No abstract

Kefir is a traditional dairy product with multiple probiotic characteristics derived from its associated microorganisms, including more than 50 species of lactic acid bacteria and yeast. For centuries, many people have produced kefir for human consumption; its consumption and potential role as a probiotic supplement in companion animals have never been tested. The present study explored the potential application of kefir as a probiotic supplement for dogs. Kefir was orally administered to healthy adult dogs (n = 6) for 2 wk. On d 0 and 14 (before and after kefir consumption, respectively), gut microbiota was analyzed comprehensively using quantitative PCR and 16S rDNA amplicon-based community analysis using fresh fecal samples. The 16S rDNA amplicon-based community analysis showed that the relative abundance of the phylum Fusobacteria was significantly decreased after kefir consumption. Furthermore, the relative abundance of the families Prevotellaceae, Selenomonadaceae, and Sutterellaceae increased significantly, whereas that of the families Clostridiaceae, Fusobacteriaceae, and Ruminococcaceae decreased significantly. The quantitative PCR assay showed that kefir consumption significantly increased the population of lactic acid bacteria and the lactic acid bacteria: Enterobacteriaceae ratio and significantly decreased the Firmicutes: Bacteroidetes ratio. In summary, 2-wk kefir administration successfully modified the gut microbiota without causing any clinically evident adverse effects. Therefore, kefir could be further developed as a novel probiotic food supplement for dogs to improve the quality of life of dogs.

No abstract

This study investigated the effectiveness of a short‐term career exploration program for enhancing career maturity and quality of life in Korean adolescents. It further tested causality between career maturity and quality of life defined as school satisfaction and subjective well‐being. We used a cross‐lagged panel design to examine the links among career maturity, subjective well‐being, and school satisfaction, measured both before and 4 weeks after a career exploration program for 224 Korean middle school students. Study results indicated that 4 weeks after the program implementation, there were significant increases in career maturity, subjective well‐being, and school satisfaction. A significant causal relationship from the pretest score of career maturity to the posttest score of school satisfaction was found. Results suggest that the implementation of a short‐term career exploration program designed to increase career maturity also significantly promotes school satisfaction. Limitations of the study are discussed along with suggestions for future research.

The purpose of this study was to explore the microbiological safety of various cheeses made from raw milk currently imported and sold in Korea. A total of 12 cheeses were considered for the study-4 kinds of imported cheese made from raw milk, 4 kinds of imported cheese made from pasteurized milk, and 4 kinds of domestic cheese made from pasteurized milk, and aerobic count, presence of E. coli, Salmonella spp., and Listeria monocytogenes were investigated. Results from this study showed that in the 12 different kinds of cheese tested, E. coli, Salmonella spp., and Listeria monocytogenes were negative. Therefore, the sanitary conditions of imported cheese made from raw milk, imported cheese made from pasteurized milk, and domestic cheese made from pasteurized milk are considered safe. The mean aerobic count in the 12 types of tested cheese was below 4.0 log CFU/g. In conclusion, various cheeses produced from raw milk or pasteurized milk currently sold in Korea have been found to be hygienic and safe. In the future, raw milk cheeses produced and sold in Korea will require long-term research not only to ensure safety but also to produce new, high-quality products.

Since 2018, the production and sales of ram-milk cheese ripened for over 60 days has been permitted in South Korea. Hence, this study aimed to examine the microbiological changes in 7 different types of Gouda cheese. During the aging period, traditional raw-milk Gouda Cheeses 1 and 2 did not contain Salmonella spp. during the 60-day storage period and no E. coli after 20-day storage. Coliform bacteria were not detected in Cheese 1 after 40 days; however, they were detected in Cheese 2 up to 60 days. Salmonella spp. were inhibited during the 60-day storage period in Cheese 3 (Salmonella spp.-contaminated raw-milk Gouda cheese), Cheese 4 (Cheese 3 contaminated with lactic acid bacteria DH 5 isolated from Kefir) and Cheese 5 (Cheese 3 contaminated with lactic acid bacteria DN1 isolated from Kefir). In particular, inhibition of Salmonella spp. was more prominent in Cheese 4 and Cheese 5 than in Cheese 3. During 60-day storage, Cheese 6 had a significantly reduced lactic acid bacteria. Furthermore, in Cheese 7, E. coli, E. Salmonella ssp. were rarely detected, and lactic acid bacteria were slightly greater in Cheese 7 than in other cheeses during the 60-day period. Moreover, all samples from Cheese 1 to Cheese 7 were not contaminated with Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, and E. coli O157:H7.

No abstract

Seeds and leaves of Raphanus raphanistrum subsp. sativus (radish) are known to contain "raphanin," which has the potential to inhibit pathogenesis associated with foodborne pathogenic bacteria and fungi. In this study, ethanol extracts from R. raphanistrum subsp. sativus (radish) powder was evaluated for antimicrobial action against 6 different foodborne pathogenic bacteria. The current study demonstrated the potential of R. raphanistrum subsp. sativus (radish) in inhibiting the growth of Salmonella enteritidis 110, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538. However, these antimicrobial action were not observed against Listeria monocytogenes ATCC 51776 and Escherichia coli 23716. Hence, this study indicates that R. raphanistrum subsp. sativus (radish) could be used as a natural biopreservative with antimicrobial effects for improving food safety, and as a functional food in the commercial food industry.