• Asian-Australasian Journal of Animal Sciences
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• v.23 no.11
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• pp.1503-1509
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• 2010

Forty-eight 40-wk-old Hi-sex laying hens were individually caged in an environmentally controlled house to evaluate the effect of garlic (Allium Sativum) juice administration on egg production, egg quality, and yolk cholesterol. Garlic juice was prepared by blending pealed garlic cloves with distilled water (1:1, w/w). Hens were randomly divided into four equal groups; one served as a control and the other three groups were individually gavaged, 3.75 ml, 7.5 ml, or 15 ml garlic juice, three times a week, which respectively represented 0.25, 0.50 and 1% of body weight. Egg production was recorded on a daily basis; egg weight, albumen height, albumen and yolk pH, Haugh unit, and bacterial count of E. coli-challenged eggs were recorded at day of oviposition (day-1) and after 5 and 10 days of storage at room temperature. Yolk cholesterol content was analyzed for five successive weeks. Garlic juice increased (p<0.05) egg weight and mass with no change in egg production intensity. Garlic juice administration recorded higher (p<0.05) albumen height and improvement in Haugh unit. Also, eggs from garlic-treated hens recorded lower (p<0.05) albumen and yolk pH when compared to eggs collected from control hens. Garlic reduced (p<0.05) the $log_{10}$ of bacterial count in egg contents linearly when challenged with E. coli. Egg-yolk cholesterol content was not influenced by garlic juice administration. It is concluded that garlic juice improved performance characteristics and may increase egg shelf life as indicated by egg quality improvement and lower bacterial count of E. coli-challenged eggs. The levels of garlic juice used in this study were insufficient to influence egg yolk cholesterol.

• International Journal of Industrial Entomology and Biomaterials
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• v.35 no.2
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• pp.63-70
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• 2017

Native fluorescent pseudomonas bacteria were isolated from rhizosphere soil of mulberry and were evaluated against powdery mildew. In vitro conidial germination study showed significant (P<0.05) variation in conidial germination by bacterial strains Pf1 and Pf3. Mildew incidence was significantly varied due to treatment with various pseudomonas strains in vivo. Significantly (P<0.05) less mildew incidence was in plants treated with the bacterial strain Pf1 (9.11%) followed by Pf3 (13.48%) controlling 69.40% and 54.75% respectively compared with untreated control. Similarly, mildew severity was least (8.51%) in plants treated with strain Pf1 followed by Pf5 (9.23%) and Pf3 (9.72%) controlling the severity by 84.51%, 77.01% and 71.96% respectively compared with control. The bacterial strains significantly influenced biochemical constituents such as chlorophyll, protein and soluble sugar content of the mulberry leaf. Similarly, bacterial strains significantly increased the activity of the peroxidase (PO) and Polyphenol oxydase (PPO) activity from $7^{th}$ day up to the $28^{th}$ day after treatment. The strain Pf1, Pf3 and Pf5 exhibited a marked enhancement in the peroxidase at different periods of infection. Significant (P<0.01) negative correlation was found between powdery mildew severity with phenol content ($R^2=0.67$) as well as peroxidase ($R^2=0.92$) and polyphenol oxidase ($R^2=0.72$) activity thus confirms induction of systemic resistance in mulberry by pseudomonas bacteria. The study shows scope for exploration of rhizosphere fluorescent pseudomonas bacteria for induction of systemic resistance in mulberry to contain powdery mildew disease effectively.

• Microbiology and Biotechnology Letters
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• v.40 no.4
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• pp.333-338
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• 2012

Lichens are a symbiosis between fungi, algae and cyanobacteria. Our group recently studied the antioxidant properties of some bacterial species isolated from Arctic lichens and we confirmed that they possess high antioxidant activities. In this paper, we investigated the antioxidant capacity of 5 microorganisms newly isolated from 4 Arctic lichen species, Cladonia sp., Sterocaulon sp., Umbilicaria sp. and Cetraria sp., using various solvent extractions. We carried out 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulphonic acid) (ABTS) free radical scavenging activity test and ferric reducing antioxidant power (FRAP) assay. Also total phenolic and flavonoid content assays were performed. Among the bacterial culture extracts of the tested lichen-microorganisms, ethyl acetate extracts of Burkholderia sordidicola S5-B(T) had not only a high antioxidant activity (72.9%) when compared with the ascorbic acid used as the control (51.3%) in the DPPH assay, but also a high amount of phenolic content as well as flavonoid content. As a result, these lichen-microorganisms may be potentially useful sources of natural antioxidants.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1646-1652
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• 2002

Si-Raw is a raw cured meat (raw, cured meat fermented with steamed rice) produced by the aboriginal people of Taiwan. In order to prevent food poisoning or intoxication from botulism, new methods of monitoring the production base on hurdle technology were investigated. New methods investigated incorporated citric acid, sodium hypophosphite, Monascus anka mash, plum paste or lactic acid bacteria inoculum added separately to meat with steamed rice and salt to lower the Aw (water activity) and pH values of the products to control the microbial growth. Results showed that anaerobic bacterial counts, lactic acid bacterial counts and aerobic bacterial counts for the products of all treatments were less than $10^6$, $10^5$ and $10^2cfu/g$, respectively. Sodium chloride content of all products was above 5.46%, water activity was below 0.939 and pH value was below 4.27. IMP was lower and ATP and hypoxanthine were higher. ATP concentrations were higher in the samples which contained the anka mash. Result of sensory panel test indicated that most people preferred the products with added sodium hypophosphite. Except for the fact that the content of tryptamine in the sample with Monascus anka mash was higher, the amine concentrations for all treatments were lower than those of other fermented meat products. The amino acid nitrogen content was higher in the product made from raw meat treated with citric acid, but lower in the other products. Neither Clostridium botulinum nor Trichinella spiralis were detected in any of the treatments. The result may indicate that hurdle technology is effective for hygiene and safe producing Si-Raw.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.701-710
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• 2019

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

• Journal of Ecology and Environment
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• v.38 no.4
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• pp.461-476
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• 2015

Global warming has accelerated glacial retreat in the high Arctic. The exposed glacier foreland is an ideal place to study chronosequential changes in ecosystems. Although vegetation succession in the glacier forelands has been studied intensively, little is known about the microbial community structure in these environments. Therefore, this study focused on how glacial retreat influences the bacterial community structure and its relationship with soil properties. This study was conducted in the foreland of the Midtre Lovénbreen glacier in Svalbard (78.9°N). Seven soil samples of different ages were collected and analyzed for moisture content, pH, soil organic carbon and total nitrogen contents, and soil organic matter fractionation. In addition, the structure of the bacterial community was determined via pyrosequencing analysis of 16S rRNA genes. The physical and chemical properties of soil varied significantly along the distance from the glacier; with increasing distance, more amounts of clay and soil organic carbon contents were observed. In addition, Cyanobacteria, Firmicutes, and Actinobacteria were dominant in soil samples taken close to the glacier, whereas Acidobacteria were abundant further away from the glacier. Diversity indices indicated that the bacterial community changed from homogeneous to heterogeneous structure along the glacier chronosequence/distance from the glacier. Although the bacterial community structure differed on basis of the presence or absence of plants, the soil properties varied depending on soil age. These findings suggest that bacterial succession occurs over time in glacier forelands but on a timescale that is different from that of soil development.

• Journal of Wetlands Research
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• v.7 no.2
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• pp.37-52
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• 2005

Vertical distribution of bacterial population and activities were compared between the muddy and sandy sediment of the tidal flat located in southern area of Ganghwa Island. The average of bacterial number and activities in mud flat was slightly higher than that in sand flat. Bacterial number was markedly increased at the sandflat during the investigation period, which seemed to be the result of increase of mud content. The number and activities of microorganisms in mudflat was comparable to that of the mangrove sediments. There was no differences in bacterial number with the depth, but the aminopeptidase activity and bacterial productivity were decreased markedly within 3~5cm depth of sediment due to the availability of carbon sources and molecular oxygen in pore water. The number and activities of microorganisms in mudflat did not correlated with the distribution of benthic microalgae; however, those in sand flat were closely correlated with the distribution of benthic microalgae. The distribution of marsh plant in the mudflat area might be the reason of the difference.

• Journal of Applied Biological Chemistry
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• v.44 no.4
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• pp.173-176
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• 2001

This report concerns the role of indole-3-acetic acid (IAA) in bacterial pustule disease of soybean. Pustule production in soybean leaves caused by Xanthomonas axonopodis pv. glycines was accompanied by a drastic increase in IAA content of host tissues. The phytopathogenic bacterium synthesized IAA in a tryptophan concentration-dependent manner when grown in a defined minimal medium. In complex media, however, the pathogen showed no response to tryptophan feeding, implying that the bacterial biosynthetic machinery of IAA is strictly regulated by nutrient availability of its growth environments. The results may suggest that IAA of bacterial origin and tryptophan of plant origin be involved in the process of pustule symptom development in soybean.

• Animal Bioscience
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• v.34 no.11
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• pp.1784-1793
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• 2021

Objective: An experiment was conducted to evaluate the effects of bamboo leaf extract (BLE) on the production performance, rumen fermentation parameters, and rumen bacterial communities of heat-stressed dairy cows. Methods: The experiment comprised a 14-day adaptation period and a 21-day experimental period and was conducted in a high-temperature and humidity environment (daily mean ambient temperature = 33.5℃±1.3℃; daily mean relative humidity = 64.9%±0.8%, daily mean temperature-humidity index = 86.2±0.4). Twelve Holstein dairy cows were randomly allocated into two groups. A total mixed ration supplemented with BLE at 0 (CON) and 1.3 g/kg dry matter (DM) were fed, respectively. Feed intake and milk yield were recorded daily. Milk samples were collected on 1, 11, and 21 d of the experimental period to analyze milk performance. Rumen fluid samples were collected on 21 d of the experimental period to analyze rumen fermentation parameters and rumen bacterial communities. Results: Compared with the control group, supplementation of BLE increased milk yield (p<0.01), milk fat yield (p = 0.04), 4% fat-corrected milk (p<0.01) and milk fat content (p<0.01); reduced somatic cell count (p<0.01). No differences in DM intake and milk protein or lactose content were observed between two groups. Supplementation of BLE also increased the rumen total volatile fatty acid (p<0.01), acetate (p<0.01), butyrate (p<0.01), and valerate (p = 0.05) concentrations. However, no significant effects were observed on rumen pH, ammonia nitrogen, propionate, acetate/propionate ratio, isobutyrate, or isovalerate. Furthermore, BLE increased the rumen bacterial abundance and the diversity of the rumen bacterial community. The BLE reduced the Firmicutes/Bacteroidetes abundance ratio and increased the abundances of Butyrivibrio_2 (p<0.01) and Ruminococcus_2 (p<0.01). Conclusion: The BLE supplementation at 1.3 g/kg DM could improve production performance and rumen fermentation in dairy cows during heat stress.

• Genomics & Informatics
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• v.11 no.2
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• pp.76-82
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• 2013

Over the past decade or so, dramatic developments in our ability to experimentally determine the content and function of genomes have taken place. In particular, next-generation sequencing technologies are now inspiring a new understanding of bacterial transcriptomes on a global scale. In bacterial cells, whole-transcriptome studies have not received attention, owing to the general view that bacterial genomes are simple. However, several recent RNA sequencing results are revealing unexpected levels of complexity in bacterial transcriptomes, indicating that the transcribed regions of genomes are much larger and complex than previously anticipated. In particular, these data show a wide array of small RNAs, antisense RNAs, and alternative transcripts. Here, we review how current transcriptomics are now revolutionizing our understanding of the complexity and regulation of bacterial transcriptomes.