• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.198-205
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• 2008

In this study, microbial investigation is accomplished for 554 Jeot-kal samples(102 of Jeot-kal, 448 of Seasoned Jeot-kal and 4 of Sik-khe, respectively) that corresponds with Coliform-bacteria, Escherichia coli, Aerobic live bacteria as hygienic indicator microorganisms, and Staphylococcus aureus, Vibrio parahaemolyticus as Food-borne pathogenic microorganisms, Based on the methods in Korea Food Code, reliable data are obtained as follows; in 31.9% rate of the samples, Coliform bacteria are verified in the extent of $0{\sim}20,000$ CFU/g as 2.3 logCFU/g. Especially, Seasoned Jeot-kal(37.7%,2.3 logCFU/g) are detected to 6 and 2 folds higher than those of Jeot-kal, 5.9% and 1.4 logCFU/g. Likewise, Escherichia coli is detected from 9 samples only in Seasoned Jeot-kal, that includes seasoned squid, seasoned octopus, seasoned roe of pollack, seasoned large-eyed herring and seasoned hairtail. Aerobic live bacteria are also detected in the range of $0{\sim}8.9{\times}10^8CFU/g$. Against salinity, E. coli are detected in samples only less than 10% salinity. Concomitantly, aerobic live bacteria count is decreased to $5.5{\sim}3.6$ log CFU/g upon the salinity is increased up to 25%. However, S. aureus and V. parahaemolyticus are not detected in 554 samples, presumptively referring Jeot-kal products are somehow free from such food-borne pathogens. As the results above, we deliberately consider that the sanitary control in Jeot-kal, which be necessarily fermented- as well as non-microbially inactivated should be ensured in near future and also suggest an effectual microbial standard corresponding to the Negativity in E. coli for Jeot-kal products.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1427-1433
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• 1999

The Microbiological, chemical and sensory analyses were carried to evaluate the quality of commercial salted and fermented seafoods and to establish a standardization. The results showed that amino nitrogen(AN) and volatile basic nitrogen(VBN) contents were appropriate in evaluating the quality of shrimp jeotkal. In the range of $150{\sim}300\;mg%\;and\;25{\sim}70\;mg%$, AN and VBN contents were highly correlated to sensory scores, respectively. In the case of squid jeotkal, pH and VBN contents were appropriate to evaluate quality. The coefficients of the correlation between pH and sensory evaluation was 0.84 and the sensory acceptability was high and above pH 6.0. In addition, the coefficients of the correlation between VBN contents and sensory evaluation was 0.95, and the sensory acceptability was high but below 30 mg%. In the case of shell-fish jeotkal, the coefficient of the correlation between VBN content and sensory evaluation was 0.94, and sensory acceptability was high but below 40 mg%.

• Applied Biological Chemistry
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• v.11
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• pp.1-27
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• 1969

More than thirty kinds of sea food pickles have been eaten in Korea. Out of these salted yellow tail pickle, salted clam pickle, salted oyster pickle, and salted cuttlefish pickle were employed for the analysis of their components, identification of main fermenting microbes, and determination of enzyme characteristics concerned. Also studied was the effect of enzymic action of microbes, which are concerned with the fermenting of pickles, on the production of flavorous 5'-mononucleotides and amino acids. The results are summarized as follows: 1. Microflora observed in the pickles are: (a) Total count of viable cells after 1-2 months of pickling was found to be $10^7$ and that after 6 months decreased to $10^4$. (b) Microbial occurence in the early stage of pickling was observed to be 10-20% Micrococcus spp., 10-20% Brevibacterium spp., 0-30% Sarcina spp., 20-30% Leuconostoc spp., ca 30% Bacillus spp., 0-10% Pseudomonas spp., 0-10% Flavobacterium spp., and 0-20% yeast. (c) Following the early stage of pickling, mainly halophilic bacteria such as Bacillus subtilis, Leuconostoc mesenteroides, Pediococcus halophilus and Sarcina litoralis, were found to exhibit an effect on the fermentation of pickle and their enzyme activities were in direct concern in fermentation of pickles. (d) Among the bacteria participating in the fermentation, Sarcina litoralis 8-14 and 8-16 strains were in need of high nutritional requirement and the former was grown only in the presence of purine, pyrimidine and cystine and the latter purine, pyrimidine and glutamic acid. 2. Enzyme characteristics studied in relation to the raw materials and the concerned microbes isolated are as follows: (a) A small amount of protease was found in the raw materials and 30-60% decrease in protease activity was demonstrated at 7% salt concentration. (b) Protease activity of halophilic bacteria, Bacillus subtilis 7-6, 11-1, 3-6 and 9-4 strains, in the complete media decreased by 10-30% at the 7% salt concentration and that of Sarcina litoralis 8-14 and 8-16 strains decreased by 10-20%. (c) Proteins in the raw materials were found to be hydrolyzed to yield free amino acids by protease in the fermenting microbes. (d) No accumulation of flavorous 5'-mononucleotides was demonstrated because RNA-depolymerase in the raw materials and the pickles tended to decompose RNA into nucleoside and phosphoric acid. (e) The enzyme produced in Bacillus subtilis 3-6 strain isolated from the salted clam pickles, was ascertained to be 5'-phosphodiesterase because of its ability to decompose RNA and thus accumulating 5'-mononucleotide. (f) It was demonstrated that the activity of phosphodiesterase in Bacillus subtilis 3-6 strain was enhanced by some components in the corn steep liquor and salted clam pickle. The enzyme activity was found to decrease by 10-30% and 40-60% at the salt concentration of 10% and 20%, respectively. 3. Quantitative data for free amino acids in the pickles are as follows: (a) Amounts of acidic amino acids such as glutamic and aspartic acids in salted clam pickle, were observed to be 2-10 times other pickles and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of this food. (b) Large amounts of basic amino acids such as arginine and histidine were found to occur in salted yellow tail pickle. (c) It is much interesting that in the salted cuttlefish pickle the contents of sulfur-containing amino acids were exceedingly high compared with those of others: cystine was found to be 17-130 times and methionine, 7-19 times. (d) In the salted oyster pickle a high content of some essential amino acids such as lysine, threonine, isoleucine and leucine, was demonstrated and a specific flavor of the pickle was ascribed to the sweet amino acids. Contents of alanine and glycine in the salted oyster pickle were 4 and 3-14 times as much as those of the others respectively. 4. Analytical data for 5'-mononucleotides in the pickles are as follows: (a) 5'-Adenylic acid and 3'-adenylic acid were found in large amounts in the salted yellow tail pickle and 5'-inosinic acid in lesser amount. (b) 5'-Adenylic acid, especially 3'-adenylic acid predominated in amount in the salted oyster pickle over that in the other pickles. (c) The salted cuttlefish pickle was found to contain only 5'-adenylic acid and 3'-adenylic acid. It has become evident from the above fact that clam and the invertebrate lack of adenylic deaminase and contain high content of adenylic acid. Thus, they were demonstrated to be the AMP-type. (d) 5'-Inosinic acid was contained in the salted yellow tail pickle in a significant concentration, and it might be considered to be IMP-type. 5. Comparative data for flavor with regard to the flavorous amino acids and the contents of 5'-mononucleotides are: (a) A specific flavor of salted yellow tail pickle was ascribed to the abundance in glutamic acid and aspartic acid, and to the existence of a small amount of flavorous 5'-inosinic acid. The combined effect of these components was belived to exhibit a synergistic action in producing a specific fiavor to the pickle. (b) A specific flavor of salted clam pickle has been demonstrated to be attributable to the richness in glutamic acid and aspartic acid rather than to that of 5'-mononucleotides.

• Food Science and Preservation
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• v.12 no.2
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• pp.184-189
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• 2005

In order to select probiotics having both a high survival rate and an ability to inhibit virulent pathogens, we have screened lactic acid bacteria and yeasts from Jeot-gal to examine their resistance to artificial gastric and bile juice. After being introduced in the artificial gastric acid for 2 hr, the isolated lactic acid bacteria and yeast were incubated for 24 hrs in the artificial bile juice. In particular, the strain ML 36, ML 128, and ML 178 survived the longest during 2 hr incubation period in the artificial gastric acid. All 3 strains of lactic acid bacteria, and 2 strains of yeast demonstrated higher growth rates than control in the artificial bile. In addition, the antimicrobial activity of lactic acid bacteria and yeasts was investigated to determine their efficiency as probiotic organisms. The lactic acid bacteria inhibited Gram positive and negative bacteria, while the yeast was marginally inhibited.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.207-212
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• 1986

Heavy metal contents and residues level of organochlorine pesticides were analyzed for commercial salted and fermented sea-food which bought from pusan area. Heavy metal contents ranged from 0.11 to 0.46 ppm of mercury, trace to 1.1 ppm of lead, 0.01 to 0.34 ppm of cadmium, 0.4 to 5.98 ppm of cupper, 0.16 to 4.5 ppm of zinc, trace to 0.49 ppm of manganese and trace to 1.35 ppm of arsenic. Residue level of organochlorine pesticides in salted and fermented sea-foods ranged from 0.3 ppb to 1.825 ppb of total BHC Organochlorine pesticides of DDE, dieldrine, pp'-DDD and pp'-DDT were detected a small amount from Ge jeot and Myeol-Chi jeot. In conclusion. the heavy metal and levels of organochlorine pesticides residues were safety to eat the salted and fermented sea foods.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.87-95
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• 2012

This study was investigated to determine the contamination levels of total aerobic bacteria, coliform group, $E.$ $coli$ and food-borne pathogens of side dishes from 2 traditional markets (100 samples) and 2 super markets (100 samples) located on Ulsan. The levels (range) of total aerobic bacteria was 4.75 log CFU/g (1.60~6.92 log CFU/g) in traditional market and 4.62 log CFU/g (2.00~6.46 log CFU/g) in super market, respectively. Coliform was detected in 64 and 66 samples sold at traditional markets and super markets, respectively. $E.$ $coli$ was detected in 4 and 6 samples sold at traditional markets and super markets, respectively. The food-borne pathogens, namely $Bacillus$ $cereus$ and $Listeria$ $monocytogenes$ were detected in 1 sample sold at traditional markets, respectively, and $Bacillus$ $cereus$ was detected in 4 samples sold at super markets. However, other pathogens such as $Salmonella$ spp., $Shigella$ spp., $Vibrio$ $parahaemolyticus$, $Yersinia$ $enterocolitica$, $Clostridium$ $perfringens$, $Camphylobacter$ $jejuni$ and Pathogenic $E.$ $coli$ were not detected. The $Saengchae$ and $Seasoned$ $Jeotgal$ were relatively vulnerable compared to the others in the food-borne pathogens.

• Food Engineering Progress
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• v.21 no.1
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• pp.88-92
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• 2017

We attempted to investigate antibacterial and proteolytic activities of bacteria isolated from three ethnic fermented seafoods in the east coast of South Korea, gajami sikhae, squid jeotgal, and fermented jinuari (Grateloupia filicina). Bacillus cereus ATCC 14579, Listeria monocytogenes ATCC 15313, Staphylococcus aureus KCTC 1916, Escherichia coli O157:H7 ATCC 43895, and Salmonella enterica serovar Typhimurium ATCC 4931 were selected to determine the antibacterial activity of the bacterial isolates. Among 233 isolates from the three foods, 36 isolates (15.5%) showed antibacterial activity against B. cereus ATCC 14579, the highest incidence of inhibition, followed by S. aureus KCTC 1916 (7.7%) and L. monocytogenes ATCC 15313 (6.0%). However, only five and three strains among the isolates exhibited inhibitory activity against Gram-negative indicators, E. coli ATCC 43895 and Sal. enterica ATCC 4931, respectively. The proteolytic activity of the isolates was determined via hydrolysis of skim milk after 24, 48, and 72 h incubation. After 72 h incubation, 72 out of 233 isolates (30.9%) showed proteolytic activity, and the isolates of fermented jinuari exhibited the highest incidence of proteolytic activity (60%, 36 isolates). These results suggest that ethnic fermented seafoods in the east coast of South Korea might be a promising source of bacterial strains producing antibacterial and proteolytic compounds.

• Journal of Life Science
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• v.33 no.6
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• pp.506-511
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• 2023

The purposes of this study were to isolate and characterize lactic acid bacteria with antibacterial activity against Methicillin-resistant Staphylococcus aureus (MRSA) from fermented food and to confirm the antibacterial activities of fermented rice products using the isolated lactic acid bacterium. Three bacteria, namely, Weissella sp. ISF-1, ISF-2, and ISF-3, were selected from fermented squid based on the 16S rRNA gene sequence. All three strains grew well in an MRS medium containing 5% (w/v) NaCl and showed antibacterial activity against Bacillus cereus, Staphylococcus aureus, and MRSA. Their growth was excellent at 0% ~ 5% (w/v) NaCl and relatively good up to 7% (w/v) NaCl. The initial pH of 8 was optimal for their growth, and good growth was also observed at pH 6, 7, and 9. The lyophilisates of the fermented rice using Weissella sp. ISF-1 showed antibacterial activities against B. cereus, S. aureus, and MRSA. We inferred that isolated lactic acid bacteria could be useful in the development of probiotics and biopreservatives for foods and in the treatment of MRSA and may increase the value of rice products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.481-487
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• 1999

The optimal conditions of enzymatic hydrolysis for preparation of rapid salted and fermented anchovy sauce (SFAS) using various pretenses such as trypsin, chymotrypsin, crude enzyme from squid liver and viscera, Alcalase, Neutrase and Protamex were studied. SFAS prepared with squid viscera had higher level of VBN (173.6 mg/100 g) when stored for 70 days than other samples, and peroxide values were almost equal among all samples during fermentation period. Total amino acids and nonprotein nitrogenous compounds remarkably increased as SFAS treated with Alcalase or Protamex which exhibited higher the hydrolysis rate of $57\%$ at 60 day than others. The optimal pHs of trypsin, chymotryosin, Alcalase, Neutrase and Protamex on anchovy actomyosin were 7.5, 6.5, 6.5, 7.0 and 5.0, respectively. Optimal temperatures of trypsin, chymotryosin, Alcalase and Neutrase were 55, 45, 60 and $55^{\circ}C$, respectively. Otherwise, Protamex activity increased as temperature increased from 20 to $70^{\circ}C$. Protamex had higher $K_m$ (3.545) and $V_{max}$ value (2.688) than others. Protamex affected less by NaCl had $52.5\%$ activity at the fermentation condition of $20^{\circ}C$ and $25\%$ NaCl. Protamex appeared to be very effective for the hydrolysis of crude actomyosin from ancnovy.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.247-251
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• 1990

A bacterial strain which produce a high level of protease was isolated from a commercial salted fish, squid jetkal. This strain was identified as a strain belong to the genus Halobacterium and was found to be extremely halophilic : more than 2.0M of sodium chloride was required for the growth. The protease production by the strain was maximized when grown on Norberg & Hofsten medium containing 4.5M sodium chloride, 1.5% gelatin and 0.4% yeast extract (initial pH 7.0) for 108hrs at $38^{\circ}C$.