• Bulletin of the Korean Chemical Society
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• v.23 no.7
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• pp.953-956
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• 2002

Excess molar volumes (Vm E ) of binary liquid mixtures: xC6H5CH3 + (1-x1)CH3CN or + (1-x1)C6H5NO2, or + (1-x1)C2H5NO2 have been determined as a function of mole fraction of C6H5CH3 (x) at a temperature of 303.15 K over a entire range of composition. The densities of the binary liquid mixtures were determined by pycnometrically. The VmE values of the mixtures have been found to be negative over the whole composition in order of C6H5CH3 + C6H5NO2, < C6H5CH3 + CH3CN, and < C6H5CH3 + C2H5NO2. The negative magnitude of VmE suggests the presence of intermolecular interaction in the three binary liquid mixtures.

• Journal of Food Hygiene and Safety
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• v.12 no.3
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• pp.175-180
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• 1997

Escherichia coli O157:H7 and Salmonella ser. typhimurium are pathogens involved in food poisoning in numerous countries. This study aimed to obtain knowleges on the survival of E. coli O157:H7 KSC 109 and S. ser. typhimurium ATCC 14028 in fermentedmilk products which were on sale in Suwon Yakult supplier. To the final concentration of 103~104 cfu/$m\ell$ of E. coli O157:H7 KSC 109 or S. wer. typhimurium ATCC 14028 in the fermented milks, Metchnikoff, Ace, Yakult, Mastoni and Super 100 were inoculated with these pathogens and then were stored at 4$^{\circ}C$ and viable cells of these pathogens were periodically counted. The results showed that the survival of two pathogens differed in the different types of fermented milks tested. Number of suriviving E. coli O157:H7 KSC 109 and S. ser. typimurium ATCC 14028 cells (initial inoculum, 103~104 cfu/$m\ell$) were decreased to 101, 102 cfu/$m\ell$ in Ace after 100 hours, and were decreased gradually to 101 cfu/$m\ell$ in Yakult after 250 hours. In the other fermented milks, viable cells of E. coli O157:H7 KSC 109 was not drastically decreased but those of S. ser. typhimurium ATCC 14028 was decreased gradually to 102 (Mastoni), and to 101 cfu/$m\ell$ (Super 100) after 250 hours. It appeared that S. ser. typhimurium ATCC 14028 was more susceptible than E. coli O157:H7 KSC 109 at low pH. Vibale cells of E. coli O157:H7 KSC 109 was not drastically decreased in most of fermented milks tested except Ace and Yakult, but in general, S. ser. typhimurium ATCC 14028 was drastically decreased in most of the fermented milks. The major ingibition factor against these pathogens in the fermented milks during storage at 4$^{\circ}C$ appeared to be the acidity and the metabolites produced by the starters bacteria used in fermented milk products.

• Journal of the Korean Chemical Society
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• v.29 no.4
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• pp.335-340
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• 1985

The crystal structure of ethylenediammonium bis (p-methylbenzenesulfonate) monohydrate, $C_2H_{10}N_{22}^{+2}{\cdot}(C_7O_3H_7S^-){\cdot}H_2O$ has been determined by X-ray diffraction techniques. The space group is P21, in 2 unit cell with a = 12.649 (2) ${\AA}$, b = 7.727 (1) ${\AA}$, c = 11.295 (2) ${\AA}$, ${\beta}$ =111.8(1)$^{\circ}$, and z = 2. The structure was solved by direct methods and refined to R = 0.060 for 1134 reflections measured with Mo-K${\alpha}$ radiation. Two p-methylbenzenesulfonates, fragment A and B, from a pair through the hydrogen bonds to the ethylenediammonium ion. The sulfonate group in the fragment B are disordered. There are six unique hydrogen bonds, of which four are between the ethylenediammonium ion and the sulfonate groups and remaining two involve the water molecule.

• Microbiology and Biotechnology Letters
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• v.17 no.4
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• pp.385-391
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• 1989

D-Glucose isomerase (D-xylose ketol isomerase, EC 5.3.1.5) was purified from the Alkalophilic Bacillus sp. No. 1911 by ammonium sulfate precipitation, DEAE-cellulose ion exchange chromatography followed by Sephadex G-150 gel filtration chromatography. Molecular weight of the purified enzyme was estimated to be 11, 000 by gel filtration on Sephadex G-200, and SDS-polyacrylamide gel electrophoresis showed that the enzyme consisted of four identical or similar subunits with a molecular weight of 43, 000. The enzyme was the most active at pH 7.5 and $65^{\circ}C$, and stable up to 7$0^{\circ}C$ at pH 7.5 and in the range of pH 6-9 at 6$0^{\circ}C$ by 30 min incubation in the presence of Co$^{++}$.

• Current Research on Agriculture and Life Sciences
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• v.16
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• pp.45-54
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• 1998

A thermotolerant bacterium, Streptomyces thermocyaneoviolaceus which produced xylan-degrading enzymes, utilized excellently xylan of wheat bran by producing the enzymes in comparison with that of birchwood or oat spelts. Optimal enzyme production was achieved in WB medium containing 0.8% wheat bran, 0.06% yeast extract, 0.06% bactopeptone, 0.05% $MgSO_4{\cdot}7H_2O$, 0.05% $FeSO_4{\cdot}7H_2O$, 0.05% $KH_2PO_4$ and, 0.2% $K_2HPO_4$(pH 7.0) at $50^{\circ}C$ for 24 hrs. The optimal pH and temperature for the hydrolysis of xylan were pH 5.5 and $65^{\circ}C$, respectively. The enzyme activity was retained more than 80% at the range from pH 4.5 to pH 9.5 at $4^{\circ}C$ for 12 hrs and 94% on the heat-treatment at $65^{\circ}C$ for 1 hr. Xylobiose, xylotriose, xylose, and other xylooligosaccharides were produced as end products from hydrolysis of birchwood xylan by the xylanase of S. thermocyaneoviolceus.

• Microbiology and Biotechnology Letters
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• v.31 no.3
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• pp.271-276
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• 2003

Bacillus amyloliquefaciens D4, which produces a strongly fibrinolytic enzyme, was isolated from Chungkook-Jang, a traditional Korean soybean-fermented food. B. amyloliquefaciens D4 was mutated with N-methyl-N-nitro-N-nitrosoguanidine (MNNG) to yield a series of mutants with increasing levels of fibrinolytic enzyme production. After mutation, a mutant D4-7 was obtained with fibrinolytic activity about eight times stronger than the parent strain. The fibrinolytic activity of B. amyloliquefaciens D4-7, reached a maximum, when the producer was cultivated in 2% Isolated Soy Protein (ISP) broth for 48 h at $37^{\circ}C$. Compared to commercial fibrinolytic enzymes, the cell-free culture supernatant of B. amyloliquefaciens D4-7 showed stronger activity than plasmin and streptokinase. The optimum temperature and pH were $50^{\circ}C$ and 10.0 and thermostability was increased by the addition of glycerol, glucose, and NaCl.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1615-1622
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• 2014

An accurate assessment of moisture content in feed ingredients is important because moisture influences the nutritional evaluation of feedstuffs. The objective of this study was to evaluate various methods for moisture content determination. In Exp. 1, the weight loss on drying (LOD) of corn, soybean meal (SBM), distillers dried grains with solubles (DDGS), whey permeate, whey powder, spray-dried porcine plasma (SDPP), fish meal, and a mixed diet of these 7 ingredients were measured by oven drying at $135^{\circ}C$ for 2 h. Additionally, the samples were dried at $105^{\circ}C$ for 3, 6, 9, 12, or 15 h. The LOD contents of the DDGS, whey permeate, and whey powder measured by drying at $135^{\circ}C$ for 2 h were greater than the values measured by drying at $105^{\circ}C$ for 3 h (p<0.05). All samples except SDPP (p = 0.70) dried at $105^{\circ}C$ for 6, 9, 12, or 15 h caused more LOD compared with the samples dried for at $105^{\circ}C$ for 3 h (p<0.05). The LOD contents of the individual ingredients were additive when dried at $105^{\circ}C$ regardless of drying time. In Exp. 2, moisture contents of corn, SBM, wheat, whey permeate, whey powder, lactose, and 2 sources of DDGS (DDGS1 and DDGS2) were measured by the Karl Fischer method, oven drying at $135^{\circ}C$ for 2 h, and oven drying at $125^{\circ}C$, $115^{\circ}C$, $105^{\circ}C$, or $95^{\circ}C$ for increasing drying time from 1 to 24 h. Drying samples at $135^{\circ}C$ for 2 h resulted in higher moisture content in whey permeate (7.5% vs 3.0%), whey powder (7.7% vs 3.8%), DDGS1 (11.4% vs 7.5%), and DDGS2 (13.1% vs 8.8%) compared with the Karl Fischer method (p<0.05). Whey permeate and whey powder were considerably darkened as the drying time increased. In conclusion, drying samples at $135^{\circ}C$ for 2 h is not appropriate for determining the moisture content in whey permeate, whey powder, or DDGS as well as the mixed diet containing these ingredients. The oven-drying method at $105^{\circ}C$ for 5 to 6 h appears to be appropriate for whey permeate and whey powder, and at $105^{\circ}C$ for 2 to 3 h for DDGS.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.4
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• pp.443-450
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• 1995

Listeria monocrogenes has been increasingly recognized as an important food poisoning and pathogenic bacterium which is Gram positive, non spore forming and facultative anaerobic rod shape. Bacteriological and physiological characterization of L. monocytogenes YM-7 isolated from a patient was performed. Optimum growth condition of 1. monocytogenes YM-7 was at $37^{\circ}$, pH 8.0 and $0\%$ sodium chloride in tryptic soy broth, and then it grew pretty well in the range of $8-40^{\circ}C,\;pH 5.0-10.0\;and\;up\;to\;7\%$ of sodium chloride in the medium. The highest hemolysin activity of hemolysin produced by L. monocytogenes YM-7 was shown in the stationary phase of its growth. Hemolysin produced by the isolated strain was stable at $4^{\circ}C\;and\;pH\;6.0-8.0, while it was gradually unstable by increasing the storage temperature.

• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.174-180
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• 2013

This study investigated the microbiological contamination of tomato in cultivation and distribution stage. Growth of Escherichia coli O157:H7 and Listeria monocytogens examined in tomato extracts (0.1, 1.0, and 10.0%) and incubation temperatures (5, 15, 25, and $35^{\circ}C$). In cultivation stage of tomato, total aerobic bacteria were 7.77 log CFU/g in gloves of APC (Agricultural Products Processing Center) worker and Bacillus cereus were 0.33 log CFU/g at nutrient tank, respectively. And Staphylococcus aureus, Salmonella spp., were not detected. After APC stage, total aerobic bacteria were significantly higher compared with before-APC stage. Among of general, pesticide-free and organic produce in tomato were no significant difference in microbial contamination. Coliforms of tomato in small vinyl package were significantly higher when compared to tomato in whole boxes package. There was no significant difference in bacteria count between unwashed tomato and washed tomato using tap water for one minute. The growth of E. coli O157:H7 and L. monocytogens in tomato extracts were decreased significantly as the concentration increased, and the microbial population was reached the lowest point during storage in 10% tomato extracts concentration for 72h at $5^{\circ}C$. However, the population of E. coli O157:H7 and L. monocytogens were gradually increased at 7.33~8.51 and 7.73~8.60 log CFU/ml during storage at $15{\sim}35^{\circ}C$ for 72h, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.342-349
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• 1983

This study was undertaken to ascertain food and nutritional evaluating data on the processing of fermented sea cucumber (Stichopus japonicus) entrails. In the experiment, the crude proteolytic enzyme from the entrails tissue of raw and fermented sea cucumber during the days of ripening was extracted. The optimal activity condition for the crude enzyme and the compositional changes of amino acid of the protein and free amino acid in the raw and fermented sample were also investigated. 1. Less than three kinds of proteolytic enzymes that each enzyme has optimal activity condition at pH 3.1 $50^{\circ}C$(A-enzyme), pH 5.7 $50^{\circ}C$(B-enzyme) and pH 7.7 $45^{\circ}C$(C-enzyme), respectively were believed to be exist in the entrails tissue of sea cucumber. 2. A-enzyme and C-enzyme were strongly inhibited with the increase of the salt concentration, and B-enzyme was activated at the 1% salt concentration and was inhibited above the 5% salt concentration. 3. The result of the effect of several salt ions on the proteolytic activity showed that A-enzyme was slightly inhibited in the presence of all salt ions added, B-enzyme was activated in the presence of the all salt ions except $Cu^{2+}$ and C-enzyme was activated in the presence of $Ca^{2+}$ and $Mn^{2+}$, and inhibited by $Cu^{2+}$, $Co^{2+}$ and $Mg^{2+}$. 4. When the effects of the ripening days on the proteolytic activity of the crude enzymes were analysed, the activity of the A-enzyme was slightly weakened with the lapse of the fermentation days, whereas the B-enzyme was not influenced by the fermentation days. 5. In the analysis of amino acid composition of the protein of the samples, the 8 days fermented sea cucumber entrails showed the diminution of all kinds of amino acid. Apparently diminished amino acids were arginine, alanine, glutamic acid, glycine, serine, valine, threonine and lysine etc., and methionine, histidine and isoleucine were slightly decreased. 6. In the analysis of free amino acid composition of the 8 days fermented sample, glutamic acid, aspartic acid, leucine and lysine were rich, while histidine, methionine, proline and tyrosine were poor. The most of free amino acids were increased during the fermentation procedure and especially in lysine, histidine, threonine, glutamic acid, methionine, valine and leucine.