본 연구는 LMX가 상대적 박탈감 및 일탈행동에 미치는 영향과 함께 상대적 박탈감의 매개효과를 검 증하고, LMXSC의 조절된 매개효과를 검증하고자 하였다. 본 연구의 가설검증을 위해 25개 기업 278명의 종업원을 대상으로 설문자료를 수집하였다. 연구결과는 다음과 같다. 첫째, LMX는 상대적 박탈감에 부(-)의 영향을 미치는 것으로 나타났다. 둘째, 상대적 박탈감은 조직대 상 일탈행동과 개인대상 일탈행동에 정(+)의 영향을 주는 것으로 나타났다. 셋째, 상대적 박탈감은 LMX 와 조직대상 및 개인대상 일탈행동 간의 관계를 완전 매개하는 것으로 나타났다. LMX는 상대적 박탈감을 통해 개인대상 및 조직대상 일탈행동에 간접적으로 영향을 미치는 것으로 나타났다. 넷째, LMXSC는 LMX와 상대적 박탈감 간의 관계를 조절하는 것으로 나타났다. 구체적으로, LMX가 상대적 박탈감에 미 치는 부의 영향은 LMXSC가 낮을 때 보다 높을 때 강한 것으로 나타났다. 마지막으로, LMXSC는 LMX 와 조직대상 및 개인대상 일탈행동 간의 관계에서 상대적 박탈감의 매개효과를 조절하는 것으로 나타났 다. 구체적으로, LMX가 상대적 박탈감을 매개로 조직대상 일탈행동, 개인대상 일탈행동에 미치는 부의 영향은 LMXSC가 낮을 때 보다 높을 때 강한 것으로 나타났다. 연구결과를 토대로 이론적, 실무적 시사 점을 논의하고, 향후 연구 방향을 제시하였다.

Biofilms are complexly structured communities of microorganisms composed of surface-attached microorganisms, where their effects on the host have been controversial. In this study, we investigated the potential biofilm-forming capacity of Lacticaseibacillus rhamnosus LRH020 (DSM25568) by detecting genes known to promote biofilm formation. It was shown that the aggregation substance gene (asa 1) was presented in the LRH020 strain. Therefore, we investigated the phenotypic activities of the gene asa1 via two methods: biofilm formation and autoaggregation activity. It was shown that the strain LRH020 had significantly less ability to form biofilm compared to the positive control strain Enterococcus faecalis ATCC 19433. Furthermore, LRH020 exhibited biofilm-forming activity comparable to Lacticaseibacillus rhamnosus GG (LGG), widely used probiotics. The auto-aggregation activity of LRH020 was also within the safe range similar to that of LGG. In conclusion, this study shows that both biofilmforming and auto-aggregation activities of the LRH020 are comparable to one of the most studied probiotics strains, LGG.

Probiotics are live microorganisms that confer health benefits onto the host when administered at adequate doses. Most widely used probiotics, such as lactobacilli and bifidobacteria, are known to be elements of healthy gut microflora and hence are not considered a threat to the host. However, probiotics may pose a risk in certain populations with compromised immune systems or defects in gut barrier functions. Herein, we evaluated the safety of Bifidobacterium breve BB077, according to the safety evaluation guidelines for probiotics produced by the National Institute of Food and Drug Safety Evaluation (NIFDS). The results show that B. breve BB077 is both non-hemolytic and non-cytolytic. In contrast, B. breve BB077 exhibited higher streptomycin and tetracycline resistance than the suggested NIFDS standard cut-off values. Hence, a genetic analysis of the streptomycin and tetracycline resistance genes was performed to determine the origin of antimicrobial resistance. Streptomycin and tetracycline resistance was shown have arisen from chromosomal mutations and considered intrinsic to the taxonomic group. In conclusion, the B. breve BB077 strain might be safe for human consumption.

The rate of salt and sugar into pickled cabbages was determined, and physicochemical characteristics, such as sensory, texture, and pH, of vinegar pickled cabbages during storage were examined at different storage temperatures and vinegar concentrations. The rate of salt and sugar penetration was faster in smaller size and on leaves rather than the stem of cabbage. Also, higher salt and sugar concentration and higher storage temperatures led to increase in salt and sugar permeation rate. As a result of sensory test, lower storage temperature is the most suitable, and 6% vinegar concentration was the mostly appropriate. Hardness and cohesiveness were decreased significantly at the initial 1st week storage time, but storage temperature did not show any significant effect. Addition of vinegar contents enhanced the hardness, but decreased cohesiveness. The pH was lowered with increasing vinegar content, indicated most significant factor on pickled cabbage. In general, salt and sugar contents rather than storage temperature have greater influence on permeation rate, and especially, addition of vinegar affects the texture of pickled cabbage.