• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.50-59
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• 2003

BMB-CF has been constituted of purified fractions of Scutellaria baicalensis, which has medicinal effect such as anti-microbial. anti-inflammation. fever remedy. anti-oxidation. and anti-aging effect etc.. It has been used in traditional medicine formula from long time ago in the east Asia. It is constituted of the active flavone ingredients such as baicalin. baicalein. DTF(Di-methyl Tetra -hydroxy Flavone), wogonin. wogonoside. $\beta$- Sitosterol. etc.. General purified fractions of Scutellaria baicalensis has the high portion of the baicalin which has the problem of narrow antimicrobial spectrum and compatibility against cosmetic formula. Now. we has been develop the new purificaton process of Scutellaria baicalensis that has the high rate of DTF content, which is improved in antimicrobial activity and cosmetics compatibility. So. we have assure that it is the potent preservative against various cosmetic formula.

• Journal of Animal Science and Technology
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• v.64 no.3
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• pp.599-602
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• 2022

A new bacteriocin-producing lactic acid bacteria isolated from kimchi was identified as Lactococcus lactis JNU 534, presenting preservative properties for foods of animal origin. In this study, we present the complete genome sequence of the bacterial strain JNU 534. The final complete genome assembly consists of one circular chromosome (2,443,687 bp [base pair]) with an overall GC (guanine-cytosine) content of 35.2%, one circular plasmid sequence (46,387bp) with a GC content of 34.5%, and one circular contig sequence (7,666 bp) with a GC content of 36.2%.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.701-705
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• 2003

The study was done to determine the effect of storage property and qualities of soybean sauce and paste by adding different amount of pyroligneous liquor obtained by supercritical fluid extraction(SFE). Purified pyroligneous liquor obtained by SFE at $40^{\circ}C$/110bar contained ${\rho}$-cresol, o-cresol and m-cresol food sterilizers, but no toxic substances such as tar, scorched, furfuraland and monophenol. Thus pyroligneous liquor was suitable as natural food preservative. In case of soybean sauce, pyroligneous liquor was tested for the possibility of utilizing it as natural food preservative to prevent film formation on soybean sauce for the test period of 15days at $30^{\circ}C$. In case of paste, pyroligneous liquor was tested for the possibility of utilizing it as natural food preservative to inhibit browning on paste for the test period of 60days at $30^{\circ}C$. As a result, purified pyroligneous liquor offered a promising way of improving the quality and storage property of soybean sauce and paste .

• Journal of the Korean Wood Science and Technology
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• v.29 no.1
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• pp.52-59
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• 2001

The fixation characteristics of CCA and CCFZ in Japanese red pine, Japanese larch, and ezo spruce sapwood were compared at various temperatures and fixation conditions (drying and nondrying fixation). Fixation was monitored by the rates of reduction of hexavalent chromium to trivalent one, and optimal fixation time was estimated based on the results. The rate of fixation was highly temperature dependent, and the fixation rate of treated wood conditioned under nondrying conditions was much more faster than that under drying conditions, especially when the moisture content of treated wood was below fiber saturation point. Preservative types affected fixation; CCA-Type B had the highest fixation rate, followed by CCA-Type C and then CCFZ. The differences in fixation rates of preservative components were also observed among wood species; Japanese red pine fixed the fastest, followed by Japanese larch and then ezo spruce. Time required to complete fixation according to the fixation temperature could be predicted successfully using the regression equations between the temperatures and fixation time, regardless of conditioning methods, preservative types, and wood species.

• Journal of Life Science
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• v.8 no.6
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• pp.648-653
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• 1998

The development of natural food preservatives instead of chemical synthetic food preservatives is world wide inte-rest. Authors already investigated that cinnamon bark extract revealed antimicrobial activity against general spoilage microorganisms of food especially its acitivity was stronger against molds than against bacteria. In this paper, authors examined the mirobial flora from the spoiled fish meat paste products and also checked the possibility of cinnamon bark extract food preservative for prolong the shelf life of the fish paste product and breads. The predominat bacteria was Bacillus sp. as about 98% of the total microorganisms isolated from unpacked or packed spoiled fish meat paste products. While molds and yeast are not detected from the vacuum packed products. The MIC(minimum inhibitory concentration) of cinnamon bark extract against the isolated spoilage bacteria and molds was 160~640$\mu\textrm{g}$/$m\ell$ and 40~80$\mu\textrm{g}$/$m\ell$, respectively. When the diluted cinnamon bark extract (the extract : ethanol=1 : 3) was sprayed on the surface of fried fish meat paste product, molds growth was delayed by 2 days at room temperature. The shelf lifes of sandwich and glutinousrice bread which surface sprayed with the diluted extract(1 : 1) was extended by 5 and 7 days, respectively.

• KSBB Journal
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• v.18 no.2
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• pp.117-121
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• 2003

The study was carried out to determine the effect of storage property and qualities on soybean sauce and paste by adding different amount of pyroligneous liquor obtained by sujpercritical fluid extraction(SFE). Purified pyroligneous liquor obtained by SFE at 4$0^{\circ}C$/110 bar contained p-cresol, o-cresol and m-cresol food sterilizers, but no toxic substances such as tar, scorched, furfuraland and monophenol. Thus pyroligneous liquor was considered to be suitable as natural food preservative. In case of soybean sauce, pyroligneous liquor was tested to determine the potential of natual food preservative to prevent flim formation on soybean ksauce 15days at 3$0^{\circ}C$. Increasing amounts of purified pyroligneous liquor added to soybean sauce prevented film forming yeasts. In case of paste, pyroligneous liquor was tested to determine the potential of natural food preservative to inhibit browning on paste 60 days at 3$0^{\circ}C$. Purified pyroligneous liquor added to paste inhibited brown pigment. As a result, purified pyroligneous liquor offered a promising way of improving the quality and storage property of soybean sauce and paste.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1040-1044
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• 1998

Tetrasodium pyrophosphate peroxidate can be crystallized as a hydrogen-peroxide-bound salt from the solution of tetrasodium pyrophosphate and hydrogen peroxide. The antimicrobial activity and stability of the compound were tested for the use as a food preservative. It showed antimicrobial activities against several food spoilage microorganisms at the concentration of 0.1% (w/v), and was stable for 80 days in room temperature as a form of 70% hydrogen-peroxide-bound tetrasodium pyrophosphate peroxidate. It was also stable at the boiling temperature but decomposed significantly in the presence of metal ions. The compound can be an effective food preservative at the 0.2% (w/v) concentration, which contains 0.03% (v/v) hydrogen peroxide. The compound could be commercialized if the application area and usage direction as well as the removal method of hydrogen peroxide were developed.

• Food Science and Preservation
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• v.7 no.3
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• pp.326-330
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• 2000

Antimicrobial activities of marinex and preservative characteristics of soybean curds soaked in diluted marinex were investigated. One hundred ml of marinex showed antimicrobial activities against Streptococcus mutans, Bacillus subtilis, Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli and Escherichia coli O-157 on a paper disc test. The growth of the microorganisms were inhibited with 200${\mu}{\ell}/m{\ell}$ of culture media. pH of soybean curd treated with marinex decreased to 1 day and then slowly increased as storage time increase, which was higher than control after 1 day of storage and lower after that time. Little difference was observed between control and marinex treated soybean curd in color. Hardness and chewiness of the treated sample were higher than those of the control. The numbers of E. coli and bacteria of the treated sample were lower than those of control during storage. The inhibition of the growth of E. coli and bacteria was dose dependent.

• Journal of the Korean Wood Science and Technology
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• v.22 no.4
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• pp.13-18
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• 1994

Sapwood samples of pitch pine were treated with disodium octaborate alone by dip-diffusion, or in combination with water-repellent preservative(WRP) and methyl metacrylate(MMA). Treated samples were subjected to an accelerated leaching test for determining the improvement of leaching resistance and to soft rot and mold tests for evaluating the increase in bioefficacy, due to the addition of WRP and MMA applied as a second treatment. The addition of WRP and MMA retarded leaching of boron to some extent from treated samples and this retardation can be explained by improved water repellency of WRP and MMA treated samples. Borate /WRP and borate /MMA systems will not qualify borate treated wood for ground and fresh water contact use but may improve performance of borate treated wood in above-ground applications not subjected to continuous wetting conditions. Bioefficacy against soft rot fungi and mold fungi was improved by a second treatment with WRP. However, improvement in the performance of borate /MMA systems was not observed. Considering improvement in both resistance of leaching and bioefficacy against micro fungi by the treatment of WRP and MMA, simultaneously, the dual treatment of borate treated wood by MMA containing co-biocides might be believed as an ideal treatment system.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.13 no.3
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• pp.241-251
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• 1991

During the condylar shaving procedure, the articular soft tissue cover can be removed. Author compaired the histological healing process of the articular soft tissue cover between the preservative and unpreservative group group with 45 New Zealand rabbits(Average wt. : about 2.5kg). In unpreservative group, the usual high condylar shave with the removal of soft tissue cover was performed. In the preservative group, the underlying bone, replaced in its original position and sutured. The animals were sacrified 1, 2, 3, 4, 6 weeks interval after operation. The specimens were fixed in 10% neutral formalin and decalcified, paraffin embedded and stained by Hematoxylin & Eosin, and Masson's trichrome. The obtained results were as follows. 1. The condyles of the both group were covered with an articular sop tissue layer. 2. The cartilage cells in subarticular layer has regular continuous patterns in the preservative group but frequently interrupted in the unpreservative group. 3. The incision made in the posterior part of the articular surface for the elevation of the articular soft tissue frequently caused a deformity such as the interruption of the subarticular layer of cartilage. 4. By the above findings, the preservation of articular sop tissue cover may be the effective operation method on concept of bone remodelling.