• Clinics in Shoulder and Elbow
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• v.26 no.2
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• pp.191-204
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• 2023

Avascular necrosis (AVN) of the humeral head is a rare, yet detrimental complication. Left untreated, humeral head AVN frequently progresses to subchondral fracturing and articular collapse. Cases of late-stage humeral head AVN commonly require invasive procedures including humeral head resurfacing, hemiarthroplasty, and total shoulder arthroplasty (TSA) to improve clinical outcomes. However, in cases of early-stage AVN, core decompression of the humeral head is a viable and efficacious short-term treatment option for patients with pre-collapse AVN of the humeral head to improve clinical outcomes and prevent disease progression. Several techniques have been described, however, a percutaneous, arthroscopic-assisted technique may allow for accurate staging and concomitant treatment of intraarticular pathology during surgery, although further long-term clinical studies are necessary to assess its overall outcomes compared with standard techniques. Biologic adjunctive treatments, including synthetic bone grafting, autologous mesenchymal stem cell/bone marrow grafts, and bone allografts are viable options for reducing the progression of AVN to further collapse in the short term, although long-term follow-up with sufficient study power is lacking in current clinical studies. Further long-term outcome studies are required to determine the longevity of core decompression as a conservative measure for early-stage AVN of the humeral head.

• Journal of Dairy Science and Biotechnology
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• v.36 no.3
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• pp.178-185
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• 2018

Kefir, which originates in the Caucasian mountains, is a cultured milk beverage produced by a combination of acidic and alcoholic fermentation. Kefir products are commonly used as food vehicles to deliver health-promoting materials including kefran and lactic acid bacteria to consumers. The aim of this study was to develop a freeze-dried starter culture without yeast and assess the suitability of kefir-like dairy products for the growth of lactic acid bacteria and the acidification of milk. Pasteurized whole milk (SNF 8.5%) stored at $25^{\circ}C$ was aseptically inoculated with starter cultures (0.002% w/v); it was kept at $25^{\circ}C$ until the pH attained a value of 4.6. Ten grams of the kefir-like product sample was diluted with 90 mL of 0.15% peptone water diluent in a milk dilution bottle, followed by uniform mixing for 1 min. Viable cells of Lactobacillus species were enumerated on modified-MRS agar (pH 5.2), with incubation at $37^{\circ}C$ for 48 h. Viable cells of Lactococcus species were enumerated on M17-lactose agar, with incubation at $32^{\circ}C$ for 48 h. The pH attained a value of 4.6 after fermentation for 9 h 30 min (Starter 1), 9 h 45 min (Starter 2), and 12 h (Starter 3). The viable cell count of Lactobacillus sp. and Lactococcus sp. was initially $10^5{\sim}10^6CFU/g$; it increased significantly to $10^9CFU/g$ after 12 h of incubation. During the storage of the kefir-like products at $4^{\circ}C$ for 1 4 days, the total viable cell numbers were unchanged, but the pH decreased slightly. The consistency of the kefir products increased gradually during the storage. The organoleptic properties of the kefir products fermented using the new starter culture are more desirable than those of commercial kefir. These results suggest that the newly developed starter culture without yeast could be suitable for kefir fermentation.

• Microbiology and Biotechnology Letters
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• v.28 no.2
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• pp.117-123
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• 2000

The object of this work is to improve the maintenance of bioluminescence from stored Photobacterium phosphoreum in a view of developing continuous monitoring system for pollutants. The long-term experiments were performed to determine the effect of storage temperature and immobilization on the maintenance of bioluminescence and viability of P. phosphoreum. A naturally luminescent bacterium, P. phosphoreum was starved in 2.5% Nael solution at $20^{\circ}C$, $4^{\circ}C$, -$20^{\circ}C$ and -$70^{\circ}C$ for 30 days. In vivo luminescence was measured by luminometry, and total cell concentrations and concentrations of culturable and viable cells were determined by acridine orange staining, dilution plate counting, and direct viable counting, respectively. The bioluminescence emission from cells stored at 4De was maintained up to 10 days while those with starved cells at other temperature ranges decreased to background level within 3 days. In terms of viability of cells, concentrations of cells stored at $20^{\circ}C$ were rapidly decreased as a result of cell lysis, leading to a drop in culturable and viable counts while cells stored at $4^{\circ}C$ was shown viable but nonculturable state during starvation. With immobilized cells on strontium alginate, the bioluminescence showed higher maintenance than free cells and decreased with count number of nonculturable cells.

• Osong Public Health and Research Perspectives
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• v.8 no.6
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• pp.389-396
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• 2017

Objectives: To circumvent the limitations of the current golden standard method, colony-forming unit (CFU) assay, for viability of Bacille Calmette-$Gu{\acute{e}}rin$ (BCG) vaccines, we developed a new method to rapidly and accurately determine the potency of BCG vaccines. Methods: Based on flow cytometry (FACS) and fluorescein diacetate (FDA) as the most appropriate fluorescent staining reagent, 17 lots of BCG vaccines for percutaneous administration and 5 lots of BCG vaccines for intradermal administration were analyzed in this study. The percentage of viable cells measured by flow cytometry along with the total number of organisms in BCG vaccines, as determined on a cell counter, was used to quantify the number of viable cells. Results: Pearson correlation coefficients of FACS and CFU assays for percutaneous and intradermal BCG vaccines were 0.6962 and 0.7428, respectively, indicating a high correlation. The coefficient of variation value of the FACS assay was less than 7%, which was 11 times lower than that of the CFU assay. Conclusion: This study contributes to the evaluation of new potency test method for FACS-based determination of viable cells in BCG vaccines. Accordingly, quality control of BCG vaccines can be significantly improved.

• Food Science and Preservation
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• v.17 no.5
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• pp.602-607
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• 2010

The quality characteristics and shelf life of wet noodles containing a freeze-dried powder of Heracleum moellendorffii(HM) were studied to investigate the use of HM as a food ingredient. The weight, volume, and water absorption of wet noodle sprepared with HM(HML) decreased as the concentration of HM increased. The turbidity of HML sauce and the loss in the solid content of noodles after cooking were lower than those of control noodles. Whiteness(L) and redness(a) values of wet noodles decreased but yellowness(b) increased after addition of HM. The sensory qualities of HML, including appearance, taste, color, flavor, texture, and overall acceptability, were better than those of control noodles. Addition of HM to 0.6%(w/w) afforded the best sensory qualities with respect to taste, texture, and overall acceptability. The total polyphenol content of HML increased as HM concentration increased. Noodle DPPH free-radical-scavenging activities were 22%(control), 28.41%(0.3%HM addition), 40.22%(0.6%HM addition) and 49.42%(0.9%HM addition). Viable bacterial cell counts did not differ significantly between control noodles and those prepared using 0.6%(w/w)HM during storage for 6day sat $10^{\circ}C$. However, viable cell numbers in noodles prepared using 0.9%(w/w) HM were significantly lower than those of control samples and of noodles prepared using either 0.3%(w/w) or 0.6%(w/w) HM, during storage for 12 days at $10^{\circ}C$. Changes in pH values showed trends similar to those of viable cell numbers during storage.

• Food Science and Preservation
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• v.16 no.6
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• pp.804-809
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• 2009

Recently, many Koreans have started to consume aged kimchi fermented long-term at low temperatures. In the present study, the effect of low temperature ($5^{\circ}C$) on pH, titratable acidity (TA), organic acid level, viable microbial cell count, amino acid concentration, and polygalacturonase activity (PG) during long-term fermentation (46 weeks) of kimchi, were evaluated. After 10 weeks of fermentation, kimchi had a pH of 4.1 and a TA of 1.0%, respectively after 46 weeks fermentation, these values were 3.9 and 1.3%, respectively. Lactic acid, the ratio of lactic acid to acetic acid, and the ratio of Lactobacillus species/Leuconostoc species in kimchi increased as fermentation progressed from 10 weeks to 46 weeks. However, total viable cell counts of aerobic bacteria, yeasts, Lactobacillus species, and Leuconostoc species, free amino acid levels, and PG decreased as the fermentation period was extended from 10 weeks to 46 weeks.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.12-21
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• 2006

This study analyzed the characteristics of single-harvested pepper flakes and investigated the effects of the addition of red and green pepper flakes on the quality of various dressings. Moisture contents of red and green pepper flakes were $14.57{\pm}0.13%\;and\;11.86{\pm}0.12%$, capsaicinoids contents on a dry-weight basis were $207.91{\pm}6.68\;mg/100\;g\;and\;172.32{\pm}5.94\;mg/100\;g$, and total free sugars were $21.63{\pm}1.81%\;and\;12.49{\pm}0.56%$, respectively. ASTA color of red pepper flakes was $150.93{\pm}4.56$. Viable cell numbers of red and green pepper flakes were $3.9X10^4\;CFU/g\;and\;5.2X10^5\;CFU/g$, respectively. The pH values in French dressing and Italian dressing, with added red and green pepper flakes, were slightly increased, but not in American Caesar dressing. Acidity and viscosity weren't statistically different in the 3 kinds of dressings by the addition of red and green pepper flakes. The color difference $({\Delta}E^*_{ab})$ for the storage periods was calculated in each dressing and that of American Caesar dressing with added red pepper flakes was extremely high. Viable cell number in each dressing was maintained at 2 log CFU/g during the storage periods. The sensory characteristics during the storage periods were assessed by members of a trained panel, and showed that the color and pungency of red and green flakes increased the overall preference in the Italian dressing and American Caesar dressing.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.95-103
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• 2008

The aim of this study was to evaluate the physicochemical, microbial, and sensory characteristics, as well as antioxidative activities of yoghurts containing spirulina powder, during storage at 4$^{\circ}C$. The pH of the yoghurts decreased until the 9th day of storage, but significantly increased by the 12th day. Total acidity also increased until the 9th day of storage, and then significantly decreased by the 12th day. Sugar content did not change significantly (approximately 18 $^{\circ}Brix$). Viscosity(cP) increased until the 6th day of storage, but had decreased at the 12th day. The viable bacterial cell counts of the control group decreased during storage. In contrast, the viable cell counts of the spirulina containing samples increased until the 9th day, and then decreased by the 12th day of storage. Antioxidant activity decreased in all groups, but the changes in antioxidant activity were lower in the spirulina groups than in the control group. According to sensory evaluations, the samples presented no significant differences during storage. Based on the above results, the optimum concentration of spirulina was determined as 0.25%. Also, the period of circulation of yoghurt containing spirulina was estimated to be 9 days at 4$^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.757-765
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• 2015

The objective of this study was to determine the quality characteristics of fermenting mash and pasteurized ginseng Makgeolli added with different concentrations of ginseng powder. Total aerobic bacteria and lactic acid bacteria counts of mash added with 0, 1, 2, and 4% ginseng powder during 4 days of fermentation significantly increased, whereas yeast count decreased. Viable cell count remarkably decreased after pasteurization. Pasteurized 4% ginseng Makgeolli (4.30) showed a higher pH than 0, 1, and 2 % ginseng Makgeolli (4.09, 4.08, and 4.06, respectively) after 15 days of aging. After aging, amylase activity of pasteurized Makgeolli decreased, and 0% and 1% ginseng Makgeolli (22.35, $21.55^{\circ}Brix$) showed higher Brix content than 4% ginseng Makgeolli ($20.15^{\circ}Brix$). Before aging, alcohol contents of 0, 1, 2, and 4% pasteurized ginseng Makgeolli were 5.80, 5.50, 5.20, and 5.10%, respectively. After 15 days of aging, 0% ginseng Makgeolli (7.00) showed higher alcohol content than 1, 2, and 4% ginseng Makgeolli (5.90, 5.80, and 5.60%, respectively). The results of the sensory evaluation show that 2% ginseng Makgeolli after 3 days of aging at $4^{\circ}C$ had the highest scores for taste (5.19), flavor (5.04), and overall acceptability (5.22) among the samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.828-831
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• 2013

Fermentation patterns of apple Gochujang mash prepared with different addition times of red pepper powder were investigated. Red pepper powder was added into Gochujang mash before and after fermentation of the mash. In the apple Gochujang mash without red pepper powder, viable yeast cell counts of Zygosaccharomyces rouxii Y-80 increased to 6.5 log CFU/g shortly after five days of fermentation, and ethanol concentration reached its maximum value (3.8% of the total volume) after 15 days of fermentation. On the other hand, in apple Gochujang mash prepared by the initial addition of red pepper powder before fermentation, viable yeast cell counts increased to 7 log CFU/g after 20 days of fermentation, and ethanol concentration reached 1.3% after 25 days of fermentation. Yeast growth and ethanol production were stimulated in the Gochujang mash without red pepper powder. Sensory evaluation scores were similar in the apple Gochujang regardless of addition time of red pepper powder.