• Food Science and Preservation
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• v.31 no.2
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• pp.235-244
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• 2024

A nonthermally sterilized raw apple vinegar was manufactured using an ultra-fine filtration process (0.2 ㎛ membrane filter) and its quality was comparable to commercially available vinegar products. First, using apple concentrate as a raw material, it was possible to produce non-thermal sterilized Using a two-stage fermentation process of alcohol and acetic acid fermentations, a non-thermally sterilized raw apple vinegar with pH 2.94 and an acidity of 6.20% was produced from an apple concentrate. The fermentation process increased the browning index significantly. However, the fundamental quality parameters of the non-thermal sterilized raw apple vinegar (A) with sterilized apple vinegar (B) did not differ significantly. The pH (2.92-2.95) of apple vinegar (A and B) was higher than that (pH 2.65-2.70) of commercial vinegar (C and D), and the total acidity, which is in the range of 6.20-6.21% and 6.53-6.90%, respectively, was higher in samples C and D than in samples A and B. However, four kinds of organic acids were detected in non-thermal sterilized raw apple vinegar (A), and its total organic acid content (6,245.00 mg%) was significantly higher than that of other samples (B, C, D) (p<0.05). In particular, malic acid content, as a main organic acid in apples, was very high in sample (A) (244.83 mg%) and sample (B) (210.21 mg%), compared to commercial products C (125.78 mg%) and D (86.90 mg%). The total polyphenol content and antioxidant activity of fermented apple vinegar (A, B) were more than twice as high as those of commercial products (C, D). Vinegar A had higher total polyphenol content than vinegar B. The above results suggest it is possible to manufacture and commercialize non-thermal sterilized raw apple vinegar with higher organic acid content and antioxidant properties using ultra-fine filtration.

• Journal of Korea Soil Environment Society
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• v.3 no.2
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• pp.71-78
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• 1998

Pyrene is a common petroleum contaminant. This compound is recalcitrant to biological degradation and persists long in contaminated environments. A microcosm experiment was conducted to investigate the degradation rate of pyrene in three different of soil : rhizosphere soil ; non-rhizosphere soil ; and sterilized soil. The degradation rate followed the order of rhizosphere soil)non-rhizosphere soil)sterilized soil. And the rate did not change significantly when organic acids commonly found in the rhizosphere were added to each soil but it seemed to be well related to the increase of the number of microorganisms. Overall, it appears that pyrene is degraded faster in the rhizosphere soil which has the higher microorganism density.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.557-562
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• 2011

The study was performed to investigate microbial and physicochemical properties of domestic liquid eggs during cold storage. The liquid eggs used in the experiment were whole liquid, liquid egg yolks, and liquid egg whites. All samples were analyzed in summer and winter. The aerobic microorganisms were 1,270-83,300 CFU/g from non-sterilized liquid eggs produced in summer and their numbers increased from those produced in winter (ND, ~4,330 CFU/g). Total coliforms were not observed in non-sterilized whole liquid and non-sterilized liquid egg yolk regardless of season. Total coliforms from nonsterilized products were not detected in liquid egg whites during cold storage. Salmonella sp. was not observed in any of the liquid egg products. However, Pseudomonas sp., Pseudomonas geezennei, Pseudomonas otitidis, and Pseudomonas aeruginosa were identified by 16S rRNA from non-sterilized whole liquid eggs produced in summer. The pH and viscosity of whole liquid eggs and liquid egg whites were not different between the sterilized and non-sterilized treatments during cold storage. These results suggest that managing cross-contamination is necessary when non-sterilized liquid eggs are processed in summer.

• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.265-269
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• 1989

Korean traditional fermented foods have been diversely developed to enhance taste and flavor while preserving them on a long term basis. For those furthur utilization and development, more efforts to commercialize these products focusing to the consumer's needs should be proceded. In that sence, the fermented foods might be classified into the bioproduct (biofood) and the sterilized. The former defines the non-sterilized such as Kimchi, Jeotkal (fermented fishes), and Jang (fermented soybean products) so as to include various kinds of microorganisms, enzymes and the unknown bioproducts, while the latter defines the sterilized such as soysauce and vinegars proper to the commercialization. In this paper, present R & D status has been reviewed laying stress on Kimchi, Jeotkal and Jang and the mixed fermentation system by the microflora was suggested as a Korean style model for the future R & D direction in these fields.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1134-1139
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• 1998

Quality changes of filter-sterilized Yakju were examined by filtration of Yakju through membranes followed by storing at $25^{\circ}C$ for 50 days. To evaluate quality changes of filter-sterilized Yakju, pH, titratable acidity, turbidity, and viable cell numbers of total bacteria, lactic acid bacteria, and yeast were measured. Titratable acidity, turbidity and viable cell numbers of non-sterilized Yakju increased, but pH profile decreased during the storage. In filter-sterilized Yakju, titratable acidity and turbidity did not change, while viable cells of total bacteria, lactic acid bacteria, and yeast were not detected during the storage. Addition of chitosan at the concentration of 0.1% (w/v) decreased the viable cell numbers significantly showing similar pH and titratable acidity profiles with non-sterilized Yakju.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.34 no.6
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• pp.635-639
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• 2008

Objectives : the effect of different sterilization methods on the surface morphology of PPDO-hybrid-PLGA nanofiber scaffold and attachments of PC12 cell were investigated. Methods : Poly (p-dioxone)-hybrid-Poly (lactide-glycolide) (PPDO-hybrid-PLGA) nanofiber scaffold, fabricated in a tube form with 1.5 mm internal diameter, 0.2 mm thickness and 5 mm length, was prepared using electrospinning method. To study the surface morphology using SEM, The study group and control group in respective were; Control:Non-sterilized scaffold, Group I:scaffold sterilized with 70% Alcohol, Group II: scaffold sterilized with Ethylene Oxide at $65^{\circ}C$, and Group III: scaffold sterilized with Ethylene Oxide at $37^{\circ}C$. To investigate viability of the PC12 cell on the scaffold, The study group and control group in respective were; Control: sterilized with 70% Alcohol, Group I: sterilized with Ethylene Oxide at $65^{\circ}C$, and Group II: sterilized with Ethylene Oxide at $37^{\circ}C$. Results : 1. The surface morphology was slightly changed in Group I, II and Group III, compared with control. 2. The attachment of PC12 cells in Group I, II was not higher than in control Discussion : The attachment of PC12 cell is not influenced by different sterilization methods.

• Journal of Korean Academy of Nursing
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• v.10 no.2
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• pp.13-20
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• 1980

This present study was undertaken to assess the effect of sterilization of the thermometer with three sorts of disinfectant sponges-0.1 % bichloride of mercury sponge 70% alcohol sponge, 0.5% zephiran chloride sponge,- by bacterial culture methods in 10 admitted adult patients in S. Hospital, Mok Po city. The results obtained were as follows ; 1. The thermometer sterilized with 0.1 ％ bichloride of mercury sponge showed no growth of bacteria organism in 5 cases but showed growth of pathogenic organism in 1 case and non pathogenic organism in 4 cases. 2. The thermomerer sterilized with 70 ％ alcohol sponge showed no growth of bacteria organism in 8 cases but showed growth of nonpathogenic organism in 2 cases. 3. The themometer sterilized with 0.5 ％ zephiran chloride sponge showed no growth of bacteria organism in all 10 cases. From these results it could be concluded that 0.5 ％ zephiran chloride would be most effective in sterilization of thermometer.

• The Korean Journal of Ecology
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• v.6 no.4
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• pp.250-256
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• 1983

Dehiscence of ginseng seeds under the various conditions, growing experiment in the different soil conditions, and growing experiment with extracts obtained by water passed the pot of 4 year ginseng plants were performed. The results obtained are as follows: The survival rate of ginseng plants in the soil of ginseng field sterilized by MIYAZAWA's method was higher than that of the non-sterilized, but lower than that of the control. The survival rate of ginseng plants on the sterilized soil of ginseng field was lower than that on the surrounding soil. The growth of ginseng plants cultivated with the water passed through the pot-planted 4-year-old ginseng plants was strongly inhibited in comparison with the control. Besides biological cause, chemical products excreted from the root of ginseng plants might be the important factors of soil sickness in the successive cultivation of the same plants.

• Korean Journal of Environmental Agriculture
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• v.3 no.2
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• pp.16-22
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• 1984

This study was carried out to investigate the stability of dinobuton (2-sec-butyl-4,6-dinitrophenyl isopropyl carbonate) in distilled water and buffer solutions and its persistence in soils. When dinobuton was incubated at $30^{\circ}C$ and $60^{\circ}C$ in distilled water, the half-lives of dinobuton was 28 and 6 days, respectively. The decomposition of dinobuton was, therefore, faster at high temperature than at low temperature. The half-life of dinobuton was about 27 days in the acidic solution $(pH\; 4{\sim}6)$, whereas 10 and 4 days in the alkaline solutions of pH 9, and 10, respectively. Thus dinobuton was stable in acidic solution, and unstable in alkaline solution. Dinoseb (2-sec-butyl-4,6-dinitrophenol), which is produced in the degradation process of dinobuton, was produced in small amounts in distilled water and buffer solutions. The half-life of dinobuton in sterilized soil was about 16 days longer than in non-sterilized soil. Dinoseb was also more persistent in sterilized soil than in non-sterilized one.

• Korean Journal Plant Pathology
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• v.3 no.3
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• pp.217-222
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• 1987

Pathogenicity of nine Rhizoctonia solani isolates of different anastomosis groups (AG) on seed and hypocotyls of red pepper, cucumber, Chinese cabbage and radish varied considerably from nonvirulent to highly virulent. Rhizoctonia solani AG 1 was highly virulent on the above four plant species. AG 2 type 1 was highly virulent on radish and Chinese cabbage, moderately virulent on red pepper, and AG 2 type 2 was avirulent or weakly virulent except red pepper. R. solani AG 5 was moderately virulent on hosts tested. In general, virulence of the R. solani isolates to a given host varied among anastomosis groups, but not within anastomosis groups. Anastomosis groups lacked host specificity. The pathogenicity was stronger in steam-sterilized soil than in non-sterilized field soil, if the inoculated plants were closely related with orginal host from which the pathogen was isolated. On the other hand, pathogen was more virulent in non-sterilized field soil than in steam-sterilized soil, if the inoculated ones were not closely related. Generally, contrary to other soil-brone plant pathogenic fungi, Rhizoctonia isolates tended to be more virulent in non-sterilized field soil than in the same soil which had been steamed. A potential danger of building up propagules of R. solani in southern horticultural area are discussed in terms of cropping system.