• Korean Journal of Plant Resources
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• v.24 no.4
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• pp.404-412
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• 2011

This study was carried out to compare and analyze the active ingredients of Korean native ginger and rhizome derived from in vitro shoot-tip culture of Korean native ginger. Proximate compositions, mineral nutrients, free sugars, fatty acids, volatile components, 6-gingerol, and 6-shogaol were analysed and evaluated. Korean native ginger was proved to have a little more contents than in vitro rhizome in proximate compositions (crude ash, crude lipid, crude protein, carbohydrate). Mineral nutrient contents (Cu, Fe, Mn, Zn) of in vitro rhizome were higher than those of Korean native ginger. Among the mineral nutrients, the quantity of K was the highest, followed by P, Mg, Na, and Ca. Free sugar contents (fructose, glucose, sucrose) of in vitro rhizome were higher than those of Korean native ginger. Fatty acids containing less than C14 was the major among the fatty acids in ginger. Citral ingredient of the unique aromatic compound of Korean native ginger was stronger than that of the rhizome derived from in vitro shoot-tip culture. Gingerol concentration was increased by shoot-tip culture.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.191-197
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• 2015

We investigated the physicochemical properties and volatile flavor compounds in Taiwan Apple Mango (TAM) and Philippines Carabao Mango (PCM). The volatile flavor compounds were extracted using solid-phase microextraction (SPME) and analyzed by GC/MS. TAM and PCM have significantly different chemical composition, except for their crude ash. The moisture and crude fat contents were higher in TAM, whereas the crude protein and carbohydrate contents were higher in PCM. The major free sugars in order of concentration were sucrose, fructose, and glucose. We identified 56 and 59 volatile flavor compounds in TAM and PCM, respectively. Terpenes and their derivatives comprised 94.42% of the volatile flavor compounds in TAM, but only 63.79% of those in PCM. The acidic compound contents were higher in PCM than in TAM. ${\delta}$-3-Carene was the dominant flavor compound in these two mango cultivars. ${\alpha}$-Copaene, ${\alpha}$-guaiene, germacrene D, ${\alpha}$-bulnesene, and ${\gamma}$-gurjunene were found only in TAM, whereas ${\beta}$-myrcene, ${\alpha}$-phellandrene, ${\beta}$-phellandrene, ${\alpha}$-terpinolene, and cis-3-hexenyl butyrate were identified in PCM. Based on the results, we suggest that these compounds might contribute to the distinguishing flavor properties in different varieties of mango.

• Journal of Life Science
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• v.25 no.4
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• pp.390-396
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• 2015

This study was carried out to investigate the action of phytohormones which influence the adventitious root formation of calli originating from the leaves of Persicaria perfoliata. The optimal medium condition for callus formation was ½-strength MS, 1% sucrose, and 4.5 μM 2,4-D. In order to determine which phytohormones had an effect on the adventitious root formation, the calluses were cultured in various media with different kinds of phytohormones. As a result, the medium with GA₃ or IAA was shown to induce root formation. To deeply investigate the effects of GA₃ and IAA, calli were cultured in 0.1, 1, and 10 mg/l levels of phytohormones. Numbers of roots formed per callus were 10.9, 14.2, 22.6 in GA₃, 5.8, 3.9, 1.1 in IAA, respectively. Therefore, the higher GA₃ or the lower IAA concentration, the more roots formed. To confirm this role of GA₃ we tested with inhibitors PBZ and NPA. GA₃ with PBZ resulted in reduction by 52.4~69.4% compared to GA₃ alone. In contrast, GA₃ with NPA resulted in an increase by -8~45.6% compared to GA₃ alone in root formation. Also, results were determined on the effect of GA₃ with other phytohormones on root formation. Kinetin, 2iP and ABA with GA₃ had a negative effect, but IAA with GA₃ showed a similar result to GA₃ alone. From these results we infer GA plays a key role and auxin has subsidiary activity on adventitious root formation. This is the first report that indicates GA₃ promotes adventitious root formation from calli in P. perfoliata.

• Korean Journal of Microbiology
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• v.42 no.3
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• pp.172-176
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• 2006

In order to increase the productivity of lipstatin by Steptomyces toxytricini, the effect of medium components on the lipstatin production was investigated. Using TSB medium as a basal medium, a variety of carbon sources, nitrogen sources, lipid and fatty acids was supplemented into a fermentation medium. The seed culture of S. toxytricini grown in 25 ml TSB medium at $28^{\circ}C$ for 3 days with agitation at 200 rpm was inoculated in the size of 2% in fermentation media containing different components and fermented at $28^{\circ}C$ for 60 more hrs. In the examination of the effect of carbon sources, the best cell growth was observed in fermentation media supplemented with glucose or glycerol, but the lipstatin productivity was the highest in media containing lactose or sucrose. Among complex nitrogen sources, yeast extract was the best one for cell growth, but the highest lipstatin production was found in TSB media composed of 1.7% casitone and 0.3% soytone. The increased concentration of triolein as a lipid caused the promotion of cell growth but the significant suppression of lipstatin production. When 0.5% fatty acids were supplemented to fermentation medium, unsaturated fatty acids like linoleic or oleic acid suppressed cell growth as well as lipstatin production, but 2 times higher lipstatin production was achieved by stearic acid, a saturated fatty acid, differently from expectation.

• KSBB Journal
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• v.19 no.6 s.89
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• pp.446-450
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• 2004

We investigated the effective culture conditions of anaerobic bacteria, Enterobacter cloacae YJ-1 on hydrogen production. It was cultured with 60 mL of working volume at $35^{\circ}C$, 120 rpm for 40 h. With culture time, hydrogen production and cell growth increased, but residual glucose and pH decreased. When the $2\%$ of glucose was used as single carbon source, hydrogen production was 975.1 mL/L. To enhance hydrogen productivity, mixed carbon sources of glucose and sucrose were added. The maximum hydrogen production was earned at the mixing ratio of 25:75, and it was 1319.5 mL/L. When we added 50 mM of phosphate to protect the pH drop in culture broth, hydrogen production increased 1.3 times more than that of initial concentration. The organic nitrogen sources were more effective than inorganic nitrogen for hydrogen production. Among organic nitrogen, yeast extract was the most effective and its hydrogen production was 1691.3 mL/L. Among 9 of mineral sources, Ferric citrate and $NaMoO_4$ were especially effective, and their productions were 1782.3 mL/L and 1784.8 mL/L, respectively.

• Journal of Soil and Groundwater Environment
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• v.11 no.5
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• pp.43-50
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• 2006

Bioreporter bacteria, such as recombinant bioluminescent bacteria, have been used for the detection of specific compounds in complex environmental media. In this study, optimum conditions for the preparation and application of deep-freezed and Iyophilized recombinant bioluminescent strain KG1206 were investigated for the future application on contaminated environmental sites. Genetically engineered microorganism, Pseudomonas putida mt-2 KG1206, contains TOL plasmid and the plasmid inserted $P_{m}$, promoter on the upper part of lux gone in vector pUCD615, and m-toluate and benzoate are considered direct inducers for bioluminescence. Optimum conditions determined for the preparation and application of the deep-freezed and lyophilized strain were followings: cryoprotective agent (24% sucrose), lyophilization time (12 hrs), strain concentration ($OD_{600}=0.6$), reconstitution for freezed strain (quick reconstitution at $35^{\circ}C$), reconstitution for lyophilized strain ($3{\sim}6$ hrs exposure on LB medium), carrying conditions (keep at $20^{\circ}C$ after reconstitution). These results demonstrate the feasibility of deep-freezed or lyophilized state of genetically engineered bioluminescent strain for environmental usage.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.522-527
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• 2010

Onion has been reported to contain various organosulfur compounds which have antibiotic and anticarcinogenic properties and flavonoid like quercetin which is a valuable natural source of antioxidants. Carbohydrates in onion constitute about 80% of dry matter, and the major non-structural carbohydrate of onion bulb is fructo-oligosaccharides, well known as fructan, followed by glucose, fructose, and sucrose. The sugar concentration is associated with dormancy and storage life of onion, occurring as decrease in glucose, fructose and fructan, particularly towards the end of storage. Forced air pre-drying for 15-20 days at room temperature is an essential procedure to reduce freezing injury and sprouting, then onion bulbs can be stored at $0^{\circ}C$ for 6 months to control sprouting and decay. Bacterial soft rot caused by $Erwinia$ and $Pseudomonas$ is the main postharvest disease when the bulbs are infected with the bacteria and stored at room temperature. Browning in sliced onion is due to oxidation of phenolic compounds by polyphenol oxidase and it can be inhibited by citric acid treatment, packing with nitrogen gas, and polyethylene film.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.542-549
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• 1999

The hydrothermal extracts were produced from fish head and their functional properties were investigated. The extracts exhibited an antioxidative effect and synergistic effect with $\alpha$-tocopherol by measuring peroxide values. The $5\%$ solution showed more antioxidative effect than $1\%$ solution. The extracts showed cryopropective effect, but the effect was less than sucrose. The solubility of the extracts was over $70\%$ in the all range of pH, and its lowest solubility was shown in pH 3.0. The extracts exhibited an emulsifying activity less than sugar ester (EAI=34.72) and little higher than or similiar to egg white (EAI= 14.69). The extracts showed a relatively high foam activity. The osmolality of the hydrothermal extracts at $1.0\%$ concentration were 23$\~$31 mOsmole which were much lower than 317 mOsmole at $1\%$ NaCl.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.1004-1009
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• 2001

Acid hydrolysates of cocoon was gained by acid hydrolysis of 2 N HCl, 11$0^{\circ}C$, 48 hours, neutralization and desalting from the cocoon. The amino acid compositions of acid hydrolysates of cocoon were glycine 43.25%, alanine 34.39%, serine 10.05% and valine 2.44%. The contents of essential amino acid was 10.05%. Food efficiency ratio of acid hydrolysates of cocoon group was equal to the reference protein, casein. Liver weight, GOT, GPT activity, serum albumin and serum total protein level of rats were not significantly different among the experimental groups. Therefore, the protein acid hydrolysates of cocoon is not of high quality. When the rat fed with high cholesterol, high lipid, and high sucrose diet was administered with 5% acid hydrolysates of cocoon, its plasma lipids concentration of acid hydrolysates of cocoon was favorably affected: its triglyceride was decreased, and the level of phospholipid and HDL cholesterol were increased. There was also an unfavorable effect: the levels of LDL cholesterol and total cholesterol went up. Therefore, the acid hydrolysates of cocoon is not a good protein food source, but is can be used a cosmetic, medical, or packing material. Further research will reveal how it will affect or improve plasma lipid.

• Food Engineering Progress
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• v.13 no.3
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• pp.183-189
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• 2009

Lactobacillus sakei B2-16 producing high level of $\gamma$-amino butyric acid (GABA) was previously isolated from Korean traditional fermented food, Kimchi. L. sakei B2-16 converted 99.3% of mono sodium glutamate (MSG) to GABA in Lactobacilli MRS broth supplemented with 1% MSG. In order to enhance the production of GABA by L. sakei B2-16, growth parameters such as media components and concentrations of major components were evaluated. The maximum GABA concentration was obtained by a modified rice germ extract broth containing 4%(w/v) sucrose and 1%(w/v) yeast extract. L. sakei B2-16 converted 100% of MSG to GABA in modified rice germ extract broth supplemented with 7% MSG.