• 한국식생활문화학회지
• /
• 제18권6호
• /
• pp.584-591
• /
• 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.

• 한국식품영양과학회지
• /
• 제40권12호
• /
• pp.1787-1792
• /
• 2011

연구는 식품으로부터 Shigella spp.를 분리하기 위해서 현재 사용되고 있는 증균배지를 대상으로 증균성능을 비교하였다. GN broth, Shigella broth, SF broth, SC broth 총 4개의 증균배지를 비교하였다. S. sonnei에 대해 각 접종 수준에 대한 성장은 Shigella broth에서 $10^1$ cfu/mL 낮은 수준의 존재 시에도 성장이 확인되었다. 분리배지에서 거의 구분이 되지 않는 Morganella spp.에 대한 증균은 Shigella broth를 사용할 경우 성장이 저해되었다. 식품을 대상으로 한 S. sonnei의 증균성능은 돼지고기에서 GN broth와 SF broth가 높은 증균능력을 보였으며 소고기에서는 GN broth에서의 증균능력이 높게 나타났으나 Shigella broth에서 증균능력이 높지 않았다. 실험에 사용된 배지는 식품 종류에 따라 증균되는 특성이 상이하므로 식품에서 Shigella spp.를 분리하고자 할 경우 우선적으로 식품 특성을 고려하여 증균배지를 선택하는 것이 바람직할 것으로 생각되었다.

• 한국식생활문화학회지
• /
• 제14권1호
• /
• pp.57-65
• /
• 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.

• 대한미생물학회지
• /
• 제11권1호
• /
• pp.33-48
• /
• 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
• /
• 제36권4호
• /
• pp.163-166
• /
• 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.

• 한국식품영양학회지
• /
• 제28권3호
• /
• pp.470-477
• /
• 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.

• 한국식품영양학회지
• /
• 제19권4호
• /
• pp.352-357
• /
• 2006

Lactobacillus helveticus ATCC 55163을 MRS 및 6%, 12% 유청 배지와 각각에 효모 추출물을 1% 첨가한 유청 배지에서 배양하여 흡광도, pH, 총 산도 값을 측정하므로서 생육특성을 분석하였다. MRS 및 유청 배지에서의 대수기는 $3{\sim}21$시간으로 나타났고, 유청 배지에서의 pH는 $3{\sim}24$시간에 급격한 감소현상을, 총 산도 값은 이 시간대에 급격히 증가하는 반비례 현상을 보였다. 같은 시간대에 12% 유청 배지에 효모추출물을 1% 첨가하였을 때 다른 시험구보다 높은 생균수, 낮은 pH 값과 높은 총 산도 값을 보여 유청 농도와 효모 추출물이 균의 증식에 영향을 주었다.

• 한국식품영양학회지
• /
• 제12권2호
• /
• pp.124-132
• /
• 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.

• 한국식품영양학회지
• /
• 제12권2호
• /
• pp.133-141
• /
• 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
• /
• 제49권1호
• /
• pp.1-6
• /
• 2006

Lactobacillus acidophilus KCCM 32820과 Propionibacterium freudenreichii KCCM 31227을 MRS, RCM, MRS와 RCM 합성배지 및 whey broth에 배양하여 OD(Optical Density), pH, 총산도, 생균수 등의 생육특성을 조사하였다. L. acidophilus KCCM 32820을 NRS 배지에서 배양시 균 증식, 총산도 값의 증가율 및 pH 저하율은 9-21시간에 가장 컸으며, P. freudenreichii KCCM 31227을 RCM 배지에서 배양시에는 균의 증식, 총산도 값의 증가율 및 pH 저하율은 24-60시간에 가장 컸다. 또한 합성배지에서 P. freudenreichii KCCM 31227의 pH와 총산도 변화는 18-54시간에 가장 높았다. When broth에서는 L. acidophilus KCCM 32820이 P. freudenreichii KCCH 31227보다 균의 성장이 좋았으며, 두 균 모두 6%보다 12% whey broth에서, 고압증기멸균보다 저온살균한 whey broth에서 높은 균수를 나타냈고, 저온살균한 12% whey broth에서 증식이 가장 높았다.