• Microbiology and Biotechnology Letters
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• v.42 no.1
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• pp.1-10
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• 2014

Most microorganisms have been used for foods for such a long period of time with no question posed for their safety. However, the progress of food processing technology has activated international food trades, and the consumers and authorities of import countries have come to question the safety of microorganisms used in foods. At present, the most widely known safety standards are Generally Recognized as Safe (GRAS) status from the US Food and Drug Administration (FDA) and Qualified Presumption of Safety (QPS) status by the European Food Safety Authority (EFSA). GRAS status is not for the safety of microorganisms themselves but for the permissibility of strains or cultures in specific food uses. QPS provides a qualified generic approval to a defined taxonomic unit. The increase of commercialized traditional fermented foods in Korea has spurred the starter development for traditional food fermentations. However, starter development in Korea has been carried out based on the technological properties of microorganisms with no research on developing a standardized tool for safety assessment. In the globalization of traditional Korean fermented foods, technological properties as well as safety of future starters should be guaranteed, and establishment of the safety assessment regulation for microorganisms used for foods is necessary.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.48-53
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• 2016

The objective of this study was to evaluate the accuracy and efficiency of different methods used for the fermentable sugar assay in the production of Makgeolli sul-dut. In the initial stage of fermentation, Ipguk treatment produced a higher alcohol content compared to the Nuruk treatment. However, the alcohol content was not significantly different between the two starters at the final stage of fermentation. Acidity in the Ipguk treatment was higher than that of Nuruk throughout the fermentation period. After analyzing the fermentable sugars using dinitrosalicylic acid (DNS), Fehling's method, refractometer, glucose kit, and high performance liquid chromatography (HPLC), it was confirmed that the HPLC method was the most accurate for fermentable sugar quantification. In both types of starters, DNS and Fehling's methods showed results comparable to HPLC in terms of fermentable sugar content, while the glucose kit and refractometer analyses showed relatively large discrepancies, indicating that the Fehling's method could also be effective for the analysis of fermentable sugars in the manufacture of Makgeolli.

• Food Science and Preservation
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• v.6 no.4
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• pp.514-520
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• 1999

Changes in pH, titratable acidity, CO$_2$production, reducing sugar, and lactic acid bacteria of fresh kimchi juice supplemented with combinations of 3 lactic acid bacteria and germanium(Ge)-132 or fructooligosaccharide(FO) during fermentation at 30$^{\circ}C$ were investigated to assess the potential for extending the shelf life and enhancing the functional properties in kimchi. In kimchi juice containing Ge-132, sample(I) (inoculated with a mixture of bacteriocin-producing SNF-13 strain and E. faecium) exhibited that the amounts of organic acid and evolved CO$_2$gas were lower than those of the other starter samples(II-IV). The growth of lactic acid bacteria naturally present in kimchi juice, particularly Lb. plantarum and Leu. mesentroides, may be inhibited due to competition of the isolated SNF-13 strain and E. faecium by Ge-132. During fermentation of kimchi juice containing FO sugar, the contents of organic acid and evolved CO$_2$gas On juice broth with 4 starters were predominantly higher than those of control and Ge-132 groups, and then the growth of lactic acid bacteria originated from kimchi ingredients was thought to be markedly accelerated. Our results indicated that functional properties like the extension of shelf life and increase of biological activity in kimchi were enhanced by adding Ge-132 and bacterium-producing lactic acid bacterium, which were resistant to organic acid and stimulated by Ge-132.

• The Korean Journal of Franchise Management
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• v.5 no.1
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• pp.143-160
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• 2014

This study focuses that the business starters can refer to this study, select better franchise headquarter and make the franchise member agreement. The most concerned part for the people who want to open franchise shop is what brand is reliable and safe to them. I have analyzed disclosure report that contains overall information of franchise headquarters and researched 300 franchise shops as sample. I drew the conclusion of the decision factors of franchise member agreement, overlooked demographical status by frequency analysis with SPSS 18.0 and performed disperse analysis to examine the decision factors of franchise member agreement and the difference between sex, service type, shop size and income level. In conclusion, the most concerned factor for the franchise agreement is sales management. Sex, shop size and income level are not meaningful factors, but the cost and training management factors are considered differently based on the service type. I hope 1) this study can be utilized for the franchise business starters judge and refer information level provided by the headquarters and make a successful franchise shop business. 2) this study can make solid relationship between franchise members and present a long term vision to them. Finally, this study can be a foundation to promote franchise field through making and supplementing the law of promoting proficient and good franchise headquarters and fairness of franchise transaction and franchise encouragement.

• Proceedings of the KIEE Conference
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• 2002.07b
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• pp.817-820
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• 2002

Since a squirrel cage induction motor by NEMA Design types is designed to withstand full-voltage starting, direct starting method can be the most economical one. Starting a squirrel cage motor from standstill by connecting it directly across the line may allow inush currents of approximately 500-600% of rated current at lagging power factor of 35-50%. For many of the large motors, the starting inrush current may be great enough to cause voltage dips, which may adversely affect the building's lighting system. Electric utilities also have restrictions on starting currents, so that voltage fluctuations can be held to prescribed limits. Therefore the need for choosing the most appropriate method of motor starting is quite essential. In this paper, we proposed a plan for the selection of the most appropriate motor starting method, first by way of numeric simulation using manufacturer's data and second by way of actual experience. So far, more often than not, the selection of motor starting method has been accomplished only as regards to the capacity of the motor and the frequency of starting and stopping. But nowadays such high-tech apparatus as soft starters are being developed, and we are on the position to give more attention to clarify the way of selection of the motor starting method.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.355-360
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• 2007

During the traditional production process of yugwa, a Korean traditional oil-puffed snack, three bacterial isolates, 12, 37, and B1 from waxy rice slurry were characterized by using the molecular techniques, and the quality of the yugwa prepared by using three isolates was examined in relation to physical and sensory properties. Isolates 37 and B1 were identified as Lactobacillus sp. by 16S rDNA sequence analysis, while isolate 12 was as Bacillus amyloliquefaciens by gyrA sequence analysis. Waxy rice inoculated with isolate 12 demonstrated the lowest hardness and the highest peak and [mal viscosity. Yugwa prepared from isolate 12-inoculated waxy rice indicated the lowest hardness and the highest volume expansion, the key characteristics of yugwa. This result presents the possibility for the use of a starter in the commercial production of yugwa and other rice-based snacks.

• Microbiology and Biotechnology Letters
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• v.24 no.4
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• pp.512-518
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• 1996

Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyc s sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentati YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debarymyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity fiavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia edia YK-11, Saccharomyces sp. YK-17, and Saccharomyces,fermentati YK- 19. Saccharomyces fermentati YK-19 added kimchi group was higher siginificantly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butvrate, ethyl pentanoate and ethyl acetate.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2004.11a
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• pp.365-370
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• 2004

The integration of intelligent devices, devices-level networks, and software into motor control systems can deliver improved diagnostics, fast warnings for increased system reliability, design flexibility, and simplified wiring. Remote access to motor-control information also affords an opportunity for reduced exposure to hazardous voltage and improved personnel safety during startup and trouble-shooting. This paper presents LonWorks fieldbus networked intelligent induction control system architecture. Experimental bed system with two inverter motor driving system for controlling 1.5kW induction motor is configured for LonWorks networked intelligent motor control. In recent years, MCCs have evolved to include component technologies, such as variable-speed drives, solid-state starters, and electronic overload relays. Integration was accomplished through hardwiring to a programmable logic controller (PLC) or distributed control system (DCS). Devicelevel communication networks brought new possibilities for advanced monitoring, control and diagnostics. This LonWorks network offered the opportunity for greatly simplified wiring, eliminating the bundles of control interwiring and corresponding complex interwiring diagrams. An intelligent MCC connected in device level control network proves users with significant new information for preventing or minimizing downtime. This information includes warnings of abnormal operation, identification of trip causes, automated logging of events, and electronic documentation. In order to show the application of the multi-motors control system, the prototype control system is implemented. This paper is the first step to drive multi-motors with serial communication which can satisfy the real time operation using LonWorks network.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.1
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• pp.107-111
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• 1996

Studies on the effects of protein levels on the total sulphur amino acid (TSAA) requirements of chickens were conducted on the starter broilers by feeding four levels of crude protein(16, 18, 20 and 23%) at three levels of TSAA (0.83, 0.93 and 1.03%) and on the grower broilers by feeding three levels of crude protein (16, 18 and 20%) at three levels of TSAA(0.72, 0.79 and 0.86%). The metabolisable energy of the diets was maintained constant at 3,200 kcal/kg and the experiments were carried out for two growing periods: starter (0-3 wk) and grower (3-6 wk). The results showed that there were significant differences in body weight gain, feed intake and feed:gain ratio under different protein levels of the starters. Crude protein, ME and TSAA intake were significantly affected by increasing the CP levels. The TSAA requirement of the starter broilers is recommended at 0.93% and it is not influenced by different protein levels used in the experiment. For the grower period, body weight gain and feed:gain ratio improved significantly at higher protein diets. Birds fed higher protein diet consumed greater quantities of protein. Responses to TSAA supplementation for body weight gain, feed intake and feed:gain ratio were not significant. The present results showed that the TSAA level of 0.79 to 0.86% was required for grower diets and that the protein levels of the diet did not influence the TSAA requirement.

• KSBB Journal
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• v.9 no.1
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• pp.72-84
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• 1994

A model to explain the observed kinetics in a whole process of Cheddar-cheese ripening has been developed. It includes growth and lysis of cells in the cheese matrix, cell-wall bound protelnases and intracellular dipeptidases that are released into cheese upon cell lysis, and the production of dipeptides and amino acids from casein in cheese. Model simulations have been conducted to figure out the crucial factors in the process of the cheese ripening. The influential factors have been found to be the cell numbers and the dipeptidase activity at the beginning of the cheese ripening, and the cell-lysis rate of cheese starters. The simulation results have also suggested the use of a mixed culture as well as the experimental screening for a more suitable organism as a cheese starter hence, the model shows how to accelerate the cheese ripening.