• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1580-1590
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• 2019

Objective: The aims of this study were to select one strain of Lactobacillus plantarum (L. plantarum) for a potential indigenous safe starter culture with low level antibiotic resistant and low biogenic amine production and evaluate its effect on biogenic amines reduction in Moo som. Methods: Three strains of indigenous L. plantarum starter culture (KL101, KL102, and KL103) were selected based on their safety including antibiotic resistance and decarboxylase activity, and fermentation property as compared with a commercial starter culture (L. plantarum TISIR543). Subsequently, the effect of the selected indigenous safe starter culture on biogenic amines formation during Moo som fermentation was studied. Results: KL102 and TISIR 543 were susceptible to penicillin G, tetracycline, chloramphenicol, erythromycin, gentamycin, streptomycin, vancomycin, ciprofloxacin and trimethoprim (MIC90 ranging from 0.25 to $4{\mu}g/mL$). All strains were negative amino acid-decarboxylase for lysis of biogenic amines in screening medium. For fermentation in Moo som broth, a relatively high maximum growth rate of KL102 and TISIR543 resulted in a generation time than in the other strains (p<0.05). These strain counts were constant during the end of fermentation. Similarly, KL102 or TISIR543 addition supported increases of lactic acid bacterial count and total acidity in Moo som fermentation. For biogenic amine reduction, tyramine, putrescine, histamine and spermine contents in Moo som decreased significantly by the addition KL102 during 1 d of fermentation (p<0.05). In final product, histamine, spermine and tryptamine contents in Moo som inoculated with KL102 were lower amount those with TISIR543 (p<0.05). Conclusion: KL102 was a suitable starter culture to reduce the biogenic amine formation in Moo som.

• Animal Bioscience
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• v.34 no.12
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• pp.2003-2011
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• 2021

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L^*a^*b^*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b^*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.1
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• pp.89-98
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• 2023

We evaluated the effects of prebiotic (mannan oligosaccharides, Mos) and probiotic diet supplements on growth performance, innate immunity, antioxidant activity, and intestinal changes in the microbial flora of red seabream Pagrus major. A basal diet (Con) was formulated to meet the nutrient requirement of red seabream. The dietary starch in Con was replaced with 0.6% Mos, Lactobacillus plantarum, Bacillus subtilis, B. licheniformis and probiotic mixture (labeled as Mos, Pro-LP, Pro-BS, Pro-BL and Pro-Mix, respectively). We stocked 450 fish in 18 polypropylene tanks (400 L) in triplicate groups per dietary treatment. The fish were fed one of the diets twice (08:30, 18:30 h) a day for 63 days. Lysozyme activity was significantly higher in all the supplemented groups than that of the Con group. The immunoglobulin level of Pro-Mix, anti-protease activity of Pro-BL, and glutathione peroxidase and superoxide dismutase activity of Pro-BS, Pro-BL and Pro-Mix groups were significantly higher than those of the Con group. The ratio of total Vibrio/heterotrophic marine bacteria counts was significantly lower in Pro-LP, Pro-BL and Pro-Mix groups than that of the Con group. Therefore, dietary supplementation of Mos and probiotics to improves immune response and antioxidant enzyme activity and inhibits Vibrio bacteria in the intestine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.188-192
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• 1984

In order to investigate the hygienic status of commercial red pepper powder, one sample was directly prepared from raw red pepper which was purchased at market and the other one was a commercial red pepper powder. They were used for the investigation upon the status of microbial contamination, effect of irradiation for sterilization and physicochemical changes during 3 months of storage. Total bacterial counts of commercial red pepper powders were 3.83 to $6.68{\times}10^6$ per gram and coliform group was shown to be positive in some products. Total bacteria and coliform group were sterilized by the irradiation of 9 kGy and 3 kGy, respectively and no microorganisms were grown up until 3 months of storage at room temperature. The $D_{10}$ values of total viable bacteria in red pepper powders were 1.52 to 1.58 kGy. Chemical components such as moisture, total and reducing sugars were slightly decreased during the storage period. The contents of capsanthin and capsaicin were partly affected by the high dose irradiation but the difference between unirradiated and irradiated groups was diminished with the elapse of storage period.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.355-360
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• 2004

Residual contamination levels of natural microflora in strawberries were evaluated. Approximate counts of total aerobic mesophilic bacteria, total coliforms, and lactic acid bacteria were 8, 2, and 3 log CFU/g, respectively, whereas those of Escherichia coli and yeasts/molds were under the detection limit (<10 cells/g). Growth inhibition degrees of total aerobic mesophilic bacteria, total coliforms, and lactic acid bacteria were also evaluated based on three hurdles of preservative, storage temperature, and pH of strawberry paste prepared as model system. Strawberry paste was stored at low ($4^{\circ}C$), room ($20^{\circ}C$), and high ($37^{\circ}C$) temperatures. Potassium sorbate was added as a preservative up to 0.1%. Acidity of strawberry paste was adjusted to pH 4 or 7. During 7-day storage, inhibitory effects of the hurdles against bacterial groups were: storage temperature > pH of strawberry paste > addition of potassium sorbate. Combination of three hurdles most effectively inhibited growth of residual microflora.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.250-257
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• 2006

The purpose of this study is to evaluate microbiological contamination of leafy vegetables. Total aerobic bacteria and coliforms were monitored to get the contamination levels and Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Vibrio parahaemolyticus, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni to detect pathogens with risk of foodpoisoning from fresh vegetables. The colony count of total aerobes and coliforms was also performed to determine the efficacy of washing with tab water by common consumers. 124 samples which are divided into 8 kinds of vegetables - Sesame leaf, Dropwort, Chinese cabbage, Korean leek, Lettuce, Crown daisy, Pimpinella brachycarpa, Chicory were sampled in 2 wholesale markets in Incheon. Mean counts of total aerobic bacteria for individual vegetables ranged from $2.2\times10^6\;CFU/g\;to\;6.0\times10^7\;CFU/g$ and total coliforms were from $4.1\times10^5\;CFU/g\;to\;9.8\times10^6\;CFU/g$. Both show the peaks in summer on this study from March to September. Decrease rates after washing with tab water averaged 81.0% and 82.5% in total aerobic bacteria and coliform counts respectively. Staphylococcus aureus was isolated 8.1%, Bacillus cereus 14.5%, Clostridium perfringens 5.6%, Escherichia coli 18.5%. 11 samples showed overlapped bacterial contamination. For respective vegetables Staphylococcus aureus isolated from 0.0% to 22.2%, Bacillus cereus from 0.0% to 29.4%, Clostridium perfringens from 0.0% to 23.1 %, Escherichia. coli from 0.0% to 35.0%. Escherichia coli O157:H7, Salmonella spp., Vibrio parahaemolyticus, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni were not isolated. This study is expected to be available as the reference for the basal data of pathogens in fresh vegetables.

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.279-283
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• 2020

In this study we evaluated the antimicrobial effects of EcoCal^® (calcium oxide) and GF Bactostop^® (organic acids mix) in sausages during storage at 10℃. The sausages were formulated with 0.1% EcoCal^® (0.1ECO), 0.1% EcoCal^®+0.5% GF Bactostop^® (0.1ECO+0.5GF), 0.2% EcoCal^® (0.2ECO), and 0.2% EcoCal^®+0.5% GF Bactostop^® (0.2ECO+0.5GF). Total aerobic and lactic acid bacteria in the sausages were enumerated on tryptic soy agar and Lactobacilli MRS agar, respectively, during storage at 10℃ for 10 weeks. The 0.1ECO+0.5GF showed the most effective antimicrobial effects on the sausages, and 0.1ECO showed the second most effective antimicrobial effect. Total aerobic bacterial cell counts gradually increased in the control, 0.2ECO, and 0.2ECO+0.5GF groups, but cell growth was generally inhibited in 0.1ECO by approximately day 42 (P<0.05) and 0.1ECO+0.5GF by approximately day 49 (P<0.05). Lactic acid bacterial cell counts gradually increased in the control, 0.2ECO, and 0.2ECO+0.5GF groups, but the lactic acid bacteria growth was inhibited in 0.1ECO by approximately day 49 (P<0.05) and in 0.1ECO+0.5GF by approximately day 64. These results suggest that using 0.1% EcoCal^®+0.5% GF Bactostop^® in sausage formulation is useful for inhibiting lactic acid bacteria growth, thereby extending the shelf-life of the sausage product.

• Food Science and Preservation
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• v.16 no.2
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• pp.276-285
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• 2009

This study evaluated the microbiological quality and safety of food items(seafood, meat, eggs, and frozen food) supplied to elementary school food services, during delivery, and analyzed the distribution/delivery system. To this end, 10 food items supplied by 13 factories in Daegu and Gyeongbuk were chosen for study. Beef and pork were delivered directly to schools in freezer vans. Seafood, chicken, and frozen food were delivered to schools by refrigerated vans(${\leq}10^{\circ}C$) that made other delivery stops before arriving at schools. After food was delivered to schools, total bacterial counts and coliforms(respectively) were as follows: mackerel($2.0{\times}10^2-3.2{\times}10^5$, $<5-4.0{\times}10^3CFU/g$), common squid($2.5{\times}10^4-6.6{\times}10^5$, $1.6{\times}10^2-6.0{\times}10^3CFU/g$), shellfish($3.2{\times}10^5-1.7{\times}10^3$, $4.0{\times}10^3-3.0{\times}10\;CFU/g$), boiled fish paste($1.9{\times}10^4$, <5 CFU/g), beef($9.2{\times}10^2-6.4{\times}10^4$, $<5-2.0{\times}10\;CFU/g$), pork($2.6{\times}10^3-1.3{\times}10^6$, $<5-2.7{\times}10^2CFU/g$), chicken($1.0{\times}10^4$, $2.4{\times}10^2CFU/g$), egg($<5-2.3{\times}10^2$, <5 CFU/g), frozen mandu($3.2{\times}10^3-9.5{\times}10^4$, <5 CFU/g), and frozen noodles($<5-9.0{\times}10$, <5 CFU/g). Bacillus cereus($2.0{\times}10\;CFU/g$) and E. coli($1.0{\times}10\;CFU/g$) were detected on shellfish, and Staphylococcus aureuswas detected on pork($3.1{\times}10\;CFU/g$) and chicken($7.8{\times}10\;CFU/g$). Most food items were double-wrapped in vinyl and placed in corrugated cardboard boxes prior to delivery, and the boxes weremixed with other food items when they were put in the vans. There was no cross-contamination during distribution. However, total shellfish bacterial counts increased slightly. These results indicate that foods need to be completely pasteurized during processing. Frozen food items should not be mixed and should be delivered by freezer vans(${\leq}4^{\circ}C$). The number of stops made during distribution/delivery should be reduced.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.290-298
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• 2007

The effect of packaging methods on the quality of stick type restructured jerky was investigated in terms of pH, water activity $(A_w)$, TBA (thiobarbituric acid) value, total bacterial counts, and sensory evaluation during storage at room temperature $(25^{\circ}C)$ for 90 days. The jerky was subjected to plastic or vacuum packaging at $(25^{\circ}C)$. The pH decreased slightly as storage time increased (p<0.05), but there were no significant differences between the packaging methods. The water activity of jerky in plastic packaging decreased as storage time increased (p<0.05), however jerky in vacuum packaging showed no significant change. Vacuum packaging resulted in a higher water activity value than plastic packaging. The TBA and hardness values decreased as storage time increased (p<0.05), and there were significant differences between packaging methods during the storage period (p<0.05). The total bacterial counts in vacuum packaged jerky were lower than jerky in plastic packaging. The sensory evaluation of each treatment decreased slightly as storage time increased (p<0.05), however there was no significant difference between packaging methods. Based on our findings, we conclude that vacuum packaging provides more effective storage than common packaging of jerky.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.520-526
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• 2013

To determine the kimchi with the best quality and functional characteristics, we manufactured and compared recipes for Korean and Japanese kimchi made either Korean or Japanese baechu cabbages. All batches were fermented for 4 weeks at $5^{\circ}C$, and tested for pH, texture, microbial count, sensory evaluation, DPPH radical-scavenging activity, and cell proliferation (using the MTT assay on AGS human gastric cancer cells). By the third week of fermentation, Korean kimchi made with Korean baechu (KK) and Japanese kimchi made with Korean baechu (KJ) showed a higher acidity than Korean or Japanese kimchi made with Japanese baechu (JK and JJ, respectively). KK ranked highest in springiness, followed by KJ, JK, and JJ. Therefore, the texture of kimchi produced with Korean baechu was appears better than kimchi produced with Japanese baechu. This was confirmed in masticatory tests. Kimchi produced with Korean baechu (KK and KJ) showed lower total aerobic bacterial counts, while the total lactic acid bacterial counts were higher (p<0.05). In sensory evaluation test, KK received the highest overall acceptability score, while JJ earned the lowest score. In the DPPH assay for anti-oxidative activity, KK showed a 94% anti-oxidative effect, followed by KJ (92%), JK (91%), and JJ (88%) (p<0.05). In the MTT assay for analyzing the cell proliferation of AGS human gastric cancer cells, KK showed a 64% anticancer effect in vitro, followed by KJ (57%), JK (38%), and JJ (26%). Therefore, the anti-oxidative and anti-cancer functionalities of kimchi made with Korean baechu were higher than those made with Japanese baechu, regardless of the kimchi recipe applied. Overall, Korean baechu had important and superior effects on the quality and functionality of kimchi.