• Journal of Microbiology and Biotechnology
• /
• v.29 no.1
• /
• pp.79-90
• /
• 2019

Lichens are generally known as self-sufficient, symbiotic life-forms between fungi and algae/cyanobacteria, and they also provide shelter for a wide range of beneficial bacteria. Currently, bacterial-derived biodegradable polyhydroxyalkanoate (PHA) is grabbing the attention of many researchers as a promising alternative to non-degradable plastics. This study was conducted to develop a new method of PHA production using unexplored lichen-associated bacteria, which can simultaneously degrade two ubiquitous industrial toxins, anthracene and naphthalene. Here, 49 lichen-associated bacteria were isolated and tested for PHA synthesis. During the GC-MS analysis, a potential strain of EL19 was found to be a 3-hydroxyhexanoate (3-HHx) accumulator and identified as Pseudomonas sp. based on the 16S rRNA sequencing. GC analysis revealed that EL19 was capable of accumulating 30.62% and 19.63% of 3-HHx from naphthalene and anthracene, respectively, resulting in significant degradation of 98% and 96% of naphthalene and anthracene, respectively, within seven days. Moreover, the highly expressed phaC gene verified the genetic basis of $PHA_{mcl}$ production under nitrogen starvation conditions. Thus, this study strongly supports the hypothesis that lichen-associated bacteria can detoxify naphthalene and anthracene, store energy for extreme conditions, and probably help the associated lichen to live in extreme conditions. So far, this is the first investigation of lichen-associated bacteria that might utilize harmful toxins as feasible supplements and convert anthracene and naphthalene into eco-friendly 3-HHx. Implementation of the developed method would reduce the production cost of $PHA_{mcl}$ while removing harmful waste products from the environment.

• Journal of the Korean Applied Science and Technology
• /
• v.37 no.6
• /
• pp.1698-1705
• /
• 2020

Bacteria were collected from the thumb surface of the twenty young adults that are 20 to 25 years old and cultured on the Luria-Bertani agar. The 16S rDNA of the cultured bacteria was amplified by polymerase chain reaction(PCR) and DNA sequence of the PCR products analyzed. Total 14 different bacterial species were identified by comparing their 16S rDNA sequence with the data in genbank. It appears that each individual has 2.5 different bacterial species in average. Staphylococcal species were the most abundant among the identified bacteria and Micrococcus luteus was the second. Staphylococcal species were isolated at similar frequency between male and female donors but Micrococcus luteus was isolated more frequently from female than male donors. The result obtained in this study might be useful in research of dermatic diseases, searching for new drugs for those diseases and development of new cosmetics.

• The Korean Journal of Food And Nutrition
• /
• v.33 no.6
• /
• pp.599-613
• /
• 2020

The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.

• Journal of Life Science
• /
• v.26 no.4
• /
• pp.446-452
• /
• 2016

Garlic (Allium sativum L.) and its extracts have been used in a wide range of applications, including as folk medicines in many Asian countries. This traditional herb has several functional properties and strong biological activities, making it useful as a functional food material. This study investigated the biological activities of solid-garlic after fermentation by lactic acid bacteria. Several solid-garlic fermentation strains of lactic acid bacteria were isolated from Korean traditional fermented food or obtained from the Korean Collection for Type Cultures. Lactic acid bacteria showed selective growth in garlic extracts on MRS media. Fermentation of solid garlic (heated 121℃, 15 min or not heated) by lactic acid bacteria gave total polyphenol and flavonoid contents of 731.0-845.2 g/g and 92.68-413.58 g/g, respectively. The DPPH scavenging activities and SOD like activities were measured as 7,584% and 9499%, respectively. These activities were relatively higher than a positive control, vitamin C. Measurement of antidiabetic activity using α-glucosidase inhibition assay showed that solid garlic fermented with lactic acid bacteria gave a higher activity than the control, acarbose. Fermentation of solid garlic with lactic acid bacteria may therefore help to alleviate adverse biological activities, as well as provide functional food materials.

• Korean Journal of Ecology and Environment
• /
• v.37 no.4 s.109
• /
• pp.363-367
• /
• 2004

For comparative analysis of the eubacterial community structure at 8 sampling sites throughout the Nak-Dong River, FISH (fluorescence in situ hybridization) method was employed. The total ratio of each determined eubacterial group such as ${\alpha}\;{\cdot}\;{\beta}\;{\cdot}\;{\gamma}-subclasses$proteobacteria and Cytophaga-Flavobacterium(CF) group to total counts(DAPI) at each site varied 9.3-42.5% with the highest value at uppermost part. And each ratio of determined eubacterial groups reached mostly under 10% except that of CF group (23%) at uppermost part. Furthermore, compared to lower part, upper part represented unexpectedly higher proportions of ${\gamma}-subclass$ proteobacteria comprised almost fast growing bacteria on degradable organics. Also the variations of ammonia-oxidizing bacteria ranged from $2.7{\times}10^4$ to $18.0{\times}10^4$ cells $mL^{-1}$ with the lowest value in lower part and the highest value in mid part whereas those of nitrite-oxidizing bacteria varied 5.2-7.7{\times}10^4$ cells $mL^{-1}$ without noticeable differences throughout the sites. Additionally, the ratio of nitrifying bacteria to total counts ranged from 1.0% to 13.6% with no differences between ammonia-oxidizing bacteria and nitrite-oxidizing bacteria. In conclusion, FISH method introduced in this study for monitoring, normally used for the quantitative analysis of bacteria, provided also good information on their environmental status in the Nak-Dong River.

• Korean Journal of Microbiology
• /
• v.48 no.4
• /
• pp.254-261
• /
• 2012

The purpose of this research was to optimize electric current production of sediment microbial fuel cells by injecting glucose and to investigate its impact on microbial communities involved. It was shown that injection of proper concentration of glucose could increase electric current generated from sediment microbial fuel cells. When 1,000 mg/L of glucose, as opposed to higher concentrations, was injected, electric current increased up to 3 times. This increase is mainly attributed to the mutual relationship between fermenting bacteria and exoelectrogenic bacteria. Here the organic acids generated by fermenting bacteria could be utilized by exoelectrogenic bacteria, removing feedback inhibition caused by the organic acids. When glucose was injected, the population of Clostridium increased as to ferment injected glucose. Glucose fermentation can have either a positive or negative effect on electric current generation. When exoelectrogenic bacteria may readily utilize the end-product, electric current could increase. However, when the end-product was not readily removed, then detrimental chemical reactions (pH decrease, methane generation, organic acids accumulation) occurred: exoelctrogenic bacteria population declined and non-microbial fuel cell related microorganisms prospered. By injecting a proper concentration of glucose, a mutual relationship between fermenting bacteria, such as Clostridium, and exoelectrogenic bacteria, such as Geobacter, should be fulfilled in order to increase electricity production in mixed cultures of microorganisms collected from the aquatic sediments.

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.26 no.3
• /
• pp.324-333
• /
• 2016

Objectives: We aimed to compare the sampling performance of different flow-based impactor samplers for collecting fungal spores and bacteria and to explore the association of the level of bioaerosols with activity patterns of occupants in daycare center settings. Methods: For comparison of sampling performance, two different flow-based samplers (greater than 100 L/min or not) were selected; a low flow-based sampler (one-stage Andersen sampler) and two high flow-based samplers (DUO SAS SUPER 360 sampler, BUCK bio-culture sampler). We collected airborne mold and bacteria in 30 daycare centers with various levels of contaminated air. Three repeat samplings per each sampler were performed. Mold and bacteria were grown for 96 hours at $25{\pm}1^{\circ}C$ and 48 hours at $35{\pm}1^{\circ}C$, respectively. The Andersen and SAS samplers were used for investigating the association between the level of bioaerosols and the activity patterns of occupants in daycares. Particular matters 10($PM_{10}$), temperature, and relative humidity were monitored as well. Samplings were carried out with one-hour interval from 9 to 5 O'clock. For statistical comparisons, Kruskal-Wallis test, Wilcoxon's signed rank test, and multiple regression analysis were carried out. Results: The airborne level of molds by the low flow-based sampler were significantly higher than that of high flow-based samplers (indoor, P=0.037; outdoor, P=0.041). However, no statistical difference was observed in the airborne level of bacteria by each sampler. Also the level of bioaerosols varied by the time, particularly with different activity patterns in daycare centers. The higher level of mold and bacteria were observed in play time in indoor. Similarly, the concentrations of $PM_{10}$ were significantly associated with the level of bioaerosols (P<0.05). Conclusions: Our findings indicate that the flow rate of sampler, rather than total air volume, could be able to affect the results of sampling. Also, the level of airborne mold and bacteria vary behavior patterns of occupants in indoor of daycare settings. Therefore, different samplers with other flow rate may be selected for mold or bacteria sampling, and activity patterns should be considered for bioaerosol sampling as well.

• Food Science and Preservation
• /
• v.18 no.6
• /
• pp.973-979
• /
• 2011

The grape cultivar Campbell Early has high levels of malic acid as well as tartaric acid. The high concentration of total acid in the Campbell Early wine is a critical aspect of the wine's sensory characteristics. To prevent the deterioration of the wine's quality, which is caused by the strong sour taste derived from the raw material in wine making, the deacidification factor was investigated via carbonic maceration under different temperature conditions, especially in the presence or absence of malolactic bacteria. Based on the results of the presence test of the malolactic bacteria during carbonic-maceration treatment, Lactobacillus brevis, Lactobacillus plantarum, and Streptococcus thermophilus were characterized morphologically and were identified via biochemical tests and 16S-rRNA-gene-sequencing analysis. The isolated strains were found not to consume malic acid and to produce lactic acid. Moreover, these strains were consumed as soluble solids. The isolated strains are popularly known as lactic-acid bacteria and should have produced lactic acid from glucose. The Oenococcus oeni of the malolactic bacteria was not isolated. These results showed that the isolated strains are not deacidified during carbonic-maceration treatment.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.13 no.9
• /
• pp.4018-4024
• /
• 2012

The purpose of this study was to application in the HACCP(Hazard Analysis Critical control) system of fried kimchi soup. The establishment of Critical limit during sterilization processing was measured by sterilization temperature, sterilization time, sensory test, storage test and pH change in storage for 30 days (May 1~30, 2012). Before sterilization, general bacteria, coliform and thermophile bacteria were detected to be $6.00{\times}10^5\;CFU/m{\ell}$, $7.50{\times}10^2\;CFU/m{\ell}$ and $2.75{\times}10^2\;CFU/m{\ell}$, respectively. In contrast, all microbial was not detected after sterilization($90{\pm}5^{\circ}C$, $22{\pm}5$ mins). The sensory test was decided as the most delicious kimchi according to $90{\pm}5^{\circ}C$, $22{\pm}5min$. In conclusion, the sterilization process of fried kimchi soup would be a great alternative to prevention, decreasing and removing of harmful microorganism, such as general bacteria, coliform and thermoduric bacteria etc. Therefore, the critical limit of sterilization temperature and time for quality control and biosafety was established at $90{\pm}5^{\circ}C$, $22{\pm}5$ mins. And it suggested that HACCP plan was necessary for monitoring method, monitoring cycle, problem solving method, education, training and record management during sterilization processing.

• Journal of Applied Biological Chemistry
• /
• v.59 no.1
• /
• pp.69-74
• /
• 2016

The objective of this study was to examine the combined effect of fumaric acid with mild heat on the inactivation of microorganisms on spinach. Spinach leaves were inoculated with Escherichia coli O157:H7 and Listeria monocytogenes. Based on the results of single treatment of fumaric acid (0.1, 0.3, and 0.5%) or mild heat (40, 50, and $60^{\circ}C$) regarding the inactivation of the inoculated bacteria, the optimal condition for the combined treatment was suggested to be 0.5% fumaric acid and mild heat treatment at $50^{\circ}C$ for 5 min. The combined treatment of fumaric acid with mild heat caused 2.53 and 2.62 log reductions of the populations of L. monocytogenes and E. coli O157:H7, respectively. In addition, during storage of fresh spinach at $4^{\circ}C$ for 12 d, the combined treatment reduced initially the populations of total aerobic bacteria by 2.77 log CFU/g compared with the control. In particular, after 12 d of storage, the population of total aerobic bacteria for the combined treatment sample was 4.84 log CFU/g, whereas the control sample had 6.66 log CFU/g. Color and vitamin C content of spinach samples were not altered significantly by the combined treatment during storage. These results indicate that the combined treatment of fumaric acid with mild heat is an effective method to control microorganisms on spinach during storage.