• Journal of Life Science
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• v.34 no.6
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• pp.393-398
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• 2024

The purpose of this study was to verify the antifungal properties of various herbal medicines belonging to the Ranunculaceae family and to find an extraction method effective in inhibiting fungal growth. When antifungal activity was measured in a liquid medium with extracts obtained by either hot water extraction or organic solvent extraction of the herbal medicines Clematis apiifolia, Coptis chinensis, and Pusatilla chinensis, effective results were obtained from the chloroform extract. In addition, fungal growth inhibition experiments were performed on unicellular fungi, Candida albicans, Candida tropicalis, and Candida lusitaniae, and on filamentous fungi, such as Pythium ultimum, Aspergillus fumigatus, and Fusarium oxysporum, using disk diffusion experiments on solid media. It was confirmed that P. chinensis extract has excellent antifungal properties against Candida spp. and C. apiifolia extract against filamentous mold. Finally, GC-MS analysis was performed to explore the useful antifungal substances present in the extract. As a result of the study, thurbergenone from C. apiifolia and 16-hydroxycleroda-3, 13(14)-dien-15, 16-olide (16-HCDO) from C. chinensis were confirmed as antifungal candidates. In conclusion, it was confirmed that C. apiifolia, C. chinensis, and P. chinensis have antifungal activity against various fungi, and in GC-MS analysis, all herbal medicines were confirmed to have different antifungal candidates. These results indicate that the Ranunculaceae family has evolved in several directions for fungal resistance traits.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.723-728
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• 2011

This study was performed to test the effect of Sargassum sagamianum extract (SSE) on shelf-life and improved quality in bread with 0.25, 0.5 and 0.75% added SSE. Bread with added SSE had reduced total microbial counts by 2 log cycles and mold cell counts by 3 log cycles. No changes in moisture content or pH occurred from days 3 to 9. In addition, bread with SSE had a lower yield of malonaldehyde than that of the control as shown by the TBARS assay. Yellowness increased in bread with added SSE, whereas lightness and redness decreased. In the sensory evaluation, taste, total preference, inner shape, and color of the bread containing 0.25 and 0.5% SSE were preferred. These results suggest that the adding 0.25 and 0.5% SSE to bread improved shelf-life and quality.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.435-444
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• 2016

This study was conducted to investigate the effects of natural preservatives (G3, G3-1, F3, and F3-1) using Cordyceps militaris on improvement of food quality and safety of noodle during storage. Wheat flour noodle were prepared using three different concentrations of natural preservatives (0.100, 0.200, and 0.400%). Changes in microbial populations, pH value, titratable acidity, and sensory evaluation were measured during storage at $12{\pm}2^{\circ}C$ for 3 days. Overall, use of natural preservatives resulted in lower levels of total mesophilic bacteria, coliform, yeast and mold in noodle compared to the control. In particular, natural preservatives using $2{\times}$ MIC concentrations (0.400%) of F3 and F3-1 were effective at maintaining levels of total mesophilic bacteria for noodle during storage. The pH values of noodle made with F3 and F3-1 were higher than the others. The titratable acidity of noodle with natural preservatives did not significantly change during storage. In sensory evaluation, appearance, color, and overall acceptability of noodle with F3 and F3-1 were preferred than the control. These results could provide useful information for developing an alternative preservation method to improve food quality and shelf-life of noodle using natural preservatives.

• Journal of Bio-Environment Control
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• v.28 no.4
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• pp.404-410
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• 2019

This study was performed to investigate the seed morphological characteristics and dormancy type of Adenophora triphylla var. japonica Hara that high valued medicinal crop and to select the disinfectants and light quality for germination rate improvement. The seed disinfection was carried out using distilled water (control), NaClO 4%, $H_2O_2$ 4%, and benomyl $500mg{\cdot}L^{-1}$. The light quality treatments were set to dark condition (control I), fluorescent lamp (control II), LEDs [red, blue, green, and combined RB LEDs (red:blue = 8:2, 6:4, 4:6, 2:8)] with a photoperiod of 12/12 (light/dark) and light intensity $150{\pm}10{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ photosynthetic photon flux density. Although the Adenophora triphylla var. japonica Hara seed was an underdeveloped embryo (E) and seed (S) with an embryo (E):seed (S) ratio of 0.4, it is germinated within 30 days, and seed moisture saturation was reached within 6 hours after immersion. After seed disinfection, the mold incidence rate was significantly inhibited, and the final germination rate was the highest at 87% in the benomyl seed disinfection. The final germination rate was the highest at 92% in the red light, and the mean daily germination was the lowest in the R2B8. Therefore, there is almost no dormancy in the Adenophora triphylla var. japonica Hara seed, and benomyl seed disinfectant and red light were effective in the improvement of germination rate. So it is considered to the high value of use for medicinal crop Adenophora triphylla var. japonica Hara cultivation.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.24-33
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• 2009

This study investigated the microbial contamination levels of raw meats used for short-ripened salami and changes in the microbial and physico-chemical properties of the product during storage at 10 and $25^{\circ}C$ for up to 120 days. The microbial counts of raw meats ranged between 2 and 4 Log CFU/g. Frozen-thawed sow meat showed higher total aerobe and Enterobacteriaceae counts than fresh chilled pork and pork back fat. Staphylococcus aureus was found in all raw materials except fresh chilled pork samples, and Clostridium perfringens was detected in a sample stored for 21 days at $25^{\circ}C$. The counts of total aerobes, lactic acid bacteria and Staphylococcus spp. decreased more rapidly at $25^{\circ}C$ than at $10^{\circ}C$ when the storage time was extended. The growth of Enterobacteriaceae, Pseudomonas spp., Clostridium spp., yeast, and mold were restricted to levels below 2 Log CFU/g during storage. The contents of salt, water, crude protein, crude fat, and ash of salami samples were 3.4, 33.4, 30.8, 32.7, and 4.3%, respectively, which were not affected by storage time or temperature. The pH value of the salami was initially 4.79 and increased to 5.02 and 5.26 after 120 days of storage at 10 and $25^{\circ}C$, respectively, whereas the water activity values decreased from an initial value of 0.91 to 0.90 and 0.88 after 120 days at 10 and $25^{\circ}C$, respectively. The TBA and VBN values increased slowly during storage. The redness value of the salami samples stored at $25^{\circ}C$ decreased more significantly than the samples stored at $10^{\circ}C$. With increased storage time, the values for the rheological characteristics of the salami in terms of hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness tended to decrease more remarkably at $25^{\circ}C$ than at $10^{\circ}C$. Based on sensory evaluation scores, it appears that short-ripened salami is no longer acceptable after 90 days at $10^{\circ}C$ and 30 days at $25^{\circ}C$.

• Journal of Dental Rehabilitation and Applied Science
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• v.26 no.2
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• pp.121-143
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• 2010

To investigate the effect of implant types and bone resorption on the fracture characteristics. 4 types of Osstem$^{(R)}$Implant were chosen and classified into external parallel, internal parallel, external taper, internal taper groups. Finite elements analysis was conducted with ANSYS Multi Physics software. Fatigue fracture test was performed by connecting the mold to the dynamic load fatigue testing machine with maximum load of 600N and minimum load of 60N. The entire fatigue test was performed with frequency of 14Hz and fractured specimens were observed with Hitachi S-3000 H scanning electron microscope. The results were as follows: 1. In the fatigue test of 2 mm exposed implants group, Tapered type and external connected type had higher fatigue life. 2. In the fatigue test of 4 mm exposed implants group, Parallel type and external connected types had higher fatigue life. 3. The fracture patterns of all 4 mm exposed implant system appeared transversely near the dead space of the fixture. With a exposing level of 2 mm, all internally connected implant systems were fractured transversely at the platform of fixture facing the abutment. but externally connected ones were fractured at the fillet of abutment body and hexa of fixture or near the dead space of the fixture. 4. Many fatigue striations were observed near the crack initiation and propagation sites. The cleavage with facet or dimple fractures appeared at the final fracture sites. 5. Effective stress of buccal site with compressive stress is higher than that of lingual site with tensile stress, and effective stress acting on the fixture is higher than that of the abutment screw. Also, maximum effective stress acting on the parallel type fixtures is higher. It is careful to use the internal type implant system in posterior area.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.476-481
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• 1997

For the effect of water-soluble degraded chitosan on the shelf-life of tofu, sterilized distilled water, 0.5% degraded chitosan, 0.5% fumaric acid and 0.5% lactic acid used as an tofu-immersion solutions were investigated by microbial counts, pH, and turbidity during the periods of storage at $4^{\circ}C$. After 2 weeks storage, total aerobic microbial counts in tap water and sterilized distilled water used as an immersion solution were $3.8\;{\times}\;10^8$ and $1.8\;{\times}\;10^8\;CFU/mL$, respectively. In 0.5% fumaric acid and 0.5% lactic acid immersion solutions, the microbial counts were around $10^7\;CFU/mL$ after 2 weeks while the microbial population in 0.5% water-soluble degraded chitosan were, however, $1.6\;{\times}\;10^5\;CFU/mL$ after 2 weeks and $1.7{\times}10^7\;CFU/mL$ after 3 weeks. The lag phase of initial contaminated microbes in 0.5% degraded chitosan solution was longer than those of other treatments. The addition of 0.5% fumaric acid and 0.5% lactic acid decreased the initial pH to pH 5.0, while those of tap water, sterilized distilled water and 0.5% degraded chitosan stabilized the immersion solution at around pH 7.2. All initial pH values were decreased during storage and then slowly increased as storage time was increased. The turbidities in all treatments were increased during storage, but the addition of 0.5% degraded chitosan showed the lowest change, compared to other treatments, showing that the water-soluble degraded chitosan has a good antimicrobial effect and has a potential use to extend the shelf-life of tofu product.

• Food Science and Preservation
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• v.24 no.3
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• pp.351-360
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• 2017

We have studied the technology to extend the storage period of 'Seolhyang' strawberries using modified atmosphere package (MAP) and ethyl pyruvate (EP) treatment for domestic distribution and export. The selected ripe strawberries harvested on December 28, 2016 at the Sancheong farmhouse were transported to the laboratory for 2 h and tested. After a day's precooling at $4^{\circ}C$, the strawberries were divided into seven experimental groups. These groups were control, active MAP using low density polyethylene (LDPE), active MAP using polyamide (PA), active MAP using PA with EP treatment, passive MAP using LDPE, passive MAP using PA and passive MAP using PA with EP treatment. Quality analysis was carried out every 4 days during the storage period of 16 days. During the storage period of 16 days, MAP decreased from 3.5% to less than 1.1% in weight loss ratio compared with control, and decreased from 36% to less than 7% in fungal incidence. In the case of fungi in the EP treatment group, hyphae did not grow on the outside of the strawberry but grew to the inside. This tendency was similar to that in the low oxygen and high carbon dioxide environment of the MAP, the mycelium of the fungus did not grow outside of the strawberry. Fungi are the biggest problem in the distribution and export of strawberries, and these results suggest that MAP alone could inhibit mold and increase shelf life.

• The Korean Journal of Pesticide Science
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• v.5 no.3
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• pp.18-25
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• 2001

Ethanol extracts from 46 plants were tested for their fungicidal activity against six plant diseases consisting of Maynaporthe grisea, Rhizoctonia solani, Botrytis cinerea, Phytophthora infestans, Puccinia recondita, and Erysiphe graminis in the greenhouse studies. Strong activity at 5 and 10 mg/pot was produced from the extracts of Helianthus annuus flowers and Zea mays leaves against P. grisea. In a test with B. cineara, extracts of H. annuus leaves, H. annuus flowers, Chrysanthmum coronarium var. spatiosum, Cucurbita moschata seeds, Lycopersicon esculentum, Z. mays, and Z. mays leaves had strong activities at 5 mg/pot. In a test with P. recondita, strong activity was obtained from the extracts of Capsicum frutescens, C. moschata seeds, H. annuus seeds, L. esculentum, and Malva veticillata at 5 mg/pot. Against E. graminis, extracts of Cucumis sativus, H. annuus seeds, Salanum tuberosum, Z. mays, and Z. mays leaves produced strong activities at 10 mg/pot. All the extracts were ineffective against P. infestans and R. solani. Among seven extracts tested, the extracts of H. annuus leaves and flowers were highly effective against all the strains of B. cinerea resistant to carbendazim, procymidone, and diethofencarb. Furthermore, potent fungicidal activity was produced from the extracts of C. coronarium var. spatiosum and C. moschata seeds against the SSR, SRR, and RSR strains of B. cinerea, and Z. mays and Z. mays leaves against SSR and RSR. Extract of L. esculentum showed very strong activity only against RRS of B. cinerea.

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.85-95
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• 1996

This study was conducted to obtain basic data about the effect of Lactobacillus delbruckii on the quality and preservability of the bread during bread making. The parameters measured to investigate the bread quality were water content, water activity, pH, hardness, shelf life and sensory evaluation. The results obtained were as follows : 1. During the storage period, moisture evaporated faster in normal bread than the sourdough bread(10, 30, 50%). 2. Normal bread showed 0.94 and sourdough bread resulted from 0.94 to 0.96 in water activity, 3. The concentration rate of sourdough and different dough method resulted in significantly difference value of pH in bread. As the sourdough concentration rate increased the pH changed from 5.5 to 4.5 in sponge dough method. However, the sourdough concentration rate increased, the pH dropped from 5.4 to 4.8 in the bread which made by straight dough method. 4. The normal bread showed tough texture than the sourdough bread as the storage period is extended. 5. As the ratio of sourdough increased, the pH became lower and the production of the off fiavor, the growth of mold delayed for one or two days when stored at 30$^{\circ}$C. 6. The bread with sourdough resulted in higher score than the normal bread by sensory evaluation. 7, The bread with 30% sourdough by straight dough method showed the highest score and the bread with 10% sour dough by sponge dough method resulted in the highest score by sensory evaluation.