• Applied Biological Chemistry
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• v.40 no.2
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• pp.157-162
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• 1997

A novel compound, named YH-487, was synthesized by attaching the thiol and aminothiazole residue to $C_3$ and $C_7$ position of 7-aminocephalosporanic acid (7-ACA). The therapeutic efficacy on infected animals, pharmacokinetics in vivo and the effect on intestinal microflora of YH-487 were examined. The pharmacokinetics of YH-487 were similar to that of cefotaxime, a third generation ${\beta}-lactam$ antibiotics, in rat. Upon in vivo administration, YH-487 was predominantly delivered to kidney, and mostly excreted through kidney without making any metabolites. The therapeutic efficacy of YH-487 to animal infected with E. coli was three times and twenty times higher than that of cefotaxime and cefotiam, respectively, In vivo administration of YH-487 to Sprague-Dawley rats significantly decreased the population of intestinal gram negative species such as Enterobacteria and Barteroides. However, no significant changes were obseved in gram positive species such as Lactobacillus, Bifidobacteria and Staphylococcus. In addition, continuous administration of YH-487 did not increase the possibility to induce resistant strains in intestinal microflora.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.165-174
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• 1993

This work was conducted to study the use of L. acidophilus, which exists in humun intestine for the fermentation of Chinese cabbage kimchi. The changes in vitamins, the number of microflora and sensory quality were observed during fermentation after the microflora which was not related to kimchi fermentation was eliminated by treatment with ozone water or ozone gas. The growth rate of L. acidophilus in the cabbage juice was higher than that in MRS broth. The growth of L. acidophilus was slightly promoted by adding 1~2% hot pepper powder while that was inhibited by ginger and garlic. Therefore, it was shown that the regulation of fermentation was possible by addition of spices. The result of treating spice with ozone gas and ozone water 6mg/L/sec for 1 hour was that the survival ratio of total microflora was 6~20%. When L. acidophilus was added to materials after ozone treatment, the fermentation rate was improved and the polysaccharides in the cell wall were used when the usable free sugar was all consumed. The contents of vitamin B$_1$ and C in the ozone treated kimchi was higher than in the control.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.444-447
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• 2000

The microbial changes during the fermentation of salted and fermented shrimp at different salt levels $(3{\sim}30%)$ were investigated to elucidate the effect of salt on the microflora of the fermented shrimp. During 22 weeks of fermentation, the numbers of total bacteria and yeasts of the fermented shrimp with 3, 8, 30% salt generally decreased with fermentation time, while those in the fermented shrimp of 18% salt increased. Halophilic bacteria were found only in the late stage of the fermentation at 18% salt. The greatest number of the halophilic yeasts was observed also at 18% salt level. The results indicated that 18% salt provided the most favorable environment for the microorganisms related to the shrimp fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.448-454
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• 1998

Meju for doenjang and kochujang was prepared as a model at Sunchang areaand monitored with major changes. Kochujang meju was prepared on September 12 and doenjang meju on November 12, 1995. Kochjang meju was found to be naturally fermented at 80~90% RH, 15~2$0^{\circ}C$ and doenjang meju was at 80~90% RH and 0~5$^{\circ}C$. The shapes of kochujang meju and doenjang meju were doughnut-type and rectangular, respectively. Weight losses during fermentation were 48% and 28%, respectively. The pH drop and acip production of kochujang meju were negligible. However, pH of doenjang meju decreased from 6.29 to 5.88 and acidity increased from 0.08 to 0.23% as lactic acid. Protein in meju was found to be rapidly solubilized during the early stage of fermentation. Soluble protein cotents of kochujang meju after 7 days and 60 days were 8.23%, respectively. The doenjang mejus were 2.15% after 20 days and 5.72% after 60 days. Soluble suger content increased with the fermentation time. The soluble sugar content was higher in kochjang meju. Acidic protease was highly produced during meju fermentation. $\alpha$-Amylase and $\beta$-amylase were detected in the kochujang meju, of which glutinous rice consisted, but negligible in doenjang meju. Lipase was detected in kochujang meju, but was, negligible in doenjang meju. Microbial population increased drastically after 7 days of fermentation in kochujang meju and 20 days of fermentation in doenjang meju.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.69-76
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• 1992

Sogokju, an old Korean rice wine, was brewed in laboratory scale in February, 1978, and the changes in chemical component and microorganisms in wine mash were investigated during brewing. In the course of first-mash brewing, lactic acid bacteria became the most predominant microflora in 3 days of fermentation lowering the pH of mash to 4.2. But at 7 days, the most predominant microorganism was changed from lactic acid bacteria to least, pH reached 3.6, and the saccharogenic activity of mash was reduced from initial 10 to 3.6. During second-mash brewing, remarkable changes did not occurred in pH and acidity, maintaining 3.5∼3.7 of pH and 8.0∼8.8 of acidity. Ethanol fermentation was proceeded vigorously until 20 days of fermentation, but it reached stationary state with 18.5% ethanol after 40 days, leaving reducing sugar unfermented in mash. Even if saccharogenic activity continued all during fermentation, it was thought to be too weak. The final product of Sogokju filterate, fermented for 60 day, contained 18.8% ethanol, 5.0% reducing sugar,0.4:1 total acid, 0.057% volatile acid, 0.206% amino acid and 7.3% extract. In sensory test, Sogokju scored good marks with similar level to commercial Bupju or Chungju. It had pale yellow color, gentle Nuluk-flavor and acid taste just a little strong.

• Korean Journal of Microbiology
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• v.7 no.2
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• pp.45-56
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• 1969

The rapid deterioration of fermented rice-wine, called Tak Joo and Yak Joo, is one of the serious problems for brewing and marketing in Korea. In this study the biochemical and microbiological investigations have been performed for extension of shelf-life of the rice-wine by the method of combined heat and radiopasteurization. Major microflora in this wine is proved as Saccharomyces cereoisiar, which is destroyed by h-at treatmznt ($70^{\circ}C$, 10 min.) combined with gamma-irradiation of 240 K, rads doses. The changes of chemical constituents of them were investigated during the storage period at room temperatures of summer days($33^{\circ}C$). The results of sensory test for gamma-irradiated rice-wine with lower doses show no significant unfavourable off-odor nor color change compared with the fresh rice-wine. Therefore, it is revealed that the combined process makes possible extension of shelf-life of fermented rice-wine in markets without any deterioration and loose of its particular tastes at least for three weeks.

• Microbiology and Biotechnology Letters
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• v.27 no.2
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• pp.102-106
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• 1999

To investigate the effect of wormwood extract on intestinal Microorganisms of human, we examined the changes of the intestinal microflora of 6 volunteers for 13 days. Numbers of total anaerobes in feces of 6 volunteers showed 1010cfu/g before and after intake of wormwood extract. In case of beneficial Microorganisms, wormwood extract did not have an effect on the growth of bifidobacteria and Lactobacillus spp. On the other hand, the growth of C. perfringens and E. coli, the harmful Microorganisms of human intestines, was inhibited by the wormwood extract.

• Journal of dental hygiene science
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• v.14 no.2
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• pp.87-93
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• 2014

Dental plaque resides passively at a site and makes an active contribution to the maintenance of health. The bacterial composition of plaque remains relatively stable despite regular exposure to minor environmental stress. This stability, homeostasis is due to a dynamic balance of microbial interactions. However, the homeostasis can break down, leading to shifts in the balance of the microflora. This change can be a sign of initial dental caries. It is proposed that disease can be prevented or treated not only by targeting the putative pathogens but also by interfering with the processes that drive the breakdown in homeostasis. It is essential to understand the plaque as a mixed species biofilm. In this essay I reviewed an extension of the caries ecological hypothesis to explain the relation between dynamic changes in the phenotypic/genotypic properties of plaque bacteria and the demineralization and remineralization balance of the dental caries process. We will have the strategies to impact significantly on clinical practice as understanding dental biofilm.

• Korean Journal of Poultry Science
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• v.39 no.1
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• pp.33-37
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• 2012

One of the biggest challenges for the animal feed industry in the coming years will be to meet the growing demand in animal protein in light of increased cost of feed ingredient as well as tougher restrictions on the use of antimicrobial growth promoters imposed by consumers and governments. A key focus area will be to maximise feed efficiency and minimise nutrient waste. It has been widely acknowledged that the composition of the intestinal microflora is closely related to intestinal health and performance of animals. Advanced microbial techniques have shown a close relationship between bacterial communities and their ability to modulate nutrient absorption and processing. In addition it has been recognised that modulating the immune response has significant impact on overall health as well as overall nutrient demand. Molecular techniques are a useful tool to gain an understanding of the impact of dietary interventions including the use of functional feed additives on specific changes in microbial communities or the immune system. Most these techniques however focus on the evaluation of large changes in bacterial compositions and often underestimate or neglect to recognise small changes in microbial diversity or behaviour changes without any measurable immune response. The key to understanding the relationship between specific nutritional intervention and the impact on health and performance lies in a deeper understanding of the impact of these nutrients on the expression of specific genes or specific metabolic pathways. The development of molecular tools as a result of developments in the field of Nutrigenomics has enabled researchers to study the effects of specific nutrients on the whole genome or in other words, the effect of thousands of genes simultaneously, and has opened a completely different avenue for nutritional research.

• Journal of Mushroom
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• v.19 no.3
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• pp.115-125
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• 2021

Mushroom consumption causes changes in the immune system and gut microbiota via the actions of mushroom probiotic components. β-Glucan structure-related substances suppress secretion of inflammatory mediators, and induce macrophage activation, enhancing immunity and immune function. Substances other than directly useful components can be metabolized into short-chain fatty acids by gut microbiota. These short-chain fatty acids can then induce immunity, alleviating various diseases. Substances used to stimulate growth of health-promoting gut bacteria, thereby changing the gut microbiota community are defined to be probiotics. Probiotic altered intestinal microflora can prevent various types of bacterial infection from external sources, and can help to maintain immune system balance, thus preventing diseases. Research into beneficial components of Pleurotus eryngii, Lentinula edodes, Pleurotus ostreatus, Flammulina velutipes, Auricularia auricula-judae, and Agaricus bisporus, which are frequently consumed in Korea, changes in microbiota, changes in short-chain fatty acids, and correlations between consumption and health contribute to our understanding of the effects of dietary mushrooms on disease prevention and mitigation.