• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.513-518
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• 2004

The effect of polyethylene film(PE) packaging of golden mushroom wrapped with Korean paper containing 20% mica powder on the changes in weight, color, texture, PPO activity, number of total microbe(TM) and sensory quality during storage at 10℃ were investigated. The experiments were divided to 3 groups(control; only PE packaging, KP; PE packaging wrapped with Korean paper up and down of the sample, KPM; PE packaging with Korean paper containing 20% mica powder up and down of the sample). The weight of the mushroom in the KPM was the lowest until 9 days-storage, but the weight was the highest at 15 days-storage, showing 12.5% higher against the initial weight. L* values of the mushrooms in the control and KP treatment were decreased, but the value in the KPM treatment was maintained as the same of the initial value during storage. The increasing rate of a* and b* values in the all plots during storage was the lowest in KPM and in order of KPM

• Food Science and Preservation
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• v.9 no.4
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• pp.406-410
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• 2002

This study was conducted to investigate the effect of addition methods of green tea on the fermentation characteristics of kimchi. Kimchis were prepared to 3 methods such as Chinese cabbage soaked in brine containing 1％ of green tea extracts(Ⅰ), salted the cabbage soaked in water containing 1％ of green tea extracts(II), salted the cabbage mixed with seasonings containing 1％ of green tea extracts(Ⅲ), and fermented at l0$\^{C}$. pH of Ⅰ∼Ⅲ kimchis were higher than that of control kimchi during fermentation and its acidity showed the same tendency. Total microbe(5.40∼8.38 log cfu/mL) and the number of lactic acid bacteria(4.99∼8.07 log cfu/mL) in Ⅰ∼Ⅲ kimchis were lower than those of control kimchi(6.16∼9.29 and 4.59∼8.42 log cfu/mL). Lightness of kimchi tissue showed the order of Ⅰ＜II＜control＜Ⅲ. Sour taste and fishy taste of Ⅰ∼Ⅲ kimchis were lower than that of control kimchi. Overall quality was best in II estimated by sensory evaluation and fermentation characteristics.

• Food Science and Preservation
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• v.5 no.4
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• pp.355-362
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• 1998

Polyethylene films contained 0, 10, 20, 30 and 40% of raw-ore powder(PERO) were prepared. The characteristics feature of the film and the powder were investigated in order to use packaging material for kimchi quality. Kimchi was packaged in the PERO bass md stored at 10$^{\circ}C$. The kimchi was examined for a pH, acidity, number of total microbe and lactic acid bacteria, E. coli, color values and sensory evaluation. The ore powder at 20$^{\circ}C$ produced infrared rays at 800-1100nm. The growth of E. coli md Staphylococcus aureus was extremely inhibited in the EMB and nutrient broth containing 10% of raw-ore powder but, that of lactobacillus plantarum and Leuconostoc mesenteriodes was slightly promoted in MRS broth containing 1%. The ripening by pH and acidity was slightly accelerated in kimchi in PERO bag(PERO-kimchi) compared to control kimchi but the maintenance of ripened-kimchi taste was prolonged in PERO-kimchi. The number of lactic acid bacteria of PERO-kimchi was more numerous than that of contol sample but that of E. coli wag exremely legs. The color L* values of PERO-kimchi was lower than control but a* and b* values were higher. Sensory evaluation of PERO-kimchi was higher score than control sample in crispness and overall taste about 10 to 20% of raw-ore contents for kimchi-packaging material was desirable.

• Journal of the Korean Geotechnical Society
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• v.29 no.2
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• pp.23-34
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• 2013

An organic acid material, which can be manufactured by plants extraction, encourages microbe proliferation over time. Microbial activity, which is affected by organic acid, encourages accelerating consolidation with biochemical penetration; soil particles are compacted by microbes and pore water is dissipated quickly. Additionally, $CaCO_3$ for cementation was made by proliferating microbes. Accordingly, tests were conducted to investigate the unconfined compressive strength and permeability of soil samples aged with and without an organic acid. In the 96 days of aging, the strength was generally 1.5~2.5 times greater than those without an organic acid material and permeability was definitely decreased to 74.2~93.1%. SEM analysis showed the change of pore structure and the change of the total bacteria counts revealed the activity of microbes reflecting the engineering characteristics and this material would be an environment-friendly for soil improvement.

• Polymer(Korea)
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• v.35 no.3
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• pp.216-222
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• 2011

A multi-walled carbon nanotube (MWNT) support with dual properties, an ionic property via tetra-amine and unpaired electrons via tri-amine, was prepared by radiation-induced graft polymerization of glycidyl methacrylate (GMA) and the subsequent amination of its epoxy group. The electrochemical microbial biosensor (EMB) was then fabricated by immobilization of a microbe (Alkaligenes spp.) onto the dual property-modified electrode, which was prepared with the mixture of the MWNT support and a $Nafion^{(R)}$ solution on a glass carbon (GC) electrode surface by a hand-casting method. The sensing range of the prepared EMB for phenol in a phosphate buffer solution was 0.005~7.0 mM. The total concentration of phenolic compounds in a commercial red wine was also determined using the EMB.

• Mass Spectrometry Letters
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• v.12 no.4
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• pp.192-199
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• 2021

Alpine glaciers harbor a large quantity of bio-labile dissolved organic matter (DOM), which plays a pivotal role in global carbon cycling as glacial-fed streams are headwaters of numerous large rivers. To understand the complexity, origin, and fate of DOM in glaciers and downstream-linked streams and lakes, we elucidated the molecular composition of DOM in two different Tibetan Plateau glaciers, eight glacial-fed streams and five lakes, using an ultrahigh-resolution 15 Tesla Fourier transform ion cyclotron resonance (FT-ICR) mass spectrometer. The compositional changes of the DOM samples revealed that glacier DOM mostly exhibited sulfur-containing organic compounds (CHOS species). We also found that aliphatic formulae contributed more than 50% of the total abundance of assigned molecules in glacier samples, and those compounds were significantly related to CHOS species. The CHO proportions of glacial-fed streams and lakes samples increased with increasing distance from glacial terminals. The relative contribution of terrestrial-derived organics (i.e., lignins and tannins) declined while microbial-originated organics (aliphatics) increased with increasing elevation. This suggested the gradual input of allochthonous materials from non-glacial environment and the degradation of microbe-derived compounds along lower elevations. Alpine glaciers are retreating as a result of climate change and they nourished numerous streams, rivers, and downstream-linked lakes. Therefore, the interpretations of the detailed molecular changes in glacier ice, glacial-fed streams, and alpine lakes on the Tibetan Plateau could provide broad insights for understanding the biogeochemical cycling of glacial DOM and assessing how the nature of DOM impacts fluvial ecosystems.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.476-483
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• 2010

Total bacterial populations were cultured from the Hydroball cultivation media in the rhizospheres of 9 different plants including $Hedera$ $helix$ L. and $Dracaena$ $deremensis$ cv. Warneckii Compacta, etc. These cultured bacterial populations were studied to test if the bacterial populations in the plant growing pots may play a role on removal of volatile organic compounds (VOCs) such as benzene and toluene in the air. To meet this objective, first, we tested the possibility of removal of VOCs by the cultured total bacteria alone. The residual rates of benzene by the inoculation of total bacterial populations from the different plant growth media were significantly different, ranging from 0.741-1.000 of $Spathiphyllum$ $wallisii$ 'Regal', $Pachira$ $aquatica$, $Ficus$ $elastica$, $Dieffenbachia$ sp. 'Marrianne' Hort., $Chamaedorea$ $elegans$, compared to the control with residual rate of 0.596 (LSD, $P$=0.05). This trend was also similar with toluene, depending on different plants. Based on these results, we inoculated the bacterial population cultured from $P.$ $aquatica$ into the plant-growing pots of $P.$ $aquatica$, $F.$ $elastica$, and $S.$ $podophyllum$ inside the chamber followed by the VOCs injection. The inoculated bacteria had significant effect on the removal of benzene and toluene, compared to the removal efficacy by the plants without inoculation, indicating that microbes in the rhizosphere could play a significant role on the removal of VOCs along with plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.412-419
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• 2004

To investigate the utilization of calcium lactates (CaL) as coagulants for tofu manufacture, the quality characteristics and shelf-life of tofu made by CaL-P (black snail powder) and CaL-A (black snail ash) were investigated and compared to calcium chloride (CC), magnesium chloride (MC), calcium sulfate (CS ) and standard calcium lactate (CaL-S). And also, total microbe and turbidity of the tofu were determined during storage at 1$0^{\circ}C$. Coagulation ability of CaL-A was the highest, and the ability of CaL-P was higher than that of CaL-S. Yield of CaL-A tofu was similar to those of CS and CC tofu, while the yield of CaL-P tofu was 50% compared to that of CC. L＊ value of CaL-P tofu was lower, but a＊ and b＊ values were higher than those of other tofus. The hardness of tofu showed in the order of CaL-S>CS>CC>CaL-P>MC>CaL-A, while the cohesiveness showed in the order of MC>CaL-S>CC>CS>CaL-P>CaL-A. Calcium contents were 57 mg% in MC tofu, 174 mg% in CS tofu, 116 mg% in CaL-S tofu, 95 mg% in CaL-A tofu and 172 mg% in CaL-P tofu. From the results of microscopic observations, the lower hardness showed the more soft and the smaller particle. The particle of CaL-A tofu was small and uniformity but the size of CaL-P and CC tofu showed coarse. Sensory quality of CaL-P and -A tofu were better than the other tofu evaluated by texture, springiness, flavor and overall taste. The shelf-life estimated by total microbe was 4∼6 days in CC, MC, CS, CaL-S and CaL-A tofu, but 8 days in CaL-P tofu at 1$0^{\circ}C$. From the above results, the CaL-P and -A may believe to use as coagulant for tofu manufacture due to its softened taste and enhanced shelf-life, and higher calcium content which has higher absorbability in human body.

• Korean Journal of Agricultural Science
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• v.45 no.1
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• pp.19-27
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• 2018

To study the effect of natural anti-microbial chemicals on the growth and quality of chili peppers, chitosan ($100mg/L^{-1}$), stevia ($250mg/L^{-1}$), and the mixture of both chemicals at the same concentration were sprayed after planting at 1-week interval throughout the experimental period. Plant height was measured twice after the $3^{rd}$ and $4^{th}$ applications. Plant height was numerically reduced in all chemical treatments compared to that of untreated control; however, there was no statistical difference between treatments. The fruit quality was examined at commercial maturity, and only minor differences were found in fruit color, length, and dry matter content between the treatments. Although a statistical difference was not present for soluble sugars levels, total phenolics, and capsaicin contents, yield in all chemical treatments significantly increased compared to untreated control. The effect on yield increase was greater at the late harvest season regardless of treatments. Total yield of 4 harvests was higher for the chitosan treatment than other treatments. During the experiment, the entire experimental field was waterlogged for 1 day due to sudden heavy rainfall, which resulted in the occurrence of bacterial browning disease in all treatments. The rate of disease occurrence and the degree of severity, however, were much lower in the chitosan treatment. In conclusion, the potential of chitosan as an alternative antimicrobial agent was confirmed in chili peppers in this study. Further research is required on stevia as an alternative chemical for disease control in chili peppers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.649-654
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• 2006

It was investigated the effects of pre-treatment method on the microbes on the surface of radish (Raphanus sativus L.) leaves. Independent variables put in water washing ($X_1$), microwave treatment ($X_2$) and steam treatment ($X_3$) using central composite design and response surface analysis. It was not detected in the pathogenic microbes, Samonella spp., Camphylobacter spp., Vibrio spp., Shigella spp., Staphyloccocus spp., on the surface of collected radish leaves without pre-treatment. But general microbes showed $3.90{\times}10^5{\sim}1.20{\times}10^7CFU/g$ of total microbes, $1.10{\times}10^2{\sim}2.00{\times}10^5CFU/g$ of E. coli, $2.40{\times}10^3{\sim}3.55{\times}10^6CFU/g$ of yeast/mold on the surface of various radish leaves and lactic acid bacteria was detected or not according to collected samples. The best method of pre-treatment was steam treatment on the microbe reduction effect of samples surface. Also, the multiplex regression coefficients analysis was calculated three independent variables ($X_1,\;X_2,\;X_3$) and dependent variables (total microbes, lactic acid bacteria and yeast/molds). It showed high correlation $R^2$, 0.89, 0.87, 0.85, respectively. For effective reduction of surface microbes, the best method was water washing with microwave or steam treatment at the same time.