• Journal of Species Research
• /
• 제7권3호
• /
• pp.222-230
• /
• 2018

Six bacterial strains 18JY42-3, 18SH, 18JY76-11, 17J11-11, 18JY14-14, and 18JY15-11 assigned to the phylum Proteobacteria, Firmicutes, and Actinobacteria were isolated from soil samples in Korea. The Cohnella species, strain 18JY42-3 was Gram-stain-positive, short rod-shaped and beige-colored. The Methylobacterium species, strains 18SH and 18JY76-11 were Gram-stain-negative, short rod-shaped and pink-colored. The Microterricola species, strain 17J11-11 was Gram-stain-positive, short rod-shaped and yellow-colored. The Paenarthrobacter species, strains 18JY14-14 and 18JY15-11 were Gram-stain-positive, short rod-shaped and white-colored. Phylogenetic analysis based on 16S rRNA gene sequence showed that strains 18JY42-3, 18SH, 18JY76-11, 17J11-11, 18JY14-14, and 18JY15-11 were most closely related Cohnella rhizosphaerae (MH497628; 98.8%), Methylobacterium goesingense (MH497632; 99.1%), Methylobacterium populi (MH497635; 99.9%), Microterricolagilva (MH504108; 98.4%), Paenarthrobacter nicotinovorans (MH497641; 100%), and Paenarthrobacter nitroguajacolicus (MH497646; 99.2%), respectively. All the six unrecorded strains showed resistance to UV radiation. This is the first report of these six species in Korea.

• 한국식품과학회지
• /
• 제31권3호
• /
• pp.619-624
• /
• 1999

품질이 우수하고 경제성이 있는 건강지향성 식품개발 연구의 일환으로 유색미를 발아시킨 후 마이크로파 진공건조를 적용하여 건조하고 그 건조특성과 품질특성을 열풍건조, 진공건조, 또는 동결건조의 경우와 비교해 보았다. 마이크로파 진공건조 1 및 2의 경우 열전달속도가 빨라 건조개시후 5분 이내에 $60^{\circ}C$에 도달한 후 건조시간 내내 $60{\pm}2^{\circ}C$를 유지하였으나 열풍건조의 경우는 건조개시 30분 경과 후, 진공 건조의 경우는 3시간 30분 경과 후에야 $60^{\circ}C$에 도달하였다. 마이크로파 진공건조 1의 경우 건조 3시간 후 수분함량 0.08 kg water/kg solid까지 감소하였으나, 마이크로파 진공건조 2의 경우 총건조시간 2시간만에 수분함량 0.07 kg water/kg solid까지 감소하였다. 열풍건조의 경우 건조시간 4시간만에 수분함량 $0.17{\sim}0.18\;kg\;water/kg\;solid$까지 감소하였으나 최소한 2시간은 더 건조시켜야 할 것으로 예상되었다. 마이크로파 진공건조 1 및 2의 경우는 건조 초기 건조속도는 0.055 kg water/kg solid/min이었으며 처음부터 건조속도가 계속 감소하는 감률건조를 보였다. 열풍건조의 경우는 건조 초기 건조속도가 0.0057 kg water/kg solid/min으로서 마이크로파 진공건조 1 및 2의 경우의 1/10수준이었으며 건조개시 60분까지 항률건조를 보이다가 임계수분함량 0.76 kg water/kg solid 부근부터 감률건조가 시작되었다. 건조시료의 ${\alpha}-amylase$ 함량은 마이크로파 진공건조 2, 마이크로파 진공건조 1, 동결건조, 진공건조 및 열풍건조의 순서를 보여 마이크로파 진공건조의 품질보존효과를 잘 보여 주었다.다. 순으로 나타났으며 $FB_2$의 경우도 비슷한 경향을 나타내었다.EX> 수준이었으며, 전발효 종료시 알코올 생성은 모두 14% (v/v) 정도로 비슷하였다. 포도주의 숙성기간 중 잡균 오염 방지를 위해 potassium metabisulfite를 40 ppm 이상 첨가하였을 때에는 포도주의 색이 탈색되었다.Gram (-)균으로는 Aeromonas hydrophila, 효모로는 Candida pelliculosa가 각각 분리 동정되었다. 배추 물김치의 경우 Lactobacillus plantarum, Leuconostoc citrum, Leu. mes.ssp.mesenteroides/dextranicum, Streptococcus facium이 동정되었으며, Pediococcus는 역시 미확인되었다. Gram (-)균은 Pseudomonas fluorescens, Pseu. aureofaciens가 각각 분리 동정되어 주재료간 차이를 보여주었다.되고 있는 국제환경 속에서 소비자들에게 방사선조사 식품에 대한 올바른 정보를 효과적으로 제공함으로써 그들의 식품구입 의사결정에 도움을 주는 것이 매우 필요하다. 더욱이 본 연구결과 우리 나라 소비자들은 방사선조사 식품에 대한 낮은 인지도를 가지고 있어 소비자로서의 알권리를 제대로 누리지 못하고 있는 것으로 나타나 앞으로 국내에서 방사선조사 식품이 상업적으로 널리 보급되기에 앞서 방사선조사 식품에 대한 소비자교육이 활발하게 이루어질 필요가 있다고 본다., 년령군별 발생양상은 외국의 그것과 마찬가지이다. 따라서 무과립구증 발생양상의 기준상황 자료(baseline data)로써 유용하리라고 판단 된다. 한편 본 조사연구에서 적용한 방법론은 앞으로 특정 질병, 특히 희귀한 중증질환의 전국적인 발생율을 타당하고 신뢰성있게 추정할 수 있는 적절한 방법의 하나라고 평가된다. 그리하여 본 연구에서 적용하였던 방법을 앞으로 우리

• 아시안잔디학회지
• /
• 제2권1호
• /
• pp.70-77
• /
• 1988

In order to determine and to reduce the differences between biochemical test method for the seed viability with T.T.C. (2, 3, 5. Triphenyl tetrazolium Chloride) reagent and germinator method, the topographical diagram of red colored formazan was carried out in 15-16 parts differences. From this resulted information, the classification of the typical staining reaction given for 3 species were derived into 3-4 parts for the germinable in normal seedling, the same as the following results. 1. Corn (Gram inaceae) * Entier embryo stained in bright red color. * Both extremities of scutellum unstained * Both extremities of scuttlium, coleorhiza and non-critial portions of radicle unstained. 2. Soybean (Leguminosae) *Seed completely stained in red color. *Minor unstained areas on cotyledons. *Extreme tip of radicle unstained; minor unstained areas on cotyledons 3. Radish (Cruciferae) *Seed completely stained. *Minor unstained areas on cotyledons. *Outer cotyledon mostly unstained: inner cotyledon completely stained Extreme tip of radicle unstained: large portion of outer cotyledon unstained.

• Journal of Microbiology
• /
• 제35권3호
• /
• pp.188-192
• /
• 1997

The strain of S-47 degrading 4-chlorobenzoic acid (4CBA) was isolated from Ulsan chemical industrial complex by enrichment cultivation with 1 mM 4CBA. The strain was Gram-negative rod and grew optimally at 30.deg.C and pH 7 under aerobic condition, so that the organism was identified as a species of Pseudomonas. Pseudomonas sp. S-47 degraded 4-chlorobenzoic acid to produce a yellow-colored meta-cleavage product, which was confirmed to be 5-chloro-2-hydroxymuconic semialdehyde (5C-2HMS) by UV-visible spectrophotometry. 5C-3HMS was proved trometry. This means that Pseudomonas sp. S-47 degraded 4CBA via 4-chlorocatechol to 5C-2HMS by meta-cleavage reaction and then to 5C-2HMA by 5C-2HMS dehydrogenase.

• 한국식물병리학회:학술대회논문집
• /
• 한국식물병리학회 2003년도 정기총회 및 추계학술발표회
• /
• pp.98.2-99
• /
• 2003

Bacterial canker of sweet cherry (Prunus cerasus L.) was observed in farmers' orchard in Goesan, Chungbuk in 2003. Typical canker symptom occurred on the branches or twigs of sweet cherry in early spring and bacterial exudates oozed out of the cracked barks of diseased trees. Watersoaked brown symptom appeared on the leaves and severe infection caused thorough defoliation on the branches or twigs of sweet cherry. When cut the severely infected branches or twigs, irregular and rusty-colored symptoms in sapwood and heartwood were clearly found, indicating that they could serve as specific symptoms of bacterial canker of sweet cherry. The gram negative, aerobic bacterium isolated from the lesion produced fluorescent pigments on King's B agar medium but did not grow at 37$^{\circ}C$ The bacterium formed Levan-type colonies, and showed negative reactions in oxidase reaction, arginine dihydrolysis test, and pectolytic activity Based on the biochemical and pathological characteristics, the causal organism was identified as Pseudomonas syringae pv. morsprunorum. This is the first report on bacterial canker of sweet cherry in Korea.

• 한국식품영양학회:학술대회논문집
• /
• 한국식품영양학회 2001년도 동계 학술심포지움
• /
• pp.126-126
• /
• 2001

The Rhus verniciflua contains alkly(en)-catechol type allergens with a saiurated or unsaturated alkly chain of 15 or 17 carbon atoms. It has been recognized as an extremely active allergen causing skin reactions similar In poison ivy. The allergic contact dermatitis induced by the urushiol is known to be mediated be T lymphocytes whicht specifically recognize the hepten urushiol. Therefore. direct use of this plant as a medicinal purpose might imply a considerable hazard in Korea. In this study, using the established method for the detoxification from the stem bark of Rhus verniciflua, an strong antioxidant substance was isolated and characterized DPPH (diphenypricryl hydrazyl) assay measures hydrogen atom-donating activity and hence provides a measure of free radical scavenging antioxidant activity. DPPH, a purple-colored stable free radical, is reduced to yellow-colored diphenylpicryl hydrazine by antioxidants to deducing agents. Antioxidative effects of the water extract from RV were measured by DPPH assay. Twenty microliters of the extract was added to 1ml of 100mM DPPH solution in ethanol The mixture was shaken and left to stand for 10min at room temperature. The crude water extracts was purified by using HPLC method with a DEAE (anionic type), CN, ODS column. The purified compound remained stable at pH 3.0-6,0, but unstable above pH 6.5. It was stable heat at 10$0^{\circ}C$ for 4 hours, but still had about 80% of residual activity after treatment at 10$0^{\circ}C$ for 5 hours. The elemental composition of the HR-EI mass spectrum at m/z 170.02 was estimated the empirical formula as $C_{7}$ $H_{6}$ $O_{5}$. $C_{10}$ $H_4$ $O_2$N$_1$, $C_{5}$ $H_4$ $O_4$N$_3$, $C_{8}$$H_2O$$_1$N$_4$. In antimicrobial test, no inhibition was observed against Gram-positive and negative bacteria. This compound was stronger than that of commercial antioxidant by DPPH test, such as BHT, BHC at the same concentration (20$\mu$g/ml).ml).

• 한국동물위생학회지
• /
• 제35권1호
• /
• pp.47-52
• /
• 2012

Crocodile farms are getting popular in Bangladesh in an economic point of view. In one of the farms, some crocodiles were found sick and three of them died between May and July in 2006. This investigation was performed to diagnose the cause of the death. Routine postmortem examination was conducted. Samples were collected in 10% neutral buffered formalin for histopathology and in falcon tube for microbiological study. Additional swabs were collected in nutrient broth. Histopathological and microbiological studies were conducted using routine procedures. In addition Giemsa, Gram and PAS stains were performed to detect the organism in tissues. Grossly, esophagus, trachea, lungs, liver, spleen, heart and kidney were congested. Intestine, rectum and colon were hemorrhagic. Clay colored material was found in colo-rectum. Purulent exudates in lungs and thick and cloudy pericardial fluid in pericardial sac were found. Histologically, multifocal granulomatous inflammation was evident in lung, liver, kidney, intestine and colon with bacterial colonies, fungal spores and hyphae. These bacteria were appeared as Gram negative. Fungal hyphae and spores were detected in liver, lungs and colon by using PAS stain. Bacteriologically, E. coli were isolated from lungs exudates, pericardial fluids and intestinal fluids. Therefore, it can be concluded that 3 crocodiles died due to E. coli septicemia concurrent with mycotic infection.

• 한국약용작물학회지
• /
• 제13권1호
• /
• pp.1-5
• /
• 2005

적변삼은 인삼에서 흔히 볼 수 있으며, 농가에 커다란 경제적 손실을 주지만, 아직까지 주원인에 대해서는 밝혀지지 않았다. 본 연구는 적변삼의 발생원인을 밝히기 위하여 적변삼과 내생 세균과의 연관성을 검토하였다. 인삼의 내생 세균 밀도는 정상 인삼의 경우 $0.96{\sim}1.5{\times}10^2cfu/g\;fw$에 불과하였으나 적변이 심한 경우는 $0.37{\sim}5.1{\times}10^7\;cfu/g\;fw$로 정상 인삼에 비하여 밀도가 매우 높았다. 적변삼에서 분리한 31개 균주는 적변정도의 차이는 있지만 적변을 유발하였다. 적변과 관련이 있는 세균은 대부분이 그람 음성균이었다. 적변을 유발하는 세균을 세균학적 특성과 16S rDNA의 염기서열 분석에 의해 동정한 결과 Agrobacterium tumefaciens, A. rhizogenes, Burkholderia phenazinium, Ensifer adharens, Lysobacter gummosus, Microbacterium Iuteolum, M. oxydans, Pseudomonas marginalis, P. veronii, Pseudomonas sp., Rhizobium leguminosarum, R. tropica, Rhodococcus erythropolis, Rh. globerulus, Variovorax paradoxus의 세균으로 동정되었다. 따라서 인삼적변의 발생은 내생세균의 침입 및 증식에 기인한 것으로 추정된다.

• Journal of Microbiology and Biotechnology
• /
• 제17권8호
• /
• pp.1379-1384
• /
• 2007

Four Gram-negative, chemoheterotrophic, non-motile, yellow-colored strains were isolated from the East Sea or from deep-sea sediments of Nankai Trough by standard dilution plating. Characterization by polyphasic approaches indicated that the four strains are members of the same species. Phylogenetic analyses based on 16S rRNA gene sequences revealed that the strains formed a coherent and novel genus-level lineage within the family Flavobacteriaceae. The dominant cellular fatty acids were i-C15:0, 3-OH i-C17:0, and 2-OH i-C15:0 and/or C16:1 ${\omega}7c$. Predominance of 2-OH i-C15:0 and/or C16:1 ${\omega}7c$ clearly differentiated the strains from closely related members. The DNA G+C contents ranged 35.1-36.2 mol%. It is proposed, from the polyphasic evidence, that the strains should be placed into a novel genus and species named Sufflavibacter maritimus gen. nov., sp. nov., with strain $IMCC1001^T(=KCCM\;42359^T=NBRC\;102039^T)$ as the type strain.

• 한국작물학회지
• /
• 제44권3호
• /
• pp.181-185
• /
• 1999

To compare the composition of volatile flavor components of three different cultivars of rice, Hyangnambyeo (aromatic cultivar), Heugjinjubyeo (pigmented cultivar) and Dongjinbyeo (normal cultivar), the volatile flavor components of brown rice were isolated by Likens-Nickerson simultaneous steam distillation and extraction apparatus. The flavor concentrates obtained were analyzed by gas chromatography and gas chromatography-mass spectrometry. A total of 65 components, including 14 aliphatic aldehydes and ketones, 7 aliphatic alcohols, 8 aromatic alcohols, 13 hydrocarbons, 9 esters, 7 aliphatic acids, and 7 miscellaneous components were identified. The aliphatic aldehydes, which are known as contributors to the overall flavor of cooked rice, were present in larger amounts in Hyangnambyeo than in Heugjinjubyeo and Dongjinbyeo, while the difference in quantity of these components between Heugjinjubyeo and Dongjinbyeo was not remarkable. Hyangnambyeo and Heugjinjubeyo contained 562 ng and 259 ng of 2-acetyl-1-pyrroline per gram of brown rice based on dry weight, respectively, which is a key compound contributing to the popcorn-like aroma in aromatic rice. Dongjinbeyo contained about 6 ng.