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The Microbial Diversity of Non-Korean Kimchi As Revealed by Viable Counting and Metataxonomic Sequencing
foods Article The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing Antonietta Maoloni 1, Ilario Ferrocino 2 , Vesna Milanovi´c 1, Luca Cocolin 2 , Maria Rita Corvaglia 2, Donatella Ottaviani 3, Chiara Bartolini 3, Giulia Talevi 3, Luca Belleggia 1, Federica Cardinali 1, Rico Marabini 1, Lucia Aquilanti 1,* and Andrea Osimani 1,* 1 Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy; [email protected] (A.M.); [email protected] (V.M.); [email protected] (L.B.); f.cardinali@staff.univpm.it (F.C.); [email protected] (R.M.) 2 Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Torino, Italy; [email protected] (I.F.); [email protected] (L.C.); [email protected] (M.R.C.) 3 Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via Cupa di Posatora 3, 60131 Ancona, Italy; [email protected] (D.O.); [email protected] (C.B.); [email protected] (G.T.) * Correspondence: [email protected] (L.A.); [email protected] (A.O.) Received: 14 October 2020; Accepted: 26 October 2020; Published: 29 October 2020 Abstract: Kimchi is recognized worldwide as the flagship food of Korea. To date, most of the currently available microbiological studies on kimchi deal with Korean manufactures. Moreover, there is a lack of knowledge on the occurrence of eumycetes in kimchi. Given these premises, the present study was aimed at investigating the bacterial and fungal dynamics occurring during the natural fermentation of an artisan non-Korean kimchi manufacture. -
Analysis of Kimchi, Vegetable and Fruit Consumption Trends Among Korean Adults: Data from the Korea National Health and Nutrition Examination Survey (1998-2012)
Nutrition Research and Practice. 2015 Published online 2015 December 2 ⓒ2015 The Korean Nutrition Society and the Korean Society of Community Nutrition http://e-nrp.org Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012) Eun-Kyung Kim1*, Yoo-Kyoung Park2*, Ae-Wha Ha3, Eun-Ok Choi4 and Se-Young Ju3§ 1Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea 2Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin 17104 , Korea 3Department of Food Science and Nutrition, Dankook University, 126, Jukjeon-ro, Suji-gu, Yongin 16890, Korea 4World Institute of Kimchi, Gwangju 61755, Korea BACKGROUND/OBJECTIVES: The purpose of this study is to analyze daily kimchi, vegetable and fruit consumption by general characteristics and vegetable and fruit consumption from 1998 to 2012 by the Korean population based on the data of the KNHANES (Korea National Health and Nutrition Examination Survey). SUBJECTS AND METHODS: This study is based on the 1998-2012 KNHNES. Analysis data on 54,700 subjects aged 19 years and older were obtained from health behavior interviews and the 24-hour dietary recall method. RESULTS: Daily kimchi consumption and portion size of kimchi decreased significantly from 1998 to 2012 (adjusted P for trend < 0.0001). Meanwhile, daily consumption of both non-salted vegetable and fruit with and without kimchi did not significantly change between 1998 and 2012. Reduced consumption of kimchi, non-salted vegetable, and fruit was observed for both genders as well as daily meal episodes and cooking locations. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
EXCHANGE REPORT – FALL 2016 Student ID 381622
EXCHANGE REPORT – FALL 2016 Student ID 381622 Seoul National University at a Glance SNU is the top ranked university in South Korea. There are annually about 600 exchange students from all over the world. The main campus is located close to Gwanaksan mountain in the south part of Seoul. SNU is one of the three partner universities in South Korea for the Aalto students offering both undergraduate and graduate exchange. The home department for the exchange students will be the College of Business Administration (=CBA) which host about 80 – 150 exchange students in every semester. In this report, I will introduce you the SNU studies and preparations for the exchange but also my own experiences about living in Seoul during the fall semester 2016. 1. PREPARING FOR THE EXCHANGE After receiving information from home university that they have nominated you to Seoul National University you will soon receive an email from SNU Office of Int'l Relations or CBA’s coordinator. I received it this year March 22nd and it included the information how to proceed with application process. About SNU application process This process included handling many documents and application process will be finished by post- mailing documents to Korea. There is approximately one month time to finish online application and send documents (before end on April if your exchange semester is fall). To complete the first phase, online application, prepare the following documents and upload them (excluding recommendation letters) on online application page. All the instructions, links and forms are provided with the first email from SNU. The CBA Exchange Coordinator from SNU, Ms. -
Kimchi Making for Dummies Including My Kids
Good Taste and Healthy Eating Kimchi Making for Dummies including My Kids Written by: Surimiman Directed by: Sony Park Feb 16, 2012 Kimchi Making for Dummies including My Kids - Good Taste and Healthy Living - Introduction Jae Park (surimiman) who they say is a surimi expert, but he does not know much about Kimchi. Fortunately, he learned Kimchi making from his wife Sony. With Sony’s direction, surimiman writes how to make Kimchi for dummies, including his kids (Duke and Caroline) and former students for their healthy living. Kimchi is the #1 Korean side dish and Koreans eat it with every meal. It is napa cabbage (hereafter cabbage) fermented with naturally occurring Lactobacilli (commonly used in yogurt) after being mixed with garlic, red pepper, ginger, and other green vegetables. Therefore like other fermented foods (i.e., cheese), once you try Kimchi, it is there in your body and you are hooked. My proud, former student Dr. Zach Reed, who is currently working at Oscar Mayer, is one of those who now have an insatiable craving for Kimchi. According to the history of Kimchi, Koreans started to eat salted vegetables after fermentation as early as 2000 years ago. Modern Kimchi started when red pepper was introduced to cucumber Kimchi in 1715. Napa cabbage (Baechoo: 배추) Kimchi, in modern times, is the most popular, however, history indicates that radish (Moowoo: 무우), cucumber, or egg plant Kimchi was developed before cabbage Kimchi. Major ingredients in Kimchi such as cabbage, garlic, and ginger are known as anticarcinogenic ingredients. This makes Kimchi a health-friendly food. -
An Integrated Approach to Mitigation Wetland Site Selection: a Case Study in Gwacheon, Korea
Sustainability 2015, 7, 3386-3413; doi:10.3390/su7033386 OPEN ACCESS sustainability ISSN 2071-1050 www.mdpi.com/journal/sustainability Article An Integrated Approach to Mitigation Wetland Site Selection: A Case Study in Gwacheon, Korea Junga Lee 1,2, Christopher D. Ellis 1, Yun Eui Choi 3, Soojin You 3, and Jinhyung Chon 4,* 1 Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD 20742-4452, USA; E-Mails: [email protected] (J.L.); [email protected] (C.D.E.) 2 Institute of Life Science and Natural Resources, College of Life Sciences and Biotechnology, Korea University, 145 Anamro, Seongbuk-gu, Seoul 136-713, Korea 3 Department of Environmental Science and Ecological Engineering, Graduate School, Korea University, 145 Anamro, Seongbuk-gu, Seoul 136-713, Korea; E-Mails: [email protected] (Y.E.C.); [email protected] (S.Y) 4 Division of Environmental Science and Ecological Engineering, College of Life Sciences and Biotechnology, Korea University, 145 Anamro, Seongbuk-gu, Seoul 136-713, Korea * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +82-2-3290-3048; Fax: +82-2-3290-3624. Academic Editor: Yu-Pin Lin Received: 19 December 2014 / Accepted: 10 March 2015 / Published: 20 March 2015 Abstract: This paper presents an integrated approach to mitigation wetland site selection using functional landscape connectivity and landscape structure. This approach enables landscape designers to evaluate the relative priorities of mitigation wetland areas based on functional landscape connectivity and wildlife mobility, as well as landscape structure, composition, and configuration. The least-cost path method is used to evaluate candidate sites for mitigation wetlands with regard to wildlife movement. -
Effect of Bacteriophages on Viability and Growth of Co-Cultivated Weissella and Leuconostoc in Kimchi Fermentation Se-Jin Kong and Jong-Hyun Park*
J. Microbiol. Biotechnol. (2019), 29(4), 558–561 https://doi.org/10.4014/jmb.1902.02023 Research Article Review jmb Effect of Bacteriophages on Viability and Growth of Co-cultivated Weissella and Leuconostoc in Kimchi Fermentation Se-Jin Kong and Jong-Hyun Park* Department of Food Science and Biotechnology, Seongnam 13120, Gachon University, Seongnam 13120, Republic of Korea Received: February 18, 2019 Revised: March 12, 2019 This study aimed to understand the survival and growth patterns of bacteriophage-sensitive Accepted: March 13, 2019 Weissella and Leuconostoc strains involved in kimchi fermentation. Dongchimi kimchi was First published online prepared, and Weissella and Leuconostoc were co-cultivated in the dongchimi broth. Weissella Mar 20, 2019 cibaria KCTC 3807 growth was accompanied by rapid lysis with an increase in the *Corresponding author bacteriophage quantity. Leuconostoc citreum KCCM 12030 followed the same pattern. The Phone: +82-31-750-5523; bacteriophage-insensitive strains W. cibaria KCTC 3499 and Leuconostoc mesenteroides KCCM Fax: +82-31-750-5273; E-mail: [email protected] 11325 survived longer under low pH as their growth was not accompanied by bacteriophages. The bacteriophage lysate of W. cibaria KCTC 3807 accelerated and promoted the growth of Leuconostoc. Overall, our results show that bacteriophages might affect the viability and population dynamics of lactic acid bacteria during kimchi fermentation. pISSN 1017-7825, eISSN 1738-8872 Copyright© 2019 by Keywords: Weissella, Leuconostoc, bacteriophage, population dynamics, kimchi The Korean Society for Microbiology and Biotechnology Among the microorganisms involved in kimchi In the lysogenic life cycle, the bacteriophage is introduced fermentation, lactic acid bacteria (LAB) play the most into the bacterial genome as a prophage: this prophage can important role. -
Strategies for City Networks
Strategies for Network Cities explained with the example of South Korea Zur Erlangung des akademischen Grades eines DOKTOR-INGENIEURS an der Fakultät für Bauingenieur-, Geo- und Umweltwissenschaften der Universität Fridericiana zu Karlsruhe (TH) genehmigte DISSERTATION von M. Eng. Hyun-Suk Min aus Seoul Tag der mündlichen Prüfung: 26.06.2006 Hauptreferent: Univ.-Prof. Dr. sc. techn. Bernd Scholl Korreferent: Univ.-Prof. Dr.-Ing. Walter Schönwandt Karlsruhe 2006 Preface People and industries have concentrated to the big cities to achieve economies of scale. However the problems of this urban concentration become gradually obvious and have limited the development of the metropolises. They are hardly managed by current planning measures. In the diversifying social needs for heterogeneous life styles and sustainable mobility, now it is inevitable to adjust the sustainable space system. As an alternative answerable to this new demand here is suggested an approach of network cities. Even though strategies for network cities were proposed with an example of South Korea, the conceptual approaches can be applied to other countries, especially functionally centralized nations or developing countries which experience now rapid urbanization than any other times. Until this concept of network cities was made concrete, however the direct and indirect contribution of several important persons was essential. They were willing to discuss with me and give me recommendations. Here I wish my deep appreciation for their kindness. I thank Prof. Bernd Scholl for not only his scientific support and guidance throughout my works but also his tolerance and encouragement. He suggested me to investigate diverse spatial development plans for city networks in other countries and helped me to think of ideas on network cities. -
Culture Coréenne
한 국 N° 102 PRINTEMPS / ÉTÉ 2021 문 화 CULTURE CORÉENNE DOSSIER SPÉCIAL L'ÉTONNANTE CUISINE CORÉENNE Photo couverture : Le Kimchi, un mets savoureux présent sur toutes les tables coréennes. © Cultural Corps of Korean Buddhism Directeur de la publication JOHN Hae-oung Comité de rédaction Rédacteur en chef : Georges ARSENIJEVIC JEONG Eun Jin, RYU Hye-in, WOO Ji-young Ont participé à ce numéro Jean-Yves RUAUX, l'équipe du Service culturel du bouddhisme coréen, CHO Yong Hee, Éric BIDET, Michel LE NAOUR Pierre-Emmanuel ROUX, Elsa FOTTORINO Conception graphique YOO Ga-young Culture Coréenne est une publication du Centre Culturel Coréen 20 rue La Boétie, 75008 Paris Tél. 01 47 20 83 86 / 01 47 20 84 15 Tous les anciens numéros de notre revue sont consultables sur revue.coree-culture.org SOMMAIRE 02 Éditorial DOSSIER SPÉCIAL / L'étonnante cuisine coréenne 03 Singularité de la cuisine coréenne en Extrême-Orient 09 La cuisine des temples bouddhiques coréens 13 Le Kimchi de A à Z LA CORÉE ET LES CORÉENS ACTUALITÉ CULTURELLE 18 Corée du Sud, la maturité citoyenne 28 La fête des lanternes inscrite au 22 Six pianistes coréens au sommet patrimoine mondial de l’Unesco de leur art INTERVIEW NOUVEAUTÉS 34 Seong-Jin Cho 37 Livres à découvrir ÉDITORIAL Chers lecteurs, Un an et demi après une pandémie planétaire qui a, à la fois, bouleversé nos vies et toute la vie culturelle un peu partout dans le monde, impactant bien sûr aussi les activités de notre Centre, nous sommes tous heureux de pouvoir enfin constater que la situation sanitaire internationale s’améliore de jour en jour. -
Discussion on the Origin of Kimchi, Representative of Korean Unique Fermented Vegetables
J Ethn Foods 2 (2015) 126e136 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Discussion on the origin of kimchi, representative of Korean unique fermented vegetables Dai-Ja Jang a, Kyung Rhan Chung b, Hye Jeong Yang a, Kang-sung Kim c, * Dae Young Kwon a, a Korea Food Research Institute, Songnam, Kyongki-do, South Korea b The Academy of Korea Studies, Songnam, Kyongki-do, South Korea c Yongin University, Yongin, Kyongki-do, South Korea article info abstract Article history: Background: Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of veg- Received 16 April 2015 etables such as Chinese cabbage fermented with lactic acid bacteria. However, some argue that kimchi Received in revised form has only existed for 100 years, which is a false assertion. 23 June 2015 Methods: We will discuss some papers that make statements on kimchi, and provide accurate historical Accepted 2 July 2015 facts on kimchi by analyzing ancient documents of Korea and by scientifically examining the introduction Available online 14 September 2015 of red pepper into Korea. Results: Belonging to the UraleAltaic group of languages, Korean is completely different from Chinese; Keywords: d kimchi however, Korea did not have its own characters until 1433 when King Sejong invented Hangeul the Korean origin characters. Koreans used Chinese characters in writing while using the Korean language when speaking. gochu Therefore, although we wrote jo (菹) when indicating Korea's unique and traditional fermented food, kimchi, jo (菹) it is completely different food from paochai (泡菜). -
K -FOOD Com Bining Flavor, H Ealth, and N Ature
Korean Culture No.9 K - FOOD Combining Flavor, Health, and Nature and Health, Flavor, Combining K FOOD Combining Flavor, Health, and Nature About the series The Korean Culture series is one of the Korean Culture and Information Service’s projects to About furnish international readers with insights into and basic understanding of the dynamic and diverse aspects of contemporary Korean culture. The Korean Culture and Information Service (KOCIS) was inaugurated as the Overseas Information Center under the Ministry of n addition to being delicious, Korean food is also healthy Culture and Information in 1971. Its aim is and natural, making it perfectly suited for the global culinary to introduce Korean culture to the world and I to raise Korea’s national profile. KOCIS has trends of health consciousness, slow food, and environmental worked to consolidate ties with countries all sensitivity. At first, people are attracted to Korean food because over the world through cultural exchange. It continues working today to explore new of its distinctive taste, but they later come to love it for its health ways of bringing Korean art and culture to the benefits. Korean food is based on the philosophy that one’s food citizens of the world. should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Korean Culture and Information Service K FOOD Korean Culture No.9 K-FOOD: Combining Flavor, Health, and Nature K FOOD Copyright © 2013 Combining Flavor, Health, and Nature by Korean Culture and Information Service All Rights Reserved. No part of this book may be reproduced or utilized in any form or by any means without the written permission of the publisher. -
2018 SAC Korea Unofficial Guide.Pdf
THE RICHARD U. LIGHT FELLOWSHIP UNOFFICIAL SAC GUIDE 2018 1 TABLE OF CONTENTS 내용 A. What should I bring? ...……………………………..…………………………………………………………..4 B. You’re in Seoul…now what?………………………………….………………………………………….……6 a. Getting from Incheon to Sinchon b. Finding Housing i. Goshitel/Goshiwon ii. Hasukjib iii. One‐Rooms iv. Homestays v. Dormitories vi. Arrival Housing c. Recommendations from Past Fellows d. Getting around Seoul i. Subway ii. Taxis iii. Buses C. Daily Life…………………………………………………………………………….………………………….…..15 a. Korean Food 101 i. Staple Foods ii. Korean Barbeque iii. Cooling Foods for the Summer iv. Street Food v. On the Interesting Side vi. Foreign Food vii. Being Vegetarian in Korea viii. Eating Alone b. Korea’s Café Culture c. Electronics i. Yongsan ii. Cell Phone d. Laundry e. Medical Care f. Korean Etiquette i. House Etiquette ii. Mealtime Manners iii. Paying the Bill iv. Appropriate Dress g. The Year‐Long Fellow: What You Should Know i. Visa ii. Alien Registration Card iii. Bank Account iv. Mobile Phone Contract 2 v. Mail D. Traveling and Sightseeing…………..……………………………………………………….………………….35 a. Weekday/Weekend Trips b. Longer Trips E. Useful Vocabulary……………………………………………………….…………………….………….………..39 a. Food/Dining b. At the Post Office c. Housing d. Etiquette e. Healthcare F. Only in Korea…………………………………….…………………………………….…………….……….….…..43 a. Bangs b. Bars, Clubs, and Hofs c. Saunas, Bathhouses, and Dr. Fish d. Movie Theaters G. Miscellaneous Information………………………………………………………………………………….……47 a. Weather b. Mosquitoes c. Shopping for Souvenirs d. Online Resources H. Language Study Advice…………………………………………………………………………………….…….51 a. Advice for Sogang University b. Advice for Yonsei University c. Advice for Korea University d. Advice for Ewha Womans University e. Advice for Seoul National University f.