• Journal of Microbiology and Biotechnology
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• v.33 no.4
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• pp.500-510
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• 2023

In this study, lactic acid bacteria were isolated from 21 top-selling probiotic products on Korean market and their antimicrobial resistance were analyzed. A total 152 strains were claimed to be contained in these products and 70 isolates belonging to three genera (Bifidobacterium, Lactobacillus, and Lactococcus) were obtained from these products. RAPD-PCR showed diversity among isolates of the same species except for two isolates of Lacticaibacillus rhamnosus from two different products. The agar dilution method and the broth dilution method produced different MICs for several antimicrobials. With the agar dilution method, five isolates (three isolates of Bifidobacterium animalis subsp. lactis, one isolate of B. breve, one isolate of B. longum) were susceptible to all nine antimicrobials and 15 isolates were multi-drug resistant. With the broth microdilution method, only two isolates (one isolate of B. breve and one isolate of B. longum) were susceptible while 16 isolates were multi-drug resistant. In this study, only two AMR genes were detected: 1) lnu(A) in one isolate of clindamycin-susceptible and lincomycin-resistant Limosilactobacillus reuteri; and 2) tet(W) in one tetracycline-susceptible isolate of B. longum B1-1 and two tetracycline-susceptible isolates and three tetracycline resistant isolates of B. animalis subsp. lactis. Transfer of these two genes via conjugation with a filter mating technique was not observed. These results suggest a need to monitor antimicrobial resistance in newly registered probiotics as well as probiotics with a long history of use.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.695-701
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• 2006

This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1661-1667
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• 2004

The purpose of this study was to evaluate the Quality characteristics, and was conducted to develope consumer preference of the frozen ready prepared eels by cooking method between 100 Korean (male 48, female 52) and 105 Japanese (male 43, female 62) who visited Korea. The consumers' responses about frozen ready prepared eels were measured on 9 point likert scale. In the preference test of cooking method for ready prepared eel, the Japanese and Korean preferred gas grill products in conger eel. Charcoal grill for Anguilla japonica products was estimated the most preferred cooking method by Japanese. In comparison between Japanese and Korean, Korean preferred more gas grill products than charcoal grill in Anguillajaponica products. The results for this factor were very significantly different in relation to appearance and overall acceptance of sensory characteristics (p<0.0l). The steaming products was estimated to be more delicious by Japanese than Korean. The results for this steaming products were very significantly different in evaluation of appearance, taste and overall acceptability between Japanese and Korean (p<0.05 or p<0.0l). In the domestic consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 6.84 and 5.56 respectively. In the Japanese consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 5.62 and 6.49 respectively. Consequently, Korea consumer preferred gas grill method for both conger eel and Anguilla japonica products added by ginseng flavor in sauce. Japanese preferred gas grill method for conger eel, charcoal grill method for Anguilla jap on ica added by pine mushroom flavor in sauce. Therefore, it is needed to study for the development of conger eel's sauce and cooking method proper to preference of Korean and Japanese in foodservice operations.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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• pp.101-110
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• 2011

The experiment was conducted to evaluate the different NaOH pretreatment concentrations (0.25%, 0.50%, 0.75%, and 1.00%) on enzymatic saccharification (with cellulase, and ${\beta}$-glucosidase) and fermentation (by Saccharomyces cerevisiaeKCCM 11304) for bioethanol production from rice straw and rice husk. Pretreatment of rice straw and rice husk were conducted under both natural and powder state to observe the potentiality of the biomass condition (natural and powder state). In this study, glucose and ethanol production were increased with the increase of NaOH percentage for both rice straw and rice husk (natural and powder state). For rice straw, the highest amount of glucose was obtained in 1.00% NaOH pretreatment (0.81 g $g^{-1}$ in a natural, and 0.63 g $g^{-1}$ in a powder state pretreatment). Similarly, for rice husk, the highest amount of glucose was obtained in 1.00% NaOH pretreatment (0.47 g $g^{-1}$ in a natural, and 0.46 g $g^{-1}$ in a powder state pretreatment). However, 0.75% NaOH pretreatment resulted in glucose yield near about 1.00% NaOH pretreatment for both rice straw and rice husk (natural and powder state). On the other hand, for rice straw, the highest amount of ethanol was obtained in 1.00% NaOH pretreatment (0.36 g $g^{-1}$ in a natural, and 0.31 g $g^{-1}$ in a powder state pretreatment). In addition, for rice husk, the highest amount of ethanol was also obtained in 1.00% NaOH pretreatment (0.24 g $g^{-1}$ in a natural, and 0.23 g $g^{-1}$ in a powder state pretreatment). Moreover, 0.75% NaOH pretreatment resulted in ethanol yield near about 1.00% NaOH pretreatment for both rice straw and rice husk (natural and powder state). It was confirmed that higher amount of NaOH use is cost effective. Moreover, higher amount of glucose and ethanol was observed when powder was prepared after pretreatment. So 0.75% NaOH pretreatment in a natural state is supposed to be suitable for enzymatic saccharification and fermentation for bioethanol production.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.369-376
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• 2013

Milk is well known to be rich in some nutrients such as protein, calcium, phosphorus, and vitamins. In particular, absorption and bioavailability of calcium receive lots of attention because calcium is very little absorbed until it is changed to the ionized form in the intestine. In this study, concentration of the soluble calcium was determined in the commercial bovine milk products, which were processed by different heat-treatment methods for pasteurization. As for general constituents, lactose, fat, protein, and mineral were almost same in the liquid milk products by different processors. Ultrafiltration of the skimmed milk caused little change in the permeate as for lactose content but both fat and protein decreased. pH values ranges from 6.57-6.62 at room temperature and slightly increase after centrifugation, 10,000 g, 10 min. Rennet-coagulation activity was the lowest in the ultra high temperature (UHT-)milk compared to the low temperature long time (LTLT-) and high temperature short time (HTST-)milk products. Each bovine milk products contains 1056.5-1111.3 mg/kg of Ca. The content of sulfhydryl group was the lowest in raw milk compared to the commercial products tested. For the skimmed milks after ultrafiltration with a membrane (Mw cut-off, 3 Kd), soluble Ca in the raw milk was highest at 450.2 mg/kg, followed by LTLT-milk 336.4-345.1 mg/kg, HTST-milk 305.5-313.3 mg/kg, UHT-milk 370.3-380.2 mg/kg in the decreasing order. After secondary ultrafiltration with a membrane (Mw cut-off, 1 kD), total calcium in raw milk had a highest of 444.2 mg/kg, and those in the market milk products. As follow: UHT-milk, 371.3 to 378.2 mg/kg; LTLT-milk, 333.3 to 342.2 mg/kg; HTST-milk 301.9 to 311.2 mg/kg in a decreasing order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.614-619
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• 1997

To examine effects of drying methods on the formation of N-nitrosamine(NA) in squid during its drying. Three different types of dried products, which were made by sun, hot-air and traditional drying of squid after removal of intestines, were utilized. NA was analyzed by a gas chromatography-thermal energy analyzer. The contents of nitrate and nitrite nitrogen in dried products were in the range of 0 to 5.2mg/kg and 0 to 2.7mg/kg, respectively. The contents of TMAO and betain nitrogen in squid during its drying decreased, while those of TMA and DMA nitrogen increased. The contents in dried products were 27.8~29.2mg% and 10.4~12.3mg/kg, respectively. N-Nitrosodimethylamine (NDMA) was only detected in squid during its drying, recovery from raw sample and its dried pro- ducts spiked with 10$\mu\textrm{g}$/kg for NDPA was 81.0~ 100.0%. NDMA in raw samples was found to be below 0.05$\mu\textrm{g}$/kg. The levels of NDMA in squid increased remarkably during its drying and those in dried products were ranged from 2.7 to 42.7$\mu\textrm{g}$/kg. The effects of drying methods in squid were found to be quite different. the levels of NDMA in traditionally dried products were 11~16 and 3~4 times higher than those in sun dried and hot-air dried products, respectively It is believed that high levels of NDMA were detected in traditionally dried products because NDMA was formed from reaction between various amines and nitrogen oxide produced by combustion of briquet during drying of squid.

• Food Science and Preservation
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• v.25 no.1
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• pp.19-26
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• 2018

In this study, we aimed to increase the utilization of non-commercializable peach fruits collected during harvesting and distribution and to promote the transition of a high value-added industry. After producing pastes from the flesh of different peach varieties, we used these pastes as ingredients in the production of Kochujang. We then performed a comparative analysis on the quality characteristics of the peach-added Kochujang and commercially available Kochujang products. Peach-added Kochujang exhibited a lower pH and reduced sugar, salinity, reducing sugar, ash, and calorie content than those of commercially available Kochujang products. However, the Kochujang had slightly higher pH and moisture content than commercially available products due to high organic acid and moisture contents of peach flesh. In terms of content of inorganic elements, commercial Kochujang products exhibited higher sodium and magnesium content, whereas peach-added Kochujang had higher potassium content. In particular, the lower sodium and higher potassium content of peach-added Kochujang indicates that this product could be used as a functional food to prevent various diseases caused by excessive sodium intake among Koreans. After comparing the products in terms of phenol and flavonoid content, we concluded that ethanol extracts of peach-added Kochujang showed higher phenol content than those of the commercially available Kochujang products. In contrast, the distilled water extracts of peach Kochujang showed higher DPPH free radical scavenging activity than that of commercially available Kochujang products.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.841-853
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• 2021

This study aimed to investigate the effects of Kimchi cabbage by-products either treated or untreated with calcium oxide (CaO) and alkaline hydrogen peroxide (AHP) as substitutional ingredient of total mixed ration (TMR) on in vitro fermentation, in situ disappearance and growth performance of Holstein steers. Cannulated Holstein (600 ± 47 kg) was used for both the in vitro and in situ experiments. The treatments used were TMR only (CON), TMR + 30% Kimchi cabbage by-products fresh matter (FM) basis (TC), TMR + 30% Kimchi cabbage by-products FM basis + 5% CaO FM basis (TCC), and TMR + 30% Kimchi cabbage by-products FM basis + 5% CaO FM basis + 3.22% AHP FM basis (TCCA). For in vivo experiment, thirty-four Holstein steers (273 ± 45 kg) were subjected to a 150-day feeding trial, divided into two groups: CON and TC. In the in vitro experiment, pH of TCCA was greatest (p < 0.05) among other treatments at all incubation times. Ammonia nitrogen and volatile fatty acid concentrations were not significantly different for each treatment. However, butyrate was greater (p < 0.05) in TCC and CON than in both TC and TCCA. During in situ experiment, the dry matter (DM) disappearance was greatest (p < 0.05) in TCCA among other treatments. Also, disappearance of neutral detergent fiber (NDF) and acid detergent fiber (ADF) were observed greatest (p > 0.05) in TCCA treatment. In the in vivo experiment, average daily gain (ADG) did not differ between CON and TC. In blood profile analysis, alanine aminotransferase, aspartate aminotransferase, glucose, total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and total protein concentration were not significantly different between treatments. But, creatinine concentration was greater (p < 0.05) in TC than in CON. Overall results suggest that Kimchi cabbage by-products either treated or untreated with CaO and AHP can be used as substitutional ingredient in TMR for Holstein steers.

• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.159-164
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• 2014

This study was conducted to investigate whether water chilling had effect on water retention, freshness or internal temperature of chicken carcasses during chilling or storage in two different chicken processing plants (designated as A and B). A total of 240 carcasses from chicken processing plants (n = 120 per chicken processing plant) was randomly sampled and evaluated the effect of water chilling on carcass characteristics (i.e., water retention, water loss or freshness during chilling or storage). Torrymeter value was used as an indicator of freshness in chicken carcasses. Water chilling did not affect carcass water retention between the processing plants. However, chicken carcasses processing in B plant exhibited significantly higher freshness (p<0.05) compared with those in A plant. This difference in freshness was mainly due to the longer transit time through the water chiller in A versus B plants. Water loss of carcasses during storage was not different between plants. It was found that carcass freshness can be affected by water chilling time as manifested in this study. Further study is warranted to see whether freshness or microbiological status of chicken carcasses may be affected depending on the chilling methods, i.e., air or water chilling.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.50-56
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• 2004

The wienner sausage(natural casing, N), wienner sausage(collagen casing, C), frankfurter sausage(F) and can products[spam(S), luncheon meat(L), jangjorim(J)] were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. In sausage products, the saccharinity percent ranged 4.9∼5.0 in N, 6.6∼8.0 in C, and 5.2∼6.5 in F. The salinity percent of C and F were slightly higher than that of N. The pH values of all sausage product were above 6.0. The L＊ values of N were ranged 49.8∼56.7, which were slightly lower than those of C and R The sausage with high content of crude fat and high L＊value earned the highest score in overall acceptability. In can products, saccharinity percentage was higher in J compared to the S and L. The salinity percentage of S was slightly higher than those of Land J. In meat color, L＊ and a＊ values were not different between S and L, although b＊ value of L was slightly higher than that of S and J. There were not significantly different among can products, however, the product containing low-salt had the highest score in overall acceptability.