• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.283-287
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• 1986

E.O. and gamma irradiation treatment on the sterilization of ground samples of 5 different types of spices(red and black pepper, onion, garlic and ginger) were investigated. Populations of mesophilic bacteria, mesophilic spores, acid tolerant bacteria and fungi in various samples were $10^4-10^6/g,\;10^3-10^5/g,\;10^3-10^5/g\;and\;10^3-10^4/g$, respectively. Coliforms and osmophilic molds were found only in red and black pepper as $10^3-10^4/g$. A radiation dose of 5 to 7 kGy proved sufficient to redure the viable cell count of the total bacteria and fungi to the level of $10^3/g$ and they were sterilized completely by radiation dose of 10 kGy or more. Coliforms, mesophilic spores and acid tolerant bacteria were sterilized at 5,7 and 10 kGy, respectively. In the mean time $D_{10}$ values of each spices ranged from 1.38 to 2.88 kGy. Comparison of E.O. and gamma irradiation treatment showed that E.O. treatment was less effective than radiation in controlling microbial contamination in spices.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.555-564
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• 1999

The objective of this study was to investigate the preference of root vegetables and the inhibitory effect of the vegetables on harmful enzymes of intestinal bacteria. Two hundred fifty respondents in Seoul area surveyed to obtain information from Sep. 30 to Oct. 30, 1998. Respondents preferred Inpuomoea batatas (sweet potato, 4.05), Solanum tuberosum(potato, 3.97), Allium cepa(onion, 3.68), Codonopsis lanceolata(3.64) and Raponus sativus(redish, 3.60). The growth of B. breve K-110 was effectively increased by adding 0.5% extract of Solanum tuberosum(139%), Codonopsis lamceolate(145%), Dioscorea japonica(164%), Colocisia antiquorum(144%) extract to the medium. B. breve K-100 for beneficial bacteria, and E. coli HGU-3 or Bacteroides JY-6 for harmful bacteria were used to determine the inhibitory effect of root vegetables on harmful intestinal enzymes after co-culturing harmful and beneficial bacteria. The extract of Solanum tuberosum, Codonopsis lanceolata, Dioscorea japonica (yam) and Colocisia antiquorum (taroes) showed inhibitory effect on ${\beta}$-glucuronidase and tryptophanase of intestinal bacteria. The macromolecules were isolated from Solanum tuberosum, Codonopsis lanceolata, Dioscorea japonica and Colocisia antiquorum by Sephadex G-100 column chromatography. By adding these isolated marcromolecules to the medium, the growth of B. breve K-100 were also increased and high inhibitory effects on the ${\beta}$-glucuronidase and tryptophanase were measured. These results suggested that the harmful enzymes of intestinal bacteria were inhibited by consuming Solanum tuberosum, Codonopsis lanceolata, Dioscorea japonica and Colocisia antiquorum. Therefore, they could prevent gastrointestinal diseases.

• Applied Biological Chemistry
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• v.44 no.4
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• pp.224-229
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• 2001

This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP,$20\;{\mu}m$; PE, $20{\mu}m$; paper, $45\;g/m^3$; PE, $20\;{\mu}m$; Al, $7\;{\mu}m$; PE, $20\;{\mu}m$), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW, The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, $20\;{\mu}m$; PE, $20\;{\mu}m$; paper, $45\;g/{\mu}m$; PE, $20\;{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Research in Plant Disease
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• v.11 no.2
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• pp.128-134
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• 2005

This study was conducted to elucidate effect of environmental factors on the development of white rot. In order to identify the causal agents causing white rot of Allium crops, we compared DNA profiles of a representative isolate, Sclerotium cepivorum, introduced from foreign country with Korean isolates using UP-PCR. As a result, Sclerotium isolates forming round-shaped sclerotia were identified as Sclerotium cepivorum pertaining in UP-PCR b group and Sclerotium isolates farming anamorphic-shaped sclerotia presumed to be a novel species of Sclerotium based on DNA profiles of UP-PCR. There was a big difference in DNA band pattern between two species of Sclerotium isolated in Korea. Electron micrographs of scanning electron microscope and transmission electron microscope showed morphological differences in sclerotial surface structure and rind layers between two species of Sclerotium. There were more wrinkles and pore spaces on sclerotial surface of Sclerotium sp. forming anamorphic-shaped sclerotia than that of Sclerotium cepivorum forming round-shaped sclerotia. Both of two white rot pathogens grew well at the temperature range of $10-25^{\circ}C$ with optimal temperature of $20^{\circ}C$. Sclerotia of the two pathogens were well formed at $20^{\circ}C$ and well germinated at the temperature range of $20-24^{\circ}C$, Effect of pre-incubation of sclerotia on destruction of sclerotial dormancy of two pathogens was evaluated through storing sclerotia under different temperature condition. The sclerotia of the two pathogens showed an increased capacity to germinate on potato dextroise agar when the sclerotia were incubated for 7 days at $10^{\circ}C$ after pre-treatment at $35^{\circ}C$ for 7 days. At that time, germination rate of Sclerotium sp. and 5. cepivorum was $100\%\;and\;70\%$, respectively. Flooding period and treatment temperature had an effect on sclerotial survival rate of the two pathogens. As flooding period and treatment temperature increased, sclerotial germination rate of the two pathogens decreased. It was confirmed that soil humidity played an important role on development of white rot. It was the highest disease incidence of garlic white rot when garlic were sown at potted soils infested with the two pathogens and adjusted soil humidity to $15\%$ (field moisture capacity, about -300 mb). As soil humidity increase or decrease based on $15\%$ of soil humidity, disease incidence decreased move and more.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.837-850
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• 2005

This study was conducted to investigate the changes of quality characteristics on seasoned pork with Korean traditional 4 types seasoning such as soybean sauce(T1); Kimchi sauce(T2); pickled shrimps sauce(T3); onion sauce(T4). The seasoned samples were aged at 10±1℃ for 13 days. The results obtained were as follows; Except for T2, pH of treatments were significantly decreased(P<0.05) as aging period increased. Salinity(%) and saccharinity(%) of seasoned meat were tended to increased during aging period. Thiobarbituric acid reactive substances(TBARS) were increased significantly during storage in all treatment(P<0.05). T4 showed the highest TBARS among the all treatment groups. Volatile basic nitrogen(VBN) values of all treatments were significantly increased(P<0.05) as storage period increased. There were no significant differences in water holding capacity(WHC) among the all treatments, and those values were not changed by the passage of storage days. Shear force values of all treatments were tended to decreased by the passage of storage days. In surface color, the values of L*, a* and b* showed a tendency of increasing value along the storage days. The values of a* and b* of T2 were significantly higher than other treatments during aging period(P<0.05). In inner color, a* and b* values of T2 were significantly higher than those of other treatments during aging period(P<0.05). In the sensory evaluation of cooked meat, T3 treatment resulted in lower score in aroma, flavor, tenderness, juiciness and overall acceptability. The number of total plate counts and Lactobacilli spp. tended to increase with storage in all treatments group. The numbers of Escherichia coli were not changed by the passage of storage time.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.813-824
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• 2005

This study was carried out to evaluate the quality characteristics of the spicy fermented pork with traditional seasonings. The samples, outside muscle of pork ham, were cut to cube($7{\time}10{\time}2$cm3) and five traditional seasonings such as soy sauce(T1), Kimchi sauce(T2), pickled shrimps sauce(T3), onion sauce (T4) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned samples were fermented at $1{\pm}1^{\circ}C$ for 10 days. And then, the spicy fermented meat was atmosphere packaged and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH level of fermented pork has been decreased at the end of the storage compared to the early storage days. The pH level of T3 was higher than that of other treatments during the whole storage days. The salinity and saccharinity of treatments were increased during the storage periods in T1, T3 and T4. TBARS in all treatments was significantly high at the later days of the storage compared to the early days of the storage. VBN was increased until the 21 days of storage and decreased rapidly since then. There were no significant differences in WHC among the all treatments. The shear force was increased with storage in all treatments group. The L* values of surface meat showed a tendency of increasing value along the storage days and the a*, b* values showed a tendency of decreasing value. The number of total bacteria and lactic acid bacteria were tended to increase during storage, while E. coli was decreased as storage period extended. In the results of sensory evaluation, T1 had the highest score in overall acceptability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.1
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• pp.72-78
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• 2020

In this study, miscanthus with C/N ratio of 224 were applied to the soil and treated with 0 (control), 10 tons and 20 tons·ha^-1 to improve the soil and promote crop growth. As a result, soil organic matter content increased from 11.0 g·kg^-1 before the test to 16.3 after 3 years. Soil cation exchangeable capacity increased to 15.3 cmol_c·kg^-1 after 3 years. In the sweet sorghum, stem was the most thickest at 20 tons·ha^-1 application of miscanthus and the highest juice amount per plant was 60 ml. The yield index multiplied by the soluble solids content of juice and juice amount was the highest at 1,913 for 10 tons application and 1,851, 1,839 for 20 tons, control respectively. Number of sweetpotato storage root were 2,9 in 20-tons application plot, the same as control, and 10-tons application plot was 3.6, the most. Two-year average yields of 20 tons plot and control were low at 2,579 kg/10a and 2,708 respectively, and 10 tons plot was the highest at 3,289. For onions, the biomass application did not effect the yield. but onion plant and leaf length were longer in 20 tons plot than in control or 10 tons. The yield of garlic was 2,630~2,901 kg/10a and there was no effect of miscanthus application. Plot of 10 tons application were the longest in plant and leaf length, and the number of scale was 8.2-8.3 per in bulb, and 8.9 tons·ha^-1 in control. Therefore, it was confirmed the possibility that miscanthus biomass application of about 10 tons·ha^-1 could improve the soil condition and promote crops growth and yield.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.29-36
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• 2007

The using frequency of processed foods and dietician's perception against management of food service at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals,38 schools,40 enterprises, and 7 others. Single menu (75.5%) with two (33.7%) or three (57.1%) side dish was offered. In addition, the offering ratio of boiled water and spring water was 37.8 and 32.7%, respectively. The processed foods with high using frequency were kochujang (1.19), sesame oil (1.22), and doenjang (1.30), but that of leek, onion, Chinese cabbage, and radish were 4.95, 4.62, 4.60, and 4.26, respectively. Dietician's major affairs in all type of food service institutions were cooking (64.3%), purchase (48.0%), and personnel managements (39.8%). Dieticians, however, had a low perception against safety and nutrition management. Therefore, in order to prevent the outbreak of food-borne diseases, we estimated that the education and the conversion of dietician' perception against safety and nutrition management were needed.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.317-324
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• 2012

In order to determine an authenticity of food ingredient, we used DNA barcode method by universal primers. For identification of animal food ingredients, LCO1490/HCO2198 and VF2/FISH R2 designed for amplifying cytochrome c oxidase subunit1 (CO1) region and L14724/H15915 for cytochrome b (cyt b) region on mitochondrial DNA were used. Livestock (cow, pig, goat, sheep, a horse and deer) was amplified by LCO1490/HCO 2198, VF2/FISH R2 and L14724/H15915 primers. Poultry (chicken, duck, turkey and ostrich) was amplified by LCO1490/HCO 2198 and VF2/FISH R2 primers. But, Fishes (walleye pollack, herring, codfish, blue codfish, trout, tuna and rockfish) were only amplified by VF2/FISH R2 primers. For plant food ingredients, 3 types of primers (trnH/psbA, rpoB 1F/4R and rbcL 1F/724R) have been used an intergenic spacer, a RNA polymerase beta subunit and a ribulose bisphosphate carboxylase region on plastid, respectively. Garlic, onion, radish, green tea and spinach were amplified by trnH/psbA, rpoB 1F/4R and rbcL 1F/724R. The PCR product sizes were same by rpoB 1F/4R and rbcL 1F/724R but, the PCR product size using trnH/psbA primer was different with others for plants each. We established PCR condition and universal primer selection for 17 item's raw materials for foods and determine base sequences aim to PCR products in this study. This study can apply to determine an authenticity of foods through making an comparison between databases and base sequences in gene bank. Therefore, DNA barcode method using universal primers can be a useful for species identification techniques not only raw materials but also processed foods that are difficult to analyze by chemical analysis.

• Journal of Food Hygiene and Safety
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• v.35 no.4
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• pp.365-374
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• 2020

This study was conducted to monitor the residual pesticides on a total of 320 stalk and stem vegetables from January 2019 to December 2019 in the Incheon metropolitan area. Pesticide residues in samples were analyzed by the multi-residue method for 373 pesticides using GC-MS/MS, LC-MS/MS, GC-ECD, GC-NPD and HPLC-UVD. Risk assessment was also carried out based on the amount of stalk and stem vegetables consumed. The linearity correlation coefficient for the calibration curve was 0.9951 to 1.0000, LOD 0.002 to 0.022 mg/kg, LOQ 0.005 to 0.066 mg/kg and recovery was 82.0 to 108.0%. According to the monitoring of pesticides, 36 (11.3%) of 320 were detected with pesticide residues and 3 (0.9%) samples exceeded the maximum residual limit. The detection frequency for Chinese chives and Welsh onion was higher than that for other stalk and stem vegetables. The frequently detected pesticides were etofenprox, procymidone, fludioxonil, and pendimethalin. As a tool of risk assessment through the consumption of pesticide detectable agricultural products, the ratio of estimated daily intake (EDI) to acceptable daily intake (ADI) was calculated in the range of 0.0062-24.1423%. These results indicate that there is no particular health risk through consumption of commercial stalk and stem vegetables detected with pesticide residues.