국내 원예작물에서 화분매개곤충의 의존도는 해마다 증가하고 있다. 우리는 사과, 딸기 등 화분매개곤충의 의존도가 높은 주요 과수와 시설작물에 대하여 화분매개곤충의 사용기술을 개발하고 이를 현장에 적용하는 연구를 수행하고 있다. 2021년부터 2022년까지 딸기, 키위 등 5가지 주요 농작물에서 화분매개벌을 적용한 결과, 딸기에서 뒤영벌의 적용결과 기존 꿀벌과 통계적으로 같은 수준의 화분매개효과를 나타내었으며, 하우스에서 농약적용시 하우스 밖으로 벌통을 위치시키는 것이 방치보다 벌의 소실을 20% 더 감소시킬 수 있었다. 인공수분 에 의존하고 있는 씨없는 수박에서 수분수 식재와 꿀벌을 이용함으로 기존 벌 방사보다 16% 착과율을 향상시킬 수 있었다. 시설고추에서 꿀벌과 뒤영벌의 혼합사용시 기존 꿀벌 방사보다 고추 수량이 10% 향상되었고, 토마토 에서 660㎡당 뒤영벌의 봉군량을 1.5배 증가시 토마토 수량은 4.4% 향상되었다. 키위는 꿀벌로 기존의 인공수분 을 충분히 대체할 수 있었고, 인건비가 60%이상 절감되었다. 또한 현재 시판중인 30종의 살충제와 27종의 살균제 에 대하여 24시간내 반수치사를 보인 농약은 각각 살충제 6종와 살균제 4종 이었다. 이어서 2023년부터 참외, 멜론, 사과, 단감에 대한 현장적용연구가 진행되고 있다.

Bee traffic at the hive entrance can be used as an important indicator of foraging activity. We investigated patterns of honeybees and bumblebees near their hives as a basis for calculating bee traffic using the image deep learning. The flight pattern near the hive differed significantly according to bee at entering and leaving the hive. Honeybees mainly showed flight that changed flight direction more than once (69.5%), whereas bumblebees mainly performed straight flight (48.7%) or had a single turn (36.5%) in flight. When bees entered the hive, honeybees primarily showed one-turn or two-turn flight patterns(88.5%), and bumblebees showed a one-turn flight pattern (48.0%). In contrast, when leaving the hive, honeybees primarily showed a straight flight pattern (63.0%), and bumblebees primarily showed a straight or one-turn pattern (90.5%). There was a significant difference in flight speed according to the flight pattern. The speed of straight flight (0.89±0.47 m/s) was 1.5 to 2.1 times faster than flight where direction changed. Therefore, our results can help determine the capturing and recognizing the flying image of bees when calculating bee traffic by image deep learning.

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.