• 한국식품영양과학회지
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• 제42권11호
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• pp.1886-1891
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• 2013

본 연구는 블루베리의 미생물학적 안전성 확보 및 상품성 향상을 위해서 버블-이산화염소수 세척시스템을 개발 및 적용하여 저장 중 블루베리의 품질변화를 분석하였다. 버블-이산화염소수 세척시스템으로 처리된 블루베리는 대조구와 비교하여 총 호기성 세균과 효모 및 곰팡이 수가 1.0 log CFU/g 이상 감소하였다. 그리고 저장기간 동안 버블-이산화염소수 세척에 의한 미생물 감균효과는 일정하게 유지함을 보였다. 한편 Hunter L, a, b 값 및 중량 감소율의 결과에 있어서 대조구, 버블-물 세척구, 버블-이산화염소수 세척구간에 유의적인 차이는 나타나지 않았다. 따라서 농가에서 쉽게 활용할 수 있도록 개발한 버블-이산화염소수 세척시스템은 블루베리의 미생물학적 안전성 향상 및 고품질 유지에 효과적인 것으로 판단되며 오미자 등 다른 기능성 소과류에도 활용 가능할 것으로 기대된다.

• 한국식품조리과학회지
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• 제13권5호
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• 한국식품저장유통학회지
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• 제15권5호
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• pp.642-647
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• 2008

본 연구에서는 고춧가루의 오염된 미생물을 제거 또는 소시키기 위해 감마선조사를 하였고 이를 이용하여 콩나물 무침을 제조 한 후 저장 중 미생물학적 안전성과 품질 성을 평가하고자 하였다. 콩나물 무침용 원재료의 총세균수 평가 결과 고춧가루와 마늘의 경우 5.72와 2.40 log CFU/g 수준인 것으로 나타났으며 다른 재료에서는 검출한계 이하였다. 대장균군과 곰팡이/효모의 경우 고춧가루에서만 각각 3.11, 3.48 log CFU/g 수준으로 나타났다. 고춧가루에 10 kGy 수준의 감마선을 조사한 후 콩나물 무침을 제조 시 저장 중 미생물이 검출한계 이하로 나타났다. pH와 색도의 경우 감마선 조사에 따른 유의적 차이가 없었으며, 관능적 품질 역시 조직감을 제외한 모든 항목에서 유의적 차이가 없는 것으로 나타났다. 따라서 10 kGy 이하로 조사된 고춧가루를 이용한 콩나물 무침은 관능적 품질변화 없이 미생물학적 안전성을 향상시키는 것으로 판단되었다.

• 한국식품위생안전성학회지
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• 제10권2호
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• pp.111-131
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• 1995

Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4$^{\circ}C$(3~5$^{\circ}C$), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4$^{\circ}C$. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.

• 미생물학회지
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• 제21권1호
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• pp.15-26
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• 1983

Commercial deerhorns were extracted in boiling water, the deerhorn extracts were per os introduced into rabbits, and then the effects of the extracts on the antibody productions aginst Escherichia coli antigens were investigated for 4 weeks. The experimental rabbits were divided into 4 groups ; control, only deerhorn, only antigen, and antigen plus deerhorn treated groups. The effects of the treatments were measured by counting the number of blood cells, weighing, and immunoelectrophoresis. The rabbits' body weights gained up to 185% in the deerhorn group, and the other groups gained nearly 120%. The numbers of red blood cells in the antigen plus deerhorn group increased somewhat. However, the numbers of leucocytes gradually increased after one week in the antigen group, and at 4 weeks increased up to 290%. In the antigen plus deerhorn group the numbers of leucocytes increased suddenly up to 189% at one week, but after one week the numbers recovered to normal state. Strangely in the deerhorn group the numbers decreased up to 40%. The amounts of serum globulin increased in the control after one week, but maintained about 130%. In the deerhorn group the amounts increased like the control, but after 4 weeks increased up to 175%. In the antigen group the amounts were not changed until 2 weeks, but after 3 weeks abruptly increased over 175%. In the deerhorn plus antigen group the amounts increased gradually up to 262% until 3 weeks, after 3 and 4 weeks the amounts did not increase. The amounts of serum .gamma.-globulin decreased in the control group, and in the deerhorn group and antigen group the amounts did not change until 2 weeks, but after 3 weeks abruptly increased over 175%. In the deerhorn plus antigen group the amounts increased gradually up to 262% until 3 weeks, after 3 and 4 weeks the amounts did not increase. The amounts of serum ${\gamma}-globulin$ decreased in the control group, and in the deerhorn group and antigen group the amounts did not change until 3 weeks, but after 4 week the amounts slightly increased up to 110%. However, the amounts in the deerhorn plus antigen group did not change until 2 weeks, but after 2 weeks abruptly increased up to 174%. The recognized immunoglobulins were IgG and IgM, and the enhanced immunoglobulin was IgG.

• Journal of Microbiology
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• 제38권4호
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• pp.265-269
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• 2000

Iron increased the susceptibilities of clinical isolates Pseudomonas aeruginosa to quinolones. In the presence of iron, increased susceptibilities to ofloxacin were observed in twenty-six out of thirty isolates and with no change in four isolates. In the case of norfloxacin, iran increased susceptibilities of twelve isolates but did not render any change in eighteen isolates. In the case of ciprofloxacin, iron decreased the MICs (Minimal Inhibitory Concentration) of twenty isolates, increased the MIC of one isolate, and did net change the MICs of nine isolates. To find out how iron increased susceptibility to ofloxacin, bacterial cells were grown in Muller Hinton (MH) media and succinate minimal media (SMM) to induce iran acquisition systems and the intracellular ofloxacin concentrations were assayed in the presence of iron. The addition of iron to the media decreased the MICs of cells whether they were grown in MH or SMM. Siderophores, carbonyl cyanide m-chlorophenylhydrazone (an inhibiter of proton motive force), and ouabain (an inhibitor of ATPase) did not decrease the effect of iron. Results suggested that the increase in the intracellular ofloxacin concentration by iron is accomplished not by decreasing the efflux but by increasing the of ofloxacin permeability.

• 한국식품영양과학회지
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• 제38권7호
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• pp.964-969
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• 2009

비가열 원료 함유 녹즙의 위생화를 위하여 저온살균기술 중 하나인 감마선 조사 기술($0{\sim}5\;kGy$)을 이용하여 비가열 원료 함유 녹즙을 위생화하고 저장기간에 따른 미생물학적 및 이화학적 변화를 측정하였다. 비가열 원료 함유 녹즙의 제조 직후 생균수는 $4.8{\times}10^3\;CFU/mL$의 균수를 보였으며 저장기간이 증가할수록 균수는 증가하였으며 저장 7일에는 $3.0{\times}10^5\;CFU/mL$를 나타내었다. 그러나 $1{\sim}5\;kGy$의 감마선을 조사한 경우에는 조사 직후 $1.2{\times}10^2{\sim}1.0{\times}10^3\;CFU/mL$로 대조군에 비하여 낮은 균수를 보였으며 특히 3 kGy 이상의 감마선 조사 시에는 l log cycle 이상의 균수 감소를 보였으며 저장기간 내내 대조군에 비하여 낮은 균수를 나타내었다. 비가열 원료 함유 녹즙의 색상변화는 감마선 조사에 의하여 lightness와 yellowness는 유의적으로 증가하는 것을 볼 수 있었으며 저장기간에 따른 큰 차이는 없었다. 반면 redness는 감마선 조사선량이 증가할수록 값이 감소하고 저장기간에는 큰 차이가 없는 것으로 나타났다. Ascorbic acid의 함량은 감마선 조사에 의하여 약간 감소하고 저장기간의 증가에 따라 감소하는 경향이었다. 그러나 flavonoid 함량은 감마선 조사에 의한 영향은 없었으며 총 폴리페놀화합물의 함량은 감마선 조사선량이 증가할수록 증가하는 경향이었으며 carotenoid 함량은 감마선 조사에 의하여 감소하는 경향이었으며 저장기간이 증가할수록 감소하였다.

• Journal of Microbiology and Biotechnology
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• 제28권1호
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• pp.105-108
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• 2018

Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.

• 미생물학회지
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• 제35권3호
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• pp.242-247
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• 1999

소양호에서 fluorescent in situ hybridization 방법을 이용하여 세균군집의 계절과 수심에 따른 변화를 조사하였다. 이 방법에 사용된 oligonucleotide probe는 EUB338, ALF1b, BET42a, GAM42a 와 CF probe 였다. 조사기간중 Proteobacteria $\alpha$-group 은 0.7~32.9% 이었으며 $\beta$-group은 1.0~25.8%, $\gamma$-group은 2.4~37.1%, Cytophaga-Flavobacterium group은 4.7~23.6%의 분포를 나타내었다. 계절별로 살펴보면 규조류가 우점하는 봄펄에는 $\gamma$-group 이, 유기물의 농도가 낮고 수온이 높은 여름철에는 $\alpha$-group 이 우점하였으며, 남조류가 우점하는 가을철에 총세균수에 대한 Eubacterial group 의 비율이 크게 감소하여 특정 group의 우점현상은 나타나지 않았다. 이처럼 소양호는 계절과 수심에 따라 군집구조가 변화하였으며, 특히 세균의 군집구조는 식물플랑크톤의 천이와 밀접한 관계를 보이는 것으로 나타났다.

• 미생물학회지
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• 제32권2호
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• pp.163-171
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• 1994

경유를 sandy loam 토양에서 농도별로 투여하여 토양미생물군집에 미치는 영향을 조사하였으며 또한 경우가 첨가된 토양에서 경유의 신속한 제거를 위해 실시한 bioremediation에 의한 영향을 측정하였다. 경유는 토양에서 16주 후 약 50% 내외의 잔류량을 나타내며 bioremediation 처리시 제거율은 60~95% 정도가 증가하여 16주 후 약 8~20 범위의 잔류량을 나타내었다. 토양에 경유가 첨가되었을 때에는 세균직접계수, 진균류의 균사 길이, 호기성 종속영양세균과 탄화수소 분해세균의 수가 최고 10 내지 100배 정도 증가하였다. Bioremediation 처리시에는 그 증가가 더욱 두드러져 각종 미생물 개체수 측정치가 최고 100배 내지 1000배까지 증가하였다. 경유가 fluorescein diacetate 가수분해 활성에 미치는 영향은 bioremediation 처리를 하지 않은 토양에서는 뚜렷한 증감의 경향이 없었으나 bioremediation 처리를 한 토양에서는 10배 내외의 활성의 증가를 보였으며 이러한 양상은 soil dehydrogenase 활성에서도 유사하게 나타났다.