• Journal of fish pathology
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• v.28 no.2
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• pp.63-69
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• 2015

The biological characteristics of Bacillus sp.CPB-St as a probiotic strain to control fish streptococcosis was determined. Based on 16S rRNA sequencing, Bacillus sp.CPB-St was identified as Bacillus pumilus and named B. pumilus CPB-St (Abbreviated as CPB-St). Growth inhibitory activity of CPB-St against Streptococcus spp. was examined at three different incubation temperatures ($20^{\circ}C$, $25^{\circ}C$, and $30^{\circ}C$) and three culture media (NA, TSA, and BHIA) based on the diameter of inhibition zone. Its activity (inhibition zone of 11~29 mm) at $20^{\circ}C$ was higher than that (12~21 mm) at $30^{\circ}C$. Its activity (29 mm) in NA media was the same as that (29 mm) in TSA media. However, it was higher than that (22 mm) in BHIA media. The inhibitory activity of CPB-St against Streptococcus spp. was high at pH7. However, its activity was the same at salinity of 0.5% to 3%. CPB-St showed maximum growth after incubation at $25^{\circ}C$ for 48 h. To use CPB-St as probiotics, settlement studies in fish intestine and its efficacy through feeding are needed. CPB-St was highly resistant to gastric juice at pH4 and flounder's bile salt as well as deoxycholic acid at $300{\mu}g/ml$. CPB-St showed optimal viability in 1% NaCl. It showed similar growth in 0% to 7% NaCl. CPB-St could tolerate $-20^{\circ}C$ and $-70^{\circ}C$ for 45 min. There was no difference in the growth of the strain between room temperature and $4^{\circ}C$. Fish diet supplemented with CPB-St could be stored at low temperature without cell loss. Therefore, CPB-St might be used as probiotics to control streptococcosis of fish.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.217-221
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• 2013

This study developed predictive models for the kinetic behavior of Staphylococcus aureus on processed cheeses. Mozzarella slice cheese and cheddar slice cheese were inoculated with 0.1 ml of a S. aureus strain mixture (ATCC13565, ATCC14458, ATCC23235, ATCC27664, and NCCP10826). The inoculated samples were then stored at $4^{\circ}C$ (1440 h), $15^{\circ}C$ (288 h), $25^{\circ}C$ (72 h), and $30^{\circ}C$ (48 h), and the growth of all bacteria and of S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively. The Baranyi model was fitted to the growth data of S. aureus to calculate growth rate (${\mu}_{max}$; ${\log}CFU{\cdot}g^{-1}{\cdot}h^{-1}$), lag phase duration (LPD; h), lower asymptote (log CFU/g), and upper asymptote (log CFU/g). The growth parameters were further analyzed using the square root model as a function of temperature. The model performance was validated with observed data, and the root mean square error (RMSE) was calculated. At $4^{\circ}C$, S. aureus cell growth was not observed on either processed cheese, but S. aureus growth on the mozzarella and cheddar cheeses was observed at $15^{\circ}C$, $25^{\circ}C$, and $30^{\circ}C$. The ${\mu}_{max}$ values increased, but LPD values decreased as storage temperature increased. In addition, the developed models showed acceptable performance (RMSE = 0.3500-0.5344). This result indicates that the developed kinetic model should be useful in describing the growth pattern of S. aureus in processed cheeses.

• Journal of Life Science
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• v.9 no.4
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• pp.395-407
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• 1999

The queens of Korean native bumblebee species, Bombus ignitus were collected from the field in the spring of 1997 and reared under the various temperatures as 15$^{\circ}C$$\pm$1$^{\circ}C$, 2$0^{\circ}C$$\pm$1$^{\circ}C$, $25^{\circ}C$ $\pm$1$^{\circ}C$, 3$0^{\circ}C$$\pm$1$^{\circ}C$, 60%$\pm$5% of relative humidity and 14L : 10D, to investigate their ecological characteristics, as comparing with control(29$^{\circ}C$$\pm$1$^{\circ}C$, 60%$\pm$5% of relative humidity and red light). As a result, eggs were laid by foundation queen at 15$^{\circ}C$, but they didn't hatched out while at 2$0^{\circ}C$ eggs were laid by them and they hatched out. When a foundation queen laid eggs at $25^{\circ}C$ and they all were hatched out and normally grown. Finally they were developed to the normal colony. B. ignitus worker survived for 77days at 2$0^{\circ}C$, about 69days at $25^{\circ}C$, about 68days at 3$0^{\circ}C$ and about 63days at 29$^{\circ}C$(control). The first brood workers emerged in 25-27days from the egg which a foundation queen laid. At the various temperatures, the captive queens stand to lay eggs in about 18days at 15$^{\circ}C$, 15days at 2$0^{\circ}C$, 11days at $25^{\circ}C$, 11days at 3$0^{\circ}C$ and 4days in control. The first worker and the first drone from the egg cell of the collected queens appeared in about 27days and 72days at 2$0^{\circ}C$, 26days and 88days in $25^{\circ}C$, 24days and 65days at 3$0^{\circ}C$, 25days and 71days in control, respectively. In colony foundation, 33% of the collected queen at 2$0^{\circ}C$ and $25^{\circ}C$, 100% of the disposed queen at 3$0^{\circ}C$ and in control, and 67% of them at 3$0^{\circ}C$ and in control both produced new queens in 66days and 88days, respectively. The life span of the colony founded covered fro about 3 months at $25^{\circ}C$, 3$0^{\circ}C$ and in control. At lower temperatures, the life span of queen is shorter; 2 months at 15$^{\circ}C$ and 3 months at 2$0^{\circ}C$, respectively. A colony which normally developed, varied in size with rearing temperatures; about 20heads at 2$0^{\circ}C$, 482heads at $25^{\circ}C$, 330heads at 3$0^{\circ}C$ and 452heads in control. A foundation queen monthly oviposited 1.5egg cells at 15$^{\circ}C$, 3.0egg cells at 2 $0^{\circ}C$, 21.7egg cells at $25^{\circ}C$, 42.3egg cells at 3$0^{\circ}C$ and 47.0egg cells in control. As a colony developed in June and July, egg cells as well as daily average cells increased in number, as compared to those in May and August. Also, in June and July, interval(days) of egg laying is shorter than in May and August. Number of nectar pots during the colony development varied with rearing temperatures; 31pots at $25^{\circ}C$, 39pots at 3$0^{\circ}C$, 23pots in control. The emergence of new queen showed a distinctively different two patterns; early emerging type and late emerging type. Workers are rapidly increased from early in July to early in August at $25^{\circ}C$, but at 3$0^{\circ}C$ and in control, emergence of workers are remarkably increased from the middle of June and last until July. No new queen emerged at 15$^{\circ}C$, 2$0^{\circ}C$ and $25^{\circ}C$. New queens at 3$0^{\circ}C$ and in control emerged between late in June and early in July. Thus emergence of new queen was temperature dependent.

• Korean Journal of Environmental Biology
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• v.17 no.4
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• pp.481-492
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• 1999

The observations on the spatio-temporal distribution and seasonal fluctuations of phytoplankton community were carried out in Deukryang Bay of the Korean Southwestern Sea from June 1992 to April 1993. A total of 75 species of phytoplankton belonged to 47 genera was identified. In Deukryang Bay seasonal succession in dominant species; P. alata, G. flaccida, S. costatum, L. danicus and N. longissima in summer, St. palmeriana, Ch. curvisetus and B. paxillifera in autunm, S. costatum, Ch. curvisetus, E. zodiacus and Pn. pungens in winter, and As. glacialis, As. kariana, N. pelagica, Th. nitzschioides and S. costatum in spring, were very marked, that is to say, the communities structure of phytoplankton in Deukryang Bay appeared to be various species composition and it was occupied with diatoms all the year round. Phytoplankton standing crops fluctuated with an annual mean of $1.4{\times}10^5 cells/1 between the lowest value of 2.6{\times}10^3 cells/1 in July and the highest value of 1.0{\times}10^6 cells/1$ by S. costatum in January. Densities of the phytoplankton cell number by the samples of Deukryang Bay ranged from $2.6{\times}10^3cells/1 to 1.2{\times}10^5 cells/1 with the mean value of 3.6{\times}10^4cells/1 in summer, from 6.0{\times}10^3cells/1 to 2.6{\times}10^5 cells/1 with mean of 1.5{\times}10^5 cells/1 in autumn, from 1.3{\times}10^4cells/1 to 1.0{\times}10^6 cells/1 with mean 3.5{times}10^5 cells/1 in winter, and from 4.8{\times}10^3cells/1 to 6.0{\times}10^5 cells/1 with mean of 1.6{\times}10^5 cells/1$ in autumn. That is to say, phytoplankton standing crops was large in low temperature seasons, on the other hand small in high temperature seasons. Chlorophyll $\alpha$ concentration fluctuated between 0.l9 $\mu$g/l and 12.3 $\mu$g/l in March. in Deukryang Bay seasonal flucturation in chi-$\alpha$ concentration was not marked. Especially, chl-$\alpha$ concentration in the water around Deukryang Island located in the middle part of Deukryang Bay showed patchy distributions with a very high concentration. And chl-$\alpha$ concentration was high during a year. Therefore, phytoplankton production in Deukryang Bay could be very high year-round.

• Korean Journal of Environmental Biology
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• v.17 no.4
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• pp.529-541
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• 1999

In order to elucidate characteristics of water quality, investigation of monthly dynamics of environmental factors and algal populations at major four stations of the mid and lower part in Taechong Reservoir was performed from June 1998 to June 1999. Water temperature, DO and pH were ranged 5.3~27.7$^{\circ}C$, 6.2~13.8 mgO$_2$/1 and 6.4~9.5, respectively. Those were varying as the season changes. Among inorganic nitrogen nutrients, NH$_4$was ranged from 5.5% to 7.2% of NO$_3$and NO$_3$was almost same through the seasons except summer in which it was low. SRP and SRSi were increased in summer when the blue-green algae became dominant. Those were decreased as the cell density of diatom increased when the water temperature dropped. Therefore SRSi was considered to be another important nutrient factor contributing to the increment of biomass of freshwater algae as well as SRP. Average chi-$\alpha$ concentration ranged from s to 12 $\mu$g/1 and in the lower part or the reservoir, the lowest was found. Moreover, there were remarkable increment in summer when TN/TP ratio were decreasing from relationships between TN/TP ratio and chi-$\alpha$ concentration. Annual mean ratio of TN/TP ratio was relatively high as the value was 110, which was relatively high, and it showed that P is the dominant factor in the algal growth. The dynamics of phytoplankton were simply dominated by a few species seasonally. In summer, blue -green algae such as Anabaena, Microcystis and Oscillatoria were dominant and algal bloom of blue -green began from early summer, sustained to late autumn. The average standing crops of A. spiroides v. crassa, M. aeruginosa and O. limosa were ranged 0.3~2.0$\times$10$^4$cells/ml, 6.4$\times$10$^2$~1.0$\times$10$^4$cells/ml and 4.6$\times$10$^3$~1.6$\times$10$^4$cells/ml, respectively. In winter, diatom Stephanodiscus was considered to be an important species whose average standing crops of Stephunodiscus was 4.9$\times$10$^2$cells/ml from November to April of the next year and the highest was 1.3$\times$10$^3$cells/ml in January.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.426-431
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• 2016

To compare the quality characteristics of commercial wasabi paste products, the physicochemical and microbial characteristics of 6 samples were analyzed. In addition, the contents of allyl isothiocyanate, which show unique flavor and antimicrobial activity in wasabi paste products, were compared. pH of commercial 6 wasabi products were ranged from $4.12{\pm}0.01$ to $4.90{\pm}0.01$, and titratable acidities of products distributed at cold temperature (CW) were higher $0.60{\pm}0.00{\sim}0.77{\pm}0.02%$ than those of products distributed at room temperature (RW). Salinities of RW were higher ($4.27{\pm}0.06{\sim}7.53{\pm}0.12%$) than those of CW ($2.20{\pm}0.00{\sim}3.60{\pm}0.10%$). Soluble solid and sorbitol contents of RW were higher ($33.00{\pm}1.00{\sim}44.67{\pm}2.08^{\circ}Brix$, $378.90{\pm}63.79{\sim}724.37{\pm}7.85mg%$) than those of CW ($22.00{\pm}1.73{\sim}27.00{\pm}1.00^{\circ}Brix$, $27.67{\pm}9.92{\sim}175.31{\pm}10.56mg%$), respectively. The viable cell counts of samples were $ND{\sim}3.65{\pm}0.23 log\;CFU/g$ without distribution method and packaging type, and yeasts and molds were not detected in 6 wasabi products. Allyl isothiocyanate contents of RW were higher ($53.35{\pm}0.08{\sim}159.76{\pm}0.81mg%$) than those of CW ($24.07{\pm}7.69{\sim}48.19{\pm}0.15mg%$).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.109-118
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• 1985

This experiment was carried out to evaluate the water quality in the lower part of the Nagdong river in Korea. Three hundred and sixty water samples were collected from the 15 stations from December 1981 to November 1982 by tide(see Fig.1). Water temperature, pH, chloride ion, salinity, total coliform, fecal coliform, viable cell count and the composition of coliform were observed to evaluate the water quality. The variations of water temperature was ranged from $2.0^{\circ}C\;to\;29.5^{\circ}C$ and as mean value from $15.8^{\circ}C\;to\;18.9^{\circ}C$. The range of pH was 6.00-8.88 and 7.20-7.96 as mean value. The concentration of chloride ion from St. 1 to 5 was higher as 17.51-771 mg/l in flood tide than 13.12-264.58 mg/l in ebb tide. Specially, water quality at St.1 (Samrangjin) which located about 46 km far from Hadan was also influenced by tide. Salinities of water in flood tide were a litte higher ($11.05{\sim}31.08\%0$) than those of in ebb tide ($7.80{\sim}29.28\%0$). Total coliform MPN's ranged from 3.6/100 m/l to 460,000/100ml. The geometric mean value of the upper area (included St. $1{\sim}3$) was $259{\sim}538/100ml$, that of the middle area (included St. $4{\sim}6$) was $1,097{\sim}39,544/100ml$ for it leveled heavy contamination. Specially, in the ebb tide St. 10 was influenced by St. 6 and 7. In the upper area, the geometric mean value of fecal coliform MPN's was $109{\sim}199/100ml$ but in the area in cluded St. 5, 6 and 7 were heavily contaminated by domestic sewage, waste water from the factories area and bird's excrement. Composition of coliform was $17\%$ Escherichia coli group, $33\%$ Citrobacter freundii group, $28\%$ Enterobacter aerogenes group and $21\%$ others. Plate count of samples was varied from <30 to $3.9{\times}10^4/ml$ during the study period.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.4
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• pp.231-238
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• 2007

In the previous study, the anti-oxidant activity of extract/fraction of Sueada asparagoides (SA) was investigated and the results showed that the ethylacetate (EtOAc) fraction and its aglycone fraction had the best performance on the free radical scavenging activity, reactive oxygen species scavenging (ROS) activity and cell protective activity (J. Soc. Cosme. Scientists Korea, 33(3), 145 (2007)). In this study, the stability of cream containing 0.3% SA EtOAc extract (called extract below) was evaluated. pH, viscosity and absorbance (363 nm) were measured under the 4 different temperatures ($0^{\circ}C,\;25{\circ}C,\;37{\circ}C\;and\;45{\circ}C$) and under the sun light at the 4 week intervals during the 12 weeks in total. The control cream without containing the extract did not show pH change under the different temperatures mentioned above. However, the pH of the cream the extract was decreased 0.08 at the temperature ranges of $0^{\circ}C\;to\;37^{\circ}C$. Under the $45^{\circ}C$ and sun light condition, the pH was decreased 0.51 and 0.66, respectively. The cream containing the extract did not show absorbance change at the temperature ranges of 0 to $37^{\circ}C$ for 12 weeks. Instead, the absorbance of the cream treated under $45^{\circ}C$ and sun light condition was decreased 7.6 % and 7.4 %, respectively. This decrease in absorbance is relatively small compared to the 48.3 % decrease of the extract sampled from the cream using ethanol solution. This indicates that the extract is stabilized in the cream. After treating the cream for 12 weeks under the different temperatures, the viscosity was measured for the cream containing the extract and control cream. The values were increased by 1,748 cPs in average compared to the initial value for the former and by 951 cPs in average for the latter. On the other hand, the viscosity of control cream treated under the sun light for 12 weeks was significantly decreased (4,022 cPs) relative to the cream containing the extract, which showed 2,484 cPs increase in viscosity. This indicates that the SA extract contributes to the stability of the emulsion product by protective effect to maintain the viscosity of the cream against sun light. In addition, any change in color or smell was not observed through 12 weeks of the experimental time period. Thus, it is concluded that it is still not clear in the stability of the cream containing the extract when it is stored for the long time. Accordingly, it is suggested that further study is needed to provide more information to the manufactures, who are seeking for the application of the extract to improve the anti-oxidant activity and stability of cosmetic products.

• Korean Journal of Microbiology
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• v.42 no.1
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• pp.40-46
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• 2006

Galactose joined to glucose by a $\beta(1\rightarrow4)$ glycosidic bond makes lactose and this disaccharide is rich in milk. It is known that lacotse is hydrolyzed to each monomeric sugar by either lactase in human or $\beta-galactosidase$ in bacteria. Ingestion of milk by lactase-deficient persons causes a temporary diarrhea and subsequent chronic diarrhea results in colitis with chronic inflammation. We isolated a $\beta-galactosidase$ producing psycrotolerant strain AS-20 from near cattle shed and investigated the growth at various temperature conditions. Whereas Escherichia coli strains did not grow at $10^{\circ}C$, the AS-20 strain could grow well at this low temperature and showed optimal growth at $30^{\circ}C$. The isolated strain was identified as 97% Hafnia alvei by biochemical properties. This strain could ferment glucose, lacotse, maltose, mannitol, xylose, ONPG, rhamanose and L-arabinose, and decarboxylate lysin and ornithine. To confirm the identity of isolated strain we amplified 16S rDNA by PCR and searched similarity of the 1426 bp DNA sequcence with Genbank database. The strain AS-20 showed 99% similarity with Hafnia alvei. The activity of $\beta-galactosidase$ was 1.5 times higher when the cell was grown at 10 or $20^{\circ}C$ than at $30^{\circ}C$. The highest enzyme activity of AS-20 was also much higher than that of E. coli, which was grown at $30^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.131-142
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• 1989

As a part of investigation for utilizing anchovy more effectively as a food source, this work was undertaken the changes in keeping quality and taste compounds in the extracts from rapid fermented anchovy sauce during storage at room temperature. Rapid fermented products was made of chopped anchovy, water, koji and soybean protein isolate (20:10:2:1, w/w) thorough hydroxazine for 6 hours at $50^{\circ}C$. The liquified anchovy sauce extracts, contained 15% salt(w/w), were stored for 60 days at room temperature. The changes in pH, acidity, amino nitrogen and contents of taste compounds of the products were negligible during storage. The viable cell counts and histamines of the products were less than 30(colony/e extracts), 7.2-21.8(mg/100g extracts) during storage predominant free amino acids showed in the extracts from products were alanine, glutamic acid, histidine, lysine, leucine, valine and the total contents of those free amino acids were 60.4-64.3% of total free amino acids at final stage of storage. The major nucleotides and their related compounds of the products were revealed hypoxanthine, which were 69% over the total nucleotides and their related compounds. Using the omission test, the major taste compounds in the products were revealed free amino acids, nucleotides and their related compounds. The non-volatile organic acids, total creatinine, betaine, and TMAO were seemed to act an auxiliary role in taste of the extracts from rapid fermented anchovy sauce.