• 한국축산시설환경학회지
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• 제9권1호
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• pp.27-34
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• 2003

본 시험은 L. casei, S. lactis, C. utilis, M. heimalis, S. albus, R. palustris, R. sphaeroides 통의 유용미생물이 혼합된 복합미생물 발효제를 비육돈 사료에 0.5% 및 1% 수준으로 첨가하여 급여할 경우 증체량, 사료섭취량, 사료요구율, 비육돈사내 암모니아, 황화수소 및 이산화탄소 농도에 미치는 영향을 분석하기 위하여 3처리$\times$3반복$\times$15두로서 총 135두를 공시하여 실시하였는데, 그 결과를 요약하면 다음과 같다. 1. 복합미생물 발효제 급여는 일당증체량에는 영향을 미치지 않았으나, 사료섭취량은 0.5% 급여구가 가장 낮았으며(p<0.05), 사료 요구율은 복합미생물 발효제 급여로 개선되는 경향을 나타내었고 0.5% 급여구가 가장 우수하게(p<0.05) 나타났다. 2. 복합미생물 발효제 급여가 비육돈사내 환경개선에 미치는 영향은 긍정적인 것으로 평가된다. 복합미생물 발효제 급여는 돈사내 암모니아 농도를 30% 이상 저감시키는 효과가 인정되었으며, 황화수소 농도는 복합미생물 발효제 1% 급여구에서 대조구에 비하여 뚜렷한 저감 효과를 나타내었다. 그러나 이산화탄소 농도에는 영향을 미치지 않았다. 이상의 결과를 요약해보면 비육돈에 대한 복합미생물 발효제 40일 간의 급여는 사료요구율을 개선시키고, 돈사내 암모니아 및 황화수소 농도에 영향을 미치며, 암모니아의 경우 30% 이상의 저감효과가 인정되어 복합미생물 발효제는 돈사 환경개선에 효과적인 것으로 판단된다.

• 한국물환경학회지
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• 제24권2호
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• pp.195-200
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• 2008

To analyze the riverine microbial community structure, genetic fingerprints and ecological indexes such as species abundances, diversity, evenness, dominance of targeted rivers in Gyeonggi Province were acquired and evaluated using terminal restriction fragment length polymorphism (T-RFLP) technique. Genetic fingerprinting technique such as T-RFLP, which is able to show the microbial community clearly unlike traditional culture-dependent techniques, was thought to be useful to analyse the riverine microbial ecosystem under various factors. Riverine ecosystem evaluation using visible organisms would give biased results with time, targeted organism and researcher. But, T-RFLP, which can exclude the subjected biases such as culture condition and identification, would be an option to understand natural ecosystem by including the microorganisms that defy culture but perform important functions.

• 한국환경농학회지
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• 제39권4호
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• pp.343-351
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• 2020

BACKGROUND: Irrigation water is known to be one of the major sources of bacterial contamination in agricultural products. In addition, anti-microbial resistance (AMR) bacteria in food products possess serious threat to humans. This study was aimed at investigating the prevalence of foodborne bacteria in irrigation water and evaluating their anti-microbial susceptibility. METHODS AND RESULTS: Surface water (n = 66 sites) and groundwater (n = 40 sites) samples were collected from the Gyeongi and Gangwon provinces of South Korea during April, July, and October 2019. To evaluate the safety of water, fecal indicators (Escherichia coli) and foodborne pathogens (E. coli O157:H7, Salmonella spp., and Listeria monocytogenes) were examined. E. coli isolates from water were further tested for antimicrobial susceptibility using VITEK2 system. Overall, detection rate of foodborne pathogens in July was highest among three months. The prevalence of pathogenic E. coli (24%), Salmonella (3%), and L. monocytogenes (3%) was higher in surface water, while only one ground water site was contained with pathogenic E. coli (2.5%). Of the 343 E. coli isolates, 22.7% isolates were resistant to one or more antimicrobials (ampicillin (18.7%), trimethoprim-sulfamethoxazole (7.0%), and ciprofloxacin (6.7%)). CONCLUSION: To enhance the safety of agricultural products, it is necessary to frequently monitor the microbial quality of water.

• 한국식품조리과학회지
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• 제25권3호
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• pp.297-305
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• 2009

This study aimed to determine the physicochemical, microbiological, and sensory qualityies of steamed chicken samples by prepared with combined additions of oregano-allspice and Ascorbic acid (OA/AA), and processed by a sous-vide cook - chill system. The hurdle effect of the OA/AA addition was examined in terms of microbial stability improvements and their effects on sensory were also evaluated. First, the microbial risk was lowered and chicken quality was good with the addition of the OA/AA hurdle as compared to the control. Second, over various days of storage, the microbial quality of the OA/AA samples was relatively high. In standard plate counts, the control group presented a bacteria level of 2.75 LogCFU/g at 10 days of storage, but the OA/AA groups were had counts of 2.38, 1.89 and 1.81 LogCFU/g, respectively. And at 15 days of storage, the control group had a level of 3.65 LogCFU/g whereas the OA/AA groups had counts of 3.55, 3.54, and 3.24 LogCFU/g, respectively. Lastly, the sensory scores of the OA/AA groups were higher than those of the control group. Accordingly, overall microbial and sensory characteristics were better in the OA/AA hurdle groupsf than in the control group. Thus, the combined addition of Oregano-allspice and Ascorbic acid may be and alternative means for extending shelf - life.

• 한국수산과학회지
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• 제54권5호
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• pp.751-760
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• 2021

This study investigated the changes in water quality parameters and microbial colonies when ozone was applied to a semi-recirculating aquaculture system (semi-RAS) for the olive flounder Paralichthys olivaceus (500 g in average weight). Concentrations of ozone-produced oxidants (OPO) in rearing tanks were maintained at 0, 0.014, 0.025 mg/L as Cl₂ for 26 days. Except total ammonia nitrogen, nitrite nitrogen, nitrate nitrogen, phosphate phosphorus, chemical oxygen demand, and total suspended solids decreased significantly with increasing OPO concentration in daily and weekly monitoring (P<0.05). Colony forming unit (CFU) counts of heterotrophic marine bacteria decreased in an OPO concentration-dependent manner. Overall reduction rates of microbial colonies in the treatments were 80% higher than those of the control (P<0.05). During the experiment, the OPO concentration-driven ozonation was reliably practiced without any adverse effects on the animals cultured in semi-RAS. Considering the biohazard, operating cost, and stability of ozonation, an OPO concentration of 0.014 mg/L would be sufficient to control water quality parameters and microbial colonies in a semi-RAS.

• 한국환경과학회지
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• 제32권12호
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• pp.925-932
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• 2023

The objective of this study was to investigate the effects of microbial additive on the meat quality and fatty acid (FA) profiles of growing-finishing pigs. A total of 180 growing-finishing pigs (Landrace × Yorkshire × Duroc; mixed sex; 14 weeks of age; 58.0 ± 1.00 kg) were randomly distributed into three treatments with three pens consisting of 20 growing-finishing pigs per pen for 60 days. The experimental treatments were as follows: 0, 0.5, and 1.0% microbial additive. The crude protein, cooking loss, drip loss, water holding capacity, and shear force in loin muscle were no significant differences among treatments (p>0.05), except for the moisture and crude fat contents. The pH and TBARS of loin muscle shown no significant differences among treatments (p>0.05). However, the L^* and a^* values of loin muscle were the highest in the 1.0% supplementation group compared with the other treatments (p<0.05). The b^* value of loin muscle was the highest in the control group compared with the other treatments (p<0.05). Linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and n-3 FAs contents of loin muscle were the highest in 1.0% supplementation group compared with the other treatments (p<0.05). In conclusion, using 1.0% microbial additive supplementation can improve meat quality by increasing polyunsaturated FA concentration and meat color in pig loins.

• 한국식품조리과학회지
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• 제20권6호
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• pp.667-676
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• 2004

The purpose of this study was to estimate the microbial quality of some raw vegetables, and suggest a safer method for their sanitization and pre-preparation in foodservice operations. Baechu-geotjeori was monitored from the ingredient to the final product, during different holding temperature. Three sanitization methods were performed during the pre-preparation (tap water, chlorine water and electrolyzed water). The largest reduction in the microbial counts was shown with the electrolyzed water pre-preparation (after treatment; the total plate counts decreased to 3.34-4.06 Log CFU/g, coliform counts decreased to 1.40-1.45 CFU/g). Prior to immersion in the chlorine water, washing was first peformed to see if the was a larger effective reduction in the microbial counts.

• 한국식품조리과학회지
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• 제25권5호
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• pp.632-642
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• 2009

In this study the microbiological quality of vegetables was evaluated in relation to the sanitization methods used and vegetable types which consisted of raw food ingredients used in foodservice operations. We analyzed the microbial quantities on lettuce and spinach, which were used as leaf vegetables and cucumber and tomato, which were used as fruit vegetables according to various disinfection methods using different chlorine concentration(50 ppm, 100 ppm, 200 ppm) and exposure time(5 min, 10 min) over 5 days. When the effects of the disinfection methods on microbial qualities and sensory evaluation were analyzed, the following results were obtained. First, in the leaf vegetables, disinfection with a chlorine concentration of 200 ppm for a 5 minutes exposure time was needed to control microbial growth. Second, fruit vegetables sterilized with tap water had reduced microbial qualities after an extended amount of time relative to chlorine disinfection, that is, disinfection with a chlorine concentration of 50 ppm for 5 minutes exposure time was desirable.

• 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.

• 한국축산식품학회지
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• 제28권5호
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• pp.675-680
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• 2008

The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.