• Microbiology and Biotechnology Letters
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• v.33 no.1
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• pp.35-40
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• 2005

This study was performed to investigate the antimicrobial effect of the Cutellaria baicalensis George extracts against food-borne pathogens. First, the Cutellaria baicalensis George was extracted with methanol at room temperatures, and fractionation of the methanol extracts from Cutellaria baicalensis George was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol respectively. The antimicrobial activity of the Cutellaria baicalensis George extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extracts of Cutellaria baicalensis George showed the highest antimicrobial activity against Staphylococcus aureus and Shigella dysenteriae. The synergistic effect has been found in combined extracts of Cutellaria baicalensis George and Portulaca oleracea as compared to each extracts alone. Finally, the growth inhibition curve was determined using ethyl acetate extracts of Cutellaria baicalensis George against Staphylococcus aureus and Shigella dysenteriae. The ethyl acetate extract of Cutellaria baicalensis George showed strong antimicrobial activity against Staphylococcus aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate extract from Cutellaria baicalensis George retarded the growth of S. aureus more than 24 hours and Shigella dysenteriae up to 36 hours. The ethyl acetate extracts of Cutellaria baicalensis George has been shown the antimicrobial effect against Staphylococcus aureus and Shigella dysenteriae.

• Microbiology and Biotechnology Letters
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• v.32 no.3
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• pp.277-281
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• 2004

This study was performed to investigate the antimicrobial effect of the Fraxinus rhynchophylla extracts against food-borne pathogens. First, the Fraxinus rhynchophylla was extracted with methanol at room temperatures, and fractionation of the methanol extracts from Fraxinus rhynchophylla was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol respectively. The antimicrobial activity of the Fraxinus rhynchophylla extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extracts of Fraxinus rhynchophylla showed the highest antimicrobial activity against Staphylococcus aureus and Shigella dysenteriae. The synergistic effect has been found in combined extracts of Fraxinus rhynchophylla and Portulaca aleracea as compared to each extracts alone. Finally, the growth inhibition curve was determined using ethyl acetate extracts of Fraxinus rhynchophylla against Staphylococcus aureus and Shigella dysenteriae. The ethyl acetate extract of Fraxinus rhynchophylla showed strong antimicrobial activity against Staphylococcus aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate extract from Fraxinus rhynchophylla retarded the growth of S. aureus more than 24 hours and Shigella dysenteriae up to 36 hours. The ethyl acetate extracts of Fraxinus rhynchophylla has been shown the antimicrobial effect against Staphylococcus aureus and Shigella dysenteriae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1106-1111
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• 2004

This study was performed to investigate the antimicrobial effect of the Indigofera kirilowii extracts against food-borne pathogens. The Indigofera kirilowii was extracted with methanol at room temperature, and fractionation of the methanol extract from Indigofera kirilowii was carried out by using petroleum ether, chloroform, ethyl acetate, and methanol, respectively. The antimicrobial activity of the Indigofera kirilowii extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extract of Indigo/era kirilowii showed the highest antimicrobial activity against Staphylococcus aureus and Shigella dysenteriae. The water extract of Indigofera kirilowii showed relatively low antimicrobial activity against microorganisms used in this experiment. The synergistic effect has been found in combined extracts of Indigofera kirilowii and Pulsatilla koreana as compared to each extract alone. The growth inhibition curve was determined using ethyl acetate extracts of Indigofera kirilowii against S. aureus and S. dysenteriae. The ethyl acetate extract of Indigofera kirilowii showed strong antimicrobial activity against S. aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate extract from Indigofera kirilowii retarded the growth of S. aureus more than 24 hours and S. dysenteriae up to 48 hours. This study showed the possibility of using ethyl acetate extract of Indigofera kirilowii as a material of food preservative.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.655-661
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• 2004

This study was performed to investigate the antimicrobial effect of the Pulsatilla koreana extracts against food-borne pathogens. First, the Pulsatilla koreana was extracted with methanol at room temperatures, and fractionation of the methanol extracts from Pulsatilla koreana was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol respectively. The antimicrobial activity of the Pulsatilla koreana extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extracts of Pulsatilla koreana showed the highest antimicrobial activity against Staphylococcus aureus, Salmonella enteritidis and Shigella dysenteriae. The Staphylococcus aureus and Shigella dysenteriae were inhibited by petroleum ether and chloroform extracts of Pulsatilla koreana as well as ethyl acetate extracts of Pulsatilla koreana. The synergistic effect has been found in combined extracts of Pulsatilla koreana and Portulaca oleracea as compared to each extracts alone. Finally, the growth inhibition curve was determined using ethyl acetate extracts of Pulsatilla koreana against Staphylococcus aureus and Shigella dysenteriae. The ethyl acetate extract of Pulsatilla koreana showed strong antimicrobial activity against Staphylococcus aureus at the concentration of 2,000 ppm. The 2,000 ppm of ethyl acetate extract from Pulsatilla koreana retarded the growth of S. aureus more than 12 hours and Shigella dysenteriae up to 9 hours.

• Clinical and Experimental Pediatrics
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• v.54 no.7
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• pp.313-315
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• 2011

Reactive arthritis comprises a subgroup within infection-associated arthritides in genetically susceptible hosts. Researchers and clinicians recognize two clinical forms of reactive arthritis which occurs after genitourinary tract infection and after gastrointestinal tract infection. Chlamydia infection has been implicated as the most common agent associated with post-venereal reactive arthritis. Studies have proposed Shigella infection, Salmonella infection, or Yersinia infection as the microorganisms responsible for the post-dysenteric form. The human leukocyte antigen (HLA)-B27 antigen is the best-known predisposing factor. We report a case of HLA-B27-associated reactive arthritis after Salmonella enteritis at Pusan National University hospital.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.1005-1011
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• 2005

Widespread distributions of repetitive DNA elements in bacteria genomes are useful for analysis of genomes and should be exploited to differentiate food-borne pathogenic bacteria among and within species. Enterobacterial repetitive intergenic consensus (ERIC) sequence has been used for ERIC-PCR genomic fingerprinting to identify and differentiate bacterial strains from various environmental sources. ERIC-PCH genomic fingerprinting was applied to detect and differentiate four major Gram-negative food-borne bacterial pathogens, Esherichia coli, Salmonella, Shigella, and Vibrio. Target DNA fragments of pathogens were amplified by ERIC-PCR reactions. Dendrograms of subsequent PCR fingerprinting patterns for each strain were constructed, through which relative similarity coefficients or genetic distances between different strains were obtained numerically. Numerical comparisons revealed ERIC-PCR genotyping is effective for differentiation of strains among and within species of food-borne bacterial pathogens, showing ERIC-PCR fingerprinting methods can be utilized to differentiate isolates from outbreak and to determine their clonal relationships among outbreaks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1025-1031
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• 2011

The objective of this study was to compare the performances of conventional microbiological media used in isolation of Shigella spp. from foods. Total of six selective media, including MacConkey agar (MAC), Salmonella Shigella agar (SSA), desoxycholate citrate agar (DCA), xylose lysine desoxycholate agar (XLD), hektoen enteric agar (HEA), and CHROMagar, were tested. MAC showed almost the same colony numbers as compared to tryptic soy agar (TSA) while DCA showed significantly lower colony numbers when cultivated Shigella spp. was counted in each medium. In a food recovery test with beef, pork and shrimp, S. sonnei recovered well on CHROMagar (p<0.05). With lettuce and cabbage, S. sonnei displayed significantly significant recovery (p<0.05) on SSA in comparison with other selective media. Heat-injured cells recovered well on MAC and SSA. In a specificity test using Enterobacteriaceae strains, HEA was identified as having the highest specificity among the tested media. However, Morganella spp. could not be differentiated from Shigella spp. on any of the tested selective media. Shigella spp. precluded the possibility of isolation from foods by a single 'best' selective medium. Consequently, a combination of complementary selective media or selection of appropriate media according to cell conditions must be considered for comprehensive isolation.

• The Journal of the Korean Society for Microbiology
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• v.14 no.1
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• pp.1-9
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• 1979

A bacteriological survey was carried out to get hold of the distribution of pathogenic enteric bacteria in Korea. The total number of 2,013 specimens were obtained from various sources; 1,407 specimens from marine products circulated in the markets, sewage, and 606 rectal swabs from persons. All the specimens were collected in Seoul, Chumunjin(Kangwondo), and Gwangcheon(Chungcheongnam-do) during 1978. The isolation and identification of enteric pathogens from the specimens were performed by means of bacteriological studies. 1. The isolation rates of the pathogenic enterobacteria among the total 2,013 specimens are as follows: Salmonella species 0.05%(1 strain), Shigella species 0.50%(10 strains), and Vibrio parahaemolyticus 0.35%(7 strains). 2. One salmonella strain was isolated from marine products circulated in the market in Seoul. Its serotype was identified as group $C_1$. 3. Ten shigella strains were isolated from various sources: 0.45% from natural environments and 0.05% from rectal swabs. The distribution of shigella serotype was identified as Sh. boydii 90%(9 strains), Sh. sonnei 10%(1 strain). 4. Seven strains of V. parahaemolyticus were isolated from natural environments. In addition, 40 strains of halophilic vibrios nontypable with anti-K antisera were also isolated. Of the 7 strains, the 2 strains were agglutinated with type K-32, each 1 strain of the others with K-17, K-19, K-36, K-39, K-56.

• Korean Journal of Microbiology
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• v.11 no.4
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• pp.167-174
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• 1973

This study included two parts of investigation, the microfloral changes during the brewing process with the changes of pH, total acidity, temperature and alcoholic contents, as well as determination of survival times of major enteric pathogens in Takju. 1. Maximum number of Saccharomyces cerevisiae was $4.3{\times}10^7$ per milliliter on the 5th day of fermentation and gradually decreased. Saccharomyces cerevisiae was one of the predominant strains of the fermentation process. The number of Saccharomyces cerevisiae was $4.3{\times}10^6$ per milliliter at the completion of the brewing and human consumption. In a few days after the completion of the brewing. Bacillus subtilis and some species of Staphylococcus spp. began to grow and those organisms were responsible for the spoilage. 2. Maximum pH, during the brewing, was 5.8 on the first day of fermentation and rapidly decreased until 6th day of fermentation at pH 4.3. 3. Maximum alcholic content was 14.5 degree on the 4th day of fermentation, 10.3 degree on the 5th day and this degree was continued during the experimentation. 4. Maximum temperature, during Takju brewing was 34.deg.C on the 3rd day of fermentation and rapidly decreased up to 23.deg.C on the 6th day and this temperature was continued until the brewing process was finished. 5. Maximum total acidity was 0.57 percent on the 4th day of fermentation and gradually decreased by brewing process was completed. 6. Survival time of major enteric pathogenic bacteria in Takju was as follows : Shigella dysenteriae and Escherichia coli were isolated in two hours and 14 hours respectively, but Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Shigella dysenteriae, and Escherichia coli were survived for 50-60 hours, but Vibrio cholerae and Vibrio parahemolyticus were not isolated even if treated within one hour.

• Korean Journal of Microbiology
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• v.36 no.3
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• pp.187-191
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• 2000

Sulmonella gyhi is one of important causes of human enteric infections. S @phi I