• Korean journal of food and cookery science
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• v.14 no.1
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• pp.1-8
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• 1998

The characteristics of Kimchi, associated with proceeding velocity of fermentation, and microbial changes, were investigated during fermentation where kimchi were prepared by the addition of different kinds of minor ingredients. In all samples, total acidity increased, and the pH and total reducing sugar content decreased as the fermentation proceeded. Redox potentials decreased from early to middle fermentation period but thereafter increased and had the lowest value at optimum ripening stage. The counts of total viable and lactic acid bacteria increased rapidly at the begining and decreased slowly. These bacterial counts of kimchi samples containing ginger, red pepper powder, and mixture of all minor ingredients were higher than those of other samples. The number of Leuconostoc mensenteroides reached the maximum at the optimum fermenting stage, Lactobacillus plantarum appeared at the time when Leu. mesenteroides reduced. All these phenomena were observed earlier in the samples containing raw red pepper and later in the samples added garlic than in other samples. It is suggested that garlic is the ingredient which improved storage capacity by prolonging fermentation period by lactic acid bacteria beneficial to less acidification, and ginger and red pepper powder are materials which gave better taste to kimchi by stimulating the growth of Leu. mesenteroids. And redox potential was an useful indicator in choosing optimum ripening time during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.586-592
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• 2011

The storage quality of soybean sprouts washed with various electrolyzed waters was investigated. The washing solutions consisted of tap water (TW), sodium hypochlorite electrolyzed water (SHEW), and slightly acidic electrolyzed water (SAEW). The number of bacteria on the soybean sprouts after 5 min of exposure to TW, SHEW, and SAEW resulted in >0.5, 2.0, and 2.0 log CFU/g reductions, respectively. At both $4^{\circ}C$ and $25^{\circ}C$, the number of bacteria, weight loss ratio, and b value rapidly increased, and pH and L value rapidly decreased in soybean sprouts washed with TW. Whereas, the number of bacteria, pH, weight loss ratio, and color slowly changed in the soybean sprouts washed with SHEW and SAEW. Consequently, these results indicate that washing with electrolyzed water is an effective means of maintaining the quality and enhancing the shelf-life of soybean sprouts; both SHEW and SAEW reduced bacterial growth without affecting the other properties of soybean sprouts during storage.

• Food Science and Preservation
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• v.14 no.6
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• pp.598-604
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• 2007

Process development and standardization are necessary in maintaining high hygienicquality of side dishes. Seasoned perilla leaves are a typical side dish needing process development. In this study the optimum condition for preparing seasoned perilla leaves was investigated experimentally. The best sensory quality was established by response surface methodology. The rinsing and washing method of preparing fresh perilla leaves was optimized to decontaminate the raw material and preserve the product in chilled storage. Washing and rising with 3% salt water reduced the aerobic bacterial count of perilla leaves to 0.55 (log CFU/g), while rinsing reduced the load from 8.08 to 4.27 (log CFU/g). The effect of rinsing method was maintained during subsequent storage of the prepared seasoned leaves at $10^{\circ}C$. There was no significant quality change in the product during chilled storage at $10^{\circ}C$. Soaking in 3% salt water for 1 min, followed by rinsing with tap water, contributed positively to the microbial quality, and is proposed as the optimal preparation method.

• Advances in Traditional Medicine
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• v.3 no.3
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• pp.157-162
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• 2003

Various extracts of higher plants have been used in traditional medicine systems for centuries. While tropical and sub-tropical plants have received considerable attention from the researchers for evaluation of their bioactivity, temeperate plants have always been neglected somewhat. Similarly, seeds of the plants have not been considered seriously compared to other plant parts, e.g. leaves, stems, roots, flowers, etc. as a potential source for biologically active compounds. As part of our on-going evaluation of the extracts of the seeds of temperate plants, especially from Scotland, for biological activity, Achillea millefolium, Angelica sylvestris and Phleum pratense have been chosen for the present study. Both A. millefolium and A. sylvestris are well known for their traditional medicinal uses in Europe and also in the orient, but there is no report on any medicinal properties of P. pratense available to date. Extracts of the seeds of these plants have been assessed for their antioxidant and antibacterial potential and also for general toxicity. Both DCM and MeOH extracts of A. millefolium showed the most significant broad spectrum antibacterial activity among the three plants and inhibited the growth of almost all test strains of bacteria. The DCM extracts of all three species were active against methicillin resistant Staphylococcus aureus (MRSA) and Citrobacter freundii $(MIC=6.25{\times}10^{-1}\;mg/mL)$. While the MeOH extracts of A. millefolium and P. pratense were active against C. freundii, that of P. pratense was also active against MRSA. The MeOH extract of A. sylvestris did not show any antibacterial activity against any of the eight bacterial strains at test concentrations. The MeOH extract of P. pratense showed the most prominent antioxidant activity $(IC_{50}=145\;{\mu}g/ml)$ and there was no antioxidant activity observed with the DCM extract of A. millefolium. The DCM extract of P. pratense was the most toxic $(LC_{50}=20\;{\mu}g/ml)$ among the extracts.

• Food Science and Preservation
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• v.17 no.6
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• pp.793-799
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• 2010

Kimchi was fermented in permeability-controlled polyethylene containers, in glazed onggi (Korean ethnic earthenware) or glass bottles at $5^{\circ}C$ for 8 weeks. During 4 weeks of storage, kimchi fermented in the permeability-controlled container showed a stable fermentation pattern, in terms of changes in pH and acidity, compared with kimchi fermented in the other containers. With respect to changes in bacterial counts, kimchi fermented in polyethylene containers showed vigorous multiplication of lactic acid bacteria, especially Lactobacillus sp., but slow growth of total aerobic bacteria. The springiness of kimchi fermented in the polyethylene containers was optimal (about 10% more than that of glass bottle-fermented kimchi), and the overall acceptability and hardness of container-fermented kimchi were excellent upon sensory evaluation. The DPPH radical-scavenging activity of kimchi fermented in polyethylene containers was also greater (91%) than that of kimchi fermented in glazed onggi (73%) or glass bottles (63%). The $O_2$ and $CO_2$ permeabilities of the polyethylene containers were higher (458 and $357\;mmol\;h^{-1}\;m^{-2}\;atm^{-1}$, respectively) than were those of the other containers; the permeability ratio was 0.8. Glass bottles showed no permeance. The results indicate that permeability-controlled polyethylene containers may be used for kimchi fermentation.

• Journal of Life Science
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• v.22 no.9
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• pp.1194-1200
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• 2012

Lactic acid bacteria are generally recognized as beneficial probiotic organisms. Recent studies revealed that the potential of probiotic strains was essentially dependent on the bacterial-binding and adhesion capabilities to gut epithelial cells and the hydrophobicity of the cell surface. In this study, we screened some indigenous lactic acid bacteria from Kimchi and selected one lactic acid bacterium as a potential probiotic based on its cell surface hydrophobicity. Analysis of the 16S rRNA gene sequences of probiotic isolates indicated that the selected isolate (BCNU 9070 strain) was a member of Pediococcus pentosaceus. P. pentosaceus BCNU 9070 showed resistance to bile acids and acidic pH. The P. pentosaceus BCNU 9070 strain also inhibited the cell growth of six food-borne pathogens including Listeria monocytogenes and Shigella sonnei. In addition, the P. pentosaceus BCNU 9070 strain expressed bile salt hydrolase activity and showed an ability to assimilate cholesterol in vitro. On the basis of these results, P. pentosaceus BCNU 9070 is considered to have probiotic potential for applications in functional foodstuffs.

• Korean Journal of Microbiology
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• v.32 no.4
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• pp.285-290
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• 1994

About 500 bacterial and fungal strains from a wide variety of natural habitats were screened for a new type II restriction endonuclease. Among the 500 species, we selected one species that produced a new restriction endonuclease. This strain has an optimum temperature of $30^{circ}C$ for growth. Morphological, cultural, and physiological characteristics were examined for identification of the isolated strain J-482. This strain was found to belong to the genus Alcaligenes. The restriction endonuclease was named as AspJI and partially purified from Alcaligenes sp. J-482 by DEAE-Sephadex A-50 column chromatography and gel filtration. Most of other nucleases were removed by the purification steps. The AspJI has a substrate specificity to ${lambda}$ DNA, pBR322 and Adenovirus-2 DNA. For its maximal activity, the isolated enzyme requires $MgCl_2$, which should be at least 12.5 mM and it does not need any other cofactors. It is maximally active in the absence of NaCl and is completely inactivated at 100 mM NaCl. The pH and temperature optima for activity were pH 7.5 and $37^{circ}C$, respectively. The DNA fragments generated by digesting ${lambda}$ DNA, pBR322, and Adenovirus-2 DNA with AspJI were the same as that produced by AatII. This suggests that AspJI is an isoschizomer of AatII.

• Korean Journal of Microbiology
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• v.52 no.2
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• pp.212-219
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• 2016

Forty-nine pigments were extracted from the collections of 106 pigment producing bacteria from the plant rhizosphere soil. Antibacterial activity test was performed in the subjects of the extracted pigments with plant pathogenic bacteria including Xanthomonas axonopodis and Xanthomonas campestris, and with plant pathogenic fungi including Botrytis cinerea, Colletotrichum acutatum, and Fusarium oxysporum. The yellow pigment by Chryseobacterium sp. RBR9 and the red pigment by of Methylobacterium sp. RI13 showed the antibacterial activities against Xanthomonas axonopodis and Xanthomonas campestris. The violet pigment by Collimonas sp. DEC-B5 showed the antibacterial activity as well as the antifungal activities against Botrytis cinerea and Fusarium oxysporum. Especially, the violet pigment inhibited the growth of Botrytis cinerea more than 65% at MIC $20{\mu}M$. Upon the HPLC analysis result for the isolation of pigment with antifungal activity, violacein (91.6%) and deoxyviolacein (8.4%) were isolated for the pigment by Collimonas sp. DEC-B5. The production amount of the pigment was increased more than 10 times higher when D-mannitol 1.5% and yeast extract 0.2% were added as the nitrogen source to SCB medium. This study suggests that produced violacein by Collimonas sp. DEC-B5 will be effective to control strawberry gray-mold rot fungi by its preventive activity.

• Korean Journal of Microbiology
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• v.44 no.4
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• pp.326-332
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• 2008

Various bacteria were isolated from Korean soil samples based on their capability inhibiting the growth of MRSA strains. Among them, strain YK5 with the highest activity was a Gram positive sporulative bacillus with motility. It did not produce indole and no acid was formed from mannitol by the bacterium. The 16S rRNA sequence of the strain showed $95{\sim}98%$ homology with those of Paenibacillus spp.. The bacterial isolate shared the highest homology with that of P. elgii (98%), but was named as Paenibacillus incheonensis YK5 due to differences in physiological properties. Butanol extract of the P. incheonensis YK5 culture grown in SST medium at $37^{\circ}C$ for 96 hr showed a broad antimicrobial activity against Gram-positive (MRSA and Streptococcus pneumoniae) and negative (Pseudomonas aeruginosa, Salmonella spp., Shigella spp., Escherichia coli, Klebsiella pneumoniae) pathogenic bacteria and fungi (Cryptococcus neoformans and Trichophyton). The antimicrobial activity in the crude extract was stable in a broad range of temperature and pH, $20{\sim}100^{\circ}C$ and $3.0{\sim}6.0$, respectively. Therefore, the antimicrobial activity of P. incheonesis YK5 had potential as a novel antibiotics for pathogens including MRSA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.612-617
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• 2009

Fresh vegetable juice is a non-heat treated product and the only step to reduce microbial growth is washing. Therefore, the materials for fresh vegetable juice including Angelica keiskei, Brassica loeracea var. acephala, and Daucus carota L. were treated by ozone after the first washing process and investigated for microbial and chemical changes. The number of the total aerobic bacteria in materials after selection step were $8.2{\times}10^5{\sim}5.0{\times}10^6\;CFU/g$, which was a higher contamination level than the limit of Korea food code ($10^5\;CFU/g$). However, after the 1st washing process and ozone treatment, the total aerobic bacterial number was reduced to $4.7{\times}10^4{\sim}6.7{\times}10^4\;CFU/g$, which showed 2 log microbial reduction. After the 2nd washing step followed by ozone treatment, there was no difference in microbial number. The number of colifroms in the materials of fresh vegetable juice were $8.0{\times}10^3{\sim}3.5{\times}10^3\;CFU/g$ initially but showed $1.5{\times}10^2{\sim}3.0{\times}10^2\;CFU/g$ after the ozone treatment (1 log reduction). On the other hand, there was no changes in the contents of ascorbic acid, flavonoids, polyphenols, minerals (cadmium and lead) during all processes. In addition, no color changes were observed during washing process. Therefore, ozone treatment in the materials of fresh vegetable juice decreased the microbial numbers. Also, chemical characteristics of ozone treated sample were not different when compared with control.