• Food Science of Animal Resources
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• v.20 no.1
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• pp.72-78
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• 2000

This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1${\times}$105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.

• Advances in Traditional Medicine
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• v.8 no.3
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• pp.295-301
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• 2008

The methanolic root extract of tissue cultured Pluchea indica (L.) Less. was tested for its antibacterial potentiality against 102 different strains of bacteria belonging to both Gram positive and Gram negative groups. The bacteria could be arranged according to their decreasing order of sensitivity as follows: Staphylococcus aureus, Vibrio cholerae, Bacillus spp. Vibrio parahaemolyticus, shigellae, Salmonella spp., and Escherichia coli. The extract was found to be bacteriostatic in nature against Salmonella typhimurium NCTC 74. When administered to Swiss strain of white mice at the doses of 0.5 and 1.0 mg/kg body weight, the extract could significantly protect the animals challenged with 50 MLD of S. typhimurium NCTC 74. According to the chi-square test, the in vivo data is highly significant (P < 0.001).

• Microbiology and Biotechnology Letters
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• v.25 no.6
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• pp.617-622
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• 1997

This studies were carried out to investigate the physiological characteristics of lactic acid bacteria related to kimchi fermentation. 157 strains of lactic acid bacteria were isolated from home-made kimchi of Taegu district. 144 strains of isolated lactic bacteria showed resistance to artifical gastric juice and bile. Among isolated strains, fifteen strains were selected according to the growth characteristics. The selected strains survived for 24 hours in artifical bile after incubation for 3 hours in artificial gastric jucie (pH 2.5). Especially, three strains such as B-10, K-2, and F-3, showed little viable cell change for 3 hrs incubation in artifical gastric juice. The selected strains showed low viability in artificial gastric juice but high in artifical bile. The selected strains also showed significantly antimicrobial activities to pathogens such as Listeria monocytogenes, Escherichia coli, Bacillus subtili, Staphylococcus aureus and Vibrio parahaemolyticus. The fifteen selected strains were identified as Lactobacillus plantarum, Lactobacillus sake and Leuconostoc mesenteroides.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.33-37
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• 1988

Three species of Pediococci, Pediococcus pentosaceus, Pediococcus acidilactici and Pediococcus halophilus were isolated from Kimchi. P. pentosaceus and P. acidilactici showed inhibitory activity against Streptococcus faecalis, Pseudomonas sp., P20 and Vibrio parahaemolyticus. However, the growth of all test organisms was not inhibited by P. halophilus. Ten strains contained one to seven plasmids, ranging in size from 1 to 60 megadaltons.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.6
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• pp.531-536
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• 2009

A urease-positive bacterium isolated from sea water was identified as Photobacterium sp. by morphological, biochemical, and 16s rRNA gene analyses and named Photobacterium sp. strain HA-2. 2.0-fold increase enzyme activity was observed in LB medium containing 3% NaCl and 0.1% urea or not and the enzyme activity was 16.0-fold lower compared to urease-positive Vibrio parahaemolyticus AQ4673 strain when grown in the LB medium containing 3% NaCl with 0.1% urea. The cloning and sequencing of Photobacterium sp. strain HA-2 urease gene cluster is currently being analyzed in our laboratory.

• Journal of Microbiology
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• v.35 no.2
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• pp.87-91
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• 1997

Monoclonal antibodies were prepared in order to an assay method for Vibrio vulnificus. Sixteen mouse ybridoma cell lines were established by immunization of whole cell antigen to BALB/c mice, fusion with SP2/O myeloma cells, and cloning. Most of them secreted IgM.lambda. antibodies. A sandwich enzyme-linked immunosorbent assay was developed with rabbit anti-V. vulnificus polyclonal antibodies as capture antibody, an IgM monoclonal antibody as detector antibody, and goat anti-mouse IgM-alkaline phosphatase conjugate as developer antibody. The range of detection was 10$\^$4/ to 10 V. vulnificus cells per microplate well. When four related Vibrio species were tested for cross-reactions, V. parahaemolyticus showed 3.5% reactively and V. carchariae, V. fluvialis, and V. furnisii showed negligibal (<1%) cross-reactivity.

• Biomedical Science Letters
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• v.13 no.1
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• pp.71-73
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• 2007

For the rapid detection of objective pathogenic bacteria from colon biopsy specimens, multiplex PCR (polymerase chain reaction) method was developed. The major objective bacteria in this study were Shiga-like toxin producing E. coli O157:H7, Staphylococcus aureus, Vibrio parahaemolyticus, Listeria monocytogenes, Shigella spp. Salmonella spp. and Yersinia spp.. To detect simultaneously 7 kinds of pathogenic bacteria in single reaction tube, multiplex PCR system was executed using 6 sets of primers used in single PCR system for the respective bacteria. The results in this research might be applied for the detection of pathogenic bacteria form colon biopsy samples.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.292-298
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• 2004

This study researched the microbial change of quality according to various phases of product flow of Dongtae-Jeon (a pan-fried dish) and rolled egg in packaged meals. In order to carry out the study, the time required, temperature, water activity and microbial quality were measured at various phases of production flow of Dongtae-Jeon and rolled egg in packaged meals, and the effects of these factors on microbial multiplication was analyzed. According to the phases in product flow of Dongtae-Jeon, it was shown that the time required is 12.5hrs and water activity is distributed 0.932-0.980. These conditions were suitable for microbial multiplication. According to the phases in product flow of rolled egg, it was shown that the time required is 3.3hrs. In addition, qualitative analysis of pathogenic microorganisms (Salmonella spp., Vibrio parahaemolyticus, Staphylococcus aureus) detected no such microorganisms in any of the samples.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.253-260
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• 1999

Occurrences of foodborne disease outbreaks are increasing in Korea. Among the outbreaks, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus are the most important organisms and meat and meat product the major sources of infection. Hazard Analysis Critical Control Point system is a process control system designed to identify and prevent microbial and other hazards in food production. It is considered to be the best process management system by the National Advisory Committee for Microbiological Criteria for Foods, the National Academy of Science, and the Codex Alimentarius Commission. The Korean Ministry of Health and Welfare established a legal basis for the implementation of the HACCP system in Article 32-2 (Hazard Analysis Critical Control Point) of the Food Sanitation Act in December 1995. The Ministry of Agriculture and Forestry has granted research funds for the development of this model system for application to traditional food products and processed fishery products as well as to raw meats. Implementation of the HACCP system is an important step and the Korean food industry and the Government are focused on ensuring food safety in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.129-134
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• 1996

겨자의 가수분해 시간에 따른 향균력을 비교하고, 각종 미생물에 대한 겨자 물 추출물의 최소 저해 농도 및 최소 저해 투여량을 측정한 결과 다음과 같았다. 겨자의 자가분해 시간에 따른 물 추출물의 향균성은 처음에 아주 약하게 나타났던 것이 12시간 방치 후 크게 증가하였다. 최대 항균활성은 24시간 방치 후 나타났으며 이후 거의 변하지 않았다. 겨자를 첨가한 물의 산도는 시간이 지남에 따라 증가하였고, 겨자의 농도가 클수록 그 정도가 크게 나타났다. $37^{\circ}C에서$ 24시간 자가분해한 겨자 물 추출물의 MID는 Bacillus subtilils가 $70\mu1/disc로$ 다른 실험 균주에 비하여 낮았으며, 젖산균이 $95\mu1/disc로서$ 높게 나타났다. MIC는 Bacillus subtilils, Staphylococcus aureus, Salmonella typhimurium 및 Vibrio parahaemolyticus 균이 $70\mu1/ml로$ 다른 실험 균주에 비하여 낮게 나타났으며, 젖산균 곰팡이에서 $90\mu1/ml로$ 높게 나타났다. 자가분해 시간에 따른 겨자물 추출물의 중류성분은 자가분해 시간이 지남에 다라 점차 증가하는 경향이었고, isothiocyanate 류의 함량은 24시간 때에 최대치를 나타내었다.