• 한국축산식품학회지
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• 제33권1호
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• pp.58-66
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• 2013

In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% $N_2$, 25% $CO_2$)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at $2{\pm}1^{\circ}C$ for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p<0.05) than that of the samples packaged in AP. Packaging in MAP and VP retarded the lipid oxidation (TBA value) and inhibited the bacterial growth of beef patties enhanced with flaxseed flour. Furthermore, TBA values in beef patties were correlated with a values (r = -0.340; p<0.05). Packaging in MAP was more effective than packaging in VP for inhibiting microbial growth. The samples packaged in VP lost their shape due to the compression by external atmosphere. Packaging treatment had no significant effect on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in beef patties. The a and b, TBA and MUFA values changed during storage time. TBA values for beef patties increased during storage time, but did not reach to the limit value (1 mg/kg) until the end of the storage time. The results suggest that the shelf life of beef patties enhanced with flaxseed flour can be extended by packaging in MAP.

• Journal of Microbiology and Biotechnology
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• 제27권10호
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• pp.1798-1807
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• 2017

The differentiations in nitrogen-converting activity and microbial community structure between granular size fractions in a continuous completely autotrophic nitrogen removal over nitrite (CANON) reactor, having a superior specific nitrogen removal rate of $0.24g/(g\;VSS{\cdot}h)$, were investigated by batch tests and high-throughput pyrosequencing analysis, respectively. Results revealed that a high dissolved oxygen concentration (>1.8 mg/l) could result in efficient nitrite accumulation with small granules (0.2-0.6 mm in diameter), because aerobic ammonium-oxidizing bacteria (genus Nitrosomonas) predominated therein. Meanwhile, intermediate size granules (1.4-2.0 mm in diameter) showed the highest nitrogen removal activity of $40.4mg/(g\;VSS{\cdot}h)$ under sufficient oxygen supply, corresponding to the relative abundance ratio of aerobic to anaerobic ammonium-oxidizing bacteria (genus Candidatus Kuenenia) of 5.7. Additionally, a dual substrate competition for oxygen and nitrite would be considered as the main mechanism for repression of nitrite-oxidizing bacteria, and the few Nitrospira spp. did not remarkably affect the overall performance of the reactor. Because all the granular size fractions could accomplish the CANON process independently under oxygen limiting conditions, maintaining a diversity of granular size would facilitate the stability of the suspended growth CANON system.

• 한국식품위생안전성학회지
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• 제15권3호
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• pp.256-261
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• 2000

숙면에 감마선을 조사하여 상온에 보관하면서 보존기간중의 미생물 및 일반 품질특성 변화를 조사하였다. 숙면의 곰팡이는 5 kGy의 감마선 조사에 의하여 완전 사멸되었으며 일반세균은 5 kG)에서 2 log cycle, 10 kGy에서 4 log cycle수준으로 감소하였고 10 kGy에서 안정적으로 미생물의 생장이 억제되었다 숙면의 pH는 보존기간을 통하여 점차 낮아졌으나 감마선을 조사한 시료는 pH의 강하가 지연되었고 수분활성도는 보존기간을 통하여 증가하였으나 감마선 조사에 의한 각 시료간의 차이는 없었다 기계적 물성 측정결과, 감마선 조사는 보존초기에는 면의 stickiness를 낮추었으나 보존기간의 경과에 따라 오히려 대조구에 비하여 stickiness가 높아졌다.

• 한국물환경학회지
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• 제23권5호
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• pp.689-696
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• 2007

Kinetic analysis was important to develope the biological nutrient removal process effectively. In this research, anoxic-anaerobic-aerobic system was operated to investigate kinetic behavior on the nutrient removal reaction. Nitrification and denitrification were important microbiological reactions of nitrogen. The kinetics of organic removal and nitrification reaction have been investigated based on a Monod-type expression involving two growth limiting substrates : TKN for nitrification and COD for organic removal reaction. The kinetic constans and yield coefficients were evaluated for both these reactions. Experiments were conducted to determine the biological kinetic coefficients and the removal efficiencies of COD and TKN at five different MLSS concentrations of 5000, 4200, 3300, 2600, and 1900 mg/L for synthetic wastewater. Mathematical equations were presented to permit complete evaluation of the this system. Kinetic behaviors for the organic removal and nitrification reaction were examined by the determined kinetic coefficient and the assumed operation condition and the predicted model formulae using kinetic approach. The conclusions derived from this experimental research were as follows : 1. Biological kinetic coefficients were Y=0.563, $k_d=0.054(day^{-1})$, $K_S=49.16(mg/L)$, $k=2.045(day^{-1})$ for the removal of COD and $Y_N=0.024$, $k_{dN}=0.0063(day^{-1})$, $K_{SN}=3.21(mg/L)$, $k_N=31.4(day^{-1})$ for the removal of TKN respectively. 2. The predicted kinetic model formulae could determine the predicted concentration of the activated sludge and nitrifier, investigate the distribution rate of input carbon and nitrogen in relation to the solid retention time (SRT).

• 한국환경보건학회지
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• 제31권1호
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

• 대한토목학회논문집
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• 제7권3호
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• pp.45-53
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• 1987

본(本) 연구(硏究)의 목적(目的)은 충전상(充塡床) 호기성(好氣性) 생물막공법(生物膜工法)의 반응속도론(反應速度論)을 구명(究明)하는 것으로서, 폭기(曝氣)되는 충전상(充塡床) 반응조(反應槽)에 합성폐수(合成廢水)를 주입(注入)함으로써 실험(實驗)이 수행(遂行)되었다. 유리구슬을 매질(媒質)로 채운 반응조(反應槽)의 공칭체류시간(公稱滯留時間)은 5시간(時間)이었으며, 반응조내(反應槽內)에서의 흐름형태는 소금용액을 사용한 추적자(追跡子) 실험(實驗) 결과(結果) 완전혼합형(完全混合形)이었음이 알려졌다. 연구결과(硏究結果)에 따르면 유기물(有機物) 용적부하(容積負荷)가 증가함에 따라 미생물막(微生物膜)의 성장(成長)에 의하여 반응구내(反應構內)에서의 미생물량(微生物量)이 증가함으로 F/M는 거의 일정(一定)한 값으로 유지(維持)되었다. 또한 충전상(充塡床) 호기성(好氣性) 생물막공법(生物膜工法)이 슬러지반송(返送)이 있는 완전혼합(完全混合) 활성(活性)슬러지 공법(工法)의 반응속도론(反應速度論)에 의하여 해석될 수 있음이 구명(究明)되었다.

• Journal of Microbiology and Biotechnology
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• 제17권9호
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• pp.1483-1490
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• 2007

A Gram-negative, motile by tuft flagella, obligately aerobic chemoorganoheterotrophic, sphere-form bacterium, designated $IMCC3135^T$, was isolated from the Antarctic surface seawater of King George Island, West Antarctica. The strain was mesophilic, neutrophilic, and requiring NaCl for growth, but neither halophilic nor halotolerant. The 16S rRNA gene sequence analysis indicated that the strain was most closely related to genera of the order Chromatiales in the class Gammaproteobacteria. The most closely related genera showed less than 90% 16S rRNA gene sequence similarity and included Thioalkalispira (89.9%), Thioalkalivibrio (88.0%-89.5%), Ectothiorhodospira (87.9%-89.3%), Chromatium (88.3%-88.9%), and Lamprocystis (87.7%-88.9%), which represent three different families of the order Chromatiales. Phylogenetic analyses showed that this Antarctic strain represented a distinct phylogenetic lineage in the order Chromatiales and could not be assigned to any of the defined families in the order. Phenotypic characteristics, including primarily non-phototrophic, non-alkaliphilic, non-halophilic, and obligately aerobic chemoheterotrophic properties, differentiated the strain from other related genera. The very low sequence similarities (<90%) and distant relationships between the strain and members of the order suggested that the strain merited classification as a novel genus within a novel family in the order Chromatiales. On the basis of these taxonomic traits, a novel genus and species is proposed, Granulosicoccus antarcticus gen. nov., sp. nov., in a new family Granulosicoccaceae fam. nov. Strain $IMCC3135^T\;(=KCCM42676^T=NBRC\;102684^T)$ is the type strain of Granulosicoccus antarcticus.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2003년도 총회 및 춘계학술발표회
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• pp.188-191
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• 2003

Sing]e-well-push-pull tests were developed for use in assessing the feasibility of in-situ aerobic cometabolism of chlorinated aliphatic hydrocarbons (CAHs). The series includes Transport tests, Biostimulation tests, and Activity tests. Transport tests are conducted to evaluate the mobility of solutes used in subsequent tests. These included bromide or chloride (conservative tracers), propane (growth substrate), ethylene, propylene (CAH surrogates), dissolved oxygen (electron acceptor) and nitrate (a minor nutrient). Tests were conducted at an experimental well field of Oregon State University. At this site, extraction phase breakthrough curves for all solutes were similar, indicating apparent conservative transport of the dissolved gases and nitrate prior to biostimulation. Biostimulation tests were conducted to stimulate propane-utilizing activity of indigenous microorganisms and consisted of sequential injections of site groundwater containing dissolved propane and oxygen. Biostimulation was detected by the increase in rates of propane and oxygen utilization after each injection. Activity tests were conducted to quantify rates of substrate utilization and to confirm that CAH-transforming activity had been stimulated. In particular, the transformation of injected CAH surrogates ethylene and propylene to the cometabolic byproducts ethylene oxide and propylene oxide provided evidence that activity of the monooxygenase enzyme system, responsible for aerobic cometabolic transformations of CAHs had been stimulated. Estimated zero-order transformation rates decreased in the order propane > ethylene > propylene. The series of push-pu3l tests developed and field tested in this study should prove useful for conducting rapid, low-cost feasibility assessments for in situ aerobic cometabolism of CAHs.

• 농업과학연구
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• 제40권2호
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• pp.131-137
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• 2013

The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at $4^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under $20^{\circ}C$ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at $4^{\circ}C$ and more than 6 days at $10^{\circ}C$ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at $4^{\circ}C$. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.

• 한국식품과학회지
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• 제20권2호
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• pp.231-235
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• 1988

마늘의 함량을 각각 0, 1, 2, 4, 6%가 되게하여 김치를 제조하고 $21^{\circ}C$에서 숙성시킨 김치의 숙성 과정중 호기성 세균, 효모 및 종류에 따른 유산균 수의 변화를 조사한 바 호기성 세균수는 숙성 $1{\sim}2$일까지 증식하다 그후 감소하였다. 마늘의 함량이 높은 김치일수록 발효초기에 호기성 세균의 증가폭이 작았으며 1%와 2%마늘 농도에서 큰 차이를 나타냈다. 총 유산균수는 호기성 세균과는 달리 숙성 $1{\sim}2$일까지 증가한 후 발효말기까지 그 수준을 유지하였으며 마늘의 함량이 높은 김치일수록 발효초기의 증가가 켰다. 발효 초기의 유산균의 증가에 주로 관여하는 유산균은 Lac. brevis와 low acid-producing lactobacilli였으며 또한, 발효 기간중 효모수의 변화는 마늘 함량의 변화에 뚜렷하게 나타나지 않았다.