바이오존의 대기압 플라즈마를 사용한 쥐치포(Stephanolepis cirrhifer) 중 미생물안전관리 대상인 B. cereus F4810/72 와 S. aureus ATCC 6538의 저감화 정도 및 품질 특성을 관찰하였다. 대기중의 공기를 활용하여 플라즈마 발생을 유도하여 0 분, 1 분, 3 분, 5 분, 10 분 및 20 분 처리하였다. 이후 대상 미생물의 살균력 평가를 위해 표준평판 법을 사용하여 로그 감소값을 계산하고 Color difference meter를 사용하여 Hunter “L”(명도), ”a”(적색도) 및 “b”(황색도)의 차이를 분석했다. 대기압 플라즈마 3분 처리만으로도 이 두 세균을 1 로그 감소(=90% 감소) 시킬 수 있음이 확인되었다. 아울러 최대 20 분 처리시 쥐치포의 명도, 적색도 및 황색도의 차이는 관찰되지 않았다. 그러나, 본 연구에 사용된 대기압 플라즈마의 기타 수산 건어포와 일반 식품에 대한 산업적 적용을 위해서는 추가적인 목적 미생물의 살균력 연구와 각 품질의 특성을 고려한 품질평가 및 관능평가 등의 추가적인 연구의 확대가 필요하다고 사료된다.

본 연구는 기구등에 오염된 E. coli와 S. aureus를 제어 하기 위해 이산화염소의 농도별 접촉시간에 따른 살균소 독력을 평가하여 살균예측모델을 개발하였다. E. coli의 경우 초기균수가 9.13 log CFU/mL이었고, 청정조건에서 5 ppm으로 1분, 3분, 5분 처리한 결과 각각 0.04, 0.07, 0.10 log CFU/mL의 감소값을 나타내었다. 20 ppm을 처리한 결 과 각각 0.74, 0.79, 0.84 log CFU/mL의 감소값을 나타내었다. 또한 CCD에 의한 최대농도 35 ppm으로 처리한 결과 각각 2.49, 2.70, 3.65 log CFU/mL의 감소값을 나타내었다. S. aureus의 경우 초기균수가 8.70 log CFU/mL이었고, 청정조건에서 5 ppm으로 1분, 3분, 5분 처리한 결과 각각 0.14, 0.28, 0.36 log CFU/mL의 감소값을 나타내었다. 20 ppm을 처리한 결과 각각 0.66, 0.79, 0.90 log CFU/mL의 감소값을 나타내었다. 또한 CCD에 의한 최대농도 35 ppm 으로 처리한 결과 각각 4.59, 5.25, 5.81 log CFU/mL의 감소값을 나타내었다. 따라서 이산화염소의 살균소독력 평 가결과는 E. coli와 S. aureus에 대하여 식품의약품안전처 살균소독력 기준에 모두 만족하는 것으로 나타났다. 살균 예측모델의 경우, R2값이 모두 0.98 이상으로 두 균주에 대해 모두 높은 적합성을 보였다. 본 연구에서 개발된 이산화염소의 살균예측모델을 식품산업 적용을 위한 기초자 료로 활용함으로써 E. coli와 S. aureus를 적절한 농도와 접촉시간으로 제어할 수 있을 것으로 사료된다.

Gastrodia elata Blume often has been used for the treatment of headaches, convulsions, hypertension, and neurodegenerative diseases. The main active constituents are gastrodin, 4-hydroxybenzyl alcohol, vanillyl alcohol, 4-hydroxybenzylaldehyde and parishin A, B, C and E. Because Gastrodia elata has also unacceptable off-odor (swine barnyard-like) for food, there is a need to reduce it as well as allow for greater utilization as a functional food materials. In this study, a major off-odor producing substance of Gastrodia elata was fractionated by steam distillation and silica gel column chromatography. The substance was identified as p-cresol(4-methyl phenol) by GC-MS analysis and comparison of the retention time with that of an authentic compound in GC. The content of p-cresol in fermented Gastrodia elata was decreased. A fermented sample of Latobacillus sakei for 2 days was reduced to 54.7%, when compared with a unfermented sample. The five parishin derivatives in Gastrodia elata were identified by HPLC-MS analyses, and a comparison of HPLC retention times with those of authentic compounds. When compared with parishin derivatives of an unfermented Gastrodia elata, those of Gastrodia elata fermented by L. sakei, increased to 18.3% for 2 days. Increases of about 14.0~38.4% of the total phenolic compounds and 57.4~77.3% total flavonoids were found in fermented extracts, by 3 lactic acid bacteria strains. They were compared with 97.1±2.9 μg/g and 40.9±2.0 μg/g in the unfermented control, respectively. The extracts of Gastrodia elata Blume that were fermented by lactic acid bacteria had higher DPPH free radical scavenging activity and FRAP reducing power than the unfermented control.

경상북도에 위치한 유전자원보호구역 3개 지역( 봉화지역의 자작나무, 영주지역의 신갈나무, 울진지역의 소나무)을 식생 유형에 따라 2016년 5월에서 9월까지 함정 트랩(pitfall trap)을 5회씩 3반복하여 각각 상대적으로 비교하였다. 채집된 보행성 딱정벌레류는 딱정벌레과 등 총 25과 116종 1,663개체가 확인되었으며 자작나무 군락에서 종풍부도(72), 종균등도(0.829), 종다양도(3.544) 모두 가장 높게 나타났다. MRPP(Multi-response Permutation procedures)분석결과 서식지에 대한 군집차이가 있다고 확인되었으며(p < 0.001), Bray-curtis 분석결과 군집간의 확연한 차이와 함께 자작나무 군락이 보행성 딱정벌레류의 종 풍부도에 큰 영향을 주는 것으로 나타났고 소나무군락은 다른 지역과 비교해 상대적으로 낮은 영향을 받았다. 식생 유형에 대한 지표종 분석결과 자작나무군락에서 끝무늬녹색먼지벌레 (Chlaenius micans Fabricius)를 포함한 4종, 신갈나무 지역에서 긴윤머리먼지벌레(Trichotichnus coruceus Tschitscherine) 를 포함한 9종, 소나무 지역에서 솔곰보바구미(Hylobius harodi Faust)를 포함한 3종의 지표종이 확인되었다.

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

본 조사를 통하여 2015년 6월부터 8월까지 태안군에서 13개 지역을 선정하여 곤충상을 조사 하였다. 주요조사방법으로 임도와 등산로, 생태탐방로를 따라 포충망을 이용한 채어잡기와 쓸어잡기 방법으로 주간 채집을 실시하였고, UV light trap을 이용한 야간 채집을 수행하였다. 채집된 육상곤충은 총 12목 77과 491종 3657개체가 확인되었고, 이 중 고유종으로 줄우단풍뎅이 (Gastroserica herzi Heyden, 1887, 딱정벌레목 : 검정풍뎅이과), 우리벼밤나방 (Sesamia pseudoturpis Kononenko et Ahn, 1998, 나비목 : 밤나방과), 제일줄나비 (Limenitis helmanni Lederer, 1853, 나비목 : 네발나비과), 팔공산밑들이메뚜기 (Anapodisma beybienkoi Rentz et Miller, 1971, 메뚜기목 : 메뚜기과)와 기후변화생물지표종 먹그림나비 (Dichorragia nesimachus Boisduval, 1836, 나비목 : 네발나비과), 암끝검은표범나비 (Argyreus hyperbius Linnaeus, 1763 나비목 : 네발나비과), 제주등줄박 각시 (Marumba spectabilis Okamoto, 1924, 나비목 : 박각시과)가 확인되었다. Shannon’s diversity 지수(H)와 Simpon’s diversity 지수(D′)를 이용하여 각 지역별 다양성을 산출하였는데 안면도 휴양림 (H=4.486, D′=0.9804)이 가장 높게 나타났으며, 대소산 (H=4.175, D′=0.9622)이 다음으로 높은 다양성을 보였다. 주성분분석(Principal Component Analysis) 결과 월별 종 구성의 차이는 크게 나타나지 않았지만, 지역별 구성에서 백화산, 안면도 휴양림, 대소산에서 다른 군집과 매우 상이한 종 구성을 보였다.

Halitosis is a bad odor in mouth. The etiology of halitosis is multifactorial including intra-oral and extra-oral causes. It affects social interactions in many people. The aim of this study is to investigate an association between recognition group and non-recognition group by evaluating halitosis level and systemic factors. Nineteen participants who visited Department of Periodontology of Seoul National University Bundang Hospital were enrolled. Volatile sulfur a compounds (VSCs) were measured by Oral ChromaⓇ, a questionnaire was requested and oral exam was carried out in all subjects. Female is more sensitive than male for oral malodor. VSCs level of hydrogen sulfide(H2S) and methyl mercaptan(CH3SH) in male is higher than that in female. Participants who gave appeal dry mouth seem to recognize halitosis.

This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at 85~90℃ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at 56~60℃ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

독도는 울릉도에서 216.8Km 떨어져 있는 우리나라 최동단에 위치한 섬으로, 2개의 큰 섬인 동도와 서도, 그리고 주변의 89개 부속도서로 구성되어 있는 총면적 187,554m2로 섬 일대는 천연보호구역(천연기념물 제336호)으로 지정되어 있다. 독도는 화산 폭발로 형성된 화산섬으로 대부분은 가파른 절벽으로 이루어져 있어 생물이 살기 어려운 환경을 하고 있다. 이러한 지형적 특성으로 상륙이 어려워 과거에는 독도 생물에 대한 조사가 많이 이루어지지 않았으나, 2000년대부터 많은 조사가 이루어 지고 있다. 곤충의 경우 Jolivet(1974)가 독도잎벌레를 신종보고한 것이 최초이며, 이후 자연보존협회, 해양수산부, 환경부, 대학, 연구소 등에서 조사를 실시하여 독도의 곤충을 보고하였다. 가장 최근에는 오 등(2012), 강 등(2013), 유 등(2013)이 보고하여 지금까지 140종의 곤충이 보고되었다. 본 연구는 국립수목원과 국립중앙과학관 등 생물다양성기관연합 주관으로 실시한 생물상 조사결과로, 2012년부터 2013년까지 총 5회의 독도 조사를 실시한 결과 딱정벌레목, 파리목, 나비목 등 총 7목 32과 51종의 곤충이 확인되었다. 그 중 나비목에 속하는 세미창날개뿔나방 (Labdia semicoccinea (Stainton)), 순무좀나방(Leuroperna sera (Meyrick)) 등 5종의 분포가 새롭게 확인되었기에 보고한다.

나비목에 속하는 꼬마굴나방과는(Nepticulidae) 성충의 크기가 수 mm로 나비목 중에서 가장 작은 종들이 포함된 분류군으로, 전 세계적으로는 11속에 800여 종이 기록되어 있다(Davis, 1999; Nieukerken, 1985). 꼬마굴나방과의 연구는 주로 유럽의 학자들에 의해 구북구 지역을 중심으로 이 루어 졌으나, 아시아 지역의 종이 연구 된 것은 1970년대에 들어서이다. 일본의 경 우 Kuroko (1982, 1999), Kemperman & Wilkinson (1985), Kumata & Nakatani (1995) 등에 의해 약 65종이 기록되어 있으며, 중국의 경우 Nieukerken & Liu (2000), Liu & Nieukerken (2001), and Nieukerken (2008) 등에 의해 13종이 기록 되어 있다. 우리나라에서는 Park(1983)에 의해 처음으로 소개 되었으나, 종에 대한 동정은 이루어지지 않고 Stigmella sp.로 보고되었다. 이후 Lee & Byun(1997)에 의 해 2속 3종이, Stigmella fumida Kemperman et Wilkinson, S. aladina Puplesis, and Bohemannia nuvila Puplesis, 보고된 것이 전부 일정도로 우리나라에서는 연구가 되지 않은 분류군이다. 본 연구에서는 국립수목원에서 수행한 자생생물상 조사 및 표본인프라 구축 사 업을 통해 확보된 표본 검경한 결과 Stigmella dentatae Puplesis 등 3종의 한국미기 록종이 확인 되었기에 보고한다.

This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice. The extrusion process used a couple of screw extruders. The extrusion parameter was kept constant at a feed moisture content of 25%, barrel temperature of 120℃ and screw speed of 400 rpm. GPR was prepared by batch popping machine after gelatinization of rice. In order to evaluate the physicochemical properties of ER and GPR, as well as the gelatinization rate, water soluble index (WSI), water adsorption index (WAI), DPPH radical scavenging activity and total dietary fiber content, the color value was carried out. The gelatinization rate was similar to 71.1～73.8%. Further, the results of WSI and WAI were increased at ER and GPR compared to the raw materials; ER was also higher than GPR. DPPH radical scavenging activity and total dietary fiber content showed a tendency to reduce after extrution and popping. As a result of the color value, the L value of ER decreased more than the raw materials, whereas GPR increased at a and b values.

Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 ㎖/1, 000 g rice, at 90～95℃, 3 h) and saccharogenic enzyme with malt(45 g/1, 000 g rice, at 55～57℃, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86～5.66, solidity was 79.48～82.28%. Color L value was 25.82～27.92, a value of 1.28～2.81, b value were 2.98～4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

 ,  , This study was conducted to elucidate the patterns of occurrence of bark beetles on deadwoods of Quercus serrata Fisher and Carpinus laxiflora Blume which are expected to increase due to climate change. The survey was carried out at the LTER site in Gwangneung forest in Gyeonggi Province in 2007-2008. Bark beetles were collected using emergence traps and attraction traps (funnel trap and window trap). A total of 408 beetles belonging to 12 species in two subfamilies were collected. Platypus koryoensis (Murayama) was the most abundant species. P. koryoensis and Xylosandrus germanus (Blandford) occurred mainly in deadwoods of Q. serrata. All other species, except two rare species, occurred commonly in deadwood of both tree species. Species richness and abundance of bark beetles were higher in the attraction traps than in the emergence traps, and higher in Q. serrata than in C. laxiflora. These indexes were higher in classes Ⅰ-Ⅱ or Ⅰ-Ⅲ than in classes Ⅲ-Ⅳ or Ⅳ of deadwood. Bark beetle communities differed according to years and showed a little difference between tree species.

Inkjet printing was successfully done using Cu nano powder ink after these Cu nano powders were dry-coated with 1-octanethiol for oxidation prevention. 1-octanethiol, which is Self-Assembled Multi-layers (SAMs), was coated approximately 10-nm thick on the surface of Cu nano powders. 1-Octanol, which has the same chain length as that for 1-octanethiol, was used as a solvent to make the ink for inkjet printing. As a result, the fabricated ink was dispersed for about 4 weeks, and after printing and heat treatment at for 4 hours, the resistivity for the printed pattern was measured to be .