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.