• Korean Journal of Poultry Science
• /
• v.40 no.4
• /
• pp.327-336
• /
• 2013

This study was conducted to examine the effect of spray-washing old hens (old laying hens, old molting hens and old breeder hens) carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging on the microbiological and physiochemical quality of breast meat during storage at $4^{\circ}C$. There were no significant differences of cooking loss and texture among breast meats from different birds with spray-washing by water or sodium hypochlorite solution before storage. The numbers of total aerobic bacteria of aerobically packaged and only water-washed breast meat were higher than 7 Log CFU/g (the limitation population for spoilage of meat) after 7 days of storage. However, the numbers of total aerobic bacteria of vacuum packaged breast meat washed by sodium hypochlorite solution were lower than 7 Log CFU/g even after 14 days of storage. The volatile basic nitrogen content of vacuum packaged breast meat were lower than 20 mg% (the limitation value for spoilage of meat) regardless of the washing method, while those of aerobically packaged breast meat washed by tap water and sodium hypochlorite solution were 41.1 and 20.1 mg%, respectively. In addition, lipid oxidation and change of pH in breast meat was inhibited by vacuum packaging when compared with that of aerobic packaged breast meat during storage. Therefore, the results indicated that the washing old hen's carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging could improve the shelf-life of meat from old birds. This result can provide the basic information for industry, which are seeking for export market.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.4
• /
• pp.468-475
• /
• 2005

To determine the effect of different fermentation level on the quality of Nabak Kimchi during storage, this study was carried by analysing the result of physico-chemical properties, microbiological characteristics and sensory evaluation of Nabak Kimchi stored up to 24 days. For the physico-chemical properties, pH, total acidity, reducing sugar, carbon dioxide contents, color values were investigated while for the microbiological characteristics, total microbial counts and lactic acid bacteria were studied. Nabak Kimchi products were fermented at six different level of temperature and time and stored in Kimchi refrigerator at $4^{\circ}C$ for 24 days. As the storage period increased, the pH values of LF15, SF25 and LF25 decreased rapidly after initial fermentation and the pH values of SF4, LF4 and SF15 increased slightly in the beginning and then decreased. total acidity increased as storage period proceeded. the amount of reducing sugar was 4.92mg/ml before fermentation and increased significantly and reached its maximum values then decreased. lightness and redness of Nabak Kimchi decreased as storage period became longer, but yellow of Nabak Kimchi increased during storage. Total microbial counts of SF25 and LF25 reached to the highest at the 6th day and total microbial counts of LF15 reached to the highest at the 12th day and then significantly decreased. However, total microbial counts of SF4, LF4 and SF15 continuously increased up to the 24th day. The number of lactic acid bacteria was similar to the phase of the change of total microbial counts.

• Food Science and Preservation
• /
• v.17 no.2
• /
• pp.190-195
• /
• 2010

Pressure, used as a minimal processing technology in the food industry, is a valuable tool ensuring microbiologically safe, shelf-stable fruit and vegetable production. Pressure could be used to deliver a greater variety of minimally processed products, as demanded by today's consumers. Weevaluated the effect of <400 MPa pressure, applied during chilling, on fresh fruit purees (strawberry, kiwi, aloe, and pomegranate) and vegetable extracts (from carrot and spinach) during cold storage (<$10^{\circ}C$) for 15-20 days. Samples were prepared in a processing facility in which total plate counts of falling and floating bacteria were controlled at $1{\times}100-10^1$ CFU/plate and $1{\times}10^2-10^3$ $CFU/m^3$ under conditions of $21-25^{\circ}C$ and 55-60% relative humidity. The aerobic plate counts of raw materials were less than $1{\times}10^3$ CFU/g. Evaluation parameters included microbiological safety, vitamin content, and sensory qualities. Although the overall quality of non-treated samples deteriorated with storage time at $10^{\circ}C$, samples pressurized at 250-350 MPa at $5-7^{\circ}C$ for 10 min showed less change, with no significant difference in microbiological safety, vitamin content, or sensory quality. The use of pressure extended the shelf-life during storage at $10^{\circ}C$.

• Korean journal of food and cookery science
• /
• v.14 no.4
• /
• pp.394-399
• /
• 1998

The juice of garlic (Euichun variety) was extracted and concentrated by heating at 90$^{\circ}C$, by using a rotary vacuum evaporator at 45$^{\circ}C$, or by freezing at -50$^{\circ}C$ until the volume was reduced to 70% of the original's. The concentrated garlic juice was packed into 15 ml test tubes wrapped with aluminum foil and kept at 4$^{\circ}C$ or 25$^{\circ}C$ for 60 days. Changes of browning, microbiological and sensory characteristics of the concentrated garlic juices were monitored every 10 days. The specific gravity and viscosity of the prepared juices decreased in the juices concentrated at 90$^{\circ}C$, 45$^{\circ}C$ and -50$^{\circ}C$ in order. Browning of the concentrated garlic juices was slower during the storage at 4$^{\circ}C$ than at 25$^{\circ}C$. Browning occurred rapidly in the juice concentrated at 45$^{\circ}C$ during the storage, especially at 25$^{\circ}C$. The numbers of mesophilic and psychrotrophic bacteria in the juices did not increase significantly during the storage, which means the garlic juices had good shelf-life. The CFUs/ml of garlic juice concentrated at 90$^{\circ}C$ were lower about 1 to 2 log cycles than those in other concentrated juices. The juice concentrated at 90$^{\circ}C$ showed the weakest garlic odor and the strongest cooked odor among the juices. The juice concentrated at -50$^{\circ}C$ had the freshest odor, especially stored at 4$^{\circ}C$, but the juice concentrated at 90$^{\circ}C$ had lowest score in fresh odor. Brown color was dark in the juice concentrated at 45$^{\circ}C$ and green color of all the juices did not change significantly during the storage.

• Korean Journal of Food Science and Technology
• /
• v.34 no.6
• /
• pp.962-968
• /
• 2002

Effects of gamma-irradiation of 1 to 10 kGy on the microbial growth, contents of amino acids, fatty acids, and free sugars, and changes in acid values in soybean powder were studied. Irradiation doses at $3{\sim}5\;kGy$ inhibited the mold growth completely in two kinds of imported soybean powders. Contents of sulfur-containing amino acids, such as cysteine, in both soybean powders decreased with irradiation, whereas no significant changes in free amino acid and fatty acid contents of both soybean powders were observed. Free sugar contents of stachyose and sucrose in Chinese soybean powder decreased with increasing irradiation dose level, whereas, those of other sugars remained unchanged. Results of this study confirm that $3{\sim}5\;kGy$ irradiation can be safely applied to apply to soybean powder without causing significant quality deteriorations microbiologically and chemically.

• Journal of Microbiology
• /
• v.41 no.3
• /
• pp.189-195
• /
• 2003

To enhance the reductive dechlorination of polychlorinated biphenyls (PCBs) under anaerobic conditions, we examined the adjunctive effects of cobalt (Co) and nickel (Ni), which are the central metals of transition-metal cofactors of coenzyme F$\_$430/ and vitamin B$\_$12/, respectively, on the dechlorination of Aroclor 1248. After 32 weeks of incubation, the average numbers of chlorines per biphenyl in culture vials supplemented with 0.2, 0.5, and 1.0 mM of Co reduced from 3.88 to 3.39, 2.92, and 3.28, respectively. However, the numbers of chlorine after supplementing with Ni decreased from 3.88 to 3.43, regardless of the Ni concentrations. The observed congener distribution patterns of all vials with different conditions were similar to the pattern produced by the dechlorination process of H' after 21 weeks of incubation, and these patterns were unchanged up to week 32, except for vials supplemented with 0.5 and 1.0 mM of Co. In vials containing 0.5 mM of Co, meta-rich congeners, such as 25/ 25-,24/25-, and 25/23-chlorobiphenyls (CBPs), which were found as accumulated products of dechlorination in other conditions, were further dechlorinated, and 25/2-, 24/2-, and 2/2-CBPs were concomitantly increased after 32 weeks of incubation. In this case, the congener distribution was similar to the dechlorination pattern of process M. From these results, we suggested that the enrichment of cultures with Co might stimulate the growth of specific populations of meta-dechlorinators, and that populations might promote a change in the dechlorination process from H' to M, which is known to be less effective on the dechlorination of the more highly chlorinated congeners of PCBs.

• Journal of Microbiology
• /
• v.42 no.4
• /
• pp.285-291
• /
• 2004

The soil bacterial community and some inoculated bacteria were monitored to assess the microbial responses to prescribed fire in their microcosm. An acridine orange direct count of the bacteria in the unburned control soil were maintained at a relatively stable level $(2.0\~2.7\times10^9\;cells/g^{-1}{\cdot}soil)$ during the 180 day study period. The number of bacteria in the surface soil was decreased by fire, but was restored after 3 months. Inoculation of some bacteria increased the number of inoculated bacteria sev­eral times and these elevated levels lasted several months. The ratios of eubacteria detected by a flu­orescent in situ hybridization (FISH) method to direct bacterial count were in the range of $60\~80\%$ during the study period, with the exception of some lower values at the beginning, but there were no definite differences between the burned and unburned soils or the inoculated and uninoculated soils. In the unburned control soil, the ratios of $\alpha-,\beta-\;and\;\gamma-subgroups$ of the proteobacteria, Cytophaga-Fla­vobacterium and other eubacteria groups to that of the entire eubacteria were 13.7, 31.7, 17.1, 16.8 and $20.8\%,$ respectively, at time 0. The overall change on the patterns of the ratios of the 5 subgroups of eubacteria in the uninoculated burned and inoculated soils were similar to those of the unburned con­trol soil, with the exception of some minor variations during the initial period. The proportions of each group of eubacteria became similar in the different microcosms after 6 months, which may indicate the recovery of the original soil microbial community structure after fire or the inoculation of some bac­teria. The populations of Azotobacter vinelandii, Bacillus megaterium and Pseudomonas fluorescens, which had been inoculated to enhance the microbial activities, and monitored by FISH method, showed similar changes in the microcosms, and maintained high levels for several months.

• Korean Journal of Microbiology
• /
• v.21 no.2
• /
• pp.71-78
• /
• 1983

The number of aerobic free-living nitrogen fixation bacteria and factors in soil at different stands covered with Pinus rigida, Quercus acutissima and Zoysia japonica in Cheongju area were investigated from Feb. to Sept 1981. 1. The numbers of $N_2-fixation$ bacteria, according to the seasonal changes, increased gradually from winter to spring and summer. But the growth pattern revealed some differences in accordance with plant cover stands : the numbers increased abruptly in May at Pinus, May-June at Quercus and Apr. May at Zoysia stand. The pick of numbers represented in Aug. Sept, at Pinus, Jul-Aug. at Quercus and May-Jun. at Zoysia stand, respectively. 2. The interrelationship between the monthly changes of enviotnmental factors and numbers of $N_2-fixation$ bacteria at different stands, mainly depends upon the soil temperature than other soil factors (r=0.71-0.84). The numbers of $N_2-fixation$ bacteria may increase 5-7 times according to increase $10^{\circ}C$ of soil temperature, and optimal range was $20{\sim}30^{\circ}C$ for growth. Equation of the interrelation between soil temperature and numbers could be stated as follows : log y=ax+b. 3. In the case of high soil temperature, the bacterial numbers presented high level in drought periods. Therefore, the $N_2-fixation$ bacterial species in these soil seem to consist of resistant to desication. 4. The influence of soil organic matter for growth of $N_2-fixation$ bacteria indicated low conrelation. The reason may seen the content of organic matter in these soil existed abundantly above the quantities of limitation for growth. 5. In artifical gradients, the $N_2-fixation$ bacteria were predominated at $20{\sim}30^{\circ}C$ same as natural condition, pH7-8, and 20-30% of soil water contents. 6. The vertical distribution of bacteria marked decreasing trends from surface to lower layers, and the decreasing degree was shown well in Zoysia, Quercus and Pinus stand in order. But in the trees, the numbers increased at 30cm layer estimated the region of root than 20cm layer. 7. Both catalase megative and positive group of $N_2-fixation$ bacteria in soil increased according to the rise of the soil temperature. Catalase positive group was revealed as dominant group in winter, and catalase negative group revealed in summer. The change of dominant pattern was shown during Feb. to Apr.

• Korean Journal of Microbiology
• /
• v.51 no.3
• /
• pp.221-230
• /
• 2015

Ground bed cultivation method for shiitake mushroom (Phogo; Lentinula edodes) has been advanced to use the oak-sawdust composted by microorganisms. This method has some advantages in saving the labors and improving productivity. The aim of this study is to analyze microbial community in oak sawdust and to provide the information for efficient cultivation of shiitake mushroom. In process of composting, the proportions of thermophiles increased from 10% to 80%. This results show the microbial community succession from mesophilic bacteria to thermophilic bacteria. T-RFLP analysis and nucleotide sequencing of 16S rRNA gene demonstrated that the change of dominant bacteria coupled with shifts in each stages. The family of Enterobacteriaceae as a mesophilic bacteria were dominant (100%) in oak sawdust sample, but Amycolatopsis (49.0%) and Saccharopolyspora (26.5%) as a thermophilic Actinomycetes were dominant in the last day of composting. In hyphal growth stage, Leuconostoc (psychrophilic bacteria) was dominant (75.0%). The composting process of sawdust is very important for growth of mushroom mycelium. Therefore, there is need for the further study for the Amycolatopsis as thermophilic Actinomycetes.

• Applied Biological Chemistry
• /
• v.48 no.2
• /
• pp.120-127
• /
• 2005

Electron beam irradiation was applied to examine the microbial growth and qualities of vacuum-packaged chicken breasts. Chicken breast samples were irradiated at dose of 2, 4, 8, 12, and 16 kGy, respectively. After irradiation, chicken breast samples were individually vacuum-packaged and stored at $4^{\circ}C$. Microbiological change of irradiated vacuum-packaged chicken breasts showed that populations of total bacteria, yeast and mold, total coliform, and salmonella spp. in chicken breasts were significantly reduced with increasing irradiation dose. The pH values of vacuum-packaged chicken breasts were not significantly changed among treatments. Lipid oxidation measurements showed that TBARS values of vacuum-packaged chicken breasts increased with increase of irradiation dose, and gradually increased during storage. Color measurements showed that irradiation reduced Hunter a value of vacuum-packaged chicken breasts with increasing irradiation dose. However, Hunter L and b values of vacuum-packaged chicken breasts were not significantly altered among treatments. Sensory quality results of vacuum-packaged chicken breasts showed that there were no significant changes among the samples irradiated. These results indicate that irradiation can be used to improve the microbial safety and qualities of poultry products.