• Animal Bioscience
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• 제35권8호
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• pp.1250-1257
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• 2022

Objective: Low fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelf-life without affecting its quality attributes. Methods: Four sausage mix formulations were prepared viz.control (0% SPI and inulin), T₁ (2.5% inulin), T₂ (2.5% SPI), and T₃ (2.5% SPI+2.5% inulin) replacing duck fat as per the recipe. Five batches of duck meat sausages of each formulation were prepared, and the final products were evaluated for physico-chemical, organoleptic, and microbiological qualities. Results: The % moisture and crude protein content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % total ash contents were found to be non-significant (p>0.05). On the contrary, the per cent ether extract decreased significantly (p<0.01) from the control to the treated groups. In terms of calorie value, control samples exhibited the highest values with a significant (p<0.01) regression from control to treated formulation, respectively. The colour profile study (L, a^*, b^*) of the formulations were found to be non-significant. Texture profile study in terms of springiness, cohesiveness, chewiness, and resilience revealed no significant difference in all the treatment groups except the hardness scores, which revealed a significantly (p<0.01) increasing trend from control to the treated formulations. The total viable count showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15th. The total viable psychrophilic bacterial count showed a significant (p<0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the formulations until the 15th day of storage. Conclusion: The present study results may conclude that duck meat sausages could be prepared satisfactorily by replacing duck fat with SPI and inulin at the rate of 2.5% of each with superior quality attributes.

• Asian-Australasian Journal of Animal Sciences
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• 제21권1호
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• pp.51-58
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• 2008

Four ruminally cannulated Nili-ravi buffalo bulls were used in a $4{\times}4$ Latin Square design to determine the influence of varying levels of ruminally degradable protein (RDP) on ruminal characteristics, digestibility, blood pH, blood urea nitrogen (BUN) and nitrogen (N) balance. Four isonitrogenous and isocaloric diets were formulated (NRC, 2001). The control diet contained 50% RDP. The medium (MRDP), high (HRDP) and very high (VHRDP) ruminally degradable protein diets had 66, 82 and 100% RDP, respectively. Increasing the level of dietary RDP resulted in a linear decrease in ruminal pH. A quadratic effect of RDP on ruminal pH was also observed with quadratic maxima at the 66% RDP diet. Dietary RDP had a quadratic effect on total bacterial and protozoal count with maximum microbial count at the 82% RDP diet. Increased microbial count was due to increasing level of ruminal ammonia nitrogen ($NH_3-N$). Increasing dietary RDP resulted in a linear increase in dry matter digestibility. Provision of an adequate amount of RDP caused optimum microbial activity, which resulted in improvement in DM digestibility. Increasing the level of dietary RDP resulted in a linear decrease in crude protein (CP) and neutral detergent fiber digestibility. Blood pH remained unaltered across all diets. A linear increase in ruminal $NH_3-N$ and BUN was noted with increasing level of dietary RDP. The increase in BUN was due to increased ruminal $NH_3-N$ concentrations. A positive N balance was noted across all diets. The results are interpreted to suggest that buffalo bulls can utilize up to 82% RDP of total CP (16%) with optimum results.

• 한국환경농학회지
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• 제1권1호
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• pp.48-52
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• 1982

수중미생물(水中微生物)의 계수방법(計數方法)은 크게 둘로 나누인다. 첫째 방법(方法)은 replicon개염(槪念)에 기초(基礎)를 둔 것으로 살아있는균(菌)과 죽은 균(菌)을 구별할 수 있으나 사용(使用)되는 배지(培地)가 생리적(生理的)으로 다른 다양(多樣)한 세균(細菌)들로 구성된 수중세균(水中細菌)의 생육(生育)에 적합하지 않아서 전(全) 세균수(細菌數)를 계수(計數)할 수 없다. 둘째 방법(方法)은 직접 검경하여 계수(計數)하는 방법(方法)으로 살아있는 균(菌)과 죽은균(菌), 세균(細菌)과 particle의 구별(區別)이 곤란하다. 그러나 최근 세균염색수(細菌染色術)의 발달(發達)로 수중세균(水中細菌)을 육안(肉眼)으로 쉽게 구별(區別)하여 계수(計數)할 수 있는 방법(方法)이 가능(可能)하게 되었다. 이 방법(方法)은 형광현징경(螢光顯徵鏡)을 사용(使用)하여 acridine orange로 염색(染色)된 수중(水中)의 전세균수(全細菌數)를 측정(測定)하는 방법(方法)이다. 따라서 본(本) 연구(硏究)는 상수도원(上水道源)의 세균오염도(細菌汚染度)를 측정(測定)하는데 새로운 방법(方法)으로서 epifluorcscence microscopy를 제시(提示)하는데 있으며 이의 사용성가능여부(使用性可能與否)를 진단(診斷)하기 위해 chlorine과 chloramine을 시료수(試料水)에 처리(處理)하여 경시적으로 세균수(細菌數)를 조사(調査)하여 평판법(平板法)과 비교(比較)하였다. 시료수(試料水)(sample water)의 전세균수(全細菌數)는 형광검경법(螢光檢鏡法)에 의(依)해 정확(正確)히 측정(測定)되었으며 분리능력(分離能力)(resolution)에 있어서 탁월(卓越)하였고 또한 경제적(經濟的)이고도 간편하였다. 그리고 소독살균제(消毒殺菌劑)로는 chloramine이 감소(監素)보다 수중세균(水中細菌)에 미치는 영향(影響)은 훨씬 컸다.

• 한국축산식품학회지
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• 제30권1호
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• pp.141-147
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• 2010

극한 환경에서 취식이 가능하도록 안전성 및 기호성이 확보된 덮밥 소스류 개발을 위한 기초연구로 많이 소비되고 있는 화닭 덮밥소스의 위생화를 위해 감마선 조사 기술을 적용하고 레토르트 살균과의 비교연구를 진행하였다. 화닭 덮밥 소스의 미생물 오염도 평가 결과 레토르트 비처리군은 총세균수가 4.5 log CFU/g 검출되었고 레토르트 처리군은 2.1 log CFU/g의 총 세균이 검출되었다. 반면 3 kGy의 감마선 처리군 에서는 검출한계 이하의 세균이 검출되었다. 검출된 미생물을 동정한 결과 Bacillus spp.로 확인되었으며, B. cereus 및 B. subtilis에 대한 방사선 감수성 측정 결과 각각 0.39 및 0.28 kGy로 확인되었다. SOS chromotest를 이용한 유전독성학적 안전성 평가 결과 감마선 조사에 의한 돌연변이원성은 관찰되지 않았다. 이상의 결과를 종합하여 볼 때, 화닭 덮밥 소스의 효과적인 위생화를 위하여 3 kGy의 감마선 조사처리가 레토르트 처리보다 효과적으로 미생물을 사멸하는 것으로 확인되었다.

• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.218-221
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• 2004

Irradiated red pepper powder (IRPP) was tested for its ability to retard fermentation and to maintain a high quality of Kimchi by the reduction of the initial microbial load. Kimchi containing IRPP at the doses of 0, 5, 10, 15, or 20 kGy was prepared. Quality indices for Kimchi in this study were pH, titratable acidity, reducing sugar content, total microbial count, lactic acid bacterial load, and sensory evaluation. Based on the pH and titratable acidity, the Kimchi with IRPP showed a retarded fermentation until 15 days. The number of the total aerobes and lactic acid bacteria of the Kimchi with IRPP were lower by about 1 log CFU/mL compared to control at day 0, however, the counts increased to 8.5 log CFU/mL after 10 days, which was similar to the control group. Kimchi that was fermented with 5 kGy IRPP was better than control and other treatments in odor and color, whereas the control scored highest in taste. Addition of IRPP showed a limited retardation of Kimchi fermentation without other quality deterioration.

• 한국식품영양과학회지
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• 제37권9호
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• pp.1202-1207
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• 2008

본 연구에서는 땅두릅잎을 이용하여 전래되어온 제조 방법으로 잎김치를 제조하여 적합가능성을 알아보고 저장기간에 따른 품질특성을 조사하여 다음과 같은 결과를 얻었다. 땅두릅 잎김치의 이화학적 특성에서 pH 및 총산의 변화는 pH가 감소하면 산도는 증가하는 경향으로 양념에 따라 다소 차이를 보였으며, 염도의 경우 저장초기 급격히 증가하였고 그 이후부터는 저장기간이 증가함에 따라 미미하게 증가하는 경향을 나타내었다. 미생물학적 특성에서 총균수와 젖산 균수의 변화는 비슷한 양상으로 저장기간이 증가할수록 서서히 증가하기 시작하여 저장 4개월에 최고치에 이른 후 감소하여 일정 수준을 유지하였다. 물리화학 특성에서 색도는 저장초기 서서히 증가하다가 저장 4개월에 명도는 급격히 감소 경향을 보인 반면 적색도와 황색도는 증가하였으며 총색차 ${\Delta}E$는 저장초기에 서서히 감소하기 시작하다가 발효가 진행된 저장 4개월에 완만하게 증가했다가 다시 감소하였다. 경도변화의 경우 저장기간이 증가할수록 증가하다가 다소 감소하는 경향을 보였다. 관능적 특성은 간장, 고춧가루, 젓갈양념 등 3가지 종류 모두에서 전반적으로 5점 이상을 받아 우수하게 평가되어 땅두릅 잎김치로서의 가능성을 강하게 시사하였다. 위와 같이 땅두릅잎이 잎김치로서 적합함이 확인되었으며 우리 농산물의 농가 소득의 부가가치 향상을 위한 일환으로 땅두릅잎을 다양하게 활용한다면 이용가치가 높을 것으로 기대된다.

• 한국식품조리과학회지
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• 제21권5호
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• pp.662-668
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• 2005

To investigate the quality retention method of salted and semi-dried mackerel fillets, pH, volatile basic nitrogen (VBN), trimethylamine (TMA) and total bacterial counts in the fillets that were UV treated for 1, 3, and 4 hr were periodically measured during 48 days of refrigerated storage. The moisture, crude protein, crude lipid, and ash contents were 45.46 %, 18.87 %, 33.75 %, and 2.99 %, respectively. The freshness as determined by pH measurement could be maintained up to 25 days for the control and 31 days for the UV-treated fillets. VBN contents were continually increased over the storage time. The control reached the initial putrid level after 21 days while the UV-treated fillets after $25{\sim}31$ days. A similar tendency was shown for the changes of trimethylamine TMA contents, although the period differed slightly and the increase of the UV treatment time could decrease the TMA contents. The changes on the total bacterial counts of the fillets were maintained under 105 CFU/g during 48days. Especially, due to the effective decrease of the microorganism count by UV treatment at the beginning of the storage, UV -treated fillets showed lower bacterial counts than control over the whole period. E. coli. and Listeria were not detected in any fillets. Combining the above data and the sensory changes, the storage period of the fillets could be prolonged from 15 days at present to 30 days by UV treatments.

• 약학회지
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• 제53권4호
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• pp.194-200
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• 2009

Community-acquired antimicrobial resistant bacteria are an emerging problem whole world-wide. Generally, Hands are main mediator of pathogen transmission as compared with other body parts. So, the purpose of this research was to investigate the microbiological quality and antimicrobial susceptibilities of samples which were collected from the door knob and surface in public- and home-facilities, and also hand. Of total 191 samples, 71 samples (37%) were shown to be of high-level total bacterial count (>$10^8\;CFU/cm^2$). And presence of Staphylococcus and Enteric bacilli was observed in 61 samples (32%) and 76 samples (40%), respectively. Antimicrobial susceptibilities of staphylococcal isolates from the samples were tested for six different antimicrobial agents, which are in wide spread clinical use in Korea, as well as four new antimicrobials, daptomycin, linezolid, quinupristin/dalfopristin and tigecycline. Among staphylococcal isolates, antimicrobial resistance were observed in oxacillin (n=6), mupirocin (n=7), vancomycin (n=1), quinupristin/dalfopristin (n=2) and gentamicin (n=5). Fortunately, all the isolates were susceptible to new antimicrobial such as daptomycin, linezolid and tigecycline. Furthermore 4 Enterococcus faecalis were isolated from four hand samples, and all these isolates exhibited multidrug resistance to four different antimicrobial (oxacillin, quinupristin/dalfopristin, mupirocin, gentamicin). Also, 5 Escherichia coli were isolated from surface in home (n=3), door knob in public facilities (n=1) and hand (n=1). Escherichia coli isolated from hand was high-level resistant to tigecycline ($128{\mu}g$/ml) and gentamicin ($64{\mu}g$/ml).

• Journal of Periodontal and Implant Science
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• 제51권6호
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• pp.409-421
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• 2021

Purpose: The aim of this study was to compare the prevalence and bacterial load of 6 main periodontal pathogens between pairs of periodontal patients with and without type 2 diabetes mellitus. Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans genotypes were also investigated. Methods: Twenty patients affected by chronic periodontitis and type 2 diabetes were retrospectively selected and matched to 20 patients without diabetes on the basis of the degree and severity of periodontal disease. Microbiological data of subgingival biofilms were analysed and compared for the examined pathogens: A. actinomycetemcomitans, P. gingivalis, Prevotella intermedia, Treponema denticola, Fusobacterium nucleatum, and Tannerella forsythia. Results: The pairs were balanced in terms of demographic and clinical parameters, except for bleeding on probing and suppuration. In the microbiological test sites (4 for each patient), the mean probing pocket depth was 6.34±1.63 mm in patients with diabetes and 6.41±1.78 mm in patients without diabetes. No significant difference between pairs in the prevalence of P. gingivalis or the distribution of its genotypes was recorded. Patients with diabetes had a significantly greater amount of total bacterial load, P. gingivalis, T. denticola, T. forsythia, and F. nucleatum (P<0.05). Moreover, patients with diabetes had a higher number of sites with a greater cell count than patients without diabetes. When compared to the total bacterial load, only T. forsythia maintained its relative load in patients with diabetes (P=0.001). Conclusions: This retrospective matched study supports the hypothesis that microbiological differences exist among periodontal patients with and without diabetes mellitus.

• 한국식품조리과학회지
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• 제14권1호
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• pp.119-123
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• 1998

5종의 식품부패미생물에 대한 파래의 메탄을 추출물의 항균성을 검색한 결과 1000 $\mu\textrm{g}$/ml의 농도에서 L. monocytogenes를 제외하고는 모두 완전히 성장을 저해하였으며, 특히 V parahaemolyticus는 500 $\mu\textrm{g}$/ml에서도 완전히 저해되었다. 또한 인공합성보존제로 사용되고 있는 sodium propionate의 B. subtilis, E. coli, S. aureus, L. monocytogenes, V parahaemozyticus에 대한 항균력을 살펴본 결과, 3% 수준의 농도수준에서 모든 균의 증식이 완전히 억제되었다. 파래를 첨가한 묵을 제조하여 총 세균수를 측정한 결과, 묵의 총 세균수가 저장 7일 후의 대조군의 $10^{*}$ 6 CFU/g에 비해 파래 5, 10, 15, 20% 첨가군은 $10^{*}$ 5 CFU/g으로 대조군의 3일 저장 후의 총세균의 수준으로 감소됨을 보였다. 또한 첨가한 묵의 관능평가를 실시한 결과, 색과 향은 5, 10, 15% 첨가군이 대조군과 유의적인 차이가 없었고, 촉촉한 정도는 20% 첨가군이 가장 높았으며, 탄력성은 5% 첨가군과 대조군의차이가 없었다. 또한 삼킨후의 느낌은 대조군과 각 첨가군 사이에 차이가 없었고 전반적인 바람직한 정도는 5% 첨가군이 대조군보다 높게 평가되었다. 이상의 결과를 종합해 볼 때, 파래는 식품부패미생물에 대한 높은 항균성을 지니고 있으며, 파래를 묵에 첨가했을 때 저장성이 향상되었고 관능적 특성에 있어서도 바람직하게 평가되었다.