• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.131-139
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• 2014

The aim of this study was to manufacture Cutting-Gouda cheese and to investigate the change in physicochemical properties of Cutting-Gouda cheese made with Lactobacillus rhamnosus_p1. Lactic acid bacteria were isolated from Gouda cheese ripened for more than 1 year. They were identified as 2 strains of L. rhamnosus, Lactobacillus casei, Lactobacillus curvatus, and Staphylococcus saprophyticus by 16S rDNA sequencing and named L. rhamnosus_p1, L. casei_p2, L. curvatus_p3, L. rhamnosus_p4 and S. saprophyticus_p5. The proteolytic activities of isolated strains against casein were measured using prepared skim milk agar plates. L. rhamnosus_p1 showed the highest proteolytic activity. Cutting-Gouda cheese was made with L. rhamnosus_p1, and its physicochemical properties (moisture, protein, fat, ash and free amino acid content) were measured during ripening periods. Because of the modified atmosphere packaging ($N_2{^-}$), there was no change in moisture, protein, fat, and ash in the experimental group. The total amount of free amino acids in the control and experimental group gradually increased during ripening periods. The sensory evaluation showed that the experimental group was preferable to the control group. This result suggests that L. rhamnosus_p1 has potential to be developed as a new starter for Gouda cheese.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• Food Science and Preservation
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• v.20 no.6
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• pp.751-759
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• 2013

There is increasing interest in freshly cut products, that is, foods produced without washing and cutting. In this study, the quality of freshly cut sliced Deodeok was compared with that of what based on its washing methods. In bubble washing, the Deodeok rises to the water surface apace and is broken into centimeter sizes. Microbubble washing calls for the production of a great number of 0.1 mm-sized bubbles in anions-bearing water and their passing through a trumpet-shaped hole at a high pressure. To compare the product deterioration rates of the specimens, they were stored at $10^{\circ}C$ for 10 days. In the specimens washed with the control method and with hand washing, the deterioration rate was 80%; and in the specimens washed with bubble and microbubble washing, 20~30%. The L-value (an index of browning) was higher in the bubble and microbubble washing than in the control and the hand washing, which implies that browning was minimized during the storage. As for the viable cell and coliform group counts that were measured during the storage, the specimens washed with the control method showed the highest values. In contrast, the specimens washed with microbubble washing showed the lowest values. In the sensory test, the specimens washed with microbubble were highest in storage preference. In conclusion, the Deodeok that was stored after it was washed with microbubble washing was found to have had the best quality.

• Journal of the korean veterinary medical association
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• v.44 no.9
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• pp.803-818
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• 2008

동물의 결핵은 Mycobacterium bovis의 감염에 의한 만성 소모성 질병이며 인수공통전염병이다. 동물로부터 사람으로의 결핵 전염은 생유 섭취하던 시대에 상당히 많이 보고되었다. 우유의 살균처리와 소에서 피내진단에 의한 양성우 살처분 및 보상금 지급 정책을 전개하면서 M. bovis의 사람전염은 급격히 감소하였다. 소 결핵은 우리나라에서 연간 0.15% 내외의 발생을 보이고 있으며, 발생의 주원인으로는 외부입식소, 인근발생농장, 과거발생농장의 사후관리소홀 등이다. 사람 결핵의 주원인균인 M. tuberculosis와 M. bovis는 유전체가 99.9% 유사하며, M. bovis를 M. tuberculosis의 아종으로 분류하기도 한다. 두 세균은 M. tuberculosis complex에 속하며, M. tuberculosis와 M. bovis이외에도 M. africanum, M. canettii, M. microti, M. pinnipedii 등이 있다. M. bovis는 M. tuberculosis complex중에서 가장 넓은 숙주범위를 가진다. M. bovis의 대표적인 숙주는 종이름에도 나타나 있듯이 소이다. 소결핵 전파원으로서는 M. bovis에 감염된 소가 가장 중요하다. 소 이외에도 면양, 산양, 말, 돼지, 사슴, 엘크, 영양 (antelope, kudus, elands, sitatungas, oryxes, addaxes), 개, 고양이, 흰족제비 (ferrets), 낙타, 여우, 밍크, 오소리, 쥐, 영장류, 라마, 맥 (tapirs), 코끼리, 코뿔소 (rhinoceroses), 주머니쥐, 땅다람쥐 (ground squirrels), 수달 (otters), 물개, 산토끼 (hares), 두더쥐 (moles), 너구리 (raccoons), 코요테, 사자, 호랑이, 표범, 살쾡이 (lynx) 등에 감염될 수 있으나, 대부분 종결숙주 (spillover host)로 가축의 결핵방제가 유지되고 있는 국가에서는 야생동물 결핵의 가축 전염이 문제시되고 있다. M. bovis는 주로 호흡기와 소화기를 통하여 감염되며, 결핵결절이 형성되는 부위를 관찰하면 감염경로를 추정할 수 있다. 결핵에 감염되면, 초기에는 뚜렷한 임상증상을 보이지 않으나, 아침, 추운 날씨, 또는 운동 중에 심한 기침을 하며, 호흡곤란을 일으킬 수 있다. 결핵은 감염되어도 대부분 무증상이기 때문에 피내진단, 결핵결절 병리소견, 원인균 분리 등에 의해 진단하여야 한다. 감염된 결핵균은 탐식세포에 탐식되어 특징적인 육아종성 결절 병변으로 진행된다. 현재 결핵은 피내진단과 결핵결절 병리소견 등에 의해 판정하고 있다. 최신 진단법으로는 피내진단을 대체할 수 있는 인터페론 감마 검사법과 우군의 결핵 스크리닝과 말기 결핵 검사에 우수한 항체진단법이 개발되어 있다. 그러나, 소 결핵 근절을 위해서는 일관성있는 진단법과 진단기준을 적용하는 것이 중요한 성공요인중 하나이다. 소결핵 청정국인 호주와 캐나다에서는 피내진단과 도축장 결절검사를 결핵 양성우 색출방법의 근간으로 삼고 있으며, 소결핵 근절의 최종단계에 이르러서는 특이적인 검사법을 적용하였지만, 근절목적상 민감성이 높은 피내진단법을 사용하였다. 이와 더불어, 피내진단 양성우의 부검소견과 원인균 분리를 통해 결핵을 확진하여 출처농장의 역추적 검사를 통하여 결핵 양성소를 제거하였다. 한편, 결핵의 농장간 및 지역간 전파방지를 위해 결핵 청정농장과 결핵 오염농장, 결핵 청정지역과 결핵 오염지역 구분을 통하여 결핵 오염농장과 결핵 오염지역으로부터 결핵 청정농장과 결핵 청정지역으로의 이동전 결핵 검진을 통해 개체 이동에 따른 결핵 전파를 근본적으로 차단하는 시스템을 엄격히 적용한 것이 주요한 성공 요인중 하나였다. 호주 결핵 근절정책 성공요인을 요약하면, 일관성 있는 결핵진단법 적용, 양성우 출처농장의 철저한 역추적 검사, 개체 이동전 결핵 음성증명 확인, 농가단체의 경제적 및 방역상 적극적인 지원 및 협조 결핵의 지속적인 모니터 링과 현장요구에 부응하는 방제신기술의 지속적인 연구개발 등을 들 수 있다. 최근 들어 국내 동물 결핵은 소, 특히, 한우의 결핵발생이 증가하고 있으며, 사슴 결핵발생도 증가하고 있다. 농장간 및 지역간에 결핵 감수성 가축, 특히, 소와 사슴의 거래가 아주 복잡하게 이루어지고 있는 현실을 고려할 때, 결핵전파의 주원인인 결핵감염 소나 사슴의 농장내 반입을 철저히 차단해야 할 것이다. 이때, 개체 검사는 물론이고, 출처농장에 대한 결핵 음성을 확인한 후 입식하여야 할 것이며, 입식 후에도 60일정도 격리사육하면서 피내진단등 결핵검진 후 음성인 경우에만 합사하여야 할 것이다. M. bovis는 사람을 비롯한 거의 모든 온혈동물에서 결핵을 일으킬 수 있기 때문에, 결핵 감염소로 판정된 농장 종사자는 각 시도 보건소의 협조를 받아 결핵검진을 받도록 해야 한다. 농장 가축에 접촉할 수 있는 야생동물의 접촉을 차단하여야 하며, 특히, 농장 사료의 야생동물에 의한 오염을 방지할 수 있는 사료창고관리를 철저히 해야 한다. 결핵 감염소를 다룰 때는 분비물 또는 가검물에 의해 감염될 수 있기 때문에 개인방역장비 - 방역복, 마스크, 비닐장갑, 비닐장화 - 를 착용한 상태에서 다루어야 한다. 특히, 결핵 감염소를 매몰 또는 소각하는 과정에서 결핵 감염소의 배설물 및 분비물 처리를 철저히 하여야 한다. 모든 작업을 마친 후에는 개인방역장비, 매몰 또는 소각에 사용하였던 장비 등을 청소 및 소독하고 필요시 소각 또는 매몰하여야 하며, 개인감염위험과 타인 감염위험을 방지하기 위해 노출부위를 세척하여야 한다.

• KIPS Transactions on Software and Data Engineering
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• v.7 no.9
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• pp.351-360
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• 2018

The LWR (Locally Weighted Regression) model, which is traditionally a lazy learning model, is designed to obtain the solution of the prediction according to the input variable, the query point, and it is a kind of the regression equation in the short interval obtained as a result of the learning that gives a higher weight value closer to the query point. We study on an incremental ensemble learning approach for LWR, a form of lazy learning and memory-based learning. The proposed incremental ensemble learning method of LWR is to sequentially generate and integrate LWR models over time using a genetic algorithm to obtain a solution of a specific query point. The weaknesses of existing LWR models are that multiple LWR models can be generated based on the indicator function and data sample selection, and the quality of the predictions can also vary depending on this model. However, no research has been conducted to solve the problem of selection or combination of multiple LWR models. In this study, after generating the initial LWR model according to the indicator function and the sample data set, we iterate evolution learning process to obtain the proper indicator function and assess the LWR models applied to the other sample data sets to overcome the data set bias. We adopt Eager learning method to generate and store LWR model gradually when data is generated for all sections. In order to obtain a prediction solution at a specific point in time, an LWR model is generated based on newly generated data within a predetermined interval and then combined with existing LWR models in a section using a genetic algorithm. The proposed method shows better results than the method of selecting multiple LWR models using the simple average method. The results of this study are compared with the predicted results using multiple regression analysis by applying the real data such as the amount of traffic per hour in a specific area and hourly sales of a resting place of the highway, etc.

• Journal of the korean academy of Pediatric Dentistry
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• v.30 no.2
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• pp.196-203
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• 2003

The application of sealants is a highly technique-sensitive procedure, requiring an extremely dry field prior to placement. Moisture contamination of the etched enamel surface before sealant placement is cited as the main reason for sealant failure. The purpose of this study was to evaluate the effects of different methods of sealant application on the shear bond strength of sealants to enamel. In groups 1, 2, 3, 4 Teethmate(unfilled sealant) was used, while Ultraseal XTplus(filled sealant) was used in groups 5, 6, 7, 8. Groups 1 and 5(control) were acid etched for 15 seconds using 35% phosphoric acid, washed and then dried. In groups 2, 6 drying agents were applied, and in groups 3, 7 bonding agents were applied and light cured. In groups 4 and 8 both drying agent and bonding agent were applied. Then sealant was cured to the specimen using molds 3mm in diameter and 2mm in height. Thermocycling was performed and shear bond strength was finally measured. The following results were obtained : 1. Groups using filled sealant(groups 5, 6, 7, 8) showed higher shear bond strengths compared to groups using unfilled sealant(groups 1, 2, 3, 4). 2. Among groups using unfilled sealant(groups 1, 2, 3, 4), groups 2, 3, 4 showed significantly higher shear bond strength compared to group 1(p<0.05). There were no significant differences among groups 2, 3 and 4. 3. There were no significant differences(p>0.05) among groups using filled sealant(groups 5, 6, 7, 8). 4. When modes of fracture were examined, cohesive failure was observed in groups 2, 3 and 4.

• Food Science and Preservation
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• v.24 no.2
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• pp.215-220
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• 2017

Cut Kimchi cabbages ($3{\times}3cm$) were dipped in the egg shell solution (0.5% egg shell calcium/0.5% citric acid solution) and stored in the low-density polyethylene (LDPE) film bag at $4^{\circ}C$ for 2 weeks. Using this cut Kimchi cabbage, kimchi was prepared and their physicochemical qualities were investigated. Moreover, their sensory qualities were compared with Kimchi prepared with normal Kimchi cabbages. Egg shell calcium pretreatment (ET) showed the lower weight loss of cabbages than non-treatment (NT), and soluble solid compounds were decreased in all samples. Titratable acidity showed no statistical difference. After making a kimchi using cut Kimchi cabbages stored for 2 weeks no statistical differences in soluble solids and titratable acidities of kimchi stored for 7 days were shown. As a result of sensory test, preference of color was decreased and salted condition of control was the most significantly decreased. Pickled seafood odor of kimchi showed statistical difference, compared with the control. Crispness decreased in all samples. On the other hand, salty flavor and pickled seafood flavor were increased, fresh cabbage flavor, bitter flavor and carbonic flavor were decreased. Overall sensory quality of cut Kimchi cabbage (ETK) didn't show significant difference compare with kimchi prepared with normal cabbage (CON). It is possible to make kimchi with approvable sensory quality using cut Kimchi cabbage treated with egg shell calcium.

• Food Science and Preservation
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• v.18 no.4
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• pp.604-611
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• 2011

Several wild yeasts were isolated from Korean grape varieties before and during spontaneous fermentation. Among them, four strains were isolated based on the alcohol content and flavor production in wine after fermentation of apple juice. In this study, the four yeast strains were identified and characterized. PCR-restriction fragment length polymorphism analysis of ITS I-5.8S-ITS II region with restriction endonuclease Hae III and Hinf I resulted in that all the strains showed a typical pattern of Saccharomyces cerevisiae. Pulse field gel electrophoresis showed three different chromosome patterns with a same band between strains SS89 and SS812. When ITS I-5.8S-ITS II sequences of the four strains were compared with one another, they were similar to those of Saccharomyces cerevisiae CBS 4054 type strain. Identity of the sequences was higher than 97% with those of the type strain. Phylogenetic analysis showed based on the sequences showed they were genetically closed to the type strain. The four identified strains were tested in a medium containing 200 ppm potassium metabisulfite, and the MM10 and WW108 inhibition rates resulted at up to 24 h. The four strains were tested at an incubation temperature of $30^{\circ}C$. The 30% sugar concentration in the medium (w/v) showed the highest growth in 36 h, especially in the case of SS89, which was close to growth 40. The four strains were tested in an 8% ethanol medium (v/v). Alcohol tolerance was initially kept in the incubation process. The strains began to adapt, however, to the exceeded resistance. The four strains showed the lowest inhibition rate at 24 h.

• Restorative Dentistry and Endodontics
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• v.32 no.4
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• pp.343-355
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• 2007

The objectives of this study was to evaluate the durability of 4 resin cements by means of microtensile bond strength test combined with thermocycling method and fractographic FE-SEM analysis. Experimental groups were prepared according to thermocycling (0, 1,000, 5,000) and the kind of resin cements, those were Variolink II, Multilink, Panavia F 2.0, Rely X Unicem. Flat dentin surfaces were created on mid-coronal dentin of extracted third molars. Then fresh dentin surface was grounded with 320-grit silicon carbide abrasive papers to create uniform smear layers. Indirect composite block (Tescera, Bisco Inc., Schaumburg, IL, USA) was fabricated ($12\;{\times}\;12\;{\times}\;6\;mm^3$). It's surface for bonding to tooth was grounded with silicon carbide abrasive papers from 180- to 600-grit serially, then sandblasted witk $20\;-\;50\;{\mu}m$ alumina oxide. According to each manufacturer's instruction, dentin surface was treated and indirect composite block was luted on it using each resin cement. For Rely X Unicem, dentin surface was not treated. The bonded tooth-resin block were stored in distilled water at $37^{\circ}C$ for 24 hours. After thermocycling, the bonded tooth-resin block was sectioned occluso-gingivally to 1.0 mm thick serial slabs using all Isomet slow-speed saw (Isomet, Buehler Ltd, Lake Bluff, IL, USA). These sectioned slabs were further sectioned to $1.0\;{\times}\;1.0\;mm^2$ composite-dentin beams. The specimens were tested with universal testing machine (EZ-Test, Shimadzu, Japan) at a crosshead speed of 1.0 mm/min with maximum load of 500 N. The data was analyzed using one-way ANOVA and Duncan's multiple comparison test at $p\;{\leq}\;0.05$ level. Within the limited results, we conclude as follows; 1. The bond strength of Variolink II was evaluated the highest among experimental groups and was significantly decreased after 1,000 thermocycling (p < 0.05). 2. The bond strength of Multilink was more affected by thermocycling than the other experimental groups and significantly decreased after 1,000 thermocycling (p < 0.05). 3. Panavia F 2.0 and Rely X Unicem showed the gradually decreased tendency of microtensile bond strength according to thermocycling but there was no significant difference (p > 0.05). 4. Adhesive based-resin cements showed lower bond strength with or without thermocycling than composite based-resin cements. 5. Variolink II & Multilink showed high bond strength and mixed failure, which was occurred with a thin layer of luting resin cement before thermocycling and gradually increased adhesive failure along the dentin surface after thermocycling. The bonding performance of resin cement can be affected by application procedure and chemical composition. Composite based-resin cement showed higher bond strength and durability than adhesive based-resin cement.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.128-134
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• 2006

Antioxidant activities of methanol extracts from sarcocarp and seed of Zizyphus jujuba var. inermis Rehder were investigated in vitro. Contents of total polyphenols in methanol extracts from sarcocarp and seed were 98.83, $138.99\;{\mu}g/mg$, respectively. Radical-scavenging activities of methanol extracts were examined using ${\alpha},{\alpha}-diphenyl-{\beta}-picrylhydrazyl$ and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radicals, and hydrogen peroxide assay. Inhibition effects of methanol extracts on peroxidation of linoleic acid were examined by ferric thiocyanate and thiobarbituric acid methods. Both sarcocarp and seed of Zizyphus jujuba var. inermis Rehder showed relatively high antioxidant activities in various systems.