• Food Science and Preservation
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• v.13 no.2
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• pp.223-227
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• 2006

Optimal heat treatment conditions for maintaining the immune-activity of immunized milk with Helicobacter pylori antigen were studied Total bacterial count of immunized milk with H. pylori antigen decreased according to the increasing heating temperature and time. The viable tell number of immunized milk was $10^3\;CFU/mL$ after heat treatment for 30 min at $60^{\circ}C$, and coliform bacteria did not appear in immunized milk after heat treatment Immune-activity measured in terms of IgG concentration was maintained up to 99.99% after heat treatment for 30min at $60^{\circ}C$, but decreased rapidly below 50% after heat treatment above $70^{\circ}C$. The quality characteristics of immunized milk were examined during storage at $2^{\circ}C,\;4^{\circ}C\;and\;10^{\circ}C$. The pH, titratable acidity and total bacterial count were not changed significantly during 21 day storage at $2^{\circ}C\;and\;4^{\circ}C$, but rapidly changed after 7 day storage at $10^{\circ}C$. The immune-activity was kept well for 14 day storage at $2^{\circ}C,\;4^{\circ}C\;and\;10^{\circ}C$ but decreased rapidly after 14 days at every temperatures tested.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.318-323
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• 2009

Dahi is yoghurt like fermented dairy products available in Bangladesh made by traditional ways from raw milk. The aim of the present study was to check and compare the present quality status of the market dahi in reference to laboratory made dahi. For this, dahi was prepared in the laboratory (A) and collected from Kishoregonj district (B), Gazipur district (C), Bogra district (D) and Dhaka district (E and F). Consumer acceptance quality was judged on 100 point by a judge panel and chemical and microbiological quality test were done by established methods. 'A' type dahi was superior followed by E, D, F, B and C considering the consumer acceptance quality parameter. From chemical test, it appears that, B possess the lowest pH ($3.75\;{\pm}\;0.05$) and highest was in C ($4.46\;{\pm}\;0.15$). Total solids content of F type dahi ($318.40\;{\pm}\;4.44\;g/kg$) was highest and fat ($52.00\;{\pm}\;2.00\;g/kg$), protein ($44.33\;{\pm}\;2.00\;g/kg$) and ash ($10.76\;{\pm}\;0.31\;g/kg$) content were also higher in F type dahi. E and A type dahi were also with considerable figure in chemical quality parameter. Dahi B was inferior in respect of microbiological quality- total viable count (TVC) (${\times}\;10^5\;cfu/ml$) content was $94.00\;{\pm}\;4.58$, yeast (cfu/ml) content was $183.33\;{\pm}\;15.28$ and mold (cfu/ml) content was $53.33\;{\pm}\;15.28$. The TVC (${\times}\;10^5\;cfu/ml$), yeast (cfu/ml) and mold (cfu/ml) content of A type dahi were $39.67\;{\pm}\;4.51$, $50.00\;{\pm}\;10.00$ and $20.00\;{\pm}\;10.00$, respectively. Considering all the three major quality aspects dahi A was superior than others followed by F, D, E, C and B.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.367-373
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• 2019

In order to evaluate the microbiological safety of ice cream products, the total viable bacterial counts were measured in 6 kinds of ice pops, 5 kinds of non-milk fat ice cream, and 5 kinds of milk fat ice cream, sold in local markets. In addition, E. coli, S. aureus, B. cereus, and L. monocytogenes were artificially inoculated in three types of ice cream products and stored at $-5^{\circ}C$, $-10^{\circ}C$, and $-18^{\circ}C$, respectively, and after inoculation, viable cells were measured periodically. As a result of the total viable count, about 1~2 log CFU/mL was detected in 16 kinds of ice cream products. As a result of inoculation with microorganisms at various temperatures, the number of viable cells decreased as the storage period became longer, and the higher the storage temperature, the faster the microorganisms died. Especially, the microorganisms were killed faster in the ice pop products than in the other ice cream products, and the microorganisms were killed relatively slower in the milk ice cream. L. monocytogenes and S. aureus were relatively stable in frozen conditions compared to other microorganisms. The microbial contamination of commercial ice cream was lower than the allowable standard of the Korean Food Code. Microorganisms did not proliferate when the microorganism was inoculated at freezing temperature. Therefore, it is expected that the microbiological safety of frozen foods will be ensured if the sanitary control and disinfection of raw materials are thoroughly carried out during the production of frozen confections and the temperature control during distribution and storage is well maintained.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.2
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• pp.120-128
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• 1976

Two experiments were conducted to study the nature of protein degradation in fish muscle postmortem, first one with English sole (Paraphyrus vetulus) followed by another with rockfish (Sebastodes spp.). In the first one, proteolysis was measured by the increase of amino-N in gutted fish during storage in ice and in the homogenates prepared from fish of different ice storage during $20^{\circ}C-incubation$. In order to test the possible involvement of fish muscle a cathepsin, a portion of each homogenate sample was exposed to 0.5 Mrad of gamma radiation to destroy viable microorganisms prior to the incubation. Proteolysis was not detected until viable count reached a level above $10^7$ cells per gm fish flesh, corresponding to 31 days of ice storage. Even if fish flesh were mechanically disrupted by means of homogenization and subsequently incubated at $20^{\circ}C$, proteloysis attributable to muscle cathepsin was not detected. In the second with rockfish muscle aseptically prepared from freshly killed fish, the samples were inoculated with a proteolytic strain of fish spoilage Pseudomonad or irradiated at 0, 0.5 and 3.0 Mrad. The four samle groups were stored at $0-2^{\circ}C$ to compare the spoilage pattern of sterile and non-sterile muscle. In sterile muscle both total-N (extracted in 0.5M KCl) and amino-N $(soluble\;in\;70\%\;ethanol)$ declined slightly while the inoculated muscle showing increase in parallel with the increase of number of inoculated bacterium. The results indicate that proteolysis is a part of normal fish spoilage and the onset of proteolysis is delayed until viable count reaches its maximum level. Contribution of fish muscle cathepsin to protein degradation in white flesh fish muscle post-mortem is nil.

• KSBB Journal
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• v.4 no.1
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• pp.34-39
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• 1989

Growth kinetics of mammalian cell, Chinese Hamster Ovalry(CHO) was investigated to effectively produce pharmaceutically important Erythropoeitin under perfusion chemostat conditions. Perfusion rate, D is correlated with total viable is to be an essential factor in controlling growth kinetic parameters under this kind of operations. It is also found that the measurement of oxygen uptake rates is a relatively accurate method to understand cell growth, in case that the traditional cell count method is no longer useful due to heavy cell clumpings. True growth yield, Ymax and maintenance coefficient, me associated with mammalian cell growth were estimated as $2.86{\times}10^8$ cells/ g of glucose and 0.0063 g of glucose/ cells/ hr, respectively.

• Journal of Food Hygiene and Safety
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• v.16 no.2
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• pp.96-102
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• 2001

Bacteriological quality of beef carcass and distributions of pathogens in beef processing environments were investigated to improve the hygienic quality of fresh beef. Total bacterial contamination of carcass surface in slaughtering process and cutting board in cut-meat process showed 10$^{5}$ -10$^{6}$ CFU/$\textrm{cm}^2$ and 10$^{5}$ CFU/$\textrm{cm}^2$ in summer, respectively. The viable bacterial count of cotton glove was similar to that of cutting board during and entire period of year. Microbial contamination of carcass surface, cutting board, cotton glove and deboned meat showed the highest in summer and the lowest in winter during the year. Escherichia coli O157, Pseudomonas aeruginosa, Klebsiella. ornithinolytica, Staphylococcus aureus, E coli, Tatumella. ptyseos, Serratia odorifera, Aero-monas sobria, Enterobacter cloacae and Flavimonas oryzihabitans were isolated from carcass surface during slaughter treatments. S. aureus, Listeria grayi and L. monocytogenes were isolated from cutting board and L. grayi, Erwinia spp. Salmonella app. and S. aureus were isolated from cotton glove in cut-meat process environments. Citrobacter freundii; L. monocytogenes; and S. aureus were isolated from deboned meat.

• 한국해양학회지
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• v.22 no.4
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• pp.257-270
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• 1987

Fouling communities developing in Jinhae Harbor and Masan Bay were studied by slide and panel immersion test during the period from Dec., 1982 to Nov., 1983. The total viable count of bacteria was estimated more than 1.7${\times}$ 10$\^$4/CFU/$\textrm{cm}^2$ after 15 days of immersion and 46 taxa of benthic diatoms were classified in micro-community. Progressional change of fouling communities was clearly shown and dominant diatom species are Licmophora flavellata, Navicula grevillei, and Nitzschia closterium Major macrofouling organisms are Mytilus edulis, Balanus amphitrite amphitrite, Hydroides ezoensis, and Celleporina sp. Wet weight production of macrofouling organisms exceeds 500g/100cm$\^$2/ after 5months of immersion. Regional defferences in community development are clearly shown in two study areas, and mainly due to the disparities of physicochemical stability and nutritional status of ambient water. Seasonality of larvae and the growth rate are the important factors in fouling community development. Overall process of community development is as follow : bacteria and diatoms-multicellular algae-barnacle, mussels and polychaete-sponge, anemone and ascidian.

• Korean Journal of Microbiology
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• v.22 no.1
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• pp.1-18
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• 1984

With 156 water samples collected from 39 locations in the Yeong San River estuary during the 12month period from March 1976 to February 1977, the seasonal distribution of yeast and the distributional pattern of yeast on salinity gradient have been investigated. An overall average number of yeast ranged from 52 to 487 viable cells (c.f.u.) per 100ml water sample. The highest count of yeast was obtained in spring while the lowest value came in summer. 933 yeast and one yeast-like fungus pertaining to 14 genera and 83 species were recovered, of which Candida were 29%, Debaryomyces 17.3%, Rhodotorula Glutinis were dominant forms in all locations as well as throughout the year. The population size of total aerobic bacteria, the amount of terrestrial imputs, and some of geographical and/or climatic factor appear to reflect the seasonal distribution of yeast as well as the composition of yeast species in an estuarine environ. Average number of yeast, species diversity, and particularly the number of fermentative and pseudomycelium-producing yeasts increased with decreasing salinity whereas nitrate-utilizing yeasts showed opposite trend, suggesting that salinity gradient can be used as a feasible detector for the distributional pattern of yeast in estuarine habitat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.5
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• pp.403-410
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• 2009

This study was conducted to investigate the hygienic quality of commercial Kwamegi, a Korean traditional food, made from semi-dried Pacific saury. The hygienic qualities of 10 Kwamegi samples were examined from the 15 commercially available types. Samples with code 3, 4, 6, 11 and 12 were acceptable based on criteria suggested by Ministry for Food, Agriculture, Forestry and Fisheries (i.e. moisture below 50%, total mercury below 0.5 ppm, lead below 2.0 ppm, viable cells below $1.0{\times}10^5$ CFU/g and coliform count below $1.0{\times}10^3$ MPN/100g. Peroxide value of commercial Kwamegi ranged from 15.3-104.1 meq/kg. Agmatine sulfate, cadaverine, histamine, tyramine, spermidine, dopamine and spermine were found in all of the 15 commercially available Kwamegi, while tryptamine and 2-phenylethylamine were not detected. Putrescine dihydrochloride was only detected in 7 samples. The histamine content of commercial Kwamegi ranged from 33-124mg/kg, which is believed to be an acceptable limit according to guidelines from other countries. Cadaverine can be used as a potential index for freshness of commercial Kwamegi as there is a good correlation between volatile basic nitrogen and biogenic amine contents.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.16
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• pp.6773-6779
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• 2014

Background: Nanotechnology opens new applications in many fields including medicine. Among all metallic nanoparticles, silver nanoparticles (silver NPS) have proved to be the most effective against a large variety of organisms including toxic cyanobacteria. Materials and Methods: Silver NPs were biosynthesized in vivo with different alga species namely, Spirulina piatensis, Chlorella vulgaris and Scenedesmus oh/iquus following two scenarios. First: by suspending a thoroughly washed algae biomass in 1 mM aqueous $AgN0_3$ solution. Second: by culturing them individually in culture media containing the same concentration of $AgN0_3$. Silver NPs were characterized using UV-Vis spectroscopy, transmission electron microscopy (TEM), energy dispersive analysis (EDX) and Fourier transform infra-red (FfIR) spectroscopy. The biosynthesized silver NPs were tested for cytotoxic activity against a cancer promoter cyanobacteruim Microcystis aeruginosa, considering effects on cell viability and chlorophyll content. Results: The surface plasmon band indicated the biosynthesis of silver NPs at ~400 nm. Transmission electron microscopy (TEM) revealed that the silver NPs had a mean average size below 100 nm. Energy-dispersive analysis X-ray (EDX) spectra confirmed the presence of silver element. FfIR spectral analyses suggested that proteins and or polysaccharides may be responsible for the biosynthesis of silver NPs and (-COO-) of carboxylate ions is responsible for stabilizing them. The toxic potentialities ofthe biosynthesized silver NPs against the cancer promoter cyanobacterium, Microcystis aeruginosa showed high reduction in viable cells count and the total chlorophyll content. Conclusions: The potential activity of the biosynthesized silver NPs from the studied algae species against Microcystis aernginosa cells is expected to be mainly mediated by the release of silver ions (Ag+) from the particle surface and bioactive compounds as indicated by FfIR analysis.