• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.88-92
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• 2006

Physicochemical, texture, and sensory properties of Jeung-pyun prepared with different concentrations of Monascus rubber DSJ-20 (Red yeast rice) were determined. Acidities and pH values of 3-5% M. rubber DSJ-20-treated groups were similar to those of control group. Degree of surface color increased in proportion to M. rubber DSJ-20 concentration. Hardness, gumminess, and chewiness of 1-2% M. rubber DSJ-20-treated groups were higher than those of control. Network structures of 3-15% M. rubber DSJ-20-treated groups were well-formed, similar to that of control. Strong bitter taste and flavor of Monascus were detected in 5-15% M. rubber DSJ-20-treated groups through sensory evaluation. These results suggest is 3% M. rubber DSJ-20 is desirable leavening concentration for making Jeung-pyun.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.356-362
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• 2000

Yakju(rice wine) was sterilized with high-voltage square-wave pulses of $1\;{\mu}s$ duration at various electric field strengths and frequencies on a serial multiple electrode pulsed electric field(PEF) treatment system consisted of 7 electrodes connected in series. The initial microbial counts of Yakju were $1.88{\times}10^3{\sim}2.13{\times}10^4$ CFU/mL for total aerobes, $1.55{\times}10^3{\sim}2.85{\times}10^4$ CFU/mL for lactic acid bacteria and $1.72{\times}10^3{\sim}2.39{\times}10^4$ CFU/mL for yeasts. The sterilization of microorganisms in Yakju was a first order reaction and the sterilization effect increased as the field strength and the frequency increased. The $D_{Hz}-value$ and the $D_{PEF}-value$ decreased with the electric field strength. Yeast showed lower $D_{PEF}-value$ than bacteria. Lactic acid bacteria showed lower $D_{PEF}-value$ than general aerobic bacteria under the electric field strength below 30 kV/cm, but higher ones under that above 40 kV/cm. The $Z_{PEF}-value$ of general aerobic bacteria, lactic acid bacteria and yeast in Yakju were 39.4, 49.3 and 47.6 kV/cm, respectively. The PEF sterilization resulted in less changes in color and sensory properties than heat sterilization, and the PEF treated Yakju showed superior quality to the heat treated one. The commercial sterilization of Yakju was accomplished with 2-cycle treatment on the tested serial PEF treatment system.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.85-91
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• 2013

Korean traditional rice wine, Makgeolli, has been widely consumed and increasingly popular in Korea. In this study, we examined Makgeolli supplemented with cranberries (0, 5, 10 and 15% by rice weight) during fermentation for seven days for the various quality characteristics : pH, total acidity, soluble contents, color, reducing sugars, alcohol contents, and DPPH free radical scavenging activities, total flavonoids, microbial properties, and sensory properties. After the pH value decreased from a range of 4.40~5.63 to 3.83~3.94 up to day 3, the pH gradually increased until day 7. As fermentation proceeded, soluble contents and reducing sugar increased in most of the samples, with a temporary reduction after day 2. There were no differences in L and b color values, but the "a" value showed significant differences with the rate of cranberry added. The DPPH free radical scavenging activity and total flavonoid content of cranberry Makgeolli were higher than those of the control. After fermentation for seven days, the alcohol content ranged from 14.57 to 17.40%, while total acidity levels were within the range of 0.50 to 0.54%. Yeast cell counts increased until day 3 and then, gradually deceased. In the sensory evaluation, Makgeolli with 10% cranberry showed the highest overall acceptance.

• Journal of Plant Biology
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• v.39 no.2
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• pp.85-92
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• 1996

Small GTP-binding proteins are divided into three major group: Ras, Rho and Ypt/Rab. They have the conserved regions designed G1 to G5 that are critical in GDP/GTP exchange, GTP-induced conformational change and GTP hydrolysis. We isolated and characterized genomic DNA or cDNAfragments encoding G1 to G3 domains of small GTP-binding protein Rab and Rho from several plant species using two different PCR-based cloning strategies. Seven rab DNA fragments were isolated from 4 different plants, mung-bean, tobacco, rice and pepper using two degenerate primers corresponding to the GTP-binding domain G1 and G3 in small GTP-binding proteins. The amino acid sequences among these rab DNA fragments and other known small GTP-binding proteins shows that they belong to the Ypt/Rab family. Six rho DNA fragments were isolated from 5 different plants, mung-bean, rice, Arabidopsis, Allium and Gonyaulax using the nested PCR method that involves four degenerate primers corresponding to the GTP-binding domain G1, G3 and G4. The rho DNA fragments cloned show more than 90% homology to each other. Sequence comparison between plant and other known Rho family genes suggests that they are closely related (67 to 82% amino acid identity). Sequence analysis and southern blot analysis of rab and rho in mung-bean suggest than thses genes are encoded by multigene family in mung-bean.

• Journal of Microbiology and Biotechnology
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• v.13 no.6
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• pp.984-988
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• 2003

The actinomycete strain KH-6l4 possessed strong antifungal activity, especially antagonistic to the rice blast fungus, Pyricularia oryzae. Diaminopimelic acid (DAP) type and morphological and physiological characteristics, examined by scanning electron microscopy (SEM), indicated that KH-614 belonged to the genus Streptomyces. Antifungal agent produced by this strain was found to be most active, when the strain was cultured in the presence of glucose, polypeptone, and yeast extract (PY) medium for 6 days at $27^{\circ}C$. Based on the spectral report data, MS and NMR, the antifungal agent was identified as cyclo(L-leucyl-L-prolyl). According to the antimicrobial activity test measured by minimal inhibitory concentration (MIC), the cyclo(1eu-pro) exhibited the activity against Candida albicans IAM 4905, Mucor ramannianus IAM6218, Rhizoctonia solani IFO 6218, Aspergilus fumigatus ATCC 42202, Glomerella cingulata IFO 9767, Trichophton mentagrophytes ATCC 18749, and Trichophyton rubrum ATCC 44766, the order of MIC values were 50, 12.5, 5, 50, 25, 5, $5\;\mu\textrm{g}/ml$, respectively. Specifically, cyclo(1eu-pro) was one of the most effective elements against Pyricularia oryzae IFO 5994 with the MIC value of $2.5\;\mu\textrm{g}/ml$, thus indicating that cyclo(leu-pro) is a potential antifungal agent.

• KSBB Journal
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• v.27 no.4
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• pp.251-256
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• 2012

In this study we investigated the effect of temperature on the two-stage fermentation of Makgeolli using uncooked germinated black rice. The fermentation processes were conducted at $15^{\circ}C$ for three weeks and $25^{\circ}C$ for 7 days. The pH of Makgeolli at $25^{\circ}C$ increased from pH3.0 to pH 4.2, which was consistent with that at $15^{\circ}C$. In contrast total acidity of Makgeolli at $15^{\circ}C$ was about half of that at $25^{\circ}C$ (0.36% and 0.59%, respectively). By the 7 days-fermentation at $25^{\circ}C$, 11% of alcohol was produced, whereas three weeks were required for the same alcohol production at $15^{\circ}C$. In the case of sugar contents, the amounts of total glucose-equivalent reducing sugars and glucose increased at the end of the fermentation at $25^{\circ}C$ up to 2.25 mg/mL and 3.4 mM, respectively, whereas those at $15^{\circ}C$ were maintained at very low levels (0.18 mg/mL and 0.1 mM, respectively). Such limited supplement of sugars at $15^{\circ}C$ seemed to affect metabolism of yeast, resulting in different composition of organic acid. At $25^{\circ}C$, citric acid that was 73.4 ppm at the initial fermentation was consumed completely, whereas 20 ppm of citiric acid was remained at $15^{\circ}C$. In addition, acetic acid and lactic acid in Makgealli at $15^{\circ}C$ were 53% and 14% of those at $25^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.19 no.2
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• pp.98-107
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• 2014

New in vitro anti-diabetes makgeolli was produced from rice by adding various quantities of Laminaria japonica, and the fermentation characteristics of the L. japonica makgeolli during the fermentation process were investigated. The contents of alcohol and reducing sugar, and viable count of yeast, of L. japonica makgeolli were not significantly changed when the proportion of L. japonica was increased. The total acid content decreased with an increase in L. japonica concentration; the pH and total bacterial cell count increased in proportion with the increase in L. japonica concentration. The L. japonica makgeolli contents of free sugars, such as fructose, glucose, and sucrose, and of organic acids, such as acetic acid, citric acid, succinic acid, and lactic acid, were altered during fermentation and showed various patterns. The effects of the quantity of L. japonica added on the acceptability and anti-diabetes activities of L. japonica makgeolli were also investigated. In a sensory evaluation, L. japonica makgeolli brewed by adding 2.5 or 5% L. japonica to the mash showed the best overall acceptability; the 12.5% L. japonica sample was least favored due to its seaweed flavor. L. japonica addition did not increase the peroxynitrite-scavenging activity of makgeolli. L. japonica makgeolli showed potent anti-diabetes activity, particularly that containing >7.5% L. japonica. Therefore, L. japonica makgeolli may represent a new functional makgeolli with anti-diabetes properties.

• The Plant Pathology Journal
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• v.25 no.2
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• pp.193-198
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• 2009

A full-length cDNA of OgGRP gene encoding a glycinerich cell wall protein was isolated from wild rice (Oryza grandiglumis). Deduced amino acid sequences of OgGRP are composed of 148 amino acids (16.3 kDa), and show 85.9% homology with Osgrp-2 (Oryza sativa). RT-PCR analysis showed that RNA expression of OgGRP was regulated by defense-related signaling chemicals, such as cantharidin, endothall, jasmonic acid, wounding, or yeast extract treatment. In relation to pathogen stress, the function of OgGRP was analyzed in OgGRP over-expressing Arabidopsis thaliana. Overexpression of OgGRP in Arabidopsis contributed to moderate resistance against fungal pathogen, Botrytis cinerea, by lowering disease rate and necrosis size. In the analysis of the transgenic Arabidopsis lines to check the change of gene expression profile, induction of PR1, PR5 and PDF1.2 was confirmed. The induction seemed to be caused by the interaction of ectopic expression of OgGRP with SA-and JA-dependent signaling pathways.

• Microbiology and Biotechnology Letters
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• v.1 no.1
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• pp.31-36
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• 1973

A method for acid-hydrolysis of agricultural wastes and its utilization was investigated. In order to obtain fermentable sugar solution from cellulosic wastes such as cereal straws and hulls, in particular, of rice, barley and wheat, the chemical compositions were analyzed and optimum conditions of hydrolysis determined. The cereal straws contain 42 to 55 % of crude cellulose including hemicellulose. On the hydrolysis with 1% of sulfuric acid at 40 psig, 35.6% of the reducing sugar based on the weight of dry matter was formed from rice straw, (variety Chinheung) in 30 min. More powerful condition of hydrolysis would appear to decompose the sugar formed into other compounds, for instance, furfural. Under atmospheric pressure with 5% of the acid, rice straw was hydrolyzed to 35% of reducing sugar content in 3 hours. Candida utilis could assimilate the sugars in the hydrolyzate up to more than 97%, and a yield of the yeast cells reached 55% to the utilized sugars.