• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.523-528
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• 1999

The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

• Journal of the Korean Wood Science and Technology
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• v.14 no.3
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• pp.36-42
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• 1986

The production media and the enzymatic charateristics of laccase from Flammulina velutipes were investigated. The activity of laccase during incubation reached to the maximum at the 40 days of incubation in the case of Barley straw medium. The maximum laccase activity in Barley straw medium was 5 and 16 times higher than those in Onion basic and Sawdust media, respectively. The laccase from Flammulina velutipes has the optimum pH of 6.6 and showed to be stable at relatively broad pH range. 4.5-9.5. Temperature stability showed that above 96% activity could be preserved after holding at 40$^{\circ}C$ for 40 minutes. At the above 70$^{\circ}C$, the laccase activity decreased very rapidly. The Km value of the laccase was estimated to be 28.0 mM which is much higher than that of the laccase from Pleurotus ostreatus. Organic solvents for precipitiation of the enzyme did not inactivation the laccase. Sodium azide which was added for preventing microbial deterioration affected significantly the inactivation of laccase, but this activity was recovered completely by precipitating the enzyme with acetone.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.490-494
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• 1985

The effect of organic solvents on the stability and catalytic activity of the microbial lipase from Rhizopus arrhizus for interesterification of fats and oils has been examined. The reaction system used was nonaqueous solvent system (two phase system). The solvents examined were 5 hydrocarbons (n-hexane, n-heptane, n-octane, isooctane, and cyclohexane) and 3 ethers (diethylether, diisopropylether, di-n-butylether). The results revealed that diisopropylether and isooctane are superior to the other solvents examined for interesterification of fats and oils in two phase systems.

• Journal of Food Hygiene and Safety
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• v.6 no.3
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• pp.157-163
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• 1991

Salted sea mustard (Undaria pinnatifida) was irradiated (0, 2,4 kGy) and stored for 6 months at $10{\pm}1^{\circ}C\;and\;30{\pm}2^{\circ}C$, respectively. Quality deterioration of stored salted sea mustard was observed to closely relate with the growth of halophilic bacteria and yeast. Gamma irradiation with 2 to 4 kGy doses reduced initial microbial loads of salted sea mustard by 1 to 2 log orders, but had little influence on the propagation during storage. Organoleptic characteristics of the sample showed no signifiant difference between nonirradiated control and irradiated samples during storage. Thus, gamma irradiation was little effective for improving the microbiological and organoleptic qualities of salted sea mustard associated with its storage stability.

• Journal of Microbiology and Biotechnology
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• v.23 no.2
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• pp.195-204
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• 2013

While structured packing modules are known to be efficient for surface wetting and gas-liquid exchange in abiotic surface catalysis, this model study explores structured packing as a growth surface for catalytic biofilms. Microbial biofilms have been proposed as selfimmobilized and self-regenerating catalysts for the production of chemicals. A concern is that the complex and dynamic nature of biofilms may cause fluctuations in their catalytic performance over time or may affect process reproducibility. An aerated continuous trickle-bed biofilm reactor system was designed with a 3 L structured packing, liquid recycling and pH control. Pseudomonas diminuta established a biofilm on the stainless steel structured packing with a specific surface area of 500 $m^2m^{-3}$ and catalyzed the oxidation of ethylene glycol to glycolic acid for over two months of continuous operation. A steady-state productivity of up to 1.6 $gl^{-1}h^{-1}$ was achieved at a dilution rate of 0.33 $h^{-1}$. Process reproducibility between three independent runs was excellent, despite process interruptions and activity variations in cultures grown from biofilm effluent cells. The results demonstrate the robustness of a catalytic biofilm on structured packing, despite its dynamic nature. Implementation is recommended for whole-cell processes that require efficient gas-liquid exchange, catalyst retention for continuous operation, or improved catalyst stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.40-46
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• 1999

Microbiological quality of commercial white ginseng was examined, together with investigation on its water absorption pattern and radiosensitivity of molds isolated from the samples. Comparative effects of phosphine fumigation and gamma irradiation on microbial control and disinfestation of the samples packed in a commercial laminated film and stored for six months at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions were studied. Commercial white ginseng was contaminated with coliforms by 103~104CFU/g and molds by 102~104CFU/g and thus decontamination process was required for hygienic quality and storage stability. Phosphine fumigation showed no sterilizing effects on microbes contaminated, while gamma irradiation at around 5kGy was effective for decontaminating microorganisms, showing D10 values of 0.48~0.60kGy for isolated molds. Even though the storage insects, Plodia interpuctella Hubner and Lasioderma serricorne(cigarette beetle) were easily destroyed by phosphine fumigation, gamma irradiation less than 5kGy was found effective for both purposes to improve biological quality of stored white ginseng, thereby extending the storage life of packed samples resulting from increased critical moisture content by about 1%(Aw 0.76).

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.155-160
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• 2003

The optimum cultural conditions for production of red pigment from Monascus anka KCTC 6121 on solid culture were studied. The optimal conditions were found that the strain was cultivated on polished rice with 25% initial moisture content, at 3$0^{\circ}C$, 90% humidity for 12 days. It was also found that the maximum red pigment was extracted when the final culture was left in 80% ethanol for 2 days. The light stability of the extracted red pigment was relative stable since the discoloration rate was less than 8% in 30 days under the indirect light.

• YAKHAK HOEJI
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• v.42 no.1
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• pp.31-38
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• 1998

Dextran-5-(4-ethoxycarbonylphenylazo)salicylic acid ester(Dextran-5-ESA) was synthesized as a potential colon-specific prodrug of 5-aminosalicylic acid (5-ASA). No free 5-(4-eth oxycarbonylphenylazo) salicylic acid (5-ESA) was detected when the chemical stability of dextran-5-ESA was tested at pH 1.2, or pH 6.8 bath solution, Effects of the degree of substitution (DS) and molecular weight of dextran on the depolymerization by dextranase was investigated. Depolymerization(%) decreased with increasing DS, and was not affected by M.W. of dextran. The extent of prodrug conversion after incubation in the contents of various G.I. Tract segments of rats was evaluated. 5-ASA was released in the cecal contents, but not in the contents of proximal small intestine (PSI) or distal small intestine (DSI). No significant prodrug conversion was observed in the cecal contents of rats pretreated with kanamycin sulfate, which indicated that microbial enzymes were responsible for the cleavage of the prodrug.

• Journal of Microbiology and Biotechnology
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• v.29 no.7
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• pp.1009-1013
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• 2019

Polymeric nanoparticles are widely used for drug delivery due to their biodegradability property. Among the wide array of polymers, chitosan has received growing interest among researchers. It was widely used as a vehicle in polymeric nanoparticles for drug targeting. This review explored the current research on the antimicrobial activity of chitosan nanoparticles (ChNP) and the impact on the clinical applications. The antimicrobial activities of ChNP were widely reported against bacteria, fungi, yeasts and algae, in both in vivo and in vitro studies. For pharmaceutical applications, ChNP were used as antimicrobial coating for promoting wound healing, preventing infections and combating the rise of infectious disease. Besides, ChNP also exhibited significant inhibitory activities on foodborne microorganisms, particularly on fruits and vegetables. It is noteworthy that ChNP can be also applied to deliver antimicrobial drugs, which further enhance the efficiency and stability of the antimicrobial agent. The present review addresses the potential antimicrobial applications of ChNP from these few aspects.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.668-676
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• 2019

This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p<0.05) at subsequent aging weeks in both the EFR and CR. Aging loss, TPC, TBARS levels increased at subsequent aging weeks; however, pH values were not influenced by aging. At the same aging weeks (1 or 2 wk), the EFR group displayed significantly lower values (p<0.05) of aging loss, pH, TPC, and TBARS levels than the CR group. No significant differences in WHC, cooking loss, and shear force was observed until 2 wk of aging between the EFR and CR groups. The present results show that application of the EFR system improves the tenderness, color, and lipid oxidation stability of pork loin and extends its shelf life in comparison with a commercial refrigeration.