• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.615-623
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• 2003

This study has been conducted to develop brown stock with the high pressure cooking(HPC) method. The sterilization methods, package film and storage methods, and quality maintenance during storage were investigated in this study. The packaging quality of NY/PP was inferior to that of PE/AL/PP since NY/PP facilitated the ventilation and moisture absorption. The maximum duration of the safe storage was found to be 50 days at 25$^{\circ}C$, 30 days at 35$^{\circ}C$ for NY/PP package film, and 60 days at 25$^{\circ}C$, 40 days at 35$^{\circ}C$ for PE/AL/PP one. These results showed that the overall quality of brown stock by the HPC method was not different significantly from that of brown stock by the traditional approach. Furthermore, the HPC approach might improve the productivity by saving the labour cost, food cost, and cooking time. Therefore, the traditional method might well be substituted by this newly developed method.

• Journal of Adhesion and Interface
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• v.17 no.4
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• pp.149-154
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• 2016

In this study, natural polymer-based virus neutralizing agent was developed in an attempt to replace the conventional sterilization method for mammalian cell culture. A catechol conjugated heparin was synthesized by using EDC chemistry, and it show unique binding ability to virus which has heparin affinity (adenovirus, adeno-associated virus). To evaluate neutralization ability of catechol conjugated heparin, adeno-associated virus was used for test model, instead of using a pathogenic virus. The catechol conjugated heparin exhibited resistance to high concentration of salt and complete inactivation of adeno-associated virus. The result suggests that the catechol conjugated heparin, which is biocompatible and efficiency, may replace conventional sterilization method for mammalian cell culture.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.139-145
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• 1984

For the ultimate manufacture of vinegar with watermelon juice, we examined the preliminarily alcoholic fermentation of watermelon juice using Saccharomyces cerevisiae, Saccharomyces cerevisiae var. ellipsoideus and Kluyveromyces fragilis. The juice contained 3.2% total reducing sugar by the Somogyi-Nelson method. Strains of yeast culture, pH, temperature and concentration of sugar in the juice were important factors affecting alcoholic fermentation. Saccharomyces cerevisiae var. ellipsoideus produced 5.3% alcohol from the juice fortified with 12% glucose under the conditions of pH 5.73 and $27^{\circ}C$ for 8 days. Generally, small quantities of various salts and N-sources affected little the alcoholic fermentation of the juice. The sterilization of the juice by autoclaving improved efficiency of fermentation than that by $SO_2$ sterilization. Determination of alcohol was carried out by the gas chromatographic method using Chromosorb W: Carbowax as packing material.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.293-298
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• 2015

Porcine placenta extract (PPE) is known to possess anti-inflammatory properties owing to its high concentration of bioactive substances. However, the need to eliminate blood-borne infectious agents while maintaining biological efficacy raises concerns about the optimal method for sterilizing PPE. Therefore, the objective of this study was to compare the effects of the standard pressurized heat (autoclaving) method of sterilization with γ-irradiation on the anti-inflammatory effects of PPE. The anti-inflammatory actions of these two preparations of PPE were evaluated by measuring their inhibitory effects on the production of NO, the expression of iNOS protein, and the expression of iNOS, COX2, TNF-α, IL-1β, and IL-6 mRNA in lipopolysaccharide-stimulated RAW 264.7 cells. Compared with autoclaved PPE, γ-irradiated PPE showed significantly greater inhibition of NO production and iNOS protein expression, and produced a greater reduction in the expression of iNOS, COX2, TNF-α, IL-1β, and IL-6 mRNA. These results provide evidence that the sterilization process is crucial in determining the biological activity of PPE, especially its anti-inflammatory activity. Collectively, our data suggest that γ-irradiated PPE acts at the transcriptional level to effectively and potently suppresses the production of NO and the expression of pro-inflammatory cytokines.

• Food Science and Preservation
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• v.15 no.5
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• pp.731-735
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• 2008

The coliform group, Salmonella typhimurium and Staphylococcus were analyzed for eliminating of microorganism spore which could be embeded in honey and eradication of studied for heat resistance of thermoacidophilic bacteria was studied for marketing of honey after producing honey drink. The method for analyzing of heat resistance thermoacidophilic bacteria was membrane-seperated cell culture with $0.45\;{\mu}m$ micro-filter and vacuum aspirator. The results of bacteria, coliform group, Salmonella typhimurium and Staphylococcus was negative, but normal method such as sterilization with electrolyzed water, normal micro-filter, high-temperature heating and microwave did not have effect on heat resistance thermoacidophilic bacteria. Also, absolute type micro-filter of $0.45\;{\mu}m$ and $0.8\;{\mu}m$ microfilteration showed higher effect on heat resistance thermoacidophilic bacteria than micro-filter of normal type, showing negative results at all treatments.

• Korean Journal of Environmental Agriculture
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• v.27 no.4
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• pp.303-313
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• 2008

This research is aimed to investigate the cultivation method of oyster mushroom[Pleurotus ostreatus (Jacq. ex Fr.) Kummer] at the non-sterilized medium with $Ca(OH)_2$ treatment. Therefore, experiments were carried out to develop non-sterilization method of medium by addition of $Ca(OH)_2$ for omission of heat sterilization progress of medium. General components, minerals and amino acid in Jiri wild type No. 1 (Pleurotus ostreatus) and production cost were analyzed. For the purpose of omission of heat sterilization progress, treatment ratio of $Ca(OH)_2$ (purity 95%) was 5%(w/w) of dry medium. Initial pH of this medium was 11 and then the pH was changed by 9 after the uniform mixing of the medium for half an hour. The various germs occurred 50% and 100% at pH 8 and pH 7 of the non-sterilized medium, respectively. Production of oyster mushroom increased by $2,030\;ton\;ha^{-1}$ when the main raw material used corn pith instead of waste cotton. The time required of mycelium culture was 30 days when hypha was cultured at the non-sterilized medium, and pinhead occurred when 2 or 3 days was passed after the time required of mycelium culture. Occurrence of pinhead was most rapid at the condition of $22{\sim}26^{\circ}C$, 65% humidity and pH $6.5{\sim}7.0$ and required of $22{\sim}28$ days at $70{\sim}80\;mm$ thickness of non-sterilized medium. Ca content in 1st harvest oyster mushroom was higher than that in 2nd harvest one, and its difference was $30.3\;mg\;kg^{-1}$. Amino acid content by stipe thickness of oyster mushroom was ranged from 411.2 to $343.9\;mg\;kg^{-1}$ both in a pileus and a stipe of 1st harvest mushroom, and from 402.4 to $498.2\;mg\;kg^{-1}$ and from 442.6 to $470.4\;mg\;kg^{-1}$ in those of 2nd harvest one, respectively. The results of the present study suggest that the non-sterilization medium by addition of $Ca(OH)_2$ is usable with the cultivation of oyster mushroom.

• Mycobiology
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• v.36 no.2
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• pp.81-87
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• 2008

The optimal conditions for mycelial growth of Phellinus linteus ATCC 26710 were determined to be a log length of 20 cm, temperature of $30^{\circ}C$ and pH of 6.0. Mycelial growth was excellent on the mushroom complete medium, and was optimal when sucrose, man nose and glucose were supplied as carbon sources. Potassium nitrate and sodium nitrate as nitrogen sources supported good mycelial growth. To evaluate P. linteus mycelial colonization on logs, sterilized short log inoculation, drilling inoculation and log-end sandwich inoculation techniques were used. Only sterilized short log inoculation produced good mycelial colonization. Initial mycelial growth and full mycelial colonization were best on 20 cm logs having 42% moisture content. The initial mycelial growth of P. linteus was accelerated over 12hr of sterilization. Basidiocarp formation was optimal using a burying method of logs after $5{\sim}6$ months, and fruiting body formation was superior in cultivation house conditions of $31{\sim}35^{\circ}C$ and in excess of 96% relative humidity.

• Proceedings of the KIEE Conference
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• 2003.07e
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• pp.162-165
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• 2003

A resonant type voltage source and power device and a control method using Pulse Density Modulation(PDM) power control and Pulse Width Modulation(PWM)voltage control for plasma sterilization are described. For the stability of discharge in the generating tube, it is desirable that the peak apply voltage is constant. The PDM power control is employed for sustaining the voltage constant at any generating tube input power. Moreover, to avoid the influence of input AC voltage fluctuation etc., PWM voltage control with generating tube peak voltage feedback is used. Both functions were confirmed by the experiment with inverter and generating tube. The effect of input synchronous PDM method for input current stabilizing is confirmed also.

• Journal of dental hygiene science
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• v.18 no.5
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• pp.296-304
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• 2018

The purpose of this study was to propose a method for the effective management of toothbrush contamination. Toothbrush microbial contamination was analyzed according to the duration of toothbrush use, frequency of toothbrush use per day, and toothbrush storage location. We also analyzed the microbial reduction effect of vinegar, antimicrobial mouth rinse, bamboo salt, and baking soda, which are sterilization materials that can be easily used every day. We collected 45 toothbrushes from university dormitories from May to June 2018. To determine the degree of microbiological contamination with general bacteria, coliform bacteria, and Staphylococcus aureus, bristle samples were cultured at $36^{\circ}C$ for 24 hours using 3M$^{TM}$ Petrifilm plates and then measured based on Petrifilm evaluation criteria. Toothbrush microorganisms were analyzed according to the duration of use, frequency of use per day, storage location, and effect of each sterilization material. General bacteria, coliforms, and S. aureus contamination increased with frequency and duration of use (p<0.05). In particular, S. aureus showed a statistically significant increase to 36.15 CFU/ml after 1 month, 504.23 CFU/ml after 2 months, and 2,386.67 CFU/ml after 3 months (p<0.05). We found that 1% vinegar was the most effective substance for reducing general bacteria, coliforms, and S. aureus. In addition, 1% antimicrobial mouth rinse solution applied for 5 minutes was the most effective in reducing S. aureus. It is crucial to recognize the importance of toothbrush care and store toothbrushes in a dry place and replace them periodically. We recommend use of vinegar and antimicrobial mouth rinse solution to disinfect toothbrushes. These should be applied as a 1% solution for at least 1 minute. Proper care of toothbrushes is important in maintaining oral health as well as overall health. Instructions on toothbrush care should be given when teaching children or adults how to brush teeth.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.219-225
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• 2016

This study was conducted to investigate the amount of fat, vitamins and minerals in milk can be affected by hydrodynamic cavitation since cavitation is recently focused on as one of the sterilization methods. Vitamins (vitamin A, $B_2$), minerals (Ca, P, Mg, Zn) and fat contents were measured according to Ministry of Food and Drug Safety's Processing Standards and Component Specifications of Animal Product. Vitamin A & $B_2$ contents decreased approximately 23% & 19%, respectively after cavitation. Minerals content showed no change after cavitation. Also, P and Mg contents were reduced after cavitation to 2 mg/100g and 0.1 mg/100g, showing no change. Milk fat content was 3.46% before cavitation and 3.41% after cavitation, displaying no difference. Hydrodynamic cavitation process displays a possibility to replace existing pasteurizing method, as it does not change vitamin or mineral contents in milk. Therefore, a more clear and systematic research on hydrodynamic cavitation pasteurization is needed to distribute excellent quality milk and to emphasize physiochemical properties and quality change of existing heat pasteurization process.