• 의학교육논단
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• 제22권3호
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• pp.189-197
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• 2020

The goal of this study is to present efficient measures to improve the quality of medical education through using a developed and applied continuous quality improvement (CQI) model suitable for medical education. To achieve this purpose, we developed a theoretical CQI model through a review of the literature according to the design-based research method. Through repetitive productive cyclical processes and professional reviews, we finally deduced an appropriate CQI model for medical education. The most important results of this study are as follows: First, the CQI model for medical education is defined as a quality management system with a cyclical course of planning, implementation, evaluation, and improvement of medical education. Second, the CQI model for medical education is composed of quality management activities of educational design, work, and evaluation. In addition, each activity has the implementation strategies of planning, doing, checking, and improving based on the PDCA model (Plan-Do-Check-Act model). Third, the CQI model for medical school education is composed of committees related to medical education doing improvement activities, as well as planning, implementing and evaluating it with CQI. As a result, we can improve teaching by using the CQI model for medical education. It is more meaningful because this gives us organized and practical measures of quality management and improvement in medical education as well as in the educational process.

• Journal of Microbiology
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• 제40권4호
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• pp.327-330
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• 2002

The purpose of this research was to test multiplex polymerase chain reaction in investigating the microbiological quality of the risky surfaces in social living places of a military base where over 15 thousand people live together. In 22 samples of 99, there were no bacteria. Only four of the samples contained Shigella, and one of them contained Salmonella, but 77 of the samples contained thermotolerant coliform organisms. There was no statistically significant difference among the microbiological quality of different sites and different equipment surfaces (p>0.05).

• 기술사
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• 제35권4호
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• pp.62-67
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• 2002

Soondae is one of the traditional food in Korea. In order to develop the quality of Soondae, Mulberry leaf, safflower, DF-100 and Chitosan were added and their effect on the property change of Soondae during storage periods were investigated. There was no significant difference in proximate compositions among samples. TBA value of all sample increased as storage periods and TBA value of Soondae with DF-100 was lowest during storage periods. The content VBN of Soondae with was lowest during the storage periods. Microbiology was inhibited by adding the DF-100 and Chitosan at Soondae. Adding Chitosan of Soondae was highest point ati Sensory test. 18:1 content of lipid acid composition was the highest among samples.

• 식품과학과 산업
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• 제55권1호
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• pp.74-94
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• 2022

With the discovery of metabolic mechanisms of alcohol fermentation and acetic acid fermentation in the 1800s and 1900s, the history of traditional vinegar became a turning point for changing to the history of science and technology. Since then, innovation in vinegar production has occurred, and the era of full-scale mass industrialization has opened. The most modern method, submerged fermentation, has improved the vinegar production process to produce much higher quality vinegar and provide vinegar with high productivity and quality uniformity. Innovative research for vinegar production is underway as various approaches have been developed to increase fermentation efficiency, reduce costs, and shorten fermentation time due to the trend of combining existing technologies and advanced technologies. Now that the development of the vinegar industry is currently focused on vinegar engineering, multidisciplinary approaches in various fields such as microbiology, chemistry, food technology, process engineering, and molecular biology are needed.

• Journal of Microbiology and Biotechnology
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• 제17권8호
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• pp.1284-1290
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• 2007

This study was conducted to investigate the antibacterial activity and shelf-life extension effect of iceberg lettuce packed in BN/PE film. The BN/PE film has a strong microbial suppression effect on pathogenic bacteria such as Escherichia coli, Salmonella enteritidis, and S. typhimurium. The number of psychrophiles and mesophiles during 5 days of cold storage of fresh-cut iceberg lettuce at $10^{\circ}C$ packaged in BN/PE film was strictly suppressed in comparison with other tested films (OPP, PE, and PET film). When fresh processed iceberg lettuce was processed and stored under the current conditions, the shelf-life of the product was longer than 5 days in the BN/PE film package, whereas the shelf-life when using the other films tested, PE, OPP and PET, was no longer than 3-4 days. The decay rates of the iceberg lettuce packed in the BN/PE film was maintained at $29.8{\pm}2.1%$ on the 5th day of preservation. The samples packed in BN/PE film maintained an excellent visual quality during the 3 days of storage without significant differences in comparison with the initial visual quality. No browning was observed in the samples packed in BN/PE film for up to 3 days. The texture of shredded iceberg lettuce packaged in BN/PE film remained unchanged up to 3 days, and then a moderate decrease in texture was observed after 4 days of storage. In addition, the overall acceptability of fresh-cut iceberg lettuce packaged in BN/PE film did not change for up to 3 days, whereas the samples packaged in the other films were inedible by 3 days of storage. In conclusion, the shelf-life of fresh-cut iceberg lettuce packaged in the BN/PE film was extended to more than 5 days at $10^{\circ}C$, whereas that in the other films was 2 days at $10^{\circ}C$. Therefore, the shelf-life extension effect of the fresh-cut iceberg lettuce in BN/PE film packaging was very effective compared with the other films tested.

• Journal of Microbiology and Biotechnology
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• 제11권1호
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• pp.21-28
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• 2001

Enzyme linked-immunosorbent assay (ELISA) for a rapid detection of fungi, Aspergillus and Penicillium genera in food, were developed and their efficiencies were approved by detecting artificially contaminated agricultural commodities. Mice were immunized with partially purified Aspergillus flavus extracellualr polysaccharide (EPS) and lymph node cells of the mice were fused with the myeloma cells for production of monoclonal antibodies. Mab 1G11, one of the antibodies, was selected and purified. A sandwich ELISA was established and its detection limit toward A. flavus EPS was 1mg/ml. Among the 59 strains tested (including 18 species of Aspergillus, 16 of Penicillium, 11 of Fusarium, 1 of Absidia, 2 of Alternaria, 2 of Candida, 2 of Cladosporium, 2 of Geotrichum, 2 of Mucor, 2 of Rhizopus, 1 of Trichoderma), species of Aspergillus and penicillium had a high reactivity with Mab 1G11 even up to 10,000 times dilution of culture broths. The other genera except Cladosporium resinae showed no reactivity, thus Mab 1G11 was specific to the genera of Aspergillus and Penicillium. The epitope of A. flavus EPS against monoclonal Mab 1G11 was on the carbohydrate moiety when 1 to 100$\mu g/g$ A. flavus EPS were put into rice, potato, and mandarin orange, the average recoveries detected by sandwich ELIA were 123, 59, and 76%, respectively. Correlation was found to be linear between the EPS, and mycelium of A. flavus and Penicillium citrinum grown in a liquid medium (r=0.87 and 0.96), and also between the EPS and colony forming unit in solid media of rice of potato (r=0.91-0.99).

• 한국미생물·생명공학회지
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• 제31권3호
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• pp.264-270
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• 2003

1.북부 하수처리장에서 동정된 원생동물 및 후생동물의 종류는 32속으로 섬모충류는 17속이었다. 총 개체수는 연평균 5,266개체/ml(2,631∼9,744)이며, 속별 개체수는 Trachelophyllum이 가장 많았다. 종류별로는 편모충류가 6속(11%), 육질충류 3속(7%), 섬모충류 17속(78%), 후생동물이 6속(4%)이며, 섬모충류는 나구류와 시모류가 각각 33%, 23%을 차지하였다. 총 개체수는 하절기에 감소하고 동절기에 상승하는 경향을 나타내었다. 2. 수온 $20^{\circ}C$ 미만인 경우, 속별 개체수와 유출수 BOD, SS농도는 음의 상관관계가 형성되고, 속별 개체수와 유출수 COD, TN, TP농도는 양의 상관관계가 형성되었다. 상관분석의 결과 $20^{\circ}C$미만의 자료에서 Lepadella가 TP제거율에 대한 지표 미생물로의 가능성이 나타나며, Trochilia, Entosiphon, Coiepus는 TN제거율의 지표미생물로의 가능성이 추정된다. 3. 수온 $20^{\circ}C$ 이상인 경우, $20^{\circ}C$ 미만인 경우보다 상관계수가 낮았으며, 전반적으로 속별 개체수와 수질 항목이 음의 상관관계를 형성하였다. Entosiphon, Paramecium은 출현빈도는 낮지만 유출수 TP농도와 양의 상관관계를, TP제거율과 음의 상관관계를 형성함으로 이들 원생동물속의 개체수 증가시에는 유출수 TP가 악화된다는 점에 주의하면서 운전하여야 한다.

• Journal of Microbiology and Biotechnology
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• 제30권7호
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• pp.1060-1066
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• 2020

This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally, kimchi fermentation testing was performed using selected LAB starters. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters are isolated from kimchi and can grow under pH 3.0 and low temperature conditions of 5℃. Four kimchi samples were fermented and stored for 28 days at 5℃. The kimchi samples made with starters (PBio03 and PBio104) had better quality (production of mannitol and maintenance of heterofermentative LAB dominance) than the non-starter kimchi samples. In the starter kimchi, Leu. mesenteroides was the dominant LAB, comprising 80% and 70% of total LAB counts at 7 and 21 days, respectively. Mannitol content of the kimchi with Leu. mesenteroides PBio03 was 1,423 ± 19.1 mg/100 g at 28 days, which was higher than that of the non-starter kimchi sample (1,027 ± 12.2 mg/100 g). These results show the possibility of producing kimchi with improved qualities using Leu. mesenteroides PBio03 and PBio104 as starters.

• Journal of Microbiology and Biotechnology
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• 제19권11호
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• pp.1415-1420
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• 2009

The aim of the present study was to examine the prevalence of thermophilic Campylobacter spp. (Campylobacter jejuni and Campylobacter coli) in soil, poultry manure, irrigation water, and freshly harvested vegetables from vegetable farms in Malaysia. C. jejuni was detected in 30.4% and 2.7% of the soil samples, 57.1 % and 0% of the manure samples, and 18.8% and 3% of the vegetable samples from farm A and farm B, respectively, when using the MPN-PCR method. Campylobacter spp. was not found in any of the irrigation water samples tested. Therefore, the present results indicate that the aged manure used by farm A was more contaminated than the composted manure used by farm B. Mostly, the leafy and root vegetables were contaminated. C. coli was not detected in any of the samples tested in the current study. Both farms tested in this study were found to be contaminated by campylobacters, thereby posing a potential risk for raw vegetable consumption in Malaysia. The present results also provide baseline data on Campylobacter contamination at the farm level.

• Journal of Microbiology and Biotechnology
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• 제20권12호
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• pp.1702-1710
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• 2010

Korean traditional rice wines yakju and takju are generally brewed with nuruk as the source of the saccharogenic enzymes by natural fermentation. To improve the quality of Korean rice wine, the microorganisms in the nuruk need to be studied. The objective of this research was to improve the quality of Korean wine with the wild-type yeast strains isolated from the fermentation starter, nuruk. Only strain YA-6 showed high activity in 20% ethanol. Precipitation of Y89-5-3 was similar to that of very flocculent yeast (>80%) at 75.95%. Using 18S rRNA sequencing, all 10 strains were identified as Saccharomyces cerevisiae. Volatile compounds present in yakju were analyzed by gas chromatography-mass selective detector. The principal component analysis (PCA) of the volatile compounds grouped long-chain esters on the right side of the first principal component, PC1; these compounds were found in yakju that was made with strains YA-6, Y89-5-3, Y89-5-2, Y90-9, and Y89-1-1. On the other side of PC1 were short-chain esters; these compounds were found in wines that were brewed with strains Y183-2, Y268-3, Y54-3, Y98-4, and Y88-4. Overall, the results indicated that using different wild-type yeast strains in the fermentation process significantly affects the chemical characteristics of the glutinous rice wine.