• Journal of Dairy Science and Biotechnology
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• v.15 no.1
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• pp.53-57
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• 1997

Hokkaido, as center of Japanese dairying, 3.48 million tons of raw milk which was about 40% of total production in Japan were produced from 11,400 farms in 1996. The average herd size and the annual volume of milking per head in Hokkaido were 78 head, 7,200kg, and the quality of raw milk also is much better than that of other area in Japan. Raw milk having less than 100,000/ml in viable count and less than 300,000/ml of somatic cell count were 99.6%, 93% respectively. In spite of producing large amount of high quality milk, only 26% of total amount was processed as market milk and 76% was used for making dairy products like butter, cheese and milk powder. Therefore, because of big difference in price between the raw milk for market milk and for dairy products. the income of dairy farms are much less comparing to other parts of Japan, where most of the raw milk are consumed as market milk.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.757-765
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• 2015

The objective of this study was to determine the quality characteristics of fermenting mash and pasteurized ginseng Makgeolli added with different concentrations of ginseng powder. Total aerobic bacteria and lactic acid bacteria counts of mash added with 0, 1, 2, and 4% ginseng powder during 4 days of fermentation significantly increased, whereas yeast count decreased. Viable cell count remarkably decreased after pasteurization. Pasteurized 4% ginseng Makgeolli (4.30) showed a higher pH than 0, 1, and 2 % ginseng Makgeolli (4.09, 4.08, and 4.06, respectively) after 15 days of aging. After aging, amylase activity of pasteurized Makgeolli decreased, and 0% and 1% ginseng Makgeolli (22.35, $21.55^{\circ}Brix$) showed higher Brix content than 4% ginseng Makgeolli ($20.15^{\circ}Brix$). Before aging, alcohol contents of 0, 1, 2, and 4% pasteurized ginseng Makgeolli were 5.80, 5.50, 5.20, and 5.10%, respectively. After 15 days of aging, 0% ginseng Makgeolli (7.00) showed higher alcohol content than 1, 2, and 4% ginseng Makgeolli (5.90, 5.80, and 5.60%, respectively). The results of the sensory evaluation show that 2% ginseng Makgeolli after 3 days of aging at $4^{\circ}C$ had the highest scores for taste (5.19), flavor (5.04), and overall acceptability (5.22) among the samples.

• Korean Journal of Digital Imaging in Medicine
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• v.13 no.3
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• pp.133-137
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• 2011

This research investigated how low dose radiation affected the quality characteristics of Takju. The treatment group were the quality characteristics of control group, Takju treated by radiation of separate 4, 7, 10 Gy and sterilized Takju. We measured pH, titratable acidity, alcohol, brix, total viable cell count, Hunter's color values, sensory characteristic. As a result, We discovered there were minute changes in pH, titratable acidity, alcohol, brix, total viable cell count. Likewise, The color appeared changes on separate radiation dose. In the sensory characteristic, People's preference ranked better than average level according to priority Takju treated by 4, 7, 10 radiation. In conclusion, Low dose radiation had little effect on the quality characteristics of Takju. However, Takju received a favorable review by some people In test of taste such as after taste. So We thought, such as preservation, the research using the radiation should be continually conducted.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.780-785
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• 1999

The effect of addition in different amounts of leek(4, 8, 12% respectively) during fermentation of kimchi was investigated. Fermentation characteristics such as pH, acidity and total reducing sugars as well as microbiological properties were determined. During fermentation, pH was more slowly lowered in kimchi added with leek than in control and titrable acidity of these kimchi was lower than that of control. Viable cells of total bacteria and lactic acid bacteria in these kimchi were higher than that of control during fermentation. Content of total reducing sugars was higher than that of control. Three kinds of reducing sugars such as fructose, glucose and galactose were detected and the dominant one appeared to be fructose. These results suggested that addition of leek seems to retard fermentation of kimchi due to their anti microbial actvity.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.198-204
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• 2007

The objectives of this study were to determine the quality characteristics, antioxidant activity, and cytotoxicity of fermented ginseng wine at each fermentation step. In the first mash with and without ginseng, viable cell counts (total cell, lactic acid bacteria, and yeast) were maximum between 2 to 4 days of fermentation. At the beginning of fermentation, Brix and ethanol contents, and titratable acidity increased, while pH decreased rapidly. At 3 days of fermentation of the second mash with ginseng, the viable cell counts were similar to those without ginseng and then continually decreased. At the end of fermentation, the pH of the second mash with ginseng was 4.00, lower than the pH of the second mash without ginseng, which was 4.35. Alcohol contents of second mashes with and without ginseng were 12.2 and 11.8%, respectively. In the aging period of ginseng and rice wines, the pH, titratable acidity, Brix, and ethanol contents did not change markedly. The results of sensory evaluation showed that fermented ginseng wine had good flavor and high acceptability. In the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity assay, fermented ginseng wine ($IC_{50}$: 0.394 mg/mL) showed higher antioxidant activity than fermented rice wine ($IC_{50}$: 0.884 mg/mL). The butanol fraction of fermented ginseng wine exhibited weak cytotoxic activity against P388 and HeLa cell lines.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.197-201
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• 2014

This study was performed to identify and assess food hazards during dry laver processing. Samples including raw materials, intermediates, and finished products during dried-laver processing were collected from seven dried-laver processing facilities, and microbial analyses were conducted. Microbial levels such as total coliforms and total viable cell count (TVC) increased as the processing steps progressed. TVC and total coliforms ranged from <30 to $9.1{\times}10^7$ CFU/g and <18 to 27,600 MPN/100 g for intermediates and finished products obtained during dried-laver processing, respectively. However, no fecal coliform was detected in the samples. Additionally, food-borne bacteria including Bacillus cereus, Listeria monocytogenes, Salmonella sp., Staphylococcus aureus, and Vibrio parahaemolyticus were not identified in finished products. For heavy metal content, arsenic ranged from 30.18 to 39.05 mg/kg, mercury from 0.005 to 0.009 mg/kg, and cadmium from 0.076 to 0.318 mg/kg dry mass in all finished products. However, lead was not detected in samples tested in this study. In conclusion, dried-laver products were safe based on the levels of food-borne bacteria and heavy metal contents. However, it is important to reduce total viable cell counts and total coliforms during dried-laver processing.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.447-454
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• 1999

Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng marc and red ginseng marc using Acetobacter aceti 3281 for 26 days at 35$^{\circ}C$. The ginseng and red ginseng vinegar contained 0.236mg/ml of total sugar 0.236mg/ml of reducing sugar and 0.05% of ethanol and 1.005 of specific gravity 8,58CFU of viable cell count 3,24 of pH and 5.11% of acidity. Whereas the vinegars produced using the water-extracted red ginseng marc and the ethanol-extracted red ginseng marc were consisted of total sugar was 1.27mg/ml and 1.60mg/ml reducing sugar was 0.077mg/ml and 0.725mg/ml specific gravity was 1.001 and 1.004 the number of viable cells was 8.51CFU/ml and 8.1CFU/ml pH was 2.81 and 2.89 acidity was 5.18% and 5.32% respectvely ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar made by were-extracted red ginseng marc, ethanol-extracted red ginseng marc ginseng and red ginseng ginseng from 0.5 to 32% of water-and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4~1.6% above red glnsend of 0.8% water-extracted red ginseng marc of 0.8~1.6% and ethanol-extracted red ginseng marc of 0.4~1.6% added in 10% white vinegar respectively.

• Journal of Microbiology and Biotechnology
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• v.10 no.2
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• pp.147-153
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• 2000

This study was conducted to compare probiotic activities and physiological functions of Bifidobacterium longum Mk-G7 with weveral commercial and type strains of bifidobacteria. bif. longum MK-G7 showed the highest acid tolerance against HCl and acetic acid, whereas bif. infantis Y-1 showed the lowest acid tolerance and more than 4 log cycles of viable cell count decreased due to acid injuty. Viable cell counts of bifidobacteria strains decreased more than 1.5 log cycles owing to oxygen toxicity, with the exception of Bif. longum MK-G7, Bif. infantis Y-2, Bif. longum Y-3, Bif. longum Y-6, and Bif. longum RD-13 showed the highest bile tolerance, whereas Bif. longum MK-G7 showed a medium level of bile tolerance. Only Bif. longum MK-G7 howed much higher antibiotic resistance against both tetracycline and penicillin-G in the MIC(minimum inhibitory concentration) level of 24.8 mg/I and 0.52mg/I, respectively. Bif longum Y-6, and Bif. bifidum ATCC 29539 showed more than 80% of anti-mutagenicity against NQO(4-nitroquinolinel-oxide). Since the production of cytokines such as $TNF(tumor necrosis factor)-{\alpha}$ and IL (interleukin)-6, and NO(nitric oxide) in the macrophage cell line Raw 264.7 cells increased as Bif. longum MK-G7 cell concentration increased, ti was suggested that Bif. longum MK-G7 is able to enhance immunopotentiating activity in vitro. When freeze-dred Bif. longum MK-G7 was administered to mice at the dose of 1,2,4, and 6 g/kg of body weight, all of the mice survived in all feeding groups, proving the GRAS(generally recognized as safe) status of Bif. longum MK-G7. When fermented milk containing Bif. longum MK-G7 was administered to human volunteers, viable cell count of total bifidobacteria and anaerobes in the feces increased up to 0.5 log cycles more than before the administration. In particular, Bif. logum MK-G7 ingibited the growth of Bacteroides at the level of 1.0-1.5 log cycles.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.918-922
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• 2001

In a previous study, we have isolated a number of lactobacilli from Korean women, and one of them (KLB46) was identified as Lactobacillus crispatus by 16S rRNA gene sequencing. For the ecological treatment of bacterial vaginosis (BV) cell suspension of L. crispatus KLB46 was instillated into BV patients. L. crispatus KLB46 was found to persist for several days in cell suspension with no nutrients. In this study, in order to assess the influence of starvation on physiological activity, we compared the viability and culturability of KLB46 following suspension in various buffer solutions. A pair of in situ fluorescent dye was used to assess viability (i.e. membrane integrity) and the culturability was examined by plate count assay. A rapid epifluorescence staining method using the LIVE/DEAD Bacterial Viability Kit $(BacLight^{TM})$ was applied to estimate both viable and total counts of bacteria in cell suspension. $BacLight^{TM}$ is composed of two nucleic acid-binding stains ($SYTO\;9^{TM}$ and propidium iodide). $SYTO\;9^{TM}$ penetrates all bacterial membranes and stains the cells green while propidium iodide only penetrates cells with damaged membranes, therefore the combination of the two stains produces red fluorescing cells. Optimal staining conditions for $BacLight^{TM}$ were found to be with 0.0835M $SYTO\;9^{TM}$ and 0.05M propidium iodide for 15 min incubation at room temperature in dark. When cells were microscopically examined during 140 hours of starvation, the culturability decreased markedly while the viability remained relatively constant, which suggests that large fraction of KLB46 cells became viable but non-culturable (VBNC) upon starvation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.120-129
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• 2017

This study assessed the safety of raw oysters Crassostrea gigas for consumption during processing in a processing plant. Bacterial contamination (e.g., viable cell counts, coliform groups, Escherichia. coli and pathogenic bacteria) and chemical contamination (e.g., heavy metals and shellfish toxins) were measured on raw oysters, a processing equipment, employees and work areas. No total mercury, lead, paralytic shellfish poison, diarrheic shellfish poison or norovirus was detected in any post-harvested oyster samples. However, the cadmium level ranged from 0.1-0.2 mg/kg. The viable cell count, E. coli and coliform group levels in post-harvested oysters ranged from 4.00-4.54 log CFU/g, ND-210 MPN/100 g and 110-410 MPN/100 g, respectively. The viable contaminating cell counts on employees, equipment and work areas were in the range of $0.90-3.46log\;CFU/100cm^2$. Airborne bacteria in the work areas ranged from 0.60 to 1.81 log CFU/plate/15 min. Thus, no significant health risks were detected in the processing plant.