• Korean Journal of Soil Science and Fertilizer
• /
• v.31 no.3
• /
• pp.291-300
• /
• 1998

A study was carried out to evaluate the effect of different salts and their Quantities on the fluctuation and rhizosphere colonization of soil microorganisms. The results obtained are as follows. The electrical conductivities(ECs) of $KNO_3$, $K_2HPO_4$, KCl and $K_2SO_4$ showed negative correlations to the number of gram positive bacteria and gram negative bacteria : the number of bacteria was significantly decreased in the KCl or $KNO_3$ treated group compared to the $K_2HPO_4$ or $K_2SO_4$ treated group. The highest microorganism density of gram negative bacteria, gram positive bacteria and Fusarium sp. in balanced salts-treated soil was observed at $0.5dS\;m^{-1}$, $2.1dS\;m^{-1}$ and $8.0dS\;m^{-1}$ of EC, respectively. The ratio of bacteria to fungi ratio in balanced salts-treated soil substantially decreased as the EC of soil increased. Ten and thirty days after soil treatment with balanced salts, the ratio of bacteria to fungi decreased to 757-1571 and 89-215, respectively. Root colonization density of Fluorescent Pseudomonas in cucumber and tomato significantly decreased as the EC of soil increased, whereas that of Fusarium sp. increased.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.6
• /
• pp.956-964
• /
• 2015

Probiotics is known improve the microenvironment of colon; however, the metagenomic DNA study of its lactic acid bacteria in constipation induced by loperamide is not clearly understood. In the present study, we investigated the reduction of the lactic acid bacteria in case of constipation, in normal and loperamide-induced rat. Lactic acid powder (lactic acid bacteria 19) was prepared from Chong Kun Dang Pharmaceutical Corporation. After 2 weeks of oral administration, the group treated with the higher concentration of lactic acid bacteria ($10^9CFU/mL$ per kg of body weight) following loperamide treatment was the most effective in increasing number, weight, and water content of feces. A similar but significant increase was found in the group treated with lower concentration of lactic acid bacteria ($10^7CFU/mL$ per kg of body weight) after loperamide treatment. The concentrations of acetic acid and propionic acid in feces in the loperamide-induced rat with high concentration lactic acid, were significantly higher than that of others. Furthermore, gastrointestinal transit ratio as well as the length and area of intestinal mucosa were significantly increased after treatment with lactic acid bacteria in loperamide-induced rat. Metagenomics DNA analysis indicated that the microorganism homology in cecum was similar between the groups of normal (NOR) and HIG. Our results show that lactic acid bacteria were effective in improving the constipation.

• Journal of Naturopathy
• /
• v.7 no.2
• /
• pp.27-38
• /
• 2018

Purpose: The purpose of this study was to investigate whether intestinal proliferation is promoted in beneficial intestinal bacteria or decreased in harmful bacteria before and after ingesting Bacillus fermentation broth (ENM) for 8 weeks in the 16 subjects. Method: Intestinal bacteria were identified by PCR amplification using specific 16S rRNA primers. Results: The Bifidobacterium gene index(%)(gi%) increased to 58.92% in the control group and 69.53% in the test group after the ingestion of ENM, but there was no significant difference. Lactobacillus gi% increased significantly (49.37% in the control and 66.43% in the test) (p<.029). Clostridium gi% was significantly decreased after treatment (83.16% in the control and 67.76% in the test) (p<.077). Bacteroides gi% increased significantly (12.58% in the control and 20.87% in the test) after ingesting (p<.095). Prevotella gi% increased significantly (7.55% in the control and 17.28% in the test) after ingesting (p<.005). After ingesting, the median bacteria increased significantly in the control (20.06%) and the test (35.88%) (p<.001). Conclusions: After ingestion of the ENM, the number of beneficial bacteria increased and the number of harmful bacteria Clostridium tended to decrease. This suggests that ingestion of the Bacillus fermented beverage ENM has an effect on the proliferation of intestinal bacteria.

• Journal of Chest Surgery
• /
• v.13 no.4
• /
• pp.475-485
• /
• 1980

For the past 5 year 6 months from January 1975 to June 1980, 176 patients with empyema have been treated in Chonnam University Hospital. They were 134 males and 42 females ranging from ] 8 days to 69 years of age. [mean age: 26.1 years] The duration of illness prior to treatment was relatively shorter in pediatric group than in adult group, that is, the duration of less than 1 month was 89.5% in pediatric group and 38.0% in adult group. In bacteria study there were Staphylococcus 26.1%, Streptococcus 17.6%, E. coil 10.8%, Pseudomonas 10.8%, Diplococcus pneumoniae 5.7% and Candidia. And 4 children and 3 adults had infections of two species of bacteria. The underlying pathologic lesions were pyogenic pneumonia 34.7%, tuberculosis 29.5%, paragonimiasis 15.3%, trauma 9.7% and postoperative state. The over-all mortality rate was 1.7% [3 patients]. The causes of death were sepsis In 1 child and sepsis secondary to esophageal fistula in 2 adults. Adequate drainage and obliteration of the pleural space seems to be the most important aspect of treatment and can frequently be achieved by initial tube drainage in acute empyema, especially in the pediatric group. The chronic thick walled or loculated cavities required open window therapy, decortication, resection therapy and sterilization. Modified Eloesser`s operation and 0.3-0.5% potadine irrigation brought good result in the patients who had general weakness, marked pulmonary parenchymal destruction due to pyothorax, and pyothorax with severe bronchopleural fistula.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.1
• /
• pp.51-55
• /
• 2008

Colour and texture are the most difficult quality aspects of Kimchi to maintain during storage. Therefore, this study investigated how to maintain superior quality Kimchi during fermentation without changes in color and texture. By examining differences between samples covered with vinyl(A group) and not covered with vinyl(B group) and assessing pH, total acidity, total viable cell count, total lactic acid bacteria cell count and sensory characteristics. The results are indicated that pH, total acidity, total viable cell and total lactic acid bacteria were similar between group A and B. Group A showed higher sensory score for colour, taste, texture and acceptability than group B(p<0.001). Covering the Kimchi with vinyl appeared to have a similar effect as when Kimchi is kept in a Kimchi-pot under stones or the outer leaves of vegetables making it possible to maintain good color and texture during storage. In conclusion, even though, it is not practical to use Kimchi-pots within urban settings today, vinyl coverings may offer the same effects.

• YAKHAK HOEJI
• /
• v.57 no.3
• /
• pp.167-172
• /
• 2013

Insampaedoksan (IS) is the decoction of medicinal herbs, which was commonly used for anti-inflammatory and anti-pyretic in the Korean traditional medicine (KTM). Several studies on improving efficiency or searching new efficiency by fermenting traditional herbal medicines are recently in progress. The bioconversion has been conducted on IS using various bacteria. Liquiritin, ferulic acid, hesperidin, liquiritigenin, and glycyrrhizin in IS before and after fermented IS were simultaneously analyzed. These compounds were qualitatively analyzed and quantitatively analyzed using the HPLC-DAD system. The identifications of liquiritin, ferulic acid, hesperidin, liquiritigenin and glycyrrhizin were achieved by comparing the HPLC retention time ($R_t$) and the UV absorption of five pure compounds in the IS. As a result, the increased constituents were identified to be liquiritin, liquiritigenin and glycyrrhizin, while the decreased constituent was ferulic acid and the constituent of hesperidin was similar to before and after fermentation. Insampeadock-san fermented by Lactobacillus plantarum KFRI 144 exhibited the most remarkable changes in all of fermentation.

• Preventive Nutrition and Food Science
• /
• v.16 no.4
• /
• pp.348-356
• /
• 2011

The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of ${\alpha}$-amylase and ${\beta}$-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.

• Proceedings of the KOR-BRONCHOESO Conference
• /
• 1993.05a
• /
• pp.98-98
• /
• 1993

To cause invasive disease, microorganism must attach firmly to the tonsillar epithelial cell. Once attached, the microorganisms can proliferated, form colonies and release extracillular toxins which can injure the underlying cells. The purpose of present study was to asertain whether or not there exist in vivo differences in bacterial attachment between patients with acute tonsillitis and healthy individuals as a control. This study was carried out on 20 patients suffering from acute tonsillitis and 20 healthy persons used as control. After scraping of the surface of tonsil, cellular mixture was stained with Acridine orange and the number of attached bacteria was calculated using a fluorescent microscope. The adherence rate was calculated as number of bacteria attached to each of 50 epithelial cells. simultaneously, we peformed conventional bacterial culture. Conclusively, the attachment of more than 10% bacteria to the tonsillar epithelial cell was significantly greater in acute tonsillitis group than control group, and there was a significant correlation between age and the number of the attached bacteria to the epithlium.

• Journal of Life Science
• /
• v.24 no.6
• /
• pp.677-685
• /
• 2014

The purpose of this study was to identify the effect on plasma levels of lipid and lipid peroxidation by administration of lactic acid bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus) fermented Orostachys malacophyllus (FOM) in alcohol fed rats. Male Sprague-dawley rats were randomly divided into seven groups: normal diet group (N), alcohol treated group (C), 2.5% (w/w) or 5% (w/w) OM treated group (2.5OM, 5OM), 2.5% (w/w) or 5% (w/w) fermented OM treated group (2.5FOM, 5FOM) and silymarin treated group (SM) as a positive control. As a result of measuring serum total lipid, C group were increased total lipid, free fatty acid content and were decreased HDL-cholesterol content, but 5FOM group were significantly decreased lipid content and were increased HDL-cholesterol content and accordingly reduced the incidence of atherosclerosis. Serum total protein content was similarly measured in all groups and serum albumin content was decreased in alcohol feeding groups compared to the N group. The 5FOM group had significantly decreased liver and serum triglycerides compared to the C group. The TBARS content in the liver, serum, testis, kidney, spleen, and heart were slightly decreased in the 5FOM group compared to the C group and the 5FOM group had an increased glutathione concentration. The 5FOM treatment was showed analogous results to those of the SM treatment, suggesting that FOM is can improve the lipid profiles of alcohol-fed rats.

• Bulletin of Food Technology
• /
• v.24 no.4
• /
• pp.544-555
• /
• 2011