• 한국동물위생학회지
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• 제23권4호
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• pp.361-366
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• 2000

The growth of bacteria on the surface of the meat was monitored to investigate the relationships between microbiological quality and some environmental factors such as the chilling temperature, alcohol spraying, and transport in slaughter process of pigs. The temperature changes of the surface and inner part of pork carcass were monitored with GreenTrack$\textregistered$ system during the process of chilling and transport Of the 100pigs tested, the prevalence of level on number of standard plate count (SPC) less than $10^4$ CFU/$\textrm{cm}^2$ and Escherichia coli less than $10^2$ CFU/$\textrm{cm}^2$ in pig were 82% and 80%, respectively. Suface bacterial numbers are decreased in the course of chilling process of the carcass. Alcohol spray process before packing meat also could decrease the surface bacterial count. In conclusion, this study could be overemphasized the importance of relationship between microbiological quality and refrigerating temperature in the process of refrigeration and cutting.

• 한국동물위생학회지
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• 제23권2호
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• pp.105-112
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• 2000

This survey was conducted to evaluate the microbiological quality of raw beef and pork products from January to December in 1999. A total of 107 beef and 157 hog carcasses were collected from two abattoirs located in Seoul. The result showed that beef carcasses had an average bacterial loading around 139,000 bacteria/$\textrm{cm}^2$ of carcass surface, indicating a little bit higher count than the results reported in USA and Australian meat. However, overall hygienic status was found to be acceptable for all examined carcasses because 84.4% of product rated excellent, good or acceptable comparable to USA of 91.6% and Australia of 88%. The analysis of data on overnight-chilled to weekend-chilled carcasses indicated that the microbiological growth occurred in the chiller during the weekend chill with increases in total viable count from 130,000cfu/$\textrm{cm}^2$ to 400,000cfu/$\textrm{cm}^2$. Qualitative testing for escherichia coli, EC + MUG was used as a most probable number (MPN) method along with the petrifilm method. The average of MPN/$\textrm{cm}^2$ of E coli biotype 1 was 29MPN/$\textrm{cm}^2$ for beef carcasses and 1,100 MPN/$\textrm{cm}^2$ for hog carcasses, respectively. However, 41% of beef and 16.3% of hog carcasses were shown to be less than < 3 MPN/$\textrm{cm}^2$ in E coli biotype 1 examination. Although salmonella enteritis, S typhimurium and E coli O157:H7 were all negative, listeria monocytogenes was recovered from only one hog surface samples of the 89 carcasses tested.

• 환경위생공학
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• 제18권1호
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• pp.1-7
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• 2003

There are lots of waterborne diseases which are caused by pathogenic microorganisms disseminated in contaminated environment. The purpose of this study is to investigate the status of water qualify and in order to investigate the sanitary condition of water purifier in northern part of Gyeonggi-do. We analyzed pathogenic microorganisms and 44 items of drinking water criteria from April to July in 2002. The results were as follows. 1. In 774 samples of water purifier, Pathogenic bacteria(salmonella, E coli O-157, O-26, O-111, shigella, pseudomonas etc.) were not isolated and total coliforms not detected. 2. About 76.5% of the water with purifier are found to be appropriated to the drinking water quality criteria. but 182 samples(23.5%) were without limits of drinking water criteria. 3. In the microbiological examination, 774 samples of purified water showed that 169 samples(21.9%) exceed the range of recommended limits(100 $CFU/m{\ell}$) to the total viable bacterial counts by pour plate method.

• 한국식품조리과학회지
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• 제20권6호
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• pp.561-567
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• 2004

The purpose of this study was to investigate the effect of Paecilomyces japonica mycelia(PJM) on pH, titrable acidity and microbiological qualify of Jeungpyun(fermented rice cake). Jeungpyun prepared with $0\~\%$ of PJM stored at $5^{\circ}C\;and\;20^{\circ}C$ for 4 weeks and 7 days respectively. Before fermentation of Jeungpyun dough, viable cells of total bacterial counts(TBC), yeasts and lactic acid bacteria(LAB) were $6.0\~9.8\times10^6,\;5.3\~9.0\times10^6,\;5.4\~8.5\times10^6\;CFU/g$, respectively. During the fermentation of dough, viable cells of TBC, yeasts and LAB increased $0.3\~0.4$ log cycle and pH was decreased whereas acidity increased as the progress of fermentation. Total viable cells in Jeungpyun before storage were $5.0\times10^1\;CFU/g$. During storage of Jeungpyun, TBC, yeasts and LAB of control group increased 2.6, 2.4, 2.1 log cycle at $5^{\circ}C$ and 4.8, 4.6, 4.5 log cycle at $50^{\circ}C$, respectively, when reached at maximum level. Major microflora of Jeungpyun was composed of yeasts and LAB during fermentation of dough and storage at $5^{\circ}C\;and\;20^{\circ}C$. Addition of PJM, inhibited the growth of microorganisms, the changes of PH and titrable acidity of Jeungpyun during storage at both of $5^{\circ}C\;and\;20^{\circ}C$. From these results, the addition of PJM extended the shelf-life of Jeungpyun during storage at $5^{\circ}C\;and\;20^{\circ}C$.

• 한국동물위생학회지
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• 제24권1호
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• pp.89-94
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• 2001

In order to investigate the relationship between milk hygienic quality and some environmental factors such as the herd size and types of milking machines, we sampled and examined the level of total bacterial count, coliforms, Staphyococcus aureus, somatic cell counts(SCC) and fat rates in raw milk. of the 84 dairy farms, the prevalence of level on number of standard plate count over 100,000cfu/$m\ell$ and coliforms over 1,000cfu/$m\ell$ in bulk milk were 25.0% and 15.6%, respectively. Also, 2 farms(2.4%) were exceed the level on number of 500cfu/$m\ell$ S aureus in raw milk. The prevalence of dairy herd with first grade of total bacterial count(TBC) according to bucket, pipe line and parlour milking system was 40.0%, 74.0% and 84.0%, respectively. The prevalence of dairy herd with first grade of TBC according to grade 1, 2 and 3 by SCC was 77.8%, 83.2%. and 69.2%, respectively. Therefore, the relationships between hygienic quality in raw milk and the herd size, types of milking machines, were significant. In conclusion, this study could be overemphasized the importance of herd management condition for milk hygienic qualify.

• 한국동물위생학회지
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• 제25권1호
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• pp.15-22
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• 2002

This experiment was carried out to investigate the changes of egg qualify during storage in order to find out the proper storage condition. Fresh eggs were stored at cold condition ($5^{\circ}C$, relative humidity ; RH :$65\pm$3%) and room condition($25^{\circ}C$, RH :$40\pm$3%) during 10 weeks and examined microbiological quality, weight loss and interior quality periodically. Weight loss was indicated 17.93% at room condition and 2.56% at cold condition. The pH of egg white and yolk were increased from 7.94 to 9.03(average 13.72%) and from 6.16 to 6.57(average 6.65%) at cold condition and from 7.94 to 9.54(average 20.15%) and from 6.16 to 6.90(average 12.01%) at room condition respectively. But pH of egg white and yolk did not showed significant difference between before molting and after molting. Haugh unit was decreased from 82.0 to <30 at room condition after 3 weeks. The most frequent bacteria isolated were E coli, Staphylococcus leutus, S saprophyticus, Citrobacter freundii, Klebsiella oxytoca, Providencia rettgeri, and Pontoea spp. It was recommended that shelf life of unrefrigerated eggs would not be longer than 21 days at room temperature in summer.

• Journal of Microbiology and Biotechnology
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• 제23권5호
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• pp.644-651
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• 2013

The fermented manure derivative known as Preparation 500 is traditionally used as a field spray in biodynamic agriculture for maintaining and increasing soil fertility. This work aimed at characterizing the product from a microbiological standpoint and at assaying its bioactive properties. The approach involved molecular taxonomical characterization of the culturable microbial community; ARISA fingerprints of the total bacteria and fungal communities; chemical elemental macronutrient analysis via a combustion analyzer; activity assays for six key enzymes; bioassays for bacterial quorum sensing and chitolipooligosaccharide production; and plant hormone-like activity. The material was found to harbor a bacterial community of $2.38{\times}10^8$ CFU/g dw dominated by Gram-positives with minor instances of Actinobacteria and Gammaproteobacteria. ARISA showed a coherence of bacterial assemblages in different preparation lots of the same year in spite of geographic origin. Enzymatic activities showed elevated values of ${\beta}$-glucosidase, alkaline phosphatase, chitinase, and esterase. The preparation had no quorum sensing-detectable signal, and no rhizobial nod gene-inducing properties, but displayed a strong auxin-like effect on plants. Enzymatic analyses indicated a bioactive potential in the fertility and nutrient cycling contexts. The IAA activity and microbial degradation products qualify for a possible activity as soil biostimulants. Quantitative details and possible modes of action are discussed.

• 대한환경공학회지
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• 제27권8호
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• pp.892-899
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• 2005

지하수는 지표수에 비하여 수질이 양호하며 외부로부터의 오염원이 적은 편이다. 하지만 현재 우리나라의 지하수도 산업화, 도시화에 의하여 많은 오염이 발생되고 있다. 그 중에서도 PCE와 TCE는 난분해성 염소계 유기화합물로서 그 처리에 신중을 기해야 한다. 본 연구에서는 PAC-막분리 공정을 적용하여 이들 물질을 보다 효과적이면서 컴팩트하게 처리할 수 있었다. 막의 재질에 따른 효율의 차이는 별로 없었으며, PAC가 투과 플럭스의 저하를 유발하지는 않았다. 따라서 PAC의 주입이 효과적으로 이루어진다면 막에서 발생하는 오염을 줄여줄 수가 있으며 보다 효율적인 운전이 이루어 질 수가 있다.

• 한국수산과학회지
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• 제19권1호
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• pp.20-26
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• 1986

Very little information is available in the literature on storage of fish sauce. Therefore, microbiological and chemical chracteristics during storage and quality of fish sauce were investigated and discussed to present data about the optimum storage condition. The chopped sardine meat was mixed with equal amount of water and $9\%$(w/w) of $75\%$ vital wheat gluten and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture (Pacific Chem. Co.) for 4 hours at $52.5^{\circ}C$. The reaction mixture was heated for 30 min at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 min at 4,000 rpm. Table salt and benzoic acid were added for bacteriostatic effect and stored for 80 days at $15{\pm}1^{\circ}C$ and $30{\pm}1^{\circ}C$. The results were summarized as follows: 1. The amount of amino-nitrogen and pH of fish sauce were almost unchanged during storage. 2. Mininum concentration of salt for bacteriostatic activity was $9\%$(w/w) regardless of addition of benzoic acid. 3. the yields of amino-nitrogen were $63.1\%$ for the hydrolysate prepared without enzyme, $79.7\%$ for that with bromelain, $69.9\%$ with ficin, $74.3\%$ with papaya pretense, and $78.1\%$ with enzyme mixture, respectively. 4. The contents of amino-nitrogen were $4510.0mg\%$ on the dry basis for the product prepared by autolysis, $5483.2mg\%$ for that prepared with bromelain, $5305.7mg\%$ with ficin, $4994.1mg\%$ with papaya protease and $5582.3mg\%$ with the enzyme mixture, respectively. 5. The contents of crude protein were $51.35\%$ on the dry basis for the product prepared by autolysis and 55 to $59\%$ for prepared with commercial enzymes. 6. The hydrolysate prepared with the enzyme mixture revealed a little stronger meaty taste than any other products. 7. The level of crude protein in residues was still high ($69.5{\sim}77.2\%$ on the dry basis) and might be originated from the added vital wheat gluten.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.895-907
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• 2005

본 연구는 설기떡의 맛을 증진시키고 실생활에서 백복령 가루의 이용가능성을 검토하기 위하여 나이대별로 백복령 가루를 첨가한 설기떡의 기호도도 알아보고, 설기떡의 저장 중 품질에 미치는 영향을 쌀가루양에 대한 백복령 가루의 첨가량을 5, 7, 10, $15\%$로 하여 설기떡을 제조한 후 $20^{\circ}C$에서 36시간 저장하면서 관능적, 물리학적 특성 및 총균수을 비교하였다. 연령별로 기도호를 조사한 결과 $20\~30$대는 $5\%$ 첨가구를, $40\~60$대는 $7\%$ 첨가구를 선호하였다. 저장 실험한 결과에서 기호도는 전반적으로 $5\%$ 첨가구가 다른 첨가구에 비해 높은 점수를 나타내면서 선호하였다. 강도 특성은 색, 이취, 거친 정도, 쌉쌀한 맛의 항목에서는 백복령 가루의 첨가량이 증가할수록 강하게 느꼈고, 구수한 맛은 $5\%$ 첨가구의 점수가 강하게 나타났다. 촉촉함, 부드러움 항목에서는 8시간까지는 대조구가, 12시간부터는 $5\%$ 첨가구가 강하게 나타내었다. 수분함량을 측정한 결과 백복령 가루 첨가량이 증가할수록 수분함랸은 감소하는 경향을 나타내었고, $5\%$ 첨가구의 경우 대조구와 큰 차이를 보이지 않았다. 적색도와 황색도는 백복령 가루의 첨가량이 증가할수록 증가하는 경향을 나타내었다. 명도와 총색차는 백복령 가루의 첨가량이 증가할수록 감소하였다. 경도, 검성, 부착성은 백복령 가루의 첨가가 증가할수록 높아졌고, 대조구와 $5\%$ 첨가구 사이에는 유의적으로 큰 차이를 보이지 않았다. 응집성과 탄력성은 대조구와 첨가구간에 큰 차이를 나타내지 않았다. 총균수는 첨가구간에 큰 차이를 나타내지 않다가 20시간이 지나면서 대조구의 총균수가 급격히 증가하였고, 백복령 가루의 첨가량이 증가할수록 균수가 적게 나타났지만 첨가구간에 큰 차이는 나타내지 않았다. 36시간째 대조구에서 분홍색 곰팡이가 생겼다. 이상의 결과를 볼 때 설기떡에 백복령 가루를 이용하는 것이 가능함을 알 수 있으며 백복령 가루를 $5\%$ 정도 첨가할 경우 맛과 기능성을 높일 수 있는 떡을 만들 것으로 생각된다. 그러나 첨가량을 높이며 품질을 향상시킬 수 있는 방법을 더 연구하는 것이 앞으로의 과제로 생각된다.