• Food Science and Preservation
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• v.22 no.6
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• pp.908-914
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• 2015

The objectives of this study were to isolate and characterize low temperature adaptation yeast and to obtain suitable yeasts strains for manufacturing Yakju. In this study, we isolated 482 wild yeasts from fermented foods. Out of these, 5 yeast strains were selected based on increased growth at low temperature ($15^{\circ}C$) and high ${\beta}$-glucosidase activity. To screen the aromatic level of isolates, media containing cerulenin and 5,5,5-trifluor-DL-leucine (TFL) were used. Y297 strain demonstrated tolerance against TFL and produced more than 13% alcohol. Y297 strain was identified a Saccharomyces cerevisiae based on the 26S rDNA gene sequences. Maximum cell growth was observed after 19 hr and 38 hr of incubation at $25^{\circ}C$ and $15^{\circ}C$, respectively. The exponential phase was followed by a lengthy stationary phase, at $15^{\circ}C$, when the cells remained high viable. Y297 strain demonstrated tolerance against alcohol (10%), glucose (60%) and salt(NaCl, 8%). ${\beta}$-glucosidase and esterase activity in Y297 were higher than those of controls at $15^{\circ}C$. Overall, these results indicated that using wild yeast strain, isolated from fermented food, affects the chemical characteristics of the brewed Yakju.

• Journal of Life Science
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• v.25 no.2
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• pp.189-196
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• 2015

Bacterial diversity was studied in the rhizosphere of Suaeda japonica Makino, which is native to Suncheon Bay in South Korea. Soil samples from several sites were diluted serially, and pure isolation was performed by subculture using marine agar and tryptic soy agar media. Genomic DNA was extracted from 29 pure, isolated bacterial strains, after which their 16S rDNA sequences were amplified and analyzed. Phylogenetic analysis was performed to confirm their genetic relationship. The 29 bacterial strains were classified into five groups: phylum Firmicutes (44.8%), Gamma proteobacteria group (27.6%), Alpha proteobacteria group (10.3%), phylum Bacteriodetes (10.3%), and phylum Actinobacteria (6.8%). The most widely distributed genera were Bacillus (phylum Firmicutes), and Marinobacterium, Halomonas, and Vibrio (Gamma proteobacteria group). To confirm the bacterial diversity in rhizospheres of S. japonica, the diversity index was used at the genus level. The results show that bacterial diversity differed at each of the sampling sites. These 29 bacterial strains are thought to play a major role in material cycling at Suncheon Bay, in overcoming the sea/mud flat-specific environmental stress. Furthermore, some strains are assumed to be involved in a positive interaction with the halophyte S. japonica, as rhizospheric flora, with induction of growth promotion and plant defense mechanism.

• Journal of the Korean Chemical Society
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• v.50 no.1
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• pp.32-36
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• 2006

films of gold nanoparticles were formed on indium tin oxide (ITO) by an electrodeposition method from an aminosilicate stabilized gold colloid solution. The thin films were examined by cyclic voltammetry (CV), scanning electron microscopy (SEM), UV-visible, and energy dispersive X-ray spectroscopy (EDXS). The surface coverage of gold nanoparticles on the thin film was estimated to 1.2 nanomole/cm2. An anthraquinone-2, 6-disulfonic acid, disodium salt (AQDS) self-assembled layer was generated by immersing gold thin film into 1mM of AQDS in 0.1M HClO4 solution for over 20 hours. As a result, a new absorbance peak from the multi-layers (AQDS/thin film of gold /ITO) was obtained about at 690 nm. Also, the surface plasmon absorption of multi-layers was measured by UV-Visible spectrometer along with chronoamperometry by applying the various potentials from +0.5V to -0.5V. The maximum surface plasmon absorption band at 550 nm was decreased by applying negative potentials. The change of absorbance was correlated with the surface coverage of the AQDS indicating the pseudo-capacity surface state of the AQDS layer was coupled to the energy level of the plasmonband by applied negative potentials.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.65-74
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• 2000

The properties of Puchu(Allium odorum L.)kimchi prepared with different methods were investigated by measuring organoleptic and microbiological properties up to 43 days at 10$\^{C}$ right after preparation. Five conditions of making Puchukimchi included: the addition of salt (treatment A), soybean sauce (treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce (treatment D), anchovy sauce and glutinous rice paste(treatment E). Sensory evaluation showed high scores in the appearance, smell, sour taste, good taste, savory taste, texture, and overall acceptability of Puchukimchi prepared with soybean sauce(treatment B). However, treatment C had the best score in good taste. In the intial stage of fermentation, treatment C had higher total microbial counts than others, but in the final stage, treatment E had higher counts than others. Treatment A had less total microbial counts than others throughout the fermentation. The maximum numbers of lactic acid bacteria in other treatments were in the order of treatments A>B>D. In the final stage of fermentation, treatment B had the least number of lactic acid bacteria composed of Pediococcus, Streptococcus, Leuconostoc and Lactobacillus. Streptococcus reached the maximum level at the 8 th day of fermentation, and the number of Lactobacillus was increased with the lapse of fermentation time. It was shown that fermentation patterns of Puchukimchi were influenced by the preparation methods used.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.67-78
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• 2020

Honesty is an attribute of God, and the Bible says that God is pleased, praises, and blesses honest people. However, false and hypocrisy is overflowing and honesty is being weakened in Korean society and the church. In this regard, we need to understand the level of honesty and ethical consciousness of youth and adults (workers) in Korea, and how to spread honesty in Korean society in order for the Korean church to restore its essence and play the role of light and salt in the world. To this end, We analyzed the honest ethical consciousness of Korean youth and adults (workers) by using the results of the Korean Honest Index survey conducted by the researchers at the Ethics Center of the Transparent Society Movement Headquarters of the Heungsadan in 2019. In addition, through Focus Group Interview (FGI) of 12 pastors who are practicing the honesty movement in the Korean church, we analyzed pastors' opinions on what the Korean church should do and what role it should play in order to raise the honesty ethical consciousness of Korean society. We hope that it will be an opportunity to recognize the seriousness of the honest and ethical consciousness of Korean society, and to take an active role in helping the Korean church return to the spirit of Koramdeo and spread the honest kingdom and righteousness of God in Korean society through this study.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.76-86
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• 2013

This study was performed to investigate the quality characteristics of gruel added with ramie leaves. For this study, ramie leaves were made into powder, which consists of 5.37% of moisture content, 27.10% of crude protein, 5.99% of crude lipid, 47.17% of carbohydrate, 14.37% of crude ash. The gruel was prepared with rice powder, salt, and various levels (0, 2, 4, 6, 8%) of ramie powder. After making the gruel, it was examined for the effect of adding ramie on quality characteristics using a mechanical test and a sensory evaluation. The solid contents of gruel tended to decrease with increased amounts of ramie powder. As the amount of ramie powder increased, there were several changes in the sample groups as follows. The pH increased, and the lightness(L) and redness(a) decreased, while yellowness(b) increased; the viscosity decreased, whereas spreadability increased gradually. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the gruel containing 6% level of ramie. In conclusion, the gruel added with 6% of ramie is the best in quality and acceptability.

• The Korean Journal of Ecology
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• v.27 no.6 s.122
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• pp.355-361
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• 2004

In order to elucidate the ecophysiological characteristics of coastal plants, we collected them on salt marsh and sand dune, and analyzed inorganic ($Na^+,\;K^+,\;Mg^{2+},\;Ca^{2+}$) and organic solutes (soluble carbohydrate, glycine betaine). Chenopodiaceous plant species (Atriplex gmelini, Salicornia europaea, Salsola collina, Suaeda glauca, Suaeda japonica) showed a tendency to accumulate inorganic ions such as $Na^+\;and\;Cl^-$ instead of $K^+$. However, Chenopodium serotinum which lives in ruderal habitat contained more $K^+$ and less $Na^+$ than the other Chenopodiaceous plants. Most Chenopodiaceous plant species maintained very low level of soluble $Ca^{2+}$ and relatively low concentration of carbohydrates and showed high concentration of glycine betaine which is among the most effective known compatible solutes in the leaves of plant under drought and saline conditions. On the other hand, plant species which belong to Gramineae (Ishaemum anthephoroides, Phragmites communis, Zoysia sinica) and Cyperaceae (Carex kobomugi, Carex pumila) absorbed $K^+$ selectively and excluded $Na^+\;and\;Cl^-$ effectively regardless of habitat conditions, and they accumulated more soluble carbohydrate as osmoticum than Chenopodiaceous plants. These results suggested that physiological characteristics such as high storage capacity for inorganic ions (especially alkali cations, chloride) and the accumulation of glycine betaine in chenopodiaceous plants and $K^+$-preponderance, an efficient regulation of ionic uptake (exclusion of $Na^+\;and\;Cl^-$) and the accumulation of soluble carbohydrate in monocotyledonous plants enable them to grow dry and saline habitats.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1415-1419
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• 1998

In order to evaluate the safety of greenhouse horticultures, a large number sample sources were collected, and the fungi of Aspergillus sp. and Penicillium sp. were isolated from them. Indirect competitive ELISA method and high performance liquid chromatography (HPLC) were applied to confirm the ochratoxin A producing abilities of isolated strains. One hundred ninety two sample sources including soil, pepper, strawberry and water mellon were collected for fungi isolation from western Gyeongnam, Andong and Gyeongbok. One hundred forty two strains of Aspergillus sp. and one hundred fifty three strains of Penicillium sp. were isolated respectively from them. The isolated fungi were tested for the production of ochratoxin A by ELISA. After culture of them on the modified sucrose low salt medium at $28^{\circ}C$ for 15 days, we found that five strains of Penicillium sp. produced ochratoxin A at the levels of $0.084{\sim}2.128\;{\mu}g/mL$. Among them, #129-2 strain isolated from water melon, showed the highest level of ochratoxin A as $2.128\;{\mu}g/mL$ broth. However, all of isolated Aspergillus sp. didn't produce ochratoxin A. When we compared the results of ELISA method with HPLC method, ochratoxin A production of each isolated strains showed very similar levels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.438-444
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• 2002

Interactions between meat proteins and hydrocolloids in a model system may play an important role for the improvement of textural properties in low-fat sausage mixtures. The objective of this study was to determine gel properties as affected by the type and level of hydrocolloid, various pH values of meat protein-hydrocolloid mixture before cooking, and internal cooking temperatures. The desirable heat-induced gels (HIGs) were formed at least pH values above 6.0. The addition of konjac flour (KF), kappa-carrageenan (CN) and locust bean gum (LBG) to extracted salt soluble proteins (2%) improved the gel strength with increased levels (0.5∼1.5%) and HIGs containing CN had the highest (p<0.05) gel strength. The increase of cooking temperature increased gel strength, depending on pH and type of hydrocolloid. However, the minimun internal cooking temperature to make viscoelastic HIGs was 70$^{\circ}C$. These results indicated that desirable HIGs were manufactured with each hydrocolloid concentration of 1% and minimum cooking temperature of 70$^{\circ}C$ with pH values higher than 6.0.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.6
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• pp.387-395
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• 2014

A highly sensitive analytical method based on stir bar sorptive extraction (SBSE) technique and gas chromatography/tandem mass spectrometry (GC-MS/MS) has been developed, allowing the simultaneous multi-analyte determination of 11 synthetic fragrances (SFs) in water samples. The stir bar coated with polydimethylsiloxane (PDMS) was added to 40 mL of water sample at pH 3 and stirred at 1,100 rpm for 120 min. Other SBSE parameters (salt effect and presence of organic solvent) were optimised. The method shows good linearity (coefficients > 0.990) and reproducibility (RSD < 10.9%). The extraction efficiencies were above 83% for all the compounds. The limits of detections (LOD) and limits of quantification (LOQ) were 2.1~4.1 ng/L and 6.6~12.9 ng/L, respectively. The developed method offers the ability to detect 11 SFs at ultra-low concentration levels with only 40 mL of sample volume. Matrix effects in tap water, river water, wastewater treatment plant (WWTP) final effluent water and seawater were investigated and it was shown that the method is suitable for the analysis of trace level of 11 SFs. The method developed in the present study has the advantage of being rapid, simple, high-sensitive and both user and environmentally friendly.