• Korean Journal of Veterinary Research
• /
• v.15 no.1
• /
• pp.83-91
• /
• 1975

A total of 119 raw milk samples from ten dairy farms were examined for total bacterial count, and 739 quarter milk samples of 118 dairy cows of 14 herds were examined for mastitis. The results obtained were as follows: 1. The mean of total bacterial counts of the 119 raw milk samples was 132,000 per ml. The total bacterial counts of 81 samples (68.1%) were under the standard of 100,000 per ml and those of the 38 samples (31. 9%) were over the standard. The number of bacteria showed a tendency to increase in summer. 2. One hundred and ninety five quarters (26.4%) of 98 cows (52.7%) were proved to be infected with mastitis. Clinical mastitis was found at 7 qtarters (3.5%) of 5 cows (5.0%). 3. Staphylococcus (44.9%) and Streptococcus (26.7%) were two main causative organisms of mastitis. Coliform bacteria (4.6%), Pseuedomonas spp. (4.6%), yeasts (1. 3%) and corynebacterium sp. (0.7%) were also isolated from the infected quarters. 4. The isolates were more sensitive to chloramphenicol ((96.1%), leukomycin (78.8%), streptomycin (75.5%) and tetracycline (72.4%). On the other hand, they were less sensitive to colistin (11.0%), oreandomycin (18.1%), sulfisoxazole (24.6%), penicilline (27.6%), kanamycin (43.3%) and erythromycin (49.7%). Especially the strains of Pseudomonas spp. isolated from the infected quarters were resistant to almost all the drugs examined.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.2
• /
• pp.243-249
• /
• 2014

Cheonggukjang was manufactured using three different kinds of soybeans, after which changes in the content of phytoalexins such as trans-resveratrol (3,5,4'-trihydroxy-trans-stilbene) were measured. Along with phytoalexins, changes in the content of functional oligosaccharides such as stachyose and raffinose were also measured, and the corresponding antioxidant activities were studied. The content of trans-resveratrol was found to be higher in fermented beans than in raw beans. Generally, the content was higher as the fermentation period increased. After 48 hours of fermentation, the contents of trans-resveratrol were $50.06{\pm}0.82$, $39.04{\pm}0.49$, and $34.00{\pm}0.54{\mu}g/g$ (Nulchan, Daewon, and Taekwang), respectively, which is 4 times higher than the contents of raw beans. The contents of stachyose were $10.84{\pm}0.42{\sim}13.05{\pm}0.13mg/g$ in raw beans, $11.37{\pm}0.03{\sim}12.05{\pm}0.52mg/g$ immediately after boiling, and $0.16{\pm}0.01{\sim}0.33{\pm}0.02mg/g$ after 12 hours of fermentation, which is a 97% decrease from those of raw beans. After 24 hours of fermentation, no amount of stachyose was detected. The contents of raffinose were the lowest in raw beans at $2.66{\pm}0.09{\sim}3.54{\pm}0.05mg/g$, but they increased 3~4 times between boiling and 24 hours of fermentation to $10.61{\pm}0.16{\sim}12.66{\pm}0.17mg/g$. However, raffinose content tended to decrease to $8.28{\pm}0.17{\sim}11.83{\pm}0.44mg/g$ after 48 hours of fermentation. From FRAP, DPPH, and ABTS assays, antioxidant activities according to fermentation period of Cheonggukjang were rather low in boiled soybeans compare to raw soybeans. However, the activities were higher as the fermentation period increased. The antioxidant activity of trans-resveratrol showed an $RC_{50}$ value of $4.71{\pm}0.36{\sim}8.46{\pm}0.05{\mu}g/mL$ from the DPPH, ABTS, and FRAP assays. This could be partly due to the significant increase in trans-resveratrol according to fermentation periods. However, changes in functional oligosaccharides (stachyose and raffinose) during fermentation appear to not be related to the antioxidant effects of Cheonggukjang.

• Fisheries and Aquatic Sciences
• /
• v.25 no.5
• /
• pp.287-297
• /
• 2022

The objective of this study was to evaluate the probability of norovirus foodborne illness by raw oyster consumption. One hundred fifty-six oyster samples were collected to examine the norovirus prevalence. The oyster samples were inoculated with murine norovirus and stored at 4℃-25℃. A plaque assay determined norovirus titers. The norovirus titers were fitted with the Baranyi model to calculate shoulder period (h) and death rate (Log PFU/g/h). These kinetic parameters were fitted to a polynomial model as a function of temperature. Distribution temperature and time were surveyed, and consumption data were surveyed. A dose-response model was also searched through literature. The simulation model was prepared with these data in @RISK to estimate the probability of norovirus foodborne. One sample of 156 samples was norovirus positive. Thus, the initial contamination level was estimated by the Beta distribution (2, 156), and the level was -5.3 Log PFU/g. The developed predictive models showed that the norovirus titers decreased in oysters under the storage conditions simulated with the Uniform distribution (0.325, 1.643) for time and the Pert distribution (10, 18, 25) for temperature. Consumption ratio of raw oyster was 0.98%, and average consumption amount was 1.82 g, calculated by the Pert distribution [Pert {1.8200, 1.8200, 335.30, Truncate (0, 236.8)}]. ₁F₁ hypergeometric dose-response model [1 - (1 + 2.55 × 10^-3 × dose)^-0.086] was appropriate to evaluate dose-response. The simulation showed that the probability of norovirus foodborne illness by raw oyster consumption was 5.90 × 10^-10 per person per day. The annual socioeconomic cost of consuming raw oysters contaminated with norovirus was not very high.

• Food Science and Biotechnology
• /
• v.16 no.5
• /
• pp.734-739
• /
• 2007

This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans ('Agakong') according to the degree of germination of the raw soybeans. The sprouting rate was $8.6{\pm}5.6%$ after 12 hr of germination, but at 24 hr it increased rapidly to $85.4{\pm}4.7%$. We confirmed that the total isoflavone content immediately after soaking was 273.9 mg%, which was at least 3 times greater than for common soybeans; content increased at the start of germination, and increased to 338.4 mg% by 24 hr of germination, but then decreased. The quantity of viscous substance of the cheonggukjang increased in proportion to the degree of germination of the raw soybeans. The levels of amino acids in the cheonggukjang made from non-germinated soybeans, and soybeans germinated 48 hr, were 12.45 and 10.06%, respectively. The isoflavone levels in the cheonggukjang were determined by the degree of germination of the raw soybeans. There were no significant differences between the odor, sweet taste, savory taste, bitter taste, and overall acceptability of the cheonggukjang with different germination times of 0 to 36 hr.

• Journal of the Korean Applied Science and Technology
• /
• v.8 no.2
• /
• pp.123-132
• /
• 1991

The study was accomplished to know the effects of garlic on body weight, and serum lipid, protein and glucose in male rats. The rats applied in this study were Sprague-Dawley strain of 42. In addition to basal diet, they were fed together raw garlic juice or ethanol garlic extract with 2.5% cholesterol solution solved by corn oil for 8 weeks respectively. These results were as follows. 1. The growth rate and efficiency ratio appeared to be more increased in ethanol garlic extract groups than in raw garlic juice groups. 2. The content of serum total cholesterol appeared to be the most decreased in 0.4ml ethanol garlic extract group. 3. The level of serum HDL-cholesterol had a tendency to be increased in all garlic groups. 4. Albumin/Globulin ratio appeared to be more decreased in raw garlic juice groups than in ethanol gar lie extract groups. 5. The level of serum glucose appeared to be more decreased in ethanol garlic extract groups than in raw garlic juice groups. Therefore we think that garlic is able to have an effect on atherosclerosis and diabetes.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.9
• /
• pp.1303-1313
• /
• 2017

Objective: This study evaluated the change and function of the pancreas, and small intestine in relation to growth performance of broilers on diets supplemented with raw soybean meal (RSBM) and protease. Samples of test ingredients and diets, after mixing and prior to being used were also assessed on contents of anti-nutritional factors. Methods: A $3{\times}3$ factorial study was used, with three levels of RSBM (commercial soybean meal [SBM] was replaced by RSBM at 0, 10%, or 20%) and protease (0.1, 0.2, or 0.3 g/kg). Each treatment was replicated six times with nine birds per replicate. Birds were housed in cages, in climate-controlled room and fed starter, grower and finisher diets. Results: Levels of trypsin inhibitors in the diets, containing varying levels of RSBM ranged between 1,730.5 and 9,913.2 trypsin inhibitor units/g DM. Neither RSBM nor protease supplementation in diets significantly affected (p>0.05) the body weight of broilers in the entire periods (0 to 35-d). Increasing the level of RSBM in diets increased the weight of the pancreas at d 10 (p<0.000), d 24 (p<0.001), and d 35 (p<0.05). Increasing levels of RSBM in the diets reduced the apparent ileal digestibility of crude protein (CP), and amino acid (AA) at d 24. Increasing level of RSBM in the diets decreased (p<0.01) pancreatic protein content, but this was increased (p<0.05) when protease was added to the diets (0 to 10-d). Increasing the level of protease improved the pancreatic digestive enzymes, including trypsin (p<0.05), chymotrypsin (p<0.01), and general proteolytic enzymes (p<0.05). Conclusion: The commercial SBM could be replaced at up to 20% by RSBM for broilers. Although protease supplementation slightly improved the digestive enzymes, and the ileal digestibilities of CP and AA, the CP and AA were negatively affected by increasing RSBM.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.26 no.3
• /
• pp.301-305
• /
• 2012

The purpose of this study is to investigate effects of Anisi stellati Fructus Water Extract on hydrogen peroxide production in RAW 264.7 mouse macrophages. Anisi stellati Fructus were extracted by hot water. Effects of Anisi stellati Fructus water extract (AS) on hydrogen peroxide production in RAW 264.7 were measured by dihydrorhodamine 123 assay after 20, 24, 28, 44, 48, and 52 h incubation at the concentrations of 10, 25, 50, and $100{\mu}g/mL$. For 20 h incubation, AS significantly increased hydrogen peroxide production in RAW 264.7 cells by $108.6{\pm}1.56%$, $109.5{\pm}1.94%$, $108.4{\pm}1.14%$, and $107.3{\pm}3.06%$ at the concentrations of 10, 25, 50, and $100{\mu}g/mL$ (P < 0.05) respectively. For 24, 28, 44, 48, and 52 h incubation, AS also significantly increased hydrogen peroxide production in RAW 264.7 cells at the concentrations of 10, 25, 50, and $100{\mu}g/mL$ (P < 0.05). These results suggest that Anisi stellati Fructus has the immune - enhancing property related with its increase of hydrogen peroxide production in macrophages.

• Food Science and Preservation
• /
• v.8 no.2
• /
• pp.181-186
• /
• 2001

The objective of this study is to determine the effect of soy protein isolate (SPI) film coating on the color, firmness, viscosity and weight loss of Rice Cake stored at 15, 20 and $25^{\circ}C$ (RH 50%) for 30 days. Raw materials mixed with SPI and cocoa powder (10:0, 7:3, 5:5, 3:7, w/w) were prepared. After adding sugar and shortening to raw materials, the mixture were refined to 25 micron of particle size. Coating of Rice Cake were carried out at $65^{\circ}C$. SPI coated Rice Cake had higher internal and external firmness comparing to the control at $25^{\circ}C$. SPI coated Rice Cake showed smooth surface morphology and had 0.71-1.01 mm of thickness. SPI coated Rice Cake showed less weight loss for 30 days compared to controls. SPI coating solution was successfully coated on Rice Cake and extended shelf-life over 15 days at room temperature.

• Proceedings of the Korean Society of Surveying, Geodesy, Photogrammetry, and Cartography Conference
• /
• 2004.11a
• /
• pp.129-133
• /
• 2004

9 GPS data with a 30 second sampling rate were extracted from the GPS raw data that recorded with 1 second interval for interpolation. 9 GPS data were interpolated using lagrange interpolation method and compared to the GPS raw data. Using a 9th-order interpolation, error of interpolated code data were within 0.5m.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.2
• /
• pp.211-224
• /
• 2012

Eggplant pickles were classified into three groups based on salt concentration (1, 3, 5%) and three groups based on drying time (30, 60 and 120 minutes), followed by storage at $5^{\circ}C$ for 28 days. Raw eggplant contains 94.82% water content. The increase in salt concentration and drying time caused a decrease in the moisture content. Compared to the 0.27% ash content of raw eggplant, the ash content of eggplant pickles increased noticeably with increasing salt concentration due to penetration into the eggplant pickles. pH values decreased significantly as the levels of salt concentration and dying time increased (p<0.05). In terms of storage time, pH values decreased from 21 days. The variation in salinity increased significantly as the concentration of salt increased. Compared to normal pickles salted at 5.39% salinity, eggplant pickles constituted 0.27~0.77% (1%), 0.40~1.14% (3%), and 0.47~11.20% (5%) 'low-salinity' eggplant pickles. Reducing-sugar content differed on the dates of 7, 14 and 21 in drying time and at 3% salinity. Hardness differed at 30, 60, and 120M on the 28th and 1, 5% salt concentration. Resilience differed according to drying time and from dates of 0 to 14th. The number of total microbes decreased at low salinity. In terms of storage time, the number of microbes tended to decrease after the 21st. In the consumer preference test, lightness of 5%-30M was the highest value.