This study evaluated the effects of supplementing sawdust medium with 10% (w/w) Korean-style soy sauce residue (KS) and brewed soy sauce residue (BS) on the cultivation of Pleurotus ostreatus. Over 25 days, KS treatment produced mycelial growth comparable to the control, whereas BS treatment showed slower colonization. Fruiting bodies appeared after nine days in the control, ten days with BS, and twelve days with KS, with fresh weights of 146.0 g, 174.8 g, and 89.0 g, respectively, indicating reduced yield with KS and increased yield with BS. In antioxidant assays, DPPH radical scavenging slightly increased from 89.15% in the control to 89.99% with KS and 90.34% with BS. ABTS scavenging was 82.36% in the control, 83.42% with KS, and 75.99% with BS. Total polyphenol content was 64.39 mg AAE/mL in the control, 62.72 mg AAE/mL with KS, and 43.28 mg AAE/mL with BS. In conclusion, KS supports mycelial growth without compromising DPPH-based antioxidant capacity, while BS enhances fruiting body yield but reduces ABTS activity and phenolic content. Both residues show potential as supplementary nutrients in conventional sawdust media.

This study analyzed the changes in the nutritional components, properties, physicochemical properties, general bacteria, and lactic acid bacteria of pickled cabbage depending on the cultivation area. An analysis of the nutritional composition on the first day of storage showed no significant difference in the calories, carbohydrates, protein, fat, and dietary fiber contents regardless of the cultivation region, but regional differences were observed in the vitamin C content in the order of Andong > Pyeongchang > Haenam. The total free amino acid content appeared in the order Andong > Pyeongchang > Haenam, and the GABA (-amino-n-butyric acid) content appeared in the order Haenam > Andong > Pyeongchang. In addition, pickled cabbage was observed on the 1st, 5th, and 10th days of storage at 4oC. No significant change in appearance was observed on the 1st and 5th days, but changes were observed on the 10th day. Regardless of the cultivation area, the salinity (p<0.05) and pH (p<0.05) decreased significantly as the storage period increased, while the sugar content (p<0.05) and acidity (p<0.05) increased significantly. The general bacteria (p<0.05) and lactic acid bacteria (p<0.05) counts increased significantly as the storage period increased, irrespective of the cultivation region.

For zinc-air batteries, there are several limitations associated with zinc anodes. The self-discharge behavior of zincair batteries is a critical issue that is induced by corrosion reaction and hydrogen evolution reaction (HER) of zinc anodes. Aluminum and indium are effective additives for controlling the hydrogen evolution reaction as well as the corrosion reaction. To enhance the electrochemical performances of zinc-air batteries, mechanically alloyed Zn-Al and Zn-In materials with different compositions are successfully fabricated at 500rpm and 5h milling time. Investigated materials are characterized by X-ray diffractometer (XRD), field emission scanning electron microscope (FE-SEM), and energy dispersive spectrometer (EDS). Alloys are investigated for the application as novel anodes in zinc-air batteries. Especially, the material with 3 wt% of indium (ZI3) delivers 445.37 mAh/g and 408.52 mAh/g of specific discharge capacity with 1 h and 6 h storage, respectively. Also, it shows 91.72 % capacity retention and has the lowest value of corrosion current density among attempted materials.