• Applied Biological Chemistry
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• v.22 no.1
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• pp.24-27
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• 1979

A study was carried out about the effect of free fatty acids and lecithin on the thermal inactivation of horseradish peroxidase. In presence of lecithin peroxidase was inactivated very rapidly at $70^{\circ}C$ and pH 7.0, and showed also a rapid inactivation curve at $0^{\circ}C$ and pH 4.0. Linoleic acid was more effective in an $O_2-stream$ than in a $N_2-stream$, but oleic acid showed a similar tendency in the presence of $O_2-and\;N_2$ stream. From the results of the experiment we suggested that the opening of the heme crevis of peroxidase in the presence of lecithin and the produced lipidperoxide from linoleic acid may accelerate the thermal inactivation of horseradish peroxidase respectively.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.260-260
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• 2014

Dermatophytes can invade in keratinized tissues and cause dermatophytosis [1] that rank among the most widespread and common infectious diseases world-wide. Although several systemically and topically administered drugs with activities against these fungi are available, still complete eradication of some of these infections, is difficult and relapses and remissions are often observed [2,3]. In addition, some people are allergic to many of the available drugs which add complications even more. Therefore, the search for novel, selective and more effective therapy is always required and it may help the clinicians to choose the correct treatment for their patients. Non-thermal plasmas primarily generate reactive species and recently have emerged as an efficient tool for medical applications including sterilization. In this study, we evaluated the ability of non-thermal dielectric barrier discharge (DBD) plasma for the inactivation of clinical isolates of Trichophyton genera, Trichophyton mentagrophytes (T. mentagrophytes) and Trichophyton rubrum (T. rubrum), which cause infections of nails and skin and, are two of the most frequently isolated dermatophytes [4]. Our results showed that DBD plasma has considerable time dependent inactivation potential on both T. mentagrophytes and T. rubrum in-vitro. Furthermore, the mechanisms for plasma based T. mentagrophytes and T. rubrum inactivation and planning for in-vivo future studies will be discussed.

• Journal of Microbiology and Biotechnology
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• v.17 no.2
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• pp.364-368
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• 2007

Enterobacter sakazakii may be related to outbreaks of meningitis, septicemia, and necrotizing enterocolitis, mainly in neonates. To reduce the risk of E. sakazakii in baby foods, thermal characteristics for Korean E. sakazakii isolates were determined at 52, 56, and $60^{\circ}C$ in saline solution, rehydrated powdered infant formula, and dried baby food. In saline solution, their D-values were 12-16, 3-5, and 0.9-1 min for each temperature. D-values increased to 16-20, 4-5, and 2-4 min in rehydrated infant formula and 14-17, 5-6, and 2-3 min in dried baby food. The overall calculated z-value was 6-8 for saline, 8-10 for powdered infant formula, and 9-11 for dried baby food. Thermal inactivation of E. sakazakii during rehydration of powdered infant formula was investigated by viable counts. Inactivation of cultured E. sakazakii in infant formula milk did not occur for 20 min at room temperature after rehydration with the water at $50^{\circ}C$ and their counts were reduced by about 1-2 log CFU/g at $60^{\circ}C$ and 4-6 log CFU/ml with the water at 65 and $70^{\circ}C$. However, the thermo stability of adapted E. sakazakii to the powdered infant formula increased more than two times. Considering that the levels of E. sakzakii observed in powdered infant formula have generally been 1 CFU/100 g of dry formula or less, contamination with E. sakazakii can be reduced or eliminated by rehydrating water with at least $10^{\circ}C$ higher temperature than the manufacturer-recommended $50^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.304-309
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• 1997

A study was undertaken to determine the thermal inactivation of Escherichia coli O157:H7 as influenced by the effects of temperature, time, suspension medium and ascorbate. Tryptic soy broth was more heat resistant than pfosphate buffer (pH 7.1), with D values of 1.52~1.68 min at 6$0^{\circ}C$ and 1.51~1.63 min at 7$0^{\circ}C$ compared with 1.52~1.65 min at 6$0^{\circ}C$ and 1.26~1.61 min at 7$0^{\circ}C$ for phosphate buffer as suspension medium. E. coli O157:H7 was completely inhibited within 30 min when small inoculum (106 CFU/$m\ell$) was heated at 7$0^{\circ}C$. When E. coli O157:H7 was preheated at 48$^{\circ}C$ for 60 min in phosphate buffer before heating, D values were 1.28~1.60 min at 6$0^{\circ}C$, and 1.13~1.56 min at 7$0^{\circ}C$, showing that preheating increases the heat resistance of the strain. Phosphate buffer containing ascorbate (0.001 M) was enhanced the thermal inactivation of the strain when inoculated as large inoculum (109 CFU/$m\ell$), while ascorbic acid was no effect at low cell concentrations (109 CFU/$m\ell$).

• Applied Biological Chemistry
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• v.20 no.1
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• pp.101-104
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• 1977

Lipase from Geotrichum candidum was heat inactivated in 0.1M phosphate buffer solution. The thermal inactivation followed first order kinetics for the range of temperatures $50^{\circ}-80^{\circ}C$ except at $50^{\circ}C$. The changes in enthalpy, entropy and Gibbs free energy at $60^{\circ}C$ were 120.4 kJ/mol, 73.0 J/mol K and 96.9 kJ/mol respectively a value of $19^{\circ}C$(Geotrichum candidum lipase) is greater than that of lipases from milk and pancreas. The effect of detergents, lecithin and linoleic acid or the thermal inactivation of lipase was found to be negligible.

• Food Engineering Progress
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• v.14 no.3
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• pp.202-207
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• 2010

Low-pressure plasmas (LPPs) were generated with different gases such as air, oxygen and nitrogen, and their inactivation effects against Escherichia coli were compared in order to evaluate the potential as a non-thermal microbial disinfection technology. Homogeneous plasmas were generated under low pressure below 1 Torr at gas flow rate of 350 mL/min regardless the types of gases. Temperature increases by LPPs were not detrimental showing less than ${10^{\circ}C}$ and ${25^{\circ}C}$ increases after 5 and 10 min treatments, respectively. The smallest temperature increase was observed with air LPP, and followed by oxygen and nitrogen LPPs. More than 5 log reduction in E. coli was achieved by 5 min LPP treatment but the destruction effect was retarded afterward. The LPP inactivation was represented by a iphasic first order reaction kinetics. The highest inactivation rate constant was achieved in air LPP and followed by oxygen and nitrogen LPPs. The small D-values of the LPP also supported its potentialities as a non-thermal food surface disinfection technology in addition to the substantial microbial reduction of more than 5 logs.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.175-179
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• 1977

• Journal of Microbiology and Biotechnology
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• v.27 no.7
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• pp.1209-1215
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• 2017

Microwave sterilization was performed to inactivate the spores of biofilms of Bacillus cereus involved in foodborne illness. The sterilization conditions, such as the amount of water and the operating temperature and treatment time, were optimized using statistical analysis based on 15 runs of experimental results designed by the Box-Behnken method. Statistical analysis showed that the optimal conditions for the inactivation of B. cereus biofilms were 14 ml of water, $108^{\circ}C$ of temperature, and 15 min of treatment time. Interestingly, response surface plots showed that the amount of water is the most important factor for microwave sterilization under the present conditions. Complete inactivation by microwaves was achieved in 5 min, and the inactivation efficiency by microwave was obviously higher than that by conventional steam autoclave. Finally, confocal laser scanning microscopy images showed that the principal effect of microwave treatment was cell membrane disruption. Thus, this study can contribute to the development of a process to control food-associated pathogens.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.576-581
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• 1993

Polygalacturonase(PG) was extracted from Chinese cabbage and partially purified by ammonium sulfate fractionation and ion-exchange chromatography. Three fractions, D-PG, C-1 PG, and C-2 PG, were separated by CM-Sephadex C-25 column chromatography and FPLC Mono Q HR 5/5 or Mono S HR 5/5 column and their physicochemical characteristics were investigated. All three fractions had optimum pH and temperature of 4.5 and $65^{\circ}C$, and were stable in the range of pH $4.5{\sim}8.0$. These fractions were inhibited by 0.8mM $CaCl_2$ or 0.6M NaCl. In the thermal inactivation of PC isozymes at $65{\sim}80^{\circ}C$, z-values were $8.4{\sim}9.3^{\circ}C$ and D-values at $80^{\circ}C$ were In the range of $120{\sim}126s$. Thermodynamic constants were calculated from thermal inactivation data of the isozymes and were applicable to estimation of thermal process time of retort pouched Kimchi.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.165-169
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• 1977

An apparatus for continuous sterilization of fluids in which heating-up and cooling time are negligible enabled determination of the kinetics of thermal inactivation of peroxidase for the range of temperatures $110{\sim}140^{\circ}C$. The enthalpy of activation was 146.4 kJ/mol; free energy of activation, 113kJ/mol; and the entropy of activation, 82.9J/mol.K. Comparisons of the experimental results with the thermal destruction time curves of microorganisms showed the possibility that the time required to inactivate peroxidase might be taken into account in evaluating thermal processes for commerciel HTST methods.