• The Korean Journal of Mycology
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• v.51 no.1
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• pp.39-49
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• 2023

This study aimed to screen and investigate the microbiological characteristics, enzyme activity, and physiological functionality of unrecorded wild yeasts from the Wolsung valley of South Deogyu mountain and Jinjamcheon in Daejeon city, Korea. Candida sorboxylosa WSC25-4 (NNIBRFG47336), Arxula adeninivorans WSC6-3 (NNIBRFG47335), Farysizyma taiwaniana JRC6-2 (NNIBRFG47339), Saturnispora dispora JTS19-1 (NNIBRFG47334), Vanderwaltozyma polyspora JJCH5-3 (NNIBRFG47337), and Vanrija fragicola SW-9 (NNIBRFG47338) have not been previously recorded. None of these formed spores or pseudo-mycelium, and four strains, including C. sorboxylosa WSC25-4, were global in shaped. Except for V. polyspora JJCH5-3, all strains grew well in the yeast extract-peptone-dextrose (YPD), potato-dextrose and yeast malt extract media. A. adeninivorans WSC6-3 and S. dispora JTS19-1 grew well in 40% glucose-containing YPD medium and V. fragicola SW-9 in 5% NaCl-containing YPD medium. The supernatant of A. adeninivorans WSC6-3, F. taiwaniana JRC6-2, and V. fragicola SW-9 exhibited 58.0, 59.0, and 59.0% of glucoamylase activity, respectively. C. sorboxylosa WSC25-4 also produced extracellular alkaline protease. Antioxidant activity of the supernatant from F. taiwanian JRC6-2 was high (79.8%), while the other five unrecorded yeasts demonstrated elevated antiaging superoxide dismutase (SOD)-like activity (99%). Anti-gout xanthin oxidase inhibitory activity of S. dispora JTS19-1 and V. fragicola SW-9 was also elevated at 79 and 80%, respectively.

• Journal of Korean Medicine for Obesity Research
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• v.16 no.1
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• pp.11-18
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• 2016

Objectives: To confirm microbiological change and cytoprotective effect of Samjung-hwan (SJH) which fermented by Lactic acid bacteria from natural fermented SJH. Methods: SJH was fermented by Lactobacillus brevis and Lactococcus lactis subsp. lactis from natural fermented SJH. After 1 week of fermentation, we analysed pH and microbial profiling. We also performed measuring total polyphenol total flavonoid contents and 1,1-Diphenyl-2-picryhydrazyl (DPPH) free radical scavenging activity to investigate antioxidant ability. Cell viability was performed by using HepG2 cell. Results: pH of lactic acid bacteria inoculated group and non-inoculated group was decreased and total counts of lactic acid bateria for both group was increased after fermentation of SJH. Total polyphenol and flavonoid contents and DPPH free radical scavenging activity was increased in both group. Total polyphenol contents of lactic acid bacteria Inoculated group is more increased than non-inoculated group. HepG2 cell viability was increased in both group. Conclusions: SJH fermentd by Lactobacillus brevis and Lactococcus lactis subsp. lactis shows change in microbiological character and has cytoprotective effect. Further studies are required for investigating function of lactic acid bacteria during fermentation of SJH.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.338-349
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• 2018

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions ($4{\pm}1^{\circ}C$) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher $a^*$ values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).

• Food Science of Animal Resources
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• v.35 no.3
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• pp.322-329
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• 2015

This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL addition. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 3, 5, 7, 10, 15, 20 and 25th day of ripening. Chemical analysis showed a significant decrease in moisture content of sausages with increasing amounts of GdL added (p<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect.

• Journal of Ginseng Research
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• v.44 no.1
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• pp.154-160
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• 2020

Background: Korean ginseng (Panax ginseng Meyer) powder is in rising demand because powder forms of foods are convenient to handle and are highly preservable. However, ginseng powder (GP) manufactured using the conventional process of air drying and dry milling suffers nutrient destruction and a lack of microbiological safety. The objective of this study was to prepare GP using a novel process comprised of UV-TiO₂ photocatalysis (UVTP) as a prewashing step, wet grinding, high hydrostatic pressure (HHP), and freeze-drying treatments. Methods: The effects of UVTP and HHP treatments on the microbial population, ginsenoside concentration, and physiological characteristics of GP were evaluated. Results: When UVTP for 10 min and HHP at 600 MPa for 5 min were combined, initial 4.95 log CFU/g-fw counts of total aerobes in fresh ginseng were reduced to lower than the detection limit. The levels of 7 major ginsenosides in UVTP-HHP-treated GP were significantly higher than in untreated control samples. Stronger inhibitory effects against inflammatory mediator production and antioxidant activity were observed in UVTP-HHP-treated GP than in untreated samples. There were also no significant differences in CIELAB color values of UVTP-HHP-treated GP compared with untreated control samples. Conclusion: Combined processing of UVTP and HHP increased ginsenoside levels and enhanced the microbiological safety and physiological activity of GP.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.804-819
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• 2019

Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Canakkale, Turkey, with a protected designation of origin status. Non-starter lactic acid bacteria (NSLAB) have a substantial effect on the quality and final sensorial characteristics of long-ripened cheeses. The dominance of NSLAB can be attributed to their high tolerance to the hostile environment in cheese during ripening relative to many other microbial groups and to its ability to inhibit undesired microorganisms. These qualities promote the microbiological stability of long-ripened cheeses. In this study, 144 samples were collected from three dairies during the ripening period of Ezine cheese. Physicochemical composition and NSLAB identification analyses were performed using both conventional and molecular methods. According to the results of a 16S rRNA gene sequence analysis, 13 different species belonging to seven genera were identified. Enterococcus faecium (38.42%) and E. faecalis (18.94%) were dominant species during the cheese manufacturing process, surviving 12 months of ripening together with Lactobacillus paracasei (13.68%) and Lb. plantarum (11.05%). The results indicate that NSLAB contributes to the microbiological stability of Ezine cheese over 12 months of ripening. The isolation of NSLAB with antimicrobial activity, potential bacteriocin producers, yielded defined collections of natural NSLAB isolates from Ezine cheese that can be used to generate specific starter cultures for the production of Ezine cheese (PDO).

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.207-215
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• 2010

The purpose of this study was to investigate the microbiological characteristics and antioxidant activity of tomato sauce in terms of the variety of herbs that have been widely used in Western cuisine. As storage time increases, the number of total microbes changes, but the bacteria count was in the range of $1.0{\times}10^1-2.1{\times}10^2$, which did not increase much over 60 days of storage. The reason seems to be that the amount of heat treatment undergone by this type of sauce type, and its acidity make for difficult conditions for microbes to live. Yeast and mold measurements showed that yeast and mold were not detected for up to 30 days of storage in the tomato sauce with various types and amounts of added herbs. After 45 and 60 days, the yeast and mold count was in the range of $1.0{\times}10^1-8.5{\times}10^1$, and the same in the control. Measurements of phenolic compounds in 60 days of storage showed that tomato sauce with different types and amounts of added herbs had the lowest amounts relative to the control for all storage periods. The more herbs that were added, the higher the phenolic compounds resulted. As storage times increase, the phenolic compounds showed a tendency to decline. The DPPH radical scavenging effects of the tomato sauce herbs added showed a tendency to increase antioxidant activity when more herbs were added. The microbiology results of the storage test of tomato sauce with added herbs showed that the amount of microorganisms in tomato sauce with added herbs did not increase much in 60 days of storage at $4^{\circ}C$. The amount of microorganisms was small, so tomato sauce with added herbs can be used for 2 months with refrigeration.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.148-148
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• 2003

• Korean Journal of Microbiology
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• v.24 no.3
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• pp.317-322
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• 1986

It was observed that the strains of Klebsiella pneumoniae isolated from rhizosphere of rice, capable of utilizing chlorivated hervicides, such as 2, 4-dichlorophenoxyacetate, 2-methyl-4-chlorophenoxyacetate and 3-chlorobenzoate, as sole source of carbon and energy and confirmed that their degrading ability of the herbicides was due to plasmid genes. Characteristics of selected strains such as nitrogenase activity, resistances to antibiotics and heavy metal ion were measured.

• Korean Journal of Microbiology
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• v.1 no.1
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• pp.45-47
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• 1963

1. A Kind of Bacillus, which was seemed to be pathogenic, was isolated from Pinus rigida planting. 2. The bacillus were grown well on the Agar-Bacto-Beef media (pH 7.4) at $30^{\circ}C$. C for 24 hours. 3. The soil infection for the one year old seedling was the best inoculating method in this experiment. 4. Almost of all characteristics were simillar between isolated and reisolated bacillus. 5. The author should like to call temporarily the name of this bacterial disease Stem-rot of pinus rigida Mill.