• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1221-1226
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• 1999

Volatile flavor components of glutinous rice koji kochujang made by an improved method were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Twenty-one volatile flavor components detected immediately after making kochujang including 6 alcohols, 6 esters and 2 aldehydes. Forty-six volatile flavor components including 15 alcohols, 15 esters, 5 acids, 5 aldehydes, 1 alkane, 1 amine, 1 alkene and 3 others were found in an improved kochujang after 150 day of fermentation. Twenty kinds of flavor components, 5 alcohols such as ethanol, 3-methyl-1-butanol. 2-methyl-1-propanol, 6 ester such as ethyl acetate. 2-methylpropyl acetate, ethylbutanoate, phenylacetate, 2 aldehydes and 7 others were commonly found through the fermentation period. Peak area(%) of ethenone was the highest one among the volatile flavor components at immediately after mashing, and ethyl acetate showed the highest peak area after $30{\sim}60$ day of fermentation, and ethanol showed the highest peak area after $90{\sim}120$ day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 150 day of fermentation(as major components). 2-Methyl-1-propanol, 1-butanol and methylbenzene were detected in glutinous rice koji kochujang during the fermentation.

• Applied Chemistry for Engineering
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• v.5 no.3
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• pp.413-418
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• 1994

The synthetic steps of sodium(2-(2, 6-dichlorophenyl)amino)phenylacetate were reduced and increased the yield in each steps. The synthetic process was composed to four steps and 2, 6-dichloroaniline and per catalyst in three lots in 80% yield. The steps of acylation and Friedel-Craft reaction were simplified successfully. The final product, diclofenac was obtained in 97% yield by hydrolyzing 1-(2,6-dichlorophenyl)-2-indolinone which was gained in third step with Claisen-solution.

• Journal of Microbiology and Biotechnology
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• v.18 no.10
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• pp.1659-1662
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• 2008

Pseudomonas chlororaphis O6 exhibits induced systemic resistance (ISR) against P. syringae pv. tabaci in tobacco. To identify one of the ISR metabolites, O6 cultures were extracted with organic solvents, and the organic extracts were subjected to column chromatography followed by spectroscopy analyses. The ISR bioassay-guided fractionation was carried out for isolation of the metabolite. High-resolution mass spectrometric analysis of the metabolite found $C_{9}H_{9}O_{3}N$ with an exact mass of 179.0582. LC/MS analysis in positive mode showed an $(M+H)^{+}$ peak at m/z 180. Nuclear magnetic resonance ($^{1}H,\;^{13}C$) analyses identified all protons and carbons of the metabolite. Based on the spectroscopy data, the metabolite was identified as 4-(aminocarbonyl) phenylacetate (4-ACPA). 4-ACPA applied at 68.0 mM exhibited ISR activity at a level similar to 1.0 mM salicylic acid. This is the first report to identify an ISR metabolite produced by P. chlororaphis O6 against the wildfire pathogen P. syringae pv. tabaci in tobacco.

• Journal of Microbiology and Biotechnology
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• v.33 no.11
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• pp.1428-1436
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• 2023

The three Gram-negative, catalase- and oxidase-positive bacterial strains RS43^T, HBC28, and HBC61^T, were isolated from fresh water and subjected to a polyphasic study. Comparison of 16S rRNA gene sequence initially indicated that strains RS43^T, HBC28, and HBC61^T were closely related to species of genus Curvibacter and shared the highest sequence similarity of 98.14%, 98.21%, and 98.76%, respectively, with Curvibacter gracilis 7-1^T. Phylogenetic analysis based on genome sequences placed all strains within the genus Curvibacter. The average nucleotide identity (ANI) and digital DNA-DNA hybridization (dDDH) values between the three strains and related type strains supported their recognition as two novel genospecies in the genus Curvibacter. Comparative genomic analysis revealed that the genus possessed an open pangenome. Based on KEGG BlastKOALA analyses, Curvibacter species have the potential to metabolize benzoate, phenylacetate, catechol, and salicylate, indicating their potential use in the elimination of these compounds from the water systems. The results of polyphasic characterization indicated that strain RS43^T and HBC61^T represent two novel species, for which the name Curvibacter microcysteis sp. nov. (type strain RS43^T =KCTC 92793^T=LMG 32714^T) and Curvibacter cyanobacteriorum sp. nov. (type strain HBC61^T =KCTC 92794^T=LMG 32713^T) are proposed.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.548-552
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• 2005

Volatile fragrance components in 5 kinds of Korean native Lilium were investigated and compared. The volatile components were extracted by SDE (simultaneous steam distillation and extraction) and identified by CC and GC-MS. As a result of the analysis of volatile aromatic ingredient of L. leichtlinii var. tigrinum Nickels., L. concolor var. parthneion Bak., L. tsingtauense Gilg., L. hansonii Leichtl., and L. amabile Palibin., using frozen materials, 60 kinds of volatile compound were identified, which were 28 aldehydes, 9 ketones, 8 alcohols, 5 esters, 5 acids, 3 furans and 2 others. The GC patterns of the aroma components of all samples resembled but the peak areas were different according to species, though all of them are Korean native Liliums.