• Journal of Environmental Health Sciences
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• v.34 no.1
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• pp.70-75
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• 2008

The Chinese cabbage kimchi, baechoo-kimchi, is the most popular type of kimchi in Korea. This study was performed to investigate the changes of index microorganisms (aerobic bacteria, psychrotrophilic bacteria, coliforms, and Escherichia coli), lactic acid bacteria, pH, and acidity of kimchi during the long-term fermentation and ripening. A homemade-style traditional Korean baechoo-kimchi, was prepared from Chinese cabbage, red pepper, green onion, garlic, ginger, and salt-fermented anchovy sauce, and then incubated at $10^{\circ}C$ for 28 days. In the baechoo-kimchi, the number of aerobic bacteria increased with time. The number of psychrotrophilic bacteria maintained their numbers $(10^4CFU/g)$ in the kimchi during the fermentation. Coliforms and E. coli were not detected in the kimchi. The pH of kimchi decreased and the acidity of kimchi increased over time. Lactic acid bacteria, which are representative of fermentative microorganisms in the kimchi process showed rapid growth in the earlier stage of fermentation and increased steadily after 7 days. The counts of lactic acid bacteria were at a level of $10^4CFU/g$ early in the fermentation stage, reaching a level of $10^8CFU/g$ after 14 days, and at this point pH was 4.18 and acidity reached 0.63, indicating that the optimal state of kimchi fermentation. This study suggests that the lactic acid bacteria which were proliferated in kimchi during the ripening and fermentation could contribute to improving the taste and flavor of kimchi and inhibit the growth of pathogenic microorganisms that might exist in kimchi.

• International Journal of Clinical Preventive Dentistry
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• v.14 no.4
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• pp.264-270
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• 2018

Objective: This study performed a quantitative analysis using the real-time polymerase chain reaction technique to examine the oral microbial prevalence in adults and intended to examine the correlations between risk factors of periodontal disease and oral bacteria and correlation between oral test scores and oral microorganisms. Methods: We examined papillary marginal attached (PMA) index, modified patient hygiene performance (M-PHP) index, probing depth (PD), modified gingival index, and oral bacteria counts and surveyed 117, 20 years or older adult males and females who visited dental clinics in the Daejeon region to analyze the prevalence and oral health. Results: The prevalence was 100% for Fusobacterium nucleatum, meaning it was observed in all examined subject, 85.5% for Parvimonas micra, 76.1% for Prevotella intermedia, and 72.6% for Tannerella forsythia. The averages of P. gingivalis and T. forsythia increased as the examined subjects were older, and there was a statistically significant difference between T. forsythia and E. nodatum in relation to medical history, between P. intermedia and P. micra in relation to gender, and between P. intermedia and E. corrodens in relation to smoking (p<0.05). For a correlation between the oral test scores and oral microorganisms, P. gingivalis and F. nucleatum was highly correlated with PD (correlation coefficient of 0.51 and 0.41) (p<0.01) while P. gingivalis, P. micra, C. rectus, and E. nodatum were significantly correlated with M-PHP index, gingival index, PD, and PMA index (p<0.01, p<0.05). Conclusion: For oral health management of adults, the age, systemic disease, and smoking are closely related to oral bacteria, and P. gingivalis, T. forsythia, F. nucleatum, P. intermedia, P. micra, C. rectus, E. corrodens, and E. nodatum are considered to be the oral microorganisms that indicate periodontal health.

• Journal of Life Science
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• v.26 no.12
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• pp.1446-1457
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• 2016

Wetlands exhibit intermediate characteristics of both terrestrial and aquatic ecosystems, and the biodiversity is rich in these unique biological habitats. The symbiotic relationships between plants and fungi that inhabit these wetlands play an important role in natural resource management, biodiversity, and conservation. Accordingly, the mujechi, having academic value for the study of the natural environment, was investigated in terms of genetic diversity of endophytic fungi, which inhabit the roots of wild plants. The internal transcribed spacer (ITS) region was amplified to identify fungal strains. In total, 226 strains were isolated and categorized into three phyla, seven classes, 10 orders, 22 families, and 31 genera. In plants by endophytic fungi were classified in Isachne globosa (Ig) to 19 genera, Scirpus karuisawensis (Sk) to 11 genera, Utricularia racemosa (Ur) to 19 genera, and one incertae sedis, Eriocaulon decemflorum (Ed) to 11 genera. The fungal taxa was identified the genera Acephala (19.9%), Tolypocladium (16.3%), Neopestalotiopsis (11.5%), and Perenniporia (7.1%). The fungal group isolated from Isachne globosa (Ig) grew the largest number of isolated fungal strains. After comprehensive evaluation, the endophytic fungal group from Utricularia racemosa (Ur) ranked highest in diversity analyses. From the roots of wild plant in mujechi-neup, it confirmed the distribution and diversity of endophytic fungi. This study provides the basic data to understand fungal community structure in peat wetlands.

• Geomechanics and Engineering
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• v.4 no.2
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• pp.135-150
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• 2012

This paper presents the study of the effect of microorganism Bacillus pasteurii on the properties such as Atterbergs' limit and unconfined compressive strength of cohesive soils. The results of this study reveal that the liquid limit and plasticity index for all clay soils decreased and the unconfined compressive strength increased. Decrease in plasticity index is very high for Kuttanad clay followed by bentonite and laterite. The unconfined compressive strength increased for all the soils. The increase was high for Kuttanad soil and low for laterite soil. After 24 h of treatment the improvement in the soil properties is comparatively less. Besides the specific bacteria selected Bacillus pasteurii, other microorganisms may also be taking part in calcite precipitation thereby causing soil cementation. But the naturally present microorganisms alone cannot work on the calcite precipitation.

• Korean Journal of Veterinary Service
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• v.25 no.2
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• pp.117-126
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• 2002

Contamination levels of pathogenic microorganisms in 145 cases of beef, which were distributed in Gwangju province, had been investigated in each distributed stage and also monitored by general bacterial count and E coli count index. General bacterial count of beef from the slaughterhouse was 10$^4$cfu/g less than the level of promotion(10 cfu/$\textrm{cm}^2$) and E coli count index was also under the level of 10$^2$cfu/$\textrm{cm}^2$ recommended level of the ministry of agriculture and forestry. Pathogenic microorganisms were detected from 23.2% of samples in the consumption stage, 12.5% in the slaughtering stage and 5.6% in the transporting and processing stage. Staphylococcus aureus was isolated in the largest number and its ratio was 9.0%, listeria monocytogenes 5.5% and salmonella spp 1.4%. There were no samples that bacteria had been detected dually. E coli O157:H7 and campylobacter jejuni were not isolated. In raw and chilled beef, isolation rate of pathogenic microorganisms were 13.3% and 16.5% each. Especially in raw beef, L monocytogenes was. isolated in 3 samples among 30 cases (10%) and S aureus in one sample (3.3%). According to a scale of meat store, isolation rates of pathogenic microorganisms were different. It was 28.6% in the small-scale meat store and 16.7% in the large-scale meat store each. Four cases (16.7%) of S aureus were isolated in the large-scale meat store and seven cases (20.0%) of L monocytogenes and 2 cases (5.7%) of salmonella spp were isolated in the small-scale meat store. S aureus was isolated in two places among 10 feeding facilities of the elementary school. This result shows that the sanitation of elementary school feeding facilities is so poor and more careful policy consideration is needed. Eleven strains of S aureus isolated showed ${\beta}$-hemolysis on blood agar, 1 strain ${\alpha}$-hemolysis, and 1 strain ${\gamma}$-hemolysis. Isolated strains of L monocytogenes were reconfirmed in 560 bp by PCR. Conclusively, these results show that the sanitary condition in the stages of slaughtering, transportation-processing and consumption influences the degree of pathogenic microorganisms contamination in beef severely It is necessary to apply thoroughly hazard analysis critical control point in a process of beef distribution and also to develop rapid test methods for microorganism diagnosis. This effort is very important for the supply of safe and clean meat from farm to table and helpful for the improvement of public health.

• Journal of Environmental Health Sciences
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• v.36 no.2
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• pp.95-107
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• 2010

Hand-washing is one of the major factors in personal hygiene and public health. This study was undertaken to investigate the hygienic behavior of food-service employees, focusing on awareness of hand washing, hand washing practices, and the load of index microorganisms (aerobic plate count, total and fecal coliforms, Escherichia coli, and Staphylococcus aureus) on the hands of food-service employees. A questionnaire survey completed by direct interview, direct observation of restrooms by the researcher and trained observers, and microbiological examination according to the Food Code of Korea were carried out. In the survey, a positive attitude toward hand washing compliance was reported; however, improper hand washing and poor hand hygiene of the food-service employees were seen under direct observation. Significant differences (p<0.05) were found between the questionnaire survey and the direct observations in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agents, use of hand washing tools, washing of different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from employees' hands before washing showed higher levels of bacteria than those taken during work and/or after washing (p<0.05). Poor hand washing practices were indicated by the positive results for total and fecal coliforms, E. coli, and S. aureus on the hands of some food-service employees. This study showed that there is a marked difference between the food-service employees' awareness of hand-washing and their actual hand-washing practices. The poor hand hygiene of and improper hand washing by the food-service employees should be addressed for improved food safety.

• Journal of Environmental Health Sciences
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• v.31 no.1
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

• KSBB Journal
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• v.22 no.3
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• pp.129-133
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• 2007

This study represents that a removal efficiency of organic matters in wastewater is activated by a sludge process using new mixed microbial population. In case of mixed microorganisms, removal rates of suspended solid (SS), biochemical oxygen demand (BOD) and chemical oxygen demand (COD) were over 90 percent under experimental condition, and removal efficiency of organic matters, sludge density index (SDI) and capillary suction time (CST) in mixed population were higher than that in not-mixed microorganism, while total kjeldahl nitrogen (TKN) and total phosphorus (T-P) which indicate a degree of eutrophication were removed easily in both case. From these results, we may propose that an application of the mixed microbial population is useful to treat domestic wastewater including a great deal of organic matters.

• Journal of the Korea Organic Resources Recycling Association
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• v.22 no.4
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• pp.54-61
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• 2014

This study was conducted to investigate the effect of Actinomyces sp. and Bacillus sp., United States granular microorganisms and Japan granular microorganisms on turfgrass growth and thatch decomposing of creeping bentgrass in golf course by measuring turf color index, chlorophyll index, thatch content of soil, root length, turf density and chemical properties and thatch content of soil. Fertilizer treatment was designed as follows; control(CF; compound fertilizer), microorganism medium(M; CF+M), microorganism medium and livestock manure fertilizer(M-L; CF+M+LMF), microorganism medium, livestock manure fertilizer and amino acid liquid fertilizer(M-L-A; MM+LMF+ALF), United States granular microorganisms(USGM; CF+USGM), Japan granular microorganisms(CF+JGM). Soil properties investigated after experiment was scarcely affected by applied fertilizers in root zone of creeping bentgrass. The turf color index and chlorophyll index of M, M-L, M-L-A, USGM, JGM treatment were higher than those of CF. The turfgrass root in M-L treatment was longer than others. The thatch content of soil in M treatment was longer than others. The thatch content of M was decreased than that of CF by 6.8%. These was suggested that application of M induced the development of quality and growth of creeping bentgrass by assisting turfgrass growth and thatch decomposing.

• Archives of Pharmacal Research
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• v.13 no.2
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• pp.211-213
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• 1990

To test flavonoids for antibacterial activity against oral micraorganisms, flavonoids, quercetrin and naringenin, were incorporated into two pharmaceutical preparations in the form of tooth paste. Samplees of dental plaque, the msot accused dental deposit which initiates the gingival and periodental diseases, were collected from the teeth surface of ten dental students at one week interval before and after using placebo, followed by two formulae of tooth paste containing 0.1% of quercetrin and naringenin (formulas I and II, respectively). The amount of dental plaque was assessed by the quigley and Hens index. Then plaque samples were subjected to bacteriological examination of Gram stain and plate counts of microorganisms. The amount of dental plaque was assessed by the Quigley and Hens index. Then plaque samples were subjected to bacteriological examination of Gram stain and plate counts of microorganisms. The results revealed that most of Gram negative cocci and bacilli were highly affected by the two formulae : the number of actinomycetes were decreased after using formula I and disappeared completely by the sue of formula II, while the number of Gram positive streptococci was highly decreased after the treatment with the two formulae. These results indicate a possible use of flavonoids to inhibit dental plaque formation.