• Journal of Mushroom
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• v.5 no.1
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• pp.43-49
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• 2007

Application of sludge wastes into the field may help soil fertility with physical, chemical and biological properties. Efficient use of sludge waste, however, requires an individual assessment of the waste products. A lot of experiment into the organic waste-treated soils has been done for decade. However, studies have not been carried out on the assessment of agricultural soil by Basidiomycota. This study was assessed the influence of sludge application on soil healthy in agricultural upland soils. The organic wastes selected for long-term application experiment in this study were municipal sewage sludge (MSS), industrial sewage sludge (ISS), leather processing sludge (LS), alcohol fermentation processing sludge (FS), and pig manure compost (PMC). To develop the soil healthy assesment method, soil samples were diluted by 20X with distilled water. After shaking at 200rpm for 30 minutes, the shaked sample was mixed on PDA(Potato Dextrose Agar). And sterilized at $121^{\circ}C$ for 20 minutes. Coriolus hirsutus (MKACC 50560) was inoculated on petri-dish including PDA mixed sample. After the media was incubated at $25^{\circ}C$ for five days, the mycelial growth of C. hirsutus was measured. When the mycelial growth on sample media was compared with growth on media contained PDA only, well grown media contained sample soil was assesed as healthy soil. The results suggest that the simple method by Coriolus hirsutus is a handy way to assess the healthy of waste sludge-applied upland soils.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.510-516
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• 1993

The degradation and leaching pattern of benzoylurea insecticide teflubenzuron and flucycloxuron in soil environment and their effect on urease activity were investigated. The half-life of teflubenzuron was 39.1 days and 20.9 days in Chilgok and Ansim soil of nonsterilized condition, respectively, and that of flucycloxuron was 102.3 days and 50.1 days. Teflubenzuron and flucycloxuron were degraded more rapidly in Ansim soil with rich organic matter than Chilgok soil, and were degraded very slowly under sterilized condition. Their degradation seemed to be mainly mediated by microorganisms in soil. Teflubenzuron was degraded 63.2 days and 29.2 days faster than flucycloxuron under nonsterilized condition of Chilgok and Ansim soil. The inhibition of urease by the pesticides in two kinds of soil was strongly affected $(37.6{\sim}42.4%)$ in the early stage of their treatment but hardly affected or increased a little after 120 days. The teflubenzuron and flucycloxuron remained in the upper 5 cm of the soil column after elution with 1,000 ml of water, and they were not detected in leachate.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.329-332
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• 2003

The effect of garlic addition on quality and shelf-life of soybean curd was investigated. The yield of garlic soybean curd slightly decreased in proportion to amount of garlic added. In the case of texture, hardness of the garlic soybean curd increased when $5{\sim}10%$ garlic was added, whereas hardness, adhesiveness, cohesiveness, springiness and chewiness significantly decreased in the case of 20% garlic added. Microbial counts of soybean curd stored in sterilized distilled water as tofu-immersion solution increased, whereas pH decreased during storage at $15^{\sim}C$. During all storage periods, microbial counts of the soybean curds containing garlic were always lower than that of the ordinary soybean curd. These results imply that garlic is a useful additive in suppressing the proliferation of aerobic microorganism and has a potential use in extending the shelf-life of soybean curd. According to yield, textural properties and shelf-life data, the suitable concentration of garlic was around $5{\sim}10%$.

• Microbiology and Biotechnology Letters
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• v.35 no.1
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• pp.66-72
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• 2007

Yam has been recognized as healthy food due to its various biological activities, such as anti-obesity, antimicrobial, anticancer and immune-stimulation activities. In this study, antibacterial activities of 800 more natural plant extracts against yam-putrefactive psychrotrophic bacterium, Pseudomonas rhodesiae YAM-12, were evaluated to select a natural preservative, which is useful to long-term storage of yam and fresh-cut production. Finally, the clove oil was selected, and applied for the production of yam fresh-cut. The 1% of clove oil treated fresh-cut showed minor color changes during 31 days storage at $4^{\circ}C$ and the microbial growth was not detected. When the artificially contaminated fresh cut by dipping with P. rhodesiae YAM-12 suspension for 3 min was treated 1% clove oil, the microbial growth was identified to $10^4$ CFU/g from $10^3$ CFU/g with minor color changes. Whereas, treatment of sterilized water, or 100 ppm NaOCl into artificially contaminated fresh cut showed severe putrefaction $(10^8\;CFU/g)$ and color changes. Considering the previous reports that clove oil has antimicrobial, antioxidation, and antithrombosis activity, the use of clove oil into the yam fresh cut will provide market safety and consumer acceptability by prevention of microbial putrefaction and its biological activity.

• Research in Plant Disease
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• v.14 no.2
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• pp.95-101
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• 2008

Fungicide resistance of cucumber powdery mildew was screened among the pathogens isolated from diseased plants in main cucumber productuion areas in Gyeonggi Province. Each fungicide from different activity group for the control of powdery mildew were sprayed on cucumber leaves according to application concentration. Each conidia mixed with sterilized water isolated of pathogens were transferred on the cucumber leaf disks treated with each fungicide. At 7 to 9 days after inoculation of pathogen, disease severity was recorded under the microscope. Most of pathogen isolates showed moderate resistance to difenoconazole belonged to DMI group fungicide while some isolates from Osan were resistant even $300{\mu}g/ml$. Isolates from Pyeongtaek, Osan and Yongin area also showed moderate resistance to fenarimol while one isolate showed resistant to fenarimol even $300{\mu}g/ml$. Most of isolates from Pyeongtaek, Osan and Yongin showed highly resistant to azoxystrobin belonged to strobilurin group fungicide. Standard sensitive isolates the minimum inhibition concentration(MIC) value for azoxystrobin showed $200{\mu}g/ml$ while resistance isolates showed above $2000{\mu}g/ml$. Resistant isloates also showed cross resistance among strobilurin group fungicides and low control efficacy in the field test. These results suggest that treatment of strobilurin fungicides should be reduced for the control of powdery mildew.

• Journal of Veterinary Clinics
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• v.22 no.4
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• pp.377-381
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• 2005

We tried to extract bone morphogenetic protein (BMP) from the freeze-dried bovine cortical bone (FBCB) for bone graft, which were defatted with chloroform-methanol for 20 days, freeze-dried at $-80^{\circ}C$ for 7 days and sterilized by ethylene oxide gas. Two kg of FBCB were pulverized in a wheel mill to $0.5-2.0mm^3$ cubic in size. The bone particles were demineralized in 0.6N HCI for 10 days at chloroform-methanol$4^{\circ}C$ and defatted with chloroform-methanol for 6 hours at room temperature, which was going to be defatting and demineralized cortical bone (DDM). For extracting BMP, DDM was agitated continuously through 72 hours with magnetic stirrer at $4^{\circ}C$ into 12 times of volume of 6 M guanidine hydrochloride (Gdn-HCl) solution containing proteinase inhibitors to protect BMP such as 2mM N-ethylaleimide, 1mM iodoacetic acid, 1mM phenylmethylsulfonyl fluoride and a sterilizer, 1mM sodium azide. The extraction procedure was repeated for three times. All extracted solution was centrifuged at 10,000 rpm for 30 min and then, the supernatant was dialyzed with 12 times of volume of deionized water at $4^{\circ}C$ for 24-72 hours, which cut off below 6,000-8,000 molecular weight. The dialyzed specimen contained crude-BMP was centrifuged, freeze-dried, and weighted. Through these processing, we could obtained $84.9\%$ as FBCB, $17.8\%$ as DDM and $0.71\%$ as crude-BMP from the wet cortical bone without cancellous bone, marrow and muscles. The crude-BMP were obtained $68.3\%$ from the first extraction, $29.6\%$ from secondary and $2.1\%$ from tertiary, respectively. It was suggested that high yield of crude-BMP migth be explained by three-time repetition of the extraction processing for crude-BMP with Gdn-Hcl sol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1192-1201
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• 2016

This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: 'fresh' (consumed within 2 h after sacrifice), 'aged' (stored at $1^{\circ}C$ for 24 h), 'frozen' (frozen at $-16^{\circ}C$ for 23 h then thawed at $23.5^{\circ}C$for 1 h), and 'immersed' (immersed in sterilized water at $1^{\circ}C$ for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, 'fresh' was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas 'frozen' and 'immersed' were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. 'Aged' was significantly less hard, cohesive, and springy than 'fresh' as well as less juicy and wet than 'frozen' and 'immersed'. Consumers significantly preferred 'fresh' flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40~50% of respondents preferred 'frozen' and 'immersed' to 'fresh' for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.

• KSBB Journal
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• v.21 no.4
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• pp.255-259
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• 2006

The biodegradable hyaluronic acid(HA) membranes cross-linked with lactide using the crosslinking agent, 1-ethyl-3(3-dimethyl aminopropyl) carbodiimide(EDC) were prepared as a potential biocompatible material for tissue engineering. HA membranes having different mechanical properties were synthesised by varying degree of the mole ratio of lactide to HA, EDC concentration, and crosslinking temperature. HA membranes were degradable in water solution and the degradation became slower with the increasing mole ratio of lactide to HA. HA membranes were sterilized using ethylene oxide gas and extracted with cell culture medium for 24 h at $37^{\circ}C$ and 200 rpm. Cytotoxicity of the extract was tested using NIH/3T3 mouse embryo fibroblast as a model cell. Growth inhibition was not observed in the extracts of HA membranes with the mole ratios of lactide to HA, 5 or 10, and 10% EDC concentration, however 11% of growth inhibition was observed in the extract with the mole ratio of 13. Growth inhibition was not observed in the extracts of HA membranes prepared with 5% EDC or 10% EDC and the mole ratio of lactide to HA, 10, however 12% of growth inhibition was observed in the extract with 20% EDC. Cytotoxicity was not observed in the extracts of HA membranes prepared at varying crosslinking temperatures, $15^{\circ}C,\;25^{\circ}C,\;and\;28^{\circ}C$ with the mole ratio of lactide to HA, 10 and 10% EDC.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.2
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• pp.93-99
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• 2010

This study was conducted to prepare canned salmon frame and to characterize its food components. In the preparation of high-quality canned foods, the boiling water generated in the pre-heating process should be removed, and then the pre-treated canned salmon frame should be sterilized for an $F_0$ value of 12 min. The proximate composition of the canned salmon frame prepared under optimal conditions (CSFP) was 58.4% moisture, 15.7% protein, 21.4% lipid, and 3.5% ash. Based on the results of volatile basic nitrogen and microbiological tests, the CSFP was acceptable. The sensory score for the color of CSFP was 4.1 points, which was higher than that of commercial canned salmon frame (CCSF). However, there were no significant differences in the sensory scores for flavor and taste between CSFP and CCSF. The total amino acid content of CSFP was 14.58 g/100 g, which was 4.9% lower than that of CCSF. The major amino acids in CSFP were aspartic acid (11.0%), glutamic acid (14.8%), and lysine (10.6%), which accounted for 36.4% of the total amino acid content. The CSFP was high in calcium and phosphorus, while it was low in magnesium and zinc. The major fatty acids in CSFP were 16:0 (15.2%), 18:1n-9 (17.0%), 18:2n-6 (16.7%), 20:5n-3 (9.3%), and 22:6n-3 (8.8%). Based on the results, CSFP is a high-quality canned food in terms of hygiene and nutrition.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.63-75
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• 2007

A survey on sanitary management at 98 food service institutions located in Jeollabuk-Do were conducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilization in boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit, refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program on employees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio of defrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively. However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP) system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding and data on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasing frequency, we estimated that the introduction of sanitary management system and the conversion of dietician' perception on sanitary managements in food service institutions were needed.