• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.687-700
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• 2004

This experiment was carried out to examine the fennentation properties of yogurts with or without Lyeii fructus, Lyeii folium and Lyeii cortex extract as additives at concentrations of 1.0%. The effects on promoting the fermentation by Lycii fructus, Lycii folium and Lycii cortex additives were higher and pH was below 4.06 when Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus cosei, and Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus salivarius ssp. thermophilus were used. The acid production was higher when S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricw were used. The average lactic acid bacteria counts was 2.62 ${\times}$ $10^9$ cfu/ml in the yogurt added with Lycii fructus extract and fermentation with S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricw. The lactose hydrolysis ratio was higher in the milk added with Lycii fructus extract(36.11%), Lycii folium extract(37.76%) and Lycii cortex extract(32.70%) when S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricus were used. The isobutylic acid concentration was(34.39 to 37.72 mM) with S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricus. The viscosity of yogurt was 1,615 to 2,030 cP in yogurts added with skim milk and L. acidophilus; B. longum and S. salivarius ssp. thermophilus were used. The sensory scores of colors, tastes and overall acceptability of yogurt with Lycii cortex extract were shown 3.34 to 3.77 when fermented by L. cosei, L. acidophilus, B. longum and S. salivarius ssp. thermophilus. The cholesterol reducing effects were 17.38${\sim}$32.08% in all the yogurts and especially, greater effect(25.75 to 32.08%) for yogurts fermented with L. acidophilus KCTC3150 and L. salivarius subsp. salivarius CNU27. The inhibitory effects on the pathogenic bacteria by lactic acid bacteria added with Lycii fructus, Lycii folium and Lyeii cortex lower on S. typhimurium M-15, but higher on E. coli KCTC1021 and L. monocytogenes.

• Journal of Life Science
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• v.22 no.11
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• pp.1477-1486
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• 2012

This study was performed to determine the effect of onion peel extract using 70% ethanol and 95% ethanol on its anti-oxidation activity, small intestine length, and intestinal villi of high-fat fed mice. Five percent of each onion peel extract using 70% and 95% ethanol showed significant decrease of E. coli and Listeria monocytogenes. Total phenolic contents of onion peel extracts using 70% and 95% ethanol were $166.89{\pm}0.03$ mg/g and $160.89{\pm}0.13$ mg/g, respectively. In anti-oxidation activity, DPPH radical scavenging activity and SOD-like activity of onion peel extracts were higher at 100 ug/ml concentration. The obese mice were fed high-fat diets supplemented by 1, 3, and 5% of the onion peel extracts using 70% and 95% ethanol for 4 weeks. Body weight, feed intake, feed efficiency, small intestine weight, length, villi's length, and number of bacteria in intestine were determined. Body weight of mice fed 5% of onion extracts using both 70% and 95% ethanol was significantly lower than that of control (p<0.05). However, feed intake was increased in mice fed 5% of onion extracts at both fermented ethanol levels. Small intestine weight and length of mice showed no significant change with supplementation of the onion peel extracts. However, length of small intestine villi was significantly longer than that of control. Total bacteria counts of Cl. Perfringenes and E. coli in small intestine of the mice were significantly reduced by supplementation of 5% of onion extract using ethanol, while lactic acid bacteria were increased. These results suggest that 5% of onion peel extracts using ethanol at either 70% or 95% concentration have potential to be used as an additive for body weight control and enhanced gut health; however, more research on its effectiveness is needed.

• Annals of Clinical Microbiology
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• v.21 no.4
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• pp.80-85
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• 2018

Background: The aim of this study was to comparatively evaluate the bactericidal effects of copper, brass (copper 78%, tin 22%), and stainless steel against methicillin-resistant Staphylococcus aureus (MRSA), vancomycin-resistant Enterococcus faecium (VREFM), and multidrug-resistant Pseudomonas aeruginosa (MRPA). Methods: The isolates (MRSA, VREFM, MRPA) used in this study were mixed wild type 3 strains isolated from patients treated at Uijeongbu St. Mary's Hospital in 2017. These strains showed patterns of multidrug resistance. The lyophilized strains were inoculated into and incubated for 24 hr in tryptic soy broth at $35^{\circ}C$. The initial bacterial inoculum concentration was adjusted to $10^5CFU/mL$. A 100-mL bacterial suspension was incubated in containers made of brass (copper 78%, tin 22%), copper (above 99% purity), and stainless steel at $35^{\circ}C$. Viable counts of bacteria strains were measured for 9 days. Results: In this study, the bactericidal effects of copper and brass on MRSA, VREFM, and MRPA were verified. The bactericidal effect of stainless steel was much weaker than those of copper and brass. The bactericidal effect was stronger on MRPA than on MRSA or VREFM. Conclusion: To prevent cross infection of multidrug resistant bacteria in hospitals, further studies of longer duration are needed for testing of copper materials on objects such as door knobs, faucets, and bed rails.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.5
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• pp.824-829
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• 2011

In recent years, there has been an increasing public concern about fecal contamination of water, air and agricultural produce by pathogens residing in organic fertilizers such as manure, compost and agricultural by-products. Efforts are now being made to control or eliminate the pathogen populations at on-farm level. Development of efficient on-farm strategies to mitigate the potential risk posed by the pathogens requires data about how the pathogens prevail in livestock manure composts and organic fertilizers. Microbiological analysis of livestock manure composts and organic fertilizers obtained from 32 and 28 companies, respectively, were conducted to determine the total aerobic bacteria count, coliforms, Escherichia coli count and the prevalence of Staphylococcus aureus, Bacillus cereus, Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes, and Cronobacter sakazakii. The total aerobic bacteria counts in the livestock manure composts and organic fertilizers were in the range of 7 to $9log\;CFU\;g^{-1}$ and 4 to $6log\;CFU\;g^{-1}$, respectively. In the livestock manure composts, coliforms and E. coli were detected in samples obtained from 4 and 2 companies, respectively, in the range of 2 to $5log\;CFU\;g^{-1}$ and $2log\;CFU\;g^{-1}$. In the organic fertilizers, coliforms and E. coli were detected in samples obtained from 4 and 1 companies, respectively, in the range of 1 to $3log\;CFU\;g^{-1}$ and $2log\;CFU\;g^{-1}$. In 3 out 32 compost samples, B. cereus was detected, while other pathogens were not detected. In 28 organic fertilizers, no pathogens were detected. The complete composting process can result in the elimination of pathogens in livestock manure compost and organic fertilizer. The results of this study could help to formulate microbiological guidelines for the use of compost in environmental-friendly agriculture. This research provides information regarding microbiological quality of livestock manure compost and organic fertilizer.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.799-808
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• 2021

This study was performed to investigate the extent of microbial contamination, the presence of enterotoxin genes, and the antibiotic susceptibility of Bacillus cereus in 58 red pepper plants and 43 environmental samples (soil, irrigation water, and gloves) associated with the plant cultivation. The detected counts of total aerobic bacteria, coliform bacteria, Escherichia coli, Bacillus cereus, and Staphylococcus aureus were lower in these samples, as compared to the regulations of standards for foods; moreover, pathogens, such as E. coli, E. coli O157:H7, Listeria monocytogenes, and Salmonella spp., were not detected. Genes encoding hemolysin BL enterotoxins (hblA, hblC, and hblD) as well as non-hemolytic enterotoxins (nheA, nheB, and nheC) were detected in 23 B. cereus specimens that were isolated from the test samples and had β-hemolytic activity. Interestingly, B. cereus is resistant to β-lactam and susceptible to non-β-lactam antibiotics. However, in this case, the isolated B. cereus specimens exhibited a shift from resistant to intermediate in response to cefotaxime and from susceptible to intermediate in case of rifampin, trimethoprim-sulfamethoxazole, vancomycin, clindamycin, and erythromycin. Therefore, the levels of B. cereus should be monitored to detect changes in antibiotic susceptibility and guarantee their safety.

• The Korean Journal of Nuclear Medicine Technology
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• v.22 no.2
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• pp.84-87
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• 2018

Purpose The radiopharmaceutical used in the nuclear medicine department is used only for the specific patient according to the prescription or instruction of the doctor without selling, so it is dispensed and it is distributed and used for the examination. Radiopharmaceuticals administered to patients should be managed appropriately as well as radiation safety management during dispensation. The purpose of this study is to investigate microbial contamination during dispensation of radiopharmaceuticals Materials and Methods This study distinguished between general workbench and clean workbench and performed three tests. First, microbial cultivation test of radiopharmaceutical prepared and dispensed in general workbenches and sterile workbenches were carried out five times, respectively. The second test was performed settle plate method three times before and after the use of the exhaust filter. Finally, Adenosine Triphosphate (ATP) measurement was performed in each workbench to measure bacterial counts. In addition, ATP measurement were carried out by designating locations and items that may be contaminated during dispensation. Results In the microbial culture test, no microorganisms were detected in both samples. In the settle plate method, it was detected without using of the exhaust filter in a general workbench once. In the ATP measurement test, it was measured at the level of 400 RLU or less, which is the standard value of contamination, in both workbenches surface. In additional ATP measurement test, the refrigerator handle in the distribution room was measured above the reference value of 1217 RLU, the vacuum vial shield of the Tech Generator at 435 RLU, and the syringe holder at 1357 RLU. After environmental disinfection, the results were reduced to 311 RLU, 136 RLU, and 291 RLU. Conclusion No contamination by bacteria was found in both workbenches. However, microbial contamination may occur if the use of an exhaust filter or proper hand hygiene is not achieved. Regular inspections and management for aseptic processing themselves will be necessary.

• Journal of Life Science
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• v.32 no.12
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• pp.971-978
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• 2022

Sulfur-oxidizing, ammonium-oxidizing, and nitrogen-oxidizing media were used to isolate bacteria to degrade malodor gas effectively in piggery manure or soil. Twelve different strains were isolated: Paenibacillus amylolyticus, Rhodococcus jostii, Rhodococcus qingshengii, Rhodococcus opacus, Alcaligenes faecalis, Alcaligenes faecalis, Kastia adipate, Kastia adipata, Microbacterium oxydans, Halomonas campisalis, Acinetobacter oleivorans, and Micrococcus luteus. By inoculating each strain in the piggery liquid manure by 1%, the pH in most strain treatments was maintained at 8.0. Total bacterial counts were maintained at 7.3~7.9 log CFU/ml until 15 days, and then they dropped dramatically down to 5.1~5.5 log CFU/ml. On the 30th day, the treatment group inoculated with Rhodococcus opacus SK2659 showed a relatively high level of ammonium nitrogen removal, which was 39% of that of the control group. When Rhodococcus opacus SK2659 was inoculated, H2S concentration after 100 days was 3.23% compared with the control (no inoculation), suggesting that Rhodococcus opacus SK2659 is an excellent strain for removing malodor gas. The gas production of the treatments was lower than that of the control. The total accumulated amount of gas production in most strain treatments was a quarter of the gas production compared to the control throughout the experimental periods. Acinetobacter oleivorans SK2675 showed the lowest level at 12.39% compared to the control in gas production. In conclusion, the use of mixture strains, such as Rhodococcus opacus SK2659 and Acinetobacter oleivorans SK2675 isolated in this study could increase the efficacy of malodor gas reduction in the biological treatment of piggery manure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.269-276
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• 2016

This study was conducted to determine the inactivation effects of slightly acidic electrolyzed water (SAEW) on microorganisms attached to salted Chinese cabbage and food materials of kimchi, such as slice radish and green onion. In addition, changes in microbial and physicochemical quality of manufactured kimchi during storage at $4^{\circ}C$ for 4 weeks were investigated. Compared to the untreated control with tap water, total bacterial counts (TBC) of Chinese cabbage, slice radish, and green onion were reduced by 1.75, 1.68, and 1.03 log CFU/g at dipping times of 20 min, 5 min, and 10 min, respectively, upon treatment with 30 ppm SAEW at $40^{\circ}C$. Effect of microbial inhibition was higher in salted Chinese cabbage brined in 10% salt (w/v) of 30 pm SAEW at $40^{\circ}C$ than in untreated control with tap water, as indicated by 1.00 log CFU/g reduction. TBC of kimchi manufactured with materials treated with 30 ppm SAEW at $40^{\circ}C$ was not significantly affected compared to untreated control, although coliforms were remarkably reduced compared to the untreated control. At the beginning of storage (1 weeks), TBC and lactic acid bacteria (LAB) counts increased by approximately 9 and 7.66~8.18 log CFU/g, respectively, and coliforms were completely eliminated. The pH and acidity of kimchi at 2 weeks were 4.34~4.49 and 0.55~0.66%, respectively, and then slowly decreased. The texture (firmness) of kimchi decreased with storage time, but the difference was not significant. This combined treatment might be considered as a potentially beneficial sanitizing method for improving the quality and safety of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.576-581
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• 2004

Foxtail Millet Yakju were treated with heat ($65^{\circ}C$/15 min) or high hydrostatic pressure ($25^{\circ}C$ (RT) and $65^{\circ}C$ (HT)/400 MPa/10 min), and stored for 64 days at l$0^{\circ}C$, $25^{\circ}C$ and 37$^{\circ}C$. Changes in microbial counts, enzyme activity and quality of Yakju during storage were measured. Total viable cells were about 10$^2$ CFU/mL, and remained almost constant during storage at l$0^{\circ}C$ and $25^{\circ}C$, while decreased significantly at 37$^{\circ}C$, and undetected after 55 days of storage in heat- and pressure(RT)-treated, but after 25 days in pressure(HT)-treated Yakju. Lactic acid bacteria and yeast in heat- and pressure-treated Yakju were not detected during storage. The relative activities of a -amylase in heat- and pressure(RT)-treated were more than 100%, while those in pressure(HT)-treated were less than 40% during storage of 64 days at l$0^{\circ}C$. However, at $25^{\circ}C$ and 37$^{\circ}C$ the relative activities in untreated and pressure(RT)-treated were decreased greatly and then reached at the point of the activities of heat- and pressure(HT)-treated. The relative activities of glucoamylase in untreated and pressure(RT)-treated were decreased as the increase of the storage temperature during storage, while those in heat- and pressure(HT)-treated increased slightly as the increase of storage period at 1$0^{\circ}C$ and $25^{\circ}C$, and had no change at 37$^{\circ}C$. pH in heat- and pressure-treated had almost no change. Turbidity and reducing sugar in heat- and pressure-treated increased as the increase of storage temperature during storage.

• Korean Journal of Poultry Science
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• v.13 no.1
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• pp.41-48
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• 1986

In order to investigate the storage period of packed chicken meat in relation to the bacterial contamination of each processing part, a special grade poultry processing plant located at Dongdoochun-City, Gyeonggi-Do, was surveyed mainly in point of sanitary conditions. The results are summarized as follows. 1. processing room near reception and packing room next to shipping area showed the highest bacterial counts in air. 2. Equipments and instruments for slaughtering also showed a high degree of bacterial contamination even before the operation. This finding suggested that the possibility of the bacterial contamination of carcasses through equipments and instruments would be high, if the continuous sanitary control measures are not properly taken. 3. The bacterial count of scalding water was 3${\times}$10$\^$7/ for standard plate count and 4${\times}$10$\^$5/ for most probable number of coliform bacteria at 1 hour after the start of operation. These values were maintained until the completion of processing. 4. At the ending of chilling process, the bacterial counts of chilling water were 3.3 ${\times}$10$^4$ and 3.0${\times}$10$^3$for standard plate count, when the volume of water used per bird were 21 and 51, respectively. Bacterial contamination was further decreased about 10$\^$-3/-10$\^$-4/ times as the effective chlorine concentration in chilling water was maintained about 50 ppm. 5. An average standard plate count of the residual water In abdominal cavity of carcasses was 3.9${\times}$10$^4$immediate after chilling, however, it increased to 4.7${\times}$10$\^$7/ when the carcasses were packed and stored for 10 days at 4$^{\circ}C$. off-odour development was observed as the bacterial count was not less than 10$\^$6//$m\ell$ of the residual water of the packed carcasses. Data indicated that if the standard plate count of the residual water in abdominal cavity of carcasses was not less than l0$^4$immediate after chilling, the packed chicken meat would not be stored longer than 5 days at 4$^{\circ}C$.