• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.1-6
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• 2009

Probiotic bacteria have been administered to neonates to serve as maturational stimuli for the developing gut and intestinal immune system, establish and develop the intestinal microbiota, and mediate host-microbe interactions; further, these bacteria have shown beneficial effects In the treatment and reduction of the risk of infectious diseases, necrotizing enterocolitis, and atopic disease. An LAB isolation project to identify effective lactic acid bacteria for Korean people is in progress. The average total counts of lactic acid bacteria, lactobacilli, bifidobacteria, and coliforms in the fecal samples from 2 provinces were estimated as 8.31, 5.98, 8.13, and 3.01 CFU/g. Additional samples from other provinces will be analyzed to examine the changes in the lactic bacterial counts according to the area, sex of the neonate, mode of delivery, and type of feeding. A database containing the 16S rDNA sequences and the ribosomal protein profile of all the lactic acid bacteria isolated from fecal samples will be constructed. For the effective use of probiotics, a number of clinical studies are needed to formulate guidelines for strain, subject, purpose, and dose.

• 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.

• 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.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.476-486
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• 2016

This study investigated the effect of the powder produced by ball-milling the outer layer of annatto (Bixa orellana L.) seeds on the physicochemical properties as well as the antioxidant and antimicrobial activities of pork patties over 14 d of refrigerated storage (4±1℃). Five pork patty treatments were produced containing three different concentrations of annatto seeds, 0.1, 0.25 and 0.5% (ANT0.1, ANT0.25, ANT0.5), 0.1% ascorbic acid (AA0.1), and a control (CTL). Based on the results, annatto seed powder appeared to show antioxidant activity. The Hunter color values of pork patties were affected by the addition of annatto seed powder, which increased the redness and yellowness values, but decreased the lightness of the patties (p<0.05). To evaluate the antioxidative effects of annatto on pork patties, thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) were analyzed over 14 d of refrigerated storage. Treatments containing annatto seed showed lower TBARS and POV than control (CTL) samples (p<0.05). The volatile basic nitrogen (VBN) of the pork patties containing annatto seeds were lower than that of CTL at the end of storage (p<0.05). Although no differences in total bacterial counts were observed between control and treated patties, those containing annatto seeds had lower microbial counts for Enterobacteriacease than CTL or AA 0.1%. Therefore, annatto seed powder might be a good source of natural antioxidants for the production of meat products.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.558-565
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• 2016

The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.

• Korean Journal of Veterinary Service
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• v.17 no.3
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• pp.208-226
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• 1994

From January to December 1993, 3,385 bulk milk samples were collected from 293 herds in Inchon area. Standard plate counts(SPC) and somatic cell counts(SCC) were performed by the method of milk collection, the situation of raising management and monthly. The results obtained are summarized as follows : 1, Annual average SPC and SCC were respectively 638,000 cfu /mm and 647,000 cells /mm. SPC showed an abrupt decrease from January-1,088,000 cfu /mm to December-279,000 cfu /mm, but SCC showed a slow change from January-1,017,000 cells /mm to December -673,000 cells /mm 2. Variation on milk quality(annual average SPC) was shown a wide difference between everyday collection-575,000 cfu /mm and every other day collection-1,243,000 cfu /mm ac-cording to frequency of milk collection from dairy farms. However, there was a little difference In SCC. 3. In the raising scale, average SPC were the lowest in 16~25mi1king cows, and average SCC were the lowest in above 25milking cows. 4. According to types of milking machine, average SPC and SCC of dairy farms that are equipped with pipeline system were respectively 361,000 cfu /mm and 591,000 cells /mm. Those of dairy farms with bucket system were 549,000 cfu /me and 559,000 cells /mm. 5. In the types of management, average SPC an SCC of dairy farms with hired herdsman were 288,000 cfu /mm and 559,000 cells /mm. Those of dairy farms with self-management were 526,000 cfu /mm and 568,000 cells /mm.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.5
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• pp.751-756
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• 2002

A study was carried out to evaluate the incidences and causes of bovine mastitis in Tanzanian shorthorn zebu (Bos indicus) in the traditional sector and crossbred cows (Bos taurus${\times}$Bos indicus) in the dairy ranching sector, both found under the extensive range management system. Management practices were evaluated through a survey study using structured questionnaires. A total of 120 lactating cows (60 cows from each sector) were screened for the disease using the California Mastitis Test (CMT). Confirmatory tests used for infected cows included; the Direct Microscopic Somatic Cell Count (DMSCC), culture, bacteriological and biochemical laboratory assays. Survey results showed that management practices were generally very poor in both sectors with 84% of the surveyed herds being kept and milked under very unhygienic environmental conditions. The level of infection was higher in the crossbred cows (5% clinical and 38.3% sub-clinical mastitis) and lower in the zebu cows with only sub-clinical mastitis (23.3%). Crossbred cows had (p<0.05) higher somatic cell counts than zebu cows. The four highest-ranking bacterial isolates in order of importance were Staphylococcus aureus, Escherichia coli, Streptococcus agalactiae and Bacillus spp. It was concluded that bovine mastitis under the extensive management system in Tanzania was a result of poor management practices and that zebu cows were more resistant to the diseases than crossbred cows.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.3
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• pp.406-413
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• 2014

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at $4^{\circ}C$, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.161-166
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• 2004

The effects of kimchis intake on Helicobacter pylori infection in the stomach, the counts of lactic acid bacteria in the large intestine, and bacterial enzymes ($\beta$-glucosidase, $\beta$-glucuronidase) and pH in feces were examined. A total of 20 participants (age range 34 ∼ 57) were assessed for H. pylori infection status by Be urea breath test. Fourteen participants were eliminated because they were H. pylori-negative. This study consisted of 4 consecutive phase, each of which lasted 4 weeks. Three hundred grams of kimchi were administered to H. pylori-infected subjects during the kimchi phase, followed by 4 weeks of control phase. During the control phase, subjects consumed 60 g of kimchi, the minimum amount in their customary diets. All participants were found to be H. pylori-positive during all experimental periods. During the kimchi phase, delta over baseline (DOB) level was lower than during the control phase, although significant difference between the kimchi and control phases were not found (p=0.9439). However, the counts of Lactobacillus sp. and Leuconostoc sp. significantly (p < 0.0005) increased during the kimchi phase. $\beta$-Glucosidase and $\beta$-glucuronidase activities and pH were significantly decreased by kimchi intake compared to control (p=0.000l). These results suggested that kimchi consumption did not show any therapeutic effect on H. pylori in the stomach. However, kimchi seemed to be a good food for colon health, since it increased the beneficial bacteria such as lactobacillus and decreased toxic enzyme ($\beta$-glucosidase and $\beta$-glucuronidase) activity and pH.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.95-103
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• 2008

The aim of this study was to evaluate the physicochemical, microbial, and sensory characteristics, as well as antioxidative activities of yoghurts containing spirulina powder, during storage at 4$^{\circ}C$. The pH of the yoghurts decreased until the 9th day of storage, but significantly increased by the 12th day. Total acidity also increased until the 9th day of storage, and then significantly decreased by the 12th day. Sugar content did not change significantly (approximately 18 $^{\circ}Brix$). Viscosity(cP) increased until the 6th day of storage, but had decreased at the 12th day. The viable bacterial cell counts of the control group decreased during storage. In contrast, the viable cell counts of the spirulina containing samples increased until the 9th day, and then decreased by the 12th day of storage. Antioxidant activity decreased in all groups, but the changes in antioxidant activity were lower in the spirulina groups than in the control group. According to sensory evaluations, the samples presented no significant differences during storage. Based on the above results, the optimum concentration of spirulina was determined as 0.25%. Also, the period of circulation of yoghurt containing spirulina was estimated to be 9 days at 4$^{\circ}C$.