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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 1, Issue 2 - Dec 1988
Volume 1, Issue 1 - Jul 1988
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Studies on the Digestion of Beef by Ficin Treatment : III. A Scanning Electron Microscapic Observation
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 1~8
The morphological changes of fresh beef treated with ficin(0.1% : 35
2hrs, 6hr,) were examined with scanning electron microscope(SEM), the results obtained were as follows ; Connective tissue protein in fresh beef treated with ficin was occurred solubilization with time and gradually trasformed from a definite form into amorphous form, followed by showing an opening-up phenomenon again and subdivision. Myofibrillar protein was cracked and breaked slightly, followed subdivision with time.
Studies on the Digestion of Beef by Ficin Treatment : IV. An Optical Microscopic Observation
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 9~17
The morphological changes of fresh beef treated with ficin(0.1% : 2hrs, 6hrs) were examined with optical microscope (OM, LM), the results obtained were as follows : Connective tissue protein in fresh beef treated with ficin was occurred swelling and separation of endomysial reticulum with time, followed showing granulation and solubilization slightly. Myofibrillar protein was loosed wavy contractile muscle fiber, and showed erosin, cracks and breaks in fibers with time.
Analytical Studies on the Lipids in Carotenoprotein purified form Saimo Salar Eggs
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 18~24
A study on Nutrition Education Programs in Primary School Curriculum in Korea.
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 25~30
To investigate, how many, what kind of nutritional programs in primary school curriculum, all the textbooks were collected and analyseds. Through this study, what 1 obtained, the results are summarized as follow 1 There are a lot of nutrition education program in primary school textbooks, but it is very shortage in learning in the classroom. 2. Nutrition education is done some by classroom teaching In lunch feeding school, but It is insufficient. 3. It assumes that nutrition education must be done in all the primary school, whether the lunch feeding school or not. The reason is, nutrition education is the foundation of health. 4. Through a classroom teaching regularly, nutrition education is going to be done throughly. It is necessary that nutrition educational materials must be exploited.
Adaptive On-line Optimization of Cellular Productivity of Continuous Methylotroph Culture
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 31~36
An adaptive on-line optimization method has been applied to test the ability to maximize the cellular productivity of a continuous methylotroph culture system which was simulated by a variable yield Monod-type model. Optimum dilution rate and productivity were successively obtained and maintained at all times by the algorithm that utilizes steepest descent technique as optimization method and recursive least-square method with forgetting factor as dynamic model identification.
Production of 5-IMP by Auxotroph of Brevibacterium ammoniagenes
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 37~42
In attempts to obtain IMP Producting strains, Brevibacterium ammoniagenes ATCC 6872 was treated wilts N.1.6. Adenine-guanine requiring mutants were obtained from Brevibacterium ammoniagenes ATCC 6872, and then a strain of them was selected for production of IMP and named Brevibacterium ammoniagenes No.9(ade', gu'). The production of IMP by Brevibacterium ammoniagenes nuts No.9 was about 3mg/ml for 4 day of culture. The optimal concentration of adenine and guanine was 150mg/mg.
Lactic Fermentation of Steamed Barley with an Enzyme and a Lactobacillus
Lee, Hyeong-Chun ; Gu, Yeong-Jo ; Sin, Dong-Hwa ;
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 43~49
Fermented barley food was produced by the combining action of an enzyme and a lactobacillus. When Lactobacillus sp. L-5 and commercial liquefying amylase from Tae Pyeong Yang Chemical Co. were selected, inoculated on steamed barley and cultivated at 37
for 48hrs, the fermented product of good quality was obtained. In batch cultivation using rotary drum fermentor, viable cell count reached 1.1
10CFU/g after 12hrs' cultivation, and specific growth rate in logarithmic phase was 0.6hr-1. Viable cell count, acidity, pH, concentration of reducing sugar and viscosity of the 48hrs' fermentation product from rotary drum fermentor was 4.3
108CFU/g, 1.17%, 3.1, 10.7% and 1430cp.
Subunits of Sweet Potato
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 50~55
B-Amylase was obtained from sweet potato extract in a crystalline state by dialysis against water after precipitated with acetone according to the method reported previously followed by DEAE Sephadex A-50 ion exchange chromatography plus gel chromatography of Sephadex G-200. The purified enzyme was homogeneous by SDS PAGE. The efforts had done to remove the miner bands in SDS PAGE by Sephadex G-200 gel chromatography, DATE Sephadex A-50 ion exchange chromatography. isoelectrophocusing, affinity chromatography, hydroxyapatite chromatography, recrystallizstion and HPLC on a column of TSK gel SW 3000 but have given any result. But, N -terminal amino acid of the enzyme was revealed mainly alanine and trace of glycine and glutamic acid. Therefore, it seems that the miner bands in SDS PAGE have a role of subunit.
Mixed Culture Fermentation of Steamed Barley by a Tri-Culture System
Lee, Hyeong-Chun ; Gu, Yeong-Jo ; Sin, Dong-Hwa ;
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 56~63
Fermented barley food was produced by the mixed culture fermentation with a tai-cults re system of a mold, a yeast and a lactobacillus. When Rhizopus delemar IFO 4746, Hansenular anomala IFO 0568 and Lactobacillus sp. L-5 were selected and cultivated on steamed barley at 3
for 2days and 37
for 3days, the fermented product of good quality was obtained. During fermentation. changes in acidity, pH, water content and color of fermented barley were examined.
Plasmid-Determined Cadmium Resistance in Cocobacilli Strain B-17 Isolated from Soil.
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 64~67
Cadmium resistant cocobacillus B-17 from soil was tolerated up to 1600ug/ml of cadmium at agar plate and the strain B-17 was able to grow at 600ug/ml of cadmium at liquid medium after the lag phase being prolonged with lengthening culture time. Optimal pH of the strain was shown at pH7.0. The elimination frequency of cadmium resistance by 10ug/ml of acriflavin was 28%, and by 20ug/ml of ethidium bromide was 47%, respectively.
A study on Alkalophilic Bacteria Producing
-Galactosidase. -Isolations and Cultural Characteristics (I)-
Yun, Seong-Sik ; Min, Do-Sik ; Yu, Ju-Hyeon ;
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 68~75
A strain of alkalophilic Bacillus sp. YS-309 has been isolated from domestic soil. It belongs to genus Bacillus from its morphological and biochemical characteristics. The strain grows better in the alkaline media rather than in the neutral media. The optimum pH and temperature for growth were observed at 8.5 and 4
, respectively. Glucose, lactose and maltose were appeared as good carbon source but soluble starch and fructose were utilized uneffectively for growth. Concentrations of lactose had affected both the cellular growth and the enzyme productions. The maximum growth and the highest enzyme productions were obtained at 0.5%(w/e) of lactose added in the media. B-Galactosidase from Bacillus sp. YS-309 was produced inducibly into the cell and total enzyme activities per ml were gradually decreased when the concentration of glucose increased.
Influences of Ginseng Component on Cell Growth and Acid Production by Lactobacillus casei Burins Yogurt Fermentation
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 76~85
In order to obtain the basic data for the preparation of yogurt containing ginseng component, the effect of ginseng component on cell growth of Lactobacillus casei YIT 9018 and on lactic acid production were investigated. Initial cell growth and acid production were markedly inhibited by the addition of ethanol extracts in the level of 8% into 15% skim milk. Crude saponin did not show any inhibitory effect on cell growth and acid production, but ether layer fraction showed inhibitory effect. It was thought to be more advantageous to add ginseng extracts after the fermentation of milk than before. The addition of ginseng extract at 8% level into liquid yogurt was most suitable in organoleptic test. Cell viability was not affected by the addition of ethanol extracts up to 8% level during storage of liquid yogurt.
Nutrition Survey of the College Women
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 86~94
In view of the national health, the health of women during their childbearing age is Important. This survey was conducted for the purpose of pratice of nutrition education the dietary intakes, and the means of daily food intakes was investigated by food habit for 100 students and two day records of 75 women students of Junior on Dept. of Food and Nutrition in a college in November 1987. The results obtained are summarized as follows. 1) Average food habit score was only 4.67 out of possible 10.0 points. And 41% of the subjects belonged "poor food habit" group. 2) Their diets were found to be lacking in total amount of food intake (915
74gm)and in such foods as cereals, potatoes, green and yellow vegetables, oils and fats. But animal food Intakes were sufficient in such foods as fishes, meats and eggs. The percentage of animal protein to total protein was 43.8% in subjects. 3) The average calorie intake(1535
512kcal) was insufficient against R.0.A.(2000kcal), the other lacking nutrients were protein, Fats and oils, Ca, these percentages of R.D.A. were 98.2%, 64.0% and 89.6%. They showed that each person was depended upon more the chief meals than side dishes in intakes of energy.of energy.
The Production of Calcium Lactate by Lactobacillus sporogenes I. Lactic acid fermentation
Lee, Gye-Gwan ; Kim, Yeong-Man ; Min, Gyeong-Chan ;
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 95~101
In order to produce lactic acid and calcium lactate very useful for foods and medical supplies, lactic acid fermentation was studied by Lactobacillus sporogenes, a spore forming lactic acid bacterium. When this bacterium was cultured aerobically in the spore forming medium, the spore forming rate was 96.0% as total cell number 20
108/ml, spore number 19.2
108/ml. One minute agitating every 1 hour in the flask culture, or agitation of 100rpm in the fermenter was most efficient to continue to ferment at 45
for 4days in the fermentation medium containing 10% glucose as carbohydrate and CaCO3 as a neutralizing agent. This homofermentative lactic acid bacterium showed fermentation yield of 99.3% and more than 98.2% of the yield was L(+)-lactic acid.
The Production of Calcium Lactate by Lactobacillus sporogenes II. Production of Calcium Lactate
Lee, Gye-Geun ; Kim, Yeong-Man ; Min, Gyeong-Chan ;
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 102~107
Production of calcium lactate very useful for medical supplies of Ca-therapy was obtained by lactic acid fermentation of lactobacillus sporogenes, a spore forming lactic acid bacterium. Corn steep liquor 1%, soybean enzyme hydrolysate 3%, yeast extract powder 2% can substitute for yeast extract and peptone as nutrient sort traces in fermentation medium using 10% glucose concentration. In the calcium lactate production medium containing yeast extract powder 2%, glucose 18%, CaCO3 12%, the lactic acid fermentation was carried out at 45
for 4days with continuous agitation of 100 rpm. As results, fermentation yield was 97.5%. The five steps such as protein coagulation, decolorizing evaporating, crystallizing, and drying were carried out to harvest calcium lactate from 10l of supernatant of fermented medium to be removed cell and CaCO3. As results, 2065.0g of white crystal calcium lactate dihyrate was recovered and a yield of 84.9% was obtained.
양조식품의 품질을 좌우하는 종군
The Korean Journal of Food And Nutrition, volume 1, issue 2, 1988, Pages 108~110