• Food Science of Animal Resources
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• v.25 no.4
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• pp.500-506
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• 2005

This study was carried out to obtain knowledges on the survival of Streptococcus mutans in the yoghurt added with green tea powder. The growth inhibition of green tea powder on the food borne pathogens and oral bacteria was measured by total microbial count, Among the tested food borne pathogens, the growth of Staphylococcus aureus and Salmonella enteritidis were not significantly affected by the addition of green tea powder, but green tea powder showed the growth inhibition effect on Escherichia coli O157:H7. The number of surviving Streptococcus mutans cell was decreased by $0.56\~0.99log$ cycle after 24 hem incubation by the addition of $0.5\~2.5\%$ green tea powder in the medium. And also the viable cell count of surviving Streptococcus mutans cells (initial inoculum $3.4\times10^7CFU/mL$) were decreased to $1.4\times10^4\~7.2\times10^4 CFU/mL$ after 48 hours incubation when $0.5\~2.5\%$ green tea powder were added to the drinkable yoghurt, Growth of Streptococcus mutans was strongly inhibited by the addition and incubation of green tea powder for 48 hum in the yoghurt.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.8
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• pp.1188-1195
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• 2001

A tetraparental chimeric bull was successfully produced by aggregating bovine IVF embryos of F1 (female Holstein${\times}$male Japanese Black) and F1(female Japanese Brown${\times}$male Limousin) and culturing in vitro without the zona pellucida at Yamaguchi Research Station in Japan. In the microsatellite genotyping, 12% (28/228) microsatellite primer sets ware potentially useful for this parentage analysis in the chimeric bull, 78.6% (22/28) of microsatellite present in the chimeric bull were uniquely contributed from the Japanese Black and 21.4% (6/28) from Limousin. This chimeric bull semen was used in producing IVF embryos. The chromosome preparations were made from peripheral lymphocytes. Based on chromosome analysis the Chimera had apparently normal chromosomes (29 acrocentric pairs, one large sub metacentric X chromosome and one small sub metacentric Y chromosome). The proportion of acrosome reacted spermatozoa after 1 h of incubation was higher (p<0.01) with the Chimera than with the Holstein and in Japanese Brown bulls. But did not differ from Japanese Black and Limousin bull sperm. Fertilization rates observed after 5 h of sperm-oocyte incubation with Chimera sperm were higher (p<0.05) than with Japanese Brown and (p<0.01) than with Holstein sperm, but did not differ from Japanese Black and Limousin sperm. The cleavage rates of IVF oocytes inseminated with Chimera sperm were also higher (p<0.001) compared with Holstein, (p<0.01) Japanese Brown and (p<0.05) Limousin, but did not differ from Japanese Black sperm. The blastocyst rates of IVM oocytes inseminated with sperm were higher (p<0.05) than in Limousin, Japanese Brown and Holstein, but did not differ from Japanese Black. Chimeric cattles were produced by aggregation of parthenogenetic (Japanese Brown) and in vitro fertilized (Holstein) bovine embryos at the Yamaguchi Research Station in Japan and by aggregation of parthenogenetic (Red Angus) and in vitro fertilized (Holstein) embryos at the St. Gabriel Research Station in Louisiana. The aggregation rate of the reconstructed demi-embryos cultured in vitro without agar embedding was significantly lower than with agar embedding. The aggregation was also lower when the aggregation resulted from a whole parthenogenetic and IVF-derieved embryos cultured without agar than when cultured with agar. The development rate to blastocysts, however, was not different among the treatment. To verify parthenogenetic and the cells derieved from the male IVF embryos in blastocyst formation, 51 embryos were karyotyped, resulting in 27 embryos having both XX and XY chromosome plates in the same sample, 14 embryos with XY and 10 embryos with XX. The viability and the percentage of zonafree chimeric embryos at 24 h following cryopreservation in EG plus T with 10% PVP were significantly greater than those cryopreserved without PVP. Pregnancies were diagnosed in both stations after the transfer of chimeric blastocysts. Twin male and single chimeric calves were delivered at the Yamaguchi station, with each having both XX and XY chromosomes detected. Three pregnancies resulted from the transfer of 40 chimeric embryos at the Louisiana station. Two pregnancies were Jost prior to 4 months and one phenotypically chimeric viable male born.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.524-528
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• 2000

Effect of food additives on the heat sensitivity of listeria monocytogenes H-12 inoculated into Pollack surimi was investigated and also confirmed the effectiveness of various decontamination method such as tap water washing, chlorination, ultraviolet irradiation and heat treatment haying been applied on cooking utensils. Food additives such as polyphosphate, chitosan, and potassium sorbate increased heat sensitivity of t monocytogenes H-12 and polyphosphate showed the strongest synergistic effect. The tested strain was not detected from stainless steel and plastic cutting board contaminated with $10^4{\~}10^5/cm^2$ of L monocytogenes H-12 after tap water washing for 10 seconds or 1 minute, but washing effect was not found in wooden cutting board. The chlorination of stainless steel and plastic cutting board for 10 seconds with $5{\~}50 ppm$ solution eliminated all cells of the contaminated strain, however any change of the viable cell count was not observed in the chlorination of wooden cutting board, W irradiation on stainless steel and plastic cutting board for 5 minutes with 15 W above 30 cm eliminated the contaminated strain, but the tested strain was still found after 60 seconds of irradiation on wooden cutting board. The treatment of hot water on all used cutting boards for 10 seconds at $70^{\circ}C$ resulted in complete loss of viability of the contaminated strain.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.977-985
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• 2002

In order to improve the quality of traditional kochujang, submaterials like sea tangle and chitosan were added to kochujang and their effects on microbial characteristics, enzyme activities and physicochemical characteristics were investigated for 24 weeks of fermentation. The activities of $\alpha$,$\beta$-amylase in kochujmg were higher in sea tangle added at 2% level and chitosan added at 0.1% level. However, acidic protease activity decreased as the ratio of submaterials increased. Viable cells of yeasts in the kochujang increased rapidly for 4~8 weeks of fermentation, and bacterial counts decreased in submaterials added groups. Moisture contents of kochujang increased until 12 weeks of fermentation, but water activity decreased. As the ratio of sea tangle increased, water activity decreased. Consistency of kochujang increased after middle of fermentation, and they increased remarkably by addition of sea tangle. The degree of increase in total color difference ($\Delta$E) of sea tangle added group was lowest. The titratable acidity of kochujang decreased after 4 weeks, and they changed a little by addition of chitosan. Amino nitrogen contents of kochujang increased as mixing ratio of submaterials increased in the late period of aging. Ammonia nitrogen contents was lower in chitosan added kochujang at 24 week of fermentation. Reducing sugar contents of kochujang increased rapidly for 4~8 weeks of fermentation, and they increased as the ratio of chitosan increased. Ethanol contents of kochujang increased until 12~16 weeks of fermentation, with lower values in sea tangle added group. After 24 weeks of fermentation, the result of sensory evaluation showed that 0.1% chitosan added kochujang were more acceptable than sea tangle added kochujang in the taste, color and overall acceptability.all acceptability.

• Korean Journal of Microbiology
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• v.38 no.4
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• pp.247-253
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• 2002

The cellular responses of TNT-degrading bacterium, Stenotrophomonas sp. OK-5 to explosive 2,4,6-trini-trotoluene (TNT) as an environmental contaminant were examined. Survival of the strain OK-5 with time in the presence of different concentrations of TNT under sublethal conditions was monitored, and viable counts paralleled the production of the stress shock proteins in this bacterium. Total cellular fatty acids analysis showed that strain OK-5 produced or disappeared several different kinds of lipids when grown on TNT media than when grown on TSA. Under scanning electron microscope, the cells treated with 0.5 mM TNT for 12 hrs showed irregular rod shapes with wrinkled surfaces. Analyses of SDS-PAGE and Western blot using anti-DnaK and anti-GroEL revealed that several stress shock proteins including 70 kDa DnaK and 60 kDa GroEL in strain OK-5 were newly synthesized at different TNT concentrations in exponentially growing cultures. 2-D PAGE of soluble protein fractions from the culture of OK-5 exposed to TNT demonstrated that approximately 300 spots were observed on the silver stained gel ranging from pH 3 to pH 10. Among them, 10 spots significantly induced and expressed in response to TNT were selected and analyzed. As the result of internal amino acid sequencing with ESI-Q TOF, two proteins, spot #1 and spot #10 were assigned the DnaK protein XF2340 of Xylella fastidiosa and stress-induced protein of Mesorhizobium loti, respectively.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.380-385
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• 2007

This study was basic research to improve the existing method far distributing just harvested and sail-clad fresh ginseng. The quality of surface-washed fresh ginseng was compared to that of muddy fresh ginseng during storage at 0, 5, 10, and $20^{\circ}C$. After 45 days of storage, there was no difference in weight loss between the washed ginseng and the control at $0^{\circ}C$, but the loss was 46% and 37% lower in the washed than the control at $5^{\circ}C$ and $10^{\circ}C$, respectively. The ginseng stored at $20^{\circ}C$ after washing had less deterioration than the control stored at $10^{\circ}C$ for the same period. The sensory characteristics of the washed ginseng showed better quality scores ranging from 6.8 to 8.2, while the control ranged from 5.7 to 6.9 after 45 days of storage at $10^{\circ}C$. The washed ginseng had less viable cells, mold and yeast, and coliforms at 0.87, 1.55, and 0.95 log units, respectively, compared to the control, and this trend was maintained in the washed ginseng throughout storage.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.712-716
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• 2008

In an effort to evaluate Salmonella food safety using combinations of preservation techniques, its viabilities when exposed to HCl, acetic acid, and the oxidative agents (hydrogen peroxide and butyl hydrogen peroxide), were analyzed using sub-lethal heat-shocked Salmonella Typhimurium at $56^{\circ}C$. 2D gel electrophoresis and MALDI-TOF MS analyses were also conducted to determine the expression and repression of proteins in heat-shocked cells. Heat-shocked S. Typhimurium evidenced a reduction of viable counts by 1-2 log CFU/mL. However, viality of non heat-shocked S. Typhimurium decreased markedly by 5-6 log CFU/mL at a pH 4 in response to acid and oxidative stresses. Sub-lethal heat treatment greatly increased the resistance of S. Typhimurium against acid and oxidant agents. As for 2D gel electrophoresis and protein identification via MALDI-TOF MS, 17 major proteins in non heat-shocked S. Typhimurium were detected, and only 13 proteins among these proteins were detected in heat-shocked S. Typhimurium. The heat shock proteins such as DnaK and small heat shock proteins were included, and may be associated with the resistance of S. typhimurium against exposure to acids and oxidants. Therefore, even though the promising hurdle technology using the combined mild treatments including heat was applied to S. Typhimurium, the proper heat treatment to reduce its crossprotection activity toward the following preservative agents might be considered.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.267-273
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• 2013

We aimed to improve the flavor quality of plain yogurt, which is known to be sour and less desirable in flavor, varying concentrations of a buckwheat saccharification solution (BSS) were added to milk, followed by fermentation with commercially available mixed strains of lactic acid bacteria. Volatile compounds were analyzed using the gas chromatography-headspace-solid phase microextraction (GC-HS-SPME) method. Fermentation properties, including pH, titratable acidity, viable cells, viscosity, and color value were also measured. Eleven volatile compounds were identified with GC-MS. Of which, diacetyl, butanoic acid, and 2-heptanone proportionally increased as the levels of BSS increased. Undesirable compounds such as acetic acid and 2-butanone, decreased as BSS concentration increased. Fermentation properties were significantly altered with the addition of BSS. Our findings indicate that the flavor quality of plain yogurt can be improved by adding BSS for fermentation, with an additional health benefit from buckwheat.

• Journal of Life Science
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• v.16 no.5
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• pp.729-733
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• 2006

Cryptosporidium is a waterborne pathogenic parasite which causes diarrhea. Immunomagnetic separation-immunofluorescent assay (IMS-IFA) has been a widely adopted for Cryptosporidium detection as standard method. However, this method does not provide information about viability or infectivity of Cryptosporidium. Therefore, many researchers have studied viability or infectivity analyses of Cryptosporidium with various methods such as vital staining, in vitro excystation, RT-PCR, cell culture, and mouse infection assay. In this study, two direct RT-PCR methods, cell culture RT-PCR and cell culture IFA were compared for sensitivity and other characteristics. The results showed that direct RT-PCR method with HSP70 genes had the highest sensitivity with detection up to 1 viable cell of Cryptosporidium. The infectious Cryptosporidium were detected up to 10 to 25 cells by cell culture methods in combination with RT-PCR and IFA. The infectious Cryptosporidium were apt to be quantified by cell culture IFA.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.794-801
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• 1999

This study was conducted to investigate sorbitol utilization of Lactobacillus species isolated from Kimchi and the effects of sugar, starch syrup and sorbitol on the pH, titratable acidity, microorganism and sensory evaluation of baechu Kimchi during fermentation at $10^{\circ}C$. Three species among ten Lactobacillus species isolated from Kimchi could not utilized medium with sorbitol. The pH of baechu Kimchi with addition of 1% sugar sources and sorbitol were similar to pH of control baechu Kimchi, while the titratable acidity were different between samples. The titratable acidity of baechu Kimchi with addition of sugar sources was higher than control. Increasing in sorbitol addition, the titratable acidity of haechu Kimchi was more remarkable lower than control during fermentation proceeded. The total number of viable cells and Lactic acid bacteria were not significantly difference among those of Kimchi samples. In the chewiness of textural properties, baechu Kimchi with addition sorbitol showed higher score than control. However, Kimchi samples prepared with 1% sugar sources were not significantly differences in sensory properties, while the Kimchi samples with 5, 10% sorbitol were higher score than control in the overall acceptability and texture.