• 축산식품과학과 산업
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• 제10권2호
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• pp.42-52
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• 2021

• 축산식품과학과 산업
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• 제7권2호
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• pp.48-55
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• 2018

• 한국식품과학회지
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• 제28권4호
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• pp.736-742
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• 1996

원유의 유질보존과 더불어 각종 유제품의 유통기한 연장 및 품질관리 측면에서 매우 효과적인 방법으로 제시되고 있는 LP system의 적용가능성을 검토하기 위해 호상 요구르트에 이를 적용하여 LP system의 산 생성 억제효과를 실험하였다. 1 ppm (v/w) lactoperoxidase (LP)에 동일한 비율의 KSCN과 $(H_{2}O_{2}$를 각각 0.125 mM, 0.25 mM, 0.5 mM의 농도로 첨가하여 발효시간에 따른 산생성억제효과를 측정한 결과 4시간 발효 후 무첨가구의 산도는 1.0%, pH는 4.54, 젖산균수는 $4.7{\times}10^{9}\;CFU/ml이었으며, acetaldehyde의 농도는 18.0 ppm으로 나타났으나 0.25mM 첨가구의 산도는 0.4%, pH는 5.06, 젖산균수는 $3.0{\times}10^{8}\:CFU/ml 이었고 acetaldehyde의 농도는 10.2 ppm으로 나타났으며 다른 첨가구에서도 유사한 경향이 나타나 무첨가구에 비해 첨가구의 산생성이 억제된 것으로 나타났다. 6시간 발효 후 KSCN과 $H_2O_2$의 잔류농도는 무첨가구의 경우 KSCN은 3.8ppm, $(H_{2}O_{2}$는 검출되지 않았으며 0.25 mM 첨가구에서도 무첨가구와 유사하게 나타났으나 0.5mM 첨가구의 잔류량은 각각 5.7, 8.4ppm으로 잔류량이 높게 나타나 LP system의 활성화에 필요한 KSCN과 $(H_{2}O_{2}$의 적정농도는 0.25 mM 첨가구인 것으로 나타났다.

• 한국축산식품학회지
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• 제42권3호
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• pp.426-440
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• 2022

The bioactive functions of oligosaccharides from human milk have been reported by many studies. Many of oligosaccharides isolated from colostrum and/or milk of dairy animals have been reported to have similar chemical structures with those in human colostrum and/or milk. It has been proved by several studies that the oligosaccharides with similar chemical structure shared common bioactivities. Among domesticated dairy animals, bovine/cattle, caprine/goat, and ovine/sheep are the most commonly used species to isolate oligosaccharides from their colostrum and/or milk. Several studies on the oligosaccharides from goat colostrum and milk have revealed similar properties to that of human milk and possess the highest content of sialyl oligosaccharides (SOS) as compared to other ruminants. Indonesia ranks first in Association of Southeast Asian Nations (ASEAN) for goat milk production. Therefore, goat milk is the second most consumed milk in the country. The most reared dairy goat breed in Indonesia is Etawah Grade. However, oligosaccharides from Indonesia dairy animals including goat, have not been characterized. This is the first study to characterize oligosaccharides from Indonesia dairy animals. The present study was aimed to isolate and characterize oligosaccharides, specifically SOS from the colostrum of Etawah Grade goats by using proton/¹H-nuclear magnetic resonance. The SOS successfully characterized in this study were: Neu5Ac(α2-3)Gal(β1-4)Glc (3'-N-acetylneuraminyllactose), Neu5Ac(α2-6)Gal(β1-4)Glc (6'-N-acetylneuraminyllactose), Neu5Gc(α2-3)Gal(β1-4)Glc (3'-N-glycolylneuraminyllactose), Neu5Gc(α2-6)Gal(β1-4)Glc (6'-N-glycolylneuraminyllactose), Neu5Ac(α2-6)Gal(β1-4) GlcNAc (6'-N-acetylneuraminyllactosamine) and Neu5Gc(α2-6)Gal(β1-4)GlcNAc (6'-N-glycolylneuraminyllactosamine). This finding shows that Etawah Grade, as a local dairy goat breed in Indonesia, is having significant potential to be natural source of oligosaccharides that can be utilized in the future food and pharmaceutical industries.

• Journal of Dairy Science and Biotechnology
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• 제37권3호
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• pp.187-195
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• 2019

Seeds and leaves of Raphanus raphanistrum subsp. sativus (radish) are known to contain "raphanin," which has the potential to inhibit pathogenesis associated with foodborne pathogenic bacteria and fungi. In this study, ethanol extracts from R. raphanistrum subsp. sativus (radish) powder was evaluated for antimicrobial action against 6 different foodborne pathogenic bacteria. The current study demonstrated the potential of R. raphanistrum subsp. sativus (radish) in inhibiting the growth of Salmonella enteritidis 110, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538. However, these antimicrobial action were not observed against Listeria monocytogenes ATCC 51776 and Escherichia coli 23716. Hence, this study indicates that R. raphanistrum subsp. sativus (radish) could be used as a natural biopreservative with antimicrobial effects for improving food safety, and as a functional food in the commercial food industry.

• Journal of Dairy Science and Biotechnology
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• 제23권2호
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• pp.143-148
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• 2005

Korea dairy market has greatly expanded recently by growing up the consumer's demands of high quality of milk products and their functionality due to expanding of well being lift trends. However, life cycle of dairy products is shorter than ever before and low birth rate is a common trend of Korean people. Moreover due to the national economy crisis, most of dairy companies are faced with the pressure of new milk products development and their sales. This paper deals with the development of Korea dairy industry by chronological order and deals with the future applicable new dairy foods and advanced dairy technology.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2006년도 제62회 춘계 심포지움 - 친환경유제품 개발과 소비 전망
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• pp.57-69
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• 2006

• Journal of Dairy Science and Biotechnology
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• 제14권2호
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• pp.221-228
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• 1996

• 한국축산식품학회지
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• 제36권4호
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• pp.499-507
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• 2016

In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies. From these isolates, Lactococcus lactis subsp. lactis (32.18%), Lactobacillus plantarum (12.38%) and Leuconosto mesenteroides (11.39%) were considered as the dominated LAB species under the condition of cultivating in MRS and M17 medium. And the q-PCR results revealed that the number of dominant species varied from samples to samples and from region to region. This study clearly shows the composition and diversity of LAB existing in fermented cow milk, huruud and urum, which could be considered as valuable resources for LAB isolation and further probiotic selection.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.169-188
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• 2020

Salmonella spp. is the most common cause of gastrointestinal food poisoning worldwide, and human salmonellosis is mostly caused by the consumption of contaminated food. Therefore, the development of rapid detection methods for Salmoenlla spp. and rapid identification of the source of infection by subtyping are important for the surveillance and monitoring of food-borne salmonellosis. Therefore, this review introduces (1) History and nomenclature of Salmoenlla spp., (2) Epidemiology of Salmoenlla spp., (3) Detection methods for Salmoenlla spp. - conventional culture method, genetic detection method, molecular detection methods, and aptamer, and (4) Subtyping methods for Salmoenlla spp. - pulsed-field gel electrophoresis and repetitive sequence-based polymerase chain reaction (PCR).