• 한국식품영양학회지
• /
• 제19권1호
• /
• pp.91-102
• /
• 2006

The goal of this study was to find the way of reduction on food wastes in the university cafeteria. Four hundred and two students from three universities in Daejeon city were surveyed. The data were analyzed by SAS program. The results were summarized as followings: 24.95% of the total users use the university cafeteria everyday. Reasons for the utilization were listed as time saving 31.40%, near place 26.73%, low price 23.16% and no other place to eat 17.82%. Recommendations for the improvements of university cafeteria were listed as menu variation 38.26%, taste 37.83%, price decrease 10.43%. Female students left more food wastes than male students and most leaving food was side dish than Bab, Guk and Kimchi. The major reason of leaving foods was shown to be influenced by the taste and amount of foods supplied in university cafeteria. And they preferred kimchibock-kumbab to other kinds of bab. But they disliked Flounderjolim, pickled anchovies, Ggonchigui, Ginger, Burdock, Lotus root and Crown daisy. The perception of users on the reduction of food waste was 84.10% of total students. The students who know on the method of food wastes treatment were 58.26%. Improvement for reduction of food wastes of university cafeteria can be summarized to emphasize on taste, menu variation, adequate of serving size, also that should be conduct studies for systematic administration method and standard education for reduction of food waste.

• 생명과학회지
• /
• 제26권4호
• /
• pp.496-502
• /
• 2016

본 논문은 프로바이오틱 세균의 잠재적 기원으로서의 중요성으로 한국 발효식품의 다양성을 살펴보았다. 한국에서 소비되고 있는 발표식품들은 여러 물질들을 기반으로 나눌 수 있다. 김치, 메주, 된장, 간장, 젓갈, 막걸리와 같은 발표식품은 중요한 약리적인 성질들을 가진 것으로 보고되고 있다. 이러한 발효 식품들은 지역 주민들에게 규칙적으로 소비되고 있으며, 이들 발효식품들은 Weissella spp., Lactobacillus spp., Leuconostoc spp., Mucor, Penicillium, Scopulariopsis, Aspergillus, Rhodotorula, Candida, Saccharomyces, Bacillus와 유산균을 포함한 다양한 유익 미생물을 기반으로 만들어 진다. 발효식품들은 음식으로서의 이용가치의 경계를 넘어서 약리적인 식품으로써 뿐만 아니라 기능적인 면에서까지 높아지고 있다. 이러한 발효식품은 잠재적 항산화, 항암, 항콜레스테롤, 항당뇨, 항노화의 물질이 풍부한 기원으로 여기고 있다. 전반적으로 전통발효 식품은 식품공급원뿐만 아니라 인간 건강을 높여주는 특성을 가지고 있다. 여러 다양한 발효식품이 식이에 대한 효과가 과학적 보고들이 많이 출판되었고 전통발효식품이 건강에 유익하다는 것에 대한 인식이 증가되고 있다. 이러한 영역에서 현재 많은 보고서가 있다. 식품미생물학자가 이용할 수 있는 충분한 기회를 제공할 뿐만 아니라 발효식품의 탐험과 신종균주의 분리, 미생물연구에 잠재적 응용가치를 높일 수 있다.

• 미생물학회지
• /
• 제43권2호
• /
• pp.124-129
• /
• 2007

젖산균을 접종하여 감귤 분쇄액을 발효시켜 얻은 감귤발효물의 어류양식 사료 첨가제로의 가능성을 넙치(Paralichthys olivaceus) 양식에서 검토하였다. 김치에서 항균활성이 우수한 젖산균 W-44를 분리한 후 16S rDNA 염기서열 분식을 통하여 Lactococcus lactis W-44로 동정하였다. L. lactis W-44를 이용하여 감귤 분쇄액 발효를 수행한 결과, 생리활성이 우수한 무배당체 flavonoids인 naringenin, hesperitin의 함량이 각각 약 10과 6배 증가함을 확인하였다. L. lactis W-44를 이용하여 발효된 감귤발효액을 양식넙치의 사료첨가제로 투여한 결과, 감귤발효액을 투여하지 않은 대조구의 평균 전장 및 체중 증가율과 현격한 차이가 있었다. 또한 0.2% (v/v)의 감귤발효액을 투여한 실험군에서 넙치의 성장이 가장 우수한 것으로 나타났다. 이러한 결과로부터 젖산균의 감귤발효산물을 넙치 양식에서 기능성 사료첨가제로 사용할 수 있는 가능성을 확인하였다.

• 유기물자원화
• /
• 제25권2호
• /
• pp.49-57
• /
• 2017

한국인이 가장 좋아하는 음식인 김치의 소비가 증가하면서 김치공장부산물(KWF)도 증가하였다. 본 연구는 KWF를 처리한 아주까리유박의 퇴비화에서 이화학적 특성의 변화와 시비에 따른 상추의 생육을 평가하였다. 처리구는 아주까리유박(60%)과 톱밥(40%)을 혼합한 대조구, KWF 35% 처리구(K-1), KWF 50% 처리구(K-2) 및 KWF 65% 처리구(K-3)로 설정하였다. KWF처리 후 pH, 유기물 및 미생물상은 처리구별 차이를 나타내지 않았으며, 대조구와 비교할 때, KWF처리구의 질소함량은 증가하였고, 유기물대 질소비는 감소하였다. 퇴비화 종료 후 KWF처리구는 비료공정규격에 적합하였으나 K-3의 염분은 1.91%로 다른 처리구들 보다 높았다. K-1처리구와 K-3처리구에서 상추의 생물중과 건물중은 대조구와 비슷하였다. 이러한 결과들은 김치공장 부산물이 퇴비원료로 사용이 가능하지만 작물에 안전한 아주까리유박퇴비의 생산을 위해서는 35% 이하로 사용하는 것이 적절함을 나타내었다.

• International journal of advanced smart convergence
• /
• 제11권4호
• /
• pp.227-239
• /
• 2022

Purpose: In our study, in order to find lactic acid bacteria (LAB) with multi-drug resistance to antibiotics, we isolated 140 strains from 15 types of kimchi commercially available in Korea and 20 types of Kimchi made at home from January to December in 2016, and investigated their H₂O₂ generating ability and multi-drug resistance to antibiotics. Methods: In order to observe the H₂O₂ generation ability of LAB, we performed the experiment with methods such as Rabe, Hillier, and Kang. To test the antibacterial susceptibility of LAB, we used the disc agar diffusion method using MRS agar (Difco, USA) according to the CLSI and WHO test methods. There are 18 types of antibiotic discs used. Results: Out of the total numbers of 140 strains, 6 strains of Ent. Faecium, 25 strains of L. plantarum, 1 strain of L. rhamnosus, 3 strains of L. sakei, 1 strain of L. acidophilus, 1 strains St. thermophilus, and 7 of unidentified strains generated H₂O₂. The antibiotic susceptibility of Ent. Faecium indicated SXT, OX, NA, and E; and the antibiotic susceptibility of L. plantarum indicated NA; and the antibiotic susceptibility of St. thermophilus indicated NA, CC, RA, CTT, CM, and P ; and the antibiotic susceptibility of L. rhamnosus indicated SXT, VA, NA and CTT; and the antibiotic susceptibility of 6 strains of L. sakei indicated SXT, OX, NOR, NA, CTT and CIP, all indicating antibiotic resistance. In the case of multi-drug resistance to antibiotics for 53 strains of L. antarum, 8-drug resistance was the most common with 25 strains, followed by 7-drug-resistant strains with 18 strains, 9-drug-resistant strains with 4 strains, 6-drug-resistant strains with 3 strains, 5-drug-resistant strains with 2 strains, and 17-drug-resistant strains with 1 strain. In the case of multi-drug resistance to antibiotics for Ent. Faecium 27 strains, 9-drug resistance was most commonly identified as 9 strains, 8-drug resistance was identified as 6 strains, 7- and 11 drug resistances were identified as 4 strains each, and 4- and 6-drug resistances were identified as 1 strain each. Conclusion: Ent. Faecium, L. plantarum, L. rhamnosus, L. sakei, and St. thermophilus, shown to have anantibacterial activity in previous studies on LAB and shown to have and H₂O₂ generating ability, antibiotic resistance and multi-drug resistance in this study, are expected to be able to play an excellent role for long-term inpatients to use as an alternative to antibiotics and to cope with emerging antibiotic resistance.

• 한국식품영양학회지
• /
• 제20권2호
• /
• pp.226-239
• /
• 2007

The purpose of this study was to identify the problems related to the purchasing processes of school foodservices that should be corrected for the food service safety, by examining the purchasing processes and the status of supplier selection. A questionnaire was given to 300 dietitians working at self-operated food services. Ninety-eight responses, excluding incomplete answers, were used for the statistical analysis. The survey consisted of three parts: the general characteristics of the school foodservice and dietitian, purchasing processes and supplier selection, and the purchase specifications. We found that 84% of the contract was made by informal purchasing, and the contract period was 6 months or one year. For supplier selection, problems related to the document screening systems were the superficiality of the content(45.7%) and the absence or lack of clarity of the appraisal criteria(34.8%). The important factors for the facility and equipment standards of suppliers were included unclear evaluation methods for content(41.1%) and inappropriate appraisal lists(21.1%), while unclear evaluation methods for content(41.9%) and absence or lack of clarity of the appraisal criteria(20.4%) were the problems pertaining to the supplier evaluation checklist. When using the Food Labeling Standards to select suppliers, confirmation of the sell-by date and the storage method had the highest score at 3.85 out of 5. For supplier selection, only 25% of the contract was made by using the purchase specifications. The levels of satisfaction of with Kimchi and rice cakes suppliers were significantly different according to employment type and educational background, respectively. Depending on working experiences, satisfaction was significantly different for the use of document screening, as a standard for the selection and management of suppliers, and for the facility and equipment standards of suppliers, The use of purchase specifications was different by employment type, while the use of purchase specifications for contracts was different by working experience. These results imply that the specialization of suppliers is necessary to unsure food safety. Therefore, the objective methods to evaluate the suppliers should be developed by the government, and appropriate education programs for dietitians should be prepared to enhance the utilization of purchase specifications.

• 한국미생물·생명공학회지
• /
• 제37권4호
• /
• pp.389-398
• /
• 2009

본 연구실에서 개발한, 김치에서 분리한 Leu. mesenteroides SY2 유래 pFMBL1 을 바탕으로 구축한 셔틀벡터인, pSJE[7]를 외래유전자 발현에 적합하게 개량한 발현벡터를 구축하였다. Lactococcus lactis LM0230에서 분리한 프로모터 P6C를 pSJE에 도입하였다. P6C 염기서열을 지닌 oligonucleotide 쌍을 따로 제조한 후 annealing을 통해 짧은 DNA 단편을 얻어서 제한효소 처리후 pSJE에 도입하여 pSJE6c를 구축하였다. PSJE6c 효능 검증을 위해서 외래 유전자인 aga와 lacZ를 각각 pSJE6c에 도입하였다. P6C 프로모터와 비교를 위해 고유 프로모터를 지닌 유전자들도 각각 pSJE에 도입하였다. 재조합 plasmid들을 electroporation 방법으로 Lactobacillus brevis 2.14 균주에 도입하고 재조합균주들의 생육곡선과 효소역가 그리고 slot blot으로 전사체 농도를 측정하였다. 결과를 보면 PSJE6c에 클로닝 된 유전자들이 pSJE상의 유전자보다 효소역가들이 약 1.5배에서 2배 정도로 높았다. 전사체 농도 측정 결과도 pSJE6c 들에서 더 많은 전사체가 생성됨을 보여주었다. 이상 결과들은 효율적인 발현벡터들의 사용을 통해서 김치유산균에서 외래유전자 발현 효율을 높일 수 있음을 보여준다.

• 한국식품저장유통학회지
• /
• 제30권6호
• /
• pp.1082-1094
• /
• 2023

본 연구는 무김치에서 우점균인 Leuconostoc속의 균주 특성을 살펴보고 유용한 균주를 발굴하여 소재화하기 위해 수행되었는데, 이들 Leuconostoc속 4균주의 효소학적 특성, 안전성 평가, 및 면역증강 효과는 양성대조구 LGG와 함께 비교·분석하였다. 효소활성 평가에서 모든 시험균주들은 벤조피렌과 같은 발암성 전구물질 생성과 연관된 β-glucuronidase 효소활성을 갖고 있지 않았고, β-1,4 당쇄결합을 유리시키는 β-glucosidase 효소활성을 나타내어 식품, 세제, 화학 등 여러 산업 분야로의 활용성을 기대할 수 있는 특징을 보유하고 있었다. 또한, 시험균주들에 대한 항생제 내성 평가결과는 8종 항생제들에 대해 MIC 값이 EFSA 기준치 이하로 감수성을 나타내었다. 용혈성 현상 실험 결과, 4종의 시험균주와 양성대조구로 사용된 LGG균은 모두 용혈능이 없는 감마 용혈 현상을 나타내었고, 병원성 미생물 4종에 대한 항균활성 결과에서도 Leu. mesenteroides K2-4 균주가 B. cereus와 Sta. aureus에 대하여 각각 19±0과 20±0 mm의 억제환을 나타내었는데, 이는 양성대조구인 LGG균보다 높은 항균활성을 보였다. 대식세포 RAW cell에 시험균주들을 처리하였을 때 NF-kB/AP-1 전사인자의 활성도는 모든 유산균주가 처리 농도가 낮을수록 농도 의존적으로 증가하였다. 이들 세포들에 의해 염증성매개물질 중 TNF-α와 IL-6의 생성량 역시 시험균주의 처리 농도가 낮을수록 높은 값을 보였는데, 특히 Leu. mesenteroides K2-4 균주는 모든 항목에서 다른 균주들에 비해 뚜렷한 차이를 보였다. 또한, mRNA 수준에서 TNF-α와 IL-6 발현량 역시 통계적 유의수준(p<0.05)으로 높은 활성을 저농도에서 처리하였을 때 유의적(p<0.05)으로 높은 값을 나타내었다. 따라서 이들 균주들이 분비한 사이토카인들은 T세포와 B세포를 자극하여 체내 면역체계를 활성화시켜 면역증강에 기여할 수 있을 것으로 사료된다. 종합적으로 본 연구에서 사용한 모든 Leuconostoc 균주들은 효소활성과 안전성이 확인되었는데, 그 중 Leu. mesenteroides K2-4균주가 높은 면역활성능을 보여, 향후 면역 기능 개선을 위한 건강기능식품 개발을 위한 후보소재로서 유용하게 이용될 수 있을 것으로 기대된다.

• 한국식생활문화학회지
• /
• 제19권3호
• /
• pp.295-312
• /
• 2004

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.

• 대한지역사회영양학회지
• /
• 제19권2호
• /
• pp.198-211
• /
• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.