• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.50-55
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• 2010

This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.335-341
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• 2004

This study was carried out to evaluate the microbiological quality of poultry carcasses at different slaughtering process in large (>50,000 chicken/day) and small (<30,000 chicken/day) scale slaughtering houses. Whole bird rinse technique was used to analyze the incidence of microorganisms on poultry carcasses in each process of before visceration, after evisceration, after final wash, after main chilling and in cold room. In summer time, small scale slaughterhouse showed lower incidence of aerobic microorganisms (10$\^$4/ CFU/mL) than those of large scale slaughterhouse (10$\^$5/ CFU/mL) at the process of after main chilling and in cold room. But small scale slaughterhouse showed higher incidence of E. coli (10$^2$-10$^4$ CFU/mL) than those of large scale slaughterhouse (10$\^$-2/ CFU/mL) at each slaughtering process observed. During autumn and winter time, small scale slaughterhouse showed similar incidence of aerobic microorganisms as large scale slaughterhouse (10$\^$5/ CFU/mL after evisceration, 10$^4$ CFU/mL after main chilling and cold storage). Samples from carcasses during autumn and winter time in cold room showed no difference in E. coli counts (10$^2$ in autumn time and 10$^3$ CFU/mL in winter time) between large and small scale slaughterhouse. In spring time, small scale slaughterhouse showed lower incidence of aerobic microorganisms than those of large scale slaughterhouse at each slaughtering process observed except after main chilling. Small scale slaughterhouse showed higher incidence of aerobic microorganisms in final cooling water than large scale slaughterhouse during spring time.

• Journal of Life Science
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• v.26 no.1
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• pp.23-33
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• 2016

Pexa-Vec (JX-594) is a specific cancer-targeted oncolytic and immunotherapeutic vaccinia virus. The purpose of this study was to develop methods to maximize the stability of Pexa-Vec. In short-term instability testing, viral activity was rapidly decreased both at 4℃ and at room temperature (RT), but it was completely restored after sonication followed by vortex. Long-term stability testing of Pexa-Vec in the following liquid formulations was performed: (A) 30 mM Tris/pH 7.6, (B) 30 mM Tris/pH 8.6, (C) 30 mM Tris/pH 7.6, 150 mM NaCl, 15% sucrose, (D) 30 mM Tris/pH 7.6, 15% sucrose, and (E) 30 mM Tris/pH 8.6, 15% sucrose. Viral activity decreased less than 2 log10 at 4℃, and RT was observed in 3 days in B, while viral activity was not decreased even after 4–8 weeks at 4℃ and at 1 week in RT in A, suggesting that neutral pH may be essential to maintain virus stability. The addition of 15% sucrose into A (D) significantly increased viral stability at −20℃, 4℃, or RT, and it was also observed at pH 8.6 (E). The addition of 150 mM NaCl into D (C) significantly increased viral stability in addition to the sucrose effect at 4℃ or RT. Accordingly, the viral activity in formulation C was maintained for 1.5 years at 4℃, and for 1-2 weeks in RT. In conclusion, we propose that formulation C can provide the most adequate condition for the proper storage of vaccinia oncolytic virus.