• 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.

• Asian Pacific Journal of Cancer Prevention
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• 제13권6호
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• pp.2775-2780
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• 2012

In recent years there has been a substantial increase in the use of functional foods for disease control. Fruits and vegetables produce phytochemicals such as flavonoids and antioxidants which can lower oxidative stress and reduce the risk of chronic ailments like cancer. The aim of the present study was to investigate the antioxidant capacity and the possible protective effects of Amaranthus paniculatus leaves on the antioxidant defense system in Ehrlich's ascites carcinoma (EAC)-treated mice. Oral administration of the leaf extract at different doses caused a significant decrease in tumor volume, viable cell count and tumor weight and elevated the life span of EAC bearing mice. It also showed an improved antioxidant potential as evidenced by a significant increase in the cellular antioxidant defense system such as catalase, superoxide dismutase and reduced glutathione and also significantly reduced the levels of TBARS. The levels of RBC, hemoglobin and lymphocyte count were altered in EAC bearing mice and were reverted back to near normal levels after the treatment with the leaf extracts. Their adequate content of total phenolics and flavonoids, DPPH scavenging activity which further suggests that the extracts exert a significant protection against oxidative stress conditions.

• Applied Biological Chemistry
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• 제22권3호
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• pp.142-144
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• 1979

경기도(京畿道) 용인군(龍仁郡)과 화성군(華城郡)의 농촌지역(農村地域)에서 음료수(飮料水)를 취(取)하여 세균검사(細菌檢査)를 한 결과(結果)를 요약(要約)하면 다음과 같다. 1. 총생균수는 3지역의 시료만 100/ml이하였으며 $1{\times}10^4/ml$ 이상은 6지역이었으며 최고 $1{\times}10^5/ml$로 나타났다. 2. Faecal Streptococcus는 용인군(龍仁郡)의 4개 지역의 시료에서 검출(檢出)되었다. 3. 음료(飮料) 적합여부(適合如否)를 국립보건 연구원의 표준비교에 의하여 판정한 결과 할 지역의 시료를 제외한 모두가 음료(飮料) 부적(不適)내지 음료적합여부(飮料適合如否)가 의심스러운 것으로 밝혀졌다.

• 한국식품과학회지
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• 제35권3호
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• pp.447-454
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• 2003

동해안 특산 어종인 까나리어간장을 속성제조하기 위하여 여러 가지 발효촉진제를 첨가하여 제조한 제품의 숙성 중 화학성분 및 생균수 변화를 요약하면 다음과 같다. 총 creatine 량은 오징어내장첨가구는 숙성 2개월째, 나머지 첨가구에서는 3개월째까지 증가하였다가 점차적으로 감소하였다. TBA가는 숙성초기에 급격하게 증가한 다음 일정수준 유지 내지 서서히 감소하였으며, 전 숙성기간에 걸쳐 오징어내장첨가구에서 가장 높았으며 다른 첨가구들 간에는 뚜렷한 차이가 없었다. 유리아미노산 함량은 모든 시료에 있어 glutamic acid, alanine, valine, leucine, 및 lysine 등의 함량이 높았고 숙성기간이 길어질수록 증가하였다. 생균수는 모든 실험구에서 숙성 중 증가하였다가 숙성 후기에 감소하였으며 오징어내장 첨가구가 가장 높은 값을 나타내었다. koji 첨가구가 향기 및 맛에 있어서 가장 우수하였고 그 다음이 오징어내장첨가구이었다. 속성 까나리 어간장을 제조하기 위한 속성 발효제로서 오징어내장 및 koji는 발효기간을 단축시킬 수 있을 뿐 아니라 독특한 맛을 형성하므로 까나리 어간장의 속성제조에 발효촉진제로 사용이 가능하다고 보여 진다.

• 한국축산식품학회지
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• 제34권4호
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• pp.482-495
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• 2014

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

• 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.

• 한국축산식품학회지
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• 제36권4호
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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.

• Food Science and Biotechnology
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• 제16권2호
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• pp.198-204
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• 2007

The objectives of this study were to determine the quality characteristics, antioxidant activity, and cytotoxicity of fermented ginseng wine at each fermentation step. In the first mash with and without ginseng, viable cell counts (total cell, lactic acid bacteria, and yeast) were maximum between 2 to 4 days of fermentation. At the beginning of fermentation, Brix and ethanol contents, and titratable acidity increased, while pH decreased rapidly. At 3 days of fermentation of the second mash with ginseng, the viable cell counts were similar to those without ginseng and then continually decreased. At the end of fermentation, the pH of the second mash with ginseng was 4.00, lower than the pH of the second mash without ginseng, which was 4.35. Alcohol contents of second mashes with and without ginseng were 12.2 and 11.8%, respectively. In the aging period of ginseng and rice wines, the pH, titratable acidity, Brix, and ethanol contents did not change markedly. The results of sensory evaluation showed that fermented ginseng wine had good flavor and high acceptability. In the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity assay, fermented ginseng wine ($IC_{50}$: 0.394 mg/mL) showed higher antioxidant activity than fermented rice wine ($IC_{50}$: 0.884 mg/mL). The butanol fraction of fermented ginseng wine exhibited weak cytotoxic activity against P388 and HeLa cell lines.

• 한국식품과학회지
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• 제44권4호
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• pp.478-483
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• 2012

단체급식소가 식품안전에서 중요한 관리장소이므로 이들 메뉴 미생물 오염을 분석하여 안전성을 평가하고자 하였다. 441점의 접객용 음용수, 고오염 메뉴인 610점의 채소류와 조리식품 등 총 1,051점을 수집하여 총세균, 대장균군, 식중독 세균들의 오염을 분석하였다. 음용수의 25%는 2 log CFU/mL보다 높은 세균이 오염되어 있었고 대장균군은 약 20%시료에서 1 log CFU/g을 초과하여 검출되었다. 식재료인 채소류의 경우 부추, 양파, 마늘 등에서 총균수 6 log CFU/g 이상인 비율이 약 40, 30, 80%로 나타났다. 당근, 상추, 근대 등에서 대장균군3 log CFU/g 이상이 60, 30, 30%로 나타났다. 대부분의 조리식품은 총세균과 대장균군이 매우 낮게 나타났다. 그러나 비가열 식품인 무침류는 총세균 5 log CFU/g 이상의 시료가 40%, 대장균군수가 2 log CFU/g 이상의 시료가 26%로 미생물 오염도의 관리에 특별한 주의가 필요한 메뉴 유형인 것으로 보인다. 대부분의 식중독 세균은 검출되지 않았지만 B. cereus와 E. coli가 밥과 김치에서 분리되었고 B. cereus가 높은 비율로 밥에서 검출되었다. 그러므로 단체급식소 메뉴는 미생물 안전성이 높은 것으로 판단되나 일부 음용수, 근채류, 무침류 등은 효과적인 미생물제어가 필요한 것으로 보인다. 특히 음용수의 경우는 세균 오염이 되지 않도록 관리가 철저히 이루어질 필요가 있는 것으로 보인다.