Aims: The presence of lignocelluloses, especially sawdust in the Lagos lagoon and the attendant ecological problems warranted studies on their degradation. This study aimed to isolate and identify the indigenous bacterial strains capable of utilizing lignocellulosic wastes under the prevalent tropical estuarine conditions. Methodology and results: Nine bacterial species were obtained by elective culture from decomposing wood residues in the lagoon. They were identified on the basis of morphology, biochemical characteristics and analysis of their 16S rRNA gene sequences as Streptomyces, Bacillus and Paenibacillus species. They were cultured on various ligninrelated lignocellulosic substrates over a period of 7 to 12 days. All the isolates showed moderate to very good growth on sugarcane baggase. Streptomyces albogriseolus strain AOB and Paenibacillus sp. ROB showed good growth on grass while on sawdust, only Streptomyces AOB, and Bacillus megaterium strain NOB showed good growth. High performance liquid chromatographic analysis showed that the Streptomyces species completely utilized coniferyl alcohol, B. megaterium strain NOB utilized 90-100% of all the lignin- related aromatic compounds. All the bacterial species utilized less than 40% of sinapyl alcohol, Bacillus sp. OOB and Paenibacillus sp. strain ROB failed to utilize vanillic acid. Conclusion, significance and impact of study: The isolates degraded lignocellulosic wastes and lignin-related compounds. The role of fungi in the breakdown of lignocellulose in the Lagos lagoon had been the subject of previous research considerations whilst the role of bacteria spp was unreported. Autochthonous bacterial species may equally play a role in the bio-rehabilitation of the sawdust-polluted water of the Lagos lagoon. Keywords: Lignocellulose, Streptomyces, Bacillus, Paenibacillus, pollution
Alcoholic Beverages ; Fermentation ; Phoeniceae

No abstract available.
Alcoholic Beverages ; Alcoholics ; Humans ; Purines

The authors reported and reviewed 7 cases of seizures among 53 chronic alcoholics who had been hospitalized in Kyung Hee University Hospital from Jan. 1, 1979 to Mar. 31, 1983. Case 1 was considered to be alcohol withdrawal seizure (so called "rum fit") in terms of it's clinical and laboratory findings. And other 6 cases, which had no past history of epilepsy and had been drinking alcoholic beverages for 9.6 years on the average before the appearances of seizures, were considered to belong to alcoholinduced seizures.
Alcohol Withdrawal Seizures ; Alcoholic Beverages ; Alcoholics* ; Drinking ; Epilepsy ; Humans ; Seizures*

Multi-species solid-state fermentation in a mud pit is one of the typical features of strong-flavor baijiu, in which archaea plays important roles, however, the archaeal community distribution and diversity during fermentation are still lack of research. The biomass, composition and succession of archaea communities in fermented grains and pit mud were analyzed by high throughput sequencing. The potential interaction between archaea and bacteria was analyzed by co-occurrence network. Results demonstrate that the average biomass of archaea in pit mud was about 200 times higher than that of fermented grains. There was no significant difference in archaeal community structure between fermented grains and pit mud (r=0.017, P=0.074), but succession patterns between them showed significant correlation (r=0.30, P=0.03). Methanobacterium was the most abundant archaea in fermented grains and pit mud, and other dominant groups included Methanosarcina, Methanocorpusculum, Methanoculleus, and Methanobrevibacter. The co-occurrence network analysis showed that Methanobacterium was positively correlated with most bacteria in fermented grains and pit mud, especially with Hydrogenispora and Caproiciproducens, the dominant bacteria in pit mud. Our results revealed the temporal and spatial distribution characteristics and potential functions of the archaeal community in the mud pit of strong-flavor baijiu.
Alcoholic Beverages/analysis* ; Archaea/genetics* ; Bacteria ; Fermentation ; Taste

OBJECTIVES: The study aimed to identify alcohol-related advertisements and access to alcohol outside selected Metro Manila schools as well as to identify alcohol-related ordinances and determine their enforcement.

METHODS: An area within 100 meters of ten randomly selected colleges in Metro Manila were included in the study using the Global Positioning System (GPS). These areas were grid-searched for alcohol related advertisements and alcohol outlets. Ordinances related to alcohol were also identified.

RESULTS: An average of six advertisements and 12 establishments which sell alcoholic drinks were seen near the selected colleges in Metro Manila. Three of the five cities where the ten colleges were situated had ordinances which prohibit selling to minors while two cities prohibit issuing of liquor licenses to establishments within 200 meters from a school.

CONCLUSION: Alcohol-related advertisements and alcohol outlets were plentiful near Metro Manila colleges even when there were ordinances which prohibit giving licenses to establishments to sell alcoholic beverages.

Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.
Alcoholic Beverages* ; Alcoholics* ; alpha-Amylases ; Aspergillus oryzae* ; Aspergillus* ; beta-Glucosidase ; Beverages ; Humans

PURPOSE: Previous studies have highlighted that the nutritional behaviors among South Korean workers are far from ideal. This study examined the organizational influences affecting the eating practices of office workers in South Korea.METHODS: We conducted in-depth interviews with 22 office workers at 12 companies in South Korea. The interviewer inquired about the employees' daily routines on food and beverage intake. The various factors that influence their food choices in their work environments were also explored. The interviews were transcribed and then analyzed using a content analysis.RESULTS: A framework analysis revealed 7 key recurring themes, and these were grouped under three levels: team-, company-, and corporate group-levels. First, team dinners are core social events for all the workers and they tend to include high-caloric food and alcoholic beverages. The frequency of team meals and the food associated with them depend on various team characteristics such as gender composition, the nature of a team's work and the team leaders' emphasis on group meals. Second, the company's policies and practices regarding budget allocation for team meals and subsidies for cafeteria meals affect the workers' food intake practices. In addition, the physical environment of the worksite cafeterias can influence the choices of foods. Third, various corporate group policies that were not designed to target food intake had additional positive effects on the workers' eating behaviors.CONCLUSION: This study provides important insights into the broader organizational influences on the food consumption of employees in their workplace. These insights can be used to design and implement more effective intervention strategies for improving the nutritional behaviors of office workers.
Alcoholic Beverages ; Beverages ; Budgets ; Diet ; Eating ; Feeding Behavior ; Korea ; Meals ; Qualitative Research ; Workplace

This study investigated the intake of alcoholic and non-alcoholic beverages in college students. Five hundred and eighty seven students age 19-30 (432 male and 155 female) responded to the beverage consumption survey. Of the students 19.9% were freshman, 42.2% sophomore, 23% junior, and 15% seniors. Results are summarized as follows : 1) Beer and soju were the most commonly consumed alcoholic beverages by the college students. The amount of beverage normally consumed was 3 cans of beer or 1 bottle of soju. 2) There was no age related change in amount of alcoholic beverage consumed, but preference for liquor rather than beer increased with age. 3) Foods most commonly consumed prior to drinking were cooked rice and milk. 4) Following the drinking of alcoholic beverages the most commonly consumed food or beverage was cold water for both males and females. The next most commonly foods were cooked rice, instant noodles, and cola for males ; and cooked rice, milk, and fruit for females. 5) Cola and pear juice were the preferred non-alcoholic beverages for college students. Also popular among students were date juice for males and orange juice for females. Milk and non-cola carbonated beverages were not commonly consumed. This study provides information for the identification of possible alcoholic beverage related public health risks among college students.
Alcoholic Beverages ; Alcoholics* ; Beer ; Beverages* ; Carbonated Beverages ; Citrus sinensis ; Cola ; Drinking ; Female ; Fruit ; Humans ; Jeollanam-do* ; Male ; Milk ; Public Health ; Pyrus ; Water

Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste. Participants were 407 male university students in Kyeonggido, Korea, and information was collected by self-administered questionnaire. Among them, 58 nonsmokers volunteered to participate in the taste test. Participants were divided into three groups according to the frequency of commercial beverage consumptions: 120 rare (< 1 serving/week), 227 moderate (1-3 servings/week) and 133 frequent (> 3 servings/week) consumption groups. More subjects from the rare consumption group chose water, tea, and soy milk, and more from the frequent consumption group chose carbonated soft drinks and coffee (P = 0.031) as their favorite drinks. Frequent consumption group consumed fruit juice, coffee, and sports and carbonated soft drinks significantly more often (P = 0.002, P = 0.000, P = 0.000, respectively), but not milk and tea. Frequent consumption group consumed beverages casually without a specific occasion (P = 0.000) than rare consumption group. Frequent drinking of commercial beverages was associated with frequent snacking (P = 0.002), meal skipping (P = 0.006), eating out (P = 0.003), eating delivered foods (P = 0.000), processed foods (P = 0.001), and sweets (P = 0.002), and drinking alcoholic beverages (P = 0.029). Frequent consumption group tended to have a higher threshold of sweet taste without reaching statistical significance. The results provide information for developing strategies for evidence-based nutrition education program focusing on reducing consumption of unnecessary sugar-sweetened commercial beverages.
Alcoholic Beverages ; Beverages ; Carbon ; Carbonated Beverages ; Coffee ; Drinking ; Eating ; Food Habits ; Fruit ; Humans ; Korea ; Life Style ; Male ; Meals ; Milk ; Surveys and Questionnaires ; Snacks ; Soy Milk ; Sports ; Tea ; Water

BACKGROUND: The purpose of this study was to estimate socioeconomic costs caused by alcohol drinking in Korea as of 2004 in an effort to raise the awareness of the gravity of problems associated with alcohol drinking and the necessity of active intervention by family physicians. METHODS: The costs were classified as direct costs, indirect costs and other costs. The direct costs consisted of direct medical costs and direct non-medical costs. The indirect costs were computed by the reduction and loss of productivity and the loss of workforce. Other costs consisted of property loss, administration costs and costs of alcohol beverage. RESULTS: The annual costs, which seemed to be attributable to alcohol drinking, were estimated to be 200,990 hundred million won (2.9% of GDP). In the case of the former, the amount included 38.83% for reduction of productivity, 26.92% for loss of the workforce, 22.24% for alcoholic beverage, 5.34% for direct medical costs, 2.29% for loss of productivity, 1.87% for direct non- medical costs, 1.54% for administration costs and 0.97% for loss of property. CONCLUSION: Our study confirms that compared with the cases of Japan (1.9% of GNP), Canada (1.09% of GDP), France (1.42% of GDP) and Scotland (1.19% of GDP), alcohol drinking incurs substantial socioeconomic costs to Koreans. An active intervention by family physicians is suggested.
Alcohol Drinking ; Alcoholic Beverages ; Canada ; Efficiency ; France ; Gravitation ; Humans ; Japan ; Korea ; Physicians, Family ; Scotland