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Hoang Thi Lan Anh,Le Thi Thanh Hue,Bui Nguyen Hai Linh,Trinh Thanh Trung 한국미생물학회 2023 미생물학회지 Vol.59 No.2
Consumer demand for high-quality and safe fermented meat products is increasing recently, with great attention on functional starter cultures using lactic acid bacteria (LAB). This study aimed to select autochthonous LAB strains that have beneficial effects for human health and technological properties for the production of lap xuong, a traditional fermented sausage of ethnic minorities in northwestern Vietnam. From nine lap xuong samples, 63 LAB strains were isolated and identified into 14 species belonging to 8 genera. Latilactobacillus sakei was the most common species, followed by Lactiplantibacillus plantarum, Lactococcus lactis, and Pediococcus pentosaceus. Five strains of Enterococcus faecium LM0204, Lactococcus lactis LM0302, Latilactobacillus sakei LM0405, Lactiplantibacillus plantarum LM0705, and Lactiplantibacillus plantarum LM0901 exhibited probiotic properties, including tolerance to gastrointestinal tract conditions, adhesion ability to HT-29 cell line, antagonistic activity against harmful bacteria, and antioxidant activities. The strains were further evaluated for technological and safe properties, such as gas production, growth at different temperatures and simulated fermentation and ripening stages, lactic acid production, biogenic amine production, and antibiotic susceptibility. Enterococcus faecium LM0204 and Lactococcus lactis LM0302 were excluded because of tyramine production or unable growth in simulated fermentation conditions. All together probiotic properties and better technical functionality, Latilactobacillus sakei LM0405 and Lactiplantibacillus plantarum LM0705 were proposed as starter cultures for sausage production in northwestern Vietnam. Further studies are needed to standardize the sensory quality and safety aspects of lap xuong in this area using the proposed starter cultures strains for making fermented sausage.
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윤영삼(Yun Yeongsam),Trinh Thi Hue,손헌일(Son Heonil) 한국산업정보학회 2017 한국산업정보학회논문지 Vol.22 No.3
본 연구의 목적은 모국문화유지행동이 직무태도(직무몰입과 직무만족)에 미치는 영향을 살펴보고 나아가 이 영향에 대한 심리적 안녕의 매개효과가 있는지를 살펴보고자 하는 것이다. 이를 위해 선행연구결과들을 이론적으로 검토를 하고 실증연구로서 베트남 이주노동자를 대상으로 설문조사를 실시한 후 다중회귀분석을 통해 가설을 검증하였다. 실증연구결과를 요약하면 다음과 같다. 첫째, 모국문화유지행동의 차원 중 ‘모국관련 미디어행동’, ‘모국인 친구 어울림’ 및 ‘모국종교활동 지속’이 많을수록 직무태도(직무몰입과 직무만족)가 높았다. 둘째, 모국문화 유지행동의 차원 중 ‘모국음식 섭취’는 직무몰입에는 영향을 미치지 않으나 직무만족에는 (-)영향을 미치는 것으로 나타났다. 셋째, 모국문화유지행동의 차원 중 ‘모국관련 미디어활동’, ‘모국인친구 어울림’ 그리고 ‘모국종교활동 지속’이 직무태도(직무몰입과 직무만족)에 미치는 영향에 대해 심리적 안녕은 부분매개하는 것으로 나타났다.연구결과를 토대로 연구결과의 시사점, 연구의 한계점 및 향후연구의 방향을 제시하였다. This Paper is the Thesis that Reports Empirical Results on the Effect of Maintaining Behavior of Native Culture on the Job Attitude of Immigrant Labor and the Mediating Effect of Psychological Well.being. In order to Accomplishment this Goal, an Empirical Study was Implemented. The Data for an Empirical Study was Obtained from the Survey on 205 Immigrant Labor from Vietnam in Busan and Gyeongsangnam-do. And Multiple Regression Analysis was Conducted to Examine the Research Hypothesis. The Summary of Empirical Study’s Results is Follows. 1) Among Maintaining Behavior of Native Culture, Native Culture-related Media Behavior, Meeting with Native Companions and Persistence of Native Religious Activity have the Positive Effect on the Job Attitude Significantly. 2) Eating Native Food have the Negative Effect on the Job Satisfaction Significantly. 3) There are Mediating Effects of Psychological Well-being on the Relationship Between the Maintaining Behavior of Native Culture and Job Attitudes. Maintaining Behavior of Native Culture has Significant Positive Effect on Job Involvement and Job Satisfaction Indirectly Via Mechanisms Such as the Spillover Effect of Psychological Well-being. That is, The more Immigrant Workers do Maintaining Behavior of Native Culture, the Higher Psychological Well-being is and it Improves Their Job Involvement and Job Satisfaction. The Implication of these Results, the Limitation of this Study and the Direction of Future Study were Suggested.
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