• Food Science of Animal Resources
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• v.22 no.1
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• pp.81-86
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• 2002

A bacteriocin producing lactic acid bacteria was isolated from ground beef and the strain was identified as Lactobacillus plantarum ssp. by use of API carbohydrate fermentation pattern and physiological tests. The bacteriocin produced by L. plantarum KU107 exhibited a good spectrum of activity against foodborne pathogens including Bacillus cereus, Escherichia coli, Listeria ivanovii, Listeria monocytogenes, Pseudomonas aeruginosa, Pseudomonas chlororaphis, Staphylococcus aureus, Staphylococcus intermedius, Salmonella typhimurium and Yersinia enterocolitica. The bacteriocin was active over a wide pH range and stable of heat treatment, and inactivated by treatment with proteases. A bacteriocin from L. plantarum KU107 was effetive in reducing S. aureus in tryptic soy broth. On the ground beef containing S. aureus was added with the crude bacteriocin, S. aureus was inhibited during storage period at 4$\^{C}$.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.475-479
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• 1987

This survey was conducted to Investigate the NaCl contents of meals taken from common restaurants in Seoul area and further to estimate the total dietary intake of salt from the meals. The samples included Seoleung-tang (beef and rice soup)/Galbitang (beef-rib soup), Yeukkye-jang (spicy beef soup), Doenjangchigye-bab (boiled rice with soy paste stew), Bibim-bab (boiled rice with assorted mixtures) and Bibim-naengmyon (buck wheat vermicelli with assorted mixtures). The average content of NaCl for each sample was determined by saltmeter and its daily intake level was estimated. Doenjangchigye-bab was shown the highest concentration of NaCl Doen-jangchigye-bab was separated into drained residue and fluid, and the average NaCl content in the fluid was higher than that in the residue. In comparision of northern and southern region of Seoul divided by Han river, there was no significant difference in the content of NaCl. The average content of NaCl per meal was 10.6g, and from these data, the daily dietary intake of salt for adults was estimated to be 28.5g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.75-81
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• 2003

Rheological properties of micronized full-fat soyflour (MFS ) milk were determined according to solid content, heat-treatment and type of coagulants. Heat-treated MFS milk showed a pseudoplastic flow pattern. The consistency and flow index of heated MFS milk was greatly affected by increasing the concentration of MFS and/or soy protein isolate (SPI). Apparent viscosity of MFS milk was gradually decreased by heating below 6$0^{\circ}C$, but was drastically increased by raising temperature further. Addition of coagulants and SPI resulted in dropping the temperature that allows to increase apparent viscosity drastically. A coagulant for MFS tofu was formulated based on the gelling Property of a single coagulant. The textural properties of MFS tofu were improved using 7.1% total protein fortified with SPI.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.185-190
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• 2003

The effects of pine needle extract and horseradish on the growth of Vibrio isolated from crab and flat fish were investigated. The isolated Vibrios were identified as Vibrio parahaemolyticus HY I and V. vulnificus FST I by Api 20E kit. The growth of V. parahaemolyticus HY 1, V. vulnificus FST I and V. perahaernolytich ATCC17802 were inhibited in tryptic soy broth (TSB) containing 1% pine needle ethanol extract. The growth of the Vibrios was more 2 log inhibited in TSB containing 1% pine needle extract and 1% horseradish than in TSB containing 1% horseradish alone. Viable cells of tile Vibrios were decreased more rapidly about 2~3 log in soysauce containing 1% pine needle extract and 1% of horseradish than in soysauce and in soysauce containing 1% horeseradish. Sensory quality of horseradish sauce containing 1% of pine needle extract was similar to that of horseradish sauce (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.313-318
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• 1998

This study investigated the effect of raw soybean yellow(RSY) and raw soybean black(RSB) on body weights, pancreas weights, serum glucose and lipid concentrations of boty normal and diabetic male rats(Sprague-Dawley, body weight 338.8$\pm$19.2g). For each experimental, some rats were injected with streptozotocin intraperitoneal(i.P.) to induce diabets, and other rats were injected with buffer i.P. as a control group. Body weight gain(BWG) was lower in rats fed both RSY and RSB diet(3.4~5.0g BWG) than in those fed control diet(58.1g BWG). The diabetic rats showed significant decrease of bo요 weight (-50~-67g) compared with the control rats. RSY and RSB feeding resulted in greater pancreatic weight relative to body weight, and diabetic rats fed RSY and RSB had heavier pancreatic weights relative to body weight than control rats. The levels of fasting serum glucose in diabetic rats fed both RSY and RSB decreased by 42 and 31%, respectively, compared with the diabetic control rats, but they increased by 80 and 110% compared with the normal control rats. The concentrations of total lipid, triglyceride, phospholipid and total cholesterol in serum of diabetic rats fed RSB diet were lower than those in control rats, but serum HDL-cholesterol, HDL-cholesterol/total cholesterol ratio were not affected by raw soybeans feeding. Atherogenic index wa lower in diabetic rats fed RSY and RSB diet than those in control rats. The concentrations of total lipid, triglyceride and phospholipid in liver were lower in raw soybean groups than those in control group. The concentrations of cholesterol in liver of groups treated raw soybean were decreased compared with the control group.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.5
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• pp.456-460
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• 2016

Biofertilizers are increasingly available in the market as one of the alternatives to chemical fertilizers. The supply of a high number of viable microorganisms is important for farmers. Lysobacter capsici YS1215 producing chitinases and gelatinases, isolated from soil in Korea, was evaluated for the establishment of an optimal medium condition of its shelf life under an in vitro condition. In this study, the population density of a biofertilizer (L. capsici YS1215) in media containing crab shell and gelatin powder (M1, M2, M3 and M4) was observed to be higher than that of populations grown in TSB (Tryptic soy broth) media (M5, M6 and M7) during experimental period. In addition, the population density at 11 months was over $10^6\;CFU\;mL^{-1}$ in M1, M3 and M4, but under $10^6\;CFU\;mL^{-1}$ in M2, M5, M6 and M7. The best optimal medium for the shelf life was M1 ($2.6{\times}10^6\;CFU\;mL^{-1}$) containing both chitinous and gelatinous materials at 11 months. Therefore, this study provided results of the appropriate medium composition for the enhancement of the shelf life of L. capsici YS1215.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1125-1130
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• 1997

The effects of enzyme combination, pH, acid washing and enzyme treatment sequence were investigated in the hydrolysis of soy protein. Comparing Alcalase vs. Neutrase/Alcalase, it appeared that Neutrase/Alcalase was more efficient than Alcalase alone, as the highest degree of hydrolysis (DH) was seen in Neutrase/Alcalase. A surprisingly high DH (more than 60%) was observed with Flavourzyme in the second hydrolysis. The separation of insolubles from the first hydrolysis had little effect on the second hydrolysis. When the washing water from the first hydrolysis was reused in the next hydrolysis, the DH and protein recovery were increased. The addition of calcium ion showed not so much positive effects by the stabilization of Neutrase on the Protein hydrolysis. The use of carbohydrase and repeated acid washing gave positive effects on DH. The simultaneous treatment using endoprotease and exoprotease with pH adjustment improved DH significantly.

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.73-80
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• 1977

In order to detect the occurrence of aflatoxins in some suspecious Korean foodstuffs, 54 samples of Meju (a naturally inoculated soybean substrate for soy sauce and paste fermentation), 125 samples of Doenjang (a Korean-style fermented soybean paste), both produced at household level, and 31 samples of peanut were collected from 8 major cities of South Korea and subjected to assay by the official method of AOAC. The results were as follows: 1) Frequencies for the occurrence of aflatoxins in Meju, Doenjang and peanut were 7.4%(4/54), 8.8%(11/125) and none (0/31), respectively, in which Meju and Doenjang samples from Daegu and Busan showed the high ratio of the presence. 2) A Doenjang sample from Busan was found to contain the highest content of aflatoxins, of which $B_1,\;B_2,\;G_1\;and\;G_2$ were 66 ppb, 13 ppb, non-detectable and 5 ppb, respectively, while other samples detected were for $G_2$ only. 3) The identity of aflatoxin $B_1$ isolated from the Doenjang sample from Busan was confirmed by thin-layer chromatographic behavior, derivative formation and chicken embryo bioassay.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.330-337
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• 1997

The sensitivity of various pathogenic bacteria (Aeromonas hydrophila, Estherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium and Vibrio parahaemolyticus) to the spices, allspice, clove, oregano, and thyme, was tested. Tryptic soy broth (TSB) containing 0∼2% (w/v) of spices was inoculated with 10sup 5/∼10$\^$6/ cells/$m\ell$ of each bacterium and incubated at 35$^{\circ}C$ for 24 hr. The growth of pathogenic bacteria was inhibited with increasing concentrations of spices in the culture broth. At 2％ spice concentration, Gram positive bacteria were more sensitive than Gram negative bacteria with the exception of V. parahaemolyticus. Clove had the highest antibacterial activity, followed by allspice and oregano. At the concentration of 0.3%, clove inhibited the growth of all strains tested. Kanagawa-positive strain of V. parahaemolyticus displayed the highest sensitivity to clove and allspice. Thyme was the least effective for growth inhibition, while 1％ clove killed all pathogens tested.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.301-310
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• 1995

The purpose of this study is to survey various recips of the roasted skewered beef (Sanjuk) with twenty three classical cookbooks written before 1943 in Korea. The recipes of the roasted skewered beef are found thirty times in the records, which can be classified into six groups such as the palm-type skewered beef (Sulhamyukjuk), little finger-type skewered beef, mixed skewered beef, juice skewered beef, little finger-type skewered internal organs, and wide-cut skewered internal organs. The palm-type skewered beef and the mixed skewered beef most frequently appeared in the records. The 'Sulhamyukjuk' in the 17th century were inherited while changing its name to 'Sanjuk' in the late 18th century, which is the origin of 'Bulkoki'. There were two types of the roasted skewered beef, the palm-type and the little finger-type; and the palm type preceded the little finger-type. They were used with no change until the 19th century. Actually the roasted skewered beef existed even in the 16th century, but were put down in the early 17th century. In the cooking of 'Sulhamyukjuk' the process of dipping shortly into cold water in the midst of roast seems to absolutely disappeared. Some recipes of the roasted skewered beef were lost, but most have been inherited in the similar way with simplification including little use of internal organs. The main ingredients consisted of parts of cattle such as fresh meat, intestines, heart, liver, omasum, tripe, head, sweet bread, and lung with various vegetables and mushroom. And the main seasonings were mixtures of oil, soy sauce, sesame seed powder, scallion stalk, pepper, sesame seed oil, and salt. And sometimes wine, vinegar, ginger, garlic, and sugar were added.