• Korean Journal of Poultry Science
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• v.40 no.4
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• pp.315-325
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• 2013

In this study, the effects of Doenjang powder (DP : Korean traditional fermented soy bean paste) addition on the quality and shelf-life of chicken sausages during storage were evaluated. The chicken sausages were manufactured with 60% of chicken breast meat, 20% of chicken skin and other ingredients. The sausages were divided into four treatments according to DP addition level such as 0, 2, 5 and 8%. The sausages were vacuum packed and stored at a refrigerator ($5^{\circ}C$) for 4 weeks. pH of sausage was in creased with DP addition after 2 weeks storage (p<0.05). The addition of 2% and 5% DP decreased the lipid oxidation (TBARS) value (p<0.05) and addition of 8% DP seemed to promote the protein deterioration (VBN) over the storage (p<0.05). In the instrumental color, the chicken sausages with 5% and 8% DP showed higher redness and lower lightness value than sausage with 0 and 2% DP (p<0.05) over the storage. The hardness and gumminess of chicken sausages added with 5% DP were significantly lower than those of other treatments during the storage (p<0.05). The addition of DP detained the growth of aerobic and anaerobic bacteria counts after 2 week of storage (p<0.05), but no significant difference was found by DP addition level (p>0.05). In conclusion, 5% DP could be used as ingredient of chicken sausage to enhance sensory quality and retard lipid oxidation.

• Journal of Soil and Groundwater Environment
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• v.8 no.4
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• pp.27-35
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• 2003

The study site located in an industrial complex has a Precambrian age gneiss as a bedrock. The poorly-developed, disturbed soils in the study site have loamy-textured surface soil (1 to 2 m) and gravelly sand alluvium subsurface (2 to 6 m) on the top of weathered gneiss bedrock. The depth of the groundwater table was about 3.5 m below ground surface and increased toward down-gradient of the site. The hydraulic conductivity of transmitted zone (gravelly coarse sand) was in the range of 5.0${\times}$10$\^$-2/∼1.85${\times}$10$\^$-1/ cm/sec. The fine sand layer was in the range of 1.5${\times}$10$\^$-3/ to 7.6${\times}$10$\^$-3/ cm/sec. and the reclaimed upper soil layer was less than 10$\^$-4/ cm/sec. Toluene, ethylbenzene, and xylene (TEX) was the major contaminant in the soil and groundwater. The average depth of the soil contamination was about 1.5 m in the gravelly sand alluvium layer. At the depth interval 2.4∼4.8 m, the highest contamination in the soil is located approximately 50 to 70 m from the suspected source areas. The concentration of TEX in the groundwater was highest in the suspected source area and a lesser concentration in the center and southwest parts of the site. The TEX distribution in the groundwater is associated with their distribution in the soil. Microbial isolation showed that Pseudomonas flurescence, Burkholderia cepacia, and Acinetobactor lwoffi were the dominant aerobic bacteria in the contaminated soils. The analytical results of the groundwater indicated that the concentrations of dissolved oxygen (DO), nitrate, and sulfate in the contaminated area were significantly lower than their concentrations in the none-contaminated control area. The results also indicated that groundwater at the contaminated area is under anaerobic condition and sulfate reduction is the predominant terminal electron accepting process. The total attenuation rate was 0.0017 day$\^$-1/ and the estimated first-order degradation rate constant (λ) was 0.0008 day$\^$-1/.

• Journal of the korean academy of Pediatric Dentistry
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• v.27 no.2
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• pp.185-191
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• 2000

The water-soluble glucan produced by Lactococcus lactis 1370 affects the formation of dental plaque by Streptococcus mutans. In this study the factors affecting the formation of water-soluble glucan were assessed as the optical density of culture supernatant of Lactococcus lactis 1370 in the spectrophotometer. 1. The optical density of culture supernatant was high when Lactococcus lactis 1370 was cultured in M17 broth with 5% sucrose, while being low in culture supernatant of Streptococcus mutans. 2. The optical density of culture supernatant was higher when Lactococcus lactis 1370 was cultured in M17 broth with 10% sucrose than when being cultured without sucrose (p<0.05), and was higher at pH 7 than pH 5 (p<0.05). 3. The optical density of culture supernatant was the highest at $37^{\circ}C$ among $32^{\circ}C,\;37^{\circ}C\;and\;42^{\circ}C$, and was higher in the anaerobic incubator than in the aerobic incubator (p<0.05). 4. The optical density of culture supernatant was the highest in the media containing 1.0mM $CaCl_2$ (p<0.05), 2.5mM KCl (p<0.05), and 1.6mM $MgCl_2$. 5. When Streptococcus mutans was cultured in the media containing a quarter culture supernatant of Lactococcus lactis 1370 grown in M17 broth, the mean weight of produced artificial plaque was 103.0mg on the wire, whereas being significantly reduced to 5.6mg in the media containing a quarter culture supernatant of Lactococcus lactis 1370 grown in M17 broth containing 5% sucrose (p<0.05). These results indicate that the water-soluble glucan is more formed by Lactococcus lactis 1370 in the media containing sucrose or under the adequate conditions for the growth of bacteria, and inhibits the formation of artificial plaque by Streptococcus mutans.

• Restorative Dentistry and Endodontics
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• v.25 no.4
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• pp.561-574
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• 2000

Poly-P has been used to prevent decomposition of foods and has been shown to have inhibitory effect on the growth of gram positive bacteria. The purpose of this study was to evaluate the effect of poly-P on the growth of Porphyromonas endodontalis, a gram negative obligate anaerobic rod, endodontopathic bacterium. P. endodontalis ATCC 35406 was in BHI broth containing hemin and vitamin K with or without poly-P. Inhibitory effect of each poly-P which was added at the beginning(lag phase) or during(exponential phase) the culture, MIC(minimum inhibitory concentration) was determined by measuring the optical density of the bacterial cell at 540nm. Viable cell counts were measured to determined whether poly-P has a bactericidal effect. Leakage of intracellular nucleotides from P. endodontalis was determined at 260nm and morphological change of P. endodontalis was observed under the TEM(transmission electron microscope). Binding of 32P-labeled poly-P to P. endodontalis was examined. SDS-polyacrylamide gel electrophoresis and zymography were performed to observe the changes in protein and enzyme profiles of P. endodontalis, respectively. The results from this study were as follows : 1. The minimal inhibitory concentration(MIC) of poly-P to P. endodontalis appeared to be 0.04~0.05%. 2. Poly-P added to the P. endodontalis culture during the exponential phase of P. endodontalis was as much effective as poly-P added at the begining of the culture, suggesting that the antibacterial effect of poly-P is not much dependent on the initial inoculum size of P. endodontalis. 3. Poly-P are bactericidal to P. endodontalis, demonstrating the decrease of the viable cell counts. 4. Intracellular nucleotide release from the P. endodontalis, was not increased in the presence of poly-P and was not reversed by the addition of divalent cations like $Ca^{2+}$ and $Mg^{2-}$. 5. Under the TEM, it was observed that fine electro-dense materials were prominent in the poly-P grown P. endodontalis, appearing locally in the cell, and the materials were more abundant and more dispersed in the cell as the incubation time with poly-P increased. In addition, highly electron dense granules accumulated in many poly-P grown cells, most of which were atypical in their shape. 6. Binding of 32P-labeled poly-P to P. endodontalis appeared to be 32.8 and 45.5 and 53.4% at 30 minutes, 1 hours and 2 hours, respectively. 7. In the presence of poly-P. the synthesis of proteins with apparent molecular masses of 25, 27, 35, 45 was lost or drastically decreased whereas expression of a protein with an apparent molecular mass of 75 was elevated. 8. Proteolytic activity of P. endodontalis was decreased by poly-P. The overall results suggest that use of poly-P may affect the growth of P. endodontalis, and the anti-bacterial activity of poly-P seems largely bactericidal. Changes in shape, protein expression, and proteolytic activity of P. endodontalis by poly-P may be directly and indirectly attributed to the antibacterial effect of poly-P. Further studies will be needed to confirm the effect of poly-P.

• Journal of Animal Environmental Science
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• v.17 no.3
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• pp.171-180
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• 2011

The researchers have tried to reduce ruminal methane gas ($CH_4$) and to convert it into beneficial nutrient for several decades. This study was conducted to screen the methane-reducing vegetables among lettuce, hot pepper, spring onion, onion, turmeric, sesame leaf, garlic, radish sprout, leek and ginger nutritiously on the in vitro ruminal fermentation. The heat-treated vegetables at the 10% of substrate (timothy) were used to reduce methane production on the in vitro anaerobic experiment of 0, 6, 12, 24 and 48 h incubation time. Total gas production, pH, ammonia, $H_2$, $CO_2$, $CH_4$, and volatile fatty acid (VFA) were measured as indicators of in vitro fermentation product containing methane gas. All treatments except garlic showed a tendency to increase in total gas production. The result of ammonia showed that garlic and hot pepper affected rumen bacteria concerned protein metabolism and that lettuce and spring onion increased ammonia production. Garlic decreased $CH_4$ production in inverse proportion to $H_2$. Lettuce, spring onion, onion, garlic, radish sprout, leek and ginger increased propionate of VFA. Garlic balanced the ruminal fermentation in the pH, $H_2$, $CH_4$, acetate and propionate. This results showed that methane production at in vitro study was inhibited by heat-treated garlic supplementation. In conclusion, this study suggests that ruminal fermentation covering methane production might be controled by proper vegetables.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.9 no.2
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• pp.162-168
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• 2006

Purpose: Microbial colonization of the intestine begins just after birth and development of the normal flora is a gradual process. The first bacteria colonizing the intestine in newborns are Staphylococcus, Enterobacteriaceae and Streptococcus. For several days after birth, the number of Bifidobacterium spp. increase. The aim of this study was to investigate the changes of microflora for seven days postnatally in neonatal stool. Methods: Fifteen neonates (breast : formula : mixed feeding 1 : 8 : 6, vaginal delivery : cesarean section 3 : 12) who were born at the Kangdong Sacred Heart Hospital, Hallym University were enrolled. First meconium and stools of postnatal 1-, 3-, and 7-day were innoculated. Blood agar plates for total aerobes, trypton bile X-glucuronide agar for E. coli, phenylethyl alcohol agar for gram positive anaerobes, MRS agar for Lactobacillus spp., bifidobacterium selective agar for Bifidobacterium spp. and cefoxitin-cycloserine-fructose agar for Clostridium difficile were used in the general incubator ($CO_2$ free incubator), $CO_2$ incubator or the anaerobic chamber for 48 or 72 hours at $37^{\circ}C$ and then colony forming units were counted. Results: No microflora was identified in the first meconium. Total aerobes, E. coli, and gram positive anaerobes were significantly increased with advancing postnatal days. In only one baby, Lactobacillus acidophilus was detected $2{\times}10^5CFU/g$ in the seven-day stool. Bifidobacterium spp. was detected in two babies. Clostridium difficile was not detected during the seven days. There were no significant differences in the bowel flora depending on the delivery pattern and feeding method. Conclusion: This study shows many changes in the intestinal normal flora in neonatal stool during seven days postnatally. If these findings are confirmed with larger studies, the data may be preliminary findings to support use of probiotics in neonates.

• Applied Biological Chemistry
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• v.19 no.2
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• pp.82-92
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• 1976

The study was carried out to investigate the changes of the various chemical components and the microflora during the aging period of Korean navive Kochuzang. (Red pepper soybean paste) Korean native maeju loaves were separated into surface and inner parts. Three kinds of Korean native Kochuzang were prepared from surface part, inner part, and ordinary of maeju. The selection and the indentification of the high enzyme producing strains from the microflora and characteristics of their enzymes were studied. I. The changes of the various chemical components during the aging period of Kochuzang. 1) The changes of pH in the 3 kinds of Kochuzang displayed rapid decrease for the first 10 days after preparing and gradual curve of decrease until 60 days, but slight increase for the next 30 days. The pH of the surface part Kochuzang was lower than that of inner part or ordinary Kochuzang. 2) The total acid contents in the 3 kinds of Kochuzang showed gradual increase until the 60 days but it slowly reduced after this time. 3) The total nitrogen contents in the 3 kind of Kochuzang showed gradual inerease up to the 60 days, but slight decrease after this time. 4) The changes of trichloroacetic acid soluble nitrogen in the 3 kinds of Kochuzang showed a remarkable increase for the first 10 days, however gradual increase after this time. 5) The increase of amino nitrogen contents in the 3 kinds of Kochuzang seemed to be remarkable until the first 30 days, however to be less remarkable after this time. 6) The contents of reducing sugar in the 3 kinds of Kochuzang showed remarkable increase until the first 50 days and it slowly reduced after this time. II. The changes of microflora during the aging period of Kochuzang. 1) Aerobic, anaerobic bacteria and mold in the 3 kinds of Kochuzang were increased until the first 30 to 40 days, but they were reduced after this time. 2) No yeast in the three kinds of Kochuzang appeared until the first 20 days. Yeast were proved to grow, when the pH value was decreased below 5.4 after the 30 days. Yeasts in the surface part and ordinary Kochuzang were gradually increased and those in the inner part Kochuzang were decreased as aging. III. The selection and identification of high amylase and protease producing strains from the microflora during the aging period of Kochuzang. 1) The amylase and protease highly producing strains from microflora were identified as Bacillus subtilis-P, Bacillus subtilis-G, Bacillus licheniformis-K, Aspergillus oryzae-B. 2) Amylase activity of Aspergillus oryzae-B was highest among the strains and the strains in order of the higher activity to the lower one were Bacillus subtilis-P Bacillus licheniformis-K, Bacillus subtilis-G. Protease activities of Aspergillus oryzae-B and Bacillus subtilis-P were about the same and the strains in order of the higher activity to the lower one were Bacillus licheniformis-K, Bacillus subtilis-G. 3) Amylase activity was inhibited more than protease activity was with NaCl concentration. Amylase activity was inhibited by 45 to 65 percent and protease activity by 40 to 46 percent at the concentration of 15 percent NaCl, which was the average concentration of NaCl in Kochuzang.