• Korean Journal of Soil Science and Fertilizer
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• v.27 no.1
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• pp.48-53
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• 1994

This study was conducted to find out the influence of single and/or repeatedly combined application of cellulose and chlorotharonil(TPN) on bacterial population and dissipation of these chemicals by microorganism in the soil suspension culture. 1. The number of total bacteria and Gram-negative bacteria were rapidly increased for 1st week, after the time, decreased in the single application but maintained in repeatedly combined application for 5th week and that were higher at combined application of TPN and cellulose than at single application of these. 2. TPN-degrading bacteria were gradually increased by the repeated application of TPN, and elevated the increasing extents of those with the repeatedly combined application of cellulose with TPN. 3. Cellulose-degrading bacteria showed the peak at 1st week, and was increased in the repeated application of cellulose, but the bacteria was decreased in the repeatedly application of TPN with cellulose. 4. The dissipation of TPN were faster at the combined application of both than at the single application of TPN, wheras that was delayed by the repeatedly combined application. 5. The content of reducing sugar was rapidly increased at 1st week and after 4th week except for the TPN single application, that was higher in the combind application than the cellulose single, but there was no difference between them.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1142-1148
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• 2000

This study was conducted to investigate the effect of different salting conditions, short-time salting(SS) and long-time salting(LS), on the fermentation and quality of dandelion kimchi. The desirable salt concentration of brine and salting time evaluated by salting degree were 16 hrs at 5% brine, 8 hrs at 10% brine and 4 hrs at 15% brine, respectively. Among them, the best quality of salted dandelion was salting of 10% brine for 8 hrs. But the bitter taste in salted dandelion treated by SS was remained. The proper condition to salt and remove the bitter taste in salted dandelion together was salting by LS, which was salted for 4 days in 100% brine changed once a day. pH of the dandelion kimchi salted for 8 hrs in 10% brine during fermentation at $10{\times}$ was lower than that of LS kimchi, but acidity, total microbe, number of lactic acid bacteria, content of reducing sugar and vitamin C were higher than those of LS kimchi. The optimum- fermentation periods of SS(salted for 8 hrs in 10% brine) and LS kimchi evaluated by sensory test were 40th and 50th day, respectively.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.331-336
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• 1978

In an attempt to study the possibility of substituting sweet potato for cereals as raw materials for Kochujang, three kinds of Kochujang were made from barley, sweet potato or 50% barley and 50% sweet potato, The results of component variation during the ripening and the effect of temperature on the aging in the harvesting season of sweet potato were as follows: 1) Kochujang is, usually, manufactured in May, but no difference was observed in aging condition when it was manufactured in September, the season of sweet potato harvest, since the inner temperature of the product was around $20^{\circ}C$. 2) The total reducing sugar content and maturity reached maximum after $40{\sim}50\;days$ of fermentation in the three treatments and crude fat content tended to be slightly decreased during fermentation. 3) Lightness in color of the three kinds of Kochujang decreased by exposure to sunlight. Sweetpotato Kochujang showed a stronger tendency to increase the redness as compared with the rest. 4) Sensory evaluation showed that sweet potato Kochujang was less acceptable than barley Kochujang due to disagreeable flavor of sweet potato but mixed Kochujang showed little difference, as compared with barley Kochujang.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.57-65
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• 2003

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1${\pm}$1$^{\circ}C$. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%. respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.l8mg% and 13.25mg%, respectively, In color measurement, L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5${\times}$10$\^$6/ and lactic acid bacteria count and yeast were 4.6${\times}$10$\^$5/ and 8.8${\times}$10$\^$5/. respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29.65%, respectively, also hydrochloric acid soluble pectin(HClSP) content was 53.0%.

• Food Science and Preservation
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• v.24 no.3
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• pp.455-463
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• 2017

In this study, the biological activities and physicochemical properties of polysaccharides from Gloiopeltis furcata were investigated. Polysaccharides were isolated by enzymes treatment (celluclast, flavourzyme, papain, termamyl, viscozyme) followed by ethanol precipitation and lyophilization. The yield of polysaccharides by enzymes treatment group were 52.8-66.4%. The major constituents in viscozyme treatment group were total sugar (71.04%), protein (7.22%), uronic acid (23.18 g/100 g), and sulfate (28.27%), respectively. The DPPH radical scavenging activity and ferric reducing antioxidant potential of the viscozyme treatment group at 5 mg/mL were 23.10% and $218.50{\mu}M$, respectively. The protective effects against $H_2O_2$-induced cytotoxicity in L132 cell of viscozyme treatment group at $1{\mu}g/mL$ was 85.64%. The viscozyme treatment group increased the production of nitric oxide (NO) in a dose-dependent manner. The antitumor activity of viscozyme treatment group (at $25{\mu}g/mL$) in A549, HeLa, SNU719 and MCF7 was 69.57%, 52.74%, 61.06% and 68.64%, respectively. All of data showed that the biological activities and chemical characteristics of enzymes treatment group are higher than that of the control group. The polysaccharides isolated from Gloiopeltis furcata investigated herein are useful as functional materials agents.

• Food Science and Preservation
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• v.24 no.3
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• pp.387-393
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• 2017

The objective of this study was to investigate the effect of hot water extract of Welsh onion root (HEWO) on growth of lactic acid bacteria and fermentative characteristics of yogurt. The physiochemical characteristics of HEWO such as pH, soluble solid, reducing sugar, total polyphenol content and DPPH radical scavenging activity were studied. The lactic bacterial count in brain heart infusion (BHI) broth with HEWO was about 1 log cycle higher than in control for 24 h at $37^{\circ}C$. The pH of yogurt prepared with HEWO (WY100) and 50% HEWO (WY50) was gradually decreased significantly but increased the viscosity of yogurt with increasing HEWO concentration during fermentation. The viable cells of lactic acid bacteria after fermentation for 24 h were 8.03 (control), 8.77 (WY50), 8.84 (WY100) log CFU/mL, respectively. The DPPH radical scavenging activity of yogurt increased with increasing HEWO concentration. Sensory quality of yogurt prepared with HEWO was higher than that of control. The pH and lactic acid bacteria of all tested yogurts decreased during storage for 10 days at $4^{\circ}C$ but lactic bacterial count of yogurt prepared with HEWO maintained $10^8CFU/mL$ during storage. These results indicated the potential use of HEWO as a valuable resource to improve fermentation and functionality of yogurt.

• Journal of Naturopathy
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• v.10 no.1
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• pp.66-69
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• 2021

Purpose: This study aimed to study barley sprout powder's effect on blood lipids in women in their 50s. Methods: For 18 months of ingesting 3 grams of barley sprout powder daily, and the changes were investigated before and after the blood tests every six months. Results: The systolic blood pressure decreased from 107 mmHg for the first test to 91 for the fourth test. Diastolic blood pressure dropped from 69 mmHg to 49 mmHg at the first test. Abdominal circumference decreased from 84 cm at the first measurement to 78 cm at the fourth round. Fasting glucose and HDL were not affected. Total cholesterol was significantly refused from 264 mg/dl in the first measurement to 172 mg/dl in the fourth measurement. The first measurement of triglycerides in 2018 was 179 mg/dl, and it was highly reduced at the fourth measurements to 80 mg/dl. The first measurement of LDL was 182 mg/dl, and the fourth was a high decrease to 97 mg/ dl. Conclusions: After the women in the 50s ingesting sprout barley for 18 months, the overall improvements were shown by reducing significantly with fasting blood sugar, blood pressure, blood triglyceride, and LDL concentrations.

• Korean Journal of Soil Science and Fertilizer
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• v.2 no.1
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• pp.53-68
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• 1969

The nutriophysiological response of rice plant to root environment was investigated with eye observation of root development and rhizosphere in situation. The results may be summarized as follows: 1) The quick decomposition of organic matter, added in low yield soil, caused that the origainal organic matter content was reached very quickly, in spite of it low value. In high yield soil the reverse was seen. 2) In low yield soil root development, root activity and T/R value were very low, whereas addition of organic matter lowered them still wore. This might be contributed to gas bubbles around the root by the decomposition of organic matter. 3) Varietal difference in the response to root environment was clear. Suwon 82 was more susceptible to growth-inhibitine conditions on low-yield soil than Norin 25. 4) Potassium uptake was mostly hindered by organic matter, while some factors in soil hindered mostly posphorus uptake. When the organic matter was added to such soil, the effect of them resulted in multiple interaction. 5) The root activity showed a correlation coeffieient of 0.839, 0.834 and 0.948 at 1% level with the number of root, yield of aerial part and root yield, respectively. At 5% level the root-activity showed correlation-coefficient of 0.751, 0.670 and 0.769 with the uptake of the aerial part of respectively. N, P and K and a correlation-coefficient of 0.729, 0.742 and 0.815 with the uptake of the root of respectively N.P. and K. So especially for K-uptake a high correlation with the root-activity was found. 6) The nitrogen content of the roots in low-yield soil was higher than in high-yield soil, while the content in the upper part showed the reverse. It may suggest ammonium toxicity in the root. In low-yield soil Potassium and Phosphorus content was low in both the root and aerial part, and in the latter particularly in the culm and leaf sheath. 7) The content of reducing sugar, non-recuding sugar, starh and eugar, total carbohydrates in the aerial part of plants in low yield soil was higher than in high yield soil. The content of them, especially of reducing sugar in the roots was lower. It may be caused by abnormal metabolic consumption of sugar in the root. 8) Sulfur content was very high in the aerial part, especially in leaf blade of plants on low yield soil and $P_2O_5/S$ value of the leaf blade was one fifth of that in high yield soil. It suggests a possible toxic effect of sulfate ion on photophosphorization. 9) The high value of $Fe/P_2O_5$ of the aerial part of plants in low yield soil suggests the possible formation of solid $Fe/PO_4$ as a mechanical hindrance for the translocation of nutrients. 10) Translocation of nutrients in the plant was very poor and most nutrients were accumulated in the root in low yield soil. That might contributed to the lack of energy sources and mechanical hindrance. 11) The amount of roots in high yield soil, was greater than that in low yield soil. The in high-yield soil was deep, distribution of the roots whereas in the low-yield soil the root-distribution was mainly in the top-layer. Without application of Nitrogen fertilizer the roots were mainly distributed in the upper 7cm. of topsoil. With 120 kg N/ha. root were more concentrated in the layer between 7cm. and 14cm. depth. The amount of roots increased with the amount of fertilizer applied.

• Food Science and Preservation
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• v.12 no.3
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• pp.282-286
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• 2005

This study was to investigate the content of total phenolic compounds, electron donating ability, nitrate-scavenging effect, and angiotensin converting enzyme(ACE) inhibition effect of medicinal plant liquors prepared from Cnidium officinale, Angelica gigas, Pueraria thunbergiana(root), Pueraria thunbergiana (flower), and Glycyrrhiza uralensis. Physicochemical characteristics of the medicinal plant liquors are as follows: pH $5.65{\sim}6.36$; reducing sugar, $0.13{\sim}0.45\%$. The highest value of total phenolic compounds was found in liquor prepared with Pueraria thunbergiana(root) as $23.9{\sim}54.3\;mg\%$. The electron donating ability of liquor prepared with Pueraria thunbergiana showed the highest value($67.4{\sim}85.3\%$) among the liquors, and its nitrite scavenging ability($24.56{\sim}78.3\%$) showed the highest value than those of other medicianal plant liquors. ACE inhibitory activity showed the highest value in liquor prepared with Cnidium officinale.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1197-1206
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• 2014

This study compared and analyzed the physiochemical and quality characteristics of young radish kimchi made with YR-FNC or YR-GC cultivated by organic farming as well as kimchi made with young radish cultivated by chemical composting/general farming (YR-Control). YR-Control showed higher contents of water and crude protein than YR-FNC and YR-GC kimchi but lower contents of crude ash, dietary fiber, and vitamin C. YR-FNC and YR-GC kimchi also showed higher contents of P and Cu than YR-Control but lower contents of N, K, Ca, Mg, Fe, and Zn. YR-Control fermentation progressed faster than that of YR-FNC or YR-GC after 24 days, and YR-Control more rapidly reached an appropriate pH. On the other hand, YR-FNC and YR-GC kimchi fermentation progressed slow and did not reach a pH level below 5.3. For period of fermentation, YR-Control and YR-FNC kimchi showed no significant difference in reducing sugar content, whereas that of YR-GC kimchi decreased significantly after 24 days of fermentation (P<0.002). YR-FNC and YR-GC kimchi showed 1.5~3 times higher total polyphenol and flavonoid contents than YR-Control at the beginning of fermentation, whereas YR-Control and YR-FNC kimchi showed a significant increase in total polyphenol and flavonoid contents during the fermentation period. By day 7 of fermentation, YR-FNC kimchi showed higher contents of lactic acid bacteria and total microbes than YR-Control. In the sensory evaluation, YR-FNC and YR-GC kimchi showed higher preference values than YR-Control. Therefore, kimchi made from young radish cultivated by organic farming has a longer freshness period than control kimchi and is characterized by excellent sensory quality, increased physiological contents, and improved beneficial health effects.