• Journal of Dairy Science and Biotechnology
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• v.33 no.2
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• pp.103-110
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• 2015

The objective of this study was to investigate the effects of consuming goat milk on the bacterial counts (colony forming units [CFU]) in adult women and to evaluate the carbohydrate fermentation capacity of bifidobacteria and lactobacilli isolated from their feces. Adult women who consumed goat milk (treatment group) had relatively higher CFU of bifidobacteria than did the control group, and the difference was significant (p<0.05) after 8 weeks. In total, 13 strains isolated from the feces of women in the treatment group were identified using 16S rRNA sequencing as Bifidobacterium adolescentis, B. longum, B. pseudocatenulatum, B. dentium, and Lactobacillus sakei. Similarly, 12 strains isolated from the feces of women in the control group included B. adolescentis, B. longum, L. ruminis, L. sakei, and B. pseudocatenulatum. All isolated bifidobacteria and lactobacilli fermented goat milk oligosaccharide and lactulose. All 7 strains of B. adolescentis fermented fructooligosaccharides, and 3 of the 4 B. pseudocatenulatum strains, 2 of the 3 L. sakei strains, and 1 of the 7 B. longum strains fermented fructooligosaccharides.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.62-67
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• 2012

This study calculated kinetic parameters of Escherichia coli O157:H7 and developed a probabilistic model to estimate growth probabilities of E. coli O157:H7 on polyethylene cutting boards as a function of temperature and time. The surfaces of polyethylene coupons ($3{\times}5$ cm) were inoculated with E. coli O157:H7 NCCP11142 at 4 Log $CFU/cm^2$. The coupons were stored at 13 to $35^{\circ}C$ for 12 h, and cell counts of E. coli O157:H7 were enumerated on McConkey II with sorbitol agar every 2 h. Kinetic parameters (maximum specific growth rate, Log $CFU/cm^2/h$; lag phase duration, h; lower asymptote, Log $CFU/cm^2$; upper asymptote, Log $CFU/cm^2$) were calculated with the modified Gompertz model. Of 56 combinations (temperature${\times}$time), the combinations that had ${\geq}$0.5 Log $CFU/cm^2$ of bacterial growth were designated with the value of 1, and the combinations that had increases of <0.5 Log $CFU/cm^2$ were given the value 0. These growth response data were fitted to the logistic regression to develop the model predicting probabilities of E. coli O157:H7 growth. Specific growth rate and growth data showed that E. coli O157:H7 cells were grown at $28-35^{\circ}C$, but there were no obvious growth of the pathogen below $25^{\circ}C$. Moreover, the developed probabilistic model showed acceptable performance to calculate growth probability of E. coli O157:H7. Therefore, the results should be useful in determining upper limits of working temperature and time, inhibiting E. coli O157:H7 growth on polyethylene cutting board.

• Korean Journal of Human Ecology
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• v.20 no.6
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• pp.1213-1222
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• 2011

This research evaluated antibacterial and growth inhibition effects on three kinds of lactic acid bacteria and five kinds of food poisoning bacteria using Backryencho powder, hot water, 70% ethanol, and 95% ethanol extracts. Antibacterial activity was shown against Leu. mensenteroides for 8 and 10 mg/disc of the 95% ethanol extract solution and strong proliferation inhibition effects were displayed against B. subtilis, Stap. aureus, E. coli, and S. typhimurium. High antibacterial activity according to certain clear zone formations was shown especially for the 10 mg/disc. A 3% concentration of the 95% ethanol extract showed high growth inhibition effects against lactic acid bacteria, L. brevis, L. plantarum, and Leu. mesenteroids. The measurement of viable cell counts of S. aureus, E. coli, B. subtilis, and S. typhimurium indicated suppression effects by the 3% concentration of the 95% ethanol extract, at 49.60%, 41.54%, 35.95%, 28.82%, and 26.60% respectively. The antibacterial activities of the hot water, 70% ethanol, 95% ethanol extract of Backryencho against food poisoning bacteria and Kimchi fermentation lactic acid bacteria were confirmed through various methods of antibiotic measurement. Based on these results, Backryencho extract is considered a good source for a range of applications as a natural anti-bacterial agent for the storage ability of Kimchi and as a possible food preservative.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.187-187
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• 2003

To examine the effect of packaging method on strawberry, tomato, and plum quality, the rate of weight loss, Hunter a value, decay rate, anthocyanin contents, and microbial (total bacterial counts, mold and yeast, and pseudomonas) changes were determined during storage. Strawberry was packaged with low density polyethylene (LDPE). Tomato and plum were packaged with high density polyethylene film (HDPE). Strawberries, tomatoes, and plums were then stored at 4$^{\circ}C$ and 20$^{\circ}C$, respectively. LDPE package was the most effective on the decrease of decay rate of strawberry and the rate of weight loss for packaged strawberry was lower than that of the non-packaged. HDPE package was the most effective on the rate of weight loss during storage of tomatoes and plums regardless of storage temperature. Hunter a value increased during storage. Anthocyanin contents of plums increased overall with increasing storage time, and plums stored without package were changed more than those with package. Microbial changes of strawberry, tomato, and plum stored at 4$^{\circ}C$ and 20$^{\circ}C$ were monitored during storage. Packaging method did not affect the microbial change, yet temperature did affect the microbial change significantly. These results indicate that storage of these commodities at 4$^{\circ}C$ should be recommended in terms ,of microbial safety as well as quality and shelf-life.

• Perspectives in Nursing Science
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• v.10 no.1
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• pp.65-76
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• 2013

Purpose: To identify an associations between health care workers' uniforms and health care-associated infection. Methods: Electronic databases, including Ovid-Medline, the Cochrane Library, CINAHL, EMBASE, KMbase, and KoreaMed, were searched. The search terms included doctor, nurse, health care worker/staff/assistant, clothing, (white) gown, uniform, (neck)tie, and attire. Only papers published in English and Korean were included. Results: 16 studies were selected from 1,900 references screened. All of the studies were non-comparative studies except for one. Four were conducted with doctors, six with nurses, one with health care workers including physiotherapists and one for medical staff plus visitors in a neonatal intensive care unit. Doctors more frequently changed their uniforms than neckties; therefore, the degree of contamination was more serious in neckties. The cuff zone was more likely to be heavily contaminated than other areas of long-sleeve gowns. Coats become contaminated quickly once worn, and colony counts reached a similar level within the first few hours after wearing them. Wearing a plastic apron or protective clothing did not prevent the bacterial contamination of nurses' uniforms, and the best way to decrease the contamination was changing to newly laundered uniforms before starting every duty. Conclusion: Healthcare workers' uniforms are a potential source of health care-associated infection although there was no robust evidence. The government must establish standards for laundering of uniforms or a requirement for institutions to provide a laundering service for healthcare workers' uniforms.

• Journal of Environmental Science International
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• v.12 no.10
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• pp.1079-1084
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• 2003

This study was carried out to check changes of components in the slaughter waste by the bacteria isolated from slaughter wastes from Gyungnam Province from May to June 2000, and to find usefu] organism for treatment of the waste. Bacteria used in this study were Aeromonas hydrophila, as the dominant of the waste. Optimum conditions for bacterial culture were obtained as the temperature of 35$^{\circ}C$, pH 6.5, and shaking of 120 rpm in nutrient broth. The mean values of dissolved oxygen was 4.14 mg/1; biochemical oxygen demand, 1731.21 mg/1; ratio of BOD/COD, 0.53-0.64; ratio of T-P/T-N, 1.0-1.41; and viable counts of the waste, 5.47${\times}$10$\^$7/ CFU. Little change in total nitrogen observed by 36 hr of the culture. The largest amount of increasing NH$_4$$\^$+/-N was observed in the sample that 10% of the waste added in nutrient broth with A. hydrophila showing the value of 29.19 mg/l at the beginning to 570.36 mg/1 by 36 hr of culture. However, the highest increasing ratio between initial amount and finals at 36 hr of culture showed as 41.6 times when 3% of the waste added. NO$_3$ -N was decreased showing the value of 71.27 mg/1 to 32.14 mg/1 by 24 hr of culture with the organism when 10% of the waste added in nutrient broth. Total phosphorus was decreased showing the value from 188.74 mg/1 to 101.41 mg/1 after 12 hr of culture with the organism when 5% of the waste added in nutrient broth, while T-P was decreased gradually by 24 hr of culture from 193.8 to 101.4 mg/1 when 10% of the waste added.

• Food Science and Preservation
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• v.15 no.3
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• pp.427-436
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• 2008

This research investigated the application of semi-dried red pepper in Kimchi manufactured using semi-dried red pepper with seed ratios of 20, 40, 60 or 80%. Among the treatments, there were no significant changes in pH, acidity and lactic acid bacterial cell counts during the fermentation period. Kimchi made with a higher pericarp ratio had higher levels of vitamin C, ASTA value and capsainoids during fermentation. The organic acid level showed no significant difference with the various semi-dried red pepper seed ratios, and during fermentation the malic and succinic acid levels decreased while the acetic and lactic acid levels increased. In a sensory evaluation, the overall acceptance was highest for the control group, but the acceptance of Kimchi prepared with semi-dried red pepper at a seed ratio lower than 20% was not significantly different.

• Korean Journal of Microbiology
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• v.50 no.4
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• pp.334-344
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• 2014

The objective of this study was to evaluate the microbiological and physicochemical characteristics, and the antagonistic activity against Helicobacter pylori ATCC 43504, of yogurt fermented with the lactic acid bacteria from Baikkimchi kept under cold storage. The viable cell counts, titratable acidity, viscosity, and total solid content of the yogurt were different according to the bacterial strains used for fermentation. There was no significant change (P>0.05) in the various properties of refrigerated yogurt. Among the tested strains, the strongest resistance against artificial gastric juice and bile salt was found for Lactobacillus brevis BK11 and Lactobacillus paracasei BK57. Due to high lactic acid levels obtained from these two lactic acid bacteria, yogurt may show good anti-Helicobacter effects according to the time-kill assay. In particular, yogurt fermented with L. brevis BK11 significantly reduced the number of H. pylori adhering to gastric epithelial AGS cells and the urease activity of this pathogen (P<0.05).

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.73-82
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• 2005

This study was carried out to evaluate changes in the characteristics of the fermented pork using a Korean traditional seasonings. Biceps femoris were cut to cube(7 ${\times}$ 12 ${\times}$ 2 em) and three Korean traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3), were seasoned by the proportions of meat to each seasonings(l: 1), respectively. The seasoned samples were fermented at 0 $\pm$ 1 $^{\circ}C$ for 10 days. Sensory evaluation did not significantly differ between all treatments. The highest pH among treatments were shown in T2, wheres T3 showed the lowest value. The highest saccarinity was shown in T2, followed by T3. Salinity was shown to be higher in all treatments. Shear force value was the highest in T2 and T3. VBN and TBARS increased during storage. The total bacterial counts was highest of storage 21 days. E. coli. was higher in the order of T2 > T3 > TI. Lactobacilli spp. was higher in the order of T2 > T1 > T3.

• Restorative Dentistry and Endodontics
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• v.28 no.6
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• pp.435-448
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• 2003

This study was performed to observe the antibacterial effect of polyphosphate (polyP) with various chain lengths (P3~P75) on virulent. invasive strains of P. gingivalis A7A1-28 and W50, and multidrug resistant E. faecalis ATCC29212. P. gingivalis strains were grown in brain-heart infusion broth (BHI) containing hemin and vitamin K with or without polyP. PolyP was added at the very beginning of the culture or during the exponential growth phase of the culture. Inhibition of the growth of P. gingivalis was determined by measuring the absorbancy at 540nm of the grown cells. Viable cell counts of the culture and release of intracellular nucleotide from P. gingivalis were measured. E. faecalis was grown in plain BHI with antibiotics alone or in combination with polyP(calgon: 0.1~1.0%) and the bacterial absorbancy was measured. The overall results suggest that polyP has a strong antibacterial effect on the growth of the virulent strains of P. gingivalis and the antibacterial activity of polyP seems largely bactericidal. accompanying bacteriolysis in which chelation phenomenon is not involved. Although polyP does not exert antibacterial activity against E. faecalis, it appears to increase antibacterial effect of erythromycin and tetracycline on the bacterium. Therefore, polyP alone or in combination with antibiotics may be developed as a candidate for the agent controlling oral infections including endodontic infection.