• Food Science of Animal Resources
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• v.39 no.6
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• pp.863-876
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• 2019

The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60℃, 65℃, and 70℃ of sous-vide temperatures. D-values of L. monocytogenes in inoculated restructured goat steak ranged from 7.27 min at 60℃ to 0.46 min at 70℃. Times need to yield at least a 6 log reduction of L. monocytogenes at their temperatures for this product were 47, 12, and 3 min, respectively. After sous-vide, all microbial counts in non-inoculated samples were not detectable, except the aerobic and anaerobic mesophilie and lactic acid bacteria counts were lower than 2 Log CFU/g. For sous-vided and grilled sous-vided samples, sous-vide loss and surface shrinkage were the lowest in samples sous-vided at 60℃ for 47 min (p<0.05). These samples demonstrated the lowest CIE L^*, shear force, hardness, gumminess and chewiness and the highest CIE a^* and hue angle (p<0.05). Therefore, sous-vide at 60℃ for 47 min provided convenient ready-to-cook restructured goat steak for microbiology safety and optimization of physicochemical quality.

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.89-98
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• 2008

This experiment was carried out to investigate the combination feeding of β-glucan and multi-species probiotics on growth performance, various lipid concentrations of serum, antibody production and cecal microbial profiles in broiler chicks. A total of six hundred 1-d-old male broiler chicks were divided into five groups, placed into four pens per group(30 birds per pen) and fed one of five non-medicated experimental diets(T1, 0.15% multi-species probiotics; T2, 0.1% β-glucan+0.15% multi-species probiotics; T3, 0.3% multi-species probiotics; T4, 0.1% β-glucan+0.3% probiotics or devoid them as control) for 5 wk. There was no significant difference in feed intake among the groups. The average weight gains and FCR in groups fed diet containing 0.3% probiotics were significantly improved(p<0.05) than control in finisher period(22-35d). The concentration of serum cholesterol ester in groups fed 0.3% probiotics were significantly lowered(p<0.05) as compared to that of the control. Relative weights of liver, spleen, bursa of Fabricius, breast and leg were not influenced by the dietary treatments. The average ND or IB antibody titers in groups fed diets containing β-glucan and probiotics were tended to be increased, but not significantly. The number of cecal lactic acid bacteria was significantly increased(p<0.05) by the dietary β- glucan and probiotics. These results indicated that dietary β-glucan and probiotics exerted a growth- promoting and immune-enhancing effects on broiler chicks. In addition, yeast derived β-glucan, and multi-species probiotics modulated the profiles of cecal microflora, reflecting potential alternative substances to replace antibiotics for feeding broiler.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.70-79
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• 2014

This study was conducted to develop natural additive for the improvement of lipid stability and the suppression of pathogenic contamination during the storage periods of fermented sausage. Fermented sausage prepared with grapefruit extract showed good suppression of lipid oxidation and pathogenic bacterial growth, and it was higher than that of fermented sausage prepared with nitrate until 7 days of storage. Fermented sausage prepared with treatment A (sodium nitrate and L. acidophilus), B (sodium nitrate and L. brevis), C (ascorbic acid and L. brevis) and D (grapefruit extract and L. brevis) were compared. As results, treatment C and D showed the lowest pH changes among treatments, and the highest growth of lactic acid bacteria was represented in treatment D. In the suppression effect of E. coli, the bacterial count was below 100 in all treatment except the treatment A. There were no differences among treatment in the brightness of meat color (p<0.05). Treatment D showed significantly high values in the redness, but showed the lowest values in the yellowness. In sensory and texture test, treatment C and D were superior compared to others. Therefore, grapefruit was represented as a good source of antioxidant for fermented sausage, and L. brevis isolated from kimchi was effect in lowering pH value of sausage during fermentation and it was also effective to persist fermentation during storage period and to reduce the occurrence of pathogenic bacteria by the suppression of their growth.

• Journal of Microbiology and Biotechnology
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• v.12 no.4
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• pp.657-663
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• 2002

Probiotics have been suggested to improve gastrointestinal health in humans. To investigate the effects of Bacillus polyfermenticus SCD administration on fecal microflora and putrefactive metabolites in humans, Bacillus polyfermenticus SCD (4.00${\times}$10$\sub$5/ CFU/mg) was administrated to ten healthy subjects (5 men and 5 women, average age 24 years) three times a day for 2 weeks. Fecal samples were collected before (1st and 2nd weeks, control), during (3rd and 4th weeks), and 2 weeks after the administration. The fo11owing microbial groups were evaluated in the feces: aerobic and anaerobic bacteria, Bacillus polyfermenticus SCD, Lactobacillus, Bifidobacterium, total lactic acid bacteria, Salmonella, Clostridium, Clostridium perfringens, Eubacterium, Staphylococcus, Coliform bacteria, Pseudomunas, and Yeast. Fecal concentrations of total aerobic bacteria (p<0.05, p<0.01, 3rd and 4th weeks), total lactic acid bacteria (p<0.01, 3rd, 4th and 5th weeks), and Bifidobacteria (p<0.05, 4th and 5th weeks) were significantly increased in all subjects, compared to the control, from the 3rd week after the administration of the products. Clostridium (p<0.01, 4th week), Clostridium perfringens (p<0.05, p<0.01, 3rd and 4th weeks), and coliform (p<0.01,5th week) were significantly reduced from the 3rd week of administration. No significant changes in the fecal concentrations of Pseudomonas, Lactobacillus, Eubacterium, Staphylococcus, yeast, and total anaerobes were observed. Six weeks after the administration, the concentration of all rnicroorganlsrns returned to the basal level. Bacillus polyfermenticus SCD was significantly maintained from the 3rd week to 6th week of the study. Despite the absence of a statistical significance, the putrefactive metabolites (ammonia, indole, skatole, and $\rho$-cresol) and the pH value tended to be lower during and after the test periods than the base line. These results show that this probiotic preparation is able to colonize the intestine, and suggest that it may be useful as a beneficial probiotic in humans.

• Microbiology and Biotechnology Letters
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• v.42 no.4
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• pp.367-376
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• 2014

This study's purpose was to investigate the characteristics of a traditional Korean rice wine containing lactic acid bacteria (LAB), called makgeolli. The makgeolli was brewed with the alcohol-tolerant Pediococcus acidilactici strain K3, and was analyzed for LAB cell counts, alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids. The physicochemical properties of the makgeolli were mostly maintained during fermentation (9 d) and storage (15 d). We also monitored the properties of LAB-supplemented commercial makgeollies, after adding P. acidilactici K3 at a concentration of $10^7CFU/ml$ makgeolli, for one month. Most of their properties, such as alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids, were preserved during storage at $10^{\circ}C$, suggesting that makgeolli supplemented with live LAB can be produced. These results suggest that alcohol-tolerant P. acidilactici K3 can be used for makgeolli brewing either as a starter or as a supplement.

• The Korean Journal of Emergency Medical Services
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• v.12 no.3
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• pp.43-53
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• 2008

Purpose : This study was designed to examine physiological changes in the body of rescuers conduct CPR according to the 2005 new guideline from American Heart Association. The ratio of artificial respiration has changed from 15 : 2 into 30 : 2 in 2005. The researcher tried to know the correlation between the physiological changes and the accuracy of CPR. Method : The examinees of this study were 26 students (Dept. of Emergency Medical Service). After the training, participants conducted 10 minute CPR and soon after the CPR, their vital signs were checked, and lactic acid and concentration of ammonia were analysed from their blood samples. Questionnaires to ask their subjective fatigue level were filled out after blood samples and 10 minute - CPR was performed. Results : 1) After the CPR, concentrations of ammonia were $149.71{\mu}{\ell}/d{\ell}$ and $162.17{\mu}{\ell}/d{\ell}$ in 15 : 2 and 30 : 2, respectively. The number was higher in 30 : 2 but it wan not statistically meaningful (p = .493). Log value of lactic acid was a little higher in 30 : 2 with 42 log($mmol/{\ell}$) and 54 log($mmol/{\ell}$) in 15 : 2 and 30 : 2, respectively but it was not statistically meaningful (p = .113). 2) Blood pressure in 15 : 2 and 30 : 2 were 118.50 mmHg and 125.08 mmHg while pulse in two different cases were 96.14 and 97.25, showing no statistically significant differences (blood pressure : p = .155, pulse : p = .841). 3) Subjective fatigue was a bit high in 30 : 2 with 5.93 and 6.92 points in 15 : 2 and 30 : 2 respectively but it was not statistically meaningful (p = .142). 4) In the 10 minute CPR, respiration accuracy was 96.21% in 15 : 2 and 94.79% in 30 : 2. There was no statistical significances between the two(p = .225). In the meanwhile, chest compression accuracy was 92.57% in 15 : 2 and 91.83% in 30 : 2. From the beginning to the end of chest compression, there showed no difference(p = .425). the type of CPR did not influence upon the accuracy of chest compression(p = .756). Conclusion : In the CPR conducted by skilled rescuers for 10 minutes, there were no statistically meaningful differences between 15 : 2 and 30 : 2 in the concentration of fatigue element in a blood, subjective fatigue, vital signs and accuracy of CPR. Therefore, 30 : 2 CPR recommended by American Heart Association need to be recommended and performed in scene size up.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.208-214
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• 1993

Ginseng-whey beverages were prepared with rennet whey, ginseng, sweetener, honey and Japanese apricot, inoculated with different strains of lactic acid bacteria or unfermented partly. The samples were stored at 4$^{\circ}C$ or 30$\pm$1$0^{\circ}C$ and then physicochemical and microbiological properties were investigated. The yield of whey was 78.8%. The pH-values reduced and acidities increased during the storage period. The contents of solid-substances, ash and lipid in ginseng-whey beverages were 7.90~8.20%, 0.62~0.66% and 0.16%, respectively. The protein contents of ginseng-whey beverages were 0.42~0.56% and the contents were not changed during the storage period. The lactose contents of fermented beverages were higher than those of unfermented beverages. During the storage period (1~5 weeks), the ranges of D(-) - and L(+)- lactic acid contents in fermented ginseng-whey beverages (17.3~156.1 mg/100g, 347.3~1894.2mg/100g) were higher than those of unfermented ginseng-whey beverages (6.2~82.8mg/100g, 7.1~885.5mg/100g). The contents of total saponin in unfermented sample and fermented sample (Lac. casei sub-sp. casei+Str. salivarius sub-sp. thermophilus) were increased during the storage period. But, those of the fermented sample(Lac. acidophilus+Lac. delbrueckii sub-sp. bulgaricus) were reduced. In the electrophoretic results of ginseng-whey beverages, an $\alpha$-lactalbumin and a $\beta$-lactoglobulin bands were shown apparently and there were no changes observed during the storage period. During the storage period (1~3 week) the coliform was not detected and total plate counts and psychrotrophs were increased according to the storage period.

• Journal of the Korean Society of Radiology
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• v.17 no.4
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• pp.557-564
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• 2023

In this study, 3D printing technology was used to compensate for the shortcomings of the use of lead, which has proven to have excellent shielding performance, and to control unnecessary human exposure. 3D printers can implement three-dimensional shapes and can immediately apply individual ideas, which has great advantages in maintaining technology supplementation while reducing the cost and duration of prototyping. Among the various special 3D printers, the FDM method was adopted, and the filament used for output was manufactured using a research extruder by mixing two materials, PLA (Poly-Lactic-Acid) and tungsten. The purpose was to verify the validity through dose evaluation and to provide basic information on the production of chapezones of various materials. The mixed filament was implemented as a morphological shield. Filaments made of a research extruder by mixing PLA and tungsten were divided into 10 %, 20 %, 30 %, 40 %, and 50 % according to the tungsten content ratio. Through the process of 3D Modeling, STL File storage, G-code generation, and output, 10 cm × 10 cm × 0.5 cm was manufactured, respectively, and dose and shielding ability were evaluated under the conditions of tube voltages of 60 kVp, 80 kVp, 100 kVp, 120 kVp, and tube currents of 20 mAs and 40 mAs.

• Animal Bioscience
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• v.34 no.6
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• pp.1038-1048
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• 2021

Objective: The study aimed to evaluate the effect of storage time and formic acid (FA) on fermentation characteristics, epiphytic microflora, carbohydrate components and in vitro digestibility of rice straw silage. Methods: Fresh rice straw was ensiled with four levels of FA (0%, 0.2%, 0.4%, and 0.6% of fresh weight) for 3, 6, 9, 15, 30, and 60 d. At each time point, the silos were opened and sampled for chemical and microbial analyses. Meanwhile, the fresh and 60-d ensiled rice straw were further subjected to in vitro analyses. Results: The results showed that 0.2% and 0.6% FA both produced well-preserved silages with low pH value and undetected butyric acid, whereas it was converse for 0.4% FA. The populations of enterobacteria, yeasts, moulds and aerobic bacteria were suppressed by 0.2% and 0.6% FA, resulting in lower dry matter loss, ammonia nitrogen and ethanol content (p<0.05). The increase of FA linearly (p<0.001) decreased neutral detergent fibre and hemicellulose, linearly (p<0.001) increased residual water soluble carbohydrate, glucose, fructose and xylose. The in vitro gas production of rice straw was decreased by ensilage but the initial gas production rate was increased, and further improved by FA application (p<0.05). No obvious difference of FA application on in vitro digestibility of dry matter, neutral detergent fibre, and acid detergent fibre was observed (p>0.05). Conclusion: The 0.2% FA application level promoted lactic acid fermentation while 0.6% FA restricted all microbial fermentation of rice straw silages. Rice straw ensiled with 0.2% FA or 0.6% FA improved its nutrient preservation without affecting digestion, with the 0.6% FA level best.

• Progress in Medical Physics
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• v.28 no.3
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• pp.106-110
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• 2017

The variable density phantom fabricated with varying the infill values of 3D printer to provide more accurate dose verification of radiation treatments. A total of 20 samples of rectangular shape were fabricated by using the $Finebot^{TM}$ (AnyWorks; Korea) Z420 model ($width{\times}length{\times}height=50mm{\times}50mm{\times}10mm$) varying the infill value from 5% to 100%. The samples were scanned with 1-mm thickness using a Philips Big Bore Brilliance CT Scanner (Philips Medical, Eindhoven, Netherlands). The average Hounsfield Unit (HU) measured by the region of interest (ROI) on the transversal CT images. The average HU and the infill values of the 3D printer measured through the 2D area profile measurement method exhibited a strong linear relationship (adjusted R-square=0.99563) in which the average HU changed from -926.8 to 36.7, while the infill values varied from 5% to 100%. This study showed the feasibility fabricating variable density phantoms using the 3D printer with FDM (Fused Deposition Modeling)-type and PLA (Poly Lactic Acid) materials.