• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.455-460
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• 2010

A polymerase chain reaction (PCR)-restriction fragment length polymorphism (RFLP) analysis was applied to detect and identify ten Weissella spp. frequently found in kimchi. The previously reported genus-specific primers designed from 16S rDNA sequences of Weissella spp. were adopted but PCR was performed at the increased annealing temperature by $4^{\circ}C$. The sizes of amplified PCR products and restricted fragments produced by AluI, MseI, and BceAI endonucleases were well correspond with the expected sizes. W. kandleri, W. koreensis, W. confusa, W. minor, W. viridescens, W. cibaria, and W. soli were distinguished by AluI and MseI and W. hellenica and W. paramesenteroides were identified by BceAI. W. thailandensis was distinguished when restriction pattern of other species was compared but identified by the single use of MspI.

• Sim-seong Yeon-gu
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• v.38 no.2
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• pp.269-304
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• 2023

The purpose of this paper is to present the psychological meaning of the creation myths by utilizing related myths, analysand's dreams, active imagination, and artwork to reveal the creative function of the unconscious. The creation myth is the phenomenon of projection when a new order is demanded in the chaotic phase of personal and human history. Depending on the attitude of the ego, it can be a sign of a reconstruction/alteration of consciousness or an invasion. Related literature such as Jung, von Franz, Neumann, Harding, and Edinger, domestic papers, and case reports are introduced to identify the background for this research. The psychological meaning of 'darkness' in creation myths is regarded as unconscious that is too dark to see. The Eskimo creation myth and an analysand's dreams of being blind and wandering in darkness are discussed in relation to nigredo in Alchemy. The psychological meaning of 'massa confusa' regards Uroboros, pleroma, early childhood experience, and a psychological womb in which everything is contained in one. With related myths and unconscious materials, a discussion is followed on how this realm can be a precursor of creation but also be trapped in an abyss. The psychological meaning of 'separation of world parent' is related to splitting one into two when unconscious contexts were touched before it became consciousness. Related myths, 'the world created between heaven and earth,' 'celestial being descending to the earth,' and 'the legend of relocation of a mountain,' as well as clinical material, are examined. Then this paper discusses the clinical implications of the separation of heaven and earth occurring on its own, that the creator's emotional aspects, such as loneliness and anxiety, are involved, and that delayed separation leads to the death of creatura and sudden separation leads to the death of the chaos. Then, the meaning of 'separation of world parent' is discussed in relation with separatio, the alchemical process of acquiring light/consciousness from darkness/unconsciousness. The psychological meaning of the creation of 'land/island' refers to the emergence of consciousness, the contents of the unconscious material into the realm of the ego. Related myths, such as the 'body of the monster/dragon becoming land' and analysand's dreams, are introduced, referring to the embodiment of Mercurius. This is followed by discussing related myths in creating the land to coagulatio in alchemy and utilizing creative work such as active imagination, art, music, and dance that can coagulate or concretize unconscious material in clinical approaches. Finally, myths of resurfaced land after the Flood or the complete destruction of the world in relation to the reconstruction of ego are discussed with related clinical material to show the importance of the analyst/therapist/supervisor's mental stability and capacity.

• Korean journal of applied entomology
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• v.35 no.1
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• pp.45-51
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• 1996

As the pest of the Letinus edoeds, five insect species and six animal species are investigated injuring the fresh mushroom. Of these, insect and animals, Achorutes armatus, Scaphidium amurense and Philomycus confusa caused severe damage to mushroom fruitbody, and a greate deal of damage was done to mushroom lamella by mites (Rhizoglyphis sp., and Histiostoma sp.). As the pest of Lentinus edodes bed logs, two insect species from immature bed logs, eight insects and one isopod species from matured bed logs were investigated. Of those, Moechotypa diphysis was found to be the most injurious species from both immature and matured bed logs. As the pest of Pleurotus ostreatus, six insects and the two mite species were investigated from sporophore. Of those, Lycoriella sp. and Mycophilla sp. are considered to be very serious. while two insects and five mite species were investigated from the mushroom bed. Of those, one insect (Lycoriella sp.) and two mites (Histiostoma feroniarum and Throglyphus bankslogior) found to be abundant and caused serious damage.

• Journal of Applied Biological Chemistry
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• v.62 no.4
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• pp.441-446
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• 2019

The assortment of endophytic lactic acid bacteria (LAB) in kimchi derives from its raw vegetables, which include Chinese cabbage, radish, welsh onion, onion, garlic, red pepper, and ginger. These vegetables were examined during mulkimchi fermentation using gene-specific multiplex polymerase chain reaction and 16S ribosomal RNA sequence analysis. Sixteen species from five LAB genera (Leuconostoc, Lactobacillus, Lactococcus, Pediococcus, and Weissella) appeared in the raw kimchi materials. Interestingly, nine LAB species were identified in mulkimchi on fermentation day 0 as follows: Leuconostoc carnosum, Leuconostoc citreum, Leuconostoc gelidum, Leuconostoc inhae, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus sakei, Lactococcus lactis, and Weissella confusa. Seven additional LAB species were present in mulkimchi at fermentation day 9 as follows: Leuconostoc gasicomitatum, Leuconostoc kimchii, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus pentosus, Pediococcus pentosaceus, and Weissella koreensis. These species corresponded completely with the LAB in kimchi vegetables. Wei. confusa was the predominant LAB during early fermentation (pH 6.20 to 4.98 and acidity 0.20 to 0.64%), while Lac. sakei, Lac. plantarum, and Wei. koreensis became dominant later in fermentation (pH 4.98 to 3.88 and acidity 0.64 to 1.26%). These results collectively demonstrate that the LAB involved in mulkimchi fermentation originates from the raw vegetables examined.

• Microbiology and Biotechnology Letters
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• v.51 no.2
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• pp.157-166
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• 2023

Three lactic acid bacteria (LAB) producing exopolysaccharides (EPSs) were isolated from Pa (green onion)-kimchi, and identified as Weissella confusa (SKP 173), Weissella cibaria (SKP 182), and Leuconostoc citreum (SKP 281), respectively by 16S rRNA gene sequencing. The yields of EPS were 21.27, 18.53, and 15.4 g/l for EPS from SKP 173, 182, and 281, respectively when grown in MRS broth containing sucrose (5%, w/v). Total sugar contents were 64.39, 62.84, and 65.16% (w/w) for EPS from SKP 173, 182, and 281, respectively while the protein contents were 0.33, 0.31, and 0.25% (w/w), respectively. EPSs from W. confusa SKP 173 and W. cibaria SKP 182 contained glucose only but EPS from L. citreum SKP 281 contained glucose and glucitol. Viscosities of the 2% (w/w) freeze-dried EPS solution were 9.60, 8.00, and 8.20 centipoise (cP) for EPS from SKP 173, 182, and 281, respectively. Viscosities of culture grown in MRS broth with 5% sucrose (no glucose) were 92.98, 57.19, and 18.8 cP, respectively. The average molecular weights of EPSs were larger than 2 × 10⁷ Da. Fourier transform infrared spectroscopy (FT-IR) analyses of EPSs showed typical carbohydrate peaks, suggesting that the EPSs consisted of pyranose saccharides with α-(1,6) and α-(1,3) glycosidic linkages. L. citreim SKP 281 was used as the starter for yogurt fermentation, and EPS production was confirmed.

• Korean journal of applied entomology
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• v.52 no.4
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• pp.403-408
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• 2013

A survey of pest occurrence and status of farmer's pest management was conducted at 45 cymbidium farms in 10 major cultivation areas in Korea. The pest species collected from the cymbidium farms were identified as follows: Tetranychus urticae Koch, Frankliniella intonsa Trybom, Pinnaspis aspidistrae Signoret, Incilaria confusa Cockarel, Halyomorpha brevis Walker, Myzus persicae S$\ddot{u}$lzer, and Aphis gossypii Glover, Coccus hesperidum Linnaeus, Thrips flavus Schrank, and Thrips tabaci Lindeman. The two-spotted spider mite, T. urticae, was the key pest in cymbidium production, occurring on 45 farms, followed by scales (20 farms), slugs (6), thrips (8), aphids (5), and stinkbug (1). PCR-RFLP of the rDNA ITS2 region revealed that two thrips species, Thrips flavus Schrank and Thrips tabaci Lindeman, occur on cymbidium farms. Therefore, it is necessary for the cymbidium farmers to establish an integrated pest management system to meet quarantine standards.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.529-537
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• 2020

This study was carried out to confirm changes in the microbial community and physicochemical characteristics of Korean traditional Makgeolli during fermentation by yeast as a fermentation starter. We demonstrate that the microbial community during fermentation affects the quality of Makgeolli. At the species level, Pediococcus pentosaceus, Weissella confusa, Pantoea vagans, and Lactobacillus graminis were dominant on fermentation mix, after 1-2 days, in the control group without yeast treatment. Acid production in the control group was higher than that in the yeast-treated group. P. pentosaceus was dominant throughout the fermentation process, and the proportion of P. vagans remarkably decreased following yeast addition. Considering quality characteristics, the alcohol content rapidly increased after yeast addition, and the lactic acid content was lower in the yeast-treated group than in the control. These results suggest that the rapid increase in alcohol at the start of fermentation inhibits the growth of lactic acid-producing bacteria. The addition of yeast may contribute to the reduction in the high amount of lactic acid, which can be one of the causes of changes in Makgeolli quality.

• Microbiology and Biotechnology Letters
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• v.38 no.2
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• pp.207-215
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• 2010

The purpose of this research is to draw the bacterial community difference between Korean and Chinese kimchi for future use in the confirmation of kimchi origin. Initial fermentation stage kimchi samples (above pH 5) were used for the analysis of bacterial diversity. From 26 Korean kimchi samples, 1,017 strains in the 45 genera and from 22 Chinese kimchi samples, 842 strains in the 54 genera were isolated with use of marine medium, nutrient medium, succinate minimal medium (SMM), leuconostocs selective medium (LUSM) agars. In the order of isolated numbers, Bacillus, Weissella, Leuconostoc, Pseudomonas, and Lactobacillus genera and Bacillus, Weissella, Lactobacillus, Pseudomonas, Serratia, and Enterobacter genera were predominated in Korean and Chines kimchi, respectively. Among the isolated lactic acid bacteria, Weissella spp. were isolated most dominantly owing to the biased growth of Weissella spp. on LUSM agar. Species in the genera Leuconostoc and Lactobacillus were the next frequently isolated LAB from Korean and Chinese kimchi, respectively. Weissella confusa was isolated only from Korean kimchi and W. soli and Serratia proteamculans were isolated only from Chinese kimchi. They have a possibility to be used as target bacteria to differentiate Korean kimchi from Chinese kimchi.

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.175-181
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• 2011

Kimchi is a group of traditional fermented vegetable foods in Korea and known to be the product of a natural mixed-fermentation process carried out principally by lactic acid bacteria (LAB). According to microbial results based on conventional identification, Leuconostoc mesenteroides and Lactobacillus plantarum were considered to be responsible for the good taste and over-ripening of kimchi, respectively. However, with the application of phylogenetic identification, based on 16S ribosomal RNA gene similarities, a variety of Leuconostoc and Lactobacillus species not detected in the previous studies have been isolated, together with a species in the genus Weissella. Additionally, Lactobacillus sakei has been accepted as the most populous LAB in over-ripened kimchi. In this study, Leuconostoc and Weissella species inhibiting the growth of Lb. sakei were isolated from kimchi for future applications to do with kimchi fermentation. From 25 kimchi samples, 378 strains in the genera Leuconostoc and Weissella were isolated and 68 strains identified as Lc. mesenteroides, Lc. citreum, Lc. lactis, W. cibaria, W. confusa, and W. paramesenteroides exhibited growth inhibition against Lb. sakei. Most of the strains also had antagonistic activities against Lb. brevis, Lb. curvatus, Lb. paraplantarum, Lb. pentosus, and Lb. plantarum. Their antagonistic activities against Lb. sakei were more remarkable at lower temperatures of incubation.

• Journal of Microbiology and Biotechnology
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• v.14 no.1
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• pp.105-109
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• 2004

This study was conducted to investigate the potential origin of Weissella species, which were found in ingredients of kimchi, such as salted Chinese cabbage, radish, green onion, red pepper powder, pickled shrimps, garlic, and ginger. Ten strains of Weissella species (Weissella thailandensis, W. kimchii, W. koreensis, W. minor, W. halotolerans, W. hellenica, W. kandleri, W. confusa, W. viridescens, and W. paramesenteroides) and lactic acid bacteria isolated from ingredients of kimchi were analyzed by SDS-PAGE of whole-cell proteins. Several strains with patterns identical to those of Weissella kimchii were isolated from green onion. On the basis of biochemical characteristics and 16S rDNA sequence comparisons, these strains were identified as Weissella kimchii, suggesting green onion as a major origin of Weissella kimchii found in kimchi.