• 한국해양학회지
• /
• v.5 no.2
• /
• pp.59-64
• /
• 1970

The purpose of the study was to gather basic bacteriological data regarding the quality of Korean surface waters. Total coliforms, fecal coliforms and fecal Streptococci survey in the water of Lake Eui-Am were undertaken by the membrance filter technique. A total of 37 samples were collected in August 14, 1970. Total coliforms were detected in all samples, fecal coliforms and fecal Streptococci were detected in 68% and 82% of samples, respectively. Bacterial densities of the lake water were varied by station and depth. The numbers of bacteria per 100ml of the lake water were; 8-225(65.3 average) for the total coliforms, 0-112(26.2 average) for the fecal coliforms, 0-77(25.8 average) for the fecal Streptococci, and 8-302 (91.1 average) for the total number of total coliforms and fecal Streptococci. These results suggest that the Eui-Am lake water is only lightly polluted and indicate that the lake water, properly maintained, is a source of raw water of good bacteriological quality. Three forms of fecal pollution bacteria tend to increase with depth. This is believed that the suspended matter with conglomerated bacteria plays an important role in regulating of bacterial densities in summer season.

• Journal of Species Research
• /
• v.7 no.1
• /
• pp.50-59
• /
• 2018

During the course of investigation of indigenous prokaryotic species in Korea, a total of 30 bacterial strains belonging to the phylum Firmicutes were isolated from diverse environmental sites such as soil, avian feces, wastewater treatment plants, fermented vegetables, seawater, algae, sea cucumber, octopus and tidal flat sediment. Phylogenetic analysis based on 16S rRNA gene sequences revealed that each strain showed high sequence similarity (${\geq}98.7%$) to the closest type strain and formed a robust phylogenetic clade with the most closely related species in the phylum Firmicutes. To date, there is no official record of these 30 species in Korea. Therefore, we report 26 species of 12 genera in the order Bacillales and 4 species of 4 genera in the order Lactobacillales which have not been reported in Korea. Morphological and biochemical characteristics, isolation sources and NIBR deposit numbers are described in the species descriptions.

• The Plant Pathology Journal
• /
• v.29 no.2
• /
• pp.154-167
• /
• 2013

We previously developed a sequential screening procedure to select antagonistic bacterial strains against Phytophthora capsici in pepper plants. In this study, we used a modified screening procedure to select effective biocontrol strains against P. capsici; we evaluated the effect of selected strains on Phytophthora blight and anthracnose occurrence and fruit yield in pepper plants under field and plastic house conditions from 2007 to 2009. We selected four potential biocontrol strains (Pseudomonas otitidis YJR27, P. putida YJR92, Tsukamurella tyrosinosolvens YJR102, and Novosphingobium capsulatum YJR107) among 239 bacterial strains. In the 3-year field tests, all the selected strains significantly (P < 0.05) reduced Phytophthora blight without influencing rhizosphere microbial populations; they showed similar or better levels of disease suppressions than in metalaxyl treatment in the 2007 and 2009 tests, but not in the 2008 test. In the 2-year plastic house tests, all the selected strains significantly (P < 0.05) reduced anthracnose incidence in at least one of the test years, but their biocontrol activities were variable. In addition, strains YJR27, YJR92, and YJR102, in certain harvests, increased pepper fruit numbers in field tests and red fruit weights in plastic house tests. Taken together, these results indicate that the screening procedure is rapid and reliable for the selection of potential biocontrol strains against P. capsici in pepper plants. In addition, these selected strains exhibited biocontrol activities against anthracnose, and some of the strains showed plant growth-promotion activities on pepper fruit.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.19 no.4
• /
• pp.1039-1045
• /
• 2005

In order to evaluate the in vivo synergic effect of Eunkyo-san which was a traditional poly-herbal formula has been used in the treatment of respiratory diseases in Korea, with quinolone antibiotics, ciprofloxacin (CPFX), the viable bacterial number and histopathological changes were monitored after experimental respiratory infection with S. pneumoniae ATCC 6303. The obtained results were as follows: In CPFX groups, the viable bacterial numbers were significantly decreased compared to that of control group and these were more dramatically decreased compared to that of single treatment with CPFX, respectively in concomitant treated groups with Eunkyo-san. In control group, severe infiltration of inflammatory cells, hemorrhage and hypertrophy of alveolar linings were demonstrated at microscopical levels. However, these abnormal histopathological changes were significantly decreased compared to that of control group in CPFX groups, and these were more dramatically decreased compared to that of single treatment with CPFX, respectively in concomitant treated groups with Eunkyo-san. In CPFX groups, the LSA (luminal surface of alveoli $\%$) were significantly increased compared to that of control group and these were more dramatically decreased compared to that of single treatment with CPFX, respectively in concomitant treated groups with Eunkyo-san. According to these results, it is considered as the in vivo antibacterial activity of CPFX was dramatically increased by concomitant use of Eunkyo-san against S. pneumoniae ATCC 6303 infection of respiratory tract.

• Korean Journal of Microbiology
• /
• v.35 no.1
• /
• pp.47-52
• /
• 1999

The study on the bacterial distribution was performed to evaluate the bacteriological safety in 4 deep confined aquifers drilled for drinking. All the investigated aquifers were oligotrophic, howevec bacterial densities and activities and the number of indicator bacteria in C-2 boreholes were much higher than those in other boreholes. Fecal pollution was observed in 3 boreholcs except C-1 borehole. The ratio of gram positive bacteria of the C-2 borehole was much lower than those 01 another boreholes. The numbers of total colifonns, fecal coliforms, and fecal Slreptococcus in the C-2 boreholes were 61, 33, 55 CFU (250 ml)$^{-1}$

• Journal of Species Research
• /
• v.9 no.4
• /
• pp.346-361
• /
• 2020

In the project of a comprehensive investigation of indigenous prokaryotic species in Korea, a total of 39 bacterial strains phylogenetically belonging to the classes Betaproteobacteria and Gammaproteobacteria were isolated from various environmental sources such as soil, cultivated soil, sludge, seawater, marine sediment, algae, human, tree, moss, tidal flat, beach sand and lagoon. Phylogenetic analysis based on 16S rRNA gene sequences revealed that 39 strains showed the high sequence similarities (≥98.7%) to the closest type strains and formed robust phylogenetic clades with closely related species in the classes Betaproteobacteria and Gammaproteobacteria. In the present study, we report 14 species of 9 genera of four families of two orders in the class Betaproteobacteria and 25 species of 21 genera of 15 families of eight orders in the class Gammaproteobacteria, which have not been reported in Korea. Morphological, biochemical, and physiological characteristics, isolation sources, and NIBR deposit numbers are described in the species descriptions.

• Korean Journal of Food Science and Technology
• /
• v.20 no.2
• /
• pp.231-235
• /
• 1988

Population changes of aerobic bacteria, yeasts, and lactic acid bacteria ware investigated during the fermentation of Kimchis containing 0, 1, 2, 4, and 6% garlic at $21^{\circ}C$. The numbers of aerobic bacteria increased during the first 2 days and decreased thereafter. The higher the garlic concentration of the Kimchis was, the smaller the increase of the aerobic bacterial population was during the initial periods of the fermentations. Garlic concentrations that showed the largest population difference between them after 2-days fermentation were 1% and 2%. The population of lactic acid bacteria also increased only during the first 2 days and was held thereafter. Lactic acid bacterial population increased more at higher garlic concentrations during the initial period of the fermentations and major microorganisms contributed to the increase were Lactobacillus brevis and low acid-producing lactbacilli. Changes of yeasts at the different garlic concentrations during the fermentations were not apparent.

• Korean Journal of Veterinary Service
• /
• v.43 no.2
• /
• pp.99-105
• /
• 2020

This case describes outbreaks of acute aspergillosis in a red-crowned crane. A six-month-old, male, crane had showed clinical signs (i.e. anorexia, performance loss, ruffled feathers and drooped wings and open mouth breathing, etc.) before death. In necropsy examination, spherical to oval nodules disseminated from the respiratory tract to other organs. Those nodules were formed predominantly in air sacs, lung, peritoneum, serosa of esophagus and trachea. The nodules varied in size from 1 mm to over 1cm and the color was white to yellow. Microscopically, most of lung architecture were replaced by multiple foci which were characterized by well demarcated eosinophilic and karyorrhetic debris and surrounded by numerous Inflammatory cell. Most within necrotic center of the nodules, large numbers of fungal hyphae were present. Microbiology result indicated fungal growths on sabroud dextrose agar and bacterial growths on blood agar. Bacteria identified as E. rhusiopathiae using MALDI-TOF (microflex, BRUKER, USA) and fungi identified as A. fumigatus, A. terreus by sequencing the ITS1 and ITS4 regions. To confirm the route of infection, we checked the existence of the same pathogens in cohabitant (i.e. mother crane). The young age and weakened immunity (i.e. bacterial infection, etc.) causes fatal aspergillosis in birds.

• Preventive Nutrition and Food Science
• /
• v.1 no.1
• /
• pp.23-29
• /
• 1996

This study was conducted to investigate the changes in chemical, microbial and sensory characteristics, and antimutagenicity of buchu(leek, Allium odorum) kimchi during fermentation at 15$^{\circ}C$. Reducing sugar contents and pH of buchu kimchi were decreased during the fermentation. The reduction rate of reducing sugar of glutinous rice paste and shrimp added buvhu kimchi(GSBK) was faster than those of control buchu kimchi(CBK) and glutious rice paste added bucku kimchi(GBK). Acidity increased rapidly until 4 days,a nd optimum acidity (0.6%) of bucku kimchi was reached within 2 day. Also total bacterial and lactic acid bacterial counts greatly increased after 4 days of the fermentation. The numbers of lactic acid bacteria after 8 day- fermentation in CBK and GSBK, and 10 day-fermentation in GBK were the highest values, 4.5$\times${TEX}$10^{8}${/TEX} CFU/ml, 4.8$\times${TEX}$10^{8}${/TEX} CFU/ml and 6.1$\times${TEX}$10^{8}${/TEX} CFU/ml, respectively. In the sensory evaluation, appearance of sample was good at 0 day, taste from overall quality of buchu kimchi were asquired the highest values at 6th day. The methanol extracts from buchu kimchi(GBK) showed antimutagenicity against aflatoxin {TEX}$B_{1}${/TEX}({TEX}$AFB_{1}${/TEX})in Salmonella typhimurium TA100. The inhibition ration were 58~69% with treatment of the 5% methanol extracts, and when the adding concentration increased the effect increased.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.1
• /
• pp.74-81
• /
• 2011

This study was carried out to investigate the effect of red wine on the color, hardness, springiness, chewiness, pH, volatile basic nitrogen (VBN) content, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of pork meat stored at $4^{\circ}C$ for 10 days. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values tended to decrease with longer storage period (p<0.05). The $L^*$ values of RW10 and RW15 were higher than those of control and RW5 on the first day of storage, whereas the control and RW5 had higher $L^*$ values compared to RW10 and RW15 after 10 days (p<0.05). Hardness of RW5 was the lowest after 10 days of storage (p<0.05). The pH levels were not significantly different among the samples. The VBN contents increased with longer storage period (p<0.05), and those of RW10 and RW15 were lower than those of the control and RW5 after 10 days of storage (p<0.05). The TBARS values increased with longer storage period (p<0.05), and those of the control, RW5, RW10, and RW15 were 0.61, 0.45, 0.35 and 0.33 mg MA/kg, respectively, after 10 days of the storage. The total bacterial numbers increased with longer storage period, and those of RW5, RW10 and RW15 were lower compared to the control (p<0.05). Taste, tenderness, juiciness, and palatability were not significantly different among the samples, but the flavor of RW5 had the highest value after 10 days of storage (p<0.05). These results suggest that red wine can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive of seasoned pork meat.