• 생명과학회지
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• 제8권6호
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• pp.648-653
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• 1998

1. 포장 또는 비포장의 부패된 어육연제품에서 분리된 미생물의 대부분(약 98%)은 Bacillus속을 비롯한 세균류였다. 특히 비포장어묵제품에서는 곰팡이도 약 0.1%검출되었다. 이들 부패미생물에 대한 계피추출물의 최저증식억제농도는 세균과 곰팡이에 대하여 각각 160~640$\mu\textrm{g}$/$m\ell$과 40~80$\mu\textrm{g}$/$m\ell$으로 나타났다. 2. 흰살어묵의 원료 배합시 계피추출물을 0.5% 첨가하면 첨가하지 않은 것에 비하여 $25^{\circ}C$에서 보존기간이 2일 연장되었다. 또한, 계피추출물과 ethanol을 1 : 3으로 혼합한 액을 튀김어묵표면에 분무한 것은 ethanol만 분무한 대조구에 비하여 곰팡이 발육이 2일간 지연되었다. 3. 샌드위치와 찹쌀떡의 표면에 계피추출물과 ethanol을 1 : 1 비율로 혼합한 액을 분무하여 $25^{\circ}C$에서 저장하면 곰팡이 발육이 대조구에 비하여 보존기간이 각각 5일과 7일정도 연장되었다.

• 한국축산식품학회지
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• 제28권5호
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• pp.675-680
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• 2008

The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.

• 한국포장학회지
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• 제28권1호
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• pp.9-14
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• 2022

Packages of different atmospheres (air (control), 100% CO₂, vacuum, and vacuum + O₂ absorber) were prepared for 0.4 kg rice cake (ddukgukdduk) using gas-barrier plastic film and stored at 10℃ for 11 days. The stored products were evaluated in their packages atmosphere, total aerobic bacteria, yeast and molds, texture and sensory quality during storage period. In the air package, the O₂ concentration decreased from initial 21% to 16% on storage 4 days and the CO₂ concentration increased to 23% on storage of 11 days, which resulted from the growth of microorganisms. CO₂ concentration decreased from initial 98% to 36% on storage 11 days in the 100% CO₂ package. It is reasoned that CO₂ was dissolved into the product reducing the volume of the package. Vacuum and vacuum +O₂ absorber package maintained shrunk vacuum condition until 11 days of storage. Total aerobic bacteria count increased significantly in the control package (6.41 log (cfu/g) after 11 days) compared to the 100% CO₂ package (4.96 log (cfu/g) after 11 days). Yeast and molds were 6.66 in control package, 3.43 in 100% CO₂ package, 4.66 in vacuum package, and 3.78 in vacuum + O₂ absorber package after 11 days. There was no significant difference between control and the other treatments for the texture of the stored products. Sensory quality was the worst in control package on the storage of 8 days. All treatment groups except control improved the quality preservation, but vacuum and vacuum + O₂ absorber packages suffered from cracking of the product. Thus 100% CO₂ flushing is suggested as a desired packaging condition.

• 방사선산업학회지
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• 제10권4호
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• pp.205-210
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• 2016

This study was conducted to evaluate the combined effect of gamma irradiation and different conditions (vacuum packaging, antioxidant and freezing) on the microbiological and sensory characteristics of freeze dried Manila clam porridge (MCP) for immuno-compromised patient food. MCP can be sterilized at 1 kGy to 10 kGy. The initial counts of total aerobic bacteria and yeast molds in the non-irradiated MCP were $2.4{\pm}0.5$ and $1.2{\pm}0.3{\log}\;CFU\;g^{-1}$, respectively, but gamma irradiation significantly decreased the total aerobic bacteria to below the detection limit ($1{\log}\;CFU\;g^{-1}$) (5 kGy). Moreover, gamma irradiation effectively eliminated yeasts/molds at dose below than 1 kGy. However, gamma irradiation accelerated the increase of lipid oxidation and therefore, decreased the sensory characteristics of MCP as irradiation dose increased. To improve the sensory qualities of gamma irradiated MCP, combination treatment (vacuum packaging, 0.1% vitamin C) were applied. There was no significant difference in the overall acceptance scores between the combined-treatment sample (5.6 points) and the non-irradiated samples (6.0). The results indicate that combination treatment (vacuum packaging, 0.1% vitamin C) may help to maintain the quality of MCP. Therefore, it considered that irradiation of MCP with combined treatment and this is an effective method for the consumption as a special purpose food such as for space travel or immuno-compromised patients.

• 한국식품과학회지
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• 제22권6호
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• pp.696-699
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• 1990

쌀을 기질로 하여 고오지 곰팡이와 Saccharomyces cerevisiae를 함께 동시 접종하여 혼합 배양에 의한 동시 당화발효를 시도하였다. Aspergillus awamori, A. kawachii, A. niger, A. oryzae 및 A. shirousamii를 각각 S. cerevisiae와 혼합배양하였을 때 A. shirousamii와의 혼합배양에서 가장 높은 주정생산량을 보였다. 이 때의 가수량은 쌀 50g에 대하여 150ml 이었다. 곰팡이와 효모는 각각 $5{\times}10^2\;conidia/ml$ 및 $5{\times}10^6\;cells/ml$로 접종한 경우에, 용적에 대한 표면적의 비는 0.1에서 그리고 초기 pH6.5 및 $30^{\circ}C$의 배양조건에서 10일 동안 발효시 최고 12.9%의 주정이 생산되었다.

• 한국환경보건학회지
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• 제19권1호
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• pp.30-36
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• 1993

A survey was conducted to measure concentration of airborne microbe in a hospital using RSC air sampler during October~November 1991.The result was as follows: 1) In an agar strip GK-A media for total counts of microbial particles. The highest count were 1384 CFU/m$^3$ in the main lobby, followed by 912 CFU/m$^3$, in the obstetric room, 688 CFU/m$^3$ in 1CU. By gram staining, the distribution for organisms in the air were shown 74.1% in gram possitive cocci followed by 16.8%, in gram possitive bacilli 6.7% in gram negative bacilli and 4.7% in yeast, but low organism was detected in recovery room with 194 CFU/m$^3$. 2) In agar strip S media for Staphylococci the count at the main lobby was detected in the recovery room with 92 CFU/m$^3$, Tests of coagulase were negative Staphylococci with 78%, and positive Staphylococci with 22%. The Staphylococci were highly resistance to penicillin, ampicillin and sensitive to amikacin, cefazolin, gentamycin and chloramphenicol. 3) In agar strip C media for coliform bacteria the colony counts at the main lobby was 139 CFU/m$^3$ and treatment room was 190 CFU/m$^3$, most frequently isolated microorganisms were non fermentative bacilli. 4) In agar strip HS media for yeast and molds. Most frequently colony counts 17~76 CFU/m$^3$, 0.5% lactophenol cotton blue stains were shown unidentified 77.2%, 8.1%, in Penicillium 8.1% in Aspergillus, and 3.8% in mucor.

• Mycobiology
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• 제42권4호
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• pp.353-360
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• 2014

Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are produced during the fermentation of raw materials by molds and yeasts present in nuruk, a Korean fermentation starter. In this study, makgeolli was brewed using the wild yeast strain Saccharomyces cerevisiae Y98-5, and temporal changes in the metabolites during fermentation were analyzed by ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry. The resultant data were analyzed by partial least squares-discriminant analysis (PLS-DA). Various metabolites, including amino acids, organic acids, sugar alcohols, small peptides, and nucleosides, were obviously altered by increasing the fermentation period. Changes in these metabolites allowed us to distinguish among makgeolli samples with different fermentation periods (1, 2, 3, 6, 7, and 8 days) on a PLS-DA score plot. In the makgeolli brewed in this study, the amounts of tyrosine ($463.13{\mu}g/mL$) and leucine ($362.77{\mu}g/mL$) were high. Therefore, our results indicate that monitoring the changes in metabolites during makgeolli fermentation might be important for brewing makgeolli with good nutritional quality.

• 한국식품저장유통학회지
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• 제13권3호
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• pp.292-298
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• 2006

찰옥수수를 중 저온에서 장기간 저장할 수 있는 방법을 개발하기 위하여 찰옥수수를 증자하여 진공포장한 후 감마선 조사하여 여러 온도에서 저장하면서 미생물의 생육변화 및 이화학적 성질을 조사하였다. 증자 찰옥수수를 감마선 조사한 후 저장전에 총균수는 3 kGy 조사에서 모두 사멸하였고 곰팡이 및 효모는 34 CFU/g을 나타내었으며, $25^{\circ}C$에서 7개월간 저장 후에 총균수 및 효모, 곰팡이는 대조구에서 $7.1{\times}10^6CFU/g,\;1.9{\times}10^7CFU/g$를 나타내었으나 3 kGy 조사구에서는 총균수가 검출되지 않았으며 효모 및 곰팡이는 5 kGy에서 완전히 사멸되었으며 이러한 결과는 $15^{\circ}C$와$4^{\circ}C$에 저장하였을 경우에도 비슷한 경향을 나타내었다. 감마선 조사직후 각 처리구는 무처리구에 비하여 경도의 차이가 없었으며 조사선량간에도 유의적인 차이가 없었다. $4^{\circ}C-25^{\circ}C$에서 7개월간 저장 후 초기 수분함량$65{\sim}70%$에서 약 30%로 현저하게 감소하였으나 저장 기간 동안 무처리구와 감마선 처리구에서의 수분 함량과 조사선량에 따른 차이는 거의 없었다. 환원당 함량은 각 처리구 모두 비조사구가 감마선 조사구에 비하여 많이 용출되는 경향을 나타내었으며 온도가 높을수록 환원당 용출이 약간 증가하는 것으로 나타났으며 저장기간이 지남에 따라 감마선 처리구가 무처리구에 비하여 종합적 기호도가 좋았으며 조사선량이 증가할수록 기호도가 향상되는 것으로 나타났다.

• 한국조리학회지
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• 제6권3호
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• pp.357-371
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• 2000

Changes of Microflora, enzyme activity, and contents of several taste compounds in traditional Kanjang(Korean Soy Sauce) with the variation of fermentation jars and Meju(fermented soybean brick)concentration were studied. Substitution possibilities of clay jar with glass jar and improvement possibilities of taste and nutritional value with increased Meju concentration were examined. (1) Aerobic bacteria and lactic acid bacteria were enumerated during fermentation and ripening period. But yeast and molds were hardly isolated. The number of viable cells showed small changes during fermentation and ripening period. (2) Isolated Aerobic bacteria were identified as Bacillus subtilis, Bacillus lichenformis, and lactic acid bacteria were identified as Lactlbacillus lactis lactis and lactobacillus brevis. (3) The activities of $\alpha$-amylase and $\beta$-amylase increased during fermentation period, but did not show any trend by fermentation jars or Meju concentrations. Protense activity showed small difference among four samples, and increased during the fermentation period.

• 한국식품영양과학회지
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• 제26권3호
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• pp.465-467
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• 1997

The comparative effects of ozone treatment and gamma irradiation on the sterilization, physicochemical properties and sensory quality of red pepper powder were investigated. As for the sterilization of microorganisms, 7.5~10 KGy of gamma irradiation completely eliminated the coliforms, yeast and molds, and total aerobic bacteria. On the other hand, ozone treatment failed to eliminate the highly contaminated microbial load, especially total aerobic bacteria. The physicochemical properties including capsaicin, capsanthin, browning, fatty acid compositions and sensory quality were not significantly changed by gamma irradiation up to 10 kGy, whereas ozone treatment caused significant changes in fatty acid compositions and destruction of natural pigments (p<0.05). The above results led us to conclude that gamma irradiation was more effective than ozone treatment for the sterilization and maintenance of physicochemical and sensory qualities of red pepper powders.