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온라인 조사에 의한 컨셉 테스트 타당성 검증: 오프라인 조사와 비교
현인경,장우철,김근배,이상진 대한경영학회 2023 大韓經營學會誌 Vol.36 No.1
The main purpose of this research is to empirically verify the validity of the online concept test by directly comparing the online and off-line surveys in the concept test, a type of consumer survey when developing new products. The effect of the presentation of illustration on purchase intention and understanding in the concept test, a type of consumer survey before launch, was investigated by survey types(online Vs. off-line) when developing a new product. For this research, the experiment was designed with the 2x2 between-subjects factorial design. The independent variable was the presentation of the illustration, the moderator variable was the survey type. There are two dependent variables. The one is purchase intention and the other is the degree of understanding. As a result of the research, it was confirmed that there was no difference in the presentation of product and service illustration in both the online and off-line surveys in terms of purchase intention. In the concept test, it was confirmed again that the illustration, that is, whether an illustration was presented or not, did not show the significant difference in the purchase intention of consumers. This means that feasibility can be secured even if the off-line concept test is directly applied online test. It also means that you don't necessarily have to present an illustration when doing an online survey. This was confirmed again that during the concept test, the presentation of the illustration did not affect the purchase intention of consumers. In particular, in the case of the service concept test, the presentation of illustration was analyzed to be highly evaluated in terms of differentiation, which means that when designing the differentiated service concept, the question of differentiation must be included in the concept test. Additionally, it was confirmed that there was no difference in the presentation of illustration in terms of purchase intentions in both product and service, online and off-line surveys. The results of the research degree of understanding, it was confirmed that there was a statistically significant difference between product and service in the results of whether or not illustration was presented. Also, in the case of testing the service concept, the presentation of illustration was highly evaluated in the differentiation category. This means that, unlike the existing marketing literature research, when designing the differentiated service concept, the question of differentiation should not necessarily be excluded from the concept test. Through this study, it is expected that it will provide practical help to the managers of research companies and marketers, and help researchers diversify their academic interests in the existing traditional survey.
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박테리오신 생성 Pediococcus acidilactici 를 적용한 요거트 특성 및 항균성 연구
현인경 ( In Kyung Hyun ),김민영 ( Min Young Kim ),김서연 ( Seo-yeon Kim ),이지수 ( Jee-su Lee ),최아랑 ( Ah-rang Choi ),강석성 ( Seok-seong Kang ) 한국낙농식품응용생물학회(구 한국유가공학회) 2020 Journal of Dairy Science and Biotechnology (JMSB) Vol.38 No.3
본 연구에서는 박테리오신을 생성하는 P. acidilactici를 적용한 기능성 요거트를 제조하여 항균활성과 프로바이오틱스로서의 품질을 평가하였다. Yogurt starter로는 시판되는 요거트에서 분리한 혼합 균주 3종(S. thermophilus, Lb. bulgaricus, Lb. rhamnosus GG)을 사용하였으며, 혼합 균주와 P. acidilactici HW01, P. acidilactici JM01, P. acidilactici K10을 각각 혼합 접종하여 각각의 요거트를 제조한 다음 유산균의 생균수, pH, brix를 측정한 결과, 유산균의 생균수는 모두 8.0 Log CFU/mL 이상의 생균수가 검출되어 유산균 발효유로서 기준에 적합하였다. 또한 pH와 brix를 측정한 결과, 발효 후 시간이 지남에 따라 모두 감소하였다. 우유나 유제품의 오염에 있어서 유의해야 할 병원성 균인 L. monocytogenes를 통해 병원성 저해능을 측정하였으며 L. monocytogenes가 발효 후 3일째부터 모두 저해되는 것이 확인되었다. 본 연구 결과를 통해 박테리오신 생성 균주인 P. acidilactici HW01, P. acidilactici JM01, P. acidilactici K10이 발효유제품 제조에 있어서 요거트 제품의 변화 없이 프로바이오틱 효과를 지닌 균주로 기대되며, 식품안정성 및 새로운 프로바이오틱스 유제품 개발에 도움을 줄 것이라 예상된다. 그리고 L. monocytogenes 외의 다른 병원성 균의 저해효과에 대한 연구 및 요거트의 저장온도에 따른 병원성 저해효과 차이에 대한 연구도 기대된다. 따라서 박테리오신 생성 균주를 활용한 기능성 식품을 실제 식품산업에 적용한다면 안전성 및 신제품 개발에 대한 연구가 더 이루어져야 될 것으로 보인다. Physical and sensory characteristics of commercial yogurts are important aspects for consumer acceptability. In addition, beneficial functions of commercial yogurts are also emphasized for the probiotic dairy products. The aim of this study was to investigate the functional properties of yogurts with the combination of bacteriocin-producing Pediococcus acidilactici. Yogurts fermented with commercial starter culture (control yogurt) and control yogurt together with P. acidilactici HW01 (yogurt+HW01), P. acidilactici JM01 (yogurt+JM01), or P. acidilactici K10 (yogurt+K10) were prepared. During 28 days after fermentation, the viability of lactic acid bacteria, pH, and brix, in the yogurt samples were assessed with standard methods. Moreover, to investigate the antilisterial activity of the yogurt samples, Listeria monocytogenes was simultaneously inoculated when the yogurts were prepared with lactic acid bacteria, and the viability of L. monocytogenes was determined. Although yogurt+K10 did not completely remove L. monocytogenes, control yogurt, yogurt+HW01, and yogurt+JM01 eradicated L. monocytogenes at day 2 after fermentation. However, yogurt+K10 also removed L. monocytogenes at day 3 after fermentation. Taken together, these findings suggest that the combination of yogurt with P. acidilactici does not affect its quality and they may consequently aid in the development of new probiotic yogurt.
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