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우유의 저장 온도가 황색포도상구균의 성장과독소 생성에 미치는 영향
김기환 ( Ki Hwan Kim ),박범영 ( Beam Young Park ),오미화 ( Mi Hwa Oh ),김현욱 ( Hyoun Wook Kim ) 한국유가공기술과학회 2014 Journal of Dairy Science and Biotechnology (JMSB) Vol.32 No.2
Food borne pathogens are a growing concern for human health and food safety throughout the world. Milk and dairy products are commonly associated with spoilage or contamination from a wide variety of physical, microbial, and chemical hazards. Milk was inoculated with Staphylococcus aureus and stored at 5, 10, 15, 25, and 35℃ for 7 days, and we monitored the growth change and the variance of toxin production. The growth rate of S. aureus was suppressed in low temperature. We confirmed that growth rate and toxin production were accelerated when the storage temperature was increased. S. aureus began to produce toxins when the number of bacteria was higher than 105 CFU/mL. Therefore, managing the storage temperature of milk is important to inhibit the growth and the toxin production of S. aureus.
김기환 ( Ki Hwan Kim ),설국환 ( Kuk Hwan Seol ),오미화 ( Mi Hwa Oh ),박범영 ( Beam Young Park ),김현욱 ( Hyoun Wook Kim ) 한국유가공기술과학회 2013 Journal of Dairy Science and Biotechnology (JMSB) Vol.31 No.1
Food allergy is defined as adverse reactions toward food mediated by aberrant immune mechanisms. Cow`s milk allergy is one of the most common food allergies in childhood. This allergy is normally outgrown in the first year of life, however 15% of allergic children remain allergic. Cow`s milk allergy seem to be associated with casein (αs1- CN), β-lactoglobulin and whey protein. In addition to this, many other milk proteins are antigenic and capable of inducing immune responses. Various food processing affects the stability, structure and intermolecular interactions of cow milk proteins, as a result reduction the allergenic capacity. Heating, hydrolysis, chemical, proteolytic and other processes such as gamma-ray irradiation, high pressure, using probiotics treatments of milk to obtain hypoallergenic milk have been developed to reduce allergic reactions.
저장 온도에 따른 Bacillus cereus의 성장 변화 및 독소 생성 변화
김현욱 ( Hyoun Wook Kim ),김기환 ( Ki Hwan Kim ),박범영 ( Beam Young Park ),오미화 ( Mi Hwa Oh ) 한국유가공기술과학회 2014 Journal of Dairy Science and Biotechnology (JMSB) Vol.32 No.2
Food safety is a global health goal, and food-borne disease are a significant public health threat throughout the world. Dairy products are susceptible to contamination through a wide variety of physical, microbial, and chemical hazards. Risks of microbiological hazards are of immediate and serious concern to human health. Milk was inoculated with Bacillus cereus and stored at 10, 15, 20, and 30℃ for 7 days. We monitored the effect of the temperature on growth rate and variance of toxin production. The growth rate of B. cereus was suppressed in low temperature. We confirmed that the growth rate and the toxin production were accelerated when the storage temperature was increased. B. cereus began to produce toxins when the number of bacteria was higher than 107 CFU/mL. Therefore, managing the storage temperature of milk is important to inhibit the growth and the toxin production of B. cereus.
김현욱 ( Hyoun Wook Kim ),김기환 ( Ki Hwan Kim ),설국환 ( Kuk Hwan Seol ),오미화 ( Mi Hwa Oh ),박범영 ( Beam Young Park ) 한국유가공기술과학회 2013 한국유가공기술과학회지 Vol.31 No.1
Antibiotic residues are undesirable in milk and milk products for a number of reasons. In particular, they can have harmful effects on public health and harm to the manufacturer of the cultured milk products, e.g. MRSA etc. Although government regulatory agencies and the dairy industry have been successful in decreasing the presence of high concentrations of antibiotic residues, violations still occur and lead to contaminated products. As a result, several rapid and reliable methods for the detection of antibiotic residues have been developed, including microbiological and instrumental analysis methods. The conventional methods are time consuming, but recent improvements have allowed for better detection time, sensitivity, and accuracy. An example of an advanced detection instrument is the biosensor, which has several applications in food and environmental science, e.g. food-born pathogen detection, antimicrobial residues etc. In the present review, the recent trends in the methods used to test for antibiotic residues in milk and dairy products, as well as their specific applications, have been discussed.
우유 및 유제품 중 미생물 동정을 위한 MALDI-TOFMS활용
김현욱 ( Hyoun Wook Kim ),함준상 ( Jun Sang Ham ),설국환 ( Kuk Hwan Seol ),한상하 ( Sang Ha Han ),박범영 ( Beam Young Park ),오미화 ( Mi Hwa Oh ) 한국유가공기술과학회 2012 Journal of Dairy Science and Biotechnology (JMSB) Vol.30 No.2
Rapid and reliable identification of microorganisms is a key for tracing the relationship between the target bacteria and related infectious diseases. Various identification methods such as classical phenotypic analysis, numerical taxonomic analysis, and DNA sequencing have been widely used to classify microorganisms in milk and dairy products. Matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF) mass spectrometry (MS) identifies targeted bacteria in milk and milk products. Several studies have demonstrated that MALDI-TOF MS identification is an efficient and inexpensive method for the rapid and routine identification of isolated bacteria. MALDI-TOF MS could provide accurate identification of bacteria in milk and milk products at the serotype or strain level and enable antibiotic resistance profiling within minutes.