• Journal of Food Hygiene and Safety
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• v.30 no.3
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• pp.242-248
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• 2015

This study was performed to investigate the microbiological contamination on toothbrushes, toothbrush caps, and tooth cleaning cups in the child care centers and to evaluate the toxin genes, toxin production ability and antibiotic resistance of food-borne pathogens. The average number of total aerobic bacteria and fungi were 5.3 log CFU and 3.2 log CFU. Coliform bacteria were detected in 41 (54.7%) of 75 toothbrushes, 13 (44.8%) of 29 toothbrush caps, and 29 (44.6%) of 65 tooth cleaning cups. Salmonella spp. was not detected in all of samples but Bacillus cereus was isolated from 1 (1.3%) of 75 toothbrushes and 2 (3.1%) of 65 tooth cleaning cups. Staphylococcus aureus was detected in 1 (1.5%) of 65 tooth cleaning cups. The nheA, nheB, nheC, hblC, hblD, hblA and entFM toxin genes were possessed in B. cereus isolated from toothbrush which also produce NHE and HBL enterotoxins. S. aureus was resistant to ampicillin and penicillin, while B. cereus was resistant to ${\beta}-lactam$ antibiotics. These results indicated that the sanitary conditions of toothbrushes and tooth cleaning cups in the child care centers should be improved promptly. The UV sterilization after drying and then storage in dried condition is required to improve the sanitary condition of toothbrushes and tooth cleaning cups in the child care center.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.427-431
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• 2012

This study was conducted to monitor and evaluate microbial contamination during manufacturing process in 6 red pepper powder factories. Red pepper powder samples were taken from manufacturing facilitates, working area and workers' hands to determine sanitary indicator bacteria (SIB) such as aerobic bacteria and coliform group as well as pathogenic indicator bacteria (PIB) such as Staphylococcus aureus, E.coli, Salmonella spp., Listeria monocytogenes, and Bacillus cereus. The results indicated that SIB in primary materials was detected as low as 3 log units and E.coil and Staphylococcus aureus of PIB were detected. After grinding process, aerobic bacteria, fungi, and coliform group increased 52% and 108%, respectively. In final products, PIB was not detected except for one found Staphylococcus aureus by which workers' hands were contaminated. Moreover, UV detectors in all the manufacturers were not able to reduce bacteria. Thus, this data suggest that a stringent safety management be needed to prevent cross contamination, and also reconsider effectiveness of facility.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.117-122
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• 2014

Rice can be the contaminating with soil-borne bacteria. Furthermore, the contaminated bacteria can be grown during immersion process for produce wet-milled rice flour. Therefore, disinfectants can be added during the immersion process. Antibacterial activities of the natural disinfectant, fermented rice spent water (FRSW), and the chemical disinfectants, chlorine dioxide (CD) and sodium benzoate (SB), were respectively determined when added in pure cultures of target bacteria such as Salmonella typhimurium, Escherichia coli, and Bacillus cereus or when added to immersion water in the immersion process. In addition, rinsing effects for removing bacteria were determined when rice was rinsed with water before and after the immersion process. Antibacterial activities were rapidly increased as increasing amounts of the disinfectants are added to the pure cultures of the target bacteria. Antibacterial activity of CD was the most effective among the three tested disinfectants when added to the pure cultures of the target bacteria, respectively. Those of the same disinfectants were increased when they were increasingly added to the immersion water. However those of the disinfectants were less effective when added to the immersion water. On the other hand, rinsing effects for removing bacteria were the most effective when rice was rinsed only with water without the immersion process. Collectively, rinsing rice with water only was more effective than using disinfectants in the immersion water during rice flour production.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.163-170
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• 2005

Soybean is an important plant as the source of protein and oil, as well as phytochemicals such as genistien, daidzein, phenolic acids, phytic acid, tocopherol, and saponin. Chungkukjang, a fermented soybean paste, is common in Korean meals and bacillus is usually used in the fermentation of steamed soybean. For its processing, whole soybeans are boiled in water until the beans are soft, and then the drained beans are wrapped with rice straw or starter and set in a warm place at $65^{\circ}C\;for\;3\;\~\;4\;days$. Normally, the remaining cooked water which was drained from the steamed beans is discarded. We supposed that this water possesses hish amounts of useful components, and we therefore developed a modified method using the cooked water. After fermentation, we added the remaining cooked water which had been drained from the beans to the fermented soy beans and boiled them together. To investigate the bio-functionality of the modified Chungkukjang, the total antioxidative activity, isoflavones contents, phenolic acids, and 3-deoxyglucosone (3-DG) were measured at each stage of the preparation of chungkukjang. The original and modified chungkukjang possessed a high antioxidative activity compared with the other samples, as did the drained water after steaming of the soybean. The contents of genistein, daidzein, and phenolic acids, which contained antioxidative activity, were also increased in the original chungkukjang and their contents were similar in the modified chungkukjang. The content of 3-DG was increased in the modified chungkukjang compare with the original. It is suggested that the active soybean components delivered to the drained water during the steaming process were useful for increasing the bio-functionality of the modified chungkukjang.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.43-49
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• 2014

Panax ginseng C.A. Meyer has been used as a traditional medicinal ingredient and the ginseng flower-buds also proved to have good medicinal properties. In this study, in order to enhance immune activities of ginseng flower-bud, the ginseng flower-bud extract was being fermented by Bacillus subtilis KCTC 1022 (BS), Lactobacillus plantarum KCTC3 and Saccharomyces cerevisiae strain CHY1011 (SC). Mice were orally administered daily for two weeks at two different concentrations (100 and 200 mg/kg B.W.). Treatment samples were water extracts of ginseng flower-buds (FD), water extracts of fermented ginseng flower-buds (FM) and controls for saline solution. Cytokine production (IL-6, TNF-${\alpha}$) either stimulated with LPS or not stimulated with LPS was detected by the ELISA assay when using the cytokine kit. Cytokine was statistically increased at supplemented groups with LPS in both the 100 and the 200 mg/kg B.W. and treatment with FM significantly decreased the LPS-induced TNF-${\alpha}$ and IL-6 production more than the treatment with FD. The results of this study may suggest that supplementation with FM increases the immune function by regulating cytokine production capacity for activated macrophages.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.817-822
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• 1998

The authors found out that Aspergillus oryzae ATCC 22787 has the activity to produce a pretty strong chitosanase. Therefore, the strain was used for preparing the chitosan hydrolysate with high antimicrobial activity. The antimicrobial activity of the chitosan hydrolysate was increased gradually with decreasing of viscosity of the solution. The chitosan hydrolysate showing viscosity $5{\sim}10{\;}cp{\;}(30^{\circ}C)$ of 2% solution was revealed the most strong antimicrobial activity. The growth of the Bacillus sp. isolated from the fish meat paste was inhibited with the concentration of 50 ppm. The astringent taste of chitosan solution was reduced with decreasing of viscosity of the solution. The fish meat paste products containing 0.3% chitosan hydrolysate was extended its shelf life by 6 days stored at $15^{\circ}C$, 4 days at $20^{\circ}C$ and 2 days at $30^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.117-121
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• 1996

In order to find the reason for souring of Hansan sogokju (Korean traditional rice wine), microbial distribution, pH change and organic acids were analysed. Besides 161 mM of lactic acid as a major organic acid, small amount of acetic acid, malic acid, propionic acid were found in sogokju. Four different microbial strains were identified from the sogokju. These are two strains of Lactobacillus spp., Bacillus sp. and yeast. The pH of sogokju was changed from 4.01 to 3.29 during 18 days storage at $30^{\circ}C$. Amount of total acidity increased from 9 to 34.86 at the same condition. Notable change in the soured sogokju was an increase of the lactic acid (from 161 mM to 192 mM). So, we could assume that it was soured by an additional production of lactic acid by lactic acid bacteria during storage. The shelf life of sogokju was 41 days below $15^{\circ}C$ degree because this temperature was hard condition for the growth of Lactobacillus spp., causative bacteria responsible for additional lactic acid production.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.536-539
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• 2002

This study was investigated for the preparation method of meju by three step fermentation. The steamed soybeans were fermented with nisin-producing Lactococcus lactis subsp. lactis IFO12007 to inhibit the growth of odor-producing Bacilli and promote of normal fermentation of meju. The lactie-fermented soybeans were further fermented with Aspergillus oryzae and Bacillus subtilis. The produced meju by this method showed 54%moisture content and pH 7.0, respectively. The three step fermented meju was soaked in 20% (w/v) brine at $25^{\circ}C$ for 90days. After 30 days, the contents of total free amino acids revealed 4,015 mg% which were higher $3{\sim}5$ times than controls. Among the detected free amino acids, the contents of glutamic acid and leucine showed 925 mg% and 380mg%, respectively. Therefore, the new method of producing meju would be an excellent alternative to improve the quality of soybean fermented food, such as doenjang and kanjang.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.472-479
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• 2002

The antimicrobial effects of metabolites from isolated strains from feces of Korean newborn baby and from Dongchimi against six food-borne microorganisms, and characteristics of the metabolites were investigated.. The metabolites from isolated strains adjusted pH to 3.5, 4.0, and 4.5 showed strong growth inhibition against S. Typhimurium, and S. Enteritidis. The metabolites has kept its inhibition activities to the pathogens after catalase, trypsin or pepsin treatment. In addition, antimicrobial activity of metabolites was not decreased by heat treatment at $121^{\circ}C$ for 15 min. D2 and F35-2 strains were confirmed homofermentative and F20-3 was heterofermentative bacteria identified by final organic acid and gas production. The amount of lactic acid produced by D2 and F35-2 strains after 24 h of incubation was 1.84 and 1.85% respectively, but F20-3 strain produced acetic acid (0.22%) and lactic acid (0.91%).

• Journal of Nutrition and Health
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• v.47 no.3
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• pp.167-175
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• 2014

Purpose: Previous studies have shown that treatment with Smilax china L. leaf extract (SCLE) produces antidiabetic effects due to ${\alpha}$-glucosidase inhibition. In this study, we examined the mechanism underlying these antidiabetic effects by examining glucose uptake in HepG2 cells cultured with SCLE. Methods: Glucose uptake and glucokinase activity were examined using an assay kit. Expression of glucose transporter (GLUT)-2, GLUT-4, and HNF-$1{\alpha}$ was measured by RT-PCR or western blot. Results: Treatment with SCLE resulted in enhanced glucose uptake in HepG2 cells, and this effect was especially pronounced when cells were cultured in an insulin-free medium. SCLE induced an increase in expression of GLUT-2 but not GLUT-4. The increase in the levels of HNF-$1{\alpha}$, a GLUT-2 transcription factor, in total protein extract and nuclear fraction suggest that the effects of SCLE may occur at the level of GLUT-2 transcription. In addition, by measuring the change in glucokinase activity following SCLE treatment, we confirmed that SCLE stimulates glucose utilization by direct activation of this enzyme. Conclusion: These results demonstrate that the potential antidiabetic activity of SCLE is due at least in part to stimulation of glucose uptake and an increase in glucokinase activity, and that SCLE-stimulated glucose uptake is mediated through enhancement of GLUT-2 expression by inducing expression of its transcription factor, HNF-$1{\alpha}$.