• Korean Journal of Veterinary Research
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• v.43 no.1
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• pp.157-163
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• 2003

The present study was performed to elucidate the effect of canine electroacupuncture anesthesia on vital signs and blood gas values. Groups were divided into experimental (electroacupuncture: EA) and control (ketamine) groups. The vital signs (body temperature, respiration rate and pulse) and blood gas values (pH, $pCO_2$ and $pO_2$) of venous and arterial blood were determined. Body temperatures of EA group were significant higher than than of ketamine group at 15 min., 30 min., 45min. and 60 min. (p<0.05) after anesthesia, respectively. The respiration rates of EA group were higher than those of ketamine group, however, significant differences were not observed between both groups. The pulses of EA group were significant higher than those of ketamine group at 5 min. (p<0.05), 10 min. (p<0.01), 15 min. and 30 min. (p<0.05) after anesthesia, respectively. The arterial and venous blood pHs of ketamine group were slightly higher than those of EA group, respectively, however, no significant differences were found between both groups. Significant differences were not observed between both groups in the arterial and venous blood $pCO_2$, respectively. The arterial blood $pO_2$ of EA group was significant higher than those of ketamine group at 5 min. (p<0.05) after anesthesia. No significant differences were observed between both groups in the venous blood $pO_2$. These results suggest that the changes of vital signs and blood gas values of EA group are similar to those of ketamine group with the exception of changes in the body temperature, pulse and arterial blood $pO_2$.

• Korean Journal of Plant Resources
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• v.19 no.2
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• pp.315-322
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• 2006

This experiment was conducted to investigate the induction rate of callus and antioxidative activity of rosemary and lavender. Callus induction rate of rosemary was 92% and 94% at 0.5mg/L and 1.0mg/L of 2,4-D in the media, respectively. The antioxidative activities of rosemary appeared differently according to the callus cultured under various concentrations of plant growth regulators. The strongest effect was observed at 0.1mg/L of 2,4-D extract, with $43{\pm}1.5{\mu}g/mL$ of an RC50 value. Callus induction rate of lavender was 98% and 99% at 1.0mg/L of 2,4-D and 1.0mg/L of NAA in the media, respectively. The regeneration rate of roots lavender was 85% at 1.0mg/L of NAA in the media. Antioxidative activities of lavender appeared diffently according to the callus cultured under plant growth regulators. The strongest effect was observed in 0.1mg/L of 2,4-D extract, with $37.6{\pm}0.9{\mu}g/mL$ of an RC50 value, which could be compared with value of leaf.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.9-20
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• 2013

The study was conducted to evaluate the feasibility of Mozzarella cheese analogue generation by using a mixture of soy milk and raw milk and to compare the quality of the resultant cheese with that of Mozzarella cheese manufactured using the traditional method. The mixtures showed increase in protein and decrease in lactose and SNF in a dose-dependent manner with the addition of soy milk. The Mozzarella cheese analogue had lower total solids content than the control cheese product, while the fat content was similar between both. The analogue cheese had lower ash content than the traditionally prepared cheese; the content was proportional to the amount of soy milk in the mixture. Higher soy milk quantities within mixtures also resulted in proportionally higher levels of fat content within analogue cheese. Water-soluble nitrogen content was lower in the analogue cheese than in the control cheese. While the WSN level increased in the control cheese, it was almost constant in the analogue cheese. The control cheese had much higher actual and predicted yield than the analogue cheese, while the analogue cheese had a higher stability level. The control cheese had a higher transfer rate than the analogue cheese, with the exception of lactose. Electrophoresis analysis showed bands for Mozzarella cheese analogues that were present in addition to the normal ${\alpha}$-casein and ${\beta}$-casein bands. Physical characteristic analysis showed that hardness was affected by the addition of soy milk to cheese, while cohesiveness and brittleness were affected by the addition of raw milk, and elasticity was barely affected by milk composition. The meltability of the control cheese was higher than that of the analogue cheese and increased during 30 days of storage at $4^{\circ}C$. Browning, oiling-off, and stretching characteristics were almost identical between the 2 types of cheeses. Sensory evaluation findings showed that the control cheese had much better body texture, appearance, and flavor than the analogue cheese.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.35-49
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• 2013

The purpose of this study was to develop Mozzarella cheese analogues by using dairy products in the form of WPC 34, WPC 80, whey protein, demineralized whey powder, and lactose powder along with soy milk. Soy milk was separately blended with 5% WPC 34 (A), WPC 80 (B), DWP (C), WP (D), and LP (E) and also with 10% WPC 34 (F), WPC 80 (G), DWP (H), WP (I), and LP (J). Blending of soy milk and whey products showed that increase in the proportions of whey products (WPC 34, WPC 80, DWP, WP, and LP) led to increase in the protein, lactose, and SNF levels of the admixture. A decrease in fat content was observed for all cheeses prepared from mixtures, relative to those for the control cheese. The nitrogen content within analogue samples was higher than that in the control cheese and increased with increase in the proportions of whey products within soy milk. Higher water soluble nitrogen levels were observed in cheese prepared from whey-product-blended soy milk than in the control cheese. The non-protein nitrogen level within the control Mozzarella cheese was significantly lower than that in the Mozzarella analogues, and, in the case of cheese analogues, it increased with increase in the proportion of whey products in soy milk. With regard to the physicochemical and sensory qualities of the Mozzarella cheese analogues and control cheese, the pH of all analogue samples, with the exception of the cheese prepared from group G, was lower than that of the control Mozzarella cheese. Rheological studies showed that the hardness of Mozzarella cheese analogues was lower than that of the control Mozzarella, while the elasticity, cohesiveness, and brittleness of the analogues was higher. The control sample had a higher meltability level than any of the Mozzarella analogues. Mozzarella cheese prepared with the traditional method had higher browning and stretching levels than all the cheese analogues, but a lower oiling-off level.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.99-108
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• 2013

Kefir is a unique fermented dairy product resulting from combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by the microbial activity of kefir grains. Kefir has numerous health benefits such as the reduction of cholesterol levels, stimulation of the immune system, antimutagenic and anticarcinogenic properties, and improvements of lactose intolerance. Furthermore, kefir is excellent as both a dietetic beverage and for protection against various diseases in small babies. Therefore, kefir has recently been regarded as an important functional dairy food. To date, the majority of research on kefir has focused on the applications of functional kefir using advanced biotechnology methods. The purpose of this review article is to facilitate the recognition of kefir as a novel functional food.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.21-33
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• 2013

The purpose of this study was to improve the production of Mozzarella cheese analogues manufactured using mixtures of soy milk and concentrated raw milk by performing ultrafiltration (UF) and to assess the quality of these cheeses during a 30-day storage period at $4^{\circ}C$, relative to that of Mozzarella cheese manufactured with the traditional method. The solid consistency of Mozzarella cheese analogue prepared from milk mixtures was lower than that of cheese manufactured from raw milk or soy milk and increased during storage, which is considered to be the result of decreasing water levels, as well as with increasing soy milk concentrations. In the Mozzarella cheese analogue generated using the milk mixtures, the fat content decreased with increase in the soy milk concentration, while it decreased during the storage period. Lactose levels were lowest in cheese composed of soy milk or raw milk and processed by UF, and decreased during storage in cheese produced using milk mixtures. In milk mixtures containing soy milk, the protein concentration increased with increasing amounts of raw milk and did not change during the storage period. The water-soluble nitrogen compound level was similar between cheeses and increased only slightly during storage. The amount of non-protein nitrogen compounds was higher in the cheese analogue than in the control cheese and tended to increase during storage. Analysis of the physicochemical traits of the Mozzarella cheese analogue yielded the following results: During storage, titratable acidity levels increased while pH tended to decrease. After analysis using electropherograms, it was classified as ${\alpha}$-, ${\beta}$-, or ${\kappa}$-casein. The results of rheometry tests showed that in the Mozzarella cheese analogue prepared from milk mixtures, with raw milk concentrated by UF, increases in concentration rate lead to lowered hardness, elasticity, cohesiveness, and brittleness. When cheese was produced from milk mixtures and concentrated by UF, meltability increased as the concentration rate increased, although to an extent that was less than that observed for the control cheese, and tended to increase during storage. Sensory evaluation showed that the analogue cheese was much better than the control cheese in terms of formation, appearance, and flavor.

• Journal of Dairy Science and Biotechnology
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• v.38 no.2
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• pp.70-88
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• 2020

Lactic acid bacteria (LAB) form an essential part of the intestinal microbiota of the human body and possess the ability to stabilize the intestinal microbiota, strengthen immunity, and promote digestion as well as intestinal synthesis of vitamins, amino acids, and proteins. Hence, LAB are currently widely used in various products. However, due to the indiscriminate overuse of antibiotics in humans and livestock, bacterial resistance to antibiotics has been increasing rapidly, which has led to serious problems in the treatment of bacterial infections. Additionally, several reports have revealed that antibiotic-resistant LAB may infect people whose immune systems are not fully developed or whose immune systems are temporarily weakened. Therefore, it is imperative to consider the possibility of antibiotic-resistant LAB causing diseases in humans and animals, investigate the mechanism of action between antibiotics and LAB, and determine the relevant regulations for the safe use of LAB.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.791-795
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• 2013

The aim of this study was to compare the performance of a standard culture method and polymerase chain reaction (PCR) for the detection of Staphylococcus aureus (S. aureus) in milk and meat products. Milk, dried infant formula, sausage and ground beef that had been artificially inoculated with S. aureus were enriched in tryptic soy broth. After the enrichment, a loopful was inoculated onto Baird-Parker agar with egg-yolk-tellurite. In parallel, 23S rRNA was amplified by PCR from samples of the enriched broth. Suspected S. aureus colonies grown on selective agars were finally confirmed by a coagulase test and colony PCR. No significant statistical differences were observed between the incidence of S. aureus detected by the culture method and the incidence detected by PCR, in milk or dried infant formula. However, in sausage and ground beef, the number of positives detected by PCR was significantly higher than by the culture method (p<0.05). Our findings suggest that PCR could be an effective screening tool for the detection of S. aureus compared to the standard culture method.

• Journal of Veterinary Clinics
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• v.22 no.4
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• pp.314-317
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• 2005

The potential therapeutic effect of ozone gas on bovine mastitis was investigated. Eighteen quarters from 18 lactating cows with chronic mastitis were included. The 18 quarters were assigned to the control group (treatment with antibiotics for 3 days), experimental group I (0.1 ppm ozone treatment, for 7 days) and experimental group II (1ppm ozone treatment, for 3days). In experimental group I, milk somatic cell counts were lower on day 7 after ozone treatment, compared to the pretreated counts, but were higher than the control counts. In experimental group II, somatic cell counts were significantly decreased (p<0.05) on day 7 compared to the pretreatment counts, and they were lower than the control counts. There were no changes in leukocyte, neutrophil, or lymphocyte numbers, N/L ratios, N/L ratios, or serum total protein in the control and experimental groups. We concluded that ozone gas treatment(1ppm for 3days) might be effective for treatment of bovine mastitis.

• Journal of Veterinary Clinics
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• v.31 no.1
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• pp.15-18
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• 2014

A total of 122 rabbits (40 males, 51 females, 25 castrated males and 6 spayed females; age range: 3 months to 11 years; weight range: 0.8-3.4 kg) were admitted to Veterinary Medical Teaching Hospital of Chungnam National University from January 2012 to February 2013. The syphilis rapid test was positive in 21.3% of rabbits, with a significant difference in the rates of positivity between male versus female rabbits and rabbits younger than 1 year versus older than 1 year of age (both p < 0.01). Skin lesions were detected around the lips (59.1%), nose (56.5%), genitalia (50.0%), anus (40.9%) and eyelids (18.2%). Coexisting skin lesions were found on the nose and lips (26.0%); anus and genitalia (21.8%); lips, anus and genitalia (17.4%) of rabbits. Twenty-two rabbits with skin lesions were subcutaneously treated with Penicillin G (48,000-84,000 IU/kg, Green cross, Korea) every 7 days for three or four weeks. All skin lesions were disappeared after Penicillin G treatment. In conclusion, a rabbits with skin lesions and serological test positive for syphilis should undergo prompt treatment and not be used for breeding.