• 한국식생활문화학회지
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• 제28권5호
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• pp.502-511
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• 2013

This study evaluated the composition two popular species of edible bamboo shoots in Korea (Phyllostachyspubescens and Sinoarundinarianigra) and the effect of their abundant dietary fiber on intestinal microorganisms in healthy young women. The ranges of total moisture, crude protein, crude lipid, crude ash, and dietary fiber content were 87.190.8, 2.943.5, 0.150.39, 0.411.05, and 4.206.15% (wet weight basis), respectively. Moisture and crude ash content increased after heat treatment; however, crude protein, crude lipid, and dietary fiber content were reduced after heating. The major minerals found in bamboo shoots were potassium, phosphorous, sulfur, magnesium, and calcium. In addition, glucose and fructose were abundant free sugars, while asparagine and tyrosine were the most abundant free amino acids. Approximately 70% of the total free fatty acids found in bamboo shoots were linoleic acid and linolenic acid. The ascorbic acid content was 6.60~17.56 mg/100 g (wet weight basis), and one phenolic compound, p-hydroxy benzoic acid, was 0.10.2% (wet weight basis) and detected by HPLC analysis. The intake of bamboo shoots for seven days significantly increased viable cell counts of Lactobacillus spp. and reduced viable cell counts of Bacteriodes spp. in feces (p<0.05). In our data, bamboo shoots may be useful in the food industry as high dietary fiber ingredients.

• Human Ecology Research
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• 제59권2호
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• pp.275-286
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• 2021

In this study, we produced kimchi with cooked Dioscorea batatas yam based on the its outstanding nutritional value, biological activity, and pharmacological action. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, and the physicochemical and bioactivity characteristics were analyzed. In three kinds of Dioscorea batatas. The pH of the kimchi decreased and its acidity increased as the storage period was extended. The period of the maximum total viable cell count of the sliced cabbage and the processed white radish kimchi (kkakdugi) was 14 days, while the period for whole kimchi cabbage was 21 days. The period of maximum lactic acid bacteria count was 14 days for all three kinds. For physiological activities, polyphenol and flavonoid contents and DPPH elimination were highest immediately after production of the kimchi. Also, anthocyanin content increased as the storage period extended. The pH, acidity, total viable cell count, lactic acid bacteria count, and physiological activities were shown to be different according to the type of kimchi and the storage period.

• 한국식품위생안전성학회지
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• 제37권3호
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• pp.173-180
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• 2022

오징어의 품질을 평가하기 위한 여러 항목 들이 있으나 현장에서 소비자 및 유통업자들의 경우 주관적인 관능평가에 의존하고 있으며 소비자의 어류 구매의사 결정에 부패취가 직접적인 영향을 미칠 수 있다. 따라서 관능적 평가를 입증 할 수 있는 과학적인 품질인자를 제시하고자 하였으며, 온도와 저장시간에 따른 상호관계를 분석하였다. 과학적 품질인자로는 TVC, Pseudomonas spp., pH, VBN 으로 선정하였으며 세 가지 온도 조건에서 보관하였다. 이취발생검지시점은 R-index를 이용해 측정하고 kinetic 모델링을 진행하였다. 모델링 결과 활성화 에너지는 이취발생검지 시간이 51.210 kJ/mol, TVC는 42.888 kJ/mol, Pseudomonas spp.는 50.283 kJ/mol, VBN은 72.594 kJ/mol, pH는 41.990kJ/mol 으로 나타났다. Pseudomonas spp., TVC, pH, VBN 순으로 이취발생검지 시간의 활성화 에너지에 근사하였으며, 특히 Pseudomonas spp.는 이취발생검지 시간의 활성화 에너지와 가장 유사하였다. 따라서 오징어의 이취발생 indicator는 이취발생시간과 가장 유사한 양상을 나타내는 Pseudomonas spp.로 판단 할 수 있었다.

• 한국식품저장유통학회지
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• 제24권5호
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• pp.576-584
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• 2017

본 연구에서는 녹차가루의 첨가량을 0.5, 1, 2, 3%를 첨가한 발효유를 제조하고 이에 따른 품질특성, 항산화 활성 및 저장성을 평가하였다. 녹차가루를 첨가한 발효유에서 발효가 진행될수록 pH는 낮아졌으나 대조군에 비해 첨가군에서 높은 값을 나타내었고 적정산도 역시 발효가 진행될수록 증가하였으나 녹차가루의 첨가량이 증가할수록 적정 산도는 높아지는 경향을 나타내었다. 시간이 지날수록 유산균 수는 증가하였으나 대조군에 비해 적었으며 당도는 낮아졌다. 색도의 경우 녹차가루의 첨가량이 증가할수록 L 값과 a 값은 낮아졌고 b값은 증가하였다. DPPH radical 소거능과 FRAP에 대한 항산화활성은 녹차가루의 첨가량이 증가할수록 높아지는 경향을 보였다. 발효가 완료된 발효유를 $4^{\circ}C$에서 30일간 저장한 결과, pH와 적정산도, 유산균 수 모두 적정 발효유의 범위 내에 속하였으며 색도는 녹차의 갈변에 의한 적색도 값이 증가하였으나 큰 변화는 없었다. 이러한 결과로 보아 발효유 제조 시 녹차가루의 첨가는 발효유의 발효 및 품질특성에 부정적인 영향을 미치지 않고 건강기능성을 향상시켜 새로운 기능성 발효유로써의 개발 가능성을 확인하였다.

• 한국조리학회지
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• 제9권4호
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• pp.179-190
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• 2003

This study was performed to investigate the effects of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum. The physicochemical and microbial changes of Kimchi-yangnyum were investigated during 30-days preservation. The changes of pH, total acid, and number of total viable cell, lactic acid bacteria, E. coli of the Kimchi-yangnyum were insignificant. And the addition of pine needle powder were more effective to suppress fermentation than that of pine pollen or green tea or horseradish.

• Fisheries and Aquatic Sciences
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• 제17권2호
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• pp.197-201
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• 2014

This study was performed to identify and assess food hazards during dry laver processing. Samples including raw materials, intermediates, and finished products during dried-laver processing were collected from seven dried-laver processing facilities, and microbial analyses were conducted. Microbial levels such as total coliforms and total viable cell count (TVC) increased as the processing steps progressed. TVC and total coliforms ranged from <30 to $9.1{\times}10^7$ CFU/g and <18 to 27,600 MPN/100 g for intermediates and finished products obtained during dried-laver processing, respectively. However, no fecal coliform was detected in the samples. Additionally, food-borne bacteria including Bacillus cereus, Listeria monocytogenes, Salmonella sp., Staphylococcus aureus, and Vibrio parahaemolyticus were not identified in finished products. For heavy metal content, arsenic ranged from 30.18 to 39.05 mg/kg, mercury from 0.005 to 0.009 mg/kg, and cadmium from 0.076 to 0.318 mg/kg dry mass in all finished products. However, lead was not detected in samples tested in this study. In conclusion, dried-laver products were safe based on the levels of food-borne bacteria and heavy metal contents. However, it is important to reduce total viable cell counts and total coliforms during dried-laver processing.

• KSBB Journal
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• 제9권1호
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• pp.48-54
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• 1994

HEK 세포 배양액 중에 존재하는 scu-PA와 tc-PA의 보다 정확한 측정을 위해 fibrin plate법과 기존의 amidolytic 방법을 변형시킨 측정법을 이용했다. 1%의 저혈청 배지를 이용한 T-flask 배양에서 $1.65{\times}10^6$(viable cells/ml)의 최대 세포수에 도달하여 1670(IU/ml)의 scu-PA 생산량을 보였으며 평균 10% 미만이 변환율을 보였다. 또한 Spinner vessel에서의 회분배양시 최대 세포수가 $4.43{\times}10^6(total cells/ml)$ 와 1560(IU/ml)의 scu-PA 생산량을 나타냈으며 평균 11.4%의 변환율을 보였다. 연속배양에서는 0.449(1/day)의 비생육속도와 $3.13{\times}10^{-4}(IU/cell)$의 비생산속도를 보였으며 평균 10.18% 정도의 전환율을 보였다. 이는 회분식 및 유가식 배양 결과와 큰 차이가 없으며 배양공정에 관계없이 약 90% 이상의 회수율이 가능하다는 것을 의미한다.

• 한국식품위생안전성학회지
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• 제38권1호
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• pp.19-25
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• 2023

비가열 닭고기 분쇄육의 제조 시 향신료의 첨가에 의한 세균의 증식 억제 효과에 대하여 연구하였다. 닭가슴살 분쇄육의 일반성분은 수분 72.98±0.15%, 조단백질 23.37±0.46%, 조지방 1.00±0.03%, 조회분 1.90±0.03%였다. 향신료 첨가에 의한 미생물 증식 억제 효과는 로즈마리 > 마늘 > 겨자 순이었으며, 첨가량이 증가할수록 억제 효과가 커졌다. 닭고기 분쇄육의 일반세균 및 대장균 증식 억제를 나타내는 향신료의 최적 첨가 농도는 로즈마리 2%, 마늘 4%, 겨자 1.2%였다. 일반세균 및 대장균에 대한 증식 억제 효과는 단독 및 혼합 첨가 시 저장기간 동안 기간별로 차이가 있었고, 저장 9일째 억제 효과는 MixA(97.4%) > 로즈마리(96.9%) > MixB(96.3%) > 마늘(53.7%) > 겨자(33.3%) 순이었다. 닭고기 분쇄육에 살균마늘과 비살균마늘을 첨가하여 비교했을 때 일반세균 수는 살균마늘 처리구가 비살균마늘 처리구에 비해 초기 2.6-3.0 log CFU/g, 9일째 2.4-3.2 log CFU/g 정도 낮았고, 저장기간이 경과할수록 그 수가 감소하였다. 비살균마늘 처리구는 대조구보다 높은 일반세균 수를 나타냈으며, 저장기간이 경과할수록 증가하는 경향을 나타냈다. 대장균 수의 경우 살균마늘 처리구가 비살균마늘 처리구에 비해 저장 0일째 0.4-1.0 log CFU/g, 9일째 0.5-1.5 log CFU/g 정도 낮았으며, 저장기간의 경과에 따른 변화는 일반세균 수와 비슷한 경향을 나타냈다. 결론적으로 로즈마리, 마늘, 겨자의 다양한 혼합적용에 의해 닭고기 분쇄육 제품의 미생물적 안전성이 향상되었다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2001년도 추계학술발표대회
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• pp.918-922
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• 2001

In a previous study, we have isolated a number of lactobacilli from Korean women, and one of them (KLB46) was identified as Lactobacillus crispatus by 16S rRNA gene sequencing. For the ecological treatment of bacterial vaginosis (BV) cell suspension of L. crispatus KLB46 was instillated into BV patients. L. crispatus KLB46 was found to persist for several days in cell suspension with no nutrients. In this study, in order to assess the influence of starvation on physiological activity, we compared the viability and culturability of KLB46 following suspension in various buffer solutions. A pair of in situ fluorescent dye was used to assess viability (i.e. membrane integrity) and the culturability was examined by plate count assay. A rapid epifluorescence staining method using the LIVE/DEAD Bacterial Viability Kit $(BacLight^{TM})$ was applied to estimate both viable and total counts of bacteria in cell suspension. $BacLight^{TM}$ is composed of two nucleic acid-binding stains ($SYTO\;9^{TM}$ and propidium iodide). $SYTO\;9^{TM}$ penetrates all bacterial membranes and stains the cells green while propidium iodide only penetrates cells with damaged membranes, therefore the combination of the two stains produces red fluorescing cells. Optimal staining conditions for $BacLight^{TM}$ were found to be with 0.0835M $SYTO\;9^{TM}$ and 0.05M propidium iodide for 15 min incubation at room temperature in dark. When cells were microscopically examined during 140 hours of starvation, the culturability decreased markedly while the viability remained relatively constant, which suggests that large fraction of KLB46 cells became viable but non-culturable (VBNC) upon starvation.

• 한국수산과학회지
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• 제50권2호
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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.