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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 5, Issue 4 - Dec 1973
Volume 5, Issue 3 - Sep 1973
Volume 5, Issue 2 - Jun 1973
Volume 5, Issue 1 - Mar 1973
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Studies on Production of L-Glutamic Acid from Acetate by Microorganisms -part 1. Isolation and Identification of powerful Glutamic Acid producing Bacteria-
Yoo, Young-Jin ; Kim, Taik-Young ; Park, Ke-In ; Kim, Ki-Joo ; Han, Deok-Bong ; Song, Seok-Hoon ;
Korean Journal of Food Science and Technology, volume 5, issue 4, 1973, Pages 197~200
A bacterium strain, K-73-3, which was isolated from waste soil Korea brewing factory, could grow on acetate as the sole carbone source and accumulated a considerable amount of L-glutamic acid in the liquid culture medium (20 g/l). This strain was named Corynebacterium sp. by the standard method of taxonomy procedures given in the Manual Microbiological Methods.
Studies on the Elimination of Aflatoxin by Various Treatment
Lee, Chung-Hee ; Chung, Yung-Chai ; Chung, Yeong ;
Korean Journal of Food Science and Technology, volume 5, issue 4, 1973, Pages 201~205
In order to eliminate aflatoxin in foodstuffs, the effects of the treatment by various pH conditions, acid and alkali, and salt on each temperature and time were studied in this experiment and the results were as follows: 1) In the low pH, aflatoxins were much more destroyed than high pH. The destruction of aflatoxins was significantly increased by heat in the same pH levels. 2) BY the treatment of 1.5 and 10% of sodium hydroxide and ammonia, aflatoxins were completely eliminated, but
of aflatoxins were eliminated by the treatment of 1.5 and 10% of acetic acid, hydrochloric acid and sulfuric acid. 3) By the treatment of aflatoxin in bile acid and artificial gastric juice, aflatoxins were completly eliminated and 75% respectively. 4) By the boiling
for 30 minutes in salt solution,
of aflatoxins was eliminated and no variation was observed as the concentration.
Degradation of Nucleotides and Their Related Compounds in Sea Foods during Processing and Storage -Part 5. Degradation of APT and Their Related Compounds in Hag-fish Eptatretus burgeri Muscle during Roasting-
Kim, Yong-Gun ; Lee, Eung-Ho ;
Korean Journal of Food Science and Technology, volume 5, issue 4, 1973, Pages 206~209
In this paper, the degradation of nucleotides and their related compounds in hag-fish muscle during roasting was studied. The results showed that IMP was dominant in fresh hag-fish showing 63% of total nucleotides while the contents of ATP, ADP, AMP, inosine and hypoxanthine were low. The ATP tended to degrade rapidly during roasting, but 80% of IMP remained and ATP, ADP and AMP were also entirely disappeared. In consideration of flavor quality, it was consumed that roasting is an effective preparation method of hag-fish, as far as IMP is concerned.
Studies on the Amino Acid Composition of Korean Fermented Soybean Meju Products and the Evaluation of the Protein Quality
Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 5, issue 4, 1973, Pages 210~214
This study analyses and compares the amino acid composition and available lysine content between Korean fermented soybean Meju and its products as well as home-made and commercially made products. The protein quality of the products was evaluated by the result, and the biological value of the proteins was estimated by using the regression equation for chemical score to biological value as calculated by B.O. Eggum. The amino-N content of soybean is found to be 85% of the total nitrogen content and is reduced to approximately 75% in the fermented products except home-made soysauce, where as the content of ammonia-N and other N-compounds is increased. The difference in protein quality between home-made and commercially made products is not found to be significant. The protein quality of soybean is not damaged greatly in the making of Meju but is seriously damaged during the long periods of ripening. After the ripening the chemical score of the products' protein is reduced to approximately one half of the original soybean protein and the available lysine content to
Studies on the Citric Acid Production by Hansenula anomala var. anomala
Oh, Man-Jin ; Park, Yoon-Joong ; Lee, Suk-Kun ;
Korean Journal of Food Science and Technology, volume 5, issue 4, 1973, Pages 215~223
A potent citric acid producing strain was selected by an extensive screening test of the yeasts isolated from the various sources. These experiments were conducted to identify the selected strain and investigate the cultural conditions for citric acid production. The results obtained were as fellows: 1. The selected strain of yeast was identified to Hansenula anomala var. anomala by a taxnoomic study of Lodder. 2. The optimum conditions for citric acid production in the basal medium containing 10% glucose were: temperature
, the concentration of
3% and the velocity of oscillation 110 oscills/min. 3. As a nitrogen source ol the basal medium
was the most effective for citric acid production. Organic nitrogen sources such as peptone were adequate for growth of the strain but not for citric acid production. 4. The most effective concentration of glucose was 10% in yield ratio of citric acid from sugar. 5. The addition of defatted rape seed, defatted perilla or defatted rice bran to the medium was effective for citric acid production. When 5% extract solution of defatted rape seed was added, the citric acid production was increased as much as 40% as compared with the case of adding yeast extract(0.2%). 6. The most effective concentration of
in the medium(for citric acid Production) was 0.05% and 0.025% respectively. 7. Under the optimum cultural conditions, the growth of the strain was continued up to 5 days and the increase of citric acid production was continued up to 6 days, showing the yield ratio of 46% to glucose.
The Effect on the Culture Condition on the Activity of Amylase used for Alcohol Fermentation
Lee, Sung-Dong ; Ryu, Young-Hong ;
Korean Journal of Food Science and Technology, volume 5, issue 4, 1973, Pages 224~230
The culture used wheat bran as media for four kind of mold strains such as Aspergillus oryzae, Aspergillus kawachii, Aspergillus usamii and Rhizopus javanicus to examine which strain could higher the activity of amylase most which is used for alcohol fermentation. It also provided three different kind of wheat bran media containing starch of 47%, 51% and 55% respectively for each strain. For each media it also added three different kind of nitrogen sources; ammonium sulfate, casein, and ammonium sulfate and casein equally mixed. Each nitrogen source added was subordinately differentiated into three different percentages, 2%, 4% and 6% respectively, except the 2% for the ammonium sulfate. The results obtained were summarized as follows (1) The activity of
was highest in the media of starch value 47% of wheat bran with 6% of casein added. (2) The activity of
was highest in the media of starch value 51% of wheat bran with 2% of the equal mixture of ammonium sulfate and casein added. (3) The activities of both
of Aspergillus usamii were highest in the media of starch value 47% wheat bran with no addition of nitrogen source. (4) Of the four strains examined, the activities of
cultured in Rhizopus javanicus were both relatively higher. (5) The activities of
of the strains examined became lower as the percentage of starch contents increased except in Rhizopus javanicus.
Changes in Organic Acid Composition of Dried Lavers during Storage
Park, Young-Ho ;
Korean Journal of Food Science and Technology, volume 5, issue 4, 1973, Pages 231~234
Dried lavers, Porphyra yezoensis Ueda, were stored at
for 10, 25 and 45 days under a dry and humid conditions respectively, and changes in the contents of organic acids were studied by GLC and supplementary use of GC-MS. 1) Out of eight acids determined, i. e., pyruvic, lactic, oxalic, malonic, fumaric, succinic, malic, and citric acid, relatively abundant ones were oxalic, succinic, malic, and citric acid. 2) Oxalic, malic, and succinic acid did not show any notable changes in their contents under a dry condition, however, under a humid condition the contents of the former tow acids decreased rapidly showing contrast to that of succinic acid, of which content increased markedly. The content of citric acid rapidly· decreased independent of the storage conditions. 3) Among some unidentified components, two of them were presumed to be aromatic acids from their mass spectra. The contents of the two acids decreased slowly under a dry condition, however, rapidly decreased under a humid condition and after 45 days storage almost all of them disappeared. 4) The contents of total volatile acids were increased under the both storage conditions, however, the rate of increment was larger under a humid than under a dry condition.
Changes in Sugars Composition of Dried Lavers during Storage
Park, Young-Ho ;
Korean Journal of Food Science and Technology, volume 5, issue 4, 1973, Pages 235~239
Studies were made on the sugars composition in dried lavers (Porphyra yezoensis Ueda) and changes in the contents of sugars during the storage under a dry and a humid conditions respectively. 1) No notable difference was observed in the glucose content between those dried lavers samples, which were stored under dry and humid conditions. Galactose content showed little change under a dry condition, but under a humid condition rapidly increased to a maximum of about ten times of its initial amount and then decreased gradually. 2) The content of floridoside rapidly decreased under a humid condition while slowly decreased under a dry condition, of which tendency is a contrast to that of galactose. 3) One of the unidentified components, which is deduced to be isofloridoside, showed a fluctuation pattern, which bears resemblance to that of floridoside.
Studies on the Synthesis of Cyclitol derivatives -Part 5. Synthesis of O-(p-hydroxybenzoyl)-inositols and their test for food industry-
Sohn, Joo-Hwan ;
Korean Journal of Food Science and Technology, volume 5, issue 4, 1973, Pages 240~248
Reduction of penta-O-acetyl-myo-inosose-2 by catalytic hydrogenation and with sodium-amalgam was carried out in alcohol solution of pH
. The former reduction product was axial-alcohol, and the latter equatorial-alcohol. On reduction of penta-O-acetyl-DL-epi-inosose-2 with sodium borohydride and sodium-amalgam in the previous condition, ax.-alcohol and eq.-alcrhol have been obtained. The synthesis of various inositol-p-hydroxybezoate are described. The esters have been characterized by paper chromatography and saponification, and their antimicrobial activities on some microbes were tested for the application of food industry. As the result, it was found that the antimicrobiol activity of epi-inositol ester was superior to its analogues.
Studies on the Synthesis of Cyclitol derivatives -Part 6. Synthesis of O-(5-nitro-2-furoyl)-inositols and their test for food industry-
Sohn, Joo-Hwan ; Kim, Yong-In ; Park, Young-Rang ;
Korean Journal of Food Science and Technology, volume 5, issue 4, 1973, Pages 249~257
In the previous work, as we have reported on the reduction of penta-O-acetyl-myo-inosose-2 and penta-O-acetyl-DL-epi-inosose-2, axial and equatorial alcohol have been produced. The synthesis of various inositol 5-nitro-2-furoate are described. The esters have been obtained by reaction of 5-nitro-2-furoylchloride with inositol stereomers in chloroform at low temperature. The ester have been characterized by paper chromatography and other determination. For the applicable purpose of food industry, their antimicrobial activities on microbes were tested, and it was found that the antimicrobial activity of muco-inositol ester was superior to the others, and considered that result would be related to the stereochemical structure.
Studies on the Hydrolysis of Tannin in Food by Fungal Tannase -Part 1. Screening test of Molds on the Production of Acorn tannin hydrolyzing Enzyme and studies on the cultural conditions of selected strain-
Chae, Soo-Kyu ; Yu, Tai-Jong ;
Korean Journal of Food Science and Technology, volume 5, issue 4, 1973, Pages 258~267
Chemical analysis and enzymatic hydrolysis of certain Korean acorns were performed in order to make use of the local acorns. Exclusion of tannin from acorns is aided in the processing. Studies of these were undertaken and the results obtained are summarized as follows; 1. Several Korean acorns were used to analyze their proximate composition, tannin and major inorganic principles. The content of acorn tannin was found to be 6.5 to 7.5%. 2. An Attempt was made to screen suitable strains in order to make acorn-tannin-hydrolyzing enzyme accumulated in the culture broth, and Aspergillus flavus and Asp. sp. AN-11, which showed in their culture broths, were obtained from the contaminated acorns. 3. Cultural measures for the strains of Aspergillus flavus and Asp. sp. AN-11 for an improved tannase production and optimal conditions were determined.