• 한국식품영양과학회지
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• 제24권4호
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• pp.631-635
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• 1995

In order to develop effective manufacturing method and to improve quality of low-salt fermented squid(10% of table salt), we investigated the effects of temperature, salinity and pH on the growth of Staphylococcus xylosus, Micrococcus varians, Pseudomonas diminuta and Pseudomonas D2 isolated from of low-salt fermented squid and the growth characteristics of these bacteria during fermentation were elucidated. All bacteria showed good growth during the process of low-salt fermented squid(pH 6~7 ; concentration of NaCl, 7~10% ; temperature, 7~1$0^{\circ}C$) and their cell numbers increased as fermentation proceeded under the same fermentation condition.

• Journal of Applied Biological Chemistry
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• 제60권2호
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• pp.125-131
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• 2017

고창 부안 갯벌에 자생하는 칠면초의 근권 및 근면으로부터 내염성을 지니는 9 균주를 분리하였다. 16S rRNA 유전자를 이용한 계통분석으로 분리된 균주는 Vibrio 속과 Bacillus 속으로 분류되었다. 분리된 균주 중 Vibrio와 Bacillus로 나누어 각각 대표성을 나타낼 수 있는 균주를 선택하여 염 농도에 따른 최적 생장조건을 평가한 결과, 균주 JRS-1 (Vibrio neocaledonicus)은 총 염분 4-6%에서 높은 생장률을 보였다. 균주 JRL-2(Bacillus thuringiensis)는 염분 농도 증가에 따라 생장이 증가하였으며, 7%에서 최대 생장률을 보이고 8%에서는 감소하는 경향을 보였다. 분리된 균주들은 기존에 서식하던 토양의 염 농도인 3% (w/v) 보다 더 높은 염분에도 견딜 수 있는 내염성을 보였다. 또한 분리균주에 대한 생화학적 기질 이용 형태에 분석을 통해 triglyceride, ${\rho}$-nitrophenyl-${\alpha}$,$\text\tiny{D}$-glucoside, ${\rho}$-nitrophenyl-${\beta}$, $\text\tiny{D}$-glucoside 이용 등 식물과의 특이적인 상호작용을 나타내는 것으로 간주할 수 있는 반응들을 확인하였다.

• 한국식품과학회지
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• 제31권2호
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• pp.502-508
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• 1999

염 농도$(0{\sim}3%)$와 발효 온도$(4,\;15,\;25^{\circ}C)$를 달리 하였을 때 물김치의 미생물 균총의 특성에 대한 결과는 다음과 같다. 무 물김치의 경우 총 균수는 숙성온도가 높을수록, 염 농도가 낮을수록 높게 나타났으나, 배추 물 김치의 경우 염 농도별 뚜렷한 차이를 보이지는 않았다. Lactobacillus, Lenconostoc 속 균수는 염 농도 1.0% 숙성 김치에서 가장 높게 나타났고, 배추 물김치는 $4^{\circ}C$에서 염 농도 3.0% 시료가 가장 낮은 값을 보였으며, 그 외 시료들은 온도별, 염 농도별 큰 차이가 없었다. Streptococcus 속과 Pediococcus 속은 Leuconostoc, Lactobacillus속 보다 낮은 분포를 보였고, 염 농도 1.0% 숙성 김치에서 가장 높게 나타났으며 이는 배추 물김치에서도 같은 경향을 보여주었다. 대장균수와 Gram (-)균수는 염 농도 3.0% 김치가 균수도 적었고 초기에 증가하였다가 젖산균이 증식하여 산도가 증가하면 그 수가 감소되었다. 효모는 발효 초기에는 발견되지 않다가 발효 후기에 증가하였으며 온도와 염 농도가 높을수록 균수가 증가하였다. 배추 물김치에서도 $15,\;25^{\circ}C$에서 염 농도가 높은 시료에서 비교적 높게 계수되어 무 물김치와 유사한 경향을 보였으나 배추 물김치의 경우 초기부터 효모가 계수되어 주재료간 차이를 보였다. 각각의 선택배지에서 순수분리, 동정된 균은 무 물김치의 경우 젖산균류는 염 농도 0.2% 김치에서는 Lactobacillus plantarum, L. pentosus, Leuconostoc citrum, 염 농도 1.0% 김치에서는 L. plantarum, L. pentosus, Leu.mes.ssp.mesenteroides/dextranicum, Streptococcus facium이 동정되었고, 염 농도 3.0% 김치에서는 L. plantarum, L. brevis, Leu. mes.ssp.mesenteroides/dextranicum, Str. facium이 각각 분리 동정되었으며 Pediococcus는 미확인되었다. Gram (-)균과 효모는 공통적으로 Gram (-)균으로는 Aeromonas hydrophila, 효모로는 Candida pelliculosa가 각각 분리 동정되었다. 배추 물김치의 경우 Lactobacillus plantarum, Leuconostoc citrum, Leu. mes.ssp.mesenteroides/dextranicum, Streptococcus facium이 동정되었으며, Pediococcus는 역시 미확인되었다. Gram (-)균은 Pseudomonas fluorescens, Pseu. aureofaciens가 각각 분리 동정되어 주재료간 차이를 보여주었다.

• 대한지역사회영양학회지
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• 제15권5호
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• pp.670-678
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• 2010

Recognition thresholds for NaCl, sucrose, citric acid, and caffeine, as well as the pleasant concentration of NaCl were assessed in 176 males and 312 females aged 50-88 years. Furthermore, relationships among taste sensitivities, taste preferences, and lifestyles were examined. The taste solutions were presented one after the other in ascending order using the sip-and-spit method. For the recognition thresholds of the 4 basic tastes, women perceived significantly lower concentrations than the men. However, the pleasant concentration of NaCl did not show a gender difference. Sensitivities for the 4 basic tastes did not decrease with age in the men, but they did significantly decrease with age for the women, especially for those above 70 years. For men, regular exercise was positively correlated with sensitivities for sour taste and bitter taste, and physical activity was negatively correlated with the pleasant concentrations of NaCl. For women, who had more physical activity, sensitivities for sweet taste and sour taste were lower compared to the others. This study indicates that the sensitivities for 4 basic tastes in water diminished with age, but pleasant salt concentration did not change with age. Further research on pleasant NaCl concentration is required to determine factors affecting salt preference, in order to decrease salt intake in the elderly.

• Archives of Pharmacal Research
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• 제4권2호
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• pp.75-84
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• 1981

As the cetyltrimenthy ammonium bromide (CTAB) concentration increases to $2{\times}10^{-4}$/M the absorption maximum of ethyl orange (EO) makes a blue shift from 475 mm to 395 mm. At higher concentration of CTAB than $2{\times}10^{-4}$ / M the absorption maximum shifts to higher wavelength than 395 nm. A new peak at 395 nm is shown to result from the mixed micelle due to dye stacking interaction rather than from a change in dye geometry. Because Raman spectra of EO on interaction with varying amount of CTAB are similar to that of EO in water. EO retains trans azo type on interaction with CTAB. There is a change of c.m.c.s. of CTAB for the mixed micelle in the presence of salt. The effect of added salt on C. M. C. of CTAB for the mixed micelle is given that the logarithm of the c. m. c. is a linear function of the logarithm of the sum of the c. m. c. and the concentration of added salt.

• 한국지반공학회논문집
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• 제27권9호
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• pp.47-53
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• 2011

항로유지 준설과 해안건설 현장에서 채취된 해양준설토는 일반적으로 점토 성분 내에 다량의 염분을 함유하고 있다. 본 논문은 염분이 포함된 고화준설토(S-SDS)와 염분이 포함되지 않은 고화준설토(N-SDS)의 역학적 특성에 대한 염분의 영향을 분석하였다. 이를 위해 염분이 포함된 준설토와 염분이 포함되지 않은 준설토에 각각 동일한 양의 시멘트를 혼합하여 여러 개의 시편을 제작하였다. 7일 혹은 28일 양생된 N-SDS와 S-SDS 시편에 대하여 전자현미경 분석, 일축압축시험 및 구속압축시험을 수행함으로써 고화준설토의 미세 흙구조, 강도 및 압축 특성을 비교 및 분석하였다. 실험결과 점토에 포함된 염분은 고화준설토의 미세 흙구조 형성 뿐만 아니라 고화토의 강도발현에 영향을 주는 것으로 나타났다. 또한 S-SDS의 압축지수와 팽창지수는 N-SDS 보다 크게 나왔다. 이것으로부터 염분은 고화토의 압축성을 증가시킨다는 것을 알 수 있다. 염분은 고결화된 준설토의 강도발현 및 압축성에 악영향을 주었다.

• 한국식생활문화학회지
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• 제25권1호
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• pp.61-69
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• 2010

This study was carried out to investigate the effects of various kinds of commercial salts, including sun-dried (Korea), purified, and traditional salts on the chemical and sensory properties and growth of microorganisms involved in kimchi fermentation. Kimchi was prepared by salting in 10% NaCl solution for 2 hours followed by addition of other spices and fermentation at $20^{\circ}C$. The decreases in pH suggested that kimchi fermentation can be classified into 3 steps: initial, intermediate, and final stages. In texture analysis, the hardness and fracturability of traditional salt kimchi were higher than those of regular kimchi. From the sensory evaluation test for kimchi, sensory scores were high for traditional salt addition, especially taste, overall preference and texture. Among various microorganisms related to kimchi fermentation, the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Pichia membranaefaciens and Escherichia coli were examined. Based on the conditions of kimchi fermentation, a 2% and 5% concentration of each salt were studied. Also, the conditions of the cultures at $37^{\circ}C$ were examined. There was no considerable difference in the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Escherichia coli in the different kinds of salts. However, the growth of Pichia membranaefaciens was strongly inhibited by a 5% concentration of traditional salt during incubation at $37^{\circ}C$.

• 한국수산과학회지
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• 제18권5호
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• pp.409-416
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• 1985

In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to $20^{\circ}C$), and finally packed individually in K-flex film bag by vacuum or $N_2$ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to $5\%$, salting for 20 hours with $10\%$ dry salt or in $15\%$ brine at $5^{\circ}C$ was enough to get that level of salt. If the final salt level was set 5 to $6\%$, salting for 20-24 hours with $15\%$ dry salt or in $20\%$ brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at $20^{\circ}C$ than salted in brine at $5^{\circ}C$, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at $20^{\circ}C$ could not be neglected if it was delayed loger than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or $N_2$ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or $N_2$ gas packed fillet at $20^{\circ}C$.

• 한국식품영양학회지
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• 제29권1호
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• pp.27-32
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• 2016

The purpose of this study was to measure concentrations of $K^+$, $Na^+$, $Cl^-$ by ionometer with check salt strip, simple salimeter and Ion-selective electrode (ISE) and compare the results of each mensuration; furthermore, the possibility of inferring the $Na^+$ concentration from $Cl^-$ concentration of urine and the impact of $K^+$ on the concentration of each ion was examined. The results showed that ISE determined $Na^+$ and $Cl^-$ concentrations in the urine are highly interrelated (R=0.9039); in addition, concentrations of $Cl^-$, measured with strip and ISE from urine are highly interrelated (R=0.9338). The concentration of $Na^+$ in urine, inferred by measuring $Cl^-$ concentration with strip, has a high relationship (R=0.8580) with the concentration of $Na^+$ in urine, measured by ISE. The results of our study will increase awareness of $Na^+$ intake and the utility of check salt strip, as well as the possibility of inferred $Na^+$ concentration from measures of $Cl^-$ concentration as a screening test for reducing sodium intake.

• Journal of Acupuncture Research
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• 제32권2호
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• pp.131-145
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• 2015

Objectives : The purpose of this study was to demonstrate the effectiveness and availability of salt pharmacopuncture of Korean sun-dried salt and processing salt on the basis of bibliographical review. Methods : This study was done through a narrative review of related bibliography including medical books, journals, general bibliography, and web sites. Results : 1. Korean sun-dried salt is produced in the ground with soil, tiles, and pottery. Sun-dried, traditional, granulated, bamboo, and grilled salts are all appropriate for medical use. They are composed of a lower level of NaCl and unnecessary substances, and have a higher water and mineral content. 2. The 9~30 g of NaCl included in the physiological saline matches the ratio of a normal human body. However, if the saline is used for water supply, it should be improved because the recommended amount is much lower. 3. Medicine that includes NaCl is applied for lessening the congestion of the nasal cavity, alleviating cornea swelling, or for a lack of water. NaCl can also be used for washing contact lenses as well as cleaning the mucous membrane of the eyes and nose. 4. Salt relieves anger, detoxifies, induces vomiting, builds strong muscles and bones, gives energy, slows aging, and ultimately improves health. 5. Salt treats many diseases including: cardiovascular, hematosis, respirometer, obstetric, musculoskeletal, mineral supplement, eye, teeth and skin issues, etc.. However, salt is not used for treating asthma, cough, or other ailments mainly affecting the vascular system. 6. While NaCl in salt absorbs water and the vascular constriction results in higher blood pressure, the pressure induced from salt is actually a physiologically temporary rise. Rather, salt helps remove oil from the body and its potassium lowers blood pressure. Conclusions : It was suggested that salt pharmacopuncture of Korean sun-dried salt and processing salt should be made available for adjusting the physiological salt concentration and control of the Na side effects, therefore it would be useful in the treatment of diseases.