• 한국식품위생안전성학회지
• /
• 제38권1호
• /
• pp.19-25
• /
• 2023

비가열 닭고기 분쇄육의 제조 시 향신료의 첨가에 의한 세균의 증식 억제 효과에 대하여 연구하였다. 닭가슴살 분쇄육의 일반성분은 수분 72.98±0.15%, 조단백질 23.37±0.46%, 조지방 1.00±0.03%, 조회분 1.90±0.03%였다. 향신료 첨가에 의한 미생물 증식 억제 효과는 로즈마리 > 마늘 > 겨자 순이었으며, 첨가량이 증가할수록 억제 효과가 커졌다. 닭고기 분쇄육의 일반세균 및 대장균 증식 억제를 나타내는 향신료의 최적 첨가 농도는 로즈마리 2%, 마늘 4%, 겨자 1.2%였다. 일반세균 및 대장균에 대한 증식 억제 효과는 단독 및 혼합 첨가 시 저장기간 동안 기간별로 차이가 있었고, 저장 9일째 억제 효과는 MixA(97.4%) > 로즈마리(96.9%) > MixB(96.3%) > 마늘(53.7%) > 겨자(33.3%) 순이었다. 닭고기 분쇄육에 살균마늘과 비살균마늘을 첨가하여 비교했을 때 일반세균 수는 살균마늘 처리구가 비살균마늘 처리구에 비해 초기 2.6-3.0 log CFU/g, 9일째 2.4-3.2 log CFU/g 정도 낮았고, 저장기간이 경과할수록 그 수가 감소하였다. 비살균마늘 처리구는 대조구보다 높은 일반세균 수를 나타냈으며, 저장기간이 경과할수록 증가하는 경향을 나타냈다. 대장균 수의 경우 살균마늘 처리구가 비살균마늘 처리구에 비해 저장 0일째 0.4-1.0 log CFU/g, 9일째 0.5-1.5 log CFU/g 정도 낮았으며, 저장기간의 경과에 따른 변화는 일반세균 수와 비슷한 경향을 나타냈다. 결론적으로 로즈마리, 마늘, 겨자의 다양한 혼합적용에 의해 닭고기 분쇄육 제품의 미생물적 안전성이 향상되었다.

• Nutritional Sciences
• /
• 제8권4호
• /
• pp.219-225
• /
• 2005

This study examined the effect of viable bifidobacteria and non-digestible carbohydrates on the cecal pH, colonic neoplastic lesion (aberrant crypt) and proliferating cell nuclear antigen (PCNA) labeling index in carcinogen-treated mts. Animals received s.c. injection of dimethylhydrazine (DMH) (15 mg/kg body weight) twice 3 days apart. Three days after the second carcinogen administration, the treatments were begun. 1he treatments were basal diet (AIN-76) with skim milk (Basal/skim), or the following diets with daily gavage of $10^8$ bifidobacteria: basal (Basal/bifido), $2\%$ fructo-oligosaccharide (FOS/bifido), $2\%$ soybean oligosaccharide (SBO/bifido), $2\%$ wheat bran oligosaccharide (WBO/bifido) and $8.4\%$ wheat bran (WB/bifido). After 4 weeks of treatment, cecal pH was measured using a pH probe. The number of aberrant crypt (AC), aberrant crypt foci (ACF) and crypt multiplicity were enumerated and colonic PCNA labeling index was determined using immunohistochemistry. Cecal pH was significantly reduced in SBO/bifido and FOS/bifido groups compared to control group. However, there were no significant differences in either number of AC or rates of cell proliferation as shown by PCNA labeling index among the groups, although mts fed FOS/bifido reduced the numbers of ACF compared to Basal/skim group. The SBO/bifido group did not reduce the number of ACF or PCNA labeling index. Also, other oligosaccharides did not reduce the risk of colon cancer compared to control group. The concomitant reduction of cecal pH and number of ACF suggest that the combination of bifidobacteria and FOS may reduce the risk of colon cancer.

• 한국식품영양과학회지
• /
• 제25권6호
• /
• pp.899-906
• /
• 1996

본 연구에서는 솔잎즙을 김치에 첨가함으로써 솔잎이 김치의 발효 숙성에 미치는 영향을 조사하였다. 솔잎즙을 0, 0.5, 1.0 및 1.5% 첨가하여 제조한 김치를 실온에서 24시간 방치 후 $4^{\circ}C에서$ 15일 동안 숙성(A)또는 $15^{\circ}C에서$ 15일 동안 숙성(B)시키면서 숙성 0, 1, 2, 3, 4, 5, 7, 9, 11, 13 그리고 15일에 pH, 총 산, 환원당 및 총 비타민 C 함량 등 이화학적 특성 및 총 균수와 젖산균수 등 미생물학적 특성을 조사하였다. 솔잎즙 무첨가구의 pH는 숙성 3일에 적숙기의 pH와 유사한 pH 4.2에 도달한 반면, 솔잎즙 0.5, 1.0 및 1.5% 첨가구의 경우 각각 숙성 4, 5및 7일에 pH 4.2로 감소되어 솔잎즙을 첨가함에 따라 김치의 산패를 1~4일 정도 지연시켰다. 총 산 함량은 숙성이 진행됨에 따라 증가하였으며, 솔잎즙 무첨가구에 비해 솔잎즙 첨가구의 총 산 함량은 전반적으로 낮게 관찰되었다. 산도의 증가 및 pH의 감소는 A군에 비해 B군에서 보다 빨리 나타났다. 환원당 함량은 숙성 4~5일 동안 모든 처리구에서 약 80%정도 감소하였다. 총 비타민 C 함량은 모든 처리구에서 숙성 1일에 최고 수준에 도달한 뒤 감소하였다. 환원당 함량 및 총 비타민 C 함량은 솔잎즙 무처리구에서 보다 처리구에서 약간 높게 관찰되었으나, 이러한 결과는 솔잎 자체내에 함유된 환원당 및 비타민 C에 의한 것으로 생각된다. 총 균수는 숙성 초기에 급속히 증가하여 숙성 3일에 최고 수준에 도달한 후 서서히 감소했다. 숙성 온도에 따른 환원당 함량, 총 비타민 C 함량 및 총 균수의 차이는 발견되지 않았다. A군의 경우, 솔잎즙 무첨가구의 젖산균수는 숙성 9일에 최고 수준에 도달한 반면, 솔잎즙 첨가구에서는 숙성 5~9일에 최고 수준에 도달한 뒤 서서히 감소하거나 일정 수준을 유지 하였다. A군과는 달리 B군의 솔잎즙 첨가구의 젖산균수는 숙성 초기부터 증가하여 숙성 7일에 최고 수준에 도달한 후 서서히 감소하였다. 숙성 온도와 관계없이 솔잎즙 첨가 수준이 증가할수록 총 균수와 젖산균수는 감소하였다. 이상의 실험 결과들은 솔잎즙이 pH의 저하를 지연시키고 미생물의 생육을 억제함으로써 김치의 발효숙성을 지연시키는 효과를 나타내 보이고 있다.

• 대한화장품학회:학술대회논문집
• /
• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
• /
• pp.163-173
• /
• 2003

Research objective:To exactly evaluate their functions of kojic acid, arbutin and vitamin C as a whitening agent, we performed experiments to compare their abilities to inhibit melanin synthesis. Experimental methods and techniques: The effects of kojic acid, arbutin and vitamin C on cell viability and melanin synthesis were evaluated by the level of melanin content and the number of viable cells upon treatment of them.

• 미생물학회지
• /
• 제47권2호
• /
• pp.124-129
• /
• 2011

Helicobacter pylori균의 ferric uptake regulator (Fur) 단백질의 산화적 손상에 대한 역할을 연구하였다. H. pylori균의 fur 유전자를 제거한 돌연변이체를 만들고 wild type H. pylori균과 돌연변이체 균의 산화적 스트레스에 대한 반응을 비교하였다. 산화적 스트레스는 methylene blue와 660 nm 파장의 빛을 이용하는 광역학적 치료방법으로 유도하였다. 산화적 스트레스를 가한 실험조건에서 wt H. pylori와 돌연변이체의 생존력, DNA 손상의 정도를 비교 검토하였다. 그 결과 fur 유전자가 제거된 돌연변이체의 생균수가 wt에 비해 10,000배 가량 감소한 것을 알 수 있었으며 DNA의 산화적 손상의 marker인 8-hydroxy-2-deoxyguanosine (8-OHdG)의 양도 fur 유전자 제거된 돌연변이에서 wild type에 비해 3배 정도 더 생성됨을 확인하였다. 따라서 본 실험결과 H. pylori균의 fur 유전자가 PDT법으로 유도한 산화적 스트레스에 방어 기작을 하는 것으로 사료된다.

• Osong Public Health and Research Perspectives
• /
• 제8권6호
• /
• pp.389-396
• /
• 2017

Objectives: To circumvent the limitations of the current golden standard method, colony-forming unit (CFU) assay, for viability of Bacille Calmette-$Gu{\acute{e}}rin$ (BCG) vaccines, we developed a new method to rapidly and accurately determine the potency of BCG vaccines. Methods: Based on flow cytometry (FACS) and fluorescein diacetate (FDA) as the most appropriate fluorescent staining reagent, 17 lots of BCG vaccines for percutaneous administration and 5 lots of BCG vaccines for intradermal administration were analyzed in this study. The percentage of viable cells measured by flow cytometry along with the total number of organisms in BCG vaccines, as determined on a cell counter, was used to quantify the number of viable cells. Results: Pearson correlation coefficients of FACS and CFU assays for percutaneous and intradermal BCG vaccines were 0.6962 and 0.7428, respectively, indicating a high correlation. The coefficient of variation value of the FACS assay was less than 7%, which was 11 times lower than that of the CFU assay. Conclusion: This study contributes to the evaluation of new potency test method for FACS-based determination of viable cells in BCG vaccines. Accordingly, quality control of BCG vaccines can be significantly improved.

• 한국식품영양과학회지
• /
• 제28권5호
• /
• pp.997-1002
• /
• 1999

The aim of the present study was to investigate effects of food preservative addition and changes in composition of herb extract product on the growth of spoilage yeast, Zygosaccharomyces sp. Herbs such as Panax ginseng, Cinnamomum cassia, Lycium chinense, Zyzyphus juiuba and Jingiber officinale were altogether put into water and essence was extracted at 80oC, and then the extract was concentrated at 75oC. The herb extract product was made by adding vitamins, amino acids and honey to the concentrated herb extract. The amount of gas produced from the herb extract product was increased as inoculated cell number increased but decreased as Brix concentration increased. Gases were produced in small amount when incubation was made at 4oC but large amounts of gases were produced at 25 or 40oC of incubation. The gas production and growth of Zygosaccharomyces sp. were measured after browning reaction was induced by heating at 85oC for 12 hours. It appeared that heating treatment did not induce any significant change in the gas production and growth of the cell. The effects of addition of various sugar to the herb extract produce were also invesigated. Amounts of gas production were in the order of glucose>sucrose>oligosaccharide>stevioside. The viable cell count was measured as 6.0$\times$107 CFU/g when glucose was added to the herb extract product. The viable cell counts were 5.0$\times$106, 3.0$\times$103, and 3.0$\times$102 CFU/g in sucrose, oligosaccharide and stevioside added herb extract product, respectively. The amount of gas production from the herb extract product was remarkably reduced by addition of such food preservatives as sodium benzoate and DF 100. TLC(thin layer chromatography) chromatogram of the herb extract showed stability of the herb extract in the above treatments.

• 한국동물위생학회지
• /
• 제20권2호
• /
• pp.169-175
• /
• 1997

This study was carried out to assess the effect of the chlorine treatment into water for processing chicken products in each stage of slaughtering, with a special viewpoint related with reducing the viable number of microorganisms by which the water and the chicken body were contaminated. The mean bacterial number on chicken samples after picking process was log5.37$\pm$0.20~5.84$\pm$0.160CFU/$\textrm{cm}^2$. When assessed by standard plate count method, it was the higher one than any other processing stage in which eviscerating, pinning, packaging, and chilling was followed in order of the mean bacterial number. The coliform bacterial numbers on carcasses after sampling from different processing stages were log2.11$\pm$0.63~2.88$\pm$0.25MPN/$\textrm{cm}^2, which show almost similar numbers in each processing stage. But, after chilling process the number was decreased slightly. The bacterial counts in the water for scalding and chilling showed log3.43 $\pm$ 0.59~5.06$\pm$0.21 and log4.30$\pm$0.21~6.62$\pm$0.33CFU/$m\ell$, respectively. In the coliform counts for the water taken out from the 2nd chilling tank, the number was log1.97$\pm$0.35~2.91$\pm$0.22MPN/$m\ell$ which showed higher than those of the 1st and the 3rd chilling tank water. The effect of chlorination in reducing the bacterial numbers was accepted at the residual chlorine concentration of 1$m\ell$/$\ell$by showing the reduction from $10^8$ to $10^4$CFU level and the numbers were decreased less than 10CFU at the concentration of 5mg/$\ell$, when assessed by viable cell counts. In conclusion, these results suggested that chlorination In chilling water with final concentration of 5mg/$\ell$was strongly recommended to reduce the bacterial numbers on final chicken products.

• Journal of Applied Biological Chemistry
• /
• 제52권1호
• /
• pp.33-37
• /
• 2009

쌀과 유산균을 이용한 곡류 발효 식품을 개발하기 위하여 김치에서 분리한 유산균 Ln. mesenteroides KC51를 호화, 액화, 당화시킨 현미 분말 현탁액에 배양하였다. 멸균한 현미 당화물에 KC51 균주를 접종하고 $30^{\circ}C$에서 진탕 배양한 결과, 생균수는 당화물의 농도 증가에 따라서 접종 후 9시간까지 급격히 증가하였으며 그 이후 완만하게 감소하였다. 당화물 농도가 12% 일 때 Ln. mesenteroides KC51 균주의 생육은 9.56 log CFU/g까지 증가하였다. 적정산도는 당화물의 농도가 증가함에 따라서 증가하였으며, 당화물의 농도가 12%에서 배양 18시간 째 0.93%까지 증가하였으며, pH는 3.38로 감소하였다. 이때 젖산과 초산의 함량이 각각 0.395%와 0.242%로 대략 3:2의 생성비율을 보였다. 현미 배양액 중 항영양인자인 phytate의 농도는 유산균의 증식에 따라 감소되었으며, Ln. mesenteroides KC51 균주의 최대 phytate 분해율은 당화물의 농도와 무관하게 $45{\sim}47%$를 나타내었다.

• 한국식품영양과학회지
• /
• 제24권2호
• /
• pp.254-260
• /
• 1995

Yogurt base were prepared from milk added with skim milk powder or Aloe vera powder and femented with lactic acid bacteria(the single or mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus). The yogurt product were evaluated for acid production(pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. The composition of organic acid were also analyzed by HPLC. Addition of Aloe vera remarkably accelerated acid production, and titratable acidity of Aloe vera yogurts(1.293∼1.407%) after 24 hours incubation was higher than that of yogurts added with only skim milk powder(9.98∼1.110%). Yogurt fermented with the mixed strain of L. bulgaricus and Sc. thermophilus was more acidic than that of single strains. The propagation of lactic acid bacteria was stimulated by Aloe vera and the number of viable cell after 24 hours incubation were above 9.87log CFU/ml. Viscosity of Aloe vera yogurt(3,860∼4,300CPS) was higher than that of yogurt with only skim milk powder(2,402∼2,604CPS). The overall sensory score of Aloe vera yogurt femented by mixed strain was the best of tested yogurt. When yogurt with Aloe vera was kept at 5℃ for 15 day, it's quality-keeping property was relatively good. The major organic acid of Aloe vera yogurt was lactic acid and lactic acid content of yogurt increased by addition of Aloe vera powder. The citric acid content decreased wtih fermentation and malonic acid, pyroglutaric acid and α-ketoglutaric acid were analyzed out a little.