• 한국환경과학회지
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• 제1권2호
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• pp.99-103
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• 1992

The bacteriophages lytic for Vibrio furnissi, Vibrio furniulis and Vibrio parahemolyticus were isolated from fish gills and shellfish. Nucleic acid of bacteriophage was prepared and restriction endonuclease profile was compared. All isolates contained deoxyribonucleic acid. V. fumissi bacteriophage from fish gills showed 2 bands with Bgl II, 1 with Pst, 3 with Hind III, 1 with Bm HI and 2 with EcoR I. V Puuialis phage represented 7 fragments with Bgl II, 1 with Pst, 4 with Hind III, and 2 with EcoR I. V parhemolyticn produced 13 sites with Hind III and 4 sites with EcoR I. The fragment types were varied depending on the phage isolation. All three phages were digested with Hind III and EcoR I with different sizes. V furnissi phage were digested with 5 different restriction enzymes. Key words: Bacteriophage, Vibrio furnissi, Vibrio fluvialis, Vibrio pnrahemolyticus, Deoxyribonucleic acid, Pst, Bam HI, Hind III, EcoR I, Bgl II.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• 제1권2호
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• pp.99-103
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• 1997

The bacteriophages lytic for Vibrio furnissi, Vibrio fluvialis and Vibrio parahaemolyticus were isolated from fish gills and shellfish. Nucleic acid of bacteriophages was prepared and restriction endonuclease profile was compared. All isolates contained deoxyribonucleic acid. V. furnissi bacteriophage from fish gills showed 2 bands with Bgl II, 1 with Pst, 3 with Hind III, I with Bam HI and 2 with EcoR 1. V fluvialis phage represented 7 fragments with Bgl II, 1 with Pst, 4 with Hind III, and 2 with EcoR 1. V. parahamolyticus produced 13 sites with Hind III and 4 sites with EcoR 1. The fragment types were varied depending on the phage isolation. All three phages were digested with Hind III and EcoR I with different sizes. V. furnissi phage were digested with 5 different restriction enzymes.

• 한국식품위생안전성학회지
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• 제9권3호
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• pp.141-149
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• 1994

To investigate the distribution of Vibrio parahaemopyticus in the southern 4 coastal areas, Vibrio parahaemolyticus was isolated from seawater, shellfish and sediment from May to October in 1991, and antimicrobial effect of grapefruit seed extract (GFSE) on the growth of isolated strains were examined. In the 120 sample from 4 coastal areas, 16 strains of Vibrio parahaemolyticus were isolated and identified. The distribution serotype of isolated strains was 10 types of monovalent k-antiserum. Especially k-5 and k-28 were highly distribyted with 3 and 4 strains. 31.3% of isolated strains showed positive on Kanagawa phenomenon test. All isolated Vibrio parahaemolyticus were sensitive to chloramphenicol and gentamycin, 5 and 6 strains were resistant to streptomycin and colistin, respectively. Isolated strains were compared with geographical, month and sample. The distribution of 16 isolated Vibrio parahamolyticus was high at Hadong with 50%(8 strains), on July with 43.8%(7 strains) and from seawater with 37.5%(6 strains) respectively. Minimal inhibitory level of GFSE to Vibrio parahaemolyticus was 50 ppm. With 100 ppm treatment of GFSE, the destroy of cell membrane function, outflow of cell ingredients and ghost morphology of cell were investigated.

• Journal of Microbiology
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• 제39권4호
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• pp.279-285
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• 2001

Vibrio parahaemolyticus is a halophilic bacterium associated with seafood gastroenteritis. An unusual strain of Kanagawa-positive urease producing Vibrio parahaemolyticus O1:K1 was isolated from the environment and identified . A polymerase chain reaction assay revealed that this strain harbored both the tdh and the genes. The urease from this strain was studied. Maximum urease production was induced in LB medium containing 0.2% urea, 0.5% glucose, 2% NaCl and pH 5.5 with 6h of culti-vation at 37$\^{C}$ under aeration. Purification of urease was achieved by the process of whole cell lysate, 65% ammonium sulphate precipitation, DEAE-cellulose ion exchange column chromatography, Sepharose CL-6B gel filtration and oxirane activated Sepharose 6B-urea affinity chromatography with 203 fold purification and 2.2% yield. Analysis of the purified enzyme by SDS-PAGE demonstrated the presence of the subunits with a molecular weight of 85kDa, 59kDa, 41kDa and the molecular weight for the native enzyme by nondenaturing PAGE and gel filtration chromatography was 255kDa. The purified urease was stable at pH 7.5 and the opeimal pH in HEPES buffer was 8.0 The enzyme was stable at 60$\^{C}$ for 2 h with a residual activity of 32% . The addition of 10$\mu$M if NiCl$_2$maintained stability for 30 min. The Km value of the purified enzyme was 35.6 mM in urea substrate. The TD$\_$50/(median toxic dose) of the purified urease was 2.5$\mu\textrm{g}$/ml on human leukemia cells.

• 한국식품과학회지
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• 제34권3호
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• pp.480-486
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• 2002

김치 발효가 병원성 장내세균의 생육에 미치는 여향을 조사하기 위하여 배추 및 갓 김치를 제조할 때에 6종의 병원성 장내세균을 접종하여 발효 중의 이들의 변화를 측정하고, 또 김치의 주된 재료에서 검출되는 대장균과 이들 원료로 담근 김치 중의 대장균군 균수의 변화를 측정하였다. 주된 김치 재료 중 대장균군이 가장 많이 검출된 것은 생강과 대파였으며 그 다음이 배추, 고춧가루, 마늘의 순이었다. 김치 중의 대장균군 또는 시험 병원균은 모두 발효의 진행에 의한 pH의 저하에 따라 감소하고 사멸되었다. 대장균군은 배추김치에서 pH 3.9 이하에서 검출되지 않았으며 Clostridium perfringens ATCC 13124, Listeria monocytogenes ATCC 19111, Salmonella typhimurium KCTC 1625, Staphylococcus aureus KCTC 1621, Vibrio parahamolyticus ATCC 27519, 및 Escherichia coli O157 : H7 ATCC 43894는 배추김치에서 pH 4.1, 3.7, 3.8, 3.8, 3.7, 및 3.7 이하에서 각각 검출되지 않았고 갓김치에서는 pH 4.5, 4.0, 4.2, 4.2, 4.2 및 4.1 이하에서 각각 검출되지 않았다. 또 갓 즙액 및 allyl isothiocyanate는 병원균에 대해서 뚜렷한 생육저해효과를 나타내었으며 젖산균에 대한 효과는 미약하였다. 이들 결과로부터 김치 발효는 김치의 안전성을 높이게 되면 갓의 병원균에 대한 뚜렷한 생육저해효과는 주로 갓 중에 함유된 자극성 성분인 allyl isothiocyanate 의 항균작용에 의한 것으로 추정되었다.