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Sodium Hypochlorite-Mediated Inactivation of Cronobacter spp. Biofilms on Conveyor Belt Chips
송광영,천정환,김현숙,박찬규,서건호 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6
Chlorine bactericidal effects on Cronobactervegetative cells and biofilms on conveyor belt chips wereevaluated. Cronobacter vegetative cell isolates were inactivatedafter 10 min chlorine exposure (10 ppm). No efficacydifference was observed between pH-adjusted and pHunadjustedsodium hypochlorite solutions. The pH-adjustedsolution was more effective at reducing the bacterialpopulation in a biofilm. The number of cells in the biofilmon a Buna-N chip decreased by 3 log after exposure to100 ppm of pH-adjusted chlorine and for PVC by 2.21 logafter exposure to 400 ppm of pH-adjusted solution. Therate of biofilm reduction is dependent on the compositionof the conveyor belt, concentration of chlorine, and pH ofthe chlorine solution.
시중에 판매되고 있는 비살균 치즈와 살균 치즈의 위생상태 비교: 예비연구
송광영,임현우,김세형,천정환,배동렬,정동관,서건호 한국낙농식품응용생물학회 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.1
The purpose of this study was to explore the microbiological safety of various cheeses made from raw milk currently imported and sold in Korea. A total of 12 cheeses were considered for the study - 4 kinds of imported cheese made from raw milk, 4 kinds of imported cheese made from pasteurized milk, and 4 kinds of domestic cheese made from pasteurized milk, and aerobic count, presence of E. coli, Salmonella spp., and Listeria monocytogenes were investigated. Results from this study showed that in the 12 different kinds of cheese tested, E. coli, Salmonella spp., and Listeria monocytogenes were negative. Therefore, the sanitary conditions of imported cheese made from raw milk, imported cheese made from pasteurized milk, and domestic cheese made from pasteurized milk are considered safe. The mean aerobic count in the 12 types of tested cheese was below 4.0 log CFU/g. In conclusion, various cheeses produced from raw milk or pasteurized milk currently sold in Korea have been found to be hygienic and safe. In the future, raw milk cheeses produced and sold in Korea will require long-term research not only to ensure safety but also to produce new, high-quality products.
Cronobacter spp. 의 오염, 제어, 검출에 관한 최신 연구동향
송광영,천정환,김현숙,서건호,Song, Kwang-Young,Chon, Jung-Whan,Kim, Hyun-Sook,Seo, Kun-Ho 한국미생물학회 2012 미생물학회지 Vol.48 No.4
Cronobacter spp. (formerly Enterobacter sakazakii), a Gram-negative bacillus, is a rare cause of meningitis and central nervous system infections. In England, the first case infected by this organism occurred in 1958. By July 2008, approximately 120 documented cases of Cronobacter spp. infection and at least 27 deaths have been identified from all around the world in the published literature and in reports submitted by public health sectors. In 2007, it was proposed by European organizations that the original taxonomy of E. sakazakii would be revised, to consist of five new species moved to a new genus, and identified as "Cronobacter". E. sakazakii has thus now been reclassified as 6 separate species in the new genus, Cronobacter, gen. nov., within the Enterobacteriaceae family. The new species are presently Cronobacter sakazakii, C. turicensis, C. malonaticus, C. muytjensii, and C. dublinensis; the sixth species is identified simply as genomospecies I, as currently including only two representative strains. The objectives of this review are to provide insight on (1) the classification and taxonomy of Cronobacter spp., (2) its clinical etiology and pathogenicity, (3) prequency of Cronobacter spp. in different categories of ready-to-eat food other than infant formula, (4) methods for detecting, isolating and typing Cronobacter spp., and (5) recent research trends for detecting Cronobacter spp.
한외여과 농축유로 제조한 모짜렐라 치즈의 품질에 관한 연구
송광영,서건호,이시경,한송이,김명희,김송희,목보람,윤여창,Song, Kwang-Young,Seo, Kun-Ho,Lee, Si-Kyung,Han, Song-Ee,Kim, Myeong-Hee,Kim, Song-Hee,Mok, Bo-Ram,Yoon, Yoh-Chang 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6
본 연구는 한외여과기법이 모짜렐라 치즈의 갈변화, 지방분리, 신전성 그리고 용융성에 미치는 영향을 모색하는데 그 목적이 있다. 한외여과로 농축한 우유로 제조한 UF-모짜렐라 치즈의 갈변화, 지방분리, 그리고 신전성은 모두 원료유의 지방함량, 모짜렐라 치즈 제조 시의 스타터와 렌넷 첨가량, 완성된 모짜렐라 치즈의 굽는(baking) 온도에 따라서 많은 영향을 받았다(p<0.05). 갈변화와 지방분리는 굽는 온도가 높고 저장기간이 길수록 증가하여 바람직하지 않았고, 신전성은 온도가 올라갈수록 향상되었지만 저장기간이 길어짐에 따라서 감소하였다(p<0.05). 용융성은 지방함량, 농축계수, 저장기간에 많은 영향을 받는 것으로 나타났다(p<0.05). 본 연구에서 한외여과기술로 처리된 UF-치즈유를 모짜렐라 치즈 제조에 사용하여도 기호성에 적절한 기능성 특성을 가지고 있다는 결과를 보여주었다. Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.
송광영 한국낙농식품응용생물학회 2022 Journal of Dairy Science and Biotechnology (JMSB) Vol.40 No.1
This study evaluated the levels of D(–)-lactate and L(+)-lactate, and the ratio of D(–)-lactate to total lactate (D(–)-lactate + L(+)-lactate) of 15 lactic acid bacteria (LAB) using an enzymatic method. D(–)-lactate and L(+)-lactate levels in the LAB ranged from 0.31 to 13.9 mM and 0.76 to 39.3 mM, respectively, in Bifidobacterium sp.; 1.08 to 11.7 mM and 0.69–13.0 mM in Lactobacillus sp.; 0.72 to 20.3 mM and 0.98 to 32.3 mM in Leuconostoc sp., and 33.0 mM and 39.2 mM in Pediococcus acidilacti KCCM 11747. The ratio of the range of D(–)-lactic acid to total lactic acid was 28.98%–45.76% in Bifidobacterium sp., 41.18%–61.02% in Lactobacillus sp., 29.85%–42.36% in Leuconostoc sp., and 45.71% in P. acidilacti KCCM 11747. In the future, there is a need to test for D(–)-lactate in various fermented products to which different LAB have been added and study the screening of LAB used as probiotics that produce various concentrations of D(–)-lactate.
한와여과 농축유로 제조한 모짜렐라 치즈의 물성 및 관능적 품질
송광영 ( Kwang Young Song ),이종익 ( Jong Ik Lee ),김동현 ( Dong Hyeon Kim ),박준호 ( Jun Ho Park ),천정환 ( Jung Whan Chon ),현지연 ( Ji Yeon Hyeon ),서건호 ( Kun Ho Seo ),윤여창 ( Yoh Chang Yoon ) 한국유가공기술과학회 2012 Journal of Dairy Science and Biotechnology (JMSB) Vol.30 No.1
The objective of this study was to evaluate the rheology and sensory properties of Mozzarella cheese manufactured by the traditional method and by an ultrafiltration technique and to attempt to develop a new type of Mozzarella cheese. We noted 3 observations. (1) The initial pH observed for raw milk and retentate of ultrafiltration (CF 2 and CF 3) did not vary much. However, there was a significant difference in the pH at stretching. The initial TAwas significantly different between the raw milk and retentate obtained by ultrafiltration (CF 2 and CF 3). However, no differences were observed in TA at stretching. (2) The predicted yield (Y50), adjusted to 50% total solids (TS), was affected by the concentration factor, fat content, and addition of starter and rennet. The Y50 increased with the concentration factor. 3) Hardness, elasticity, cohesiveness, and brittleness were affected by fat content, and addition of starter and rennet. The hardness, elasticity, and brittleness of Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) were higher than in Mozarella cheese made by the traditional method; however, the cohesiveness decreased during storage at 4℃ over a period of 3 months. (4) Flavor, body texture, appearance, color, and firmness decreased with bacterial count, fat content, and addition of starter and rennet. The results of the sensory evaluation of the Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) changed during storage at 4℃ over a 3-month period.
즉석섭취편의식품류에서 Staphylococcus aureus 정량검출을 위한 배지검출법과 TEMPO(R) 방법과의 비교검증
송광영(Kwang Young Song),천정환(Jung Whan Chon),김혜성(Hye Sung Kim),김윤경(Youn Gyeong Kim),김동현 (Dong Hyeon Kim),성창현(Chang Hyeon Sung),현지연(Ji Yeon Hyeon),박준호(Jun Ho Park),이종익(Jong Ik Lee),서건호(Kun Ho Seo) 한국예방수의학회 2011 예방수의학회지 Vol.35 No.4
The aim of this study was to evaluate the TEMPO(R) STA automated most probable number (MPN) system for the enumeration of Staphylococcus aureus (S. aureus) in comparison with a standard culture method. Artificially inoculated food products with S. aureus - triangle kimbap, sliced spring onion, dried filefish fillet, danpatjuk (sweet red-bean porridge with small rice dumplings)- were tested in this study. Twenty-five grams of each of food samples were added into 225 ㎖of sterilized phosphate buffered saline in a TEMPO(R) stomacher bag followed by stomaching for 2 min. One milliliter of the stomached sample was added to a bottle of culture medium. Cards were filled and sealed in the automated filler and then were incubated for 24 h at 37℃. After incubation, the cards were placed in the automated TEMPO(R) reader and MPN results were generated. For comparison with a culture method, decimal dilutions were prepared from the same homogenized samples described above, transferred onto Baird Parker and Baird Parker-Rabbit Plasma Fibrinogen (BP-RPF) agar plates, and then incubated at 37℃ for 24 h. The performance of TEMPO(R) STA method is equivalent to the culture method using Baird Parker or BP-RPF agar count plate for the enumeration of S. aureus in foods, eliminating a time-consuming and laborious process.
한외여과로 농축된 원유로부터 제조된 Mozzarella치즈의 이화학적 특성에 관한 연구;총설
송광영 ( Kwang Young Song ),이종익 ( Jong Ik Lee ),천정환 ( Jung Whan Chon ),현지연 ( Ji Yeon Hyeon ),서건호 ( Kun Ho Seo ),윤여창 ( Yoh Chang Yoon ) 한국유가공기술과학회 2011 Journal of Dairy Science and Biotechnology (JMSB) Vol.29 No.2
Mozzarella cheese is recently the most consumed cheese in USA, European, South Korea, etc., and also a various different-type Mozzarella cheese could have great market appeal. However, many consumers would be more concerned about the nutritional aspects and physicochemical properties of Mozzarella cheese. Hence, ultrafiltration (UF) as a best tool of solving those concerns has been recognized. The objective of this review`s paper would be suggested that the ultrafiltration (UF) techniques could be directly applied for manufacturing various different-type Mozzarella cheese with high physicochemical properties on fulfilling the consumers` various needs and desires for health.