• Journal of Microbiology
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• v.38 no.3
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• pp.169-175
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• 2000

Epidemiological and experimental studies provide evidences that diet and intestinal microflora play an important role in colon carcinogenesis. In recent years, it has been suggested that lactic acid bacteria (LAB) used to ferment dairy products have an inhibitory effect on the colon cancer. This study was designed to determine the effect of Bifidobacterium longum HY8001 (Bif) and Lactobacillus acidophilus HY2104(Lac) of Korean origin on azoxymethane (AOM)-induced colonic preneoplastic lesions such as aberrant crypt foci(ACF) formation and cecal pH. At five weeks of age, Spraque-Dawley rats were divided at random into four (AOM alone, Bif, ,Lac, and Bif+Lac) groups. Animals were weighed weekly and oral administration of LAB cultures were performed daily until the termination of the study. Two weeks later, all animals were given a subcutaneous injection of AOM dissolved in normal saline at a dose of 15 mg/kg of body weight once per week for 2 weeks. All rats were necropsied 7 weeks after the last AOM injection , and the ACF were visualize under light microscopy in the formalin-fixed, unsectioned methylene blue-stained colons. The total number of aberrant crypt in Bif, Lac, and Bif+Lac groups were significantly lower than that of the AOM alone group and the percentage of inhibitions weas 35.0, 45.6%, respectively. Significant inhibition (p<0.001) in the total number of ACF was also observed in LAB treated groups (Bif , Lac, and Bif+Lac group by 3003, 38.6, and 41.2%, respectively). Furthermore, cecal pH appeared to significantly decrease by LAB administration. The results of present study provide some evidences for potential colon tumor-inhibitory properties of lactic cultures and fermented dairy products.

• Food Science and Preservation
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• v.5 no.4
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• pp.363-367
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• 1998

Kimchi attached gas-absorbent and unattached one were stored at 20$^{\circ}C$, examined for the storage effects by measuring changes of pH, acidity, CO$_2$ contents, total microbe and lactic acid bacteria. pH of kimchi attached KOH is higher than that of the others during storage. Acidity of kimchi attached KOH is lower than that of the others during storage. The CO$_2$ contents of kimchi used KOH as Bas-absorbent is 1.5 mg% at 6 days, after it's value is constant during storage. And the CO$_2$ content of kimchi attached gas-absorbent is lower than that of kimchi unattached gas-absorbent. Total microbe number of kimchi unattached gas-absorbent, treated Ca(OH)$_2$ and treated KOH are the highest value at 6, 6 and 8 days, respectively. Lactic acid bacteria number of kimchi is increased during storage and that of kimchi attached gas-absorbent is higher than that of kimchi unattached gas-absorbent.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.194-199
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• 2005

This study was conducted to investigate the effect of blanching on the quality characteristics of dandelion Kimchi. Experimental groups were divided BT-group (dandelion was blanched in the $3\%$ brine for 15 seconds at $100^{\circ}C$, then salted in $8\%$ brine for 5 hours) and NT-group (dandelion was salted at $8\%$ brine for 5 hours). Changes in pH, acidity, color, number of total microbe and lactic acid bacteria, antioxidant activity and sensory quality were investigated during the fermentation at $10^{\circ}C$. The pH of the BT- and NT-Kimchi maintained higher than 4.1 for 21-days fermentation, but that of BT-Kimchi was lower than that of NT-Kimchi. And also, the titrable acidity of BT-Kimchi was maintained higher than that of NT-Kimchi. $L^\ast\;value\;and\;b^\ast$ value of BT-Kimchi were higher, while $a^\ast$ value of BT-Kimchi was lower than that of NT-Kimchi. There was no significantly difference in total microbial count between BT- and NT-Kimchi, while number of the lactic acid bacteria in the BT-Kimchi was higher than that of BT-Kimchi. There was no significant difference in the antioxidant activity between BT- and NT-group during the fermentation. In the results of sensory evaluation of the dandelion Kimchi, toughness, color, flavor and overall quality were good in the BT-Kimchi, while the bitter taste showed relatively strong in the NT-Kimchi.

• Food Science and Preservation
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• v.10 no.2
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• pp.136-141
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• 2003

This they was conducted to investigate the surface treated effect of Packaged kimchi on the PH, acidity, total microbe, number of lactic acid bacteria, browning and formation of off-flavor during storage at 10$^{\circ}C$. Kimchi was treated with 70% ethanol(1 time spraying) and attachment of polyethylene film(PE) on the surface of packaged kimchi and stored at 10$^{\circ}C$. pH of the control and ethanol treated kimchi stored for 15 days was decreased to 4.0 level but, the pH of PE-treated kimchi maintained over pH 4.0 until 21 days of storage. The aridity was the same tendency as the pH, which showed delaying of fermentation by PE treatment. Total microbe of PE treated kimchi was lower and number of lactic acid bacteria was higher than those of control and ethanol treated products, respectively. Degree of browning and off-flavor of control and ethanol treated kimchi increased from 13 days of storage, but the degrees of the PE-treated kimchi was lower during all storage periods.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.94-101
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• 2004

The gross composition, gross amino acid content, apparent ileal amino acid digestibility and apparent ileal digestible amino acid content from 64 commercially produced meat and bone meals were statistically analysed. The samples were produced by 22 plants over a 2.5 year period with eight plants using batch dry rendering and 14 plants using low temperature rendering. A linear model with method and time of year (period) as fixed effects, plant within method as a random effect and sheep percent as a covariate was fitted to the composition data. The majority of the variation in the gross composition, amino acid digestibility and digestible amino acid content was explained by differences between plants using the same method. Neither rendering season nor origin of the raw materials contributed significantly to the observed variation in meat and bone meal protein quality. Rendering method (low temperature or batch rendering) had a significant effect on the variation observed in gross fat content, gross energy content, pepsin nitrogen digestibility, protein solubility and total lanthionine content. The digestibility of a number of amino acids and the apparent digestible content of arginine, cysteine, aspartic acid, proline and hydroxyproline were also significantly affected by rendering method. On average, batch dry and low temperature rendering systems produce meat and bone meals of similar nutritional quality. The variation between plant and within plant, however, is large, indicating that purchasing meat and bone meal from the same plant does not guarantee a consistent quality.

• Journal of the Korean Wood Science and Technology
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• v.11 no.1
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• pp.18-24
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• 1983

Oak mushroom (Lentinus edodes Sing.) has been used as one of vegetable foods for a long time, because it has particular odour, taste and abundant nutritive material. Its cultivation has been done extensively, but its checmical analysis of the components is curiously limited. It is the purpose of this study to analyse its component chemically and to get basic data in terms of nutrition science. The results are summarized as follows: 1. It was analysed that the total number of amino acid is 17 different kinds, mainly glutamic acid. 2. All the essential amino acids which are lecucine, lysine, threonine, tryptophan, valine, phenylalanine, isoleucine, tyrosine, and methionine were found in this chemical analysis. 3. The seven kinds of vitamins are analysed, which are A(${\beta}$-carotene), $B_1$ (thiamin), $B_2$(riboflavin), C(ascorbic acid), E(${\alpha}$-tocopherol), Niacin, choline chloride.

• Korean Journal of Microbiology
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• v.51 no.1
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• pp.21-30
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• 2015

The goal of this study was to identify relationships between the composition of sulfate reducing bacterial assemblages and terminal restriction fragment length polymorphism (T-RFLP) patterns in rice paddy and dry farming soils. Samples of organic farming soils, conventional farming soils, and dry field farming soils were collected in August and November. Analyses of the soil chemical composition revealed similar total nitrogen, total carbon and total inorganic phosphorus levels; however, the moisture content and total carbon were higher than in the other soils in both August and November, respectively. Sulfate reducing bacteria utilizing lactic acid were more widely distributed than those that used acetic acid, and the number of sulfate reducing bacteria in organic farming soil was most abundant. Phylogenetic analysis based on 181 clones revealed that most showed low similarity with cultured sulfate reducing bacteria, but more than 90% similarity with an uncultured sulfate reducing bacteria isolated from the environment. T-RFLP analysis revealed that fragments of 91, 357, 395, and 474 bp were most common, and the community structure of sulfate reducing bacteria changed seasonally.

• Journal of Microbiology and Biotechnology
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• v.26 no.1
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• pp.110-119
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• 2016

High-solid anaerobic digestion of sewage sludge achieves highly efficient volatile solid reduction, and production of volatile fatty acid (VFA) and methane compared with conventional low-solid anaerobic digestion. In this study, the potential mechanisms of the better performance in high-solid anaerobic digestion of sewage sludge were investigated by using 454 high-throughput pyrosequencing and real-time PCR to analyze the microbial characteristics in sewage sludge fermentation reactors. The results obtained by 454 highthroughput pyrosequencing revealed that the phyla Chloroflexi, Bacteroidetes, and Firmicutes were the dominant functional microorganisms in high-solid and low-solid anaerobic systems. Meanwhile, the real-time PCR assays showed that high-solid anaerobic digestion significantly increased the number of total bacteria, which enhanced the hydrolysis and acidification of sewage sludge. Further study indicated that the number of total archaea (dominated by Methanosarcina) in a high-solid anaerobic fermentation reactor was also higher than that in a low-solid reactor, resulting in higher VFA consumption and methane production. Hence, the increased key bacteria and methanogenic archaea involved in sewage sludge hydrolysis, acidification, and methanogenesis resulted in the better performance of high-solid anaerobic sewage sludge fermentation.

• Tribology and Lubricants
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• v.30 no.3
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• pp.156-167
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• 2014

This paper presents the test results of small dipstick-gage-type engine-oil-deterioration-detection sensor. The measured sensor signal characteristics for the capacitance and temperature are analyzed. The engine oil deterioration condition correlates with the electrical property of the dielectric constant that comprised with physical properties such as TAN (Total Acid Number), TBN (Total Base Number) and viscosity. Several problems encontered during the test of the sensor system are improved. The results of vehicle tests show that the capacitance signal is stable after the engine stops. Therefore, the sensor should start measuring the parameters for monitoring the engine oil condition after the engine stops. The engine is considered to be in a stopped state if the difference between the maximum and minimum values of the oil capacitance measured every 1 min is below 0.02 pF. The key test results in this paper will help in the development of an engine oil change warning algorithm.

• Tribology and Lubricants
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• v.30 no.3
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• pp.168-176
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• 2014

This paper presents an engine oil change warning algorithm based on the test results of a small dip-stick-gage-type engine-oil-deterioration-detection sensor, software to realize the algorithm and a display device to apply the software. The algorithm determines the engine oil deterioration condition from the rate of change in the dielectric constant based on the average measured capacitance at $80^{\circ}C$ after the engine stops. The rate of change in the dielectric constant at the time for oil change correlates with the time that one of recommended warning limits for engine oil physical properties such as TAN (Total Acid Number), TBN (Total Base Number) and viscosity is first reached. At this point, a warning signal for oil change appears on the display device like a smart-phone or individual display device. The frames of smartphone app have three stages. The user can directly input all of the thresholds into the frame of the smartphone app. The screen of the display device comprises one frame for each warning signature with the related message. The user can input the thresholds to the device through a USB cable connected to a personal computer.