• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.84-91
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• 2021

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.295-307
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• 2009

The principal objective of this study was to develop and standardize a preparation method for low-sodium tomato jangachi (traditional Korean pickle) via short-term fermentation with immature green cherry tomatoes. In order to determine the preferred concentrations of soy sauce and soaking temperatures of immature cherry tomato pickles in different stages of storage, we conducted an analysis of physico-chemical characteristics and microbiological properties, and also performed a preference test on samples of immature green cherry tomato pickles. Immature cherry tomatoes were prepared in three different soy sauce concentrations --20, 40, and 60%-- and three different soaking temperatures --60, 80, and 100$^{\circ}C$-- and then stored for 28 days at 5$^{\circ}C$. As a result, the pH increased significantly with increases in the amount of soy in the dipping solution (p<0.05). The saltiness was maintained at levels of approximately $0.17{\sim}0.28%$ (20% group), $0.32{\sim}0.67%$% (40%group), $0.48{\sim}1.00%$ (60% group) during storage periods. These results show that the saltiness of immature cherry tomato pickles was substantially lower than that of commercial pickles. The contents of reducing sugar and lightness decreased significantly with increasing concentrations of soy dipping solution. The redness and yellowness values of the tomatoes decreased significantly with increasing concentrations of soy sauce. Additionally, the lower the concentration of soy sauce used, the more rapidly the hardness of the immature cherry tomato pickles was reduced at 100$^{\circ}C$. PME activity moved within a narrow range, and then stabilized during the storage period. With regard to the results of the consumer preference test, 20%-100$^{\circ}C$ was the most preferred condition overall, 40%-80$^{\circ}C$ was the condition in which the texture was most preferred, and 40%-80$^{\circ}C$ was the condition that yielded the highest color scores.

• Journal of the Korean Society of Food Culture
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• v.39 no.2
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• pp.119-126
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• 2024

This study was conducted to examine the microbiological quality indicators (total bacterial count and coliform count) and physicochemical quality indicators (pH, redness, volatile basic nitrogen [VBN] content) of meat according to various storage temperatures (-20~15℃) and packaging methods (wrap, vacuum). Based on these results, we proposed a safe consumption period. Redness, pH, and VBN content were not considered appropriate for setting the expiration date, as the redness and pH of the meat after spoilage were better than the standard values for both vacuum and wrap packaging (p<0.05). Additionally, the VBN content at 2 and 4℃ increased slightly (fresh level) until the initial time of spoilage (1.0×10⁶ colony-forming unit [CFU]/cm²) and then increased rapidly thereafter. Therefore, the results were not consistent with microbial spoilage. When the decay point was evaluated based on the presence of microorganisms, vacuum packaging extended the storage period approximately 2.5-fold when compared with wrap packaging, and the meat could be stored at 2 or 4℃ for 40 or 23 days, respectively. Therefore, to evaluate meat quality, microbial indicators should be considered first. The microbiological standards proposed in this study can be used for safety management during the distribution of meat. However, to ensure meat safety, additional investigations of appropriate indicators of freshness must be conducted.

• The Journal of the Korean Society for Microbiology
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• v.21 no.4
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• pp.435-439
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• 1986

The viability of tubercle bacilli in the sputum specimens has been investigated after different periods of storage at diffeent temperatures and in the presence of different preservatives. No loss of culture positives was observed for one week storage at $4^{\circ}C$, but 9.8% 19.5%C, and 26.8% of sputums failed to yield positives on 2, 3, and 4 weeks of storage respectively. At $25^{\circ}C$ even one week storage made 19.5% of sputums fail to yield positive culture and 2, 3, and 4 weeks of storage made 36.6% 70.7%, and 90.2% of sputums fail to yield positive culture respectively. And contamination was unacceptably high beyond one week of storage at $25^{\circ}C$. Contamination of sputum specimens could be protected fairly well by 0.5% boric acid, by 5% trisodium phosphate or by 0.5% cetylpyridium chloride, but, except CP, the former two had no advantage at all to protect viability of tubercle bacilli over the specimens without preservative. The CP was much less harmful to the viability of tubercle bacilli than BA, yielding 61.0% and 31.7% of culture positives on 3 and 4 weeks of storage in the presence of CP, while BA yielded 34.1% and 4.9% of positives on the same respective periods of storage. Therefore CP may be useful to preserve sputums if it takes more than 2 weeks to transport them at the temperature of over $25^{\circ}C$.

• Korean Journal of Microbiology
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• v.47 no.3
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• pp.179-187
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• 2011

This review describes the characteristics of various unculturable soil bacteria, successfully-cultivating examples of those bacteria, and the diverse factors to be considered for successful cultivation. Most importantly, the selection of proper media is very important because unculturable bacteria demand different types of nutrients at various concentrations of substrates, nitrogens and phosphorus. To develop a new medium to successfully culture unculturable bacteria from soil, molecular ecological studies should be combined together. The inoculum size on a plate is also important: less than 50 bacterial cells are recommended to be plated on a single culture plate. The environmental factors such as pH and salt concentration of the medium need to be adjusted as similar as possible to mimic the original soil environments, and the trial of the various temperatures and extended period of cultivation are better. Since one cannot simply tell about which one was unculturable among a great number of colonies grown on a newly developed medium, some suitable detection methods and fast identification methods are required. Many soil bacteria live with cooperation one another in their communities, so that enrichment such as coculture of using other bacterial metabolites and subsequent pure cultures can also guarantee successful cultivation of the previously uncultured bacteria in soil. Here, this review will discuss for the future perspectives to culture the unculturable soil bacteria.

• Microbiology and Biotechnology Letters
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• v.20 no.6
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• pp.687-692
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• 1992

A simple method to determine viable cell numbers of each species in mixed culture was developed. The oxygen uptake rate (OUR) equals to the product of the specific OUR and the size of the microbial population. In a mixed culture, the OUR is a result of the respiration activities of each sub-population. The OUR was determined from the slope of the linear relationship between time and the decrease of dissolved oxygen concentration when aeration was stopped. The specific OUR was calculated from the slope of the viable cell number versus OUR curve. These values for C. lusitaniae at 20 and $30^{\circ}C$ were $1.36{\times}10^{-9}$ and $3.90{\times}10^{-9}$ and those for P tannoPhilus at 20 and $30^{\circ}C$ were $0.59{\times}10^{-9}$ and $1.86{\times}10^{-9}$ [(%/s)/(cells/ml)J. respectively. Using these values, viable cell numbers were calculated after the OURs of mixed culture at two temperatures were measured. A good agreement between the viable cell numbers determined by this method and by plate count was obtained.

• Journal of Microbiology and Biotechnology
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• v.27 no.1
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• pp.112-121
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• 2017

Edwardsiella tarda is a gram-negative pathogenic bacterium in aquaculture that can cause hemorrhagic septicemia in fish. Many secreted proteins have already been identified as virulent factors of E. tarda. Moreover, since virulent phenotypes are based on the expression regulation of virulent genes, understanding the expression profile of virulent genes is important. A quantitative RT-PCR is one of the preferred methods for determining different gene expressions. However, this requires the selection of a stable reference gene in E. tarda, which has not yet been systematically studied. Accordingly, this study evaluated nine candidate reference genes (recA, uup, rpoB, rho, topA, gyrA, groEL, rpoD, and 16S rRNA) using the Excel-based programs BestKeeper, GeNorm, and NormFinder under different culture conditions. The results showed that 16S rRNA was more stable than the other genes at different culture growth phases. However, at the same culture time, topA was identified as the reference gene under the conditions of different strains, different culture media, and infection, whereas gyrA was identified under the condition of different temperatures. Thus, in experiments, the expression of gapA and fbaA in E. tarda was analyzed by RT-qPCR using 16S rRNA, recA, and uup as the reference genes. The results showed that 16S rRNA was the most suitable reference gene in this analysis, and that using unsuitable reference genes resulted in inaccurate results.

• Korean Journal of Ecology and Environment
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• v.38 no.4 s.114
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• pp.503-509
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• 2005

The growth characteristic of a predominant planktonic blooming species, Mallomonas elongata in a small shallow eutrophic pond was investigated In the field (from October 2004 to September 2005) and laboratory, Dense blooming (max. 17,600 cells $mL^{-1}$) of this silica-scaled chrysophytes was observed for a short time period in early spring (water temperature 12-$18^{\circ}C$ and pH 8.4-9.5), The growth characteristics of M. elongata isolated from this pond was investigated at various temperatures and pH under batch culture. The unialgal culture of M. elongata showed maximum growth rate (${\mu}max$) at $15^{\circ}C$ similar to the natural conditions. However, the optimal pH of the isolated batch culture was lower than the pond water pH at which M. elongata appeared in large population density.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.378-387
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• 2017

This study was performed to isolate bacteria that could control the nitrite levels in a biofloc technology (BFT) culture tank. Nitrite-eliminating bacteria were isolated from a BFT culture tank rearing goldfish, and the isolated bacterium exhibiting the most potent nitrite eliminating ability was labeled as the "NOBSB1" strain. Sequencing the 16S rRNA revealed that NOBSB1 is a species in the genera Bosea. NOBSB1 had the following characteristics with regard to nitrite removal: (1) it removed nitrite by functioning heterotrophically in the presence of a carbon source (sugars); (2) it eliminated nitrite most effectively within a temperature range of $20-30^{\circ}C$, but its activity decreased at temperatures above $35^{\circ}C$ and below $20^{\circ}C$; (3) it had optimum nitrite removal ability within a pH range of 6.0-8.0; (4) it removed nitrite more effectively under hypoxic than aerobic conditions. NOBSB1 inoculation did not decrease ammonia or nitrate levels, but eliminated nitrite in a BFT culture tank rearing common carp (Cyprinus carpio). After inoculating the NOBSB1 strain in a BFT culture tank, NOBSB1 controlled and sufficiently reduced the nitrite concentration in the tank.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.423-427
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• 1992

During the cultivation of Penicillium verruculosum in the medium containing xylan as a sole carbon source for 26 days, xylanolytic activity and some changes were investigated. Protein content and xylanolytic activity, p-Nitrophenyl-$\beta$-D-xylopyranoside (PNPX), p-Nitrophenyl-$\beta$ -D-glucopyranoside (PNPG) hydrolytic activities were increased until 8 days but reducing sugar content was not correlated to protein content. When crude proteins from the culture broth were separated on SDS-PAGE, distribution of proteins was different from the culture broth of cellobiose octaacetate (COA) medium. The culture broth of xylan medium had high hydrolytic activity on xylan but not on cellulose. Furthermore, xylanolytic products were showed xylose, xylobiose and oligosaccharides on thin layer chromatography, and xylobiose was major product. Those result suggested that xylanolytic activity of culture broth was endo-type hydrolysis. Optimum temperatures of xylanolytic activity and PNPX hydrolytic activity of culture broth were 50~6$0^{\circ}C$ and 60~7$0^{\circ}C$, respectively and optimum pHs were 3.0~4.0 and 4.0~5.0, respectively.