• 한국잠사곤충학회지
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• 제10권
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• pp.73-75
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• 1969

There are two fold aims in this experimental study. The aim is to investigate the bacteria which produce the high activity enzyme or the cocoon for utilization to the textile and the industry. The ether is to protect against the bacteria that damage silk protein during storage. The results are summarized as followes: 1. Among the isolated bacteria from the cocoon, No 4 strain had the high activity of the $\alpha$-amylase. But this strain had not been identified. The results of experiment is shown in the table II. 2. Among the isolated bacteria from the cocoon, No II strain had the high activity of the protease on substance of the casein. The results of the experiment is shown in the table II. 3. The bacteria which had the high activity of the degumming effect of the sericin, the part of the operation for 7 days was higher part of the operation for 3 days. The results of the experiment are indicated in Fig I and Fig II.

• 한국양식학회지
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• 제15권4호
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• pp.261-266
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• 2002

본 연구에서는 광합성세균 또는 젖산균 등과 같은 유용 미생물에 의한 육상수조식 양식장 배출물의 재활용이 가능한지 평가하였다. 제주에 있는 육상수조식 양식장의 배출물을 조사 분석한 결과 배출물은 회분, 수분과 더불어 단백질, 지방으로 구성되어 있었다. 따라서 배출물이 광합성세균 또는 젖산균의 생장에 대한 기질로서 이용 가능한지를 평가하였다. 배출물은 광합성세균 생장의 기질로서 이용할 수 있었으며, 젖산균의 경우에는 당분을 첨가하면 기질로서 이용할 수 있었다. 본 결과는 육상수조식 양식장에서 배출되는 배출물이 유용미생물에 의하여 효과적으로 재활용될 수 있는 가능성을 제시하였다.

• 한국지능시스템학회논문지
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• 제19권3호
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• pp.432-436
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• 2009

We have developed a new optimization algorithm termed simple bacteria cooperative optimization (sBCO) based on bacteria behavior patterns [1]. In [1], we have introduced the algorithm with basic operations and showed its feasibility with some function optimization problems. Since the sBCO was the first version with only basic operations, its performance was not so good. In this paper, we adopt a new operation, rank replacement, to the sBCO for improving its performance and compare its results to those of the simple genetic algorithm (sGA) which has been well known and widely used as an optimization algorithm. It was found from the experiments with four function optimization problems that the sBCO with rank replacement was superior to the sGA. This shows that our algorithm can be a good optimization algorithm.

• Journal of Microbiology and Biotechnology
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• 제18권1호
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• pp.118-123
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• 2008

A new method for antimicrobial susceptibility testing of vitro-cultured bacteria on an ordinary fluorescence spectrometer was developed. The viable bacteria reduced 3-(4,5 dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) to produce insoluble particles that displayed intense resonance scattering light. The assay showed a linear relationship between the number of viable bacteria and the intensity of resonance scattering light. Dead bacteria were unable to reduce MTT. Methicillin-resistant Staphylococcus aureus exposed to flavonoids from Marchantia convoluta showed a flavonoids concentration-dependent inhibition of the ability to reduce MTT. In the assay, less than 12 h was required to attain susceptibility results and fewer bacteria were utilized than in traditional methods. The RLS technique could, in combination with the MTT assay, be a rapid and sensitive measuring method to determine the in vitro activity of new antimicrobials.

• 한국미생물·생명공학회지
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• 제21권3호
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• pp.288-292
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• 1993

An agar medium(HY) was developed to detect the urease-producing lactic acid bacteria. HY medium was prepared with the addition of tryptone, glucose and tween 80 to the supernatant of autoclaved skim milk and yeast extract mixture. There was no difference in eumeration of lactic acid bacteria between the HY and commercial media, such as M17, MRS and BCP agar. The urease activity of Streptococcus salivarius subsp. thermophilus was detected on the HY agar medium contained urea by the color change of bromocresol purple as the pH indicator, but not on the commerical agar media. Furthermore, it was succeeded to screen the urease activity of bacteria in skim milk used as a raw material in dairy product manufacture. Therefore, HY medium was proved to be suitable for the screening of urease-producing lactic acid bacteria.

• 한국미생물·생명공학회지
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• 제22권6호
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• pp.700-706
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• 1994

Lactic acid bacteria in Kimchi fermentation were tested for inhibitory activity against Gram positive bacteria and Gram negative bacteria. The Lactobacillus brevis (KCCM 35464) was found to produce a antimicrobial substance. It showed relatively wide range of inhibition spectrum against gram positive and gram negative bacteria and maintained the inhibitory activity between pH 4.0 and pH 9.0. The antimicrobial substance was obtained in the stationary growth phase and was purified by gel chromatography. The inhibitory effect of the antimicrobial substance on sensitive bacterial strains was determined by filter paper test. The activity of antimicrobial substa- nce was stable at 75$\circ$C. On the basis of its electrophoretic pattern is SDS-PAGE, antimicrobial substance appeared as a single band of 59 KDalton.

• Journal of Microbiology
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• 제44권4호
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• pp.417-422
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• 2006

This study investigated the antibacterial effect of electrolyzed water on oral bacteria both in vitro and in vivo. Tap water was electrolyzed in a water vessel using platinum cell technology. The electrolyzed tap water (called Puri-water) was put in contact with five major periodontopathogens or toothbrushes contaminated with these bacteria for 30 sec. In addition, Puri-water was used as a mouthwash for 30 sec in 16 subjects and the antibacterial effect on salivary bacteria was evaluated. Puri-water significantly reduced the growth of all periodontopathogens in culture and on toothbrushes, and that of aerobic and anaerobic bacteria in saliva, when compared to the effect of tap water. It also significantly reduced mutans streptococci growing on mitis salivarius-bacitracin agar. Our results demonstrate that the electrolyzed tap water is effective as a mouthwash and for toothbrush disinfection.

• 한국식품저장유통학회지
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• 제3권1호
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• pp.33-38
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• 1996

To investigate the food preservative effects of mustard seed(Brassica juncea), mustard seed were added to Kimchi. Titratable acidity of Kimchi treated with mustard seed was higher than that of non-treated control at initial stage, but it was lower than control after 2 days of fermantation. The number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau by 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi treated with mustard seed was lower than that of control, and the more mustard seed added the less bacteria and lactic acid bacteria were observed.

• Bulletin of the Korean Chemical Society
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• 제24권1호
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• pp.81-85
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• 2003

Direct analysis of microbes such as either gram-positive or gram-negative bacteria without cell lysis was investigated using capillary electrophoresis. Bacteria cells were directly introduced into the microbore fusedsilica capillary, then separated under high electric field in less than 15 min. It was found that a proper dispersion of bacteria cells was important for reproducible results. Migration behavior of bacteria at different storage condition was investigated and many unexpected peaks were observed from bacteria stored at room temperature due to the distortion of cells. This phenomenon was attributed to the change of size and shape of the same bacterium and confirmed by the scanning electron microscopic images.

• Journal of Microbiology
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• 제42권2호
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• pp.133-138
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• 2004

This study was aimed to determine the accumulation of free fatty acid by mesophilic lactic acid bac-teria (Lactococcus lactis subsp. lactis 1471, Lactococcus lactis subsp. cremoris 1000 and Lactobacillus casei 111) in cold-stored milk. According to the results, all cold-stored milks had higher acid degree val-ues than those of fresh milk. This phenomenon showed that a slight increase occurred in the accumulation of free fatty acids as a result of spontaneous lipolysis during cold storage. All lactic acid bacteria showed good performance in production of titratable acidity, which increased during fermentation of the milk (fresh and stored milks). Moreover, as the storage time was prolonged, more free fatty acid accumulation was obtained from the fermentation of the cold-stored milk by the investigated lactic acid bacteria. The control milk, which was without lactic acid bacteria, showed no change in the accumulation of free fatty acid during fermentation. From this result, it can be suggested that longer cold-storage time can induce higher free fatty acid accumulation in milk by lactic acid bacteria.