• Asian-Australasian Journal of Animal Sciences
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• v.13 no.3
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• pp.376-380
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• 2000

This study was conducted to investigate protein and carbohydrate utilization of Micrococcus varians, Staphylococcus carnosus and Staphylococcus xylosus. Sensitivity to pH, sodium chloride, potassium sorbate and sodium nitrite of these strains was also determined. In Chinese-style beaker sausage manufacturing, the growth rate of these strains during the curing period ($20^{\circ}C$ and $30^{\circ}C$) was evaluated. The results indicated that no strains could hydrolyze azo-casein and sarcoplasmic protein and only S. xylosus could hydrolyze gelatin at $30^{\circ}C$. All of these strains could oxidize and ferment fructose and mannitol. S. carnosus and S. xylosus could slightly oxidize lactose and utilize citrate. Arabinose was oxidized by S. xylosus and sorbitol was oxidized by S. carnosus. Growth of M. varians was restricted at pH 5.0 and S. carnosus and S. xylosus were restricted at pH 4.5. S. xylosus and S. carnosus were able to grow with 0.1~0.5% potassium sorbate, 50~200 ppm sodium nitrite or 1~15% sodium chloride. S. xylosus had a higher growth rate than the other strains. Staphylococcus species grew well during curing period of Chinese-style beaker sausage then followed by Micrococcaceae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.631-635
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• 1995

In order to develop effective manufacturing method and to improve quality of low-salt fermented squid(10% of table salt), we investigated the effects of temperature, salinity and pH on the growth of Staphylococcus xylosus, Micrococcus varians, Pseudomonas diminuta and Pseudomonas D2 isolated from of low-salt fermented squid and the growth characteristics of these bacteria during fermentation were elucidated. All bacteria showed good growth during the process of low-salt fermented squid(pH 6~7 ; concentration of NaCl, 7~10% ; temperature, 7~1$0^{\circ}C$) and their cell numbers increased as fermentation proceeded under the same fermentation condition.

• Microbiology and Biotechnology Letters
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• v.13 no.1
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• pp.1-5
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• 1985

File fish fillets collected from markets were analyzed for their microbial load and microflora, resulting in the level of aerobic mesophiles ranged from $3.5{\times}10^3$ to $1.1{\times}10^8CFU/g$, total coliforms from less than 2.3 to $4.6{\times}10^5MPN/g$, fecal coliforms from 1ess than 2.3 to $1.1{\times}10^5MPN/g$, Enterobacteriaceae from $3{\times}10$ to $4.4{\times}10^5CFU/g$ and fecal Streptococci from $1.6{\times}10^2$ to $7.6{\times}10^6CFU/g$ having Staphylococcus hominis, Staphylococcus hemolyticus, Micrococcus varians, Micrococcus luteus and Streptococcus cremoris as constituent microorganisms of aerobic mesophiles, Escherichia coli and Proteus rettgeri of Family Enterobacteriaceae, and Streptococcus faecium and Streptococcus avium of fecal Streptococci.

• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.205-210
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• 1977

From samples of red pepper powder sold in Korea were isolated and identified 13 species of molds (Aspergillus amstelodami, Asp. chevalieri, Asp. clavatus, Asp. flavus, Asp. janus var. effusus, Asp. oryzae, Asp. oryzae var. brevis, Asp. repens, Asp. sydowi, Asp. thomii, Asp. tubingensis, Penicillium thomii, Scopulariopsis brevicaulis) and 5 species of bacteria (Bacillus pumilus, Bac. subtilis, Micrococcus luteus, M. varians, Staphylococcus aureus). Radiosensitivity of these microorganisms was examined to give $D_{10}$ values of $14{\sim}41\;krad$ for molds, $11{\sim}24\;krad$ for bacterial vegetative cells and $190{\sim}250\;krad$ for bacterial spores. The red pepper powder was contaminated with $2{\sim}3{\times}10^2$ mold counts/g and $3{\sim}6{\times}10^7$ bacterial counts/g, which would be sufficiently destroyed by irradiating 200 krad ${\gamma}-rays$.

• Journal of environmental and Sanitary engineering
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• v.3 no.1 s.4
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• pp.19-26
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• 1988

This Study was performed from Feb. 4th Feb. 15th. 1985 in order to investigate if the rate of the contamination of students' hands were affected by sexes and grades of middle school. The sampled 29 students were selected from the 1st. and 2nd. grades of the middle school. The hands-washed salines were cultured for the isolation of microorganisms. The results were as follows: 1. It was found to be contaminated by 17 Genera of bacteria such as Staphylococcus, Streptococcus, Micrococcus, Bacillus, Neisseria, Branhamella, Acinetobacter, Moraxella, Ozromobacterium, Alcaligenes, Flavobacterium, Pseudomonas, Actinobacillus, Pasteurella, Vibrio, Enterobacteria and Plesiomonas. 2. The strains from 30 isolates were identified as 9 species, Staphylococcus aureus, Staphylococcus epidemidis, Micrococcus varians, Branhamella catarrhalis, Acinetobacter anitratus, Moraxella bovis, Moraxella urethralis, Pseudomonas aeruginosa and plesiomonas shigeiloid. 3. The frequency rates on 17 Genera appearances on Students' hands were Staphylococcus $(96.6\%)$, Enterobacteria $(41.4\%)$, Bacillus $(20.7\%)$, Branhamella $(17.2\%)$ et. 4. There was significant difference in cell number between hans of boys & girls. The rate of contamination of girls' hands, especially 2nd grade girls, was lower than boys' hands. This result showed that girls' hands were more clean.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.8
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• pp.1173-1177
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• 2000

This study investigated the nitrate reduction ability of Micrococcaceae on pigment formation in Chinese- style sausage. One hundred ppm sodium nitrite and 150 ppm sodium nitrate was added asepticly to ground pork which was then inoculated with $10^7CFU/g$ of either Micrococcus varians, Staphylococcus carnosus or Staphylococcus xylosus. All samples were cured at $20{^{\circ}C}$ or $30{^{\circ}C}$ for 3 days and then color, residue nitrite, nitrosyl pigment and residue nitrate were determined. The results indicated that samples inoculated with S. xylosus had higher a- and b- values due to nitrate reduction and pigment production after 3 days curing and these values were higher at the higher curing temperature. The nitrosyl pigment of the samples with S. xylosus had highest values after 3 days curing at both $20{^{\circ}C}$ and $30{^{\circ}C}$. However, sample inoculated with S. carnosus and S. xylosus had lower nitrate contents than the sample inoculated with M. varians. At $30{^{\circ}C}$ as well as S. carnosus and M. varians had a stronger decreasing in nitrate concentration during curing at $20{^{\circ}C}$. Moreover, samples inoculated with S. xylosus and S. carnosus had a higher residual nitrite content during curing at $20{^{\circ}C}$ or $30{^{\circ}C}$. In conclusion, two Staphylococci strains tested were most optimum starter cultures for improving pigment formation during Chinese-style sausage curing.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1619-1627
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• 1999

Microbiological characteristics of gamma irradiated low salt squid Jeot-gal were examined. Following the fermentation periods, total bacterial cell, Lactobacillus spp., Staphylococcus spp., Streptococcus spp., Pseudomonas spp. and yeast cell number were counted on their selective media and some acid forming bacteria and Pseudomonas spp. were identified. As the gamma irradiation dose increased, the microbial density of early fermentation phase was reduced and the growth rate was delayed. The repression effects on microbiological growth by gamma irradiation were to be higher as salt concentration increased. Adequate conditions of salt concentration and gamma irradiation for low-salt squid Jeot-gal preparation were 10% and 10 kGy, respectively. Lactobacillus sp. 2, Micrococcus varians and Streptococcus sp. I were isolated from 5% salt containing squid Jeot-gal, and Micrococcus morrhuae was from 20% only while Lactobacillus plantarum and Lactobacillus brevis were widespread. Lactobacillus brevis, Pediococcus halophilus and Pseudomonas diminuta were sensitive and Lactobacillus plantarum, Micrococcus morrhuae and Pseudomonas sp. 3 were resistant to gamma irradiation. The diversity of microflora decreased as salt concentration decreased and gamma irradiation dose increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.63-68
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• 1986

In order to examine related bacteria on the maturation of cured loin ham, bacteria isolated during curing periods from ham, which counted coliform group, psychrotrophic and halo-tolerant bacteria. The results are as follows; The isolated bacteria from ham during the curing period were Staphylococcus spp. 24 strains, Bacillus spp. 21 strains, Lactobacillus spp. 10 strains, Coryneform 2 strains. Microbacterium spp. 2 strains and Gram negative rods 8 strains. Micrococcus spp. were identified M. varians 12 strains and M. luteus 3 strains, and Streptococcus spp. identified S. faecium 14 strains, S. lactis 2 strains. Lactobacillus spp. were isolated L. Plantarum 4 strains, L. brevis and L. casei 1 strains. In the case of cured ham, the number of coliform group and psychrotrophic bacteria were decreased but halo-tolerant bacteria were increased for 10 days of curing period. On the brine solution. the number of coliform group, psychrotrophic and halo-tolerant bacteria were increased for 10 days. 4 days and 20 days, respectively.