• Clinical and Experimental Pediatrics
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• v.54 no.9
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• pp.368-372
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• 2011

Necrotizing enterocolitis (NEC) is one of the most critical morbidities in preterm infants. The incidence of NEC is 7% in very-low-birthweight infants, and its mortality is 15 to 30%. Infants who survive NEC have various complications, such as nosocomial infection, malnutrition, growth failure, bronchopulmonary dysplasia, retinopathy of prematurity, and neurodevelopmental delays. The most important etiology in the pathogenesis of NEC is structural and immunological intestinal immaturity. In preterm infants with immature gastrointestinal tracts, development of NEC may be associated with a variety of factors, such as colonization with pathogenic bacteria, secondary ischemia, genetic polymorphisms conferring NEC susceptibility, anemia with red blood cell transfusion, and sensitization to cow milk proteins. To date, a variety of preventive strategies has been accepted or attempted in clinical practice with regard to the pathogenesis of NEC. These strategies include the use of breast feeding, various feeding strategies, probiotics, prebiotics, glutamine and arginine, and lactoferrin. There is substantial evidence for the efficacy of breast feeding and the use of probiotics in infants with birth weights above 1,000 g, and these strategies are commonly used in clinical practice. Other preventive strategies, however, require further research to establish their effect on NEC.

• Journal of Korean Society of Water and Wastewater
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• v.20 no.5
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• pp.755-761
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• 2006

Recently, there is growing interest in ultraviolet (UV) irradiation as a disinfection technic in drinking water production due to its effectiveness to inactivate microorganisms such as Crytosporidium parvum without forming disinfection byproducts. However, UV disinfection is known for its drawback such as photoreactivation. Despite many works concerning the photoreactivation, most of works were focused on indicator or non pathogenic microorganisms. The objective of this study is to examine the photoreactivation of Pseudomonas aeruginosa which is an opportunistic pathogen as UV radiation by LP and MP UV lamp was applied. The result showed that P. aeruginosa had high photo repair efficiency regardless of the type of UV irradiation. Both of the effective log repair values of LP and MP UV irradiation were found approximately 2.6 log. In addition, photo repaired P. aeruginosa was not significantly different in forming biofilm in comparison with non treated P. aeruginosa.

• Fisheries and Aquatic Sciences
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• v.6 no.1
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• pp.27-33
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• 2003

A lactic acid bacterium showing antimicrobial activity against fish pathogen was isolated from gastrointestinal tract of flounder for the purpose of use as an aquaculture probiotics. From the analysis of morphological and physiological characteristics, the isolated strain was named as Lactococcus sp. HM58. Antimicrobial substance (AMS) from Lactococcus sp. HM58 showed strong growth inhibitory activity against Streptococcus sp., which is a fish pathogenic bacterium. AMS was presumed a proteinaceous compound with stability in heat and wide pH range from 2 to 10. It was started to produce in exponential growth phase and was not produced any more in stationary phase. It showed comparatively broad antimicrobial spectrum against most of gram positive bacteria used for this study. About $84\%$ of Lactococcus sp. HM58 was able to survive in the artificial gastric juice though it was low to the extent in the artificial bile juice. In the sensitivity test for various antibiotics, this strain was highly sensitive for doxycycline, erythromycin, amoxicillin clavu1anic acid and ampicillin.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.7
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• pp.1048-1060
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• 2005

Dietary acidifiers appear to be a possible alternative to feed antibiotics in order to improve performance of weaning pigs. It is generally known that dietary acidifiers lower gastric pH, resulting in increased activity of proteolytic enzymes, improved protein digestibility and inhibiting the proliferation of pathogenic bacteria in GI tract. It is also hypothesized that acidifiers could be related to reduction of gastric emptying rate, energy source in intestine, chelation of minerals, stimulation of digestive enzymes and intermediate metabolism. However, the exact mode of action still remains questionable. Organic acidifiers have been widely used for weaning pigs' diets for decades and most common organic acidifiers contain fumaric, citric, formic and/or lactic acid. Many researchers have observed that dietary acidifier supplementation improved growth performance and health status in weaning pigs. Recently inorganic acidifiers as well as organic acidifiers have drawn much attention due to improving performance of weaning pigs with a low cost. Several researchers introduced the use of salt form of acidifiers because of convenient application and better effects than pure state acids. However, considerable variations in results of acidifier supplementation have been reported in response of weaning pigs. The inconsistent responses to dietary acidifiers could be explained by feed palatability, sources and composition of diet, supplementation level of acidifier and age of animals.

• Journal of Plant Biotechnology
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• v.43 no.3
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• pp.281-292
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• 2016

Plants can recognize and respond in various ways to diverse environmental stresses, including pathogenic microorganisms, salt, drought, and low temperature. Salicylic acid (SA) is one phytohormone that plays important roles in the regulation of plant growth and development. Nonexpressor of pathogenesis-related genes 1 (NPR1) was originally identified as a core protein that could function as a transcriptional co-regulator and SA receptor during systemic acquired resistance (SAR), a plant immune response that could activate PR genes after pre-exposure of a pathogen. Although the function of NPR1 in plant defense response and the role of SA hormone in the regulation of plant physiological processes have been well characterized, the biological role of NPR1 in plant abiotic stress responses is largely unknown. In this review, we will summarize and discuss the current understanding of NPR1 function in response to plant environmental stresses.

• Korean Journal Plant Pathology
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• v.13 no.2
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• pp.95-99
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• 1997

To obtain a basic information of breeding for resistance to clubroot in Chinese cabbage, disease incidence, pathogenicity, and varietal response to the pathogen were studied. Incidence of clubroot was observed at 3 districts in Gyeonggi-Do, 2 districts in Kangwon-Do, and 1 district each in Gyeongnam, Geongbuk and Jeonbuk, respectively. Disease infection rate and diseased ara were most severe in northern part of Gyeonggi-Do. The isolates of clubroot collected from 8 different districts were not different in their virulence one another in view of their infection rate and disease severity in Chinese cabbage. The clubroot fungus had a wide host range for the cruciferous vegetables. Disease severity was high in rape, turnip and mustard, moderate in Chinese cabbage and broccoli, and low in kale and cauliflower. All of Korean hybrids of Chinese cabbage tested were highly susceptible to clubroot, but Japanese varieties were resistant to the highly pathogenic isolate (EJ-93) which was isolated from the Chinese cabbage in Korea. The hybrid(F1) between clubroot resistant line(930WG) and the susceptible line(332MS) showed completely resistant reaction, which indicated that clubroot resistance was governed by a dominant gene.

• Journal of Dairy Science and Biotechnology
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• v.18 no.1
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• pp.38-46
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• 2000

Since generalization of cold storage of raw and processed milk, psychrotrophic bacteria has become more important. The number present in raw milk is related to sanitary conditions during pro-duction and to length and temperature of storage before pasteurization. Growth of psychrotrophs In raw milk often reduces the quality of pasteurized products. Recently, some pathogenic bacteria like Listeria monocytogenes, Yersinia enterocolitica, Bacillus cereus are reported to grow at low temperature and cause food poisoning. The presence of gram positive psychrotrophic bacteria which can survive pasteurization can limit the shelf life of pasteurized milk during extended storage and the survival of heat stable proteases and lipases produced by gram negative psychrotrophic bacteria often brings about proteolytic damage to milk protein in the products. Therefore, in order to prevent the deteorioration of milk and milk products by the growth of psychrotrophs, it is necessary to cool down the temperature of raw milk as soon as possible after milking and to keep the temperature below 5t during storage at farm. As psychrotrophic bacteria become readily predominant in raw milk under refregeration, it can be considered to change the traditional incubating temperature for SPC from 30${\sim}$32$^{\circ}C$ to 25${\sim}$27$^{\circ}C$ at which the psychrotrophs prefer to grow. The psychrotrophic bacterial count(PBC) is of limited use in dairy industry, because of the 10 days incubation period. Although estimates of psychrotrophic bacteria may provide an acceptable shelf-life prediction, there is no single, generally acceptable rapid method for replacing the PBC at the moment. Consequently, faster method for esmating psychrotrophic bacteria has to be developed.

• Journal of Dairy Science and Biotechnology
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• v.36 no.1
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• pp.49-71
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• 2018

Heat treatment is the most popular processing technique in the dairy industry. Its main purpose is to destroy the pathogenic and spoilage bacteria in order to ensure that the milk is safe throughout its shelf life. The protease and lipase that are present in raw milk might reduce the quality of milk. Plasmin and protease, which are produced by psychrotrophic bacteria, are recognized as the main causes of the deterioration in milk flavor and taste during storage. The enzymes in raw milk can be inactivated by heat treatment. However, the temperature of inactivation varies according to the type of enzyme. For example, some Pseudomonas spp. produce heat-resistant proteolytic and lipolytic enzymes that may not be fully inactivated by the low temperature and long time (LTLT) treatment. These types of enzymes are inhibited only by the high temperature and short time (HTST) or ultra-high temperature (UHT) treatment of milk.

• Journal of Life Science
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• v.13 no.2
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• pp.223-229
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• 2003

A study of the anti-fungal properties in Korean radish was conducted using a variety of purification procedures such as Extrelut column, RP(Reverse Phase) Cl8 Column Chromatography, HPLC etc. to separate anti-fungal substances from Korean radish juices to test them against a common gray mold called Botrytis cenerea. Dialysis tube operation showed that these substances were presumably thermostable compounds with low molecular mass (less than 3.5 kDa). Differences of anti-fungal activities depending upon types of radishes used did not show any noticeable variation. The antifungals were presumably composed of more than 5 compounds. Among these, the most anti-fungal fraction was analyzed by HPLC in which one peak was obtained. Disease-affected plants were inoculated with 10mg of Extrelut fraction and results showed similar anti-fungal activity to pesticides suggesting possible usage of these substances as environmentally friendly antibiotics.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.820-830
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• 2019

Most consumers consider yogurt to be a healthy food because it contains probiotic microorganisms. Although a plethora of commercially produced yogurts exists, nutritional and functional aspects of the commercial yogurts have not been well characterized. In this study, the microbiological and physicochemical properties of popular drinking yogurts in Korea were extensively characterized. The viability of lactic acid bacteria, including lactobacilli and bifidobacteria, varied between yogurt samples. These lactobacilli and bifidobacteria showed effective antimicrobial activities against foodborne pathogenic bacteria. Unlike the titratable acidity and pH, the soluble solids content varied between yogurt samples. All the yogurt samples contained high levels of potassium (average 143.53 mg/100 g) and calcium (average 133.92 mg/100 g), as well as phosphorus and sodium. Lactose, fructose, and glucose were the major sugar components in most yogurt samples, whereas the levels of sucrose and maltose were relatively low. Among several organic acids analyzed in the yogurt samples, lactic acid (average 767.67 mg/100 g) and citric acid (average 170.91 mg/100 g) were the most predominant. Taken together, this study provides preliminary information about the nutritional and functional characteristics of commercially available drinking yogurts.