• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.696-701
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• 2013

Flounder Verasper moseri Jordan et Gilberu sikhae is one of the traditional Korean fermented food. Microbiological, chemical, and biogenic amine analyses were carried out to evaluate the quality of commercial flounder sikhae and establish standardization. The quality characteristics were analyzed in terms the salinity, volatile basic nitrogen, pH, amino-N, TBA value, biogenic amine, viable cell count, and lactic acid bacteria. Quality evaluation of commercial flounder sikhae revaled an average pH of 4.84, volatile basic nitrogen of 43.47 mg/100 g, amino-N of 213.04 mg/100 g, salinity of 5.77 %, viable cell count of $10^6-10^7CFU/g$, viable lactic acid bacteria count of $10^6-10^7CFU/g$ and biogenic amine level of 0.70-47.34 mg/kg.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2001.05b
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• pp.121-125
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• 2001

For the probiotic feed production, aerobic liquid fermentation of pulverized food wastes was attempted with a yeast Kluyveromyces marxianus. After grinding finely, optimal fermentation conditions of the substrate was investigated by shaking culture. The most active growth of the yeast was shown at solid content of 10%. The proper addition of urea(0.5g/l), o-phosphate(0.4g/l), molasses(4g/l), and yeast extract (1g/1) increased cell growth rate and viable cell count. For optimizing, the nutrients were all added to substrate and fermentation was carried in 2 litre jar fermenter. For the stimulation of hydrolyzing enzyme excretion, mixed culture with Aspersillus oryzae was also conducted. In 12 hours of fermentation, viable cell count of the yeast Kluyveromyces marxianus amounted to the number of 1.4 $\times$10$^{10}$ /1 in the culture medium.

• Journal of Environmental Health Sciences
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• v.19 no.2
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• pp.34-39
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• 1993

One hundred and eighty-seven water samples were collected from 23 of spring water, 2 of ground water, 1 of tap water in Pusan area and 3 of natural mineral waters. Total coliform group, fecal coliform, viable cell count and microflora were investigated to evaluate water quality of drinking water. The results were as follows: range and geometric mean value of total coliform and fecal coliform MPN's of spring water were 0~1,500/100 ml, 85/100 ml and 0~460/100 ml, 24/100 ml but coliform group was not detected in the samples of tap water and natural mineral water. Viable cell count of spring water, ground water and tap water were lower as 100 cell than the criteria for drinking water but that of natural mineral water was higher as 6.5X 10$^2$~7.4X 10$^3$ /ml. Predominant speces among the 219 strains isolated from the samples were 19.6% Aeromonas spp., 19.2% Enterobacteriaceae, 16% Acinetobacter spp. Especially, spring water and vessels were contaminated by Hafnia spp. and Providencia Spp, inhabitant of the oral cavity.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.469-472
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• 2002

Solid state fermentation was performed for the production of entomopathogenic fungus Metarhizium anisopliae HY-2 using wheat bran media containing rice bran. Fungal growth in a solid state fermentation system was estimated by viable cell count, spore count, and mycelial biomass. It was used chemical method measuring N-acetyl-glucosamine (chitin) content for estimating of mycelial biomass. In static flask culture, viable cell reached 2.40 ${\times}$ $10^8$ cfu/g at 23 days of culture at $27^{\circ}C$ and then mycelial biomass was 41.59 mg/g. Specific growth rate(${\mu}$ max) was 0.0418 $h^{-1}$ between 3 and 9 days when estimated by viable cell count and was 0.00976 $h^{-1}$ between 9 and 17 days when N-acetylglucosamine content was measured. Viable cells reached 1.12 ${\times}$ $10^8$ cfu/g in polypropylene-bag at 28 days of culture at $27^{\circ}C$. Formulated microbial pesticide containing M. anisopliae HY-2 were tested their bio-activity against Chestnut Brown Chafer (Adoretus tenuimaculatus). The protection rate of the liquid culture showed 13 ${\sim}$ 26 % with 1st to 3rd instar, and spore suspension of M. anisopliae HY-2 showed 56 ${\sim}$ 64%. Conidia produced by large scale solid-state fermentation showed 20 ${\sim}$ 27 % activity 60 ${\sim}$ 64 % with M. anisopliae HY-2.

• Human Ecology Research
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• v.59 no.2
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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.

• The Journal of Korean Academy of Prosthodontics
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• v.39 no.4
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• pp.444-451
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• 2001

The purpose of this study was to evaluate the rate of adherence of bacteria on various denture relining materials and to find out the effects of chitosan, when it was added to denture relining materials. Denture relining materials such as Tokuso rebase normal $set^{(R)}$, Mild $rebaron^{(R)}$, $Kooliner^{TM}$, and New $truliner^{TM}$ were used in this study. The adherence of Streptococcus mutans was studied on the surfaces in the denture relining materials with chitosan and in those without chitosan. When chitosan was added to M17 broth and MRS broth, the viable cell count of Streptococcus mutans was reduced. The viable cell count of Streptococcus mutans on the specimens decreased in the following order : Mild rebaron, Tokuso rebase normal set, and Newtruliner and Kooliner. The deture relining materials with chitosan showed a lower rate of adherence of Streptococcus mutans than those without chitosan.

• The Korean Journal of Food And Nutrition
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• v.1 no.2
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• pp.43-49
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• 1988

Fermented barley food was produced by the combining action of an enzyme and a lactobacillus. When Lactobacillus sp. L-5 and commercial liquefying amylase from Tae Pyeong Yang Chemical Co. were selected, inoculated on steamed barley and cultivated at 37$^{\circ}C$ for 48hrs, the fermented product of good quality was obtained. In batch cultivation using rotary drum fermentor, viable cell count reached 1.1$\times$10CFU/g after 12hrs' cultivation, and specific growth rate in logarithmic phase was 0.6hr-1. Viable cell count, acidity, pH, concentration of reducing sugar and viscosity of the 48hrs' fermentation product from rotary drum fermentor was 4.3$\times$108CFU/g, 1.17%, 3.1, 10.7% and 1430cp.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.294-298
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• 2008

Effects of endosulfan (EN), an insecticide, and bleomycin (BL), an antibiotic, on the body weight in the normal mice, and the in vivo cell growth, tumor weight, and hematological parameters of the Ehrlich ascites carcinoma (EAC) cell-bearing Swiss albino mice Mus musculus were evaluated. EN and BL were respectively administered orally and intraperitoneally to the experimental mice; the control group consisted of EAC cell-bearing untreated mice only. EN reduced the body weight in normal mice, whereas BL resulted in a steady body weight compared to the control. EN increased the EAC cell count significantly by reducing the growth of normal viable cells. In contrast, BL reduced the cell count by increasing the proportion of viable cells in the body. The tumor weights induced by EN were significantly higher than those of the EAC control and the BL-treated animals. In comparisons with the control and the BL mice, hematological parameters such as hemoglobin (%) and the number of RBC and lymphocytes were lowered, while counts of WBC, neutrophils, and monocytes were elevated after EN treatments. These results show that BL is capable of reducing the EN-induced neoplastic and haematological alterations in the mice under laboratory conditions.

• Journal of Microbiology and Biotechnology
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• v.6 no.5
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• pp.340-346
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• 1996

In order to find out if staphylococci occur in significant numbers in Korean fermented fish products, a total of 40 different fermented fish products were collected from different markets in Korea and analyzed for their physico-chemical and microbiological states. The pH, salt concentration and water activity of the products were measured and the total viable cell count and the number of Staphylococcus grown on mannitol salt agar were determined. The identification of the strains of Staphylococcus were made by API Staph Strip and MIS identification kits, and the physiological properties of the identified strains were further characterized by different conventional methods. The pH, salt content and water activity of fermented fish samples varied widely from 4.8 to 7.1, 7.4-28.7$%$ and 0.77-0.84, repectively, depending on the type of product. The total viable cell count varied from $10^4-10^9$ cfu/ml, and most of the samples had $10^5-10^6$ cfu/ml No correlation was found between the viable cell count and the pH, NaCl concentration and water activity of the samples. Among the 35 colonies identified as Staphylococcus strains by the identification kits, S. xylosus was the most frequently occurring strain marking 17, and S. warneri was 8, S. epidermidis 4 and S. cohnii 2. S. hominis, S. saprophyticus, S. haemolyticus and S. aureus were also identified once each. In some samples (K-3, P-6, K-8, G-5 and G-10), 2-3 different species of Staphylococcus were found. Considering the region of sampling, among the 10 samples from Kunsan 5 were identified as S. warneri, while in the other regions S. xylosus was predominant. Although the physiological characteristics of the identified strains were generally consistent with those in Bergey's Manual, some discrepances were also observed. All the strains were highly salt tolerant, growing in the media containing over 18$%$ NaCl. All the strains except S. aureus (G-11) showed negative in hemolysis activity, plasma coagulation and DNase tests. All the strains including S. aureus (G-11) showed negative in enterotoxin test.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.7-13
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• 2004

Lactic acid fermentation of prickly pear extract (PPE) was performed by Lactobacillus rhamnosus LS, Lactobacillus bulgaricus, and Lactobacillus brevis. The PPE was pasteurized to eliminate indigenous microorganisms as well as to dissolve the partially insoluble pulp. The PPE fermented without yeast extract by L. rhamnosus LS exhibited 0.57％ acidity and 3.5${\times}$10$^{8}$ CFU/mL bacteria count. With the addition of 0.2% edible yeast extract the PPE fermented by L. rhamnosus LS exhibited 1.15％ acidity,2.7${\times}$10$^{9}$ CFU/mL bacteria count and 95.0% retention of red color. When 5％ fructose syrup was added, the PPE fermented by L. rhamnosus LS had 1.09% acidity, 6.5${\times}$10$^{8}$ CFU/mL, and 97.7% retention of red color. With 1∼3% (w/v) concentrations of starter, the PPE fermented by L. bulgaricus and L. brevis showed 0.97% and 0.65% acidities, respectively. The viable cell counts from L. rhamnosus LS fermentation were higher compared with those of other LAB. During cold storage at 4$^{\circ}C$, the viable cell count was well maintained for 3 weeks, but then rapidly decreased. The red pigment was highly stable during cold storage for 4 weeks. The pasteurized PPE fortified with 5% fructose syrup, 0.2% yeast extract, and 0.05% CaCO$_3$ was successfully fermented by inoculating with 3% LAB and incubating at 3$0^{\circ}C$ for 2 days. Both viable cell counts and the red color of the fermented PPE were well maintained during cold storage for 3 weeks.