• Korean Journal of Poultry Science
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• v.36 no.3
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• pp.231-238
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• 2009

The present study was conducted to investigate the antimicrobial activities of extracts from approximately 40 different traditional Korean medicinal herbs against S. gallinarum and S. epidermidis. The extracts from Schizandra chinensis Baill., Melia azedarach Linn$\acute{e}$, Caesalpinia sappan Linn$\acute{e}$. and Rhus javanica Linn$\acute{e}$. exhibited high antimicrobial activities against S. gallinarum, whereas the extracts from Melia azedarach Linn$\acute{e}$ and Rhus javanica Linn$\acute{e}$. exhibited high antimicrobial growth for S. epidermidis. Minimum inhibitory concentrations (MIC) of Melia azedarach Linn$\acute{e}$, Caesalpinia sappan Linn$\acute{e}$. and Rhus javanica Linn$\acute{e}$. for S. gallinarum were 1.2 mg/mL, whereas MIC of exracts from Rhus javanica Linn$\acute{e}$. extract for S. epidermidis were 0.6 mg/mL. Heat treatment of the extracts from Schizandra chinensis Baill. and Rhus javanica Linn$\acute{e}$. caused a significant reduction in antimicrobial activities against S. gallinarum. but didn't affect antimicrobial activities against S. edidermidis. Alkaline treatment of the extracts from Schizandra chinensis Baill. caused a significant reduction in antimicrobial activities against S. gallinarum, while similar treatment of the extracts from Rhus javanica Linn$\acute{e}$. caused a significant increase in antimicrobial activities against S. edidermidis. Since extracts from Rhus javanica Linn$\acute{e}$. and Caesalpinia sappan Linn$\acute{e}$. exhibited the highest antimicrobial activities, these extracts at the concentrations of 100, 300 or 500 ppm were added and then bacterial growth-inhibiting activities for S. gallinarum and S. epidermidis by these two extracts were further examined. Optical density at 620 nm ($OD_{620}$) after 24 hours incubation in the absence of Rhus javanica Linn$\acute{e}$. extract ranged from 0.30 to 0.45 compared with $OD_{620}$ value ranging from 0.06 to 0.18 in the presence of 100, 300 or 500 ppm of the extract, indicating that growth of all bacteria was significantly inhibited within 24 hours by the addition of at least 100 ppm of Rhus javanica Linn$\acute{e}$ extract. Value of $OD_{620}$ after 24 hours incubation in the absence of Caesalpinia sappan Linn$\acute{e}$. extract ranged from 0.30 to 0.55 compared with $OD_{620}$ value ranging from 0.05 to 0.15 in the presence of 300 or 500 ppm of the extract, indicating that growth of all bacteria was also significantly inhibited within 24 hours by the addition of at least 300 ppm of Caesalpinia sappan Linn$\acute{e}$. extract. In conclusion, these findings suggest that extracts from Rhus javanica Linn$\acute{e}$. and Caesalpinia sappan Linn$\acute{e}$. may play important roles in antimicrobial activities against S. gallinarum and S. epidermidis.

• Korean Journal of Poultry Science
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• v.40 no.2
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• pp.83-89
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• 2013

iNOS (Inducible nitric oxide synthase) and TLR-4 (Toll-like Receptor-4) play crucial roles in innate immunity of poultry. iNOS has been mapped to chicken chromosome 14 and implicated in a variety of chicken diseases. iNOS possesses potent antimicrobial activity, including the inhibition of microbes replication in vitro. TLR-4 is a pathogen associated molecular-pattern receptor for bacterial product, such as LPS (lipopolysaccharides) found in Gram negative bacteria, that triggers pro-inflammatory cytokine expression after engagement with ligands. In the previous studies, genetic analysis of iNOS and TLR-4 revealed the possible association of mutation in these genes with the intestinal microflora of cecum when infected with Salmonella spp. This study was aimed to augment previous findings, which show the association of iNOS (C14513T) and TLR-4 (G4409T) polymorphisms with economic traits in Korean Native Black (KNB), Rhode Island Red (RIR) and Cornish chickens. Investigation in the effect of SNPs on economic traits (layday, layw, layno, bw150, bw270, layw270) was conducted. iNOS (C14513T) had a significant effect on the average body weight at 270 days of age (p<0.05) in both KNB and RIR, whereas TLR-4 (G4409T) showed no significant correlation with all traits (p>0.05). The results obtained from using the candidate genes can be useful for the genetic improvement of body weight in both KNB and RIR breeds.

• Childhood Kidney Diseases
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• v.13 no.2
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• pp.215-221
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• 2009

Purpose : Thymus is a lymphoproliferative organ that changes size in various physiological states in addition to some pathological conditions. Thymus is susceptible to involution, and shows a dramatic response to severe stress. Thymic measurements may be helpful in various diseases. UTI (urinary tract infection) is most common bacterial infection in infants and VUR (vesicoureteral reflux) is a common abnormality associated with UTI. In our study, the size of thymus was compared on the premise that a greater stress is exerted on the body when UTI is accompanied by VUR, than when occurs on its own. Methods : Thymic size was measured on standard chest anteroposterior radiographs and expressed as the ratio between the transverse diameter of the cardiothymic image at the level of the carina and that of the thorax (CT/T). The medical records of 99 febrile urinary tract infection infants without other genitourinary anomalies except VUR were reviewed retrospectively. Results : Among 99 patients with febrile UTIs, 25 were febrile UTI without VUR and 74 with VUR. For the UTI with VUR group, there was a significant decrease in the thymic size compared to the those without VUR group ($0.382{\pm}0.048$ vs $0.439{\pm}0.079$, P<0.05). However, there were no differences in the duration of fever and WBC, CRP between the UTI with VUR and UTI without VUR. In addition, there were no differences in the cardiothymic/thoracic ratios between renal defects and renal scars in febrile UTI patients. Conclusion : The results of this study show that the shirinkage of thymus was more frequently found in the UTI patients with VUR. Therefore, awareness of the risks associated with thymic size is important for the appropriate work up and management of UTI patients.

• Korean Journal of Soil Science and Fertilizer
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• v.25 no.4
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• pp.370-377
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• 1992

A series of field and laboratory experimentes were conducted to find out the effects of kinds of crops residues and the different amount of fertilizer to the microbial interaction, chemical properties, plant growth and their interaction under continous cultivation of hot pepper, soybean, sesame and upland rice. The results obtained were summerized follows : 1. Total number of bacteria and actinomycetes were enhanced by cultivation of upland rice and soybean while no appreciable effects were obtained by the cultivation of hot pepper and sesame. 2. The number of bacteria, actinomycetes and fungi were increased by return of crop residues when the cultivation of hot pepper, soybean, sesame and upland rice. Specially, actinomycetes was remarkably increased by upland rice cultivation. 3. Increased amount of fertilizer were remarkably affected to decrease of number of soil microorganisms. Specially, actinomycetes succession was appearently affects while plant growing time. 4. The number of identified soil bacterial species were obtained high in order of Bacillus sp.>Rhizobium sp.>Agrobacterium sp.>Pseudomonas sp. The number of Gram positive bacteria were superior than that of Gram negative bateria. 5. Interaction between microbial succession and crops cultivation, the number of Bacillus sp. was increased in hot pepper, Rhizobium sp. was in soybean, and sesame, and Agrobacterium sp. were increased in soybean, respectively. 6. Survival and habitate of soil microorganisms were differ with kinds of crop, application of residue and fertilizers. Most high number of Bacillus sp. Rhizobium sp. and Pseudomonas sp. were obtained on the rhizoplane and rhizosphere while Agrobacterium sp. and Fusarium sp. were high in rhizosphere. 7. Factors in relation to change of soil microbial population was obtained high in order of climates>crops>organic>matter>fertilizer.

• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.83-91
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• 2018

Advances in bacterial and fungal genome mining uncover a plethora of cryptic secondary metabolite biosynthetic gene clusters. Guided by the genome information, targeted transcriptional derepression could be employed to determine the product of a cryptic gene cluster and to explore its biological role. Monascus spp. are food grade filamentous fungi popular in eastern Asia and several genome data belong to them are now available. We achieved transcription activation of a cryptic fungal polyketide synthase-nonribosomal peptide synthase gene Mpfus1 in Monascus purpureus ${\Delta}MpPKS5$ by inserting Aspergillus gpdA promoter at the upstream of Mpfus1 through double crossover gene replacement. The gene cluster with Mpfus1 show a high similarity to those for the biosynthesis of conjugated polyene derivatives with 2-pyrrolidone ring and the mycotoxin fusarin is the representative member of this group. The ${\Delta}MpPKS5$ is incapable of producing azaphilone pigment, providing an excellent background to identify chromogenic and UV-absorbing compounds. Activation of Mpfus1 resulted in a yellow hue on mycelia and its methanol extract exhibit a maximum absorption at 365 nm. HPLC analysis of the organic extracts indicated the presence of a variety of yellow compounds in the extract. This implies that the product of MpFus1 is metabolically or chemically unstable. LC-MS analysis guided us to predict the MpFus1 product and to propose that the Mpfus1-containing gene cluster encode the biosynthesis of a desmethyl analogue of fusarin. This study showcases the genome mining in Monascus and the possibility to unveil new biological activities embedded in it.

• Korean Journal of Environmental Agriculture
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• v.17 no.3
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• pp.220-226
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• 1998

The effects of metalaxyl(granule), carbofuran(granule) and simazine(water soluble powder) on the soil microflora were conducted at field soil between Iksan and Chonju province. Pesticides were divided into 0.5, 1, 1.5 and 2.0 times of normal of field, respectively. The number of fluorescent Pseudomonas was ranged from $10^3$ to $10^6/g$ in both field soil treated with cabofuran. Pseudomonas concentration of Chonju field soil slowly increased and approached the maximum level at 56 day after treatment(DAT). It showed the higher at 14DAT than other DAT in Iksan field soil treated with metalaxyl or simazine, whereas it increased again at 112 DAT in metalaxyl treatment. Cabofuran treatment of both field soil showed maximum Pseudomonas number at 28 DAT compared to that of other treatments. In Chonju field soil, those Pseudomonads of metalaxyl and simazine treatment increased the highest level at 7 DAT. Simazine treatment decreased it's number from the beginning of experiment. In both soil, metalaxyl treatment decrease the general fungi number at 7 DAT, but increase at 14 and 56 DAT in Iksan field soil. However it increased at 56 DAT in Chonju field soil. Cabofuran treatment of Iksan field soil tended to decrease general fungi number at 28 DAT, but was ranged from 1.0 to $8.6{\times}104/g$ for the rest of experimental period. It started to increase at 56 DAT simazine treatment of Iksan. General bacterial concentration both soil treated with cabofuran was belong to $26.6{\sim}29.6{\times}106$. It was the highest at 56 DAT, but was not significantly different. General actinomyces number was highly increased at 7 and 112 DAT compared to that of other DAT. Pseudomonas putida or P. fluorescens from both field soil was separated and identified 10 to 30 of all 104 Pseudomonas, respectively. All isolated microorganisms showed chemical resistance of 100ppm metalaxyl, cabofuran and simazine treatment.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.329-338
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• 1992

This study was attempted aimed to prepare of Andong sikhe by pure culture inoculation and to improve storage stability by the addition of stabilizers to the product. Lactobacillus delbreuckii was selected for pure culture inoculation in the fermentation. The effect of stabilizers on the sedimentation, sensory evaluation and viscosity of Sikhe were investigated during the fermentation of traditional Andong Sikhe stored at $4^{\circ}C$ Morphological characteristics of Sikhe were determined by scanning electromicrograpy. Among the stabilizers added to the traditional Andong sikhe Na-alginate was found to be best stabilizers. When the product was evaluated by the sensory panel, the addition of stabilizers up to 0.1% level actually increased the acceptability of the product, while the concentration of more than 0.2% stabilizers affected the acceptability of the negatively. Sikhe added Na-carboxymethyl cellulose and Na-alginate showed highest viscosity on the 2nd day of fermentation, while homogenized Andong sikhe with Carrageenan showed the highest peak in viscosity on the first day of fermentation. Lactic acid bacterial count reached to $3.2{\times}10^8/ml$ after 20 days of storage. The surface and cross section of rice was observed by scanning electron microscope. As the fermentation proceeded holes on the surface increased, and nearly empty cell wall remained at the later stage of fermentation. Use of pure cultured inoculum of L. delbreuckii supported the rapid build up of the lactic acid bacteria and consequently the whole process of the fermentation was shortened. The acceptability and product quality were improved by use of L. delbreuckii inoculum.

• Journal of Food Hygiene and Safety
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• v.8 no.3
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• pp.135-140
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• 1993

Dried fishes such as dried pollack, dried sliced squid, dried white bait, dried anchoy) and dried cod used to cook Korean traditional foods were airpacked in polyethylene tube and irradiated with 7 kGy of gamma-ray source. The effect of gamma irradiation on microbial growth in dried fishes was investigated during storage at ambient temperature for 12 months. The total aerobic bacteria in the control group were contaminated by $3.9{\times}10^{3}\;cells/g$ in dried pollack, $5.6{\times}10^{5}\;cells/g$ in dried sliced squid, $1.2{\times}10^{5}\;cells/g$ in dried white bait, $1.2{\times}10^{4}\;cells/g$ in dried anchovy and $1.2{\times}10^{4}\;cells/g$ in dried cod and 7 kGy irradiation could eliminate the bacteria and also reduce aerobic bacterial load to 1~3 log cycle and no apparent growth of microorganisms occurred during storage. Molds in the control group were contaminated by $4.0{\times}10^{2}\;cells/g$ in dried pollack, $$1.3{\times}10^{2}\;cells/g$ in dried sliced squid, $2.5{\times}10^{2}\;cells/g$ in dried white bait, 90 cells/g in dried anchovy and $2.0{\times}10^{2}\;cells/g$ in dried cod, respectively. 7 kGy irradiation could sterilize the molds and the growth of molds of nonirradiated samples were slightly decreased during storage. Yeasts in the control group were contaminated by $1.4{\times}10^{3}\;cells/g$ in dried poUack, 75 cells/g in dried sliced squid, $1.1{\times}10^{3}\;cells/g$ in dried white bait, 50 cells/g in dried anchovy, $1.6{\times}10^{2}\;cells/g$ in dried cod, respectively and irradiation could sterilize the yeasts and growth of yeasts was slightly decreased in dried pollack and dried white bait but increased in order of dried anchovy, dried cod and dried sliced squid. Coliforms in all sample were sterilized by irradiation and its growth was decreased during storage except dried anchovy.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.458-464
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• 2016

Mulberry is considered a healthy food for antioxidants and many other beneficial nutrients. However, food safety concerns exist as this commodity scarcely passes through a sanitizing step due to the fragile nature of mulberry fruits. Fermented mulberry wort is one traditional way to utilize and preserve mulberries by mixing with sugars although hygienic practices are not often implemented. The purpose of this study was to investigate the fate of foodborne pathogens in fermented mulberry wort. Microbial population of inoculated E. coli in mulberry wort showed a decreasing pattern as the fermentation progressed. A quicker decrease was observed in the mulberry wort mixed with sugar at 1 to 0.8 ratio (w/w, mulberry: sugar) compared to 1 to 1 ratio, which could be due to the amount of acids generated during the fermentation process. When fully-fermented mulberry wort was contaminated with foodborne pathogens, they all decreased in population although their deceasing patterns varied depending on the species of tested bacteria. Steep deceases in population of inoculated foodborne pathogens were observed when the fermented wort was stored at $30^{\circ}C$ in comparisons to the other storage temperature, 5 and $20^{\circ}C$, regardless of bacterial species. This study necessitates the optimization of a sanitizing process during fermentation and storage of mulberry wort.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.44-51
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• 1991

The thermal resistance of the important microorganisms in takju. Korean traditional turbid alcoholic beverage, was measured and optimun heating time and temperature to achieve the commercial pasteurization of these microorganisms were examined. Most of the vegetative bacterial cells in takju were destroyed by heating at over $60^{\circ}C$, except for the spore forming organisms, which did not actively grow in takju after pasteurization. The important microorganisms for the quality deterioration of pasteurized takju were then appeared to be yeast and molds, and their thermal resistances were measured. The thermal resistances of these microorganisms changed greatly depending upon the heating method. The D values of yeast in takju were 3.5 min at $65^{\circ}C$ and 0.46 min at $80^{\circ}C$ in cap-tube, and 7.1 sec at $65^{\circ}C$ and 2.3 sec at $80^{\circ}C$ in a continuous coil heat exchanger. Those of molds were 2.7 min at 65℃ and 0.25 min at $80^{\circ}C$ in cap-tube, and 3 sec at $65^{\circ}C$ and <1 sec at $80^{\circ}C$ in the coil heat exchanger. The acidity and pH did not change at $30^{\circ}C$ for two weeks after pasteurization by heating in the coil heat exchanger at $65^{\circ}C$ for 17 sec, but the viscosity increased slightly by the heat treatment. Significant differences in sensory quality, especially the formation of burnt smell and bitterness by heating takju for 12D of yeast at $70,\;80\;and\;85^{\circ}C$, respectively, were observed and this resulted in the significant reduction in overall likeness of pasteurized takju. However, when the heating temperature was fixed to $80^{\circ}C$, the overall likeness of pasteurized takju did not affected significantly by the heating time ranging from 8D to 12D of yeast. It was concluded that the optimum pasteurization condition of takju in a continuous heat exchanger was heating at $80^{circ}C$ for 23sec(10D of yeast).