• Proceedings of the Membrane Society of Korea Conference
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• 1997.10a
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• pp.133-134
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• 1997

1. 서론 : 제지산업은 용수 다소비용 산업으로, 생산하는 제품 톤당 약 40톤으로 폐수가 배출되고 있으며 공정내로 재활용하는 폐수량을 고려한다면 그 사용량은 더욱 클 것이다. 이와 같은 다량의 용수 사용으로 인하여 제지 공장의 폐수를 제조공정에서 재활용하는 방법이나 배출량을 감소시키는 방안들이 법률적이나 경제적인 측면에서 연구되고 있는 실정이다. 본 연구에서는 기존의 응집, 침전공정을 대신하고 여재를 이용힌 물리적 여과와 활성높은 미생물이 여재 표면에 부착되어 수중 유기물질을 생물학적으로 분해 제거하는 이중의 효과를 거둘 수 있는 호기성 생물막 공정을 도입하고 그 처리수의 유기물 및 용존 무기물을 Membrane 공정으로 제거함으로써 제지공업폐수를 재활용하여 용수기준까지 처리하 System의 개발을 그 목적으로 하였다.

• Journal of Environmental Science International
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• v.10 no.3
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• pp.239-245
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• 2001

This research was performed to investigate the dynamics of microbial community by RBC (Rotating Biological Contactor) using Rhodococcus sp. EL-GT and activated sludge. Cell counts revealed by DAPI were compared with culturable bacterial counts from nutrient agar. Colony counts on nutrient agar gave values 20~25% and 1~15% of cell counts (DAPI). The cell counts for the dynamics of bacterial community were determined by combination of in situ hybridization with fluorescently-labelled oligonyucleotide probes and epifluorescence microscopy. Around 90~80% of total cells visualized DAPI were also detected by the bacteria probe EUB 338. For both reactors proteobacteria belonging to the gamma subclass were dominant in the first stage (1 and 2 stage) and proteobacteria belonging to the gamma subclass were dominant in the last stage (3 and 4 stage).

• Environmental Analysis Health and Toxicology
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• v.18 no.3
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• pp.193-197
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• 2003

슬러지로부터 발생하게 되는 인체에 유해하고 독성이 강한 악취물질들은, 대다수 슬러지내의 단백질, 탄수화물등의 물질들이 미생물의 호기성 및 혐기성 분해과정을 통해서 생성되는 유ㆍ무기 물질들을 포함하게 된다. 슬러지로부터 발생하는 주된 악취물질로서 hydrogen sulfide, methanethiol, dimethyl sulfide, dimethyldisulfide,dimethyltrisulfide등이 발견되어졌는데 이 다섯 종의 악취물질들은 모두가 황을 포함하는 물질들이다. 본 논문에서는 인체에 유해한 슬러지 악취의 강도 및 세기를 결정하고 비교하는 데 이용되어 질 수 있는 odor index(ODI)라는 방식이 제시되어졌다. 세가지 종류의 슬러지, 즉 hypochlorite 용액으로 처리한 슬러지와 향수 물질로 처리한 슬러지 및 아무런 처리를 하지 않은 슬러지 세 종류를 대상으로 30일이 넘는 기간동안 인체에 유해한 악취물질들에 대한 누적 odor index(ODI)값을 생성하여 비교하였다. 아무런 처리를 하지 않은 슬러지에서 가장 높은 odor index(ODI)값들이 나타났으며, 이것은 슬러지 처리에 있어서 심각한 단기 및 장기적인 유해 악취발생 문제가 야기될 수 있음을 나타낸다. 이에 대하여 hypochlorite용액으로 처리한 슬러지로부터는 인체에 유해한 악취 발생을 처리 즉시부터 30일이 넘는 기간동안 측정한계치 이하 단계로 낮출 수 있었다.

• Journal of Applied Biological Chemistry
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• v.57 no.1
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• pp.83-87
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• 2014

The effects of combined treatment of aqueous chlorine dioxide ($ClO_2$) and fumaric acid on the microbial growth in fresh-cut paprika were investigated. After the combined treatment, the populations of total aerobic bacteria and inoculated Listeria monocytogenes in the paprika sample were reduced by 0.82 and 1.21 log CFU/g, respectively, compared to those of the control. In addition, after 10 d of storage at $10^{\circ}C$, the populations were decreased by 1.21 and 2.10 log CFU/g, respectively. The predictive model for the populations of total aerobic bacteria and L. monocytogenes in the paprika was applied during storage. The prediction equation using Gompertz model was appropriate, based on the statistical analysis such as accuracy factor and bias factor. These results suggest that the combined treatment of aqueous $ClO_2$ and fumaric acid can be an effective technology for microbial decontamination and it can improve microbial safety by decreasing maximum growth rate and increasing lag time of bacteria in the fresh-cut paprika.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.281-286
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• 2010

The objective of this study was to analyze the microbial populations in the raw ingredients of kimchi and their changes during an automated commercial manufacturing process. High population numbers of total aerobic bacteria, lactic acid bacteria, Leuconostoc sp., and yeast were detected in garlic, ginger, red pepper powder and this result revealed that these ingredients were the major source of microbials in kimchi. Additionally, during the salting process of Chinese cabbage, rapid microbial growth was observed and the consecutive washing process was determined to be ineffective, lowering the microbial count by only one log reduction. Yeast was also detected in various ingredients. These results strongly suggest that, in order to lower the microbial population numbers in kimchi, the side-ingredients and salting process should be subjected to the appropriate sanitization or sterilization processes at the HACCP level. Beside, treatment of salted Chinese cabbage with sodium hypochlorite solutions after the salting step is recommended. To inhibit yeast growth, appropriate chemical treatment and approval of additive uses to control microbials should be considered. These experimental results and suggestions will be used to improve the kimchi manufacturing process in factories.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.8
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• pp.598-606
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• 2013

This study was performed to determine whether biomineralization microbes were actively present underneath landfill cover soil producing biocalcification. From this, various types of microbes were observed. Among them, two species were dominantly found; Bacillus megaterium and Alkaliphilus metalliredigens that were known as biominerlization bacteria. With those microbes, $CO_2$ was more highly consumed than without bacteria. In response, the calcium carbonate mineral was produced at 30% (wt) greater than that of the control. At the same time, TG-DTA was successfully used for quantification of $CO_2$ consumed forming calcium carbonate minerals resulting from biocalcification. It was decided that the presence of solidified sewage sludge cake utilized as a cover soil in the landfill could efficiently contribute to possible media adaptably and naturally sequestering $CO_2$ producing from the landfill.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.2
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• pp.79-86
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• 2016

The purpose of this study is to efficiently improve biological sequencing batch reactor (SBR) system of high-concentrated nitrate nitrogen in reverse osmosis (RO) concentrates by total dissolved solids (TDS) regulation. Since a laboratory-scale SBR system had been operated, we had analyzed specific denitrification rate (SDNR) and specific oxygen uptake rate (SOUR) for microbial activity in according to various injection concentration of TDS. As a result, higher injection concentration of TDS decreased SDNR, and delayed denitrification within denitrification process. Moreover, the higher injection concentration of TDS was, the lower microbial activity was during operation of laboratory-scale SBR system. Therefore, the regulation of TDS injection concentration is necessary to improve efficiency of nitrate nitrogen in the biological SBR system, and treatment of calcium ion ($Ca^{2+}$) is also specifically focused to remove nitrate nitrogen. Moreover, analytical data of SDNR and SOUR can be the effective kinetic design parameters to application of biological treatment of RO concentrate by aerobic granular sludge (AGS).

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.2
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• pp.124-129
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• 2000

The purpose of this study is to estimate the degradation rate and process efficiency of the composting according to the salinity concentration. The samples of food waste for this study were collected in Pocheon-Gun, Kyungki-Do. The collected samples were adjusted to the optimum range of moisture content, pH and C/N ratio. After that, adding the saline, the samples with 3 different salinity concentrations(1%, 5% and 10%) were made. Then each sample was fed into the reactor with temperature controller. During the aerobic composting process, the change of the physical and chemical properties of the sample as temperature, pH, C/N ratio and $CO_2$ and $O_2$ concentration in the reactor were measured. From the experiment of this study, the result are following. The highest temperatures are $59^{\circ}C$ at RUN 1(1% salinity conc.), $49^{\circ}C$ at RUN 2(5% salinity conc.) and $45^{\circ}C$ at RUN 3(10% salinity conc.). The change of $CO_2$ production and $O_2$ consumption have the positive correlation with the change of the temperature. $CO_2$ production and $O_2$ consumption are peaked at the low salinity concentration. During composting, Run 1, RUN 2 and RUN 3 are increased pH to 8.9, 8.6 and 7.2 and slowly decreased C/N ratio to 18.9, 19.1 and 22.1 and moisture content to 51.1%, 53.7% and 55.0%, respectively. It is supposed that increasing salinity concentration causes the retarding of the microbial degradation activities during the composting. And for the efficient composting, the salinity concentration in the sample hat to be maintained below 5%.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.4
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• pp.79-89
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• 2003

The purpose of this study is to investigate appropriate environmental factors when domestic waste is decomposed as aerobic digestion. So stabilization degree was measured after the waste is mixed as certain rates and water content was controlled by 55% and 60%. Variation of VS showed food waste in reactors of number 1, 2, 3, 4 and 5 was decomposed fully except reactor of number 6. Decomposition degree of VS in reactors of number 1, 2, 3 and 4 was not different high because Vinyl and plastic inserted played role bulking agent in reactor number 1, 2, 3 and 4. In reactors, maximum temperature indicated $57{\sim}59^{\circ}C$ and temperatures in reactors 1, 2, 3 and 4 were higher and remained longer than in reactor 5 and 6 for 2~4 days. Variation of $CO_2$ was similar to that of VS. The reduction rate of water content was low because moisture generated by oxidation fever of microorganism did not evaporated well. pH was low in the beginning of the reaction however, as time passed, it increased slightly and remained regular pattern. EC and C/N showed the same pattern as pH. Settlement and weight reduction rates were similar to the factors above. Reactor 1, 2, 3, and 4 showed higher settlement and weight reduction rate than reactor 5 and 6.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.143-147
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• 2009

A survey of food preservatives, sulfur dioxide and microbial contamination levels was conducted on 73 seasoned dried fishes(41 squids, 17 filleted fish, 6 Alaska pollack, 9 others) collected from domestic markets and internet. Among preservatives, only sorbic acid was detected in 25 samples including 23 seasoned dried squids, 1 seasoned filleted fish and 1 seasoned dried Alaska pollack with a range $0.01{\sim}0.92g/kg$. Sulfur dioxide was detected from one sample(seasoned dried squid) and its content was 10.5 mg/kg. All samples were contaminated by total aerobic bacteria, and the degree was $3.00{\sim}6.45\;log_{10}$ CFU/g(average level was $5.09\;log_{10}$ CFU/g). Escherichia coli, Salmonella spp. and Staphylococcus aureus were not detected in all samples. On the basis of the results above, most of the seasoned dried fishes were appropriate for Korea food standard, yet biological hygiene control will be needed constantly.