• Korean journal of food and cookery science
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• v.14 no.1
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• pp.9-15
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• 1998

The inhibitory effect of clove (Eugenia caryophyllata Thumb) on the growth of Escherichia coli 0157:H7 was determined. Tryptic soy broth (TSB) containing 0∼0.5% (w/v) of clove was inoculated with 10/sup/5∼10/sup/7 CFU/ml of E. coli and incubated at 5 different temperature (35, 5, -20, 50 and $55^{\circ}C$). The growth of E. coli was not inhibited at 0.1% clove and growth occured at 0.3% after a prolonged lag period while viable cells of E. coli decreased at 0.5% clove during storage at $35^{\circ}C$. During 32 days of refrigerated storage at $5^{\circ}C$, survivors of E. coli were decreased with the progress of time and increasing clove concentration. At the presence of 0.3 or 0.4% clove, bacterial cells were dead at the end of refrigerated storage. During frozen storage at -$20^{\circ}C$, survivors of E. coli at the presence of 0∼0.4% clove were decreased 2.9∼4.07 log cycles for 4 days of early period and then decreased 1.0∼2.1 log cycles through the frozen storage. There were small changes in populations of E. coli in TSB between different concentrations of clove during frozen storage. The D-values for E. coli at $50^{\circ}C$ were 105.26, 22.47, 13.76, 11.14 and 10.17 min at clove 0, 0.1, 0.2, 0.3, 0.4%, respectively. The D-values for E. coli at $55^{\circ}C$ were 10.75, 8.95, 7.40, 5.96 and 4.96 min at clove 0, 0.1, 0.2, 0.3, 0.4%, respectively. Antibacterial activity of clove against E. coli was more effective at $50^{\circ}C$ than at $55^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.355-360
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• 2004

Residual contamination levels of natural microflora in strawberries were evaluated. Approximate counts of total aerobic mesophilic bacteria, total coliforms, and lactic acid bacteria were 8, 2, and 3 log CFU/g, respectively, whereas those of Escherichia coli and yeasts/molds were under the detection limit (<10 cells/g). Growth inhibition degrees of total aerobic mesophilic bacteria, total coliforms, and lactic acid bacteria were also evaluated based on three hurdles of preservative, storage temperature, and pH of strawberry paste prepared as model system. Strawberry paste was stored at low ($4^{\circ}C$), room ($20^{\circ}C$), and high ($37^{\circ}C$) temperatures. Potassium sorbate was added as a preservative up to 0.1%. Acidity of strawberry paste was adjusted to pH 4 or 7. During 7-day storage, inhibitory effects of the hurdles against bacterial groups were: storage temperature > pH of strawberry paste > addition of potassium sorbate. Combination of three hurdles most effectively inhibited growth of residual microflora.

• Food Science and Preservation
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• v.17 no.4
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• pp.457-465
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• 2010

We sought to develop lotus (Nelumbo nucifera) root Jeonggwa as a health food. Jeonggwa was mixed with 0-8% (w/w) Omija water extract and stored at $25^{\circ}C$ for 12 weeks. Quality characteristics during storage were investigated. The pH of Jeonggwa fell, and the acidity level rose, as increasing amounts of Omija water extract were added. The moisture content of Jeonggwa rose from 7-8% to 14-17% within 2 weeks of storage at $25^{\circ}C$, and was maintained at that level to the end of storage. Total viable bacterial cells in Jeonggwa were initially 2.4~3.2 log CFU/g, and increased in number during storage, but never exceeded 4 log CFU/g. The shelf life of Jeonggwa was extended when Omija extract was added. The lightness (L), redness (a). and yellowness (b) of Jeonggwa during storage at $25^{\circ}C$ were highest in control samples and the values fell with increasing Omija extract concentration (p<0.001). Mechanical evaluation Jeonggwa showed that various tested parameters fell during storage at $25^{\circ}C$. The hardness and strength of Jeonggwa were significantly reduced as the Omija extract concentration rose (p<0.05). In sensory evaluation tests, the acceptability of Jeonggwa was optimal when 2~4% (w/w) Omija extract was added.

• Microbiology and Biotechnology Letters
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• v.40 no.2
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• pp.111-116
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• 2012

In this study, we investigated the microbial flora changes in Gugija-Liriope tuber Makgeolli during fermentation and storage periods. We brewed Gugija-Liriope tuber Makgeolli for a week through twostage fermentations and stored the fermentation broth for a month at $4^{\circ}C$ or $20^{\circ}C$. We collected the samples periodically and analyzed microbial flora changes using viable cell counts and PCR-denaturing gradient gel electrophoresis (DGGE). Yeast viable cells were seen to have decreased to 13% of pre-storage levels after storage for 15 days at $20^{\circ}C$; however significant changes were not observed during storage at $4^{\circ}C$. Prolongation of storage time dramatically decreased the availability of viable cells. Yeast viable cell numbers had decreased to 38% of pre-storage levels at $4^{\circ}C$ and 4.8% at $20^{\circ}C$ after storage for 30 days. The results of the DGGE profile for yeast showed that Saccharomyces cerevisiae and Saccharomyces sp. were the predominant strains at the beginning of fermentation and throughout the whole period of storage. Viable cell counts for total bacteria had decreased to 36% of pre-storage levels after storage for 15 days but did not significantly change for the full 30 days of storage at $4^{\circ}C$. Similarly, viable cell counts for bacteria had decreased to 5% while viable cell numbers did not significantly change for the full 30 days at $20^{\circ}C$. Viable cell counts for lactic acid bacteria were performed and the results were similar to those for total bacteria. The results of the DGGE profile for bacteria showed that Weissella cibaria was the predominant strain at the beginning of fermentation. However it had disappeared by the end of fermentation, and Lactobacillus fermentum and Pediococcus acidilactici became the predominant species during storage.

• Korean Journal of Agricultural Science
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• v.5 no.2
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• pp.87-92
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• 1978

Extensive studies on the commercial fermented milks, which had been distributed over four months from July to October in 1978, were carried out for their microbial characterization including an investigation on the variations of bacterial populations under various storage conditions. 1. Total number of viable cells in the products were in between $5{\times}10^7$ cells/ml and $73{\times}10^7$ cells/ml, and $62{\times}10^7$ cells/ml, however no coliform bacteria were detected in the products. 2. Acidities of the products were not very high but fit in the standard as appeared to be in between 0.4869% and 0.6689%. 3. The acidities of the products showed little changes when stored at $5^{\circ}C$, but rises in 22.55% at $20^{\circ}C$ and in 117.66% at $30^{\circ}C$. 4. Total viable counts weren't varied much upto 96 hours when stored at $5^{\circ}C$, but increased during first 24 hours then decreased gradually at the higher temperatures. 5. Viable counts of lactic acid bacteria were decreased markedly with ascending the storage temperature, showing minimal variations when stored at $5^{\circ}C$.

• The Korean Journal of Pesticide Science
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• v.12 no.4
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• pp.368-374
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• 2008

Dry formulation is a limiting step for successful development of microbial bio-pesticides with the antagonistic Gram-negative bacteria because their survival rates are too low during drying and storage. The high concentration of sodium chloride (NaCl) in culture medium that induces osmolyte in bacterial cells is known to increase of survival rate during drying in many Gram-negative bacteria. Effect of NaCl on survival of antagonistic non-pathogenic Erwinia carotovora subsp. carotovora 9-3 (Ecc 9-3) during drying and storage was studied. Growth rate of Ecc 9-3 was not much different up to 0.5 M NaCl in NB while it was lower significantly with 0.7 M NaCl. Survival rates were twice and 3 times higher with 0.5 M NaCl than with no additional NaCl during drying at room temperature and freeze-drying, respectively. Survival rate was also higher with high NaCl in culture medium during storage after drying. It was not much different on storage at $4^{\circ}C$ both of drying at room temperature and freeze-drying. However, the survival rate was higher on storage at $27^{\circ}C$ and $37^{\circ}C$ with high NaCl concentration. Among the additives tested, lactose affects most to survival rate both of drying at room temperature and freeze-drying, and dextrin influenced significantly to survival rate of drying at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.213-221
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• 1986

Japanese spotted mackerels(Scomber tapeinoephalus) were stored at $0^{\circ}C$ for 7days as the maximum, and then, they were stored again at $-3.5^{\circ}C$(partial freezing) or $-20^{\circ}C$(freezing), respectively. During storage by partial freezing, the fishes with a longer period of prestorage at $0^{\circ}C$ showed an earlier increase in the number of bacterial cells on their skin, however, it was not apparent in the freezing storage. K value of the fishes with 7 days of prestorage increased from 20% to 65.4% for 36 days of partial freezing storage, that of the fishes prestored for 0 and 4 days were 39.9% and 53.2% respectively. On contrastly, no drastic increase in K value was observed in the fishes of freezing storage. Content of volatile nitrogen of the fish muscle prestored for 4 days gradually increased from 10mg% to 29.4mg% and 17.2mg% during 36 days of partial freezing and 83 days of freezing storage respectively, that of the fishes with 7 days of prestorage showed no significant increase, moreover, it was decreased within early period of both of the storages. Free drip from the fishes with partial fleering was higher almost 5 times than that from the fishes with freezing, the highest free drip was observed from the fishes with 4 days of prestorage.

• Journal of Microbiology and Biotechnology
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• v.30 no.2
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• pp.259-270
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• 2020

Listeria monocytogenes is a gram-positive, facultative anaerobe food pathogen responsible for the listeriosis that mostly occurs during the low-temperature storage of a cold cut or dairy products. To understand the systemic response to a wide range of growth temperatures, L. monocytogenes were cultivated at a different temperature from 10℃ to 42℃, then whole cell proteomic analysis has been performed both exponential and stationary cells. The specific growth rate increased proportionally with the increase in growth temperature. The maximum growth rate was observed at 37℃ and was maintained at 42℃. Global protein expression profiles mainly depended on the growth temperatures showing similar clusters between exponential and stationary phases. Expressed proteins were categorized by their belonging metabolic systems and then, evaluated the change of expression level in regard to the growth temperature and stages. DnaK, GroEL, GroES, GrpE, and CspB, which were the heat&cold shock response proteins, increased their expression with increasing the growth temperatures. In particular, GroES and CspB were expressed more than 100-fold than at low temperatures during the exponential phase. Meanwhile, CspL, another cold shock protein, overexpressed at a low temperature then exponentially decreased its expression to 65-folds. Chemotaxis protein CheV and flagella proteins were highly expressed at low temperatures and stationary phases. Housekeeping proteins maintained their expression levels constant regardless of growth temperature or growth phases. Most of the growth related proteins, which include central carbon catabolic enzymes, were highly expressed at 30℃ then decreased sharply at high growth temperatures.

• Proceedings of the Korean Environmental Health Society Conference
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• 2003.06a
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• pp.136-139
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• 2003

This study is to observe the occurrence of heterotrophic bacteria in terms of free chlorine residuals in two different water distribution system which belongs to both K and Y water treatment plant of S city of Korea. The data analyzing in distribution systems (DS) shows that the free chlorine residuals decrease from 0.10 to 0.56 mgmg/L for K, and 0.51 to 0.78 mg/L for Y. The decay of free chlorine is clearly higher in both March and August than those of in January. The HPC in DS are ranged from 0 to 40 CFU/mL for K, 0 to 270 CFU/mL for Y, on R2A medium. In particular, its level is relatively high at consumers ground storage tanks, taps and point-of-end area of Y. The predominant genera is studied in distribution systems are Acinetobacter, Sphingomonas (branch of Pseudomonas), Micrococcus, Bacillus, Staphylococcus. The diversity of heterotrophic bacteria increase in the end-point area. Most of them are either encapsulated cells or cocci of gram-positve. In conclusion, the point-of-end area in distribution systems shows the longer flow distance from water treatment plants, the greater diversity and higher level of heterotrophic bacteria due to the significant decay of free chlorine residuals.

• Journal of Microbiology and Biotechnology
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• v.14 no.2
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• pp.262-267
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• 2004

This study was done to observe the occurrence of heterotrophic bacteria in terms of free chlorine residuals in two different water distribution systems, which belongs to both K and Y water treatment plant of S city in Korea. The data analyzed in the distribution systems show that the free chlorine residuals decreased from 0.10 to 0.56 mg/l for K, and 0.51 to 0.78 mg/l for Y. The decay of free chlorine is clearly higher in both March and August than in January. The HPC in the distribution systems are ranged from 0 to 40 cfu/ml for K, 0 to 270 cfu/ml for Y, on $R_2$A medium. In particular, its level is relatively high at the consumer's ground storage tanks, taps, and the point-of-end area of Y. The predominant genera that were studied in the distribution systems were Acinetobacter, Sphingomonas (branch of Pseudomonas), Micrococcus, Bacillus, Staphylococcus. The diversity of heterotrophic bacteria increases in the end-point area. Most of them are either encapsulated cells or of Gram-positve cocci. In conclusion, the point-of-end area in distribution systems shows the longer flow distance from the water treatment plants, along with a greater diversity and a higher level of heterotrophic bacteria, due to the significant decay of free chlorine residuals.