• Food Science of Animal Resources
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• v.38 no.5
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• pp.981-994
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• 2018

The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.808-813
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• 2004

This study was conducted to evaluate the effects of adding glucose (G), sorbic acid (S), pre-fermented juice of epiphytic lactic acid bacteria (FJLB) and their combinations on the fermentation qualities and residual mono-and di-saccharides compositions of guineagrass silage. The additives used in this experiment were 1% glucose, 0.1% sorbic acid and FJLB at a theoretical application rate of 9.0${\times}$105 CFU $g^{-1}$ on the fresh weight basis of guineagrass, respectively. There was a total of eight treatments in this experiment: (1) C (without additives), (2) FJLB, (3) S, (4) G, (5) FJLB+S, (6) FJLB+G, (7) S+G, (8) FJLB+S+G. After 30 days of storage, the silos were opened for chemical analyses. Based on the results, all additives were efficient in improving the fermentation quality of guineagrass silage. This was well indicated by significantly (p<0.05) lower pH and BA content and significantly (p<0.05) higher LA content in the treated silages except for the FJLB than in the C. However, there was only a slight increase in LA for the FJLB as compared with the C, which might be due to the low WSC content of the original guineagrass (34.4 g $kg^{-1}$). When the FJLB+S and FJLB+G were added, there were significant (p<0.05) decreases in pH and significant (p<0.05) increases in LA as compared with the FJLB alone. This indicated that the G, S and FJLB were of synergestic effects on the silage fermentation quality. The G combination treatments including the G alone showed large improvements in the fermentation quality as compared with the treatments without the G. This suggested that adding fermentable substrates (G) to plant materials such as guineagrass, which contain low WSC, intermediate population of epiphytic LAB, CP and DM content, is more important and efficient for improving the fermentation quality of silages than adding a number of species of domestic LAB (FJLB) and aerobic bacteria inhibitor (S).

• Clinical and Experimental Reproductive Medicine
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• v.21 no.1
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• pp.49-62
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• 1994

In mammalian development, the embryo which is in the process of compaction, involves a progressive flattening of blastomeres against each other with the consequence that the embryo assumes a spherical shape. This stage happens in the first differentiation. The present study was aimed to examine the involvement of other metal ions in compaction by treating with various divalent cations in the absence of $Ca^{++}$. When 8-cell embryos were cultured in $Ca^{++}$-free medium for 24hrs, they developed to 16-cell stage but did not compaction, and degenerated after 48hrs of culture. Embryos were cultured in $Ca^{++}$-free medium for 24hrs and then transferred to the control medium showed the normal compaction afterwards. When 8-cell embryos were cultured in the presence of $Ni^{++}$, known as a $Ca^{++}$ inhibitor, they cleaved to 16-cell stage but did not compact in the absence of $Ca^{++}$. On the other hand, embryos cultured in the media containing both $Ca^{++}$ and $Ni^{++}$ developed normally so that they underwent compaction during culture for 48hrs. However, they failed to hatch during further 24hrs in the same medium, indicationg that $Ni^{++}$ may exert some harmful effects. Embryos grow in the control medium that contained $Ca^{++}$ but not $Ni^{++}$, developed to the hatched blastocysts. The treatment with $Cd^{++}$ $10^{-1}$,$10^{-2}{\mu}M$, $Mn^{++}$ or $Ba^{++}$ 10,100, $1000{\mu}M$ in $Ca^{++}$-free medium, respectively, inhibited compaction and embryonic degeneration began as in $Ca^{++}$-free medium. When 3, 5, 10mM of $Sr^{++}$, known as a substitute for $Ca^{++}$ in cell, was added to $Ca^{++}$-free medium, respectively, compaction was induced unlike the above metal ions. Embryos were cultured in $Sr^{++}$ developed to blastocysts, but failed to hatch after 72hrs and degenrated. On the other hand, when embryos were cultured in 3, 5, 10mM of $Sr^{++}$ but in $Ca^{++}$-free medium for 24hrs respectively and then transferred to the control, they showed the similiar development as that in the control.

• Korean Journal of Veterinary Service
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• v.39 no.1
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• pp.13-20
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• 2016

This study is aimed to find out distribution status of online-market livestock products by purchasing and examining 120 cases of livestock products (seasoned meat: 17, 33 cases of packaged meat, 23 cases of ground meat, 19 cases of ham, 11 cases of sausage, 4 cases of bacon, 1 case of meat processing, 8 cases of Meat extract processed, and 4 cased of Dry storage of meat) at 17 On-line markets from April to August. 2015. We checked the weight of them first, and carried out ingredients test for each of processed meats. And we performed gene screening test on the products which were labelled 'Hanwoo' to investigate that the products were made of Korean native cattle. we also carried out test of identifying domestic animal species on ham, sausage and ground processed products. After weighing all products, we could know that all of them were delivered more than labelled weight or in allowable error. The result values of test which measured level of preservatives, Nitrite, Volatile Basic Nitrite (VBN), and tar Color by the type of processed meat products were in permissible range or not detected. Also, 17 beefs inspected Korean native cattle gene test were confirmed that they were made by real korean native cattle. But 2 cases of Ham, sausage, and ground processed products had difference between label and goods. In this study, we could make a decision that livestock products, distributed in On-line markets, were safe and expect to make higher degrees of hygiene for livestock products seller. Futhermore, we hoped result of this study could be used by basic data for progressive national policy decisions.

• The Journal of the Petrological Society of Korea
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• v.5 no.1
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• pp.108-120
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• 1996

This study reports petrography and geochemical characteristics of the Cretaceous volcanic rocks that are distributed in the vicinity of the Cheonsungsan area, Yangsan-Gun, Gyeongsangnam-Do. The Cretaceous volcanic rocks composed of andesitic rocks, Wonhyosan tuff, Cheonsungsan tuff in ascending order. Sedimentary rock is the basement in the study area cofered with volcanic rocks. These volcanic rocks are Wonhyosan tuff and Cheonsungsan tuff that represented the early phase of the Bulgugsa igneous activity. Wonhyosan tuff are classified into dacite tuff and dacite welded tuff based on the rock texture and their mineral composition. They are covered with Cheonsungsan tuff. Dacite tuff composed of lithic lapilli ash-flow tuff and vitric ash-flow tuff. Most dacite welded tuff are lapilli ash-flow tuff. Cheonsungsan tuff overlying the Wonhyosan tuff consists of rhyolite tuff and rhyolite welded tuff. Rhyolite tuff are lithic crystal ash-flow tuff and crystal vitric ash-flow tuff with somewhat accidental fragments of andesitic and sedimentary rocks. Rhyolite welded tuff is distinguishe from rhyolite tuff by is typical eelded fabrics and its rock color. According to petrochemical data, the volcanic rocks in study area belong to high-K orogenic suties. On the discriminant diagrams such as La/Yb versus Th/Yb, these rocks falls into the discriminant fields for the normal continental margin arc.

• The Korea Journal of Herbology
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• v.21 no.3
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• pp.103-109
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• 2006

Objectives : The purpose of this study was to investigate the TLR-4 mediated anti-inflammatory effects of extract from Xanthii Fructus(XF) on the peritoneal macrophage. Methods : To evaluate of TLR-4 mediated inflammatory of XF, we examined NO and cytokine production in TRL-4 ligand(LPS-lipopolysacchride) induced macrophages. Furthermore, we checked molecular mechanism using western blot. Results : l.Extract from XF reduced LPS-induced Nitric oxide (NO), tumor necrosis factor-a (TNF-a), interleukin (IL)-6 and IL-12 production in peritoneal macrophages 2.Extract from XF itself does not have any cytotoxic effect.XS inhibited degradation of IkBa in the TLR-4 mediated peritoneal macrophages Conclusion : XF down-regulated TLR4 ligand(LPS)-induced NO and cytokine productions.

• Korean Journal of Medicinal Crop Science
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• v.13 no.1
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• pp.6-10
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• 2005

Lateral roots of soybean sprouts should deeply affect their quality and marketability. The study was done to compare the effects of ocher, chitosan, corn kennel, tea (Thea sinensis L.) and hard rubber tree (Eucommia ulmoides Oliver) leaf extracts on lateral root formation, growth and morphological characters of the sprouts. Seeds of three cultivars, Pungsannamulkong, Sowonkong and Junjery, were imbibed for 5 hours into their 10% solutions and cultured for 6 days. The cultured sprouts were classified into 4 categories to calculate their composition rates on the base of hypocotyl lengths;>7 cm (A), 4 to 7 cm (B), < 4 cm (C) and not germinated (D), and their morphological characters, fresh and dry weights were measured. Composition rate of A was the lowest in Junjery of the three cultivars, while that of C showed reverse result compared to A. This results was the most distinct in hard rubber tree leaf extracts (HRTLE) of the five treatments. In HRTLE treatment, lateral root formation rate were formed in almost of Sowonkong although reduced in order of Pungsannamulkong and Junjery. However, there was no significant difference between the other treatments. Lateral roots per sprout were the lowest in HRTLE treatment of the 5 treatments. In all treatments except the chitosan treatment, the roots were most formed in Sowonkong but least in Junjery. Sprout length adding hypocotyl and root was the shortest in Junjery compared to the other two cultivars. and was the longest in tea leaf extract treatment but the shortest in HRTLE treatment. The result in total fresh weight of sprouts was similar to that of the sprout length.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.1
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• pp.28-33
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• 2008

Traditionally mungbean (Vigna radiata L.) sprouts has been stored after dehydration to decrease their decay. The study was done to determine the effect of watering for final 12 hours of harvest day on morphological characters and color of mungbean sprouts. The seeds of cv. Zhong Lu 1 were soaked in 50 ppm BA solution immediately before 4 hour aeration and then cultured for 6 days, when water-supplied for final 12 hours or not. After packaged with PE envelops, the sprouts stored 5 days at $8^{\circ}C$, and their morphological characters, fresh and dry weights, and colors were measured everyday. Compared to non-water supplied, water supplied sprouts had thicker hypocotyl diameter in middle part, and higher total fresh weight due to increment of cotyledon and hypocotyl ones although the two sprouts did nearly same in other characters. Only nonwater supplied sprouts showed higher color b value in hypocotyl than water supplied ones although there were not significant differences between them in other color-related characters, meaning that the latter ones were more rapidly decayed during their storage. In non-water supplied sprouts, number of lateral roots, hypocotyl and root lengths, total fresh weight, brightness of hypocotyl and root was decreased since 3 days after storage but cutting resistance of hypocotyl was done since 5 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.415-420
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• 2010

In Korea, oysters are used as an ingredient of Kimchi (Korean pickled cabbage) in early winter. Although viral contamination of oysters, including contamination by norovirus, can provoke gastroenteric illness, little is known of the epidemiological relationship to outbreaks. We postulated that Kimchi ripening can reduce the infectivity of norovirus, in order to test this hypothesis, we carried out a model experiment. Since norovirus is currently regarded as non-culturable, feline calicivirus (FCV) was used as a surrogate to examine the activation of norovirus with Kimchi ripening. In commercial well-prepared Kimchi, the infectivity ($TCID_{50}$) of FCV decreased by 2 log every 12 hours and reached the limit of detection after 48 hours during over-aging at $25^{\circ}C$. During storage at $4^{\circ}C$, the infectivity ($TCID_{50}$) of FCV decreased slowly and reached 5.00 $TCID_{50}$ after 48 hours. The low pH appears to affect the infectivity of FCV directly via organic acids produced by ripening during over-aging and storage. In neutralized lab-prepared Kimchi (pH 7.0), the infectivity ($TCID_{50}$) of FCV also decreased and reached the limit of detection after 72 hours at $4^{\circ}C$. This indicates that there are substances beside organic acids in Kimchi that originate from the raw materials and are produced during ripening. Among the raw materials, salt-fermented anchovies and garlic showed high direct antiviral activity. The main factor decreasing the infectivity of FCV in Kimchi was the high acidity caused by organic acids, regardless of the type, produced by ripening. Furthermore, unknown secondary products of microorganisms associated with Kimchi ripening and antiviral materials originating from raw material might contribute to the decreased infectivity of FCV, the surrogate of norovirus.

• Korean Journal of Veterinary Service
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• v.35 no.3
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• pp.215-222
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• 2012

Species-specific $TaqMan^{(R)}$ probe-based real-time PCR assays were developed for detection of beef, pork, chicken, duck, goose and turkey. The primer and probe sets used in this study were designed to be complementary to fibroblast growth factor (FGF) for cattle and pig, mitochondrial NADH dehydrogenase (ND) subunit 3 and ND2 for chicken and duck, 12S rRNA for goose and turkey, respectively. As internal positive control we used conserved region in the ribosomal 18S RNA gene to ensure the accuracy of the detection of target DNA by real-time PCR. We confirmed that real-time PCR assays with the primer and probe sets were positive for cattle, pig and chicken intended target animal species with no cross-reactivity with other non-target animal species. Only >50 ng DNA of beef show cross-reactivity in the determination of duck. Using species-specific primer and probe sets, it was possible to detect amounts of 0.1 ng DNA of cattle and pig, 1.0 pg DNA of chicken, duck and turkey, and 0.1 pg DNA of goose for raw samples, respectively. The detection limits were 0.1 ng DNA of cattle, 1.0 ng DNA of pig and 1.0 pg DNA of chicken for DNA mixtures (beef, pork and chicken) extracted from heat-treated ($121^{\circ}C$/5 min) meat samples. In conclusion, it can be suggested that the $TaqMan^{(R)}$ probe-based assay developed in this study might be a rapid and specific method for the identification of meat species in raw or cooked meat products.