• Food Science and Biotechnology
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• v.17 no.3
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• pp.540-546
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• 2008

Sous vide and packaged cook-chilled soybean sprouts were evaluated for physicochemical quality changes and microbial safety during storage for the purposes of shelf-life extension and industrial application. The physicochemical changes assessed were color, texture, and ascorbic acid concentration. The quality of soybean sprouts became worse with increased periods of storage and better in storage temperature of $3^{\circ}C$ more than in $10^{\circ}C$. The concentration of aerobic bacteria decreased from $2.1{\times}10^8$ to $6.0{\times}10^2\;CFU/g$ after pasteurization, but increased during storage. These bacteria are the same shape as anaerobic and hsychrophilic bacteria, but none of these other organisms were detected after heat treatment. The physicochemical qualities of soybean sprouts and microbial safety were better for products stored at $3^{\circ}C$ than at $10^{\circ}C$. In the case of short storage periods, heat treatment at $70^{\circ}C$ for 2 min was most effective for quality and microbial safety.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.896-902
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• 1997

Feeding habits of Syngnathus schlegeli were studied by using samples collected from the eelgrass bed in Kwangyang Bay, Korea from January 1994 to December 1994. Syngnathus schlegeli was a carnivore which mainly consumed copepods and epiphytal gammarid amphipods. Its diets included small quantities of caprellid amphipods, tanaids and mysids. It showed ontogenetic changes in feeding habits. In its initial feeding stage, copepods were major food organisms. However, gammarid amphipods were heavily selected with the incretment of the fish size. Food availability in the eelgrass bed changed seasonally. Its main food items were changed according to variations of food availability. Copepods were mainly consumed in spring, and gammarid amphipods in summer and fall.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.111-122
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• 2003

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and anti-microbial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity $911\;{\mu}s/m$, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and $924\;{\mu}s/m$. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.79%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Escherichia coli and Aspergillus flavus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.94-99
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• 1999

This study was carried out to determine the inhibitory effect of juice of garlic, onion, ginger and red pepper against Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Enterobacter cloacae which are food born disease organisms. It was found that 1~2.5%(wt/vol.) garlic juice showed strong antimicrobial action against growth of all test bacteria at 1/20$\times$10-6 dilution. Especially 1% garlic juice completly inactivated Vibrio parahaemolyticus but approximately 71.9~88% of reduction at same concentration in other bacteria was occurred. 2.5% onion juice had 28.5% antimicrobial activity on Sal. enteritidis, but 50% reduction was occurred on St.aureus and V. parahaemolyticus at same concentration. Antibacterial activity of ginger juice was similar to that of onion juice. 2.5% ginger juice showed approximately 50% reduction on Sal. enteritidis and V.parahaemolyticus, but less antimicrobial activity was occured on St. aureus and E. cloacae. Red pepper juice showed the least antimicrobial activity on food born disease organism compared to that of other juices. 2.5% red pepper juice showed 11.3%, 18.7% and 8.1% reduction on St. aureus, Sal. enteritidis and V.parahaemolyticus, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.100-106
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• 1999

Use of chemical preservative for controlling harmful microorganisms in food products has been debated due to public concerns about food quality because of perceived toxic and carcinogenic potential. Thus, use of non toxic natural antimicrobial agents has become essential. This study was investigated to determine the antimicrobial activity of water or ethanol extract of commercially available tea, and of solvent fractionated ethanol extracts obtained from steamed green tea. Both of water and ethanol extracts of green tea(steamed or roasted), oolong tea and black tea exhibited strong antimicrobial activity against gram positive and negative bacteria, but not effective against yeast and mold. Also, antimicrobial activity of ethanol extract of 4 different kinds of tea was stronger than that of water extract. Among 4 different tea, ethanol extract of steamed green tea was further fractionated. One thousand g/disk buthanol extract had the strongest antimicrobial activity against bacteria and mold. The concentration of the antimicrobial activity of buthanol extract in tested microorganisms ranged from 125~1000 g/disk except for Rhizopus javanicus. Antimicrobial activity of buthanol extract of steamed green tea was not destroyed by heating at 100oC for 60 min and at 121oC for 15 min, which is very stable over heat treatment. The inhibitory effect of the buthanol extract on the growth of Listeria monocytogenes and Staphylococcus aureus was investigated. Growth of both strains was started in the presence of 250 and 500 g/ml after 12 and 24 hour respectively, whereas complete inactivation of both strains was occurred in the presence of 1000 g/ml.

• Journal of Environmental Health Sciences
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• v.30 no.3
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• pp.264-271
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• 2004

An aquatic food chain was constructed to provide information of bioaccumulation of DEHP as followed: phytoplankton(Scenedesmus subspicatus) ${\rightarrow}$ zooplankton(Daphnia magna) ${\rightarrow}$ fish(Oryzias latipes). After 10 days of exposure to DEHP, the fish and culture water were analyzed for residual concentration of DEHP and BAF(Bioaccumulation Factor) was determined. In addition, BCF(Bioconcentration Factor) was calculated in exposure tank in which fish were only exposed DEHP by culture water. These experiments provide the relative importance between BAF and BCF. In this study, BCF and BAF did not show any significant difference. Another work in this study was model construction and application to investigate the effect of food chain structure to BAF in higher organism (fish). The model constructed in this study considered the biological characteristics of DEHP such as metabolic parameters, as well as the chemical characteristics such as solubility. This model could be used in prediction of bioaccumulation level in dependent of various food chain structures, when the target organisms or chemicals would be changed.

• Korean Journal of Food Science and Technology
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• v.6 no.4
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• pp.231-240
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• 1974

The growth of a mixed yeast culture consisting of Canda tropicalis var. KIST 76 and Tricosporon cutaneum KIST 76-H was compared with that of pure cultures under pilot plant conditions. The mixed culture was judged stable based on the nearly constant ratio of the two organisms at the completion of fermentation. We obtained higher cell yields, protein content and productivity in the mixed culture on n-paraffin than the pure culture of C. tropicalis var. KIST 76. T. cutaneum KIST 76-H did not grow on n-paraffin medium. With the batch cultivation of mixed organisms on n-paraffin, the specific growth rates during the exponential growth phase were 0.24-0.33 $hr^{-1};$ cell yields were 96-106% and productivities were 2.9-3.6g/l. hr. The cells obtained contained 55-58% crude protein and 5.5-6.3% lipid. The critical value of dissolved oxygen concentration Ccrit. and saturation constant, km, are approximately 1.5 ppm and 0.228 ppm respectively. Also we established the optimal conditions for the mixed culture in batch fermentation.

• Korean Journal of Environment and Ecology
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• v.37 no.3
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• pp.198-208
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• 2023

This study collected samples of Korean dark sleepers (Odontobutis interrupta) in the Keumdang Stream from March to November 2021 to investigate their feeding habits. The sizes were classified by age (1 year and 2 years old, and 3 years or older). The food organisms of O. interrupta included Isopoda, Amphipoda, and Decapoda of the Malacostraca, Ephemeroptera, Odonata, Hemiptera, Plecoptera, Coleoptera, Diptera, and Trichoptera belonging to the aquatic insect of Arthropoda (accounting for 86.6% of the population), Tubificida, Haplotaxida, and Rhynchobdellida belonging to the Clitellata of Annelida (accounting for 7.3%), Systellommatophora and Mesogastropoda belonging to the Gastropodo of Mollusca (accounting for 2.8%), fish (accounting for 3.3%), and fish eggs. Korean dark sleepers fed mostly on aquatic insects, fish, crustaceans, and annelids. Aquatic insects were the most important food source, with 70.1% of the population, 31.7% in biomass, and 72.6% in the index of relative importance. Korean dark sleepers were carnivorous in diet and belonged to the stalker in food intake characteristics and forms. A food migration was observed since less Diptera was found, and more fish, Decapoda, Trichoptera, and Odonata were found in the biomass of the feed consumed by larger species. Diptera (65.3%), Haplotaxida (14.5%), Ephemeroptera (7.0%), Diptera (58.6%), Ephemeroptera (24.5%), fish (4.8%) Diptera (30.1%), Ephemeroptera (20.4%), Isopoda (13.3%) were mainly fed in the autumn.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.2
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• pp.80-84
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• 2014

Phosphorus (P) is an essential nutrient for all living organisms. P is mostly obtained from mined rock phosphate. However, existing rock phosphate reserves could be exhausted in the next 50-100 years. As Korea is totally dependent on imported rock phosphate, we should seek for solution to overcome the P depletion by efficient use and recycling. For this, this study suggested a P flow model to identify the location and flow route of P in urban area based on traditional material flow analysis. The type of P entering the urban areas are fertilizer, food and feed. Each type of P is used in agriculture, human consumption and animal husbandry. After going through each process, P is moved to waste management facilities within food waste, excreta and sewage. Some portion of P in waste are buried, incinerated and discharged, which can be reservoir of P in the future.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.57-66
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• 1986

Campylobacter jejuni has been recognized as one of the causes of human gastroenteritis. The feces of a variety of reservoir animals contain c. jejuni as commensals in the intestinal tracts, and are fundamental source of contamination. The intestinal organisms contaminate carcasses, equipment tools hands of the processing line workers and air of the processing facility. Once the contamination happens in the slaughterhouses or the meat processing facilities, it is very difficult to keep the carcasses free from the infection of c. jejuni. Various disinfectants are effective in minimizing the number of Campylobacter infections in the processing facilities by washing contaminated carcasses, tools, and hands. Direct contact with infected animals has been incriminated in transmission of infection caused by C. jejuni. Freezing, cooling with dry air and gamma irradiation are an effective way for preserving the meat and eliminating the transmission, but broad and enforced studies are needed for the practical use.