• Journal of Information Technology Applications and Management
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• v.22 no.2
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• pp.95-112
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• 2015

Spread of internet service had a huge effect on usage and spread of SNS world widely. Variety of the service has increased from human network managing to commerce, education, payment method and so on. Also, it is expanding its service territory to not only PC area but also that of mobile equipment with development of information technology. Spread of use on SNS provides existing corporations the expansion of service area. Late SNS starter companies are advancing in diverse way for attracting users by serving shopping, games and other services with association with SNS. Therefore, analysis on consumers' thought and pattern which analyze users' demand, service's function and contents and other factors in order to reflect on plans and operations of SNS is needed. On this perspective, this research is suggesting properties that are crucially related to sustained usage of SNS and study factors of SNS's characteristics that influence trust and satisfaction on SNS and continuous usage intent of SNS.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.349-356
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• 2006

This study was carried out to survey the effect of Jujube extract on the growth of 3 strains of lactic acid bacteria(LBA) starter cultures in the MRS broth by the addition of 0, 0.1, 0.5, 1 and 2% extract The pH, titratable acidity and OD of LAB were investigated in order to get fundamental knowledge for the development a new product. The effects of Jujube extract on the growth of LAB were variable depending upon the LAB species and concentrations of Jujube extract significantly (p<0.05). In the results, Jujube extract enhanced the acid production and propagation by the 3 LAB strains with increasing concentration of Jujube extracts until 2.0% added was to the MRS broth medium (p<0.05). Addition of Jujube extract markedly stimulated the acid production and propagation of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.361-375
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• 2003

In this study, significant factors influencing on the quality and stability of fermented sausage, such as materials, processing conditions, and microbiological characteristics as well as topography during ripening, were documented. Since most fermented sausages are not heated during manufacture or before consumption, a strict control of the growth of pathogens and the selection of favourable conditions that encourage the specific growth and development of desirable microflora are particularly important. With respect to microbiological safety, hurdles, i.e., preservations(nitrite), redox potential, competitive flora, acidity(pH), and water activity($a_{w}$) are matters of importance to prevent proliferation of bacterial pathogens. Today, for ensuring the safety and quality of the final product, the application of starter cultures in combination with the proper processing is subsequently used in practice. For improving the efficiency of microbiological utility in the production of fermented sausages, the understanding of their topography is essential. The documented different points must be taken into account when HACCP systems set up for the manufacture of fermented sausages. There are continuous researches concerning desirable improvements to sausage fermentation with health enhancing properties.

• YAKHAK HOEJI
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• v.32 no.6
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• pp.394-401
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• 1988

Lactobacillus casei was treated with N-methyl-N'-nitro-N-nitrosoguanidine(NTG) to obtain resistant mutants to rifampicin. Freshly grown cells of the strain suspended in tris-maleic acid buffer were exposed to NTG of $50{\mu}g/ml$ for 30min. Five colonies of the NTG-induced mutants showed distinct resistance to rifampicin. They also exhibited identical characteristics with the original Lactobacillus casei when they were tested for growth, titrable acidity and sugar fermentation. It is suggested that they can be utilized as efficieient starter cultures for fermented milk.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.738-747
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• 2015

Angiotensin-converting enzyme (ACE) inhibitory activity was evaluated for the low-molecular-weight fraction (<3 kDa) obtained from milk fermentation by Bifidobacterium longum KACC91563. The ACE inhibitory activity in this fraction was 62.3%. The peptides generated from the <3 kDa fraction were identified by liquid chromatography-electrospray ionization quantitative time-of-flight mass spectrometry analysis. Of the 28 peptides identified, 11 and 16 were identified as β-casein (CN) and α_s1-CN, respectively. One peptide was identified as κ-CN. Three peptides, YQEPVLGPVRGPFPIIV, QEPVLGPVRGPFPIIV, and GPVRGPFPIIV, from β-CN corresponded to known antihypertensive peptides. We also found 15 peptides that were identified as potential antihypertensive peptides because they included a known antihypertensive peptide fragment. These peptides were as follows: RELEELNVPGEIVE (f1-14), YQEPVLGPVRGPFP (f193-206), EPVLGPVRGPFPIIV (f195-206), PVLGPVRGPFPIIV (f196-206), VLGPVRGPFPIIV (f197-206), and LGPVRGPFPIIV (f198-206) for β-CN; and APSFSDIPNPIGSENSEKTTMPLW (f176-199), SFSDIPNPIGSENSEKT- TMPLW (f178-199), FSDIPNPIGSENSEKTTMPLW (f179-199), SDIPNPIGSENSEKTTMPLW (f180-199), DIPNPIGSENSEKTTMPLW (f181-199), IPNPIGSENSEKTTMPLW (f182-199), PIGSENSEKTTMPLW (f185-199), IGSENSEKTTMPLW (f186-199), and SENSEKTTMPLW (f188-199) for α_s1-CN. From these results, B. longum could be used as a starter culture in combination with other lactic acid bacteria in the dairy industry, and/or these peptides could be used in functional food manufacturing as additives for the development of a product with beneficial effects for human health.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.585-600
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• 2019

Gouda cheese, one of most popular cheeses in the Korea, has been produced from only pasteurized milk in Korean dairy farms. Recently, it has become legally possible to produce ripened cheese manufactured with raw milk in Korea. In the present study, we investigated the physico-chemical and microbiological characteristics of Gouda cheese manufactured with raw (R-GC) or pasteurized milk (P-GC) during manufacturing and ripening. Particularly, this study characterized the bacterial community structure of two cheese types, which are produced without pasteurization during ripening based on next generation sequencing of 16S rRNA gene amplicons. During ripening, protein and fat content increased slightly, whereas moisture content decreased in both P-GC and R-GC. At the 6 wk of ripening, R-GC became softer and smoother and hence, the values of hardness and gumminess, chewiness in R-GC was lower than that of P-GC. Metagenomic analysis revealed that the bacterial genera used a starter cultures, namely Lactococcus and Leuconostoc were predominant in both P-GC and R-GC. Moreover, in R-GC, the proportion of coliform bacteria such as Escherichia, Leclercia, Raoultella, and Pseudomonas were detected initially but not during ripening. Taken together, our finding indicates the potential of manufacturing with Gouda cheese from raw milk and the benefits of next generation sequencing for microbial community composition during cheese ripening.

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.3
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• pp.198-204
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• 2005

Seeds of neem were collected from different parts of India and analyzed for their azadirachtin content by High Performance Liquid Chromatography (HPLC). In order to assess the effects of genotypic and geographical variation on azadirachtin content in cell cultures, callus development was attempted in the seeds containing high and low concentration of azadirachtin. The concentration of azadirachtin in callus cultures was significantly affected by the explant source. Seed kernels with higher azadirachtin content produced higher azadirachtin content in callus cultures and lower azadirachtin content was seen in callus cultures produced from seed kernels with low azadirachtin content. The protocol for development of elite stock culture of Azadirachta indica was established with the objective of selecting a high azadirachtin-producing cell line. The highest azadirachtin-producing cell line was selected and the effects of different media and illumination conditions on growth and azadirachtin production were studied in shake flask suspension culture. Detailed batch growth kinetics was also established. These studies provided elite starter culture and associated protocols for cultivation of A. indica plant cell culture in the bioreactor.

• KSBB Journal
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• v.14 no.4
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• pp.389-395
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• 1999

Bifidobcterium spp. can provide human being with several beneficial physiological. Therefor, there has been a considerable interest in products Bifidobcterium spp. dietary supplements or as starter cultures for probiotic products that may assint in the improvement of health on the human. But indusrial applications have been limited because Bifidobcterium spp. are sensitive to acidic pH due to organic acid produced by themselves and various conditions. The objective of this study was to establish new method for improvement of Bifidobcterium viability by entrapment im calcium alginate beads. We have a plan to select the most suitable polymer through the comparison with acid tolerance oxygen tolerance and theological properties of polymer. Increase of the viable number of Bifidobcterium induced increasing acid tolerance and oxygen tolernce trough the development of entrapment technique. The 4%, 3030mm diameter) sodium alginate beads led to the best survivability under acid condition. Especially, addition of 6% mannitol, 6% glycerol or 6% sorbitol to the sodium alginate helped a beneficial effect on viability against acid, bile salt, hydrogen peroxide and cold strage. The number of viability of entrapeede cells by retreatment was 96 fold higher than non-entrapeed cells after 5 hours of storage under pH 3 acidic condition. These experimental data clearly demonstrate that a whole cell immobilization by entrapment in calcium alginate beads is an important survival mechanism enable to withstand environmental stresses as the acidic condition, hydrogen peroxide toxicity and frozen state.

• Korean Journal of Agricultural Science
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• v.49 no.2
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• pp.249-257
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• 2022

The present study investigates the effects of different inclusion levels of a microwave-dried black soldier fly (Hermetia illucens) larvae meal (HILM) on the carcass characteristics, breast meat quality, and fatty acid profiles of leg meat in broiler chickens. A total of 150 male broilers were randomly assigned to three dietary treatment groups (10 replicates·treatment^-1 and 5 birds·replicate^-1). HILM was included at increasing levels (0, 2, and 4%; CON, 2HILM, and 4HILM, respectively) in diets formulated for three feeding phases: starter (1 - 7 d), grower (7 - 21 d), and finisher (21 - 35 d). One bird per replicate was slaughtered at d 35; the carcasses and organs were weighed, and breast and leg meats were excised for a meat analysis. A linear decrease (p < 0.01) was observed for live and carcass weights for the whole period of the experiment, with no difference between the CON and 2HILM groups. Broilers fed HILM showed no significant differences in meat quality parameters, except for an increase in yellowness (b^*) in the 2HILM and 4HILM groups compared to the CON group (p < 0.01). With an increase in the HILM inclusion level, the proportion of saturated fatty acids (SFAs) such as lauric, myristic, stearic, arachidic, and heneicosylic acids showed a linear increase (p < 0.01); however, total SFA, monounsaturated fatty acid, and polyunsaturated fatty acid did not differ among the dietary treatments. Thus, microwave-dried HILM can be considered as a possible alternative ingredient to soybean meal in broiler diets up to a 2% inclusion level.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.125-140
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• 2016

We analyzed the cultural characteristics of isolated brewing fungi for developing fermentation starters. In a previous study, we collected 87 domestic nuruk, from which 481 fungi strains were isolated and 11 were selected showing improved productivity. After culturing these 11 fungi strains in several types of media, temperatures, carbon and nitrogen sources, Rhizopus sp. grew well in MEA, ME20S, PDA medium while Aspergillus sp. grew well in ME20S and YES. Both Rhizopus sp. and Aspergillus sp. survived well at optimal growth temperatures of 30 and $37^{\circ}C$. Rhizopus sp. utilized lactose, glucose and peptone sources while Aspergillus sp. utilized glucose, mannose, fructose and yeast extract sources. ${\alpha}-Amylase$ activity was excellent in L. ramosa CN044, R. oryzae 82-7(MEB), R. oryzae CN174 and A. oryzae 58-11(WEB) culture extracts. This study suggests that R. delemar 26-4, 58-8 and A. oryzae 78-5, 37-7 might be appropriate fungi strains for fermentation starters based on development of large fungi bodies and their good enzyme activities.