• Journal of environmental and Sanitary engineering
• /
• v.18 no.1
• /
• pp.1-7
• /
• 2003

There are lots of waterborne diseases which are caused by pathogenic microorganisms disseminated in contaminated environment. The purpose of this study is to investigate the status of water qualify and in order to investigate the sanitary condition of water purifier in northern part of Gyeonggi-do. We analyzed pathogenic microorganisms and 44 items of drinking water criteria from April to July in 2002. The results were as follows. 1. In 774 samples of water purifier, Pathogenic bacteria(salmonella, E coli O-157, O-26, O-111, shigella, pseudomonas etc.) were not isolated and total coliforms not detected. 2. About 76.5% of the water with purifier are found to be appropriated to the drinking water quality criteria. but 182 samples(23.5%) were without limits of drinking water criteria. 3. In the microbiological examination, 774 samples of purified water showed that 169 samples(21.9%) exceed the range of recommended limits(100 $CFU/m{\ell}$) to the total viable bacterial counts by pour plate method.

• 한국생물공학회:학술대회논문집
• /
• 2000.11a
• /
• pp.701-702
• /
• 2000

The thiolated anti-Escherichia coli antibody prepared by thiolation with a thiolcleavable heterobifunctional cross-linker, sulfosuccinimidyl 6[3- (2-pyridyldithio) propionamido]hexanoate (sulfo-LC-SPDP) was chemisorped onto one gold electrode of the piezoelectric quartz crystal surface. In the QCM system employing a batch-type well holder, a steady-state frequency decrease was attained within 20 min when $100{\sim}200\;{\mu}L$ suspensions of Escherichia coli having viable cell counts of $10^5{\sim}10^6\;CFU/mL$ were added. The stability of sensor response was improved compared to the system with a batch-type dip holder.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.2
• /
• pp.107-114
• /
• 1990

The keeping quality of seasoned mackerel meat products during frozen storage were investi-gated for the effective utilization of mackerel as a food source. The pH and volatile basic nitrogen (VBN) contents of products revealed a tendency to increase slightly during frozen storage,. Viable cell counts(1.5$\times$104-2.0$\times$104/g) and histamine contents(2.45-2.89mg/100g) were decreased during frozen storage. In fatty acid composition of the products polye-nes such as 22:6, 18:3, 20:4 and 20:5 were the maincomponents. From the results of chemical experiments and sensory evaluation the products could preserved with good quality during frozen storage(-$25^{\circ}C$) of 120 days.

• Journal of the Microelectronics and Packaging Society
• /
• v.21 no.2
• /
• pp.53-57
• /
• 2014

Thin glass (< 100 microns) is a promising material from which advanced interposers for high density electrical interconnects for 2.5D chip packaging can be produced. But thin glass is extremely brittle, so mechanical micromachining to create through glass vias (TGVs) is particularly challenging. In this article we show how laser processing using deep UV excimer lasers at a wavelength of 193 nm provides a viable solution capable of drilling dense patterns of TGVs with high hole counts. Based on mask illumination, this method supports parallel drilling of up over 1,000 through vias in 30 to $100{\mu}m$ thin glass sheets. (We also briefly discuss that ultrafast lasers are an excellent alternative for laser drilling of TGVs at lower pattern densities.) We present data showing that this process can deliver the requisite hole quality and can readily achieve future-proof TGV diameters as small $10{\mu}m$ together with a corresponding reduction in pitch size.

• Journal of Dairy Science and Biotechnology
• /
• v.30 no.2
• /
• pp.69-74
• /
• 2012

This study was performed to determine by the ability of the mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus to ferment Dioscorea opposita Thunb. (yam) and to evaluate the nutraceutical value of fermented yam. The titratable acidity (TA) value increased from 2 to 6% with increased concentrations in both raw yam and extracted lactic acid bacteria (LAB) fermented yam (LFY). The viable cell counts and the allantoin and diosgenin contents were higher in raw LFY at large concentrations (6%) than in extracted LFY samples at all fermentation periods up to 32 h. Based on these data, it confirmed that raw yam fermented by the combination culture of L. bulgaricus and S. thermophilus for various fermentation periods favors the symbiotic growth of LAB and results in higher nutraceutical content.

• Environmental Engineering Research
• /
• v.21 no.1
• /
• pp.52-57
• /
• 2016

Sediment is a useful natural source but deteriorated continually by anthropogenic and industrial sources. Therefore, it is imperative to search a suitable method for improving or restoring sediment quality. Sediment has been tested to identify the effects of some external agents on a polluted area for 28 days. Chemical analysis and total viable counts (TVC) test have been conducted for 4 days interval to assess their performance. The analyses of chemical oxygen demand (COD), acid volatile sulfide (AVS), total phosphorous (T-P), total nitrogen (T-N) indicate that the chemical agents was more efficient to improve sediment quality whereas the microbial agent was more efficient for nutrient releasing from sediment. Oxygen releasing property of the chemical agent was thought to be providing with more congenial environment for the higher growth of the bacterial community than the direct application of microbial agents.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.4
• /
• pp.805-809
• /
• 1999

The growth of Lactobacillus casei in milk was enhanced by adding yams. Addition of 1% yam(raw or dry) promoted the cell growth and acid production in fermented milk. The milk containing 1% yams formed the complete curd by lactic acid fermentation at 37oC for 19hr while the milk without yams showed the incomplete curd formation. The crude mucilage extracted from a raw yam also enhanced the cell growth as well as the acid production. Addition of mucilage(0.08%) showed the similar effects with adding heat treated yam(1%). The milk fermented by adding various yams showed the high scores for sensory evaluation comparing with the milk fermented without yams. The fermenting ability of Lactobacillus acidophilus, Lactobacillus kefir and Leuconostoc mesenteroides was evaluated by adding 1% of a dry yam in milk. A dry yam also enhanced the cell growth of L. acidophilus resulting in the high acid production. The viable cell counts of L. casei, L. acidophilus and Leuc. mesenteroides except L. kefir were increased by adding 1% of a dry yam.

• Journal of Microbiology
• /
• v.33 no.4
• /
• pp.273-277
• /
• 1995

Although trout farming is well established in Korea, very little information is available on the composition of intestinal microflora in rainbow trout (Salmo gairdnerii). In 1994, from October through November, we investigated the composition and succession of intestinal bacteria. As fish grew, total viable counts increased dramatically until 45 days after fertilization when anaerobes started to appear on the media. After this time, they increased steadily. Ten aerobic generic were identified and Gram negative bacteria constituted 85% of total isolates. Among these, Pseudomonas, Eikenella, and Alcaligenes were the three major genera. Six anaerobic genera were isolated and identified. The ratio of anaerobes to aerobes was about 1 : 1 in adult trout and the composition of genera was changed under different conditions.

• Microbiology and Biotechnology Letters
• /
• v.25 no.3
• /
• pp.248-252
• /
• 1997

Wild strains of bifidobacteria isolated from Korean feces were tested for their growth and acid production abilities in 10% skim milk. Growth of bifidobacteria was markedly decreased from the second transfer in the skim milk culture. When two strains, BF5 and BF33, were grown in skim milk with various supplements, the growth was enhanced by supplementation of 0.5% yeast extract, and 0.05% cysteine but not by short chain fatty acids. There was no enhancing effect of CO$_{2}$, substitution in the fermentor on growth. The viable cell counts of bifidobacteria, BF5 and BF33, were 9.76 and 9.98 logCFU/ml, respectively, after 30 hr cultivation and were diminished by 3 and 6 logs during storage at 5$\circ$C for 12 days.

• Korean Journal of Microbiology
• /
• v.3 no.1
• /
• pp.7-10
• /
• 1965

Higher number in colony counts in coliforms, total aerobes, and anerobes was obtained from marketable soy-bean mash than front that in fermented tank. The ratio between coliform contamination and total viable cells was higher in red pepper mash than in soy-bean mash. E. coli, contaminated in soy-bean mash persisted longer at low temperature ($0^{\circ}C$-$^5{\circ}C$) than at room temperature and they vanished after seven days of storage at room temperature. At 30.deg.C and 35.deg.C, these organisms were more effected than at room temperature. E. coli cells, inoculated in red pepper mash, were not recovered at room temperature after five days incubation. Soy-bean mash, completely fermented at normal conditions, were detected to contain $10^8$- $10^9$ organisms per gram of sample. On the contrary, marketable soy-bean mash were found to have more than 10$^{9}$ per gram samples. Since samples were found to have more than $10^9$ aerobes and anaerobes per gram, contamination of coliforms seemed to be apparent.