• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.4
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• pp.550-555
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• 1997

Vibrio cholerae non-O1 (V. cholerae non-O1) was previously called nonagglutinable or noncholera vibrios, since it fails to react with polyvalent O1 antisera. This organism is biochemically and genetically indistinguishable from V. cholerae O1 except serological difference. V. cholerae non-O1 strains are often detected in the environment including bays, estuaries, and fresh water, and also found in food. Therefore it is designated food borne bacterium in Japan. However, research papers on V. cholerae non-O1 are very rare in Korea. In order to investigate bacteriological characteristics of V. cholerae non-O1, we isolated V. cholerae non-O1 from the environmental sea water. Among the isolated V. cholerae non-O1 strains, we selected the strain which had the most strong hemolytic activity, named as V. cholerae non-O1 FM-3. The optimum growth conditions of V. cholerae non-O1 FM-3 were $37^{\circ}C$ and pH 8.5 in BHI broth (containing $0.5\%$ sodium chloride), and it grew better than V. cholerae non-O1 ATCC 25872. But both were not able to grow in BHI broth added $5.0\%$ of sodium chloride or adjusted to pH 5.0. According to the experimental results on the susceptibility test against various antibiotics, there were no significant differences between the isolated strain and reference strain (V. cholerae non-O1 ATCC 25872). Most of the antibiotics examined had bacteriostatic action against V. cholerae non-O1 FM-3 while vancomycin, oxacillin, colistin, polymyxin B, and sulfadiazine had no bacteriostatic activity.

• Journal of fish pathology
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• v.29 no.1
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• pp.35-43
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• 2016

In comparison to the numbers of such studies of fish, few studies have been carried out on the immunity, physiology and ecology of abalone, while studies on abalone disease are also extremely rare. Moreover, mass mortality of cultured abalone due to pathogenic bacteria has not been reported in the southern coast of Korea. However, Vibrio-like bacteria have been isolated from dead abalone, which indicates that a review is required in order to determine the cause of abalone mortality. Use of an antimicrobial agent to minimize the damage caused by disease in abalone farms is common, but the therapeutic effects are insignificant. Demand for probiotics has increased, but research on the development of probiotics for use in abalone culture is very rare. Therefore, the present study isolated KC16-2 from fermented kimchi soup and investigated the characteristics of the isolate as a candidate probiotic bacterium in abalone. KC16-2 was identified as Bacillus amyloliquefaciens (B. amyloliquefaciens KC16-2) based on its biochemical properties and 16S rRNA gene sequence. B. amyloliquefaciens KC16-2 showed inhibitory effects against the growth of various vibrios in vitro, and kept the numbers constant until four days after inoculation in marine water at a temperature of $15{\sim}25^{\circ}C$, indicating the possible use of KC16-2 as a probiotic, except in the winter. The growth of KC16-2 was inhibited by bile salt, but the numbers increased over time suggesting the bacteria were still alive in the abalone's digestive tract. Abalone fed with a diet including KC16-2 for 12 weeks showed good growth, but showed no significant differences from the control group. However, the mortality of the abalone supplied the probiotic diet was reduced to half that of the control group in a challenge test with Vibrio tubiashii. Therefore, we suggest that B. amyloliquefaciens KC16-2 could be used as a probiotic bacterium for control of the mortality of abalone caused by opportunistic pathogenic vibrios.

• Korean Journal of Agricultural Science
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• v.32 no.1
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• pp.71-80
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• 2005

Phytic acid chelates excellently the metallic ions and the positive ions, especially has high affinity with $Fe^{2+}$ and $Ca^{2+}$. Merits of phytic acid can be taked in easily, edibile and harmless to body, so it was investigated that phytic acid can be substituted for EDTA in this study. 1. The Intensificative effect of chelating agent and disinfective osmotic shock of Vibrio vulnificus The number of initial existent fungi measured $1.7{\times}10^6$. The percentages of the survival fungi against the osmotic shock by distillated water were calculated at 1 minute, 3 minute and 5 minute after inoculation. The percentages of the survival fungi in $Mg^{2+}$ were 92.5%, 91.8% and 79.8% at each time, the average percentage was 88%. Also the sudden extinction was observed around 1 minute after inoculation and the survival fungi were not observed from 3 through 5 minute in spite of repeated experimentation. 2. Influence of Vibrio vulnificus on the survival of the mice. The first mouse started to die in 180 minute after inoculation in case that the inoculating number was $2.3{\times}10^7cfu/ml$. All died within 4.5 hour. The average of survival time was 226 minute. The first mouse started to die in 228 minute after inoculation in case that the inoculating number was $0.8{\times}10^6cfu/ml$. All died within 5 hour. The average of survival time was 300 minute and the survival time was 1.3 times high. The tendencies of death in two cases were similar, but the fatal rate were largely dependent on inoculating number.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.241-253
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• 2003

Changes in chemical, microbiological quality of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok in wrap packaging, top sealing, vacuum packaging were evaluated during storage 25$^{\circ}C$, 4$^{\circ}C$, -18$^{\circ}C$ for 5 days. The results were as follows: 1) The cases of chilled and frozen storage, there were small increases in the pH from the first day, with no differences between the different packaging methods, with the exception of the vacuum packaging, which was lower. The pH and Aw of the roasted dodok were lower than those of the other foods. The Aw for all three foods at room temperature significantly decreased in the wrap packaging and top sealing on day one, but the rate of reduction was lower when in chilled storage. The VBN increased with increasing length of storage, and temperatures, but the rate of increase was lower in the top sealing and vacuum packaging. The VBN of roasted dodok was considerably lower than with the other foods. The POV increased significantly on the first day or room temperature storage and the rate or increase was low in chilled End frozen storages, and in the vacuum packaging. 2) SPC of the roasted dodok at room temperature increased significantly within five days of storage. but was inhibited within five days in the vacuum packaging with chilled storage. The SPC of the soy sauce glazed hair tail was low in the top sealing and vacuum packaging when in chilled storage. The coliform of the pan fried oak mushroom and meat. on the fifth day of room temperature storage, was close to hazardous conditions for the wrap packaging. From the third day of chilled storage, few coliform were detected in the pan fried oak mushroom and meat, or the soy sauce glazed hair tail, but not in the vacuum packaging, within five days, for all three foods in frozen storage. The S. spp. had exceeded the standard in the wrap packaging and top sealing with the pan fried oak mushroom and meat on the third day at room temperature, but was not detected in the vacuum packaging within five days, and exceeded the standard in the wrap packaging on the fifth day of chilled storage. S. spp. was not detected in the soy sauce glazed hair tail within five days at all storage temperatures. S. spp. was not detected in the roasted dodok within five days of chilled and frozen storage, but was detected from the third day in the wrap packaging. and the fifth in the top sealing, at room temperature, which exceeded the standard. Sal. spp., V parahaemolyticus, E. coli O157:H7, L. monocytogenes were not detected. 3) The Aw was found to be influenced by storage temperature, period and packaging method, while the VBN was significantly influenced by the storage temperature and period. Regarding the SPC, the pan fried oak mushroom and meat was affected by the storage temperature and period, while the soy sauce glazed hair tail was influenced by the packaging method and storage period. The roasted dodok's microbiological quality was influenced by the method of packaging. The chemical, microbiological quality of home-delivered meals were preserved to be five days in the vacuum packaging, at. chilled and frozen storage.

• Korean Journal of Microbiology
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• v.43 no.4
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• pp.256-263
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• 2007

We performed the biochemical characteristics, molecular epidemiologocal analysis, and drug susceptibility test on V. vulnificus isolated from environmental sources in Incheon. For this study, 233 strains were isolated from seawater, sediment, shellfish. V. vulnificus isolates were divided into 15 biochemical groups, which were positive for ONPG and Amygdalin test. Among the 209 strains, 206 (98.6%) strains and 110 (52.6%) strains revealed positive for vvhA and viuB gene, and the viuB gene detection rates of V. vulnificus from seawater, shellfish and sediment were 48%, 48.5% and 61.6%, respectively. From disc diffusion test on 175 isolates, most of strains were sensitive to Imipenem (100.0%), Sulfamethoxazole/trimethoprim (98.9%), Tetracycline, Ciprofloxacin (98.3%), Ampicillin/sulbactam (97.1%), Ohloramphenicol (96.6%), Cefepime (94.9%) and Ceftriaxone (94.8%), multi-drug resistance rates was 31.5% of seawater, 34.4% of sediment and 29.2% of shellfish. PFGE was performed on 233 V. vulnificus isolates with the objective of investigating the extent of genetic diversity of these isolates in our region. We could find that at least 126 different PFGE patterns were generated according by 90% of similarity and 13 clusters by 58% of similarity. The major cluster was type I (44.6%) during the most of the year, and type J was frequent pattern in June and October. There were 9 distinct PFGE types in July, 8 types in August, 7 types in June, 6 types in September, 5 types in October 3 types in May and 1 type in March.

• Journal of fish pathology
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• v.18 no.1
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• pp.19-28
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• 2005

Scuticociliatosis has badly settled one of most damaging diseases during the seedling production process of olive flounder. Paralichthys olivaceus in Korea. We isolated a new type of Scuticociliate from flounder. The parasite metamorphoses to ciliate and cyst phases with each other by environmental changes and survive for a relatively long span. The ciliate was measured average 41.8 ${\mu}m$ in length and 21.0 ${\mu}m$ in width, and cyst was 17.0 ${\mu}m$ and 13.5 ${\mu}m$, respectively. Nutritional condition was determined as a major parameter of metamorphosing between ciliate and cyst stages. The ciliate transforms to a cyst stage because of food shortage, and the cyst returns to a ciliate stage with a favorite environmental condition and shows active growth and reproduction. The ciliate multiplied at the maximal density of $2.9 {\times} 10^5 {m\ell}^{-1}$cells in vitro cultivation at $15 ^{\circ}C$temperature using MS BHI medium and bacterial food sources. The ciliate could be proliferated at a 2.5 to $30 ^ \circ}C$ temperature range, pH 6 to 9, and 1 to 55 ppt salinity. Particularly, it survived over one week at $0 ^{\circ}C$temperature showing a high resistance against unfavorable environmental conditions. And the cyst survived for 320 days in the condition of $5 ^{\circ}C$with no feeding, but its survival period was markedly shortened in higher temperature conditions. The chemotherapeutants (formalin and hydrogen peroxide) were clarified as effective chemicals against the ciliate during in vitro trials, but the effect of therapeutants differed in proportion, depending upon the density and the bathing time of chemical compounds.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.501-506
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• 1999

This study was conducted to evaluate the purification efficiency in rearing water of the land based fish farm by screen filter and ultra violet (UV) irradiation. Purification efficiency for rearing seawater has been examined with screen filter of 60 $\mu$m pore size and UV irradiation at dose of 0.5 $mWS/cm^2$ for 5 months. Purification efficiency by changing of temperature, salinity, pH, DO, total bacteria and Vibrio species in rearing seawater by filtering and UV irradiation were not significant during 5 months, However, the removing rate of suspended solid and turbidity of rearing seawater were $43.8\~45.6\%$ (average, $44,7\%$) and $29.2\~33.2\%$ (average, $31,3\%$) by filtering, respectively. Also, Purification efficiency for the $NO_3^{-}-N,\;NO_2^{-}-N,\;NH_4^{+}-N$ and $PO_4^{3-}-P$ were $21.3\~21.9\%$ (average, $21.6\%$), $24.1\~25.2\%$ (average, $24.7\%$), $17.6\~17.8\%$ (average, $17.7\%$) and $19.0\~20.4\%$ (average, $19.7\%$) respectively by the system used on this study.