• Korean Journal of Ecology and Environment
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• v.46 no.2
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• pp.251-264
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• 2013

This study was conducted to investigate the diversity of ectomycorrhizal fungi by surveying sites from June 2010 to October 2011. The obtained results from investigation were as follows. The total of 2 Kingdom 3 Phylum 6 classes 15 orders 34 families 59 genera and 107 species including saprophytic and ectomycorrhizal fungi was investigated. A total of 10 families 17 genera 49 species (801 ea.) of ectomycorrhizal mushroom was investigated. The mushrooms are classified into 28 families 51 genera and 99 species in Basidiomycota, 5 families 7 genera and 7 species in Ascomycota and 1 families 1 genera and 1 species in Amoebozoa. Dorminant species were Amanitaceae (14 species) followed by Russulaceae (12 species) and Boletaceae (11 species). The populaion ectomycorrhizal mushroom was highest in sites 1 and 2, and sites 4 and 5 occurrence rarely. The mushroom occurrence of ectomycorrhizal fungi was closely related to climatic conditions such as high air temperature and lots of rainfall from July to August. The environment factors which have a favorable influence of mushroom occurrence were soil pH, organic matter content of soil and air temperature of climatic environment.

• Journal of Conservation Science
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• v.29 no.2
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• pp.161-170
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• 2013

The purpose of this study is to find the reasonable plan for the restoration method through the practical repair of excavated costume. The minimal repair only without adding the physical force as far as possible after investigating the state of excavated costume has been progressed in case of excavated costume since it is already degraded and weak due to the characteristics of organic matter at the moment when it is excavated. Moreover, it has been restored as the following course; The restoration has been applied according to the state of excavated costume with the maximum stability by classifying items capable of being restored considering the fabric state of excavated costume. The drawn thread from the weak in strength and the refined thread of the Juasa(simple gauze) or the light degraded silk thread has been used in case of thread for restoration. The cotton fabrics has been used in the fabric of cellulose system, the Juasa or the silk has been used in the silk depending on the kind of fabric in connection with the support fabric, some parts have been dyed with Alnus firma fruit and the persimmon, has been repaired by using the dyed fabric with the clove for the purpose of mothproof-antibacterial treatment. The method to repair has been carried out by classifying according to the state of damage and the way of formation of costume. The needlework method suitable for the part and state of damage by using the basting, the broad-stitching, backstitch, the blind stitch and the hemming stitch in connection with the needlework method for restoration.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.869-875
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• 1989

For the evaluation of storage stability of kiwifruit, the conditions of CA storage were based on the following gas compositions; 2% oxygen and 2, 4, 6% carbon dioxide, respectively. The results obtained from the experiment were as follows; The flesh softening was considerably reduced at the storage atmospheres of 4% $CO_2$ plus 2% $O_2$, and fruit firmness of 3.0kg was marked in this CA condition after storage for 180 days. The concentration of $CO_2$ affected clearly on the respiration rate and organic acid compositions of kiwifruit during CA storage. The respiration rate at the storage condition of 6% $CO_2$ was lower than those at 2 and 4% $CO_2$. Quinic and succinic acid contents were obviously increased in the kiwifruit stored at all the CA conditions studied. In comparision of the developed amounts of off-flavor substances, ethanol and acetaldehyde, depended upon the concentration of $CO_2$ in the CA conditions, the larger amount were produced in the storage condition of higher concentration of $CO_3$. From the results mentioned above, it could be concluded that the optimum atmosphere combination for CA storage of kiwifruit was 4% $CO_2$ plus 2% $O_2$.

• Microbiology and Biotechnology Letters
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• v.38 no.1
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• pp.77-83
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• 2010

The fructus of Crataegus pinnatifida Bunge (CBF) has been used as medicinal and food source in worldwide. In this study, antimicrobial activity of the methanol extract and its sequential organic solvent fractions of CBF against different pathogenic bacteria and fungi, including multidrug resistant Pseudomonas aeruginosa and Candida sp., were investigated. The methanol extract of CBF was active against various gram-positive and gram-negative bacteria, and the ethylacetate and butanol fractions of CBF showed strong antibacterial activity against Listeria monocytogenes, Staphylococcus epidermidis, Staphylococcus aureus, Bacillus subtilis, Salmonella typhimurium, Proteus vulgaris, Escherichia coli and various multidrug resistant Pseudomonas aeruginosa with minimal inhibitory concentration of 1.0~7.5 mg/mL. Also the fractions showed anti-Candida activity against C. albicans, C. kruseis and C. geochares. The methanol extract of CBF and its solvent fractions, except n-hexane fraction, did not show any hemolytic activity against human red blood cell up to $500\;{\mu}g/mL$, respectively. The hemolysis in n-hexane fraction at $500\;{\mu}g/mL$ was less than 9.9%. Our results suggest that the CBF could be developed as a potent antibacterial agent, especially for multidrug resistant Pseudomonas aeruginosa.

• Food Science and Preservation
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• v.15 no.4
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• pp.593-597
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• 2008

This study was performed for obtaining optimal extraction conditions to produce peach liqueur containing chitosan. Alcohol content of unsliced fruits was the largest recording 30% after extracting for 8 weeks and those of fruits sliced into four pieces were high recording around 28% after extracting for $6{\sim}8$ weeks. Sugar content was $11{\sim}13^{\circ}Brix$, total acidity was around 0.2% and pH was about 4.8. While soluble solids content was around 2.8% in unsliced fruits with a little change of the content, those of fruits sliced into four pieces were ranged from 2.8% to 3.1% and showing a tendency that longer extraction time increased the content. Brownness of unsliced fruits and fruits sliced into four pieces were $0.33{\sim}0.54$ and $0.56{\sim}0.73$ respectively. Total phenol content showed a similar tendency with brownness and the total phenol content of sliced fruits was higher than that of unsliced fruits by only around 0.2 mg%. When peach liqueur was made by extracting unsliced fruits massively by following conditions set above, methanol content grew with longer extraction time but the difference was not significant and the content was detected to be extremely small recording about 50 ppb. Among organic acids, oxalic, malic and citric acids were found, and fructose, glucose, sucrose and maltose were detected as free sugars. In conclusion, extracting unsliced fruits for 8 weeks as extraction conditions showed an excellent quality in overall for peach liqueur containing chitosan.

• Food Science and Preservation
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• v.9 no.4
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• pp.391-395
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• 2002

Thinned fruits, apple, pear and peach were investigated into chemical components and physiological activities. On proximate compositions, crude protein, crude fat and ash of thinned fruits were higher than those of ripe fruits, showing lower carbohydrate in thinned fruits. The contents of inorganic substance were Ca, Mg, P, Na, K and B in order. On heavy metals, As, Cd, Cr and Hg were not detected and Ge, Mo, Ni and Pb were trace. Organic acid in thinned apple and peach were detected as tartaric acid, citric acid, malic acid and succinic acid, but thinned pear did not contain citric acid. Free sugars in thinned pear and peach were composed of glucose, fructose and sucrose but sucrose was not detected in thinned apple. Contents of insoluble dietary fiber in thinned fruits were higher than soluble dietary fiber. The thinned apple extracts showed high antioxidant activity. Nitrite scavenging activity of thinned apple and pear extracts were 71∼80 e/o and 61∼63% at pH 1.2, respectively. Tyrosinase inhibitory activity of thinned pear extracts was 61.0∼89.4 ％, however peach extinct showed no activity.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.574-578
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• 2005

Effects of different yeast strains on physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) fruits alcohol fermentation were investigated. Bokbusnja fruit must was inoculated with Saccharomyces cerevisiae KCCM 12224 (Sc-24), wild-type Bokbunja yeast (Bok-3), Saccharomyces coreanus (Yak-7), and Sc-24+Yak-7. Ethanol contents of Sc-24, Bok-3, Yak-7, and Sc-24+Yak-7 were 11.08, 10.62, 10.18, and 10.26%, respectively after 10 days fermentation. Addition of pectinase (500 ppm) increased ethanol content by 0.1-1.5%. Organic acids of Bokbunja wine were citric, malic, shikimic, formic, and oxalic acids. Citric and malic acid contents remarkably decreased, whereas that of acid increased by fermentation. Total acidity of Bokbunja wine was dependent on citric acid content. Sc-24, Yak-7, and Bok-3+ pectinase were more efficient for improvement of wine-color, although color values of Bokbunja wine significantly decreased during early stage of fermentation. Sc-24 and Bok-3+500 ppm of pectinase, and 8-10 days of fermentation could enhance quality of Bokbunja wine.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.202-208
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• 2006

Juice obtained from premature citrus fruits was deacidified by electrodialysis (ED), and its physicochemical and functional properties were evaluated. Total acidities decreased from 3.15 (Aug), 1.62 (Sep), and 1.45% (Oct) to 2.37 (Aug), 0.86 (Sep), and 0.74% (Oct) by electrodialysis for 100 min, respectively, whereas $^{\circ}Brix$ to acid ratio increased, and pH and color remained almost unchanged. Free sugar content of premature citrus juice remained almost unchanged, while organic acid content decreased significantly. Narirutin and hesperidin contents among flavonoids slightly, but not significantly, decreased. $K^+,\;PO_4\;^{2-},\;SO_42^-,\;and\;Cl^-$ contents decreased by ED, with $K^+$ content showing more than 60% decrease, while $Na^+$ content increased 2.5-3.5 times. Total polyphenol content and electron-donating ability decreased slightly by ED, while nitrite-scavenging ability remained almost constant. Sensory evaluation indicated juice (Sep) subjected to ED processing to $12^{\circ}Brix$ with sugar had the highest preference.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.24-37
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• 2008

Yeast with excellent ferment ability was isolated and selected from wild grape to manufacture wild grape wine. Wild grape wine by SMR-3 isolated from wild grape was better than other strains in quality, such as high alcohol content and low acidity, residual sugar, organic acid and fusel oil content. Fermentation condition was optimized to manufacture wild grape wine with response surface methodology using isolated SMR-3 as an alcohol fermentation strain. As a result of culture conditions, 10.61% of alcohol content was expected under the conditions of $21.91^{\circ}C$ fermenting temperature, $21.48^{\circ}brix$ of initial sugar content, and 14.65 day of fermentation time. Residual sugar content showed the lowest value at $24.48^{\circ}C$ fermentation temperature, $12.78^{\circ}brix$ of initial sugar content, and 9.02 day fermentation time. The highest level of sensory evaluation was found at $20.23^{\circ}C$ fermentation temperature, $25.30^{\circ}brix$ of initial sugar content, and 5.94 day fermentation time. Ethyl alcohol was the main alcohol component in wild grape wine and fusel oil in wild grape wine was hardly detected; thus, the quality of wild grape wine was considered excellent. The optimal fermentation conditions of wild grape wine was superimposed by deriving a regression equation for alcohol content, fusel oil, ethyl alcohol content, and overall palatability for each variable of wild grape wine. Hence, the optimal fermentation conditions are estimated to be: fermentation temperature $24{\sim}28^{\circ}C$, initial sugar content $20{\sim}24^{\circ}brix$, and fermenting time $12{\sim}14$ days.

• Research in Plant Disease
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• v.14 no.1
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• pp.57-60
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• 2008

A rhizopus soft rot caused by Rhizopus stolonifer occurred sporadically on apple fruits (Malus pumila var. dulcissima Koidz.) at a wholesale market of agricultural products in Jinju, Korea in 2006 and 2007. Infected fruits were rapidly water-soaked, softened and rotted. The symptoms were initiated mainly from wounds or cracks occurred at harvest time. Sporangiophores were $950{\sim}1,900\;{\mu}m$ in length and $12{\sim}22\;{\mu}m$ in width. Sporangia were globose or hemispheric and $82{\sim}185\;{\mu}m$ in size. The color of sporangia was white and cottony at first and gradually turned to brownish black, bearing abundant spores when matured. Columella were hemispheric and $70{\sim}85\;{\mu}m$ in size. Sporangiospores were irregular round or oval, brownish-black streaked and $8{\sim}18{\times}7{\sim}8\;{\mu}m$ in size. Optimum temperature for mycelial growth of the fungus on PDA was $25^{\circ}C$. On the basis of mycological characteristics and pathogenicity to apple the causal fungus was identified as Rhizopus stolonifer (Ehrenb.) Vuill. This is the first report of Rhizopus soft rot by R. stolonifer on Fuji apple in Korea.