• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.26 no.1
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• pp.18-23
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• 2000

The changes of the microorganism composition after therapeutic radiation for oral cancer patients are not well known and the long-term follow-up data are not reported. To obtain basic data for understanding of pathogenesis and prevention and treatment of dental caries and mucositis occuring after radiation therapy, 7 of the oral cancer patients presented at the Seoul National University Oral & Maxillofacial Department between 1997 and 1998 whose treatment plan included radiation therapy were recruited to investigate the changes in bacterial composition(total aerobic count, Candida, Staphylococci, Lactobacilli, S. mutans, and S. salivarius (mitis, sanguis)) of the saliva before, during, and after radiation therapy. The basic data obtained from this study on identification and composition change of the bacteria in saliva of patients treated with radiation therapy can be used (1) as a reference for deciding on the ideal anti-microbial spectrum of the oral rinsing agent to be used in patients treated with radiation therapy for malignant tumor of the head and neck region. (2) to enhance the understanding of increase of opportunistic infection after immunochemical changes of the saliva and its relation to specific bacterial infection. (3) as a reference in prescribing prophylactic antibiotics in immunodepressed patients after radiation therapy.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.91-103
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• 2021

To improve the fermentation quality of silage and reduce the nutrients loss of raw materials during the ensiling process, silage additives are widely used. The effect of additives on silage is also affected by the species of crop. Therefore, this study was designed to explore the effects of formic acid (FA) and lactic acid bacterial inoculant on the quality of main summer crop silage. The experiment was consisted on split-plot design with three replications. The experiment used the main summer forage crops of proso millet ("Geumsilchal"), silage corn ("Gwangpyeongok"), and a sorghum-sudangrass hybrid ("Turbo-gold"). Treatments included silage with Lactic acid bacterial Inoculant (Lactobacillus plantarum [LP], 1.0 × 106 CFU/g fresh matter), with FA (98%, 5 mL/kg), and a control (C, without additive). All silages were stored for 60 days after preparation. All additives significantly increased the crude protein content and in vitro dry matter digestibility (IVDMD) of the silages and also reduced the content of ammonia nitrogen (NH3-N) and pH. Corn had the highest content of IVDMD, total digestible nutrients and relative feed value among silages. Compared with the control, irrespective of whether FA or LP was added, the water soluble carbohydrate (WSC) of three crops was largely preserved and the WSC content in the proso millet treated with FA was the highest. The treatment of LP significantly increased the lactic acid content of the all silage, while the use of FA significantly increased the content of acetic acid (p < 0.05). The highest count of lactic acid bacteria (LAB) was detected in the LP treatment of corn. In all FA treatment groups, the total microorganism and mold numbers were significantly lower than those of the control and LP groups (p < 0.05). In conclusion, both additives improved the fermentation quality and nutritional composition of the main summer forage crops. The application of FA effectively inhibited the fermentation of the three crops, whereas LAB promoted fermentation. So, both FA and LP can improve the quality of various species of silage.

• Journal of Nutrition and Health
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• v.18 no.4
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• pp.259-271
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• 1985

The purpose of this study was to develop supplementary foods for infants and young children in order to improve their nutritional status. Three formulas composed of rice, soybeans, fish, dry skim milk and sesame in varying proportions were studied. The three formulas, $RS_{1}S_{2}$, $RFS_{1}S_{2}$, and $RMS_{1}S_{2}$, were consisted of Rice(R), Soybean$(S_{1})$, Sesame$(S_{2})$ (60 : 35 : 5) , Rice, Fish(F), Soybean, Sesame (60 : 10 : 25 : 5) , and Rice, Dry Skin Milk (M), Soybean, Sesame (60 : 10 : 25 : 5), respectively. A proximate analysis and amino acid determination were made on the developed formulas. In the animal assay, growth rate, PER and FER were evaluated and biochemical analyses were also carried out. A storage test and the cost evaluation were also conducted. The summarized results are as follows : 1) The proximate composition of the three formulas were 7.3-7.4% of moisture, 15.9-21.5% of crude protein, 7.8-9.6% of crude fat and 2.5-2.8% ash. 2) The result of amino acid analysis showed that the 1st limiting amino acids of $RS_{1}S_{2}$ and $RFS_{1}S_{2}$ were lysine (amino acid score, 76.6) and threonine (amino acid score, 93.3), and that of $RMS_{1}S_{2}$ and the commercially prepared formula were sulfur containing amino acids (amino acid score, 82.0 and 54.4). When the contents of the amino acids of the three formulas were compared with mother's milk and cow's milk, the balance of the amino acid of each formula was superior to mother's milk but inferior to cow's milk. 3) In the animal assay, the growth rate of all groups increased gradually during the experimental period. 4) The C- PER, which was corrected on the basis of the casein PER of 2.5 was 2.99, 3.38 and 3.10 in the $RS_{1}S_{2}$, $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ respectively. The C- PER of $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ were Significantly (P<.05) higher than that of the casein. 5) The FER of the casein, $RS_{1}S_{2}$, $RFS_{1}S_{2}$, and $RMS_{1}S_{2}$ were 0.37, 0.39, 0.43 and 0.39, respectively. The FER of $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ were also significantly (P<.05) higher than that of the casein. 6) The concentrations of hematocrit, hemoglobin, total protein and albumin in the serum of the rats of all groups were not significantly different among groups. 7) The storage stability test showed that the total plate count (TPC), the coliforms count and the bacterial spore count in the ingredients were quiet low. However, after 30 and 60 days storage, the count in $RFS_{1}S_{2}$ increased and were higher at room temperature than refrigerated temperature. 8) In the cost evaluation, the cost of the developed formulas was \1,826-2,626 / kg. This was less than that of the commercially prepared formula (\3,300-4,073 / kg) and that of the imported formula (\4,250-8,720 / kg).

• Pediatric Infection and Vaccine
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• v.16 no.2
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• pp.142-149
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• 2009

Purpose : The aim of this study was to determine the diagnostic value of serum procalcitonin (PCT) compared with that of C-reactive protein (CRP) and the total white blood cell count (WBC) in predicting bacterial infections in febrile infants<6 months of age. Methods : A prospective study was performed with infants <6 months of age who were admitted to the Department of Pediatrics with a fever of uncertain source between July and September 2008. Spinal taps were performed according to clinical symptoms and physical examination. Serum PCT levels were measured using an enzyme-linked fluorescent assay. Results : Seventy-one infants (mean age, 2.62 months) were studied. Twenty-six infants (36.6%) had urinary tract infections (UTIs), and 22 infants (31.0%) had viral meningitis. The remaining infants had acute pharyngitis (n=1), herpangina (n=1), upper respiratory tract infections (n=7), acute bronchiolitis (n=8), acute gastroenteritis (n=4), and bacteremia (n=2). The median WBC and CRP levels were significantly higher in infants with UTIs than in infants with viral meningitis. However, there were no differences in the median PCT levels between the groups (0.14 ng/mL vs. 0.11 ng/mL, P=0.419). The area under the receiver operating characteristic curve was 0.792 (95% CI, 0.65-0.896) for WBC, 0.77 (95% CI, 0.626-0.879) for CRP, and 0.568 (95% CI, 0.417-0.710) for PCT. An elevated WBC count (>11,920/${\mu}L$) and an increased CRP level (>1.06mg/dL) were significant predictors of UTIs based on multiple logistic regression analysis. Conclusion : Serum PCT concentrations should be interpreted with caution in infants <6 months of age with a fever of uncertain source.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.361-366
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• 2019

In this study, microbial contamivation semisulcospira libertine and effect of sedimentation treatment of major bacterial and fungal pathogens were investigated. The total aerobic bacteria, coliforms, Escherichia coli, Staphylococcus aureus, and yeast and mold present in raw and water-dipped Semisulcospira libertine were enumerated using the standard plate count methods on using the standard plate method on potato dextrose agar (PDA), 3M Petrifilm for coliforms / E. coli, 3M Petrifilm for S. aureus, and plate count agar (PCA), respectively. In analysis of microbial contamination of raw Semisulcospira libertine, the total aerobic bacteria, coliforms, and yeast and mold were monitored as 6.40, 2.70, and $6.79{\log}_{10}CFU/g$, respectively. Both E. coli and S. aureus were not detected (detection limit: 10 CFU/g). However, Semisulcospira libertine dipped in ground water for 3 hours had higher contamination levels of all natural indigenous microorganisms than raw Semisulcospira libertine. Especially, E. coli was detected as $2.46{\log}_{10}CFU/g$ in the ground water-dipped Semisulcospira libertine. The total aerobic bacteria in the ground water-dipped Semisulcospira libertine was not significantly reduced (p>0.05) compared to that in the raw Semisulcospira libertine. Moreover, coliforms were significantly increased (p>0.05) in all water-dipped Semisulcospira libertine. Only fungi were slightly reduced (less than 0.2 log) (p>0.05) in the tap water-dipped Semisulcospira libertine by comparison with the raw Semisulcospira libertine. The results of this study suggest that the use of chemical sterilizing agents and other physical methods in the washing stage will be necessary for the microbial reduction in raw Semisulcospira libertine because the use of sediment removal treatment by ground or tap water did not affect the microbiological safety of the raw Semisulcospira libertine.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.634-638
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• 2001

The objectives of this study were to investigate quality characteristics of Ssookgaedduck which containing 0, 5, 10, 15, 20% of mugwort. The result of sensory evaluation showed that the Ssookgaedduck containing 10-15% mugwort had the high overall acceptability, color and flavor preference. By increasing the level of mugwort, Hunter color L value of Ssookgaedduck decreased. The hardness of Ssookgaedduck increased by the addition of mugwort. However, during 3 days of storage, the hardness of 10-20% mugwort containing Ssookgaedduk increased slowly. For 3 days of storage, 20% mugwort containing Ssookgaedduk showed the lowest total bacterial count than others.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.106-113
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• 1998

The purpose of this study is to investigate the antimicrobial effect of mugwort (Artemisia asiatica Nakai) on the rice cake and bread preservation, and to identify their antimicrobial compounds. The mugwort extracts showed complete inhibition on the growth of Bacillus subtilis and Staphylococcus aureus at 250 $\mu\textrm{g}$/ml level. Antimicrobial activi쇼 of mugwort extract were stronger than that of commercial antimicrobial agent. Five % of sodium propionate solution showed complete inhibition on the growth of B. subtilis, E. coli and S. aureus, but L. plantarum was inhibited 50.87% at the same concentration. When various amounts of freeze-dried mugwort powder were added in sulgis (steamed rice cake), 3% ssooksulgi (mugwort powder added sulgi) had quite lower level of total bacterial count (5.5$\times$$10^/5 CFU/g) compared with the control group (1.4$\times$$10^/7 CFU/g) at ambient temp. (30$\pm$1$^{\circ}C$) after 72 hr. Three % addition of mugwort showed 2 days extention of shelf-life of rice cake. The sensory qualities of ssooksulgi has no significant difference in moistness, consistency, cohesiveness, afterswallowing and overall quality compared with control group. Ssooksulgi with 3% of mugwort powder had the best overall quality in sensory test. The methanol extract of 500 $\mu\textrm{g}$/ml of mugwort could lead the successful retardation of the growth of putrefactive microorganism during the incubation of rice cake at 37$^{\circ}C$ for 24 hr. On the other hand, coumarin (Sigma) had 54% inhibitory effect at 500 $\mu\textrm{g}$/ml level, and (E,E)-2,4-decadienal completely inhibited the growth of putrefactive microorganism of whitesulgi at 100 $\mu\textrm{g}$/ml level during the incubation at 37$^{\circ}C$ for 48 hr.48 hr.

• Food Science and Preservation
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• v.16 no.2
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• pp.292-298
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• 2009

This study investigated the microbial safeties and germination rates of five domestic sprout species(alfalfa, broccoli, clover, red cabbage, and red radish) grown from disinfected seeds. The 48 h germination rates of all seeds were over 90%, regardless of treatment. Seed total plate count(TPC) and coliform levels were reduced significantly(p<0.05) by treatment with 20,000 ppm calcium hypochlorite solution at $25^{\circ}C$ for 15 min, following FDA recommendations. However, after germination, all sprouts regardless of treatment exhibited bacterial counts of $10^7-10^8CFU/g$. Listeria monocytogenes was detected at $10^3-10^4CFU/g$ on germinated non-disinfected clover seeds at days 1, 2, and 5. In conclusion, although sprout germination from disinfected seeds potentially permits the growth of sprouts with lower pathogen counts, there were no significant differences in TPC or coliform levels between sprouts grown from disinfected seeds and control sprouts. Further work is needed to improve the microbial safety of cultivated sprouts and to find optimal conditions for seed germination.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.1-10
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• 2016

The purpose of this study was to determine the desirable mixture ratio of Cirsium setidens Nakai powder to rice flour for the preparation of Sulgidduk. The moisture of samples raged from 36.51% to 40.67%. The addition of Cirsium setidens Nakai powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). With increasing Cirsium setidens Nakai powder level, the hardness, springness and chewiness of the samples increased and their cohesiveness decreased. In sensory evaluation, the addition of 5% Cirsium setidens Nakai powder showed the best score in taste and overall preference. Over 3 days of storage, Sulgidduk showed a slightly high total bacterial count compared to control. Therefore, these results suggested that the addition of 5% Cirsium setidens Nakai powder could be applied for making Cirsium setidens Nakai powder Sulgidduk.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.120-129
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• 2017

This study assessed the safety of raw oysters Crassostrea gigas for consumption during processing in a processing plant. Bacterial contamination (e.g., viable cell counts, coliform groups, Escherichia. coli and pathogenic bacteria) and chemical contamination (e.g., heavy metals and shellfish toxins) were measured on raw oysters, a processing equipment, employees and work areas. No total mercury, lead, paralytic shellfish poison, diarrheic shellfish poison or norovirus was detected in any post-harvested oyster samples. However, the cadmium level ranged from 0.1-0.2 mg/kg. The viable cell count, E. coli and coliform group levels in post-harvested oysters ranged from 4.00-4.54 log CFU/g, ND-210 MPN/100 g and 110-410 MPN/100 g, respectively. The viable contaminating cell counts on employees, equipment and work areas were in the range of $0.90-3.46log\;CFU/100cm^2$. Airborne bacteria in the work areas ranged from 0.60 to 1.81 log CFU/plate/15 min. Thus, no significant health risks were detected in the processing plant.