• Korean Journal of Environment and Ecology
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• v.33 no.5
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• pp.596-604
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• 2019

This study conducted a sediment culture experiment to investigate the effects of sediment oxygen demand (SOD) and environmental factors on sediment and water quality. We installed a leaching tank in the laboratory, cultured it for 20 days, and analyzed the relationship between P and Fe in the sediment. As a result, the dissolved oxygen of the water layer decreased with time, while the oxidation-reduction potential of the sediment progressed in the negative direction to form an anaerobic reducing environment. The SOD was measured to be 0.05 mg/g at the initial stage of cultivation and increased to 0.09 mg/g on the 20th day, indicating the tendency of increasing consumption of oxygen by the sediment. The change is likely to have caused by oxygen consumption from biological-SOD, which is the decomposition of organic matter accumulated on the sediment surface due to the increase of chl-a, and chemical-SOD consumed when the metal-reducing product produced by the reduction reaction is reoxidized. The correlation between SOD and causality for sediment-extracted sediments was positive for Ex-P and Org-P and negative for Fe-P. The analysis of the microbial community in the sediment on the 20th day showed that anaerobic iron-reducing bacteria (FeRB) were the dominant species. Therefore, when the phosphate bonded to the iron oxide is separated by the reduction reaction, the phosphate is eluted into the water to increase the primary productivity. The reduced substance is reoxidized and contributes to the oxygen consumption of the sediment. The results of this study would be useful as the reference information to improve oxygen resin.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.8
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• pp.895-903
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• 2007

As for the increasing demanding on the development of direct-ecological landfill monitoring methods, it is needed for critically defining the condition of landfills and their influence on the environment, quantifying the amount of enzymes and bacteria mainly concerned with biochemical reaction in the landfills. This study was thus conducted to understand the fates of contaminants in association with groundwater quality parameters. For the study, groundwater was seasonally sampled from four closed unsanitary landfills(i.e. Cheonan(C), Wonju(W), Nonsan(N), Pyeongtaek(P) sites) in which microbial diversity was simultaneously obtained by 16S rDNA methods. Subsequently, a number of primer sets were prepared for quantifying the specific gene of representative bacteria and the gene of encoding enzymes dominantly found in the landfills. The relationship between water quality parameters and gene quantification were compared based on correlation factors. Correlation between DSR(Sulfate reduction bacteria) gene and BOD(Biochemical Oxygen Demand) was greater than 0.8 while NSR(Nitrification bacteria-Nitrospira sp.) gene and nitrate were related more than 0.9. A stabilization indicator(BOD/COD) and MTOT(Methane Oxidation bacteria), MCR(Methyl coenzyme M reductase), Dde(Dechloromonas denitrificans) genes were correlated over 0.8, but ferric iron and Fli(Ferribacterium limineticm) gene were at the lowest of 0.7. For MTOT, it was at the highest related at 100% over BOD/COD. In addition, anaerobic genes(i.e., nirS-Nitrite reductase, MCR. Dde, DSR) and DO were also related more than 0.8, which showing anaerobic reactions generally dependant upon DO. As demonstrated in the study, molecular biological investigation and water quality parameters are highly co-linked, so that quantitative real-time PCR could be cooperatively used for assessing landfill stabilization in association with the conventional monitoring parameters.

• the MEAT Journal
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• s.36 summer
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• pp.72-86
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• 2009

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beef patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation. the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed somewhat higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.437-444
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• 2008

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beer patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation, the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed some-what higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.578-586
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• 2009

This study was conducted to determine the effects of alkaline electrolyzed water (AIEW), acidic electrolyzed water (AcEW), 1% citric acid, and 100 ppm sodium hypochlorite, either alone or in combination with citric acid, in reducing the populations of spoilage bacteria and foodborne pathogens (Listeria monocytogenes and Escherichia coli O157:H7) on lettuce at various exposure times (3, 5, and 10 min) with different dipping temperatures (1, 20, 40, and $50^{\circ}C$). In addition, the inhibitory effect of alkaline electrolyzed water combined with citric acid on the browning reaction during storage at $4^{\circ}C$ for 15 days was investigated. Compared to the untreated control, electrolyzed water more effectively reduced the number of total bacteria, mold, and yeast than 100 ppm sodium hypochlorite under the same treatment conditions. All treatments exposed for 5 min significantly reduced the numbers of total bacteria, yeast, and mold on head lettuce. The inactivation effect of each treatment on head lettuce was enhanced as the dipping temperature increased from 1 to $50^{\circ}C$, but there was no significantly difference at temperatures greater than $40^{\circ}C$ (p<0.05). The total counts of yeast and mold in head lettuce were completely eliminated when a combination of 1% citric acid and AlEW treatment was used at temperatures greater than $40^{\circ}C$. However, decreased reduction in L. monocytogenes (2.81 log CFU/g), and E. coli O157:H7 (2.93 log CFU/g) on head lettuce was observed under these treatment conditions. In addition, enhanced anti-browning effect was observed when the samples were subjected to both 1% citric acid and AlEW treatment at temperatures greater than $40^{\circ}C$ compared to when single treatments alone were used. Thus, this combined treatment might be considered a potentially beneficial sanitizing method for improving the quality and safety of head lettuce.

• Food Science and Preservation
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• v.20 no.6
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• pp.854-862
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• 2013

We examined the quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with them. To study the physiochemical properties of the cabbages and the kimchis, we measured their water content, pH, acidity, microbial counts, and springiness. On the third week of the kimchi fermentation at $5^{\circ}C$, their sensory properties and in vitro DPPH radical scavenging and anticancer activities using AGS human gastric cancer cells were determined. The Japanese Baechu contained 97.1% water, and the Korean Baechu, 92.4%. The comparison of the textures of the raw Baechu and the brined Baechu showed that the Korean Baechu had higher springiness scores than the Japanese Baechu. After four-week fermentation, the springiness score of the kimchi with Korean Baechu was 53.5%, significantly higher than the 41.4% of the kimchi with Japanese Baechu. The kimchi prepared with Korean Baechu had a low total bacterial count but higher Lactobacillus sp. and Leuconostoc sp. counts than the kimchi with Japanese Baechu. The kimchi prepared with Korean Baechu had the highest overall acceptability score in the sensory evaluation test. The DPPH radical scavenging activity of the kimchi with Korean Baechu was 83.2%, and that of the kimchi with Japanese Baechu, 46.1%. When the AGS human gastric cancer cells were treated with the kimchis, the kimchi prepared with Korean Baechu showed a 45% cancer cell growth inhibition rate, and the kimchi with Japanese Baechu, 26%, at 1 mg/mL of methanol extracts. At the 2 mg/mL concentration, the kimchis with Korean Baechu and Japanese Baechu showed 97% and 74% inhibition, respectively. The Korean Baechu showed better quality than the Japanese Baechu, and the kimchi prepared with the Korean Baechu showed better kimchi quality and functionality than the Japanese Baechu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1158-1167
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• 2012

During the peeling, cutting, and shredding of wild root vegetables, the surface is exposed to air. This results in a rapid deterioration in quality and an increase in the potential of contamination by microorganisms, both of which reduce the shelf-life of wild root vegetables in retail markets. Thus, in this study, the effects of various washing treatments on the quality of wild root vegetables, including lotus root, burdock root, and bellflower root, were investigated at 10 and $24^{\circ}C$. Lotus root, burdock root and bellflower root were washed with 0.2% acetic acid (AA), 0.2% citric acid (CA), 500 ppm acidified sodium chlorite (ASC), and tap water (TW), which was used as a control, and stored at $10^{\circ}C$ and $24^{\circ}C$. The changes in total plate counts, coliform groups, polyphenol oxidase (PPO) activity, color, pH, and exterior appearance of the samples were then evaluated. The pH and initial microbial contamination levels were reduced when the root vegetables were washed with AA, CA, and ASC. In particular, initial population levels of total plate counts and coliform groups were not detected in lotus root and burdock root that had been washed with ASC and their growth was significantly (p<0.05) inhibited during storage at 10 and $24^{\circ}C$ when compared to the control (TW). In addition, the polyphenol oxidase (PPO) activities of the root vegetables washed with AA, CA and ASC were lower than that of root vegetables washed with TW. ASC was determined to be the most effective treatment for preventing microbial growth, tissue softening, and the development of browning and an unpleasant smell. At $10^{\circ}C$, the overall qualities of the wild root vegetables were maintained longer when compared to $24^{\circ}C$.

• Economic and Environmental Geology
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• v.41 no.6
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• pp.645-655
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• 2008

The Cr(VI) concentrations at the shallow aquifer well (MPH-0-1) of the Moonpyung groundwater monitoring station were in the range of 0.5 to 3.1 mg/L exceeding 10 to 62 times the guideline for drinking-water quality, indicating continuous contamination. However, Cr was not detected at the deep bedrock well and the other subsidiary monitoring wells except for MPH-1 and 6. Cross-correlation analyses were conducted for rainfall and groundwater level time series, resulting in the mean time of recharge after precipitation events to be 5.6 days. For rainy season, the water level was raised and the Cr(VI) concentration was several times lower than that during dry season at well MPH-0-1 well. Correlation of the Cr(VI) concentration with the groundwater-level showed that the Cr(VI) reduction was closely related with the groundwater-level rise in the well. However, the groundwater level rise during high water season induced the lateral migration of the Cr(VI)-contaminated groundwater at well MPH-4. We enriched and isolated a chromium reducing bacteria, Enterobacter aerogenes, from the Cr(VI)-contaminated groundwater in the wells MPH-0-1 and MPH-1. The bacteria may play an important role for immobilizing Cr(VI) in the Cr(VI)-contaminated groundwater. Therefore, the migration of the contaminant (Cr(VI) must has been restricted because of the natural attenuation by microbial reduction of Cr(VI) in the groundwater. This research suggests that the bioremediation of the Cr(VI)-contaminated groundwater by the indigenous bacteria may be feasible in the Cr(VI) contaminated groundwater.

• Korean Chemical Engineering Research
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• v.52 no.5
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• pp.581-586
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• 2014

Main objects for wastewater treatment operation are to maintain effluent water quality and minimize operation cost. However, the optimal operation is difficult because of the change of influent flow rate and concentrations, the nonlinear dynamics of microbiology growth rate and other environmental factors. Therefore, many wastewater treatment plants are operated for much more redundant oxygen or chemical dosing than the necessary. In this study, the optimal control scheme for dissolved oxygen (DO) is suggested to prevent over-aeration and the reduction of the electric cost in plant operation while maintaining the dissolved oxygen (DO) concentration for the metabolism of microorganisms in oxic reactor. The oxygen uptake rate (OUR) is real-time measured for the identification of influent characterization and the identification of microorganisms' oxygen requirement in oxic reactor. Optimal DO set-point needed for the micro-organism is suggested based on real-time measurement of oxygen uptake of micro-organism and the control of air blower. Therefore, both stable effluent quality and minimization of electric cost are satisfied with a suggested optimal set-point decision system by providing the necessary oxygen supply requirement to the micro-organisms coping with the variations of influent loading.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.77-82
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• 2011

This study was conducted to provide information for improving the quality characteristics of Buckwheat Soksungjang (BWS). We determined aminotype nitrogen content, total microbial flora counts, the population of Bacillus cereus, presence of volatile compounds, fibrinolytic activity, antioxidant activity, ACE inhibition rate, and a sensory evaluation. The aminotype nitrogen increased gradually during fermentation. We found a decreasing population of B. cereus during fermentation, thus, the edible period for BWS was more than 30 days after fermentation. Acetaldehyde, butanol, and pyrazine were detected as volatile compounds after fermentation. The fibrinolytic activities of a 10% BWS water extract were high at 120.8 units compared to the control (71.6 units). In a sensory evaluation, Soksungjang with 60% added BW showed a significantly higher score (p < 0.001) for color, taste, smell, texture, and overall. The results suggest that a new type of shortened fermented soybean paste had good safety, bioactivities, and sensory characteristics within 4 weeks.