• Journal of Dairy Science and Biotechnology
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• v.36 no.2
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• pp.106-120
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• 2018

Since 2018, the production and sales of ram-milk cheese ripened for over 60 days has been permitted in South Korea. Hence, this study aimed to examine the microbiological changes in 7 different types of Gouda cheese. During the aging period, traditional raw-milk Gouda Cheeses 1 and 2 did not contain Salmonella spp. during the 60-day storage period and no E. coli after 20-day storage. Coliform bacteria were not detected in Cheese 1 after 40 days; however, they were detected in Cheese 2 up to 60 days. Salmonella spp. were inhibited during the 60-day storage period in Cheese 3 (Salmonella spp.-contaminated raw-milk Gouda cheese), Cheese 4 (Cheese 3 contaminated with lactic acid bacteria DH 5 isolated from Kefir) and Cheese 5 (Cheese 3 contaminated with lactic acid bacteria DN1 isolated from Kefir). In particular, inhibition of Salmonella spp. was more prominent in Cheese 4 and Cheese 5 than in Cheese 3. During 60-day storage, Cheese 6 had a significantly reduced lactic acid bacteria. Furthermore, in Cheese 7, E. coli, E. Salmonella ssp. were rarely detected, and lactic acid bacteria were slightly greater in Cheese 7 than in other cheeses during the 60-day period. Moreover, all samples from Cheese 1 to Cheese 7 were not contaminated with Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, and E. coli O157:H7.

• Food Science and Preservation
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• v.22 no.6
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• pp.920-925
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• 2015

The microbial composition in Nuruk, a Korean cereal fermentation starter, is a critical factor for the quality and organoleptic properties of traditional alcoholic beverages. This study was aimed at monitoring the compositional change and enzyme activity of culturable lactic acid bacteria (LAB) in two types of Nuruk fermented at different temperatures. All culturable LAB were isolated at various time points (0, 3, 6, 10, 20, and 30 days) and identified by 16S rRNA sequencing. In traditional Nuruk type A (TN-A), which was fermented at $36^{\circ}C$, the population of total culturable LAB during the fermentation period was between $10^4$ and $10^5$ log CFU/mL. On the other hand, the LAB population in traditional Nuruk type B (TN-B) fermented at $45^{\circ}C$ (primary fermentation for 10 days) and $35^{\circ}C$ (secondary fermentation for 20 days) was $10^2$ log CFU/mL; however, these bacteria could not be detected after 6 days. Major LAB strains were identified in both Nuruk types: (1) from the MRS-culture of TN-A, Pediococcus pentosaceus at 3-30 days; (2) from MRS-culture of TN-B, P. pentosaceus at 3 days and Enterococcus hirae at 6 days. The protease activities of the dominant LAB isolated from the TN-A and TN-B cultures were within the ranges of 0.64~1.03 mg/mL and 0.74~0.81 mg/mL (tyrosine content), respectively, whereas the ${\alpha}$-amylase activities were 0.75~0.98 mg/mL and 0.78~0.79 mg/mL (amylose content), respectively.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1048-1056
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• 2002

Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.47-54
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• 2002

This study examined the chemical and sensory characteristics of Altari Dongchimi with inoculation of Leuconostoc citreum IH22. Dongchimi was stored at room temperature for the first day and at 4$^{\circ}C$ from 2nd to 28th day. The pH was somewhat lower in Altari Dongchimi when first inoculated with Leuconostoc citreum IH22 than non -treated Dongchimi. As fermentation proceeded, titratable acidity of Altari Dongchimi significantly increased. The patterns of microflcral changes in both the inoculated and the control were similar during fermentation: the total number of bacteria increased at the beginning, but rapidly decreased right after the optimum ripening point. The hardness and fracturability of both Dongchimi's decreased gradually during fermentation. The evaluation of the sensory qualities showed that the sour taste and fresh taste resulted in similar scores in both Dongchimi's but overall acceptability of the control was higher than that of inoculated one with Leuconostoc citreum IH22.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.333-337
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• 2009

This study was conducted to determine contents and estimated availabilities of trace minerals (Cu, Fe, Mn, Zn) in soybean sprouts depending on culture periods such as 1, 3 and 5 days. The proportional changes of Cu estimated availability in cotyledon were between 57.31 and 98.34%, between 63.69 and 82.56% for Fe, 99.19 and 99.82% for Mn and 48.60 and 94.56% for Zn, respectively, based on dry matter. The estimated availabilities of Cu, Fe, Mn, and Zn in hypocotyl were between 34.63 and 56.0%, 20.74 and 40.33%, 86.5 and 95.88%, and 96.11 and 96.61%, respectively, on dry matter basis.

• Journal of Food Hygiene and Safety
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• v.17 no.3
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• pp.117-123
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• 2002

The five main green tea catechin components such as (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, (-)-epicatechin gallate, and (-)-epigallocatechin gallate were analyzed quantitatively from commercial green tea by HPLC. Amounts of catechins decreased in the following order : (+)-catechin > (-)-epigallocatechin gallate >(-)-epigallocatechin >(-)-epicatechin >(-)-epicatechin gallate. In this study, the stability of the following green tea catechins to pH in the range from 3 to 11 was studied using of ultraviolet spectroscopy : (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, and (-)-epigallocatechin gallate. This study demonstrated that green tea catechins were not stable at high pH and that the pH-, and time-dependent spectral alternatives were not reversible In conclusion, low pH is important to maintain the efficient utilization of green tea catechins.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.10
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• pp.47-53
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• 2019

This study examined the effects of risk aversion on the Self-Insurance-cum-Protection activity (SICP) in a two period model, which is in contrast to existing studies that focused on an one period model. The assumption that there is a time difference between making an effort and incurring loss helps examine the effects of risk aversion in the long-term period. An increase in risk aversion always increases the efforts of SICP, whereas existing studies require additional restrictions to both the loss and cost function. Second, an increase in risk aversion always increases the efforts on self-insurance and self-protection. This result is in contrast to that of existing studies in that an increase in risk aversion increases the efforts of self-insurance, whereas the effects on the efforts of self-protection are unclear. Lastly, when there exists a background risk with zero mean and risk aversion increases in a two period model, the prudence condition of the utility function is a sufficient condition to increase the efforts of SICP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.892-901
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• 2009

This study confirmed depletion efficiency of nitrite when incubate lactic acid bacteria was isolated from commercial Chinese cabbage pickles (Baechu kimchi), pickled ponytail radishes (Chongkak kimchi), radish cube kimchi (Kaktugi) and pickled Wakegi (Pa kimchi) at temperatures of $15^{\circ}C$ and $25^{\circ}C$. At $15^{\circ}C$, lactic acid bacteria isolated from commercial kimchi depleted nitrite actively except Leuconostoc mesenteroides subsp. mesenteroides and Leuconostoc paramesenteroides. In particular, Leuconostoc mesenteroides subsp. dextrinicum and Leuconostoc lactis depleted nitrite by very actively without period adaptation in nitrite. Lactobacillus sake, Lactobacillus plantarum, Lactobacillus casei subsp. pseudoplantarum, and Lactobacillus coryniformis subsp. torquens depleted nitrite very actively after 1 day. L. mesenteroides subsp. mesenteroides depleted nitrite relatively actively after 2 days pass. In contrast, L. paramesenteroides displayed very low nitrite depletion ratio compared to other species. At $25^{\circ}C$, all lactic acid bacteria isolated from commercial kimchi did not need adapting period in nitrite, and depleted nitrite very actively except L. paramesenteroides. Also, all lactic acid bacteria except L. mesenteroides subsp. mesenteroides and L. paramesenteroides nitrite of more than 90% after 1 day, and L. mesenteroides subsp. mesenteroides depleted nitrite of more than 90% after 2 days. However, because L. paramesenteroides was not active even at $25^{\circ}C$, nitrite depletion efficiency was very low compared to other species. On the other hand, the same species of Lactobacilli and Leuconostocs except L. mesenteroides subsp. mesenteroides and L. paramesenteroides of other kimchi origin at $15^{\circ}C$ as well as $25^{\circ}C$ by vitality depleted nitrite very actively without statistically significant difference (p<0.05).

• Pediatric Infection and Vaccine
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• v.26 no.3
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• pp.148-160
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• 2019

Purpose: This study aimed to investigate the molecular epidemiology of a methicillin-resistant Staphylococcus aureus (MRSA) outbreak at a newborn nursery and neonatal intensive care unit (NICU). Methods: During the outbreak, from August to September 2017, MRSA isolates collected from neonates and medical staff underwent genotyping and screened for virulence factors. Antibiotic susceptibilities were tested. Results: During the study period, 41 neonates were admitted at the nursery (n=27) and NICU (n=14). Of these, 7 had MRSA infections (skin infection [n=6] and sepsis [n=1]) and 4 were colonized with MRSA. Associated medical staff (n=32) were screened; three were nasal MRSA carriers. Staphylococcal chromosomal cassette mec (SCCmec) type II, sequence type (ST) 89, spa type t375 was found to be the skin infection outbreak causing strain, with multi-drug resistance including low-level mupirocin resistance. SCCmec type IVa, ST 72, and a novel spa type designated t17879, was the cause of MRSA sepsis. Many different types of MRSA were colonized on the neonates; however, SCCmec type IVa, ST 72, spa type t664 was colonized in both neonates and a NICU nurse. All MRSA isolates from colonized infants were positive for the Panton-Valentine leukocidin (PVL) toxin gene. Conclusions: The strain causing an outbreak of skin infections had multi-drug resistance. Also, MRSA colonized in the neonates were found to carry the PVL toxin gene. Because different strains are present during an outbreak, molecular epidemiologic studies are important to identify the outbreak strain and colonized strains which aid in effective control and prevention of future MRSA outbreaks.

• Biomedical Science Letters
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• v.3 no.2
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• pp.77-82
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• 1997

One of the most important prerequisites of the industrial microorganism is that it should not be virulent to humans or economically important animals or plants. In this investigation, the microbiological characterization of T. madida N-5-3 strain was performed. And then, the virulence of the test strain in mouse model was examined systematically. The microbiological characteristics of the test strain were found to be fully consistent with those of typical T. madida. The i.p. lethal dose(LD)$_{50}$ of the test strain was greater than 1$\times$10$^8$, because there was no dead animal with the challenge doses upto the level of 1$\times$10$^8$. When 1$\times$10$^8$ yeast cells were challenged to the laboratory mice, T. madida N-5-3 strain was completely cleared from the liver and spleen in 4 days after challenge. And no pathological changes in the histological examination of the internal organs from challenged mice was observed. Above results can provide the predictability of the safety of T. madida N-5-3 strain for the industrial use in the view point of the public health aspect.