• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.184-190
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• 1999

To acquire an industrially useful biocatalyst for the enzymatic synthesis and production of various D-amino acid aminotransferase (D-AAT) activity. The enzyme activity was found from 110 strains of isolated thermophiles revealing its wide occurrence in thermophiles. Enzyme activity and thermal stability of the D-AAT producers were compared. Finally we have selected four thermophiles as producers of potent biocatalysts for the D-amino acid production; two thermophiles, Bacillus sp. Lk-1 and LK-2, having higher specific activity and two thermophiles, B. stearothermophilus KL-01 and Bacillus sp. KLS-01, having higher thermal stability than the D-AAT producers. Taxonomic and physiological characteristics of the four isolated thermophiles were described herein.

• Journal of Microbiology and Biotechnology
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• v.13 no.6
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• pp.1008-1012
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• 2003

Symbiobacterium toebii has been reported as a thermophile exhibiting a commensal interaction with Geobacillus toebii. The distribution of the commensal thermophiles in various soils was investigated using a denaturing gradient gel electrophoresis (DGGE). Based on the DGGE analysis, the enrichment condition for the growth of Symbiobacterium sp. was found to also enrich populations of several other microbial spp. as well as Symbiobacterium sp. In the enrichment experiment, several different 16S rDNA sequences of commensal thermophiles were detected in all of the soil samples tested, indicating that commensal thermophiles are widely distributed in various soils.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.232-239
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• 1998

This experiment was conducted to investigate radurization effects of gamma ray and electron beam irradiation at 1.5 and 3.0 kGy on beef steaks during 8 days of storage at 5$^{\circ}C$. Total bacteria count, psychrotrophs, mesophiles and thermophiles were analyzed at 2 days intervals. Nonirradiated beef steak was used a scontrol Total bacteria counts, psychrotrophs, mesophiles and thermophiles of the control samples showed 3.03∼4.72 logCFU / g at 0 day and increased to 7.67∼10.90 logCFU / g during 8 days storage except thermophiles. Total bacteria counts, psychrotrophs and mesophiles of beef steaks at 8 days were significantly (p＜0.05) decreased to 3.61∼5.43 logCFU / g by gamma ray and to 3.83∼7.02 logCFU / g by electron beam irradiation at 1.5 and 3.0 kGy. Thermophiles of all irradiated samples at any dose were not detectable through 8 days storage. These results suggested that both gamma ray and electron beam irradiation were effective to extend lag phase of bacterial growth of refrigerated beef. Gamma ray irradiation was better than electron beam irradiation in terms of radurization effects of beef.

• Journal of Microbiology and Biotechnology
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• v.26 no.11
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• pp.1871-1880
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• 2016

Bio-oxidation is an effective technology for treatment of refractory gold concentrates. However, the unsatisfactory oxidation rate and long residence time, which cause a lower cyanide leaching rate and gold recovery, are key factors that restrict the application of traditional bio-oxidation technology. In this study, the oxidation rate of refractory gold concentrates and the adaption of microorganisms were analyzed to evaluate a newly developed two-step pretreatment process, which includes a high temperature chemical oxidation step and a subsequent bio-oxidation step. The oxidation rate and recovery rate of gold were improved significantly after the two-step process. The results showed that the highest oxidation rate of sulfide sulfur could reach to 99.01 % with an extreme thermophile microbial community when the pulp density was 5%. Accordingly, the recovery rate of gold was elevated to 92.51%. Meanwhile, the results revealed that moderate thermophiles performed better than acidophilic mesophiles and extreme thermophiles, whose oxidation rates declined drastically when the pulp density was increased to 10% and 15%. The oxidation rates of sulfide sulfur with moderate thermophiles were 93.94% and 65.73% when the pulp density was increased to 10% and 15%, respectively. All these results indicated that the two-step pretreatment increased the oxidation rate of refractory gold concentrates and is a potential technology to pretreat the refractory sample. Meanwhile, owing to the sensitivity of the microbial community under different pulp density levels, the optimization of microbial community in bio-oxidation is necessary in industry.

• Korean Journal of Environmental Agriculture
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• v.42 no.4
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• pp.286-296
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• 2023

This study was conducted to evaluate the effects of soil microbial fertilizer (SMF) containing Saccharomyces cerevisiae HS-1 and Streptococcus thermophiles HS-2 on the growth of creeping bentgrass. For the pot experiment, the treatments were as follows: no fertilizer (NF), control (3 N g/m²/month), SMF-1 (control+SMF 2 mL/m²/time), and SMF-2 (control+SMF 4 mL/m²/time). For the plot experiment, the treatments were as follows: NF, control, SMFp-1 (control+SMF 1 mL/m²/time), SMFp-2 (control+SMF 2 mL/m²/time), and SMFp-3 (control+SMF 4 mL/m²/time). In the pot experiment, visual turfgrass quality and the uptake amount of nitrogen (N) and potassium (K) were increased under the SMF treatments, whereas the content of chlorophyll (a, b, and a+b) and clipping yield were not considerably different compared with the control. In the pot experiment, the amount of SMF positively correlated with visual turfgrass quality and uptake amount of N and K. In the plot experiment, turfgrass density was increased by 12.9-19.2% under SMFp treatments compared with the control. These results indicated that the application of SMF containing Sa. cerevisiae HS-1 and St. thermophiles HS-2 improved the quality, density, and growth of creeping bentgrass via prompting the uptake of N and K.

• Food Science and Preservation
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• v.1 no.1
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• pp.21-27
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• 1994

For the purpose of improving microbiolgical quality of carrot powder, which is being used as minor ingredients of convenience foods, comparative influence of Υ-irradiation and ethylene oxide(E.O) fumigation was investigated with emphasis on sterilizating effect and physicochemical propertied Carrot powder sample was contaminated with thermophiles 4.0$\times$103/g, acid tolerant bacteria 3.7$\times$103/g and coliforms 1.6$\times$102/g, respectively. And thus sanitation process was required. E.O fumigation in commercial practice was not enough to destroy thermophilic bacteria, while Υ-irradiation at below 5 kGy could reduce all microorganisms up to undectected levels. Radiosensitivity(D10) of thermophiles was shown to be 2.25 kGy. The applicable dose of irradiation to the improvement of microbiological quality showed insignificant influences on the physicochemical quality of the sample.

• Korean Journal of Microbiology
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• v.50 no.3
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• pp.216-222
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• 2014

their survival rates could be affected by various factors such as diet, stress, senescence, and antibiotics. This study was performed to evaluate the influence of various spices (garlic, ginger, scallion, onion, Chungyang red pepper, and red pepper) which have antimicrobial properties and used frequently in Korean diet, and propolis on probiotics isolated from Koreans. As a result, most Korean probiotic strains were resistant to all spices tested and propolis, and the growth rates of some Korean probiotic strains (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Streptococcus thermophiles) were even increased by specific spices or propolis. But on the other hand, the growth rates of most of european probiotic strains were reduced by various spices or propolis, and the growth rates of a few european probiotic strains (L. helveticus, S. thermophiles) were greatly decreased in the presence of specific spices. Likewise, all commercial probiotic products including Korean probiotic strains were rarely affected by spices tested. However, european probiotic product tended to be greatly reduced by garlic, onion, scallion, and propolis. Therefore, these results indicate that probiotic strains isolated from Korean have the strong viability and resistance to various spices with antimicrobial properties, so that they might be appropriate for Korean intestine.

• Journal of Microbiology and Biotechnology
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• v.18 no.4
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• pp.611-615
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• 2008

Novel groups of uncultivable anaerobic thermophiles were isolated from compost by enrichment cultivation in medium with a cell-free extract of Geobacillus toebii. The cell-free extract of G. toebii provided the medium with growth-supporting factors (GSF) needed to cultivate the previously uncultured microorganisms. Twenty-nine GSF-requiring candidates were successfully cultivated, and 16 isolated novel bacterial strains were classified into three different groups of uncultivable bacteria. The similarity among these 16 isolates and a phylogenetic analysis using 16S rRNA gene sequences revealed that these GSF-requiring strains represented novel groups within the family Clostridiaceae.

• Korean Journal of Agricultural Science
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• v.48 no.2
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• pp.273-281
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• 2021

These days, different types of yogurt are being manufactured by adding various starters and functional ingredients for health. The purpose of this study was to prepare yogurt added with rice followed by fermentation with two types of starters and to examine its attributes. Ten percent of skim milk powder and 0, 2.5, 5.0, 7.5, or 10% rice were mixed in water (w/v) and then inoculated with two types of starter: 1) Type A, Streptococcus thermophiles and Lactobacillus delbrueckii ssp. bulgaricus as starter; and 2) Type B, Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacteium animalis ssp. lactis as starter. The pH of B type yogurt was lower (p < 0.05) than that of A type yogurt from 6 hours to 14 hours after fermentation. The number of microorganisms in all fermented milk showed maximum increases at 2 and 6 hours of fermentation (p < 0.05). The number of microorganisms in fermented milk peaked at 6 hours after fermentation and maintained this level thereafter. There was no effect of rice addition on microbial growth or acidity of the fermented milk. Sensory attributes of yogurt samples with and without added rice were not significantly different. This experiment showed that the production efficiency of yogurt with added rice was not different when two different types of starters were used to manufacture yogurt.

• Korean Journal of Environmental Agriculture
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• v.13 no.3
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• pp.338-345
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• 1994

In the course of developing a small composter for dwelling house, we designed two different small bins; one is insullated (type 1) and the other uninsullated (type 2). Several interesting results were abtained from the study using these bins for garbage composting in winter, spring and summer. Changes in microbial number were very similar to those observed in the general composting process. However, microbial flora was relatively simple. The genera Streptomyces and Nocardia of actinomycetes and the genera Aspergillus, Penicillium, Mucor, Absidia, Rhizopus of hypomycetes was observed from the composted materials. Thermophiles secreted most of the ${\alpha}-amylase$ secreted in winter but mesophilic actinomycetes did in summer. The amount of secreted protease was much lower in winter than in summer. Lipases were secreted more by mesophiles than thermophiles. Only Aspergillus of hypomycetes was observed to degrade cellulose. Generally, the appearance of enzyme producing microorganisms increased in summer than in the other seasons. In the point of seasonal increase of temperature and changes in microbial flora, the number of microorganisms was higher in summer or spring than in winter.