• Journal of Life Science
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• v.25 no.11
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• pp.1290-1297
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• 2015

Studies of the inactivation of a gene encoding pyruvate decarboxylase, pdc, in an ethanol-producing bacterium, Zymomonas mobilis, identified a mutant strain with 50% reduced PDC activity. To evaluate the possibility of a carbon-flux shift from an ethanol pathway toward higher value fermentation products, including pyruvate, succinate, and lactate, fermentation studies were carried out. Despite attempts to silence pdc expression in the wild-type strain ZM4 using cat-inserted pdc and pdc-deleted homologs by electroporation, the strain isolated showed partial gene activation. Fermentation experiments with the PDC mutant strain showed that the reduced expression level of PDC activity resulted in decreased rates of substrate uptake and ethanol production, together with increased pyruvate accumulation of 2.5 g l^-1 , although lactate and succinate concentrations were not significantly enhanced in these modified strains. Despite numerous attempts, no strains were isolated in which complete pdc inactivation occurred. This result indicates that the ethanol fermentation pathway of this bacterium is totally dependent on the activity of the PDC enzyme. To ensure a redox balance of intracellular NAD and NADH levels, other enzymes, such as lactate dehydrogenase for lactate, and enzymes involved in the production of succinic acid, such as pyruvate dehydrogenase (PDH) and malic enzymes, may be needed for their increased end-product production.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.438-446
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• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.947-953
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• 2007

This study was conducted to promote the utilization of fish paste with added lotus leaf powder as a food. The tested concentrations of lotus leaf powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added lotus leaf powder had 37% water content. For the Hunter color values, the L, a and b values of the fish paste decreased with increasing concentrations of lotus leaf powder. And the folding test presented a good score(AA). In the texture meter test, the gumminess, and brittleness decreased according to increasing concentrations of lotus leaf powder. However, the hardness, cohesiveness, and springiness of the fish paste were not significantly changed by the addition of lotus leaf powder. In the sensory evaluation, the lotus leaf flavor, hardness, and adhesiveness increased as the concentrations of lotus leaf powder increased. The fish paste with 0.5% lotus leaf powder(0.5 LP) showed the highest acceptance scores in terms of pleasant taste and springiness. The fish paste with 0.5% lotus leaf powder(0.5 LP) also showed the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Therefore, the results suggest that lotus leaf powder can be applied to fish paste to increase its quality and functionality.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.743-749
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• 1996

This study was carried out to investigate the microencapsulatuion of ${\omega}-3$ fatty acid isolated from fish oil and to obtain fundamental information on the utilization of the ${\omega}-3$ fatty acid in the dairy foods field. To obtain the desirable microencapsulation efficiency, 1.5% agar and 0.5% gelatin were used as coating materials, and 0.5% SFAN 60 (HLB 4.5 value) was used to maintain the emulsion stability. The optimal mixing ratio of coating material to core material was 8:2 (w/w). The thermostability of microencapsulated product was not maintained above $60^{\circ}C$. Microencapsulation efficiency was kept at about 90% at $4^{\circ}C$ and $10^{\circ}C$ for 7 days storage at various temperatures. At $20^{\circ}C$ and $30^{\circ}C$, however, about 80% microencapsulatuion efficiency was obtained for 3 days storage. About 80.57% microcapsule was destroyed by 1%> pepsin solution at $37^{\circ}C$ for 10 min.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.827-833
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• 1996

Along with the increased necessity for an efficient utilization of Korean wild edible plants growing in fields and mountains, attempts were made to investigate the patterns of flavor changes accompanied hy various conditions of dispersion medium. The effect of various pH values and concentration of sucrose or NaCl of dispersion medium on volatile flavor patterns was investigated to evaluate the applicability of flavor components extracted from Capsella bursa-pastoris for food industry. Essential oils from this wild plant were isolated by simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed s chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Most volatile flavor components of Capsella bursa-pastoris showed good recovery when steam distilled at pH 7 by SDE method. Increasing concentration of sucrose and 15% by NaCl, resulted in greater numbers of identified flavor components from Capsella bursa-pastoris.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.696-701
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• 1996

For effective utilization of skipjack (Katsuwonus pelamis) cooking juice (SCJ), the SCJ was hydrolyzed with 0.5% neutrase at $50^{\circ}C$ for 1 hr, and the degree of hydrolysis was estimated to be 66.0% at this reaction condition. The hydrolysate was treated with charcoal and filtered under reduced pressure. The extract powder was prepared from the filtrate in a spray-dryer. The major free amino acids of the extract Powder were taurine (526.3 mg/100 g), glutamic acid (375.8 mg/100 g), phenylalanine (315.9 mg/100 g), and alanine (283.6 mg/100 g), and their content accounted for 55.4% of the total free amino acids (2,711.5 mg/100 g). Among the nucleotides and their related compounds, inosine was the major component with 76.29 mole/g. The content of betaine-N, total ceatinine-N, TMAO-N, and TMA-N were 72.2, 51.2, 10.3, and 6.9 mg/100 g, respectively. From the omission test, it was concluded that the major taste compounds of the extract powder were believed to be free amino acids such as glutamic acid and alanine. Organic acids and nucleotides and their related compounds acted an auxiliary role in the taste of the extract powder.

• Journal of Gifted/Talented Education
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• v.23 no.5
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• pp.637-648
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• 2013

The relationship between the cerebral cortex and human intelligence has been studied using various methods, and related brain areas involved in intellectual manifestation have been discovered individually. Such studies have also shown the cerebellum is closely involved in various cognitive functions such as language, memory, and information processing. However, studies showing an activity difference between the cerebral cortex and cerebellum when performing specific tasks are hard to find. This study searched and analyzed the active regions of the cerebral cortex and cerebellum seen while performing the inference of geometrical figures. A WAIS intelligence test was conducted using 81 healthy boys (16.3 years of age on average), and five categories were classified. While performing the inference of shapes, their brain images were taken using functional magnetic resonance imaging (fMRI). As a result, the activity in 12 brain regions was observed, including in the cerebral cortex, the bilateral inferior parietal, the visual cortex, bilateral superior parietal, frontal-Inf-Tri-R, and bilateral caudate, while activities in 5 discrete areas were seen in the cerebellum. In particular, the higher the intelligence (IQ) of the subject, the stronger their activity. Among those with the most superior intelligence, subjects with an IQ of 140-147 showed significantly higher activity compared to the other groups. Such results seem to represent a very high utilization of intelligence in a highly gifted group, and we can expect to use this to determine the super gifted.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.597-602
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• 1992

To improve utilization of boxthorn (Lycii Fructus), the boxthron and mixed boxthron (Lycii Fructus, Schizandrae Fructus, Corni Fructus, Zizyphi Fructus, Zingiberis Rhizoma, Cinnamami Cortex) hot-water extractable concentrates were prepared by vaccum evaporation and its rheological properties were investigated. The rheological properties of concentrates $(20{\sim}50^{\circ}Bx)$ followed power low model and showed a pseudoplastic behavior at the temperature range of $20{\sim}60^{\circ}C$. The apparent viscosity of $20^{\circ}Bx$, $30^{\circ}Bx$, $40^{\circ}Bx$ and $50^{\circ}Bx$ boxthron hot-water extractable concentrate was 0.0074 Pa s, 0.0175 Pa s, 0.0431 Pa s and 0.0988 Pa s, that of mixed boxthorn hot-water extractable concentrate was 0.0099 Pa s, 0.0328 Pa s, 0.0720 Pa s and 0.1940 Pa s at $20^{\circ}C$ and 1500 l/s, respectively. The yield stress of boxthron and mixed boxthron hot-water extractable concentrates ranged from 0.045 to 6.253 Pa and from 0.022 to 8.891 Pa, respectively. The activation energy for the flow of boxthron and mixed boxthorn hot-water extractable concentrates increased from 1.6182 to $2.0543{\times}10^7\;J/kg{\cdot}mol$ and from 1.7057 to $2.1462{\times}10^7\;J/kg{\cdot}mol$ with the concentrations of concentrates, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1428-1432
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• 2002

Thirty-six (20 wethers and 16 rams) adult Gansu highland finewool sheep with an average liveweight of $19.42{\pm}1.83kg$ were used. The sheep were allocated to 4 treatments and confined in individual feeding stalls. The 80 day feeding trial was divided into 2 periods of 38 and 42 days. The sheep had access to clean water and were fed chopped wheat straw ad libitum. Daily supplemented diets of 150 g for the first period and 200 g for the later period were provided. The 4 types of supplements were: Wheat bran type (I), which is the traditional feeding practice in the area and the control group; Linseed cake type (II); Linseed cake+poultry litter type (III); Poultry litter+distiller grains type (IV). The digestibility trial was conducted using a total collection method at the end of the first period in the feeding trial. The results showed that the digestibilities of DM, OM, CP, CF, NDF and ADF in group II and III were increased to more than 50%. CP and NDF digestibility in group II were significantly increased by 23.6% and 25.5% respectively over group I (p<0.01) and by 10.1% and 13.1% respectively over group III (p<0.05). The digestibility of DM, OM, CP, CF, NDF and ADF in group IV was lower than group I by 4.4 to 8.4% (p>0.05). Compared to group I, group II and III increased straw intake by 17.6% (p<0.01) and 10.8% (p<0.05). The ADG increased from 16.2 g in group I to 45.3 g and 32.8 g (p<0.01) in group II and III respectively. The ratio of supplement intake to gain decreased from 10.7 in group I to 3.9 and 5.4 (p<0.01) in group II and III respectively. The ratio of supplement cost to gain also decreased by 60.0% and 64.3%, respectively. The wool growth rate and wool strength in these 2 groups were noticeably improved. This significantly enhanced the wool's textile value. The above parameters in group IV were lower than in group I, except the ratio of supplement cost to gain. This research indicates that local low quality nitrogen resources could be used effectively and economically to improve the utilization of wheat straw fed to sheep on smallholder farms under harsh loess plateau conditions in the winter.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.522-527
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• 2002

The experiment was conducted for a period of 56 days with twelve Bangladeshi bull calves of average body weight of $127.20{\pm}11.34$ kg. The calves were divided into 3 groups having 4 animals in each. The animals were fed urea-treated rice straw designated as A) 4% urea-treated rice straw, B) 4% urea+4% soybean-treated rice straw and C) 4% urea+6% soybean-treated rice straw. In addition, all the animals were supplied 2 kg green grass, 350 g Til-oil-cake and 100 g common salt per 100 kg body weight of animals. Straw was treated with 4% urea solution and soybean meal at 4 and 6% were added to treated straw and kept for 48 h in double layer polythene bags under anaerobic condition. Urea treatment improved crude protein (CP) content of rice straw from 2.68 to 8.70% and it was further increased by 10.74 and 12.12% with the addition of 4 and 6% soybean meal. Dry matter (DM) intake (kg) was higher (p<0.05) in C (4.2) followed by B (4.1) and A (4.0). Crude protein intake was significantly higher (p<0.05) in group B and C than group A. Total live weight gains were 20.2, 24.8 and 25.6 kg for calves of group A, B and C respectively (p<0.01). The addition of soybean meal to treated rice straw did not affect the coefficients of digestibility of DM, OM, EE and NFE. However, CP and CF digestibility were significantly higher in group B and C (p<0.05). The values for digestible crude protein (DCP), digestible ether extract (DEE), digestible nitrogen free extract (DNFE) and total digestible nutrients (TDN) were significantly (p<0.05) higher in diet C and B in comparison to diet A, but there were no significant difference in digestible organic matter (DOM) and digestible crude fibre (DCF) value among the groups. It may be concluded that 4% urea treated rice straw can be fed to growing bull calves with 2 kg green grass and a small quantity of concentrate without any adverse effect on feed intake and growth. Moreover, soybean meal at 4 and 6% can be added to urea treated rice straw at the time of treatment for rapid hydrolyzing of urea, which resulted an improvement in nutrient digestibility and better utilization of rice straw for growth of growing bull calves.