• 한국유기농업학회지
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• 제12권4호
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• pp.399-409
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• 2004

This study was conducted to investigate the effect of different concentrations of microbial products on growth of chinese cabbage and microorganisms in soil. Two different levels of microbial products, such as 50 times and 100 times diluted solutions of chitosan, wood vinegar and EM activity liquid, were treated for foliar application. the results were summarized as follows : Among foliar applications of microbial products, 100 times diluted solution of chitosan was effective on growth of chinese cabbage comparing to other levels of dilutions and untreated control plot. The number of microorganism in the soil tended to increase under the treatment of microbial products compared to control plot. Especially, the numbers of the bacteria and actinomycetes were estimated $73.67{\times}10^3$ CFU/g and $34.00{\times}10^3$ CFU/g, respectively, under the treatment of 100 times diluted solution of chitosan.

• Natural Product Sciences
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• 제25권2호
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• pp.92-102
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• 2019

Centella asiatica (Linn.) Urban (Umbelliferae) which is also known as 'pegaga' is highly consumed and eaten raw as 'ulam' in Malaysia. C. asiatica is used in traditional medicines to treat various health conditions such as rheumatism, inflammation, syphilis, skin diseases and diarrhoea. Various reports exhibited that the crude extracts and isolated bioactive compounds of C. asiatica possessed a broad range of pharmacological activities such as anti-oxidant, anti-diabetic, anti-tumor, wound healing, anti-microbial, anti-inflammatory, immunomodulatory, hepatoprotective and memory enhancing properties. The pharmacological validation on anti-microbial and immunomodulatory of C. asiatica is very limited and several existence review papers related for this plant had not been focused for both activities. This review therefore attempts to combine the existing literature to offer immense scope for researchers engaged in validation of the traditional claims and bioactivities of this plant related with anti-microbial and immunomodulatory potential.

• Journal of Microbiology and Biotechnology
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• 제27권10호
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• Food Science and Biotechnology
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• 제17권3호
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• pp.659-663
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• 2008

Different statistical distribution functions were examined to find an adequate distribution function to describe the microbial contamination behavior of a Korean side dish product, seasoned soybean sprouts for different seasons and market groups. The triang distribution was the best for any market groups in winter, while the logistic distribution could describe the microbial contamination in log CFU/g for all the market groups in spring and summer. From parametric bootstrapping based on the fitted distributions, it was found that a normal distribution could describe the distribution of mean microbial count in log CFU/g for all the seasons and market groups. Statistical parameters for each season/market group are presented to estimate the confidence interval.

• Journal of Microbiology and Biotechnology
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• 제13권6호
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• pp.989-992
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• 2003

Recombinant human tissue plasminogen activator deletion mutein (Reteplase) is a clinically promising thrombolytic drug. Reteplase cDNA was subcloned into a bacteria expression system, and the resultant recombinant was biologically characterized. The Reteplase was expressed in Escherichia coli as an inclusion body, and the downstream processes of the Reteplase inclusion body included denaturation, renaturation, and purification. A protein disulfide isomerase (PDI) was used to assist the refolding of Reteplase, and it was found to increase the refolding rate from less than 2％ to more than 20％. The refolded Reteplase was purified through two chromatography steps, including lysine-coupled agarose affinity chromatography and then CM-sepharose cation-exchange chomatography. The purity of r-PA was analyzed by Western bolt analysis, and N-terminal amino acid and amino acid composition analyses confirmed the end-product. Reteplase showed higher thrombolytic potency in an animal thrombus model.

• 한국식품조리과학회지
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• 제21권5호
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• pp.557-566
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• 2005

The purpose of this study was to estimate the microbial quality of some raw vegetables and to suggest a safer method of sanitization and pre-preparation in foodservice operations. The production of Dotori-muk muchim was monitored from ingredient preparation to final product and during holding at different temperatures. Three sanitization methods were performed during the preparation with crown daisy (tap water, chlorine water, electrolyzed water). The largest reduction of microbial counts was for electrolyzed water (after treatment, total plate counts were decreased to $2.76{\sim}3.76$ Log CFU/g, coliform counts were not detected). In the case before immersed in chlorine water, Performed first washing is larger the effective reduction of microbial counts than or not.

• Natural Product Sciences
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• 제16권3호
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• pp.148-152
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• 2010

Microbial metabolism studies of yangonin (1), a major styryl lactone from Piper methysticum, have resulted in the production of three hydroxylated metabolites (2-4). The chemical structures of these compounds were elucidated to be 4-methoxy-6-(12-hydroxystyryl)-2-pyrone (2),4-methoxy-6-(11,12-dihydroxystyryl)-2-pyrone (3),and 4,12-dimethoxy-6-(7,8-dihydroxy-7,8-dihydrostyryl)-2-pyrone (4) on the basis of the chemical and spectroscopic analyses. The compounds 3 and 4 are reported herein as microbial metabolites of yangonin for the first time.

• Natural Product Sciences
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• 제23권4호
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• pp.306-309
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• 2017

Microbial transformation of $({\pm})$-6-(1,1-dimethylallyl)naringenin (6-DMAN, 1) and $({\pm})$-5-(O-prenyl) naringenin-4',7-diacetate (5-O-PN, 2) was performed by using fungi. Scale-up fermentation studies with Mucor hiemalis, Cunninghamella elegans var. elegans, and Penicillium chrysogenum led to the isolation of five microbial metabolites. Chemical structures of the metabolites were determined by spectral analyses as $({\pm})$-8-prenylnaringenin (3), (2S)-5,4'-dihydroxy-7,8-[(R)-2-(1-hydroxy-1-methylethyl)-2,3-dihydrofurano]flavanone (4), $({\pm})$-5-(O-prenyl)naringenin-4'-acetate (5), $({\pm})$-naringenin-4'-acetate (6), and $({\pm})$-naringenin (7), of which 5 was identified as a new compound.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.240-243
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• 2001

Fresh pasta was packaged in a modified atmosphere of 22% $CO_2$/78% $N_2$ and compared with a control air package for its quality changes during storage at 8$^{\circ}C$. The modified atmosphere packaging suppressed the microbial growth of total aerobic bacteria and yeasts/molds with a concomitant reduction in the rates of physical and chemical quality changes, and thus successfully extended the shelf life of fresh packs from 20 days of air packs to 40 days based on microbial criterion of 10$^{6}$ cfu/g. The shelf life extension was greater when the initial microbial quality of the product was better.

• Applied Biological Chemistry
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• 제48권3호
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• pp.201-206
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• 2005

본 연구는 한약재박의 효율적 처리를 위한 실험의 일환으로 한약재박으로부터 유용미생물을 분리하고 이들 미생물로부터 작물생육촉진미생물을 선발하여 한약재박에 적용한 한약재박 미생물제제를 만들어 친환경농업에 이용하고자 실시하였다. 한약재박은 유기물 함량이 93.0%로 높고 조단백질 함량이 11.3%, 조지방 함량이 5.1%, NDF 함량이 49.7% 및 ADF 함량이 33.8%로 나타나 미생물제제의 원료로서도 이용 가치가 높았다. 한약재박으로부터 약 35종의 미생물이 검출되었고, 이들 중 13종이 한약재박 이용성이 높았으며, 작물생육촉진미생물 BL-333 균주를 선발하였다. 선발균주 BL-333을 Bergey's Manual of Systematic Bacteriology 및 16S rDNA 염기서열(589 bp)로 상동성을 조사한 결과 Paenibacillus marcerans로 추정되었다. P. marcerans BL-333 균주는 각종 진균에 대해 대부분 높은 항진균 활성을 나타내었으며, 특히 Fusarium 속과 Collectotrichum 속 등의 진균에 대해 높은 항진균 활성을 나타내었다. P. marcerans BL-333 균주와 한약재박 분쇄물 등으로 제조한 미생물제제는 10종의 작물의 생육조사에서 무처리구보다 $3{\sim}24%$ 증수되는 효과를 나타내었으며, 특히 상추, 무, 배추 및 오이 등에서 생육촉진효과가 우수하였다. 따라서 한약재박 및 한약재박으로부터 얻은 미생물은 퇴비나 미생물제제를 위해 효과적인 재료로서의 활용 가치가 있다고 본다.