• Food Science of Animal Resources
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• v.29 no.5
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• pp.619-626
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• 2009

As a trial for the development of a new starter culture for yogurt products, more than two hundred lactic acid bacteria strains were isolated from raw milk and healthy human feces. The strains that showed excellent growth and acid production ability in the 10% skim milk media were selected and identified as Lactobacillus casei through the API carbohydrate fermentation pattern and 16S rDNA sequence analysis. L. casei CU2604 was further investigated for its physiological characteristics as a starter culture compared with a commercial strain. The CU2604 strain showed good acid production and growth characteristics in milk, which were comparable to those of the L. casei Shirota strain. Despite the fact that both these strains displayed the same sugar fermenting pattern and PFGE band pattern, and had similar growth characteristic in milk, L. casei CU2604 exhibited different fatty acid composition in the cell wall, showed more tolerance to bile and to pH, and presented better growth inhibition activity against pathogenic bacteria. Based on these results, the L. casei CU2604 strain holds great promise for use as a novel and efficient starter culture in the production of yogurt. Additional studies on the probiotic characteristics of this strain are currently being conducted.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.176-182
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• 2006

Sensitive and specific monoclonal antibody (MAb) was produced from hybridoma (1H11-5) obtained by fusion of myeloma cell (V653) and spleen cell isolated from mouse immunized sulfamthazine (SMZ)-HG-KLH. Direct competitive ELISA was developed for rapid detection of SMZ in milk samples using MAb against SMZ with optimized conditions between MAb and SMZ-HG-HRP conjugate, and applicable conditions for analysis of milk samples were established. Detection range of immunoassay was 0.1 to 100 ppb. Recoveries from spiked raw milk and processed milk samples averaged 82.1-120.7 and 82.1-97.1%, respectively.

• Journal of Microbiology and Biotechnology
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• v.27 no.9
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• pp.1566-1575
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• 2017

MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per $200mg/200{\mu}l$ of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a time-dependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs (miR-93, miR-106a, miR-130, miR-155, miR-181a, and miR-223) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223, which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.

• Korean Journal of Veterinary Research
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• v.44 no.1
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• pp.89-98
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• 2004

This study was carried out to investigate the serotype, and antimicrobial susceptibility and analyze the plasmid profile for the 145 isolates of L. monocytogenes isolated from livestock products and these product processing plants in Gyeongnam, Korea. All of L. monocytogenes strains belonged to serotype 1/2b (57.9%), 1/2a (20.0%), 4b (11.4%), 1/2c, 3b, 4c (each 2.9%) and 4d (0.7%). Serotype 1/2b, 1/2a, 4b from each source were found predominantly. Serotype 1/2b was predominantly higher than other serotype, and there was no significant difference between serotypes isolated from livestock products and product processing plants. 4b was major serotype isolated from raw milk and pork, and serotypes isolated from beef, chickens and slaughterhouse were 1/2b and 1/2a. The susceptibility of 145 strains of L. monocytogenes to 14 antibiotics commonly used in veterinary and human therapy was determined by disk diffusion method. All of L. monocytogenes strains were susceptible to amikacin, ampicillin, cephalothin, chloramphenicol, gentamicin, kanamycin, neomycin and penicillin. L. monocytogenes strains had the highest resistance with colistin (100%), oxytetracycline (44.8%), tetracycline (43.4%) followed by erythromycin (2.8%), spectinomycin (1.4%) and streptomycin (0.7%). Tetracycline resistance, and serotype distribution of the isolates from sample sources were significantly different. Resistance to at least one antibiotic was observed in all of them and 7 different resistant profiles were recorded. The most common resistance pattern were CL-OTC-TC (colistin-oxytetracycline-tetracycline) (42.8%). Among all tested isolates, two different plasmid profiles were observed. Of the 97 examined strains, 14 (14.4%) contained either the 8 and 11 kb plasmid or the 11 kb.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.410-418
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• 2010

Staphylococcus aureus is one of the major pathogens that can cause staphylococcal infection and food poisoning. In this study, we compared conventional culture methods and real-time PCR for detection of S. aureus in artificially inoculated milk, sausage, raw pork, and vegetable salad. The performance of a coagulase test for confirming S. aureus was also compared with a colony PCR test. Bulk food samples (500 g each) were artificially inoculated with S. aureus and divided into 20 samples (25 g or mL each). All samples were added to tryptic soy broth (225 mL/sample) with 10% NaCl and incubated at $37^{\circ}C$ for 24 h. After the enrichment, broth cultures were streaked onto Baird-Parker (BP) agar with egg yolk tellulite, and incubated at $37^{\circ}C$ for 24 h. In addition, 1 mL of broth cultures was collected to perform real-time PCR. Two suspicious colonies from the BP agar were picked up and plated on nutrient agar and incubated at $37^{\circ}C$ for 24 h followed, by a coagulase confirmation test and a colony PCR analysis. There were no statistical differences between culture methods and realtime PCR in food samples with low background microflora, such as milk and sausage. However, a significant statistical difference was found between the culture methods and real-time PCR for raw pork and vegetable salad. Furthermore, the colony PCR test of the presumptive colonies on BP agar for confirming S. aureus is more accurate and efficient than the coagulase test for unprocessed foods.

• Food Engineering Progress
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• v.21 no.3
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• pp.267-272
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• 2017

To improve dispersibility of cereal powder without additives, granulation of cereal powder was conducted using fluidized-bed granulator. Operation condition was sample 300 g, internal temperature $40^{\circ}C$, ventilation speed $30-90m^3/h$, inlet temperature $90^{\circ}C$ and spray pressure 2.5 bar. The amount of distilled water (20-45%) as binder, granulation time (10-15 min) and drying time (3-10 min) were controlled. Mean diameter over volume (Brouckere mean, $D_{4,3}$) was increased from $123{\mu}m$ to $263{\mu}m$ and dispersibility was improved from 73% to 92.25% at experiment conditions. Wettability (wetting time) was drastically decreased from 5,000 second to 7 second. Granulation of cereal powder did not affect sinkability and mean diameter over volume as wet analysis was about the same between raw and granulated cereals. Such phenomenon means that granulation with only water as binder enables cereal powder to disperse in water or milk without rapid sedimentation.