• Journal of Ginseng Research
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• 제5권2호
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• pp.99-107
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• 1981

Physical, chemical and microbiological changes were periodically studied during six-month storage of fresh ginseng under N2, CO2 gas or subatmospheric pressure condition. The results were summarized as follows. 1. The moisture contents of fresh ginseng gradually decreased during the first 2-month storage and thereafter generally reached at equillibrium. 2. There was no significant change in the reducing sugar content in 1-month storage, followed by$.$a decrease in between 2-and 3-month storage. Thereafter, the reducing sugar content increased at the end of 4-month storage. 3. The total sugar content increased significantly during the first 3-month storage. Under CO2 and Nr gas storage, the total sugar content gradually decreased after 3-month storage, while no significant change was observed in the samples stored under subatmospheric Pressure. Amylase activity gradually decreased as storage period increased 4. The content of saponin decreased as storage period increased, but ginsengoide Rf, Rd, Rc and Rb2 increased significantly in 1-month storage. 5. Regardless of storage methods, sprouting of ginseng and growth of microorganisms were inhibited in all samples during the first 4-month storage. However, growth of microorganisms was observed in the rhizome and injured areas of ginseng after 5-month storage in the N2 and CO2 gas atmosphere.

• 한국가정과학회지
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• 제5권2호
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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$.

• 한국축산식품학회지
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• 제43권3호
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• pp.441-453
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• 2023

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1℃) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

• 한국가금학회지
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• 제43권4호
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• pp.235-242
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• 2016

본 연구는 식품의약품안전처로부터 지난 5년간 가금육(닭고기, 오리고기) 중 일반세균수 모니터링 검사 결과를 받아 분석하고, 현재 서울/경기, 충청도 및 강원도 지역 내 유통단계(식육포장처리장, 식육판매장)의 닭고기를 대상으로 미생물학적 오염도를 조사하였다. 또한, 닭가슴살의 저장기간의 따른 이화학적, 미생물학적, 관능적 특성의 변화를 분석을 통하여 적정 미생물 권장 기준에 대한 과학적인 근거를 제시하고자 하였다. 현재 국외에서는 유통단계 식육의 일반세균수에 대하여 $1{\times}10^5{\sim}10^6CFU/g$ 또는 $CFU/cm^2$ 이하로 권장 또는 규제하고 있다. 반면에, 우리나라의 권장기준치는 $1{\times}10^7CFU/g$ 이하로 국외와 비교하였을 때 완화된 권장기준치를 가지고 있다. 실제 지난 5년간 시행된 전국의 유통단계 가금육(닭고기, 오리고기) 중 일반세균수 모니터링하여 분석해본 결과, 대부분 $1{\times}10^6CFU/g$ 이하에 속하며, 권장기준 초과 건수가 1% 이내로 위생관리가 잘 이루어지고 있었다. 이를 바탕으로 현재 서울/경기, 강원도 및 충청도 지역의 유통단계 닭고기의 현장 모니터링을 실시하여 18개의 식육 판매점에서 채취된 54개의 시료 중 2건을 제외하고, 모두 국내 일반세균수 권장기준치인 $1{\times}10^7CFU/g$과 대장균수 권장 기준치인 $1{\times}10^4CFU/g$을 초과하지 않았다. 적정 미생물 권장기준에 과학적 근거 제시를 위하여 유통기간 중에 발생할 수 있는 품질적 변화를 예측하고자 닭가슴살을 저밀도 랩으로 포장하여 $4^{\circ}C$에서 저장하며, 저장기간별 이화학적, 미생물학적 및 관능학적 변화를 분석하였다. 그 결과, 현재 국내 유통단계 닭고기 중 일반세균수 권장기준치인 $1{\times}10^7CFU/g$에 근접하였을 때 pH는 5.96으로 pH 6에 가까웠고, 종합적 기호도가 5.11점으로 5점에 가까웠으며 특히 냄새가 5점 이하를 보여 이취로 인한 선호도의 저하를 나타냈다. 따라서 국내 유통 단계 식육에 대한 일반세균수 권장기준치가 국외에 비해 다소 완화된 기준이며, 심지어 권장기준치($1{\times}10^7CFU/g$ 이하) 이하에서도 관능패널들이 낮은 선호도를 보였던 점을 고려할 때, 안전성뿐만 아니라 소비자의 기호도를 동시에 만족시킬 수 있도록 유통단계 닭고기 중 일반세균수 권장기준을 $1{\times}10^6CFU/g$ 수준까지 낮추어 보다 현실적이고 적정한 권장기준에 대한 검토가 필요할 것으로 판단된다.

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2001년도 추계학술대회
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• pp.97-101
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• 2001

The fusion between viral envelope and target cell membrane is a central step of viral infection, and the fusion proteins located at viral envelope mediate such process. Gp41 of HIV is one of the fusion proteins whose structure and mechanism of membrane fusion had been extensively studied. Functionally important motives of gp41 are the N-terminus fusion peptide, the coiled-coil and the membrane proximal C-peptide regions. The role of these regions during the fusion process had been thoroughly examined. Specially, insertion of the fusion peptide into membrane and conformational change of the coiled-coil and C-peptide regions are assumed to be critical for the fusion mechanism. In addition, the coiled-coil region has been shown to interact with membrane, and the C-peptide region regulates the interaction in a dose dependent manner. Furthermore, fusion defective mutations of the coiled-coil region dramatically changed its binding affinity to membrane. These results suggested that the membrane binding property of the coiled-coil region is important for the fusion activity of gp41, and such property could be modulated by the interaction with the C-peptide region.

• 미생물학회지
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• 제7권2호
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• pp.45-56
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• 1969

The rapid deterioration of fermented rice-wine, called Tak Joo and Yak Joo, is one of the serious problems for brewing and marketing in Korea. In this study the biochemical and microbiological investigations have been performed for extension of shelf-life of the rice-wine by the method of combined heat and radiopasteurization. Major microflora in this wine is proved as Saccharomyces cereoisiar, which is destroyed by h-at treatmznt ($70^{\circ}C$, 10 min.) combined with gamma-irradiation of 240 K, rads doses. The changes of chemical constituents of them were investigated during the storage period at room temperatures of summer days($33^{\circ}C$). The results of sensory test for gamma-irradiated rice-wine with lower doses show no significant unfavourable off-odor nor color change compared with the fresh rice-wine. Therefore, it is revealed that the combined process makes possible extension of shelf-life of fermented rice-wine in markets without any deterioration and loose of its particular tastes at least for three weeks.

• Preventive Nutrition and Food Science
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• 제8권1호
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• pp.89-92
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• 2003

The effect of gamma-irradiation on microbiological growth in kale juice during storage was studied. Fresh kale juice was prepared and irradiated at 0, 1, 3, 5, 7, 10, and 15 kGy. D values for total bacteria, yeast and mold, Salmonella, E. coli, and Pseudomonas were 3.6, 4.0, 3.2, 1.4, and 1.6 kGy, respectively. E. coli and Pseudomonas were eliminated completely at 5 and 7 kGy, respectively. Gamma-irradiation also reduced total viable bacteria during storage. Therefore, these results indicate gamma-irradiation can prevent microbial spoilage of fresh kale juice by inactivating pathogenic microorganisms.

• 한국패션뷰티학회지
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• 제5권4호
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• pp.149-157
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• 2007

Hair style was mean of visual symbol that display position or wealth about human life. Also, have spoken for cultural value as human body plastic art that speak for the age. I wished to study about modeling of hair style and interrelationship of color by analyzing systematically laying stress on color through contest creation work consisted in beauty art congress. Urpose of this study is as following. First, examines domestic' outside great council work head change by era, and studies Hair Work's change in work head. Second, Hair Color's change that appear in domestic' outside contest work head studies effect that get in work. Method of study runs parallel literature study and supporting research, utilized domestic' outside literature, connection paper, magazine, picture data etc. To literature study, and work picture data examined laying stress on work that is choosesed picture dataworld beauty use association (OMC) data etc. that appear in domestic' outside beauty art magazine to examine closely specification and stability of beauty art game style and participates in domestic and world beauty art contest. In this study, domestic' characteristic, and effect that collar gets in work head of collar that collects outside contest participating in an athletic contest hair style by ($1981{\sim}$until present) by year and appears in contest work head and in work since analyzing study forward $2007{\sim}2008$ year direction of collar. First, stream of whole color of the 1980s Brown gave highlight color point partially to basis, and was consisted of creative style and do Gold base color on the whole in Hair by Night item. Second, various Hair color was popularized in the 199Os, and Tuton's color appeared in beauty art game work, and I contributed to improve technique that step-up gradation color appears and does technique to highlight in neon orange in creative style and Hair by Night item by entrance on the stage of neuter gender color.

• 한국식품저장유통학회지
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• 제11권1호
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• pp.7-11
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• 2004

저장조건이 딸기 “미녀봉”의 저장 중 품질 및 미생물학적 변화에 미치는 영향을 연구하기 위하여 저장 중 중량감소율, 부패율, pH 및 적정산도, 총균수 및 곰팡이와 효모 수의 변화가 측정되었다. 딸기 시료는 LDPE로 포장하여 4$^{\circ}C$와 2$0^{\circ}C$에서 각각 저장하였다. LDPE포장은 대조구에 비해 중량감소율 및 부패율을 감소시켰다. 또한 포장방법은 저장중 미생물학적 변화에 영향을 끼쳤는데 저장온도와 상관없이 대조구와 비교해서 효모와 곰팡이뿐만 아니라 총균수의 감소를 야기시켰다. 본 연구결과는 딸기 “미녀봉”의 유통기한을 고려할 때 4$^{\circ}C$에서 LDPE 포장으로 저장하는 것이 바람직하다는 것을 나타냈다.

• 대한가정학회지
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• 제25권4호
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• pp.57-62
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• 1987

To obtain basic data for the decvelopment of Kimchi preservation method, optimal ripening Kimchi was air-packaged with polyethylene bag, and followed by the microbiological, firmness and sensory evaluations during storage at 5$^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total Lactic bacteria(anaerobe) in creased. 2. Textural parameters were remarkably changed according to the elapse of storage period. 3. Sensory evaluation showed that the score was decreased considerably 10 days after storage.