• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.225-232
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• 1988

To improve the storage method for Kimchi, optimal ripening Kimchi was irradiated with doses of 1,3,5 kGy Co-GO gamma radiation, followed by the microbiological, physicochemical and sensory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}\;per\;ml$ in3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coli forms and molds contaminating the sample as the level of $2.0{\times}10^{4}\;per\;ml\;and\;5.4{\times}10^{2}\;per\;ml$, respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population.of yeast, $3.5{\times}10^{3}\;per\;ml$ initially, in, creased steadily during Kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}\;per\;ml\;and\;6.5{\times}10^{2}\;per\;ml$ in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during Kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0,0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of aseorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend tite shelf-life of Kimchi more than two months as compared to control.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.507-512
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• 2017

There has been increasing concern regarding misuse of disinfectants and sanitizers such as ethanol, sodium hypochlorite, and hydrogen peroxide for food contact surfaces in the food industry. Examining the efficacy of the concentration of currently used disinfectants and sanitizers is urgently required in the Korean society. This study aimed to develop predictive reduction models for Escherichia coli and Staphylococcus aureus in suspension, as a function of $ClO_2$ (chlorine dioxide) and contact time using response surface methodology. E. coli ATCC 10536 and S. aureus ATCC 6538 (initial inoculum, 8-9 log CFU/mL) in tryptic soy broth were treated with different concentrations of $ClO_2$ (5, 20, and 35 ppm) for different contact times (1, 3, and 5 min) following a central composite design. The polynomial reduction models for $ClO_2$ on E. coli and S. aureus were developed under the clean condition. E. coli reduction by 35 ppm $ClO_2$ for 1, 3, and 5 min was 2.49, 2.70, and 3.65 log CFU/mL, respectively. Also, S. aureus reduction by 35 ppm $ClO_2$ for 1, 3, and 5 min was 4.59, 5.25, and 5.81 log CFU/mL, respectively. The predictive response polynomial models developed were $R=0.43231-0.056492^*X_1-0.097771^*X_2+9.24167E-003^*X_1^*X_2+3.06333E-003^*X_1{^2}$ ($R^2=0.98$) on E. coli and $R=1.10542-0.20896^*X_1-0.046062^*X_2+8.30000E-003^*X_1^*X_2+8.73300E-003^*X_1{^2}$ ($R^2=0.99$) on S. aureus, where R was the bacterial reduction (log CFU/mL), $X_1$ was the concentration and $X_2$ was the contact time. Our predictive reduction models should be validated in developing the optimal concentration and contact time of $ClO_2$ for inhibiting E. coli and S. aureus on food contact surfaces.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.107-113
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• 2017

To understand of the present state for temperature management of cold and frozen food transportation vehicles, we surveyed and measured the temperatures of eight transportation vehicles (including 3 small & medium and 5 large businesses) in Jeonbuk province, Korea. In the transportation vehicles of small & medium businesses, the mean temperature of cold and frozen foods was $8.35{\pm}5.72^{\circ}C$ and $-3.45{\pm}16.88^{\circ}C$; in large businesses, $3.92{\pm}1.44^{\circ}C$ and $-15.38{\pm}2.98^{\circ}C$, respectively. In the difference of temperature by the locations within transportation vehicles, the difference in each cold and frozen was $2.40{\pm}1.45^{\circ}C$ and $2.37{\pm}2.52^{\circ}C$, as a mean. But there was not statistically significant difference in locations between cold and frozen (p > 0.05). In the difference of surface temperatures on various foods before and after door opening during the loading, the temperatures of cold and frozen foods increased by $0.55^{\circ}C$ and $1.18^{\circ}C$, as means, respectively. The temperature of foods over time and placement of cold and frozen foods in transportation vehicles were not consistently maintained at optimal values in distribution. Therefore, the development of time-temperature history (TTH) system technology at the distribution level for cold and frozen foods is required.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.663-669
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• 2014

We preprocessed and pickled Deodeok with Doenjang to improve its preservability and to distribute it widely, and we stored Deodeok for 3 weeks at $7^{\circ}C$ and measured its quality. The sample pre-treated with 20% of dextrin retained its early texture better than the samples pre-treated with other methods after 3 weeks of storage (p<0.05). The samples pre-treated with other controls showed propagation of microorganisms; but Doenjang pre-treated with 20% of dextrin or sugar showed less increase in the water content. The microorganisms count in samples pre-treated with other controls was 4.0 log CFU/g after 3 weeks of storage, but the microorganisms count in the sample pre-treated with 20% of dextrin was 2.2 log CFU/g; in other words, the propagation of microorganisms was minimized in the sample pre-treated with 20% of dextrin (p<0.05). In the investigation of the preferences, this D-20 sample showed maximum improvement in color, smell, taste, and other general preferences factors. Thus, the best processing method for the optimal quality maintenance of Deodeok is to sugarize it with 20% of dextrin before pickling with Doenjang. The product prepared using with this process can be preserved for 3 weeks at $37^{\circ}C$; that is, this product is expected to have a refrigerator shelf life of 3 months.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.916-923
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• 1998

To provide more information on the enteric pathogen Campylobacter jejuni in the view of food sanitation, survival characteristics of two strains of C. jejuni in the different conditions were investigated. When $10^7{\;}or{\;}10^3{\;}per{\;}ml$ of C. jejuni cells were inoculated in the supplemented Brucella broth and kept at $42^{\circ}C,{\;}25^{\circ}C{\;}and{\;}5^{\circ}C$ under the static aerobic condition for 7 days, organisms exponentially proliferated to $a{\;}>10^8$, even in the $10^3{\;}per{\;}ml$ inoculated-sample at $42^{\circ}C{\;}for{\;}1{\sim}2{\;}days$ and the considerable level of viability maintained during 7 days. At $5^{\circ}C$, most of the initial level of organisms survived at the early period and only $a{\;}<{\;}0.5-log_{10}$ cells decrease were observed during the 7 days. At $25^{\circ}C$, a remarkable number of C. jejuni declined within $1{\sim}2{\;}days$ and showed undetectable level of cells after 4 days. When sterile milk and minced chicken meat were artifically inoculated with $10^7{\;}per{\;}ml$ of C. jejuni, mostly, a $1-to{\;}2-log_{10}$ count decrease occurred at $42^{\circ}C{\;}and{\;}5^{\circ}C$ while $a{\;}>3{\;}log_{10}$ decrease at $25^{\circ}C$ during 7 days. Unexpectedly, no colonies appeared on the plate inoculated from the minced chicken meat sample kept at $42^{\circ}C$ after 4 days. The results suggest that C. jejuni contaminated to food can survive at the refrigeration temperature whereas they are sensitive to at the room temperature. Also, it is shown that the growth of C. jejuni at the optimal temperature may vary to the food sources.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.507-513
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• 2001

An effective extraction methods of a garlic were investigated in order to improve the functional properties of the extracts. The solid yield, electron donating ability (EDA), nitrite-scavenging effects (NSE), peroxide value (POV) and total thiosulfinates contents of garlic extracts were determined. In order to improve the functional properties of extracts prepared with several organic solvents and acids, concentration and pH adjustment of the selected solvent and addition of acids and salts to solvents were also examined. Among the solvents tested, the methanol and ethanol extracts were found to be the most effective on the base of functionality and solid yields. The highest EDA, NSE and thiosulfinate value were obtained with 50% ethanol. The pH control of solvent and addition of citric acid, NaCl and phosphates to 50% ethanol did not affect on the functionality of the extracts. Therefore the optimal solvent for the best functional properties of garlic extract was 50% ethanol.

• Korean Journal of Environmental Biology
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• v.35 no.4
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• pp.694-705
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• 2017

The aim of this study was to isolate and identify marine bacterium with anti-methicillin-resistant Staphylococcus aureus (MRSA) activity, and to purify the anti-MRSA compound, as well as to determine its activity and synergistic effects. Among the marine bacteria isolated in this study, the YJ-1 isolate had the strongest anti-MRSA activity. The YJ-1 isolate was identified on the basis of its biochemical characteristics and an analysis of 16S rRNA gene sequences. The YJ-1 isolate showed over 99.2% homology with Pseudomonas stutzeri, and was designated as a Pseudomonas sp. YJ-1. The optimal culture conditions were $25^{\circ}C$ and initial pH 7.0. For the purification of the anti-MRSA compounds, the YJ-1 was cultured in Pa PES-II medium, and the culture filtrates were extracted by ethyl acetate, hexane, and 80% MeOH. The 80% MeOH fraction was separated by a $C_{18}$ ODS column, silica gel chromatography and a reverse phase HPLC, to yield three anti-MRSA agents, the MR1, MR2, and MR3 compounds. When the MR1 compound of $250{\mu}g\;mL^{-1}$ concentration was applied to the MRSA cells, over 95% of bacterial cells was killed within 48 hr. Compared with vancomycin and ampicillin, the MR1 compound showed significant anti-MRSA activity. In addition, the anti-MRSA activity was increased by dose and time dependent manners. Furthermore, the combination of an MR1 compound with vancomycin produced a more rapid decrease in the MRSA cells than did the MR1 compound alone. Taken together, our results suggest that the Pseudomonas sp. YJ-1 and its anti-MRSA compounds could be employed as a natural antibacterial agent in MRSA infections.

• Journal of Bio-Environment Control
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• v.13 no.1
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• pp.51-55
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• 2004

The most commonly used inorganic nutrient compositions such as Murashige & Skoog medium have been optimized for heterotrophic growth. Therefore, they may not be optimal for photomixotrophic and photoautotrophic growth of plantlets. In photomixotrophic micropropagation, emdium sugar level is often lowered, while light and $CO_2$ levels in vessel are raised, and chlorophyllous explants are used to facilitate photosynthetic carbon acquisition. In a factorial experiment effect of addition (+) and omission(_) of organic materials (OM, 0.5 g ${\cdot}$ $m^{-3}$ each of thiamine, nicotinic acid and pyridoxine and 100 ${\cdot}$ $m^{-3}$ myo-inositiol) combined with three sucrose levels (0, 15, and 30 kg ${\cdot}$ $m^{-3}$) was tested on the growth of potato plantlets. Each of nodal cuttings with a leaf was cultured on 0.1${\times}$$10^{-4}m^{-3}$) MS agar ( 8 kg ${\cdot}$ $m^{-3}$) medium (pH 5.80 before autoclave) in glass test tubes (100 mm${\times}$25mm) capped with a sheet of transparent film with a 6 mm diameter gas permeable filter (5.1 air exchanges ${\cdot}$$h^{-1}$). Cultures were maintained in a room for 27 days at $23^{\circ}C$, 50% RH, 350-450${\mu}mol\;{\codt}\;mol^{-1}CO_2$, 16 h ${\cdot}$ $d^{-1}$ photoperiod at 13${\mu}mol\;{\codt}\;m\;{\codt}\;s^{-1}$ PPFD provided by white cool fluorescent lamps. Growth of potato plantlet in the +OM and -OM treatments were similar, while medium pH was 0.2 scale lower in the latter. Dry weight, % dry matter, and stem diameter enhanced, while shoot to root dry weight ratio, leaf area, chlorophyll concentration per gram dry weight, and medium pH decreased with increasing initial sucrose level. Interaction between OM and sucrose levels was observed in shoot length and medium pH. Results indicate that OM can be omitted from the medium without detrimental effect while addition of sucrose was beneficial for the photomixotrophic growth of potato plantlets under raised light and $CO_2$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.4
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• pp.163-174
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• 2017

This study analyzed how Korean firms' recapitalization affects their capital structure decision and firm value. Recapitalization was categorized into three groups according to the influence of the debt to equity ratio: debt ratio-increasing-recapitalization(capital reduction with refund, cash dividend), debt ratio-unchanging-recapitalization (capital reduction without refund, retirement of repurchased stocks), and debt ratio-decreasing-recapitalization(exercise the rights for convertible bonds, bond with stock warrants, exchangeable bonds and stock options). This article highlights how the relationship between the firms' recapitalization and the capital structure decision driven by the change in debt to equity ratio through the recapitalization should affect the firm value. The whole recapitalization sample used for this analysis comprised 22,814 enterprises listed on the Korea Exchange that were analyzed over the 16-year period from 2000 to 2015. To summarize the results of this Panel Data Analysis, firstly, when a firm executes debt ratio-increasing-recapitalization and debt ratio-decreasing-recapitalization at the period of t-1, the debt to equity ratio, which is increased or decreased, should affect the firm's debt capacity in the same period, then, at the period of t, the firm establishes a leverage policy to readjust the debt to equity ratio the other way around. These adjustments of debt-paying-ability from the leverage policy, including the capital structure decision, finally affect the firm value. Secondly, when a firm implements the debt ratio-unchanging-recapitalization in the period of t-1, the debt to equity ratio, which is neutral, should not affect the firm's capital structure decision. But, the firm value is positively affected by the influence of that recapitalization. Conclusively, we acknowledge a firm which carries out the recapitalization balances its capital structure to the optimal level of leverage and that the capital structure decision positively affects the corporate value.

• Journal of Korean Neurosurgical Society
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• v.30 no.2
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• pp.131-136
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• 2001

Object : The clinical uses of screws are increasing with broader applications in spinal disorders. When screws are inserted repeatedly to achieve optimal position, tips of screw pitch may become damaged during insertion even though there are significant differences in the moduli of elasticity between bone and titanium. The effect of repeated screw insertion on pullout resistance was investigated. Methods : Three different titanium screws(cortical lateral mass screw, cancellous lateral mass screw and cervical vertebral body screw) were inserted into the synthetic cancellous material and then extracted axially at a rate of 2.4mm/min using Instron(Model TT-D, Canton, MA). Each set of screws was inserted and pulled out three times. There were six screws in each group. The insertional torque was measured with a torque wrench during insertion. Pullout strength was recorded with a digital oscilloscope. Results : The mean pullout force measurements for the cortical lateral mass screws($185.66N{\pm}42.60$, $167.10N{\pm}27.01$ and $162.52 N{\pm}23.83$ for first, second and third pullout respectively : p=0.03) and the cervical vertebral body screws($386.0N{\pm}24.1$, $360.2N{\pm}17.5$ and $330.9N{\pm}16.7$ : p=0.0024) showed consecutive decrease in pullout resistance after each pullout, whereas the cancellous lateral mass screws did not($194.00N{\pm}36.47$, $219.24N{\pm}26.58$ and 199.49N(36.63 : p=0.24). The SEM after insertion and pullout three times showed a blunting in the tip of the screw pitch and a smearing of the screw surface. Conclusions : Repetitive screw insertion and pullout resulted in the decrease of pullout resistance in certain screws possibly caused by blunting the screw tip. This means screw tips suffer deformations during either repeated insertion or pullout. Thus, the screws that have been inserted should not be used for the final construct.