• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.47-50
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• 1986

Sanitary condition for raw milk in Korea was investigated in this study. It is hoped that the information will be used for reference in future endeavors of study in the field of public health and food sanitation in Korea. The results were summerized as follows: 1) The viable cell counts of bacteria in raw milk were tend to be increased under the various atmospheric temperature, and the correlation coefficient between temperature and total viable cells was r=+0.921(p<0.01). 2) The correlation coefficient between methylene blue reduction time test and viable cell counts of bacteria in raw milk was r=-0.799(p<0.01). 3) The relationship between total solid rate(%) and milk fat rate(%) was highly significant level as r=+0.745(p<0.01). 4) Highly significant correlation coefficient was r= +0.945(p<0.01) between milk fat and protein rate in raw milk.

• Journal of Microbiology and Biotechnology
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• v.17 no.9
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• pp.1558-1562
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• 2007

To elucidate the influence of pipe materials on the VBNC (viable but nonculturable) state and bacterial numbers in drinking water, biofilm and effluent from stainless steel, galvanized iron, and polyvinyl chloride pipe wafers were analyzed. Although no HPC (heterotrophic plate count) was detected in the chlorinated influent of the model system, a DVC (direct viable count) still existed in the range between 3- and 4-log cells/ml. Significantly high numbers of HPC and DVC were found both in biofilm and in the effluent of the model system. The pipe material, exposure time, and the season were all relevant to the concentrations of VBNC and HPC bacteria detected. These findings indicate the importance of determining the number of VBNC cells and the type of pipe materials to estimate the HPC concentration in water distribution systems and thus the need of determining a DVC in evaluating disinfection efficiency.

• Journal of Microbiology
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• v.42 no.4
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• pp.315-318
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• 2004

This study was undertaken to determine the suitability of tomato juice as a raw material for production of probiotic juice by four lactic acid bacteria (Latobacillus acidophilus LA39, Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Tomato juice was inoculated with a 24­h-old culture and incubated at $30^{\circ}C$. Changes in pH, acidity, sugar content, and viable cell counts dur­ing fermentation under controlled conditions were measured. The lactic acid cultures reduced the pH to 4.1 or below and increased the acidity to $0.65\%$ or higher, and the viable cell counts (CFU) reached nearly 1.0 to $9.0\times10^9/ml$ after 72 h fermentation. The viable cell counts of the four lactic acid bacteria in the fermented tomato juice ranged from $10^6\;to\;10^8\;CFU/ml$ after 4 weeks of cold storage at $4^{\circ}C$. Pro­biotic tomato juice could serve as a health beverage for vegetarians or consumers who are allergic to dairy products.

• Journal of Environmental Impact Assessment
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• v.12 no.1
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• pp.35-44
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• 2003

Bacterial activities of dam reservoir sediments were assessed using the methods of viable counts, ATP contents, dehydrogenase activity, and oxygen consumption. Viable heterotrophs in collected sediments were observed in the range of $10^6{\sim}10^{10}$ CFU/g dry wt. sediment. All assessed methods showed high activities in sediment samples collected from near dam site. In addition, bacteria increase in sediments amended with cellulose, starch, lipid, and protein compounds. Various ranges of antibiotics and heavy metals resistance bacteria were also detected, especially, 10~100 times less numbers of Cd resistance bacteria were observed compared with those of Pb and Cr. In general, antibiotics resistance groups were in the range of $10^{-1}{\sim}10^{-6}$ times of control.

• Korean Journal of Pharmacognosy
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• v.15 no.1
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• pp.39-42
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• 1984

To examine stability and a separate quantitative method of a mixed preparation of lactic acid bacteria, a capsule containing Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus was suspended and diluted in sterile water. After the diluted suspension was spread on three media of tryptone glucose extract agar, MRS agar and MRS-sucrose agar, their colonies appeared and were counted. The viable counts exceeded the minimum number of the three bacteria and showed that the mixed preparation was stable at least for 18 months. The results also showed that a separate quantitation of viable cells of the each strain was feasible.

• Korean Journal of Agricultural Science
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• v.38 no.3
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• pp.473-477
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• 2011

A number of health benefits have been claimed for probiotic bacteria such as Bifidobacterium (B) spp. Lactobacillus(L) acidophilus, and Lactococcus(Lc) cremoris. Viability of probiotic bacteria is important in order to provide health benefits. Only a limited culture media for the test purpose of probiotic bacteria are commercially available (MRS broth), but the media for large-scale propagation of viable cells which are able to be used as food additive are not available. The manufacture of a low priced and preferred novel medium for probiotic bacteria was therefore, attempted using whey protein concentrate(WPC) and Makgeolli sludge as a starting material. The effect of WPC and Makgeolli sludge on the growth of four strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was investigated. Medium prepared such as WPC, Makgeolli sludge, and WPC+Makgeolli sludge(WPCMs). It was observed that the growth of 4 strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was stimulated by Makgeolli sludge, WPC, WPCMs. Especially, Viable cell number of 4 strains in the WPCMs were higher than that of the single media. These result suggest the possibility that Makgeolli and WPC, acts as a growth factor for the growth of probiotic bacteria.

• Journal of Soil and Groundwater Environment
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• v.17 no.1
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• pp.47-54
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• 2012

When quicklime is added into soil for various purposes, abrupt changes in soil chemistry may affect essential ecological functions played by indigenous bacterial communities in soil. The magnitude of influence was estimated by observing changes in abundance and diversity of soil bacteria after quicklime treatment. When several soil samples were treated up to 20% (w/w) quicklime, plate count of viable cells ranged $10^2{\sim}10^3$ CFU $g^{-1}$, showing a reduction of more than $10^4$ times from viable counts of the untreated sample. Diversity of the bacterial isolates that survived after quicklime treatment was analyzed by conducting $GTG_5$ rep-PCR fingerprinting. There were only two types of fingerprints common to both 5% and 20% quicklime samples, implying that bacteria surviving at different strength of quicklime treatment differed depending on their tolerance to quicklime-treated condition. Isolates surviving the quicklime treatments were further characterized by Gram staining and endospore staining. All isolates were found to be Gram positive bacteria, and 85.4% of them displayed endospores state. In conclusion, most bacteria surviving quicklime treatment appear to be endospores. This finding suggests that most of ecological functions of bacteria in soil are lost with quicklime treatment.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1134-1139
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• 1998

Quality changes of filter-sterilized Yakju were examined by filtration of Yakju through membranes followed by storing at $25^{\circ}C$ for 50 days. To evaluate quality changes of filter-sterilized Yakju, pH, titratable acidity, turbidity, and viable cell numbers of total bacteria, lactic acid bacteria, and yeast were measured. Titratable acidity, turbidity and viable cell numbers of non-sterilized Yakju increased, but pH profile decreased during the storage. In filter-sterilized Yakju, titratable acidity and turbidity did not change, while viable cells of total bacteria, lactic acid bacteria, and yeast were not detected during the storage. Addition of chitosan at the concentration of 0.1% (w/v) decreased the viable cell numbers significantly showing similar pH and titratable acidity profiles with non-sterilized Yakju.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.47-54
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• 2009

Predictive modeling was applied to study the growth of microorganisms related to spoilage in frankfurter sausage containing various levels of dietary fiber (0, 1, 2, and 3%) from rice bran and to estimate its shelf-life. Using the Baranyi model, total viable cells, anaerobic and psychrotrophic bacteria were measured during 35 days of cold storage ($<4{\pm}1^{\circ}C$). The lag times (LT) demonstrated by control and treatment groups were 6.28, 623, 6.24, and 6.25 days, respectively. The growth rate of total viable cells in each group were 0.95, 0.91, 0.92, and 0.91 (Log CFU/g/day), respectively. The anaerobic and psychrotrophic bacteria had lower initial ($y_0$) and maximal bacterial counts ($y_{max}$) than total viable cells. Also, the anaerobic and psychrotrophic bacteria possessed lower growth rate and longer lag time than total viable cells. The estimated shelf-life of frankfurter containing rice bran fiber by the growth rate of total viable cells was 7.8, 7.9, 7.9, and 7.7 days, respectively. There were no significant differences in shelf-life as a function of fiber content. In other words, the addition of dietary fiber in sausage did not show the critically hazardous results in growth of microorganism. The 12 predictive models were then characterized by high $R^2$, and small RMSE. Furthermore, $B_f$ and $A_f$ values showed a very close relationship between the predictive and observed data.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.299-306
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• 1996

This study was undertaken to examine the effects of fresh ginseng on the physicochemical and microbiological changes in dongchimi juice fermented under various conditions. The pH was somewhat lower in dongchimi juice added with 2.0% and 4.0% of fresh ginseng than that without ginseng, whereas the titratable acidity was higher in dongchimi juice with 2.0% and 4.0% of ginseng addition than the control. The addition of fresh ginseng to dongchimi preparation increased the numbers of total viable bacteria, lactic acid bacteria including Leuconostac mesenterotdes in dongchimi juice during fermentation. The changes in the counts of lactic acid bacteria were similar to those of total viable cells throughout the experiment except the initial stage of fermentation. However, the number of Leucosfastoc mesenternidgs decreased after the palatable stage. Key words : Panax ginseng C.A. Meyer, dongchlmi juice, pH, titratable acidity, microbiological changes.