• Asian-Australasian Journal of Animal Sciences
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• 제20권6호
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• pp.920-924
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• 2007

Two experiments were carried out on a laboratory scale. The first involved a study of the effect of green tea on characteristics of fermented juice of epiphytic lactic acid bacteria (FJLB). FJLB was treated with 50 g/L of green tea products as follows: new shoot powder (FJLB+N), leaf powder (FJLB+L), commercial powder (FJLB+P), sterilized new shoot powder (FJLB+SN), sterilized leaf powder (FJLB+SL) or sterilized commercial powder (FJLB+SP). FJLB without any additive was also prepared (Untreated FJLB). After incubation, the number of microorganisms in FJLB were studied. Subsequently, these FJLB were applied at 10 ml/kg to chopped rhodesgrass to study their effects on fermentation. Compared with untreated FJLB, the addition of green tea increased (p<0.05) lactic acid bacteria (LAB) and also aerobic bacteria counts in FJLB. At 60 d of ensiling, all the FJLB treated silages were well preserved, pH and butyric acid content were lower (p<0.001) and lactic acid was higher (p<0.001) than that of the control. Lactic acid content was significantly higher (p<0.001) with treated FJLB than with untreated FJLB. FJLB treated with sterilized green tea decreased (p<0.001) the pH and the lactic acid content was higher (p<0.001) than that in the unsterilized green tea silages.

• 한국환경농학회지
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• 제3권2호
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• pp.16-22
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• 1984

용액(溶液) 내(內)에서 dinobuton의 분해(分解)에 미치는 온도(溫度)와 pH의 영향(影響) 및 토양중(土壤中)에서의 분해양상(分解樣相)을 조사(調査)한 결과(結果)는 다음과 같다. 증류수(蒸溜水) 내(內)에서 dinobuton의 반감기(半減期)는 $30^{\circ}C$와 $60^{\circ}C$에서 각각(各各) 27일(日)과 6일(日)이었다. 산성(酸性)인 완충용액중(中)에서 dinobuton의 반감기(半減期)는 약(約) 27일(日)이었으나 pH가 9,10에서는 각각 10일(日), 4일(日)로 alkali성(性)이 강(强)할수록 dinobuton의 분해(分解)는 빨랐다. 증류수(蒸溜水)와 완충용액 내(內)에서는 dinobuton이 가수분해(加水分解) 되어서 소량(少量)의 dinoseb가 생성(生成)되었다. Dinobuton의 분해(分解)에 미치는 토양미생물(土壤微生物)의 영향(影響)을 조사(調査)한 결과(結果), 살균토양(殺菌土壤)에서는 무살균토양(無殺菌土壤)에서 보다 dinobuton의 반감기(半減期)가 약 16일(日) 지연(遲延)되었으며, dinobuton의 분해생성물(分解生成物)인 dinoseb도 살균토양(殺菌土壤)에서 분해(分解)가 지연(遲延)되었다.

• 수산해양교육연구
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• 제24권6호
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• pp.820-832
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• 2012

This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.

• Clinics in Orthopedic Surgery
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• 제10권4호
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• pp.427-432
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• 2018

Background: The purpose of this study was to evaluate the usefulness of sonication technique for microbiological diagnosis and the sterility of the recycled autoclaved femoral components from infected total knee arthroplasty (TKA) using a sonication method. Methods: Nineteen femoral implants explanted from patients with infected TKA were sterilized with a standard autoclave method. Standard culture of the fluid before and after sonication of the sterilized implants was performed to detect pathogenic microorganisms. Additional experiments were performed to evaluate the sterility of the recycled implant by inducing artificial biofilm formation. Methicillin-resistant Staphylococcus aureus (MRSA) was inoculated into 10 implants and sterilization in a standard autoclave was performed, and then the fluid was cultured before and after sonication. Results: Two of the 19 sterilized implants were positive for growth of bacteria after sonication, whereas no growth was detected in the cultured fluid from the sterilized implants before sonication. The bacteria were Staphylococcus species in all two cases. In one of 10 implants inoculated with MRSA, the culture was positive for growth of bacteria both before and after sonication. However, Staphylococcus epidermidis was cultured from both occasions and thus this implant was thought to be contaminated. Conclusions: We found sonication for identification of pathogens could be helpful, but this finding should be interpreted carefully because of the possibility of contamination. Sterilization of an infected femoral implant with an autoclave method could be a good method for using the temporary articulating antibiotic spacer in two-stage revision arthroplasty.

• 급식외식위생학회지
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• 제2권2호
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• pp.59-66
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• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.

• 한국식품영양학회지
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• 제9권3호
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• pp.314-318
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• 1996

The purpore of this study was to elucidate the nutritional significance of the fruit-vegetable mixed juice during storage and distribution by examining the chemical composition of the mixed Juice for storage. The fruit-vegetable mixed Juices were sueriliged at 95$^{\circ}C$ for 30, 70, 100 seconds and the results of the changes in vitamin C contents, colors, total carotenoid contents, total aerobic counts and sensory evaluation of the mixed Juice were as follows: Vitamin C contents were drastically decreased at 7 day's storage and were not significantly different between the mixed Juices at p< 0.05 level after 7 day's storage. The longer the sterilization time and storage period of the mixed Juice was the higher changes in color was. The color changes in the sterilized samples were higher in order of 100, 70 and 30 seconds. Total carotenoid contents were slightly decreased according to storage period but were not affected by sterilization time. Total aerobic counts were 1.1 $\times$ 101 cfu/ml before sterilization, but it was negative after sterilization at 95t regardless of sterilization time. Sensory qualities such as color, flavor, taste and total acceptability of the mixed juice tended to be decreased by the Increased storage period and sterilization time. Especially, the sterilized sample for 100 seconds showed lots of changes In color.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1069-1075
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• 1999

The sterilization was attempted to improve the quality deterioration of soybean paste during its storage. For this experiment, soybean paste was sterilized at 80oC for 30 minutes and stored during 6 months at 15oC and 30oC, respectively. The total approximate composition contents were moisture 52.5%, crude protein 11.94%, crude fat 2.0%, amino nitrogen 413.3mg%, sodium chloride 11.61% and ash 15.5%. According to the increase of storage period, pH was decreased gradually because of the increase of organic acids by the metabolism of microorganisms and the acid accumulation by acid forming bacteria, but titratable acidity was increased during storage. Amino nitrogen was rapidly increased for the first one or two month storage period and maintained as the same level for the rest of them. Each amino acid contents of soybean paste, which were glutamic acid, tryptophan, proline, arginine, and aspartic acid, had much higher level than others. In color changes sterilized soybean paste(SSP) was much lower than that of raw ones(RSP). Hunter L and b values on the surface of soybean paste were decreased during storage, and the decreasing levels were higher at 30oC than at 15oC. Hunter a value, however, was increased a little in the initial storage, and thereafter it was decreased. Lactic acid bacteria, yeasts, and molds were disappeared completely by the sterilization. However, the bacteria of aerobes and anaerobes were not disappeared by this processing.

• KSBB Journal
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• 제13권6호
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• pp.724-729
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• 1998

To develop a large scale countercurrent single pass heat exchanger for continuous transportation and sterilization of soybean paste, microflora and color value of sterilized soybean paste were examined at various sterile condition. Aerobes, anaerobes, molds, yeasts and lactic acid bacteria were 5.1 x 107 CFU/g, 7.1 x 107 CFU/g, 2.6 x 105 CFU/g, 4.3 x 106 CFU/g, 1.3 x 107 CFU/g, respectively in raw soybean paste. In gold band ampoule test, aerobes and anaerobes of soybean paste were viable up to 90$^{\circ}C$, but become unviable at 100$^{\circ}C$. Molds decreased rapidly and yeasts decreased slowly from 70$^{\circ}C$. Lactic acid bacteria were unviable at 60$^{\circ}C$ within 10 min. In color test, Hunter L, a, and b values of soybean paste were 50.2, +5.6, and +17.8, respectively. After heating in polyethylene film bag at 80$^{\circ}C$, Hunter values were not so much changed and become 50.2, +4.7, and +19.7, respectively. The micorflora and color of soybean paste sterilized in a large scale heat exchanger system resulted in very similar to those of gold band ampoule and polyethylene film bag by effective heat transfer.

• 한국식품영양과학회지
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• 제28권4호
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• pp.755-759
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• 1999

To evaluate the effect of sterilizing method on the quality of iron fortified market milk, HTST(high temperature, short time) or LTLT(low temperture, long time) method was adopted after addition of 100ppm ferrous sulfate, ferric citrate, ferric ammonium citrate, or ferrous lactate in market milk. Sterilized iron fortified market milk was stored at 4oC and then pH, lipid oxidation, color change, and sensory quality were observed. The range of pH change in iron fortified market milk sterilized by HTST or LTLT was 6.51~6.74. The order of pH was control>ferric ammonium citrate>ferrous lactate>ferrous sulfate>ferric citrate. Oxygen consumption of ferric ammonium citrate and ferric citrate was lower than ferrous lactate and ferrous sulfate. This trend was same in HTST and LTLT method, but generally oxygen consumption was lower in iron fortified market milk sterilized by LTLT method than by HTST. In total color change, ferrous lactate treatment was closer to control than other treatments. Also sensory characteristics of ferrous lactate treatment was showed better quality than other treatment. From these results, LTLT method was more suitable than HTST method for iron fortified market milk and ferrous lactate was comparably suitable among iron salts used in this study.

• 한국환경과학회지
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• 제7권2호
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• pp.117-122
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• 1998

We examined whether several reeds, which are found around Ulsan area, could be used for downflow reed-bed to remove pollutants of sewage. Three kinds of reed, such as Phagnltes auspuis, ha orientdls, and Phduis aundinacea L., were collected from their habitats near the Taehwa River in Ulsan City. In the minimized model system of dowMlow reed-bed, P.auskdls appeared to reduce BOD more than others did but s119h11y Increase total amount of nitrogen(N). When p. auspdis were placed in the sterilized water. total nitrogen was found to be signincantly increased dependent on the number of experimental plant In the sterilized state, but it was rather decreased in the non-sterilized state. With these results, nlicroorganisms attached to p.auspuis roots can be thought to work for removal of pollutants. Therefore, these microorganisms and their habitat, p. auskdis reed bed, together can be used for sewage treatment It was suggested that oxygen Is produced by photosynthesis reaction of P ecustrdis. The increased oxygen may help microorganisms in their habitats to work on the removal of pollutants.