• Journal of dental hygiene science
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• v.16 no.5
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• pp.361-369
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• 2016

Oral health can influence on diverse food intake, and food intake affect oral health related quality of life. The aim of this study was to select key foods to be able to represent oral health related quality of life in Korea. We used the data of 503 Korean older persons to participate in the oral health promotion programme in 2009. The low consumption or low intake foods with criteria in 2012 National Nutrition Statistics were eliminated among 30 foods of food intake ability (FIA) at first. Decision tree model, correlation analysis, factor analysis, and internal reliablity test were used for oral health related quailty of life (OHRQoL) key food selection. We selected 13 foods-hard persimmon, dried peanut, pickled radish, caramel, rib of pork, glutinous rice cake, cabbage kimchi, apple, yellow melon, boiled chicken meat, boiled fish, mandarin, noodles as OHRQoL Key Foods 13. Thirty foods of FIA and OHRQoL Key Foods 13 displayed the same pattern of variation among sociodemographic groups. In a regression model, both of 30 foods of FIA and OHRQoL Key Foods 13 influenced on oral health impact profile-14. The findings suggest that OHRQoL Key Foods 13 have good reliability and validity and be able to use in oral health survey.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.618-629
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• 2020

The purpose of this study was to optimize the fermentation condition of black bean by lactic acid bacteria (LAB) and to evaluate the quality characteristics of fermented black bean. Lactobacillus plantarum SU22 isolated from kimchi was selected as a starter for the fermentation of black bean because the strain exhibited strong antimicrobial activity against pathogenic bacteria and did not produce biogenic amines or a carcinogenic enzyme, β-glucuronidase. Fermentation was performed with broth containing puffed black bean (PBB) inoculated with 1% (v/v) of L. plantarum SU22 at 37℃ for 48h. The viable cell count of LAB was over 9 Log CFU/mL in PBB (20%) broth fermented with L. plantarum SU22. Fermentation of alcalase-treated PBB (20%) broth with L. plantarum SU22 was found to be the optimal condition, increasing viable cell count of LAB up to 10.30 Log CFU/mL. Under the optimal condition, the total polyphenol content (94.02 mg GAE/g) and DPPH radical scavenging activity (92.50%) were significantly increased, compared to non-fermented control (87.74 mg GAE/g, 83.14%).

• Korean Journal of Poultry Science
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• v.40 no.1
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• pp.57-65
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• 2013

This study was conducted to evaluate the effect of dietary Weissella koreensis (Wk), a prominent kimchi lactic acid bacteria supplementation on growth performance, nutrients utilization, gut microbiota and meat characteristics in broiler chicken. Both live and killed Wk was compared to know which could be more efficacious as a feed probiotics. Three Wk supplemented groups and no Wk supplemented group were designated according to supplementation levels and cell status. Those were; Control (no Wk), 0.1 % live Wk (LWk 0.1), 0.5% live Wk (LWk 0.5) and 0.5% killed Wk (KWk 0.5). Body weight gain and feed conversion efficiency were improved (P<0.05) by dietary LWk supplementation. KWk did not exert any benefit on growth performance. Crude protein utilizability of KWk supplemented diet was lower (P<0.05) than that of other diets. However, there were no differences among treatments in other nutrients utilization. Serum IgG concentration and relative weight of bursa of Fabricius was highest (P<0.05) in broiler chicken fed KWk 0.5 diet. Cecal anaerobic lactic acid bacteria count of LWk groups were higher (P<0.05) than those of control and KWk 0.5 groups. Dietary Wk supplementation failed to lower the count of cecal and fecal E. coli. There was no effect of dietary Wk on TBARS values and fatty acids profile of broiler leg meat. However, the dietary supplementation of Wk exerted characteristic difference on electronic nose flavor of broiler meat. This study showed that dietary supplementation of LWk was able to improve body weight gain, feed conversion efficiency and cecal lactic acid bacterial count in broiler chicken. Further, the result of this study implemented that a live kimchi lactic acid bacteria, LWk, but not killed Wk, could be used as a probiotic feed supplement for broiler.

• Microbiology and Biotechnology Letters
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• v.44 no.1
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• pp.74-83
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• 2016

In order to improve the sour taste and foul odor of fermented soymilk, bacteria were isolated from kimchi and identified. Of the 89 bacterial strains isolated from kimchi, 3 isolates produced fermented soymilk with a sour taste and foul odor. The selected bacterial strains R53, R83, and R84 were identified by morphological, biochemical, and 16S rRNA analyses as Weissella koreensis. The strain R83, which produced fermented soymilk having the mildest sour taste and foul odor, was selected for further investigation and named W. koreensis KO3. The optimum culture condition for the fermentation of soymilk by W. koreensis KO3 was at $30^{\circ}C$ for 12 h. When soymilk was fermented under the optimum culture conditions, the viable cell count reached up to $8.71{\times}10^8CFU/ml$ and pH and acidity reached as low as 6.02 and as high as 0.33%, respectively. Twenty-seven amino acids and their derivatives were detected in fermented soymilk. The amounts of serine, glycine, threonine, alanine, and aspartic acid, which contribute to a sweeter taste, increased during fermentation. Orinithine, which was not detected before fermentation, increased during fermentation. Sensory evaluation showed that W. koreensis KO3-fermented soymilk has improved bean, roasted nut, and sour flavors as well as an enhanced mouthfeel, appearance, preferability, and overall acceptability compared with those of standard fermented soymilk. With further study and development, soymilk fermented by W. koreensis KO3 could serve as a health-promoting food with favorable sensory qualities.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.488-496
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• 2016

A survey of the satisfaction of school meals and food preferences was conducted with an objective to enhance the quality of food service. The study conducted a survey for 292 middle school students (152 boys and 140 girls), who were either in $1^{st}$ or $2^{nd}$ year. According to the general information, the number of $1^{st}$ and $2^{nd}$ year students was 134 and 158, respectively. Usually, the mother (92.8%) prepared meal the most, followed in order by the grandmother (5.8%) and father (1.4%). The top priorities of choosing food were taste (82.9%), good for health (6.5%), nutritional value (4.5%), and flavor (3.1%). The satisfaction was investigated using a 5 point scale. The satisfaction of taste was rice ($3.99{\pm}0.74$), side dishes ($3.99{\pm}0.65$), soup ($3.61{\pm}0.86$), kimchi ($3.54{\pm}1.12$). The satisfaction of quantity was rice ($3.88{\pm}0.83$), soup ($3.87{\pm}0.79$), kimchi ($3.80{\pm}0.89$), and side dishes ($3.71{\pm}0.93$). The satisfaction of diversity was side dishes ($4.09{\pm}0.67$), rice ($4.01{\pm}0.77$), soup ($4.01{\pm}0.64$), kimchi ($3.84{\pm}0.86$). For food preferences, the noodle was ranked highest while vegetables showed the lowest. Overall, support will be needed to develop diverse menus for students. This study suggests the need for active nutrition education for establishing proper eating habits.

• Journal of Food Hygiene and Safety
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• v.31 no.1
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• pp.42-50
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• 2016

The effects of freezing and thawing conditions on microbiological quality and microstructure change of inoculated (Listeria monocytogenes and Campylobacter jejuni) and non-inoculated chicken breasts were investigated. Chicken breasts were frozen with air blast freezing (-20, -70, and $-150^{\circ}C$), ethanol ($-70^{\circ}C$) and liquid nitrogen ($-196^{\circ}C$) immersion freezing. There were no significant differences on the populations of L. monocytogenes inoculated with chicken breasts under different freezing conditions. However, air blast freezing ($-20^{\circ}C$) resulted in significant reductions for total aerobic bacteria and C. jejuni compared to the control and other freezing treatments. The frozen samples were thawed with (hot or cold) air blast, water immersion, and high pressure thawing at $4^{\circ}C$ and $25^{\circ}C$. the populations of total aerobic bacteria, and yeast and mold in the frozen chicken breast increased by 5.78 and 4.05 log CFU/g after water immersion thawing ($25^{\circ}C$) treatment. After five freeze-thaw cycles, the populations of total aerobic bacteria, yeast and mold, and C. jejuni were reduced by 0.29~1.40 log cycles, while there were no significant differences (P > 0.05) in the populations of L. monocytogenes depending on the freeze-thaw cycles. In addition, the histological examination of chicken breasts showed an increase in spacing between the muscle fiber and torn muscle fiber bundles as the number of freeze-thaw cycles increased. These results indicate that freezing and thawing processes could affect in the levels of microbial contamination and the histological change of chicken breasts.

• Journal of Nutrition and Health
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• v.47 no.3
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• pp.214-220
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• 2014

Purpose: The purpose of this study was to assess hygiene status of meals for poorly-fed children through microbiological quality. Methods: Meals were provided by two social enterprises, one franchise, and one convenience store. There were a total of six meal samples; two samples (social enterprise meal 1; SEM 1, social enterprise meal 2; SEM 2) from two social enterprises, respectively, two samples (franchise meal 1; FM 1, franchise meal 2; FM 2) from one franchise, and two samples (convenience store meal 1; CSM 1, convenience store meal 2; CSM 2) from one convenience store. Microbiological analysis and assessment were performed by Korean food standards codex (KFSC). Results: General bacteria and E. coli in SEM 1 were detected, but the levels were not over KFSC, and Coliform less than $9.2{\times}10$ CFU/g was also detected in seasoned bean sprouts of SEM 1. General bacteria was detected at $1.6{\times}10^6$ CFU/g in cabbage kimchi of SEM 2. Coliform was detected in cabbage kimchi, squid cutlet, stir-fried pork, and fried chicken of FM1 and 2, but the levels were not over KFSC. In addition, S. aureus was detected in cabbage kimchi and seasoned dried white radish of FM 1 and 2 ($9.8{\times}10^2$ CFU/g, $9.4{\times}10^3$ CFU/g respectively), thus was over KFSC. B. cereus was detected in stir-fried pork and fried chicken ($1.2{\times}10^3$ CFU/g, $1.5{\times}10^3$ CFU/g respectively) of FM 1 and 2, thus was over KFSC. Finally, S. aureus was detected in stir-fried dried squid, seasoned spicy chicken, and stir-fried kimchi of CSM 1 and 2, and was over KFSC too ($9.5{\times}10^4$ CFU/g, $2.4{\times}10^2$ CFU/g, $1.3{\times}10^3$ CFU/g respectively). Conclusion: Results of this study suggest that systemic management of hygiene is necessary to safely providing meals to poorly-fed children.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.407-413
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• 2010

This study was performed to compare the quality and volatile components of two cucumber (Cucumis sativus L.) cultivars (Cheongnakhab, Ipchunakhab)-grown under organic and conventional conditions. The levels of pH and soluble solids in the organic system were similar to those in the conventional system. The hardness of the pulp in the organic cucumbers was slightly higher than that in conventional cucumber regardless of cultivar. However, the contents of chlorophyll a, b, and total chlorophyll in organic cucumbers were significantly (p<0.05) higher than those in conventional cucumber. The major volatile compound of fresh cucumber was (E,Z)-2,6-nonadienal regardless of cultivar and farming system. When classified by the identified components' functional group, the rate of aldehydes was the highest of all samples. The results indicate that the quality and volatile components in organic cucumbers were similar to those in conventional cucumbers except for hardness and chlorophyll contents regardless of cultivar.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.698-705
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• 2016

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.582-590
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• 2014

The effect of mugwort extract (ME) and vitamin C (VC), added individually or in combination, on color, lipid oxidation, and sensory characteristics of chicken nuggets stored for 12 d was investigated. Eight treatments of chicken nuggets contained the following: Control (no antioxidant added), VC (0.05% VC), ME 0.05 (0.05% ME), ME 0.1 (0.1% ME), ME 0.2 (0.2% ME), VC+ME 0.05 (0.05% VC + 0.05% ME) and VC+ME 0.1 (0.05% VC + 0.1% ME), VC+ME 0.2 (0.05% VC + 0.2% ME). Results showed that the mixture of 0.05% VC and 0.2% ME was most effective for delaying lipid oxidation (thiobarbituric acid reactive substances, conjugated dienies, and peroxide formation) when compared to the control or ME alone added. The color values of all treatments were significantly affected by adding ME. Additionally, the total color difference (${\Delta}E$), chroma ($C^*$), and hue angle ($H^{\circ}$) values of all treatments, except for VC, were lower than those of the control as the amount of ME increased. The sensory characteristics (flavor, odor, and overall acceptability) did not differ significantly in any of the chicken nugget samples, whereas storage time had a significant effect. The results suggest that the possibility of utilizing chicken nuggets with a mixture of mugwort extract and vitamin C for the increase of shelf-life and quality.