• Asian-Australasian Journal of Animal Sciences
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• 제6권1호
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• pp.67-72
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• 1993

Three sheep fitted with cannulas in the rumen and the caecum were used in a $3{\times}3$ Latin square design to study the changes in ruminal and caecal microbial populations and their metabolite composition with ammoniated rice straw feeding. The 3 diets contained either 80% untreated rice straw (UTS) or ammoniated rice straw (ATS) and 20% formula feed. These were a control diet (C), a urea supplemented diet (U) containing urea at 1.1% and an ammoniated rice straw diet (AT). Data were analyzed by analysis of variance and means separated by the Student Neumann Kuel's multiple comparison. AT feeding increased ruminal bacterial counts, in particular cellulolytic bacterial counts (p < 0.05) which were 1.8, 2.4 and 7.0 (${\times}10^6/ml$ ruminal fluid) for C, U and AT, respectively. There was an increasing tendency (p < 0.10) in ruminal fungal population with U; values were 2.0, 5.2, 3.1 (${\times}10^3/ml$ ruminal fluid) for C, U and AT, respectively. Ruminal protozoa counts were not significantly (p > 0.05) altered with diets. Caecal total viable bacterial count with AT was about thrice the value with C. Total VFA concentration in the rumen was significantly increased (p < 0.025) (7.7 mmol/dl for C and 8.2 mmol/dl for AT) and correspondingly, pH lowered when AT was fed. Sheep on AT tended to produce less acetate and more butyrate in the rumen without significance (p > 0.05). Similar to the rumen, total VFA concentrations of 4.4, 3.8 and 5.2 mmol/dl were detected, respectively, for C, U and AT. Caecal ammonia-nitrogen concentrations were about six-fold of that in the rumen, though there were no differences (p > 0.05) among treatments.

• 대한임상검사과학회지
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• 제48권3호
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• pp.237-241
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• 2016

2016년 4월부터 6월까지 제주특별자치도에 위치한 대중음식점, 커피전문점 및 제과 제빵점 등에서 제공하는 일회용 물티슈를 대상으로 미생물의 오염도를 평가하였다. 사용된 재료는 일회용 물티슈 55종을 사용하였다. 대중음식점 일회용 물티슈 55종의 평균 세균 수는 $4.14{\times}10^3CFU/mL$이었으며, 세균이 자라지 않은 물티슈는 5종이었다. 가장 높게 측정된 세균 수는 2종의 물티슈에서 $16.67{\times}10^3CFU/mL$ 이상으로 나타났다. 순수 분리한 총 균수는 71균주이며, 이 중 황색포도알균(Staphylococcus aureus) 15균주, 녹농균(Pseudomonas aeruginosa) 3균주를 동정하였다. 이는 대중음식점에서 공급하는 물티슈의 세균 오염도가 심각하다는 것을 반영하며 기회감염의 원인이 되는 Staphylococcus aureus와, Pseudomonas aeruginosa가 발견된 것은 주목할 만하다고 볼 수 있다. 본 연구를 통해 한 번 사용 후 버리는 일회용품이며, 수개월 내지는 1~2년 보관하면서 사용하는 제품인 일회용 물티슈의 위생관련 기준 마련에 기초자료를 제공하고 대중음식점 등에 대한 위생관리 감독 강화와 개선방안 및 개인 위생관리 및 국민보건 수준향상에 기여 하고자 한다

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제17권3호
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• pp.140-146
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• 2014

Purpose: The etiology of acute gastroenteritis (AGE) has changed since the introduction of the rotavirus vaccination. The aim of this study was to clarify which common pathogens, both bacterial and viral, are currently causing AGE in infants. Methods: Infants with acute diarrhea were enrolled. We tested for 10 bacterial pathogens and five viral pathogens in stool specimens collected from infants with AGE. The clinical symptoms such as vomiting, mucoid or bloody diarrhea, dehydration, irritability, and poor oral intake were recorded, and laboratory data such as white blood cell count and C-reactive protein were collected. The clinical and laboratory data for the cases with bacterial pathogens and the cases with viral pathogens were compared. Results: Of 41 total infants, 21 (51.2%) were positive for at least one pathogen. Seventeen cases (41.5%) were positive for bacterial pathogens and seven cases (17.1%) were positive for viral pathogens. Staphylococcus aureus (13 cases, 31.7%) and Clostridium perfringens (four cases, 9.8%) were common bacterial pathogens. Norovirus (five cases, 12.2%) was the most common viral pathogen. Fever and respiratory symptoms were common in the isolated viral infection group (p=0.023 and 0.044, respectively), whereas other clinical and laboratory data were indistinguishable between the groups. Conclusion: In our study, S. aureus (41.5%) and norovirus (12.2%) were the most common bacterial and viral pathogens, respectively, among infants with AGE.

• 한국동물위생학회지
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• 제44권3호
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• pp.133-140
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• 2021

This study was aimed to investigate the prevalence and antimicrobial resistance of Pseudomonas spp. isolated from bovine mastitis milk samples. A total of 50 (4.9%) Pseudomonas spp. was isolated from 1,023 samples, those collected between 2018 and 2021, derived from 110 dairy farms. The prevalence of the identified species of Pseudomonas isolates was as follows; P. aeruginosa (70.0%), P. fluorescens (14.0%), P. putida (10.0%), P. fragi (4.0%), and P. chlororaphis (2.0%). Most of somatic cell counts in the quarter milk carrying Pseudomonas spp. were less than 3,000,000 cell/ml (90.0%). The isolates of Pseudomonas spp. showed high susceptibility to cefepime (98.0%), ciprofloxacin (98.0%), ceftazidime (96.0%), and colistin (96.0%). The rate of antibiotic resistance in the isolates was highest to ceftiofur (92.0%), followed by the resistance rate to chloramphenicol (86.0%) and trimethoprim/sulphamethoxazole (80.0%). In addition, there is a remarkable difference in antimicrobial resistance pattern among Pseudomonas species. P. aeruginosa and P. putida showed a similar resistance pattern, whereas P. fluorescens showed exceptionally lower resistance to trimethoprim/sulphamethoxazole and chloramphenicol than that of the other species. This study showed that prevalence of Pseudomonas spp. other than P. aeruginosa were 30.0% in bovine mastitis milk, and the occurrence rate of antibiotic resistance were similar or higher level, compared with the previous reports on the mastitisderived Pseudomonas spp. isolated in Korea.

• 한국식품영양과학회지
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• 제18권1호
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• pp.14-18
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• 1989

즉석 라면용 스-프의 살균법 개발을 위해 이들의 미생물 오염도와 방사선 조사 및 ethylene oxide훈증처리에 의한 살균효과 및 이화학적 특성 변화를 조사한 결과는 다음과 같다. 5종의 시료의 총균수는 $10^4{\sim}10^6/g$이였고 내열성 및 내산성세균이 $10^4{\sim}10^6/g$로서 총균수의 90%이상을 차지 하였다. 효모 및 곰팡이도 $10^2{\sim}10^3/g$정도 오염되어 있었다. 살균효과에 있어서 $7{\sim}10kGy$조사로 효모 빛 곰팡이는 완전 사멸되었고, 총균수는 $10^3/g$이하로 격감되었거나 사멸되었으며 이들의 $D_{10}$값은 $2.33{\sim}3.33kGy$범위였다. 이화학적 특성 변화에서 l0kGy조사구 와 ethyleneoxide처리구는 시료에 따라 차이는 있으나 산패도, 색도, 아미노태 질소는 다소 영향을 미쳤으며, ethylene oxide 처리구는 방사선 조사구에 비해 더욱 현저한 변화를 나타 내였다.

• 한국동물위생학회지
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• 제36권4호
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• pp.263-272
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• 2013

Consistent information on the chemical composition and its seasonal variation of goat udder half milk is limited in Korea. The objective of this study was to analyze the seasonal variation of the chemical composition of goat milk to take establish various parameters into consideration on the pricing of the goat milk. Variations in chemical composition, somatic cell count (SCC) and bacterial count of 1,038 udder half milk samples from 650 heads raised in 7 farms of Jeonnam province were determined by season. Fat, protein, lactose, non-fat solids, milk urea nitrogen (MUN), pH, SCC and bacterial counts were also analyzed. The average composition of the milk was: fat $3.80{\pm}1.36%$, protein $3.23{\pm}0.80%$, lactose $4.39{\pm}0.54%$, total solids $12.18{\pm}1.80%$, non-fat solids $8.38{\pm}0.80%$, and milk urea nitrogen $28.44{\pm}5.00mg/dL$. The average pH was $6.81{\pm}0.24$. The average of SCC and bacterial counts were $2.54{\pm}4.60{\times}10^6cells/mL$ and $1.25{\pm}3.76{\times}10^5CFU/mL$, respectively. Chemical composition, pH, SCC and bacterial counts of dairy goat milk varied widely during the lactation period and by season. The fat concentration was the lowest in spring ($3.39{\pm}1.53%$) and the highest in autumn and winter ($3.98{\pm}1.30%$ and $3.98{\pm}1.48%$). Protein concentration was the lowest during summer ($2.92{\pm}0.48%$) and the highest in winter ($2.92{\pm}0.48%$). Lactose concentration was the lowest in autumn ($4.24{\pm}0.41%$) and the highest in spring ($4.58{\pm}0.35%$). The lowest total solid value was obtained in the spring season ($11.75{\pm}1.80%$) which was then increased in winter ($12.85{\pm}1.96%$). Non-fat solid concentration was the lowest in summer ($8.07{\pm}0.64%$) and the highest in autumn ($8.94{\pm}0.82%$). MUN concentration was the highest in summer ($8.07{\pm}0.64%$), and the pH concentration was the highest in spring at $6.93{\pm}0.27%$. Seasonal variation of SCC and bacterial count were the lowest in spring ($0.94{\pm}1.54{\times}10^6cells/mL$ and $0.22{\pm}0.61{\times}10^5CFU/mL$, respectively) and was the highest in winter ($3.95{\pm}7.14{\times}10^6cells/mL$ and $2.23{\pm}5.54{\times}10^4CFU/mL$, respectively).

• 미생물학회지
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• 제50권3호
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• pp.227-232
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• 2014

본 연구에서는 bacterial cellulose를 생산하는 감귤에서 분리된 Gluconacetobacter sp. gel_SEA623-2를 이용하여 초기 초산농도 및 Lactobacillus plantarum KCCM 80077 유산균을 접종한 mixed culture가 bacterial cellulose 생산성에 미치는 영향을 알아보았다. 0.5%의 초산을 첨가한 mixed culture의 경우 초기 생균수가 $2.4{\times}10^6CFU/ml$에서 14일 동안 배양한 이후에 $1.1{\times}10^7CFU/ml$까지 증가하였고 total acidity가 0.5%의 초산을 첨가한 single culture와 비교하여 0.3% 가량 높게 측정되어 유산균에 의해 추가적으로 젖산이 생성된 것으로 판단된다. Single culture에서는 초기 초산농도가 0.0 및 0.5%일 때 1.0% 농도와 비교하여 상대적으로 높은 bacterial cellulose 생산성을 나타내기는 하였으나 유의적인 차이는 보이지 못하였다. 하지만 mixed culture에서는 0.5%의 초산을 첨가하였을 때 $37.83{\pm}6.81g/L$의 dry weight과 $10.33{\pm}0.58mm$의 thickness를 나타냄으로써 1%의 초산을 첨가한 single culture의 $28.40{\pm}1.23g/L$와 $7.50{\pm}0.50mm$의 생산량과 비교하여 유의적인 차이를 나타내었다(P<0.05).

• 미생물학회지
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• 제39권3호
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• pp.181-186
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• 2003

형광현미경을 이용한 기존의 직접생균수측정(DVC)법을 변형하여 산림토양의 각 층위에 분포하는 난배양성 토양세균의 정량적 평가를 시도하였다. 기존의 방법에서 사용된 DNA합성저해제(nalidixic acid; 100${\mu}g$/ml, pipemidic acid; 50 ${\mu}g$/ml, piromidic acid; 50 ${\mu}g$/ml)보다 5배 높은 농도를 사용한 결과 토양세균 군집의 세포분열이 배양24시간까지 분히 억제되어 기존의 DVC법보다 10배 이상 높은 계수치를 얻었다. 토양시료를 제균수로 원심 세척한 경우 DVC는 전균수(TDC)의 약 I% 미만을 나타내어 첨가된 기질의 이용능을 정확히 판정할 수 있었다. 형광현미경을 이용하여 DVC법에 의해 검출된 생균수는 전균수의 18-44%를 나타내었고, 평판법(PC)에 의해 계수된 생균수는 전균수의 1% 미만을 나타내어 DVC법이 평판법에 비해 100-2000배 이상 높은 계수치를 나타내었다. 이는 평판법으로는 배양할 수 없는 난배양성(VBNC)세균이 토양 내에 다수 존재해 있음으로 판단되었고, DVC법에 의해 난배양성 토양세균을 정량적으로 검출할 수 있는 가능성이 확인되었다. 영양기질로써 통상농도의 NB배지와 NB를 $10^{-2}$로 희석한 DNB배지를 사용하여 DVC법과 평판법에 의한 계수 결과를 비교한 결과 모든 시료에서 DNB배지에서의 생균수는 NB배지보다 5～10배 이상 높은 값을 나타내어 산림토양의 각 층위에 저영양세균(oligotrophic bacteria)이 다수 분포해 있음으로 추정되었다.

• 한국식품위생안전성학회지
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• 제31권5호
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• pp.365-374
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• 2016

식초 농도를 달리하여 제조한 배합 초를 이용하여 만든 초밥은 상온 $25^{\circ}C$와 냉장온도인 $4^{\circ}C$ 모두에서 초밥 제조 직후에 측정한 결과값과 저장기간에 따른 pH의 변화는 유의적인 차이가 없는 것으로 나타났으며, 일반세균의 경우 배합초를 첨가하지 않은 대조군은 저장 1일부터 세균수가 증가하였으나 식초를 첨가한 초밥의 경우에는 2배 산도 및 3배 산도 식초를 사용한 초밥은 저장 5일째 가지 일반세균의 유의적인 변화가 없는 것으로 나타났다. 또한, 초밥 제조 시 식초의 농도 증가에 따라 초밥의 견고성, 탄력성, 응집성, 씹힘성, 부착성 및 깨짐성은 유의적으로(p < 0.05) 감소하는 경향을 보였고, 상온 $25^{\circ}C$에서 48시간 저장기간 동안 견고성, 탄력성, 씹힘성, 깨짐성은 증가하였고, 부착성은 감소하였고, 저온 $4^{\circ}C$에서 48시간 저장기간 동안 견고성은 상온 $25^{\circ}C$에서 저장하는 것에 비해 견고성이 높은 것으로 나타났다. 저장온도 및 기간에 따른 색도의 변화를 측정한 결과 대조구에 비해 식초를 첨가한 초밥의 명도(L)와 황색도(b)는 유의적으로(p < 0.05) 감소하였으나 초밥의 적색도(a)는 유의적인(p < 0.05) 차이가 없었다. 초밥은 $4^{\circ}C$에서 48시간 저장하는 동안 명도(L)는 유의적으로(p < 0.05) 증가하였으며, 적색도(a)는 저장하는 동안 초밥의 종류에 관계없이 (-) 값이 증가하였다. 그리고 황색도(b)는 저장기간 동안 유의적인(p < 0.05) 변화는 없었다.

• Animal Bioscience
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• 제35권8호
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• pp.1250-1257
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• 2022

Objective: Low fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelf-life without affecting its quality attributes. Methods: Four sausage mix formulations were prepared viz.control (0% SPI and inulin), T₁ (2.5% inulin), T₂ (2.5% SPI), and T₃ (2.5% SPI+2.5% inulin) replacing duck fat as per the recipe. Five batches of duck meat sausages of each formulation were prepared, and the final products were evaluated for physico-chemical, organoleptic, and microbiological qualities. Results: The % moisture and crude protein content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % total ash contents were found to be non-significant (p>0.05). On the contrary, the per cent ether extract decreased significantly (p<0.01) from the control to the treated groups. In terms of calorie value, control samples exhibited the highest values with a significant (p<0.01) regression from control to treated formulation, respectively. The colour profile study (L, a^*, b^*) of the formulations were found to be non-significant. Texture profile study in terms of springiness, cohesiveness, chewiness, and resilience revealed no significant difference in all the treatment groups except the hardness scores, which revealed a significantly (p<0.01) increasing trend from control to the treated formulations. The total viable count showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15th. The total viable psychrophilic bacterial count showed a significant (p<0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the formulations until the 15th day of storage. Conclusion: The present study results may conclude that duck meat sausages could be prepared satisfactorily by replacing duck fat with SPI and inulin at the rate of 2.5% of each with superior quality attributes.