• KSBB Journal
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• v.25 no.4
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• pp.319-329
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• 2010

Bifidobacteria comprises up to 25% of the cultivable fecal bacteria in adults and 80% in infants. Many in vivo and clinical research results supporting its efficacy in the prevention and improvement of gastrointestinal health have been accumulated. As a consequence, expert committee WHO/FAO expert committee recommended Bifidobacterium as representative probiotics together with Lactobacillus acidophilus. In this review, research trends in bifidobacteria concerning the classification and identification of the genus Bifidobacterium, modulation of intestinal microflora, improvement of constipation, prevention of diarrhea, alleviation of atopy and allergy, barrier function through antimicrobial activity andimmune enhancement of the host will be introduced. Several gene expression systems based on bifidobacterial plasmids have been developed and successfully used to express several heterologous genes including anticancer proteins in Bifidogacterium. In animal test, bifidobacteria was proven to be a promising candidate for safe gene delivery system which can specifically colonize in the solid tumor.

• YAKHAK HOEJI
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• v.48 no.1
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• pp.20-26
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• 2004

Twelve strains of Bifidobacterium spp. were isolated from the feces of healthy Korean 20∼30 years. The identification of genera from isolates were performed by the microscopic observation and fructose-6-phosphate phosphoketolase (F6PPK) activity which is the key enzyme to distinguish the Bifidobacterium spp. from other anaerobic bacteria. To determine the antibacterial resistance patterns, minimum inhibitory concentration (MIC) of several antibiotics (including anti-tuberculosis agents) was determined. Five of the isolate!, showed the high degree of resistance to vancomycin. To investigate the genetic diversity between isolates and type strain of Bifidobacterium spp. from KCTC, we peformed the RAPD-fingerprinting. Using a total set of four primers, it is possible to distinguish the isolates and Bifidobacterium spp. from KCTC. Thus, Bifidobacterium strains isolated from our samples may be a new species or strains of Bifidobacteriurn genera, and have the potential as a probiotics.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.605-609
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• 2007

The effects of lactic acid fermented yam yogurt (Yam/YG) on colon mucosal tissue were investigated in a loperamide-induced constipation rat models. Sprague-Dawley rats were fed for 6 weeks with 3 types of diets (normal, supplemented with lactic acid bacteria, and supplemented with Yam/YG), and were then administered loperamide intraperitoneally twice daily for 5 days. Administration of loperamide decreased fecal excretion and the moisture content of feces with increasing of numbers of pellets in the colon. On the histopathologic findings from hematoxylin and eosin (H& E) and alcian blue stainings, supplementation with Yam/YG resulted in the recovery of depleted goblet cells and mucin, and increased the numbers of Ki-67 positive cells, indicating restoration of colonic mucosa through cell proliferation and crypt regeneration against damages observed in crypt epithelial cells of loperamide-induced rats. These results indicate that Yam/YG improves evacuation and mucus production in the gastrointestinal tracts of constipated-induced rats.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.205.1-205.1
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• 2003

Bifidobacterium spp. is nonpathogenic. Gram-positive and anaerobic bacteria, which inhabit the intestinal tract of humans and animals. Bifidobacterium spp. plays important roles in human health. However. the influence of exogenous factors on species composition of fecal bifidobacteria is still unclear. In this study, we wished to determine whether presentation of exogenous OVA (10 $\mu\textrm{g}$/$m\ell$) could be enhanced by the culture supernatant of ten Bifidobacterium spp. (omitted)

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.981-986
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• 1996

We have conducted this study to examine effect of kimchi intake on the composition of human large intestinal bacteria. Two hundred grams of kimchi were administered to 10 healthy young volunteers (20-30 years old) every day for 2 weeks, followed by 2 weeks of non-intake period. The non-intake-intake cycle was repeated for 10 weeks. Except antibiotics and materials which contain live bacteria, subjects were allowed to eat ad libitum. The composition of intestinal microflora (Bacteroides, Bifidobacterium, Escherichia coli, Streptococcus, Lactobacillus, Leuconostoc, Staphylococcus, Clostridium perfringens) was examined a1 the last day of each period. $\beta-Glucosidase$ and $\beta-glucuronidase$ activities, pH and moisture content of the fecal samples were also measured. During the administration of kimchi, the cell counts of Lactobacillus and Leuconostoc increased significantly (p<0.05), whereas those of other bacteria did not change significantly. The enzyme level of $\beta-glucosidase$ and $\beta-glucuronidase$ decreased during kimchi intake (p<0.05). Results indicate that a portion of lactic acid bacteria present in kimchi can pass human stomach and reside in the large intestinal tract.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.66-73
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• 2004

This study was performed to assess the microbiological quality of kimbap (rice balls rolled in laver) prepared in two conditions (normal condition or clean, sanitized condition) and to support a practical application to identify critical control points (CCPs) in the preparation and cooking processes of kimbap. Kimbap, raw materials of kimbap, utensils (knives, cutting board, and kimbal which is made of bamboo), and hands of food handlers were examined microbiologically. Airborne microbes in the kitchens were also evaluated. Escherichia coli, Salmonella and Staphylococcus aureus were not detected in all samples. The aerobic bacteria and coliform bacteria levels of all samples in clean, sanitized condition were much lower than those in normal condition. More aerobic bacteria and coliform bacteria were counted in unheated raw materials of kimbap than in heated raw materials. In both conditions, the levels of airborne microbes of the kitchens were satisfactory. The aerobic bacteria and coliform bacteria of kimbap prepared in clean, sanitized condition were one hundredth levels of those of kimbap prepared in normal condition. However, fecal coliforms were detected even in the kimbap prepared in clean, sanitized condition. The results indicate that microbiological contamination of kimbap may be mainly originated from the contaminated unheated raw materials, utensils, and hands of food handlers, and also possible cross-contamination during preparation. The CCPs for kimbap preparation and cooking were handling of unheated raw materials, cleaning and sanitizing utensils, and hand washing of food handlers.

• Journal of Environmental Health Sciences
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• v.36 no.2
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• pp.95-107
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• 2010

Hand-washing is one of the major factors in personal hygiene and public health. This study was undertaken to investigate the hygienic behavior of food-service employees, focusing on awareness of hand washing, hand washing practices, and the load of index microorganisms (aerobic plate count, total and fecal coliforms, Escherichia coli, and Staphylococcus aureus) on the hands of food-service employees. A questionnaire survey completed by direct interview, direct observation of restrooms by the researcher and trained observers, and microbiological examination according to the Food Code of Korea were carried out. In the survey, a positive attitude toward hand washing compliance was reported; however, improper hand washing and poor hand hygiene of the food-service employees were seen under direct observation. Significant differences (p<0.05) were found between the questionnaire survey and the direct observations in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agents, use of hand washing tools, washing of different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from employees' hands before washing showed higher levels of bacteria than those taken during work and/or after washing (p<0.05). Poor hand washing practices were indicated by the positive results for total and fecal coliforms, E. coli, and S. aureus on the hands of some food-service employees. This study showed that there is a marked difference between the food-service employees' awareness of hand-washing and their actual hand-washing practices. The poor hand hygiene of and improper hand washing by the food-service employees should be addressed for improved food safety.

• Parasites, Hosts and Diseases
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• v.51 no.4
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• pp.461-466
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• 2013

From May to June 2012, a waterborne outbreak of 124 cases of cryptosporidiosis occurred in the plumbing system of an older high-rise apartment complex in Seoul, Republic of Korea. The residents of this apartment complex had symptoms of watery diarrhea and vomiting. Tap water samples in the apartment complex and its adjacent buildings were collected and tested for 57 parameters under the Korean Drinking Water Standards and for additional 11 microbiological parameters. The microbiological parameters included total colony counts, Clostridium perfringens, Enterococcus, fecal streptococcus, Salmonella, Shigella, Pseudomonas aeruginosa, Cryptosporidium oocysts, Giardia cysts, total culturable virus, and Norovirus. While the tap water samples of the adjacent buildings complied with the Korean Drinking Water Standards for all parameters, fecal bacteria and Cryptosporidium oocysts were detected in the tap water samples of the outbreak apartment complex. It turned out that the agent of the disease was Cryptosporidium parvum. The drinking water was polluted with sewage from a septic tank in the apartment complex. To remove C. parvum oocysts, we conducted physical processes of cleaning the water storage tanks, flushing the indoor pipes, and replacing old pipes with new ones. Finally we restored the clean drinking water to the apartment complex after identification of no oocysts.

• Journal of Applied Biological Chemistry
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• v.58 no.4
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• pp.369-375
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• 2015

Meat from black pigs (BP) is in high demand compared with that from modern white pig (WP) breeds such as Landrace pigs owing to its high quality. However, the growth rate of black pigs is slower than that of white pig breeds. We investigated differences in the fecal microbial composition between white and black pigs to explore whether these breeds differed in the composition of their gut microbial communities. The swine gut microbiota was investigated using Illumina's MiSeq-based sequencing technology by targeting the V4 region of the 16S rRNA gene. Our results showed that the composition of the gut microbiota was significantly different between the two pig breeds. While the composition of the WP microbiota shifted according to the growth stage, fewer shifts in composition were observed for the BP gut microbiota. In addition, the WP gut microbiota showed a higher Firmicutes/Bacteroidetes ratio compared with that of BP. A high ratio between these phyla was previously reported as an obesity-linked microbiota composition. Moreover, the WP microbiota contained a significantly higher abundance of cellulolytic bacteria, suggesting a possibility of higher fiber digestion efficiency in WP compared to BP. These findings may be important factors affecting growth performance and energy-harvesting capacities in pigs. Our findings of differences in the gut microbiota composition between the two breeds may provide new leads to understand growth rate variation across pig breeds.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.8
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• pp.1202-1208
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• 2015

The effects of daily dietary Bacillus subtilis (Bs), and adding L-tryptophan, fructan, or casein to fecal fermentation broths were investigated as means to reduce the production of noxious gas during manure fermentation caused by ammonia, hydrogen sulfide ($H_2S$), and 3-methylindole (skatole). Eighty swine ($50.0{\pm}0.5kg$) were equally apportioned to an experimental group given Bs in daily feed, or a control group without Bs. After 6 weeks, fresh manure was collected from both groups for fermentation studies using a $3{\times}3$ orthogonal array, in which tryptophan, casein, and fructan were added at various concentrations. After fermentation, the ammonia, $H_2S$, L-tryptophan, skatole, and microflora were measured. In both groups, L-tryptophan was the principle additive increasing skatole production, with significant correlation (r = 0.9992). L-tryptophan had no effect on the production of ammonia, $H_2S$, or skatole in animals fed Bs. In both groups, fructan was the principle additive that reduced $H_2S$ production (r = 0.9981). Fructan and Bs significantly interacted in $H_2S$ production (p = 0.014). Casein was the principle additive affecting the concentration of ammonia, only in the control group. Casein and Bs significantly interacted in ammonia production (p = 0.039). The predominant bacteria were Bacillus spp. CWBI B1434 (26%) in the control group, and Streptococcus alactolyticus AF201899 (36%) in the experimental group. In summary, daily dietary Bs reduced ammonia production during fecal fermentation. Lessening L-tryptophan and increasing fructan in the fermentation broth reduced skatole and $H_2S$.