• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.503-510
• /
• 2010

Different amounts of black garlic extract(0, 1, 3, 6, 9 and 12%(W/W)) were added to white pan bread, and the quality characteristics were evaluated. The pH and density of dough was decreased with increasing concentration of black garlic extract. There was no marked difference in the fermentation power of the dough expansion among the samples. The pH of bread decreased, and there were no significant differences in baking loss rate, dough yield or bread specific volume as the concentration of black garlic extract was increased. Regarding crust and crumb color values, lightness gradually diminished with increased amounts of black garlic extract in bread, whereas redness and yellowness increased. For measurement of texture, the highest hardness and gumminess of bread were observed in the 1% added group, and there was no remarkable difference between the 3% added group and control. Sensory evolution was the highest when 6% black garlic extract was added, but there were no significant differences in terms of color or overall acceptability. The results imply that addition of black garlic extract to white pan bread created a healthy and functional bread.

• Journal of Nutrition and Health
• /
• v.45 no.2
• /
• pp.127-139
• /
• 2012

This study was conducted to evaluate the effects of an abdominal obesity management program on dietary intake, stress index, and waist to hip ratio (WHR) in abdominally obese women. The subjects were 195 adult abdominally obese women (WHR ${\geq}$ 0.80) who had been participating in a nutrition education (total of nine times) and dietary habits and life style modification programs (total of six times) for 12 weeks. The abdominal obesity management program focused on the nutrition provided by breakfast, lunch, and dinner, proper dietary habits, and practices to improve life style. The subjects were divided into a WHR decrease group and a WHR increase group according to changes in the WHR. Daily nutrient intake was assessed with a 3-day food record, body measurements and blood vessel age, stress index, and a health index that were measured at baseline and after 12 weeks. After the intervention, weight, waist circumference, hip circumference, WHR, and body mass index (BMI) decreased significantly in the WHR decrease group. Energy intake increased from 1486.2 kcal to 1541.4 kcal with a significant improvement in nutrient density for animal protein, total fat, animal fat, fiber, calcium, phosphorus, zinc, vitamin $B_6$, vitamin C, vitamin E, and saturated fatty acids in the WHR decrease group. Additionally, dietary diversity increased significantly in the WHR decrease group compared to that in the WHR increase group. The WHR decrease group showed a significant improvement in the stress and health indices. Changes in WHR were correlated with changes in nutrient intake (animal protein, total fat, animal fat, plant fat, fiber, calcium, iron, potassium, vitamin A, vitamin $B_2$, vitamin $B_6$, vitamin C, and folate) and medical index profiles (stress and indices) adjusted for age, birth status, baseline BMI, and baseline WHR. These results show that an abdominal obesity management program was effective not only for reducing the WHR but also to improve dietary intake and the stress index in abdominally obese women.

• Korean journal of applied entomology
• /
• v.51 no.2
• /
• pp.99-109
• /
• 2012

Seasonal fluctuations of Riptortus pedestris were investigated in four regions including two sites each at Mt. Yangseong (Munui-myeon, Cheongwon-gun), O-chang (Cheongwon-gun), and Jujung-dong (Cheongju) using aggression pheromone traps from April to November in 2010 and 2011. Aggression pheromone and aggression pheromone + soybean traps were set at all investigated sites, and the Mt. Yangseong A and B sites were investigated at a farmland (80 m, asl) and forest (200 and 300 m). The population density of R. pedestris was high in mid June, mid August, and late October in 2010 and in early May, mid June, mid September, and early October in 2011 with trivoltine. O-chang and Jujung-dong populations, which were distinguished in farmlands and forests, were highest from June to August in the farmland and in September in the forest. Similar numbers of R. pedestris were capture in the farmlands and the forest in June-August, September-November, respectively. From the results of the four regions, more R. pedestris adults were captured in the aggression pheromone + soybean trap than that in the pheromone trap. To investigate the migration route by altitude, 500 R. pedestris adults marked with fluorescent paint were released and re-caught insects were counted in traps after 10 and 20 days. The pattern of the re-caught R. pedestris indicated migration from the forest to farmlands during April-June. These results suggest that the insects did not migrate in August because food was plentiful in the forest at 200 m, but they moved to the forest during October due to the scarcity of food and for overwintering. The R. pedestris seasonal fluctuations in 2011 were affected heavily by the environment, particularly rain precipitation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.9
• /
• pp.1097-1105
• /
• 2017

This study examined how much chicken meat was in sausage made with pork. Both real-time polymerase chain reaction (PCR) and internal standard addition were used. Fifty ng of chicken DNA was added to the sausages as an internal standard. The addition of standard DNA increased the amplification efficiency of PCR and confirmed the possibility of quantitative analysis. A QIAamp DNA Micro Kit was used to improve the DNA recovery and amplification efficiency. The density of template DNA and primer were suitable for $3.0{\sim}5.0{\mu}L$ and $0.5{\mu}L$, respectively. Each DNA of pig and chicken was diluted in 10-fold from steps 50 ng to 0.05 ng. The detection limit of both pig and chicken meat was more than 0.05 ng and the correlation coefficient of the standard curve was at least 0.98. The result of the quantitative analysis after heat treatment of 3 samples of pigs and chickens mixed at 70:30 showed a 5.7% difference (64.3:35.7) between the expected value and measured value. The quantitative value was changed by affecting the DNA according to the heat treatment ($70^{\circ}C$, 10 min). An analysis of the pork and chicken content in sausages showed that it was difficult to detect chicken meat and the quantitative value of DNA according to the Ct value was very low. On the other hand, when adding standard material (50 ng of chicken DNA) to the sausages, the Ct value decreased gradually with increasing chicken mixing ratio. Thus, the mixing ratio of chicken in sausages could be estimated.

• Applied Biological Chemistry
• /
• v.13 no.1
• /
• pp.35-42
• /
• 1970

Five samples of Korean native Maeju(fermented soy-bean mash) loaves which were collected each from Kyunggi, Chungchung, Kangwon, Cholla and Kyungsang-Do were examined for their fermenting microorganisms. The results of taxonomic and ecological studies of fermentation microorganisms in these Maeju loaves were as the fellows. (1) The fungus flora grew only is the outer layer of Maeju loaves. Miscellaneous molds, 3 species of Mucor, 2 species of Pericallium., one species each of Scopulariopsis and Aspergillus, were isolated. None of them seemed exclusively predominant to be able to designate as the ecologically significant. (2) The bacterial flora which consisted of two species, Bacillus subtilis and Bacillus pumilus were distributed uniformly in th a entire Maeju loaves. The inner parts of Maeju loaves were especially inhabited solely by these bacterial flora. Probably the Korean native Maeju fermentation could be characterized by these bacterial flora. A Staphylococcus species was also isolated probably as a casual contaminant. (3) The yeasts, Rhodotorula flava and Torulopsis dattila, were isolated from Maeju loaves though their ecological significance was not clear. (4) The ecological aspects of fermentation microbes in the outer and inner parts of Maeju loaves were apparently different, consequently different fermentation processes might have occurred in these two parts and it brought quite different final outlooks in the final matured Maeju loaves. The outer part, rather rigid and dry, retained the light brown color of boiled soy-bean; whereas the inner part, soft and sticky, showed dark brown color indicating severe chemical changes. (5) The aflatoxin producing mold, Aspergillus oryzae was isolated from one sample among 5 of Maeju loaves. In addition to the low probability of isolability from Maeju loaves samples, since this mold grew only in the outer layer of Maeju loaves with such a low population density, about $10^4/g$, perhaps the aflatoxin problem in Korean native soysauce may not be critical.

• Journal of Food Hygiene and Safety
• /
• v.27 no.3
• /
• pp.277-284
• /
• 2012

The objective of this study was to investigate and evaluate microbial contamination levels of leafy greens (perilla leaf and lettuce) and its distributing conditions at different seasons (Feb, May, Aug, and Nov of the year 2011) in order to provide insight into any potential health hazards associated with consumption of these commodities. Leafy greens were collected from a farm located in Geumsan, Chungnam and wholesale markets (WM) and traditional markets (TM) located in Suwon. At the same time, temperature and relative humidity fluctuations experienced by the leafy greens during distribution from the farm to the distribution center were measured by a data logger. The contamination levels of perilla leaf and lettuce were determined by analyzing total plate count. Coliform groups, Bacillus cereus, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were determined. The contamination levels of total aerobic bacteria, coliform groups and B. cereus in both vegetables sampled during May and August found to be higher than those sampled during February and November. E. coli O157:H7, Salmonella spp., L. monocytogenes were not detected in the vegetables analyzed in this study. There were no significant trends between samples at WM and TM in the contamination levels. Relative humidity of vegetables distributed from the farm to the distribution center showed over 90% during distribution regardless of measured seasons. In the case of background microflora on leafy greens, the density was significantly increased at 20, 30 and $37^{\circ}C$ during storage of 24h. E. coli O157:H7 and B. cereus inoculated on the leaves also showed similar increases in the storage tests. The microbial contamination levels determined in this study may be used as the fundamental data for microbial risk assessment.

• Journal of fish pathology
• /
• v.22 no.1
• /
• pp.35-44
• /
• 2009

The potential pathogenicity of Vibrio splendidus biovar II, which was isolated from triploid larvae of pacific oyster with bacillary necrosis and fish pathogenic V. anguillarum were investigated. The 5-day-old larvae infected with V. splendidus biovar II at the dose of $1.81{\times}10^{4}$ CFU/$m\ell$ started to die within 8 hours after exposure and the mortality were reached to 100% in 16 hours. However, $1.13{\times}10^{4-5}$ CFU/$m\ell$ of V. anguillarum caused 5.5-20% mortality of the larvae after 24 hours. The 10-day-old larvae infected with V. splendidus biovar II at the dose of $5.0{\times}10^{5}$ CFU/$m\ell$ showed mortality from 8 hours after challenge and led to a marked mortality of 90.47% after 24 hours. But V. anguillarum at doses of $5.08{\times}10^{3-6}$ CFU/$m\ell$ did not show mortality in the 10-day-old larvae. Therefore V. splendidus biovar II exhibited stronger virulence in 5-day-old larvae than 10-day-old and young oyster. Changes in the concentration of Vibrio in sea water showed that V. anguillarum decreased from $1.13{\times}10^{5}$ CFU/$m\ell$ to 1.7${\times}$105 CFU/$m\ell$ and V. splendidus biovar II increased from $1.81{\times}10^{4}$ CFU/$m\ell$ to $1.7{\times}10^{7}$ CFU/$m\ell$. This strong survival ability of V. splendidus biovar II in seawater was thought as one of the virulence factors against oyster larvae. The mortalities of 5-day-old and 10-day-old oyster larvae were decreased by addition of 30 $\mu{g}/m\ell$ of antibacterial agent(oxytetracycline or streptomycin). These results suggest that bacillary necrosis by V. splendidus biovar II can be occurred in oyster larvae in Korea. And virulence of V. splendidus biovar II is stronger than that of V. anguillarum in oyster larvae causing significant mortality at the density of $10^{4}$ CFU/$m\ell$.

• Food Science of Animal Resources
• /
• v.23 no.4
• /
• pp.333-341
• /
• 2003

The effect of water extract of Schizandra chinensis on the growth of yoghurt starter was investigated in order to manufacture the drink type yoghurt added with water extract of Schizandra chinensis. It was the most desirable extraction conditions for Schizandra chinensis to soak in 50 times of water for 15 hours at 20$^{\circ}C$. The water extract of Schizandra chinensis showed pH 3.07, 2.39％ acidity, 1.10％ total sugars, and 0.15 optical density for color. The water extract of Schizandra chinensis was added to MRS broth medium from 0.1％ to 1.0％ and the medium was fermented by 4 types of lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus. The addition of water extract of Schizandra chinensis inhibited the growth of the lactic acid bacteria. The maximum addition amounts of water extract of Schizandra chinensis was 0.9％ for Lac. acidophilus, 0.8％ for Lac. casei, 0.2％ for Lac. bulgaricus and 0.1％ for Str. thermophilus in order to maintain the propagation of the lactic acid bacteria. When the drink type yoghurts added with 0.4％, 0.6％, 0.8％ and 1.0％ water extract of Schizandra chinensis were kept at 4$^{\circ}C$ for 15 days, it was showed that the number of lactic acid bacteria was not significantly changed during the storage. The viable cell counts of the drink type yoghurts by addition of 0.4∼l.0％ of water extract of Schizandra chinensis were 1.13${\times}$10$\^$9/∼2.29${\times}$10$\^$9/ CFU/mL, and these bacterial counts were still more than the legal standard(1.0${\times}$10$\^$8/ CFU/mL) even at 15 days of storage.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.14 no.4
• /
• pp.212-216
• /
• 1981

The growth of Lactobacillus bulgaricus treated with vanillin, ortho-vanillin and guaiaco1 was studied on synthetic medium in mechanically agitated chemostat culture, The exponential-phase growth rate exhibited a maximum at the cells treated with 50 ppm vanillin. That stimulation, however, appears to be an effect on growth rate rather than total cell growth. And the others were inhibited by the chemicals. Much greater inhibition in growth of the cells treated with 100 ppm of each chemical than oars treated with 50 ppm was observed after 25 hour fomentation. For aerobic microbes, the alcohol dehydrogenase reaction is enhanced for the reproduction of NAD, which consequently cause to stimulate fermentation. For micro-aerophilic microbes , however, the same effect was not observed at the present study at least in the case of cell concentration. However except f or one treated with 50 ppm vanillin the same effect was observed in the case of growth is to. From the result using the glucose as a substrate, it was found that the cell concentrations measured in terms of ultimate optical density (UOB/ml), were 0.96 and 0.92, when treated with 50 and 100 ppm vanillin; 0.40 and 0.45 when treated with ortho-vanillin 50 and 100 ppm: 0.49 and 0.47, when treated with guaiacol 50 and 100 ppm. The specific growth rates were 0.44, 0.15, 0.25, 0.29, 0.37, and 0.34; the specific production rates wire 0.33, 0.15, 0.16, 0.22, 0.28, and 0.26 and the glucose concentrations (g/1) after 25 hour fermentation were 23.5, 32.8, 31.5, 29.5, 28.0 and 28.8, these all in the same sequences as the first.

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.696-702
• /
• 2007

The effect of different steamed garlic powder concentrations on sponge cake quality were investigated by analyzing both physicochemical and sensory properties. The sponge cakes were mixed with either steamed and freeze-dried garlic powders at different ratio [0, 2, 4, 6, 8 and 10 % (w/flow w)]. The density of the prepared dough increased with increasing amounts of steamed garlic powder when the concentrations were over 4%. The heights of the sponge cakes ranged from $3.53{\pm}0.12{\sim}3.60{\pm}0.15cm$ in the $4{\sim}8%$ steamed garlic powder samples, and were significantly higher than the control. The specific loaf volume of the cake was $3.86{\pm}0.07mL/g$ the highest in the 4% steamed garlic powder samples. When the garlic powder concentration was over the 6%, the specific loaf volumes of the sponge cakes decreased with increases in garlic powder contents. The measured L- and b-values of the crust were significantly decreased with increasing garlic powder concentration while the a-value gradually increased. The L-value of the crumb increased with increasing steamed garlic powder concentration, especially at concentrations greater than 4%. The a-values were higher in the steamed garlic powder treatments than in the control. however, no significant differences were found in the concentrations over 4%. The hardness of the control was $812.42{\pm}56.69g/cm^2$, whereas it ranged from $1005.36{\pm}43.65{\sim}1522.78{\pm}204.95g/cm^2$ in the experimental groups. Hardness increased with increasing garlic powder concentration. When considering moistness, overall acceptability, and other characteristics, the optimal concentration of steamed garlic powder was found to be 4%.