• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.386-395
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• 2016

To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.

• Food Science and Preservation
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• v.19 no.4
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• pp.470-476
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• 2012

Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; ${\Delta}E$ value (y). It was found that the condition with the lowest ${\Delta}E$ value occurred with combined 90s US and $45^{\circ}C$ 90s LB (US+LB). The combined treatment group (US+LB) was stored at $10^{\circ}C$ for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high $L^*$ value, which indicates significantly low $a^*$, $b^*$, ${\Delta}E$, browning index, PPO, and POD activity values, and a low total bacteria count (p < 0.05). The US+LB group also had the highest sensory score (except for aroma and texture; p > 0.05).

• Journal of Soil and Groundwater Environment
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• v.14 no.4
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• pp.33-44
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• 2009

Water curtain of an underground LPG storage cavern is a facility to prevent leakage of high pressure gases, for which groundwater should flow freely towards the cavern and groundwater level also must be stably maintained. In this study, in order to evaluate qualities of seepage water and surrounding groundwater of an underground LPG storage cavern in Yeosu, 4 rounds of samplings, field measurements and laboratory analyses (February, May, August, October of 2007) were conducted. According to field measurements, pH was weak acidic to neutral but it gradually increased with time. Electrical conductivity (EC) of groundwater near a salt stack showed very high values between 10.47 and 38.50 mS/cm. Dissolved oxygen (DO) showed a very wide range of 0.20~8.74 mg/L and a mean of oxidation-reduction potential (ORP) was 159 mV, which indicated an oxidized condition. Levels of $Fe^{2+}$ and $Mn^{2+}$ were mostly less than 3 mg/L. All of seepage waters showed a Na-Cl type while only groundwater near the salt stack showed a Na-Cl type with a high total dissolved solid. The other groundwaters exhibited typical $Ca-HCO_3$ types. Levels of aerobic bacteria were mostly very high (573-39,520 CFU/mL). Based on the analyses of these hydrochemistry and biological characteristics, it is concluded that there are no particular problems in groundwater and seepage water, which not causing a trouble in the cavern operation. However, both for control of bio-clogging and for sustainable operation of the water curtain system, a regular hydrochemical and microbiological monitoring is required for the seepage water and surrounding groundwater.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.3
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• pp.134-144
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• 2003

A rhizobacterium Pseudomonas cholororaphis O6 produced several secondary metabolites, such as phenazines, protease, and HCN that may be involved in inhibition of the growth of phytopathogenic fungi. In field study, P. chlororaphis O6 treatment on wheat seed suppressed root rot disease caused by Fusarium culmorum. The major organic acids of cucumber root exudates were fumaric acid, malic acid, benzoic acid, and succinic acid. Glucose and fructose were major monosaccharides in cucumber root exudates. The total amount of organic acids was ten times higher than that of the sugars. P. chlororaphis O6 grew well on cucumber root exudates. The dctA gene of P. chlororaphis O6 consisted of a 1,335 bp open reading frame with a deduced amino acid sequence of 444 residues, corresponding to a molecular size of about 47 kD and pI 8.2. The deduced dctA sequence has ten putative transmembrane domains, as expected of a membrane-embedded protein. Our results indicated that organic acids in cucumber root exudates may play an important role in providing nutrient source for root colonization of biological control bacteria, and the dctA gene of P. chlororaphis O6 may be an important bacterial trait that is involved in utilization of root exudates.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.28 no.3
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• pp.97-107
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• 2017

The present study was conducted to investigate the effects on growth performance, nutrient digestibility, and gut health of broiler chickens when a dietary supplementation of multienzymes was added to diets, containing different energy levels. A total of 480 broiler chickens of similar body weight (Ross 308, 1-day-old) were randomly subjected to four treatments. The dietary treatments included a corn-soybean meal-based diet supplemented with: multienzyme (amylase+protease+ mannanase+xylanase+phytase), 0.05% enzyme, and different energy levels (3010 and 3060 kcal/kg). The experimental diets were fed to the chicks in a mash form for 35 days in two phases (1-21 d, phase I; and 22-35 d, phase II). During the overall period, chicks fed with diets supplemented with multienzymes had a better weight gain (p<0.05) and feed conversion ratio (FCR) than those fed with diets without enzymes. There was no difference in the growth rate and FCR among the chicks fed with diets supplemented with enzymes, even though the dietary energy levels were different. The apparent fecal and ileal digestibility of dry matter, gross, crude protein, calcium, and phosphorus were significantly enhanced (p<0.05). The population of cecal and ileal Lactobacillus spp. was significantly increased (p<0.05), and Clostridium spp. and coliforms were significantly decreased (p<0.05) in diets supplemented with enzymes. Villus height and villus height to crypt depth ratio in the small intestine was also significantly enhanced (p<0.05) in diets supplemented with enzymes. In conclusion, multienzyme supplementation had positive effects on the weight gain of broilers, FCR, digestibility of nutrients, and on the growth of intestinal microbiota.

• Applied Chemistry for Engineering
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• v.30 no.1
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• pp.114-121
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• 2019

In this study, antioxidative, antibacterial and cytoprotective effects of the ethanol extract and ethylacetate fraction of Lycopus lucidus (L. lucidus) were compared and analyzed. Free radical scavenging activities ($FSC_{50}$) of the L. lucidus extract and fraction were found to be 65.1 and $64.9{\mu}g/mL$ respectively. In the $Fe^{3+}-EDTA/H_2O_2$ system, the reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) for the extract and fraction were 6.6 and $6.3{\mu}g/mL$, respectively which showed excellent total antioxidant abilities. The extract showed antibacterial activity against S. aureus, while the fraction showed in all the bacteria except for A. niger. The cytoprotective effect of L. lucidus extract was compared to that of the fraction and the effect against $^1O_2$-induced cellular damage of human erythrocytes (${\tau}_{50}$) was 51.3 and 73.7 min at $50{\mu}g/mL$, respectively. For the cytoprotective effect of keratinocytes damaged by $H_2O_2$ and UVB, the extracts did not show any efficacy but showed efficacy at $1-2{\mu}g/mL$, respectively. The fraction increased the cell viability up to 85.8 and 81.9%, respectively. As a result of intracellular ROS scavenging activity, the scavenging activity was observed at $1-2{\mu}g/mL$ of the fraction. From the results comparing the physiological activities of L. lucidus extract and the fraction, the ethylacetate fraction of L. lucidus has antioxidative effect similar to that of the extract whereas superior antimicrobial and cytoprotective effects than that of the extract. Overall, the ethylacetate fraction of L. lucidus protects cells from an external stress which can be used as a potential cosmetic material.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.87-96
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• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

• Journal of the Korean Society of Marine Environment & Safety
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• v.28 no.1
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• pp.1-9
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• 2022

The effect of sediments in a waste dumping area on marine organisms was evaluated using sediment toxicity tests with a benthic amphipod (Monocorophium acherusicum) and bioluminescent bacterium (Vibrio fischeri) in accordance with the Korean Standard Method for Marine Wastes (KSMMW). Nine sites in the East Sea-Byeong, East Sea-Jeong, and Yellow Sea-Byeong areas were sampled from 2016 to 2019. The test results showed that the relative average survival rate (benthic amphipods) and relative luminescence inhibition rate (luminescent bacteria) were below 30%, which were judged to be "non-toxic." However, in the t-test, a total of 12 benthic amphipod samples (6, 1, 1, and 4 in 2016, 2017, 2018, and 2019, respectively) were significantly different (p<0.05) from the control samples. To identify the source of toxicity on benthic amphipods, a simple linear regression analysis was performed between the levels of eight heavy metals (Cr, As, Ni, Cd, Cu, Pb, Zn, and Hg) in sediments and the relative average survival rate. The results indicated that Cr had the highest contribution to the toxicity of benthic amphipods (p = 0.000, R2 = 0.355). In addition, Cr was detected at the highest concentration at the DB-85 station and exceeded the Marine Environment Standards every year. Although the sediments were determined as "not toxic" according to the ecotoxicity criteria of the KSMMW, the results of the statistical significance tests and toxicity identification evaluation indicated that the toxic effect was not acceptable. Therefore, revising the criteria for determining the toxic effect by deriving a reference value through quantitative risk assessment using species sensitivity distribution curves is necessary in the future.

• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.400-410
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• 2022

This study was performed to analyze the microbial contamination levels of three non-heated rice cake manufacturers in terms of seasonal manufacturing process and to investigate the effects of summertime soaking on contamination levels and temperature-controlled soaking in water on reduction in microbial levels. The total aerobic bacteria (TAB) ranged from 2.69 log CFU/g to 5.08 log CFU/g in the produce, but the microbial contamination increased sharply during soaking. The levels of TAB and coliforms during summer soaking were 7.01 and 3.96 log CFU/g, respectively, and this was significantly higher than those in other seasons. The contamination level was high in the subsequent freezing, with the TAB level (6.24 log CFU/g) exceeding the legal standard. The temperature of soaking water in summer increased from 19.1℃ to 26.8℃ after 12 h of soaking. The microbial contamination was significantly high commensurate with increased soaking time, and the TAB level in the frozen process exceeded the legal standard from 9 h of soaking. The use of ice packs to prevent the increase in temperature of the soaking water in summer resulted in maintenance of temperature at 20.1℃ for up to 12 h. The average TAB value in the freezing process was 4.42 log CFU/g after 12 h of soaking, and this is 1.77 log CFU/g lower than that before. Based on these results, it was determined that controlling the soaking time and water temperature are essential for the production of a safe unheated frozen rice cake. The safety of the HACCP system could be established by applying these preventive management standards.

• Korean Journal of Poultry Science
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• v.49 no.4
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• pp.287-298
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• 2022

This study evaluated the efficacy of chlorine dioxide (ClO₂) as an oxidant to reduce malodor emission from chicken feces. Two experiments were performed with the following four treatments in parallel: 1) fresh chicken feces with only distilled water added as a control, 2) a commercial germicide as a positive control, and 3) 2,000 or 4) 3,000 ppm of ClO₂ supplementation. Aluminum gas bags containing chicken feces sealed with a silicone plug were used in both experiments, and each treatment was tested in triplicate. In Experiment 1, 10 mL of each additive was added on the first day of incubation, and malodor emissions were then assessed after 10 days of incubation. In Experiment 2, 1 mL of each additive was added daily during a 14-day incubation period. At the end of the incubation, gas production, malodor-causing substances (H₂S and NH₃ gases), dry matter, pH, volatile fatty acids (VFAs), and microbial enumeration were analyzed. Supplementing ClO₂ at 2,000 and 3,000 ppm significantly reduced the pH and the ammonia-N, total VFA, H₂S, and ammonia gas concentrations in chicken feces compared with the control feces (P<0.05). Additionally, microbial analysis indicated that the number of coliform bacteria was decrease after ClO₂ treatment (P<0.05). In conclusion, ClO₂ at 2,000 and 3,000 ppm was effective at reducing malodor emission from chicken feces. However, further studies are warranted to examine the effects of ClO₂ at various concentrations and the effects on malodor emission from a poultry farm.