• Korean Journal of Microbiology
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• v.27 no.3
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• pp.310-315
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• 1989

Tabtoxin produced in Pseudomonas syringae pv. tabace irreversibly inhibits its known physiological target, glutamine synthetase so that causes wildfire disease on leaves of host plant. In this study, we examined a rapid and sensitive microbiological method for tabtoxin assay in several media. In minimal A agar medium nd minimal glucose agar medium, growth inhibition zone of Agrobacterium tumefaciens was larger than that of other indicator strain. However, mostly, growth inhibition zone of indicator strains on the minimal glucose agar medium was smaller than that of on the miniaml A agar medium. In complex agar medium, growth inhibithiton zone was not observed in all the tested indicator strains. Pseudomonas syringae pv. tabaci produced more tabtoxin according to the incubation time. When glutamine was added to the minimal glucose agar medium, growth inhkbition zone of Agrobacterium tumefaciens was reduced.

• Korean Journal of Veterinary Service
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• v.44 no.3
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• pp.149-155
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• 2021

In virucidal efficacy testing, the chemical inactivation cannot be determined for all viruses due to the difficulties or the inability to culture sufficiently or the risk of exposure to the viruses. Therefore, disinfectants against these viruses could be evaluated by different methods and surrogate viruses are used as alternative. In this study we developed a method for efficacy testing of veterinary disinfectants using one of the candidate surrogate viruses, bacteriophage MS2, as part of the research on the selection of surrogate viruses for efficiency of efficacy testing of veterinary disinfectants. This method is based on the Animal and Plant Quarantine Agency (APQA) guidelines for efficacy testing of veterinary disinfectants. Bacteriophage and disinfectant are reacted in suspension in accordance with the APQA guidelines and then a newly established double agar layer method is applied for the efficacy test. The double agar layer method is summarized as follows: 1) The bottom agar with 1.5% agar is boiled and cooled before poured into petri dishes at volume of 20 mL, and dried under biological safety cabinet. 2) The top agar with 0.7% agar is boiled and kept at 50℃ before E. coli culture was seeded. 3) The serially diluted bacteriophage MS2-disinfectant mixtures 0.05 mL and E. coli host 0.01 mL (OD₆₀₀ 0.2~0.3) are mixed with 5 mL of top agar and incubate them at 50℃ for 5 min for reaction. 4) The resulting mixture is poured over top of a bottom agar plate and rocked sufficiently to ensure that the top agar covers the entire surface of the bottom agar. 5) The double agar layer is then placed under biological safety cabinet to allow the agar layer to solidify and subsequently incubated at 37℃ for 24 hr. 6) Following incubation, the plates may be inspected for plaques and record results.

• Microbiology and Biotechnology Letters
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• v.22 no.5
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• pp.561-563
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• 1994

For the more effective isolation of soil actinomycetes, we have developed HHV (Hair hydrolysate-vitamin) agar medium, containing hair as the sole source of carbon and nitrogen. The HHV agar medium was superior to other media such as colloidal chintin agar, glycerol-arginine agar and starch-casein-nitrate agar, and HV (humic acid-vitamin) agar. The maximum effect of this medium has been shown in hair dry weight 0.4 g/l medium. Of each soil sample, the greatestest number of actinomycetes was isolated from the potato annual planted soil among the tested samp- les. The genus of actinomycetes isolated from the potato annual planted soil sample was identified such 5 group as Stretomyces, Micromonospora, Microbispora, Nocardia and Saccharopolyspora.

• Journal of Plant Biology
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• v.6 no.1
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• pp.8-10
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• 1963

LA, Yong Joon (Coll. of Agr., Seoul National Univ.) Condial production of Cercospora beticola Sacc. on tomato juice agar. Kor. Jour. Bot. VI (1):8-10, 1963. Agar media containing various amount of tomato juice were tested to determine the degree of conidial production of Cercospora beticola. Non-sporulating culture on potato dextrose agar readily sporulated on agar media containing various amout of tomato juice 48 hours after transfer. Considerably small amount of sporulation occurred on agar media containing 10% of tomato juice. Sporulation increased considerably on media containing more than 20% of tomato juice; the higher the proportion of tomato juice in a medium, the greater the number of spores produced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.764-768
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• 2010

Three different isolation media for Cronobacter sakazakii have been recommended by Korea Food and Drug Administration from 2007. Performance comparison test was carried out between recommended Cronobacter sakazakii isolation medium. Chromogenic Enterobacter sakazakii agar (CESA) and Enterobacter sakazakii agar (ESA) produce more distinctive colonies having characteristic colors and appearance than Violet red bile glucose agar (VRBGA). The sensitivity and specificity of 3 different isolation media was checked. All 3 tested media showed 100% sensitivity when tested with 30 different Cronobacter sakazakii. The CESA and ESA showed 100% specificity when tested with Enterobacteriaceae except Cronobacter sakazakii, However, VRBGA did not show any specificity, showing inadequate selectivity compared to applicable Cronobacter sakazakii isolation medium. Artificially inoculated Cronobacter sakazakii to milk powder was easily recovered with 3 different isolation media and they all showed almost the same recovery activity.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.17-26
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• 1988

The polysaccharide produced by pseudomonas elodea, Gellan gum, was rheologically characterized, compared with agar. Rheological properties were determined from the change in the value of intrinsic viscosity with the pH and salt concentration. At the range of pH 2∼ll and salt 0∼0.16M KC1, the intrinsic viscosity of Gellan gum ranged from 8.8 to 21.2dl/g and agar ranged from 1.97 to 11.46d1/g. In the absence of salt, the intrinsic viscosity of Gellan gum increased as the pH of solution increased up to neutral pH then decreased slightly at alkaline pH, whearas the intrinsic viscosity of agar increased as the pH of solution increased up to pH 9 then decreased slightly. Intrinsic viscosity of Gellan gum and agar decreased with an increase in salt concentration. The chain stiffness parameter for the Gellan gum was 0.033. The overlap parameter of Gellan gum and agar were 0.047g/dl and 0.087g/dl, respectively. Gellan gum and agar were shear rate dependent or pseudoplastic. The yield stress and proportionality constant of Gellan gum increased slightly as the concentration increase, on the other hand, the shear index of Gellan gum showed a maximum at 0.75g/dl and gradually decreased as the concentration increase. The apparent viscosity of Gellan gum and agar decreased as the temperature increase. A lower concentration of the divalent cations calcium and magnesium is required to obtain maximum gel strength than for the monovalent cations sodium and potassium.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.19-23
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• 1991

This study was conducted to compare the characteristics of reference starch gel and 5 additives-adding corn starch gels (agar, CMC, pectin, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine were carried out The results were as follows: 1. In sensory evaluation. \circled1 The hardness of agar was significantly higher than that of control and the hardness of pectin was significantly lower than that of control. \circled2 The adhesiveness of CMC and pectin was significantly higher than that of control, and the adhesiveness of agar was significantly lower than that of control. \circled3 In acceptability, CMC and pectin were significantly higher than control and the other samples were not significantly different from control. 2. In textural analysis by Instron. \circled1 The hardness of agar was significantly higher than that of control and the hardness of the other samples was significantly lower than that of control. \circled2 The cohesiveness of agar and casein was significantly higher than that of control and the cohesiveness of gelatin was significantly lower than that of control. 3. In sensory evaluation or instrumental analysis by Instron. It was thought that the best sample-classifying characteristic was hardness.

• Horticultural Science & Technology
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• v.30 no.2
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• pp.201-207
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• 2012

This study was conducted to investigate the effect of supporting material and ionic strength of the MS medium on growth of strawberry plantlets cultured in vitro for the rapid mass production. Explants of $Fragaria$ $ananassa$ 'Houkouwase' in vitro were planted in the agar or Tosilee (commercial plug medium) medium as the supporting material and supplied with 1/4 MS, 1/2 MS or basal (as the control) MS medium in an autotrophic micropropagation. Plant height and root length were significantly greater when they were cultured in 1/2 MS medium as compared to those grown in the agar medium. Also, shoot fresh and dry weights, and leaf area in the 1/2 MS medium were greater than in 1/4 MS or basal MS medium. When plantlets were cultured in Tosilee medium and fed with the basal MS medium, plant height, root length, shoot fresh and dry weights, root fresh and dry weights, and leaf area were promoted and greater than those in plantlets cultured in the agar medium.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.499-506
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• 2008

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and $\kappa$-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.

• Journal of Microbiology and Biotechnology
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• v.18 no.3
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• pp.579-584
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• 2008

A commercial chromogenic agar medium (DFI) was supplemented with glucose (mDFI) to enhance the specificity of Enterobacter sakazakii (E. sakazakit) detection. Escherichia vulneris (E. vulneris), a putative false-positive strain on the DFI medium, produces ${\alpha}$-glucosidase. The enzyme ${\alpha}$-glucosidase hydrolyzes a substrate, 5-bromo-4-chloro-3-indolyl-${\alpha}$, D-glucopyranoside $(X{\alpha}Glc)$, producing green colonies. E. sakazakii strains produced green colonies on both DFI and mDFI agar, whereas E. vulneris produced green colonies on DFI agar but small white colonies on mDFI agar. E. sakazakii and E. vulneris were also readily differentiated by colony color when the mixed culture of the two strains was plated on mDFI agar and incubated for 24 h at $37^{\circ}C$. The results indicate that the selectivity of the commercial chromogenic agar medium could be improved by a simple supplementation with glucose.