• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.4
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• pp.640-651
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• 1997

This study was performed to examine the distribution patterns, ecological characteristics and celluar fatty acid compositions of marine bacteria in Suyeong Bay. During study periods, total cell count (TC) and viable cell count (VC) were $10^7-10^8/m\ell\;and\;10^4-10^6\;cfu/m\ell$, respectively. The temporal variations of TC showed similar patterns between surface and bottom layer, but the VC at bottom decreased gradually from winter to summer. Among the 303 bacterial strains isolated in the study area, which belong to 10 genus types, Pseudomonas spp., $(32.3\%)$, Acinetobader sup. $(19.1\%)$, Vibrio spp. $(11.2\%)$, Flovobacterium spp. $(10.6\%)$ and Bacillus spp. $(7.9\%)$ were dominant. Thirty-one fatty acids were detected from Pseudomonas spp. and Bacillus spp., which were the most predominated among Gram positive and Gram negative bacteria. Celluar fatty acid compositions of Bacillus spp. were relatively simple compared to those of Pseudomonas spp.. Relatively high ratio of monounsaturated forms were detected in Pseudomonas spp. while branched types were dominant in those of Bacillus spp.. Hydroxy and cyclopropane fatty acid were detected only in the cellular fatty acid of Pseudomonas spp.. Cellular fatty acid compositions of Pseudomonas spp. revealed relatively high percentage of $C_{16:1},\;C_{17:1},\;C_{18:1}\;and\;C_{16:0}$, While Bacillus spp. predominated $C_{16:0}\;iso\;C_{16:0}\;anteiso,\;C_{17:0}\;anteiso\;and\;C_{16:1}$.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.500-506
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• 2005

This study was carried out to obtain knowledges on the survival of Streptococcus mutans in the yoghurt added with green tea powder. The growth inhibition of green tea powder on the food borne pathogens and oral bacteria was measured by total microbial count, Among the tested food borne pathogens, the growth of Staphylococcus aureus and Salmonella enteritidis were not significantly affected by the addition of green tea powder, but green tea powder showed the growth inhibition effect on Escherichia coli O157:H7. The number of surviving Streptococcus mutans cell was decreased by $0.56\~0.99log$ cycle after 24 hem incubation by the addition of $0.5\~2.5\%$ green tea powder in the medium. And also the viable cell count of surviving Streptococcus mutans cells (initial inoculum $3.4\times10^7CFU/mL$) were decreased to $1.4\times10^4\~7.2\times10^4 CFU/mL$ after 48 hours incubation when $0.5\~2.5\%$ green tea powder were added to the drinkable yoghurt, Growth of Streptococcus mutans was strongly inhibited by the addition and incubation of green tea powder for 48 hum in the yoghurt.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.194-200
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• 2008

This study was performed to examine the properties of takju containing added Glycyrrhiza uralensis ethanol extract (GUEE) at 10$^{\circ}C$ for 12 days. Change in TBARS values was lower in the takju with GUEE as compared to control. The total viable cell count and yeasts cell count of all samples remained constant over the storage period. The brix of the takju treated with 0.5% GUEE (3.8-4.3) was higher than that of the control (3.8-4.0). Suspension stability and yellowness increased as the added concentration of GUEE increased. After 12 days of the storage, the pH level of the 0.5% GUEE takju was 3.9, which was 0.2 higher than that of control. In terms of acidity, the 0.5% GUEE takju ranged from 0.269 to 0.282, whereas the acidity of the control ranged from 0.294 to 0.302. In treated Takju with GUEE represented at treated takju with GUEE had the positive effects toward improving its preservation and quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.1
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• pp.31-36
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• 1983

This experiment was carried out to evaluate the sanitary quality of ground water in Pusan area(see Fig. 1). One hundred and thirty two water samples were collected from the 11 stations from October 1981 to Sept ember 1982. To evaluate the sanitary quality, coliform group, fecal coliform, viable cell count and composition of coliform group by IMViC reaction were observed. The median value of coliform group MPN of the samples were 59/100 ml in Udong and Daesindong, 68/100 ml in Suyeong, Yeonsandong and Sungjigog, 43/100 ml in Jenpodong and Mangmidong, 33/100 ml in Yeongdo and Dongrae, and 13.3/100 ml in Gammandong. Geometric mean of fecal coliform MPM was 4.1/100ml in Udong, 8.6/100 ml in Suyeong, 8.1/100 ml in Jenpodong, 6.1/100 ml in Daesindong and Dongrae, 8.7/100 ml in Yeongdo, 7.1/100 ml in Mangmidong, 6.5/100 ml in Yeonsandong, 9.1/100 ml in Sungjigog, 3.0/100 ml in Gammandong and 7.6/100 ml in Gupo. The seasonal difference of total coliform showed much more contamination in June or July when there were more climers than in December though it was caused by the rise of loafer temperature. With 50 percentile of total coliform MPN July was about 30 times higher than December for July was 163.5/100 ml and December 5.3/100 ml, Particularly, June was about 1.3 times higher than July in contamination because of a sudden increase of people using it. Composition of coliform was $7.64\%$ Escherichia coli, group, $42.86\%$ Citrobacter freundii group, $16.78\%$ Klebsiella aerogenes group and $32.72\%$ others. Plate count of samples was varied from 48 to $4.4{\times10}^2/ml$ during the study period.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.16
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• pp.6773-6779
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• 2014

Background: Nanotechnology opens new applications in many fields including medicine. Among all metallic nanoparticles, silver nanoparticles (silver NPS) have proved to be the most effective against a large variety of organisms including toxic cyanobacteria. Materials and Methods: Silver NPs were biosynthesized in vivo with different alga species namely, Spirulina piatensis, Chlorella vulgaris and Scenedesmus oh/iquus following two scenarios. First: by suspending a thoroughly washed algae biomass in 1 mM aqueous $AgN0_3$ solution. Second: by culturing them individually in culture media containing the same concentration of $AgN0_3$. Silver NPs were characterized using UV-Vis spectroscopy, transmission electron microscopy (TEM), energy dispersive analysis (EDX) and Fourier transform infra-red (FfIR) spectroscopy. The biosynthesized silver NPs were tested for cytotoxic activity against a cancer promoter cyanobacteruim Microcystis aeruginosa, considering effects on cell viability and chlorophyll content. Results: The surface plasmon band indicated the biosynthesis of silver NPs at ~400 nm. Transmission electron microscopy (TEM) revealed that the silver NPs had a mean average size below 100 nm. Energy-dispersive analysis X-ray (EDX) spectra confirmed the presence of silver element. FfIR spectral analyses suggested that proteins and or polysaccharides may be responsible for the biosynthesis of silver NPs and (-COO-) of carboxylate ions is responsible for stabilizing them. The toxic potentialities ofthe biosynthesized silver NPs against the cancer promoter cyanobacterium, Microcystis aeruginosa showed high reduction in viable cells count and the total chlorophyll content. Conclusions: The potential activity of the biosynthesized silver NPs from the studied algae species against Microcystis aernginosa cells is expected to be mainly mediated by the release of silver ions (Ag+) from the particle surface and bioactive compounds as indicated by FfIR analysis.

• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.415-419
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• 2002

The replacement effects of cheese far salted and fermented fish on growth of lactic acid bacteria, fermentation velocity and sensory characteristics of Kimchi were investigated. In both control and cheese Kimchi, the total viable cell count of lactic acid bacteria was increased rapidly during the initial 2 days of fermentation. From 3 days after preparation, Kimchi added with cheese showed higher number of lactic acid bacteria than control Kimchi. The pH of Kimchi decreased rapidly after a small increase at the first day of fermentation, reaching 4.18-4.33 at the third day of fermentation, and the pH was slightly lower in Kimchi added with cheese than in control. Proximate analysis of Kimchi added with cheese was slightly higher in moisture and lower in crude protein and fat than control Kimchi. Sensory evaluation of the Kimchi fermented for 3 days showed that the Kimchi added with 3 or 5% of cheese had higher scores of appearance, flavor and overall taste than the control Kimchi.

• Journal of Food Hygiene and Safety
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• v.15 no.1
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• pp.25-29
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• 2000

General composition and microbial load of brine recycled to 6 times for Chinese cabbage salting and the quality of Kimchi using every brined cabbage were investigated. The concentration of salt(NaCl) in brine after soaking dropped 1.35-2.49% and pH of the brine changed significantly until 4 times recycling. The acidities were increased as number of recycling increased. The total viable cell count in recycled brine increased from 1.58$\times$10$^{6}$ /mL in the first soaking brine to 2.3$\times$10$^{9}$ /mL in 4th soaking brine which was highest in number. The pure soluble solid and vitamin C content in brine were accumulated to 0.93% and 0.55 mg% respectively after 6th recycling. The pH, acidity and sensory evaluation results of Kimchi prepared by Chinese cabbage salted by each brine recycled 6 times showed no significant difference. It means there is a possiblity reusing brine for salting of cabbage for the preparation of Kimchi to 6 times.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.357-362
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• 1990

Soy yoghurt was prepared from 19 soybean cultivars with the use of L. acidophilus KCTC 2182. Various characteristics of fermented soymilk and the ratio of product recovery in soy yoghurt were investigated The mean crude protein content of the soy yoghurt was 2.74% with a range of 2.58-2.91% and the mean crude fat content was 1.49% with a range of 1.34-1.85%. Total solids recovered from original soybean in soy yoghurt ranged 52.14-61.54% with a mean value of 56.17%. Crude protein recovery in soy yoghurt ranged 59.22-67.5% with a mean value of 63.32%, Crude fat ranged 65.8-86.02% with a mean value of 72.57%. Titratable acidity of soy yoghurt ranged 0.20-0.41%. Viable cell count of soy yoghurt ranged $3.83{\times}10^8-3.22{\times}10^9/ml$ and the amount of separated whey ranged 1.4-8.2ml per 100ml of soymilk.

• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.199-204
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• 1977

To improve the storage stability of Korean red pepper (Capsicum annuum), the equilibrium moisture content of the powder and effects of irradiation on the capsaicin, capsanthin and microorganisms were investigated during its storage. The equilibrium moisture contents of the powder at $25^{\circ}C$ and relative humidities of 43.7, 53.3, 64.4, 75.4 and 84.3% were 13, 18, 25, 28 and 37%, respectively, and the larger the particle size was, the lower the equilibrium moisture content was under the same storage conditions. Cobalt-60 gamma irradiation degraded partly the capsaicin in red pepper or in solution at dose levels above 500 krad, but did not affect the moisture and capsanthin contents during its storage. Total viable cell count of the powder was around $10^8$ per gram and $D_{10}$ value for the mixed organisms was 210 krad.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.3
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• pp.195-204
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• 2010

Several quality parameters affecting Alaska pollack, Theragra chalcogramma, were measured and modeled kinetically under storage at different temperatures: the K-value, trimethylamine (TMA), volatile basic nitrogen (VBN), Torry meter, pH, acid value (AV), total viable cell count (TVC), and colony forming units (CFU) of Pseudomonas spp. The off-flavor development time (ODT) was also measured using the R-index sensory test and modeled kinetically. Among the quality parameters, the CFU of Pseudomonas spp. was an indicator of the ODT according to a similarity in the Arrhenius temperature dependence, which was derived as a criterion mathematically. The temperature dependence was represented by the Arrhenius's activation energy ($E_a$). On comparing the $E_a$ of the quality factors and the ODT, the similarity in the temperature dependence was found to be high in the order Pseudomonas spp., pH, VBN, TVC, K-value, TMA, AV, and Torry meter. Therefore, Pseudomonas spp. was identified as the primary indicator of ODT.