• 동아시아식생활학회지
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• 제15권4호
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• pp.419-430
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• 2005

In this study, to prove the effect of soybeans's electron donating ability and its addition on eel gouem, storage and sensory characteristics were examined. During the storage period, pH values of all gouem samples were decreased with initial increase except the control. BSB $3\%$ sample had the lowest pH value and YSB $10\%$ sample was the highest 6.71 in pH value at first storage day. The electron donating ability of soybeans were increased with the amount of addition. The electron donating ability of SBSB 20g sample was the highest, which was 2 ${\~}$ 3 times higher than that of YSB sample. L values of all the gouem samples had a tendency to decrease according to the storage period and amount of addition. All samples' a values were increased throughout the storage period, while b values decreased except the control and GNG sample. TBA and VBN values of all the samples were up and down throughout the storage period SBSB $10\%$ sample had the lowest in TBA value. The electron donating ability of all soybean samples and TBA value of eel gouem samples showed a negative correlation. Total plate count of bacteria was increased rapidly for initial storage period, but all samples showed a tendency of slow growth after the 8th day of storage. During all storage days, SBSB, BSB samples had a similar tendency of low total plate count growth. GNG $10\%$ sample showed the lowest in total plate count of bacteria at sixteenth day of storage. Sensory scores of all samples decreased with storage. For all the items of the sensory evaluation, SBSB $5\%$ sample got the highest score among all eel gouem samples. GNGSB sample showed the lowest in TBA value and total plate count of bacteria. And in the sensory evaluation, GNGSB sample got the highest scores for several items.

• 동아시아식생활학회지
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• 제1권1호
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• pp.99-111
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• 1991

In each nuruk using today, effect of pH on glucoamylase activity and viable cell count of yeast and bacteria was measured. Common components during fermentation, alcohol, acetaldehyde and acetone, amino acid composition, and total sugars and mineral content were determined in yakju(korean wine) brewed from different ingredients and by different methods. Results are summarized as follows ; 1. The lower the pH, the lower the glucoamylase activity in JK, BK, JK-S BK-S and JN. But the higher the glucoamylase activity ratio in Koji and KN. 2. Yeast and bacteria cell count could not determined in nuruk inoculated of seed. In JK, BK and JN, yeast cell count was 50${\times}$104∼80${\times}$104, bacteria cell count was 5${\times}$106∼24${\times}$106. 3. In yakju during fermentation, pH was higher in RU, total acidity content was higher in ST-N, ST-K, RU and ST-RUPO and alcohol content was lower in RUPO and ST-RUPO. 4. Ethanol and acetaldehyde content were highest in dukyunju. Trace amount of acetone was determined only in ST-K, RUPO and ST-RUPO . n-Propyl alcohol content was higher in ST-K, ST-RUPO and ST-N, iso-butyl alcohol content was higher in L-RUPO, Dukyunju and Songyupju and iso-amyl alcohol content was higher in Songyupju, RU, L-RUPO and Dukyunju. 5. In amino acids composition of each yakju, Pro, Ala and Val content was higher than other amino acids. Total amino acids content was the highest in Dukyunju and second highest in ST-N, NH3 was higher in ST-N, Dukyunju, RUPO than other samples. 6. Total sugars content was the highest in ST-N and second highest in RU. 7. P, K and Mg content were higher in Dukyunju and ST-N than in other samples. In Dukyunju, Ca and P ratio was 0.075 because of low Ca content and high P content.

• 한국환경보건학회지
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• 제2권1호
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• pp.21-24
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• 1975

During April and May, 1973 rain water samples were collected five different times in nine selected areas of Seoul city. The pH factor and bacteria counts were measured. The following results were obtained. 1. The lowest pH was 6.18 at Moon Rae Dong and the highest was 6.30 at Jong Am Dong. This difference is not significant at the 0. 05 level. 2. The pH factor did not vary significantly with the time of sample collection. 3. Dae Bang Dong had the highest Total Plate Count of $1.9\times 10^3/ml$, Bo Moon Dong and An Kook Dong had the lowest Total Plate Count at $4.1\times 10^2/ml$. 4. The total plate count varied greatly according to the time of sample collection. This result can be used to remove are pollutants. 5. The Total plate Count is nearly inversely proportional to the length of time during which the sample is collected.

• 한국동물위생학회지
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• 제45권1호
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• pp.39-45
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• 2022

The total bacteria count is significantly important factor for hygienic quality in raw milk. BactoScan FM^TM and BactoCount IBC^TM are the automated instruments for the determination of the total bacterial count in raw milk. They have been used after calibration by standard plate count (SPC) method in South Korea since 2000. It is necessary to re-evaluate for total bacterial counter according to the improvement of milk quality and the change of milk quality grade. Therefore, this study was evaluated the conversion mode of the two machines by SPC method. We collected 921 bulk-tank milk samples throughout the concentration range of 1,000~1,000,000 CFU/mL from June 2020 to October 2021. As a result, when compared by the SPC value, there was a slight difference in total bacterial count in BactoScan below 10,000 CFU/mL and above 200,000 CFU/mL and in BactoCount above 100,000 CFU/mL, respectively. Therefore, the conversion factor for BactoScan and the conversion equation for BactoCount were newly adjusted based on SPC value, and then the correlation coefficients (R²) was 0.85 or higher. In addition, the correlation (R²) between BactoScan and BactoCount was 0.91, which means the results were high positive correlation. These results are expected to contribute to improving the accuracy of the automated instruments for determining of total bacterial count in raw milk.

• 한국식품영양학회지
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• 제26권4호
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• pp.678-684
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• 2013

오징어 먹즙을 첨가하지 않은 저염 오징어 젓갈은 숙성 발효에 따라 숙성 초기에 젖산균 총수가 급속히 증가하고, Leuconostoc이 증가하여 숙성 적기에 최대량을 나타내고 이후 서서히 감소하였다. Lactobacillus는 숙성 적기 이후의 총 균수의 대부분을 차지할 만큼 균수가 많아지므로 숙성 적기 이후 품질에 관여하는 것으로 보인다. Streptococcus와 Pediococcus는 숙성 적기까지 완만하게 증가하다가 이후 급격히 감소하였다. Yeast는 숙성 중기 이후에 검출되고, 숙성 말기에 급격히 증가하므로 부패에 주로 관여하는 것으로 보인다. 오징어 먹즙을 첨가한 저염 오징어 젓갈의 숙성발효에 따른 젖산균의 변화를 보면 총 균수는 숙성 중반까지 증가하다가 중반 이후 약간 감소하였으나, 최대치에 도달하는 기간은 무 첨가군에 비하여 길었고, 젖산균 중 Leuconostoc, Streptococcus 및 Pediococcus는 숙성 후반까지 증가하였다가 후반에 감소하는 반면에, Lactobacillus는 숙성 후반까지 계속 증가하였다. Yeast는 숙성 초기에는 거의 증가하지 않다가 숙성 중반 이후 증가하였는데, 이러한 경향은 무 첨가군과 유사하였으나 젖산균의 수가 무 첨가군에 비하여 적었다. 오징어 먹즙을 첨가한 저염 오징어 젓갈에서 모든 균들의 수가 감소되어 오징어 먹즙이 균들의 성장을 억제하는 것으로 확인되었다.

• Human Ecology Research
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• 제59권2호
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• pp.275-286
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• 2021

In this study, we produced kimchi with cooked Dioscorea batatas yam based on the its outstanding nutritional value, biological activity, and pharmacological action. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, and the physicochemical and bioactivity characteristics were analyzed. In three kinds of Dioscorea batatas. The pH of the kimchi decreased and its acidity increased as the storage period was extended. The period of the maximum total viable cell count of the sliced cabbage and the processed white radish kimchi (kkakdugi) was 14 days, while the period for whole kimchi cabbage was 21 days. The period of maximum lactic acid bacteria count was 14 days for all three kinds. For physiological activities, polyphenol and flavonoid contents and DPPH elimination were highest immediately after production of the kimchi. Also, anthocyanin content increased as the storage period extended. The pH, acidity, total viable cell count, lactic acid bacteria count, and physiological activities were shown to be different according to the type of kimchi and the storage period.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.24-32
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• 2024

This study evaluates the microbial safety of ginseng sprouts packaged in moss and a modified atmosphere (MA) film within Styrofoam boxes. Ginseng sprout samples were stored at 4℃ for seven days, and the total fungi and aerobic bacteria counts, relative humidity, and moisture content were measured at 0, 1, 3, 5, and 7 days. During the storage period, both packaging treatments caused an increase in the total fungi and aerobic bacteria counts. However, by the seventh day, the ginseng sprouts packaged in the MA film demonstrated significantly lower counts of total fungi (3.03 log CFU/g) and aerobic bacteria (7.32 log CFU/g) than those in moss (3.66 and 7.63 log CFU/g, respectively). Moss packaging alone resulted in the total fungi count reaching up to 3.36 log CFU/g, with the aerobic bacteria count consistently exceeding 7 log CFU/g, highlighting the importance of hygienic management. Moreover, no significant differences were observed in the moisture content and relative humidity between the MA-film- and moss-packaged groups throughout storage. These findings indicate that the functional MA film is a more hygienic packaging solution for ginseng sprouts than moss.

• 한국물환경학회지
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• 제36권2호
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• pp.148-152
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• 2020

The quantitative accuracy of dry rehydratable film method was compared with the standard culture method to analyze the applicability of dry rehydratable film in the total aerobic bacteria test for water. The materials used in this study were 500 cases of water and were tested according to the Korean official test method for drinking water. The mean value of the total aerobic bacteria in plate count agar(PCA) and MC-Media Pad AC(MAC) were 2.6 ± 1.1 Log cfu/mL and 2.6 ± 1.2 Log cfu/mL. The p value and correlation coefficient(R²) were 0.933 and 0.9985 between the PCA and MAC, respectively, indicating no significant difference and very high correlation. According to the water types, the p value and R² were 0.887 and 0.9911 in the PCA and MAC. In the purified water, the p value was 0.973 and R² was 0.9934 in the PCA and MAC of other water. In each type of water, there were no significant differences between the PCA and MAC, and the correlation was very high. Thus, it is suggested that the MAC would be available for total aerobic bacteria test for water.

• 한국식품영양학회지
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• 제21권1호
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• pp.51-55
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• 2008

Colour and texture are the most difficult quality aspects of Kimchi to maintain during storage. Therefore, this study investigated how to maintain superior quality Kimchi during fermentation without changes in color and texture. By examining differences between samples covered with vinyl(A group) and not covered with vinyl(B group) and assessing pH, total acidity, total viable cell count, total lactic acid bacteria cell count and sensory characteristics. The results are indicated that pH, total acidity, total viable cell and total lactic acid bacteria were similar between group A and B. Group A showed higher sensory score for colour, taste, texture and acceptability than group B(p<0.001). Covering the Kimchi with vinyl appeared to have a similar effect as when Kimchi is kept in a Kimchi-pot under stones or the outer leaves of vegetables making it possible to maintain good color and texture during storage. In conclusion, even though, it is not practical to use Kimchi-pots within urban settings today, vinyl coverings may offer the same effects.

• 미생물학회지
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• 제39권3호
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• pp.181-186
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• 2003

형광현미경을 이용한 기존의 직접생균수측정(DVC)법을 변형하여 산림토양의 각 층위에 분포하는 난배양성 토양세균의 정량적 평가를 시도하였다. 기존의 방법에서 사용된 DNA합성저해제(nalidixic acid; 100${\mu}g$/ml, pipemidic acid; 50 ${\mu}g$/ml, piromidic acid; 50 ${\mu}g$/ml)보다 5배 높은 농도를 사용한 결과 토양세균 군집의 세포분열이 배양24시간까지 분히 억제되어 기존의 DVC법보다 10배 이상 높은 계수치를 얻었다. 토양시료를 제균수로 원심 세척한 경우 DVC는 전균수(TDC)의 약 I% 미만을 나타내어 첨가된 기질의 이용능을 정확히 판정할 수 있었다. 형광현미경을 이용하여 DVC법에 의해 검출된 생균수는 전균수의 18-44%를 나타내었고, 평판법(PC)에 의해 계수된 생균수는 전균수의 1% 미만을 나타내어 DVC법이 평판법에 비해 100-2000배 이상 높은 계수치를 나타내었다. 이는 평판법으로는 배양할 수 없는 난배양성(VBNC)세균이 토양 내에 다수 존재해 있음으로 판단되었고, DVC법에 의해 난배양성 토양세균을 정량적으로 검출할 수 있는 가능성이 확인되었다. 영양기질로써 통상농도의 NB배지와 NB를 $10^{-2}$로 희석한 DNB배지를 사용하여 DVC법과 평판법에 의한 계수 결과를 비교한 결과 모든 시료에서 DNB배지에서의 생균수는 NB배지보다 5～10배 이상 높은 값을 나타내어 산림토양의 각 층위에 저영양세균(oligotrophic bacteria)이 다수 분포해 있음으로 추정되었다.