between control and treatments. 2. Plant height of the garlic increased in the treatments of PBS and CSM rather than control. Numbers of leaf, and width of the largest leaf and stem did not have any distinct tendency to change. 3. Total weight and weight of the above ground part were highest in the treatment of 1,600kg/10a PBS, and CS-2 treatment mixed with high portion of additives. The weight of underground part and yield increased with the increase of paper board sludge, and highest in CS-2 treatment. 4. The contents of nitrogen in the plant were higher in the treatments of PBS and CSM than control. And CSM treatments had generally higher concentrations than PBS treatments. 5. In conclusion, PBS itself had nutritional effects. The PBS could be used to some crops after fermentation with adequate additives.

• Korean Journal of Soil Science and Fertilizer
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• v.39 no.3
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• pp.144-150
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• 2006

Chemical characteristics and their interrelationships of 156 soils included by 74 sandy loam and 82 loam soils collected from plastic film house in Chungbuk area were investigated from 1998 to 2001. Seventeen chemical properties including pH, organic matter (OM), electrical conductivity (EC), inorganic nitrogen, available phosphorus, exchangeable cations, CEC, etc., were analyzed by correlation, standardized partial regression coefficient, and principal factor analysis. Standardized partial regression coefficients of chemical properties were estimated to determine the degree of contribution of EC and OM contents in soils. Principal factor analysis was applied to classify the studied chemical properties into different groups having similar chemical properties. The pH of experimental soils ranged from 4.24 to 7.14 and 4.95 to 7.35 for loam and sandy loam soils, respectively. The EC of soils varied from 0.93 to $15.65dS\;m^{-1}$ for loam and $0.91{\sim}22.30dS\;m^{-1}$ for sandy loam soils, respectively with significant differences among them. The EC measured by 1:5 $H_2O$ dilution method and saturation method were significantly related with 8.163 and 8.599 as the slopes of regression equation for loam and sandy loam soils, respectively. These slopes more than 8.0 in this regression equation was higher than the slope of 5.0 that is estimated from dilution coefficient suggesting that EC measured by 1:5 dilution method might be erratic. The standardized partial regression coefficient of different chemical properties for the estimation of EC was in the order of $NO_3{^-}$ > $Cl^-$ > OM > exchangeable Mg for loam soils and $NO_3{^-}$ > exchangeable Mg > $Cl^-$ for sandy loam soils. Contribution order of the chemical properties based on standardized partial regression coefficient differed 1:5 dilution method and saturation method, indicating that different chemical compounds might be present in the extract solutions of these two methods. Consequently the measurement of EC by saturation method was thought be still better for estimation of chemical property because accuracy of EC measurement by 1:5 dilution method can't be improved by any specific coefficient for adjustment of EC. Regardless of differences in soil textures and extraction methods, correlation coefficients between EC and the other chemical properties were routinely in the order of $NO_3{^-}$ > $Cl^-$ > degree of base saturation > exchangeable Mg > exchangeable Ca > $SO{_4}^{2-}$. The principal factor analysis revealed four factor groups of the chemical properties studied. The groups for sandy loam were as follows; ; 1. salt components, 2. soil reaction components, 3. fixed and adsorption components, 4. CEC components. The groupings of loam soils were similar to sandy loam except that exchangeable Na substituted the CEC of sandy loam.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1555-1564
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• 2014

This study investigated the effects of combined treatment of immersion liquids (adjusted pH 4.5 with Citrus junos concentrate (CL), pH 5.5 with Prunus mume concentrate (PL), or no pH adjustment, pH 6.5, control) and high hydrostatic pressure (HHP, 450 MPa) on shelf-life and quality of mackerel. In this study, we measured changes in viable cell counts, pH level, volatile basic nitrogen, thiobarbituric acid reactive substances, color analysis, volatile organic compounds, and sensory evaluation of mackerel at $4^{\circ}C$ for 20 days. CL/HHP and PL/HHP treatments reduced viable cell counts by 3 log cycles during storage compared to the control. Mackerel treated with CL/HHP and PL/HHP showed significantly lower TBARS and VBN levels as compared to the control. After combined treatment, lightness and whiteness increased but redness decreased. VOCs tests showed that contents of alcohol, acid, and ketones in mackerel fillet treated with CL/HHP and PL/HHP were relatively reduced. Especially, CL/HHP and PL/HHP suppressed production of sulfur. In the sensory evaluation, aroma, taste, salinity, hardness, and springiness of mackerel treated with combined HHP showed higher scores than the control. These results suggest that immersion liquids and HHP treatments may increase shelf-life of mackerel and maintain quality during storage at $4^{\circ}C$.

• Research in Plant Disease
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• v.9 no.4
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• pp.229-236
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• 2003

The 1080 epiphytic bacteria obtained from 370 samples of pome and stone fruits including apple, pear, peach, grape, apricot and Chinese quince were screened for antagonistic activity against postharvest pathogens, Penicillium expansum, Alternaria alternata and Botrytis cinerea. Among tested antagonistic bacteria, eight bacterial isolates inhibited mycelial growth of the postharvest pathogens and were identified as Bacillus amyloliquefaciens (three strains), B. megaterium, B. subtilis var. gladioli, B. licheniformis, B. pumilus and Serratia marcescens based on biochemical characteristics and utility of carbon and nitrogen compounds (Biolog system). Eight carbohydrates were evaluated for their effect on mycelial growth and germination of the postharvest pathogen, P. expansum to select nutrients for enhancing bio-control efficacy. The growth of four selected antagonists, B. amyloliquefaciens P43-2, B. amyloliquefaciens A71-2, B. licheniformis P94-1, and S. marcescens P76-9 were also tested. As a result, 1% glucose (w/v) strongly stimulated growth of the antagonists, suppressed mycelial growth of the postharvest pathogen, and had a little comparatively stimulatory effect on germination of the the postharvest pathogen. It was confirmed that the addition of 1% glucose (w/v) greatly enhanced biocontrol effect of B. amyloliquefaciens P43-2, B. licheniformis P94-1, and S. marcescens P76-9. Application of B. amyloliquefaciens P43-2, B. licheniformis P94-1, and S. marcescens P76-9 with the addition of 1% glucose (w/v) increased the control efficacy up to 48%, 46%, 14% compared with those of the antagonists without glucose, respectively. When the antagonists were applied to control postharvest disease caused by P. expansum in apple wounds, the population of B. amyloliquefaciens P43-2 and B. licheniformis P94-1 increased until 4 days after inoculation (DAI) of the antagonists and then decreased from 10 DAI. Meanwhile the population of S. marcescens P76-9 decreased at early stage (4 DAI), but increased from 7 DAI, and finally maintained constantly until 10 DAI in apple wounds.

• Korean Journal of Microbiology
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• v.51 no.2
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• pp.97-107
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• 2015

Wetlands constitute a transitional zone between terrestrial and aquatic ecosystems and have unique characteristics such as frequent inundation, inflow of nutrients from terrestrial ecosystems, presence of plants adapted to grow in water, and soil that is occasionally oxygen deficient due to saturation. These characteristics and the presence of vegetation determine physical and chemical properties that affect decomposition rates of organic matter (OM). Decomposition of OM is associated with activities of various extracellular enzymes (EE) produced by bacteria and fungi. Extracellular enzymes convert macromolecules to simple compounds such as labile organic carbon (C), nitrogen (N), phosphorus (P), and sulfur (S) that can be easily taken up by microbes and plants. Therefore, the enzymatic approach is helpful to understand the decomposition rates of OM and nutrient cycling in wetland soils. This paper reviews the physical and biogeochemical factors that regulate extracellular enzyme activities (EEa) in wetland soils, including those of ${\beta}$-glucosidase, ${\beta}$-N-acetylglucosaminidase, phosphatase, arylsulfatase, and phenol oxidase that decompose organic matter and release C, N, P, and S nutrients for microbial and plant growths. Effects of pH, water table, and particle size of OM on EEa were not significantly different among sites, whereas the influence of temperature on EEa varied depending on microbial acclimation to extreme temperatures. Addition of C, N, or P affected EEa differently depending on the nutrient state, C:N ratio, limiting factors, and types of enzymes of wetland soils. Substrate quality influenced EEa more significantly than did other factors. Also, drainage of wetland and increased temperature due to global climate change can stimulate phenol oxidase activity, and anthropogenic N deposition can enhance the hydrolytic EEa; these effects increase OM decomposition rates and emissions of $CO_2$ and $CH_4$ from wetland systems. The researches on the relationship between microbial structures and EE functions, and environmental factors controlling EEa can be helpful to manipulate wetland ecosystems for treating pollutants and to monitor wetland ecosystem services.

• Korean Journal of Environmental Agriculture
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• v.19 no.1
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• pp.32-37
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• 2000

Because the household garbage had high water contents, it is difficult to compost it without an additive. Therefore, this study was performed to investigate possibility of using the waste newspapers as a humidity conditioner for the household garbage composting. The maximum temperature was $66.0^{\circ}C$ in spring, $69.2^{\circ}C$ in summer, $60.9^{\circ}C$ in fall and $56.0^{\circ}C$ in winter for composting periods. The seasonal pH value reached around 8.5 after 1 week and then repeated fluctuation at the narrow range in spring and fall, while it was stabilized at the range of $8{\sim}9$ after increasing to 8.5 after 1 week in winter. The water content was reduced little in winter, while decreased significantly in the other seasons. The water content after 8 weeks was 22.2% in spring, 47.6% in summer, 25.5% in fall and 72.5% in winter. The mass was reduced rapidly during the first week of each season, but it did not show much decrease. The volume reduced after 8 weeks to 59%, 32%, 27%, and 34% in spring, summer, fall and winter respectively. Organic matter content decreased over the four seasons. Nitrogen contents were in the range of 0.7% to 2.2% during the four seasons. The contents of inorganic compounds based on dry matyter were in the range of $0.94{\sim}2.59%\;P_2O_5$, $1.23{\sim}1.87%\;CaO$, $0.37{\sim}0.46%\;MgO$, $0.55{\sim}1.98%\;K_2O$. Concentration of heavy metals(Hg, Cd, Pb, Cu, Cr, Zn, As) based on dry matter were less than the limiting value of the by-product compost.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.308-318
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• 2013

Korean soybean varieties, 'Seonyu' and 'Hwangkeum' were planted in 2012, and three temperature gradient, Tc($19.8^{\circ}C$, ambient temperatured), $Tc+1.7^{\circ}C$, and $Tc+2.5^{\circ}C$, were artificially created by controlling the green house system during seed filling period. Mature seeds that developed under these conditions were analyzed for variances in physicochemical properties. The 100-seed weight and seed-coat ratio of soybean were decreased, but small seed rate was increased by high temperature during seed filling period. Protein content was increased, but oil content was decreased significantly with increasing the seed filling temperature. The decrement of carbon to nitrogen ratio (C/N), and the increment of monosaccharide, fructose and sucrose, in seeds explained that carbohydrate assimilation during seed filling was restricted by high temperature. Rapid increments of seed volume and weight were observed in the seeds of high seed filling temperature, but as soaking time increased the highest values were observed in the seeds of ambient seed filling temperature. The 100-seed weight and seed-coat ratio of soybean were closely related not only to the increment of soaking volume and weight, but also the increments of total dissolved solids (TDS) and electro conductivity (EC). Whereas protein content and C/N ratio showed less relationship with the soaking properties, but they had a positive correlation with TDS and EC. From the results, it was considered that high values of TDS and EC in the seeds of high temperature were mainly due to the incomplete conversion of assimilates into storage compounds. However, sugar content showed less influence on the soaking properties and the values of TDS and EC.