• Journal of Ginseng Research
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• v.20 no.3
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• pp.299-306
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• 1996

This study was undertaken to examine the effects of fresh ginseng on the physicochemical and microbiological changes in dongchimi juice fermented under various conditions. The pH was somewhat lower in dongchimi juice added with 2.0% and 4.0% of fresh ginseng than that without ginseng, whereas the titratable acidity was higher in dongchimi juice with 2.0% and 4.0% of ginseng addition than the control. The addition of fresh ginseng to dongchimi preparation increased the numbers of total viable bacteria, lactic acid bacteria including Leuconostac mesenterotdes in dongchimi juice during fermentation. The changes in the counts of lactic acid bacteria were similar to those of total viable cells throughout the experiment except the initial stage of fermentation. However, the number of Leucosfastoc mesenternidgs decreased after the palatable stage. Key words : Panax ginseng C.A. Meyer, dongchlmi juice, pH, titratable acidity, microbiological changes.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.694-697
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• 2005

The objectives of this study were to compare the quality changes of cheese slices individually packed in four kinds of edible pouches in order to select the most suitable variety for individual packaging. The edible Z2 pouch (zein with oleic acid) was selected as maintaining the best cheese qualities based on the physical and microbiological changes undergone by the samples over 4-week storage at $5^{\circ}C$. The cheese sample individually packed in Z2 inner edible pouch and repacked in a plastic (OPP/LLDPE) outer pouch was not significantly different in physical and microbiological changes from that individually packed in a plastic (OPP/LLDPE) inner pouch and repacked in a plastic (OPP/LLDPE) outer pouch. Therefore, it may be concluded on the basis of the physical and microbiological evidence that the Z2 edible pouch can be used as an inner package for cheese slices when it is inside a plastic outer pouch.

• Proceedings of the Microbiological Society of Korea Conference
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• 2008.05a
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• pp.167-167
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• 2008

• Journal of Environmental Health Sciences
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• v.33 no.6
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• pp.517-521
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• 2007

To assess possible risks from the consumption of drinking water from various sources, a survey of the microbiological quality of tap water, commercial bottled drinking water which is exploited from natural mineral water, and natural spring water was conducted. A total of 4 different brands of commercial bottled drinking water, and 4 types of spring water from different sources, and tap water from 4 private houses were tested for four index microorganisms, and the microbial quality changes of the water during the storage at room temperature or refrigerated temperature for 7 days. Aerobic plate counts of all of the initial water samples were still within 100 CFU/ml (drinking water standard of Korea). Total coliforms, fecal coliforms, and E. coli were not detected in all of the water samples at initial. However, aerobic plate counts of three types of spring water and three types of bottled drinking water stored at room temperature showed higher levels than the standards in 5 days. Total coliforms were detected in three types of spring water after one day's storage at room temperature, and in one type of bottled drinking water after 5 days' storage. These results indicate that some of the spring water surveyed are not safe to drink, and the spring water and bottled drinking water after opening the lid should not be stored at room temperature, if they are used for drinking.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.45-54
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• 2002

Packaged Backsulgi cooked by steam/convection oven and then rapidly chilled was examined by research of microbiological test and sensory evaluation while storing them at the temperatures of 3$^{\circ}C$ and 3$0^{\circ}C$ for 0, 2, 4, 6, 10 days . The pH and reducing sugar content were seemed to change little at 3$^{\circ}C$. However the pH was rapidly reduced until 4 days and then decreased a little at 3$0^{\circ}C$, the reducing sugar content was inclosed little by little. In the microbiological test, any microbial growth in total aerobic, psychrophilic, anaerobic, spore forming bacteria, yeast and molds was not observed until 10 days at 3$^{\circ}C$, but microbial changes of aerobic, psychrophilic and anaerobic bacteria increased to 6 logCFU/g until 10 days at 3$0^{\circ}C$. However microbial changes of them decreased from 6 logCFU/g to 5 logCFU/g. As a result of the sensory evaluation, appearance, taste, color, softness, chewiness and overall Quality were significantly decreased during storage times(p<0.05), but scores of taste and overall quality on 6th days were 7.38${\pm}$1.06, 7.00${\pm}$0.93. Therefore we concluded that there was no problem about stability of storage 6 days at 3$^{\circ}C$.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.615-625
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• 2007

The purpose of this study was to evaluate the microbiological and sensory quality changes from packing methods(PE; $85{\mu}m$ thick, vacuum; PE+LLDP+nylon; $50{\mu}m$ thick), and storage temperatures($3^{\circ}C,\;10^{\circ}C\;and\;25^{\circ}C$) and length of storage(1, 2, 4, 6 day) on the different types of processed potatoes(washed, peeled, or cut). Microbiological quality decreased gradually and significantly throughout the storage period in all cases. The processed potatoes stored at $3^{\circ}C$ with vacuum packing after immersion in chlorine water showed the lowest microbiological growth and had higher scores for the sensory quality factors(appearance, flavor and texture). The processed potatoes stored at $10^{\circ}C$ were rated wily better appearance, but they showed unacceptable microbiological quality at up to 4 days of storage. Overall, a temperature of $3^{\circ}C$ is recommended to maintain acceptable of microbiological and sensory quality in processed potatoes used in foodservice operations.

• Korean Journal of Veterinary Service
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• v.23 no.4
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• pp.361-366
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• 2000

The growth of bacteria on the surface of the meat was monitored to investigate the relationships between microbiological quality and some environmental factors such as the chilling temperature, alcohol spraying, and transport in slaughter process of pigs. The temperature changes of the surface and inner part of pork carcass were monitored with GreenTrack$\textregistered$ system during the process of chilling and transport Of the 100pigs tested, the prevalence of level on number of standard plate count (SPC) less than $10^4$ CFU/$\textrm{cm}^2$ and Escherichia coli less than $10^2$ CFU/$\textrm{cm}^2$ in pig were 82% and 80%, respectively. Suface bacterial numbers are decreased in the course of chilling process of the carcass. Alcohol spray process before packing meat also could decrease the surface bacterial count. In conclusion, this study could be overemphasized the importance of relationship between microbiological quality and refrigerating temperature in the process of refrigeration and cutting.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.541-546
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• 1996

This study was attempted to evaluate quality of retort-pouched conuiment food by adding garlic, ginger, redpepper in cooking soybean paste pot stew. Cooked and storaged retort-pouch soybean paste pot stew with four different levels of garlic, ginger, red-pepper (T$_1$garlic 2%, T$_2$: ginger l％, T$_3$: red-pepper 2%,T$_4$: garlic 2%+ginger 1 ％) was tested for sensory evaluation, pH, TBA value, and microbiological number changes. 1) No systematic increase of total bacteria counts was detected during the storage periods for bowl or retort pouch soybean-paste samples. The inclusions of ginger extract did not pose any microbiological safty problem. 2) Sensory evaluation conducted by fifteen university students as panelists showed that there were significant differences among five samples in color, flavour, and appearance and a notable preference for T$_1$ sample. 3) There was a slowly increase of TBA value during the first 5-7 days of storage in retort-pouch and bowl. The inclusion of ginger extract at 1.0％ level tended to lower TBA values.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.43-51
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• 2018

This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.

• Food Science and Preservation
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• v.24 no.5
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• pp.608-614
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• 2017

This study was conducted to investigate the effect of chlorine dioxide fumigation as a substitute for sulfur fumigation which has been used as a method to prevent the quality change of persimmon during storage and distribution process. Dried persimmons were treated with chlorine dioxide gas concentration (0, 15 30, and 45 ppm) and time (0, 15, 30, and 45 min) and microbiological changes, texture properties and color of the treated samples were investigated during storage at room temperature. Total aerobic bacteria, yeast and mold numbers after chlorine dioxide gas fumigation were decreased when compared with the control group. The inhibitory effects of total aerobic bacteria, yeast, and mold were observed during storage. The texture properties and color value of dried persimmons were not affected by chlorine dioxide gas fumigation concentration and time. There was no difference in quality between chlorine dioxide gas fumigation treatment group and control group. These results suggested that chlorine dioxide gas fumigation treatment can be utilized as a processing technique to secure microbiological storage stability of dried persimmons.