• KSBB Journal
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• 제23권1호
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• pp.23-30
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• 2008

An extracellular pigment production of three Phellinus sp. (Phellinus 421, P. linteus and P. hartigil) through submerged cultivation was investigated. The maximum brown pigment from culture broth was obtained from the precipitate by addition of 10% 1M HCI solution. This precipitate showed absorption characteristics with ${\lambda}_{max}$ of 360nm. The maximum production of extracellular pigment obtained at optimum medium and culture condition was 3.54 ($A_{360}$). The precipitate was fractionated by Sephadex G-75 gel chromatography, and the isolated brown pigment contained a large amount of polyphenol and the small amounts of sugar and protein. The brown pigment fraction was stable in temperature range of $30{\sim}60^{\circ}C$, pH range of $4{\sim}6$, sugar addition ranges of $1{\sim}5%$ and salt addition concentration of 3 molarity. Antioxidative activity of the brown pigment by TBA method was better than that of vitamin E (${\alpha}$-tocopherol).

• 한국미생물·생명공학회지
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• 제27권2호
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• pp.172-178
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• 1999

In this study, we tested possibility of replacing nitrite salts, which were always added during the meat product processing, with the metabolites produced by antimicrobial and red pigment producing Monascus strains. We have already shown that Monascus No. 116 strain has the highest antimicrobial activity among the strains isolated from Ang-Khak. Monascus isolate No. 229 was chosen due to its outstanding red pigment producing ability. The red pigment production by No. 229 was highest in the medium containing 8% sucrose, 2% yeast extract, 0.1% K2HPO4, 0.5% MgSO4. Optimum pH and temperature for the red pigment production were pH 6.2 and 3$0^{\circ}C$, was found in spot or Rf value 0.54 on TLC plate using ethyl acetate-acetone-water (4:4:1, v/v/v) as development solvent system. Isolate No. 116 and No. 229 were cultured in a optimal condition for the antimicrobial activity and red pigmentation. The culture concentrates were applied in situ to the production of instantly processed ham. Mixed application of 89 ppm Na-nitrite and 300 ppm of culture broth concentrate of Monascus isolate No. 116 and 500 ppm of red color produced by Monascus isolate No. 229 showed similar results with the single application of 94 ppm Na-nitrite. These results confirmed that the antimicrobial activity and red pigment of Monascus strains might be valuable to replace Na-nitrite salt in meat processing.

• 한국해양바이오학회지
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• 제6권1호
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• pp.31-40
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• 2014

The production of astaxanthin in the microalga Haematococcus pluvialis has been investigated using a sequential methodology based on the application of two types of statistical designs. The employed preliminary experiment was a fractional factorial design $2^6$ in which the factors studied were: excessive irradiance and nitrate starvation, phosphate deficiency, acetate supplementation, salt stress, and elevated temperature. The experimental results indicate that the amount of astaxanthin accumulation in the cells can be enhanced by excessive irradiance and nitrate starvation whereas the other factors tested did not yield any enhancement. In the subsequent experiment, a central composite design was applied with four variables, light intensity, nitrate, phosphate, and acetate, at five levels each. The optimal conditions for the highest astaxanthin production were found to be $1040{\mu}E/(m^2{\cdot}s)$ light intensity, 0.04 g/L nitrate, 0.31 g/L phosphate, 0.05 g/L acetate concentration.

• 한국수소및신에너지학회논문집
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• 제18권2호
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• pp.151-156
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• 2007

Solar cell and nanofiltration membrane were utilized in a system of enzymatic hydrogen production through light-sensitized photoanode, which resembles photoelectrochemical(PEC) configuration. Solar cell uses no additional light energy to increase energy for electrons to reduce protons and for holes to oxidize water to oxygen, and nanofiltration membrane replaces a salt bridge successfully with increased ion transport capability. With this system configuration, optimized amount of enzyme(10.98 unit), and an anodized tubular $TiO_2$ electrode($5^{\circ}C$/1 hr in 0.5 wt% HF-$650^{\circ}C$/5 hr) hydrogen evolved at a rate of ca. $43\;{\mu}mol/(cm^2{\times}hr)$ in a cathodic compartment and oxygen generated at a rate of ca. $20\;{\mu}mol/(cm^2{\times}hr)$ in an anodic compartment. The stoichiometric evolution of gases indicated that water was splitted in the system.

• 식품과학과 산업
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• 제54권3호
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• pp.196-209
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• 2021

The origines of the Western roasting culture and East Asian boiling culture were studied and the importance of primitive pottery culture (8000-5000 BCE) in the Korea Strait coastal region was discussed. The primitive pottery culture probably initiated the Jjigae (stew) culture and the production of salt. It can be also postulated that fish fermentation, kimchi fermentation, and cereal alcohol fermentation originated during this period. Soybean culture emerged ca. 2,000 BCE in South Manchuria and the Korean Peninsula. This paper focuses on the role of Korean foodways in the food science and technology development for the sustainable and resilient food systems. We are facing a global food crisis caused by population growth, climate change, and high animal food consumption. Studies on the meat analog and cultured meat are the new trend in Food Science and Technology. The importance of the wisdom learned through the Northeast Asian traditional foods, for example, soybean curd (tofu) and meaty flavor production by fermentation for the research on the novel sustainable and resilient food systems are discussed.

• 한국식생활문화학회지
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• 제19권3호
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• pp.273-284
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• 2004

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

• 대한가정학회지
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• 제47권6호
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• pp.11-20
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• 2009

The purpose of this study was to investigate the perception and utilization of salted seafood in Korean women. We also asked them about their opinions on how to increase the production range of popular salted seafood. Data were collected from 1,137 women and were analyzed with SAS 9.1 program. Women aged between 40 and 59 had higher positive perception of salted seafood than women aged between 20 and 39. The older age group (i.e. 40 to 59) believed that the production of salted seafood, such as like as Kimchi and soy sauce, should be globalized because of their taste and nutritional value. However, the younger age group (i.e. 20 to 39) had negative perceptions of salted seafood because of their unhygienic production and excess amount of salt. Women aged 50 and over used salted seafood frequently as a side dish or seasoning to make Kimchi, stew, or soup. The younger age group preferred to purchase a small package (200g or less) of salted seafoods from the grocery store instead of preparing it themselves. When purchasing salted seafood, they considered the taste, manufacturer, and expiration date. Finally, all interviewees agreed on the importance of salted seafood as part of traditional Korean cuisine, and wanted to see further local development. However, manufacturing and packaging processes need to be standardized, and hygiene and nutritional contents should be improved in order to achieve good quality local production. To succeed and develop high quality salted seafood, younger consumers need to be enticed with better nutritional value, taste, and hygienic production. Furthermore, the production range of popular salted seafood needs to be expanded beyond Kimchi and Soy Sauce. Hence new recipes are needed.

• 한국수소및신에너지학회논문집
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• 제26권1호
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• pp.8-14
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• 2015

In this study, the model biomass was used for hydrogen production by supercritical water gasification (SCWG). Model biomasses were glycerol, glycine, lignin and cellulose. The feed concentration was set to 1 wt%. Experiments were conducted in a reactor at $440^{\circ}C$ and above 26.3 MPa for 30 min. The effects of catalysts such as alkali metal salt ($K_2CO_3$ and $Na_2CO_3$) and transition metal salts ($Ni(NO_3)_2$, $Fe(NO_3)_3$ and $Mn(NO_3)_2$) on the gasification were systematically investigated. No tar or coke was observed in all experiments. The results showed that the gasification efficiency increased with various catalysts. For the cellulose and glycerol, all catalysts were effective for the promoted $H_2$ production compared with no catalyst. The significant decrease of $H_2$ production compared with no catalyst was observed with $Na_2CO_3$ and $Fe(NO_3)_3$ for glycine and lignin. respectively. The highest H2 production, 1.24 mmol was obtained for glycerol-SCWG with $Mn(NO_3)_2$. Conclusively, the addition of $Mn(NO_3)_2$ enhanced all model biomass gasification efficiency and increased the hydrogen production promoting the supercritical water reaction.

• 한국미생물·생명공학회지
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• 제39권3호
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• pp.218-223
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• 2011

Eicosapentaenoic acid 생산 세균을 얻기 위해 1999~2000년 하계연구 기간 중에 남극 생물 및 침적토를 사용하여 600주의 균주를 분리하였고 TLC와 GC를 사용하여 오메가-3 고도불포화 지방산 EPA를 생산하는 미생물 7 주를 성공적으로 분리하였으며, 이중 EPA 생산이 가장 높은 L93 균주를 선발하였다. 16S rDNA의 염기서열 분석을 통하여 Shewanella 속으로 조사되었으며, 이에 분리된 균주를 Shewanella sp. L93라 명명하였다. EPA를 생산 최적 배양온도 $4^{\circ}C$이며, 초기 pH 7에서 최적 EPA 함량을 보였다. 아울러 염 농도는 50 %(w/v)에서 생산이 최대였다. EPA 최적 생산 조건을 이용하여 리터당 320 mg 생산할 수 있는 생산 시스템을 확립하였다. Urea 침전법과 HPLC을 이용하여 수율 72% 이상의 97% 순도를 가진 EPA를 정제할 수 있는 분리 정제 시스템 또한 본 연구를 통하여 확립하였다.

• 한국응용과학기술학회지
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• 제35권4호
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• pp.1433-1441
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• 2018

고강도 운동 시 산성화의 과정은 수소이온의 방출과 젖산 나트륨염을 형성하는 젖산의 생산 증가에 따른 것이라 설명되어져 왔다. 이 설명에 의하면, 젖산의 생산 비율이 세포내의 수소이온 완충능력을 초과하였을 때 세포의 수소이온 농도는 증가한다고 한다. 이러한 생화학적 과정을 젖산의 산성화라 한다. 이 이론에 따라 고강도 운동 시 젖산의 생산이 대사적 산성화와 피로의 원인이 되는 것으로 해석되어져 왔다. 그러나, 본 고찰에서는 젖산의 생산이 산성화와 피로의 원인이라는 어떠한 생화학적 근거가 없음을 명확히 제시하고 있다. 오히려 젖산의 생산은 해당과정에서 필요한 $NAD^+$의 지속적인 공급을 위해 필수적이며 수소이온을 소비하는 대사과정이다. 젖산의 축적은 세포와 혈중의 수소이온 농도의 증가를 알려주는 좋은 지표가 될 수는 있지만 그것이 산성화의 직접적인 원인은 아니다.