The present study focuses on the construct of entrepreneurial alertness, investigating the external antecedents of the construct, responding to the call for more research pledged by Tang, Kacmar, and Busenitz (2012). Namely, we examine how receiving feedback, awards and collaboration offers in relation to an individual’s hobby activity influences the development of entrepreneurial alertness dimensions. Additionally, we make a contribution by testing the effect of these external factors in a non-entrepreneurial context of homebrewing communities, that is individuals producing beer at home as a hobby. In line with other form of craft activities, this context has demonstrated a high potential for business start-up development due to the increasing number of new small brewing businesses in North America run by entrepreneurs that were previously homebrewers (Carroll & Swaminathan, 2000). We test our tenets within the complexity theory, where configurations of antecedents are examined in order to gain deeper understanding of the possible outcome (Woodside, 2014), using 213 completed questionnaires. We apply fuzzy-set qualitative comparative analysis (fsQCA, Ragin 2000; 2008) to achieve a holistic overview of the examined interrelationships (Ordanini, Parasuraman & Rubera, 2015). We find that high feedback is a sufficient condition for high scanning and search, association and connection, as well as evaluation and judgement activities of entrepreneurial alertness. Without feedback, people at the hobby stage engage in their leisure activities solely because they like it. However, receiving feedback in relation to their hobby outcomes provides an opportunity for individuals to develop and experience additional motivations beyond enjoyment, where they understand that the hobby could be commercialized and bring monetary rewards. Moreover, we find that an individual receiving low amount of awards but high amount of collaboration offers may also have high entrepreneurial alertness. Since individuals receive rewards related to the excellent performance in their leisure activity, it may not provide any cue for a potential transformation into a business. However, the more collaboration offers people receive, the more likely they get involved in scanning and search, association and connection, and evaluation and judgement activities of entrepreneurial alertness. Therefore, they are likely to conduct additional search, connect bits of available information and evaluate this business opportunity (Gaglio & Winter, 2009). The findings of this study could help entrepreneurs reflect on their decisions and behaviours during the business start-up planning process, and measure their entrepreneurial alertness and the extent of readiness to engage in business venturing.

본 시험은 동계작물인 쌀보리의 알곡에 대한 사료로서의 활용도를 제고하고자 미생물 분포를 분석하고, 발효과정 중 이화학적 및 미생물학적 특성의 변화 분석을 통하여 효 과적인 발효사료 제조방법을 제시하고자 수행하였다. 즉, 수확된 쌀보리 종실에 시판 생균제를 기준에 맞게 접종한 후 공기와 접촉하지 않도록 밀봉하여 37℃에서 7일간 발 효를 통해 쌀보리 종실의 저장성과 안전성을 증진시킬 수 있다. 쌀보리 종실 자체에 Staphylococcus속과 Bacillus속의 미 생물들이 다수 존재하여 자연발효의 가능성이 있음을 보여 주었다. 또한 생균제를 접종하지 않은 쌀보리 종실도 기간 이 경과됨에 따라 산도가 저하되고 유산균 수가 증가하여 발효가 이루어지고 있는 것으로 나타났다. 그러나 쌀보리 종실에 생균제를 접종하였을 경우, 발효 7일차에 pH가 4.33±0.02로 발효가 더 빨리 진행되었으며, 유산균의 수도 전체 발효기간 동안 미 접종 대조구에 비해 높게 유지되었 으나, 효모의 수에 있어서는 차이가 나타나지 않았다. 발효 에 의해 쌀보리 종실의 산도가 저하됨에 따라 초기 107 cfu/g 이상 검출되었던 대장균이 발효 7일차 이후부터는 전 혀 검출되지 않아 발효가 쌀보리 종실의 안전성을 유지시 키는 데 있어 효과적인 저장방법으로 나타났다.

김치에서 Weissella속, Leuconostoc속, Lactobacillus속 등의 154주의 젖산균을 분리할 수 있었다. 분리한 24주의 젖산균을 시료화하여 RAW264.7 cell의 세포 생존률을 기준으로 선별된 24주의 젖산균의 면역활성능을 확인한 결과IL-1α는 FBT215주가 676.9±22.2pg/mL로, TNF-α는 FBT202주가 1105.3±30.5pg/mL로 가장 많이 분비량이 높았다.종합적으로 확인하였을 때 FBT215가 cytokine 분비를 촉진하였다. 또, 내산성을 확인하기 위해 인공 위액에서 배양한결과 대체적으로 산성에 잘 견디는 것을 알 수 있었고, 내담즙성을 확인하기 위하여 oxgall을 첨가한 배지에 FBT215주를 접종한 후 3시간까지는 증식을 하였으나, 그 뒤는 담즙으로 인하여 생균수가 감소하는 것을 확인했다. BSH 활성을 통해 FBT215주는 BSH 활성이 양성으로 나타났으므로 담즙 분해 효소가 있는 것을 확인할 수 있었다. API 50CH kit와 16S rRNA sequencing을 통하여 FBT215를 동정한 결과 Lactobacillus plantarum 임을 확인하였다.

This research is aiming to develop generic attractants for lepidopteran pests that can be used as a control tool for environmentally friendly management against the lepidopteran pests in orchards. During the first year of this research we carried out various trapping experiments in apple orchards in Korea. Field trapping experiments were carried out at two apple orchards in UaiSung-Gun, GyungBuk Province during May – September 2010, using different rice wines and fruit-based fermenting baits. Overall, when six major moth pest species(Grapholita molesta, Carposina sasakii, Adoxophyes orana, Choristoneura longicellana, Archippus breviplicanus, Phyllonorycter ringoniella) in apple orchards were counted, 445 moths were captured in raw material-baited traps and 1,566 moths in sex pheromone-baited traps. There were no clear differences in the attractiveness to the moths between different kinds of rice wines and fruit baits when the attractiveness of fifteen different rice wines and seven fermenting fruit baits were compared in the apple orchards. One rice wine (‘Chung-ju’ rice wine) and fermenting pineapple showed somewhat higher attractiveness to G. molesta than other raw baits, which will be re-examined in 2011 – 2012 periods.

경북 상주와 영주 일원에서 수확한 캠벨얼리 포도의 자 연발효 중S. cerevisiae가 처음으로 나타나면서 효모의 천이한 결과, 40℃의 온도에서도 비교적 양호한 생육도를 나타 내어 S13 균주는 30℃에 비하여 약 63%, D8 균주는 약 81%의 생육도를 나타내었다. 두 균주 모두 pH 7.0에서 생육 도가 가장 높았으며 pH 5.0과 9.0에서도 비교적 양호한 생 육도를 나타내었다. 특히 균주 S13은 pH 9.0에서도 생육이 양호하였으며 pH 7.0에서의 생육도와 비교하여 약 93%의 생육도를 나타내었다.

In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at 100℃, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and α-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.