• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1280-1285
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• 2006

The presoaking conditions of soybeans in various solution for decreasing microbial contamination and improving germination were investigated. Soybeans were treated with presoaking solutions (sterilized water, 0.1% grape fruit extract, 0.1% vitamin $B_1$ derivate solution AS5 and vitagen) at $25^{\circ}C,\;35^{\circ}C,\;45^{\circ}C\;and\;55^{\circ}C$ for $3\sim12$ hr and germinate at $25^{\circ}C$, 95%RH for 3 days. Total bacterial count and coliform count of soybeans were $6.0\times10^5CFU/g$ and $3.0\times10^5CFU/g$, respectively, and the most of presoaking treatments decreased the microbial contamination. The increase of presoaking time induces low germination ratio compared with unsoaked soybeans and the germination of soybeans was not detected at $55^{\circ}C$. The germination of soybeans was effected by presoaking solutions, temperature, and time. The optimal presoaking condition for decreasing microbial contamination and promoting initial germination was using grape fruit extract at $35^{\circ}C$ for 6 hr.

• Journal of Korean Society of Forest Science
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• v.20 no.1
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• pp.45-50
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• 1973

This study was investigated the methods of vegetative propagation for new Lespedeza varieties. Experimental matterials were used 6 Lespedeza species; L. maximowiczii, L. cyrtobotrya, L. angustifolioides, L. bicolor, L. maximowiczii var. tomentella, and L. japonica var. intermedia. In April a year branches were cut 15-20cm length and 3-4mm thickness and planted in sand bed (depth 150cm) to be sterilized by the 0.1% solution of Uspulun. And then the cutting beds were irrigated and shaded. The results are as follows. 1. The rooting rates of the cuttings could be found so variable among varieties from 69% of L. maximowiczii var. tomentella to 50.3% of L. japonica var. intermedia. 2. The growth performance showed statistically significant difference at 1% level among varieties. L. maximowiczii was the best, while L. japonica var. intermedia showed the wrost growth performance of them. 3. The average number of roots with more than 5 cm length per stock was revealed statistically significant difference at the 1% level among varieties from the greatest number of 6.4 of L. maximowiczii var. tomentella to the smallest number of 2.3 of L. japonica var. intermedia. 4. Total average length of the roots per stock was statistically significant so different at 1% level from the longest 279.8cm of L. maximowiczii var. tomentella to the shortest 41.1cm of L. japonica var. intermedia. 5. The average ndules with more than 1 mm in diameter per stock was statistically significant so different at 1% level among varieties from the greatest number of 34.4 of L. maximowcizii to the smallest numqer of 4.6 of L. japonica var. intermedia.

• Journal of Chitin and Chitosan
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• v.23 no.4
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• pp.285-292
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• 2018

In this study, for the purpose of decomposing food waste, the strain was screened from traditional fermented food and soils. The enzyme activity (protease, amylase, cellulase, lipase) experiment was carried out using the paper disc method in 212 strains isolated from 5% NaCl media. Among them, only the strains having enzyme activity of more than 2 (soil) or more than 4 (traditional fermented food) with the halozone of enzyme activity of 15 mm or more were selected first, and microorganism identification through 16S rRNA sequencing was performed. Finally, were identified such as Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus siamensis, Bacillus licheniformis, Bacillus aquimaris, Bacillus megaterium, Bacillus koreensis, Bacillus stratoshericus, Bacillus aryabhattai, Bacillus safensis, Marinobacter hydrocarbonoclasticus. 11 species of mixed strains were confirmed that the culture time was 24 hours, the incubation temperature was $30^{\circ}C$ and the optimum pH was 7.0. In order to confirm the degree of decomposition of standard food wastes (100 g) by treating 11 kinds of mixed strains (25%), solid content of more than $2000{\mu}m$ was determined to be 103 g for the sterilized water group and 18 g for the mixed strains group. And the rest was decomposed to a size of less than $2000{\mu}m$.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.29-35
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• 2013

Microbiological populations and the sterility of commercial powdered products treated with gamma irradiation at 0~10 kGy were investigated before using them as ingredients for a non-cooked Saengsik product. We evaluated a total of 14 powdered products: 8 powdered cereals, 3 powdered tubers, and 3 powdered leafy vegetables. The total numbers of bacterial populations in non-irradiated powdered cereals, tubers, and leafy vegetables were 2.7~6.9, 5.6~6.0, and $5.3{\sim}6.8\;log\; CFU{\cdot}g^{-1}$, respectively. Moreover, coliform bacteria were not indicated in adlay, millet, germinated brown rice, soybean, and mulberry leaves powder within detection limit ($2.0\;log\; CFU{\cdot}g^{-1}$). The number of Bacillus cereus exceeded $3.0\;log\; CFU{\cdot}g^{-1}$ (the maximum limit for Saengsik products) in all samples, excluding perilla seeds, buckwheat, barley, oat, potato, and Jerusalem artichoke powder. However, a dose of 6 kGy of gamma irradiation reduced the microbiological populations in all samples, and all the powdered products met the microbial requirements for Saengsik products. Futhermore, it was confirmed that all microorganisms in the 9 powdered products, except fermented brown rice, sweet potatoes, and 3 leafy vegetables, were sterilized by 10 kGy of gamma irradiation.

• FLOWER RESEARCH JOURNAL
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• v.18 no.1
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• pp.9-14
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• 2010

This study was conducted to examine the effects of IAA and kinetin on induction of gemmae and gametophytes in Hypnum plumaeforme moss during tissue culture. Explants were obtained from sterilized gametophyte tips cultured on solid basal medium containing Knop's major salts and Nitsch and Nitsch's trace elements. After culture, inoculated gametophyte tip produced protonema firstly, changed to new gametophytes after four weeks. Aseptic gametophytes were chopped and inoculated on the same media containing 0.01, 0.1, 1 and $10{\mu}M$ of IAA and kinetin. As a result, secondary protonemata as well as protonemal gemmae were formed from gametophytes. But protonemal gemmae formation was varied according to the concentration of IAA and kinetin. Lower concentration of IAA and kinetin promoted gemma formation and bud induction. Especially, $0.01{\mu}M$ of kinetin showed the highest frequency of bud and gemma production. All the materials, obtained from $0.01{\mu}M$ kinetin medium, were subcultured to media supplemented with 0.01, 0.1, 1 and $10{\mu}M$ of IAA and kinetin again to induce gametophytes. After subculture, protonema and calli were developed from secondary protonema, and induced gametophytes finally. IAA regulated induction and growth of gametophytes, and kinetin influenced gemma formation and gametophyte induction also. All aspects of development of this moss species were governed by the external growth regulators.

• Journal of agriculture & life science
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• v.44 no.6
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• pp.147-157
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• 2010

This study was carried out to develop the normal temperature-circulatable retort sterilized imitation crab leg (RSIC) with long shelf-life by retort sterilization. We have examined the optimum retort sterilization conditions and quality characteristics of the RSIC. Central composite design for response surface methodology (RSM) was adopted for optimization of retort sterilization, and experimental central composite design consisted of 11 samples such as 4 factorial points; 4 star points; 3 central points. Sterilization temperature and $F_0-value$ for retort sterilization were chosen for independent variables, and shearing force, whiteness and sensory score about texture were selected as a dependent variable. As a results of RSM analysis, multiple response optimization for the RSIC by Minitap statistical programing was $F_0-value$ 3.3 min. at $117.5{^{\circ}C}$. Also RSM analysis indicated such as sterilization temperature during retort sterilization was the most influential factor, while $F_0-value$ little affected on quality of the RSIC.

• Food Science and Preservation
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• v.12 no.4
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• pp.323-328
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• 2005

This study were investigated to analyzed an optimum preparation condition of coating film and its antimicrobial activity on pathogenic and deteriorative bacteria to obtain fundamental data for development of active packaging film using antimicrobial peptide, polysine. In the preparation conditions of coating film, antimicrobial activity was depending on the concentration of polylysine and polyamide respectively, and relatively high activity was obtained in the film prepared with more than $1.0\%$ (w/v) of polylysine, $40\%$ (w/v) polyamide, and more than $50\;{\mu}m$ of film thickness. Concentration of polylysine migrated from coated film to distilled water was reached at the maximum concentration, about 20 ppm after 3 days and in equilibrium after 7 days of soaking in sterilized water. An antimicrobial activity of coated film showed bactericidal effect of about $10^5\;CFU/mL$ comparing with the control against Bacillus cereus having $4.8{\times}10^5\;CFU/mL$ of initial viable cell numbers, and of about $10^2\;CFU/mL$ comparing with the control against Klebsiella pneumoniae having $6.8{\times}10^5\;CFU/mL$ of initial viable cell numbers. Consequently, it was revealed that polylysine coating film has a potential of applicable possibility as antimicrobial packaging film.

• Food Science and Preservation
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• v.18 no.6
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• pp.884-890
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• 2011

In this study, the quality characteristics of eight kinds of non-sterilized commercial makgeolli were investigated. The alcohol contents of five kinds of makgeolli were determined to be as follows: 5.7~5.8%, G $6.7{\pm}0.1%$, D $6.8{\pm}0.2%$, and C $7.5{\pm}0.1%$. As for the titratable acidity, makgeolli C and D showed higher than 0.5%, H showed $0.49{\pm}0.02%$, and the rest showed 0.45% or less. For the pH levels, there were no significant differences among the samples. The reducing-sugar content was approximately 200 mg%, and those of makgeolli A and F were lower by approximately 90 mg%. As for the organic acids, malic acid was detected only in makgeolli A and G while the acetic-acid content was high in makgeolli C and D. Concerning free sugars, fructose and sucrose were not detected, and the glucose content of makgeolli G was shown to be the highest ($335.1{\pm}40.3$ mg%). The maltose contents were similar ($23.5{\pm}1.0{\sim}45.0{\pm}1.1$ mg%), except for makgeolli G, whose maltose content was $73.5{\pm}1.8$ mg%. For the alcoholic ingredients, 0.4~0.5 mg/mL 1-propanol, 2-methyl-1-propanol, and iso-amylalcohol were detected, a suitable table wine standard. Further studies involving the quality analysis of the leavening agents, fermentation conditions, and fermentation types are needed.

• Journal of the Korean Society of Radiology
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• v.15 no.2
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• pp.165-171
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• 2021

To prevent the secondary hospital-acquired infection (cross-infection) from occurring in the general radiographic room in the department of radiology, the microbial measurement was conducted at the points making direct close contact with radiologists and patients. For the case of radiologists, the microbial measurement and incubation were focused on the x-ray tube handle of the radiation generating device, and, for the case of patients, the microbial measurement and incubation were focused on the chin supporting device, chest-contact point, and handle. Once disinfected with Aniosurf, the sterilized media were gathered and identified, and the microorganisms were confirmed. Based on the identification results, it was confirmed that the points making direct close contact with radiologists showed a value of 103 CFU for Proteus mirabilis, Staphylococcus epidermidis, Bacillus spp. and Candida spp., and that the points making direct close contact with patients showed a value of 103~5 CFU for Proteus mirabilis, Enterococcu faecium, Pseudomonas aeruginosa, NTM(Non-Tuberculosis Mycobacteria) and Candida spp.. It was also confirmed that the types and number of microorganisms gathered from the points making direct close contact with patients were greater. Fortunately, most of the involved microorganisms were observed to be on the skin surface and are known to become extinct when disinfected in accordance with the hospital-acquired infection control rules. However, since even minor exposure to such microorganisms may be lethal for patients with reduced immunity, caution must be taken. In particular, since the points making contact with patients showed a high level of microbial measurement, it was thought that it would be necessary for radiologists and personnel having frequent access to strictly disinfect the parts, such as instruments and handles, making frequent contact with patients. The purpose of this study was to announce the importance of safe microbial control in the radiographic inspection room in hospital, and this study is expected to be used as the baseline data for preventing hospital-acquired secondary infection and Nth infectious diseases.

• Food Engineering Progress
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• v.15 no.3
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• pp.230-234
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• 2011

The objective of this study was to optimize the thermal condition and determine the shelf life of heated Chunbokjang product. The optimum thermal condition of heated Chunbok-jang product was determined by sensory test, and heat penetration curve was obtained by Thermal Microprocessor. Sterilization time was a 21~23 min until $F_0$ value reached 9 min, depending upon the number of abalone. As solid content was reduced and temperature of sterilization was increased, the thermal death time was decreased. The score of sensory test indicated that there was no significant difference in flavor of heated Chunbok-jang product made at different sterilization temperatures (110, 121.1, 125, and $130^{\circ}C$). Heated Chunbok-jang product, however, sterilized at $125^{\circ}C$ showed the highest score in texture and taste values. Salinity and pH were not changed during seven month storages, but texture became firmer, and any microorganism had not been detected from the heated chunbok-jang product during these periods. As a result of storage experiment, the shelf-life of heated Chunbok-jang product was 3-month at room temperature.