• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.428-432
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• 2002

Calcium-enriched powder was investigated for use as an ingredient in kimchi formulation to retard the fermentation rate and to fortify the nutritional quality of kimchi. The calcium powder was added to salted Chinese cabbage in the concentrations of 0.5, 1.0 and 1.5%, and then stored at 10$\^{C}$. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation. After a lag period of 2 days, pH and reducing sugar abruptly decreased until 10 days, and then attained to stabilized levels, while acidity increased steadily for 20 days. Addition of calcium powder with 1.5% retarded the change rates of pH and acidity, showing the slowest chance and the highest final pH. Kimchi added with calcium powder maintained a higher reducing sugar content during the whole fermentation period of 25 days. Kimchi samples which were added with 0.5% and 1.0% of calcium powder and fermented at 10$\^{C}$ for 7 days showed better sensory scores in aroma and taste than the other samples.

• Journal of Physiology & Pathology in Korean Medicine
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• v.29 no.1
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• pp.46-50
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• 2015

Both Portulaca oleracea (PO) and Glechoma hederacea (GH) have been used as traditional medicine due to the multiple pharmacological activities. However, the effects of PO and GH in the pathology of periodontitis is still elusive. In this study, we examined anti-microbial activity of PO ethanol extract (POEE) and GH ethanol extract (GHEE) in vitro, and physiological effects of POEE and GHEE on the cell inflammatory responses and the severity of periodontitis were determined using the rat periodontitis model. Our results indicate that POEE and GHEE had no effects on the proliferation of streptococcus mutans and on LPS-mediated inflammatory responses in gingival fibroblast cells. Notably, ingestion of POEE and GHEE resulted in attenuating the severity of periodontitis and population change of immune cells. These data suggests that PO and GH should be considered as candidates for relieving the severity of periondontitis.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.233-239
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• 1988

Vegetable mixed codiments, commercial products prepared using soybean,paste and natto, respectively as the ingredients, were used ina study to evaluate the efficacy of gamma irradiationas a means of decontamination and the emphasis was placed upon the determination of the effect of irradiation on the microbiological and some physicochemical properties of the samples. The number of microorganisms contaminated ranged from $10^{6}\;to\;10^{7}$ cells per gram in mesophilic total bacteria, which were composed of thermophilts and acid tolerant bacteria by over 90%. They were reduced by 3 to 4 log cycles with irradiation at 10 kGy. Gamma irradiation at 5 kGy could eliminate the microbial populations of yeasts and molds ($10^{2}\;to\;10^{3}$ cells per gram) and coliforms ($10^{6}\;to\;10^{6}$ cells per gram of natto condiments). However, total destruction of microorganisms in soybean-paste and natto condiments was shown to be possible at a dose-range more than 10 kGy. Irradiationup to 10 kGy was not detrimental to the physicochemical properties of the sample, such as pH. amino nitrogen, rancidity and color, even though some change was brought about in the content of sulfur-containing amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1050-1057
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• 1997

Microbial counts, enzyme activities and taste components of traditional kochujangs prepared with the powders from 4 different varieties of red pepper, were investigated during 90 days fermentation for the industrial production of traditional kochujang. The viable cell counts of anaerobic bacteria in kochujangs did not change remarkably during fermentation, however, aerobic bacterial counts showed a rapid increase up to 90 days of aging. The yeasts in all kochujang samples increased until 60 days of aging and than decreased. After 90 days of aging, the count of aerobic bacteria in Kumtop kochujang was higher than those of others. The activities of liquefying amylase decreased during the aging, but those of saccharogenic amylase increased at 60 days of aging. The activities of neutral protease were higher than those of acidic protease, and increased during the middle and last period of aging. The major free sugars of kochujang were maltose and glucose, and their contents were higher in Hongkwang kochujang. The major organic acids of kochujang were succinic, formic and citric acid, followed by lactic acid. Succinic acid content in kochujang decreased during fermentation, whereas formic and citirc acids were increased. The major free amino acids were serine, proline, glutamic acid, aspartic acid and alanine. Kumtop kochujang contained the highest amount of total free amino acids. Among the nucleotides and related components in kochujang, cytidine-5-monophosphate was the most abundant component at the begining of aging period, while hypoxanthine increased remarkably during fermentation. Hanwang kochujang was higher in the content of nucleotides than others. Capsaicin contents of kochujang decreased during aging and those of Jangter kochujang was higher than that of others. Sensory evaluation showed that Jangter kochujang was significantly better than Kumtop kochujang in overall acceptability, but there were no appreciable differences in color and flavor.

• Korean Journal of Environment and Ecology
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• v.33 no.5
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• pp.596-604
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• 2019

This study conducted a sediment culture experiment to investigate the effects of sediment oxygen demand (SOD) and environmental factors on sediment and water quality. We installed a leaching tank in the laboratory, cultured it for 20 days, and analyzed the relationship between P and Fe in the sediment. As a result, the dissolved oxygen of the water layer decreased with time, while the oxidation-reduction potential of the sediment progressed in the negative direction to form an anaerobic reducing environment. The SOD was measured to be 0.05 mg/g at the initial stage of cultivation and increased to 0.09 mg/g on the 20th day, indicating the tendency of increasing consumption of oxygen by the sediment. The change is likely to have caused by oxygen consumption from biological-SOD, which is the decomposition of organic matter accumulated on the sediment surface due to the increase of chl-a, and chemical-SOD consumed when the metal-reducing product produced by the reduction reaction is reoxidized. The correlation between SOD and causality for sediment-extracted sediments was positive for Ex-P and Org-P and negative for Fe-P. The analysis of the microbial community in the sediment on the 20th day showed that anaerobic iron-reducing bacteria (FeRB) were the dominant species. Therefore, when the phosphate bonded to the iron oxide is separated by the reduction reaction, the phosphate is eluted into the water to increase the primary productivity. The reduced substance is reoxidized and contributes to the oxygen consumption of the sediment. The results of this study would be useful as the reference information to improve oxygen resin.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.224-232
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• 2019

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

• Korean Journal of Environmental Biology
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• v.36 no.4
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• pp.471-478
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• 2018

The purpose of this study was to investigate effects of reusable organic wastes, on soil organisms and chemical properties. Bone meal, de-oiled cake, and oyster shell were applied and abundances of soil organisms were measured at 3 and 15 months, after treatment in soil under sawleaf zelkova cultivation. Soil organisms are affected, by the quality of applied organic wastes. Abundance of microorganisms was higher in oyster shell treated soils than in untreated soils, suggesting that soil pH is a driving force, altering abundance and structure of the microbial community. Increase in abundance of bacterivorous nematodes was observed under treatment with bone meal and de-oiled cake, but there was slight change in abundance of fungivorous and herbivorous nematodes. Abundance of herbivorous nematode was positively correlated with plant growth, at 15 months after treatment. Response of microarthropods in the Collembola and Oribatida was not apparent. Abundances of primary consumers were not significantly correlated with microorganisms. This study suggested that organic waste influences soil organisms primarily by altering soil chemical properties and bottom-up effects may not occur in trophic reactions.

• Animal Bioscience
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• v.34 no.3_spc
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• pp.417-426
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• 2021

Objective: Effects of inulin supplementation in diet of Haidong chicks under hypoxic conditions on production performance, intestinal morphologic change, microflora contents and the incidence of ascites were studied. Methods: Commercial male chicks (360) were randomly divided into 6 groups and were fed diets supplemented with 0, 0.05, 0.075, 0.1, 0.125, and 0.15 g/kg of inulin, respectively. Results: The body weight gain and feed intake were improved in chicks fed the diets supplemented with 0.1 and 0.125 g/kg of inulin, from d 1 to d 42 (p<0.05); moreover, blood parameters were positively affected when inulin was included in the diets and the thickness of the intestinal wall and muscle tissue in duodenum, jejunum, and ileum tended to increase (p<0.05), and the villi height and crypt depth in duodenum, jejunum, and ileum (p<0.05). Regarding the number of goblet cells in duodenum, jejunum and ileum tended to increase when chicks were fed the diets supplemented with 0.075, 0.1, 0.125, and 0.15 g/kg (p<0.05) of inulin. When chicks were fed diets supplemented with 0.75 or 0.1 g/kg of inulin, a significant reduction of Escherichia coli counts in the cecum was observed; for a contrary, a significant increment of Bifidobacterium and Lactobacillus was observed in cecum and ileum. Finally, supplementing the feed with inulin determined an overall reduction of ascites incidences in comparison to the control group. Conclusion: Thus, the results observed in the present study clearly suggest that the diet supplementation with a quantity of inulin ranging between 0.1 and 0.125 g/kg, can improve growth performances, intestinal morphology, internal microbial balance and ascites incidence, in broiler chicks raised at high altitude area. Even though these findings may be of interest for the poultry industry, they may particularly be relevant in those areas characterized by high altitude such as Northwest China regions.

• Korean Journal of Environmental Biology
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• v.40 no.1
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• pp.54-69
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• 2022

We conducted a field survey from 2018 to 2020 to analyze the spatial distribution of phytoplankton communities at 13 stations in the East Sea. The diatom Chaetoceros curvisetus appeared as the dominant species in winter, and small flagellates less than 20 ㎛ prevailed in all seasons except winter. The seasonal average range of the micro (>20 ㎛), nano (20 ㎛≥Chl-a>3 ㎛), and picophytoplankton (≤3 ㎛) was 20.6-26.2%, 27.1-35.9%, and 40.8-49.0%, respectively. The composition ratio of nano and picophytoplankton was high at the surface mixed layer from spring to autumn when the water columns were strongly stratified. Especially, the stability of the water mass was increased when the summer surface water temperature was higher than that of the previous year. As a result, the nutrient inflow from the lower layer to the surface was reduced as the ocean stratification layer was strengthened. Therefore, the composition ratio of nano and picophytoplankton was the highest at 77.9% at the surface mixed layer. In conclusion, the structure of the phytoplankton community in the East Sea has been miniaturized, which is expected to form a complex microbial food web structure and lower the carbon transfer rate to the upper consumer stage.

• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.19-25
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• 2023

Addition of spice for inhibition of bacterial growth in ground chicken meat was investigated. The ground chicken meat approximately contained 72.98±0.15% moisture, 23.37±0.46% crude protein, 1.00±0.03% crude fat, and 1.90±0.03% ashes. Addition of rosemary showed the maximum bacterial inhibition, followed by garlic and mustard. The inhibitory effect increased with the addition of a greater quantity of spices. The optimal added concentration of spices for inhibition of total viable cell and proliferation of Escherichia coli in ground chicken meat was 2%, 4%, and 1.2% for rosemary, garlic, and mustard, respectively. The growth inhibition of total viable cells and E. coli differed during storage period for MixA (97.4%) > rosemary (96.9%) > MixB (96.3%) > garlic (53.7%) > mustard (33.3%). The addition of sterilized garlic to ground chicken meat showed that the total viable cells was low at 2.6-3.0 log CFU/g on the 0-day and 2.4-3.2 log CFU/g on the 9-day, and the number decreased as the storage lengthened. Non-sterilized garlic treatment showed a higher number of total viable cells than the control group, and this increased with elapse of storage time. The number of E. coli, was low at 0.4-1.0 log CFU/g on the 0-day and 0.5-1.5 log CFU/g on the 9-day for the sterilized group, and the change during the storage showed a similar trend for the total viable cells. In conclusion, the microbial safety of ground chicken meat products was improved by various mixed applications of rosemary, garlic, and mustard.