• Food Science of Animal Resources
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• v.44 no.1
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• pp.119-131
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• 2024

BIOVITA 3 bacterial species (BIOVITA 3), a probiotic blend powder containing Clostridium butyricum IDCC 1301, Weizmannia coagulans IDCC 1201, and Bacillus subtilis IDCC 1101, has been used as a food ingredient for gut health. However, its efficacy in improving constipation has not been reported. Therefore, we aimed to investigate the functional effects of oral administration of BIOVITA 3 as well as its component strains alone (at 1.0×10⁹ CFU/day) in Sprague-Dawley (SD) rats with loperamide-induced constipation. The study included fecal analysis, gastrointestinal transit ratio, histopathological analysis, short chain fatty acids (SCFAs), and metagenome analysis. As results, the BIOVITA 3 group showed significant improvements in fecal number, water content, gastrointestinal transit ratio, and thickening of the mucosal layer. In the SCFAs analysis, all probiotic-treated groups showed an increase in total SCFAs compared to the loperamide-constipated group. Changes in microbial abundance and the diversity index of three groups (normal, constipated, and BIOVITA 3) were also defined. Of these, the BIOVITA 3 showed a significant improvement in loperamide-constipated SD-rats. This study suggests the possibility that BIOVITA 3 can be applied as an ingredient in functional foods to relieve constipation.

• Journal of Food Hygiene and Safety
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• v.5 no.4
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• pp.205-212
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• 1990

Data used for this analysis were 281 outbreaks of food poisoning, excluding single cases, reported during 1981-1989. Patient size of 10 persons or less occupied 38.0% of the out breaks. The most frequently isolated bacterial pathogen was Vibrio, 35.4% ; followed by Salmonella, 27.2% ; Staphylococcus , 17.7% ; Escherichia coli , 17.7%. Plant toxin occupied 64% of poisonous substances. Sixty-six percent of food poisoning reported in urban area resulted from meals consumed in food consumed at home. Raw and under-cooked seafoods were the major cousative foods in food service establishments. Pork which frequently serviced at home ceremonies wes the major causative food in rural area. Mushroom poisoning generally occurred during regular meals at home.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.43-48
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• 2009

Listeria monocytogenes is a major concern in food processing environments because it is ubiquitous and can easily contaminate food during processing. Contaminated food and the surfaces in food facilities can serve as reservoirs of L. monocytogenes, which can lead to the serious foodborne illness listeriosis in consumers. L. monocytogenes can adhere to materials commonly used in food processing equipment and form biofilms. In the biofilm mode, L. monocytogenes is significantly more resistant to disinfection or sanitizers than its planktonic counterparts. Many researchers have studied the effects of surface materials on bacterial adhesion and the formation of biofilms. Recent studies have focused on preventing the establishment of L. monocytogenes in niches in the food plant environments.

• Journal of Microbiology and Biotechnology
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• v.33 no.2
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• pp.219-227
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• 2023

Lettuce is one of the most consumed vegetables worldwide. However, it has potential risks associated with pathogenic bacterial contamination because it is usually consumed raw. In this study, we investigated the changes in the bacterial community on lettuce (Lactuca sativa L.) in Chungcheong-do, South Korea, and the prevalence of foodborne pathogens on lettuce in different seasons using 16S rRNA gene-based sequencing. Our data revealed that the Shannon diversity index showed the same tendency in term of the number of OTUs, with the index being greatest for summer samples in comparison to other seasons. Moreover, the microbial communities were significantly different between the four seasons. The relative abundance of Actinobacteriota varied according to the season. Family Micrococcaceae was most dominant in all samples except summer, and Rhizobiaceae was predominant in the microbiome of the summer sample. At the genus level, the relative abundance of Bacillus was greatest in spring samples, whereas Pseudomonas was greatest in winter samples. Potential pathogens, such as Staphylococcus and Clostridium, were detected with low relative abundance in all lettuce samples. We also performed metagenome shotgun sequencing analysis on the selected summer and winter samples, which were expected to be contaminated with foodborne pathogens, to support 16S rRNA gene-based sequencing dataset. Moreover, we could detect seasonal biomarkers and microbial association networks of microbiota on lettuce samples. Our results suggest that seasonal characteristics of lettuce microbial communities, which include diverse potential pathogens, can be used as basic data for food safety management to predict and prevent future outbreaks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.615-620
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• 2013

To extend the shelf-life of salted Chinese cabbages, electrolyzed water (EW) was used to wash raw Chinese cabbages before the salting process (to control microbial growth), and different storage temperatures evaluated (0, 4, and $10^{\circ}C$). A tap water washing group (TW) was used for comparison. The initial total bacterial population was 5.36 log CFU/g in the TW treatment and 3.50 log CFU/g in the EW treatment. The EW treatment decreased bacterial numbers by approximately 2 log CFU/g compared to the TW treatment and kept this initial population number for 32 days at $0^{\circ}C$. The salinity had no difference during storage. In general, several factors (pH, reducing sugars, hardness, and transmittance) decreased over time, and decreased slowly with EW treatment and $0^{\circ}C$ storage. Overall, the salted Chinese cabbages with EW treatment showed lower bacterial populations compared to TW treatment, and when stored at $0^{\circ}C$, delayed decreases in quality.

• Journal of Science Criminal Investigation
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• v.11 no.3
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• pp.210-217
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• 2017

In the forensic microbiology laboratories, microorganism analyses from food are requested. There have been several cases of Bacillus cereus isolated from the samples requested to the National Forensic Service. B. cereus is an important pathogenic bacterium which can cause food-borne outbreaks. Therefore, we isolated B. cereus from anchovy aekjeot recently requested for microbial examination and identified using MSId based on the 16S rDNA sequence and real-time PCR method. We also conducted PCR for detection of diarrheal toxin genes and an emetic toxin gene and found the presence of nheABC, bceT and entFM diarrheal toxin genes in the B. cereus isolate. There are several clinically important food-poisoning bacteria that should be noted during inspection. In particular, B. cereus can cause food poisoning even when cooked foods are ingested, because B. cereus forms endo-spore which confers strong environmental resistance and heat resistance to the bacteria, and the bacterial emetic toxin also has heat resistance. Here we highlight the importance to distinguish clinically important bacteria such as B. cereus from food specimens, and we expect this study will provide procedures for identification of B. cereus and detection of the bacterial toxin genes for future cases in the forensic microbiology laboratories.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.3
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• pp.480-489
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• 2020

Objective: Sow milk (SM) may not be able to meet the piglet's nutritional needs in late lactation. Hence, this study was conducted to investigate the effects of early commercial milk (CM) supplement on the mucosal morphology, bacterial community and bacterial metabolites in jejunum of piglets. Methods: Ten litters of newborn piglets ([Yorkshire×Landrace]×Duroc) were randomly divided into 2 groups of 5 litters. The piglets in the control group were suckled by the sow (SM), while the piglets in the treatment group (CM supplement) were supplemented with a CM supplement along with suckling from d 4 to d 28 of age. Results: No significant differences were observed about jejunal mucosal morphology on d 28 and d 35 between two groups. On d 28, the activity of lactase in the jejunum was significantly decreased in the CM group, while the activity of sucrase and the ratio of maltase to lactase were significantly increased (p<0.05). On d 35, the activity of maltase in the jejunum was significantly increased in the CM group (p<0.05), and maltase to lactase ratio tended to increase in the CM group (p = 0.065). In addition, piglets in the CM group had a higher abundance of Clostridium XI, Tuicibater, and Moraxella in the jejunum on d 28, while the abundance of Lactobacillus was significantly increased on d 35 (p<0.05). Conclusion: The early CM supplement improved the maturation of the jejunum to some extent by enhancing the maltase and sucrase activities. Moreover, the early CM supplement could help maintain the homeostasis of internal environment in jejunum by increasing the microbial-derived metabolites.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.91-96
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• 2004

It is generally believed that amino acids occurring naturally in mammals are of the L-configuration. D-amino acid(DM) are common in nature as constituents of bacterial cell walls and several antibiotics. Recent reports have demonstrated the presence of small amounts of free DM in milk. The presence of free DM may affect the food quality by decreasing the nutritional value. Our objective was to examine whether the free DM carne from psychrotrophic bacteria. Free DM was produced by treating raw milk with Pseudomonas spp. The samples were extracted with sulphosalicylic acid and derivatized with AccQ-$Tag^{TM}$ reagent when the analysis was carried out by reverse-phase HPLC. We tested correlations of the content of free DM with bacterial growth. Significant amounts of free D-a1anine and D-proline have been found in the raw milk inoculated with Pseudomonas spp. The increase of D-alanine and D-proline appeared to be mainly related to the presence of Pseudomonas fluorescens. These results suggest that free DM may be considered as an indicator of psychrotrophic bacterial milk contamination.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.548-553
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• 2006

The aim of this study was to produce Chungkookjang-a food produced through fermentation with Bacillus licheniformis E1-that contains an increased concentration of a bacterial biological response modifier (B-BRM). Unfortunately, sensory studies have indicated that B. licheniformis E1-fermented Chungkookjang is unacceptable for commercial use. We isolated another bacterial strain from this food product: B. subtilis S2. The optimum time and temperature for Chungkookjang fermentation with B. licheniformis E1 and B. subtilis S2 were 48 hr and $40^{\circ}C$, respectively. Sensory studies showed that Chungkookjang fermented by both B. licheniformis E1 and B. subtilis S2 was more acceptable than B. licheniformis E1 only. The amino nitrogen and crude protein content of the product were 359 mg% and 45.6% respectively. Additionally, it was confirmed that the proliferation of mouse splenic lymphocytes increased significantly, when the cells were treated with the BRM from Chungkookjang fermented using the mixture of bacterial strains in vitro. These results suggest that the enriched Chungkookjang may help patients who are medically in need of potentiation of lymphocytes proliferation.

• Microbiology and Biotechnology Letters
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• v.38 no.2
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• pp.207-215
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• 2010

The purpose of this research is to draw the bacterial community difference between Korean and Chinese kimchi for future use in the confirmation of kimchi origin. Initial fermentation stage kimchi samples (above pH 5) were used for the analysis of bacterial diversity. From 26 Korean kimchi samples, 1,017 strains in the 45 genera and from 22 Chinese kimchi samples, 842 strains in the 54 genera were isolated with use of marine medium, nutrient medium, succinate minimal medium (SMM), leuconostocs selective medium (LUSM) agars. In the order of isolated numbers, Bacillus, Weissella, Leuconostoc, Pseudomonas, and Lactobacillus genera and Bacillus, Weissella, Lactobacillus, Pseudomonas, Serratia, and Enterobacter genera were predominated in Korean and Chines kimchi, respectively. Among the isolated lactic acid bacteria, Weissella spp. were isolated most dominantly owing to the biased growth of Weissella spp. on LUSM agar. Species in the genera Leuconostoc and Lactobacillus were the next frequently isolated LAB from Korean and Chinese kimchi, respectively. Weissella confusa was isolated only from Korean kimchi and W. soli and Serratia proteamculans were isolated only from Chinese kimchi. They have a possibility to be used as target bacteria to differentiate Korean kimchi from Chinese kimchi.