• 한국식품저장유통학회지
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• 제17권4호
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• pp.444-450
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• 2010

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

• 한국식품과학회지
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• 제35권3호
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• pp.540-543
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• 2003

본 연구는 식중독 세균과 젖산균에 대한 생마늘의 항균력을 알아보고, 또한 마늘에 열처리를 하여 항균력을 측정함으로써 마늘이 이들 균의 증식에 어떠한 영향을 미치는지 조사하였다. 그 결과 생마늘의 경우, 식중독 세균은 0.5%(w/v) 이상, 젖산균은 1.5%(w/v) 이상에서 많은 집락 감소를 보였다. 특히, 식중독 세균 중에서 S. flexneri가 마늘에 대하여 가장 영향을 많이 받는 것으로 나타났다. 따라서 생마늘 농도 1%(w/v)가 마늘을 식품에 첨가하거나 보존제로 사용할 때 가장 효과적임을 알 수 있었다. 열처리 마늘의 경우, 전반적으로 생마늘이 보였던 항균력보다는 낮은 항균력을 나타냈다. Bifidobacteria의 경우에는 열처리 마늘을 첨가시 낮은 마늘 농도에서 일시 증가하는 경향을 보여주었다.

• 한국미생물·생명공학회지
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• 제48권2호
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• pp.138-147
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• 2020

Various microorganisms play important roles in food fermentation, food spoilage, and agriculture. In this study, the biotype of 54 yeast and bacterial strains having high potential for utilization in food and agriculture, including Candida spp., Lactobacillus spp., and Acetobacter spp., were characterized by matrix-assisted laser desorption/ionization time-of flight mass spectrometry (MALDI-TOF MS). This characterization using a fast and robust method provides much-needed information on the selected microorganisms and will facilitate effective usage of these strains in various applications. Importantly, the unique protein profile of each microbial species obtained from this study was used to create a database of fingerprints from these species. The database was validated using microbial strains of the same species by comparing the mass spectra with the created database through pattern matching. The created reference database provides crucial information and is useful for further utilization of a large number of valuable microorganisms relevant to food and agriculture.

• Ocean Science Journal
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• 제42권4호
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• pp.247-254
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• 2007

Marine bacteria, actionmycetes and fungal strains were isolated from continental slope sediment of the Bay of Bengal and studied for fatty acid profile to investigate their involvement in the benthic food-web. Fifteen different saturated and unsaturated fatty acids from bacterial isolates, 14 from actinomycetes and fungal isolates were detected. The total unsaturated fatty acids in bacterial isolates ranged from 11.85 to 37.26%, while the saturated fatty acid ranged between 42.34 and 80.74%. In actinomycetes isolates, total unsaturated fatty acids varied from 27.86 to 38.85% and saturated fatty acids ranged from 35.29 to 51.25%. In fungal isolates unsaturated fatty acids ranged between 44.62 and 65.52% while saturated FA ranged from 20.80 to 46.30%. The higher percentages of unsaturated fatty acids from the microbial isolates are helpful in anticipating the active participation in the benthic food-web of Bay of Bengal.

• 한국식품과학회지
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• 제20권5호
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• pp.644-649
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• 1988

216종의 생약을 대상으로 해서 bacterial 알파에 대해 저해 활성을 나타내는 생약을 선별하였으며, 2차 선별시험 결과 Areca catechu L.(빈랑) Cinnamomum cassia Presl. (계피) 및 Ephedra sinica Stapf(마황)가 비교적 강한 저해 활성을 나타내었다.

• Ocean Science Journal
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• 제41권2호
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• pp.113-119
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• 2006

Seventeen lactic acid bacterial strains (LAB) were isolated using MRS agar medium from Jeotgal, a Korean fermented food, purchased at the Jukdo market of Pohang. To identify the strains isolated, they were tested by examining their cell morphologies, gram-staining, catalase activity, arginine hydrolase activity, D-L lactate form and carbohydrate fermentation. According to the phenotypic characteristics, three strains were tentatively identified as Lactobacillus spp., ten were Enterococcus spp. (or Streptococcus spp., or Pediococcus spp.) and the rest were Leuconostoc spp. (or Weissella spp.). Five strains among 17 were chosen by preliminary bacteriocin activity test. Four bacterial strains which inhibited both indicator microorganisms were identified by 16S rRNA sequencing. The results are as follows; Leuconostoc mesenteroides (HK 4), Leuconostoc mesenteroides (HK 5), Leuconostoc mesenteroides(HK 11), Streptococcus salivarius(HK 8). In order to check LAB which are showing a high survival rate in gut, we investigated three strains inhibiting both indicator microorganisms in artificial gastric acid and bile juice -all except HK8. The three strains mentioned above grew in extreme low acid conditions.

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.1-6
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• 2004

Fresh ground beef was mixed with ascorbic acid, basil essential oil, majoram essential oil, or each essential oil combined with ascorbic acid and stored at 1 $\pm$ 1$^{\circ}C$ for 7 days. Color, lipid oxidation (TBARS formation), aerobic bacterial counts and pH were determined. Basil and majoram essential oils were effective in inhibiting color deterioration, lipid oxidation and bacterial growth. The combined addition of basil and ascorbic acid showed the highest protection against color fading, followed by majoram + ascorbic acid, and ascorbic acid alone. Basil and majoram essential oils were most effective in delaying TBARS formation (p < ().01). Ascorbic acid did not exert an antioxidative effect and even exhibited a pro-oxidant effect. The pH values of all samples increased slightly, but no significant differences were observed, either among treatments or throughout the storage time (p > 0.05).

• 미생물학회지
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• 제29권6호
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• pp.371-379
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• 1991

Effects of freshwater red tide of Peridinium bipes (dinoflagellate) in August of 1991 on the carbon flux through the microbial loop were studied in Soyang Reservoir. Chlorophyll a and primary production, bacterial production in red tide area were 22, 18 and 400 times higher, respectively, than other sites. Phytoplandton biomass comprised 97% and 20% of food source of zooplankton grazing within and without red tide, respectively. The percent bacterial production supported by phytoplankton exudate was 14% within red tide and >100% without red tide. In laboratory experiments, more than 85% organic carbon of Peridinium biomass was released or degraded by heterotrophic bacteria within 14 days. As results of red tide of Peridinium with sudden influx of organic carbon in water column, the main food source of zooplankton and dependency of bacteria on phytoplankton exudate were changed. Therefore, the relative importance of microbial loop to grazing food web was changed.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.188.1-188
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• 2003

To examine the effect of vacuum packaging on the quality of chicken during storage, microbial (total bacterial counts, mold and yeast, E. coli, and Pseudomonas) changes and drip loss were determined. fresh chicken breasts were prepared and packaged using polyethylene film under vacuum and normal atmosphere, respectively. Samples were then stored at 4$^{\circ}C$ for two weeks. At various time intervals during storage, sample was taken homogenized, and diluted with 0.1% sterile peptone water, and followed by microbial counts. Microbial changes of total bacterial counts, mold and yeast, E. coli, and Pseudomonas during storage of chicken were significantly decreased by vacuum packaging. Drip loss was also significantly decreased. These results indicate that vacuum packaging of chicken should be recommended as a suitable storage method in terms of microbial safety as well as quality of chicken.

• 유기물자원화
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• 제4권1호
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• pp.1-11
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• 1996

음식물 쓰레기의 고온 퇴비화 과정에서 종균 첨가가 미생물의 변화에 미치는 영향을 조사하였다. 실험실용 소형 퇴비화 장치에 선발한 고온성 세균, 효모 및 고온성 세균, 효모 복합종균을 첨가하여 $50^{\circ}C$에서 분해시키면서 고온성 세균과 효모의 생육 및 pH의 변화를 측정한 결과, 모든 실험구에서 효모가 우선적으로 생육하였으며 고온성 세균은 그보다 1일 또는 2일 후에 생육하였다. 종균으로 고온성 세균만 사용한 경우는 효과가 거의 없었으나 고온성 세균과 효모의 복합 종균을 첨가한 경우에는 고온성 세균의 생육이 현저히 촉진되었다. 특히 효모 종균을 단독으로 첨가한 경우에도 고온성 세균의 수가 반응 시작부터 급속히 증가하였다. 이러한 결과는 음식물 쓰레기의 분해시 고온성 세균의 증식에는 효모의 역할이 필수적인 것으로 나타났으며 그 이유는 효모가 세균의 생육을 저해하는 유기산을 제거하기 때문으로 밝혀졌다.