• 미생물학회지
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• 제25권2호
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• pp.87-93
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• 1987

The properties of the plasmid pKU41 isolated from Pseudomonas putkda KU190 have been investigated, pKU41 was defined as an R plasmid having a transmissible ampicillin and tetracycline resistance determinant, and could be classified as a plasmid belonging to IncP-1 group according to incompatibility grouping.

• 동아시아식생활학회지
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• 제20권4호
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• pp.551-559
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• 2010

This study aimed to determine the physicochemical, microbiological and sensory qualities of salad dressing with added Prunus mume extracts. For this study, dressing was blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Physicochemical and microbiological effects of dressing with added Prunus mume extracts were assessed during production and storage days by measuring pH and Aw and by determining total plate counts and coliforms. Effects of salad dressing added Prunus mume extracts on the total plate counts and coliforms of salad dressing were observed during storage at $3^{\circ}C$ and $25{\pm}1^{\circ}C$ for 30 days. Prunus mume extracts showed antibacterial properties, and improved the microbiological quality. Sensory scores for salad dressing with added Prunus mume extracts were higher than those for the control group.

• 한국식품영양학회지
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• 제23권2호
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• pp.240-246
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• 2010

This study aimed to determine microbiological quality on vegetable salad used dressing added with Prunus mume extracts. For this study, Dressing were blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Microbiological effects of vegetable salad used dressing added with Prunus mume extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of vegetable salad used dressing added with Prunus mume extracts on total plate counts and coliforms were observed during holding at 3, $25{\pm}1^{\circ}C$ for 12 hours. Dressing added with Prunus mume extracts improved the microbiological quality and showed antibacterial properties when they are added to vegetable salad.

• 한국식품조리과학회지
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• 제16권1호
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• pp.57-64
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• 2000

An optional ingredient, Gatt(Brassica juncea) was adopted to improve the quality of Dongchimi during fermentation. The final weight percentage of Gatt in Dongchimi was adjusted to 0, 3, 5, 10, or 15%, per radish. Sensory and microbiological characteristics were determined during fermentation at 10$^{\circ}C$ for 45 days. The effect was varied depending on the amounts of Gatt, but Dongchimi fermented with 5% Gatt was most favored for color, flavor, taste, and overall acceptability in sensory evaluation. According to the quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added Gatt. The fermentation retarding action of Gatt at the initial stage of Dongchimi fermentation was clearly seen as above. However, the addition of Gatt at above 15% of Chinese radish was not desirable due to the accelerated fermentation at the later stage. The general changing patterns in typical characteristics of fermentation including microbial counts were comparable with each other depending on the treatments. And favorable Dongchimi could be prepared by fermenting with 5% Gatt at the given condition.

• 한국식품조리과학회지
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• 제21권4호
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• pp.466-474
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• 2005

This study aimed to determine the microbiological quality obtained by adding green tea extracts to prepare cook-chill foods. For this study, chicken meat salad was blended with green tea extracts at concentrations of 0, 2 and $3\%$ and prepared for a cook-chill system. The microbiological effects of green tea extracts were assessed during the production process by measuring process time, temperature, pH and Aw and by determining total plate counts and coliforms. The effects of green tea extracts on total plate counts and coliforms were observed during cold storage at $3^{\circ}C$ for five days. Green tea extracts improved the microbiological quality and showed antibacterial properties when added to chicken meat salad prepared in a cook-chill production system. The use of green tea extracts should be further explored as a means of enhancing freshness and quality in cook-chill foods.

• 한국식품조리과학회지
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• 제17권2호
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Journal of Microbiology and Biotechnology
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• 제19권11호
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• pp.1439-1446
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• 2009

Isocarbophos is a widely used organophosphorus insecticide that has caused environmental pollution in many areas. However, degradation of isocarbophos by pure cultures has not been extensively studied, and the degradation pathway has not been determined. In this paper, a highly effective isocarbophos-degrading strain, scl-2, was isolated from isocarbophos-polluted soil. The strain scl-2 was preliminarily identified as Arthrobacter sp. based on its morphological, physiological, and biochemical properties, as well as 16S rDNA analysis. The strain scl-2 could utilize isocarbophos as its sole source of carbon and phosphorus for growth. One hundred mg/l isocarbophos could be degraded to a non detectable level in 18 h by scl-2 in cell culture, and isofenphos-methyl, profenofos, and phosmet could also be degraded. During the degradation of isocarbophos, the metabolites isopropyl salicylate, salicylate, and gentisate were detected and identified based on MS/MS analysis and their retention times in HPLC. Transformation of gentisate to pyruvate and fumarate via maleylpyruvate and fumarylpyruvate was detected by assaying for the activities of gentisate 1,2-dioxygenase (GDO) and maleylpyruvate isomerase. Therefore, we have identified the degradation pathway of isocarbophos in Arthrobacter sp. scl-2 for the first time. This study highlights an important potential use of the strain scl-2 for the cleanup of environmental contamination by isocarbophos and presents a mechanism of isocarbophos metabolism.

• 한국식생활문화학회지
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• 제35권5호
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• pp.450-458
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• 2020

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5℃), medium (10 and 15℃), and high (20℃) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer's preference test enrolling five consumers, Dongchimi fermented at 15℃ until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (-1, 2, 5℃) for four weeks after fermenting at 15℃ for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5℃ groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15℃ and storage at -1℃ for Dongchimi enables it to maintain the best quality for a long time.

• 한국축산식품학회지
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• 제39권5호
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• pp.820-830
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• 2019

Most consumers consider yogurt to be a healthy food because it contains probiotic microorganisms. Although a plethora of commercially produced yogurts exists, nutritional and functional aspects of the commercial yogurts have not been well characterized. In this study, the microbiological and physicochemical properties of popular drinking yogurts in Korea were extensively characterized. The viability of lactic acid bacteria, including lactobacilli and bifidobacteria, varied between yogurt samples. These lactobacilli and bifidobacteria showed effective antimicrobial activities against foodborne pathogenic bacteria. Unlike the titratable acidity and pH, the soluble solids content varied between yogurt samples. All the yogurt samples contained high levels of potassium (average 143.53 mg/100 g) and calcium (average 133.92 mg/100 g), as well as phosphorus and sodium. Lactose, fructose, and glucose were the major sugar components in most yogurt samples, whereas the levels of sucrose and maltose were relatively low. Among several organic acids analyzed in the yogurt samples, lactic acid (average 767.67 mg/100 g) and citric acid (average 170.91 mg/100 g) were the most predominant. Taken together, this study provides preliminary information about the nutritional and functional characteristics of commercially available drinking yogurts.

• 미생물학회지
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• 제14권3호
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• pp.99-99
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• 1976

Some properties of xylanase produced by Pleurotus ostreatus during its gorwth in a rice straw medium were investigated. The results are summarized as follows : 1) The optimum pH of xylanase was 5.0 and the stable pH ranged from 4.5 to 6.0. 2) The optimum temperature for the xylanse was around $50^{\circ}C$ and the xylanse activity was completely lost in 10 minutes at $70^{\circ}C$ 3) The activity of xylanse was inhibited by managanous ion, but was increased by other metalic ions. Especially K, Mg and Ca ions considerably increased the activity.