• Journal of Korean Academy of Nursing
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• v.10 no.2
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• pp.13-20
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• 1980

This present study was undertaken to assess the effect of sterilization of the thermometer with three sorts of disinfectant sponges-0.1 % bichloride of mercury sponge 70% alcohol sponge, 0.5% zephiran chloride sponge,- by bacterial culture methods in 10 admitted adult patients in S. Hospital, Mok Po city. The results obtained were as follows ; 1. The thermometer sterilized with 0.1 ％ bichloride of mercury sponge showed no growth of bacteria organism in 5 cases but showed growth of pathogenic organism in 1 case and non pathogenic organism in 4 cases. 2. The thermomerer sterilized with 70 ％ alcohol sponge showed no growth of bacteria organism in 8 cases but showed growth of nonpathogenic organism in 2 cases. 3. The themometer sterilized with 0.5 ％ zephiran chloride sponge showed no growth of bacteria organism in all 10 cases. From these results it could be concluded that 0.5 ％ zephiran chloride would be most effective in sterilization of thermometer.

• Journal of Ginseng Research
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• v.3 no.2
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• pp.113-126
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• 1979

This study was undertaken to assess the effect of the Korean red ginseng extracts on the growth of lactic acid bacteria, such as Lac. acidophilus and Str. thermophilus. The results are summarized as follows: 1. The growth of all the lactic acid bacteria tested in this study was not influenced when the skim milk was added with the red ginseng extracts in concentration of less than 4.0%. But the growth was remarkably inhibited in the presence of 8.0% red ginseng extracts in skim milk. 2. Titratable acidity was more or less increased by addition of red ginseng extracts as compared with control except when the amount of 8.0% red ginseng extracts were added into skim milk. 3. No particular effect was observed in the growth of lactic acid bacteria in case of addition of saponins. But the remarkable inhibitory effect was observed in the skim milk with the amount of 1.2mg/ml the fractions extracted by ethyl ether from red ginseng extracts.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.452-457
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• 2016

Lactoferrin is a glycoprotein with various biological effects, with antibacterial activity being one of the first effects reported. This glycoprotein suppresses bacterial growth through bacteriostatic or bactericidal action. It also stimulates the growth of certain kinds of bacteria such as lactic acid bacteria and bifidobacteria. In this study, Asn-Leu-Asn-Arg was selected and chemically synthesized based on the partial sequences of bovine lactoferrin tryptic fragments. Synthetic Asn-Leu-Asn-Arg suppressed the growth of Pseudomonas fluorescens, P. syringae and Escherichia coli. P. fluorescens is a major psychrotrophic bacteria found in raw and pasteurized milk, which decreases milk quality. P. syringae is a harmful infectious bacterium that damages plants. However, synthetic Asn-Leu-Asn-Arg did not inhibit the growth of Lactobacillus acidophilus. It is expected that this synthetic peptide would be the first peptide sequence from the bovine lactoferrin C-lobe that shows antibacterial activity.

• Korean Journal of Microbiology
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• v.10 no.1
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• pp.1-8
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• 1972

This experiment was carried out to investigate the physiological characteristics of isolated bacteria, Ferrobacillus ferooxidans from copper mine water in Korea. The results obtained were as follows ; 1. The optimum pH range for the growth of these bacteria was 2.0-3.0 and optimum temperature was $20^{\circ}C$-$30^{\circ}C$. 2. The oxidation curves of ferrous iron to the ferric iron ran parallel with the growth curves. 3. The optimum nitrogen concentration was 400-800 ppm and the minimal flow rate of air for the maximal growth of the bactria was 70 ml air/min./200ml medium. 4. The growth of these bacteria was inhibited by the absence of ferrous iron and by the addition of sulfur. 5. Ferrous iron at a concentration of 9000 ppm, appeared to be optimum for the most rapid growth of Ferrobacillus ferrooxidans.

• Journal of Environmental Health Sciences
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• v.35 no.3
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• pp.178-186
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• 2009

Rice straw liquid was prepared from rice straw using simple pyrolysis furnace, and its effects on plant growth and antibiosis were investigated. Effects of straw liquid on plant growth of Oryza sativa L., Glycine max Merr. and Lactuca sativa L. and antibiosis of bacteria and mold of rice straw liquid were studied. Th rice straw liquid showed good results on plant growth and multiplication. Rice straw liquid showed a little antibiosis on bacteria but non antibiosis on mold. Rice straw liquid had minimal inhibitory concentration of 2.5-5% for bacteria.

• Journal of Marine Life Science
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• v.4 no.1
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• pp.22-28
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• 2019

The bacterial diversity of an Antarctic hard coral, Errina fissurata, was examined by isolating bacterial colonies from crushed coral tissue and by sequencing their 16S rRNA gene. From the analyzed results, the bacteria were classified as Actinobacteria (56%), Firmicutes (35%) and Proteobacteria (9%). The thirty-four isolates were cultured in liquid media at different temperatures and their growth was assessed over time. The majority of the isolates displayed their highest growth rate at 25℃ during the first three days of cultivation, even though the coral was from a cold environment. Nevertheless, strains showing their highest growth rate at low temperatures (15℃ and 4℃) were also found. This study reports the composition of an Antarctic hard coral-associated culturable bacterial community and their growth behavior at different temperatures.

• Biomedical Science Letters
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• v.24 no.3
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• pp.270-274
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• 2018

Chlorine dioxide ($ClO_2$) gas is a neutral chlorine compound. $ClO_2$ gas was proven to effectively decontaminate different environments, such as hospital rooms, ambulances, biosafety level 3 laboratories, and cafeterias. In this study, to evaluate the effects of $ClO_2$ gas, bacteria of clinical importance were applied. Staphylococci, Streptococci and Bacillus strains were applied and Klebsiella, and others e.g., Escherichia coli, Shigella, Salmonella, Serratia were also done for the inhibitory analysis. Bacteria plates were applied with a hygiene stick, namely, "FarmeTok (Medistick/Puristic)" to produce $ClO_2$. $ClO_2$-releasing hygiene stick showed the very strong inhibition of bacterial growth but had different inhibitions to the bacteria above 96.7% except for MRSA of 90% inhibition. It is difficult to explain why the MRSA were not inhibited less than others at this point. It can be only suggested that more releasing $ClO_2$ should be essential to kill or inhibit the MRSA. B. subtilis, S. agalactiae, S. pyogenes, E. coli O157:H7, S. typhi (S. enterica serotype typhi) and S. marcesence were inhibited over 99%. This study will provide fundamental data to research growth inhibition by $ClO_2$ gas with bacteria of clinical importance value.

• Journal of Aquaculture
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• v.15 no.4
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• pp.261-266
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• 2002

The effluent sediment from the land-based seawater fish farms of Jeju consists of proteins, fats, ash and moisture. An evaluation of the effluent sediment as substrate for growth of phototrophic or lactic acid bacteria revealed that the sediment supported the growth of phototrophic bacteria but could support lactic acid bacteria only on supplementation with sugar. The possibility of using phototrophic bacteria for recycling the land-based seawater fish farm effluent is shown.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.305-308
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• 2000

This study was observed to the effect of the feeding Platycodon grandiflorum A. DC (3 years) extract on the bronchus diseases bacteria ( C. diphtheriae, S. aureus, Mycobacterium sp., F. nucleatum, S. pygogenes, K. pneumoniae and N. gonorrhoeae) and fungi(A. fumicatus). Platycodon grandiflorum A. DC was extracted ethanon, water, ethyl ether and petroleum ether. The extraction rate of Platycodon grandiflorum A. DC to the extract solution was identified 71.8%, 100%, 15.4% and 14.1%. Each extract solution was injected culture media into several concentrations and then investigated the bacteria cell growth during 32 hours. As a result antimicrobial activity was excellent an extract by ethyl ether and petroleum ether. Among several concentrations, bacteria cell growth inhibition was observed from 0.06% to 0.14%. The rate of antimicrobial activity was over 70%. The cell growth inhibition rate of each bacteria was appeared in order of ethyl ether > petroleum ether > water > ethanol.