• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.75-81
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• 2012

Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid$^{(R)}$, have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.697-704
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• 1999

To investigate the combination effects of natural preservatives such as rosemary extract and ${\alpha}-tocopherol$, and vacuum packaging method on the shelf-life of herring (Clupea pallasi) fillet during cold and frozen storage, quality attributes including moisture content, pH, K-value, volatile basic nitrogen (VBN), viable cell count, peroxide value (POV) and color value were analyzed. Good qualities of the samples with air and vacuum packaging stored at $4^{\circ}C$ were maintained at least for 3 days (control; one day in air) and for 7 days (control; 3 days in vacuum), and those of the samples stored at $-20^{\circ}C$ were for 90 days (control; 80 days in air, 90 days in vacuum), while those of the samples stored at $20^{\circ}C$ deteriorated in one day.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.251-256
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• 2020

The aging treatment was applied to Rehmannia glutinosa rhizome (RGR) to improve the digestibility by the enzymatic hydrolysis of undigestible sugars. However, RGR spoils easily during the aging treatment. Thus, the purpose of this study was to investigate the influence of ethanol addition as preservatives on sugars and microbial growth of aged RGR. The RGR was treated with the addition of ethanol (0~10%) at 55℃ for eight days. Reducing, free sugars, and total bacterial counts of RGR with ethanol concentrations were analyzed during the aging periods. The aged RGR with 0-2% ethanol appeared spoiled in appearance, and total bacterial counts of these samples increased from 1.1×10⁵ to 2.2×10⁷ CFU and then decreased again. When treated with 4~10% ethanol, the total bacterial counts of aged RGR decreased by more than 99.9% at eight days. In all samples, reducing and digestible sugars increased, and stachyose decreased by the aging treatment. Sucrose content was highest in the 6% ethanol sample (18.2% at six days). These results indicate that the ethanol addition can be applied to the aging treatment of the RGR for improving qualities (sweetness, digestibility, and microbial growth), and can be considered for the stable production of high quality aged RGR.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.593-605
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• 2018

The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature ($4{\pm}1^{\circ}C$) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p<0.05) lower value than control. A significantly lower (p<0.05) microbial count in treated patties than control was noted during entire storage. The sensory attributes are better retained in treated product as compared to control and even on $42^{nd}$ day, overall acceptability of treated patties was found to fall in moderately acceptable category (5.95 in aerobic packets and 5.91 in modified atmosphere packets). Therefore SP has potential to enhance antioxidant and antimicrobial properties of pork patties during storage.

• Korean Journal of Medicinal Crop Science
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• v.11 no.2
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• pp.127-134
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• 2003

One hundred sixty species among Korean medicinal plants were tested on their antioxidative potentials. Antioxidants are useful materials which could be expected into development as food preservatives, health foods, cosmetics and drugs. Korean peninsula have many potential in antioxidant source which includes various medicinal herbs. It grounded on the fact that Korean medicinal plants have been used as folk therapy for long time and still do in oriental medicine. From the study, effective free radical scavengers compared with ${\alpha}-tocopherol\;of\;13.5{\mu}g/ml\;in\;RC_{50}$ were Geranium sibiricum, Geum japonicum, Geranium nepalense subsp. thunbergii and Paulownia coreana which showed $19.3{\mu}g/ml,\;22.5{\mu}g/ml,\;23.9{\mu}g/ml,\;and\;27.2{\mu}g/ml$, respectively, Acer mono and 38 plants showed strong potential in inhibition rate on linoleic acid oxidation (above 90%). In conclusion, we expect that the selected medicinal plants must be more studied as antioxidant and then developed as many industrial materials.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.1-8
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• 2008

More safe and natural food was recently needed by consumers. Antimicrobials including sodium azide, penicillin, and vancomycin were used for therapeutic agents against pathogens such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7 in dairy and meat industry. These antimicrobials and preservatives were prohibited in stock farm and food because they were caused resistant strain and side effects. Bacteriocins are proteinaceous compounds that may present antimicrobial activity towards important food-borne pathogens and spoilage-related microflora. Therefore, bacteriocins were reported as an alternative of antimicrobials. Due to these properties, bacteriocin-producing strains or purified bacteriocins have a great potential of use in biologically based food preservation systems. Despite the growing number of articles regarding on the isolation of bacteriocinogenic strains, genetic determinants for production, purification and biochemical characterization of these inhibitory substances, there are only limited reports of successful application of bacteriocins to dairy and meats. This review describes bacteriocins related to dairy and meat products for the further use.

• Journal of Applied Biological Chemistry
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• v.62 no.4
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• pp.339-345
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• 2019

The present study aims to investigate the potential applications of Aristotelia chilensis (A. chilensis) extracts as novel cosmetic materials. The total extracts of A. chilensis were partitioned into chloroform (CHCl₃), ethyl acetate (EtOAc), and distilled water (DW) fractions. A. chilensis extracts exhibited no cytotoxicity toward HaCaT human keratinocyte and B16F10 mouse melanoma cell lines. CHCl₃, EtOAc, and DW extracts reduced oxidative stress, and EtOAc extract was superior to glutathione, a natural human antioxidant positive control. The extracts of A. chilensis reduced melanin synthesis in cells treated with α-melanocyte-stimulating hormone. The extracts of A. chilensis exhibited antibacterial effects toward Staphylococcus aureus (S. aureus), Staphylococcus epidermidis (S. epidermidis), and Pseudomonas aeruginosa (P. aeruginosa). In particular, the EtOAc extract was effective in terms of antibacterial activity against S. aureus. In the present study, we identified several potential applications of A. chilensis extracts in terms of novel antioxidant and whitening cosmetic materials as well as antibacterial preservatives.

• Journal of Pharmaceutical Investigation
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• v.3 no.4
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• pp.5-15
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• 1973

An investigation was carried out on a basis of the bacteriological examination with a view to detecting the degree of bacterial contamination for the 77 samples collected from the locally-sold liquid specialties. It's test period was 50 days from July 10 to August 30, 1971. Specially, the survey has put emphasis on the population of general bacteria and the identification of coli-form group, staphylococcus species, streptococcus species, bacillus species, fungi, and yeast species from liquid samples. The results obtained are summarized as follows; (1) For the 77 samples tested, the contamination of general bacteria was found out as minimun 0, i,e., maximum, $12{\times}10^4$ and the total average $45{\times}10^2$ per milliliter. (2) Although streptococcus species could not be detected with the samples, the contamination of the coli-form and staphylococcus species means the strong suggestion of the possibility of pathogenic bacterial contamination. (3) Specially, the products which stay in the neutral pH range and use suspending agents need to care for the microbial contamination in the manufacturing crocess. (4) It is thought necessary to perform the microbiological quality control in the liquid preparations only at least. (5) As the microbial contamination degree in the liquid decreases according to the elapse of time, the microbiological quality control will have to be carried out immediately after the completion of the manufacturing process in order to know the accurate degree. (6) The author thinks that the main reason of the microbial contamination in the liquid is the contamination during the manufacturing process. (7) For the purpose of prevention of the microbial contamination in liquid, therefore, it is more important to make efforts for the rationalization of manufacturing process, the improvement of equipment and environment, the specific training of workers for hygienic knowledges, etc. rather than the use of preservatives for the preparations.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.255-259
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• 1996

In order to improve the quality of commercially manufactured Doenjang, yeast florae, gas and alcohol formation during fermentation of Doenjang were periodically examined. Candida rugosa, Candida zeylanoides, Pichia farinosa Saccharomyces cerevisiae and Zygosaccharomyces rouxii were isolated and identified from Doenjang at various fermentation stage. S. cerevisiae and Z. rouxii showed distintive gas and alcohol formation activities and the distribution ratio of Z. rouxii was 26% at 14 days and 76% as prevailed yeast strain after 30 days fermentation, respectively. Ethanol content of Doenjang was gradually increased into 2.19% at final stage of fermentation. The amount of gas generated during fermentation was 9.75 ml/g after 14 days, 4.5 ml/g after 30 days and decreased into negligible amount after 45 days fermentation. These inhibitory effects on gas generation by fermentation period would be ascribed to the ethanol Produced for fermentation. This results suggest that gas generation in commercially manufactured Doenjang could be eliminated through the effective control of fermentation by yeast without application of any preservatives.

• Bulletin of the Korean Chemical Society
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• v.34 no.4
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• pp.1131-1136
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• 2013

Parabens, the esters of p-hydroxybenzoic acid, have been widely used as antimicrobial preservatives in cosmetic products, drugs, and processed foods and beverages. However, some parabens have been shown to have weak estrogenic effects through in vivo and in vitro studies. Because such widespread use has raised concerns about the potential human health risks associated with exposure to parabens, we developed a simultaneous analytical method to quantify 4 parabens (methyl, ethyl, propyl, and butyl) in human urine, by using solid-phase extraction and high-performance liquid chromatography coupled with triple quadrupole mass spectrometry. This method showed good specificity, linearity ($R^2$ > 0.999), accuracy (92.2-112.4%), precision (0.9-9.6%, CV), and recovery (95.7-102.0%). The LOQs for the 4 parabens were 1.0, 0.5, 0.2, and 0.5 ng/mL, respectively. This method could be used for quick and accurate analysis of a large number of human samples in epidemiological studies to assess the prevalence of human exposure to parabens.