• 한국식품위생안전성학회지
• /
• 제22권1호
• /
• pp.15-22
• /
• 2007

건강기능식품은 인체에 유용한 기능성을 가진 원료나 성분을 사용하여 정제, 캅셀, 분말, 과립, 액상, 환등의 형태로 제조 가공한 식품을 말한다. 2004년 '건강기능식품에 관한 법률‘이 제정되었지만 아직은 시작단계이며 소비자의 피해나 섭취 후 부작용에 대한 문제도 많이 발생하고 있다. 건강기능식품 중 비교적 높은 부작용 발생 빈도를 보이는 건강기능식품의 주원료인 식물성 원료 14종 37개 품목과 알로에분말 제품 4개 품목을 대상으로 미생물 분석을 하였으며, PSL을 이용하여 알로에분말 제품의 방사선조사 가능성 여부를 알아보았다. 식물성 원료 총 14종 37개 품목에서 세균수는 $10^{3}-10^{6}\;CFU/g$ 검출되었으며, 대장균군은 검출한계(<10 CFU/g)에서 31개 품목에서 $10^{2}-10^{5}\;CFU/g$ 검출되었다. 식중독균은 E. coli와 Salmonella spp., Staph. aureus는 검출되지 않았으며, B. cereus는 8종 12개 품목에서 검출되었다. 알로에 분말제품 4개 품목 중 1개 품목에서만 세균수 $10^{4}\;CFU/g$, 대장균군수는 $10^{3}\;CFU/g$ 검출되었고, 식중독균은 검출되지 않았다. PSL을 이용하여 알로에 분말제품의 방사선조사 가능성을 monitoring한 결과, 알로에 분말제품은 4개 품목 중 positive 2개 품목, negative 1개 품목, intermediate 1개 품목이었다.

• Journal of Microbiology
• /
• 제44권5호
• /
• pp.480-491
• /
• 2006

As part of the long-term monitoring projects on Antarctic terrestrial vegetation in relation to global climate change, a lichen floristical survey was conducted around the Korean Antarctic Station (King Sejong Station), which is located on Barton Peninsula, King George Island, in January and February of 2006. Two hundred and twenty-five lichen specimens were collected and sixty-two lichen species in 38 genera were identified by morphological characteristics, chemical constituents, TLC analysis and ITS nucleotide sequence analysis.

• 미생물과산업
• /
• 제16권2호
• /
• pp.22-25
• /
• 1990

1970년대의 유전자재조합 및 세포융합 기술개발에 의하여 insulin, interferon 등의 많은 의약품이 개발되고 있으며, 최근에는 아미노산, 효소 등 정밀 화학 제품의 개발, 석유화학 대체공정의 개발, 환경 보존에의 응용, 대체에너지의 개발등을 목표로 많은 연구가 수행되고 있어 생물공학의 분야가 계속 영역을 넓혀가고 있다. 실험실에서 개발한 생물공학의 연구결과를 실용화하기 위하여는 경제성있는 생물 공정기술이 뒷받침되어야 하는데 이러한 생물공정 기술 중에서 핵심이 되는 부분의 하나가 생물반응기 기술이라고 하겠다. 우수한 생물반응기를 설계하고 경제적으로 운전하기 위해서는 공정연구및 개발단계에서 최적화 및 제어에 대한 개념을 포함시켜야하며, 실제 조업을 하는 경우에도 제품 품질의 균일성, 에너지 및 자원의 절약, 운전실수의 방지및 안전을 목적으로 조업조건을 최적화하고 제어하여야한다. 또한 접종상태 및 생물반응 조건의 사소한 차이에도 원하는 제품의 생합성이 다륵 변화하므로 생물공정을 monitoring하여 사소한 변화라도 공정의 최적화및 제어전략에 반영되도록 하여야 한다. 본고에서는 생물반응기의 최적화 및 제어기술에 대하여 몇가지 예를 들어 그 필요성과 최근의 연구동향을 간단히 소개하고자 한다.

• Journal of Microbiology
• /
• 제40권3호
• /
• pp.234-236
• /
• 2002

A blue pigment-producing bacterium, Vogesella indigofera, was isolated and quantified for the relationship between its synthesis of a blue pigment and exposure concentrations of $Cr^{6+}$. The concentration of $Cr^{6+}$ and the percentage of blue colonies on agar plates was negatively correlated ($r^{2}$ =-0.8683). Critical concentrations inhibiting bacterial pigment production were found to be between 100-150 $\mu\textrm{g}$ $Cr^{6+}$/ml on agar plates and 200-300 $\mu\textrm{g}$ $Cr^{6+}$/ml in liquid culture. As the blue color is characteristic and easily observable, the bacterium Vogesella indigofera may have potential applications in the detection and monitoring of environmental pollution.

• 한국동물위생학회지
• /
• 제25권1호
• /
• pp.31-37
• /
• 2002

Major hazards existed in slaughterhouse are pathogenic microorganisms originated from intestinal microflora of slaughtered animals. This study was intended for the identification of microbial contamination sources during pork slaughtering in small plants. Total aerobic bacteria, Coliform group, Salmonella spp, Listeria monocytogenes, and Campylobacter jejuni/coli were isolated from the surface sample of pork carcasses. Contamination level among different sampling points of ham, belly and neck did not showed statistical differences. Therefore, the mixed sampling from belly and neck of carcass could be effective for microbiological monitoring. Isolation rates of pathogenic microorganisms showed Salmonella spp 20.9%, Listeria monocytogenes 10.5%, and Campylobacter jejuni/coli 8.1% from 296 sampling points. High prevalence rate of Salmonella spp indicated that the contamination of intestinal microflora occurred due to unsanitary processing control, which required HACCP system in small plants. It was recommended that the prerequisite program should be a key factor for a successful HACCP system implementation especially in small size slaughterhouse.

• 한국동물위생학회지
• /
• 제28권4호
• /
• pp.407-412
• /
• 2005

Ten isolates of Verotoxin-producing Escherichia coli (VTEC) were detected in slaughtered cattle and investigated their phenotypic characteristics and antimicrobial susceptibility. None of the isolates was positive for eae gene. Only one isolate was positive for uidA gene. Eight out of ten isolates of VTEC were originated from broker's cattle. Thus microbiological monitoring for broker farms should be performed to minimize VTEC contamination. In the antimicrobial susceptibility test, all the isolates were highly resistant to bacitracin and lincomycin whilst they are susceptible to apramycin and neomycin.

• Journal of Animal Science and Technology
• /
• 제64권6호
• /
• pp.1259-1260
• /
• 2022

• 한국식품과학회지
• /
• 제36권1호
• /
• pp.174-182
• /
• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.

• 한국미생물학회:학술대회논문집
• /
• 한국미생물학회 2009년도 International Meeting of the Microbiological Society of Korea
• /
• pp.78-78
• /
• 2009

$^1H$ NMR spectroscopy coupled with multivariate statistical analysis was used for the first time to investigate metabolic changes in musts during alcoholic fermentation and wines during ageing. Three Saccharomyces cerevisiae yeast strains (RC-212, KIV-1116 and KUBY-501) were also evaluated for their impacts on the metabolic changes in must and wine. Pattern recognition (PR) methods, including PCA, PLS-DA and OPLS-DA scores plots, showed clear differences for metabolites among musts or wines for each fermentation stage up to 6 months. Metabolites responsible for the differentiation were identified to valine, 2,3-butanediol (2,3-BD), pyruvate, succinate, proline, citrate, glycerol, malate, tartarate, glucose, N-methylnicotinic acid (NMNA), and polyphenol compounds. PCA scores plots showed continuous movements away from days 1 to 8 in all musts for all yeast strains, indicating continuous and active fermentation. During alcoholic fermentation, highest levels of 2,3-BD, succinate and glycerol were found in musts with the KIV-1116 strain, which showed the fastest fermentation or highest fermentative activity of the 3 strains, whereas the KUBY-501 strain showed the slowest fermentative activity. This study highlights the applicability of NMR-based metabolomics for monitoring wine fermentation and evaluating the fermentative characteristics of yeast strains.

• 한국식품위생안전성학회:학술대회논문집
• /
• 한국식품위생안전성학회 1996년도 제11회 학술대회 및 정기총회 - 식품의 위생 안전성에 관한 최근 연구 동향
• /
• pp.33-33
• /
• 1996

Interests in the field of rapid methods and automation in microbiology have been growing steadily on an international scale in recent years. International meetings concerned this problem have been held in elsewhere in the world countries since the past twenty years. But, unfortunately in the field of microbial examination in food hygiene, this problem have not yet been developed so much as in the field of clinical microbiology. Today, I would like to introduce you here present aspects of rapid and automation technologies, those which are manly carrying in milk and meats industries. My illustration will be given recent improved technologies using automatic apparatus and instruments along with process of microbial count procedure. Recent direct microbiological counting system (ChemeScan \ulcorner) as real time ultrasensitive analysis created by Cheminex Ltd., France is now most evolutional instrument to provide direct microbial counts, down to one cell, within 30 minutes. The results from these evaluations how a good correlation between the ChemScan system and the standard plate count method. This system will be successful application for not only in the field of pharmacology but also food microbiology. In addition, current identification of microbes by sophisticated instruments suitable for food microbiology, one of which Biology is manual system (BIOLOG\ulcorner), provides reference-level capability at a modes price. For the manual system, the color reactions in the microplate are read by eye and manually keyed into personal computer. Species identification appears on the computer screen within seconds, along with biotype patterns, a list of closely related species, and other useful statistics. In present this is useful application for microbial ecology and epidemiological survey. RiboPrinter system newly produced by DuPont is now focusing among microbiologists in the world, and is one of the biggest microbial characterization system using a DNA-based approach. The technology analyzer is bacterial culture for its genetic fingerprint or riboprint pattern. Finally Bio-cellTracer system for automatic measurement of fungal growth and Fukitori-Maseter, a Surface Hygiene Monitoring Kit by using swabe procedure in food processing environment are briefly illustrated in this presentation.