• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.109-118
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• 1985

This experiment was carried out to evaluate the water quality in the lower part of the Nagdong river in Korea. Three hundred and sixty water samples were collected from the 15 stations from December 1981 to November 1982 by tide(see Fig.1). Water temperature, pH, chloride ion, salinity, total coliform, fecal coliform, viable cell count and the composition of coliform were observed to evaluate the water quality. The variations of water temperature was ranged from $2.0^{\circ}C\;to\;29.5^{\circ}C$ and as mean value from $15.8^{\circ}C\;to\;18.9^{\circ}C$. The range of pH was 6.00-8.88 and 7.20-7.96 as mean value. The concentration of chloride ion from St. 1 to 5 was higher as 17.51-771 mg/l in flood tide than 13.12-264.58 mg/l in ebb tide. Specially, water quality at St.1 (Samrangjin) which located about 46 km far from Hadan was also influenced by tide. Salinities of water in flood tide were a litte higher ($11.05{\sim}31.08\%0$) than those of in ebb tide ($7.80{\sim}29.28\%0$). Total coliform MPN's ranged from 3.6/100 m/l to 460,000/100ml. The geometric mean value of the upper area (included St. $1{\sim}3$) was $259{\sim}538/100ml$, that of the middle area (included St. $4{\sim}6$) was $1,097{\sim}39,544/100ml$ for it leveled heavy contamination. Specially, in the ebb tide St. 10 was influenced by St. 6 and 7. In the upper area, the geometric mean value of fecal coliform MPN's was $109{\sim}199/100ml$ but in the area in cluded St. 5, 6 and 7 were heavily contaminated by domestic sewage, waste water from the factories area and bird's excrement. Composition of coliform was $17\%$ Escherichia coli group, $33\%$ Citrobacter freundii group, $28\%$ Enterobacter aerogenes group and $21\%$ others. Plate count of samples was varied from <30 to $3.9{\times}10^4/ml$ during the study period.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.361-367
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• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

• Applied Biological Chemistry
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• v.46 no.2
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• pp.101-106
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• 2003

Soybean curd was prepared using cuttlebone powder treated with acetic acid (ATC), and its characteristics were determined. Soybean protein was coagulated by adding calcium chloride, magnesium chloride, and ATC at 0.7, 1.2, and 0.9%, respectively, or higher. Yield, white index, texture, and sensory evaluations revealed the optimal concentration of ATC for preparation of soybean curd was 2.0% of total soybean weight. The proximate compositions of soybean curd prepared by adding 2.O% ATC were 75.9%, 12.6%, 1.9%, 5.3%, 6.60, and $1.0×10^4$ CFU/g in for moisture, crude protein, crude ash, crude lipid, pH, and viable cell count, respectively. Although white index and mineral content of both soybean curds were similar, texture of ATC-prepared soybean curd was superior to that of soybean curd prepared with 1.5% calcium chloride.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.537-544
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• 2014

Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis saira. It is recognized as a valuable, healthy food containing the ${\omega}$-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using red pepper paste with vinegar. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths and 90 g was put into cans (301-3). Then, 60 g of water was added and precooked for 10 minutes at $100^{\circ}C$. The water was drained after precooking. The precooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans were seamed using a vacuum seamer, then sterilized for differing times (8-12 minutes) in a steam system retort at $121^{\circ}C$. Parameters such as: pH, TVB-N, amino-N, total amino acid content, free amino acid content, color value (L, a, b), texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product produced under varying sterilization times (8-12 minutes) were measured. There were no remarkable differences between sterilization conditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to be the most desirable.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.355-362
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• 2008

This study was carried out to assess the fermentation properties of lactic acid bacteria (LAB) isolated from bovine colostrum and effects of feeding fermented colostrum feed on the growth to piglet. A total of 427 colonies were isolated from bovine colostrum on the BCP plate count agar. These LAB isolated were subcultured in 10% reconstituted skim milk, and seven strain thereof were selected for their highest acid productions, and two strain thereof were finally selected for their excellent sugar utilization. These strains were identified as Streptococcus thermophilus and Streptococcus macedonicus based on l6S rDNA sequencing data, named S. thermophilus CNB-11 and S. macedonicus CNB-11 respectively. For fermentation profiles, sugar utilization, acid production and viable cell counts were excellent in S. thermophilus CNB-11 as compared with S. macedoniclts CNB-11 after 48 hour. The effect of feeding fermented colostrum feed 0.5% using S. thermophilus CNB-11 was investigated for growth rate, analysis of blood and incidence of diarrhea. 24 heads of piglets were divided into two groups: the experimental and the control of 12 animals each. The average growth rate in the pigs fed fermented colostrum feed was higher 16.73% compared with control diet (p<0.05). There were no differences in the concentrations of blood glucose, cholesterol, albumin and globulin in pigs fed fermented colostrum feed as compared with control piglets. Incidence of diarrhea was no in pigs fed fermented colostrum feed as compared with control piglets.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.273-279
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• 2013

The microorganisms producing high protease activity and acid producing ability were isolated from Chunggukjang and kimchi, which were identified as Bacillus subtilis and Lactobacillus planetarum by morphological, biochemical and nutrient requirement. The attempt was made to produce soybean milk yoghurt by using the isolated microorganisms. The mixed culture of Bacillus subtilis and Lactobacillus plantarum exhibited the lowest pH value of 4.23 and highest titratable acidity of 0.88% compared to those of single cultures at $37^{\circ}C$ for 32 hrs, and their total viable count was $4.09{\times}10^8$ $cfu/m{\ell}$. The ${\alpha}$-amylase activity was the highest in culture of Bacillus subtilis after incubation for 24 hrs, while protease activity was most produced in mixed culture of Bacillus subtilis and Lactobacillus plantarum. The amounts of reducing sugars were steadily decreased as soy milk fermentation progressed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.749-755
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• 2014

Exopolysaccharides (EPSs) have been widely used in the food industry as viscofying, stabilizing, and emulsifying agents as well as in the pharmaceutical industry for their immunomodulatory, anti-tumor, and anti-inflammatory effects. A total of 458 lactic acid bacteria (LAB) strains isolated from several kinds of soybean pastes were screened for the production of homo-EPS (HoPS). LAB isolates were primarily screened using thin layer chromatography (TLC) and further screened polymerase chain reaction (PCR) targeting genes involved in HoPS production. Six LAB isolates producing high amounts of HoPS were identified by TLC. Among these isolates, glucansucrase gene was amplified in two strains (JSA57, JSB22), whereas the fructansucrase gene was detected in three strains (JSA57, JSB22, JSB66). After isolating the strains, their morphological characteristics and 16S rDNA sequences were determined. Six species were identified as L. alimentarius HSB15, L. plantarum JSA22, L. pentosus JSA57, L. brevis JSB22, L. alimentarius JSB66, and L. parabrevis JSB89. To evaluate the potential probiotic properties of these LAB, their survival rates against a simulated intestinal environment were determined. After 2 hr of incubation in artificial gastric juice, survival rates of JSA57, JSB90, JSB22, and JSB66 were all greater than 50%. After 2 hr of incubation in bile juice, viable cell count of JSB22 was similar with initial vial cell counts. Growth of the six LAB was screened in arabino-oligosaccharide (AOS)-containing MRS broth. Results showed that growth of the isolates selectively increased after culture in AOS-containing media. Strain JSB22 (6 hr), JSB66 (6 hr), HSB15 (20 hr), and JSA22 (29 hr) showed maximum growth rate. Especially, JSB22 showed the highest growth rate. These results suggest that EPS-producing LAB isolated from Deonjang could be applied as synbiotics.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.204-210
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• 2008

A total of 70 colonies were isolated from the Korean human milk samples on the BCP plate count agar. These LAB isolates were subcultured in 10% reconstituted skim milk, and two strain thereof were finally selected for their highest acid productions. These strains were identified as Enterococcusfaecium based on 16S rDNA sequencing data, named as Enterococcus faecium KHM-11. Sugar utilization of E. faecium KHM-11 was investigated by API 50CH kit, and 19 different sugars including D-arabinose, L-arabinose, galactose, D-glucose, D-fructose, and D-mannose were utilized. For fermentation profiles, a yogurt inoculated by E. faecium KHM-11 after 15 hour, reached at pH 4.09, titratable acidity at 1.10% and average viable counts $1.30{\times}10^9\;CFU/mL$. Effects of the administration of yogurt 0.5% of piglet diet to piglets were investigated for growth rate, analysis of blood and incidence of diarrhea. 24 heads of piglets were divided into two groups: the experimental and the control of 12 animals each. The average growth rate in the yogurt-fed group was higher for 21.67%, compared with control (p<0.05). There were no differences in the concentrations of blood glucose, cholesterol, albumin and globulin between the two treatments. Incidence of diarrhea was no in pigs fed yogurt as compare to control.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.341-345
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• 2010

Three-hundred samples of powdered infant formula milk and related products from four different manufacturers in 2010 were collected and surveyed their contaminations for aerobic bacteria, coliform, Enterobacter(Cronobacter) sakazakii, and food-borne pathogens. Fifteen samples of sterilized infant formula milk were all negative on these microorganisms. In all collected products of un sterilized infant formulas and follow-on infant formulas, aerobic bacteria were detected at 239 (83.9%) among 285 samples, and they all were found below $10^3$ cfu/g. Coliform bacteria were also detected at four among 285 samples. Salmonella spp. and Ent. sakazakii, weren't detected at the all samples. Bacillus cereus was detected at 24 (8.4%) among 285 samples. The level of B. cereus was below 100 cfu/g but it was suitable for the range of specification of B. cereus in infant formulas. Clostridium perjringens, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes weren't also detected. In consequence, it was suitable for total viable count, coliform and potential pathogen to the specification of infant formulas and related products.

• Korean Journal of Microbiology
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• v.52 no.1
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• pp.84-97
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• 2016

Isolates from Korean fermented soybean paste were identified as Enterococcus faecium SBP12, Pediococcus halophilus SBP20, Lactobacillus fermentum SBP33, Leuconostoc mesenteroides SBP37, Pediococcus pentosaceus SBP41, Lactobacillus brevis SBP49, Lactobacillus acidophilus SBP55, and Enterococcus faecalis SBP58 according to conventional morphological and biochemical characteristics, carbohydrate fermentation profiling, and 16S rRNA sequence comparison. Strain SBP20, SBP33, SBP49, and SBP55 showed very resistance to simulated gastric and intestinal juices with final populations exceeding 6 log CFU/ml, whereas cells of SBP12 and SBP58 after exposure to low pH were dramatically decreased within 2 h. Among 4 strains having good tolerance to gastrointestinal conditions, the high adhesive ability to HT-29 cells, antibiotic resistance, and antimicrobial activity against food-borne pathogens Bacillus cereus ATCC 11778 and Staphylococcus aureus ATCC 6538 were observed with SBP49 and SBP55, therefore, these two strains were confirmed as putative probiotic candidates. There was no significant difference between the sourdoughs fermented with SBP49 and SBP55 with respect to the values of pH, total titratable acidity, and viable cell count. During sourdough fermentation, SBP49 strain produced significantly greater amounts of lactic acid than SBP55 strain, which secreted large quantities of hydrogen peroxide. SBP49 and SBP55 strains producing the antimicrobial substances such as lactic acid, hydrogen peroxide, and bacteriocin effectively inhibited B. cereus and S. aureus inoculated in the sourdough.