• Korean Journal of Microbiology
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• v.53 no.4
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• pp.242-250
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• 2017

Actinobacteria tolerating extreme conditions can be a rich source of bioactive compounds and enzymes. In this study filamentous actinobacteria were isolated from soils of Ulleung Island, and their physiological properties were examined. Soil samples were collected, serially diluted and spread on various agar media. The average viable counts of total bacteria were $1.28{\times}10^7CFU/g$ for soil sample 1 (ULS1) and $2.05{\times}10^7CFU/g$ for soil sample 2 (ULS2). As a result, 34 strains of actinobacteria were isolated and assigned to the genera Streptomyces (16 strains), Isoptericola (5 strains), Rhodococcus (4 strains), Agromyces (3 strains), Micrococcus (2 strains), Arthrobacter (1 strain), Williamsia (1 strain), Microbacterium (1 strain), and Oerskovia (1 strain) based on 16S rRNA gene sequence analysis. Enzyme activity and plant growth promoting potential were tested for representative isolates. Multiple strains of Streptomyces degraded starch, casein and Tween 80. As for plant growth promoting potential, strains of Oerskovia, Williamsia, Isoptericola, and Streptomyces solubilized phosphate, and those of Agromyces, Oerskovia, Micrococcus, Rhodococcus, Streptomyces, and Isoptericola produced 3-indole-acetic acid (IAA), respectively. Selected strains of Streptomyces exhibited strong antagonistic activity against Staphylococcus aureus and Bacillus subtilis as well as Candida albicans. This study confirms that actinobacteria from Ulleung Island can be a good source of novel bioactive compounds.

• Journal of Radiation Industry
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• v.6 no.4
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• pp.299-304
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• 2012

The quality properties of freeze-dried apples, pears, strawberries and pineapples gamma-irradiated at 0, 1, 2, 3, 4, and 5 kGy were evaluated to develop germ-free products for immuno-compromised patients. The initial count of total aerobic bacteria in non-irradiated apples, pears, strawberries and pineapple was 2.5, 3.1, 2.6, and $3.2{\log}\;CFU{\cdot}g^{-1}$, respectively. Microorganisms were not observed in apples after 1 kGy, in pears and strawberries after 4 kGy, and in pineapples at 5 kGy within a detection limit of $10{\log}\;CFU{\cdot}g^{-1}$. In addition, the sterilization of each sample was confirmed at the same dose. The score for the overall acceptance of freeze-dried fruit irradiated at a sterilization dose was 5.5 for apples, 4.1 for pineapples, and 4.0 for the other fruits, whereas that of non-irradiated control sample was 5.6 for apples, 5.2 for pears, and 5.8 for strawberries and pineapples with a 7-point scale. As a result, gamma irradiation of 1 kGy for apples, 4 kGy for strawberries and pears, and 5 kGy for pineapples is sufficient to sterilize each freeze-dried fruit with acceptable sensory properties.

• Journal of agriculture & life science
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• v.43 no.3
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• pp.45-54
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• 2009

This study was designed to investigate the effect of cactus (Opuntia ficus-indica var. saboten) extracts on the intestinal bacteria, antioxidative activity and angiotensin -I-converting enzyme(ACE) inhibitory activity. The antimicrobial activities were measured using the 96well-plate method and disc plate method with concentration of 20mg of cactus extract. The stem extract of cactus was inhibitory against Eubacterium limosum, Clostridium perfringens, C. butyricum, C. difficile and Staphylococcus aureus, but was not inhibitory against Bacteroides fragilis, Bifidobacterium bifidum, Lactobacillus acidophilis, Streptococcus thermophilus. The fruit extract of cactus showed no inhibition against Bacteroides fragilis, Bifidobacterium bifidum, Lactobacillus acidophilis, and Streptococcus thermophilis. Their inhibitory activities were not reduced after heat and pH treatment. Antioxidative effects of cactus extracts showed high total polyphenol and flavonoid contents and high activity against free radical DPPH. The stem and fruit extract of cactus showed strong ACE inhibitory activities of 88.8% and 69.2%, respectively. In conclusion cactus (Opuntia ficus-indica var. saboten) extract might be utilized as a functional food material to control intestinal microflora.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.183-191
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• 2011

We investigated characterization as cosmetic substances of chestnut inner skin extracts with in vitro antioxidant activity. Total phenolics of various extracts from chestnut inner skin were the highest 60% methanol (164.82 mg/g), and ethyl acetate fractions (191.14 mg/g). We found that the both samples from chestnut inner skin dose-dependently increased in vitro antioxidant activities (DPPH radical scavenging activity and inhibition of lipid peroxidation). In addition, the both samples also showed a strong UV absorption in the range of UV-B (290-320 nm). Especially the 60% ethanol extracts presented higher inhibitory effect on elastase (46.40% at $100{\mu}g/mL$) than that of the ethyl acetate fractions, so that it showed in vitro anti-wrinkle activity. Finally, the 60% methanol extracts and ethyl acetate fractions showed anti-bacterial activity against skin pathogenic bacteria. Consequently, these results suggest that the chestnut inner skin can be used for cosmetic industry.

• Journal of Environmental Health Sciences
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• v.45 no.5
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• pp.434-442
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• 2019

Objectives: This study was performed in order to report the epidemiological features of a food poisoning outbreak caused by multiple pathogens in a high school in Chungcheongnam-do Province, Korea in April 2019 and to suggest measures to prevent a similar incidence. Methods: A total of 39 patients with diarrhea were examined. Environmental samples were obtained from 6 food handlers, 4 food utensils, 72 preserved foods served during the food poisoning outbreak, 9 door handles, 10 drinking water samples from water dispensers, and 6 ground water samples from water taps. These analyzed to detect viruses and bacteria. Results: Among the 39 patients, 21 cases (53.8%) of enteroaggregative E. coli (EAEC), 7 cases of Staphylococcus aureus (17.9%), and 17 cases of norovirus (43.6%) were positive, and in 16 of the cases a co-infection with at least one other pathogen were observed. EAEC was assumed to be transmitted from contaminated drinking water because it was also detected in the water sample from a water dispenser in the dormitory. Staphylococcus aureus was isolated only in the fecal samples of patients, meaning it was not possible to trace its origin. The genotype of norovirus detected in the drinking water and ground water was consistent with that isolated from patients, and it was determined that the norovirus infection originated from the school's water environment. Conclusions: These findings indicate that a lack of environmental hygiene management related to school meals caused the food poisoning incident. In particular, a lack of management of drinking water, water supply, and personal hygiene should be pointed out. This should be urgently addressed and continuous monitoring should be carried out in the future. In addition, students and staff should be educated and trained to improve their personal hygiene.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.473-479
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• 2019

The purpose of this study was to investigate the storage stability of liquid stick packs containing concentrated and steam-dried ginseng berry. Storage stability of liquid stick packs was determined during storage at 10, 25 and $35^{\circ}C$ for 4 months. The pH was decreased from 4.81 to 3.81 after 4 months at $35^{\circ}C$ while the acidity and solubility were not changed during storage of 4 months. The DPPH radical scavenging activity was decreased during storage at $35^{\circ}C$ after 4 months. The Hunter L and yellowness (b) values decreased while the redness (a) was not changed during storage after 2 or 3 months. The total amount of six ginsenosides including Rg1, Rb1, F2, Rg3(S), Rg3(R), and Rg5 was not changed after storage of 4 months at 10 and $25^{\circ}C$. Neither bacteria nor coliforms were not detected during storage of 4 months. Considering quality parameters, significant changes were observed in color parameters L and b, while all others remained unchanged during 4 months stored at 10 and $25^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1734-1744
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• 2019

Objective: In this study, two glycosidases (XMosidases), ${\beta}$-xylosidase and ${\beta}$-mannosidase, were investigated on their in vitro hydrolysis activities of feed and on the improvement of growth performance in vivo in weanling pigs. Methods: Enzyme activities of XMosidases in vitro were evaluated in test tubes and simulation of gastric and small intestinal digestion, respectively, in the presence of NSPase. In vivo study was performed in 108 weaned piglets in a 28-d treatment. Pigs were allotted to one of three dietary treatments with six replicate pens in each treatment. The three treatment groups were as follows: i) Control (basal diet); ii) CE (basal diets+CE); iii) CE-Xmosidases (basal diets+ CE+${\beta}$-xylosidase at 800 U/kg and ${\beta}$-mannosidase at 40 U/kg). CE was complex enzymes (amylase, protease, xylanase, and mannanase). Results: In vitro XMosidases displayed significant activities on hydrolysis of corn and soybean meal in the presence of non-starch polysaccharide degrading enzymes (xylanase and ${\beta}$-mannanase). In vitro simulation of gastric and small intestinal digestion by XMosidases showed XMosidases achieved $67.89%{\pm}0.22%$ of dry matter digestibility and $63.12%{\pm}0.21%$ of energy digestibility at $40^{\circ}C$ for 5 hrs. In weanling pigs, additional XMosidases to CE in feed improved average daily gain, feed conversion rate (p<0.05), and apparent total tract digestibility of crude protein (p = 0.01) and dry matter (p = 0.02). XMosidases also altered the gut bacterial diversity and composition by increasing the proportion of beneficial bacteria. Conclusion: Addition of a complex enzyme supplementation (contained xylanase, ${\beta}$-mannanase, protease and amylase), XMosidases (${\beta}$-xylosidase and ${\beta}$-mannosidase) can further improve the growth performance and nutrient digestion of young pigs.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.57-65
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• 2003

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1${\pm}$1$^{\circ}C$. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%. respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.l8mg% and 13.25mg%, respectively, In color measurement, L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5${\times}$10$\^$6/ and lactic acid bacteria count and yeast were 4.6${\times}$10$\^$5/ and 8.8${\times}$10$\^$5/. respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29.65%, respectively, also hydrochloric acid soluble pectin(HClSP) content was 53.0%.

• Food Science and Preservation
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• v.14 no.2
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• pp.154-159
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• 2007

In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.

• Food Science and Preservation
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• v.14 no.2
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• pp.136-141
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• 2007

The effects of various concentrations (0.01% 0.02% both v/v) of a Turmeric (Curcuma aromatica Salab.) ethanol extract (CE) on the shelf life of tofu were investigated during tofu storage for 12 d at $25^{\circ}C$. The total number of bacteria in tofu containing 0.02% CE was ca. 100 1,000-fold lower than that of the control after this period Tofu containing CE had a lower pH then did control curd, but was higherin titratable acidity, during the storage period. Measurement of hardness, cohesiveness, and springiness of tofu containing CE were higher than those of control during storage. Each of these parameters of texture value improved (increased) with an increase in the concentration of CE in tofu The degree of whiteness of tofu did not differ between samples with or without CE. The yellowness of tofu increased after addition of CE. The overall acceptability of tofu containing CE was lower than that of control.