• 한국조리학회지
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• 제11권2호
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• pp.91-109
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• 2005

The purpose of this study was to investigate the changes of vitamin C and lactic acid bacteria count in Dongchimi used different kinds of water (distilled water, purified water, Cho Jung Carbonated Natural water). Dongchimi used different kinds of water was fermented at $10^{\circ}C$ for 46 days. The changes of pH on Dongchimi used different kinds of water decreased in all samples during fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi used Cho Jung Carbonated Natural water arrived slowly at best tasting condition(0.3~0.4 point) compared with other conditions. The changes of salt content were ranked high one by one , Cho Jung Carbonated Natural water>purified water>distilled water during fermentation period. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test conditions for 12 days of fermentation. Vitamin C content was measured high in Dongchimi used Cho Jung Carbonated Natural water during the fermentation period. Because calcium content was high in carbonated natural water, carbonated natural water had the highest calcium content during the fermentation period. The changes of lactic acid bacteria count showed the highest price at all experimental groups in 15 days of fermentation, but those of Dongchimi used Cho Jung Carbonated Natural water showed the highest price in 19 days of fermentation.

• 동아시아식생활학회지
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• 제10권5호
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• pp.419-424
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• 2000

To develop a functional Kimchi utilizing onion, 5 different Kimchi with onion used as a major ingredient were formulated. The changes in pH. titratable acidity, reducing sugar. total bacterial count, and the number of lactic acid bacteria in the process of fermentation were studied A. onion Kimchi Control. B : onion Kimchi added with oyster, C : onion Kimchi added with salted shrimp, D : onion Kimchi added with oyster, cucumber, and a bit of radish, E : onion Kimchi added with salted shrimp, cucumber, and a bit of radish. pH of onion Kimchi decreased during storage, but titratable acidity increased. The pH values of onion Kimchi were not significantly different among groups, the changes in pH during fermentation were the lowest in A, and changes in B and D were lower than those of C and E. Salt concentration tended to decrease during the fermentation process, and the changes in salt concentration were lower in D and E than in B and C. Reducing sugar content maximized at 4 days of fermentation and decreased after 12 days. The number of lactic acid bacteria increased during first 4 days of fermentation and decreased after 12 days. Total lactic acid bacterial count were the most lowest in A.

• 농업과학연구
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• 제47권3호
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• pp.437-443
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• 2020

The aim of this study was to evaluate the effect of Lactobacillus acidophilus probiotic (LAP) product supplementation on the blood profile, fecal noxious gas emission, and fecal shedding of lactic acid bacteria and coliform bacteria in healthy adult Beagle dogs. In total, 14 Beagle dogs with an average initial body weight of 10.19 ± 0.61 kg were randomly assigned into two dietary treatments,with and without LAP supplementation, for a 28-day feeding trial. At the end of the experiment, there was no significant (p > 0.05) difference in the concentration of serum total cholesterol, high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), white blood cell (WBC), red blood cell (RBC), blood lymphocyte percentage, fecal hydrogen sulfide (H₂S) and total mercaptans (R.SH) emission, and fecal coliforms counts. However, the serum concentrations of the triglyceride and fecal ammonia (NH₃) emission of the LAP treatment were significantly (p < 0.05) decreased in the group compared with the CON dogs. Fecal total lactic acid bacteria counts were significantly (p < 0.05) increased in the LAP treatment. In conclusion, the supplementation of LAP in Beagle dog diets could decrease the blood triglyceride level and enhance the gut Lactobacillus count which may have positive effects on dogs.

• 한국식품영양학회지
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• 제28권1호
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• pp.104-110
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• 2015

비살균 탁주의 유통기간 산정을 위하여 저장기간에 따른 온도별 품질특성을 살펴보았다. 품질특성은 알코올 함량, 총균수, 효모수, 총산도, pH, 메탄올, 알데히드 함량 및 관능특성을 분석하였다. 모든 저장조건에서 알코올 함량, pH, 총균수 및 효모수는 저장기간이 길어짐에 따라 감소하였으며, 알데히드 함량과 총산도는 저장기간이 증가함에 따라 증가하였다. 관능평가 결과 모든 저장조건에서 저장기간이 증가함에 따라 향, 맛 및 전반적 기호도가 감소하였다. 알코올 함량, 총균수, 효모수, 총산도, pH, 알데히드 함량 및 관능특성과 같은 품질지표는 저장온도가 높을수록 변화가 빨랐다. 관능특성에 영향을 미치는 요인은 알코올 함량, 총균수, 효모수, 총산도, pH 및 알데히드 함량이었다. 식품규격에 따라 품질유지기한은 $5^{\circ}C$에서는 55일, $10^{\circ}C$에서는 26일 그리고 $20^{\circ}C$에서는 3일까지 섭취가 가능할 것으로 판단된다.

• 한국환경보건학회지
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• 제12권2호
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• pp.39-48
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• 1986

This study was carried out to investigate the bacterial contamination of Ice Tea sold on the l street in Seoul area. For this, study 81 samples were collected on the street from July to September, 1985 and were examined on the following items. 1. Degree of bacterial contamination. 2. The relation of the occurrence of fecal coliform and salmonella. 3. The change of bacterial contamination in Ice Tea against temperature. As the results of this study, the following conclusion were obtained. 1. The mean count of total viable bacteria by standard plate count was $6.5{\times}10^3$/ml, the mean count of total coliform and fecal coliform by MPN method were $3.4{\times}10^2$/100ml, 5.5/100ml and those of fecal streptococci was $3.2{\times}10^2$/100ml. 2. The mean count of Staphylococcus aureus was 10.5/ml, the isolated rate of salmonella was 7.41%. 3. In relation to the occurrence of fecal colfform and salmonella, salmonella isolated that for values above $10^2$ fecal coliform 100ml. 4. In the change of bacterial contamination in Ice Tea against temperature, the number of total coliform and fecal coliform increased at $25{\circ}$C, decreased at $4{\circ}$C, but fecal streptococci increased at $25{\circ}$C and $4{\circ}$C.

• 한국환경보건학회지
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• 제32권1호
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• pp.77-88
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• 2006

This study were conducted to investigate the microbial contamination level in 5 tomato farms in Western Gyeongnam. A total of 130 samples was examined for sanitary indicator bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged $0\~6.62\;and\;0\~4.52 log_{10}\;CFU/(ml,\;g,\;100\;cm^2,\;hand)$, respectively, and $32.5\%$ were contaminated with E. coli. Especially, most of the samples from employees are high as above $4.0\;log_{10}\;CFU/(ml,\;g,\;100\;cm^2,\;hand)$ in APC. S. aureus, detected at $10.7\%$, was found in employees' hands, irrigation water, and hydroponic solution. whereas E. coli $O157:H7$, Salmonella spp, and L. monocytogenes were not detected. These results will provide fundamental microbiological information for introduction of good agricultural practice (GAP)system in tomato farms.

• 대한가정학회지
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• 제43권2호
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.

• 한국수산과학회지
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• 제57권3호
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• pp.203-208
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• 2024

Fifteen cultured frozen abalone Haliotis discus hannai samples were purchased from supermarkets, traditional markets, online markets, and processing factories throughout Korea for the safety assessment of microbiological and chemical hazards. Sanitary-indicative (total viable bacteria, coliforms, and Escherichia coli) and pathogenic (Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Clostridium perfringens, and Enterohemorrhagic E. coli) bacterial contamination levels were assessed quantitatively or qualitatively. Additionally, heavy metal content (lead, cadmium, and total mercury) and radioactivity (¹³⁴CS+¹³⁷CS, ¹³¹I) were quantitatively assessed. The total viable bacterial count was 4.3×10² CFU/g, while coliform count was 50 CFU/g. E. coli was not detected in any of the samples (count < 10 CFU/g). All six pathogenic bacteria tested negative qualitatively. The average lead, cadmium, and total mercury contamination levels in the cultured frozen abalone were 0.100±0.057, 0.145±0.061, and 0.015±0.001 mg/kg, respectively. Moreover, none of the samples were radioactive. According to the results of this study, cultured frozen abalones distributed in all types of markets were safe from all microbiological and chemical hazards.

• 한국식품영양학회지
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• 제3권1호
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• pp.13-22
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• 1990

Nangmyun-broth was collected as samples from 25 common restaurants in Bucheon to examine it's sanitary condition. The main course of bacterial contamination was persuited for it's sanitary improvement. Bacterial count in summer sample was not greatly different from that in winter, resulting in total count 1.7$\times$10i1m1, lactic acid bacteria 8.7$\times$106/ml, coliform group 1 2$\times$105/ml, Staphylococcus aureus 6.5$\times$102/ml. Bacterial contamination occurred remarkably with the use of storage barrel in which remnent Nangmyun-broth was still resting, because the remnant Nangmyun-broth contained high level of bacteria Good santary condition in Nangmyun-broth was obtained by the use of clean barrel which had been washed with tap water or sterilizied with steam before filling fresh Nangmyun -broth for cold storage. The growth of Escherichia coli and Staphylococcus aureus was inhibited in the presence of acetic acid(0.01~0.05%) or mustart(0.1~0.5%)

• 한국식품영양과학회지
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• 제28권4호
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• pp.780-785
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• 1999

The effect of addition in different amounts of leek(4, 8, 12% respectively) during fermentation of kimchi was investigated. Fermentation characteristics such as pH, acidity and total reducing sugars as well as microbiological properties were determined. During fermentation, pH was more slowly lowered in kimchi added with leek than in control and titrable acidity of these kimchi was lower than that of control. Viable cells of total bacteria and lactic acid bacteria in these kimchi were higher than that of control during fermentation. Content of total reducing sugars was higher than that of control. Three kinds of reducing sugars such as fructose, glucose and galactose were detected and the dominant one appeared to be fructose. These results suggested that addition of leek seems to retard fermentation of kimchi due to their anti microbial actvity.