• Journal of Microbiology and Biotechnology
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• v.6 no.5
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• pp.340-346
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• 1996

In order to find out if staphylococci occur in significant numbers in Korean fermented fish products, a total of 40 different fermented fish products were collected from different markets in Korea and analyzed for their physico-chemical and microbiological states. The pH, salt concentration and water activity of the products were measured and the total viable cell count and the number of Staphylococcus grown on mannitol salt agar were determined. The identification of the strains of Staphylococcus were made by API Staph Strip and MIS identification kits, and the physiological properties of the identified strains were further characterized by different conventional methods. The pH, salt content and water activity of fermented fish samples varied widely from 4.8 to 7.1, 7.4-28.7$%$ and 0.77-0.84, repectively, depending on the type of product. The total viable cell count varied from $10^4-10^9$ cfu/ml, and most of the samples had $10^5-10^6$ cfu/ml No correlation was found between the viable cell count and the pH, NaCl concentration and water activity of the samples. Among the 35 colonies identified as Staphylococcus strains by the identification kits, S. xylosus was the most frequently occurring strain marking 17, and S. warneri was 8, S. epidermidis 4 and S. cohnii 2. S. hominis, S. saprophyticus, S. haemolyticus and S. aureus were also identified once each. In some samples (K-3, P-6, K-8, G-5 and G-10), 2-3 different species of Staphylococcus were found. Considering the region of sampling, among the 10 samples from Kunsan 5 were identified as S. warneri, while in the other regions S. xylosus was predominant. Although the physiological characteristics of the identified strains were generally consistent with those in Bergey's Manual, some discrepances were also observed. All the strains were highly salt tolerant, growing in the media containing over 18$%$ NaCl. All the strains except S. aureus (G-11) showed negative in hemolysis activity, plasma coagulation and DNase tests. All the strains including S. aureus (G-11) showed negative in enterotoxin test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.691-695
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• 2008

The study was carried out to evaluate the antimutagenic effects in methanol extracts of Korean soybean paste (doenjang) added with various kinds of water (germanium water, painted maple sap) or salt (sun-dried salt, roasted salt, one time bamboo roasted salt, nine times bamboo roasted salt). Methanol extracts of germanium water doenjang (Ge-D) and painted maple sap (Acer mono Max) doenjang (PM-D) exhibited significant inhibitory activity ($56{\sim}62%$) against aflatoxin $B_1$ ($AFB_1$) by adding of 1 mg/plate in Ames test. Also, methanol extracts of Ge-D and PM-D showed stronger antimutagenic activity toward N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in SOS chromotest than traditional doenjang (TD). Methanol extracts of doenjang made with four kinds of salt revealed antimutagenic activity toward MNNG; especially, doenjang extracts using one-time bamboo roasted salt (B1-D) showed 94% inhibition at the concentration of 5 mg/plate. Methanol extracts of B1-D also had the strongest inhibitory effect against MNNG of doenjang made with different salts in SOS chromotest. As the results indicate, the various kinds of water and salt have had separate effects on the antimutagenic activity of doenjang; therefore, further research on various physiological functions of water or salt added traditional doenjang is needed.

• The Journal of the Korean dental association
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• v.50 no.9
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• pp.552-557
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• 2012

Bamboo salt is a special processed salt by Korean traditional recipe. Recent study results showed that bamboo salt or bamboo salt with some other materials like herbal extracts have the anti-microbial activity, inhibition effects of dental plaque and gingival inflammation. Bamboo salt also showed anti-cariogenic effects; remineralization and acid resistance. Compare to fluoride toothpaste, bomboo salt toothpaste with fluoride showed the more effective remineralization on inner part of the early dental caries lesion. It increased the surface hardness and decreased lesion depth of early dental caries lesion. Thus, it is suggested thai bamboo salt could be used as a anti-microbial, anti-plaque, anti-inflammatory and anti-cariogenic material for oral disease prevention. Especially, bamboo salt dentifrice with fluoride can be recommanded as a useful remineralizing agent.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.181-188
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• 2013

The aim of this study was to investigate the quality properties of beef jerky replaced salt with soy sauce, red pepper paste, and soybean paste. The quality properties of beef jerky including final water activity ($a_w$), moisture content, pH, color, shear force, total plate counts, thiobarbituric acid reactive substance (TBARS) values, and sensory evaluations were investigated. The sliced beef samples were marinated in salt (control), soy sauce (T1), red pepper paste (T2), and soybean paste (T3) for 24 h and then dried at $70^{\circ}C$ for 6-8 h. The water activity of finished beef jerky varied from 0.72 to 0.70. The water activity for control and T1 samples decreased more rapidly as drying proceeded up to 6 h. The samples with salt replacement showed a lower pH and lightness than the control (p<0.05). The T1 sample showed a significant decrease in total plate counts after 21 d of storage (p<0.05). The TBARS for all treatments increased with storage days (p<0.05). The TBARS were significantly lower in T2 and T3 samples compared to control and T1 until 21 d of storage (p<0.05). The samples with salt replacement showed a lower intensity of saltiness than the control. Sensory evaluations found that the replaced soy sauce of beef jerky samples had better overall acceptability scores than the other treatment samples. It was concluded that replacing salt with soy sauce can delay lipid oxidation and enhance the sensory acceptance of beef jerkies.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

• Food Industry And Nutrition
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• v.9 no.1
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• pp.36-45
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• 2004

Bamboo salt has been used for the purpose of prevention and treatment of various diseases in Korea. Present study was carried out to ascertain the effects of purple bamboo salt upon anti-allergic effect, anti-inflammatory activity and immune-enhance effect as well. Purple bamboo salt significantly inhibited the ear swelling response and histamine release induced by compound 48/80 in mice and rat peritoneal mast cells. Purple bamboo salt (0.01 ∼ lg/kg) also dose-dependently inhibited the passive cutaneous anaphylaxis by oral administration. Purple bamboo salt (1 mg/mL) in hibited phorbol 12-myristate 13-acetate plus calcium ionophore A23187-stimulated tumor necrosis factor (TNF)-${\alpha}$, interleukin (IL)-1${\beta}$ and IL-6 secretion, by 67.04${\pm}$0.08%, 68.01${\pm}$1.85%, 69.48${\pm}$0.54%, respectively. In addition, purple bamboo salt inhibited the expression of TNF-${\alpha}$ mRNA in HMC-1 cells. Finally, we investigated the effect of purple bamboo salt in the forced swimming test (FST) and the change of purple bamboo salt-mediated cytokine production from MOLT-4 cells. At the 7th, immobility time was significantly decreased in the purple bamboo salt-administration group (35.4 ${\pm}$5.9 s for 1 g/kg) in comparison with the control group (93.2 ${\pm}$ 15.45). After FST, the content of glucose in the blood serum was increased and the levels of blood urea nitrogen, lactic dehydrogenase was decreased in purple bamboo salt-administration group. However, it had no effect on the elevation of CK and TP level. Purple bamboo salt (1 mg/mL) significantly increased the interferon (IFN)-${\gamma}$ and IL-2 level compared with media control (about 3.7-fold for IFN-${\gamma}$, about 3.5-fold for IL-2, p〈0.05) but did not affect the IL-4.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.241-252
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• 2011

The study was carried out to evaluate the anticancer effects in Korean soybean paste(doenjang) added with sun-dried salt(S-D), roasted salt(R-D), bamboo salt roasted once(B1-D) or bamboo salt roasted nine times(B9-D). In MTT assay, S-D, R-D, B1-D and B9-D exhibited a significant inhibitory activity(64-87% and 68-92%) against the proliferation of AGS human gastric adenocarcinoma cells by adding 0.05% and 0.1% of methanol extract. Among Balb/c mice injected with sarcoma-180 cells, the bodies, livers, spleens, kidneys and heart weight of the mice administered with 4 kinds of doenjang extracts were heavier than the non-administered ones of the group. However, no difference was found between the control and doenjang administered groups. Four kinds of doenjang inhibited significantly the tumor growth, especially R-D and B1-D showing an inhibition of tumor cell growth up to 97% by the administration of 1.0 mg/kg methanol extracts of doenjang. The activity of natural killer(NK) cells was relatively high in mice administered with four kinds of doenjang. Particularly, mice administered with R-D methanol extract showed a stronger activity of 88.2%. The activity of glutathione S-transferase(GST) in mice administered with four kinds of doenjang was higher than that of the non-administered group. In particular, the GST activity was the strongest in the group with B1-D. As these results indicate the various kinds of salt have different effects on the anticancer activity of doenjang.

• Journal of Life Science
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• v.11 no.1
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• pp.30-33
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• 2001

To identify novel components involved in the salt stress signaling pathway of yeast cells, we used mTn3-mediated transposon tagging library and screened mutants displaying enhanced tolerance to NaCl. Southern blot analysis indicated that more than 80% of the sre (salt resistant) mutants possessed only one insertion of the tagged transposon, suggesting that the NaCl resistant phenotype was mediated by a single gene in the majority of the mutants. To define the role of SRE genes in the salt stress signaling pathway, we introduced NaCl stress-inducible ENA1::LacZ construct into the sre mutants and examined the expression of ${\beta}$-galactosidase activity. Interestingly, we could detect high level of ${\beta}$-galactosidase activity without any NaCl treatment in the sre-3, 4, 6 and 7 mutants. These results indicate that SRE-3, 4, and 7 gene are components of salt stress signaling pathway of yeast cells.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.285-292
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• 2012

This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity ($a_w$), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at $70^{\circ}C$ for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.133-138
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• 2006

To differentiate barley responses to drought and salt stress, barley seedlings at the second leaf stage were treated with 218 mM NaCl and 29.5% PEG6000 iso-osmotic to 218 mM NaCl for 6 days. Shoot fresh weight and leaf relative water content of barley seedlings were more reduced by drought compared to salt stress. Hydrogen peroxide content increased under both stress conditions, but its accumulation was more severe at 6 days after salt stress. The activity of ascorbate peroxidase, glutathione reductase (GR) and catalase (CAT) was enhanced until 4 days after salt stress. On the other hand, the activity of GR and CAT increased gradually until 6 days after drought. Among the amino acids measured in this study, the accumulation of glycine, arginine and GABA (${\gamma}-aminobutyric$ acid) was lower under salt stress than drought. However, considerably larger amount of proline was accumulated by salt stress. It is concluded that the antioxidant enzymes activity and amino acid content of barley seed-lings were differently regulated in response to the isoosmotic condition of salt and drought stress.