• Korean journal of applied entomology
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• v.23 no.2 s.59
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• pp.102-108
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• 1984

These researches were carried out to investigate the morphology of different species of Trichoderma and the possibilities of differentiation of the species of Trichoderma by electrophoretic methods. Variations between the isolates of a species of Trichoderma indicate the genetical differences, also isozyme and protein patterns will be useful to investigate genetical variations betweens the isolates. It might be possible that distinct bands of isozymes of esterase, phosphotase, catalase, catalase differentiate species of Trichoderma.

• Journal of fish pathology
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• v.31 no.1
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• pp.41-48
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• 2018

The utility of Bacillus spp. organisms for reduction of dissolved hydrogen sulfide ($H_2S$) in white leg shrimp (Litopenaeus vannamei) culture was tested with different combinations of Bacillus spp. microorganisms: combination A (B. subtilis + B. licheniformis); combination B (B. licheniformis + B. amyloliquefaciens); combination C (B. subtilis + B. licheniformis + B. amyloliquefaciens). Of these 3 combinations, C was effective in few hours after addition whereas B needed longer time to be effective. The $H_2S-reducing$ effect of combination C was dependent on the amount of microorganisms added to $H_2S-containing$ test solution. Exposure of white leg shrimp to $H_2S$ at 8 mg/L for 7 days led to survival of 80% and 1 mg/L for 14 days it was 82.5%. The survival rate was 97.5% when combination C was simultaneously added to shrimp tanks during $H_2S$ exposure at 1 mg/L for 14 days. It was demonstrated that combination C microorganisms (B. subtilis + B. licheniformis + B. amyloliquefaciens) can reduce dissolved $H_2S$ concentrations, and this effect can be utilized to protect white leg shrimp from $H_2S$ toxicity.

• Journal of Food Hygiene and Safety
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• v.34 no.6
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• pp.526-533
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• 2019

The purpose of this study was to investigate hazardous microorganisms in mixed baby leafy vegetables and various baby leafy vegetables used as raw materials for fresh-cut produce in spring and summer. To estimate microbial loads, a total of 298 samples including 181 samples of mixed baby leafy vegetables purchased in a Korean market and 117 samples of various baby leafy vegetables from distribution companies were collected. Fecal indicators (coliform and Escherichia coli) as well as food-borne pathogens (E. coli O157:H7, Salmonella spp., Staphylococcus aureus) were enumerated. As a result, the mixed baby leafy vegetable samples showed significantly higher (P<0.05) coliform bacteria numbers in summer (5.59±1.18 log CFU/g) compared to spring (3.60±2.53 log CFU/g). E. coli was detected in 1.3% (1/79) and 42.2% (43/102) of samples collected in spring and summer, respectively. Only one sample collected from a market in spring was contaminated with S. aureus. In the experiment with baby leafy vegetables, the number of coliforms detected in baby leafy vegetables cultivated in soil in spring was 1.15±1.95 log CFU/g, and that in summer was 4.09±2.52 log CFU/g. However, the number of coliforms recovered from baby leafy vegetables cultivated in media was above 5.0 log CFU/g regardless of season. Occurrences of E. coli were 44.4% (12/27) and 19.0% (4/21) for baby leafy vegetables cultivated in soil and media, respectively. However, E. coli O157:H7 and Salmonella spp. were not detected. These results are in relation to microbial loads on mixed baby leafy vegetables associated with raw materials. Therefore, it is necessary to develop and implement hygienic practices at baby leafy vegetable farms to enhance the safety of fresh produce.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.347-353
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• 2018

Red pepper is widely used as a spicy flavor ingredient in the food industry and many households. The objective of this study was to assess the total aerobic bacteria count, coliforms count and incidence of Escherichiacoli, Salmonella spp., Escherichiacoli O157:H7, Listeria monocytogenes, and Bacillus cereus in red pepper and red pepper cultivated soil. The total aerobic bacteria number in red pepper and soil were in the range of 2.97 to 8.13 and 5.91 to 7.65 log CFU/g, respectively. The coliforms in red pepper and soil were in the range of 1.87 to 6.71 and 0.67 to 6.16 log CFU/g, respectively. E. coli was detected in 3 of 54 soil samples. In 3 out 63 red pepper and 53 of 54 soil samples, B. cereus was detected, while Salmonella spp., E.coli O157:H7, and L.monocytogenes were not detected. The results from this study provide an important basic information associated with the microbiological safety of fresh vegetables. Continuous caution is needed to prevent the contamination of pathogenic microorganisms during its farming.

• Journal of Microbiology and Biotechnology
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• v.17 no.8
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• pp.1262-1270
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• 2007

Some hot springs located in the west of Turkey were investigated with respect to the presence of thermophilic microorganisms. Based on phenotyping characteristics and 16S rRNA gene sequence analysis, 16 of the isolates belonged to the genus Geobacillus and grew optimally at about $60^{\circ}C$ on nutrient agar. 16S rRNA gene sequence analysis showed that these isolates resembled Geobacillus species by ${\ge}97%$, but SDS-PAGE profiles of these 16 isolates differ from some of the other species of the genus Geobacillus. However, it is also known that analysis of 16S rRNA gene sequences may be insufficient to distinguish between some species. It is proposed that recN sequence comparisons could accurately measure genome similarities for the Geobacillus genus. Based on recN sequence analysis, isolates 11, IT3, and 12 are strains of G stearothermophilus; isolate 14.3 is a strain of G thermodenitrificans; isolates 9.1, IT4.1, and 4.5 are uncertain and it is required to make further analysis. The presence of xylanase and arabinofuranosidase activities, and their optimum temperature and pH were also investigated. These results showed that 7 of the strains have both xylanase and arabinofuranosidase activities, 4 of them has only xylanase, and the remaning 5 strains have neither of these activities. The isolates 9.1, 7.1, and 3.3 have the highest temperature optima ($80^{\circ}C$), and 7.2, 9.1, AO4, 9.2, and AO17 have the highest pH optima (pH 8) of xylanase. Isolates 7.2, AO4, AC15, and 12 have optimum arabinofuranosidase activities at $75^{\circ}C$, and only isolate AC15 has the lowest pH of 5.5.

• The Korean Journal of Mycology
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• v.20 no.1
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• pp.58-64
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• 1992

This research was focused on investigation of the general condition for protoplast formation of Trichoderma speues. for protoplast formation, the mycelia cultured in YM medium were collected from each growth phase and were treated with the Iytic enzymes. This procedure was carried out by all strains. The most optimal conditions of NOVOZYM 234 and DRISELASE were determined by T. saturnisporum IAM 12535 and T. longibruchiatum IBM 13107, respectively. The effect of osmotic stabilizers appeared ${KCI}>(NH_4)_2{SO_4}>NaCl>mannitol>{MgSO}_4$ and the optimal concentration of each osmotic stabilizer wns determined by 0.6-0.9 M. The optimal condition of DRISELASE for protoplast formation ; optimal pH 5.0, optimal concentration, 2%, optimal reaction time, 4 hours, and optimal temperature, $30^{\circ}C$. The optimal condition of NOVOZYM 234 for protoplast formation ; optimal pH 5.5, optimal concentration 1%, optimal reaction time 3 hours, and optimal temperature $30^{\circ}C$. The optimal culture period of mycelia for protoplast formation was between the initial and the middle exponential phase. Generally, DUSELASE was more effective than NOVOZYM 234 on protoplast formation except for T. longibruchiatum IAM 13107 and T. viride IAM 5141.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.655-658
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• 2011

The possible application of Lactobacillus spp. as a functional starter culture to ferment galgeuntang (GT) and to produce bioactive isoflavone (daidzein) was investigated. Lactobacillus casei KFRI 127, L. plantarum KFRI 144, L. bulgaricus KFRI 344 were used for GT fermentation. Acid development and quantification of isoflavones using high-performance liquid chromatography were performed after fermentation at 37$^{\circ}C$ for 48 h. All the tested Lactobacillus spp. lowered pH to about 3.8 in 48 h and L. plantarum KFRI 144 exhibited 89.9% hydrolysis rate of daidzin (79.1-8.0 ${\mu}g$/mL) during fermentation. The content of daidzein in GT fermented with L. plantarum KFRI 144 was increased by 6.6-fold (3.6-23.9 ${\mu}g/mL$). These results demonstrate that L. plantarum KFRI 144 has potential as functional starter culture for manufacturing fermented GT with higher isoflavone bioavailability.

• Korean journal of applied entomology
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• v.35 no.3
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• pp.243-248
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• 1996

This study was conducted to select the acaricides selective to H. axyridis and examine the effects on phytophagous mites and natural enemies after application of selected acaricides in the apple orchard. All the acaricides tested were more toxic to T. urticae and P. ulmi than to H. axyridis, and also were more toxic to egg than to the larva and adult of H. myridis. Azocyclotin and fenpropathrin were the highest and lowest selective acaricides to H. axyridk, respectively. The density of phytophagous mites was high affected by frequency of acaricide application. Significant difference in the changes of the density of natural enemies was not be observed according to frequency of acaricide application and kinds of acaricide. Acaricide treatment showed high effect on the population densities of A. womersleyi and Oriur spp., while less effect on Chrysopa spp.

• The Korean Journal of Mycology
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• v.35 no.1
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• pp.33-36
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• 2007

An attempt was made to investigate the status of harmful microorganisms occurring on different kinds of oak bed-logs during shiitake cultivation. As a result, totally 14 species of harmful microorganisms, including Trametes versicolor, were confirmed. Twelve kinds of harmful microorganisms were observed on Quercus acutissima, 9 kinds on Q. mongolica and 10 kinds on Q. aliena. Diatrype stigma, Hypoxylon truncatum, Hypoxylon sp. and Trichoderma sp. occupied 75.1% of the total harmful fungi occurred on Q. acutissima. H. truncatum and Trichoderma sp. occupied 71.2% of the total harmful fungi occurred on Q. mongolica. On Q. aliena, the occurrence of H. truncatum, Trichoderma sp. and Hypoxylon howeianum was 80.3%. D. stigma and Hypoxylon sp. were observed exclusively on Q. acutissima bed-logs, and the outbreak ratios were 51.6% and 13.1%, respectively. H. truncatum was observed on 46.6% of Q. aliena bed-logs and Trichoderma sp. was observed on 30.3% of Q. mongolica bed-logs.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.262-266
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• 2016

This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO₂). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO₂ (0 and 10 ppm) followed by aerobic or vacuum storage at 10℃ and 15℃ for up to 816 h or 408 h, respectively. The bacterial cell counts were enumerated on xylose lysine deoxycholate agar, and the modified Gompertz model was fitted to the Salmonella cell counts to calculate the kinetic parameters as a function of NaCl concentration on the growth rate (GR; Log CFU/g/h) and lag phase duration (LPD; h). A linear equation was then fitted to the parameters to evaluate the effect of NaCl concentration on the kinetic parameters. The GR values of Salmonella on sausages were higher (p<0.05) with 10 ppm NaNO₂ concentration than with 0 ppm NaNO₂. The GR values of Salmonella decreased (p<0.05) as NaCl concentration increased, especially at 10℃. This result indicates that 10 ppm NaNO₂ may increase Salmonella growth at low NaCl concentrations, and that NaCl plays an important role in inhibiting Salmonella growth in sausages with low NaNO₂.