현재 우리나라에서 탁, 약주의 양조에 사용되고 있는 국균인 Aspergillus awamori var. kawachii로 쌀 koji를 제조할 때에 유기산 생산에 영향을 미치는 배양조건을 검토하였다. 본 균의 발아최적온도는 36℃이었고, 이 때의 발아소요시간은 8시간이었다. 증미의 수분함량이 40% 이상일 때는 발아가 잘 이루어졌으나 35% 이하일 때에는 발아지연현상이 현저하게 나타났다. 유기산 생산을 위한 최적 배양온도는 32 이었고, 36℃ 및 40℃에서는 유기산 생산이 현저하게 억제되었다. 배양개시 후 20∼25시간까지 36℃로 배양을 하고 그 이후에 32℃로 배양을 했을 때는 유기산의 생산량도 높고 당화효소의 생산량도 높았다. 증미의 수분함량이 40%일 때 유기산 생산량이 가장 높았고, 30%이하일 때는 유기산 생산이 현저히 억제되었다. 국균 포자의 접종량이 적을 때에는 배양초기의 유기산 생산량이 낮았으나 배양말기에는 차이가 없었다. Koji의 두께가 두꺼울 때는 유기산의 생산이 현저히 억제되었다.

To furnish basic data for the utilization of leaf mustard as a raw material of salted and fermented vegetable food, the contents of carotenoids and chlorophylls of Dolsan Leaf Mustard(DLM) were investigated. Total carotenoid content of DLM was 4.75 mg%, and the compositions were β-carotene(80.91%), lutein(13.07%), lutein epoxide(3.93%). The contents of chlorophyll a and b were 4.1 and 1.5 mg%, and leaf was 7.4- and 8.1-fold, respectively, higher than leaf stalk. The ratios of chlorophyll a/b in leaf (2.7:1) and leaf stalk(3.0:1) were similar to those of other vegetables.

The composition of isothiocyanates in Dolsan leaf mustard was investigated. Five major volatile isothiocyanates detected in leaf mustard were sec-butyl isothiocyanate, allyl isothiocyanate, 3-butenyl isothiocyanate, n-hexyl isothiocyanate and β-phenylethyl isothiocyanate. In both leaf and leaf stalk allyl isothiocyanate and 3-butenyl isothiocyanate were the most abundant. The compositional difference of isothiocyanates between leaf and leaf stalk was that n-hexyl and β-phenylethyl isothiocyanates were present more in leaf than leaf stalk.

Sweet potato β-amylase is a tetrameric enzyme consisting of four identical polypeptide chains with a molecular weight of 5.6×10 exp (4), though most of the other β-amylases are monomeric enzymes. But, the relationship between subunit structure and catalytic function of the enzyme is not known. This study was done to know what the function of the subunit structure of the enzyme is. We obtained the monomer from the enzyme by the treatment of SDS, alkali pH buffer and urea. But the monomer had not activity. We tried to prepare the active monomer from the enzyme by the modification with periodate-oxidized soluble starch. In the result, we succeeded in isolating an active monomer as an oxidized soluble starch-conjugated form. The active monomer had 57% of the original activity, 13.2% of the sugar and the molecular weight was estimated to be 6.4×10 exp (4). This results suggest that the tetrameric form of the enzyme is a most stable one and exists in nature, and the subunit structure of the enzyme plays an important role in stabilization but not catalytic function.

Koryoˇ(918-1392) made a certain progress in her culture and agriculture except the latter part of the era when the development in social economy were retarded due to military dictatorship and Mongol invasion. Despite of these external conditions, cultivations and kinds of horticulture foods were expanded with the help of many king`s agriculture first policy and the advancement in cultivating method. Among the horticulture foods, fruits such as peach, plum, Japanese apricot, apricot, cherry, pear, persimmon, pomegranate, crab apple, jujube, grape, Chinese quince, walnut, orange, yuzu, chestnut, ginkgo nut(silvernut), pine nut, nutmeg nut, and jat were growed, and vegetables such as Chinese cabbage, turnip, radish, garlic, welsh onion, gynmigit, scallion, taro, malva, cucumber, white gourd, bottle gourd, water melon, eggplant, Japanese ginger, ginger and litchi were cultivated, while seri, water shieled and bamboo sprouts were taken in natural. Fruits were taken in natural or through dry, and particularly grapes were used to make wine. Flowers of Japanese apricots, some fruit trees, and chrysanthemum were also made into wine. Certain fruits were used as medicine owing to its medicinal nature. Vegetables were used to make kimchi or to boil soup, sometimes they were dried to be kept in storage to be used in rare season and also used as medicine. Increase in kinds of horticulture foods does not have any direct relation with the reform of social economy, but the fact that so many kinds of horticulture foods were cultivated and used in Koryoˇ era shows that they elevated people`s life and dietary culture.

The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 20℃ . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 20℃.

In order to obtain basic data for the development of Gat-Kimchi, a salted and fermented lear mustard, changes in mineral, pigment, texture, sensory score and microflora during fermentation at 52 were investigated. Changes in mineral, including iron, calcium and potassium were obviously shown and their contents were markedly decreased after 14 days of fermentation. Contents of total chlorophyll and carotenoid were slowly decreased after 6 and 10 days of fermentation, respectively and ratios of chlorophyll a/b were not changed and similar to those of other cruciferous vegetable Kimchi during fermentation. Shear force of Gat-Kimchi in rheometer during fermentation was increased. The sourness and hardness(p

Plant in chollabuk-do have investded 105 family, 442 species. 2. The order of distribution of the most family was the Compositae 43, Leguminosae Gramineae each 28, Rosaceae 17, Liliaceas 22, Labiatae 17, Ranunculaceae 12, Betulaceae 11, Violaceae 10, Polygonaceae Aspidiaceae each 9, Cruciferae·Caryothyllaceae·Celastraceae each 8, Fagaceae, Rubiaceae each 6, Ulmaceae 5. 3. Medical plants have invested 56 family, 116 species. 4. The order of the most family was the Compositae 8, Liliaceae Rosaceae·Umbelliferae·Labiatae each 6, Leguminosae·Rutaceae each 5, Campanulaceae·Ranunculaceae each 3, Simaroubaceae·Euphorbiaceae·Araliaceae each 2, Scrophulariaceae·Plantaginaceae each 1.