• Applied Biological Chemistry
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• v.50 no.4
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• pp.287-294
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• 2007

Effect of combined use of anti-microbial materials, such as ethanol, mustard and chitosan, on the quality of low salted kochujang was investigated during fermentation at $20^{\circ}C$ for 12 weeks. Viable cells of yeast increased remarkably during fermentation, but increasing ratio was significantly low in ethanol-mustard added kochujang. Activity of ${\beta}-amylase$ was high in anti-microbial material added kochujang, whereas ${\alpha}-amylase$ and protease activities were low in those groups. Water activity decreased during fermentation with being low in the control kochujang prepared with normal-salt without anti-microbial materials. Hunter L-, a- and b-values of kochujang increased during fermentation, and the degree of increase in total color difference $({\Delta}E)$ was low in ethanol added kochujang. Titratable acidity of kochujang was decreased in anti-microbial materials added group at late aging period, and oxidation-reduction potential was low in the control kochujang. Total sugar and reducing sugar contents of kochujang were high in ethanol-mustard added kochujang. Ethanol contents of kochujang increased at late aging period, with high values in ethanol-chitosan added kochujang. Amino nitrogen content increased during middle of fermentation, and ammonia nitrogen content of kochujang decreased in ethanol-mustard-chitosan added group during fermentation. After 12 weeks fermentation, sensory results showed that ethanol or ethanol-mustard added kochujang were the highest in color and flavor with the highest overall acceptability.

• Journal of Korean Academy of Nursing
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• v.25 no.1
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• pp.99-109
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• 1995

Post-operative wound infections have been the serious problems in nursing care in the operating room and appear to be strongly related to the infection occurring during the operation. The purpose of this study is to identify the level of contamination in saline used in the operation and also examine the correlation between the contaminated saline and the length of the operation, and unclean atmospheric factor. Subjects for this study include 13 cases of operation performed at the operative theatre of a hospital in Seoul area. Test samples and related data were collected from this medical facility between Oct. 6 through Dec. 10, 1994 by the author and anurse who worked in the operating room. For the study, multiple batches of saline sample were collected at the various time intervals duringthe operation and filtered through the membrane filters. Viable microorganisms retained on the filters were cultured on the appropriate culture media and the levels of existing cells in saline were enumerated according to Koch's method. In the analyses of the data, Pearson's correlation coefficient was obtained for the examination of relationship between the length of operation and numbers of microorganisms existing in saline and for the comparison of the differences in numbers if microrganisms in saline sample collected at the various operative stages, e. g. pre-incision, excision and skin suturing stages, ANOVA and Scheff Tests were performed. The results of this study are summarized as follows. 1) The lenth of the operation and numbers of microorganisms in the saline used in the operation appeared to be significantly correlated (r=0.5467, P<0,001). 2) In case of saline exposed to air, but not used in the operation, the length of exposure to the air and the numbers of microorganisms present in saline also showed an apparent correlation(r=0.5087, P<0. 001). 3) The frequencies of occurrence of microorganisms in saline used in the operation and in saline exposed only to the air in the given time showed significant differences(t=3.73, p=.0000). 4) In case of saline used in the operation, there is significant differences in its numbers of contained microorganisms between the operative stages ; pre-incision, excision, and skin suture (F=17.7500, p=.0000). 5) In case of saline exposed only to the air in the given time, there is significant differences in its numbers of contained microorganisms between the operative stages . pre-incision, excision, and skin suture(F=6.3807, p=.00031).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1821-1828
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• 2013

This study was conducted to investigate the physicochemical and microbial properties of Makgeolli supplemented with kiwifruit (Actinidia deliciosa). Four hundred grams of kiwifruit were added to 3.1 L of distilled water, followed by 2.0 kg of rice, 40.0 g of Nuruk, and 14.0 g of yeast. The mixed rice solution was then fermented at $28^{\circ}C$ for 6 days to prepare the kiwifruit Makgeolli. The pH values of the kiwifruit Makgeolli decreased from 5.31 to 4.37, but the total acidity values increased from 0.05 to 0.34% during fermentation. The total viable cells ($3.18{\times}10^7$ and $2.88{\times}10^7$, respectively), lactic acid bacteria ($1.51{\times}10^6$ and $1.50{\times}10^6$, respectively), and yeast counts ($1.96{\times}10^7$ and $1.90{\times}10^7$, respectively) of the kiwifruit Makgeolli and control were similar throughout the fermentation process. Glucose was the major free sugar in the control and kiwifruit Makgeolli and significantly decreased during fermentation. Succinic acid was the highest organic acid in both the control (24.6 mg/mL) and kiwifruit Makgeolli (26.3 mg/mL). In a volatile compound analysis, 3-methyl-1-butanol, 2-methyl-1-propanol and ethyl acetate were the major volatile compounds in the kiwifruit Makgeolli.

• The Korean Journal of Nuclear Medicine
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• v.25 no.2
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• pp.252-258
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• 1991

With HMPAO we have synthesized in our laboratory, we labelled $^{99m}Tc$ to canine leukocytes. Experimental abscess made by subcutaneous injection with Staphylococcus aureus was imaged with these $^{99m}Tc$ labelled leukocytes. Labelling efficiency of HMPAO with $^{99m}Tc$ was $66.2%{\pm}14.6%$ (N=9). Labelling efficiency of leukocytes with $^{99m}Tc-HMPAO$ was $54%{\pm}7.7%$ (N=7). Cell bound radioactivity in $^{99m}Tc-HMPAO$ labelled leukocytes was around 80% when these cells were incubated in plasma in vitro at $37^{\circ}C$ for 5 hours. In vivo cell bound activity was over 80% at 24 hours after injection. One day and four days after inoculation, uptake at the inflammatory focus was found with $^{99m}Tc$ labelled leukocytes. Uptake showed up in 4 hour image, and the uptake at the lesion was most prominent in 24 hour image. These findings show that in-house-synthesized HMPAO could be used for labelling leukocytes with $^{99m}Tc$, and that s$^{99m}Tc-HMPAO-labelled$ leukocytes were so stable and viable that inflammatory focus could be visualized with these $^{99m}Tc-labelled$ leukocytes.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.449-455
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• 2005

To reduce saft content of kochujang, various combinations of sub-materials such as ethanol mustard and chitosan were added to kochujang, and their effects on microbial characteristics, enzyme activities, and physicochemical characteristics of kochujang were investigated after 12 weeks of fermentation. Activities of ${\beta}$-amylase and pretense were low in ethanol-mustard-chitosan-added kochujang, whereas no significant difference was observed in ${\alpha$-amylase activity among all groups. Number of viable yeast cells decreased remarkably in mustard-added kochujang during late aging period, and anaerobic bacterial counts decreased in sub-material-added groups. Consistency of kochujang increased by addition of sub-materials, and oxidation-reduction potential was low in chitosan-added group. Mustard-chitosan-added kochujang showed lowest increase in total color difference(${\Dalta}E$) and decrease in water activity. PH of kochujang wns highest in mustard-chitosan-added kochujang, resulting in significantly increased titratable acidity. Addition of sub-material increased reducing sugar contents of kochujang, whereas ethanol production was significantly repressed in mustard-chitosan-added kochujang. Amino nitrogen content was Highest in mustard-chitosan-added kochujang during late aging period, whereas ammonia nitrogen content was lower in ethanol-mustard-added kochujang. Results of sensory evaluation indicated ethanol-mustard-added kochujang was more acceptable than other groups in taste and overall acceptability.

• Korean Journal of Microbiology
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• v.49 no.3
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• pp.253-261
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• 2013

The purpose of this study was to investigate the aflatoxin $B_1$ binding of lactic acid bacteria (LAB) isolated from Korean traditional soybean paste and to evaluate the effect of incubation conditions and physico-chemical factors on the binding ability of LAB to this mutagen. The amount of aflatoxin $B_1$ bound by Enterococcus faecium DJ22, Lactobacillus fermentum DJ35, Lactobacillus rhamnosus DJ42, and Lactobacillus pentosus DJ47 was strain specific with the percent bound ranging from 19.3% to 52.1%. However, Enterococcus faecalis DJ14, Lactobacillus panis DJ29, and Pediococcus halophilus DJ50 strains did not exhibit any of the binding ability to aflatoxin $B_1$. For most strains, the binding ability was significantly affected by the environmental conditions such as the aflatoxin $B_1$ level, incubation time and temperature, and the initial cell count of LAB. The stability of the aflatoxin $B_1$-bacteria complexes was significantly more unstable after washing. In addition, the binding stability between viable and nonviable cells was not statistically significant. Treatment with heating, acidic pH, ${\alpha}$-amylase, protease, lysozyme, or sodium metaperiodate caused a significant (P<0.05) decrease in aflatoxin $B_1$ binding for the tested strains, suggesting that carbohydrates or proteins in the cell walls may be involved in aflatoxin $B_1$ binding ability. Since the aflatoxin $B_1$ binding of LAB was significantly reduced (P<0.05) by the pretreatment of the urea, the binding force observed in this study may have resulted from hydrophobic interaction.

• Food Science and Preservation
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• v.17 no.4
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• pp.457-465
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• 2010

We sought to develop lotus (Nelumbo nucifera) root Jeonggwa as a health food. Jeonggwa was mixed with 0-8% (w/w) Omija water extract and stored at $25^{\circ}C$ for 12 weeks. Quality characteristics during storage were investigated. The pH of Jeonggwa fell, and the acidity level rose, as increasing amounts of Omija water extract were added. The moisture content of Jeonggwa rose from 7-8% to 14-17% within 2 weeks of storage at $25^{\circ}C$, and was maintained at that level to the end of storage. Total viable bacterial cells in Jeonggwa were initially 2.4~3.2 log CFU/g, and increased in number during storage, but never exceeded 4 log CFU/g. The shelf life of Jeonggwa was extended when Omija extract was added. The lightness (L), redness (a). and yellowness (b) of Jeonggwa during storage at $25^{\circ}C$ were highest in control samples and the values fell with increasing Omija extract concentration (p<0.001). Mechanical evaluation Jeonggwa showed that various tested parameters fell during storage at $25^{\circ}C$. The hardness and strength of Jeonggwa were significantly reduced as the Omija extract concentration rose (p<0.05). In sensory evaluation tests, the acceptability of Jeonggwa was optimal when 2~4% (w/w) Omija extract was added.

• The Journal of Korean Medicine
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• v.31 no.4
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• pp.151-163
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• 2010

Objective: We investigated the oral malodor inhibitory effect of Scutellariae Radix (SR), Phellodendri Cortex (PC), Moutan Cortex (MTC) and Magnoliae Cortex (MGC) for the development of a gargle solution. Methods: 1. Against P. gingivalis and Pr. intermedia, the minimal bactericidal concentration (MBC) and the change of viable cells that were exposed to 1% each herbal extract were observed. 2. Deodorizing activity of 2% herbal extract and Garglin $Mint^{(R)}$ against methyl mercaptan were evaluated by gas chromatography (GC). 3. We used the salivary sediment system (SSS) as the malodor model. 4. The clinical examination was repeated 3 times by 2 subjects by $Halimeter^{(R)}$. Baseline VSC of each subject was measured. Then, the control subject gargled with cysteine for 30 sec. After 4 min, subjects would gargle for 30 seconds with herbal extracts (2%) and Garglin $Mint^{(R)}$. Subsequently, the concentration of VSC was measured at 0, 4, 8, 12, 16, 20, 40 and 60 minutes. Results: 1. Against P. gingivalis, MBC of SR, PC and MTC was 0.1%, and MBC of MGC was 1%. Removal time of P. gingivalis was as follows; 5 hr in MGC, 24 hr in SR and PC, and 48 hr in MTC. Against Pr. intermedia, MBC of SR and PC was 0.5%, and MBC of MTC, MGC was 1%. Removal time of Pr. intermedia was as follows; 5 hr in MTC and 24 hr in SR, PC and MGC. 2. Deodorizing effect of herbal extracts against methyl mercaptan was as follows; MGC and MTC had 100%, SR had 82.22%, PC had 66.60%, Garglin $Mint^{(R)}$ had 40.54%. 3. In the experiment using SSS, PC and MTC had statistically significant malodor-inhibitory effects (p<.05). 4. In the clinical examination, PC and MGC had statistically significant inhibitory effects at every elapsed time compared to the control subject. MTC had that until 40 min. SR had that at 0, 4, 8, 20, and 60 min. Conclusions: SR, PC, MTC and MGC have an antibacterial effect and the chemical removable activity of the oral malodor caused by VSC. These four herbs could have potential as effective anti-malodor agents.

• The Journal of Korean Medicine
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• v.31 no.4
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• pp.115-128
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• 2010

Objectives: The aim of this study was to investigate deodorizing effectsof medicinal herbs (Mume Fructus, Eriobotryae Folium, Acanthopanacis Cortex, Angelicae Dahuricae Radix) for development of a gargle solution. Methods: 1. The antimicrobial effects of medicinal herbs were evaluated with the minimal bactericidal concentration (MBC) and the change of the number of viable cells in the herb extracts(1%) for 48 hrs against P. gingivalis 2561 and Pr. intermedia ATCC 25611. 2. Deodorizing activity of each herb and Garglin $Mint^{(R)}$gainst methyl mercaptan were analyzed by gas chromatography (GC). 3. We used the malodor modeling of the salivary sediment system with a Halimeter. 4. In the preliminary clinical study, the baseline concentration of VSC in the oral cavity of each subject was measured by Halimeter. Subjects would gargle for 30 seconds with cysteine. After 4 minutes subjects would gargle for 30 seconds with Garglin and herb extracts (2%). Subsequently, concentration of VSC were measured at 0, 4, 8, 12 and 20 minutes. Results: 1. MBC of Mume Fructusfor P. gingivalis 2561 was determined to be <1% and MBCs of Eriobotryae Folium for P. gingivalis 2561 and Pr. intermedia ATCC 25611 were determined to be <2% and <1%, respectively. Mume Fructus (1%) completely suppressed the P. gingivalis cell viability from 5 hrs and Eriobotryae Folium (1%) completely suppressed the Pr. intermedia cell viability from 48 hrs. 2. In GC analysis, deodorizing activities were 91.54% with Mume Fructus, 87.97% with Eriobotryae Folium, 100% with Acanthopanacis Cortex, 72.36% with Angelicae Dahuricae Radix and 40.54% with Garglin $Mint^{(R)}$. 3. In malodor modeling of the salivary sediment system, each of the medicinal herbs had significantly inhibitory effect on malodor formation (p<0.05). 4. In the preliminary clinical study, the concentration of VSC of the herb groups was significantly lower than of the control group, but not in Garglin $Mint^{(R)}$. Conclusions: Mume Fructus, Eriobotryae Folium, Acanthopanacis Cortex and Angelicae Dahuricae Radixhave deodorizing activities and potential as an effective mouthwash against oral malodor.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.168-173
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• 2004

Radio-sensitivity of pathogens in commercial marinated beef ribs, Galbi, and effect of irradiation on microbiological safety and sensory properties of marinated beef rib were investigated. Commercial raw marinated beef ribs were highly contaminated by pathogenic microorganisms including Bacillus cereus, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, ranged from $10^{3}\;to\;10^{4}\;CFU/g$. Gamma irradiation reduced pathogen count during storage. No viable cells of pathogens were observed in sample irradiated at 7.5 kGy except for Bacillus cereus. Radio-sensitivity of inoculated pathogens in marinated beef ribs and commercial one showed $D_{10}$ value of 0.54-0.60 and 2.15-2.98, respectively, In sensory evaluation irradiated sample showed highest color and overall acceptance among treatments (p<0.05). Results indicate low dose (2.5-5.0 kGy) irradiation is effective for ensuring safety of marinated beef ribs without decreasing sensory quality.