• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.584-591
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• 2003

The objective of this study is to develope natural and economical Naengmyun broth using stock prepared with chicken heads. Proper mixing ratio of chicken head stock and chicken breast broth was determined through the sensory evaluation. In order to find out the attributes of chicken head-chicken breast broth(CH-CB broth), chicken breast broth and beef brisket(BB) broth were mixed to the chicken head stock and compared the preference and chemical elements between the broths were compared. The appropriate mixing ratio for reinforcing the meat broth and savory flavor, of was determined to 3:7(w:w). The comparison of CH-CB broth's and CH-BB broth's elements showed that the amount of crude protein and ash was the same and, in the case of crude lipid, CH-BB broth had 0.01% more than CH-CB broth. In the case of the total amount of free amino acids, CH-CB broth had 1.6 times more than CH-BB broth. A survey with 50 consumers showed that was prefered between CH-CB broth and CH-BB broth. CH-CB broth with significance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1787-1792
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• 2011

The object of this study was to compare the performance of commercial enrichment media used for Shigella spp. A total of four enrichment media, Gram negative (GN) broth, Shigella broth (SB), selenite-F (SF) broth, and selenite cystine (SC) broth, were tested. When S. sonnei was inoculated into each enrichment broth at 10 cfu/mL of concentration, the highest growth was observed in Shigella broth. Morganella spp., which was not differentiated in selective agar of Shigella spp. thus can be counted as false positive, did not grow in Shigella broth in enrichment step. When S. sonnei was artificially inoculated into pork, it was mostly recovered through an enrichment process with GN broth and SF broth. However, in the case of beef, S. sonnei was mostly recovered with GN broth but largely failed with Shigella broth. Therefore, enrichment media for Shigella spp. should be selected by considering the food matrix in order to increase the chance of isolating it from foods.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.57-65
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• 1999

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.

• The Journal of the Korean Society for Microbiology
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• v.11 no.1
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• pp.33-48
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• 1976

The practical significance of using a selective enrichment procedure for detecion and enumeration of salmonella is well recognized. There are still various selective enrichment media has been communly used. Early years selenite broth was recomnended as an enrichment media for the isolating of salmonella. Hajna introduced a modified tetrathionate broth and demonstrated the greater efficiency to compare with the previous enrichment media. Raj also described that the new medium called dulcitol selenite enrichment and has been found to be very satisfactory, especially general implication in food poisoning. Authors tried to compare these 3 enrichment media for isolating salmonella. 1. When salmonella strains were inoculated $1{\sim}10^6$ cells per tube to these 3 enrichment media, mostly similar results were obtained between selenite broth and DS broth. In these 2 enrichment broth were showed $10^7/ml-10^8/ml$ cells of all tested salmonella strains. But in the case of TT broth it was found that the growth was $10^3/ml{\sim}10^4/ml$ cells for tested strain. 2. When E. coli, Proteus, Citrobacter were inoculate $10{\sim}10^6$ cells per tube to these 3 enrichment media. It was suggested that DS broth was showed more inhibitory action than that of selenite broth. TT broth showed high inhibition to these 3 organisms tested. 3. It was generally known that the incubation time is influenced to the frequency of salmonella detection. For this tendency, DS broth and selenite broth were showed similar results within 24 hrs to 48hrs incubation to the test. But DS broth showed more inhibitory action to E. coli and Proteus than that of selenite broth. 4. When $1{\sim}10$ cells were inoculated(per tube) to these 3 enrichment media, DS broth was found to be more sensitive than that of selenite broth.

• International Journal of Oral Biology
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• v.36 no.4
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• pp.163-166
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• 2011

Oral viridans streptococci are recognized as one of the etiological agents of a variety of infectious diseases such as dental caries and infective endocarditis. Although antimicrobial susceptibility tests for these fastidious bacterial species are now established and standardized, a comparison between the broth microdilution and broth macrodilution tests has not previously been performed. This comparison was performed in the present study using the tests adopted by the Clinical and Laboratory Standards Institute (CLSI) and seven clinical isolates of oral viridans streptococcal strains. A modified broth macrodilution susceptibility test method was also included in this analysis, in which the media was not supplemented with horse blood. The susceptibility interpretation category agreements were measured at 83% (broth microdilution versus broth macrodilution) and 71% (broth microdilution versus modified broth macrodilution). The interpretation category agreement between the broth macrodilution and modified broth macrodilution tests was also 83%. These data indicate that the interpretation of antibiotic susceptibility test results for oral viridans streptococci are influenced by the methods used.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.470-477
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• 2015

The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.352-357
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• 2006

In this study, the growth characteristics of Lactobacillus helveticus ATCC 55163 were evaluated. The species was cultured in three different types of broths which included the MRS broth, 6%, 12% whey broth, and 6%, 12% whey broth containing 1% yeast extract, respectively. Exponential phase of Lactobacillus helveticus ATCC 55163 was within the range of 3 to 24 hours in the MRS broth and whey broth. The pH value of the whey broth dramatically decreased within the range of 3 to 24 hours. On the contrary, the total titratible acidity(TTA) of whey broth dramatically increased within the same range. During the same time, the lowest pH was showed in the 12% whey broth containing 1% yeast extract, and the highest TTA was showed in the same whey broth. Therefore, the concentration of whey broth and the yeast extract affected the multiplication of the Lactobacillus helveticus ATCC 55163 seriously through the research.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.124-132
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• 1999

Juice of Dongchimi a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon a Korean cold noodles with broth, This study was carried out to demonstrate the growth inhibition of two food poisoning bacteria Salmonella typhimurium and Staphylo-coccus aureus in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broths were made with beef broth and Dongchimi-juice femented with lactiv acid bacteria and the changes in viable cell counts of the inoculated food poisoning bacteria in Naengmyon-broths were investigated during stor-age at 2$0^{\circ}C$ and 1$0^{\circ}C$. In Naengmyon-broth of 100% Dongchimi-juice stored at 2$0^{\circ}C$ the numbers of Sal-monella typhimurium and Staphylococcus aureus were rapidly decreased from 106CFU/ml to 106CFU/ml in 16 hours and 32 hours repectively. In Naengmyon-broth containing 10% Donchimi-juice the growths of the two food pois-oning bacteria were markedly inhibited compared with those in 100% beef broth though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth their growths were very fast from early. Antibacterial activity of the Dongchimi-juice was more distinct at 2$0^{\circ}C$ that at 1$0^{\circ}C$ and was more active against Salmonella typhimurium than against Staphylococcus aureus.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.133-141
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• 1999

Juice of Dongchime a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon a Korean cold noodles with broth. This study was carried out to demonstrate the growth inhibition of two food born pathogens Listeria monocytogenes and Escherichia coli O157:H7 in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broth were made with beef broth and Dongchimi-juice fermented with lactic acid bacteria and the changes in viable cell counts of the inoculated pathogens in Naengmyon-broths were investigated during storage at 2$0^{\circ}C$ and 1$0^{\circ}C$. In Naengmyon-broth of 100% Dongchimi-juice stored at 2$0^{\circ}C$ the numbers of Listeria monocyto-genes and Escherichia coli O157:H7 were rapidly decreased from 106CFU/ml to 106CFU/ml in 8 hours and 40 hours respectively. In Naengmyon-broth containing 50% Dongchimi-juice their numbers were also rapidly decreased though the decreasing rates were not so fast as those in 1005 Dongchimi-juice. In Naengmyon-broth containing 10% Dongchimi-juice the growths of the two pathogens were markedly inhibited compared with those in 100% beef broth though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth their growths were very fast from early. Antibacterial ac-tivity of the Dongchimi-juice was more distinct at 2$0^{\circ}C$ than at 1$0^{\circ}C$ and was more active against Listeria monocytogenes than against Escherichia coli 157:H7.

• Applied Biological Chemistry
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• v.49 no.1
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• pp.1-6
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• 2006

This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 in MRS (De Man-Rogosa-Sharpe), RCM (Reinforced Clostridial Medium) and whey broth. Bacterial growth, increase rate of TTA (Total Titratible Acidity) and decline rate of pH in broth were the greatest in 9-21 hr after culturing Lactobacillus acidophilus KCCM 32820 in MRS. Those were the greatest in 24-60 hr after culturing Propionibacterium freudenreichii KCCM 31227 in RCM. However changes of pH and TTA of broth were the greatest in 18-54 hr after culturing Propionibacterium freudenreichii in RCM after culturing Lactobacillus acidophilus in MRS for 36 hr. Viable cells of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 revealed larger numbers in 12% whey broth than in 6% whey broth. These also showed larger numbers in pasteurized whey broth than in sterilized whey broth. Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 grew best in pasteurized 12% whey broth.