• 한국응용과학기술학회지
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• 제36권3호
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• pp.748-757
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• 2019

본 연구는 계란 생산성, 계란품질 및 악취저감에 관한 Bacillus subtillus, Streptomyces galilaeus 및 Sphingobacteriaceae로 구성된 복합생균제(PM, probiotic mixture)의 효과를 조사하였다. 산란계 Hy-Line Brown 240수를 4처리구로 구분하여 6주 동안 사육하였다. 처리구는 복합생균제를 함유하지 않은 대조구(CON, control), 일반생균제(CP3, commercial probiotics 0.3%), 복합생균제 3(PM3, 복합생균제 0.3%), 복합생균제 5(PM5, 복합생균제 0.5%)로 구분하였다. 산란율, 계란 호우유니트, 난각두께, 난각강도, 난황색 및 농후난백 높이는 PM3, PM5가 CON 및 CP3에 비해서 높았다. 계분으로부터 암모니아, E. coli, 총호기성균, Coliform, Salmonella 균수는 CON>CP3>PM3>PM5 순서로 증가하였다. 본 결과는 B. subtillus, S. galilaeus 및 Sphingobacteriaceae로 구성된 복합생균제 0.3%가 산란율, 계란품질 개선 및 분에서 암모니아 발생을 낮추어 양계장 악취저감 효과를 갖는다는 점을 보여준다.

• 한국축산식품학회지
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• 제42권1호
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• pp.153-174
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• 2022

This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group with overwrap packaging; the second group was vacuum packed (VP); the third and fourth groups were MAP-1: 0% O₂, 40% CO₂, 60% N₂, and MAP-2: 20% O₂, 40% CO₂, 40% N₂. The microbiological and biochemical analyses were performed for the total viable count, coliform count, Pseudomonas count, Salmonella count, total volatile basic nitrogen (TVB-N), pH, cooking loss, color, lipid oxidation, tenderness, and sensory analysis. The data were analysed through two-way ANOVA by Minitab (Minitab 17.3.1). Meat treated with understudy MAP compositions and vacuum packaging reduced total viable count, Pseudomonas count, and total coliform count than control (p<0.05). TVB-N remained below the recommended limit throughout storage except aerobic packaging (p<0.05). Cooking loss (%) was lowered and showed non-significant results (p>0.05) between vacuum packaging and both MAP concentrations. The meat stored in MAP-2 was characterised by higher (p<0.05) visual scores. Whilst MAP-1 showed higher (p<0.05) L^* values and overall acceptability. Sample packaged under aerobic packaging showed significant (p<0.05) results for b^* and thiobarbituric acid reactive substances (TBARS). Meat stored in aerobic packaging showed higher (p<0.05) shear force values. The outcome of this trial may help to promote the application of understudy MAP compositions and rapid detection of microbes by biochemical analysis under local conditions.

• 한국축산식품학회지
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• 제35권6호
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• pp.757-764
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• 2015

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

• 한국지역사회생활과학회지
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• 제26권3호
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• pp.489-498
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• 2015

This study investigates the effects of a China root (Smilax china L.) extract on the chemical and microbiological characteristics and antioxidant activity of the sausage stew sauce and the soft-tofu stew sauce over a 5-week storage period. Commercial sauces were obtained from the market, and samples were prepared using four different concentrations of the China root extract (0% (control), 0.5%, 1.0%, and 1.5%) and stored at $5^{\circ}C$ and $20^{\circ}C$. Over the 5-week storage period, pH and salinity showed slight changes in both the sausage and soft-tofu stew sauces, but there was no significant difference (p<0.05) regardless of the extract amount and temperature. At 5 weeks, there were significant decreases in the total microbial count in groups with the China root extract (p<0.05) for both the sausage and soft-tofu stew sauces at $5^{\circ}C$. Over the whole storage period, no coliform, yeast, and mold were detected in any sample. S. aureus counts were not detected in 1.0% and 1.5% China root groups at $5^{\circ}C$, but 1.00-1.60 log CFU/g was found in the control and 0.5% groups. DPPH radical scavenging activity at 5 weeks showed an increase with an increase in the amount of the China root extract in both sauces. These results indicate that the China root extract inhibited microbial growth during storage as well as scavenging activity and thus that it can be considered to prolong the shelf life of commercial sauces.

• 한국축산식품학회지
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• 제37권1호
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• pp.105-113
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• 2017

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.

• Asian-Australasian Journal of Animal Sciences
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• 제31권8호
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• pp.1308-1314
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• 2018

Objective: Gut health improvements were monitored with respect to growth performance, diarrhea incidence, fecal bacterial population and intestinal morphology of suckling pigs orally supplemented with live Lactobacillus salivarius (L. salivarius) oral suspensions and challenged with $F4^+$ enterotoxigenic Escherichia coli (ETEC). Methods: Two groups of newborn pigs from 18 multiparous sows were randomly designated as non-supplemented (control: n = 114 piglets) and L. salivarius supplemented groups (treatment: n = 87 piglets). Treatment pigs were orally administered with 2 mL of $10^9$ colony-forming unit (CFU)/mL L. salivarius on days 1 to 3, then they were orally administered with 5 mL of $10^9CFU/mL$ L. salivarius on days 4 to 10, while those in control group received an equal amount of phosphate buffered saline solution. On day 24 (2 weeks post supplementation), one pig per replicate of both groups was orally administered with $10^8CFU/mL$ $F4^+$ ETEC, then they were euthanized on day 29 of experiment. Results: Results revealed that pigs in treatment group had a statistically significant increase in average daily gain, body weight and weight gain, and tended to lower diarrhea throughout the study. Numbers of Lactobacillus population in feces of treatment pigs were higher than control pigs, especially on day 10 of study. Numbers of total bacteria in intestinal contents of control pigs were also increased, but not Coliform and Lactobacillus populations. Histological examination revealed statistically significant improvements of villous height and villous/crypt ratio of duodenum, proximal jejunum and distal jejunum parts of treatment pigs compared with controls. Duodenal pH of treatment group was significantly decreased. Conclusion: Oral supplementation of live L. salivarius during the first 10 days of suckling pig promoted growth performance and gut health, reduced diarrhea incidence, increased fecal Lactobacillus populations and improved intestinal morphology.

• 한국동물위생학회지
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• 제23권2호
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• pp.165-170
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• 2000

This study was carried out to investigate the changes of physical and chemical properties according to the preserving periods and temperature in heat-treated market milks ($130^{\circ}C$, 2 sec). The market ilks were divided into 3 experimental groups, that is $4^{\circ}C$, $15^{\circ}C$ and $30^{\circ}C$ according to the preserving temperature during 7 days. There were analysed fat, protein, lactose, total solids, solids-not-fat, specific gravity and acid value of market milks in each experimental group. These observations indicated that heat-treated market milks ($130^{\circ}C$, 2 sec) may be acceptable physically and chemically after 7 days at $4^{\circ}C$. The results obtained were summarized as follows ; 1. Total microorganisms in market milks were found 12$\times$$10^1$ cells at 1st day Coliform and pathogenic bacteria were not detected. 2. Milk fats tended to decrease 3.69% to 3.48% according to the time lapsed in all experimental groups without concerning to the storage temperature. 3. Milk proteins were slowly decreased 3.18% to 3.13% according to the time lapsed without concerning to the storage temperature. 4. Milk lactose was slightly increased 4.41% to 4.55% in all experimental groups. 5. Specific gravity in market milks was 1.0316 to 1.0299, and showed no changes according to the preserving periods and temperature. 6. Total solids and solids-not-fat in market milks were slightly decreased 12.30 to 12.05 and 8.55 to 8.40. 7. Acid values were dramatically increased 0.1289 to 0.3116 at $30^{\circ}C$ storage group, while tended to be stable at $4^{\circ}C$ storage group for 7 days.

• 한국수산과학회지
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• 제20권2호
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• pp.126-135
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• 1987

진주시내에 산재하는 약수터 6개소, 우물 및 펌프수 2개소, 상수도 1개소, 강수 3개소 등 총 12개소를 선정하여 이의 수질관리에 필요한 기초자료를 얻고자 1986년 5월부터 동년 10월사이에 6회에 걸쳐 72개 시료로서 이들의 물리적 성질, 영양염류및 염화이온 농도, 위생지표세균에 대한 실험 결과를 요약하면 다음과 같다. 1. pH의 변화범위는 $5.4\~7.8$였으며, 약수는 평균 6.4로서 미 산성수였다. 수온은 $12.0\~30.0^{\circ}C$로서 큰 폭으로 변하였으며, 약수는 $20^{\circ}C$를 상회였다. 전기전도도는 $0.51\times10^2\~8.095\times10^2\;\mu\mho/cm$로서 타 지역보다 높게 나타 났었다. 2. 약수나 우물물에서는 아질산성 질소와 암모니아성 질소가 동시에 검출되지 않았으며 강수의 경우는 하수의 유입으로 향할수록 농도가 높아졌다. 질산성 질소의 농도는 $0.2336\~14.1648mg/l$였으며, 특히, 지점 2가 지점 4에서 보다 40배 이상으로 월등히 높았다. 인산성 인은 $0.0013\~0.8315mg/l$로 지점별 차이가 있었으며, 지점 8은 평균 0.6177mg/l로 높은 농도였다. 규산성 규소는 $1.7\~15.28mg/l$ 였으며, 지점 8과 9에서 평균 $10\~13mg/l$로서 높았으나, 기준치 50ppm에는 미달되었다. 염화이온 농도는 3.6\~126.8mg/l였고 강수는 낮은 온도였다. 특히, 지점 9에서는 지하 140m 지하수로서 염화이온 농도가 109mg/l로 높게 나타났었다. 3. 오염지표세균의 분포범위는 약수의 경우, 대양균군은 $9.1\~4,600/100ml$, 분편계대장균은 $0.460/100ml$로서 상수 수질기준에 부적합한 것으로 나났다. 지점 11과 12의 강수는 대장균군이 $4,300\~460,000/100ml$, 분편계대장균이 $2,300\~110,000/100ml$로서 극심한 오염도를 나타내었다. 4. Escherichia coli는 분리 동정된 68균주중 $38.2\%$(26 균주)로 높게 나타났다.

• 한국가금학회지
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• 제44권2호
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• pp.113-122
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• 2017

본 연구는 항생제 대체제(유산균, 약용식물 추출물, 허브 추출물)가 Salmonella gallinarum(SG)에 대하여 육계의 생산성, 장내 미생물 균총 및 혈액 특성에 미치는 영향을 조사하고자 수행하였다. 5주령 육계(Ross) 100수를 공시하였으며, 평균 체중($2,512{\pm}4.3g$)에 해당하는 개체를 처리당 20수씩 선발하고, 10수씩 나누어 배치하였다. 시험처리는 항생제 무첨가구(NC)와 항생제 첨가구(PC)를 대조구로 하였으며, 유산균 0.1% 첨가구(LB), 약용식물 추출물 100 ppm 첨가구(MPE) 및 허브 추출물 100 ppm 첨가구(HE)를 처리구로 두었다. 배치 후 1주 동안 시험사료를 급여하고, 이후 SG를 음수 내 $1.0{\times}10^6cfu/L$로 첨가하여 경구투여하고 2주간 사육하였다. 시험사료는 옥수수, 대두박을 기초로 대사에너지 3,100 kcal/kg, 조단백질 함량 20%가 되도록 배합하였다. SG 공격접종 시종료 체중 및 증체량이 유의적으로 감소하였다(P<0.05). 반면에, 유산균, 약용식물 추출물 및 허브 추출물 첨가 급여 시육계의 생산성은 무항생제 처리구에 비해 향상되었으며, SG 공격접종에 따른 생산성 저하가 감소되었다(P<0.05). SG를 공격접종한 경우, coliform bacteria와 Salmonella 수가 증가하였으나(P<0.05), 유산균 수에는 영향을 미치지 않았다. 유산균 첨가 급여 시 장내 유산균 수는 무항생제 및 항생제 처리구에 비해 유의적으로 증가하였다(P<0.05). SG 공격접종 시간, 비장 및 F낭의 상대적 중량이 유의하게 증가하였고(P<0.05), 공격접종 후 4일차에 WBC가 급격히 감소하였으며, 시간이 경과함에 따라 정상 수준으로 돌아왔다. Coliform bacteria와 Salmonella 수, 조직 중량, WBC의 수에 대한 유산균, 약용식물 추출물 및 허브 추출물의 첨가에 따른 유의적인 차이는 나타나지 않았다. 결과적으로, 유산균이나 식물 추출물은 항생제 대체제로서 이용이 가능하며, 이들의 복합사용에 대하여 추가적인 연구가 필요하다.

• 한국식품영양과학회지
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• 제41권8호
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• pp.1158-1167
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• 2012

현재 전처리 농산물 중 소비비율이 높은 세척 근채류(연근, 우엉, 도라지)의 침지액의 효과 및 저장온도에 따른 품질 변화를 연구하였다. 본 연구의 대상인 근채류의 품질변화는 근채류의 종류와 온도, 저장기간에 따라 pH, 색도, 경도 등의 변화에 차이를 보였으며, 특히 $24^{\circ}C$에는 전처리 근채류의 품질변화가 빨라 $10^{\circ}C$에 저장한 근채류보다 품질유지기간이 평균 3~4일 정도 단축되었다. 침지액에 따른 미생물학적 품질변화 결과를 분석해본 결과, ASC 처리에 의하여 근채류의 초기 총균수 및 대장균군수가 가장 유의적으로 감소하여 미생물 억제 효과가 뚜렷이 나타났다. 연근 도라지에 AA, CA, ASC 처리한 처리군은 초기 PPO 활성을 유의적으로 낮추는데 효과적이었지만, 우엉의 경우 ASC 처리에 의한 갈변 억제 효과가 나타나지 않았다. AA 처리한 도라지의 경우 TW 처리군에 비하여 오히려 경도가 빠르게 감소하여 품목에 따른 침지 방법에 차이를 두어야 함을 확인할 수 있었다. 따라서 세척 근채류는 품목에 따라 저장온도와 침지방법이 품질에 영향을 미치므로 적절한 저장온도 및 세척액 사용과 포장방법을 유지한다면 품질의 안전성을 확보하여 품질유지기한을 연장할 수 있을 것이라고 사료된다.