• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.45-54
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• 2002

Packaged Backsulgi cooked by steam/convection oven and then rapidly chilled was examined by research of microbiological test and sensory evaluation while storing them at the temperatures of 3$^{\circ}C$ and 3$0^{\circ}C$ for 0, 2, 4, 6, 10 days . The pH and reducing sugar content were seemed to change little at 3$^{\circ}C$. However the pH was rapidly reduced until 4 days and then decreased a little at 3$0^{\circ}C$, the reducing sugar content was inclosed little by little. In the microbiological test, any microbial growth in total aerobic, psychrophilic, anaerobic, spore forming bacteria, yeast and molds was not observed until 10 days at 3$^{\circ}C$, but microbial changes of aerobic, psychrophilic and anaerobic bacteria increased to 6 logCFU/g until 10 days at 3$0^{\circ}C$. However microbial changes of them decreased from 6 logCFU/g to 5 logCFU/g. As a result of the sensory evaluation, appearance, taste, color, softness, chewiness and overall Quality were significantly decreased during storage times(p<0.05), but scores of taste and overall quality on 6th days were 7.38${\pm}$1.06, 7.00${\pm}$0.93. Therefore we concluded that there was no problem about stability of storage 6 days at 3$^{\circ}C$.

• Journal of Microbiology and Biotechnology
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• v.25 no.8
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• pp.1361-1370
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• 2015

A blue laccase was purified from a white rot fungus of Trametes trogii, which was a monomeric protein of 64 kDa as determined by SDS-PAGE. The enzyme acted optimally at a pH of 2.2 to 4.5 and a temperature of 70℃ and showed high thermal stability, with a half-life of 1.6 h at 60℃. A broad range of substrates, including the non-phenolic azo dye methyl red, was oxidized by the laccase, and the laccase exhibited high affinity towards ABTS and syringaldazine. Moreover, the laccase was fairly metal-tolerant. A high-molecular-weight kraft lignin was effectively polymerized by the laccase, with a maximum of 6.4-fold increase in weight-average molecular weight, as demonstrated by gel permeation chromatography. Notable structural changes in the polymerized lignin were detected by Fourier transform infrared spectroscopy and ¹H NMR spectroscopy. This revealed an increase in condensed structures as well as carbonyl and aliphatic hydroxyl groups. Simultaneously, phenolic hydroxyl and methoxy groups decreased. These results suggested the potential use of the laccase in lignin modification.

• Journal of Microbiology and Biotechnology
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• v.26 no.3
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• pp.511-520
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• 2016

The most energy-demanding step of wastewater treatment is the aeration-dependent elimination of organic carbon. Microbial fuel cells (MFCs) offer an alternative strategy in which carbon elimination is conducted by anaerobic microorganisms that transport respiratory electrons originating from carbon oxidation to an anode. Hence, chemical energy is directly transformed into electrical energy. In this study, the use and stability of barcode-containing exoelectrogenic model biofilms under non-axenic wastewater treatment conditions are described. Genomic barcodes were integrated in Shewanella oneidensis, Geobacter sulfurreducens, and G. metallireducens. These barcodes are unique for each strain and allow distinction between those cells and naturally occurring wild types as well as quantification of the amount of cells in a biofilm via multiplex qPCR. MFCs were pre-incubated with these three strains, and after 6 days the anodes were transferred into MFCs containing synthetic wastewater with 1% wastewater sludge. Over time, the system stabilized and the coulomb efficiency was constant. Overall, the initial synthetic biofilm community represented half of the anodic population at the end of the experimental timeline. The part of the community that contained a barcode was dominated by G. sulfurreducens cells (61.5%), while S. oneidensis and G. metallireducens cells comprised 10.5% and 17.9%, respectively. To the best of our knowledge, this is the first study to describe the stability of a synthetic exoelectrogenic consortium under non-axenic conditions. The observed stability offers new possibilities for the application of synthetic biofilms and synthetically engineered organisms fed with non-sterile waste streams.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.207-213
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• 2014

This study investigated the effects of microbial transglutaminase (MTGase) and pH-shift processing on the functional properties of porcine myofibrillar proteins (MP). The pH-shift processing was carried out by decreasing the pH of MP suspension to 3.0, followed by re-adjustment to pH 6.2. The native (CM) and pH-shifted MP (PM) was reacted with and without MTGase, and the gelling and emulsion characteristics were compared. To compare the pH-shifted MTGase-treated MP (PT), deamidation (DM) was conducted by reacting MTGase with MP at pH 3.0. Rigid thermal gel was produced by MTGase-treated native MP (CT) and PT. PM and DM showed the lowest storage modulus (G') at the end of thermal scanning. Both MTGase and pH-shifting produced harder MP gel, and the highest gel strength was obtained in PT. All treatments yielded lower than CM, and CT showed significantly higher yield than PM and DM treatments. For emulsion characteristics, pH-shifting improved the emulsifying ability of MP-stabilized emulsion, while the treatments had lower emulsion stability. PM-stabilized emulsion exhibited the lowest creaming stability among all treatments. The emulsion stability could be improved by the usage of MTGase. The results indicated that pH-shifting combined with MTGase had a potential application to modify or improve functional properties of MP in manufacturing of meat products.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.266-275
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• 2019

Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The objective of this study was to investigate the storage stability of vacuum-packaged dry-aged beef based on changes in microbial, physicochemical, and sensory properties during refrigeration at $4^{\circ}C$ for 21 d. The total aerobic bacterial count exceeded 6 Log CFU/g at approximately day 11 and significantly increased after day 14. Freshness indicators such as pH and volatile basic nitrogen content were acceptable until day 14 and 21, respectively. Based on the evaluation of overall sensory acceptability, the dry-aged beef was acceptable until 14 d without any sensory deterioration. Therefore, vacuum-packaged dry-aged beef could be stored for 11 d at $4^{\circ}C$ without any adverse effect on its microbial and sensory quality.

• Journal of Microbiology
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• v.42 no.1
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• pp.20-24
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• 2004

Cloned myo-inositol-1-phosphate synthase (INOS) of Drosophila melanogaster was expressed in Escherichia coli, and purified using a His-affinity column. The purified INOS required NAD$\^$+/ for the conversion of glucose-6-phosphate to inositol-1-phosphate. The optimum pH for myo-inositol-1-phosphate synthase is 7.5, and the maximum activity was measured at 40$^{\circ}C$. The molecular weight of the native enzyme, as determined by gel filtration, was approximately M$\_$r/ 271,000${\pm}$15,000. A single subunit of approximately M$\_$r/ 62,000${\pm}$5,000 was detected upon SDS-polyacrylamide gel electrophoresis. The Michaelis ($K_{m}$) and dissociation constants for glucose-6-phosphate were 3.5 and 3.7 mM, whereas for the cofactor NAD$\^$+/ these were 0.42 and 0.4 mM, respectively.

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.47-54
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• 1997

Fried vegetable mix, fried fish mix and fried chicken which prepared as convenient style at traditional market in Chonju were collected and evaluated their chemical composition, lipid and microbial changes during storage at different temperaturefor confirming those fried food stability. The POV and AV of oil in samples and total bacterial count during storage at 5, 15, 20 and 3$0^{\circ}C$ were monitered. The POV, AV and total bacterial count tested of each sample, shelf-life can be suggested as within 1 day at 3$0^{\circ}C$, 2~3 days at 15~2$0^{\circ}C$ and over 5 days at 5$^{\circ}C$.

• Journal of Radiation Industry
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• v.4 no.4
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• pp.381-384
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• 2010

In this study, the microbial safety and mechanical properties of xeno-bone graft material irradiated were investigated during the storage. Xeno-bone graft of the deminerlized bone matrix in carboxy-methyl-cellulose was gamma-irradiated and was cultured in PCA and PDA agar to check microbial contamination. Total aerobic bacteria and fungi were not detected in the irradiated and non-irradiated sample stored in accelerator at $30^{\circ}C$ for 10 months. Viscosity of CMC treated gamma irradiation was also not changed by holding period.

• Journal of Apiculture
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• v.34 no.4
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• pp.325-328
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• 2019

We investigated the food storage stability of propolis extracts using homemade meatballs. Propolis extracts were prepared by using the ethanol extraction method. After making the meatballs, propolis was mixed into the meatball materials and egg water with a final concentration of 1% v/v. Microbial cultivation results showed that the cultivation of Staphylococcus aureus, which is one of the food poisoning bacteria, was reduced by more than 90% and the period of storage was 1.5 times longer. Also, it was observed to be effective when propolis was added to meatballs, it was even more effective when propolis was mixed with egg water. Thus, propolis extracts may be a useful ingredient for food storage stability due to its anti-microbacterial function.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1033-1040
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• 2005

Protein function of ovotransferrin with various pH and temperature, and its antimicrobial characteristics were determined. Foaming ability of ovotransferrin was high in alkali condition (pH 11), then diminished as time follows. In acidic condition (pH 3.0), very little amount of foam was produced and disappeared promptly in 30min. However, neutral condition (pH 7.0) was revealed as the best area for foam production and foam stability of ovotransferrin. Temperature effect on foam stability of ovotransferrin showed that the highest foam was produced at 60℃. Ovotransferrin was shown weak antimicrobial activity against E. Coli, S .typhi, P. aerug and Candida albicans at dose of 12.5mg/ml and 25mg/ml. Anti-microbial effect of ovotransferrin with either lysozyme or albumine on pathogenic bacteria and fungi shows that the most effective dose was 25mg/ml, especially on S. typhi and C. albicans.