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해외 학술활동 - International ICFMH Symposium Food Micro 2012 학회 참관 및 터키 발효식품 조사
구민선,Koo, Minseon 한국식품연구원 2012 食品技術 Vol.25 No.3
본 내용은 터키 이스탄불에서 2012년 9월 3일부터 7일까지 개최된 "International ICFMH Symposium Food Micro 2012"에서 발표한 연구결과와 현지에서 수집한 발효식품의 최신 연구 동향/정보로서, 된장의 발효 미생물 선정 및 산업화 공정 개발 과제 수행에 활용하고자 한다.
편의점에서 판매되는 김밥 및 샌드위치의 냉장조건에서의 유통기한
구민선,김윤숙,신동빈,오세욱,전향숙 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.4
This study was designed to estimate self-life of Kimbab and sandwiches marketed in conveniencestore. While the 12 diferent type of Kimbab (n=6) and sandwiches (n=6) were kept at 10oC for 72 hours, qualitychanges including volatile basic nitrogen, aerobic plate count, pathogens detection and sensorial prtored, and effective quality indicators were selected. Volatile basic nitrogen, indicator for protein deterioration wasslightly increased during storage periods in al samples. E. coli, Staphylococcus aureus, Salmonella spp. and Vibrioparahaemolyticus were not detected from any of samples. Change of aerobic plate count of Kimbab and sandwicheswere increased moderately but increased dramatically after 48 hours of storage. Overall acceptability were maintainedover 5, purchasing power limit, for 40 hours in 4 general Kimbab, 48 hours in 2 samgak Kimbab and 42 hours in 2sandwiches. Shelf-life of each item was calculated from regression equation betwen reference limit from effectivequality indicators, aerobic plate count and sensory property, and storage period. Estimated shelf-lives of generalKimbab were 15~33 hours, samgak Kimbab were 32 hours and sandwiches were 27~30 hours at 10oC refrigeratedcondition.
구민선,조애리,정아람,황인균,박영호,곽효선,김현정 한국응용생명화학회 2013 Applied Biological Chemistry (Appl Biol Chem) Vol.56 No.3
Enterococci have been used as starter cultures and probiotics. They also have been considered as indicator organisms for antibiotic resistance due to their ability to harbor and to easily acquire antibiotic resistance. This study aimed to show the antimicrobial resistance profiles and genotyping of Enterococcus faecalis in retail pork meat products in Korea. Enterococcus spp. were analyzed for 124 collected samples, which included minced pork meat, marinated pork meat with soy sauce or kochujang (fermented hot pepper-soybean paste), and frozen processed pork meat products. The isolates of E. faecalis (n =36) were resistant to tetracycline (58.3%), erythromycin (11.1%), and nitrofurantoin (2.8%). No vancomycin resistant enterococci were observed in the present study. Most of the E. faecalis isolates were sensitive to all antibiotics or resistant to single antibiotics. As a result of the automated repetitive-sequence-based PCR (rep-PCR), which was used as an approach for genotyping enterococci, 7 out of 36isolates of E. faecalis were assigned to one cluster with a similarity >95%, and all isolates were found to have originated from minced pork meat, suggesting that this clone might circulate in minced pork meat products. Given the importance of antimicrobial resistance of enterococci in food safety as well as in public health, our results on the occurrence, antimicrobial resistance,and genotyping could provide useful information to derive risk management options.