남조류에 의한 수화가 발생한 과림, 도창, 물왕 저수지로부터 시료를 채수 하여 남조류 분해 균주의 분리를 시도하였다. BG-11배지에 Anabaena cylindrica를 double layer method를 이용하여 남조류 lawn을 만들어 각각의 시료를 100μl씩 smearing하였다. 28˚C 3,000 Lux light chamber에서 13일간 배양하여 도창 저수지 시료를 접종한 Anabaena cylindrica

본 연구에서는 5종의 유산균들 (Lactobacillus reuteri, L. acidophillus, L. bulgaricus, L. casei and Bifidobacterium longum)의 식중독 균들에 대한 항균력을 조사하였다. 각 유산균들을 3가지 서로 다른 조건 (MRS+glucose, MRS+0.5 M glycerol, 0.25 M glycerol solution)에서 배양한 후 그 상층액이 포함된 Moulter Hinton Agar에 8종의 유해균들을 접종하였다. MRS+glucose, MRS+0.5 M glycero에서의 상층액을 이용한 실험에서는 L. reuteri의 항균력이 다른 유산균들에 비해 높지 않았으나 0.25 M glycerol solution에서는 탁월하게 높은 결과를 나타내었다. (p<0.05). 0.25 M glycerol solution에서 나타난 높은 항균력은 L. reuteri가 glycerol을 이용하여 생산하는 reuterin이란 물질 때문이라 생각되며, 0.25 M glycerol solution의 상층액을 500 MHz Nuclear Magnetic Resonance (NMR)를 통해 분석한 결과 reuterin의 존재를 확인할 수 있었다. 3가지 조건 하에서의 항균력 시험 결과 가장 높은 항균력을 나타낸 3가지 유산균들 (Lactobacillus resuteri, L. bulgaricus, L. casei)을 선발, 각각 최고의 항균력을 나타낸 조건으로 배양하여 최소사멸농도 (minimum bactericidal concentration)를 측정한 결과, L. reuteri가 생산한 reuterin이 광범위 항균물질임을 확인하였다. 또한 pH 적정, pepsin 혹은 trypsin 처리를 한 후 3가지 유산균들의 항균력 변화를 조사한 결과 L. bulgaricus와 L. casei의 항균력은 이러한 조건에서 상당히 감소한 반면 reuterin의 항균력은 아무런 영향을 받지않았다 (p<0.05). 이상의 결과들로 보아 주요 유산균들 중에서 L. reuteri의 항균력이 가장 우수하면서 광범위하였으며 이는 L. reuteri가 분비하는 항균물질인 reuterin에 기인한 것으로 사료된다. 또한 reuterin의 항균력은 타 유산균과는 달리 장관내 pH나 단백질 분해효소에 의해 영향을 받지 않으므로 인체나 동물 장관에서 가장 높은 효력을 가진다고 판단할 수 있다.

To develop the low-temperature and long-term fermented kimchi, kimchi was prepared according to the recipe of a specific ratio of major and minor ingredients and adjusted its salinity to 3.7%. Prepared kimchi fermented at 15±1℃ for 24 hours and transferred and fermented in a refrigerator only used to make low-temperature and long-term fermented kimchi at -1±1℃ for 30 weeks. During 30 weeks of fermentation the changes in physicochemical and microbiological properties of low-temperature and long-term fermented kimchi were studied. The initial pH of 6.47 decrease gradually and dropped to pH 4.0 after 14 weeks of fermentation, and then it maintained at same level. Acidity increased to 0.49% on 2 weeks of fermentation and kept at 0.47 ~0.50% during 2 to 30 weeks fermentation. Salinity was slightly increased at early stage and started to decrease on 4 weeks of fermentation, and then it did not change. The change of reducing sugar content was closely related to the trend of pH change with a very high correlation coefficient(r =0.912). Lactic acid, citric acid, malic acid, succinic acid and acetic acid were major organic acids contained in low-temperature and long-term fermented kimchi. Vitamin C content decreased at initial stage of fermentation and then slightly increased up to the maximum of 22.3 mg% on 8weeks of fermentation. In color measurement, L value continued to increase during the fermentation and reached at the highest of 55.45 on 22 weeks of fermentation, and a and b values of 3.62 and 4.54 also increased to 31.26 and 37.32 on 30 weeks of fermentation, respectively. Total microbial count increased slowly from beginning and was the highest on 4 weeks of fermentation, and then began to decrease slowly. Count of Lactobacillus spp. was highest after 6weeks, but count of Lactobacillus spp. was highest on 2 weeks of fermentation, and then both showed a slow decrease. Yeast count wasn't increased until 4 weeks of fermentation and then increased rapidly to get the highest on 10 weeks of fermentation.

This study was conducted to investigate the effect of swine liquid manure(SLM) and phosphorus fertilizer from September, 1998 to July, 1999 on the soil fertility on Italian ryegrass field, Cheju volcanic ash soil. pH(lst investigated), Mg (2nd investigate

Various sterilization methods were applied to the powder of ginseng for the improving hygienic quality. Ultra-violet (UV) and Infrared ray (IR) treatments could not inhibit highly growth of bacteria in ginseng powder. However, high hydrostatic pressure treatment showed high inhibition rate against bacterial growth in ginseng powder. Changes of viable cell count by the pressure showed positive relationship between growth inhibition rates and the pressures applied. When powder was treated with 2,000 kg/㎠ for 10 min at 25℃, initial viable cell count of the powder, 2.0 × 10⁴ CFU/g, was decreased to 1.0 × 10⁴ CFU/g. When it treated with 3,000, 4,000 and s,000 kg/㎠ of pressures under the same condition, viable cell counts were 8.0 × 10³, 7.0 × 10³ and 1.8 × 10³ CFU/g, respectively. Ginseng saponins of the powders were all detected when analyzed by TLC chromatography after treatment with the pressures. Therefore, it was considered that saponin of ginseng powder was stable under the condition of 5,000 kg/㎠ of pressure, even though the treatment induced coagulation of the powder.

To evaluate antimicrobial activities of chongkukjang slime fermented by different strains, growth characteristics were compared using various standard microorganisms with addition of chongkukjang slime. Chongkukgang slime was prepared by fermenting cooked soybean after inoculating with Bacillus circulars K-1, Bacillus spp N-1 and Bacillus subtilis CH-1, respectively. Significant antimicrobial activity was observed by chongkukjang slime on gram positive bacteria (Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Micrococcus luteus), gram negative bacteria(Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas fluorescens), and yeast (Pichia membranaefaciens, Saccharomyces cerevisiae, Candida albicans). In case of B. cereus growth inhibition of 80% was achieved by the addition of chongkukjang slime; on the contrary, to Escherichia coli O157:H7 only 20% inhibition was observed. Slime from Bacillus subtilis CH-1, in parkicular, inhibition of 40% toward bacteria and yeast, whereas slime from Bacillus circulars K-1, Bacillus spp N-1 showed only 20% inhibition.

부영양화된 연못에서 규산질다공체(CelICaSi)와 미생물응집제를 이용한 녹조제어의 효과를 조사하였다. 녹조 발생 남조류인 Microcystis aeruginosa에 대한 응집능이 우수한 S-2 균주가 생산한 미생물응집제를 선정하여 현장의 조류응집에 적용하였다. 초기의 인산염농도는 대조구에서 131μgl-1를 기록하였음에 비해서, CelICaSi가 첨가된 3개의 처리구에서는 1-14μgl-1를 기록하며 크게 감

Lactococcus lactis subsp. lactis ATCC l1454의 유산균 배양액을 3.96 log units, 4.10 log units 및 4.23log units의 농도로 처리한 돼지고기 등심은 4℃ 저장 9일 동안 호기성 부패세균의 증식억제와 저장 안정성 증진 가능성을 나타내었다. 유산균 배양액 처리구는 4℃ 저장 3일 동안 대조구 보다 유의적으로 낮은 pH 가를 나타내었다 유산균 배양액으로 처리한 돼지고기 등심의 외관과 냄새에 대한 관능평가 결과는 4℃ 저장 9일 동안 신선한 대조구와 유사하거나 보다 낮게 좋은 것으로 등급되었다.

Bacteriological quality of beef carcass and distributions of pathogens in beef processing environments were investigated to improve the hygienic quality of fresh beef. Total bacterial contamination of carcass surface in slaughtering process and cutting board in cut-meat process showed 10^5-10^6CFU/㎠ and l0^5CFU/㎠ in summer, respectively. The viable bacterial count of cotton glove was similar to that of cutting board during and entire period of year. Microbial contamination of carcass surface, cutting board, cotton glove and deboned meat showed the highest in summer and the lowest in winter during the year. Escherichia coli O157, Pseudomonas aeruginosa, Klebsiella. ornithinolytica, Staphylococcus aureus, E. coli, Tatumella. ptyseos, Serratia odorifera, Aeromonas sobria, Enterobacter cloacae and Flavimonas oryzihabitans were isolated from carcass surface during slaughter treatments. S. aureus, Listeria grayi and L. monocytogenes were isolated from cutting board and L. grayi, Erwinia spp. Salmonella spp. and S. aureus were isolated from cotton glove in cut-meat process environments. Citrobacter freundii, L. monocytogenes, and S. aureus were isolated from deboned meat.

중금속을 처리하는 방법에는 일반적으로 화학적, 물리적 그리고 생물학적 처리방법 등이 있다. 이중 생물학적 처리방법은 미생물들의 자연 생체기작을 이용하는 방법으로, 생체축적 (biosorption & bioaccumulation), 산화환원반응 (oxidation & reduction), 메칠화 및 탈메칠화반응 (methylation & demethylation), 금속 유기물질 복합반응 (metal-organic complexation)과 비용해성 복합

Microbiological and sensory evaluations of refi-igerated chicken (average weight of 500g) legs treated with acetic acid (AA), lactic acid (LA), or citric acid (CA) during between June and August, 1998 were assessed. Chicken legs were immersed in solutions containing 1 % individual acids for 10 min. Chicken legs treated with AA for 10 min during storage of 16 days at 4℃ had a significantly (P$lt;0.05) lower levels of aerobic plate counts (APC) and gram-negative bacterial counts (APC) compared to those of LA or CA. AA had greater antimicrobial activity than LA or CA. Microbiological shelf-life of refrigerated chicken legs treated with AA increased eightadditional days compared to the controls. Sensory scores of chicken legs treated with acidulant were in the $quot;liked less$quot; to typical category during storage of 12 days at 4℃.

Serious consequences can arise from lack of hygiene in mass catering. Microbiological testing is of value in determining hazards for developing a HACCP plan, and in demonstrating to food handlers the reality of the microbial risk. This studies was performed to describe the overall hygiene of cooking utensils and equipments, employees, and environment in mass catering establishments. Generally, hygienic conditions of cutting board and sanitized dish cloth were better than those of other cooking utensils such as knife, sieve, and peeler. It was found that the cross-contamination of knife might be caused by the use of contaminated sanitizing solution. It was observed that there was considerable variation (10¹-10^5 CFU) of the number of general bacteria for employee's hands. The number of general bacteria were influenced from establishment, employee, and the period of analysis. The number of Coliform group for employee's hands was in the range of 10²-10⁴ CFU only at the first analysis. Total aerial bacteria in working area of mass catering establishments was below 7 CFU/Plate and aerial Staphylococcus sp. was not detected at all except one spot.

2000년 4월부터 10월까지 총 3회에 걸쳐 통영 연안해역 10개 정점 표층수와 저층수에서 종속영양세균, 대장균군세균, 균류의 계절별 분포를 조사하였다. 조사기간 중 미생물의 생균수는 평판계수법으로 측정되었고 종속 영양세균은 표층수에서 4월 3.1×102- 4.0×103cfu ml-1, 8월 2.7×103- 1.2×10-5 ml-1, 10월 1.3×