• Applied Biological Chemistry
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• v.41 no.2
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• pp.119-124
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• 1998

In this study, the bacteria which could hydrolyze the fibrin produced through the blood coagulation mechanism in the human body, were isolated from Chungkookjang. The KCK-7 strain was selected among the isolated bacteria as the best strain for fibrinolytic activity. It was spore forming and Gram positive. $C_{150}$ anteiso fatty acid and $C_{150}$ iso fatty acid were 40.85% and 19.47%, respectively as major component among its cellular fatty acid composition. It showed the similarity of 63.6%, compared with standard strain. It was thus identified to be Bacillus subtilis according to Bergey's manual of systematic bacteriology and its fatty acid profiles af Gas chromatography. The optimum culture temperature and pH were $37^{\circ}C$ and 8 for the production of fibrinolytic enzyme by Bacillus subtilis KCK-7.

• Applied Biological Chemistry
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• v.42 no.1
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• pp.6-11
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• 1999

The bacteria which could hydrolyze the fibrin produced through the blood coagulation mechanism in the human body, were isolated from soybean paste. The KDO-13 strain was selected among the isolated bacteria as the best strain for fibrinolytic activity. It was spore forming and Gram positive. $C_{15:0}$ anteiso fatty acid, $C_{15:0}$ iso fatty acid and $C_{15:0}$ anteiso fatty acid were 47.7, 13.5 and 13.6%, respectively as major component among its cellular fatty acid composition. It showed the similarity of 57.7%, compared with standard strain. It was thus identified to be Bacillus atrophaeus according to Bergey's manual of systematic bacteriology and its fatty acid profiles of gas chromatography. The optimum culture temperature and pH were $37^{\circ}$ and 6 for the production of fibrinolytic enzyme by Bacillus atrophaeus KDO-13.

• Journal of Microbiology and Biotechnology
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• v.18 no.12
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• pp.1874-1883
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• 2008

Bacterial diversity and the composition of individual communities during the composting process of swine and mushroom cultural wastes in a field-scale composter (Hazaka system) were examined using a PCR-based approach. The composting process was divided into six stages based on recorded temperature changes. Phylogenetic analysis of eighty 16S rRNA sequences from uncultured composting bacterial groups revealed the presence of representatives from three divisions, including plant pathogenic bacteria, high-molecule-degrading bacteria and spore-forming bacteria. The plant pathogen A. tumefaciens gradually decreased in abundance during the composting process and eventually disappeared during the thermophilic and cooling stage. A bacterium homologous to Bacillus humi first appeared at the early thermophilic stage and was established at the intermediate thermophilic, post-thermophilic, and cooling stages. It was not possible to isolate the B. humi during any of the stages using general culture techniques.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.927-930
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• 2002

Spinach minimally processed using cook-chill and sous vide techniques was vacuum-packed in low gas permeable plastic film, pasteurized at $70^{\circ}C$ for 2 min, cooled rapidly at $3^{\circ}C$, and stored at 3 and $10^{\circ}C$. Contents of mesophilic bacteria, psychrophilic bacteria, anaerobic bacteria, spore-forming bacteria, total coliforms, yeast and molds, fecal Streptococcus, and Enterobacteriacea were measared to identify the degree of food contamination. Number of mesophilic bacteria, detected at $2.2{\times}10^8\;cfu/g$ in raw spinish, decreased to about $6.0{\times}10^3\;cfu/g$ after cook-chill process. During the storage at 3 or $10^{\circ}C$, levels of mesophilic, psychrophilic and anaerobic bacteria increased, whereas total coliforms, yeast and molds, fecal Streptococcus, and Enterobacteriacea were not detected. Twelve strains of Aeromonas hydphila, Escherichia coli O157:H7, Plesiomonas shigelloides, Pseudomonas aeruginosa, Salmonella spp., Shigella spp., Yersinia enterocolitica, Bacillus cereus, Campylococcus spp., Clostridium perfringens, Listeria monocytogenes, and Staphylococcus aureus were examined for detecting the presence of pathogenic bacteria in spinach. B. cereus and C. perfringens were isolated from raw, washed, and cook-chilled spinach, whereas A. hydrophila was isolated only from washed spinach. S. aureus was isolated from raw and washed spinach, but not from cook-chilled spinach. Other pathogenic organisms were not detected in raw, washed, and cook-chilled spinach.

• Microbiology and Biotechnology Letters
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• v.19 no.6
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• pp.543-547
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• 1991

An alkalophilic microorganism, SH-8, was isolated from soil samples. It was a Grampositive, catalase-positive, spore-forming and motile rod which was capable of growth in aerobic condition at the initial pH 9.0 or above up to 11.0 and between 15 and $42^{\circ}C$ The characteristics of this strain resembled those of the Bacillus group of bacteria. The mutant, Bacillus sp. SH- 8M, was selected from Bacillus sp. SH-8 by U.V. mutagenesis and was able to grow at pH 6.9 up to 11.0. These two strains will be suitable for the comparative study on growth and enzyme production at various pH conditions.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.251-257
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• 2008

Different types of milk products, such as kwacha golla, mawa, cheese, curd, and chocolate are popular in Bangladesh. However, the microbiological safety of these products is poorly understood. This study was performed to assess the microbiological quality of kwacha golla, a local milk product. Kwacha golla samples were collected from ten different areas of Rajshahi and Kushtia regions, and the quality of the each sample was assessed using various parameters including standard plate count, total coliform, fecal coliform, total fungi, and spore-forming bacteria, as well as food-borne microorganisms. Out of 300 samples, total coliform was detected at 56.66% (n= 300), exceeding the minimum allowable limit of 36.66%. Similarly, experiments were carried out with fungi and food-borne pathogens including Escherichia coli, Listeria monocytogenes, Salmonella sp., and Staphylococcus aureus. Results revealed 85.33, 53, and 49.33% of the samples were contaminated by fungi, E. coli, and L. monocytogenes, respectively. However, all samples showed no contaminations of Salmonella sp. and Staphylococcus sp. Therefore, this study could be helpful to the people of Bangladesh by providing information on the possibility of a major health problem caused by the consumption of kwacha golla.

• Korean Journal of Veterinary Research
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• v.10 no.1
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• pp.5-10
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• 1970

Due to the fact that an inactivated anthrax vaccine may lark its immunogenicity and stability of immunogen a number of spore vaccines were exclusively used worldwide. In these studies a number of important factors were emphasized to achieve the following: selection of non or less allergic strain of anthrax bacillus, capsulation of bacteria. obtaining of non sporulating but vegetative organisms, adequate inactivation of B. anthraccis by means of formalin, adsorption of immunogen to aluminum hydroxide gel. Non or less allergic strains of anthrax bacillus which is inactivated with formalin was selected by a hyperimmunization and shock test in rabbits. Obtaining capsular material and vegetative immunogen, a virulent anthrax organisms were cultivated on sodium bicarbonate medium with of without adding of l-alanine in which B, anthracis grew luxuriantly without forming spores. Inactivation was carried out at $37^{\circ}C$ water bath for 3 days after the bacterial culture was mixed with formalin, in a final concentration of two per cent of formalin. Aluminum hydroxide gel was added to the mixture of anthrax and blackleg bacterin. Vaccines were injected guinea pig via subcutaneous or intramusoular route and challenged after three weeks and the possibilities of protection was tested. Throughout the studies. the above mentioned vaccines possibly protected the vaccinated guinea pigs more than 80 per cent compared to that of the controls. This experimental results strongly suggest that the vaccine may possibly applicable to bovine.

• The Plant Pathology Journal
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• v.24 no.2
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• pp.207-210
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• 2008

In March of 2003, tumors (galls) were observed on ginseng seedling roots in ginseng seedbeds at Yeoju, Gyeonggi province, Korea. Symptoms were spherical or galls with about 0.5-1.0cm in diameter formed on the upper through middle parts of the primary roots. Bacterial isolates obtained from the root galls were Gram-negative, rod-shaped with peritrichous flagella, aerobic, not forming yellow or orange colonies on nutrient glucose agar, yeast extract-dextrose $CaCO_3$ agar and nutrient-broth yeast extract agar, non-fluorescent on King's B agar, and non-spore forming, which were identical to characteristics of the genus Agrobacterium. They were identified as Agrobacterium tumefaciens with 0.732-0.993 similarities in 100% probability by the Biolog analyses. The 16S rRNA gene partial sequences of the six isolates tested (Genbank Accession EF486308-EF486313) were 100% homologous to those of other A. tumefaciens strains (GenBank accession AF501343, AY701900, AY701898, AY701899). The above results confirmed that this bacterium is A. tumefaciens. Pathogenicity of the bacteria was proved by the inoculation test on carrot root discs and tomato seedlings. This is the first description of A. tumefaciens causing root gall in ginseng seedling. The disease occurred locally and sparsely, but considering its appearances in seedbeds suggests that the ginseng root gall may become a threat to ginseng in Korea.

• International Journal of Industrial Entomology and Biomaterials
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• v.25 no.2
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• pp.195-203
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• 2012

In reared populations of Allomyrina dichotoma, commercial insects, the skin of last instar larvae was changed softer with opaque white, and infested grubs eventually died. To clarify the cause of the symptom, we collected the larvae of A. dichotoma from five farms and examined their intestinal bacterial florae using pyrosequencing technique. From those results, a member of Paenibacillus was found only in the larvae showing the symptom of disease. Through PCR analysis using a Paenibacillus specific primer set, we obtained the partial 16S rRNA gene sequence and confirmed the microbe as Paenibacillus sp. For clear identification, a whole guts was extracted from each larva showing the sign of the disease and incubated at $70^{\circ}C$ for 15 min to isolate spore forming bacteria. After then, each content of guts was cultured on $MYPGP_{NAL}$ agar medium($12.5{\mu}g/ml$ of nalidixic acid) at $30^{\circ}C$. The 16S rRNA gene sequence analysis for the isolated bacteria showed that they were closely related to P. rigui(97.9% similarity), to P. chinjuensis(96.1% similarity), and to P. soli(95.3% similarity). Additional tests including API test and cellular fatty acid composition analysis were performed, but the strain couldn't be identified at species level, suggesting it may represent novel species of the genus Paenibacillus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1456-1460
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• 2006

In order to determine the causes of sweetened adzuki ann spoilage, the characteristics of microorganism isolated from spoiled adzuki ann were investigated. The isolated microorganism was gram-positive, roil-shaped and shore-forming bacteria; its surface was smooth and glazed. From the results of the assimilation test of 46 different biochemicals by the Vitec 2 Compact test and comparison of the cellular wall composition of fatty acid by the data bank of Midi sherlock system, the microorganism was identified as Bacillus subtilis, D-value of the B. subtilis spore was 4.85 min at $115^{\circ}C$, 0.69 min at $121^{\circ}C$ and 0.48 min at $125^{\circ}C$; Z-value was 9.71. The Bacillus subtilis growth was not observed below water activity of 0.92 at $45^{\circ}C$. However, bacteria growth increased gradually as water activity increased above 0.93.