• KSBB Journal
• /
• v.15 no.6
• /
• pp.673-676
• /
• 2000

In order to identification of carotenoid pigments of Haloarcular sp. EH-1 as a food for fish were analyzed. The content of carotenoids cultured in 3 L and 5 L bioreactor were 83.1 and 82.7 mg%, respectively. Identification of each carotenoid was achieved by means of co-TLC and co-HPLC with authentic specimens, spectroscopic and instrumental analyses, and chemical treatments as usual. The main components identified were ${\beta}$-carotene(8.1%), 3-hydroxyechinenone(42.0%) and astaxanthin(25.0%).

• Korean Journal of Microbiology
• /
• v.28 no.3
• /
• pp.204-209
• /
• 1990

The total and heterotrophic bacterial distributions, compositions and alkaline phosphatese actibities were analyzed in Lake Soyang from Sep. 1987 to Aug. 1988. The heterotrophic bacteria was small portion, 0.07-2.63% of total bacterial number which ranged from $3.2{\times}10^{5}$ to $3.2{\times}10^{6}$ cells/${\mu}\ell$. The composition of bacterial community was less diverse in summer and at the fish farm site and Peridinium blooming site. Pseudomonas and Flavo bacterium were the dominant genera in all sites. The highest proportion and activity of alkaline phsophatase was appeared in Flavobacterium, while Pseudomonas was the most predominant group.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.6 no.3_4
• /
• pp.87-91
• /
• 1973

This study was conducted to evaluate the sanitary quality of sun dried sea foods being distributed in the markets located in Busan city. Twenty one kinds of sun dried sea foods, 9 kinds of fish and shellfish, 5 kinds of mollusca and 7 kinds of seaweed were examined during the Period from September to December in 1970. For the evaluation of sanitary contents of sanitary indicative bacteria such as coliform group, fecal coliform, fecal streptococci and enterococci, and plate counts were determined. The results obtained were as follows: 1. Through out all the samples examined, the numbers of fecal streptococci and enterocccci were much greater than those of coliform group and fecal coliform. 2. Generally, the contents of enterococci exceeded MPN of 1,000 per 100 grams through all samples examined, while fecal coliform MPN'S were less than 18. 3. The median value of coliform group MPN was 78 and those of fecal streptococci MPN was 3,300 per 100 grams, The median value of the plate counts was $9.9\times10^4$ per gram, 4. Bacterial densities of the foods which had many chances to come into contact with hands were much higher than those of other foods which had not. 5. The bacterial contamination rate of seaweed was much lower than those of fish and shellfish. 6. No correlation between the numbers of sanitary indicative bacteria and plate counts was observed.

• Journal of Veterinary Clinics
• /
• v.31 no.6
• /
• pp.502-506
• /
• 2014

Recently nano particles have proven for wide array of bioactive properties. In the present study, antibacterial properties of chitosan silver nano composites (CAgNCs) were investigated against fish pathogenic Edwardsiella tarda. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of CAgNCs against E. tarda were $25{\mu}g/mL$ and $125{\mu}g/mL$, respectively. The field emission scanning electron microscope (FE-SEM) image of CAgNCs treated E. tarda showed the strongly damaged bacteria cells than non-treated bacteria. Furthermore, treatment of CAgNCs induced the level of intracellular reactive oxygen species (ROS) in E. tarda cells in concentration and time dependent manner suggesting that it may generate oxidative stress leading to bacterial cell death. In addition, MTT assay results showed that the lowest cell viability at $100{\mu}g/mL$ of CAgNCs treated E. tarda. Overall results of this study suggest that CAgNCs is a potential antibacterial agent to control pathogenic bacteria.

• Journal of Life Science
• /
• v.31 no.1
• /
• pp.73-82
• /
• 2021

Throughout history, barley was the typical crop of the soils of Jeju Island due to its topographical features. People in Jeju eat Shindari or Dansul. Shindari or Dansul is a fermented drink of Jeju, made from the leftovers of cooked barely and nuruk of short fermentation periods. Although Makgeolli and Shindari share a similar fermentation period and materials, research on Shindari or Dansul is still in its early stages. In this study, we examined major bacterial species of Shindari or Dansul. In addition, we confirmed the antibacterial activities of an isolated strain against fish and human-harmful bacteria. Among the isolates, Firmicutes consisted of 73% and the Proteobacteria of 27%, indicating that the Firmicutes phylum was the dominant one. In addition, the Pediococcus genus and the Bacillus genus were the most prevalent consisting of 25%, followed by the Cronobacter genus (25%), the Enterococcus genus (16%), the Aneurinibacillus genus (5%), the Klebsiella genus (4%), and the Paenibacillus genus (2%). We conclude that the Lactobacillus genus predominated in Makgeolli, but the Pediococcus genus predominated in Shindari. In a study of the antibacterial activity, growth inhibition was observed for all bacteria, except for the fish disease bacterium Photobacterium damselae subsp. piscicida and the human-harmful bacterium Streptococcus mutans.

• Journal of fish pathology
• /
• v.33 no.2
• /
• pp.127-138
• /
• 2020

We attempted to isolate and identify potentially pathogenic bacteria from geoduck clam (Panopea japonica) larvae, juvenile and adult, focusing on Vibrios. The isolates were identified by molecular approach and biochemical characterization. In particular, we applied MLSA (multilocus sequence analysis) to the isolated Vibrios for clear identification and phylogenetic relationships, by combining 16s rDNA and several houskeeping genes (pyrH, recA, rpoA). We obtained 141 isolates; 10 from healthy adults, 52 from moribund adults with blisters and 79 from larvae. 46 from the moribund adults and 39 from the larvae were identified as Vibrio species, while the rest of these samples and all the isolates from healthy adult were identified as marine general bacteria. Among Vibrio species, Vibrio splendidus was the most frequently identified from the moribund adults and clustered with the known V. splendidus in GenBank by MLSA. However, it was still unclear that V. splendidus was the cause of blisters because the artificial infection experiment was not conducted and V. splendidus was isolated also from the larvae. Further studies are necessary to clarify the etiological agent of the blisters found in geoduck clam in this study.

• Journal of fish pathology
• /
• v.24 no.3
• /
• pp.213-223
• /
• 2011

Among wild marbled sole, Pleuronectes yokohamae caught in west coastal area, Chungnam, tumor-bearing fish were found. Parasites and pathogenic bacteria were not detected and CPE was not observed. Using the light microscope, the epidermal layer of wild P. yokohamae was significantly thickened compared to the normal skin. The lesion was formed papillary folds. Hypertropical epithelial cells revealed karyolysis, marked nucleolus and cloud swelled cytoplasm. In the epidermal layer of the lesion, X-cell that is characterized by oval and small pale nucleus and prominent nucleolus was observed. Dermal layer had newly formed vessels. The size of mucous cell in the papilloma lesion was significantly increased compared to the normal. In this study, no pathogens were found, so future works for finding cause of the papilloma in the P. yokohamae are needed.

• Applied Biological Chemistry
• /
• v.51 no.4
• /
• pp.329-333
• /
• 2008

This study was designed to estimate the shelf-life of the popular chilled foods kimbab (rice rolled in dried laver), samgak kimbab (triangular rice rolled in dried laver), eomook (fish surimi, boiled fish paste) mook (acorn-starch jelly), and tofu (soybean curd) in large discount markets and convenience stores. Different types of chilled foods were stored at 5, 7, and 10 for 7 and 28 days, and changes in the total numbers of the aerobic bacteria were monitored. Values of 6 and 7 log cfu/g were used as the standard. Ready-to-eat foods stored at 5 showed a much longer shelf-life compared to storage at 10. The respective percentage increases in the shelf-life observed at both 7 and 5 were kimbab (70%, 171%), samgak kimbab (87%, 143%), soybean curd (46%, 95%), fish surimi (46%, 99%), and mook (45%, 87%). To reduce the microbiological contamination, storages at 7 and 5 are recommended for the increases of 45-88 and 87-171% in the shelf-life of these chilled foods.

• Korean Journal of Ecology and Environment
• /
• v.38 no.3 s.113
• /
• pp.420-428
• /
• 2005

Effects of three biological control agents such as Xanthobacter autotrophycus, Tanichthys albonubes and Oryzias latipes on the morphology and growth of cyanobacterium Microcystis aeruginosa were studied. The experiments were consisted of six treatments of living organism (LO) and culture filtered water of three organisms (CFW). Three LOs effectively decreased the density of M. aeruginosa, and then cyanobacteria hardy showed in the microscopic field after 5 days of cultivation. All LO and CFW agents induced the colonial formation of cyanobacterium M. aeruginosa, although there were little differences in colony formation according to the kinds, density and type of treatment. In particular, the higher density treatment of fish CFW induced effectively the colony formation of cyanobacteria, compared to the bacterial LO and CFW. Thus, the application of bio agents to control the cyanobacterial bloom is needed to the further study to diminish the adverse effects such as the enhancement of colony formation towards on the new bloom against the aquatic ecosystem.

• Food Science of Animal Resources
• /
• v.31 no.2
• /
• pp.232-240
• /
• 2011

The effects of adding fish surimi to Appenzeller cheese on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% surimi. Changes in chemical composition, lactic acid bacterial population, pH, non-casein nitrogen, non-protein nitrogen, water-soluble nitrogen, a consumer sensory evaluation test, chromaticity, texture, and proteolysis were monitored during ripening. The electrophoretic patterns of cheese proteins and the functional components originating from the surimi were investigated. Adding surimi did not affect the appearance or consumer sensory characteristics of the cheeses. Significantly higher amounts of crude fat and moisture were observed in the cheese supplemented with surimi than in cheese without added surimi.