• Journal of Aquaculture
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• v.10 no.1
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• pp.69-76
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• 1997

Chromatium sp., densely populated on the bacterial plate of Lake Kaiike throughout the seasons, possibly fix N2 and concurrently produce H2 N2 Fixation and H2 production by Chromatium sp. were performed under photoautotrophic growth condition, and of which rates were much higher and showed expontial growth phase. Bacterial plater samples from Lake Kaiike collected on July 27, 1994 were used to know the effect of the light or H2S on N2 fixation and H2 productin by the bacteria. At low light intensity (250 lux), low rates of N2 fixation and H2 production were detected after 18 hours. However, high rates of the production were observed under the condition of high light intensity (1000 lux). On the other hand, a very low rate of N2 fixation was observed without an addition of H2S, while the bacterial rapilly increased N2 fixation and H2 production after adding H2S and the highest rate was observed in case of adding 20mg H2S-S/$m\ell$ to the bacterial plates.

• Current Research on Agriculture and Life Sciences
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• v.20
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• pp.49-54
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• 2002

This study was conducted to investigate physicochemical and microbiological properties on waste composts of mushroom. The waste compost of mushroom consisted of 43.29% organic matter(O.M.), 27.0 O.M./Nitrogen, 1.60% total nitrogen, 46.48% water content, 0.64% salt content, 1.32% $P_2O_5$ 1.18% $K_2O$ and dry base. The microorganisms in the waste compost of mushroom were counted $1.6{\times}10^{10}cfu/g$. The main population of aerobic bacteria were Bacillus lentimobus, B. coagulans, B. brevis, Clostridium thermocellum, Escherichia coli, Streptomyces thermovulgaris, S. thermofuscus, Micropolyspora faeni, Aspergillus sp. and Penicillum sp..

• The Journal of Natural Sciences
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• v.11 no.1
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• pp.65-73
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• 1999

C-P compounds(Pn; phosphonate) such as glyphosate(GPS), aminoethylphosphonate(AEPn) and methyl-phosphonate(MPn) biodegrading genes were cloned from Pseudomonas sp. strain #A1 Which assimilated GPS as sole phosphorous source. Carrying out the in vivo molecular cloning by means of Mini-Mu plasmid, the size of clones($AEPn^+$, $MPn^+$, $GPS^+$) for the gene to degrade C=P compounds are 10-19Kb, 10Kb, and 12-18 Kb, respectively. Moreover, they expressed the phenotype for each Pn when they were transformed into $\Delta phn$ mutants. Hence, it is postulated that Pseudomonas sp.#A1 has three kind of Pn degradative pathway, separately. The phn clones($AEPn^+$, $MPn^+$, $GPS^+$) are verified as the members of PHO regulon because of their phoBR-dependent characteristics.

• Animal cells and systems
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• v.14 no.2
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• pp.137-145
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• 2010

Four specimens of unknown Coilia sp. were collected for the first time from the Yellow Sea in 2008 and compared with Coilia mystus and Coilia nasus. Coilia sp. showed similar morphology to C. mystus and C. nasus, but differed in that its tail was considerably shorter. We conducted an analysis of the morphological and genetic characteristics in an effort to clarify the taxonomic position of Coilia sp. In counts and measurements, Coilia sp. were well distinguished from C. nasus by the number of scutes (42-44 in Coilia sp. vs. 40-45 in C. mystus vs. 45-55 in C. nasus), ratio of dorsal base length to head length (43.4-47.6 vs. 37.9-47.6 vs. 33.0-41.0), and eye length to head length (19.2-20.8 vs. 17.0-22.4 vs. 13.8-18.2). In caudal skeleton of Coilia sp., urostyle, hypural and epural bones were not observed; instead of them, caudal fin rays were supported by the last vertebra, neural and haemal spines' extension. The molecular phylogenetic relationship was analyzed using 414 base-pair 12S rRNA mitochondrial DNA sequences. The Kimura-2-parameter distance between Coilia sp. and C. mystus was 0.3%, but was 1.3% between Coilia sp. and C. nasus. Both the neighbor-joining tree and maximum-likelihood tree showed that Coilia sp. are closely clustered with C. mystus. Therefore, our results suggest that the Coilia sp. may be a deformed fish of C. mystus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1010-1016
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• 2016

The quality characteristics of seasoned pork with sauces containing different concentrations of fermented Oenothera biennis juice such as 5% (5-SP), 10% (10-SP) and 15% (15-SP) during storage for 15 days at $10^{\circ}C$ were investigated. The pH level decreased after storage for 6 days and pH 4.83~4.90 after storage for 15 days in all tested seasoned pork. The titratable acidity increased significantly after 6 days but did not show significant differences between seasoned pork. The total bacteria of seasoned pork were $10^7CFU/g$ (control) and $10^6CFU/g$ (5-SP and 10-SP) after storage for 9 days. The total bacteria showed a lower 1~2 log cycle in seasoned pork with fermented Oenothera biennis juice compared to control. The volatile basic nitrogen contents of seasoned pork were 18.02 mg% (control), 15.41 mg% (5-SP), 14.47 mg% (10-SP), and 17.51 mg% (15-SP) after storage for 15 days at $10^{\circ}C$, respectively. The a value (red) of pork seasoned with fermented Oenothera biennis juice was higher than that of control and decreased during storage. Cooking loss and water holding capacity of 5-SP and 10-SP were better than those of control and 15-SP during storage. The 5-SP showed the best sensory score in taste (4.00), color (4.00), flavor (3.91), and overall acceptability (4.09) among various seasoned pork groups.

• Microbiology and Biotechnology Letters
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• v.24 no.4
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• pp.512-518
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• 1996

Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyc s sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentati YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debarymyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity fiavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia edia YK-11, Saccharomyces sp. YK-17, and Saccharomyces,fermentati YK- 19. Saccharomyces fermentati YK-19 added kimchi group was higher siginificantly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butvrate, ethyl pentanoate and ethyl acetate.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2008.11a
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• pp.293-296
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• 2008

적조발생 해역인 울진 연안의 해수에서 분리한 100여종의 해양미생물 중 8 균주가 C. polykrikoides에 대해 살조활성을 나타내었으며, 이 중 살조활성이 가장 우수한 Brachybacterium sp. SY-97을 선별하였다. Brachybacterium sp. SY-97의 최적 배양조건은 30$^{\circ}C$, pH 7.0, 2.0% NaCl 농도였다. Brachybacterium sp. SY-97은 C. polykrikoides를 살조시킨 후 생성되는 EOM을 이용하여 성장하며, 유도기를 거쳐 대수증식기에 살조물질을 활발히 생산하는 것으로 판단된다. 0.2 $\mu$m의 Cell Culture Insert를 삽입한 2조 배양계를 이용하여 Brachybacterium sp. SY-97의 살조 유형을 조사한 결과, Brachybacterium sp. SY-97은 0.2 $\mu$m filter에 의해 C. polykrikoides와 격리된 상태에서도 C. polykrikoides를 살조시켜 직접 공격형이 아니라 세포외로 물질을 분비하여 살조시키는 살조인자 분비형으로 밝혀졌다. Brachybacterium sp. SY-97의 배양여과액의 첨가 농도별 살조활성을 측정한 결과, 15%의 경우 C. polykrikoides의 개체수는 급격히 감소하여 12시간 후에 100% 살조되었고, 10%의 경우 15시간 후에 모두 살조되었고, 5%의 경우 18시간 후에 control에 비해 90% 이상 살조 되었다.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.447-451
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• 1996

Lytic activities of the egg white lysozyme from Korea-native Ogol fowl against the alkalophilic and thermophilic Bacillus sp. TA-11 were investigated and compared. Lytic activity of the Ogol fowl lysozyme for Bacillus sp. TA-11 was the highest for the cell of post-logarithm phase and optimum concentration of the lysozyme was 0.25%, Optimum reaction pH and temperature were 4.5 and 35$^{\circ}C$, respectively. Lytic activity of egg white lysozyme from fowl for Bacillus sp. TA-11 was the highest for the cell of stationary phase and optimum concentration of the lysozyme was 0.5%. Optimum reaction pH and temperature were 5.5 and 4$0^{\circ}C$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.767-774
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• 1997

For the standardization and quality improvement of traditional Korean Nuruk, 120 strains of fungi were isolated from Nuruks and 18 strains of them were selected as strains analysing the amylase and flavor. The genera of these fungi were identified as Aspergillus sp. (14 strains), Penicillium sp. (3 strains) and Rhizopus sp. (1 strains) by the conventional slide culture. Most of these fungi showed a better productivity of the saccharogenic and dextrinogenic enzymes in raw wheat bran culture than in cooked wheat bran culture. The ability of acid and flavor production was good in the raw wheat bran culture, and aflatoxins were not produced under the same culture. Penicillium sp. and Rhizopus sp. had high cell growth and amylast activity. Mixed culture of Aspergillus sp. No.3-6 and Penicillium sp. No.7-7 revealed a high liquefying and saccharifying activity as well as high flavors production. These results indicated that these fungi was proper strains for making Nuruk of good quality.

• Parasites, Hosts and Diseases
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• v.58 no.5
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• pp.583-587
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• 2020

Blastocystis sp. is a kind of protozoa living in the intestinal tract of human and animals, which will cause intestinal diseases such as diarrhea, abdominal distension and vomiting. This paper was aimed to understand the infection of Blastocystis sp. In golden monkeys and the transmission path in North China. Thirty-seven feces samples from golden monkeys and 116 cockroach samples from Shijiazhuang Zoo were collected from July to October 2019 for PCR analysis of Blastocystis sp. Genetic diversity analysis was further conducted on the samples with positive PCR results. The results showed that the infection rate was 48.7% (18/37) in golden monkeys and 82.8% (96/116) in cockroaches, respectively. The genetic evolution analysis based on small subunit ribosomal RNA demonstrated that three subtypes (ST) of Blastocystis sp. including ST1, ST2, and ST3 existed in the intestinal tract of golden monkeys, while only ST2 was detected in the intestinal tract of cockroaches. This paper may provide supports for the quarantine and control of Blastocystis sp. for the zoo in Northern China.