• 한국의류학회지
• /
• 제35권4호
• /
• pp.431-441
• /
• 2011

Microbial colorants produced from Zooshikella sp. were developed as a reddish dye for fabrics. The reddish colorants were extracted from cell mass of Zooshikella sp. using 100% ethanol and were identified as prodiginine by 1H-NMR and FT-IR analysis. Microbial prodiginine had a maximum spectrophotomatric absorbance at 530nm and were chemically stable and 30 to $60^{\circ}C$. The microbial prodiginine could dye natural fibers such as cotton, silk, and wool as well as synthetic fibers such as nylon. The maximum K/S values of the dyed fiber were shown at 540 run with a color appearance of RP (reddish purple). Silk and nylon had an excellent dyeability among the experimental fibers. The optimum pH for the dyeing of experimental fibers was at pH 3.0 and dyeability was improved as the temperature increased. The cover change of dyed multifiber fabrics with the microbial prodiginine were measured after washing with detergents and a dry cleaning solvent for the selection of a proper fabric against microbial prodiginine. Among the experimental fibers, silk and nylon did not show significant color change after washing. Therefore, under the criteria of dyeability, silk and nylon were excellent fabrics for being dyed by microbial prodiginine.

• Preventive Nutrition and Food Science
• /
• 제16권3호
• /
• pp.253-260
• /
• 2011

This study was performed to investigate the physical, chemical and microbial characteristics of Gwamegi to provide basic data for the standardization of marine processed foods and for the improvement of the quality of commercial Gwamegi. The acid values of commercial Gwamegi were 5.8, 5.3 and 5.2 mg KOH/g for fillet type (F-type), "two divide" type (T-type) and whole type (W-type), respectively, and the peroxide values were 51.6, 51.5 and 53.2 meq/kg for each. There was a positive correlation between the acid value and the peroxide value (r=0.555) at confidence intervals (CI) of 99%. Trimethylamine (TMA) content of F-type, T-type and W-type products were 2.9, 2.6 and 3.6 mg%, respectively, while volatile basic nitrogen (VBN) contents were 22.4, 21.5 and 21.8 mg%. There was a strong positive correlation between TMA and VBN (r=0.961) at a CI of 99%. The histamine content was detected to be as much as 122 mg/kg, with about 36 % of the samples exceeding the CODEX criteria for histamine of 100 mg/kg. The total microbial count of 4 products exceeded 5 Log CFU/g and coliform group of 11 products exceeded the criteria of less than 1 Log CFU/g. Staphylococcus aureus in 27% of the samples exceeded the criteria of less than 2 Log CFU/g.

• 상하수도학회지
• /
• 제24권3호
• /
• pp.267-276
• /
• 2010

Many plants have been improved to adapt the target of the biological treatment processes changed from organics to nutrients since the water quality criteria of effluent was reinforced and included T-N and T-P for the municipal wastewater treatment plant. To meet the criteria of T-N and T-P, the conventional biological reactor such as aeration tank in activated sludge system is changed to the BNR (biological nutrient removal) processes, which are typically divided into three units as anaerobic, anoxic and oxic tank. Therefore, the solid separation process should be redesigned to fit the BNR processes in case of the application of the DAF (dissolved air flotation) process as an alternatives because the solid-liquid separation characteristics of microbial flocs produced in the BNR processes are also different from that of activated sludge system as well. The results of this study revealed that the microbial floc of the anaerobic tank was the hardest to be separated among the three steps of the unit tanks for the BNR processes. On the contrary, the oxic tank was best for the removal efficiency of nutrients as well as suspended solid. In addition, the removal efficiency of nutrients was much improved under the chemical coagulation treatment though coagulation was not indispensable with a respect to the solid separation. On the other hand, in spited that the separation time for the microbial floc from the BNR processes were similar to the typical particles like clay flocs, over $2.32{\times}10^3$ ppm of air volume concentration was required to keep back the break-up of the bubble-floc agglomerates.

• 한국축산식품학회지
• /
• 제35권5호
• /
• pp.674-682
• /
• 2015

The objective of this study was to evaluate the risk of illness from Campylobacter spp. on ham. To identify the hazards of Campylobacter spp. on ham, the general characteristics and microbial criteria for Campylobacter spp., and campylobacteriosis outbreaks were investigated. In the exposure assessment, the prevalence of Campylobacter spp. on ham was evaluated, and the probabilistic distributions for the temperature of ham surfaces in retail markets and home refrigerators were prepared. In addition, the raw data from the Korea National Health and Nutrition Examination Survey (KNHNES) 2012 were used to estimate the consumption amount and frequency of ham. In the hazard characterization, the Beta-Poisson model for Campylobacter spp. infection was used. For risk characterization, a simulation model was developed using the collected data, and the risk of Campylobacter spp. on ham was estimated with @RISK. The Campylobacter spp. cell counts on ham samples were below the detection limit (<0.70 Log CFU/g). The daily consumption of ham was 23.93 g per person, and the consumption frequency was 11.57%. The simulated mean value of the initial contamination level of Campylobacter spp. on ham was −3.95 Log CFU/g, and the mean value of ham for probable risk per person per day was 2.20×10⁻¹². It is considered that the risk of foodborne illness for Campylobacter spp. was low. Furthermore, these results indicate that the microbial risk assessment of Campylobacter spp. in this study should be useful in providing scientific evidence to set up the criteria of Campylobacter spp..

• Journal of Applied Biological Chemistry
• /
• 제43권3호
• /
• pp.165-169
• /
• 2000

Regarding to maturity evaluation of pig manure compost mixed with saw dust, change of constituents of organic matter influenced by microbial activities were investigated. Throughout the two stages of active composting period, we obtained a lot of data related to compost stabilization. However, we found out that only a couple of parameters could be used for adequate evaluation of compost. We, therefore, decided that total sugar and reducing sugar could be used for the reasonable standard criteria of maturity during composting process, even though some enzyme activities by phosphates and cellulase reactions were obtained and compared. Because the other parameters such as contents of lignin, cellulose, and organic acids were difficult to be used for maturity evaluation of pig manure compost.

• Journal of Microbiology and Biotechnology
• /
• 제20권5호
• /
• pp.925-934
• /
• 2010

Three typical biological solid wastes, namely, animal manure, garbage, and sewage sludge, were compared with regard to the composting process and the changes in microbial community structure. The effects of different bulking agents such as rice straw, vermiculite, sawdust, and waste paper were compared in manure compost. The differences in the microbial community were characterized by the quinone profile method. The highest mass reduction was found in garbage composting (56.8%), compared with manure and sludge (25% and 20.2%, respectively). A quinone content of $305.2\;{\mu}mol/kg$ was observed in the late stage of garbage composting, although the diversity index of the quinone profile was 9.7, lower than that in manure composting. The predominant quinone species was found to be MK-7, which corresponds to Gram-positive bacteria with a low G+C content, such as Bacillus. The predominance of MK-7 was especially found in the garbage and sludge composting process, and the increase in quinones with partially saturated long side-chains was shown in the late composting process of manure, which corresponded to the proliferation of Actinobacteria. The effects of different bulking agents on the composting process was much smaller than the effects of different raw materials. High organic matter content in the raw materials resulted in a higher microbial biomass and activity, which was connected to the high mass reduction rate.

• 대한영양사협회학술지
• /
• 제27권1호
• /
• pp.45-58
• /
• 2021

This study evaluated the sanitation management standards for vegetable preparation processes without a cooking stage. The aerobic plate counts (APC), coliform counts, and Escherichia coli of the samples at each production step were analyzed, and microbial growth of the samples stored at different temperatures was measured. The validation was judged in accordance with the microbial criteria stipulated by the British PHLS. After washing and disinfection, the APCs of the two samples decreased to 3~4 log CFU/g in both seasons. Compared to the purchasing stage, the decrease in coliform counts was approximately 0~3 log CFU/g in both seasons; E. coli was not detected. The initial APC and coliform levels of two vegetable samples were 4~5 log CFU/g in both seasons, with an increase of 1 log CFU/g taking more than 6 h at 25℃ and 2 h at 35℃. More than 10 h at 25℃ and 6 h at 35℃ were required to increase the E. coli O157:H7 count by 1~2 log CFU/g for two seasoned samples. In conclusion, washing and disinfection effects and changes in microbial growth during room temperature storage were similar in the two vegetables. Despite the low sanitizing effect of the two vegetables, when cut vegetables were stored under the critical limit within 2 h at two different room temperatures, seasoned lettuce and chicory were at the 'satisfactory' or 'acceptable' levels of PHLS regardless of the storage temperatures. The validation of sanitation management standards applied to vegetable preparation with the no-cook step was approved.

• 한국동물위생학회지
• /
• 제45권3호
• /
• pp.155-164
• /
• 2022

This study was conducted for safety evaluation on 130 pet food products, which are distributed in Gwangju, South Korea. The microbial contamination part and the usage of food additives part were mainly investigated. The five microorganisms that we tested were total viable cell counts (TVC), Coliforms, Salmonella spp., Campylobacter spp., pathogenic Escherichia coli and there were 15 products that exceed the microbial criteria or detected food poisoning bacteria. Specifically, Coliforms (13 products, 10%), TVC (9 products, 6.9%), Salmonella spp. (2 products, 1.5%), and E. coli (2 products, 1.5%) were followed. On the other hand, food additives such as preservatives, antioxidants and sodium nitrite were detected in 61 products. Among the preservatives, sorbic acid and benzoic acid were detected in 58 (44.6%) products. In antioxidants, Butylated hydroxytoluene (BHT) was detected in 3 (2.3%) products. In addition, preservatives and antioxidants were detected in 8 of 20 products labeled as 'additive-free'. Microbial contamination tended to occur mainly in small-scale individual homemade feed stores, while food additives were all detected in pet shops and supermarkets. Currently, the criteria for microorganisms and food additives for pet foods are insufficient in Korea. So, it is necessary to establish detailed feed standards and specifications for companion animals.

• 한국식품위생안전성학회지
• /
• 제32권5호
• /
• pp.348-354
• /
• 2017

본 연구에서는 단일 시료를 검사하는 식품공전의 방법을 통계적 개념인 n, c, m, M을 도입하여 국제기준에 발맞춘 시스템을 확립하고자 식품 중 미생물 오염실태 조사 및 기준 규격 재평가를 실시하였다. 즉석섭취 편의식품류에 대한 미생물의 오염도 조사를 위한 모니터링을 실시하였으며, 이를 바탕으로 통계적 개념을 도입하여 새로운 기준 규격을 마련하고자 하였다. 즉석섭취 편의식품류 총 2,040건(즉석섭취식품 630건, 즉석조리식품1,020건, 신선편의식품390건)을 구입하여 일반세균수, 대장균군, E. coli, B. cereus, S. aureus, C. perfringens 에 대한 모니터링을 진행하였다. 즉석섭취 편의식품류의 일반세균수는 평균 2.10 log CFU/g, 대장균군은 평균 -0.60 log CFU/g, E.coli은 평균 -1.33 log CFU/g, B.cereus은 평균 -1.23 log CFU/g으로 검출되었으며, S.aureus은 신선편의식품에서만 평균 -1.35 log CFU/g, C. perfringens은 즉석조리식품에서만 평균 -1.37 log CFU/g 검출되었다. 일반세균수, B. cereus, S. aureus, C. perfringens은 현 기준규격을 초과하지 않은 것으로 나타났으나, 신선편의식품에 한하여 E. coli 는 34건이 식품기준 및 규격을 초과 하였다. 즉석섭취 편의식품류의 모니터링 결과를 바탕으로 Newsamplesplan 2 프로그램을 활용하여 이론적 규격을 도출하였다. 오염 분포도가 넓어 사실상 규격 마련의 실효성이 없는 것으로 파악되었고, 대장균은 즉석섭취식품 및 즉석조리식품에서 n=5 c=1 m=0 M=10으로, 신선편의식품에서는 n=5 c=1 m=10 M=100으로 이론적 규격이 필요할 것으로 판단된다.

• 한국포장학회지
• /
• 제18권1_2호
• /
• pp.33-38
• /
• 2012

흑미를 첨가하여 제조한 기능성 찐빵에 변형기체포장으로 적용하여 저장성에 미치는 영향을 살펴보았다. 흑미 첨가 찐빵은 미생물적으로 매우 민감하여서 쉽게 부패될 수 있는 특성을 가지고 있으며, 이를 억제할 수 있는 변형기체 포장이 저장성 향상과 유통기한 연장에 기여할 수 있는 것으로 확인되었다. 미생물적 품질과 관능적 품질에 근거하여 각 포장조건 별 저장수명은 함기 포장에서는 5일 미만, 질소 포장에서는 5일, 이산화탄소 60%/질소 40% 포장에서는 8일, 이산화탄소 100% 포장에서는 15일로 설정할 수 있었다. 하지만 이산화탄소 포함 변형기체 조건에서도 노화에 의한 texture 변화는 계속 진행되므로, 이러한 저장수명 연장에의 변형기체 포장의 적용은 찐빵의 재가열 등의 상황에서 이루어져야 할 것으로 판단된다.