• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• Journal of Life Science
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• v.22 no.2
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• pp.167-176
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• 2012

Three protease-producing halophilic bacteria were isolated from fermenting anchovy. Isolated FAM 10, FAM 114, and FAM 115 were found to grow optimally at salt concentrations of 2-4%, 10%, and 6%, respectively, and could grow in salinity of up to 18-22%. The salinity conditions for optimum protease production were 6% in FAM 10 and 10% in FAM 114 and FAM 115. The protease activity of FAM 10 was gradually inhibited by the addition of NaCl up to 10%, and was not evident at 14%, whereas FAM 114 and FAM 115 displayed protease activity at 14% NaCl and could not be measured at 18%. These results demonstrated that the three isolated strains belong to protease-producing, moderately halophilic bacteria. Strain FAM 10, FAM 114, and FAM 115 were identified as Salinivibrio sp., Halobacillus sp., and Halobacillus sp. respectively, based on comparative analyses of the 16S rRNA gene and the 16S-23S intergenic space sequence (IGS), biochemical testing, and Gram staining. Salinivibrio sp. FAM 10 had two 16S rDNAs containing different sequences at position 191 and four IGSs that harbored no tRNA gene and tRNA genes for isoleucine, alanine, glutamate, lysine, and/or valine. Halobacillus sp. FAM 114 and FAM 115 had completely identical 16S rRNA gene sequences and showed 99% identity to the sequences of various Halobacillus strains. The three IGSs found in the genome of both strains displayed 99% sequence identity with Halobacillus aidingensis and Halobacillus sp. JM-Hb, and had $IGS^0$ with no tRNA gene and $IGS^{IA}$ with tRNA genes for isoleucine and alanine.

• Journal of Life Science
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• v.30 no.1
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• pp.40-44
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• 2020

This study investigated the anti-bacterial and anti-inflammatory activities of Artemisia iwayomogi Kitamura for medical and food additive applications. A 70% methanol extract of A. iwayomogi Kitam. was fractionated with a series of solvents in order of increasing polarity; these fractionated extracts showed high 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) scavenging activity in the ethyl acetate fractions and high 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity in both the ethyl acetate and chloroform fractions. Levels of total phenolics and flavonoids were highest in the ethyl acetate fraction extracts. Eight bacteria were then treated with the A. iwayomogi Kitam. extract fractions and most showed similar or lower levels of anti-bacterial activity when compared to the control group, except for Staphylococcus aureus. In addition, the anti-oxidant activities of the ethyl acetate fractions of the A. iwayomogi Kitam. extract were higher than those of the other fractions. To confirm the anti-inflammatory activity of the extract fractions, we applied them to RAW 264.7 cells using LPS, and the results indicate that an ethyl acetate fraction at 250 ㎍/ml concentration inhibits nitric oxide production. This study demonstrates that an ethyl acetate fraction of A. iwayomogi Kitam. extract inhibits bacterial and inflammatory activities and could be useful as a potential source of bioactive compounds.

• Journal of Plant Biotechnology
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• v.44 no.1
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• pp.82-88
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• 2017

Transgenic lily plants have been obtained after particle bombardment, using PDS-1000/He system and scale explants of lilies, followed by PPT (D-L-phosphinothricin) selection. In this study, scales of the lily plants cv. 'red flame' were bombarded with a plasmid containing the bar gene as a selectable marker, and the AtSIZ gene as a gene of interest, showing salt tolerance and drought tolerance respectively, and both being driven by the CaMV 35S promoter. For optimization of a protocol, factors which optimized and showed a high transformation efficiency under following conditions, were considered: a bombardment pressure of 1100 psi, a target distance of 6 cm and $1.0{\mu}m$ of gold particle, and 24-h pre-culture and post-culture on MS medium containing 0.2 M sorbitol and 0.2 M mannitol as osmoticum agents. After bombardment, all the bombarded scales of lily were transferred to MS medium without selective agents, for a week. Subsequently, these bombarded scales were transferred to a selection MS medium containing 10 mg/l PPT, and incubated for a month for further selection, after which they were cultured for another 4-8 weeks with a 4-week subculture regime on the same selection medium. After transferring into hormone-free MS medium, the PPT-resistant scales with shoots were successfully rooted and regenerated into plantlets. PCR analysis revealed that the surviving putatively transformed plantlets indicated the presence of both the bar gene and the AtSIZ gene. In conclusion, when 100 scales of lily cv. Red flame are bombarded, this study produced approximately 17-18 transgenic plantlets with an optimized bombardment protocol. The protocol described here can contribute to the breeding program of lilies.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.189-202
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• 2017

This study was designed to examine the in vitro antioxidant and anti-inflammatory effects of kohlrabi (Brassica oleracea var. gonglodes) extract. Kohlrabi was extracted using 70% ethanol and then fractionated sequentially with n-hexane, ethyl acetate and butanol. Antioxidative ability was evaluated by bioassays using total polyphenol contents and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid diammonium salt) radical scavenging activity. Ethyl acetate fraction of kohlrabi was best on total polyphenol contents ($27.33{\pm}0.26mg\;GAE/g$) and ABTS radical scavenging effects ($IC_{50}\;172.9{\pm}1.6{\mu}g/mL$).For the anti-inflammatory activity in RAW 264.7 cells, the EtOAc fraction showed the highest inflammatory effect. Dose response studies were performed to determine the inhibitory effect of EtOAc fraction of kohlrabi on pro-inflammatory mediators in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. The EtOAc fraction of kohlrabi inhibited the NO and $PGE_2$ production and the protein level of iNOS and COX-2, and protein expression of pro-inflammatory cytokines (TNF-${\alpha}$, IL-6 and IL-$1{\beta}$), in a dose-dependent manner. These results suggest that kohlrabi has considerable potential as a ingredient with antioxidative and anti-inflammatory effects.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.10
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• pp.1490-1499
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• 2016

In this study, 69 lactobacilli isolated from Tibetan Qula, a raw yak milk cheese, were screened for their potential use as probiotics. The isolates were tested in terms of: Their ability to survive at pH 2.0, pH 3.0, and in the presence of 0.3% bile salts; tolerance of simulated gastric and intestinal juices; antimicrobial activity; sensitivity against 11 specific antibiotics; and their cell surface hydrophobicity. The results show that out of the 69 strains, 29 strains (42%) had survival rates above 90% after 2 h of incubation at pH values of 2.0 or 3.0. Of these 29 strains, 21 strains showed a tolerance for 0.3% bile salt. Incubation of these 21 isolates in simulated gastrointestinal fluid for 3 h revealed survival rates above 90%; the survival rate for 20 of these isolates remained above 90% after 4 h of incubation in simulated intestinal fluid. The viable counts of bacteria after incubation in simulated gastric fluid for 3 h and simulated intestinal fluid for 4 h were both significantly different compared with the counts at 0 h (p<0.001). Further screening performed on the above 20 isolates indicated that all 20 lactobacilli strains exhibited inhibitory activity against Micrococcus luteus ATCC 4698, Bacillus subtilis ATCC 6633, Listeria monocytogenes ATCC 19115, and Salmonella enterica ATCC 43971. Moreover, all of the strains were resistant to vancomycin and streptomycin. Of the 20 strains, three were resistant to all 11 elected antibiotics (ciprofloxacin, erythromycin, tetracycline, penicillin G, ampicillin, streptomycin, polymyxin B, vancomycin, chloramphenicol, rifampicin, and gentamicin) in this study, and five were sensitive to more than half of the antibiotics. Additionally, the cell surface hydrophobicity of seven of the 20 lactobacilli strains was above 70%, including strains Lactobacillus casei 1,133 (92%), Lactobacillus plantarum 1086-1 (82%), Lactobacillus casei 1089 (81%), Lactobacillus casei 1138 (79%), Lactobacillus buchneri 1059 (78%), Lactobacillus plantarum 1141 (75%), and Lactobacillus plantarum 1197 (71%). Together, these results suggest that these seven strains are good probiotic candidates, and that tolerance against bile acid, simulated gastric and intestinal juices, antimicrobial activity, antibiotic resistance, and cell surface hydrophobicity could be adopted for preliminary screening of potentially probiotic lactobacilli.

• Journal of Plant Biology
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• v.14 no.4
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• pp.27-33
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• 1971

Information this research an attempt was made to investigate the plant community structure and the process of its formation in the tidal area surrounding Mokpo City the examined area included the stand in Sam-Hak Do wherein sands have inflowed, and the stand in Kat-Ba-Woo which has been left as tidal soil land. Two hundred stands were sampled by making 100m line transects 5m apart and establishing 30cm$\times$30cm quadrates 10m apart on each tape. These data were used to establish frequency, cover degree, density, standing crop (g/$m^2$), contained Cl in the soil, and pH. Results of the research are as following: 1. There were 25 species of plants in the stands from Sam-Hak Do, 18 in the stands from Kat-Ba-Woo, and so 28 species in all. Regardings the importance value, the rank of dominant species is Salicornia herbacea L., Suaeda maritima Dumorties, Diplachne fusca L., Echinochola hispidula Nakai, Cyperus iria L., Setaria lutescens Hubbard in Sam-Hak Do, and Suaeda maritima Dumorties, Echinochloa hispidula Nakai, Aster tripolium L., Scripus maritimus L., Salicornia herbacea L., Diplachne fusca L., in the lands from Kat-Ba-Woo. Among them are five kinds of halophytes Salicornia herbacea L., Suaeda maritima Dumorties, Atriplex Gmelini C.A. Meyer, Aster tripolium L., and Limonium tetragonum Bullock; and two Kinds of naturalized plants Diplachan fusca L., Aster subulata. M. In the stands from Sam-Hak Do there was evidence of a secondary succession phenomena in the presence of Cyperaceae such as Cyperus liria L., Juncus decipiens Nakai, and Fimbristylis longispica Steudal, which could not be found in the stands from Kat-Ba-Woo. 2. On the number of species of vegetation, the further inland from the floodgate the higher the number; that is, the lower the content of Cl the higher the number of species. 3. On the distribution of the vegetation; comparing DFD index and Cl content, the main plants are Salicornia herbacea L., Suaeda maritima Dumorties, Atriplex gmelini C.A. Meyer, Diplachne fuscal, Echinochola hispidula Nakai where the Cl content of soil is more than 13.2%. 4. On the standing crop; Salicornia herbacea L., which has high resistance to salt, was half the total was production of 1090/$m^2$ while Suaeda maritima Dumorties was 1/4, Diplachne fusca L. 1/8, and Echinochloa the least. Analyzing the result, the research indicates that the main factor in plant community formation in tidal land is tolerance for Cl, and that a plan for utilizing the halophytes which are abundant in tidal land should be devised.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.359-366
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• 1993

Molds are eucaryotic, multicellular, multinucleate, filamentous organisms that reproduce by forming asexual and sexual spores. The spores are readily spread through the air and because they are very light-weight and tend to behave like dust particles, they are easily disseminated on air currents. Molds therefore are ubiquitous organisms that are found everywhere, throughout the environment. The natural habitat of most molds is the soil where they grow on and break down decaying vegetable matter. Thus, where there is decaying organic matter in an area, there are often high numbers of mold spores in the atmosphere of the environment. Molds are common contaminants of plant materials, including grains and seeds, and therefore readily contaminate human foods and animal feeds. Molds can tolerate relatively harsh environments and adapt to more severe stresses than most microorganisms. They require less available moisture for growth than bacteria and yeasts and can grow on substrates containing concentrations of sugar or salt that bacteria can not tolerate. Most molds are highly aerobic, requiring oxygen for growth. Molds grow over a wide temperature range, but few can grow at extremely high temperatures. Molds have simple nutritional requirements, requiring primarily a source of carbon and simple organic nitrogen. Because of this, molds can grow on many foods and feed materials and cause spoilage and deterioration. Some molds ran produce toxic substances known as mycotoxins, which are toxic to humans and animals. Mold growth in foods can be controlled by manipulating factors such as atmosphere, moisture content, water activity, relative humidity and temperature. The presence of other microorganisms tends to restrict mold growth, especially if conditions are favorable for growth of bacteria or yeasts. Certain chemicals in the substrate may also inhibit mold growth. These may be naturally occurring or added for the purpose of preservation. Only a relatively few of the approximately 100,000 different species of fungi are involved in the deterioration of food and agricultural commodities and production of mycotoxins. Deteriorative and toxic mold species are found primarily in the genera Aspergillus, Penicillium, Fusarium, Alternaria, Trichothecium, Trichoderma, Rhizopus, Mucor and Cladosporium. While many molds can be observed as surface growth on foods, they also often occur as internal contaminants of nuts, seeds and grains. Mold deterioration of foods and agricultural commodities is a serious problem world-wide. However, molds also pose hazards to human and animal health in the form of mycotoxins, as infectious agents and as respiratory irritants and allergens. Thus, molds are involved in a number of human and animal diseases with serious implication for health.

• Journal of Aquaculture
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• v.9 no.3
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• pp.187-194
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• 1996

Sixteen strains of marine rotifer, Braohionus plicatilis were isolated from salt pond, estuary and lagoon. Among 16 strains, 2 strains were large (L)-type and the others were small (S) or ultra small (US)-type. Four strains of fresh water rotifer, B. calyciflorus were isolated from commercial fish ponds. The size of lorica and resting egg were measured. In B. plicatilis, the range of lorica length from S-type and S-type were $244.3{\~}255.3\;{\mu}m$ and $131.0{\~}165.8\;{\mu}m$, respectively. The major axis of resting egg in the marine rotifer were $93.7\~116.4\;{\mu}m$ for S-type and $142.4{\~}145.5\;{mu}m$ for L-type, respectively. In freshwater rotifer, B. calyciflorus, the size range of lorica and major axis of resting egg were $211.8\~229.9\;{\mu}m$ and $126.8\~140.2\;{mu}m$, respectively. The size of freshwater rotifer was larger than that of S-type marine rotifer, but smaller than that of L-type one. Growth and formation of resting egg of B. plicatilis were different among the strains. The maximum density of S-type and L-type rotifer was 753.3 inds./ml for H-S strain and 220 inds./ml for O-L strain, respectively. The largest production of resting egg of S-type and L-type rotifer were 86.7 inds./ml for YY-S strain and 45.8 inds./ml for O-L strain, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1864-1871
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• 2013

The effect of additives on the quality of low salted doenjang was investigated during storage. Amylase activity gradually decreased during storage and protease activity decreased after four weeks. The number of yeast was lower in the mustard or ethanol added groups without a difference in bacterial count. The L- and b-values decreased gradually during storage with lower total color difference (${\Delta}E$) in garlic added doenjang. Gas production was reduced in the ethanol or mustard added groups. Titratable acidity and acid values were low in the ethanol and ethanol-garlic added ones. A reducing sugar content was higher in the groups with added additives. Ethanol decreased to the largest extent in mustard added doenjang. Amino-type nitrogen decreased in ethanol added doenjang, whereas ammonia-type nitrogen was low in the ethanol or mustard added groups. The taste, flavor, and overall acceptability of doenjang were significantly higher in the ethanol or garlic added groups than in the other groups.