• Culinary science and hospitality research
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• v.23 no.3
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• pp.147-157
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• 2017

This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at $1.10^{\circ}Bx$. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.375-379
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• 2016

Atmospheric pressure plasma (APP) was applied to examine microbial safety and qualities of commercial Sunsik. APP was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air) and dielectric barrier discharge plasma treatment was applied for periods of 0, 5, 10, and 20 minutes. The total aerobic bacterial count in the control was 4.44 log CFU/g. Under plasma treatment for 20 minutes, Sunsik samples inoculated with Bacillus cereus, B. subtilis, and Escherichia coli O157:H7 resulted in a reduction of bacterial counts by approximately 2.20, 2.22, and 2.52 log CFU/g, respectively. The pH of the sample was found to decrease after APP treatment. Although hunter color $L^*$ of Sunsik increased, $a^*$ and $b^*$ value decreased as a result of APP. Increasing the APP time also enhanced the peroxide value. Further, sensory evaluation revealed that APP decreased color, flavor, taste and overall acceptability. The results of this study indicated that APP treatment improved the microbial quality of Sunsik, although further studies should be conducted to reduce the deterioration of sensory quality induced by APP.

• KSBB Journal
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• v.24 no.5
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• pp.432-438
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• 2009

Here, we demonstrated simple nucleic acid, RNA, concentration method using polymer micro chip containing glass bead ($100\;{\mu}m$). Polymer micro chip was fabricated by PDMS ($1.5\;cm\;{\times}\;1.5\;cm$, $100\;{\mu}m$ in the height) including pillar structure ($160\;{\mu}m\;(I)\;{\times}\;80\;{\mu}m\;(w)\;{\times}\;100\;{\mu}m\;(h)$, gap size $50\;{\mu}m$) for blocking micro bead. RNA could be adsorbed on micro glass bead at low pH by hydrogen bonding whereas RNA was released at high pH by electrostatic force between silica surface and RNA. Amount of glass beads and flow rate were optimized in aspects of adsorption and desorption of RNA. Adsorption and desorption rate was measured with real time PCR. This concentrated RNA was applied to amplification micro chip in which NASBA (Nucleic Acid Sequence Based Amplification) was performed. As a result, E.coli O157 : H7 in the concentration of 10 c.f.u./10 mL was successfully detected by these serial processes (concentration and amplification) with polymer micro chips. It implies this simple concentration method using polymer micro chip can be directly applied to ultra sensitive method to measure viable bacteria and virus in clinical samples as well as environmental samples.

• Food Science and Preservation
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• v.12 no.5
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• pp.470-475
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• 2005

Antimicrobial activities of pyroligneous liquor were investigated by determining Minimal Inhibitory Concentration (MIC). The solvent extracts of pyroligneous liquor, which were extracted by using solvents with different polarities such as hexane, ethylacetate, or butanol. The activities were examined by disc diffusion method using MIC against 7 food poisoning microbe type strains. Antimicrobial activities were shown in hexane, ethylacetate, butanol, and aqueous fractions of pyroligneous liquor. Among the four fractions, ethylacetate fraction showed the highest inhibitory effect on the microorganism such as Shigella sonnei, and Yersinia enterocolitica at the concentration of 2.0 mg/disc. The purified P-1 and P-2 fractions isolated by silica gel column chromatography from ethylacetate fraction of pyroligneous liquor had the highest antimicrobial activity. The total phenolic compounds content in ethylacetate, hexane, butanol, and aqueous fraction was 488.3 mg/g, 403.8 mg/g, 83.6mg/g, and 74.5 mg/g, respectively. Taken together, these results suggest that the ethyl acetate fraction could be suitable for the development of isolation and identification of antimicrobial compound from pyroligneous liquor, resulting from the above antimicrobial activity.

• Food Science and Preservation
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• v.19 no.3
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• pp.406-412
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• 2012

The purpose of this research is to develop functional food with garlics(Allium sativum var. pekinense) as a healthy food. Fermented garlic broth(FGB)s were prepared with whole bulb of garlics preserved in sugar and sugar syrup, then fermented and aged at room temperature for 36 months. Biological activities of FGBs were tested antibacterial, antioxidative, fibrinolytic activities and analyzed for polyphenol contents. The total polyphenol contents of FGBs in 12~36 month fermented broth(870~885 mg/100 mL of broth) had significantly higher than those of 1~6 months fermented broths(p<0.001). The electron donating abilities(EDAs) and SOD-like activities of 24~36 month fermented broth had significantly higher than those of 1~6 months fermented broths(p<0.05). FGBs had shown strong antibacterial activities against four kinds of pathogenic bacteria(L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The fibrinolytic activities of 24~36 months fermented broth had more than twice of the fibrinolytic activity of plasmin. FGBs had increasing activities in antibacterial, antioxidative and fibrinolytic activity as the progress of fermentation period. FGBs can be used as natural antioxidant to prevent oxidative damage on normal cells probably because of their antibacterial, antioxidative and fibrinolytic activities.

• Parasites, Hosts and Diseases
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• v.53 no.4
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• pp.447-453
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• 2015

The infection status of fishborne zoonotic trematode (FZT) metacercariae was investigated in fishes from 2 localities of Lao PDR. Total 157 freshwater fishes (17 species) were collected in local markets of Vientiane Municipality and Champasak Province in December 2010 and July 2011, and each fish was examined by the artificial digestion method. Total 6 species of FZT metacercariae, i.e., Opisthorchis viverrini, Haplorchis taichui, Haplorchis yokogawai, Haplorchis pumilio, Centrocestus formosanus, and Procerovum varium, were detected in fishes from Vientiane Municipality. The metacercariae of O. viverrini were detected in 50 (49.5%) out of 101 fishes (6 species), and their average number was 154 per fish infected. The remaining 5 species of heterophyid metacercariae were detected in 36.8%, 65.8%, 9.4%, 23.9%, and 5.1% fishes examined, and their average densities were 12, 1,038, 4, 15, and 13 per infected fish, respectively. In fishes from Champasak Province, 3 species of FZT metacercariae, i.e., O. viverrini, H. taichui, and H. yokogawai, were detected. Only 2 O. viverrini metacercariae were found in only 1 Barbonymus schwanefeldi. The metacercariae of H. taichui and H. yokogawai were detected in 60.0% and 50.0% of fishes examined, and their average densities were 47 and 28 per fish infected. By the present study, it has been confirmed that several species of FZT metacercariae are prevalent in fishes from Vientiane Municipality, with P. varium being a new member of FZT in Lao PDR. In comparison, FZT metacercariae are less prevalent in fishes from Champasak Province.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.02a
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• pp.156-157
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• 2012

단일 셀에서 비휘발성 및 고속의 휘발성 메모리를 모두 구동할 수 있는 다기능 메모리는 모바일 기기 및 embedded 장치의 폭발적인 성장에 있어 그 중요성이 커지고 있다. 따라서 최근 이러한 fusion기술을 응용한 unified RAM (URAM)과 같은 다기능 메모리의 연구가 주목 받고 있다. 이러한 다목적 메모리는 주로 silicon on insulator (SOI)기반의 1T-DRAM과 SONOS기술 기반의 비휘발성 메모리의 조합으로 이루어진다. 하지만 이런 다기능 메모리는 주로 단결정기반의 SOI wafer 위에서 구현되기 때문에 값이 비싸고 사용범위도 제한되어 있다. 따라서 이러한 다기능메모리를 다결정 실리콘을 이용하여 제작한다면 기판에 자유롭게 메모리 적용이 가능하고 추후 3차원 적층형 소자의 구현도 가능하기 때문에 다결정실리콘 기반의 메모리 구현은 필수적이라고 할 수 있겠다. 본 연구에서는 다결정실리콘을 이용한 channel recessed구조의 다기능메모리를 제작하였으며 각 1T-DRAM 및 NVM동작에 따른 memory 특성을 살펴보았다. 실험에 사용된 기판은 상부 비정질실리콘 100 nm, 매몰산화층 200 nm의 SOI구조의 기판을 이용하였으며 고상결정화 방법을 이용하여 $600^{\circ}C$ 24시간 열처리를 통해 결정화 시켰다. N+ poly Si을 이용하여 source/drain을 제작하였으며 RIE시스템을 이용하여 recessed channel을 형성하였다. 상부 ONO게이트 절연막은 rf sputter를 이용하여 각각 5/10/5 nm 증착하였다. $950^{\circ}C$ N2/O2 분위기에서 30초간 급속열처리를 진행하여 source/drain을 활성화 하였다. 계면상태 개선을 위해 $450^{\circ}C$ 2% H2/N2 분위기에서 30분간 열처리를 진행하였다. 제작된 Poly Si MFM에서 2.3V, 350mV/dec의 문턱전압과 subthreshold swing을 확인할 수 있었다. Nonvolatile memory mode는 FN tunneling, high-speed 1T-DRAM mode에서는 impact ionization을 이용하여 쓰기/소거 작업을 실시하였다. NVM 모드의 경우 약 2V의 memory window를 확보할 수 있었으며 $85^{\circ}C$에서의 retention 측정시에도 10년 후 약 0.9V의 memory window를 확보할 수 있었다. 1T-DRAM 모드의 경우에는 약 $30{\mu}s$의 retention과 $5{\mu}A$의 sensing margin을 확보할 수 있었다. 차후 engineered tunnel barrier기술이나 엑시머레이저를 이용한 결정화 방법을 적용한다면 device의 특성향상을 기대할 수 있을 것이다. 본 논문에서는 다결정실리콘을 이용한 다기능메모리를 제작 및 메모리 특성을 평가하였다. 제작된 소자의 단일 셀 내에서 NVM동작과 1T-DRAM동작이 모두 가능한 것을 확인할 수 있었다. 다결정실리콘의 특성상 단결정 SOI기반의 다기능 메모리에 비해 낮은 특성을 보여주었으나 이는 결정화방법, high-k절연막 적용 및 engineered tunnel barrier를 적용함으로써 해결 가능하다고 생각된다. 또한 sputter를 이용하여 저온증착된 O/N/O layer에서의 P/E특성을 확인함으로써 glass위에서의 MFM구현의 가능성도 확인할 수 있었으며, 차후 system on panel (SOP)적용도 가능할 것이라고 생각된다.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.503-508
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• 2005

Screening for antilisterial activity was performed in about three thousand isolates of lactic acid bacteria (LAB) from Chinese cabbage kimchi, and finally based on the relatively stronger antilisterial activities eight bacterial strains were selected. The bacteria were further characterized in terms of their tolerance to artificial gastric juice, pH 2.5, bile salts (0.3% oxgall), and to the different NaCl concentrations. Of the isolates, YK005 was especially investigated for its physiological characteristics due to its inhibitory activity against gram-positive Listeria monocytogenes as well as gram-negative Escherichia coli O157:H7, as they have been constantly reported to be resistant against bacteriocins produced by a number of LAB strains. YK005 was found to be rod-shaped, $3.8\;{\mu}m$ long ${\times}\;0.5\;{\mu}m$ wide, non-sporeforming, non-motile, catalase-negative, and produced gas from glucose (heterolactic). Based on the biochemical data obtained by API 50 CHL medium, the isolate was tentatively identified as Lactobacillus brevis. To validate the result obtained by the biochemical identification, rRNA-based PCR experiments using a pair of species-specific primers for L. brevis were conducted and a single band of 1400 bp was observed, which strongly indicated that YK005 belongs to L. brevis. The LAB isolates are potentially exploited as human probiotic organisms and are employed to control some food-borne pathogens like L. monocytogenes.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.2
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• pp.157-162
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• 2018

Objective: The aim of this study is to identify single nucleotide polymorphisms (SNPs) and genes related to pig IMF and estimate the heritability of intramuscular fat content (IMF). Methods: Genome-wide association study (GWAS) on 704 inbred Berkshires was performed for IMF. To consider the inbreeding among samples, associations of the SNPs with IMF were tested as random effects in a mixed linear model using the genetic relationship matrix by GEMMA. Significant genes were compared with reported pig IMF quantitative trait loci (QTL) regions and functional classification of the identified genes were also performed. Heritability of IMF was estimated by GCTA tool. Results: Total 365 SNPs were found to be significant from a cutoff of p-value <0.01 and the 365 significant SNPs were annotated across 120 genes. Twenty five genes were on pig IMF QTL regions. Bone morphogenetic protein-binding endothelial cell precursor-derived regulator, forkhead box protein O1, ectodysplasin A receptor, ring finger protein 149, cluster of differentiation, tyrosine-protein phosphatase non-receptor type 1, SRY (sex determining region Y)-box 9 (SOX9), MYC proto-oncogene, and macrophage migration inhibitory factor were related to mitogen-activated protein kinase pathway, which regulates the differentiation to adipocytes. These genes and the genes mapped on QTLs could be the candidate genes affecting IMF. Heritability of IMF was estimated as 0.52, which was relatively high, suggesting that a considerable portion of the total variance of IMF is explained by the SNP information. Conclusion: Our results can contribute to breeding pigs with better IMF and therefore, producing pork with better sensory qualities.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.75-81
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• 2009

Product quality and shelf-life effect of sodium lactate (SL) in combined with chitosans with various molecular weights (MW) in low-fat sausages (LFSs) stored at $10^{\circ}C$ were evaluated. LFSs with SL and chitosans had 75-76% moisture, 1-2% fat, and 15.8-17.1% protein with a pH range of 6.3-6.6. Water holding capacity was decreased, but most textural properties were increased with the addition of chitosan with MW of 30-40 kDa. Hunter a (redness) values were also increased with the addition of sodium lactate and chitosans in combination with laccaic acid at the level of 0.05%, resulting in similar Hunter a value of 150 ppm of sodium nitrite. The combination of SL and chitosans slightly extended the shelf-life of LFSs approximately 3-6 days at $10^{\circ}C$, resulting in inhibition the growth of L. monocytogenes and E. coli O157:H7, as compared to the control. However, the inhibition of microbial growth at $10^{\circ}C$ was not as strong as that at $4^{\circ}C$. Thus, the storage temperature should be as low ($<4^{\circ}C$) as possible to have a maximum antimicrobial activity in LFS containing SL and various chitosans.