• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.260-266
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• 1996

This study was carried out to investigate the bacterial microflora of commercial and traditional Kochujang. Computer aided idetification systems were used to identify the bacteria in Kochujang. Seven genera such as Bacillus, Corynebacterium, Enterococcus, pasteurella, Pseudomonas, Staphylococcus and Streptococcus in commercial process and 10 genera such as Bacillus, Corynebacterium, Enterococcus, Flavimonas, Flavobacterium, Gemella, Pasteurella, Pseudomonas, Staphylococcus and Streptococcus in traditional process were identified. Distribution of genus Bacillus was $56{\sim}70%$ during fermentation in the commercial process and $38{\sim}50%$ in the traditional process. B. lichenoformis strains identified in this study were classified into three types by their physiological characteristics.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.602-607
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• 1998

Changes in microbial count, enzyme, texture and color during storage of dongchimi (pickled radish roots) were investigated. Dongchimi was pressurized at 400 MPa for 5 min. Pressurized dongchimi stored at $4^{\circ}C\;(PS4)\;and\;37^{\circ}C\;(PS37)$ were compared with control $(stored\;at\;4^{\circ}C)$. PS4 and PS37 maintained their initial pH values during storage. Lactic acid bacteria, yeast and mold were not detected during storage in pressurized dongchimi. Pectinesterase, polygalacturonase activities and hardness of pressurized dongchimi decreased during storage. PS4 maintained its hardness longer than both control and PS37 during storage. The yellowness of PS37 was too high compared to control and PS4, indicating that storage of pressurized dongchimi at $37^{\circ}C$ was undesirable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.408-413
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• 2005

Rheological properties and sensory characteristics of prickly pear jelly made from κ-carrageenan and glucomannan were examined. Prickly pear extract (PPE) fermented by Lactobacillus casei LS (isolated from soy milk curd residue) exhibited pH 3.12, 1.15% acidity (lactic acid) and 2.7 × 10/sup 9/ CFU/mL lactic acid bacteria. In the effect of concentration of fermented PPE, the jelly containing 4% fermented PPE had higher springiness and slightly lower hardness than that without fermented PPE, and was superior to color and taste. The hardness and brittleness of jellies were enhanced by the addition of 0.25% citric acid. The addition of 0.25% ascorbic acid resulted in the production of soft jelly like pudding. In the effect of concentration of κ-carrageenan, the hardness and springiness of jellies were increased by adding 0.75% κ-carrageenan, but was decreased by adding at the 0.9% level. In the overall preference of jellies including sweet and sour taste, higher score was obtained by the fortification of 0.6% and 0.75% κ-carrageenan, 0.25% citric acid and 30% fructose syrup.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1072-1078
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• 2015

To maintain high quality and microbiological safety of paprika during storage for export, paprika samples after harvest were treated with 75 ppmv chlorine dioxide ($ClO_2$) gas and stored at $8^{\circ}C$, which is the optimal storage temperature, for 30 days. $ClO_2$ gas treatment reduced initial populations of total aerobic bacteria in samples by 1.62 log CFU/g as well as yeast and molds by 1.45 log CFU/g compared to those of the control. During storage, weight loss of all samples increased, and samples treated with $ClO_2$ gas showed lower weight loss than the control. In addition, total soluble solid and total phenolic contents were not significantly different between the samples during storage, whereas vitamin C content and hardness of all samples decreased. Hunter L, a, and b values of paprika samples were not significantly different between the treatments. These results suggest that $ClO_2$ gas treatment can be effective for improving microbiological safety and maintaining high quality of paprika during storage.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.576-582
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• 2017

This study evaluated the microbial quality of dried and powdered foods during storage with increased humidity because of climate change. Five types of dried and powdered foods (dried shredded squid, wheat flour, Sunsik, red pepper powder, and roasted sesame seed) were stored at different relative humidities (RH 23%, 43%, 68%, 85%, and 100%) and changes in water activity and microbial populations were measured during storage at $35^{\circ}C$ for 15 days. The results revealed that water activity values of dried and powdered foods were significantly increased during storage when samples were stored at RH 85 and 100%. In addition, levels of total mesophilic bacteria, yeast, and mold were significantly increased after storage for 6 days or 9 days at RH 85% and 100%. However, levels of Escherichia coli and coliform did not increase significantly during storage. Based on these findings, dried and powdered foods should not be stored at high RH because the increased water activity enables microbial growth.

• Food Science and Preservation
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• v.14 no.5
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• pp.545-551
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• 2007

Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 10% higher activity degree on test field than control. for antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 86.24% and 75.63% Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 60.28% and 50.92% respectively. Hydrogen donating ability increased compared to the control having 81.7% and 80.1% respectively. Daidzin of isoflavone in fermented soybean showed higher concentration in control than in the test field. Genistein from two years of ripening test field contained 11.67 mg/kg compared to the test field. The initial test field for daidzin contained 389.96 mg/kg which increased to 453.67 mg/kg after two years and the initial genistein contained 402.68 mg/kg which also increased to 556.86 mg/kg.

• Journal of Periodontal and Implant Science
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• v.26 no.2
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• pp.531-541
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• 1996

Periodontal disease is characterized by destruction of supporting tissues caused by invasion of plaque bacteria and defense mechanism of host. Many dentists are very interested in laser therapy on various intraoral soft tissue lesions including inflammatory periodontal pocket. In order to determine the therapeutic effect of intrapocket irradiation of a pulsed- Nd : YAG laser on the inflammatory periodontal pockets, bilateral 60 teeth with 4-6mm in probing pocket depth and gingival inflammation were selected and evaluated by sulcus bleeding index(SBI), and plaque index(pI) for baseline record. Intrapocket irradiation($300{\mu}m$ fiber optic, I.5W power, for 2 min.) of a pulsed-Nd : YAG laser(EL.EN.EN060, Italy) was applied on half of them. As the control group, the same procedure except power-off was repeated on the contralateral 30 teeth. At 1-, 2-, 3-, and 4-week after intrapocket manipulation, every tooth was reevaluated by the same clinical indices. And the difference between the lased group and control group was statistically analyzed by paired t-test and Chi-square test in Microstat program. Following results were obtained: 1. Until I-week and 2-week after intrapocket manipulation, SBI was lowered in both lased group and control group, compared to baseline SBI, but from 3-week after, the recovering tendency toward baseline was noted, and at only 2-week after, the number of teeth showing lowered SBI was significantly more in lased group than in control group(p<0.05). 2. PI of both lased group and control group was lowered through whole experimental period from I-week to 4-week after, compared to baseline PI(p<0.05), but there was no significant difference between lased group and control group(p>0.1). The results suggest that intrapocket irradiation of a pulsed-Nd:YAG laser may lead somewhat remission of gingival inflammation, but for more favorable therapeutic result the thorough root planing should be necessarily accompanied with gingival curettage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.409-416
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• 2017

1,2,3,4,6-Penta-O-galloyl-${\beta}$-D-glucose (PGG) is a gallotannin isolated from Galla Rhois. In a previous study, PGG was shown to suppress the allergic response by attenuating immunoglobulin E production both in vitro and in vivo. However, the effect of PGG on bacteria-induced inflammation at physiological concentration remains unclear. Therefore, the aim of this study was to investigate the effect of PGG on lipopolysaccharide (LPS)-stimulated macrophages. PGG inhibited release of nitric oxide (NO) and prostaglandin $E_2$ by alleviating protein expression of inducible NO synthase and cyclooxygenase-2 in LPS-treated RAW264.7 cells. Furthermore, PGG suppressed the release of interleukin-6 and tumor necrosis factor-${\alpha}$ induced by LPS. Further study indicated that PGG blocked translocation of the p65 subunit of nuclear factor-${\kappa}B$ from the cytosol into the nucleus, which is one of the underlying mechanisms of the anti-inflammatory action of PGG. Collectively, these data suggest that PGG might be useful for the treatment of inflammatory disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1136-1140
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• 2011

This study was designed to evaluate the potential of using high pressure processing (HPP) for extending shelf life of seasoned squid during refrigerated storage. The vacuum-packed seasoned squid samples were subjected to 400 MPa for 20 min using a custom-made high pressure processor. Microbial counts, dimethylamine (DMA), trimethylamine (TMA), total biogenic amine, autolytic activity were determined on days 0, 7, 14, and 21 of refrigerated storage. The numbers of indigenous bacteria were effectively reduced by 2.77 log CFU/g after HPP treatment. The amounts of DMA and TMA produced in the control samples increased up to 15.99 and 42.82 mg/g after 7 days of refrigerated storage when compared to 5.27 and 10.21 mg/g the HPP-treated samples, respectively. The autolytic activity of the HPP-treated sample (4.32 nkat/g) significantly lower than that of the control (7.13 nkat/g) after 7 days of refrigerated storage. Therefore, HPP can be applied as a potential squid processing method microbiological safety and shelf life.

• Journal of Fisheries and Marine Sciences Education
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• v.28 no.6
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• pp.1640-1650
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• 2016

In this study, the effect of the polychaete antimicrobial peptide as feed additives on fish, olive flounder (Paralichythys olivaceus) and black rockfish (Sebastes schlegelii), immune activity was described. The antimicrobial peptide of the polychaete was induced by peptidoglycan from Micrococcus luteus. The fish were fed an experimental diet supplemented with 0%, 0.05%, 0.1%, 0.5% or 1% of immune induced the polychaete to a commercial diet. Haematological parameters, nonspecific immunes and stress were evaluated 2, 4, 6 and 8 weeks during fed. The resistance against bacteria, Edwardsiella tarda and Streptococcus iniae, were analysed on after 8 weeks. The haematological parameters were not significantly changed among tested groups. But the lysozyme activities were significantly high in the 0.1% and 0.5% supplement group of olive flounder and black rockfish, respectively. Additionally, cortisol in plasma was low in the 0.1% and 0.5% supplement group of olive flounder and black rockfish, respectively. And resistance of these supplement groups were significantly induced against bacterial injection.