• Journal of Preventive Medicine and Public Health
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• v.38 no.4
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• pp.482-488
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• 2005

Objectives : We conducted an investigation on 14 cases of brucellosis in Gyeongsangbuk-do during 2003-2004 to understand the source of infection and the transmission routes of brucellosis. Methods : The authors visited the each of the health centers and we examined the patients, their written epidemiologic questionnaire and the occurrence of bovine brucellosis. We visited the patients' living and work areas, and we examined their occupations, the date they developed symptoms, the progress of their symptoms, whether or not they were treated, their current status, whether or not they consumed raw milk and raw meat, and if their work was related to cattle breeding and the related details. We reviewed the results of the blood tests and medical records and we examined the cattle's barn. Results : There were 3 patients in 2003 and 11 patients in 2004. All of their brucella antibody titer exceeded 1:160. The patients' symptoms were fever, myalgia, malaise, chills and an influenza-like illness, but the clinical signs were absent on the medical records. Brucella abortus were cultured from 3 of the patients' blood samples. Conclusions : When the authors discovered the transmission routes, they were divided into 4 different sorts. The first route was related to cattle birth such that patients touched the calves or placentas that were infected with the Brucella species. The second route was related to performing artificial insemination on the cattle and the semen that was used for artificial insemination. The third route was due to the ingestion of raw meat and milk. The last route was due to sexual intercourse between the patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1638-1641
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• 2005

In order to develop novel food products or additives using transglutaminase (TGase), some physicochemical and morphological understandings are needed. Raw skim milk was adjusted to pH 5.5, 7.0, and 8.5, and each was treated with microbial TGase for 0, 1, 2, 4, and 8 hours, for the protein structure observation using scanning electron microscope (SEM), The particles of untreated raw skim milk were small and evenly associated. After adjustment of pH to 5.5 and treatment of TGase for 1-hour, the protein particles aggregated widely in a bigger form than that of control. Under the same condition for 2 hours, the particles associated and clustered. The particles gathered widely and became a number of small spherical forms after 4 hours. After 8 hours, they made larger forms than the result of 1-hour treatment, and the aggregation broadened. Under the pH 7.0 and 8.5 conditions with TGase-treatment, the protein Particles fractionated and associated into the bigger masses at 1 hour point, but each piece slowly became smaller and more fractionated until treated time reached 4 hours. After 8 hours, the fragmented protein particles aggregated into larger forms as those on the pH 5.5 condition. In general, the electron microscopical forms of the samples adjusted to pH 5.5 showed smaller than those of pH 7.0 or pH 8.5, It is suggested that the protein particles and textural behavior were influenced by pH, TGase, and reaction time.

• Korean Journal of Veterinary Service
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• v.38 no.1
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• pp.25-30
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• 2015

Bee venom has been used as to prevent and treat bovine mastitis as natural antimicrobial compounds in some dairy cattle farms in Korea. It is needed to determine the residual of bee venom in milks of dairy cattle treated with bee venom. Since bee venom is not approved as a raw material for animal drugs, the preprocessing method to detect bee venom residual in milk and the tolerance limit for its residue has not been established yet in Korea. Therefore, the purpose of this study was to develop pre-processing method not affecting major component of bee venom for detection of its residue in milks using ultra-high performance liauid chromatography (UHPLC). In addition, bee venom residue was also analyzed in milk samples of dairy cattle treated for mastitis with bee venom using UHPLC with the developed pre-processing method in this study. As a result, melittin, histamin and phospolipase A2, the major components of bee venom, were all detected by UHPLC with the pre-processing method developed in this study. The results of this study suggest that the pre-processing method developed in this study can be useful to detect bee venom residue in dairy cattle milk. We also found that no bee venom residues were detected in milk samples collected from dairy cattle treated with bee venom after 1 and 3 days, respectively.

• Korean Journal of Veterinary Research
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• v.49 no.4
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• pp.309-317
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• 2009

The present study describes an investigation on an epidemic of Tuberculosis (TB) which has been occurred among dairy cattle farms in Jeongeup, Jeollabuk-do since 2007. The investigation was performed in three ways as follows: 1. Collecting information about bovine TB outbreaks using investigation reports, an on-the-spot and tracing-back investigations; 2. Analyzing the outbreak pattern; 3. Establishing hypothesis and performing statistical analysis on potential risk factors. In the early 2000s, TB outbreaks were sporadically reported in beef cattle, and only a small number ($1{\sim}2$) of reactors was confirmed in each of outbreak farms. The number of TB outbreaks has been suddenly increased from 2007, mainly in dairy cattle farms. And these outbreaks were temporarily clustered during the period, from March 2007 to April 2009 (relative risk, RR = 13.7, p < 0.001). And two spatial clusters of which radiuses were 0.3 km (RR = 6.9, p < 0.001) and 0.9 km (RR = 3.6, p < 0.01). The analysis to find risk factors was performed on 99 dairy farms (21 outbreaks), which are located in the most seriously affected village during 2007-2009. Middleman (odds ratio, OR = 47.4, p < 0.05) and raw milk collecting system (OR = 6.9, p < 0.05) were recognized as with the highest association. Considering the fact that all the outbreak farms except one had their own manure composting tank, it might be that the manure containing pathogen was leaked from tank and transmitted to other farms by fomites such as middleman or raw milk collecting system.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.63-67
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• 2012

Antibiotic resistance in animal isolates of enterococci is a public health concern, because of the risk of transmission of antibiotic-resistant strains or resistance genes to humans through the food chain. This study investigated phenotypic and genotypic resistances profile of tetracycline in 245 $Enterococcus$ isolates from bovine milk. A total of 245 enterococci were isolated from 950 milk samples. The predominant strain was $E.$ $faecalis$ (n = 199, 81.2%) and $E.$ $faecium$ (n = 25, 10.2%). $E.$ $avium$ (n = 7, 2.9%), $E.$ $durans$ (n = 6, 2.5%), $E.$ $gallinarum$ (n = 4, 1.6%), and $E.$ $raffinosus$ (n = 4, 1.6%) were also isolated. Of the 245 enterococcal isolates 76.3% (n = 187) displayed tetracycline resistance (${\geq}16{\mu}g/ml$). Of the 187 tetracycline-resistant isolates, 83.4% (n = 156), 16.1% (n = 30), and 26.7% (n = 50) possessed the genes $tet$(M), $tet$(L), $tet$(S) respectively. While 3.2% (n = 6) of the tetracycline-resistant isolates possessed all three genes $tet$(M) + $tet$(L) + $tet$(S), 8.6% (n = 16), 16.0% (n = 30), and 2.7% (n = 5) of them possessed two genes $tet$(M) + $tet$(L), $tet$(M) + $tet$(S), and $tet$(L) + $tet$(S) respectively. The tetracycline resistance pattern investigated in this study was attributable mainly to the presence of $tet$(M).

• Food Science of Animal Resources
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• v.23 no.4
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• pp.350-355
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• 2003

Raw skim milk and colloidal calcium phosphate-free skim milk were treated with microbial transglutaminase (TGase), ultracentrifuged at varying rates and were observed to contain textural properties using a scanning electron microscope (SEM). Skim milk showed irregular signs of conformation at lower centrifugal rate, and associated regular (10,000 ${\times}$g) and thin with broad holes (20,000 ${\times}$g). The associated texture became thick and irregular (40,000 ${\times}$g), and fine particles were regularly associated (100,000 ${\times}$g). When skim milk was incubated for 1 hr with TGase, casein micelles aggregated and broadened as centrifugation rate increased. When skim milk was incubated for 8 hrs with TGase, casein micelles associated to large widened aggregates, and were associated regularly which then became irregular (100,000 ${\times}$g). When colloidal calcium phosphate-free skim milk incubated for 1 hr with TGase showed no sediment, the milk incubated for 8 hrs with TGase associated together, yielding broadened and regular layers as the centrifugation rate increased. It is assumed that such phenomena could be caused by protein crosslinking reaction with TGase and conformational change of casein molecules, as well as dependencies on reaction time, temperature and ultracentrifugation rate.

• Korean Journal of Veterinary Service
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• v.36 no.2
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• pp.79-86
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• 2013

Mycobacterium (M.) bovis, a member of the M. tuberculosis complex (MTC), is a re-emerging, zoonotic agent of bovine tuberculosis whose prevalence probably depends on variations in direct exposure to cattle and ingestion of raw milk. Accurate species differentiation of M. bovis and M. tuberculosis is needed to distinguish between human and zoonotic tuberculosis. This study successfully developed a loop-mediated isothermal amplification (LAMP) assay for rapid detection and differentiation of M. bovis and M. tuberculosis, however showed negative reactions in eight non-tuberculous mycobacteria (NTM) samples and ten other bacterial species. Sensitivity of this assay for detection of genomic M. bovis DNA was 10 $fg/{\mu}l$. And this assay successfully detected M. bovis in bovine clinical specimens. In conclusion, the LAMP assay is a simple and powerful tool for rapid detection of M. bovis in both pure bacterial culture and in clinical samples.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.241-244
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• 2006

This study was conducted by using the ICP-AES (Inductively Coupled Plasma - Atomic Emission Spectrometry) to investigate the seasonal changes of copper and manganese content in the raw bovine milk. From July 2003 to June 2004, the milk samples were collected from the two geographical locations, Chungcheong-do and Jeolla-do, in Korean peninsula. Copper (Cu) content was determined in the range of min. 10.10 to max. 21.00 ${\mu}g$/100 mL (13.79 ${\mu}g$/100 mL) in spring, 5.06 to 15.41 (10.17) in summer, 5.04 to 19.70 (10.70) in autumn and 6.96 to 17.90 (12.11) in winter. For manganese (Mn), 3.00 to 8.30 (4.87) in spring, 2.30 to 6.44 (3.75) in summer, 2.81 to 6.04 (3.82) in autumn and 2.25 to 9.02 (4.48) in winter. Those data have shown that levels of copper and manganese was relatively constant but higher in Spring than other seasons, suggesting that the levels were not affected by seasons and different locations in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.390-397
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• 1992

This study was carried out to analyze the physicochemical properties of bovine milks, which were heated with LTLT, HTST, UHT pasteurization and UHT sterilization methods and to compare the heat intensity among the heating methods and samples. The mean HMF values per liter milk were measured as 0.66~1.62 $\mu$M (LTLT), 0.9~1.78$\mu$M (HTST), 3.53$\mu$M(UHT pasteurized) and 7.43~8.97$\mu$M (UHT sterilized) in samples, re- sportively. The available Iysine contents per 100ml milk showed 293.2 mg (Raw), 289.2~291.2 mg (LTLT), 298.4~292.4mg (HTST), 272.4~261.6mg (UHT pasteurized) and 279.0mg (UHT sterilized), respectively. The rates of whey protein denaturation were 9.5~11.4% (LTLT), 9.5~17.1% (HTST), 89.3~95% (UHT pas-tsterilized) and 62.7% (UHT sterilized), respectively. The contents of SH groups per g protein were determined as 2.86$\mu$M (Raw) and 2.95~3.15$\mu$M (LTLT), 3.08~3.18$\mu$M (HTST), 3.26~3.42$\mu$M (UHT Pasteurized) and 3. 36$\mu$M (UHT sterilized), respectively, The SS groups Contents per g protein were 28.93$\mu$M (Raw), 25.72~26. 51 $\mu$M (LTLT), 26.93~26.79$\mu$M (HTST), 23.65~23.04 $\mu$M (UHT pasteurized) and 24.69$\mu$M (UHT sterilized), respectively. The ascorbic acid contents per liter milk were measured 6.05mg (Raw), 1.47~1.65mg (LTLT), 2.50~3.85mg (HTST), 2.87~3.69mg (UHT pasteurized) and 4.50mg (UHT sterilized). The changes of some in-dices in milk samples depend on the heating temperature and time ; the HMF values, SH groups, whey protein denaturation rates increased, while the available lysine contents and SS groups decreased in LTLT, HTST, UHT pasteurized and UHT sterilized milks. No remarkable differences were found in heating indicators between LTLT and UHT milks.

• Journal of Microbiology and Biotechnology
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• v.27 no.9
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• pp.1566-1575
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• 2017

MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per $200mg/200{\mu}l$ of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a time-dependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs (miR-93, miR-106a, miR-130, miR-155, miR-181a, and miR-223) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223, which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.