• 미생물학회지
• /
• 제6권1호
• /
• pp.6-11
• /
• 1968

Through the present experiment the various Aspergilli have been isolated from 53 Meju specimens (fermented soy bean cake) which were collected from 43 local areas in Korea and those of them are arranged as 6 different groups: Asp. flavus-oryzae group (38 strains), Asp. niger group (11 strains) Asp. nidulans group (5 strains), Asp. clavatus group (4 strains), Asp. fumigatus group (3 strains), and Asp. ochraceus group (2 strains), as the result of identification of them by the group key of Thom and Raper. Further identifications of them according to the species keys of Thom and Raper, Yamata and Sakakuchi have been also conducted and the results obtained are following as: 1. Group members (38) of Asp. flavus-oryzae group are identified as. Asp. oryzae, Asp. oryzae var. fulvus, Asp. flavus. and Asp. parasiticus, not identified two different strains belong to this group. 2. Group members (11) of Asp. niger group are identified as Asp. niger and Asp. phoenicus. 3. Group members (5) of Asp. nidulans groups are identified as the same species, Asp. nidulans. 4. Group members (4) of Asp. clavatus group are identified as the same species, Asp. clavatits. 5. Group members (3) of Asp. fumigatus group are identified as the same species, Asp. fumigatus. 6. Group members (2) of Asp. ochraceits group are identified as the same species, Asp. sulphereus.

• 한국작물학회지
• /
• 제46권2호
• /
• pp.145-149
• /
• 2001

This study was performed to evaluate the growth and nodulation characters of hypernodulating soy-bean mutant, SS2-2, and to know the growth and yield performance of the mutant in infertile soil. Soil fertility was adjusted by mixing the different ratios of soil components including clay, river sand, and horticultural bed, which resulted in fertile and infertile soil. Dry weight, nitrogen concentration, and leaf nitrate reductase of each plant were measured around V6 stage (47 days after planting) and around R3 stage (82 days after planting). There were significant effects of soil fertility and soybean genotype on the total dry weights including root, nodule, stem, leaf, and pod dry weight at V6 and R3 stages. Total dry weight of hypernodulating mutant, SS2-2, was clearly less than that of its wild type, Sinpaldalkong 2. However, nodule development on the roots of SS2-2 was much greater than that of Sinpaldalkong 2, regardless of soil fertility. Though SS2-2 was smaller in plant size than Sinpaldalkong 2, genotypic difference in total nitrogen content was not significant at both V6 and R3 stages because SS2-2 fixed more nitrogen biologically than its wild type in the root nodule. The SS2-2 mutant showed lower plant yield in both infertile and fertile soil. The SS2-2 contained more crude seed protein than Sinpaldalkong 2, and was characterized with reduced top and root growth.

• 한국작물학회지
• /
• 제44권3호
• /
• pp.256-262
• /
• 1999

To evaluate the genetic diversity and structure of the South Korean soybean population, 233 landraces collected in various regions of the country were surveyed for 15 allozyme loci and one protein locus. The South Korean population was fixed or nearly fixed at seven of the 16 loci tested. The number of alleles per locus was 2.06 and Nei’s gene diversity was 0.194. These values were lower than the values for the same 16 loci previously reported for the Japanese and Chinese populations. The differences among eight regional groups were not so marked, with only 7.2% of the total variation arising from regional differentiation. Three southern regional groups (Chollabuk-do, Chollanam-do and Kyong-sangnam-do) exhibited a relatively high variability because of frequent occurrence of alleles characteristic of the Japanese population. A marked difference was found in allelic frequencies at the Dial locus between large-seeded landraces and small-seeded ones, suggesting that the latter, which are used mainly for bean sprouts, had been established independently of the former, which are used mostly for soy sauce and cooking with rice. Not only the region but also the usage as food materials should therefore be taken into consideration in designing an efficient collection and preservation method for the Korean soybean landraces.

• Journal of Microbiology and Biotechnology
• /
• 제24권2호
• /
• pp.177-187
• /
• 2014

Microbial phytases are enzymes with biotechnological interest for the feed industry. In this article, the effect of spray-drying conditions on the stability and activity of extracellular phytase produced by R. microsporus var. microsporus biofilm is described. The phytase was spray-dried in the presence of starch, corn meal (> $150{\mu}m$), soy bean meal (SB), corn meal (< $150{\mu}m$) (CM), and maltodextrin as drying adjuvants. The residual enzyme activity after drying ranged from 10.7% to 60.4%, with SB and CM standing out as stabilizing agents. Water concentration and residual enzyme activity were determined in obtained powders as a function of the drying condition. When exposed to different pH values, the SB and CM products were stable, with residual activity above 50% in the pH range from 4.5 to 8.5 for 60 min. The use of CM as drying adjuvant promoted the best retention of enzymatic activity compared with SB. Spray drying of the R. microsporus var. microsporus phytase using different drying adjuvants showed interesting results, being quite feasible with regards their biotechnological applications, especially for poultry diets.

• 한국해양환경ㆍ에너지학회지
• /
• 제1권2호
• /
• pp.40-51
• /
• 1998

유벽에 의하여 가두어진 오일의 조류중 거동을 회류수조에서 2차원적인 실험설비를 이용하여 살펴보았다. 유벽을 적정 깊이의 수직판으로 대치하고 레이저 광원을 이용하여 오일과 물과의 경계면 변형을 2 종류의 오일 (콩기름과 경유)에 대하여 관찰하였다. 적용된 조건으로 조류의 속도는 10 cm/s - 35 cm/s, 유벽의 깊이는 4 cm 와 8 cm, 그리고 유량은 2 liter - 8 liter 의 변화를 주었다. 다양한 경계면의 거동과 조건에 따른 누유의 손실 방식을 차원해석을 통하여 정리하고 유적누유와 연속누유의 발생 메카니즘을 설명하였다.

• 한국식생활문화학회지
• /
• 제32권5호
• /
• pp.361-372
• /
• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• 한국식품조리과학회지
• /
• 제7권1호
• /
• pp.1-9
• /
• 1991

The purpose of this study is to investigate the management of Indigenous fermented foods during the period of economic development starting from 1960 until now, and to specify their correlation, while paying special concern to the variables of social change such as the increase of people's income, ceaseless migration of population, change in the family structure, heightening up of the educational level of women and the resulting increase of chances for getting employment, all of which may affect the management of Indigenous fermerted foods in korean families. The result is as follows. Basic seasonings and dishes such as soy bean sauce, red pepper paste, pickled seafoods, and Kimchi, are inclined to be bought as readymade products or provided by relatives in case of many nuclear families rather than made at home, which is a traditional way of home life. However, Kimchi and basic sauces or redpepper paste still show high rate of being made at home. Social variables which affect such tendency are the number of family members, the age and educational level of housewife, and the type of residence.

• Journal of Biosystems Engineering
• /
• 제37권6호
• /
• pp.429-433
• /
• 2012

Purpose: While rapeseed oil, soy bean oil, palm oil and waste cooking oil are being used for biodiesel, the viscosity of them should be lowered for fuel. The most widely used method of decreasing the viscosity of vegetable oil is to convert the vegetable oil into fatty acid methyl ester but is too expensive. This experiment uses ultrasonic energy, instead of converting the vegetable oil into fatty acid methyl ester, to lower the viscosity of the waste cooking oil. Methods: For irradiation treatment, the sample in a beaker was irradiated with ultrasonic energy and the viscosity and temperature were measured with a viscometer. For heating treatment, the sample in a beaker was heated and the viscosity and temperature were measured with a viscometer. Kinematic viscosity was calculated by dividing absolute viscosity with density. Results: The kinematic viscosity of waste cooking oil and cooking oil are up to ten times as high as that of light oil at room temperature. However, the difference of two types of oil decreased by four times as the temperature increased over $83^{\circ}C$. When the viscosity by the treatment of ultrasonic energy irradiation was compared to one by the heating treatment to the waste cooking oil, the viscosity by the treatment of ultrasonic energy irradiation was lower by maximum of 22% and minimum of 12%, than one by the heating treatment. Conclusions: Ultrasonic energy irradiation lowered the viscosity more than the heating treatment did, and ultrasonic energy irradiation has an enormous effect on fuel reforming.

• 한국식생활문화학회지
• /
• 제7권1호
• /
• pp.9-17
• /
• 1992

Indonesian dietary life in relation to tradition, customs, variety of food, condiments and spices, processing food and religious way of ceremony was studied through reference books and field trips. The result obtained are as follows: 1. Indonesian food life style has been influenced not only by foreign countries like India, China, Arab and Western countries but also religious commandments of Islamism, Hindusim and Budhism. 2. Indonesia has a wide territory and consist of many islands. Therefore, various food life style can be found in every regional areas. Modern westernized style as well as traditional style coexist together. 3. Chinese has influenced Indonesian food life as well as that of Koreans especially in soy sauce and rice cake. 4. Various type of steamed rice by adding other ingredients can be found in daily life and religious ceremony. 5. Coconut milk, raw spices, pepper are widely & exessively used in cooking and Tempe (soya bean cake) is one of the major protein sources in Indonesia. 6. In religious ceremony, SELAMATAN, various kind and shape of food with different colors symbolize the desire of those who contribute.

• 한국미생물·생명공학회지
• /
• 제21권1호
• /
• pp.82-87
• /
• 1993

한국 전통 발효식품의 숙성에 절대 혐기성 세균이 관여하는지를 보기 위해 김치류와 장류 14종의 시료를 복합 BL 배지 혹은 bifidus 세균 선택 배지인 BS agar에 접종하여 절대 혐기적으로 배양한 결과 복합 BL 배지에서 $10^7$ ~ $10^8$/g 시료의 세균이 생장하였으며, BS agar에서는 $10^3$ ~ $10^6$/g 시료의 colony가 형성되었다. 이들은 모두 호기성 조건에서도 생장 할 수 잇었으며, BS 배지에서 생장하는 세균은 fructose-6-phosphate phosphoketolase를 합성하지 않는 것으로 나타났다. 또한 표준 Bifidobacterium속 세균은 3% NaCl을 함유하는 배지에서는 생장할 수 없었다. 이상의 결과로부터 김치류와 장류 등 염 농도가 높은 발표식품에는 bifidus균은 생장할 수 없다고 판단된다.