• 한국식품저장유통학회지
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• 제2권1호
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• pp.203-207
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• 1995

Spices(Tumeric, Celery-seed, Cumin, Black pepper, Coriander) were irradiated at dose levels of 0, 5, 7 and 9kGy using Co60 source and stored at room temperature. After 12 months of storage following 9kGy irradiated spice, total aerobic bacteria were significantly decreased. When the irradiation dose was 7kGy, microbial levels showed l02-103 levels. However, total lactic acid bacteria and E-coli were shown negative at below 5kGy.

• Food Quality and Culture
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• 제1권1호
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• pp.27-33
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• 2007

In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.

• 한국축산식품학회지
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• 제29권4호
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• pp.423-429
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• 2009

The objective of this study was to investigate the potential of the application of lactic acid bacteria (LAB) from kimchi as a starter culture in the production of fermented sausages. To achieve this, a submerged model medium that contained LAB as part of a complex system of kimchi (0.5, 1.0, 1.0, 3.0, and 5.0%) and lyophilized kimchi powder (0.2 and 0.5%) was fermented for 120 h. During the fermentation period, the growth of total viable organisms and LAB, and the changes in the pH and the titratable acidity, were investigated. The initial LAB counts ranged from 6.4 to 7.7 Log CFU/mL for the kimchi media, and from 6.9 to 6.9 Log CFU/mL for the kimchi powder media. In all the kimchi batches, the LAB increased logarithmically, and the highest LAB counts (around 9 Log CFU/mL) were reached in 24 h. An evident lag phase of the LAB was observed in the kimchi powder samples and reached 8.8 Log CFU/mL in 8 h. The decrease in the pH and the formation of lactic acid were rapid in the kimchi batches, and reached pH values of 3.4-3.5 in 12 h. With these results, the LAB that was integrated with the addition of kimchi or kimchi powder demonstrated its potential utility as a substitute for starter culture.

• 한국초지조사료학회지
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• 제35권2호
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• pp.166-170
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• 2015

본 연구에서는 알팔파를 이용하여 사일리지 제조시 L. plantarum KCC-10 및 KCC-19를 접종하여 사일리지의 사료가치, 품질 및 미생물상의 변화를 조사하였다. 알팔파 사일리지 제조시 조단백질, ADF, NDF, TDN 함량 그리고 in vitro 건물소화율은 무접종구와 비슷하였다. L. plantarum KCC-10 및 KCC-19 접종구는 무접종구에 비해 알팔파 사일리지의 pH는 감소 되었으나 (p>0.05), 젖산함량은 L. plantarum KCC-10 및 KCC-19 접종구에서 증가하였다 (p<0.05). 그러나 초산 및 낙산 함량은 젖산균 접종구에서는 증가하였으나 통계적인 차이는 보이지 않았다 (p>0.05). 알팔파 사일리지 젖산균 단독 처리구의 젖산균 수는 무접종구에 비해 현저하게 증가하였다 (p<0.05). 이상의 결과를 요약해 보면 알팔파 사일리지 제조시 L. plantarum KCC-10 및 KCC-19 접종에 의해 사일리지의 젖산함량과 젖산균수가 증가되었다.

• 한국축산식품학회지
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• 제31권6호
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• pp.928-934
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• 2011

본 연구에서는 파일럿 스케일의 에멘탈치즈를 제조하였으며, 치즈제조 과정에서 PAB를 첨가하지 않은 치즈를 대조군으로 사용하여 숙성 중 lactic acid의 대사와 지방의 가수분해에 의한 화학적 변화를 연구하였다. 실험결과 에멘탈치즈의 숙성 중 lactic acid는 최초 9.39 g/kg에서 숙성종료(90일)까지 2.56 g/kg으로 감소하였으며, 1.48 g/kg의 acetic acid와 6.11 g/kg의 propionic acid를 생성하였다. 반면 대조군은 숙성 종료일(90일)에 lactic acid의 함량이 15.96 g/kg까지 증가하였으며, acetic acid와 propionic acid는 각각 0.25 g/kg과 0.09 g/kg이 생성됨에 따라 에멘탈치즈가 숙성 중 PAB에 의한 propionic acid 발효특성을 확인하였다. 숙성 중 유리지방산 분석 결과 숙성 종료일(90일)에 에멘탈치즈의 총 유리지방산 함량은 6,628.2 mg/kg이었으며, 대조군의 총 유리지방산 함량은 1,605.4 mg/kg으로서 에멘탈치즈에 사용된 PAB가 높은 지방분해력을 보였다. 또한 에멘탈치즈에서 유리된 지방산의 조성은 숙성 중 LCFFA(C14:0-C18:2)가 높은 비율을 차지 하였으며, 이 중 palmitate(C16:0), stearate(C18:0) 및 oleate(C18:1)가 주요 지방산이었다.

• 한국식품과학회지
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• 제49권2호
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• pp.168-172
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• 2017

본 연구는 오미자 발효액을 이용하여 호밀 사워반죽을 제조하여 발효 특성을 살펴봄으로써 제빵 이용 가능성에 대한 기초 자료를 얻기 위해 시도되었다. 오미자 호밀 사워반죽과 호밀 사워반죽의 pH와 총산도, 효모와 젖산세균수, 팽창률을 측정하였다. 오미자 호밀 사워반죽과 호밀 사워반죽 모두 발효 시간이 경과할수록 pH는 유의적으로 감소한 반면 총산도는 유의적으로 증가하였다(p<0.05). 오미자 호밀 사워반죽에 존재하는 젖산세균수는 대부분의 발효기간 중에 호밀 사워반죽 보다 유의적으로 높은 것으로 나타났다(p<0.05). 오미자 호밀 사워반죽의 팽창률은 최고치가 183%로 호밀 사워반죽의 최고치인 129%보다 47% 이상 팽창한 것으로 나타났다. 따라서 본 연구 결과 효모와 젖산세균이 풍부한 오미자 발효액을 호밀가루에 첨가하여 사워반죽을 제조할 경우 pH가 낮아져 발효 초기 부패균 억제 및 항진균 효과가 있을 것으로 사료되며 풍부한 효모와 젖산세균들로 인해 높은 팽창률을 보인 것으로 보아 오미자 호밀 사워반죽을 이용해 빵을 제조할 경우 부피 증가, 풍미향상 등 제빵 품질 개선에 기여할 것으로 사료된다.

• Journal of Animal Science and Technology
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• 제54권6호
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• pp.435-442
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• 2012

This study was conducted to isolate and identify the lactic acid bacteria (LAB) from spent mushroom substrates (SMS) for the effective anaerobic fermentation to utilize SMS as an animal feed and to determine the optimal medium conditions for their growth. At first, a total of 23 strains were isolated from the ensiled SMS based on the LAB counts and pH tested. Then, a total of 16 strains which rapidly produce lactate and decreased the pH, were selected for a screening test. The optical density (OD), pH, and yellow clear zone were tested for the selected 16 strains. Among the strains, KU5 strain had wider yellow clear zone and lower pH and KU13 strain had higher OD at 24 hr of incubation and wider yellow clear zone compared to other strains and control strain (Lactobacillus plantarum KCCM 12116). Accordingly, KU5 and KU13 strains were finally selected. The KU5 and KU13 were identified as Lactobacillus plantarum by the 16S rRNA sequencing. The KU5 strain was named as Lactobacillus plantarum KU5, and the KU13 strain was named as Lactobacillus plantarum KU13. Lactobacillus plantarum KU5 and Lactobacillus plantarum KU13 were registered at the National Center for Biotechnology Information (NCBI). Access number of Lactobacillus plantarum KU5 was HQ542227 and that of Lactobacillus plantarum KU13 was HQ542228. The optimal medium conditions for growth of KU5 and KU13 were soybean meal 2% and formulated feed 2%, respectively.

• 한국축산식품학회지
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• 제18권2호
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• pp.107-114
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• 1998

This study aimed for the examination of quality characteristics and safety of potassium sorbate-free meat products. Therefore, experiments were carried out on the frankfurter sausage and pressed ham, which were stored at 4 and 30$^{\circ}C$ for up to 40 days. The potassium sorbate concentrations of the frankfurter sausage and pressed ham obtained from local market ranged from 1.087 to 1.449g / kg, which were below the permitted value as prescribed in the Korean Hygienic Regulation. At the 0 day the total aerobic bacterial counts of frankfurter sausage and pressed ham were in the level of around 103.0 and 103.4 CFU / g, respectively. However, they were prominently increased after 20 days at 4$^{\circ}C$ and 10 days at 30$^{\circ}C$ to higher than 105 CFU / g. After 30 days the counts were increased to 106.5 and 107.2 CFU / g, respectively. The growth curve of lactic acid bacteria was shown to be similar with that of total bacteria. the counts of lactic acid bacteria of the products stored at 4$^{\circ}C$ were 101∼102 CFU / g lower than those stored at 30$^{\circ}C$. Coliform bacteria was not detected in both of the products stored at 4$^{\circ}C$ even after 40 days storage, but after 10 days at the 30$^{\circ}C$. No significant differences in the microbial counts examined in this study were observed between frankfurter sausage and pressed ham. The biochemical tests on the isolated colonies from Clostridein agar showed no presence of Clostridium botulinum and Clostridium perfringens in the meat products examined. The pH of frankfurter sausage and pressed ham at the beginning was about 6.6, which level was maintained relatively constant during the storage at 4$^{\circ}C$, but it was increased after decrease to about 5.5 during the storage at 30$^{\circ}C$. TBA value was increased slightly till 30 days, but after that time increased sharply. VBN value was increased slowly during the whole storage, but it was more than 30 mg% for the samples stored at 30$^{\circ}C$.

• 한국축산식품학회지
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• 제29권3호
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• pp.289-295
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• 2009

The aim of this research was to develop predictive models for the growth of spoilage bacteria (total viable cells, Pseudomonas spp., and lactic acid bacteria) on frankfurters and to estimate the shelf-life of frankfurters under aerobic conditions at various storage temperatures (5, 15, and $25^{\circ}C$). The primary models were determined using the Baranyi model equation. The secondary models for maximum specific growth rate and lag time as functions of temperature were developed by the polynomial model equation. During 21 d of storage under various temperature conditions, lactic acid bacteria showed the longest lag time and the slowest growth rate among spoilage bacteria. The growth patterns of total viable cells and Pseudomonas spp. were similar each other. These data suggest that Pseudomonas spp. might be the dominant spoilage bacteria on frankfurters. As storage temperature increased, the growth rate of spoilage bacteria also increased and the lag time decreased. Furthermore, the shelf-life of frankfurters decreased from 7.0 to 4.3 and 1.9 (d) under increased temperature conditions. These results indicate that the most significant factor for spoilage bacteria growth is storage temperature. The values of $B_f$, $A_f$, RMSE, and $R^2$ indicate that these models were reliable for identifying the point of microbiological hazard for spoilage bacteria in frankfurters.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1221-1226
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• 2003

좁쌀약주를 초고압으로 처리하여 미생물 살균 및 효소불활성화 효과를 측정하였다. 무처리 좁쌀약주의 세균수는 $1.5{\times}$$10^4$ CFU/mL, 젖산균수는 1.9${\times}$$10^4$ CFU/mL, 효모수는 1.4${\times}$$10^4$ CFU/mL이었다. 좁쌀약주를 상압에서 열처리($65^{\circ}C$/15분)하였을 때 젖산균과 효모는 완전히 사멸되었으나 세균은 4.1${\times}$l0$^2$ CFU/mL이 잔존하였다 좁쌀약주를 초고압으로 처리한 결과 젖산균수와 효모수는 처리압력의 증가에 따라 급격히 감소하였으며 300 ㎫이상에서는 완전히 사멸되었다. 세균은 상온에서 압력을 600 ㎫로 높여도 멸균되지 않았으며, 300 ㎫/10분에서 처리온도를 $65^{\circ}C$까지 증가시켜도 2 log cycle밖에 감소되지 않았으며, $65^{\circ}C$/300 ㎫에서 처리시간을 50분까지 증가시켰을 때 2∼3 log cycle이 감소되었다 좁쌀약주를 초고압으로 처리하였을 때 $\alpha$-amylase와 glucoamylase의 활성은 처리 압력의 증가에 따라 다소 감소하여 상온/600 ㎫10분에서 각각 18.1%와 21.1%가 불활성화되었다. 300 ㎫/10분에서 처리온도의 증가에 따라 $\alpha$-amylase와 glucoamylase 모두 활성이 감소하였는데, $65^{\circ}C$에서 $\alpha$-amylase는 22.2%, glucoamylase는 32.1%만이 잔존하였다. 효소활성은 $65^{\circ}C$/300 ㎫에서 처리시간의 증가에 따라 다소 감소하는 경향을 보였다.