• Korean Journal of Soil Science and Fertilizer
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• v.30 no.2
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• pp.196-199
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• 1997

We studied the effect of inoculation of microorganisms known to produce plant growth promoting substances, on the growth and yield of cucumber(Cucumis sativa L.), through a field experiment. The microorganisms used were isolated from the forest soil and consisted of Micrococus sp., Baccilus sustilis, Enterobacter agglomerans, Baccilus megaterium, Pseudomonas putida, Cellulomonas sp. and Staphylococus xyposus. Fotr the multiplication, microorganisms were cultured in liquid media of Pseudomonas P and Sabouraud dextrose. Inoculation of microorganisms was done by spraying the culture media after the culture of them to soil and cucumber plants, three times during the growth of cucumber at the rate of 10l/ha. The inoculation of microorganisms tended to promote the growth of cucumber plant and increase the yield of it. No sign of significant improvement of soil chemical and physical properties were observed after the harvest of crop. The population of bacteria and actinomycetes tended to be higher in the inoculated plots than in not inoculated plots, while opposite was the case in the population of fungi.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.2
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• pp.263-271
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• 2010

This trial was conducted to determine the effects of feeding a diet containing solid-state fermented rapeseed meal on performance, nutrient digestibility, intestinal ecology and intestinal morphology of broiler chickens. A mixed liquid culture, containing approximately 5 log cfu/ml Lactobacillus fermentum, Enterococcus faecium, Saccharomyces cerevisae and Bacillus subtilis was prepared in a 1:1:1:1 ratio. A basal substrate (BS) containing 75% rapeseed, 24% wheat bran and 1% brown sugar was mixed with the liquid culture in a ratio of 10:3. Over the 30-day fermentation, isothiocyanates were reduced from 119.6 to 14.7 mmol/kg. A total of 168, day-old male Arbor Acres broiler chicks were assigned to one of three dietary treatments including a corn-soybean meal based control diet as well as two experimental diets in which the control diet was supplemented with 10% of the BS containing unfermented rapeseed meal or 10% of the BS containing rapeseed meal subjected to solid state fermentation. There were 8 pens per treatment and 7 birds per pen. From days 19-21 and days 40-42, uncontaminated excreta were collected from each pen for digestibility determinations. In addition, digesta from the colon and ceca were collected to determine the number of lactobacilli, enterobacteria and total aerobes. The middle sections of the duodenum, jejunum, and ileum were collected for intestinal morphology. Over the entire experimental period (d 1-42), the weight gain and feed conversion of birds fed fermented rapeseed meal were superior (p<0.05) to that of birds fed nonfermented rapeseed meal and did not differ from the soybean control. On day 42, birds fed fermented rapeseed meal had higher (p<0.05) total tract apparent digestibility coefficients for dry matter, energy, and calcium than birds fed non-fermented rapeseed meal. Colon and ceca digesta from broilers fed the fermented feed had higher (p<0.05) lactobacilli counts than birds fed the control and non-fermented rapeseed meal diets on day 21 and 42. Fermentation also improved (p<0.05) villus height and the villus height:crypt depth ratio in the ileum and jejunum on day 21 and 42. The results indicate that solid-state fermentation of rapeseed meal enhanced performance and improved the intestinal morphology of broilers and may allow greater quantities of rapeseed meal to be fed to broilers potentially reducing the cost of broiler production.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.431-441
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• 2001

To develop the low-temperature and long-term fermented kimchi, kimchi was prepared according to the recipe of a specific ratio of major and minor ingredients and adjusted its salinity to 3.7%. Prepared kimchi fermented at $15{\pm}1^{\circ}C$ for 24 hours and transferred and fermented in a refrigerator only used to make low-temperature and long-term fermented kimchi at $-1{\pm}1^{\circ}C$ for 30 weeks. During 30 weeks of fermentation the changes in physicochemical and microbiological properties of low-temperature and long-term fermented kimchi were studied. The initial pH of 6.47 decrease gradually and dropped to pH 4.0 after 14 weeks of fermentation, and then it maintained at same level. Acidity increased to 0.49% on 2 weeks of fermentation and kept at 0.47 $\sim$0.50% during 2 to 30 weeks fermentation. Salinity was slightly increased at early stage and started to decrease on 4 weeks of fermentation, and then it did not change. The change of reducing sugar content was closely related to the trend of pH change with a very high correlation coefficient(r =0.912). Lactic acid, citric acid, malic acid, succinic acid and acetic acid were major organic acids contained in low-temperature and long-term fermented kimchi. Vitamin C content decreased at initial stage of fermentation and then slightly increased up to the maximum of 22.3 mg% on 8weeks of fermentation. In color measurement, L value continued to increase during the fermentation and reached at the highest of 55.45 on 22 weeks of fermentation, and a and b values of 3.62 and 4.54 also increased to 31.26 and 37.32 on 30 weeks of fermentation, respectively. Total microbial count increased slowly from beginning and was the highest on 4 weeks of fermentation, and then began to decrease slowly. Count of Lactobacillus spp. was highest after 6weeks, but count of Lactobacillus spp. was highest on 2 weeks of fermentation, and then both showed a slow decrease. Yeast count wasn't increased until 4 weeks of fermentation and then increased rapidly to get the highest on 10 weeks of fermentation.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.11 no.3
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• pp.107-115
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• 2008

Herbs and plants widely used for the ecological restoration were selected for germination rate analysis under treatment of microorganisms to determine ideal treatment conditions and medium for enhanced germination rate. Albizzia julibrissin, when submerged in a nutrient medium or distilled water, presented a decrease in germination period rather than increase in germination rate. When treated with microorganism culture solution (JM-2) for 24 hours, 90% germination was achieved in two days, which is sufficient evidence to conclude that such treatment accelerates the germination of Albizzia julibrissin. Germination period decreased for Lespedeza cyrtobotrya samples submerged in microorganism solution for 15 and 48 hours, however, increases in germination rates were not observed. Sample treated in the solution for 24 hours had increased germination rate and enhanced germination period. Microorganism solution treatment had a negative effect on germination for Lespedeza cuneata, unlike Lespedeza cyrtobotrya and Albizzia julibrissin. Microorganism treated seeds of Lepsedeza cuneata had a lower germination rate than that of the control with no treatment. However, submerging treatments in a nutrient medium or distilled water for 24 to 48 hours were proven effective with higher germination rates than control sample with no treatment. Herbs and plants widely used for the ecological restoration were selected for germination rate analysis under treatment of microorganisms to determine ideal treatment conditions and medium for enhanced germination rate. Albizzia julibrissin, when submerged in a nutrient medium or distilled water, presented a decrease in germination period rather than increase in germination rate. When treated with microorganism culture solution (JM-2) for 24 hours, 90% germination was achieved in two days, which is sufficient evidence to conclude that such treatment accelerates the germination of Albizzia julibrissin. Germination period decreased for Lespedeza cyrtobotrya samples submerged in microorganism solution for 15 and 48 hours, however, increases in germination rates were not observed. Sample treated in the solution for 24 hours had increased germination rate and enhanced germination period. Microorganism solution treatment had a negative effect on germination for Lespedeza cuneata, unlike Lespedeza cyrtobotrya and Albizzia julibrissin. Microorganism treated seeds of Lepsedeza cuneata had a lower germination rate than that of the control with no treatment. However, submerging treatments in a nutrient medium or distilled water for 24 to 48 hours were proven effective with higher germination rates than control sample with no treatment.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• Journal of Embryo Transfer
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• v.25 no.4
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• pp.267-272
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• 2010

The present study was to investigate the source of contamination during semen processing for in vitro uses. In the present study, frozen semen was prepared from liquid semen in our laboratory for in vitro fertilization (IVF) experiments due to lack of fresh semen. Antibiotics were added in the frozen semen extender (kanamycin and gentamicin) and in vitro culture (IVC) medium (gentamicin) for further inhibiting growth of microorganisms. Nevertheless, proliferations of microorganisms were observed in IVC culture drop during culturing of IVF embryos using frozen semen. Randomly 3 samples were taken from the liquid semen, frozen semen and egg yolk. Contaminated IVC medium, frozen-thawed semen, liquid semen and egg yolk were cultured in de Man, Rogosa and Sharpe (MRS) agar medium. Whitish colonies were detected in contaminated IVC drop, frozen-thawed semen samples and egg yolk but no colonies were formed in liquid semen samples. Gram-negative and rod-shaped identical bacteria were found in both frozen-thawed semen sample and contaminated IVC drop and egg yolk samples. Enterobacter cloacae were confirmed by API 20E kit according to manufacturer's instruction with identification value (% ID) 94.3% and T index 0.88. Antibiotic susceptibility tests were done according to Clinical and Laboratory Standards Institute (CLSI) by using ampicillin, amikacin, cephalothin, gentamicin, kanamycin, tetracycline, oxytetracycline, sulfamethoxazole trimethoprim, norfloxacin and ciprofloxacin test. Among them Enterobacter cloacae were resistant to ampicillin, amikacin, cephalothin, gentamicin, kanamycin but susceptible to tetracycline, oxytetracycline, sulfamethoxazole trimethoprim, norfloxacin and ciprofloxacin. From these findings it could be suggested that this contamination sources might be from egg yolk.

• Journal of Life Science
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• v.7 no.1
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• pp.30-38
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• 1997

For screening thermostable $\alpha$-amylase from thermophiles, various samples from extreme environments such as hot spring and sewage near them, and compoat, wereexamined microbial growth in enrichment culture medium at 55$\circ$C on the assumption that enzymes from thermophiles are inevitable thermostable. One strain showing higher $\alpha$-amylase activity was pure cultured and designated as Bacillus sp. TR-25 from the results of morphological, cultural and physiological characteristics. The most important carbon sourses for the enzyme production were soluble starch, dextrin, potato starch and corn starch. Glucose and fructose had a catabolite repression on the enzyme production. The good nitrogen sources for the enzyme production were yeat extract, nutrient broth, tryptone, corn steep liquor and ammonium sulfate. The enzyme production was accelerated by addition of CaCl$_{2}$. $\cdot $ H$_{2}$O. The optimal medium composition for the enzyme production was soluble starch 2.0%, yeast extract 0.55, CaCl$_{2}$ $\cdot $ 2H$_{2}$O 0.015, Tween 80 0.001%, pH8.0, respectively. In jar fermenter culture, this strain shows a rapid growth and required cheaper carbon and nitrogen source. These properties are very useful to fermentation industry. The $\alpha$-amylase of this strain demonstrated a maximum activity at 80$\circ$C, pH 5.0, respectively. And calcium ion did not improve thermostability of the enzyme. At 10$0^{\circ}C$, this enzyme has 235 of relative activity. Transformation was carried out by thermophilic Bacillus sp. TR-25 genomic DNA. As a result, the transformant has increased thermostable $\alpha$-amylase activity.

• Journal of Life Science
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• v.17 no.1 s.81
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• pp.137-142
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• 2007

For the production of natural pigments with microbe, the strains which produced monascus pigment were isolated, and then culture condition and extraction condition were investigated. These results are summarized as follows; The strain which ran produce monascus natural pigment was isolated from natural microbial sources and we made mutant of this strain with UV($235_{nm}$, 30 second) irradiation. The mutant was identified as Monascus sp. MK2-2. The optimal culture conditions were investigated optimal medium containing 0.3% rice powder, 0.2% yeast extract, 0.3% $NH_4H_2PO_4$ and $30^{\circ}C$ in a rotary shaker (120 rpm) for 5 days (initial pH 5.0), while the pigment production was determined at 24 hr intervals. The effective carbon sources were wheat flour > rice powder > fructose, and effective nitrogen sources were sodium nitrate > $KNO_3$ for production of the monascus natural pigment. The pigment capacity is good from 17 to 22 in C/N ratio. The production amount of monascus natural pigment was 0.38 g per 1 kg of rice. Also, extract of red yeast rice had anti-thrombosis activity like a degree of aspirin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1467-1474
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• 2013

To develop a starter culture system for the fermentation of mukeunji, we introduced lactic acid bacteria and yeast isolated from mukeunji into kimchi fermentation as a single or a mixed culture. On evaluating mukeunji flavor, we found that the mixed starter kimchi prepared with two strains, ML17 and MY7, gave the best sensory score. These strains were identified as Lactobacillus (Lb.) curvatus ML17 and Saccharomyces (S.) servazzii MY7 by molecular identification method. The fermentative characteristics of starter kimchi were investigated by measuring changes in the physicochemical and microfloral characteristics during the fermentation. The decrease in pH and increase in acidity in the starter kimchi were faster compared to respective values of control kimchi. There was a gradual decrease in hardness of starter kimchi, which was still slow compared to hardness decrease in control kimchi. Microbial analysis of starter kimchi revealed that Lb. curvatus ML17 and S. servazzii MY7 were the dominant organisms during the entire fermentation period. The lactic acid and citric acid contents of starter kimchi were higher than those of the control kimchi after 90 days of fermentation. By sensory evaluation, the starter kimchi scored higher in appearance, mukeunji flavor, sourness, carbonated flavor, savory taste, texture, and overall acceptability, but lower in off-flavor than the control kimchi.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.9
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• pp.2485-2491
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• 2009

Culture was performed by using Sheep Blood Agar Plate (BAP, Asan Pharmaceutical) and Sabouraud Dextrose Ager (SDA, Asan Pharmaceutical) along with air $IDEAL^{TM}$ (Biomerieux), which is a microbe interceptor based on inertial impaction interception, in order to investigate bioaerosol in indoor and outdoor air at five elderly care facilities in a metropolis and an urban-rural consolidated city for two months from April 1 to May 31, 2007. From the culture followed by isolation and identification, the following conclusions were drawn. 1. As for the general isolation of microbes in each facility, care center S had the largest amount of microbes (263 cfu/$m^3$) isolated in a 300L room, followed by care center U having 123 cfu/$m^3$ isolated. 2. As for the number of bacteria isolated from a medium intercepting 300 L indoor, the largest amount of other unidentified or non-pathogenic Gram positive cocci (321 cfu/$m^3$) was isolated and most of the other Gram positive cocci were CNS (Coagulase Negative Staphylococcus). 3. As for the number of fungi isolated from a medium intercepting 300 L in a room, the largest number of Aspergillus spp. (66) was isolated, followed by Mucor spp. (62 cfu/$m^3$), Penicillium spp. (53 cfu/$m^3$), Alternaria spp. (50), and other unidentified or non-pathogenic fungi (42 cfu/$m^3$). 4. As for the rate of indoor and outdoor pollution, the average number of interceptions was all larger indoor than outdoor; the research differentiating the amount of air into 300 L and 500 L demonstrated that the larger amount of air led to more bacteria, making no great variation in the species.