• Archives of Plastic Surgery
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• v.38 no.6
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• pp.733-739
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• 2011

Purpose: Cellulose is a natural substance from plants or bacteria. It is known that bacterial synthesized cellulose has an effect of wound healing. The aim of this study is to show the effect of bacterial synthesized cellulose from citrus on wound healing. Methods: Three full-thickness skin defects were made on the back of Sprague-Dawley rats. Three wounds were treated by vaseline gauze (Group V), Algisite $M^{(R)}$ (Group A) and bacterial synthesized cellulose from citrus (Group C) was used for dressing on skin defect on rats. We analyzed the gross, histological and biochemistry finding. Results: Group C showed more decrease of wound size compared to Group V (33% versus 7.2%) after 14 days. The histologic findings revealed Group C and Group A preceed the process of wound healing rather than Group V (More rapid collagen deposition and neovascularization and reduced inflammation). Also, the expressions of vascular endothelial growth factor (VEGF) and transforming growth factor (TGF)-${\beta}1$ were increased in the Group C and Group A compared with the Group V in 7 days. VEGF and TGF-${\beta}1$ expression were decreased in the Group C and Group A in 14 days, however Group V was not decreased at 14 day because of delayed wound healing process. Conclusion: Bacterial synthesized cellulose from citrus affects wound healing by reducing the inflammatory stage. And stimulates wound contracture by the deposition of extracellular matrix, thus preventing the formation of chronic wounds.

• Journal of Life Science
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• v.21 no.8
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• pp.1094-1099
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• 2011

Antimicrobial efficacy of high pressure (HP) can be enhanced by the application of additional hurdles. The objective of this study was to assess the enhancement in pressure lethality by tert-butylhydroquinone (TBHQ) treatment, against bacterial spores that are considered significant in the food industry. Spores of Clostridium sporogenes, Bacillus cereus and B. subtilis were prepared. Spore suspensions containing TBHQ (200 ppm, dissolved in dimethyl sulfoxide, DMSO) were pressurized at 650 or 700 MPa at 54-72$^{\circ}C$ for 5 min. Inactivation of bacterial spores resulted only with HP treatment. The population of B. subtilis spores was more inactivated by HP than those of B. cereus and C. sporogenes spores. Inactivation of C. sporogenes spores using pressure was more affected by the germinated population, compared to Bacillus spores. The inactivation of Bacillus spores increased when pressurized at 70$^{\circ}C$, compared to 54$^{\circ}C$. On the other hand, the degree of germination-induced lethality for Bacillus spores decreased at 70$^{\circ}C$. When spores were treated with a combination of DMSO-HP and TBHQ-HP, these treatments seemed to protect the spores against HP, especially at 54$^{\circ}C$. Further mechanistic studies involved in inducing germination by HP and using a subsequent sporicidal agent will be needed for a better understanding of bacterial spore inactivation.

• Journal of Food Hygiene and Safety
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• v.33 no.3
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• pp.157-161
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• 2018

The objective of this study was to develop software to predict the kinetic behavior and the probability of foodborne bacterial growth on processed meat products. It is designed for rapid application by non-specialists in predictive microbiology. The software, named Foodborne bacteria Animal product Modeling Equipment (FAME), was developed using Javascript and HTML. FAME consists of a kinetic model and a probabilistic model, and it can be used to predict bacterial growth pattern and probability. In addition, validation and editing of model equation are available in FAME. The data used by the software were constructed with 5,400 frankfurter samples for the kinetic model and 345,600 samples for the probabilistic model using a variety of combinations including atmospheric conditions, temperature, NaCl concentrations and $NaNO_2$ concentrations. Using FAME, users can select the concentrations of NaCl and $NaNO_2$ meat products as well as storage conditions (atmosphere and temperature). The software displays bacterial growth patterns and growth probabilities, which facilitate the determination of optimal safety conditions for meat products. FAME is useful in predicting bacterial kinetic behavior and growth probability, especially for quick application, and is designed for use by non-specialists in predictive microbiology.

• Analytical Science and Technology
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• v.35 no.6
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• pp.267-273
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• 2022

In this study, a quality evaluation was conducted to change the sell-by date of fish cakes to the use-by date. For product quality evaluation, storage conditions were set at 5, 10, and 15 ℃, and five tests of pH, acid value, volatile basic nitrogen, bacterial count, and coliform group were performed. As a result of the experiment, the quality safety limit period of fish cakes stored at 5 ℃ was 43 days, that of fish cakes stored at 10 ℃ were 30 days, and that of fish cakes stored at 15 ℃ was 7 days. Among the five test items used for quality evaluation, the quality-limit indicators were acid value, number of bacteria, and coliform groups. The index that determined the quality safety-limit period under the three storage conditions was the bacterial count. The sell-by date of the fish cake used in this experiment was 10 days. However, through quality evaluation, the use-by date at 10 ℃ was 28.5 days, which was calculated by multiplying the 30 days; the quality limit period, by a safety factor of 0.95. However, this study conducted a quality study on one item of fish cakes from a single company, and it was difficult to use the quality safety-limit period and use-by date set in this study universally. To change the sell-by date to the use-by date, extensive quality research on various products will be required. If this system is well established, it can help reduce food waste through proper consumption of food, and consumers will be able to consume food with confidence.

• Korean Journal of Microbiology
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• v.51 no.4
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• pp.347-354
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• 2015

Soybean is well known to be originated from Korea and far-east Asian countries, and studies of many root nodule bacteria associated with soybean have mainly-focused on nitrogen fixation, but much less study was carried out on bacterial community in the rhizosphere of soybean. In this study, we analyzed the bacterial community in rhizosphere of Korean soybean, Daepungkong using the pyrosequencing method based on the 16S rRNA gene to characterize the change of the rhizosphere community structure according to the growth stages of soybeans and to elucidate bacterial core community in rhizosphere of soybean. Our results revealed that bacterial community of rhizosphere soil differed from that of bulk soil and was composed of a total of 21 bacterial phyla. The predominant phylum in the rhizosphere of soybean was Proteobacteria (36.6-42.5%) and followed by Acidobacteria (8.6-9.4%), Bacteroidetes (6.1-10.9%), Actinobacteria (6.4-9.8%), and Firmicutes (5.7-6.3%). The bacterial core community in soybean rhizosphere was mainly composed of the operational taxonomic units (OTUs) belonging to the phylum Proteobacteria throughout all growth stages. The OTU00006 belonged to the genus Bradyrhizobium had the highest abundance and Steroidobacter, Streptomyces, Devosia were followed. These results show that bacterial core community in soybean rhizosphere was mainly composed of OTUs associated with plant growth promotion and nutrient cycles.

• The Plant Pathology Journal
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• v.29 no.4
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• pp.386-396
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• 2013

Reactive oxygen species (ROS) generation in tomato plants by Ralstonia solanacearum infection and the role of hydrogen peroxide ($H_2O_2$) and nitric oxide in tomato bacterial wilt control were demonstrated. During disease development of tomato bacterial wilt, accumulation of superoxide anion ($O_2{^-}$) and $H_2O_2$ was observed and lipid peroxidation also occurred in the tomato leaf tissues. High doses of $H_2O_2$ and sodium nitroprusside (SNP) nitric oxide donor showed phytotoxicity to detached tomato leaves 1 day after petiole feeding showing reduced fresh weight. Both $H_2O_2$ and SNP have in vitro antibacterial activities against R. solanacearum in a dose-dependent manner, as well as plant protection in detached tomato leaves against bacterial wilt by $10^6$ and $10^7$ cfu/ml of R. solanacearum. $H_2O_2$- and SNP-mediated protection was also evaluated in pots using soil-drench treatment with the bacterial inoculation, and relative 'area under the disease progressive curve (AUDPC)' was calculated to compare disease protection by $H_2O_2$ and/or SNP with untreated control. Neither $H_2O_2$ nor SNP protect the tomato seedlings from the bacterial wilt, but $H_2O_2$ + SNP mixture significantly decreased disease severity with reduced relative AUDPC. These results suggest that $H_2O_2$ and SNP could be used together to control bacterial wilt in tomato plants as bactericidal agents.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.355-360
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• 2007

During the traditional production process of yugwa, a Korean traditional oil-puffed snack, three bacterial isolates, 12, 37, and B1 from waxy rice slurry were characterized by using the molecular techniques, and the quality of the yugwa prepared by using three isolates was examined in relation to physical and sensory properties. Isolates 37 and B1 were identified as Lactobacillus sp. by 16S rDNA sequence analysis, while isolate 12 was as Bacillus amyloliquefaciens by gyrA sequence analysis. Waxy rice inoculated with isolate 12 demonstrated the lowest hardness and the highest peak and [mal viscosity. Yugwa prepared from isolate 12-inoculated waxy rice indicated the lowest hardness and the highest volume expansion, the key characteristics of yugwa. This result presents the possibility for the use of a starter in the commercial production of yugwa and other rice-based snacks.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.1035-1037
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• 2009

In this study we analyzed the dynamic changes in microbiota composition during kochujang fermentation at $30^{\circ}C$. During fermentation, the viable cell counts slowly increased and reached $3.2{\times}10^7$ for aerobic bacteria, $8.3{\times}10^3$ for yeast, and $1.4{\times}10^3$ CFU/mL for fungi after 60 days. Bacilli were found to be the most dominant microorganisms throughout the fermentation process. Using the culture dependent method Bacillus subtilis, Bacillus licheniformis, and Bacillus amyloquefaciens were found to be the main species during the early stages of fermentation; however, Bacillus pumilus and Bacillus stearothermophilus became the most dominant species during the late stage of fermentation. In contrast, when the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method was used Bacillus ehimensis was found to be the dominant species during the early stage of fermentation and Bacillus megaterium, B. pumilus, B. subtilis, and B. licheniformis were dominant in the ate stages. These results indicate various other Bacillus species rather than just B. subtilis and B. licheniformis might be involved in the fermentation of kochujang.

• Food Engineering Progress
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• v.21 no.3
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• pp.191-200
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• 2017

There have been great efforts to develop a rapid and sensitive detection method to monitor the presence of pathogenic bacteria in food. While a number of methods have been reported for bacterial detection with a detection limit to a single digit, most of them are suitable only for the bacteria in pure culture or buffered solution. On the other hand, foods are composed of highly complicated matrices containing carbohydrate, fat, protein, fibers, and many other components whose composition varies from one food to the other. Furthermore, many components in food interfere with the downstream detection process, which significantly affect the sensitivity and selectivity of the detection. Therefore, isolating and concentrating the target pathogenic bacteria from food matrices are of importance to enhance the detection power of the system. The present review provides an introduction to the representative sample preparation strategies to isolate target pathogenic bacteria from food sample. We further describe the nucleic acid-based detection methods, such as PCR, real-time PCR, NASBA, RCA, LCR, and LAMP. Nucleic acid-based methods are by far the most sensitive and effective for the detection of a low number of target pathogens whose performance is greatly improved by combining with the sample preparation methods.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.329.2-330
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• 2002

This study was intended to establish test methods equivalent to those of "Interferon alfa-2 concentrated solution" monograph in European Pharmacophoeia(EP). Two recombinant interferon alfa concentrated solutions manufactured in Korea were tested according to the monograph of EP. Tests of identification(biological activity. isoelectric focusing. SDS-PAGE under reducing condition, peptide mapping). related proteins. impurities of moducular masses differing from that of interferon alfa-2(SDS-PAGE under reducing and non-reducing condition). bacterial endotoxin, protein, potency, host-cell-derrved proteins. and host-cell-derived DNA were performed in the laboratories of manufacrues and division of biotechnology. KFDA. The results of this study showed that specitications of interfenon alfa concentrated solutions manufactured in Korea were within the aceptance criteria of EP. Based on the study. specitications and test methods for interferon alfa concentrated solution can be established according to the monograph of EP suggesting the revision of Minimum requirements for biological products