2022년 10월부터 2023년 5월까지 친환경 딸기재배 농가에서 점박이응애는 칠레이리애응애와 사막이리응애, 진딧물은 콜레마니진디벌을 대상으로 하는 천적처리구와 유기농자재를 사용하는 관행방제구에서 천적의 해 충 밀도억제 효과를 조사하였다. 천적처리구에서 점박이응애 성충 밀도는 잎당 1.5마리 이하, 알은 4개 이하로 관리되었고, 사막이리응애는 잎당 최대 0.4마리까지 증가하여 점박이응애 밀도억제에 많은 영향을 미친것으로 보인다. 반면, 관행방제구에서 점박이응애 밀도는 천적 방사구에 비하여 오히려 많은 발생량을 보였지만, 3월 9일부터는 사막이리응애의 증가와 유기농자재의 효과로 점박이응애 밀도는 급격하게 감소하였다. 진딧물 천적 처리구에서 진딧물 밀도는 1월부터 발생하였으며 3월 상순에 잎당 0.3마리까지 증가하였으나 이후 감소하였고, 콜레마니진디벌은 진딧물 발생이 많지 않아 3.9마리/㎡(2회) 방사하는 데 그쳤다. 한편, 관행방제구 포장의 진딧 물은 유기농자재의 영향으로 거의 발생하지 않았다.

Natural environmental resources are considered a prospective source of microorganisms capable of producing biocatalysts with great potential in industrial areas. Arable soil fertilized with peat moss is a habitat for various microorganisms. The present research focused on the isolation and identification of hydrolase-producing bacteria that thrive at a broad temperature range. In this study, a total of 33 strains were isolated from arable soil fertilized with peat moss (Silla Garden in Busan, South Korea). The isolated bacteria were mesophiles and thermophiles with a wide temperature range. Taxonomic identification showed that the isolated strains belonged to 2 phyla, 5 families, 10 genera, and 24 species. Subsequently, the isolated strains were screened for hydrolase (amylase, lipase, and protease) activity. All isolates possessed activity of at least one enzyme and six bacterial isolates produced combined extracellular enzymes. Diversity of soil bacteria species in the present study suggest the potential of soil bacteria in the various industrial applications.

There is a growing global interest in food choices that could affect health. Consumer food choices are dictated by numerous factors such as attitudes, beliefs, desires and preferences stemming from psychological and physiological attributes. The present study aimed to understand consumers’ internal perceptions about cream soup, cream sauce, and tomato sauce using ZMET (Zaltman’s Metaphor Elicitation Technique). The 9 step ZMET interview process was conducted for a sample of 36 consumers (12 consumers for each sauce). A content analysis of the survey results was carried out. From this, 56 concepts of cream soup were derived, and 15 constructs that met with the agreement of more than one-third of the total sample consumers were extracted. These 15 constructs included ‘Soft’, ‘Recollection’, ‘Familiar’, ‘Warm’, ‘Comfortable’, etc. Similarly, for cream sauce, 67 concepts and 20 constructs ‘Silky’, ‘Warm’, ‘Restaurant’, ‘Family’, ‘Memory’, etc. were deduced. A total of 66 concepts and 20 constructs for tomato sauce ‘Sourness’, ‘Sauce Bottle’, ‘Pleasant’, ‘Ingredient’, ‘Cooking’, etc. were derived. The analysis of consumers’ consensus maps through this study provides a deep and useful understanding of consumers and their latent needs. Also, the results of this study indicate that exploring consumers’ internal perceptions is critical to understanding their healthy food choices. This can be used as basic data for formulating marketing strategies.