• 한국식품위생안전성학회지
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• 제17권2호
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• pp.55-60
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• 2002

In order to investigate the microbiological contamination of spring water, we performed the standard plate count, coliform and psychrotrophilic bacteria in 109 spring waters in Seoul. Of 109 spring waters, geometirc mean standard plate count was 0.19 CFU/ml, and the highest in Mt. Boolam, 4..43 CFU/ml and Mt. Dobong, 3.86 CFU/ml, but not detected in Mt. Woomyun and Mt. Cheonggye. Four spring waters have shown over 100 CFU/ml in standard plate count. The geometric mean psychrotrophilic bacteria was 49.2 CFU/ml, the most prevalent spring water was Mt. Nam, 125 CFU/ml, the lowest Mt. Woomyeun. Among a total of 109, coliform was detected from 21 spring waters(19.3%) and the geometric mean of coliform was 0.005 MPN/100ml. The isolated genera of coliform were 7 isolates of E. coli(33%), 5 Klebsiella(24%), 4 Enterobacter(19%), 3 Citrobacter(14%) and 2 Serratia(10%), respectively. The 22 spring waters(20.2%) failed to meet the standard limits of drinking water based on regulation in Korea. The inappropriate rate of standard plate count in spring water was 4.5%, that of coliform was 81.1% and both of them was 13.6%. There was the significant correlation between standard plate count and psychrotrophilic bacteria in spring water(r=0.95, p<0.01).

• 한국환경보건학회지
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• 제31권1호
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

• 한국환경보건학회지
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• 제34권1호
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• pp.70-75
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• 2008

The Chinese cabbage kimchi, baechoo-kimchi, is the most popular type of kimchi in Korea. This study was performed to investigate the changes of index microorganisms (aerobic bacteria, psychrotrophilic bacteria, coliforms, and Escherichia coli), lactic acid bacteria, pH, and acidity of kimchi during the long-term fermentation and ripening. A homemade-style traditional Korean baechoo-kimchi, was prepared from Chinese cabbage, red pepper, green onion, garlic, ginger, and salt-fermented anchovy sauce, and then incubated at $10^{\circ}C$ for 28 days. In the baechoo-kimchi, the number of aerobic bacteria increased with time. The number of psychrotrophilic bacteria maintained their numbers $(10^4CFU/g)$ in the kimchi during the fermentation. Coliforms and E. coli were not detected in the kimchi. The pH of kimchi decreased and the acidity of kimchi increased over time. Lactic acid bacteria, which are representative of fermentative microorganisms in the kimchi process showed rapid growth in the earlier stage of fermentation and increased steadily after 7 days. The counts of lactic acid bacteria were at a level of $10^4CFU/g$ early in the fermentation stage, reaching a level of $10^8CFU/g$ after 14 days, and at this point pH was 4.18 and acidity reached 0.63, indicating that the optimal state of kimchi fermentation. This study suggests that the lactic acid bacteria which were proliferated in kimchi during the ripening and fermentation could contribute to improving the taste and flavor of kimchi and inhibit the growth of pathogenic microorganisms that might exist in kimchi.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.1
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• pp.167.2-168
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• 2003

This study was performed to evaluate Quality of spring water in seoul. After the revision the guideline of water Quality control on July 2002, the ratio of non-passed samples of spring water increased evidently(2001, 24.5％$\rightarrow$2002, 37.5％). So Citizens of Seoul have been worried about what makes the difference between two years. To find out the major reason of that rapid increasement, the experimental results of standard plate count and psychrotrophilic bacteria in seoul were used. (omitted)

• 한국환경보건학회지
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• 제24권1호
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• pp.141-150
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• 1998

This study was performed to investigate the distribution of Yersiniae and correlation between Yersiniae and indicator organism by time and area in spring water located in northern part of Seoul. Samples collected from 46 spring waters located in four mountains(Dobong, Bukhan, Surak, Bulam) were inspected to detect Yersiniae and indicator organisms. And also there were examined bioserological characteristics and resistance of ahtibiotics of the isolated Yersiniae.The result were as follows. 1. The isolation rate of Yersiniae was 22% in February and 20% in April. The isolated species were 6 strains of Y. enterocolitica, 6 strains of Y. aldova, 4 strains of Y. intermedia and 43 strains of Y. pseudotuberculosis. The serotype of Y. pseudotuberculosis isolated from was all O:5 and biotype of Y. enterocolitica isolated from was all O:3. 2. The Geometric mean of standard plate count, coliform, and psychrotrophilic bacteria were 3.4 CFU/ml, 1.2 MPN/100 ml and 33.0 CFU/ml in February and 3.1 CFU/ml, 1.5 MPN/100 ml and 20.5 CFU/ml in April respectively. There was no significant difference by time and area but the indicator organisms were correlated significantly with each other (p<0.05). 3. Because detection of Yersiniae was not statistically associated with indicator organism, Yersiniae can be detected in the spring water approved microbiologically (p<0.05). 4. The Yersiniae isolated were resistant to Ampicillin, Colistin, Carbenicillin and Coilstin. All isolaed Y. enterocolitica were resistant to Ampicillin (100%). In the case of Y. pseudotuberculosis, only 1 of 3 isolated was resistant to Colistin but susceptible to other antibiotics.