• Journal of fish pathology
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• v.21 no.1
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• pp.29-34
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• 2008

In this study, we examined in vitro antimicrobial activity of the hydrolysis compound (MBT-01108) of cactus stem (Opuntia ficus-indica var. saboten Makino) against 18 strains of fish pathogenic bacteria, Edwardsiella tarda, Listonella anguillarum, Vibrio sp., Lactococcus garvieae, L. raffinose, Streptococcus parauberis and S. iniae. Antibiotic susceptibility of the same bacteria was also assayed to commercial discs containing various antibacterials. According to these results, MBT-01108 showed the excellent antimicrobial activity against the tested pathogenic bacteria.

• Journal of Food Hygiene and Safety
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• v.33 no.2
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• pp.94-101
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• 2018

Although Kimchi has health benefits, food poisoning associated with consumption of Kimchi has been frequently reported. Accordingly, microbiological properties of Kimchi (100 samples) and washing effects on microbial reduction against its ingredients (200 samples) were examined. Total aerobic bacteria, coliforms, Escherichia coli, Bacillus cereus, and Clostridium perfringens were quantified. In addition, B. cereus, Salmonella spp., Enterohemorrhagic E. coli, C. perfringens, Campylobacter jejuni/coli, Staphylococcus aureus, Vibrio parahaemolyticus, Listeria monocytogenes, and Yersinia enterocolitica were analysed qualitatively. Total aerobic bacteria count was approximately 1.4-9.0 log CFU/g, which were highest in ginger (8.8 log CFU/g), and Chonggak Kimchi (9.0 log CFU/g). The range of coliform counts detected in all raw materials was 0.5-7.3 log CFU/g and ginger showed the greatest number 7.3 log CFU/g among others. Contamination was decreased to 0.2-3.2, 0.3-2.7, and 1.0-3.9 log CFU/g for total aerobic bacteria, coliforms, and B. cereus, respectively, after washing. Minimising microbial contamination in Kimchi ingredients is necessary to ensure the safety of Kimchi. These results indicate that washing is a useful method to reduce bacterial contamination in Kimchi.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.1
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• pp.94-98
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• 1997

This experiment was conducted to investigate the distribution of the soil microflora of Daekwanryung highlands of Kwangwon Province. It was found that soil microorganisms each as Bacteria, Actinomycetes, Fungi, Pseudomonas spp. and Erwnia sp. were mostly in the top 0-15 cm profile. It also was found that soil microflora population was affected in many ways by kind of cropping plant. The number of Erwinia sp. that is one of the soil born plant pathogenic bacteria was more abundant in potato field than chinese cabbage soil. It was also studied difference of mountain and grassland soils from cropping soils.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.4
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• pp.490-497
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• 2010

A chitinolytic bacterium having a strong antagonistic activity against various pathogens including Phytophtora capsici was isolated from rhizosphere soil, and identified as Lysobacter enzymogenes (named as LE429) based on 16S rRNA gene sequence analysis. This strain produced a number of substances such as chitinase, ${\beta}-1$, 3-glucanase, lipase, protease, gelatinase and an antibiotic compound. This antibiotic compound was purified by diaion HP-20, sephadex LH-20 column chromatography and HPLC. The purified compound was identified as phenylacetic acid by gas chromatography-electron ionization (GC-EI) and gas chromatography-chemical ionization (GC-CI) mass spectrometry. In field experiment, pepper plants were treated by the strain LE429 culture (CB), neem oil solution (NO), combination (CB+NO) or control (CON). Plant height and number of branches, flowers and pods of pepper plant in CB treatment were generally highest, and followed by CB+NO, CON and NO. The fungal pathogens were strongly inhibited, while several insect pests were discovered in CB treatment. Any insect pests were not found, while all fungal pathogens tested were not suppressed in NO treatment. However, in CB+NO treatment, non incidence of fungal pathogens and insect pests were found. The strain LE429 producing secondary metabolites with neem oil should be a potential agent to control fungal diseases and insect pests.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1035-1043
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• 1999

Bacteriocins are natural antimicrobial compounds produced by many microorganisms associated with foods, so that there is currently much interest in their use as food biopreservatives. Goal of this study was to partially evaluate lacticin NK24 as a food biopreservative by showing antimicrobial activity of L. lactis NK24 and lacticin NK24 against food-borne spoilage and pathogenic bacteria, respectively. Lactic acid bacteria NK24 isolated from jeot-gal, Korean fermented fish foods, was tentatively identified as Lactococcus lactis and showed broad spectrum of activity against all of spoilage and pathogenic bacteria tested by deferred method. Bacteriocin production in jar fermenter was detected at the mid-log growth phase, and reached the maximum at the early stationary phase, but decreased after the stationary phase. Lacticin NK24 was partially purified by 75% ammonium sulfate precipitation followed by subsequent dialysis. This partially purified lacticin NK24 showed antimicrobial activity against Enterococcus faecalis, Staphylococcus aureus, Staphylococcus epidermidis, Clostridium perfringens, some bacilli, Listeria monocytogenes, Listeria ivanovii, Sphin-gomonas pausimobilis, Escherichia coli and Pseudomonas aeruginosa. Thus, lacticin NK24 examined in this study show promise as a biopreservative be-cause of their broad spectrum of activity.

• Journal of Digital Convergence
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• v.12 no.10
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• pp.477-484
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• 2014

The purpose of this study is to verify the antimicrobial effect of garlic and black garlic against pathogenic bacteria. For the comparative analysis of antibacterial effects of garlic, Ampicillin $10{\mu}g$ (BBL) was used as control antibiotics. Research experiments were conducted on each of November 2013 and January 2014. Susceptibility to the antimicrobial effect was measured through Kirby-Bauer disc diffusion method and verified according to the standard proposed by the CLSI. Antimicrobial effect of fresh garlic was higher regardless of the method to extract than Ampicillin $10{\mu}g$. In contrast, the manufacturing methods of the black garlic had no effective differentiations. In antimicrobial susceptibility test, black garlic showed resistance to all of 4 strains. However, in the ethanol-extract of fermented black garlic(natural aging of 15 days.) was found the small changes of the growth-inhibition-zone against S. aureus (8 mm)and E. coli(7 mm). This study proposes a variety attempts about the extraction methods of black garlic for the possibility of food preservation.

• Korean Journal of Microbiology
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• v.51 no.4
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• pp.444-447
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• 2015

This study was carried out to determine the antibacterial activity of $SeO_2$ against pathogenic bacteria, methicillin-resistant Staphylococcus aureus (MRSA). Using the disc diffusion method, $SeO_2$ showed higher antibacterial activity against Gram-positive bacteria than Gram-negative bacteria used in this study. Coccus-form bacteria showed much susceptible to $SeO_2$, compared to bacillus-form bacteria. Compared to antibiotics-susceptible S. aureus, antibiotics used in this study showed lower antibacterial activity against MRSA. As $200-500{\mu}g/disc$ of $SeO_2$ was applied, diameters of clear zone for S. aureus and MRSA were 20-32.7 mm and 13.5-17.9 mm, respectively. For MRSA, minimal inhibitory concentration of $SeO_2$ was $40{\mu}g/ml$. When $SeO_2$ was added in culture broth, cell growth of MRSA was inhibited. These results will be applied to determine antibacterial mechanism of MRSA and other pathogenic microorganisms.

• Research in Plant Disease
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• v.13 no.1
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• pp.61-65
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• 2007

English ivy (Hedera helix) in Araliaceae family is an evergreen climbing vine. A severe bacterial disease of English ivy was observed and investigated in January 2005. Initial symptoms on the leaves appeared as small water-soaked lesions on the lower surface. As the spots enlarged, the center became brown to brownish black and greenish-brown water-soaked, irregular margins surrounded the center, The spots developed into large irregular blotches, sometimes 5$\sim$10 mm in diameter, then coalesced. Finally, the water-soaked margins raised, dried out, became corky and broke in the center. A bacterial organism, isolated from the advancing margins of the lesions, was tested for its pathogenicity according to the Koch's postulates and biochemical and physiological tests identified the isolated bacterium as a Xanthomonas. The representative Xanthomonas strains (SL4821 and SL4822) isolated from English ivy were compared with a reference strain X. hortorum pv. hederae for fatty acid profiles, metabolic fingerprints and 16s rDNA sequences, showing that all outcomes were indistinguishable between the representative and reference strains. This is the first report of bacterial leaf spot of English ivy in Korea.

• Research in Plant Disease
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• v.13 no.1
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• pp.66-70
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• 2007

During 1997 and 1998, a new disease of lettuce (Lactuca sativa) was observed on greenhouse-grown plants in Kwangju and Kwangmyung. Lesions on leaves were irregular, small, pale green to black, water-soaked, and 2 to 5 mm in diameter, Coalescing lesions sometimes caused defoliation of older leaves. Isolations made from diseased leaves on yeast extract dextrose calcium carbonate agar yielded nearly pure cultures of a yellow pigmented bacterium typical of a xanthomonad. Two bacterial strains (SL0246 and SL1352) were purified and used for further tests. Pathogenicity of strains was confirmed on 5-week-old lettuce plants injected with bacterial suspensions containing $10^8$ cfu/ml of phosphate buffered saline. The representative Xanthomonas strains isolated from lettuce were compared with a reference strain X. campestris pv, vitians for fatty acid profiles and metabolic fingerprints using GN2 microplate, showing that all outcomes were indistinguishable between the representative and reference strains. This is the first report of bacterial leaf spot and dry rot of lettuce in Korea.

• 한국방재학회:학술대회논문집
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• 2008.02a
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• pp.831-833
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• 2008

Intestinal pathogenic bacteria, Campylobacter, were detected in water samples collected from the Yeong-san river. 50 ml of water samples were filtered and incubated in enrichment broth. PCR using campylobacter genus specific primers showed positive results in all sites. We report the epidemical potential public health risk.