• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.743-749
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• 2012

Black soybean paste (BSP) is a bealmijang manufactured with barley flour and black soybeans. This study investigated the quality characteristics of BSP prepared with Bacillus subtilis HJ18-4 (HJ18-4). ${\alpha}$-Amylase and protease activities of BSP rapidly increased on day 6 and day 9, respectively, ($41.45{\pm}0.3-42.72{\pm}0.16$, $21.84{\pm}0.24-23.11{\pm}0.35unit/g$) after which the activities were constant or decreased slightly. Amino type nitrogen contents increased until day 23 ($173.78{\pm}3.51-195.63{\pm}1.51mg\;%$), whereas ammonia type nitrogen sharply decreased on day 9. On day 30, lactic acid bacteria counts were higher compared with the initial count ($7.91{\pm}0.05-8.17{\pm}0.02log\;CFU/g$). Meanwhile, B. cereus and total aerobic counts in HJ18-4 added BSP were lower than that in the control. These results implied that BSP could be edible after 30 days of fermentation, and the addition of HJ18-4 in meju could contribute to the safety of the black soybean paste by the inhibition of B. cereus growth.

• Applied Chemistry for Engineering
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• v.29 no.6
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• pp.710-715
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• 2018

In this study, $ZnFe_2O_4@SnO_2@TiO_2$ core-shell nanoparticles (NPs), a photocatalytic material with magnetic properties, were synthesized through a three-step process. Structural properties were investigated using X-ray diffraction (XRD) analysis. It was confirmed that $ZnFe_2O_4$ of the spinel, $SnO_2$ of the tetragonal and $TiO_2$ of the anatase structure were synthesized. The magnetic properties of synthesized materials were studied by a vibrating sample magnetometer (VSM). The saturation magnetization value of $ZnFe_2O_4$, a core material, was confirmed at 33.084 emu/g. As a result of the formation of $SnO_2$ and $TiO_2$ layers, the magnetism due to the increase in thickness was reduced by 33% and 40%, respectively, but sufficient magnetic properties were reserved. The photocatalytic efficiency of synthesized materials was measured using methylene blue (MB). The efficiency of the core material was about 4.2%, and as a result of the formation of $SnO_2$ and $TiO_2$ shell, it increased to 73% and 96%, respectively while maintaining a high photocatalytic efficiency. In addition, the antibacterial activity was validated via the inhibition zone by using E. Coli and S. Aureus. The formation of shells resulted in a wider inhibition zone, which is in good agreement with photocatalytic efficiency measurements.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.618-629
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• 2020

The purpose of this study was to optimize the fermentation condition of black bean by lactic acid bacteria (LAB) and to evaluate the quality characteristics of fermented black bean. Lactobacillus plantarum SU22 isolated from kimchi was selected as a starter for the fermentation of black bean because the strain exhibited strong antimicrobial activity against pathogenic bacteria and did not produce biogenic amines or a carcinogenic enzyme, β-glucuronidase. Fermentation was performed with broth containing puffed black bean (PBB) inoculated with 1% (v/v) of L. plantarum SU22 at 37℃ for 48h. The viable cell count of LAB was over 9 Log CFU/mL in PBB (20%) broth fermented with L. plantarum SU22. Fermentation of alcalase-treated PBB (20%) broth with L. plantarum SU22 was found to be the optimal condition, increasing viable cell count of LAB up to 10.30 Log CFU/mL. Under the optimal condition, the total polyphenol content (94.02 mg GAE/g) and DPPH radical scavenging activity (92.50%) were significantly increased, compared to non-fermented control (87.74 mg GAE/g, 83.14%).

• Applied Biological Chemistry
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• v.35 no.3
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• pp.179-185
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• 1992

Rhizobium meliloti populated in five Korean pasture soils were characterized by symbiotic effectiveness and intrinsic antibiotic resistance using whole-soil inoculum and 11 antibiotics, respectively. Most probable number (MPN) of naturalized rhizobia counted with alfalfa Vernal[Medicago sativa (L.)] as a host ranged $1.7{\times}10^2\;cells/g$. soil(Chunghyo, Kyeongiu)-$1.0{\times}10^5\;cells/g$. soil(Gampo, Kyeongiu) and ended to be positively associated with soil pH. On the whole, the effectiveness of population as compared to TAL mix inoculum (TAL 380+TAL 1372+TAL 1373) was very low. Nevertheless, there were two highly effective strains, YCK 539 and YCK 542, which were not inferior to TAL 1372, from Ogpo, Dalseong among the total of 30 of 6 isolates per each soil. As long as mean $N_2$ fixing ability of each soil isolate, the isolates from Hyeongog, Kyeonju were outstanding and the rest were in order of Ogpo, Dalseong>Chunghyo, Kyeongju>Hwaweon, Dalseong>Gampo, Kyeongiu. Isolates as a whole were resistant to erythromycin(67崙), nalidixic acid(77%), and streptomycin sulfate(8051), which had the concentration of $100\;{\mu}g/ml$, $160\;{\mu}g/ml$, and $10\;{\mu}g/ml$, respectively and divided into 14 patterns of resistance. Association between resistances in each soil was not clear. And there was no relationship of resistance pattern to effectiveness. The best effective strain YCKa 542 exclusively fell into No. X pattern having resistance to erythromycin, nalidixic acid, and neomycin sulfate.

• Korean Journal of Microbiology
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• v.49 no.3
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• pp.228-236
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• 2013

Campylobacter jejuni is one of important food-borne pathogens causing human gastroenteritis. We isolated 42 strains of C. jejuni from diarrhea patients and 4 food-poisoning outbreaks in 2010, Gyeonggi-do. In this study, 42 strains were tested for genetic characteristics, the serotype distribution and antimicrobial resistant rate. The presence of hipO (100%), cdtB (100%), and mutated gyrA (95.2%) genes was detected in C. jejuni by polymerase chain reaction (PCR). Detection of mutated gyrA gene correlated with ciprofloxacin resistance. Forty isolates had mutated gyrA gene and were actually resistant to ciprofloxacin. Furthermore, comparing the gyrA DNA sequence data, ciprofloxacin-resistant isolates had a mutation of the DNA sequence from ACA (threonine) to ATA (isoleucine). But 41 strains (97.6%) of patient isolates were susceptible to erythromycin and azithromycin. A total of 35.7% among 42 C. jejuni isolates were identified into 4 different serotypes. The serotype distribution of C. jejuni strains were shown to be HS2(B), HS3(C), HS4(D), HS19(O). To investigate the genotypes of C. jejuni isolated in Gyeonggi province, repetitive sequence polymerase chain reaction (rep-PCR) analysis and SmaI-digested pulsed-filed gel electrophoresis (PFGE) profile analysis were performed. From the PFGE analysis of 42 C. jejuni strains, 12 clusters of PFGE profile were obtained. On the other hand, 11 clusters of rep-PCR profile were obtained from 42 strains of C. jejuni.

• Food Science and Preservation
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• v.13 no.3
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• pp.329-336
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• 2006

The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about $10^8CFU/mL$ after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were $1.99{\sim}10.27$, and the differentials reduced gradually during fermentation.

• Tuberculosis and Respiratory Diseases
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• v.42 no.1
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• pp.19-24
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• 1995

Background: Although pulmonary tuberculosis is effectively controlled with 6 months or 9 months short course standard regimens, comparable numbers of treatment failures ensued because of inadequate treatment mainly due to patient's poor compliance. Indequate treatment with standard regimens during initial treatment may cause emergence of drug resistance and prolong the duration of chemotherapy. Also it may make the patient lesser compliant and finally increase the morbidity and the mortality. Methods: A clinical study was done to evaluate clinical and bacteriological characteristics of 94 patients who were retreated for pulmonary tuberculosis. Results: 1) 62 of the 94 patients were male and 32 patients were female. Mean age is 51 years old in male and 45 years old in female. 2) The extent of the disease on the chest radiograph was minimal in 10(11.1%) patients, moderate in 31(33.3%) patients, and far advanced in 52(55.6%) patients. 3) On sputum bacteriologic examination, 73(77.7%) patients were positive in sputum AFB smear and/or culture for Mycobacterium tuberculosis. 4) Results of drug sensitivity test performed in 42 patients showed that the resistance to one drug is in 9(20.5%) patients, two drugs in 18(40.8%) patients, and more than three drugs in 14(31.8%) patients. 5) Poor patient's compliance was the leading cause of the retreatment of pulmonary tuberculosis(43.6%) 6) Only 24(25.5%) patients of the 94 retreatment patients were successfully treated and 39(41.6%) patients were dropped out during follow-up. Conclusion: We concluded that poor patient's compliance was the most important cause of treatment failure not only in primary treatment patients but also in retreatment patients. Primary treatment of pulmonary tuberculosis should be completed under strict monitoring of the patient because significant number of retreatment patients had multiple drug resistance and poor outcome.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1626-1631
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• 2012

Sixty strains of lactic acid bacteria were isolated from kimchi and used as a starter for fermented tofu. Among the isolated strains, strain KL-6 showed antimicrobial activity against various pathogens, antioxidative activity, and viability in artificial gastric juice and artificial bile acid. The selected strain KL-6 was identified as Pediococcus acidilactici KL-6 by morphological and physiological tests, including Gram staining, catalase test, and 16S rRNA sequencing. The fermentation characteristics of tofu with a kimchi ingredient mixture (Control) consisting of red pepper, garlic, ginger, sugar, salt, jeotgal, and juice of chinese cabbage were compared with those of tofus inoculated with strain KL-6 and the kimchi ingredient mixture (TL) or a pre-fermented kimchi ingredient mixture (TPL) for 24 hr at $37^{\circ}C$. The pH levels of all tested tofu samples decreased after 1 week of fermentation, reaching 3.96 (control), 3.97 (TL), and 4.03 log cfu/g (TPL) after fermentation for 14 weeks at $20^{\circ}C$. Total aerobe content of fermented tofu increased until 2 weeks of fermentation, but decreased steadily thereafter. The number of lactic acid bacteria reached $10^6$ cfu/g after 1 week of fermentation in TL and TPL, whereas it took 2 weeks for the control. The number of lactic acid bacteria in all tested tofu samples reached $10^3$ cfu/g after 14 weeks of fermentation at $20^{\circ}C$. Coliform bacteria were not detected in TL or TPL after 1 week of fermentation. The sensory scores of TL and TPL were higher than that of control in terms of taste, flavor, texture, and overall acceptability. The sensory quality of TPL was the best among all tested fermented tofu samples.

• Horticultural Science & Technology
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• v.30 no.5
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• pp.543-548
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• 2012

Morphological characters of Baemoochae, xBrassicoraphanus are mostly intermedium of the both parents, Chinese cabbage, Brassica rapa ssp. pekinensis and radish, Raphanus sativus. The upper and lower parts of the leaf resemble the shape of Chinese cabbage and radish, respectively. The midrib of the leaf is round like to that of radish, but very big more than 3 cm in diameter and white in color like that of Chinese cabbage. The root was changed from the swollen type like that of radish to the enlarged taproot like that of the land race of Chinese cabbage after attaining genetical stability. The flower is white. The seed pod is divided into 2 different parts; the upper part is radish and about 4 cm in length and holds 3-4 seeds and the lower part is Chinese cabbage and about 3 cm in length and holds 7-8 seeds. The color of seed is brown, weight per 1.000 seeds is 5.5 g and the number of seeds per mL is 120. The matured plant in the fall season is around 5 kg in weight and outer leaves are very vigorous and stiffly and inner leaves are erect and form a loose head. The leaf and the root contain a high level of sulforaphene which is well known as a functional substance for anti-cancer and anti-super-bacteria. Baemoochae is an amphidiploid and does not have the self incompatibility function. It has a high level of cross compatibility with Chinese cabbage as the female parent, but not the male parent. It is cross incompatible to cabbage, B. oleracea, black mustard, B. nigra and radish. However it is highly compatible to oil seed rape, B. napus, yellow mustard, B. carinata and partial compatible to muatard, B. juncea in the reciprocal cross.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.454-463
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• 2006

This study was carried out to investigate the effects of addition of green tea extract material with or without nitrite (0.02 g) on the quality characteristics and reduced nitrite content of emulsion-type sausages during 4 weeks of storage at $4^{\circ}C$. The treatments were; non-added nitrite and green tea extract (0, added nitrite and non-added green tea extract (T1), added nitrite and 0.2% green tea extract (T2), added nitrite and 0.5% green tea extract (T3), and added nitrite and 1% green tea extract (T4). The lightness $(L^*)$ of sausage containing nitrite and green tea extract together were significantly lower than control and T1 (p<0.05). The redness $(a^*)$ of sausage containing only nitrite (T1) and, nitrite and green tea extract at 1% (T4) were significantly higher than control (p<0.05). The total expressible fluid (%) of sausage containing nitrite and green tea extract were significantly lower than control (p<0.05). Cohesiveness of sausage containing green tea extract were significantly lower than control (p<0.05) at 2 and 4 weeks storage period. Addition of nitrite and green tea extract decreased the TBARS values (p<0.05). It was also found that natural extract (green tea) treatments decreased TBARS formation more than only added nitrite (Tl) (p<0.05). The changes of total plate count and coliform plate count were increased during storage time. The total plate count of T1 was higher at 4 weeks of storage period, while the coliform plate count was higher in control at 2 and 4 weeks of storage period compare to other treatments. The residual nitrite content was decreased during storage time in all treatment except control and the effectiveness of decreasing ability was higher with increasing green tea extract.