• Title/Summary/Keyword: 균

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Identification of Arbuscular Mycorrhizal Fungi Colonizing Panax ginseng Using 18S rDNA Sequence (18S rDNA를 이용한 인삼(Panax ginseng)의 내생균근 균의 동정)

  • Eo, Ju-Kyeong;Kim, Dong-Hun;Jeong, Hyeon-Suk;Eom, Ahn-Heum
    • Applied Biological Chemistry
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    • v.47 no.2
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    • pp.182-186
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    • 2004
  • Morphological observation of roots and molecular technique were used to investigate the symbiotic relationships between arbuscular mycorrhizal (AM) fungi and ginseng roots. Korean ginseng, Panax ginseng, was collected from 8 sites in Korea. Colonization pattern of AM fungi in ginseng roots was determined as an Arum type under light microscopes. Nested PCR using AM fungal specific primers was employed to amplify a partial region on 18s rDNA of AM fungi from the root extracted mixed DNA. The amplified DNA was cloned and analyzed by random fragment length polymorphism (RFLP) with restriction enzymes, AluI, HinfI and AsuC21. One from each RFLP pattern was selected for sequencing. A total 16 clones were sequenced and identified as 2 species of AM fungi; Paraglomus brasilianum and Glomus spurcum. Paramglomus brasilianum was found from most of the ginseng roots, in this syudy suggesting that this species of AM fungi could have specific relationship with the ginseng root. Possible roles of AM fungal species in ginseng roots are discussed.

Preparation and Characteristics of Curd Yogurt from Milk Added with Purple Sweet Potato (자색고구마를 첨가한 호상요쿠르트의 제조와 특성)

  • 이주찬;이가순;이종국;한규흥;오만진
    • Food Science and Preservation
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    • v.6 no.4
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    • pp.442-447
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    • 1999
  • A curd yogurt was prepared by fermenting milk added with skim milk powder and purple sweet potato by culture of 5 types of lactic acid bacteria(Lactobacillus delbruekii sub. sp. lactis, Streptococcus lactis, acidity, number of viable cell, stability of purple sweet potato's pigment and keeping qualify. Among the organisms tested, the acid production and number of viable cell by the culture of L bulgaricus remarkably increased for the first 12 hem which showed 1.04${\times}$10$\^$9/ CFU/mL in number of viable cell and 4.22 In pH where as fermentation by the culture of B. bifidum was slow. After 36 hours of incubation which showed 3.3 ${\times}$ l0$\^$8/ CFU/mL in number of viable cell and 5.1 in pH. In stabilities of purple sweet potato anthocyanin pigment n fermentation, yogurt by B. bifidum was found to be most stable followed by Leuc. lactis, L. delbruekii sub. sp. lactis, L bulgaricus, but yogurt by St. lactis was not stable. When curd yogurt added with Purple sweet Potato was kept at 2∼3$^{\circ}C$ for 14 day, its keeping quality(pH, titratable acidity, number of viable cell) was relative good except product by L. bulgaricus was found to be decreased most of viable cell. After 2 weeks of keeping, pigment of yogurt was decreased by B. bifidum, stable by L. delbruekii sub. sp. lactis.

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Antibacterial activity of lactic acid bacteria against biogenic amine-producing Bacillus spp. isolated from traditional fermented soybean paste (전통 발효 된장으로부터 분리된 바이오제닉 아민 생성 바실러스균에 대한 유산균의 항균 활성)

  • Lim, Eun-Seo
    • Korean Journal of Microbiology
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    • v.54 no.4
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    • pp.398-409
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    • 2018
  • In the present study, biogenic amine-forming Bacillus spp. and bacteriocin-producing lactic acid bacteria (LAB) isolated from Doenjang were generally identified through 16S rRNA gene sequencing, and the physicochemical and microbiological characteristics of cheonggukjang prepared using the isolated strains were investigated. Biogenic amine-producing bacteria from the samples were identified as Bacillus licheniformis DB102, B. subtilis DB203, B. stearothermophilus DB206, B. pumilus DB209, B. subtilis DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciens DB714, B. amylolique-faciens DB915, B. licheniformis DB917, B. cereus DB1019, B. subtilis DB1020, B. megaterium DB1022. The bacteriocin-producing LAB showed antibacterial effect against biogenic amine-producing Bacillus spp. were identified as Lactobacillus plantarum DLA205, L. brevis DLA501, L. fermentum DLA509, L. acidophilus DLA703, and Enterococcus faecalis DLA804. The bacteriocin produced by the LAB significantly decreased the viable numbers and the amine production ability of the biogenic amine-forming Bacillus spp. in a concentration dependent manner. Therefore, the pH, ammonia nitrogen and biogenic amine content of cheonggukjang prepared by mixed culture of the LAB and Bacillus spp. were significantly decreased compared to the control group.

Effects of Ginseng Saponin Metabolites and Intestinal Health Active Ingredients of Vegetables Extracts and Fermented Lactic Acid Bacteria (비지터블 추출물 및 유산균 발효물의 진생사포닌 대사산물과 장건강 활성성분 효과)

  • Kim, Hyun Kyoung
    • The Journal of the Convergence on Culture Technology
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    • v.8 no.6
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    • pp.943-951
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    • 2022
  • In this study, 8 kinds of fruits and vegetables such as apples, pears and radishes were cut and hot water extracts and Steamed hot water extract from fruits and vegetables were prepared and used as experimental substrates. As a result of fermenting with 1% (W/V) red ginseng extract (W/V) and 8 types of lactic acid bacteria mixed starter added to the lactic acid bacteria fermented extract, the pattern and content of ginsenosides were almost unchanged in the fruit and vegetable extract group and the steam treatment group. However, in the lactic acid bacteria fermented group, the TLC pattern was changed according to the fermentation process and treatment, and the content of ginsenosides converted into Rg3(S) and Rg5 increased. No change in the number of lactic acid bacteria (cfu) was observed in all four types of fruit and vegetable extracts. The number of lactic acid bacteria CFU was slightly decreased in the four fermented groups of fruit and vegetable extracts, but the growth inhibitory effect of beneficial bacteria was not significant. The growth inhibitory effect of the three harmful bacteria was not affected by the growth of E. coli and Pseudomonas in the four fruit and vegetable extracts. However, the proliferation of Salmonella was inhibited, which was confirmed as the growth inhibitory effect of the fruit and vegetable extract regardless of whether the steamed hot water extract or red ginseng extract was added.

Clinical Aspects of Bacteremia in Medical and Surgical Intensive Care Units (내과 및 외과계 중환자실 환자 균혈증의 임상적 고찰)

  • Kim, Eun-Ok;Lim, Chae-Man;Lee, Jae-Kyoon;Mung, Sung-Jae;Lee, Sang-Do;Koh, Youn-Suck;Kim, Woo-Sung;Kim, Dong-Soon;Kim, Won-Dong;Park, Pyung-Hwan;Choi, Jong-Moo;Pai, Chik-Hyun
    • Tuberculosis and Respiratory Diseases
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    • v.42 no.4
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    • pp.535-547
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    • 1995
  • Background: Intensive care units(ICUs) probably represent the single largest identifiable source of infection within the hospital. Although there are several studies on ICU infections in respect to their bacteriology or mortality rate for individual types of ICU, few studies have compared ICU infections between different types of ICU. The aim of this study was to identify clinical differences in bacteremia between medical ICU(MICU) and surgical ICU(SICU) patients. Methods: 256 patients with bacteremia were retrospectively evaluated. Medical records were reviewed to obtain the clinical and bacteriologic informations. Results: 1) The mean age of the patients with bacteremia of MICU($58.6{\pm}17.2\;yr$) was greater than that of all MICU patients($54.3{\pm}17.1\;yr$)(p<0.01), but there was no significant difference in SICU patients(patients with bacteremia of SICU: $56.3{\pm}18.6\;yr$, all SICU patients: $62.0{\pm}16.8$)(p>0.05). ICU stay was longer(MICU patients: $23.4{\pm}40.8$ day, SICU patients: $30.3{\pm}26.8$ day) than the mean stay of all patients($6.8{\pm}15.5$ day)(p<0.05, respectively). Bacteremia of both ICU patients developed past the average day of ICU stay(all MICU patients: 7.9 day, all SICU patients: 6.0 day, MICU bacteremia: 19th day, SICU bacteremia: 17th day of ICU stay)(p<0.05, respectively). 2) There were no significant differences in mean age, sex, and length of stay of both ICU patients with bacteremia. 3) Use of antibiotics or steroid, use of percutaneous devices and invasive procedures before development of bacteremia were more frequent in SICU patients than in MICU patients(prior antibiotics use: MICU 45%, SICU 63%, p<0.05; steroid use: MICU 14%, SICU 36%, p<0.01; use of percutaneous devices: MICU 19%, SICU 39%, p<0.01; invasive procedures: MICU 19%, SICU 61 %, p<0.01). 4) The prevalence of community acquired infections was significantly higher in MICU patients than in SICU patients(MICU 42%, SICU 9%)(p<0.01), whereas SICU patients showed higher prevalence of ICU-acquired infection than MICU patients(MICU 48%, SICU 78%)(p<0.01). 5) There were no differences in causative organisms, primary sites of infection and time interval to bacteremia between both ICUs. 6) There were no significant differences in outcome according to pathogenic organisms or primary sites of infection. 7) The mortality rate was higher in patients with bacteremia than without bacteremia(MICU mortality rate: patients with bacteremia 72.5%, patients without bacteremia 36.0%, p<0.01; SICU mortality rate: patients with bacteremia 40.3%, patients without bacteremia 8.5%, p<0.05), and the mortality rate of MICU bacteremia was significantly higher compared with that of SICU bacteremia(MICU 72.5%, SICU 40.3%)(p<0.01). Conclusion: ICU patients with bacteremia stayed longer before the development of bacteremia, and showed higher mortality than the overall ICU population. The incidence of bacteremia was higher in MICU patients than SICU patients. MICU patients with bacteremia showed higher prevalence of liver diseases and acute respiratory failure, community-acquired bacteremia and greater mortality rate than SICU patients with bacteremia. SICU patients with bacteremia, on the other hand, showed higher prevalence of trauma, prior use of immunosuppressive agents, invasive procedures, and ICU-acquired bacteremia, and lower mortality rate than MICU patients with bacteremia.

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급식소에서 제공되는 생산품의 조리 후 보관방법이 살모넬라(Salmonella typhimurium) 식중독균 증식에 미치는 영향

  • 김혜영;고성희
    • Proceedings of the Korean Society of Food and Cookery Science Conference
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    • 2003.10a
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    • pp.82-82
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    • 2003
  • 1991년∼2000년의 우리 나라 원인 균별 식중독 발생 상황을 보면 살모넬라균, 황색포도상구균, 그리고 비브리오균에 의한 식중독이 우리 나라 식중독 사고발생의 85∼90%를 차지하는데, 특히 전체 식중독 발생건수에 대해 살모렐라균에 의한 식중독이 차지하는 비율이 1993년에서 97년도 사이에 46.5%, 1999년도와 2000년에는 36.3%로 보고되었다. 이처럼 살모렐라균은 대표적인 식중독균으로서 우리 나라 뿐만 아니라 전세계적으로 세균성 식중독의 주요 원인이 되고 있는데 식육, 달걀 둥 동물성 식품 및 가공품, 어패류 등이 주요 원인식품으로 알려져 있다. (중략)

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6-Chloro-7-(Halo-phenyl )-5,8-Quinolinedione류 합성과 항진균 작용

  • 유충규;박윤미;김희정
    • Proceedings of the Korean Society of Applied Pharmacology
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    • 1994.04a
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    • pp.324-324
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    • 1994
  • 5, 8-Quinolinedione모핵은 항진균, 항균, 항암제등의 pharmacophore 이다. 그리고 신약 창제의 lead compound로 생체내 전자전달계에 작용하여 환원을 받으면 quinone semiradical과 superoxide를 생성하여 진균, 세균등을 공격하여 항진균, 항균작용이 예상된다. 새로운 항진균제를 개발하기 위해 6-chloro-7-(halo-phenyl)-5,8-quinolindione유도체 (RCK1-12)을 합성하여 이들 화합물에 대하여 항균작용 및 항진균작용을 검색했다.

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폐렴

  • 심영수
    • 보건세계
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    • v.43 no.11 s.483
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    • pp.4-7
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    • 1996
  • 폐는 산소가 많이 포함된 신선한 공기를 혈액에 공급하여 줌으로써 우리 몸의 활동유지에 필요한 산소를 공급해 줌과 동시에 신체의 활동에 의하여 생성된 이산화탄소를 몸밖으로 배출하는 작용을 주로 하는 기관이다. 따라서 폐는 본연의 기능을 유지하기 위하여 계속적으로 외부의 공기를 흡입하여야 한다. 이 과정에서 외부에서 균으로 오염된 공기를 흡인하거나 또는 폐에 도달되기 전에 공기가 거쳐 지나가게 되는 구강 및 인후가 균으로 오염되어 있다가 오염된 분비물이 기도로 흡인되거나 하는 경우에는 폐실질에 염증이 발생할 수 잇는데, 이러한 경우를 폐렴이라고 한다. 이밖에도 다른 외부장기의 감염이 혈행성으로 폐로 전이되어서 폐렴이 발생할 수도 있다. 폐렴의 원인균은 각종 세균, mycoplasma, chlamidae, rickettsiae, virus 등 매우 다양하며, 균이 아닌 자극성 물질 또 호산구의 폐침윤 등에 의해서도 폐렴이 발생할 수 있다.

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누에동충하초 부정형자실체 형성 원인균의 동정

  • 남성희;정이연;홍인표;지상덕;조세연;장승종;한명세
    • Proceedings of the Korean Society of Sericultural Science Conference
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    • 2003.04a
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    • pp.50-50
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    • 2003
  • 최근 누에동충하초 재배농가에서 대량발생한 오염균 중 일종은 누에치사 및 부정형 자실체를 발생시켜 생산성 감소시키고 상품성을 저하시켜 농가에 많은 피해를 가져오므로, 이상누에로부터 균을 분리하고 재접종 시험한 결과 원인균은 Paecilomyces farinosus(Holm ex S.F. Gray) Brown & Smith로 동정되었으며 특성은 다음과 같다. (중략)

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유산균의 항산화 효과

  • Choe, Seung-Ho;Yang, Hui-Jin;Lee, Su-Won
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2005.10a
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    • pp.294-296
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    • 2005
  • Lactobacillus 및 Streptococcus 속의 유산균을 사용하여 유산균이 가지는 항산화 효과를 측정하였다. DPPH 법을 사용하여 전자공여능을 측정한 결과, L. casei가 43.54%로 가장 높았으며 L. acidophilus는 33.43%, 그리고 S. thermophilus가 7.1%로 가장 낮은 항산화 효과를 나타내었다. 유산균 파쇄액의 SOD 유사활성은 L. acidophilus가 15.68%, L. casei는 19.86%, S. thermophilus는 49.3%로 전자공여능의 측정 결과와는 달리 S. thermophilus가 가장 뛰어난 SOD 유사활성을 나타내었다.

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