• 미생물학회지
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• 제8권2호
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• pp.53-64
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• 1970

In order to study ecology of microorganisms during Takju brewing, microflora changes were examined fromm the start to the sixth day of Takju fermentation in 24 hours intervals. Takju made from rice, flour and dried sweet potato in a liter volume open container at the laboratory and a sanple of Takju brewing factory were studied for their microflora and their changes during fermentationl together with a sample of Kokja. Results obtained were as follows ; 1. The followings were the identified microorganisms in Kokja. The molds ; Absidia spinosa, Aspergillus parasiticus. The yeasts ; Candida melinii, Candida Solani, Hansenula anomala. The bacteria ; Luctobacillus casei, Leuconostoc mesenteroides, Bacillus subtilis, Bacillus pumilus. 2. Torulopsis inconspicua, Lactobacillus casei, Leuconotoc mesenteroides, Bacillus subtilis, Bacillus pumilus were isolated from main mash of laboratory-made Takju samples. The yeast, Torupsis inconspicua which was not present in Kokja and, probably of a contaminant yeast, dominated the yeast flora of Takju mash of rice, flour and sweet potato of labotatory brewing. The laboratory brewing lost also always showed large population of lactic acid bacteria flora. 3. None of the wild yeasts which were present in Kokja appeared in Takju mashes. The Kokja appears to be of no use as the yeast source for Takju fermentation. Also the Kokja appears to be of not so effective amylolytic and proteolytic enzyme sources considering the microflora characteristics. Probably the major role of Kokja in Takju fermentation may be to contribute in taste formation. 4. Inoculation of Sacharomyces cerevisiae into the mash to the level of $10^7$ ml at the start of fermentation greatly changed the ecological aspects eliminating conditions of rather slow rising of natural contaminant yeast populaiton and fermentation which might give rise to prosperity of lactic acid and Bacillus bacteria that would be avoidable. 5. Examination of microflora of the large factory scale Takju fermentation showed the quite similar pattern of microflora and their changes to that of the cultured yeast-inoculated laboratory batch Takju fermentation. The cultured yeast dominated as the only predominant microflora, and the lactic acid bacteria flora were completely suppressed and aerobic bacteria, greatly. Probably this may be the regular microflora pattern of normal Takju fermentation. The role of lactic acid bacteria and aerobic bacteria in Takju fermentation may not be clear yet from this experiment alone.

• Journal of Radiation Protection and Research
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• 제45권4호
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• pp.163-170
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• 2020

Background: Gut microflora contributes to the nutritional metabolism of the host and to strengthen its immune system. However, if the intestinal barrier function of the living body is destroyed by radiation exposure, the intestinal bacteria harm the health of the host and cause sepsis. Therefore, this study aims to trace short-term radiation-induced changes in the mouse gut microflora-dominant bacterial genus, and analyze the degree of intestinal epithelial damage. Materials and Methods: Mice were irradiated with 0, 2, 4, 8 Gy X-rays, and the gut microflora and intestinal epithelial changes were analyzed 72 hours later. Five representative genera of Actinobacteria, Firmicutes, and Bacteroidetes were analyzed in fecal samples, and the intestine was pathologically analyzed by Hematoxylin-Eosin and Alcian blue staining. In addition, DNA fragmentation was evaluated by the TdT-mediated dUTP nick-end labeling (TUNEL) assay. Results and Discussion: The small intestine showed shortened villi and reduced number of goblet cells upon 8 Gy irradiation. The large intestine epithelium showed no significant morphological changes, but the number of goblet cells were reduced in a radiation dose-dependent manner. Moreover, the small intestinal epithelium of 8 Gy-irradiated mice showed significant DNA damaged, whereas the large intestine epithelium was damaged in a dose-dependent manner. Overall, the large intestine epithelium showed less recovery potential upon radiation exposure than the small intestinal epithelium. Analysis of the intestinal flora revealed fluctuations in lactic acid bacteria excretion after irradiation regardless of the morphological changes of intestinal epithelium. Altogether, it became clear that radiation exposure could cause an immediate change of their excretion. Conclusion: This study revealed changes in the intestinal epithelium and intestinal microbiota that may pave the way for the identification of novel biomarkers of radiation-induced gastrointestinal disorders and develop new therapeutic strategies to treat patients with acute radiation syndrome.

• Journal of Microbiology and Biotechnology
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• 제31권9호
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• pp.1272-1280
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• 2021

With changes in human dietary patterns, the proportion of high-fat and high-cholesterol foods in the daily diet has increased. As a result, the incidence rate of cholelithiasis is increasing rapidly. Many studies have reported on the crucial role that the intestinal microflora plays in the progression of gallstones. Although the whole herb of Lysimachia christinae, a traditional Chinese medicine, has long been extensively used as a remedy for cholelithiasis in China, its effects on the intestinal microflora remain unknown. Hence, in this study, we investigated the ability of the aqueous extract of L. christinae (LAE) to prevent cholesterol gallstones (CGSs) in model animals by affecting the intestinal microflora. The effects of LAE on body weight, serum lipid profile, visceral organ indexes, and histomorphology were studied in male C57BL/6J mice, which were induced by a lithogenic diet. After the 8-week study, CGSs formation was greatly reduced after LAE treatment. LAE also reduced body weight gain and hyperlipidemia and restored the histomorphological changes. Moreover, the intestinal microflora exhibited significant variation. In the model group fed the lithogenic diet, the abundances of the genera unclassified Porphyromonadaceae, Lactobacillus and Alloprevotella decreased, but in contrast, Akkermansia dramatically increased compared with the control check group, which was fed a normal diet; the administration of LAE reversed these changes. These results imply that L. christinae can be considered an efficient therapy for eliminating CGSs induced by a high-fat and high-cholesterol diet, which may be achieved by influencing the intestinal microflora.

• Journal of Nutrition and Health
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• 제31권3호
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• pp.305-314
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• 1998

Microflora in 14 breast-fed(BF) and 15 formula-fed(FF) infants were investigated before (2-3 months after birth) and after weaning (5-7 months birth) to find the floral differences between the two lactation groups and the floral changes after weaning. Bifidolbacteria showed the highest count among the species of microflora in the BF group before and after weaning, but in the FF group, streptococci showed the highest count before weaning and bifidobacteria after weaning. Before weaning , the count of bifidobacteria, lactobacilli and total acaerobes were significantly higher in the BF group than in the FF. However, the frequencies of clostridia and klesidella , along with the counts of streptococci and eubacteria, were higher in the FF group. After weaning , the only difference was that the total count of aerobic bacteria was higher in the BF group. The counts of streptococci in the BF group and lactobacilli and total anaerobes in the FF group after weaning were significantly higher than before weaning. However, the count of total aerobes in the FF group after weaning was significantly lower than the count before weaning.

• 한국식품조리과학회지
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• 제12권3호
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• pp.312-319
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• 1996

굴(Crassostrea virginica)과 Weakfish(Cynoscion regalix)를 냉장(6$^{\circ}C$), 빙장($0^{\circ}C$), 부분동결저장(-4$^{\circ}C$) 및 동결저장(-2$0^{\circ}C$)온도에서 45일간 저장하면서 생균수 와 microflora의 변화를 조사하였다. 각 온도에서 저온저장중 굴로부터 255주, Weakfish로부터 240주, 합계 495주를 분리하여 microflora의 변화를 조사하였다. 저장직전의 생선에서 생균수는 굴이 4.9$\times$10/ sup 5/CFU/g, Weakfish가 $1.5\times$$10^4$CFU/$cm^2$였다. 저장직전의 굴에서는 Pseudomonas ll1III/IV가 67%, Vibrio가 20%를 차지하였다. Weakfish에서는 Acinetobacter가 40% Moraxella가 33%로서 주종을 이루었으며 Pseudomonas와 Vibrio는 아주 적은 비율을 차지하였다. 굴의 저온저장중 microflora는 저장온도에 큰 관계 없이 모든 저장온도에서 Pseudomonas lIII/IV-H가 전체 균주의 67.4%, Flavobacterium/Cytophaga가 9.3%, 다음으로는 Vibrio가 6.3%를 차지하였고 약 15%의 세균은 동정하지 못하였다. Weakfish의 저온저장중 microflora는 냉장, 빙장, 부분동결저장한 경우에 비호염성균인 Pseudomonas III/IV-NH가 전체 균주의 60~100%를 차지하였으며 동결저장한 Weakfish에서는 Moraxella가 전체 분리 균주의 40~60%를 차지하였다. 전체적으로 굴에서는 호염성 균주(pseudomonas III/ IV-H와 Vibrio)가 우세하였고 구균류가 분리되지 않았으나 Weakfish에서는 비호염균주(PseudomonasIII/IV -NH와 Moraxella가 우세하였으며 구균류가 4.6% 검출되었다. 저온저장한 굴과 Weakfish에서 Vibrio의 검출률은 굴에서 Weakfish보다 3배 높았으며 Listeria spp. 는 검출되지 않았으나 강한 용혈작용을 가진 균들이 각각 9주, 8주씩 분리되어 주의가 요망된다.

• 한국식품과학회지
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• 제27권1호
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• pp.56-62
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• 1995

This study was designed to investigate the changes in microflora and enzyme activities of traditional kochujang meju during fermentation for 60 days. The pH of meju decreased continously up to 40 days of aging and then increased slightly thereafter, while the change in titratable acidity showed the opposite trend to that of pH. The viable cell count of aerobic bacteria increared gradually for up to 40 days of fermentation and then decreased slightly thereafter, while that of molds and yeasts showed a rapid increase up to 40 days of fermentation and then leveled off. ${\alpha}-amylase$ activity increased slightly for up to 40 days of meju fermentation and then stabilized. On the other hand, ${\beta}-amylase$ and glucoamylase activities did not show a significant change for up to 20 days of fermentation and then increased rapidly at 40th day of fermentation. Acidic, neutral and alkaline protease activities increased sharply up to 40 days of aging and then decreased significently at 60th day of fermentation. These results suggest that meju fermented for 40 days had the highest quality in terms of the number of microflora and enzyme activity.

• Food Science and Biotechnology
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• 제14권4호
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• pp.540-542
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• 2005

Juice Valley and Gogu Valley were administered to twelve healthy young volunteers for 4 weeks to study their clinical effects on human intestinal microflora. Changes in fecal microflora, fecal moisture, and fecal pH were observed for Juice Valley intake. Administration of Juice Valley significantly increased numbers of Bifidobacterium and Lactobacillus from 8.69 and 7.02 to 10.89 and 9.02 (Log CFU/g wet feces), respectively, whereas those of Clostridium perfringens and Escherichia coli decreased. Moisture content of feces increased, and fecal pH decreased after 4 weeks of Juice Valley intake, intake of Gogu Valley slightly increased growth responses of Bifidobacterium and Lactobacillus and decreased growth responses of C. perfringens and E. coli. Su-mi potato, as a reference, had no effect on Bifidobacterium and Lactobacillus numbers. This study confirmed Juice Valley has better effects than Gogu Valley and Su-mi, and has important role on growth promotion and inhibition of human intestinal bacteria.

• 한국식품저장유통학회지
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• 제2권1호
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• pp.131-138
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• 1995

In order to obtain basic data for the development of Gat-Kimchi, a salted and fermented lear mustard, changes in mineral, pigment, texture, sensory score and microflora during fermentation at 5$\pm$2$^{\circ}C$ were investigated. Changes in mineral, including iron, calcium and potassium were obviously shown and their contents were markedly decreased after 14 days of fermentation. Contents of total chlorophyll and carotenoid were slowly decreased after 6 and 10 days of fermentation, respectively and ratios of chlorophyll a/b were not changed and similar to those of other cruciferous vegetable Kimchi during fermentation. Shear force of Gat-Kimchi in rheometer during fermentation was increased. The sourness and hardness(p<0.05) of Gat-Kimchi after 24 days of fermentation were significant different in sensory evaluation with no significant difference in off-flavor, color and hotness. Compared with other Kimchi, taste of Gat-Kimchi was desirably kept for 54 days of fermentation. Total viable count and lactic acid bcateria(Genus Lactobacillus) observed to be Increased in the range of 18 to 24 days and yeasts to be gradually increased during overall period of fermentation.

• 한국축산식품학회지
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• 제31권6호
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• pp.899-906
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• 2011

The objectives of this study were to apply the Baranyi model to predict the growth of natural microflora in liver sausage with added kimchi powder. Kimchi powder was added to the meat products at 0, 1, 2, and 3% levels. To determine and quantify the natural microflora in the meat products, total plate counts and counts of anaerobic bacteria and lactic acid bacteria were examined throughout the 28 d of storage. The obtained data were applied to the Baranyi growth model. The indices used for comparing predicted and observed data were $B_f$, $A_f$, root mean square error (RMSE), and $R^2$. Twelve predictive models were characterized by a high $R^2$ and small RMSE. The Baranyi model was useful in predicting natural microflora levels in these meat products with added kimchi powder during storage.

• 한국조리학회지
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• 제6권3호
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• pp.357-371
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• 2000

Changes of Microflora, enzyme activity, and contents of several taste compounds in traditional Kanjang(Korean Soy Sauce) with the variation of fermentation jars and Meju(fermented soybean brick)concentration were studied. Substitution possibilities of clay jar with glass jar and improvement possibilities of taste and nutritional value with increased Meju concentration were examined. (1) Aerobic bacteria and lactic acid bacteria were enumerated during fermentation and ripening period. But yeast and molds were hardly isolated. The number of viable cells showed small changes during fermentation and ripening period. (2) Isolated Aerobic bacteria were identified as Bacillus subtilis, Bacillus lichenformis, and lactic acid bacteria were identified as Lactlbacillus lactis lactis and lactobacillus brevis. (3) The activities of $\alpha$-amylase and $\beta$-amylase increased during fermentation period, but did not show any trend by fermentation jars or Meju concentrations. Protense activity showed small difference among four samples, and increased during the fermentation period.