• Korean Journal of Microbiology
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• v.37 no.2
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• pp.164-169
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• 2001

The conversion of cephalosporin C to 7$\alpha$-hydroxycephalosporin C was examined with the cell-free extract of several cephamycin producing strains. Streptomyces clavuligerus ATCC 27064 was the most potent strain for the activity of cephalosporin 7$\alpha$-hydroxylase. Partially purified and immobilized cephalosporin 7$\alpha$-hydroxylase with resins were used to synthesize 7$\alpha$-hydroxycephalosporin C from the substrate, cephalosporin C. The molecular weight of the product isolated from the reaction mixture were determined to be 431 by ESI-Mass. $^1H$ NMR also support the conversion of cephalosporin C to 7$\alpha$-hydroxycephalosporin C by immobilized enzyme.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.131-135
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• 2000

The inhibitory effect of various organic acids on the growth and survival of Escherichia coli O157:H7 in tryptic soy broth with 0.6% yeast extract at 37$^{\circ}C$ or 4$^{\circ}C$ was determined. Minimal inhibitory pHs of acetic acid, citric acid, fumaric acid, hydrochloric acid and lactic acid were 5.0, 4.0, 4.5, 4.0 and 4.5, respectively. Acetic acid (0.012 m) showed the strongest antimicrobial activity, based on the pH values or equivalent molar concentrations, followed by lactic acid (0.0006 M), fumaric acid (0.004M) and citirc acid (0.004 M), respectively, E. coli O157:H7 with an initial inoculum of {TEX}$10^{7}${/TEX} CFU/ml and {TEX}$10^{5}{/TEX} CFU/ml in tryptic soy broth supplemented with 0.6% yeast extract, acidified to target pH with citric, fumaric and lactic acids at 37$^{\circ}C$, was completely inactivated after 7 d and 5 d incubation, respectively, except for the acetic acid (9 d). The bactericidal effect decreased at the same pH when the incubation temperature a was reduced from 37$^{\circ}C$ to 4$^{\circ}C$. The pH values of 0.2% acetic (pH 5.1), 0.6% citric (pH 4.2) and 0.4% lactic acid (pH 4.3) in TSBYE were almost correspondent to the minimal inhibitory pH values on E. coli O157:H7 of acetic (pH 4.0), citric (pH 4.0) and lactic acids (pH 4.5).

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.272-278
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• 2013

To evaluate the effect of surface contaminated with Escherichia coli O157:H7 (E. coli O157:H7) on the microbiological safety of lettuce, this study was conducted to investigate the attachment, biofilm producing, survival, and cross-contamination of E. coli O157:H7 on stainless steel and polyvinyl chloride (PVC). The attachment rate of E. coli O157:H7 on PVC was 10 times higher than that on stainless steel after exposure 1 h in cell suspension. However, there was not a difference between two types of surface after exposure for 6 h and 24h. The biofilm producing of E. coli O157:H7 was TSB > 10% lettuce extracts > 1% lettuce extracts > phosphate buffer. When two kinds of materials were stored at various conditions ($20^{\circ}C$ and $30^{\circ}C$, relative humidity (RH) 43%, 69%, and 100%), the numbers of E. coli O157:H7 at $30^{\circ}C$, RH 43% or RH 69% were reduced by 5.0 log CFU/coupon within 12 h regardless of material type. Conversely, the survival of E. coli O157:H7 at RH 100% was lasted more than 5 days. In addition, the reduction rate of E. coli O157:H7 was decreased in the presence of organic matter. The transfer efficiency of E. coli O157:H7 from the contaminated surface to lettuce was dependent upon the water amount of the surface of lettuce. Especially, the transfer rate of E. coli O157:H7 was increased by 10 times in the presence of water on the lettuce surface. From this study, the retention of E. coli O157:H7 on produce contact surfaces increase the risk cross-contamination of this pathogen to produce. Thus, it is important that the surface in post harvest facility is properly washed and sanitized after working for prevention of cross-contamination from surface.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.1009-1013
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• 2012

We investigated the antibacterial effects of Opuntia ficus indica extracts on foodborne pathogens, Escherichia coli O157:H7 and Listeria monocytogenes, on the medium of sliced apples. Pathogens were inoculated on sliced apples and immersed for 10 min in Opuntia ficus indica extracts. Each sample was packaged and stored at $4^{\circ}C$ and $21^{\circ}C$ for 8 days. The populations of E. coli O157:H7 and L. monocytogenes significantly decreased with increasing extract concentration (p<0.05). In particular, L. monocytogenes was reduced to non-detectable levels after 2 days in 50 mg/mL treatment at $4^{\circ}C$ and $21^{\circ}C$ Opuntia ficus indica extracts therefore have antibacterial effects on the two foodborne pathogens. Sensory evaluation results indicated that treated apples had better sensory characteristics than did the control. Therefore, the results suggest that Opuntia ficus indica extracts could be useful as a natural food preservative to improve microbial safety.

• Journal of the Korean Chemical Society
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• v.58 no.1
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• pp.49-56
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• 2014

Different pyrazoline derivatives (6a-h and 7a-h) were synthesized by cyclization of substituted chalcones with hydrazine hydrate in acidic as well as basic conditions. Both the reactions were performed under conventional heating and microwave irradiation and percentage yields were compared. All the reactions were accelerated in acidic and basic conditions under microwave irradiation, with higher yields. All the synthesized compounds were characterized by their spectral study (IR, MS, $^1H$ and $^{13}C$ NMR) and were tested for their antibacterial and antifungal activity. The compounds 6g and 7g exhibited significant activity against S. aureu, 7g against E. faecalis, 6b and 7b against E. coli and 6b, 6c, 7b, 7c against S. typhi. The compounds 6d and 7d exhibited significant activity against C. albicans and 6c against M. luteus. Rest of the synthesized compounds showed moderate to poor activity against tested species with compared to standard.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.60-64
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• 1985

To utilize microbial lipases for hydrolysis of milk fat, optimum reaction conditions and characteristics of enzymatic reactions of lipases originated from Rhizopus delemar, Mucor sp., and Candida cylindracea were investigated. Optimum pH and temperature were pH 5.6 and $45^{\circ}C$ for Rhizopus delemar lipase, pH7.5 and $35^{\circ}C$ for Mucor sp. lipase, and pH7.5 and $35^{\circ}C$ for Candida cylindracea lipase. Optimum lipase concentration and optimum substrate concentration were $600{\sim}800\;units/ml$ and 20% milk fat, regardless of their origin. Km values were 6.06% milk fat for Rhizopus delemar lipase, 7.69% for Mucor sp. lipase and 7.99% for Candida cylindracea lipase. Rate of lipid hydrolysis was Rhizopus delemar lipase>Mucor sp. lipase>Candida cylindracea lipase. As the reaction time was extended, liberation of short chain fatty acids was increased. After 8 hours reaction, capric acid content significantly increased with Candida cylindracea lipase, palmitic acid with Mucor sp. lipase and butyric acid with Rhizopus delemar lipase.

• Journal of the Korean Chemical Society
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• v.39 no.3
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• pp.198-203
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• 1995

The Mo(V) $di-\mu-oxo$ type $(Mo_2O_4(H_2O)_2L)$ complexes $(L:\;C_3H_7CH(SCH_2COOH)_2,\;C_6H_5CH(SCH_2COOH)_2,\;CH_3OC_6H_4CH(SCH_2COOH)_2,\;C_5H_{10}C(SCH_2COOH)_2,\;C_3H_7C(CH_3)(SCH_2COOH)_2,\;C_3H_7CH(SCH_2CH_2COOH)_2,\;C_6H_5CH(SCH_2CH_2COOH)_2)$ have been prepared by the reaction of $[Mo_2O_4(H_2O)_6]^{2+}$ with a series of dithiodicarboxy ligands. These complexes are completed by two terminal oxygens arranged trans to one another and each ligand forms a chelate type between two molybdenum. In $Mo_2O_4(H_2O)_2L$, two $H_2O$ coordinated at trans site of terminal oxygens. The prepared complexes have been characterized by elemental analysis, infrared spectra, electronic spectra, and nuclear magnetic resonance spectra. In the potential range -0.00 V to -1.00 V at a scan rate of 20 $mVs^{-1}$, a cathodic peak at -0.50∼-0.58 V (vs. SCE) and an anodic peak at -0.40∼-0.43 V (vs. SCE) have been observed in aquous solution. The ratio of the cathodic to anodic current ($I_{pc}/I_{pa}$) is almost 1, we infer that redox is reversible reaction.

• Bulletin of the Korean Chemical Society
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• v.25 no.7
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• pp.986-990
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• 2004

Condensation of salicylaldehyde $(2-HOC_6H_4C(O)H)$ with allylamine afforded the unsaturated salicylaldimine, $2-HOC_6H_4C(H)=NCH_2CH=CH_2$. Similar reactivity was observed with substituted salicylaldehydes. Further reaction of these Schiff bases with palladium acetate or $Na_2PdCl_4$ afforded complexes of the type $PdL_2$, where L = deprotonated Schiff base. The molecular structure of the parent salicylaldimine palladium complex $[trans-(2-OC_6H_4C(H)=NCH_2CH=CH_2)_2Pd]$ (1) was characterized by an X-ray diffraction study. Crystals of 1 were monoclinic, space group $P2_1/n,\;a\;=\;14.0005(9)\;{\AA},\;b\;=7.2964(5)\;{\AA},\;c\;=\;17.5103(12)\;{\AA},\;{\beta}\;=\;100.189(1)^{\circ}$, Z = 4. Analogous chemistry with 4-vinylaniline also gave novel palladium complexes containing a pendant styryl group. Crystals of $[trans-(2-HOC_6H_4C(H)=N-4-C_6H_4CH=CH_2)_2Pd]$ (4) were monoclinic, space group $P2_1/c$, a = 13.7710(14) ${\AA}$, b = 11.0348(11) ${\AA}$, c = 7.8192(8) ${\AA}$, ${\beta}\;=\;98.817(2)^{\circ}$, Z = 2.

• Journal of the Korean Chemical Society
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• v.51 no.4
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• pp.356-360
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• 2007

5,7-Diaryl-3,4,6-trihydronaphthalen-2-ones have been synthesized from 3,5-diaryl-cyclohex-2-en-1- ones and methyl vinyl ketone in the presence of sodium ethoxide. The products were characterized by IR, UV-Visible, 1H-NMR, 13C-NMR and mass spectral techniques. To confirm 1H and 13C signals, HSQC spectrum was recorded and analyzed.

• KSBB Journal
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• v.10 no.4
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• pp.441-448
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• 1995

Optimized fermentation medium and cultural conditions for the production or exopolysaccharide KS-1 with Bacillus polymyxa KS-1 was following as; 30g g1ucose, 2.59g yeast extract, $2.5g KH_2PO_4, 0.5g NaCl, 0.3g MgSO_4.7H_20, 0.1g CaC0_3 0.05g, FeSO_4.7H_2O, and 0.05g MnS0_4 . 4H_20in 1 liter distilled water. The exopolysaccharide production was influenced by the by the temperature and pH, the optimal conditions for the production of exopolysaccharide KS-1 seemed to be $30^{\circ}C$ and pH 7.0, respectively. About $10.3g/\ell$ of maximum exopolysaccharide was obtained al the initial pH 7.0, $30^{\circ}C$, 2vvm of aeration rate and 400 rpm of impeller speed in a jar fermentor.