• 한국산학기술학회논문지
• /
• 제4권4호
• /
• pp.387-390
• /
• 2003

동ㆍ식물성 기름으로부터 산이나 알카리 촉매를 사용하여 제조한 친환경 에너지인 바이오디젤의 미생물학적 안정성을 테스트하기 위하여 온도와 저장기간에 따른 미생물에 의한 변질정도를 측정하였다. 측정방법으로 역상 현미경 관찰과, 3M petrifilm분석법으로 생균수를 측정하였고, 균체 단백질의 양을 측정하기 위하여 Bradford protein assay법을 사용하였다. 바이오디젤과 석유디젤, 그리고 각각의 시료를 혼합한 시료를 서로 다른 온도조건(25℃와 35℃)에서 혐기적인 조건으로 90일동안 장기간 저장했을 때 바이오디젤, 석유디젤 그리고 혼합한 시료에서 미생물의 생육은 관찰되지 않았다.

• 한국미생물학회:학술대회논문집
• /
• 한국미생물학회 2009년도 International Meeting of the Microbiological Society of Korea
• /
• pp.107-108
• /
• 2009

• 한국축산식품학회지
• /
• 제23권4호
• /
• pp.361-375
• /
• 2003

In this study, significant factors influencing on the quality and stability of fermented sausage, such as materials, processing conditions, and microbiological characteristics as well as topography during ripening, were documented. Since most fermented sausages are not heated during manufacture or before consumption, a strict control of the growth of pathogens and the selection of favourable conditions that encourage the specific growth and development of desirable microflora are particularly important. With respect to microbiological safety, hurdles, i.e., preservations(nitrite), redox potential, competitive flora, acidity(pH), and water activity($a_{w}$) are matters of importance to prevent proliferation of bacterial pathogens. Today, for ensuring the safety and quality of the final product, the application of starter cultures in combination with the proper processing is subsequently used in practice. For improving the efficiency of microbiological utility in the production of fermented sausages, the understanding of their topography is essential. The documented different points must be taken into account when HACCP systems set up for the manufacture of fermented sausages. There are continuous researches concerning desirable improvements to sausage fermentation with health enhancing properties.

• 한국축산식품학회지
• /
• 제22권4호
• /
• pp.316-321
• /
• 2002

본 실험 결과를 종합하여 볼 때 전자선의 처리는 돈육의 냉장, 냉동 중 일반세균과 중온균의 증식 억제에 효과가 있는 것으로 밝혀졌으며 전자선의 조사량이 증가할 수록(1.5에서 3.0 kGy로) 그 효과는 더욱 커지는 것으로 나타났다. 본 실험에서 사용한 전자선 1.5와 3.0 kGy는 그 조사량이 매우 낮은 수준이므로 조사량을 증가시키면 살균효과는 증대될 것으로 예상된다. 반면 전자선의 처리가 지방의 산패를 촉진한다는 결과는 충분히 예상한 결과였고 본 실험에서도 전자 건의 조사량이 증가할수록(1.5에서 3.0 kCy로) 산패는 더욱 촉진되었다. 따라서 전자선 처리의 살균 효과를 극대화하기 위하여는 전자선을 조사하여도 돈육의 산패도는 전자선을 조사하지 않은 돈육의 수준으로 유지시킬 수 있는 방법이 필수적으로 연구되어야 할 것이다. 이러한 방법으로는 전자선의 조사 속도를 조절한다든지 공기조절 포장 방법($N_2$, $CO_2$) 과의 병용 등을 들 수 있을 것이다. 전자선을 식품에 활용하는 작업은 그 유용성이 무궁 무진 할 수 있으므로 앞으로도 그 활용이 기대되며 우선적으로 해결해야 할 문제는 전자선 조사에 의 한 지방의 산패를 억제 할 수 있는 방법을 강구하는 것이다.

• 한국미생물학회:학술대회논문집
• /
• 한국미생물학회 2003년도 International Meeting of the Microbiological Society of Korea
• /
• pp.122-124
• /
• 2003

Cyclodextrin glucanotransferase (CGTase) and endoxylanase genes of Bacillus sp. were subcloned down-stream of yeast ADH1 promoter and expressed in S. cerevisiae. Most of the CGTase and endoxylanase expressed were detected in the extracellular medium with activity of 0.6 and 7-8 unit/ml, respectively. The recombinant enzymes were secreted as N-linked-glycosylated forms, resulting an enhanced thermal stability. CGTase predominantly produced $\alpha-cyclodextrin$ from starch and endoxylanase produced xylobiose and xylotriose from xylan.

• 한국축산식품학회지
• /
• 제18권4호
• /
• pp.301-306
• /
• 1998

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked lod rice and a control ground beef containing 30% fat were prepared and the analysis for microbiological and oxidative stability were conducted. During 6 days of storage at 4$^{\circ}C$ microbial analysis including total plate count and coliform groups were performed and 2-thiobarbituric acid reactive substance (TBARS) absorbances were measured. The growth rate of total aerobic bacteria and coliform groups tended to increase with the increase in fat content and the amount of added cooked lod rice. Development of oxidative rancidity were not significantly different between 10 and 30% fat ground beef but among the 10% ground beef the rancidity development significantly(p<05) decreased with the in-crease in the amount of added cooked old rice. Low fat ground beef groups were not stable over 3 days during storage at 4$^{\circ}C$.

• 한국식품조리과학회지
• /
• 제17권2호
• /
• pp.149-155
• /
• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Asian-Australasian Journal of Animal Sciences
• /
• 제27권3호
• /
• pp.406-413
• /
• 2014

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at $4^{\circ}C$, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.

• Asian-Australasian Journal of Animal Sciences
• /
• 제31권8호
• /
• pp.1252-1258
• /
• 2018

Objective: This study was carried out to determine the effects of cumin essential oil on the silage fermentation, aerobic stability and in vitro digestibility of alfalfa silages. Methods: Alfalfa was harvested at early bloom (5th cutting) stage in October and wilted for about 3 hours. The research was carried out at three groups which were the control group where no additive control was done (CON), cumin essential oil (CMN3) with 300 mg/kg and CMN5 with 500 mg/kg cumin essential oil addition. Alfalfa was ensiled in plastic bags. The packages were stored at $8^{\circ}C{\pm}2^{\circ}C$ under laboratory conditions. All groups were sampled for physical, chemical and microbiological analysis 120th day after ensiling. At the end of the ensiling period, all silages were subjected to an aerobic stability test for 7 days. In addition, enzimatic solubility of organic matter (ESOM), metabolizable energy (ME), and relative feed value (RFV) of these silages were determined. Results: pH level decreased in the cumin groups compared to CON (p<0.05), thus inhibiting proteolytic enzymes from breaking down proteins into ammonia. In addition, it increased ESOM amount, and concordantly provided an increase of ME contents. Similarly, dry matter intake and RFV ratio increased. After opening the silage, it kept its aerobic stability for three days. Conclusion: Cumin essential oil improved fermentation, and affected chemical and microbiological characteristics of silages. Especially the addition of 300 mg/kg cumin provided cell wall fractionation through stimulating the activities of enzymes responsible. It also increased the number and activity of lactic acid bacteria (LAB) through providing a development of LAB.

• 미생물학회지
• /
• 제13권2호
• /
• pp.59-63
• /
• 1975

When the enzyme preparations were at various temperatures for 1 hour, the thermal stability for the enzyme was maximum at $30{\circ}C.$ The optimum temperature for the enzyme activity was at $40{\circ}C.$ When the enzyme preparations were exposed to various pHs for 22 hours, the enzyme stability was maximum at pH 3.8, and it was decreased gradually as the pH rose up to 4.8, above which the stability was greatly restored. When the exposure period was extended from 22 to pH's 3.0 and 5.9, but the stability tended to rise at pH's below 3.0 and above 5.9. The optimum pH for the enzyme activity was obtained at 4.8.