• Journal of Korean Society of Environmental Engineers
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• v.31 no.4
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• pp.308-323
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• 2009

This review paper serves to describe the composition and activity of biological activated carbon (BAC) biofilm which is considered as a progressive process for water treatment. As well as several physical-chemical, biochemical and microbiological analysis methods for characterizing the composition and activity of BAC biofilm, the ability of the biofilm to remove and biodegrade organic matters and pollutants related to other water treatment processes such as pre-ozonation will be reviewed. In this paper, conversion of GAC into BAC, removal mechanism of pollutants, characteristics and affecting factors of BAC biofilm, and modeling of BAC are described in detail. In addition, strategies to control the growth of the BAC biofilm, such as varying the nutrient loading rate, altering the frequency of BAC filter backwashing and applying oxidative disinfection, will be dwelled on related to their respective process control challenges.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1252-1258
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• 2018

Objective: This study was carried out to determine the effects of cumin essential oil on the silage fermentation, aerobic stability and in vitro digestibility of alfalfa silages. Methods: Alfalfa was harvested at early bloom (5th cutting) stage in October and wilted for about 3 hours. The research was carried out at three groups which were the control group where no additive control was done (CON), cumin essential oil (CMN3) with 300 mg/kg and CMN5 with 500 mg/kg cumin essential oil addition. Alfalfa was ensiled in plastic bags. The packages were stored at $8^{\circ}C{\pm}2^{\circ}C$ under laboratory conditions. All groups were sampled for physical, chemical and microbiological analysis 120th day after ensiling. At the end of the ensiling period, all silages were subjected to an aerobic stability test for 7 days. In addition, enzimatic solubility of organic matter (ESOM), metabolizable energy (ME), and relative feed value (RFV) of these silages were determined. Results: pH level decreased in the cumin groups compared to CON (p<0.05), thus inhibiting proteolytic enzymes from breaking down proteins into ammonia. In addition, it increased ESOM amount, and concordantly provided an increase of ME contents. Similarly, dry matter intake and RFV ratio increased. After opening the silage, it kept its aerobic stability for three days. Conclusion: Cumin essential oil improved fermentation, and affected chemical and microbiological characteristics of silages. Especially the addition of 300 mg/kg cumin provided cell wall fractionation through stimulating the activities of enzymes responsible. It also increased the number and activity of lactic acid bacteria (LAB) through providing a development of LAB.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.31-42
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• 2014

This study was conducted to evaluate the effect of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported orange during storage at $3^{\circ}C$ for 60 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges were 3.59 and 3.75 log CFU/g, and those counts in irradiated oranges at 1.5 kGy were decreased by 1.75 and 2.26 log CFU/g, respectively. Moreover, those counts were decreased significantly according to a dose-dependent manner after gamma irradiation. The pH revealed no significant difference between the control and irradiated samples; however, titratable acidity was decreased significantly according to a dose-dependent manner and storage time. The vitamin C contents were decreased significantly according to a dose-dependent manner and storage time after gamma irradiation. Further, sensory evaluation testing revealed no significant difference between the control and irradiated samples, except 1.5 kGy. Samples irradiated at 1.5 kGy had the lowest values in color, sweetness, sourness, flavor, texture and overall acceptance. The results suggest that gamma irradiation was effective for ensuring microbiological safety; however, irradiated oranges at 1 and 1.5 kGy did not have good physicochemical and sensory qualities. Therefore, we can use the sample irradiated at 0.4~0.6 kGy as optimum-dose to be minimize on quality changes.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.677-683
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• 2016

To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black garlic, we evaluated microbiological, physico-chemical and sensory evaluation. The changes of total aerobic and lactic acid bacteria were similar between the control and the kimchi seasoning replaced with black garlic during storage periods. The lightness of the kimchi seasoning replaced with black garlic was lower than that of the control and decrease of lightness was proportional to the concentration of black garlic. The redness and yellowness of the kimchi seasoning replaced with black garlic were decreased to the concentration of added black garlic and changes of the redness in all the samples were slightly increased during storage periods. But the yellowness did not change during storage periods. The changes of pH and acidity did not differ between the control and the samples of replaced with black garlic during storage periods. The sensory parameters including taste and flavor did not differ among treatments during storage periods. But color and overall acceptance of the control and sample replaced with 25% black garlic were higher than those of the samples replaced with 50 and 75% black garlic.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.3
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• pp.349-356
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• 2014

The objective of this study was to evaluate the effects of molasses and propionic acid on the fermentation quality and aerobic stability of total mixed ration (TMR) silages prepared with whole-plant corn in Tibet. TMR (354 g/kg DM) was ensiled with four different treatments: no additive (control), molasses (M), propionic acid (P), and molasses+propionic acid (PM), in laboratory silos (250 mL) and fermented for 45 d. Silos were opened and silages were subjected to an aerobic stability test for 12 days, in which chemical and microbiological parameters of TMR silages were measured to determined the aerobic deterioration. After 45 d of ensiling, the four TMR silages were of good quality with low pH value and ammonia/total N (AN), and high lactic acid (LA) content and V-scores. M silage showed the highest (p<0.05) LA content and higher dry matter (DM) recovery than the control and P silages. P silage had lower (p<0.05) LA content than the control silage. During aerobic exposure, lactic acid contents decreased gradually in the control and M silages, while that of P and PM silages increased, and the peak values were observed after 9 d. M silage had similar yeast counts with the control silage (> $10^5$ cfu/g FM), however, it appeared to be more stable as indicated by a delayed pH value increase. P and PM silages showed fewer yeasts (< $10^5$ cfu/g FM) (p<0.05) and were more stable than the control and M silages during aerobic exposure. It was concluded that M application increased LA content and improved aerobic stability of TMR silage prepared with whole-plant corn in Tibet. P application inhibited lactic acid production during ensiling, and apparently preserved available sugars which stimulated large increases in lactic acid during aerobic exposure stage, which resulted in greater aerobic stability of TMR silage.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.278-293
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled Broiled Spanish Mackerel in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. HACCP for the production of menu items was identified in simulation study. At each critical control point, time-temperature profile was recorded and microbiological analysis was done. Also chemical analyses and sensory evaluation were conducted for 5 days of chilled storage. The results of time-temperature measurement of Broiled Spanish Mackerel by each production phase showed satisfactory condition that met the standards. Broiled Spanish Mackerel showed excellent microbiological quality from raw ingredient phase ($TPC:2.58{\pm}0.12\;Log\;CFU/g$) to holding phase ($TPC:2.70{\pm}0.42\;Log\;CFU/g$). Coliform (0.84 Log MPN/g) and fecal coliform (0.84 Log MPN/g) were detected from marinating phase ($TPC:3.82{\pm}0.52\;Log\;CFU/g$). After heating, only few mesophiles were detected ($TPC:1.83{\pm}0.49\;Log\;CFU/g$). No psychrophiles, coliforms and fecal coliforms were detected. In the phases after rapid chilling, during chilled storage and after reheating and distribution, almost none of the above microbes were detected. Salmonella and Listeria monocytogenes were not detected in all production phases. The pH immediately after cooking was 6.65 and then increased significantly to 6.81 on the third day of chilled storage (p<0.001). Acid value did not show significant changes while total volatile based nitrogen (TVBN) dramatitically increased during storage periods (p<0.01). In the result of sensory evaluation, general acceptability points had been rated high in the first day of storage, and then, the points were decreased significantly on the third day (p<0.05). General acceptability points ranged from 8.86 to 10.68. Accordingly, Broiled Spanish Mackerel is highly recommendable cook/chill system. Considering the DHSS standards for storage, the ideal shelf-life recommended for Broiled Spanish Mackerel is within 4 days excluding cooking day. For Broiled Spanish Mackerel, critical control points were purchasing and receiving of frozen Spanish Mackerel, heating, chilling, chilled storage, reheating and distribution.

• Journal of Applied Biological Chemistry
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• v.49 no.4
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• pp.176-179
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• 2006

Electron beam irradiation was applied to examine the microbial growth and qualities of vacuum-packaged Astragalus membranaceus, a Korean medicinal herb. Samples were irradiated at dose of 2, 4, 8, 12, and 16 kGy, respectively. Microbiological data on A. membranaceus showed that populations of total bacteria, yeast and mold, total coliforms were significantly reduced with increase of irradiation dose. Populations of microorganisms in A. membranaceus were decreased by 2-3 log cycles at 8 kGy irradiation. Color measurements showed that electron beam treatment caused negligible changes in Hunter color L, a, and b values of A. membranaceus. Sensory evaluations showed that there were no significant changes among the samples. These results suggest that electron beam irradiated A. membranaceus have better microbial safety and qualities, compared with the non-irradiated control.

• Mycobiology
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• v.30 no.4
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• pp.228-232
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• 2002

This study focused on the production of high quality compost for the growth of aero-thermophilic fungi, which has a promoting effect on the growth rate and production of oyster mushrooms. The automated solid-state bioreactor system was designed on the basis of a Three-Phase-One system, which controls the serial steps of prewetting, pasteurization and fermentation processes. High numbers of thermophilic fungi and bacteria were recovered from the mushroom composts prepared by this solid-state bioreactor. The rates of composting process were depended on physical as well as chemical factors. Among these factors, the parameters of moisture content and temperature were found to be particularly important. In our automated system, constant levels of moisture content, temperature and ventilation via mixing were provided by a centralized control apparatus including PLC, water tank and water jacket systems. These features induced higher microbiological activity of aero-thermophiles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1094-1099
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• 1998

Newly introduced aseptic process for cooked rice was optimized by evaluating the process parameters. The optimal conditions were as follows: ratio of washing water to rice, 3:1 by weight; steeping at 20oC for 20min; heat shock at 140oC for 7sec with 8 repetitions; addition of 0.2% glucono lactone solution; cooking at 103oC for 30min. The final products were incubated at 37oC and 50oC for 8 weeks and no spoilage was occurred at both temperatures. Furthermore, any significant losses of sensory and physicochemical qualities were not observed.

• Journal of Microbiology
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• v.43 no.5
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• pp.437-442
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• 2005

Sera from rabbits were infected with Vibrio vulnificus containing an antibody against major outer membrane protein (MOMP). MOMP of V. vulnificus ATCC 27562 were isolated and purified by Sarkosyl and TritonX-100 dual treatment. Molecular size of MOMP was identified as 36-kDa on $13\%$ SDS-PAGE. The sequence of the first 26 amino acid residues from the N-terminal end of the protein is AELYNQDGTSLDMGGRAEARLSMKDG, which is a perfect match with OmpU of V. vulnificus CMCP6 and YJ016. MOMP specific IgM and IgG were investigated in groups of mice. The group of mice immunized with MOMP and Alum showed higher levels of IgG2b than the group immunized with only MOMP. Vaccination with MOMP resulted in protective antibodies in the mouse infection experiment.