• Food Science and Preservation
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• v.16 no.2
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• pp.192-197
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• 2009

This study investigated the quality characteristics of Chun-dubu(whole soybean curd) to which ginseng powder was added. The overall composition of the material was moisture $80.11{\pm}0.32%$, crude protein $6.04{\pm}0.007%$, crude fat $5.85{\pm}0.007%$, and crude ash $1.06{\pm}0.014%$(all w/w). The total microorganism count was 3.57 log CFU/g, whereas that of control Chun-dubu was 4.82 log CFU/g after 15 days of storage at $5^{\circ}C$. No coliforms were detected in Chun-dubu with added ginseng powder, whereas the control Chun-dubu coliform count was 3.52 log CFU/g after 15 days of storage at $5^{\circ}C$. When textural properties were considered, all of hardness, springiness, and chewiness rose during storage at $5^{\circ}C$. The sensory characteristics of Chun-dubu with added ginseng powder rated higher(from 5.80 to 6.10) than those of control Chun-dubu.

• Journal of Korean Society on Water Environment
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• v.21 no.1
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• pp.73-78
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• 2005

This study was performed to examine the disinfection capability of a Rotating Activated Bacillus Contactor (RABC) system, in which the predominant species, Bacillus sp. was expected to have a removal or inactivation effect of total coliforms. In a settling test with mixtures of E. coli and Bacillus sp., a high removal of E. coli was observed at $20{\sim}40^{\circ}C$, while insignificant removal at $10^{\circ}C$. In a batch test, a 4.5% addition of Bacillus sp. to activated sludge considerably enhanced the removal effect of total coliforms, indicating Bacillus sp. played an important role in improving the settlability of the sludge and coliforms. In a pilot scale RABC system, the concentration of total colifroms reduced remarkably in the settling tank, suggesting that total coliforms in the RABC process were eliminated through coagulation and precipitation, probably due to extracellular polymeric substance (EPS) of Bacillus sp. The fraction of Bacillus sp. in the total cell count in the RABC process was in the range of 4.5%~6.3%. The majority (75%) of the Bacillus sp. in the RABC process was Bacillus subtilis which is known to enhance coagulation and precipitation by producing EPS. Hence, an adoption of a RABC process might be able to eliminate the disinfection unit process from a wastewater treatment system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.612-617
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• 2009

Fresh vegetable juice is a non-heat treated product and the only step to reduce microbial growth is washing. Therefore, the materials for fresh vegetable juice including Angelica keiskei, Brassica loeracea var. acephala, and Daucus carota L. were treated by ozone after the first washing process and investigated for microbial and chemical changes. The number of the total aerobic bacteria in materials after selection step were $8.2{\times}10^5{\sim}5.0{\times}10^6\;CFU/g$, which was a higher contamination level than the limit of Korea food code ($10^5\;CFU/g$). However, after the 1st washing process and ozone treatment, the total aerobic bacterial number was reduced to $4.7{\times}10^4{\sim}6.7{\times}10^4\;CFU/g$, which showed 2 log microbial reduction. After the 2nd washing step followed by ozone treatment, there was no difference in microbial number. The number of colifroms in the materials of fresh vegetable juice were $8.0{\times}10^3{\sim}3.5{\times}10^3\;CFU/g$ initially but showed $1.5{\times}10^2{\sim}3.0{\times}10^2\;CFU/g$ after the ozone treatment (1 log reduction). On the other hand, there was no changes in the contents of ascorbic acid, flavonoids, polyphenols, minerals (cadmium and lead) during all processes. In addition, no color changes were observed during washing process. Therefore, ozone treatment in the materials of fresh vegetable juice decreased the microbial numbers. Also, chemical characteristics of ozone treated sample were not different when compared with control.