• KSBB Journal
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• v.18 no.4
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• pp.324-328
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• 2003

In a mutagenicity test using the Salmonella typhimurium TA98 and TA100, the Xanthium strumarium L. extracts had not a mutagenicity. The extracts were assayed that antioxidative effect using a colony formation assay. The extracts showed protective effects against the cytotoxicity of H$_2$O$_2$ and increased the immunity induced by TNF and IL-1${\beta}$. The modulating effect of Xanthium strumarium L. extract on the induction of carcinogenesis by N-methyl-N'-nitro-N-nitrosoguanidin (MNNG), was investigated in Wistar rats. The GSH content was found to be reduced by MNNG treatment, but increased on adding extract. In addition the Xanthium strumarium L. extract increased p53 expression versus MNNG alone.

• Journal of Mushroom
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• v.13 no.2
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• pp.119-124
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• 2015

This study was carried out to characterize the chemical components of Flammulina velutipes during storage by different packaging film application for developing export winter mushroom to south east asia area. Changes of weight and growth rate from Flammulina velutipes were the lowest in testing packaging film at $15^{\circ}C$ among the films. The pH changes of Flammulina velutipesg was the highest in imported packaging film at $25^{\circ}C$. The changes of colors was measured by Hunter's color value, L value and yellowness (+b) were slightly decreased during storage. But the L value and yellowness (+b) were not affected by packaging films. Six organic acids were detected such as oxalic acid, lactic acid, malic acid, citric acid, acetic acid and succinic acid. The content of total organic acids were increased by storage period.

• Korean Journal of Organic Agriculture
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• v.22 no.4
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• pp.801-813
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• 2014

A study was conducted to improve the biological activity of two medicinal plants, Eucommia ulmoides Oliv. and Glycyrrhiza uralensis, by fermentation. The biological activity was assessed by determining antibacterial, antioxidant and antimethanogenic properties. Fermentation was achieved by adding the plant materials in MRS broth at 10% (w/v) and different starter cultures at 1% (v/v). Condition for fermentation were incubation temperature of $30^{\circ}C$ and agitation at 150 rpm for 48 h. Six starter cultures, Weissella confusa NJ28 (Genbank accession number KJ914897), Weissella cibaria NJ33 (Genbank accession number KJ914898), Lactobacillus curvatus NJ40 (Genbank accession number KJ914899), Lactobacillus brevis NJ42 (Genbank accession number KJ914900), Lactobacillus plantarum NJ45 (Genbank accession number KJ914901) and Lactobacillus sakei NJ48 (Genbank accession number KJ914902) were used. Antibacterial activity was observed in L. curvatus NJ40 and L. plantarum NJ45 only as opposed to other treatments, including the non-fermented groups, which showed no antibacterial activity. Both plants showed antioxidant activity, although E. ulmoides Oliv. had lower activity than G. uralensis. However, fermentation by all strains significantly improved (p<0.05), antioxidant activity in both plants compared to non-fermented treatment. Six treatments were based on antibacterial activity results, selected for in vitro rumen fermentation; 1) non-fermented E. ulmoides, 2) fermented E. ulmoides NJ40, 3) fermented E. ulmoides NJ45, 4) non-fermented G. uralensis, 5) fermented G. uralensis NJ40, 6) fermented G. uralensis NJ45. A negative control was also added, making a total of 7 treatments for the in vitro experiment. Medicinal plant-based treatments significantly improved (p<0.05) total volatile fatty acid (VFA) concentration. Significant methane reduction per mol of VFA were observed in G. uralensis (p<0.05). Based on the present study, fermentation improves the biological activity of E. ulmoides Oliv. and G. uralensis. Fermented G. uralensis could also be applied as an enteric methane mitigating agent in ruminant animals.

• Applied Biological Chemistry
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• v.15 no.2
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• pp.93-109
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• 1972

Three lots of Chung-Kook-Jang were prepared by the use of 2 strains of Bacillus subtilis and Bacillus natto. For four samples taken from each lot in 12 hrs interval changes of nitrogenous compounds, insoluble protein, water soluble protein, peptides, free amino acids, amino and ammonia nitrogens during Chung-Kook-Jang fermentation, were studied together with the changes of moisture, pH, proteolytic enzyme activity. In addition the average peptide length of the peptides of a Bacillus subtilis lot was determined by the method of molecular sieving using ion exchange resin. The results were as follows: 1. The contents of moisture and total-nitrogen changed little in all samples throughout the fermentation as it would be expected. 2. In all three experimental lots the pH became higher gradually from the initial value of 6.65 to the final $7.5{\sim}7.85$ during the fermentation. Proteolytic enzyme activities, in accordance with this pH change, steadily increased up to $48{\sim}60$ hrs. of fermentation and then slightly decreased, probably affected by the high pH. The most strong proteolytic activity was observed in the experimental Chung-Kook-Jang fermentation lot using the Bacillus subtilis K-27 isolated by the author. 3. The contents of insoluble protein nitrogen in soybeans increased markedly (5%) by the cooking, after steeping 12 hrs in water. During the Chung-Kook-Jang fermentation, however, it decreased from 1/2 to 1/10 of that of the cooked soybeans. 4. The contents of water soluble protein nitrogen (5%) whereas, greatly decreased to the value of 1.0% by the cooking; but little changed further during the fermentation, 5. The total contents (0.25%) of peptides, amino, and ammonia-nitrogens, PAA-N., increased almost double by the cooking and steadily became higher as the fermentation proceeded, reaching finally up to$4{\sim}7%$ in 72 hrs fermentation. 6. The amounts of free amino acids of soybean generally decreased during the processing of cooking, even some of them like glutamic acid were destroyed completely, However in the subsequent Chung-Kook-Jang fermentation for 72 hrs., they showed from several to a few hundreds folds increases depending upon the kinds of amino acids. Valine which was contained in HCl-hydrolyzed steeped or cooked soybeans in amounts $220{\sim}267mg%$ was not detected at all as the free amino acid in all fermented samples. 7. Average peptide length (APL) of all fractions, eluted and fractionated by using the Dowex-50 ion exchange resin column, and fraction collector showed the highest value for the cooked soybean and then decreased as the fermentation proceeded. The APL value of effluent showed the highest in 12 hrs fermented sample, The value decreased thereafter by fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.125-130
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• 2001

Experimental culture of Halocynthia roretzi was carried out near coast by Wolsung from January to August 1997 to investigate accumulation of heavy metals (Cd, Pb and Cu) by H. roretzi, Water temperature, salinity, pH and Suspended Particulate Matter (SPM) were $10.7\sim25.2^{\circ}C$, $33.0\sim34.6\%_{\circ},\;8.25\sim8.49\;and\;3.84\ksim7.92\;mg/L$, respectively, The heavy metal accumulation in H. roretzi was in the order of Cu>Pb>Cd. Heavy metal concentrations in the organs showed following order; Gill${\geq}Viscera{\gg}$Gonad>Muscle>Mantle for Cd, $Gill{\geq}Viscera{\gg}$ Gonad> Muscle$ {\geq}$Mantle for Pb and Viscera>Gill${\gg}$ Gonad>Muscle>Mantle for Cu.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.661-665
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• 2002

In order to develop ginseng tea powder with spore forming lactic acid bacteria Lactobacillus sporogenes was used. In the jar fermentor experiment under optimal culture conditions, the number of spore of L. sporogenes reached about $20{\times}10^8\;CFU/mL$ and sporulation rate was 97%. Granulated ginseng tea was made from glucose 7 kg, lactose 2 kg, ginseng extract 1 kg and spores 5 g $(5200{\times}10^8\;CFU/g)$. In the treatment of artificial gastric juice (pH 3.0) for 4 h and artificial bile for 8 h, the survival rate of spores in the granulated ginseng tea was 55.4% and 90.0% respectively. The spores survived 77.6% after incubation for 20 min in boiled water. Its storage stability was about 75% for 12 months at room temperature.

• Korean Journal of Poultry Science
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• v.15 no.4
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• pp.261-268
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• 1988

The effect of two particle size ranges (80% of the particles in the ration less than 1.19mm ; and 40% of the particles in the ration less than 1.1mm) and two different levels of protein (18% and 12% ) on the activity of mold inhibitors in commercial ration was determined by measuring mold count, CO$30^{\circ}C$ production and aflatoxin concentration. A commercial fungistat was mixed in the treated diets at the level of 0.1% (W/W). Two types of experimental diets (18% & 12% protein) which contained 12.6 and 12.7% moisture content each were stored under the forced air humidifier at 85% humidity and a controlled-temperature of 29＋1$30^{\circ}C$ for 5 to 40 days. Mold count and CO$30^{\circ}C$ levels in the feed treated with mold inhibitor were significantly higher (P＜0.05 and P＜0.01 respectively) when 40% of the ration's particle size was<1.19mm. The different protein levels in the ration treated with mold inhibitor did not have a significant effect (P＞0.05) on the mold count and $CO_2$ production. Protein level $\times$ particle size range interaction on the $CO_2$ production was significant (P＜0.05). Aflatoxin production in the experimental diet with mold inhibitor was significantly (P＜0.05) affected by the levels of protein and the different particle size ranges. The interaction of protein levels and particle size ranges on the aflatoxin production was significant (P＜0.05) at 40 days of storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.44-51
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• 1985

The changes of the get forming ability of common carp (Cyprinus carpio) and conger eel (Astroconger myriaster) meat during ice and frozen storage were investigated in connection with the other quality indices, such as pH, K-value, VBN, viable cell count and sensory evaluation. The shelf-life of iced common carp and conger eel as the raw materials for fish jelly product was considered to be about 16 and 13 days, respectively. Little change in gel forming ability of two species was found during frozen storage at $-30^{\circ}C$ for 3 months. From the results obtained in the examination on the gel forming abilities of the two species stored at $-30^{\circ}C$ for 3 months were superior to those stored in ice for 3 to 4 and 4 to 6 days individually. Fish jelly from the common carp was much more elastic than that of conger eel meat. The overall qualities of two species held in frozen storage as the raw material for fish jelly product were excellent.

• Applied Biological Chemistry
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• v.23 no.3
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• pp.157-165
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• 1980

Kojis were prepared from the different starch raw materials such as glutinous rice, barley rice, wheat flour and sweet potato, and were tested in an effort to reduce production cost and to improve quality of Kochuzang(red pepper paste). During the starting period of Koji preparation, there were less significant changes in pH; however, pH decreased somehow in the case of sweet potato, whereas it increased for the other Kojis. In general, the highest acidity was obtained after 72 hours of Koji preparation. Total nitrogen, soluble nitrogen and amino-nitrogen content increased in order of wheat flour, barley rice, and glutinous rice; Kojis they were markedly produced between 72 and 96 hours of Koji preparation. The maximum amount of reducing sugar was observed between 48 and 72 hours of Koji preparation during this period the reducing sugar content varied widely depending on starch source. Sweet potato Koji produced the highest level of ethyl alcohol content after 72 hours of Koji preparation; for the other Koji the same trends were observed after 24 hours. The starch liquefying activities have reached the highest level after 96 hours and for glutinous rice and barley rice; however, they kept on increasing until 120 hours for wheat flour and sweet potato. Koji Starch liquefying and saccharogenic amylase activities tended to increase in order of sweet potato, glutinous rice, barley rice and wheat flour. Kojis Various protease activities were measu-red during the Koji preparation, and they increased in order of alkali, neutral and acidic protease.

• Korean Journal of Environmental Agriculture
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• v.16 no.1
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• pp.31-36
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• 1997

This study was carried out to analyze the composition of landfill generation gas using vertical pipe wells installed at landfill. The characteristics of composed waste were examined by the open-cut test at H. landfill in Pusan. The waste compositions of landfill layer by Open-cut test indicated that organic matter was average $4.6{\sim}8.78%$ in each landfill. $CH_4$ compositions of gas in each landfill were $49.71{\sim}50.45%$(A-point), $50.39{\sim}53.74%$(B-point), and $58.76{\sim}61.62%(C-point), respectively. The chemical formula of organic matter left in the underground was $C_{36.3}H_{76}O_{30}N_{0.3}S_{0.1}$ Underground temperatures were changed to $18.8{\sim}25.8^{\circ}C$ when the ambient temperature was about $13.4^{\circ}C$. Temperatures with passed times in A, B and C-lysimeter were about $21.1{\sim}22.5^{\circ}C,\;30{\sim}32.5^{\circ}C$ and $35{\sim}38.5^{\circ}C$, respectively. After about 65 day, decomposition rates of organic matter in A, B and C-lysimeter were 9.9%, 14.9% and 22.3%, respectively.