• Food Science and Biotechnology
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• v.15 no.5
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• pp.792-798
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• 2006

The probiotic characteristics of a total of 137 lactic acid bacterial strains isolated from soybean paste were investigated. Among those tested, the D37 strain was selected as a probiotic bacteria due to its acid and bile tolerance, and its strong anti-cancer and antibacterial activities. The D37 strain showed highly stable viability at acidic pH for 2 hr, and was very stable in 10% bovine bile. The viability of human colon cancer HT-29 cells was inhibited more than 60% at a $200\;{\mu}/mL$ concentration of D37 cell-free culture supernatant, and the degree of inhibition was concentration-dependent. The D37 strain showed a wide range of antibacterial activities against food-borne pathogenic bacteria such as Escherichia coli O157, Listeria spp., Vibrio spp., Salmonella spp., and Staphylococcus aureus. According to phenotypic characteristics and the utilization of various sugars, the D37 strain was identified as Lactobacillus cellobiosus.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.319-325
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• 2005

This study was performed to investigate the antimicrobial effect of the Forsythiae Fructus extracts against food-borne pathogens. First, Forsythiae Fructus was extracted with methanol at room temperature and the methanol extracts were fractionated by using petroleum ether, chloroform, ethyl acetate, and methanol. The antimicrobial activity of the Forsythiae Fructus extracts was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extracts of Forsythiae Fructus showed the highest antimicrobial activity against Salmonella paratryphimurium and Salmonella typhimurium. A synergistic effect in inhibition was observed when Forsythiae Fructus extract was mixed with Ulmus davidiana Japonica extract as compared to each extract alone. Finally, the growth inhibition curves were determined by using ethyl acetate extracts of Forsythiae Fructus against Shigella flexneri and Salmonella paratyphimurium. The aqueous extract of Forsythiae Fructus had strong antimicrobial activity against Staphylococcus epidermidis at the concentration of 10,000 ppm. At this concentration, the growth of Shigella fexneri was retarded for more than 24 hours and for up to 12 hours for Staphylococcus epidermidis. In conclusion, the methanol extracts of Forsythiae Fructus efficiently inhibited Staphylococcus epidermidis and Shigella flexneri.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.389-394
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• 2005

This study was performed to investigate the antimicrobial activity of the Rubia akane Nakai extract against food-borne pathogens. First, the Rubia akane Nakai was extracted with methanol at room temperature and the fractionation of the methanol extract was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol. The antimicrobial activity of the Rubia akane Nakai extract was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extract of Rubia akane Nakai showed the highest antimicrobial activity against Bacillus cereus and Pseudomonas aeruginosa. Synergistic antimicrobial effect was observed when Rubia akane Nakai extract was mixed with Viscum album var. coloratum extract as compared to each extract alone. Finally, the growth inhibition curves were determined by using methanol extract of Rubia akane Nakai against Bacillus cereus and Pseudomonas aeruginosa. The methanol extract of Rubia akane Nakai had strong antimicrobial activity against Pseudomonas aeruginosa at the concentration of 4,000 ppm. At this concentration, the growth of Pseudomonas aeruginosa was retarded more than 72 hours and up to 48 hours for Bacillus cereus. From these results, it was concluded that the methanol extract of Rubia akane Nakai inhibited effectively Bacillus cereus and Pseudomonas aeruginosa.

• Microbiology and Biotechnology Letters
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• v.49 no.1
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• pp.18-23
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• 2021

The aim of this study was to determine the production of folate, short chain fatty acids (SCFAs), and antimicrobial activity exhibited by Lactobacillus plantarum G72 for potential dietary application in pregnant women. L. plantarum G72 has been reported to possess characteristic activities and functionality including β-galactosidase activity and antioxidant activities. L. plantarum G72 showed antibacterial activity against pathogenic bacteria (Listeria monocytogenes ATCC 15313, Salmonella typhimurium P99, Escherichia coli ATCC 25922, and Staphylococcus aureus KCCM 11335) using a modified method, and formation of the largest inhibition zone was observed against S. aureus KCCM 11335 (12.0-17.0 mm). The adherence of four food-borne pathogenic bacteria to HT-29 cells was inhibited by L. plantarum G72 (0.13 to 0.92 log CFU/ml). The most considerable inhibition of adherence to HT-29 cells was observed by using L. plantarum G72 against S. typhimurim P99. Additionally, folate production by L. plantarum G72 was 50.1 ng/ml, and L. plantarum G72 produced relatively more lactic acid (11,176.73 mg/kg) than acetic, propionic, or butyric acids. Therefore, the results of this study suggest that L. plantarum G72 may serve as a multifunctional food additive in the health industry.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.81-87
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• 2005

This study was performed to investigate the antimicrobial activities of the Plagiorhegama dubium extracts against food-borne pathogens. The methanol extract was partitioned into petroleum ether, chloroform, ethyl acetate, and methanol portions. The antimicrobial activity of the P. dubium extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extracts of P. dubium showed the highest antimicrobial activity against Staphylococcus aureus and Escherichia coli. The synergistic effect has been found in combined extracts of P. dubium and Hedyotis diffsa as compared to each extracts alone. Finally, the growth inhibition curve was determined using methanol extracts of P. dubium against S. aureus and E. coli. The methanol extract of P. dubium showed strong antimicrobial activity against S. aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate portion from P. dubium retarded the growth of S. aureus more than 36 hours and E. coli up to 60 hours. The methanol extracts of P. dubium has been shown the antimicrobial activity against S. aureus and E. coli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1106-1111
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• 2004

This study was performed to investigate the antimicrobial effect of the Indigofera kirilowii extracts against food-borne pathogens. The Indigofera kirilowii was extracted with methanol at room temperature, and fractionation of the methanol extract from Indigofera kirilowii was carried out by using petroleum ether, chloroform, ethyl acetate, and methanol, respectively. The antimicrobial activity of the Indigofera kirilowii extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extract of Indigo/era kirilowii showed the highest antimicrobial activity against Staphylococcus aureus and Shigella dysenteriae. The water extract of Indigofera kirilowii showed relatively low antimicrobial activity against microorganisms used in this experiment. The synergistic effect has been found in combined extracts of Indigofera kirilowii and Pulsatilla koreana as compared to each extract alone. The growth inhibition curve was determined using ethyl acetate extracts of Indigofera kirilowii against S. aureus and S. dysenteriae. The ethyl acetate extract of Indigofera kirilowii showed strong antimicrobial activity against S. aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate extract from Indigofera kirilowii retarded the growth of S. aureus more than 24 hours and S. dysenteriae up to 48 hours. This study showed the possibility of using ethyl acetate extract of Indigofera kirilowii as a material of food preservative.

• Microbiology and Biotechnology Letters
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• v.33 no.2
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• pp.130-135
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• 2005

To investigate the antimicrobial effect of the Patrinia scabiosaefolia extracts against food-borne pathogens, we extracted the P. scabiosaefolia with methanol at room temperature and the fractionation of the methanol extracts was carried out by using petroleum ether, chloroform, ethyl acetate, and methanol, respectively. The antimicrobial activity of the P. scabiosaefolia extracts was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extracts of P. scabiosaefolia showed the highest antimicrobial activity against Escherichia coli and Shigella sonnei. Synergistic effect in inhibition was observed when P. scabiosaefolia extract was mixed Forsythiae fructus extract as compared to each extracts alone. Finally, the growth inhibition curves were determined by using ethyl acetate extracts of P. scabiosaefolia against Staphylococcus epidermidis and Shigella sonnei. The ethyl acetate extract of P. scabiosaefolia had strong antimicrobial activity against S. sonnei at the concentration of 4,000 ppm. At this concentration, the growth of S. Sonnei was retarded more than 72 hours and up to 48 hours for S. epidermidis. These results suggest that the ethyl acetate extracts of P. scabiosaefolia can be used for the efficient material against the growth of S. epidermidis and S. sonnei.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.300-306
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• 2002

141 methanol extracts from 125 plant species which populate in Korea were screened for antimicrobial activity against various food-borne pathogens and food spoilage microorganisms. Those plants were selected from 3 different plant groups: traditional herbs, edible plants and flowers. The methanol extracts were tested by using the disk diffusion assay against five bacteria: Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, Enterobacter aerogenes, Escherichia coli. From the evaluation of the inhibition zone diameter of microbial growth, the most significant antimicrobial activity against Bacillus subtilis, Staphylococcus auresus, Pseudomonas aeruginosa, Enterobacter aerogenes, Escherichia coli was observed from the extract of Schizandra chinensis (Turcz.) Baill., Rheum officinale Baill., Schizandra chinensis (Turcz.) Baill., Koelreuteria paniculata Lax and Crataegus pinnatifida Bunge, respectively. The extract from many plants - Koelreuteria paniculata Lax, Chaenomeles sinensis Koehne, Scutellaria bacicalensis Georgi, Castanea crenata Sieb. et Zucc., Rosa centifolia L., Allium fistulosum L. var. giganteum Makino, Crataegus pinnatifida Bunge, Schizandra chinensis (Turcz.) Baill., Lonicera japonica - showed antimicrobial activity all four tested bacteria.

• Microbiology and Biotechnology Letters
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• v.46 no.3
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• pp.288-299
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• 2018

Food bio preservation is of major interest in the food industry. Many types of antimicrobial compounds can be produced by lactic acid bacteria (LAB), including bacteriocins. Bacteriocins increase the shelf-life of food by decreasing some food-borne diseases. In this study, a multi-coding sequence of bacteriocin genes was used for primer design to produce bacteriocin genes in Enterococcus faecium AH2 strain and Pediococcus pentosaceus AH1. Multi-coding sequences were aligned to detect conserved sequences in the bacteriocin gene. Eight genes encoding proteins involved in bacteriocin production were isolated and sequenced, including six from E. faecium AH2 (entA, entI, entF, entR, orfA2, orfA3) and two from P. pentoceseus AH1 (papA, pedB), and all gene sequences were deposited in the Gen Bank database under accession numbers LC064146-LC064151, LC101300, and LC101789, respectively. P. pentosaceus AH1 and E. faecium AH2 strains displayed bacteriocin activities of $2610AU\;mL^{-1}$ and $690AU\;mL^{-1}$ and inhibition zones of 26 mm and 19 mm, respectively. Overexpression of entA in E. faecium AH2 increased the bacteriocin and antimicrobial activities.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.