• Food Science and Biotechnology
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• 제17권3호
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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.

• 한국수산과학회지
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• 제30권5호
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• pp.896-902
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• 1997

1994년 1월부터 1994년 12월까지 광양만 대도주변 잘피밭에서 채집된 실고기의 식성을 조사하였다. 실고기는 요각류 (Copepoda)와 잘피의 엽상체에 부착하여 서식하는 단각류 (Amphipoda)의 일종인 옆새우류 (Gammaridea)를 주로 섭이하였으며, 그 외, 카프렐라류 (Caprellidea), 주걱벌레붙이류 (Tanaidacea), 곤쟁이류 (Mysidacea) 등을 소량 섭이하였다. 실고기는 성장함에 따라 섭이된 먹이생물 조성의 변동이 뚜렷하였다. 어린 실고기는 요각류를 주로 섭이하였으나, 체장이 증가하면서 옆새우류를 주로 섭이하였다. 먹이생물의 조성은 계절에 따라 변화되었는데, 봄철에는 요각류가, 여름철과 가을철에는 옆새우류가 주로 섭이되었다.

• 한국식생활문화학회지
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• 제18권2호
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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.

• 한국식품영양과학회지
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• 제28권1호
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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.

• 한국식품영양과학회지
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• 제28권1호
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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.

• 한국환경보건학회지
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• 제30권3호
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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.

• 한국식품과학회지
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• 제6권4호
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• pp.231-240
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• 1974

탄화수소자화성균주인 C. tropicalis var. KIST 76과 비(非)자화성균주인 T. cutaneum KIST 76-H의 혼합배양을 이용한 탄화수소효모(炭化水素酵母)의 생산기술을 개발하기 위하여 시험공강규모 회분(回分)배양연구를 수행하였는바 그 결과를 요약하면 다음과 같다. 1. C. tropicalis var. KIST 76과 T. cutaneum KIST 76-H는 안정한 혼합배양계(培養界)를 형성하며 균체수율, 단백질함량 및 균체생산속도는 각각 102%, 57.6% 및 3.2 g/l,hr로서 단독배양의 71%, 52% 및 2.4 g/l,hr에 비하여 현저히 향상된 우수한 산업균주(産業菌株)임을 알았다. 2. 혼합배양균주의 임계용존(臨界溶存)산소농도 및 친화성(親和性), km 값은 각각 1.5ppm, 0.228 ppm이였으며 최적조건에서 산소요구량은 9.2 mmole $O_2/g$ cell,hr였다. 한편 시험공장 발효조의 산소전달량은 $140{\sim}230$ m mole $O_2/l,hr$로서 필요한 산소량을 공급할 수 있었다. 3. 혼합균주의 생육적온(適溫)은 $33{\sim}36^{\circ}C$였으며 최적 pH 는 5.0이다. 그러나 pH 4.0에서 비증식속도, 균체생산성, 균체성분에 큰 영향을 주지 않고 무살균(無殺菌)조업이 가능하였다. 4. 최적 n-paraffin농도는 $1.5{\sim}2$ g/l이며 기질농도가 증가할수록 균체수율은 감소하였으나 비증식속도, 균체성분에는 큰 영향이 없었다.

• 한국환경생태학회지
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• 제37권3호
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• pp.198-208
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• 2023

얼록동사리의 식성 분석을 위해 금당천에서 2021년 3월부터 11월까지 채집을 하였고 크기는 연령별로(1년생, 2년생, 3년생 이상)로 구분하였다. 먹이생물은 절지동물(Arthropoda, 개체수 86.6%) 갑각강(Malacostraca, 연갑강)의 등각목(Isopoda), 단각목(Amphipoda), 십각목(Decapoda), 수서곤충(Aquatic insect)에 속하는 하루살이목(Ephemeroptera), 잠자리목(Odonata), 노린재목(Hemiptera), 강도래목(Plecoptera), 딱정벌레목(Coleoptera), 파리목(Diptera), 날도래목(Trichoptera), 환형동물(Annelida, 개체수 7.3%) 환대강(Clitellata)의 실지렁이목(Tubificida), 가시지렁이목(Haplotaxida), 부리거머리목(Rhynchobdellida), 연체동물(Mollusca, 개체수 2.8%)에 속하는 복족강(Gastropoda)의 수병안목(Systellommatophora)과 중복족목(Mesogastropoda), 척추동물에 속하는 어류(3.3%) 그리고 어란 등 다양하였다. 수서곤충, 어류, 갑각류, 환형동물 등을 주로 서식하였으며 수서곤충이 개체수에 있어 70.0%, 생체량은 31.7%, 상대중요성지수는 72.7%로 가장 중요한 먹이원이었다. 식성은 육식성 이었으며 먹이 섭취 특성과 형태는 육식포식자(stalker)에 속하였다. 전장이 증가함에 따라 섭식한 먹이의 개체량과 생체량에 있어 파리류가 점진적으로 감소하였고 어류, 새우류, 날도래류, 잠자리류 등이 증가하는 먹이 전환이 발생하였다. 봄에는 먹이생물 중 파리류(65.3%), 지렁이류(14.5%), 하루살이류(7.0%) 등을 주로 섭식하였고 여름에는 파리류(58.6%), 하루살이류(24.5%), 어류(4.8%) 등이 풍부하였고 가을에는 파리류(30.1%), 하루살이류(20.4%), 등각류(13.3%) 등을 많이 섭식하였다.

• 한국토양비료학회지
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• 제47권2호
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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.

• 한국식품위생안전성학회지
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• 제1권1호
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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.