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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 11, Issue 6 - Dec 1998
Volume 11, Issue 5 - Oct 1998
Volume 11, Issue 4 - Aug 1998
Volume 11, Issue 3 - Jun 1998
Volume 11, Issue 2 - Apr 1998
Volume 11, Issue 1 - Feb 1998
Selecting the target year
Removal of Ni and Pb Ion from Aqueous Solution by the Agricultural Wastes, Allium Roots
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 595~599
A batch experiment was conducted to evaluate the removal capacity of welsh onion(Allium fistulosum L.), shallot (Allium ascalonicum L.), garlic (Allium sativum L.) roots as an adsorbent for Ni and Pb in aqueous solution. One gram of the dried Allium root powder was reacted in 100ml of solution containing 10mg of each heavy metal and effects of metal concentration, pH, temperature, and size of adsorbent on the removal efficiency were evaluated. The results were as follows ; The amount of adsorption of heavy metal ions were higher with the smaller particles size of adsorbent. Garlic root was high adsorption capacity of Pb, especially. The higher concentration of heavy metal solution was, the more amount of adsorption of heavy metals was. The adsorption ratio was differed from a kind of heavy metal. As the temperature increased, the amount of adsorption of Ni and Pb by shallot and welsh onion were decreased. The amount of adsorption of Ni was high under alkali conditions but the amount of adsorption of Pb was high under neutral and acidity condition.
Accumulation of Aluminum to Lactic Acid Bacteria under Anaerobic Conditions
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 600~605
Present study was investigate to evaluate the aluminum absorption effect on lactic acid bacteria(Lactobacillus acidophilus ATTC 4356, Lactogacillus bulgaricus ATTC 11842, Lactobacillus casei IFO 3533, and Streptococcus thermophilus KCTC 2185 ; LAB) and Clostridium perfringens ATCC 3627 (CP) in artificial intestinal tract. Their growth rate, aluminum accumulation and cellular distribution was studied under anaerobic broth system. All of above microbes were inhibited by adding 10 to 100ppm of aluminum. The degree of aluminum in LAB (Lactobacillus acidophilus ATCC 4356, Lactobacillus bulgaricus ATCC 11842, Lactobacillus casei IFO 3533, and Streptococcus thermophilus KCTC 2185) was higher than of CP. The largest amount of aluminum was accumulated in Lactobacillus bulgaricus ATCC 11842. Aluminum accumulation in LAB was distributed in 49.1% at cell wall, 27.3% at plasma membrane, and 23.6% at cytoplasm, respectively. This study suggests that LAB might help to eliminate the ingested aluminum in intestinal tract.
Production of Gardenia Blue Color from Gardenia Waste by the Bacillus subtilis
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 606~611
For waste recyle, we were investigated on Gardenia blue color production using Gardenia by-product by Bacillus subtilits. Optimum conditions for producing blue pigment were found to be 30
, initial pH 6.5, glucose as a carbon source 3% and yeast extract as a nitrogen source 0.5%, respectively. Optimum conditions for fermentor culture were agitation speed 400rpm, aeration 2 vvm and inoculum 5%. The optimum perculture time for inoculum was 20 hrs for blue pigment production.
Characterization of Red Pigment Production by Monascus anka
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 612~616
Optimal media and cultural conditions for the production of red pigment were established using Monasurs anka KFCC 4478. The optimal temperature and initial pH for the production of red pigment were 30
and 7.0, respectively. Glucose turned out to be most suitable carbon source for red pigment production. Optimal glucose concentration was 3.0%. Addition combined of nitrogen sources of peptone and NaNo3 induced good red pigment production. Thiamine-HCI and nicotinic acid were increased the production of red pigment. Under optimal conditions, maximum red pigment production and cell growth were observed after 5 days of incubation.
Red Pigment Overproduction by Fed-Batch Culture of Monascus anka
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 617~621
The production of red pigment from glucose by fed-batch culture of Monascus anka was investigated. In batch culture using fermentor, 200 rpm of agitation speed, 1vvm of aeration volume, and 10% (v/v) of inoculum size were optimal, respectively. The red pigment production was increased by removal of wall-attached mycelium. In an intermittent feeding fed-batch culture, dry cell weight increased to 30 g/l, adn the red pigment content reached 350 of absorbance at 495nm. In a continuous feeding fed-batch culture, dry cell weight increased to 22g/l, and the red pigment content reached 190 of absorbance at 495nm.
Study on the Biloflocculant by Bacillus meagaterium
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 622~628
Microorganisms isolated from soil were tested for their flocculating activity in kaolin suspension, Identification of the best producing CH-23 strain showed that the strain belonged to the Bacillus megaterium. The maximum production of the flocculating from Bacillus megaterium CH-23 was observed in the culture medium containing 2% sucrose, 3% NaNo3, 0.1% K2HPO4, 0.5% NaCl, 0.5% MgSO4.7H2O and 0.01% tryptone at initial pH 7.0 and 25~3
. Flocculating activity was improved to 57% when the culture medium contained Mn2+(0.01% MnSo4). In the culture medium containing Mg2+(0.01% MgSO4.7H2O) and Ca2+(0.01% CaCO3), flocculating activity were reached to 48% and 33%, respectively.
Acute Toxicity and Antimicrobial Activity of 1-Deoxynojirimycin
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 629~634
1-Deoxynojirimycin which is a potent intestinal
-glucosidase inhibitor was purified from the culture broth by ion exchange chromatography, Sephadex LH20 column chromatography, TSK gel chromatography and HPLC respectively. Acute toxicity of 1-deoxynojirimycin, which was loaded through the oral as dose of 200mg/kg, was investigated in IRC mouse. None of the tested IRC mice were not dead and increase of body weight showed also the same results in comparison with control mice. The antimicrobial susceptibility of 20 pathogenic strains against 3 antidiabetic compounds (1-deoxynojirimycin, AO-128, acarbose) were obtained by agar dilution method. All of the three antidiabetic compounds has very weak antimicrobial activity (MIC>100
Thermal Degradation Pattern of Tocopherols on Heating without Oxygen in a Model Food System
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 635~639
The thermal degradation pattern of
-tocopherols in glycerol was investigated during heating at 100~25
for 5-60 min in the absence of oxyge. The tocopherols and thermally decomposed products were separated by HPLC with a reversed phase
-Bondapak C18-column. The degradation pattern of
-tocopherol during the heating in the absence of oxygen was different from those of
-tocopherols. But the degradation patterns of
-tocopherols were similar to each other. The residual content of
-tocopherol during the heating in the absence of oxygen decreased to the range 12~65% and those of
-tocopherols decreased to the range 4~96%. The thermal degradation of tocopherols in the absence of oxygen was less than that in the presence of oxygen.
-Glucosidase Inhibition by Culture Broth of Streptomyces sp. NS15
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 640~646
For the production of nonprotein
-glucosidase inhibitor from the Streptomyces sp. NS15 strain, effects of initial optimum pH, nitrogen sources, carbon sources, cationic metal ions, agitation speed and aeration rate were investigated. Initial optimum pH of medium was 7.0. The most effective nitrogen and carbon sources were soybean meal 2.0%(w/v) and glucose 1.6%(w/v), respectively. The cationic metal ins had no stimulating effect on inhibitory activity of
-glucosidase except Fe2+. Agitation speed and aeration rate were effective at 400rpm and 1vvm, respectively. In the jar-fermenter cultivation for 4 days under optimal culture conditions, the culture broth showed the inhibitory acitivity of 3,200units/ml, which is 25 times higher than that of basic medium (CYM) for porcine intestinal
-glucosidase. The inhibitory activity of
-glucosidase reached about 3,200units/ml after 4 days of cultivation and decreased gradually for a further two days.
A Study on Dietary Atherogenesity, Energy Balance and Activity Level of College Students
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 647~686
The purpose of this study was to investigate selected nutrient intakes, dietary atherogenesity, energy balance and activity level of college students. One hundred and thirty onoe students (61 males and 70 females) made their three-day dietary records and one-day activity records along with one-day dietary records. BMI of the surveyed students was 22.33 for males and 20.28 for females. Average calorie intakes of male and female students was respectively 2166.20kcal and 1793.60kcal. Females had slightly higher fiber intakes than males in terms of fiber g/1000kcal. Carbohydrate, protein and fat ratios in energy composition of males and females were respectively 56.62 : 15.33 : 24.70 and 57.64 : 16.49 : 25.79. Average cholesterol intakes of male and female students were 295.66mg and 259mg respectively. The male showed higher saturated fat intake. and had higher atherogenic indices of diets such as cholesterol index(CI) and cholesterol-saturated fat index(CSI) than the female. Males spent an average of 1039.00 kcal/day compared to females of 687.93 kcal/day for all physical activities. Most students participated in light (100% of males and females) and moderate (33% of males and 3% of females) activities level. Few students spent time at severe and very severe activity level. Seventeen of the 131 students were in positive energy balance whereas 83% were in negative balance. Both genders with positive energy balance tended towards smaller weight and BMI, and larger food intakes than those with negative energy balance. Students with positive energy balance had higher saturated fat intakes and dietary atherogenic scores of CI and CSI than the counterparts with negative energy balance. Males with positive energy balance had decreased physical activity and daily energy expenditure whereas increased food and saturated fat intakes. Females with positive energy balance had singificantly increased food, saturated fat and sugar intakes.
Sensory Characteristics of Green Tea Bread
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 657~661
Green tea powder (3%, 6%, 9%) was added to green tea bread and physicochemical characteristics of green tea bread were investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the samples were 5.34, 5.29 and 5.26 each. As it is seen above, there is no big difference in the pH of the three different dough. Therefore, it could be that the pH of the dough doesn't really affect on the volume of the bread. As the amount of the green powder was changed, the weight of bread, volume of bread, baking loss rate, the color of the surface, the tenderness of the crumb were affected. The 9% of the green powder gave the most distinguishable affect on these factors. As the amount of thee green tea green tea powder caused the change of color. The result of the sensory evaluation showed that the addition of the green tea powder affected significantly on the quality of the bread. Considering the result of the test, 3% of the green tea powder bread is the best for the production of the bread.
Influences of Acetic Acid, Lauric Acid and Monolurine Treatments on Survival of Vibrio cholerae in Refrigerated Flatfish
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 662~666
The effects of 0.5∼1.0% acetic acid, 0.5% laurice acid, or 0.5% monolaurine against Vibrio cholerae non 01 in flatfish strips stored at 15
were assessed. Control strips were dipped in diatilled water only for 3 min. All treatments significantly (P<0.05) reduced the levels of V. cholerae at initial day. The counts of V. cholerae in flatifish treated with either lauric acid or monolurine were a significantly different (P<0.05) from those of acetic acid treatment after 2 days of storage. The counts of V. cholerae in treatments of 0.5% laurice acid after dipping in 1.0% acetic acid for 3 min were lower than those of treatments with 0.5% luarice acid for 3 min after dipping in 0.5% acetic acid for 3 min. Treatments with 0.5% monolurine for 3 min were not effective in lowering (P<0.05) the counts of V. cholerae after 3 days compared to the control.
Production of Protein-bound Polysaccharides by Solid-substrate Fementation of Lentinus edodes
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 667~672
The possibility of solid-substrate fermentation of Lentinus edoes for the productin of protein-boud polysaccharides (PBP) was studied. Zeolite and orchid-pot soil were used as solid materials for the culture because of the desirable physical properties. Sucrose and starch were good carbon sources for the production of PBP by the solid-substrate fermentatin of L. edodes. Among the nitrogen source, bactosoyton was very effective for the PBP production. The optimum pH for solid-substrate fementation for the production of PBP was at pH of 5.5. The PBP production reached to 5∼5.5mg per 100g solid-substrate.
Production of Protease Inhibitor from Streptomyces sp. SK-862
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 673~677
A inhibitor acting on substrate proteolytic enzyme was isolated from culture broth of Streptomyces sp. SK-862, which had been isolated from soil in Wonju City, by using the colloidal agar medium. The optimum culture temperature and initial pH for the production of the protease inhibitor was 28
and pH 8.5, respectively. The optimum culture medium was composed of 1.5% glucose, 0.5% peptone, 0.1% K2PHO4, 0.05% CaCO3 and initial pH 8.5. The inhibitor production was maximum when the strain was incubated in shaking incubator at 70 strokes for 60 hours.
Purification and Properties of Protease Inhibitor from Streptomyces sp. SK-862
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 678~682
A strain of Streptomyces sp. SK-862, isolated from soil in Wonju city, was able to prodce a biologically active substance that has a strong inhibitory activity against proteolsis by trypsin. The inhyibitory substance was extracted by n-butanol, and then purified by the adsorption chromatography followed by the reverse-phase high performacne liquid chromatography. The purified substance was stable over the pH range from 2 to 10, but was unstable when treated at 8
for 60 min. This substance was soluble in water, methanol, ethanol nd butanol, but insoluble in chlorofrom and ethylacetate. The Rf value of the purified substance on the thin layer chromatography were 0.56 in n-butanol : methanol : water(5 : 3 : 1v/v) solvent system compare dto 0.23 in ethanol : ammonium hydoxide : water(8 : 1 : 1v/v) solvent system. This substance has maximum absorption at 259 nm. The chemical reaction of the substance was negative for sugar but positive for ninhydrine and iodine reaction.
The Effect of Composition of Flour Brew on Growth and Activity of Lactic Acid Bacteria
The Korean Journal of Food And Nutrition, volume 11, issue 6, 1998, Pages 683~688
This study was conducted to develop optimal composition of flour brew in order to economically utilize flour brew inoculated by lactic acid bacteria as a starter(mother sponge) in bread-making. Two flour brews were prepared ; one with flour and water, the other with flour, water and NaCl. Various nutrients were added to both flour brews and Lactobacilli deMan Rogosa and Sharpe (MRS) broth to investigate the effect of them on growth and activities of Streptococcus thermophilus, Lactobacillus brevis and their mixed culture in flour brews to be tested with incubation at 37
. The growth of Streptococcus thermophilus, Lactobacillus brevis and their mixed culture was stimulated by addition of NaCl with 0.85% concentratin and more by mixed culture than by single lactic acid bacteria, resulting in 3 hrs reduction in cultivation and more by mixed culture than by single lactic acid bacteria, resulting in 3 hrs reduction in cultivation time. the addition of 3% glucose to flour brew with NaCl was observed to enhance acid productioni by mixed culture. Yeast extract greatly affected growth and activities of mixed culture of lactic acid bacteria in flour brew with NaCl and its optimum level of this additive in flour brew with NaCl was approximately 1.0%. The optimal composition of flour brew for mixed culture of lactic acid bacteria was suggested as follows; flour 100g, water 300g, NaCl 3.46g, glucose 12.48g, yeast extract 3.46g.