• The Plant Pathology Journal
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• 제29권2호
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• pp.136-143
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• 2013

Microbial communities that are associated with plant roots are highly diverse and harbor tens of thousands of species. This so-called microbiome controls plant health through several mechanisms including the suppression of infectious diseases, which is especially prominent in disease suppressive soils. The mechanisms implicated in disease suppression include competition for nutrients, antibiosis, and induced systemic resistance (ISR). For many biological control agents ISR has been recognized as the mechanism that at least partly explains disease suppression. Implications of ISR on recruitment and functioning of the rhizosphere microbiome are discussed.

• 보건교육건강증진학회지
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• 제23권3호
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• pp.53-63
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• 2006

Objectives: The purpose of this study was to analyze the effects of microbe inspections on the hygienic improvement of school food service systems. Methods: Thirty-three school food service systems in Incheon metropolitan city participated in the study from Sep. 2004 to Apr. 2005. Major items of microbe inspections were cutting boards, knives, kitchen towels, and kitchen staff's hands. The Rodac plate and hand plate were used to measure the surface contamination level of germs such as Staphylococcus aureus, Vibrio species, Salmonella species and E. coli. Results: This study compared the results of the inspections in Sep. 2004 and Apr. 2005. The surface contamination level of Staphylococcus aureus and Vibrio species on the knives and kitchen towels had significantly improved. However, the surface contamination level of E. coli on the hands of the kitchen staff had worsened. Conclusions: This study showed that microbe inspections could control the hygienic level of the school food service systems. In the future, microbe inspections should be actively used to improve sanitary conditions in the school lunch system.

• 한국토양비료학회지
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• 제45권6호
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• pp.1126-1135
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• 2012

다양한 기능을 가진 토착미생물을 분리 동정 후 퇴비화에 적용하여 우수한 기능성을 가진 발효퇴비를 제조하고자 하였다. 7개의 우수 토착미생물을 주축으로 3개의 발효퇴비를 제조하여 생리활성을 조사한 결과, 대두의 발아율 증가, 섬유소, 키틴, 단백질 분해 등의 생리활성이 대조구보다 뛰어나고, 오옥신 생산량이 유의적으로 증가하였다. 퇴비중 암모니아 가스와 휘발성 지방산 함량 역시 2차 발효가 시작되는 20일까지 함량 감소가 있었고, 대두의 건물수량이 증가함을 확인하였다. 또한 식물보호제 분해시험에서도 유의적인 분해율이 있었고, 중금속 함량 역시 유의적으로 감소하였다. 따라서 토착미생물의 다 기능적 활성을 활용한 발효퇴비의 제조는 기존보다 더 향상된 발효퇴비를 농업생산 환경에 적용할 수 있을 것이다.

• Mycobiology
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• 제44권2호
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• pp.67-78
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• 2016

Rice contaminated with fungal species during storage is not only of poor quality and low economic value, but may also have harmful effects on human and animal health. The predominant fungal species isolated from rice grains during storage belong to the genera Aspergillus and Penicillium. Some of these fungal species produce mycotoxins; they are responsible for adverse health effects in humans and animals, particularly Aspergillus flavus, which produces the extremely carcinogenic aflatoxins. Not surprisingly, there have been numerous attempts to devise safety procedure for the control of such harmful fungi and production of mycotoxins, including aflatoxins. This review provides information about fungal and mycotoxin contamination of stored rice grains, and microbe-based (biological) strategies to control grain fungi and mycotoxins. The latter will include information regarding attempts undertaken for mycotoxin (especially aflatoxin) bio-detoxification and microbial interference with the aflatoxin-biosynthetic pathway in the toxin-producing fungi.

• 한국가축번식학회지
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• 제19권2호
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• pp.153-157
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• 1995

These studies were conducted to investigate the microbe control effect of antibiotics treatment in all media used for in vitro fertilization(IVF) embryo production. The bovine oocytes were recovered from follicles(2~5mm) and were cultrued for 22hrs at 38.5$^{\circ}C$ with 5% CO2 incubator. The contamination and development rate in vitro fertilized oocyte was evaluated everyday. The results were summerized as follow ; 1. Control, antibiotic-antimycotic solution(AAS, Gibco) 1%＋gentamycin, and AAS 1%＋kanamycin(Sigma, USA) treatment was contaminated with 72hrs. However Baytril and Kanamycin(Korea) added was not contaminated. 2. The blastocyst formation rate in Baytril supplementated 1, 2 and 3${mu}ell$/ml was 3.73, 1.28 and 0.00%, respectively. 3. The blastocyst formation in kanamycin added concentration of 50, 75 and 100$\mu\textrm{g}$/ml was 13.0, 9.4 and 3.49%, respectively.

• 보존과학회지
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• 제36권4호
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• pp.255-263
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• 2020

Paulownia coreana has various advantages as a convenient workability, aesthetic outlook, beautiful patterns, low weight and high strength, and its permeability. P. coreana has been widely used for storage but there are no empirical researches proving its functionality in a field of conservation science until now. In this study, the seasonal and daily temperature and relative humidity control, and microbe and insect repellent activity were evaluated under the controlled and uncontrolled circumstances from 2015 to 2016. The results showed to be mainly excellent in relative humidity control and the buffering effect was good to adjust the average daily relative humidity range from the outside. With respect to the antimicrobial properties of P. coreana, we observed that its water-soluble extract produced visible zones of inhibition against five bacteria. However, it was difficult to predict the antimicrobial and/or insecticidal properties.

• KIEE International Transactions on Electrophysics and Applications
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• 제4C권3호
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• pp.91-95
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• 2004

The pulsed power system is widely available for use in pulse generator applications. Generally, the pulse generator is required for very short pulse width and high peak value. We have designed and fabricated our own pulsed type power system and through its use, we investigated microbe removal characteristics. This paper introduces a simple pulsed power system for removing various microbes caused by dirty water. This system includes a 2 times power supply circuit, IR2110 operated by using a fixed voltage regulator 7812 and 7805, and the switching MOSFET (Metal Oxide Semiconductor Field Effect Transistor). We can also control this process by using a PIC one chip microprocessor. As a result, we can obtain good removing characteristics of various microbes by adjusting the charging voltage, the pulse repetition rate and the electrical field inducing time.

• 한국환경보건학회지
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• 제28권3호
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• pp.34-38
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• 2002

Statistical analysis between sewage plant operating parameters and the effluent quality was performed. We extracted two factors from principal component analysis of operating parameters and effluent quality from each plant. The total variance of 84.7%, 79.2% was explained by the two factors at SB plant and SC plant, respectively. The factors were identified at SB plant in the following order 1) the oxidation of organic material by aeration basin microbe,2) biomass in aeration basin and at SC plant 1) the oxidation of organic material by aeration basin microbe, 2) thickening of acti-vated sludge. These results suggested that the control of microbial composition might be critical on the improvement of the effluent quality and plant operating efficiency because most of the factors were related with microbes.

• 한국응용과학기술학회지
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• 제20권4호
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• pp.309-315
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• 2003

Extraction of Natural Artemisia by using super critical carbon dioxide is operated under $40-50^{\circ}C$ and 200-250 atm, thus, conversion rate is very low as 7wt% while high energy is being wasted. When Natural Artemisia Extract is applied in the control of microbe, concentration and reaction time greatly affected to the growth of microbe. Especially, when refined oil concentration from Natural Artemisia added more than 1,000ppm, staphylococcus aureus and fungi are terminated completely. Thus, it is proven that Natural Artemisia Extract has antimicrobial effect.

• 한국식품저장유통학회지
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• 제6권3호
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• pp.339-344
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• 1999

김치의 향미개선 및 게껍질 분말 첨가김치의 부미를 제거하기 위한 향미개선제로서 우골추출물의 첨가효과를 검토하였다 우골추출물은 김치의 숙성중 pH와 산도, 총균수, 젖산균비, Leuconostoc과 Lactobacilli의 수에는 큰 영향을 미치지 못하였으나 산미와 김치냄새를 감소시키고 종합적 맛을 개선시키는 향미 개선제로서의 역할을 하였다. 또 우골추출물(0.03%)을 게껍질분말(1.5%)과 함께 첨가할 경우는 게껍질분말만을 첨가한 경우보다 높은 pH를 유지하는 한편 완충효과가 증가되었으며 젖산균비가 높아졌다. 관능검사에 의하여 평가한 결과 게껄질분말을 단독으로 첨가한 경우보다 우골추출물을 병용하여 첨가한 김치에서 비린 맛이 낮아졌으며, 아삭아삭한 맛과 종합적인 맛은 숙성전반에 걸쳐 높게 나타났다.