• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.127-132
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• 2012

This study was conducted to investigate of changes for organic acids in takju during storage conditions. Two types of takju, unsterilized and sterilized, were used. Acetic acid, citric acid, lactic acid, malic acid and succinic acid were detected in sample. Residues of malic acid was not detected after 7 days storage in room temperature($25^{\circ}C$). In contrast to lactic acid was increased by times after storage. Acetic acid concentrations was gradually increased in room temperature but was not changed in cold temperature($4^{\circ}C$). After storage for 10 days, the organic acid residues lactic acid > citric acid > succinic acid > malic acid > acetic acid in unsterilized takju. Compared to unsterilized sample, organic acid residues in sterilized sample was not significantly changed. Consequently, organic acids residues mainly affected by sterilization.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.248-256
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• 2008

To investigate the epidemiological characteristics of 68 Listeria monocytogenes isolates, including 11 reference strains and 57 isolates from imported US beef, domestic meats(beef, pork, chicken meat), raw milk, and milk plants. L. monocytogenes was to evaluate the production of virulence proteins, such as hemolysin(LLO) and lecithinase(LCP), the adsorption of Congo red(CRA), and to detect virulence genes using the polymerase chain reaction(PCR). In the study of virulence protein production, 68(100%), 62(91.2%), and 54(79.4%) of the 68 L. monocytogenes strains were positive for LLO production, the LCP test, and the CRA test, respectively, while strains of other species, such as L. innocua, L. gray, L. murrayi, and L. welshimeri, were not. There were no significant differences between L. monocytogenes serotypes and the ability to produce LLO or LCP. L. monocytogenesstrains had very high hemolytic titers(2 to 16 fold), while the other Listeria species, other than L. ivanovii and L. seeligeri, did not. The hemolysin activities of L. monocytogenes, L. ivanovii, and L. seeligeri usually exceeded 1.0 HU/mg, while those of other Listeria spp. were less than 0.04 HU/mg. In the PCR assay, all of the L. monocytogenes strains contained the hlyA, plcA, plcB, inlA, and inlB virulence genes and produced a product of the expected size. In the PCR of the actA gene, the expected 385-bp product was seen in 39(57.4%) L. monocytogenesstrains, while an unexpected 268-bp product was seen in 29(42.6%) strains. Most L. monocytogenes strains isolated from Hanwoo beef produced the 385-bp actA gene product, while strains of imported US beef usually produced the 268-bp actA gene product. By contrast, no virulence gene products were amplified in the other Listeria spp.

• Journal of Food Hygiene and Safety
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• v.32 no.1
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• pp.35-41
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• 2017

To determine the contents of sodium and potassium in side dishes, 92 samples from 22 different kinds of side dishes that can be classified into 3 groups were collected in Seoul area and analysed using ICP-OES. The highest sodium content was detected in pepper doenjang muchim, while potassium content was the highest in kong jorim. When comparing the content of sodium and potassium in 3 groups, namely namul, muchim, and jorim, the sodium content of namul group was significantly different from those of jorim and muchim (p-value < 0.05). Sodium intake per serving size was the highest in parae muchim among the samples as estimated to 20.2% of WHO recommendation that is 2,000 mg/day. The amount of sodium by simultaneously intake of soybean sprouts namul, anchovy jorim and parae muchim per one serving size was estimated to 1,000 mg. The potassim/sodium ratios of spinach namul and kong jorim were 1.70 and 0.81, respectively, while that of bracken namul was very low as about 0.1. Food-borne pathogens were not detected out of 92 side dishes.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.458-464
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• 2016

Mulberry is considered a healthy food for antioxidants and many other beneficial nutrients. However, food safety concerns exist as this commodity scarcely passes through a sanitizing step due to the fragile nature of mulberry fruits. Fermented mulberry wort is one traditional way to utilize and preserve mulberries by mixing with sugars although hygienic practices are not often implemented. The purpose of this study was to investigate the fate of foodborne pathogens in fermented mulberry wort. Microbial population of inoculated E. coli in mulberry wort showed a decreasing pattern as the fermentation progressed. A quicker decrease was observed in the mulberry wort mixed with sugar at 1 to 0.8 ratio (w/w, mulberry: sugar) compared to 1 to 1 ratio, which could be due to the amount of acids generated during the fermentation process. When fully-fermented mulberry wort was contaminated with foodborne pathogens, they all decreased in population although their deceasing patterns varied depending on the species of tested bacteria. Steep deceases in population of inoculated foodborne pathogens were observed when the fermented wort was stored at $30^{\circ}C$ in comparisons to the other storage temperature, 5 and $20^{\circ}C$, regardless of bacterial species. This study necessitates the optimization of a sanitizing process during fermentation and storage of mulberry wort.

• 대한공업교육학회지
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• v.42 no.2
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• pp.67-88
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• 2017

The purpose of this research was educational needs of experts for revitalizing youth entrepreneurship education and creating effective conditions for such education. The subjects of the survey were chosen 100 teachers who had participated in entrepreneurship-related professional training for teachers were selected and surveyed. A total of 100 questionnaires were collected, of which 92 (92.00%) were used for the analysis. Eight were excluded as they were not properly answered. As for the used survey tool, a total of 8 areas and 30 items were derived from the review of the literature, and the validity of the contents was examined through expert meetings. The data were analyzed using the SPSS (ver. 20.0) statistical program. The analysis was conducted in terms of the required competency level, perceived competency level and educational needs. As for the used analytical methods, first, the averages of the required competency level and perceived competency level were calculated and the education needs were calculated using Borich's formula, and then the averages were compared through paired t-test. The results turned out to be statistically significant (p<.000). The details are as follows: As a result of the calculation of the educational needs the educational needs in all areas turned out to be very high with the average being 4.94 points, which indicates that the teachers strongly feel the need for educational strengthening in relation to entrepreneurship. These results show that all the educational conditions such as entrepreneurship-related curriculum, teacher professionalism, educational environment, educational support and the perception among school community members are insufficient in the current school settings. For the improvement of the current status, the education conditions in the following areas should be improved: the cooperation from school community members including principals, teacher support such as an exclusive responsibility teacher system, the development of an entrepreneurship curriculum, the securing of teacher professionalism through the implementation of the curriculum, teacher training support for the enhancement of their professionalism and the provision of educational environment and facilities. For enhancing the perception of parents and society regarding entrepreneurship, it is necessary to establish the precise concept of entrepreneurship and promote it based on such work.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.32-37
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• 2004

Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.674-682
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• 1988

Total lipids from the roe, muscle and viscus of L. carinata were analyzed for lipid composition by column chromatography, thin-layer chromatography and gas-liquid chromatography. The roe lipids were characterized by a high level of wax esters (63.1%) and a low proportion of trigiycerides (9.9%). The viscus lipids also contained wax esters (32.8%) as its main component, followed by free fatty alcohols and acids (23.5%). On the other hand, the muscle lipids were found to contain a large amount of triglycerides (66.1%) with a trace of wax esters. The main fatty alcohol component of roe and viscus wax esters was C16:0 alcohol (53.0%; 61.7%), accompanied by C18:1 alcohol (10.2%) in the former and by C15:0 alcohol (8.8%) in the latter. Considerable amounts of odd-numbered fatty alcohols were found in both wax esters. On the other hand, the fatty acids of the roe and viscus wax esters contained a high percentage of monounsaturated (49.7%-56.6%) consisting of C16:1, C18:1 and C17:1 acid, and a significant amount of polyunsaturated (41.2%-32.9%), particularly C20:5${\omega}$3. The fatty acid components of triglycerides and phospholipids were different among the tissues tested, especially between roe and muscle or viscus. The fatty acid compositions of free fatty acids from the muscle and viscus were characterized by a higher level of polyunsaturated fatty acids (46.0-34.3%) compared to those of triglycerides 'in the roe, muscle and viscus (28.4%, 19.4% and 19.2%).

• Journal of The Korean Society of Grassland and Forage Science
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• v.23 no.1
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• pp.1-6
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• 2003

This study was determined to the growth characteristic, yield and chemical content of Azuki bean(Vigna angularis W.F. $W_{IGHT}$) based on five phosphate rates (0, 40, 50, 120, 160, 200kg/ha) from May, 2002 to August, 2002 in Jeju province. Plant height was 80.7cm at 0kg/ha of phosphate level md, as phosphate rates were increased to 160kg/ha and 200kg/ha, lengthened 88.8cm and 88.9cm, respectively, but between the two phosphat levels were no significance(P＞0.05 or 0.0l). Numbs. of branches and leaves per plant, stem diameter, and weight of leaves and stems per plant were the same response with plant height. Fresh forage, dry matter, crude protein, and TDN(total digestible nutrient) yield at the control were 23.8MT/ha, 3MT/ha, 0.5MT/ha and 1.8MT/ha, respectively, at the 200kg/ha plot were 47.3MT/ha, 7.2MT/ha, 1.3MT/ha, and 4.7MT/ha, respectively, as phosphate rate was increased. As phosphate rate increased from 0kg/ha to 200kg/ha, the content of crude protein, crude fat NFE(nitrogen free extract) and TDN increased 15.2%~18.6%, 3.4%~4.5%, 41.4%~45.5% and 58.3%~65.5%, respectively, whereas the content of crude fiber and crude ash were decreased 31.5%~24.8% and 8.1%~6.6%, respectively.

• Journal of The Korean Society of Grassland and Forage Science
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• v.26 no.2
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• pp.91-96
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• 2006

This experiment was carried out in order to examine the winterhardiness, heading date, fresh and dry matter yeild of Festulolium braunii, a hybrid of Festuca pratensis and Lolium multiflum, which is newly introduced in Korea. This experiment was performed at National Livestock Research Institute in Suwon and Namwon from September 2004 to July 2005. The results are as follows. 'Fleurial', 'Boxer', and 'Perun' showed stronger winterhardiness than 'Hwasan 101', which is one of the strongest in the winterhardiness hybrids. Therefore, we do not see there is any problem in winterhardiness when these hybrids are cultivated in Korea. The hybrids are turned out to be mid and late maturing hybrid. The average heading dates of the three hybrids were May 25 in Namwon and May 27 in Suwon. These dates are lower($1{\sim}3$ days) than that of Hwasan 101. They showed $91{\sim}96cm$ in leaf length at 1st cutting times which are comparatively long. This experiment also disclosed that their lodging and regrowth are strong and excellent. We also found out that there are significant difference between regions and hybrids in the total fresh yield per ha. The average fresh yield of Suwon was 83,222 kg/ha and that of Namwon was 69,139 kg/ha. We could not see any difference in the dry matter yield affected by region, however, there were significant difference in hybrids(p<0.05). The crude protein contents of the three hybrids indicated very high figures. the crude protein cotents of Perun, Fleurial and Boxer are 18.0% 17.4% and 16.7% respectively. However the ADF (Acid Detergent Fiber) shows $28.1{\sim}29.2%$ which is less contents than 33.2% of Hwasan 101. We found out from this experiment that these three hybrids have excellent feed quality because the NDF (Neutral Detergent Fiber) is decreased by $7{\sim}3.8%$ comparing that the NDF of Hwasan 101 is 58.3%. Also each hybrids contains more crude fat by 1%, a little more chemical composition and less ash contents. Thus we can tern that chemical composition contents of these hybrids are also fittable.

• Journal of The Korean Society of Grassland and Forage Science
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• v.19 no.2
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• pp.159-166
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• 1999

This study was conducted to investigate the effects of application of the dolomite particle and the shell powder on soil characteristics, dry matter yield and nutritive value of forages in loam soil at the experimental field of National Livestock Research Institute, Suwon, from 1994 to 1996. Application treatments were control, lime, dolomite 0.5, 2.0, 4.0mm, and shell powder in mixed pasture. Rate of dust occurrence was greatly decreased according to dolomite application and the dissolving rate in soil was highest in shell powder application among treatments. Although there was no significant difference, average dry matter yield of forages for 3 years was slightly increased with the application of lime, shell powder, dolomite 0.5mm, 4.0mm, 2.0mm and control in order. Both Ca and Mg contents of forages were no differences among treatments in 1994. However, all treatments were higher than those of control in 1995. And K and Na contents of forages were no differences among treatments. Lime requirement was greatly increased from 2,630 to 6,150kg per ha with the lapse of time. Although soil hardness was optimum level at first, it was likely to become hard little by little after treatments. Solid phase of soil was lowered a little except for control. Organic matter and available $P_2O_5$ contents of soil were highest in shell powder application among treatments, and K, Ca and Mg contents of soil were no differences among treatments. Ca content was increased a little in 1995, but decreased a little in 1996 compared to that of soil before treatments in 1994. AIso, Mg content was lowered than that of soil before experiment in 1995 and 1996. The results demonstrated that use of dolomite and shell powder as lime substitutes could be reduced dust problem and coast pollution as well as soil improvement. Therefore, it is desirable to apply the dolomite and the shell powder every 3 years in loam soil.