• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.187-191
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• 2017

Objective: An experiment was conducted to examine the effect of dietary supplementation of dried and ground foliage of black gram (Vigna mungo L.) on feed intake and utilization, and production performance of crossbred lactating cows. Methods: Eighteen lactating crossbred (Bos taurus${\times}$Bos indicus) cows (body weight $330.93{\pm}10.82kg$) at their second and mid lactation (milk yield $6.77{\pm}0.54kg/d$) were randomly divided into three groups of six each in a completely randomized block design. Three supplements were formulated by quantitatively replacing 0, 50, and 100 per cent of dietary wheat bran of concentrate mixture with dried and ground foliage of black gram. The designated supplement was fed to each group with basal diet of rice straw (ad libitum) to meet the requirements for maintenance and milk production. Daily feed intake and milk yield was recorded. A digestion trial was conducted to determine the total tract digestibility of various nutrients. Results: The daily feed intake was increased (p<0.05) with the supplementation of black gram foliage. Although the digestibility of dry matter, organic matter, crude protein, and ether extract did not vary (p>0.05), the fibre digestibility was increased (p<0.05), which ultimately improved (p<0.05) the total digestible nutrients content of composite diet. Although, the average milk yield (kg/animal/d) and composition did not differ (p>0.05) among the groups, milk yield was increased by 10 per cent with total replacement of wheat bran in concentrate mixture with of black gram foliage. The economics of milk production calculated as feed cost per kg milk yield (INR 10.61 vs 7.98) was reduced by complete replacement of wheat bran with black gram foliage. Conclusion: Black gram foliage could be used as complete replacement for wheat bran in concentrate mixture of dairy cows in formulating least cost ration for economic milk production in small holders' animal production.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.502-508
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• 1999

Microbiological characteristics of low salt Mul-kimchi was examined. Mul-kimchi was prepared by mixing of radish (25%), green onion (2.4%), red pepper (1.9%), garlic (1.9%) and salt (0, 0.2, 0.5, 1.0, 1.5, 2.0, 2.5, 2.5, 3.0%) in water and fermented at 4, 15 and $25^{\circ}C$ for 10 days, respectively. During fermentation period, total cell, Leuconostoc sp., Lactobacillus sp., Streptococcus sp., Pediococcus sp., coliform bacteria, gram (-) bacteria and yeast cell number were counted on their selection media. The microbes in Mul-kimchi were isolated and identified. Total cell number increased as salt concentration decreased and fermentation temperature increased. Lactic acid bacteria showed the highest number in 1.0% salt concentration. Yeast cell number increased with increase of salt concentration. Lactobacillus sp. were identified Lactobacillus plantarum and L. pentosus in Mul-kimchi containing $0.2{\sim}1.0%$ salt while those of Mul-kimchi containing 3.0% salt were Lactobacillus plantarum and L. brevis. The other lactic acid bacteria were identified Leuconostoc citrum, Leu.mes.ssp.mesenteroides/dextranicum and streptococcus facium in Mul-kimchi containing $0{\sim}3.0%$ salt while Pediococcus sp. was not detected. Gram-negative Aeromonas hydrophila, Pseudomonas fluorescens, Pseu. aureofaciens and yeast Candida pelliculosa, Cryptococcus laurentii were identified in the Mul-kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1026-1034
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• 2016

To develop a natural antimicrobial agent, we investigated the antimicrobial activities of 13 species of edible herbal plant extracts against major Gram-positive foodborne bacteria. Among the 13 screened edible herbal plants, Caesalpinia sappan L. showed the highest antimicrobial activity. In the paper disc agar diffusion assay, Caesalpinia sappan L. extracts had strong antibacterial activities against most Gram-positive bacteria but did not have antibacterial activities against most Gram-negative bacteria. Minimum inhibitory concentrations of the ethanol extract were 0.06 mg/mL against Clostridium difficile and Listeria monocytogenes and 0.03 mg/mL against Staphylococcus aureus. Their inhibitory activities were not reduced by heat treatment or pH adjustment against C. difficile, L. monocytogenes, and S. aureus. Antimicrobial activities were higher in ethanol extract than in distilled water extract. These results support the potential use of Caesalpinia sappan L. ethanol extract as an antimicrobial agent or functional food components against Gram-positive bacteria.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.241-248
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• 2006

Conditions for extraction of antimicrobial materials from licorice root, Glycyrrhiza glabra, were optimized. Among solvents tested, 95% ethanol gave highest antimicrobial activity, and was chosen as optimal extracting solvent. Extraction temperature and time were optimal at room temperature and for 12 hr, respectively. Minimal inhibitory concentration (MIC) of 95% ethanol extracts was determined against 14 microorganisms. Reference microorganisms included 6 Gram(-) bacteria, 4 Gram(+) bacteria, and 4 yeast strains. Ethanol extract exerted very strong growth inhibition on Gram(+) bacteria, while was moderately effective for Gram(-) bacteria and yeasts. Treatment at $180^{\circ}C$ for 30 min or extreme pHs merely destroyed antimicrobial activity of ethanol extract. These findings suggest ethanol extract of G glabra may be useful as natural preservative.

• Microbiology and Biotechnology Letters
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• v.20 no.3
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• pp.335-343
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• 1992

A Streptomyces strain No. 182-27, which produced amino acid antimetabolite, was isolated from soil. During the course of screening for new amino acid antimetabolites from the culture broths of Actinomycetes, we found that the strain produced a substance active against Gram-positive bacteria and its activity was reversed by L-Ieucine on the synthetic minimal agar medium in the culture broth. The morphological and cultural characteristics serve to identify the producing organism strain 182-27 as the Streptomyces, although the species of this strain should be resolved in further studies. Fermentation was carried out in the synthetic medium at $28^{\circ}C$ for 78 hours. The fermentation yield reached about 2 mg per liter of the broth. Purification was done by ion exchange resin, active carbon, silica gel column chromatography and obtained 20 mg of pure active substance from the 20 $\ell$ culture broth. The 182-27 substance was obtained as white powder, mp 18SoC. From the physicochemical characteristics of the substance, it was amino acid like substance but unknown about its chemical structure. It is active against some Gram-positive bacteria and reversed by L-Ieucine.

• Microbiology and Biotechnology Letters
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• v.23 no.1
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• pp.81-86
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• 1995

A Streptomyces strain YS-943, which produced amino acid antimetabolite, was isolated from soil. During the course of screening for new amino acid antimetabolites from the culture broth of Actinomycetes, we found that the strain produced a substance active against Gram-positive bacteria and its activity was reversed by L-methionine and L-histidine on the synthetic minimal agar medium in the culture broth.The morphological and cultural characteristics serve to identify the producing organism strain YS-943 as the genus Streptomyces. Fermentation was carried out in the synthetic medium at 28$\CIRC$C for 48 hours. The fermentation yield reached about 12 mg per liter of the broth. The YS-943 substance was obtained as white powder, mp 194$\CIRC$C and has the molecular formular of C$_{4}$H$_{8}$N$_{2}$O$_{4}$. Its structure was determined to be o-carbamyl-D-serine by spectroscopic data. It is active against some Gram-positive bacteria and reversed by L-methionine and L-histidine.

• Journal of Applied Biological Chemistry
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• v.56 no.1
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• pp.49-51
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• 2013

In a previous study, we reported that 13(E)-labd-13-ene-$8{\alpha}$,15-diol (13E) possesses antiviral and anticancer activities. In this study, the anticancer and antimicrobial activities of 13(E) were evaluated against 4 cancer cell lines and 6 bacteria. 13(E) showed inhibitory effect on a variety of cancer cell lines. The $IC_{50}$ values was 8.3-21.3 ${\mu}g/mL$. 13(E) was the most effective growth inhibitor of murine leukaemia cell lines P388, producing approximately 8.3 ${\mu}g/mL$ of $IC_{50}$ in the cytopathic effect (CPE) method. 13(E) also inhibited the growth of the gram-positive bacteria (Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes) and gram-negative bacteria (Vibrio parahaemolyticus, Escherichia coli and Salmonella enteritidis) with a range of minimum inhibitory concentration (MIC) values from 0.092 to 0.598 mg/mL and gram-negative bacteria were more sensitive to the compound (MIC, 0.092 mg/mL).

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.37-40
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• 1996

Kinchi is and important source of various vitamins, minerals, dietary fiber, organic acids and other nutrients. In order to get a basic information for developing vitamins-rich funtional kimchi, we investigated microorganisms which are capable of synthesis of vitamin C in Kimchi system. Microorganisms isolated from aliquots of kimchi were screened and cultured by using MRS or nutrient agar medium. L-Ascorbic acid produced by microorganism in medium was measured with high performance liquid chromatography. As the result, we isolated two bacteria strins N7 and N5202 preducing L-ascorbic acid from the kimchi system. Morphological and Gram staining experiment showed that N7 was Gram positive bacilli, while N5202 was Gram negative. There were also several bacteria that were considered to synthesizs erythorbic acid which is an analog of ascorbic acid. These results suggested that vitamin C-rich functional food could be developed by using the kimchi microorganisms.

• Korean Journal of Environmental Agriculture
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• v.30 no.4
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• pp.459-465
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• 2011

BACKGROUND: Nowadays, Chemical antiseptics have become great problems for health and environmental, so that developing of new substitutes for chemical antiseptics is more and more important. Natural product is a kind of environment-friendly additive that could be used as antiseptic in food industry. Thuja orientalis cv Aurea Nana is a gymnospermous plant of the family Cupressaceae, native to northwestern China and widely naturalised elsewhere in Korea and Japan. This study was aimed to investigate the antibacterial potential of various organic extracts from T. orientalis cones against some food-borne and food-spoilage bacteria. METHODS AND RESULTS: Hexane extract (HE), chloroform extract (CE), ethyl acetate extract (EAE) and methanol extract (ME) were obtained from female cones of T. orientalis. The antibacterial activities of various extracts were tested by standard agar diffusion and minimum inhibitory concentrations (MICs) against five gram-positive and six gram-negative bacteria. Cell viability and morphology change of L. monocytogenes ATCC 10943 treated with hexane extract were also observed. The various extracts displayed remarkable antibacterial effects against all the gram-positive bacteria but did not show any effect against the gram-negative bacteria. Hexane extract has the highest inhibitory effect on cell viability of L. monocytogenes ATCC 10943. SEM observation also demonstrated the damaging effect of the hexane extract on the morphology of L. monocytogenes ATCC 10943 at the minimum inhibitory concentration. CONCLUSION(s): The tested gram-positive bacteria were significantly inhibited by organic extracts of T. orientalis cone. Hexane extract was the most potent against Listeria monocytogenes ATCC 10943, as evidenced by the lowest MIC level and the complete inhibition of cell viability within shortest exposure time, along with SEM observation.

• Archives of Pharmacal Research
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• v.17 no.2
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• pp.131-133
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• 1994

New istain-3-isonicotinylhydrazones, isationazine and its Mannich bases and spiro (indoline-3,2'-thiadiazoline)-2-one have been synthesized. These compounds have been screenced for their antibacterial activity against the Gram-positive and Gram-negative bacteria.