• Korean Journal of Soil Science and Fertilizer
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• v.36 no.2
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• pp.80-85
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• 2003

This study was conducted to find out the effect of a lime stabilized slaughterhouse waste(LSW) on the growth of chinese cabbage and soil pH. Two levels of the lime stabilized slaughterhouse waste treatment, 169 and $338kg\;10a^{-1}$, with N-P-K fertilization were tested, and treatments of N-P-K and N-P-K with slaked lime were included in the experiment as a control. Fresh weight of chinese cabbage at harvest was not significantly different among the treatments. However, in the LSW treatment of $169kg\;10a^{-1}$, fresh weight of chinese cabbage was 5% higher comparing to the N-P-K treatment. Contents of N, P, and K in chinese cabbage were higher in the LSW treatments in comparison to the control treatments. Competitive inhibition of Mg uptake by Ca in the treatments of LSW and lime was apparent. Soil pH was increased by the application of LSW, and the increase in the LSW treatment of $169kg\;10a^{-1}$ was nearly the same as the soil pH increase in the slaked lime treatment. The lime stabilized slaughterhouse waste can be considered as a potential soil amendment for amelioration of soil acidity and supply of organic matter as well.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1220-1226
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• 2013

The objective of this study is to investigate the quality characteristics and antioxidant activities of yanggaeng prepared with different amounts of aronia juice. Aronia juice was incorporated into yanggaeng at different levels (containing 50, 100, and 150 g of aronia juice in AJ 50, AJ 100, and AJ 150, respectively) based on the total weight of water. Total acidity and sugar contents showed a significant increase, however, pH showed a decrease with increasing levels of aronia juice. Hardness also showed an increase with increasing levels of aronia juice. Regarding texture profile analysis, hardness, springiness, and chewiness of yanggaeng were increased, however, cohesiveness was similar compared to the control and aronia juice added treatments. In chromaticity determination, L and b values showed a decrease, however, a value increased with increasing levels of aronia juice. The total polyphenols, flavonoids, and anthocyanin contents were increased proportionally with increasing levels of aronia juice. Antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than those of control and increased proportionally according to the concentration of aronia juice. The sensory evaluation indicated that AJ 100 showed the best preference in color, taste, texture, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in yanggaeng for improvement of quality and antioxidant potential.

• KSBB Journal
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• v.23 no.1
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• pp.18-22
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• 2008

Various probiotic Lactobacillus spp. are known to produce exopolysaccharide (EPS) which has potential health promoting functionality. A Lactobacillus paracasei strain producing EPS was isolated from healthy human. This strain, named L. paracasei KLB58, was grown on modified MRS medium. Experiments were conducted under various growth conditions to optimize the EPS production. Our study showed that incubation temperature played an important role in EPS production. When incubation temperature was changed from $37^{\circ}C$ to $25^{\circ}C$, the increase of EPS production (28.1 mg/ml) was the highest in our experiment. The type of carbon source in the medium also affected EPS production. Galactose was the most effective for EPS production among the carbon sources examined. Using galactose, glucose, lactose and sucrose, the amount of released EPS was 38.9 mg/ml, 35.6 mg/ml, 21.76 mg/ml and 16.9 mg/ml, respectively. However, acidity in growth medium inhibited EPS productivity due to the low growth yield. When grown at pH 4, L. paracasei KLB58 could only produce EPS of 14.6 mg/ml. When the initial amounts of nitrogen and carbon sources were examined, EPS production was not significantly affected by nitrogen source while carbon source affected considerably.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.9 no.5
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• pp.50-59
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• 2006

This study was initiated to investigate soil chemical properties under different soil systems. Data such as soil acidity(pH), electrical conductivity(EC), organic matter content(OMC), and cation exchange capacity(CEC) were analyzed with samples from multi-layer, USGA, and mono-layer systems. N, P, K and micronutrients were also measured. Multi-layer system was built up to 60-cm depth with rootzone layer, intermediate layer and two drainage layers. USGA system 45 centimeters deep was constructed with rootzone layer, intermediate layer and drainage layer. Mono-layer system, however, was made only with a 30-cm rootzone layer. Differences were observed in soil pH, EC, OMC, CEC and micronutrients. Soil pH was acceptable for turfgrass growth a year after establishment, being 5.5 to 6.5 in the study. Differences were greatly observed for EC among soil systems. Values of EC for multi-layer, USGA, and mono-layer systems were 39.79, 31.26 and 103.54 uS/em, respectively. The increase rate was approximately 4 to 8 times greater with mono-layer system than those with other two systems. Therefore, it was necessary to avoid micronutrient deficiency such as Fe, Mn etc. through an effective management program in mono-layer system because of its faster potential feasibility of salt accumulation. The greatest OMC was associated with USGA system, being 0.97% which was 11% over that of the other systems. Slight differences were observed for CEC among them. Mono-layer system produced 1.45 me/100g, 10.3% and 8.9% lower in CEC than those of multi-layer and USGA system, respectively. Micronutrients such as Fe, Zn, and Mn etc. were below the level required for turf growth, regardless of soil systems. It was considered that one year after turf establishment was not enough to build up micronutrients in sand-based soil systems to the normal level for a turf growth. These results demonstrate that intensive management program including grow-in concept fertilization should be integrated into sand-based soil systems, even after a year in establishment. Regular nutrient monitoring by soil analyses is a strong necessity to decide the kinds and amount of fertilizer. Also, strategic management program must be selectively employed according to sports turf soil systems.

• Journal of the Korean Geosynthetics Society
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• v.19 no.2
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• pp.23-33
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• 2020

This study determines the basic properties and acid rock drainage generation capacity of Pohang tertiary mudstone through laboratory experiments. According to X-ray fluorescence (XRF) analysis results, the mudstone of this area mostly comprised of SiO₂ with a proportion of approximately 60%, followed in order by Al₂O₃ and Fe₂O₃. As such, it is clear that there is an abundance of aluminosilicates with a high probability of generating acid rock drainage. The XRD analysis showed that the mudstone contains pyrite (FeS₂), it is highly likely to generate acid rock drainage, and inductively coupled plasma atomic emission spectroscopy (ICP-AES) analysis results showed that the mudstone samples contained a high amount of Fe²⁺ ions. As a result of anion analysis measured by ion chromatography (IC), all mudstone samples were measured to have high SO^2-₄ concentrations. According to elemental analysis, the total sulfur (S) content was high, which in turn indicates a high risk of acid rock drainage generation reflected by a maximum potential acidity (MPA) higher than 1%. All in all, although there were slight deviations between the tertiary mudstone samples, overall, the samples exhibited high acid rock drainage generation capacities.

• Food Science and Preservation
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• v.20 no.5
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• pp.712-719
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• 2013

This study was conducted to investigate the antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and to develop a new starter for fermented milk. The isolates were identified using 16S rDNA sequencing and named Lactobacillus plantarum A, Leuconostoc lactis B and L. acidophilus C. The activity of these strains to inhibit the growth of food-borne human pathogens (Escherichia coli NCTC 12923, Salmonella Typhimurium NCTC 12023, Listeria monocytogenes NCTC 11994) was measured using the paper disc method. All these strains showed strong antibacterial activity against Li. monocytogenes NCTC 11994. The experiment groups were the fermented milks with these strains, and the control group was the fermented milk with the commercial starter (ABT 5). The change of pH, acidity and viable cell counts were measured during their aging time. All the experiment groups showed a significant difference in their aging times compared to the control group. However, the sensory test showed that the experiment groups can be used as useful starters for fermented milk. This result suggests that L. plantarum A, Leu. lactis B and L. acidophilus C have the potential to be developed as new starters for fermented milk.

• Food Science and Preservation
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• v.24 no.2
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• pp.221-229
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• 2017

The effect of sweet potato on the quality of Doenjang was investigated during fermentation. Viable cells of yeast decreased gradually after 4 weeks of fermentation, but those of aerobic bacteria increased in the late stage. Amylase activity of Doenjang was higher in the late stage of fermentation, while neutral protease maintained high activity during fermentation. Hunter L and b values of Doenjang decreased gradually during fermentation, while a value was increased. The pH of Doenjang decreased gradually until 10 weeks of fermentation, and the titratable acidity was low in the sweet potato added groups. The acid value was low in the Shinyulmi sweet potato added Doenjang. Water activity and oxidation-reduction potential of Doenjang decreased during fermentation. Reducing sugar of Doenjang decreased in the middle stage of fermentation, and it was low in sweet potato added groups. The alcohol content of Doenjang decreased after 2 weeks of fermentation. Amino and ammonia-type nitrogen of Doenjang increased during fermentation and reached the maximum after 10 and 12 weeks of fermentation, respectively. After 12 weeks fermentation, 8% of Shinyulmi sweet potato added Doenjang was more favorable taste, flavor and overall acceptability (p<0.05) than the control or the Yeonwhangmi sweet potato added groups.

• Food Science and Preservation
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• v.22 no.6
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• pp.796-803
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• 2015

The physicochemical properties and storage stability of blueberries fermented by lactic acid bacteria were investigated. The viable cell count of lactic acid bacteria slowly increased to 5.96 log CFU/mL after 72 hr of fermentation. The pH decreased whereas titratable acidity increased after fermentation. The contents of total anthocyanin (31.52 mg/100 g) and cyanidin-3-glucoside (C3G) (5.41 mg/100 g) after 72 hr of fermentation were higher than those of non-fermented blueberries (16.10 mg/100 g and 2.21 mg/100 g, respectively). The L and a value decreased, and the b and ${\Delta}$E value increased. The total polyphenol and flavonoid contents of fermented blueberries (2.21 g/100 g and 0.91 g/100 g, respectively) were higher than those of non-fermented blueberries (1.13 g/100 g and 0.49 g/100g, respectively). The DPPH radical scavenging activity and superoxide radical scavenging activity of the fermented blueberries were 30.74%, and 52.76%, respectively. The ferric reducing antioxidant power of the fermented blueberries ($256.42{\mu}M/g$) was higher than that of non-fermented blueberries ($191.52{\mu}M/g$). Anthocyanin and C3G content was stable in fermented blueberries after 42 days of storage. The results suggest that blueberries fermented by lactic acid bacteria have the potential to be functional materials in the food industry.

• Journal of Life Science
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• v.28 no.10
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• pp.1193-1200
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• 2018

This study investigated the physiochemical properties, antioxidative, nitrite-scavenging, and alcohol metabolism enzyme activities of nectarine vinegar prepared by a traditional fermentation method. The pH of nectarine vinegar was 3.70, the sugar content was $8.87^{\circ}Brix$, and the total acidity was 6.29%. Among organic acids detected, acetic acid was highest at 32.42 mg/ml, followed by lactic acid, malic acid, and succinic acid. Total phenol content of the nectarine vinegar was $121.84{\mu}g$ tannic acid equivalents (TAE)/100 ml. The antioxidative effects of muskmelon vinegar were measured using 1,1-Diphenyl2-picrylhydrazy (DPPH) radical-scavenging activity and superoxide dismutase (SOD) assay. DPPH of nectarine vinegar was increased in a dose-dependent manner, which was 84.47% at 40% concentration. SOD activity was increased in a dose-dependent manner, which was 89.06% at 60% concentration. Nitric scavenging activities of nectarine vinegar were 94.17%, 76.91%, and 20.21% at pH values 1.2, 3.0, and 6.0 at 100% concentration, respectively. The effects of nectarine vinegar on alcohol-metabolism were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities of nectarine vinegar were increased in a dose-dependent manner, which were 153.61% and 178.20 % at 60% concentration, respectively. These results suggest that nectarine vinegar has great potential as a resource for high quality functional health beverages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1245-1252
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• 2003

A starter formulation was developed to substitute a baker's yeast with natural starter when manufacturing bread products. To develop an active starlet, starter was formulated varying with types of wheat flours, level of water contents and various nutrients. Activities of starter were investigated in terms of viable counts of microbes and change of pH and total titratible acidity Domestic wheat flours contain 100 times more number of lactic acid bacteria than yeast regardless of types of wheat flours. The more protein contents in wheat flours, the more stable microbes in starter. This was considered to be the result of buffering effect of wheat proteins. The optimum level of protein content to ensure the activity of starter was more than 12.0%. Optimum level of water content in active starter was 110% based on strong flour. The more water or the less water had the tendency of decreasing viable counts of microbes. Addition of salt and sucrose had increased the activity of starters. However oligosaccharides did not affect the activity of starter. The optimum concentrations of salt and sucrose were 1.0% and 5.0% respectively. Bread with the starter was higher scored than breads with yeast in terms of all the quality and sensory characteristics except their volumes. In conclusion, a starter formulated with strong flour 100%, water 110%, salt 1% and sucrose 5% was considered to have high potential as a substitute of yeast in making natural bread.