• Food Science and Preservation
• /
• v.7 no.4
• /
• pp.414-417
• /
• 2000

Competent cell transformation of B. subtilis AC819 was carried out using phenotypic protease-defective(Npr-) DNA of B. subtilis MT-2. An obtained transformant, designated B. subtilis HL-1, was obtained by homologous DNA recombination. Phenotypes of B. subtilis HL-1 were characterized histidine requirement streptomycin-resistance, tetracyclin resistance and non-producing protease. Protoplast transformation frequency of B. subtilis HL-1 by plasmid pUB110 was higher than that of B. subtilis MT-2. From this result, B. subtilis HL-1 is useful for protease gene transformation and thermostable protease gene cloning as a host.

• Food Science and Preservation
• /
• v.5 no.2
• /
• pp.167-171
• /
• 1998

Bulkogi(roast beef) seasoning stored without cap at 5$^{\circ}C$ and 23$^{\circ}C$ and within capped boule at 5$^{\circ}C$, 23$^{\circ}C$, 38$^{\circ}C$, 48$^{\circ}C$ and heat cycling(38$^{\circ}C$-1 week and 5$^{\circ}C$-1 week) and investigated sensory quality, pH, VBN, amino-N, surface color, and viable cell counts during 6 month storage. Nonpackaged Bulkogi seasoning was deteriorated by molds after 2 weeks at 23$^{\circ}C$ but did not showed any significant quality changes at 5$^{\circ}C$ for 1 month. Sensory scores of packaged sample rapidly declined with the temperature increase but chemical criteria was not significantly changed depending on temperature and storage time. Correlations between sensory scores and chemical parameters was not found, but sensory scores on color was correlated with lightness(L. value) of surface color(r=0.899). Heat cycle storage resulted in similar changes in quality to 38$^{\circ}C$ storage. Ql0 values calculated by sensory evaluation results as a quality index was 6, and the shelf-life of packaged Bulkogi seasoning was predicted 88 months at 23$^{\circ}C$.

• Food Science and Preservation
• /
• v.16 no.6
• /
• pp.924-928
• /
• 2009

Green tea has been shown to have multifunctional health-promoting properties including cholesterol level control an antidiabetic effect and anticancer, antioxidant, and antimicrobial properties, inboth in vivo and in vitro experiments.We earlier reported antifungal and antibacterial effects of green tea extract by investigating cell membrane functions. The purpose of the present study was to purify and identify antimicrobial substances from green tea extract. Such materials were extracted from green tea (Camellia sinensis. var. sinensis) and purified by high-performance liquid chromatography. The antimicrobial substances in the extract were identified as epicatechin gallate and epigallocatechin gallate by nuclear magnetic resonance spectrophotometry.

• Korean journal of food and cookery science
• /
• v.16 no.1
• /
• pp.27-35
• /
• 2000

This study intended to find out what the male and female university students in Kyung-book area think about Korean traditional foods, how much they use them, and how their life styles affect their estimates on traditional foods. They evaluated the aspects of traditional foods highly in the order of nutrition(6.07), taste(5.96), appearance(5.40), color(5.33), preservation after cooking(4.82), cost(4.63), and cooking method(4.43). Female students had higher estimates on traditional foods than male students. There was no significant difference in the evaluation between the students raised in rural and urban areas if they had the same educational level. Regardless of gender, Kimchi was most preferred followed by boiled rice, pot stew, grilled fish, and beef out of 25 traditional foods. In the correlation among the evaluation factors and uses of traditional foods, those with high evaluation on traditional foods(r=0.282, p<0.01) and the families with higher income(r=0.316, p<0.01) made more use of traditional foods. For the life style, leisure-valuing type was the greatest part(39.4%) in male students and altruistic type(31.9%) in female students. The altruistic type comprised of the greatest part(34.8%) among the students raised in urban areas and the leisure-valuing type(40.0%) among those raised in rural areas. The altruistic type students put high values on taste, nutrition, appearance, color, and preservation after cooking of the traditional foods. The egocentric type gave high values on cost and cooking method. However, there were no significant differences among the types in every item. The altruistic type put the highest and the leisure-valuing type put the lowest value on traditional foods, respectively, however, it was not significantly different. The individuality-centered type made the most use of traditional foods, whereas the leisure-valuing type made the least(p<0.05).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.18 no.1_2
• /
• pp.33-38
• /
• 2012

Modified atmosphere packaging (MAP) was applied to steamed bread added with black rice in 10%. In terms of storage stability, the steamed bread was found to be susceptible to microbial spoilage and could be helped in its preservation and shelf life extension by MAP. According to microbial and sensory quality criteria, the product shelf life was determined as < 5 days for air package, 5 days for 100% $N_2$ package, 8 days for package of 60% $CO_2$/40% $N_2$, and 15 days for 100% $CO_2$ package. Even though MAP condition with $CO_2$ inclusion was effective in extending the shelf life based on microbial quality, it did not affect the staling of the bread.

• Food Science and Preservation
• /
• v.16 no.3
• /
• pp.454-458
• /
• 2009

The effect of UV-C irradiation on microbial growth and quality of red pepper powder during storage was examined. Red pepper powder was irradiated with doses of 27, 54, or $108\;kJ/m^2$ and stored at $20^{\circ}C$ for 4 weeks. UV-C treatment of red pepper powder decreased the populations of total aerobic bacteria and Bacillus cereus in proportion to radiation dose. In particular, total aerobic bacteria and B. cereus populations decreased by 1.03 and 0.90 log CFU/g after irradiation at $108\;kJ/m^2$, respectively, compared with control values. UV-C irradiation caused negligible changes in the Hunter color L, a, or b values. Sensory quality results on red pepper powder were not significantly different between treatments. Therefore, UV-C irradiation can be used to inhibit microbial growth in red pepper powder, without impairing quality during storage.

• Food Science and Preservation
• /
• v.3 no.1
• /
• pp.83-92
• /
• 1996

This study was conducted to estimate the shelf-life of 'Fuji' apples (Malus domestica Borkh) after CA storage. Apples stored In 1%O2+3%CO2, 2%O2+3%CO2 and 3%O2+3%CO2 at 2$^{\circ}C$ and 4$^{\circ}C$ for 8 months were stored in air at 10$^{\circ}C$, 80-85% RH for 16days. As a result of objective analysis, apples stored at 2$^{\circ}C$ wert mort effective in retarding the loss of weight flesh firmness, titratable acidity and peel color than those stored at 4$^{\circ}C$, but not the loss of soluble solid. Among storage atmospheres, 1%O2+3%CO2 at 2$^{\circ}C$ was more effective in retarding the loss of flesh firmness and green color than other atmospheres. Shelf-life of apples kept at 2$^{\circ}C$ estimated above 16 days. The contents of acetaldehyde and ethanol were not observed tn make large difference between storage conditions, but ethanol content of apples stored in 3%O2+3%CO2 at 4$^{\circ}C$ was Increased slightly for 16 days. According to sensory evaluations, apples stored at 2$^{\circ}C$ were significantly harder, juicier and more acid than chose stored at 4$^{\circ}C$. Particularly, high scores of apples stored in 1% and 2%O2+3%CO2 at 2$^{\circ}C$ Persisted for 16 days. Juiciness, hardness acidity and sweetness were related to the flesh firmness and titratable acidity. Overall acceptability was closely related to juiciness and hardness.

• The Journal of Korean Obstetrics and Gynecology
• /
• v.25 no.2
• /
• pp.154-173
• /
• 2012

Objectives: The aim of this study is to find out the effects of dance movement therapy(DMT) on anxiety, depression, and life quality by applying DMT program to climacteric women. Methods: The subjects of the research are climacteric women between the ages of 45 and 55 who located in the city of oo in Chollabukdo. The program was conducted with the subjects of a total of 27 women less than one year after menopause, 14 in the experiment group and 13 in the comparison group, 90 minutes a session, once a week, for 15 weeks. Results: The results show that the points of anxiety and depression decreased significantly in the experiment group which participated in the DMT program (p<0.05). The points of life increased significantly in physical & mental wellbeing, competence, and stability (p<0.05). Vitality points increased, but not significantly. Conclusions: This means that DMT decreases anxiety and depression of climacteric women, has positive effects on life quality related to health, and can help increase physical, mental, and emotional wellbeing of climacteric women.

• The Korean Journal of Archival Studies
• /
• no.30
• /
• pp.57-88
• /
• 2011

Oral history is the work to make the record of the verbal content recreated by the memories of the survivors. Oral history recording is accomplished through the collaboration of the interviewee, the interviewer, the cameraman, the recorder, the transcriber and etc. Therefore, it is important for the context at the time of the production to be expressed. So planning for the collection of oral records, the collection of oral records, and their preservation and maintenance should be managed systematically. This study, being started from this sense of problem, designed conceptual model of metadata to well reflect the contextual characteristics of the oral records of the women life of among the oral records and extracted the elements through this. The whole process of records management including from planning, production, preservation, management, and leading to use, related to the oral records of the women life, was classified into a hierarchy. It also proposed the system which can express the characteristics of the 'gender' through authority records and subject thesaurus.

• Animal Bioscience
• /
• v.34 no.2
• /
• pp.192-197
• /
• 2021

Objective: The present study evaluated the preservation of ram semen at 0℃ using soybean lecithin with a Tris-fructose extender. Methods: Semen was collected by artificial vagina ejaculation from six rams with proven fertility. High quality ejaculates were diluted by soybean lecithin (0.25%, 0.5%, 0.75%, 1.0%, 1.25%) using Tris-fructose extender and control (Tris-fructose egg yolk extender), respectively. The ejaculates were diluted to a concentration of 5×108 sperm/mL, followed by cooling to 0℃ in 90 min and maintaining the temperature for 12 days. The diluted semen samples were examined and recorded for sperm progressive motility, acrosome integrity at 0, 24, 72, 144, 216, 288 h, respectively. Two hundred and twenty-three ewes were inseminated for 216 h with optimal soybean lecithin concentrated semen or control via trans-cervical insemination. Results: The results showed that there were no differences in sperm progressive motility at 0, 24, 72, and 144 h (p>0.05). After 216 h, the sperm progressive motility in the control group and 0.5% concentration groups was significantly higher when compared to 0.25% concentration (p<0.05). The 0.5% concentration group demonstrated the highest survival rate and had no difference with the control group (p>0.05). At 216 h, the sperm progressive motility of all groups was still above 50%. The acrosome integrity of all groups was decreased with prolongation of storage time, but there was no difference at each time point (p>0.05). There was no significant difference in the lambing rate and pregnancy rate between the 0.5% concentration group and the control group (p>0.05). Conclusion: These results suggest that ram sperm is capable of fertilization after preservation at 0℃ with 0.5% of soybean lecithin in Tris-based extender substituted for egg yolk and produce normal offspring after insemination.