• 한국식생활문화학회지
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• 제25권2호
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• pp.207-215
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• 2010

The purpose of this study was to investigate the microbiological characteristics and antioxidant activity of tomato sauce in terms of the variety of herbs that have been widely used in Western cuisine. As storage time increases, the number of total microbes changes, but the bacteria count was in the range of $1.0{\times}10^1-2.1{\times}10^2$, which did not increase much over 60 days of storage. The reason seems to be that the amount of heat treatment undergone by this type of sauce type, and its acidity make for difficult conditions for microbes to live. Yeast and mold measurements showed that yeast and mold were not detected for up to 30 days of storage in the tomato sauce with various types and amounts of added herbs. After 45 and 60 days, the yeast and mold count was in the range of $1.0{\times}10^1-8.5{\times}10^1$, and the same in the control. Measurements of phenolic compounds in 60 days of storage showed that tomato sauce with different types and amounts of added herbs had the lowest amounts relative to the control for all storage periods. The more herbs that were added, the higher the phenolic compounds resulted. As storage times increase, the phenolic compounds showed a tendency to decline. The DPPH radical scavenging effects of the tomato sauce herbs added showed a tendency to increase antioxidant activity when more herbs were added. The microbiology results of the storage test of tomato sauce with added herbs showed that the amount of microorganisms in tomato sauce with added herbs did not increase much in 60 days of storage at $4^{\circ}C$. The amount of microorganisms was small, so tomato sauce with added herbs can be used for 2 months with refrigeration.

• 한국식생활문화학회지
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• 제35권5호
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• pp.450-458
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• 2020

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5℃), medium (10 and 15℃), and high (20℃) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer's preference test enrolling five consumers, Dongchimi fermented at 15℃ until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (-1, 2, 5℃) for four weeks after fermenting at 15℃ for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5℃ groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15℃ and storage at -1℃ for Dongchimi enables it to maintain the best quality for a long time.

• 한국식품위생안전성학회지
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• 제12권1호
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• pp.55-62
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• 1997

This study was carried out to investigate the microbiological and chemical properties of natural water during storage. The water samples were taken at the time of purchase and the opened bottles and unopened bottles stored at the temperature of 4$^{\circ}C$, 18$^{\circ}C$, and 3$0^{\circ}C$. The bacterial content normally rose to 2.06$\times$102 CFU/$m\ell$ for the unopened bottles and 2.91$\times$102 CFU/$m\ell$ for the opened bottles after 2 weeks of storage, and 1.21$\times$102 CFU/$m\ell$ and 2.64$\times$102, respectively, after 24 weeks of storage. The number of viable cells of bacteria peaked more rapidly at the storage temperature of 3$0^{\circ}C$ than 18$^{\circ}C$. But the total samples were found to be negative for coliforms test during the study period. The average range of pH value was from 7.39 to 7.76. The results showed that the nitrates and chlorides satisfied the Korea Drinking Water Quality Standards during the storage period of 24 weeks. However, the undesirable changes of the taste and odor were detected within 2 weeks and 3 weeks, respectively.

• 한국식품조리과학회지
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• 제13권5호
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• 생명과학회지
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• 제20권3호
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• pp.403-410
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• 2010

고품질의 발효퇴비를 생산할 목적으로 자연계로부터 효소활성이 높고 식물병원성 균주에 대한 항균활성이 우수한 미생물을 순수분리 하여 배양학적 특성을 검토하였다. 부엽토 등으로부터 CMCase, protease 및 chitinase 활성이 높고 식물병원성 균주에 대하여 항균활성이 우수한 KJ-9균주를 분리한 다음 형태학적 및 생화학적 특성을 검토하고 Bergey's Mannual of Systematic Bacteriology의 방법과 ATB (Automated Identification) computer system (Bio Merieux, France)을 이용한 API 50 CHL Carbohydrate Test Kit(Bio Merieux, France)를 통하여 동정한 결과 Bacillus licheniformis로 밝혀졌다. B. licheniformis KJ-9의 최적배지 성분을 검토한 결과 탄소원은 1.5% soluble starch, 질소원은 0.5% yeast extract, 무기염은 0.05% $MgSO_4{\cdot}7H_2O$ 이었으며, 배지의 초기 pH는 7.0, 배양온도는 $50^{\circ}C$ 그리고 진탕속도는 180 rpm으로 밝혀졌다. 최적배양 조건으로 B. licheniformis KJ-9를 배양하였을 때 36~60 hr째의 배양액은 잿빛 곰팡이병을 유발하는 Botrytis cinerea, 잎마름병의 원인균인 Corynespora cassicola, 시들음병을 유발하는 Fusarium oxysporum, 잘록병의 원인균인 Rhizocfonia solani의 식물병원성 미생물 균사생장을 효과적으로 억제하였다.

• 한국식품과학회지
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• 제30권6호
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• pp.1273-1278
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• 1998

Biotin의 분석에 사용되는 기존의 미생물 분석법보다 신속하고 간편한 효소-단백질결합 분석법(enzyme protein binding assay; EPBA)을 개발하였다. Biotin-KLH conjugate와 streptavidin을 이용한 EPBA에서, biotin의 활성을 갖는 biocytin에 대하여 각각 109% $(IC_{50}=0.3\;ppb)$와 197% $(IC_{50}=0.8\;ppb)$의 교차반응을 보였으나 desthiobiotin과 diaminobiotin 그리고 2-iminobiotin에서는 교차반응을 보이지 않았다. Streptavidin과 biotin-KLH conjugate를 이용한 EPBA에서 검출범위는 각각 $0.01{\sim}30\;ng/mL$과 $0.01{\sim}1.0\;ng/mL(ppb)$로 나타났다. 우유시료와 과일 플레이크 그리고 당근-파인애플 쥬스에 대한 spike test에서 EPBA(biotin-KLH conjugate)와 미생물 분석법(microbiological assay; MBA)간의 상관관계는 r=0.994로 매우 높은 것으로 나타났다. 그러나 MBA는 biocytin과 desthiobiotin에 대하여 각각 80.1%, 66.7%의 교차반응을 나타냈다. 검출범위도 $0.1{\sim}0.5\;ng/mL(ppb)$로 분석 범위가 매우 제한되어 있었다. 그러므로 EPBA에 의하여 biotin을 분석하는 것이 기존의 미생물 분석법에 비하여 검출 감도나 검출 범위, 교차반응 그리고 분석시간 등의 여러 가지 면에서 우수한 것으로 확인되었다.

• 미생물학회지
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• 제24권2호
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• pp.79-85
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• 1986

A. nidulans의 $tRNA^{Arg}$의 염기순서를 효소절단 방법으로 결정하였다. 이 방법으로 염기순서를 결정한 결과 다음과 같았다. 5'GGCCGGCUGGCCCAAXUGGCAAGGCXUCUGAXUACGAAXCAGGAGAUUGCAXXXXXGAGCXXUXXGUCGGUCACCA3'. 위의 결과로 플로버잎 구조를 만들어본 결과 안티코돈이 ACG인 $tRNA^{Arg}$으로 판명되었고. 이 결과는 아미노산 부하검사(charging test)의 결과와 일치하였다. 이 tRNA의 유천자의 염기순서 결과와 비교하여 염기순서의 정확성을 검증하였고, minor base분석을 통하여 전 염기순서를 추정하였다.

• 미생물학회지
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• 제39권4호
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• pp.293-295
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• 2003

Total 70 isolates of Escherichia coli obtained from pigs were studied. Forty four isolates had $\textregistered$-hemolytic activity which was heat labile. Minimum inhibitory concentration test indicated that 40 isolates (57.1%), 15 isolates (21.4%), 23 isolates (32.9%), and 5 isolates (7.1%) were resistant to ampicillin, cephalothin, gentamicin, and norfloxacin, respectively. None of them were extended spectrum $\textregistered$-lactamases (ESBLs) producer when the double disk synergy test (DDST) was performed.

• Journal of Microbiology
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• 제45권5호
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• pp.473-477
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• 2007

The in vitro antibacterial activity against antibiotic-resistant Propionibacterium acnes of kaempferol isolated from the Impatiens balsamina alone and in combination with erythromycin or clindamycin antibiotics was investigated. The antibiotic combination effect against antibiotic-resistant P. acnes was studied by checkerboard test. Kaempferol and quercetin demonstrated antibacterial activities against P. acnes. Minimum inhibitory concentrations (MICs) for both compounds were ${\leq}32\;{\mu}g/ml\;and\;{\leq}64{\mu}g/ml$ for clindamycin-sensitive and -resistant P. acnes, respectively. The four combination formulations (kaempferol and either erythromycin or clindamycin; quercetin and either erythromycin or clindamycin) exhibited a synergic inhibition of P. acnes growth. The combination of kaempferol with quercetin showed an indifferent effect. The combination of clindamycin with kaempferol or quercetin showed a greater synergic effect than that of erythromycin with kaempferol or quercetin. Thus, these combinations demonstrated the potential to treat acne.

• Journal of Microbiology
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• 제35권1호
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• pp.10-14
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• 1997

The database of metabolic fingerprints generated using the GIolog system of lactic acid bacteria isolated from kimchi, described by Lee et al. (8), was used for the identification of 75 Leuconostoc isolates. The test strains were isoalted using a selective isolation medium specific for the genus Leuconostoc and examined for their ability to oxidize carbon sources using the Biolog system. The results show that the 75 test strains were identified to the known Leuconostoce clusters. It is suggested that the Biolog system can be applied for rapid identification of lactic acid bacteria isolated from kimchi.