• 한국미생물·생명공학회지
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• 제47권4호
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• pp.522-529
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• 2019

A Bacillus strain, SJ4, exhibiting strong fibrinolytic activity was isolated from saeu (shrimp, Acetes chinensis) jeotgal, a Korean traditional fermented food and was identified as B. subtilis. The B. subtilis SJ4 strain can grow at a NaCl concentration of up to 15% (w/v). The fibrinolytic activity of B. subtilis SJ4 (152.0 U/ml) cultured in Luria-Bertani (LB) broth for 48 h at 37℃ with aeration was higher than that of B. subtilis SJ4 cultured in TSB (124.5 U/ml) under same culture conditions. The major proteins in the LB culture supernatant of B. subtilis SJ4 were analyzed by SDS-PAGE, which revealed three major bands (23, 25, and 28 kDa). The band (23 kDa) with strong fibrinolytic activity, analyzed on fibrin zymogram, was observed at 60-96 h of cultivation. The aprESJ4 gene encoding the major fibrinolytic enzyme, AprESJ4, was cloned by PCR. The aprESJ4 gene sequence exhibited high similarities with the fibrinolytic gene sequences of other Bacillus species. The amino acid sequence of AprESJ4 exhibited 98.9 and 98.4% similarity with subtilisin NAT and AprE2 of B. subtilis, respectively. Hence, B. subtilis SJ4 can be a potential starter culture for jeotgal products.

• 한국수산과학회지
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• 제50권5호
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• pp.473-480
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• 2017

We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

• 동아시아식생활학회지
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• 제22권2호
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• pp.315-321
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• 2012

In this study, the product attributes that give customers the estimated benefits and products that can predict the customer's choice conjoint analysis techniques to identify the restaurant affinity markets a new dining concept was to develop. Questionnaire for this study of 400 non-response is negative and insincere characters, except for the final analysis, the questionnaire Part 309 was the target. Conjoint model used in this study Pearson's R is 0.928 ($p$<0.000), Kendall's tau is 0.750 ($p$<0.000) with an orthogonal plan was well suited for profiling attributes are extracted 16. Part of the relative importance of the value of the property to determine the result of analyzing the properties that are most important at the level of the respondents of the induct (38.46%), and followed by price (30.52%), Atmosphere (18.28%), and Exclusive space (12.73%) was followed. Portion of the property value for each analysis among industry preference for the Italian food was highest, a nature-friendly interior atmosphere had the highest affinity Average per price at 10,000 won~30,000 won or less than the amount of affinity was higher location of the restaurant alone, showed that space preferred. Through simulation in a virtual seafood restaurant nature-friendly image, average price per person ranging from 10,000 to 30,000won at an exclusive restaurant was most preferred.

• 한국조리학회지
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• 제16권5호
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• pp.311-323
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• 2010

본 연구는 4가지 종류의 데리야끼 소스를 만들어 소스 종류의 다양화와 향후 소스 개발에 대한 기초 자료를 제공하고자 하며, 그 결과는 다음과 같다. 연령, 요리 경력 및 집단에 있어 데려야끼 소스의 만족도에서는 몇 가지 항목에서 유의적인 차이가 나타났다. 조리과 교수 및 조리교사 집단에 대한 데리야끼 소스의 재료 선호도 분석 결과는 건강영양 선호에서 유의적인 차이가 나타났으며, 조리학원생에 대한 데리야끼 소스의 재료 선호도분석 결과는 지명도 선호, 건강영양 선호에서 유의적인 차이가 나타났다. 또, 조리과전문대생 집단에 대한 데리야끼 소스의 재료 선호도 분석 결과는 맛 선호, 지명도 선후 가격 순서, 건강 영양 선호에서 유의적인 차이가 나타났다. 마지막으로 전체 집단에 대한 데리야끼 소스의 재료 선호도 분석 결과는 지명도 선호, 가격 순서, 건강 영양 선호에서 유의적인 차이가 나타났다. 이상 아직까지 데리야끼 소스의 주재료가 장어뼈를 가지고 한다는 고정관념이 강하나, 게껍질로 만든 소스의 선호도도 높은 것으로 보아 해산물의 부산물들을 응용한 소스들에 대한 개발도 가능한 것으로 사료된다. 차후 연구를 함에 있어 해산물의 부산물을 가지고 데리야끼 소스를 만들어 비가식 부위이나 영양적인 가치는 높으며, 제조 단가가 낮아 경제적인 면에서 활용도가 높은 소스를 제조하는 연구가 이루어져야 할 것이다.

• 한국축산식품학회지
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• 제34권1호
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• pp.106-114
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• 2014

Folic acid, one of the B group of vitamins, is an essential substance for maintaining the functions of the nervous system, and is also known to decrease the level of homocysteine in plasma. Homocysteine influences the lowering of the cognitive function in humans, and especially in elderly people. In order to determine the strains with a strong capacity to produce folic acid, 190 bacteria were isolated from various kinds of jeotgal and chungkuk-jang. In our test experiment, JA71 was found to contain $9.03{\mu}g/mL$ of folic acid after 24 h of incubation in an MRS broth. This showed that JA71 has the highest folic acid production ability compared to the other lactic acid bacteria that were isolated. JA71 was identified as Lactobacillus plantarum by the result of API carbohydrate fermentation pattern and 16s rDNA sequence. JA71 was investigated for its physiological characteristics. The optimum growth temperature of JA71 was $37^{\circ}C$, and the cultures took 12 h to reach pH 4.4. JA71 proved more sensitive to bacitracin when compared with fifteen different antibiotics, and showed most resistance to neomycin and vancomycin. Moreover, it was comparatively tolerant of bile juice and acid, and displayed resistance to Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus with restraint rates of 60.4%, 96.7%, and 76.2%, respectively. These results demonstrate that JA71 could be an excellent strain for application to functional products.

• Nutrition Research and Practice
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• 제7권3호
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• pp.233-241
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• 2013

There are limited data on healthy dietary patterns protective against metabolic syndrome (MetSyn) development. We identified dietary patterns among middle-aged and older adults and investigated the associations with the incidence of MetSyn. A population-based prospective cohort study included 5,251 male and female Koreans aged 40-69 years. At baseline, all individuals were free of MetSyn, other major metabolic diseases, and known cardiovascular disease or cancer. Cases of MetSyn were ascertained over a 6-year of follow-up. Dietary patterns and their factor scores were generated by factor analysis using the data of a food frequency questionnaire. We performed pooled logistic regression analysis to estimate multivariable-adjusted relative risk (RR) and 95% confidence interval (CI) for associations between factor scores and MetSyn risk. Two dietary patterns were identified; (1) a healthy dietary pattern, which included a variety of foods such as fish, seafood, vegetables, seaweed, protein foods, fruits, dairy products, and grains; and (2) an unhealthy dietary pattern, which included a limited number of food items. After controlling for confounding factors, factor scores for the healthy dietary pattern were inversely associated with MetSyn risk (P-value for trend < 0.05) while those for the unhealthy dietary pattern had no association. Individuals in the top quintile of the healthy diet scores showed a multivariable-adjusted RR [95% CI] of 0.76 [0.60-0.97] for MetSyn risk compared with those in the bottom quintile. The beneficial effects were derived from inverse associations with abdominal obesity, low HDL-cholesterol levels, and high fasting glucose levels. Our findings suggest that a variety of healthy food choices is recommended to prevent MetSyn.

• 한국수산과학회지
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• 제50권5호
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• pp.467-472
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• 2017

There is increasing interest in developing flavor-enriched concentrate using byproducts of skipjack tuna Ktsuwonus pelamis as a replacement for commercial beef bone extract concentrate (CBB-EC). This study was compared on sanitary and nutritional characteristics between skipjack tuna frame extract concentrate (ST-EC) and CBB-EC as a control of skipjack tuna frame extract concentrate. The moisture contents of CBB-EC and ST-EC 41.4-4.9% and 45.3%, respectively. The results of viable cell counts and E. coli assays suggested that CBB-EC and ST-EC is a safe and sanitary for use in food. There were no differences in peroxide values among CBB-ECs. The total amino acid contents in CBB-EC and ST-EC were 25.6-29.3 g/100 g and 37.9 g/100 g, respectively, and the major amino acids present glutamic acid, proline, glycine, alanine and arginine. Regardless of kinds of the mineral, mineral contents of ST-EC higher than those of CBB-EC. The major fatty acids were 16:0, 18:0 and 18:1n-9 in CBB-EC, 16:0, 18:1n-9 and 22:6n-3 in ST-EC. These results can be used as background information to develop flavor-enriched concentrates from byproducts of skipjack tuna as replacement for CBB-EC.

• 수산경영론집
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• 제46권3호
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• pp.143-161
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• 2015

This study presents a comparative analysis on mackerel distribution process and price formation process, and investigation of price and margin between traditional markets and Large-scale discount store distribution channel. Through this, the study investigated distribution efficiency of each channel, and examined whether a difference of distribution efficiency leads to a difference of performance through the investigation of a difference of function and role between members of a wholesale market and vendor of Large scale discount store. The following are the results of this study. As a consequence of investigating supply and sum by distribution channel of mackerel, it appeared that mackerels shipped from port market are distributed into 9 consumption sites(Wholesale market, Large scale discount store, Institutional Food Service, etc.). In the comparison of distribution efficiency between traditional retail store and Large scale discount store 52.0% margin is formed in traditional retail store distribution channel and 43.1% margin is formed in Large scale discount store, and a distribution cost rate consists of 19.4% cost in a traditional retail store for fishery products and 18.1% cost in a Large-scale discount store. To analyze a difference of performance, the study examine a difference of role and function between vendor and Wholesale market company, wholesaler and middleman. Wholesale market company and middleman of wholesale market for consumer have slightly high or similar score in collection function, sorting function, evaluation function and financial function which are traditional and original. However, it was confirmed that vendor has a better score in other functions, that is, newly-demanded functions(ex : market frontier function, product development function, Integral Distribution Function, etc.).

• Journal of Microbiology and Biotechnology
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• 제33권2호
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• pp.211-218
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• 2023

A cryptic plasmid (pTH32) was characterized from Tetragenococcus halophilus 32, an isolate from jeotgal, Korean traditional fermented seafood. pTH32 is 3,198 bp in size with G+C content of 35.84%, and contains 4 open reading frames (ORFs). orf1 and orf2 are 456 bp and 273 bp in size, respectively, and their translation products showed 65.16% and 69.35% similarities with RepB family plasmid replication initiators, respectively, suggesting the rolling-circle replication (RCR) mode of pTH32. orf3 and orf4 encodes putative hypothetical protein of 186 and 76 amino acids, respectively. A novel Tetragenococcus-Escherichia coli shuttle vector, pMJ32E (7.3 kb, Em^r), was constructed by ligation of pTH32 with pBluescript II KS(+) and an erythromycin resistance gene (ErmC). pMJ32E successfully replicated in Enterococcus faecalis 29212 and T. halophilus 31 but not in other LAB species. A pepA gene, encoding aminopeptidase A (PepA) from T. halophilus CY54, was successfully expressed in T. halophilus 31 using pMJ32E. The transformant (TF) showed higher PepA activity (49.8 U/mg protein) than T. halophilus 31 cell (control). When T. halophilus 31 TF was subculturd in MRS broth without antibiotic at 48 h intervals, 53.8% of cells retained pMJ32E after 96 h, and only 2.4% of cells retained pMJ32E after 14 days, supporting the RCR mode of pTH32. pMJ32E could be useful for the genetic engineering of Tetragenococcus and Enterococcus species.

• 한국식품과학회지
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• 제34권4호
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• pp.570-576
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• 2002

골뱅이의 가공 부산물인 내장의 효율적인 이용을 위해 골뱅이 내장을 마쇄한 후, 염을 25% 첨가하고 단백질 가수분해효소로서 상업용으로 많이 이용되는 Flavourzyme, Neutrase, Protease NP Prozyme을 각각 0.05, 0.1% 첨가하여 $10^{\circ}C$에서 6개월 동안 숙성하여 특성을 관찰하였다. 상업용 효소를 첨가한 모든 골뱅이 내장젓갈에서 숙성 30일까지 급격하게 감소하며, 숙성기간이 증가할수록 약간의 pH가 증가하였으며 숙성 150일에서 pH가 약간 감소하여 숙성기간 180일에서는 pH $6.1{\sim}6.4$까지 다시 증가하는 경향을 나타내었다. 특히, Flavourzyme 첨가구가 다른 효소 첨가구에 비해 pH 변화의 증감이 큰 편이며, Prozyme 첨가구는 이와는 달리, 점차적으로 pH의 감소경향을 나타내었다. 아미노 질소 변화는 효소 첨가량에 비례하여 증가하였으며, 최대 아미노 질소는 Flavourzyme 0.1% 첨가구가 646 mg%를 나타내었다. 총질소 함량은 숙성기간 120일까지는 계속적인 증가를 보였으며, 숙성 120일부터 180일까지 다시 급격하게 감소하는 경향을 보였으며, 효소에 따른 총질소 함량의 증감이 상이하게 관찰되었다. SDS-PAGE에 의한 골뱅이 내장젓갈의 분해결과는 모든 효소 첨가구에서 높은 염함량에도 불구하고 숙성기간의 증가에 따라 점차적으로 분해되는 것을 보였지만, 효소 첨가량에 따라서는 뚜렷한 변화가 관찰되지 않았다. 또한, 골뱅이 내장젓갈을 6개월간 숙성한 후, 시판되고 있는 2종류의 액젓과 색도를 비교하여 골뱅이 내장 젓갈이 L값이 2배 이상 높았고, a값과 b값은 거의 유사하게 측정되었다.