• Food Science of Animal Resources
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• v.42 no.6
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• pp.928-941
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• 2022

This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus SMFM2016-GK1; NK3, P. pentosaceus SMFM2016-NK3), Doenjang (D1, Debaryomyces hansenii SMFM2021-D1), and spontaneously fermented sausage (S8, D. hansenii SMFM2021-S8; S6, Penicillium nalgiovense SMFM2021-S6). The control was commercial starter culture. Nine treatments were applied [GD (GK1+D1), GS (GK1+S8), GDS (GK1+D1+S8), ND (NK3+D1), NS (NK3+S8), NDS (NK3+D1+S8), GND (GK1+NK3+D1), GNS (GK1+NK3+S8), and GNDS (GK1+NK3+D1+S8)] by mixing lactic acid bacteria and yeast, and S6 was sprayed. The microbial composition of fermented sausage was analyzed [aerobic bacteria (AC), Lactobacillus spp. (LABC), Staphylococcus spp. (STPC), and yeast and mold (YMC)], and pH and electronic nose and tongue measurements were taken. The AC, LABC, STPC, and YMC values of the control and treatment groups tended to increase during fermentation (p>0.05). The STPC values of the GD, GS, ND, and GDS groups were similar to that of the control on day 3. The pH of the control on day 3 was significantly lower than that of the GD, ND, and GND groups (p<0.05). Higher levels of 4-methylpentanol, 2-furanmethanol, and propyl nonanoate, which provide a "fermented" flavor, were detected in the GD group compared to in the control and other treatment groups. GD and ND groups showed higher umami values than the control and other treatment groups. Therefore, it is expected that GD can be valuable as a starter culture unique to Korea when manufacturing fermented sausage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.27-36
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• 2013

This study was conducted to develop and characterize sea squirt Halocynthia roretzi sikhae. According to the results for pH, total acidity, lactic acid bacteria, amino nitrogen and sensory evaluation of sea squirt sikhae during fermentation for 6 days at $15^{\circ}C$, the optimum fermentation periods were 4 days for sourness-disliking customers and 5 days for sour-disliking customers. No differences in the proximate compositions of sea squirt sikhaes fermented for 4 days (4D) and for 5 days (5D) were found. There was a difference in the eproximate compositions of commercial seasoned sea squirts, 4D and 5D, sea squirt sikhaes. The results of salinity, total acidity, amino nitrogen and sensory evaluation of two kinds of sikhae suggest that the taste was stronger for 5D than for 4D, both of which were superior to commercial seasoned sea squirts. There was, however, no difference in color of 4D, 5D and commercial seasoned sea squirts. The results of E. coli analyses suggest that sea squirt sikhae is a safe food in terms of sanitation.

• Progress in Medical Physics
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• v.28 no.1
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• pp.33-38
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• 2017

Creating individualized build-up material for superficial photon beam radiation therapy at irregular surface is complex with rice or commonly used flat shape bolus. In this study, we implemented a workflow using 3D printed patient specific bolus and describe our clinical experience. To provide better fitted build-up to irregular surface, the 3D printing technique was used. The PolyLactic Acid (PLA) which processed with nontoxic plant component was used for 3D printer filament material for clinical usage. The 3D printed bolus was designed using virtual bolus structure delineated on patient CT images. Dose distributions were generated from treatment plan for bolus assigned uniform relative electron density and bolus using relative electron density from CT image and compared to evaluate the inhomogeneity effect of bolus material. Pretreatment QA is performed to verify the relative electron density applied to bolus structure by gamma analysis. As an in-vivo dosimetry, Optically Stimulated Luminescent Dosimeters (OSLD) are used to measure the skin dose. The plan comparison result shows that discrepancies between the virtual bolus plan and printed bolus plan are negligible. (0.3% maximum dose difference and 0.2% mean dose difference). The dose distribution is evaluated with gamma method (2%, 2 mm) at the center of GTV and the passing rate was 99.6%. The OSLD measurement shows 0.3% to 2.1% higher than expected dose at patient treatment lesion. In this study, we treated Mycosis fungoides patient with patient specific bolus using 3D printing technique. The accuracy of treatment plan was verified by pretreatment QA and in-vivo dosimetry. The QA results and 4 month follow up result shows the radiation treatment using 3D printing bolus is feasible to treat irregular patient skin.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.495-501
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• 1999

Lactobacillus acidophilus KY 2104 was isolated from 41 healthy korean ($2{\sim}35\;age$, 26 man, 15 woman) feces to use as a probiotic lactic acid bacteria for functional foods, fermented milk and pharmaceutical products. L. acidophilus KY 2104 survived in the presence of acid and bile, and inhibited pathogens. It survived almost 100% in pH 3.0 phosphate buffer for 2 hr, and more than $10^4\;cfu/mL$ in pH 2.0 phosphate buffer when inoculated by $10^7\;cfu/mL$. It was also found to grow in MRS medium containing 0.5% oxgall. L. acidophilus KY 2104 exerted inhibitory effect against enteric pathogens such as Escherichia coli, Shigella dysenteriae, Staphylococcus aureus and Salmonella typhimurium, when grown with each in associative cultures for 16 hr. As a result of acute toxicity of L. acidophilus KY 2104 in rats, there was no observation on motality, clinical signs, body weights and gross findings in the oral administration.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.83-91
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• 2015

Yogurt is a product of the acidic fermentation of milk, which affects the survival of lactic acid bacteria (LAB). The aim of this present study was to examine the survival and acid stress response of Lactobacillus rhamnosus GG to low pH environment. The survival of LAB in commercial yogurt was measured during long-term storage. The enumeration of viable cells of LAB was determined at 15-day intervals over 52-weeks at $5^{\circ}C$. L. acidophilus, L. casei, and Bifidobacterium spp. showed low viability. However, L. rhamnosus GG exhibited excellent survival throughout the refrigerated storage period. At the end of 52-weeks, L. rhamnosus GG survived 7.0 log10 CFU/mL. $F_0F_1$ ATPase activity in L. rhamnosus GG at pH 4.5 was also evaluated. The ATPase activities of the membranes were higher when exposed at pH 4.5 for 24 h. The survival of L. rhamnosus GG was attributable to the induction in $F_0F_1$ ATPase activity. In addition, the mRNA expression levels of acid stress-inducible genes at low pH were investigated by qRT-PCR. clpC and clpE genes were up-regulated after 1 h, and atpA and dnaK genes were up-regulated after 24 h of incubation at pH 4.5. These genes could enhance the survival of L. rhamnosus GG in the acidic condition. Thus, the modulation of the enzymes or genes to assist the viability of LAB in the low pH environment is thought to be important.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.679-682
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• 2008

A lactic acid bacterium producing an antimicrobial substance against Escherichia coli O157:H7 was isolated from raw milk and identified as Lactobacillus amylovorus ME-1. In addition to E. coli O157 :H7, the antimicrobial substance also inhibited the growth of Bacillus cereus, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Staphylococcus aureus, Streptococcus agalactiae, Streptococcus pyrogenes, and Yersinia enterocolitica. The antimicrobial substance was stable at pH 2-12 and $121^{\circ}C$ for 15 min and insensitive to proteinase K, protease, amylase, and catalase. Purification of the antimicrobial substance was conducted through methanol and acetonitrile/ethylacetate extraction, ultrafiltration with a 500 Da cutoff, thin layer chromatography (TLC) with silicagel 60, and high performance liquid chromatography (HPLC) with a $C_{18}$ reverse phase column. The ${\lambda}_{max}$ of the purified antimicrobial substance was determined as 192 nm by ultra violet (UV) scanning, while the molecular weight was estimated as 453 Da based on the mass spectrum. Accordingly, the current results suggest that the antimicrobial substance from the L. amylovorus ME-1 was not a bacteriocin, but rather a new non-proteinaceous substance distinct from acidophilin, acidolin, diacetyl, and reuterin.

• Biomedical Science Letters
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• v.18 no.3
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• pp.276-282
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• 2012

High-intensive endurance exercises induce cell changes in body, changes in structures and functions of the heart, the muscles, the cartilages, and the liver, as well as increase of inflammatory cytokine. The purpose of this study was to estimate the biochemical changes in the liver and muscles during ultra-marathon race (100 km) by sections. The blood of the subjects was collected before the marathon as a control in order to analyze serum creatine kinase (CK), lactic dehydrogenase (LDH), asprtate aminotransferase (AST), alanine aminotransferase (ALT), total(T)-bilirubin, direct(D)-bilirubin, total protein, albumin, uric acid, gamma-glutamyltranspeptidase (${\gamma}$-GTP), alkaline phosphatase (ALP), creatinine, blood urea nitrogen (BUN), and high sensitive C-reactive protein (hs-CRP) concentrations. The CK, LDH, D-bilirubin, AST and ALT concentrations at 50 km and 100 km were significantly increased compared to the control (P<0.05). The markers at 100 km were higher than those at 50 km (P<0.05). The T-bilirubin and hs-CRP concentrations showed no difference among the groups, whereas the markers at 100 km were higher than those of the control and at 50 km (P<0.05). In conclusion, this study shows that the ultra-marathon race (100 km) may induce the damage of the skeletal muscle, liver and kidney, intravascular hemolysis and inflammatory responses.

• Korean Journal of Agricultural Science
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• v.37 no.3
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• pp.387-392
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• 2010

This studies were carried out to assess fermentation properties of amylase activity and added rice yogurt of Enterococcus faecium KHM-11 isolated from Korean human milk. The amylase activity of Enterococcus faecium KHM-11 was above 23 units. Characterization of carbohydrate fermentation of Enterococcus faecium KHM-11 has D-ribose, D-lactose, L-arabinose and starch. Titratable acidity and viable count of lactic acid bacteria of 4% rice yogurt was higher compared to the 0%. Therefore we were discussed Enterococcus faecium KHM-11 is suitable microorganism for fermented milk added rice powder. Hydrolysates of sugars of fermented milk with 4% rice powder cultured Enterococcus faecium KHM-11 were analyzed by TLC and HPLC. Hydrolysates of lactose and galactose were revealed and hydrolysates of glucose was not revealed in results of TLC and HPLC.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.266-272
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• 2013

This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.

• Journal of Microbiology and Biotechnology
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• v.19 no.11
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• pp.1490-1495
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• 2009

The development of nanotechnology has penetrated the fields of biology and medicine, resulting in remarkable applications for tissue regeneration. In order to apply this technology to tissue engineering, we have developed nano-scaled 3D scaffolds consisting of growth factor-loaded heparin/poly(l-lysine) nanoparticles (NPs) attached to the surface of polymeric micro spheres via polyionic complex methods. Growth factor-loaded NPs were simply produced as polyelectrolyte complexes with diameters of 100-200 nm. They were then coated onto positively charged poly(lactic-co-glycolic acid) (PLGA) pretreated with polyethyleneimine to enable cell adhesion, proliferation, and stimulation of neurite outgrowth. Propidium iodide staining and $\beta$-tubulin analysis revealed that neuronal PC12 cells proliferated extensively, expressed significant amounts of b-tubulin, and showed well-structured neurite outgrowth on polymeric microspheres by stimulation with growth factors. These results suggest that cellular adhesion and biological functionality on prepared PLGA microspheres enabled terminal differentiation of neuronal cells.