• Journal of Mushroom
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• v.13 no.4
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• pp.305-309
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• 2015

In order to isolate compost-promoting bacteria with high activity of cellulase and xylanase, spent mushroom substrates with sawdust were collected from mushroom cultivation farm, Jinju, Gyeongnam in Korea. Among of the isolates, one strain, designated CA105 was selected by agar diffusion method. The strain CA105 was identified as members of the Bacillus subtilis by biochemical characteristics using VITEK 2 system. Comparative 16S rRNA gene sequence analysis showed that isolate CA105 formed a distinct phylogenetic tree within the genus Bacillus and was most closely related to Bacillus subtilis with 16S rRNA gene sequence similarity of 98.9%. On the basis of its physiological properties, biochemical characteristics and phylogenetic distinctiveness, isolate CA105 was classified within the genus Bacillus subtilis, for which the name Bacillus subtilis CA105 is proposed. The cellulase and xylanase activity of B. subtilis CA105 was slightly increased according to bacterial population from exponential phase to stationary phase in growth curve for Bacillus sp. CA105.

• Journal of Animal Environmental Science
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• v.8 no.3
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• pp.177-182
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• 2002

Drying process is very important for commercialization of velvet antlers. So far, artificial drying has mostly depended on experience of farmers resulting in low efficiency of drying, deterioration during drying, and contamination by dust and bacteria. Various drying techniques for high-quality production have currently been commercialized in some developed countries, and one of them is a drying technique using microwave. In this study, application of the technique using an electronic (microwave) oven for drying of velvet antler was investigated. The results of this study are as follows. 1. It was found that the drying period was significantly affected by cornification of velvet antlers. Accordingly, it can be assumed that the velvet antlers should partly be sliced to save drying period and required drying energy. 2. It was also found that the drying speed was changeable according to tempering period and even with same drying period. The tempering period should be controlled according to processing rate. 3. The results indicated that a repeated drying of 2-min drying and 3-min tempering is the most effective when a microwave oven was used. 4. The results also showed that the drying technique using microwave of electronic oven can be effectively used for drying of velvet antlers. 5. Only drying and tempering periods were examined in this study, however, ingredient change of deer antler after drying is necessary to be investigated in the future.

• Journal of fish pathology
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• v.27 no.1
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• pp.17-24
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• 2014

To study the possible use of probiotics in fish farming, The in vitro and in vivo antibacterial effects of Pseudomonas aeruginosa MB I-3 (MB I-3) against the fish pathogenic bacterium Listonella anguillarum were evaluated. The inhibitory effects of MB I-3 against vibrios were investigated by the double layer method and the co-culture. The results showed that MB I-3 inhibited the growth of pathogenic vibrios including Listonella anguillarum, Vibrio alginolyticus, Vibrio cholerae, Vibrio fluvialis, Vibrio furnissii, Vibrio harveyi, Vibrio parahaemolyticus and Vibrio vulnificus. Extracellular substances obtained from the cultural supernatant of MB I-3 by ethyl acetate extraction showed inhibitory effects on L. anguillarum. The antibacterial substance of MB I-3 was evaluated to destroy the cell membrane of L. anguillarum in electron micrographs. The probiotic effects of MB I-3 was tested by exposing olive flounder (Paralichthys olivaceus) fry to L. anguillarum with or without MB I-3. The cumulative mortality of olive flounder fry infected with L. anguillarum was 24% in the group with MB I-3, while it was 46% in the control group without MB I-3. These results indicate that MB I-3 has potential applications as a probiotic for the control of fish pathogenic vibrios in fish rearing system.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.15-22
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• 2004

The effects of carcass grade and addition of mugwort powder on the quality of the boiled pork were investigated. Four kinds of boiled pork were denoted as B$\_$+/ or E$\_$+/ boiled porks which were made with 0.3% mugwort powder to carcass grade B or E, respectively, and B$\_$0/ or E$\_$0/ boiled porks which were made without mugwort powder. The effect of carcass grade and the added mugwort powder on the pH, volatile basic nitrogen(VBN), bacterial count, calorie, essential amino acids, free amino acids, unsaturated fatty acids, color difference and palatability of boiled porks were not significant. Water holding capacity(WHC), springiness and Hunter's L$\^$＊/ value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork. Hunter's a$\^$＊/ value of B$\_$0/ boiled pork were lower than those of E$\_$0/ boiled pork. Sensory taste and tenderness value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork(p>0.05). WHC, 2-thiobarbituric acid reactive substances(TBARS) value and residual nitrite of boiled pork with mugwort powder were lower than those of boiled pork without mugwort powder.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.79-84
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• 2002

Changes of microbiological and physicochemical characteristics of gamma irradiated Doenjang with low salt were studied. Samples were prepared by mixing the Doenjang and the Chungkukjang with 6% and 8% of salinity. The mixture was irradiated by gamma-ray with dose of 0, 5, 10, 20 kGy, and each sample was stored at $25^{\circ}C$ for 8 weeks. The results showed that the Bacillus cell was inactivated by $10^4-10^5\;cells/g$ with dose of 10 kGy, and yeast and Lactobacillus group were nearly eliminated by 10 kGy. The general quality of gamma irradiated low salt Doenjang, such as amino nitrogen, protease activity, and pH, were more stable than that of control during storage periods. The sensory evaluations showed that 8% (salt)-5 kGy and 6% (salt)-10 kGy irradiated samples were more acceptable than market purchased Doenjang. Therefore, it was considered that gamma irradiation was effective for maintaining better quality of low salt Doenjang and suitable radiation dose was 5 kGy in 8% salted, and 10 kGy in 6% salted sample.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1196-1202
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• 1999

This work was to determine the microbial and physico-chemical changes of HTST-pasteurized soymilk using microwave energy. Soymilk was HTST pasteurized$(at\;90^{\circ}C\;for\;20\;sec)$ by three methods: by heating in a stainless steel tube immersed in a hot water bath(MP0), by heating in a microwave cavity to a defiled temperature and then holding in a hot water bath(MP1), and by both heating and holding in a microwave cavity(MP2). The microbial quality based on the total plate count was in the order of MP0, MP2 and MP1. The three samples pasteurized by different methods showed the similar microbial quality with respect to the coliform count, psychrotrophic bacterial count and phosphatase activity. The destruction of trypsin inhibitor was in the order of MP0, MP1 and MP2. There were no significant differences in pH, titratable acidity, viscosity and vitamin $B_2$ content before and after pasteurization and among the different pasteurization methods. The similar or higher quality retention of the MP1 or MP2 supports the possibility of using microwave energy for the HTST pasteurization of soymilk and other fluid food products.

• Journal of dental hygiene science
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• v.11 no.5
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• pp.405-410
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• 2011

The aim of this study was to evaluate antibacterial effect of Cl coated titanium. To coat the Cl on the titanium, first, the titanium was modified by blasting treatment with hydroxyapatite and alumina powder. Anodization process was completed using electrolyte solution of 0.04 M ${\beta}$-glycerol phosphate disodium salt n-hydrate, 0.4 M calcium acetate n-hydrate and 1 M NaCl on the condition of 250 voltages for 3 min. Surface morphology and elements' observation were performed with scanning electron microscopy and energy dispersive spectroscopy and surface profiler was used to analyze the surface roughness. Antibacterial effect was evaluated by film adhesion method. The anodized titanium after blasting showed dimpled surface contained the Cl. Surface average roughness of these surfaces had significantly higher compared to polished titanium. Result of antibacterial test showed that anodized titanium after blasting had an enhanced antibacterial effect compared to the polished titanium. Therefore, these results suggested that titanium contained Cl by anodization after blasting had a rough surface as well as antibacterial effect.

• Korean journal of applied entomology
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• v.45 no.3 s.144
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• pp.357-362
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• 2006

Bacillus thuringiensis strains were isolated from the domestic soil and a strain was selected that had a new host range and high toxicity against agriculture insect pest. The 142 samples of soil were sampled from the mountains, paddy fields and patches, in Daejon, Chungnam, Chungbuk and Jeonbuk and used for the investigation. Sixteen B. t strains were isolated from 12 samples among collected samples. There were 11 strains that showed toxical activity on Plutella xylostella (Lepidoptera: Yponomeutidae), 7 steins on Spodoptera litura (Lepidoptera: Noctuidae), 5 strains on Arete coerulea (Lepidoptera: Noctuidae), 5 strains on Culex pipiens pallens (Diptera: Culicidae) among the 16 isolated B. t strains. But there were not any strains that showed activity against Hyphanria cunea (Lepidoptera: Arctiidae) and Sitophilus oryzae (Coleoptera: Rhynchophoridae). And also some of B. thuringiensis strains showed insecticidal activity with 2, 3 or 4 kinds of insects. But there were also 3 strains that did not show any activities to the 6 insects which were used in the experiment. When examined with a phase-contrast microscope, the insecticidal crystal protein produced from 16 selected strains had 13 bipyramidal and 3 spherical shapes. The insecticidal bioactivity of the S. litura showed 100% mortality when there were $1.3{\times}10^{7}\;(cfu/ml)$ of CAB109 isolates.

• Korean journal of applied entomology
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• v.53 no.4
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• pp.331-338
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• 2014

Cystatins (CSTs) are reversible and competitive inhibitors of C1A cysteine proteases, corresponding to papain-like cathepsins in plants and animals. A viral CST (CpBV-CST1) was identified from a polydnavirus, Cotesia plutellae bracovirus (CpBV). Our previous study indicated that a transient expression of CpBV-CST1 interfered with immune response and development of Plutella xylostella larvae. To directly demonstrate the protein function, this study produced a recombinant CpBV-CST1 protein (rCpBV-CST1) using bacterial expression system to determine its inhibitory activity against cysteine protease and to assess its physiological alteration in insect immune and development. The open reading frame of CpBV-CST1 encodes a polypeptide of 138 amino acids (${\approx}15kDa$). rCpBV-cystatin protein in BL21 STAR (DE3) competent cells containing a recombinant pGEX4T-3:CpBV-CST1 was over-expressed by 0.5 mM IPTG for 4 h. In biological activity assay, the purified rCpBV-CST1 showed a significant inhibition against papain activity. It inhibited a cellular immune response of hemocyte nodule formation in the beet armyworm, Spodoptera exigua. Moreover, its oral administration retarded larval development of the diamondback moth, Plutella xylostella in a dose-dependent manner. These results suggest that CpBV-CST1 may be applied to control insect pest populations.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.99-108
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• 2013

Kefir is a unique fermented dairy product resulting from combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by the microbial activity of kefir grains. Kefir has numerous health benefits such as the reduction of cholesterol levels, stimulation of the immune system, antimutagenic and anticarcinogenic properties, and improvements of lactose intolerance. Furthermore, kefir is excellent as both a dietetic beverage and for protection against various diseases in small babies. Therefore, kefir has recently been regarded as an important functional dairy food. To date, the majority of research on kefir has focused on the applications of functional kefir using advanced biotechnology methods. The purpose of this review article is to facilitate the recognition of kefir as a novel functional food.