• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.421-429
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• 2017

In this study, we investigated the effect of roasting temperature on nutrient content, digestive enzyme activities, and antioxidative properties of sesame seed juice. The sesame seeds were either roasted at 160, 200, and $240^{\circ}C$ or not roasted, and the juice was extracted using a low-speed juice extractor. Owing to the short duration of roasting, benzo[a]pyrene were not detected and trans fatty acids were negligible detected in all sesame seed juices. The sesame seed juice contained abundant nutrients such as minerals, vitamins, and fatty acids. The contents of minerals, vitamin B1 and B3, and sesamol increased with increase in roasting temperature; however, the levels of fatty acids, vitamin B2, sesamin, and sesamolin decreased. In addition, the antioxidant content and antioxidative activities of sesame seed juice increased with increase in roasting temperature. Therefore, these results suggest that roasted sesame seed juice possesses high antioxidative activities, which may be beneficial for preventing oxidative damage in the body.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.702-708
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• 2009

We investigated biofilm formation in various media, growth in low pH, and the hemolytic activity of 14 strains of Cronobacter spp. (Enterobacter sakazakii) isolated from a variety of foods including powdered infant formula (n=75), infant cereal (n=100), honey (n=30), and other infant foods (n=100) in Korea. The Cronobacter spp. adhered and formed biofilms on polyethylene, and a greater extent of biofilm was observed in nutrient-rich media. No clear difference in biofilm-forming ability was noted among the media constituents and the pattern of biofilm formation was strain-dependent. Seven strains out of 14 strains (50%) grew at pH 4.1, indicating that the acid resistance of these Cronobacter spp. isolated in Korea was relatively low. Hemolytic activity was not observed in any of the strains. This study provides basic information for the physiological and biochemical characteristics of Cronobacter spp. isolated from a variety of infant foods in Korea.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.82-87
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• 2006

Twenty one strains strongly producing protease were isolated from Korean traditional Cheonggukjang. Eight strains selected by sensory evaluation on Cheonggukjang prepared with isolated strains were identified with based on biochemical properties a and 16S rDNA sequencing. Identified strains were Bacillus subtilis MB4, and Bacillus amyloliquefaciens A1, A2, B1, MC1, SB2, SC1, and SD1. Protease activities, important strain selection factor, were higher in Cheongjukjang prepared with B. subtilis MB4 (179.6 Unit) and B. amyloliquefaciens SB2 (201.9 Unit) than commercial traditional Cheonggukjang (97.9 Unit). Sensory evaluation revealed Cheonggukjang prepared with B. subtilis MB4 had flavor very similar to commercial traditional Cheonggukjang. Cheonggukjang prepared with B. suhtilis MB4 (0.0006 Pa s) and commercial traditional Cheonggukjang (0.0002 Pa s) revealed lower viscosities than those of Cheonggukjang prepared with B. amyloliquefaciens SB2, MC1, B1, A1, SD1, A2, and SC1 (0.006 to 0.008 Pa s at 1001/s. Results show Cheonggukjang could be prepared using single strain of B. subtilis MB4, maintaining high protease activity and very similar sensory and viscosity qualities with those of commercial traditional Cheonggukjang.

• Korean Journal of Environmental Biology
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• v.35 no.4
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• pp.670-676
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• 2017

Recently, mass mortality of the young abalone Haliotis discus hannai has occurred in commercial seed production farms in Korea. The mortality rate was above 50% of the total cultured organisms in the farm, and the shell length of the moribund organisms was about 3cm. The mortal phenomenon was that the young abalones were weakly scattered on the bottom of the pond from the attachment matrix, or that they could not be moved back to their normal positions. The diseased farmed Pacific abalone had abdominal edema. From the edema in the moribund individuals, three bacterial strains were isolated and all the strains were identified as Vibrio harveyi. These strains were compared with thirty six strains isolated from the fish. The results was that the Vibrio harveyi from the fish were sorted into genogroup A or B; however, the three strains of the diseased farmed Pacific abalone were sorted into genogroup A and the new genogroup C. The identical mortality and pathological symptoms of the naturally infected organisms were reproduced by artificial infection with WA AG-1 and WA CS-5 strains. The $LD_{50}$ of WA AG-1 and WA CS-5 were each $1.0{\times}10^3cfu\;animal^{-1}$ and $1.7{\times}10^4cfu\;animal^{-1}$.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.6
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• pp.2857-2860
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• 2016

Background: Chronic hepatitis B (CHB) infection is one of the important causes of hepatocellular carcinoma (HCC) in Thailand, involved in the pathogenesis and leading to a development of HCC with or without cirrhotic changes of the liver. This study was aimed to investigate the predictive factors for HCC among CHB patients in a tertiary care center in Thailand. Materials and Methods: We conducted a retrospective study of CHB patients with or without HCC during the period of January 2009 and December 2014 at Thammasat University Hospital, Pathumthani, Thailand. Data on clinical characteristics, biochemical tests and radiologic findings were collected from review of medical records. Results: A total of 266 patients were diagnosed with CHB in Thammasat university hospital during the study period. However, clinical information of only 164/266 CHB patients (98 males, 66 females with mean age of 49.4 years) could be completely retrieved in this study. The prevalence of HCC in CHB infection in this study was 38/164 (23.2%). CHB patients with HCC had a mean age older than those without HCC (59.5 vs 47 years, P-value = 0.01). Furthermore, history of upper GI bleeding, tattooing, blood transfusion, and chronic alcoholism were significantly more common in CHB patients with HCC than patients without HCC (13.2% vs 3.2% P-value 0.03, OR = 4.6, 95%CI = 1.2-18.1, 20% vs 3.9%, P-value = 0.01, OR= 6.1, 95% CI= 1.6-23.6, 20% vs 6.3%, P-value = 0.03, OR = 3.8, 95%CI =1.1-12.7, 62.2% vs 30.3%, P-value <0.0001, OR = 3.7, 95%CI= 1.7-8.1 respectively). Interestingly, more CHB patients with HCC had evidence of cirrhosis than those without HCC (78.9% vs 20.4%, P-value <0.0001, OR = 14.6, 95%CI = 5.8-36.7). In CHB patients with HCC, surgical therapy provided longer survival than radiofrequency ablation (RFA) (72 vs 46.5 months, P-value= 0.04). The mean survival time after HCC diagnosis was 17.2 months. Conclusions: HCC remains a major problem among patients with CHB infection in Thailand. Possible risk factors are male gender, history of upper GI bleeding, chronic alcoholism, tattooing, blood transfusion and evidence of cirrhosis. For early stage HCC patients, surgical treatment provided longer survival time than RFA. Most HCC patients presented with advanced disease and had a grave prognosis. Appropriate screening of CHB patients at risk for HCC might be an appropriate approach for early detection and improvement of long-term outcomes.

• Food Science and Preservation
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• v.18 no.6
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• pp.973-979
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• 2011

The grape cultivar Campbell Early has high levels of malic acid as well as tartaric acid. The high concentration of total acid in the Campbell Early wine is a critical aspect of the wine's sensory characteristics. To prevent the deterioration of the wine's quality, which is caused by the strong sour taste derived from the raw material in wine making, the deacidification factor was investigated via carbonic maceration under different temperature conditions, especially in the presence or absence of malolactic bacteria. Based on the results of the presence test of the malolactic bacteria during carbonic-maceration treatment, Lactobacillus brevis, Lactobacillus plantarum, and Streptococcus thermophilus were characterized morphologically and were identified via biochemical tests and 16S-rRNA-gene-sequencing analysis. The isolated strains were found not to consume malic acid and to produce lactic acid. Moreover, these strains were consumed as soluble solids. The isolated strains are popularly known as lactic-acid bacteria and should have produced lactic acid from glucose. The Oenococcus oeni of the malolactic bacteria was not isolated. These results showed that the isolated strains are not deacidified during carbonic-maceration treatment.

• Journal of Applied Biological Chemistry
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• v.64 no.4
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• pp.333-341
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• 2021

In this study, to select strains suitable as microbial agent from among rhizosphere microorganisms present in rhizosphere soil and roots, the mineral solubilization ability, antifungal activity against 10 types of plant pathogenic fungi, and plant growth-promoting activity of rhizosphere microorganisms were evaluated. As a result, DDP346 was selected because it has solubilization ability of phosphoric acid, calcium carbonate, silicon, and zinc; nitrogen fixing ability; production ability of siderophore, indole-3-acetic acid, and aminocyclopropane-1-carboxylate deaminase; and antifungal activity against seven types of plant pathogenic fungi. DDP346 showed a 99.9% homology with Acinetobacter pittii DSM 21653 (NR_117621.1); phylogenetic analysis also revealed a close relationship with Acinetobacter pittii based on the 16S rRNA base sequence. The growth conditions of DDP346 were identified as temperatures in the range of 10-40 ℃, pH in the range of 5-11, and salt concentrations in the range of 0-5%. In addition, a negative correlation coefficient (r² = -0.913, p <0.01) was shown between pH change and the solubilized phosphoric acid content of Acinetobacter sp. DDP346, and this is assumed to be due to the organic acid generated during culture. Consequently, through the evaluation of its mineral solubilization ability, antifungal activity against plant pathogenic fungi, and plant growth-promoting activity, the potential for the utilization of Acinetobacter sp. DDP346 as a multi-purpose microbial agent is presented.

• Journal of Korean Society of Water and Wastewater
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• v.35 no.5
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• pp.323-334
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• 2021

Pilot-scale coagulation and sedimentation processes were operated to investigate the T-P (Total phosphorus) removal efficiency. A multiple regression model was also derived to predict the water quality improvement effect with river water characteristics. The inflow rates for the pilot-scale facility were 157-576 m³/day, and the coagulant doses were in the range of 13.7-58.5 mg/L (average 38.9 mg/L) for PAC (Poly alum chloride) and 16.5-62.1 mg/L (average 36.0 mg/L) for alum. The results found that the influent BOD (Biochemical oxygen demand) and T-P concentrations were 4.9 mg/L and 0.115 mg/L, and the removal efficiencies were 52.7% and 59.4%, respectively. T-P removal efficiencies on wet weather days were higher by 10% than dry weather days because influent solids influenced T-P's coagulation process. The pH of river water was 6.9-7.8, and the average pH was 7.3. Although the pH variation was not significant, the trend showed that the treatment efficiency of T-P and PO₄-P removal increased. Thus, the pH range considered in this study seems to be appropriate for the coagulation process, which is essential for phosphorous removal. The T-P removal efficiencies were 19.6-93.3% (average 59.2%) for PAC and 16.4-98.5%(average 55.9%) for alum; thus, both coagulants showed similar results. Furthermore, the average coagulant doses were similar at 42.4 mg/L for PAC and 41.3 mg/L for alum. When the T-P concentration of the effluent was compared by the [Al]/[P] ratio, the phosphorus concentration of the treated water decreased with an increasing [Al]/[P] ratio, and the lowest T-P concentration range appeared at the [Al]/[P] ratio of 10-30. A seasonal multiple regression analysis equations were derived from the relationships between 10 independent and dependent variables (T-P concentration of effluent). This study could help lake water quality maintenance, reduce eutrophication, and improve direction settings for urban planning, especially plans related to developing waterfront cities.

• Journal of the Korea Convergence Society
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• v.12 no.9
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• pp.185-191
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• 2021

In our study, we evaluated possibility of distillation process introduction for Korean Rubus coreanus balsamic vinegar production development, has a less complicated and more rapid process leading to higher production volumes and cost savings. In order to investigate the applicability of concentrated vinegar fraction (CVF) and distilled vinegar fraction (DVF) obtained from the distillation process as balsamic and distillation vinegar, acidity, pH, and specific gravity (S.G.) were measured for the vinegar fraction obtained from the distillation process. The acidity of final CVF (60% of initial volume) obtained 4 types of vinegar (acidity; 4.42, 4.84, 5.61, and 6.35) were increased mean 38.1%, compared to initial acidities. Especially, acidity and pH of the final CVF was similar to balsamic vinegar. In addition, acidity of DVF also increased and it of the final fraction was 4.41%, 4.95%, 5.88%, and 6.72%, respectively. And it was suggested that the final DVF could be used as distilled vinegar. In this study, it was confirmed that vinegar can be effectively concentrated through the distillation process, and distilled vinegar can be produced at the same time. However, it is thought that the introduction of the distillation process can be decided only after additional biochemical characteristics such as organic acid content and antioxidant activity measurement for each vinegar fraction are analyzed.

• Journal of Life Science
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• v.31 no.10
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• pp.922-928
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• 2021

To profile the microbial compositions of Korean traditional fermented paste made from whole soybeans, Doenjang and Cheonggukjang, and compare their taxonomic differences, we analyzed the V3-V4 region of 16S rRNA of naturally fermented foods by using next generation sequencing. α-Diversity results showed that values indicating bacterial community abundances (OTUs) and richness (ACE, Chao1) were statistically significant (p=0.0001) in Doenjang and Cheonggukjang. Firmicutes was the most common phylum in both groups, representing 97.02% and 99.67% in the Doenjang and Cheonggukjang groups, respectively. Bacillus was the most dominant genus, accounting for 71.70% and 59.87% in both groups. Linear discriminant (LDA) effect size (LEfSe) analysis was performed to reveal the significant ranking of abundant taxa in different fermented foods. A size-effect threshold of 2.0 on the logarithmic LDA score was used for discriminative functional biomarkers. On the species level, Bacillus subtilis, Tetragenococcus halophilus, and Clostridium arbusti were significantly more abundant in Doenjang than in Cheonggukjang, whereas Bacillus thermoamylovorans, Enterococcus faecium, and Lactobacillus sakei were significantly more abundant in Cheonggukjang than in Doenjang. Permutational multivariate analysis of variance (PERMANOVA) showed that the statistical difference in microbial clusters between the two groups was significant at the confidence level of p=0.001. This research could be used as basic research to identify the correlation between the biochemical characteristics of Korean fermented foods and the distribution of microbial communities.