• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.372-378
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• 2000

After making survey of edibility of dog meat on 963 male adults and 539 female adults, totalled 1,502 persons, the results were primarily divided into ages and sexes. dealing wish statistics by Statistical Analysis System. As a result, dog meat food most favored is Bosintang(dog meat soup), followed by Jeongol(dog meat stew), Suyuk(boiled dog meat), Muchim(boils dog meat added by spice and mixed). The frequency of having dog meat is two or three times a year. The age of having firstly had dog meat is most at the age of 21∼30 in male, and in female, 11∼20. Among dog meat cookery of Chosun dynasty known by respondents, Gaejang(dog meat soup) is most, and Musulzu(wine made from dog meat), Ott-bosintang(dog meat soup boiled with lacker tree), Pyeonyuk(boiled and sliced dog meat) follow respectively. It shows that the largest number of respondents answered what was improved after having dog meat was to \`become healthy, \`followed by \`become energetic\`. It reveals that dog meat cuisine desired to be newly developed was roasted dog meat, on which respondents answered most, followed by Tangsuyuk (fried dog meat served with syrup) and impromptu Bosintang.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.169-175
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• 2013

The purpose of this study was to provide the basic information necessary to efficiently run a coffee shop. It comparatively analyzes the relative importance and satisfaction of side menu selection characteristics through analyses on customer importance-satisfaction when selecting a side menu as well as their usage behavior of the side menu at coffee shops. According to reason price the analysis result on the differences in the coffee shop side menu importance and satisfaction, there was a difference because the importance of selecting a side menu was higher for the attributes of taste, health, packing & appearance, economics and personnel service compared to satisfaction among which the price of a side menu was found to be the top priority for improvement. The significance of coffee shop side menu for the respondents prior to usage as well as their satisfaction after usage was evaluated in order to comparatively analyze the relative importance and achievement of each characteristic through the IPA. The result indicated that the variables positioned in the Concentrate Here area (II) were related to economic feasibility such as reasonable price, appropriate price of set menu, telecommunication company affiliated service and coupon usage and point accumulation. As for the Keep up the Good Work area (I), there were many variables regarding personnel service including taste of side menu, blending with coffee, clean packing, clean packaging, staff's side menu knowledge, staff's quick response, staff's politeness and staff's sincere response. As for the variables in the Low Priority area (III), health variables on health such as nutritional value, eco-friendly food materials and calories were observed.

• Journal of Microbiology and Biotechnology
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• v.27 no.2
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• pp.226-233
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• 2017

Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth. LAB belonging to different genera were identified based on colony morphology on modified MRS and sourdough bacteria agar medium. PCR-denaturing gradient gel electrophoresis analyses of the five sourdoughs showed different bands corresponding to LAB and yeast. 16S/26S rRNA gene sequence analyses of the samples confirmed that the predominant LAB in the five fermented rice doughs was Lactobacillus plantarum, Lb. pentosus, and Lb. brevis. Various other Lactobacillus spp. and Saccharomyces cerevisiae were common in all five fermented samples. This study provides comprehensive and comparative information on the microflora involved in fermentation of rice sourdough and signifies the need to develop effective starters to enrich the quality of jeung-pyun.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.41 no.2
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• pp.1-8
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• 2018

K-means algorithm is one of the most popular and widely used clustering method because it is easy to implement and very efficient. However, this method has the limitation to be used with fixed number of clusters because of only considering the intra-cluster distance to evaluate the data clustering solutions. Silhouette is useful and stable valid index to decide the data clustering solution with number of clusters to consider the intra and inter cluster distance for unsupervised data. However, this valid index has high computational burden because of considering quality measure for each data object. The objective of this paper is to propose the fast and simple speed-up method to overcome this limitation to use silhouette for the effective large-scale data clustering. In the first step, the proposed method calculates and saves the distance for each data once. In the second step, this distance matrix is used to calculate the relative distance rate ($V_j$) of each data j and this rate is used to choose the suitable number of clusters without much computation time. In the third step, the proposed efficient heuristic algorithm (Group search optimization, GSO, in this paper) can search the global optimum with saving computational capacity with good initial solutions using $V_j$ probabilistically for the data clustering. The performance of our proposed method is validated to save significantly computation time against the original silhouette only using Ruspini, Iris, Wine and Breast cancer in UCI machine learning repository datasets by experiment and analysis. Especially, the performance of our proposed method is much better than previous method for the larger size of data.

• Korean Journal of Plant Resources
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• v.27 no.6
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• pp.650-659
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• 2014

Large quantities of Korean wild grape (Vitis coignetiae, KWG) pomace, a by-product of grape juice and wine manufacture, are generated annually, and disposal cost of KWG pomace is now increasing. Therefore, this study was conducted to determine total polyphenol, flavonoid, and anthocyanin content in whole KWG, KWG skin and KWG pomace and to identify and quantify flavonoids found in whole KWG and KWG pomace using LC/MS/MS. Spectral analysis showed high total polyphenol and flavonoid in KWG skin extracted with 75% ethanol (p < 0.05). KWG pomace had higher amount of total polyphenol, flavonoid and anthocyanin than whole grape (p < 0.05). Sixteen flavonoids were identified, but only 10 flavonoids were quantifiable from whole KWG and KWG pomace. Both epicatechin and rutin were the major flavonoids, and 521 or 147 ng/g of epicatechin (p < 0.05) and 305 or 110 ng/g of rutin (p > 0.05) were found in whole KWG and KWG pomace, respectively. The results show that KWG pomace is a very rich source of flavonoids, thus KWG pomace can be used as a functional food additive. Plans to include KWG pomace in food production are necessary.

• Journal of architectural history
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• v.19 no.6
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• pp.233-250
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• 2010

Jukseoru as an official pavilion of the government, one of the eight sceneries in Gwndong Area, is located on the cliff over Osipcheon River. This paper interprets form and space of the pavilion with restored old life by analyzing pictures of official party in 18th century in Chosun Dynasty. Every part of the space is occupied by persons by the class and duty: the pricipal guest, nobles, subordinates, gisaengs, court musicians, and guards from the high to the low and from the inside to the outside. Applying the analysis to the Jukseoru pavilion, the noblest lord takes sit on the platform in front of folded screen at main bay under checked ceiling, enclosed by low timber beam. The next northern end bay is a place for subordinates' and servants' waiting for preparation for rice wine. Southern end entrance bay is not a result of later addition but deliberately and originally made for lower place outside the railing of wooden floor: for a waiting woman gisaeng, and subordinates. Outside under the eaves on the platform with bedrock, artificial stone and soil is a place for court musicians, subordinates, and guards. The yard in front of the building is a place for preparing meals by cookers. Every detailed ornamental form is different each other by the place for the occupied class. Existing theory tells that the building, 7 bays gable-and-hipped roof, is a result of structural extention of 2 bays at the 5 bays gabled-roof. However, through the interpretation of old pictures and application to the pavilion, the present Juseoru is not a result of later structural addition, but deliberately designed creation suited to life in hierarchical traditional society.

• Journal of Microbiology and Biotechnology
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• v.23 no.1
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• pp.40-46
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• 2013

A variety of nuruk were collected from various provinces in Korea, and their microflora profiles were analyzed at the species level. A total of 42 nuruk samples were collected and when the viable cell numbers in these nuruk were enumerated, the average cell numbers of bacteria, fungi, yeast, and lactic acid bacteria from all nuruk were 7.21, 7.91, 3.49, and 4.88 log CFU/10 g, respectively. There were no significant differences in viable cell numbers of bacteria or fungi according to regions collected. Bacillus amyloliquefaciens and B. subtilis were the predominant bacterial strains in most samples. A significant portion, 13 out of 42 nuruk, contained foodborne pathogens such as B. cereus or Cronobacter sakazakii. There were various species of lactic acid bacteria such as Enterococcus faecium and Pediococcus pentosaceus in nuruk. It was unexpectedly found that only 13 among the 42 nuruk samples contained Aspergillus oryzae, the representative saccharifying fungi in makgeolli, whereas a fungi Lichtheimia corymbifera was widely distributed in nuruk. It was also found that Pichia jadinii was the predominant yeast strain in most nuruk, but the representative alcohol fermentation strain, Saccharomyces cerevisiae, was isolated from only 18 out of the 42 nuruk. These results suggested that a variety of species of fungi and yeast were distributed in nuruk and involved in the fermentation of makgeolli. In this study, a total of 64 bacterial species, 39 fugal species, and 15 yeast species were identified from nuruk. Among these strains, 37 bacterial species, 20 fungal species, and 8 yeast species were distributed less than 0.1%.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.55-60
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• 2018

Microbial communities of four commercial Korean nuruks were analyzed by the 454 pyrosequencing method to correlate different characteristics of rice wine fermentation. The total and average sequencing reads of fungi in the four nuruks were 14,800 and 3,494, respectively. At the phylum level, Ascomycota was dominant in three nuruks, namely, SH, SS, and JJ, while Zygomycota was dominant in SJ. Saccharomycopsis was dominant in nuruks subjected to longer fermentation periods, such as SH and SS. The total and average sequence reads for bacteria were 31,485 and 7,871, respectively. Bacteria belonging to the phylum Firmicutes were dominant in all samples. SH showed several genera of lactic acid bacteria, such as Lactobacillus, Leuconostoc, Pediococcus, and other minor bacteria. Staphylococcus and Bacillus were the dominant bacteria in JJ and SJ, respectively.

• Analytical Science and Technology
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• v.21 no.1
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• pp.53-57
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• 2008

In order to survey the contents of ethyl carbamate in alcoholic beverages, GC/MS-SIM method was used after extraction with dichloromethane in solid phase extract cartridge contained alcoholic beverages. In the applied GC/MS-SIM method, the values of recoveries and relative standard deviation were ranged from 85.2 % to 87.9 % and from 0.7 % to 1.9 %, the limit of detection and quantification were $2{\mu}g/kg$ and $10{\mu}g/kg$. Depending on alcoholic beverage kinds, the levels were variable and the average level was $194{\mu}g/kg$ for liquor, $105{\mu}g/kg$ for fruit wine, $62{\mu}g/kg$ distilled spirit, $28{\mu}g/kg$ for sake, $15{\mu}g/kg$ for yakju, $12{\mu}g/kg$ for other alcohol beverages, ND for soju, respectively.

• Food Science and Preservation
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• v.18 no.4
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• pp.604-611
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• 2011

Several wild yeasts were isolated from Korean grape varieties before and during spontaneous fermentation. Among them, four strains were isolated based on the alcohol content and flavor production in wine after fermentation of apple juice. In this study, the four yeast strains were identified and characterized. PCR-restriction fragment length polymorphism analysis of ITS I-5.8S-ITS II region with restriction endonuclease Hae III and Hinf I resulted in that all the strains showed a typical pattern of Saccharomyces cerevisiae. Pulse field gel electrophoresis showed three different chromosome patterns with a same band between strains SS89 and SS812. When ITS I-5.8S-ITS II sequences of the four strains were compared with one another, they were similar to those of Saccharomyces cerevisiae CBS 4054 type strain. Identity of the sequences was higher than 97% with those of the type strain. Phylogenetic analysis showed based on the sequences showed they were genetically closed to the type strain. The four identified strains were tested in a medium containing 200 ppm potassium metabisulfite, and the MM10 and WW108 inhibition rates resulted at up to 24 h. The four strains were tested at an incubation temperature of $30^{\circ}C$. The 30% sugar concentration in the medium (w/v) showed the highest growth in 36 h, especially in the case of SS89, which was close to growth 40. The four strains were tested in an 8% ethanol medium (v/v). Alcohol tolerance was initially kept in the incubation process. The strains began to adapt, however, to the exceeded resistance. The four strains showed the lowest inhibition rate at 24 h.