• Food Science and Preservation
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• v.11 no.2
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• pp.233-239
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• 2004

Anchovy soy sauce containing anchovy sauce was ripened in different vessels at 30$^{\circ}C$ for 4 months and measured in physical, chemical, microbiolgical and sensory quality attributes. The used vessels include glass, polypropylene (PP), polyethylene terephthalate (PET), stainless, and onggi (Korean earthenware) with 628 mL. Compared to the other vessels, onggi gave the highest moisture loss, maintained consistently higher microbial counts in total aerobic bacteria, lactic acid bacteria and yeasts, and attained high protease activity in the soy sauce product. Even with high moisture loss the onggi vessel did not produce the higher product salt content than the other vessels because there was salt diffusion outward through the container wall. All of these changes of the product in onggi resulted in lower pH, higher acidity and higher amounts of free amino acids and nucleotides after 4 month period, which was desirable for sensory quality.

• Journal of Food Hygiene and Safety
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• v.16 no.2
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• pp.89-95
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• 2001

This study was conducted to find material having antibacterial activity. The effects of preservatives, antibiotics and oriental medicines on growth of teated microorganisms were investigated. The growth of all tested bacteria was inhibited by water extract of Schizandra chinensis. Antibacterial activity on the concentration of Schizandra chinensis extract was tested. The growth of Escherichia coli W3110, Enterobacter colacae MG82 and Salmonella typhimurium was extraordinarily inhibited by more than 0.2% concentration of Schizandra chinensis extract. The specific growth rate of Escherichia coli W3110, Enterobacter cloacae ME82 and Salmonella typhimurium under control conditin had mean values of 0.514(hr￣), 0.381(hr￣) and 0.489(hr￣), respectively. When 0.2% of Schizandra chinensis extract was added, specific growth rates of Escherichia coli W3110, Enterobacter colacae MG82 and Salmonella typhimurium wre decreased, compared to contorl, in 1.26, 2.23 and 1.50 fold, respectivley. Minimal inhibiotory concentration of Schizandra chinensis extract was 0.25% on the tested microorganisms The growth of Enterobacter cloacae MG82 was more inhibited by Schizandra chinensis extract than other tested microorganisms.

• Journal of Life Science
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• v.21 no.5
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• pp.700-705
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• 2011

Using enrichment procedures, we isolated organic solvent-tolerant Bacillus sp. BCNU 5005 from waste water and soil in the Ulsan industrial plant region. BCNU 5005 had a maximum similarity of 98% with B. subtilis and was designated as B. subtilis based on phylogenetic analyses using 16S rDNA sequences. Generally, most bacteria and their enzymes are destroyed or inactivated in the presence of high concentrations of organic solvents. However, the lipase activity of B. subtilis BCNU 5005 was very stable in the presence of various kinds of solvents (25%, v/v) except chloroform, ethylbenzene and decane. Furthermore, BCNU 5005 was determined to have a degradative ability towards organic solvents. This organic solvent tolerant Bacillus sp. BCNU 5005 could be used as a new potential resource for biotransformation and bioremediation.

• Proceedings of the KAIS Fall Conference
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• 2010.11b
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• pp.1017-1020
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• 2010

최근 국산 농산물의 수요급증과 더불어 소비자들은 안전한 제품의 요구가 높아지고 있다. 이러한 요구에 맞는 제품 개발의 일환으로 미생물 제어가 된 고춧가루 포장제품의 품질향상을 위한 천연항균 물질 소재를 탐색하여 제품개발에 응용하였다. 천연물과 한방재료 중 고춧가루 제품에 적합한 소재를 스크리닝하여 항균물질을 탐색하였으며 고춧가루 제품 패킹에 응용하였다. 천연물 항균제의 개발 원칙은 산취 등 이취가 없어야 하며, 제품에 응용할 수 있는 용해성이나 믹싱의 효과를 높이도록 공정을 최적화 하였다. 또한 최종 천연물 항균제의 형태는 분말 형태로 개발하였다. 천연물에 대한 항균활성은 paper disk test를 통하여 비교하였으며, 항균력이 가장 우수한 소재는 황금추출물이었다. 또한 이들 추출물과 비타민 $B_1$ 인산염의 영향을 함께 비교하였다. 이 천연물 소재 추출물로 개발한 항균물질에 대한 효과는 일반세균, 대장균 검사를 실시하였다. 제품의 안정성 확보 및 유통기한 연장 가능성을 실험한 결과, 일반세균은 $1.0{\times}10^5$cfu/g, 대장균군은 $1.0{\times}10^2$cfu/g, 대장균은 불검출 되었다. 이들 추출물의 항균제 개발과 더불어 다양한 식품에 천연물 항균제로서의 적용 가능성을 모색하고자 하며, 안전한 천연 항균제 개발에 대한 기초 자료를 제공하는 기초 연구를 하고자 하였다.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.5
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• pp.792-797
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• 2012

Glomalin-related soil protein has been suggested as an enhancer for soil stability by promoting the aggregation. In this study, we examined the concentrations of glomalin and characteristics of microbial community in 20 paddy soils sampled from Gyeongnam Province. Total soil glomalin as glomalin-related soil protein (GRSP) had a significant positive correlation with soil organic matter (p<0.01) and soil dehydrogenase activity (p<0.01). The concentration of GRSP significantly correlated to soil microbial biomass carbon (p<0.001) and the total bacterial community (p<0.01) in paddy soils. In addition, the GRSP had a significant positive correlation with gram-negative bacteria community (p<0.05) and ratio of cy19:0 to 18:$1{\omega}7c$ (p<0.05) in paddy soils. In conclusion, the concentration of GRSP could be an indicator of soil health that simplify the inspection steps for sustainable agriculture in paddy soils.

• Korean Journal of Ecology and Environment
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• v.37 no.4 s.109
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• pp.406-410
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• 2004

The alkaline phosphatase activity (APA) of two dam reservoirs and inflowing streams were measured monthly in 2000. During summer months in 2001, the vertical profiles of APA and related parameters were also examined in one of the reservoirs. The APA was relatively high during the summer season in the epilimnion while it was almost invariable in the hypolimnion. A small increase in APA was observed at just above the bottom. The APA fluctuation was independent of the concentration of soluble reactive phosphorus. It was assumed that APA is not indicative of the phosphorus availability status. An examination of size-fractionated samples suggested that APA in reservoirs was attached to particles larger than $0.4{\mu}m$, whereas in streams it existed in a dissolved form. There was a positive significant correlation between chlorophyll a concentration and APA in the photic zone. In the aphotic zone, APA correlated positively with the colony count of heterotrophic bacteria, but not with microscopic total bacterial counts.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.193-197
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• 2004

To evaluate the bacterial reverse mutation of wild ginseng culture extract, the in vitro Ames test using Salmonella typhimurium (TA100, TA1,535, TA98, TA1,537) and Escherichia coli (WP2 uvrA) were performed with wild ginseng extract at the concentrations 0, 1.6, 8, 40, 200, 1,000, 2,500 and $5,000{\mu}g/ml/plate$. Wild ginseng culture extract was negative in Ames test with both Salmonella typhimurium or Escherichia coli with and without rat liver microsomal enzyme (S-9 fraction). According to these results, we concluded that wild ginseng culture extract did not cause bacterial reverse mutation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.225-230
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• 1983

The proteolytic bacteria were isolated from the market foods such as ground beef, cooked shrimp meat, perch fillet, oyster meat, beef with textured vegetable protein and fish digest distributed at supermarket in Corvallis, Oregon, U.S.A. Two hundred and twenty-eight strains($30.8\%$) have proteolytic activity from 740 strains isolated from the examined samples and the strongest proteolytic strain among them was identified as a Streptococcus sp. Its maximum growth was showed at about 6 hours culture at $37^{\circ}C$ with shaking incubator in the medium added $0.15\%$ potassium phosphate monobasic and $0.4\%$ potassium phosphate dibasic, while the strongest activity of its extracellular protease was observed after 7 hours culture. The exoenzyme produced by the Streptococcus sp. was observed as a metal chelator sensitive protease, which are strongly inhibited by EDTA and o-phenanthroline but not affected by phenylmethylsulfonylfluoride and p-hydroxymercuribenzoate.

• Journal of Life Science
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• v.18 no.1
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• pp.58-62
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• 2008

A novel agar-degrading bacterium SL-12 was isolated from seashore of Kijang at Busan, Korea, and cultured in marine broth 2216 media. Isolated bacterium SL-12 was identified as Glaciecola genus by 16S rDNA sequencing with 98% identity. The optimum pH of the enzyme activity was 7.0 and the optimum temperature for the reaction was $30^{\circ}C$. The enzyme hydrolyzed neoagarohexaose to yield neoagarobiose as the main product, indicating that the enzyme is ${\beta}$-agarase. Thus, isolated bacterium and the enzyme would be useful for the industrial production of neoagarobiose.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.873-878
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• 2002

In order to industrialize traditional Meju-tasting Koji, the characteristics of Koji manufactured with bacteria and fungi found in traditional Meju were investigated. Bacillus subtilis B-4 and Aspergillus oryzae F-5 showing high enzyme activities including those of amylase and protease were used. L-value of Koji manufactured with B. subtilis B-4 had darker color and higher enzyme production than A. oryzae F-5 made one. B. subtilis B-4 made Koji showed higher enzyme production and sensony evaluation score than A. oryzae F-5 Koji. A. oryzae F-5 Koji showed superior color to B. subtilis B-4 Koji. Activity in color, capacity of enzyme production, viable cell count, and sensory evaluation of water activity controlled Koji was superior to the uncontrolled one.