• 한국신재생에너지학회:학술대회논문집
• /
• 2006.06a
• /
• pp.470-473
• /
• 2006

생물학적 수소생산을 위해 토양으로부터 새로운 균주인 Enterobacter asburiae SNU-1이 분리되었다 이 균주의 경우 다른 균주와는 달리 미생물 생장과 수소생산 phase가 분리되는 특징을 가지고 있다. 이러한 정지기에서의 수소생산은 미생물 내에 존재하는 formate hydrogen lyase를 사응하여 formate 분해에 의해 일어난다. 따라서 본 연구에서는 미생물 생장 phase에서 formate hydrogen lyase가 발현된 미생물을 얻고 이를 formate만 있는 배지에서 수소생산 가능성에 대한 연구를 수행하였다. 앞으로 formate분해를 위한 조건을 최적화한다면 높은 수소생산성을 나타낼 것이라 기대된다. 또한, 이는 formate로부터 미생물촉매를 이용하여 수소를 생산하고 이를 연료전지로 공급하는 생물학적 reformer로써의 이용 가능성을 보여준다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.3
• /
• pp.383-387
• /
• 2006

Microbiological hazard analysis of foodservice facilities and utensils of 6 hospitals in the Honam region was evaluated. In the microaerosol evaluation, the microbial counts of dinning table, kitchen, and freezer were comparatively high, and it indicated the microbial contamination of these facilities should be effectively managed. In the microbiological hazard analysis evaluation of cooking utensils and appliances, the total plate counts of cutting boards, knife, and meal plates were comparatively high but did not reveal significance. The counts of coliforms, Staphylococcus aureus and Escherichia coli, were lower than the general limit of microbial contamination, and the microbiological safety of the cooking utensils and appliances were satisfactory. In the microbial safety evaluation of side dishes, microbial counts of heat-cooked foods were generally low and microbiological hazards of these side dishes were comparatively low.

• Journal of Life Science
• /
• v.31 no.10
• /
• pp.922-928
• /
• 2021

To profile the microbial compositions of Korean traditional fermented paste made from whole soybeans, Doenjang and Cheonggukjang, and compare their taxonomic differences, we analyzed the V3-V4 region of 16S rRNA of naturally fermented foods by using next generation sequencing. α-Diversity results showed that values indicating bacterial community abundances (OTUs) and richness (ACE, Chao1) were statistically significant (p=0.0001) in Doenjang and Cheonggukjang. Firmicutes was the most common phylum in both groups, representing 97.02% and 99.67% in the Doenjang and Cheonggukjang groups, respectively. Bacillus was the most dominant genus, accounting for 71.70% and 59.87% in both groups. Linear discriminant (LDA) effect size (LEfSe) analysis was performed to reveal the significant ranking of abundant taxa in different fermented foods. A size-effect threshold of 2.0 on the logarithmic LDA score was used for discriminative functional biomarkers. On the species level, Bacillus subtilis, Tetragenococcus halophilus, and Clostridium arbusti were significantly more abundant in Doenjang than in Cheonggukjang, whereas Bacillus thermoamylovorans, Enterococcus faecium, and Lactobacillus sakei were significantly more abundant in Cheonggukjang than in Doenjang. Permutational multivariate analysis of variance (PERMANOVA) showed that the statistical difference in microbial clusters between the two groups was significant at the confidence level of p=0.001. This research could be used as basic research to identify the correlation between the biochemical characteristics of Korean fermented foods and the distribution of microbial communities.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.7
• /
• pp.940-944
• /
• 2006

The propose of this study was to evaluate the microbiological hazards of the customers' hands in university foodservice operation. A total of 190 customers' hands were sampled to test about aerobie plate counts, coliforms, E. coli and Staphylococcus aureus. The average number of aerobic plate counts was 3.11 log CFU/hand Ifrom 0.70 to 6.47 log CFU/hand) and that of coliform counts was 1.06 log CFU/hand (from not detected to 5.04 log CFU/hand). The mean level of aerobic plate counts (t=9.87, p<0.001) and coliforms (t=7.91, p<0.05) was significantly different by gender. E. coli was not detected, but Staphylococcus aureus was detected in 39 (20.5%) of 190 samples. The average of hand-washing frequency was 6.46 time per day. By the hand-washing frequency, the mean level of aerobic plate counts was significantly different (F=527, p<0.001), but coliforms was not significantly different. This study shows that it is needs to be given attention to hygiene handlers but also for customers in foodservice operations.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
• /
• 1997.05a
• /
• pp.120-123
• /
• 1997

오염토양 복원의 신기술로서 미생물계면활성제를 이용한 생물학적 정화법(Bioremediation)의 표준화된 절차와 현장적용 결과를 제시하였다. 적절한 양분과 수분 그리고 산소를 공급하여 유류 오염물질의 생물학적 제거효율을 극대화시킬 수 있었으며 특히 유류오염물질을 효과적으로 분산시키기 위해 미생물계면활성제를 사용함으로써 오염된 토양을 단기간 내에 복원하는데 상당히 효과적인 기술임을 확인 할 수 있었으며 지속적인 현장적용 기술의 개발을 통하여 국내외적으로 당면하고 있는 토양오염문제를 해결하는데 크게 이바지 할 수 있을 것으로 사료된다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 1998.10a
• /
• pp.143-143
• /
• 1998

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2005.05a
• /
• pp.130-130
• /
• 2005

• Korean Journal of Microbiology
• /
• v.37 no.2
• /
• pp.101-108
• /
• 2001

Risk assessment defines as the process of estimating both the probability that an event will occur and the probable magnitude of its adverse effects. Chemical or microbial risk assessment generally follows four basic steps, that is, hazard identification, exposure assessment, dose-response assessment, and risk characterization. Risk assessment provides an effective framework for determining the relative urgency of problems and the allocation of resources to reduce risks. Using the results of risk analyses, we can target prevention, reme-diation, or control effects towards areas, sources, or situations in which the greatest risk reductions can be achieved with resources available. Risk assessment is also used to explain chemical and microbial risks as well as ecosystem impacts. Moreover, this process, which allows the quantitation and comparison of diverse risks, lets risk managers utilize the maximum amount of complex information in the decision-making process. This information can also be used to weigh the cost and benefits of control options and to develop standards or treatment options.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.10
• /
• pp.1457-1465
• /
• 2009

This study was conducted to analyze the food safety management practices and to provide data that could be used to improve food safety management at kindergarten foodservice establishments in Daegu and Gyeongbuk province. Microbiological hazard analysis was conducted from May to July, 2008 at the four foodservice establishments. A total (20 items) of foodservice facilities, cooking utensils, and equipment were tested about total plate counts, coliforms, E. coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The microbiological detected levels were higher than the critical limits for prepreparing and cooking knives, chopping boards, working tables (both prepreparing and cooking), refrigerator (inside wall), bart, basket, and tray. E. coli, Salmonella spp., and Listeria monocytogens were not detected in any samples. However, Staphylococcus aureus were detected in rubber gloves for cooking and trench in the bottom at one foodservice establishment. In conclusion, these results suggest that a prerequisite programs guideline should be provided to improve the food safety levels at kindergarten foodservice establishments and the foodservice manager must maintain proper food safety technique for foodservice facilities, cooking utensils, and equipment at kindergarten foodservice establishments to prevent cross-contamination and spread of foodborne pathogens.

• Journal of Food Hygiene and Safety
• /
• v.28 no.4
• /
• pp.312-318
• /
• 2013

This study validated microbiological hazards of ginseng farms at the cultivation stage and suggested recommendations to develop a good agricultural practices (GAP) model. A total of 96 samples were collected from cultivation environments (soil, irrigation water, and atmosphere), plants (ginseng and its leaf), personnel hygiene (glove, cloth, and hand) of 3 ginseng farms (A, B, and C) and were tested to analyze sanitary indicator bacteria (aerobic plate count, coliforms and Escherichia coli), major foodborne pathogens (E. coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Bacillus cereus), and fungi. Total bacteria, coliform, and fungi in the 3 ginseng farms were detected at the level of 1.3~6.0, 0.1~5.0, and 0.4~4.9 v/g (or mL, hand, and $100cm^2$), respectively. Only irrigation water collected from one ginseng farm was confirmed to be E. coli positive. In case of pathogenic bacteria, B. cereus was detected at levels of 0.1~5.0 log CFU/g (or mL, hand, and $100cm^2$) in all samples, but other pathogen bacterias were not detected in any samples from all farms. Although E. coli were detected in irrigation water, the level of microbial for the three farms was lower than the regulation limit. According to the results, the ginsengs produced from the 3 farms were comparatively safe with respect to microbiological hazard. However, cross-contamination of bacteria from environments and workers to ginseng has been considered as potential risks. Therefore, to minimize microbial contamination in ginseng, GAP model should be applied for ensuring the safety of ginsengs.