• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.05a
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• pp.423-427
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• 2006

1) 바실러스는 불리한 환경조건에서 포자를 형성하며 포자는 균체가 죽어도 살아 남고, 외부 환경이 좋아지면 다시 발아하여 영양형 균체를 형성하게 된다. 본 연구에서 바실러스를 우점화와 포자의 활성화를 위해 열처리(80$^{\circ}C$, 10min)를 한다 울산분뇨처리장 슬러지 Cake를 배양하여 포자화 전 후 상태의 미생물의 EPS 추출결과 RCF법을 적용하였을 때 Carbohydrate물질이 다른 추출법에 비해 가장 많이 추출되었고, Steaming extraction법을 적용하였을 때 Protein이 가장 많이 추출되는 것으로 나타났으며, 포자화 전 보다 포자화 후의 EPS 양이 더 많이 추출될 것이라는 가설을 가지고 실험한 결과 포자화 전보다 포자화 후의 EPS 양이 더 많이 추출되었다. 울산분뇨처리장의 슬러지 Cake를 배양하여 포자화 전 후의 Cu의 제거정도를 비교한 결과 포자화 후의 EPS물질이 포자화 전의 EPS물질보다 Cu를 더 많이 제거하는 것으로 나타났으며 EPS 물질이 중금속 제거능력이 탁월하다고 할 수 있겠다. 2) 용인분뇨처리장과 천안하수처리장의 MLSS의 중금속 제거능력을 알아보기 위해 미생물량을 고려했을 경우와 미생물량을 고려하지 않은 경우로 나누어서 실험을 하였는데 울산분뇨처리장의 슬러지 Cake를 가지고 실험한 결과와 마찬가지로 Bacillus의 EPS물질이 중금속 제거에 탁월하다는 것을 알 수 있다. 3) Baillus를 사용하는 김천 식품폐수 처리장과 활성슬러지를 사용하는 천안하수처리장과의 EPS 함량을 비교한 결과 김천 식품폐수 처리장의 EPS 물질중 Protein과 Carbohydrate가 천안하수처리장의 활성슬러지보다 더 많은 것으로 나타났다.TEX>, DIN/DIP비 표층수 $23.91\pm3.42$, 저층수 $23.43\pm3.38$이었으며, 전반적으로 해역별 수질기준 I등급 내지는 II등급을 유지하고 있었고, 공간적으로는 외해측으로 갈수록 외해수와 혼합 확산되어 양호한 수질을 나타내었다. 장기적인 변동특성은 세그룹으로 구분되어진다.기 실험결과 용출용매로 증류수와 해수를 이용했을 때, 제강 슬래그에서 용출되는 납, 구리, 카드뮴, 수은의 용출 경향의 차이를 확인할 수 있었고 이에 따라서, 납, 구리, 카드뮴의 용출 유해성은 낮기 때문에 해양구조물로의 제강슬래그 유효이용은 적합할 것으로 판단되었다.im80%$로 계산되었다. 열형광선량계로 측정된 방사선량은 각각 1.8, 1.2, 0.8, 1.2, 0.8 (70 cm 거리) cGy로 측정되었으며, 환자의 복부 표면에서의 서베이메터를 이용한 측정량은 10.9 mR/h였다. 차폐구조물의 사용 시 전체 치료 동안에 태아선량은 약 1 cGy 정도로 평가되었다. 결론 : AAPM Report No.50의 자료에 따르면, 임산부의 방사선 치료 시 태아의 방사선 피폭선량은 5 cGy 이하일 경우에 방사선 피폭에 따른 태아의 위험이 거의 없는 것으로 제시되고 있다. 본원에서 차폐 구조물을 설치하였을 경우에 측정된 태아선량은 약 1 cGy로 측정되었고, 고안된 차폐구조물은 태아에 도달하는 방사선량을 감소시키기에 적합한 설계임이 입증되었다. 아니라 일반종합병원에서도 CTX-M형 ESBL 생성 E. coli와 K. pneumoniae가 존재하며 확산 중임을 시사한다. 앞으로 CTX-M형 ESBL의 만연과 변종 CTX-M형 ESBL의 출연을 감시하기 위한 정기적인 연구와 조사가 필

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1214-1221
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• 2008

The aim of this study is to propose suggestions for establishing Korean regulatory standards of infant formula. Accordingly, the regulatory standards for food contaminants and additives in Korean infant formulas were compared and analyzed with those in CODEX, EU, Australia and New Zealand. Several suggestions for regulations were found from different countries. Firstly, it is advisable that additives for nutrient supplement of infant formula be classified as types of nutrients. Secondly, it is proposed that guidelines should be set on the maximum amount of additives in infant formula. Thirdly, pathogens such as Staphylococci and Salmonella of infant formula should be regulated. Finally, present regulations need to establish the maximum permissible levels of some pesticides, Pb and Al, that other countries are already regulating. These proposed recommendations would broaden the scope of infant formula regulatory standards needed for infants' health.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.684-690
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• 2006

Eriobotrya japonica has been used as a folk medicine for treatment of skin diseases, inflammation, coughing, phlegm, and ulcers in Korea and other Asian countries. In a search for possible bioactive agents from natural sources, we found that the methanolic extracts from various parts of E. japonica showed moderate antioxidative and antimicrobial activities in several in vitro bioassay systems. Additionally, the respective parts of E. japonica were irradiated at 20 kGy to investigate the effects of irradiation. Gamma irradiation of E. japonica extracts removed the deep greenish color without affecting its natural biological activities such as its antioxidative and antimicrobial properties. Based on these findings, the methanolic extracts of this plant source may be not affected by gamma irradiation as its bioactive constituents may be insensitive to this irradiation. Moreover, the methanolic extract of E. japonica may serve as a good natural resource for beneficial functions in food and other related industries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1064-1069
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• 2006

This study was conducted to sanitize commercial powdery soup by gamma irradiation. Total aerobic bacteria counts were $3.22{\sim}3.77\;log\;CFU/g$ in non-irradiated samples, which decreased with irradiation dose and were not detected in irradiated samples at 3 kGy or more $(<10^2\;CFU/g)$ during accelerated storage $(60^{\circ}C,\;2\;weeks)$. Microbial counts did not significantly increase in all samples during accelerated storage period. Yeasts, molds, and coliform bacteria were not detected in all samples. Irradiated samples showed undesirable changes in flavor, taste, and overall acceptability and acceptance decreased in all samples after 2 weeks at $60^{\circ}C$. These results suggested that gamma irradiation at 3 kGy was effective to ensure the microbiological quality of commercial powdery soup with minimized sensorial changes, but further studies should be investigated to reduce detrimental effects induced by irradiation.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.194-202
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• 2009

This study was conducted to determine the effects of gamma and e-beam irradiation on the quality of minced pork and pork patties. Each sample was irradiated at 5 to 20kGy, and its quality characteristics were then evaluated during storage at 30. The results of the total bacterial populations in the minced-pork and pork patty samples showed that the antimicrobial effect of gamma irradiation was superior to that of e-beam irradiation. The 2-thiobarbituric acid reactive substances (TBARS) value of all the samples significantly increased (p<0.05) as the irradiation dose and storage period increased. In addition, the gamma-irradiated (GI) samples had higher (p<0.05) TBARS values than the e-beam-irradiated (EI) samples. The volatile basic nitrogen contents of the GI samples were lower (p<0.05) than those of the EI samples. The color values, such as the $L^*$(brightness), $a^*$(redness), and $b^*$(yellowness) of the minced pork and pork patties, were increased (p<0.05) by irradiation. The hardness and sensory properties, such as the color, chewiness, taste, and overall acceptability of the pork patties, were decreased when the irradiation dose increased, and the hardness and sensory scores of the GI samples were lower than those of the EI samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.271-277
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• 2004

This study was designed to evaluate the effect of Bu -Zhong-Yi-Qi-Tang extracts, a prescription of traditional oriental medicine, on development of the B cells. In the bone marrow cell cultures, progenitors viability, expressions of particular cell- surface proteins and production of immunoglobulins were investigated in the presence of Bu-Zhong-Yi-Qi-Tang extracts. The administration of Bu-Zhong -Yi-Qi-Tang polysaccharide fraction increased the viable cell numbers of the precursor B cells, and elevated expression levels of CD19/CD40 specific for pre-B cells after 10 days culture were demonstrated by flow cytometry analysis. The production of immunoglobulin M in the presence of polysaccharide fraction increased progressively in the culture supernatant, and preferentially induced class switching to IgG1, IgG2a and IgG3. These results indicated that Bu -Zhong -Yi-Qi -Tang strong1y correlated with the development of precursor B cells in the bone marrow cell culture. Therefore the polysaccharide fraction of Bu-Zhong-Yi -Qi-Tang might be a useful radioprotector, especially since it is a relatively non-toxic natural product. Further studies are needed to better characterize the protective nature of Bu-Zhong-Yi -Qi -Tang extract.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1237-1243
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• 2003

As a newly emerging pasteurization method for improving the shelf-life of powdered ginseng, the corona discharge generated at high voltage conditions was examined for its effects on microbial pasteurization, physicochemical characterization, and sensory evaluation. The pasteurizing effects of corona discharge on total bacteria, yeast, molds, and coliforms increased with increasing voltage. However, corona discharge treatment of 5 kv/cm did not show significant effects of pasteurization on the yeast, molds, and coliforms. Treatment with 20 kv/cm reduced about 95% of the total bacteria $(6.14{\pm}0.04{\rightarrow}\;4.59{\pm}0.04$) and coliforms ($2.43{\pm}0.05{\rightarrow}\;1.00{\pm}0.05$) and 99% of the yeast and molds ($4.65{\pm}0.06{\rightarrow}\;2.73{\pm}0.06$). The proximate analysis, minerals, free sugars, crude saponin, and colors of the control ginseng and the ginseng treated with 20 kv/cm were not significantly different at p<0.05. Corona discharge of up to 20 kv/cm did not affect the proximate analysis, minerals, free sugars, crude saponin, and colors of the powdered ginseng. Sensory evaluation scores on color, flavor, taste and overall acceptability between the control ginseng and ginseng treated with 20 kv/cm corona discharge were not significantly different at p<0.05 level. Consequently, corona discharge treatment is thought to be a good alternative pasteurization method for improving the shelf-life of powdered ginseng due to its effective pasteurization, maintenance of nutrients and good sensory characteristics.

• Food Science and Preservation
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• v.23 no.1
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• pp.139-143
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• 2016

This study investigated the effect of electron beam (EB) treatment on the microbial reduction of dried laver (Porphyra tenera) and identified EB-resistant bacteria from the treated dried laver. After EB treatments of 4 kGy and 7 kGy, the numbers of total bacteria and EB-resistant bacteria were measured using tryptic soy agar and mannitol salt agar, respectively. The morphological and biochemical characteristics of each isolated EB-resistant bacteria were investigated and these bacteria were identified. Compared to the control ($1.5{\pm}0.2){\times}10^6CFU/g$, the total bacterial number was significantly decreased to ($5.4{\pm}0.5){\times}10^4CFU/g$ and ($1.1{\pm}0.6){\times}10^4CFU/g$ after EB treatments of 4 kGy and 7 kGy, respectively. With a higher EB dosage, the number of red colonies was almost same, whereas the number of yellow colonies was significantly decreased to ($3.3{\pm}1.2){\times}10^3CFU/g$ and 0 CFU/g for 4 kGy and 7 kGy, respectively. All red and yellow colonies were gram-positive cocci, catalase-positive, and resistant to 3% and 5% NaCl media. From the 16S rDNA sequence analysis, yellow and red colonies were identified as either Micrococcus flavus or M. luteus, with 99% similarity for the yellow colonies, and Deinococcus proteolyticus and D. piscis, with 99% and 97% similarity for the red colonies, respectively.

• Applied Biological Chemistry
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• v.26 no.2
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• pp.82-89
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• 1983

In order to develop a commercial storage method of onions by irradiation combined with natural low temperature, two local varieties of onions, precocious species and late ripening, were stored at natural low temperature storage room ($450{\times}650{\times}250cmH.$; year-round temperature change, $2{\sim}17^{\circ}C$; R.H., $80{\sim}85%$) on batch scale following irradiation with optimum dose level. Precocious and late varieties were all sprouted after five to seven months storage, whereas $10{\sim}15$ Krad irradiated precocious variety was $2{\sim}4%$ sprouted after nine months storage, but sprouting was completly inhibited at the same dose for late variety. The extent of loss due to rot attack after ten months storage were $23{\sim}49%$ in both control and irradiated group of precocious variety but those of late variety were only $4{\sim}10%$. The weight loss of irradiated precocious variety after ten months storage was $13{\sim}16$, while that of late variety was $5.3{\sim}5.9%$ after nine months storage. The moisture content, during whole storage period, of two varieties were $90{\sim}93$ with negligible changes. The total sugar content differed little with varieties and doses immediatly after irradiation, but decreased by the elapse of storage period. 33.6% of its content was decreased in control and 12.5% in irradiated group but $20{\sim}26$ decreased in both control and irradiated group of late variety after nine months storage. No appreciable change was observed immediately after irradiation irrespective of variety and dose, but decreased slightly with storage. Ascorbic acid content of precocious variety was increased slightly with dose immediately after irradiation, but those of late variety decreased slightly. Ascorbic acid content were generally decreased during whole storage period. An economical preservation method of onions appliable to late variety, would be to irradiate onion bulbs at dost range of $10{\sim}15$ Krad followed by storage at natural low temperature storage room.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.246-252
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• 2016

This paper presents basic supporting data necessary for planning an educational intervention strategy as part of a communication strategy that would form an extensive national consensus on and enhance national understanding of irradiated foods. A survey was conducted to collect data on the knowledge, attitude, and behavior with regard to irradiated foods among community. It appeared 133 male (36.5%) and 231 women persons (63.5%). After irradiated food were analyzed, whole knowledge, attitude, and behavior standard to the irradiated food is 2.32, 11.90, and 12.92 scores respectively. The knowledge, attitude, behavior of irradiated foods according to person characteristics were analyzed. The knowledge on irradiated food was statistical difference by gender, age, education standard and occupation (p<0.05), whereas no statistical difference marriage (p>0.05). The attitude on irradiated food was statistical difference by age, education standard and occupation (p<0.05), whereas no statistical difference gender (p>0.05). The behavior on irradiated food was statistical difference by age, education standard and occupation (p<0.05), whereas no statistical difference gender and marriage (p>0.05). The coefficient of correlation of knowledge and attitude in irradiated food showed positive correlation of r=0.324 (p<0.01). The coefficient of correlation of knowledge and behavior in irradiated food showed negative correlation of r=-0.118 (p<0.05). The coefficient of correlation of attitude and behavior in irradiated food showed negative correlation of r=-0.316 (p<0.01).