• Journal of Menopausal Medicine
• /
• v.23 no.3
• /
• pp.139-145
• /
• 2017

Bacterial vaginosis (BV) and complicated vulvovaginal candidiasis (VVC) are frequently occurring vaginal infections in postmenopausal women, caused by an imbalance in vaginal microflora. Postmenopausal women suffer from decreased ovarian hormones estrogen and progesterone. A normal, healthy vaginal microflora mainly comprises Lactobacillus species (spp.), which act beneficially as a bacterial barrier in the vagina, interfering with uropathogens. During premenopausal period, estrogen promotes vaginal colonization by lactobacilli that metabolizing glycogen and producing lactic acid, and maintains intravaginal health by lowering the intravaginal pH level. A lower vaginal pH inhibits uropathogen growth, preventing vaginal infections. Decreased estrogen secretion in postmenopausal women depletes lactobacilli and increases intravaginal pH, resulting in increased vaginal colonization by harmful microorganisms (e.g., Enterobacter, Escherichia coli, Candida, and Gardnerella). Probiotics positively effects on vaginal microflora composition by promoting the proliferation of beneficial microorganisms, alters the intravaginal microbiota composition, prevents vaginal infections in postmenopausal. Probiotics also reduce the symptoms of vaginal infections (e.g., vaginal discharge, odor, etc.), and are thus helpful for the treatment and prevention of BV and VVC. In this review article, we provide information on the intravaginal mechanism of postmenopausal vaginal infections, and describes the effectiveness of probiotics in the treatment and prevention of BV and VVC.

• Journal of Forest and Environmental Science
• /
• v.17 no.1
• /
• pp.88-103
• /
• 2001

It is one of the important tasks to accurately grasp features of the devastated land to revegetate the denuded, volcanic land. In the present report three factors of such features were discussed : the ash fall phenomenon the overflow of surface water, and the generation of sulfurous acid gas, which are all usual, harmful factors for the successful growth of introduced plants to such area. In addition, it is indicated that to overcome those harmful factors some artificial tools should be applied in such regions before the introduction of pioneer tree species such as Pinus thunbergii and etc. In our three-year pilot study it is found out that the use of mulching sheets developed originally by research members combined together with symbiotic microorganisms such as Pisolithus tinctorus Coker et Couch f. tinctorius was very effective. Experimental plots surveyed throughly in Mt. Fugendake in Nagasaki Prefecture and Mt. Sakurajima in Kagoshima Prefecture showed successful revegetation as models. Finally, for the revegetation of the denuded, volcanic land it is recommended that mulching sheets should be used together with symbiotic microorganisms.

• Journal of Food Hygiene and Safety
• /
• v.33 no.5
• /
• pp.399-403
• /
• 2018

In this study, safety investigations on harmful microorganisms and mycotoxins were conducted on honeybee drone pupae as a new food material, which is rich in nutrients and capable of being mass produced in apiaries. The honeybee drone pupae produced in apiaries were collected from three different regions in Korea and frozen immediately. Subsequently, the samples were subjected to freeze-drying. According to the Korean Food Code test method, coliforms, Salmonella species, Staphylococcus aureus, and enterohemorrhagic Escherichia coli were not detected in 280 honeybee drone pupas. In addition, mycotoxins, aflatoxin $B_1$, ochratoxin A, deoxynivalenol, and zearalenone were not detected. Therefore, it is proposed that the honeybee drone pupae collected from the beehives and immediately frozen as safe from harmful microorganisms and mycotoxins and can be used as a food material.

• Journal of Microbiology and Biotechnology
• /
• v.28 no.1
• /
• pp.105-108
• /
• 2018

Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.

• Journal of Animal Environmental Science
• /
• v.15 no.1
• /
• pp.59-68
• /
• 2009

This study investigated the evaluation of maturity, stability, nutrient and heavy metal from rotating drum composter of food waste amended with poultry manure composting inoculated with effective microorganisms(EM). Composting were performed for the first, drying reactor($15m^3$) 3 hours and the second, composting reactor($30m^3$) 24 hours, and parameters monitored this period included moisture content, NaCl, pH, electrical conductivity(EC), C/N ratio, organic matter(OM), nutrient content and heavy metal. Changes in compost temperature during composting were maintained constantly in the range of $60{\sim}80^{\circ}C$ using firewood boiler(450 MJ/h). We examined physicochemical parameters and heavy metals in order to assess their effectiveness as stability and maturity, nutrient and harmful indicators such as seed germination rate<60%, potassium 1>%, dm and NaCl>1%, dm at the end of the final compost. The finished compost obtained after decomposition phase at the end of the 2nd composter could not be utilized for land improvement or reclamation.

• Korean Journal of Veterinary Service
• /
• v.22 no.4
• /
• pp.357-361
• /
• 1999

The most harmful nitrogenous compounds in fish-breeding place using are ammonia and nitrate. Excessively high total nitrogen concentration is the signal of unbalance for breeding fishes in seawater and may result overfeeding or overstocking without seawater treatment system. The failure of elimination for the organic ingredients or nitrogen compounds can also cause the consequence of inadequate oxygen concentration in seawater, either. The study shows the effect of biofilter and W disinfector of seawater in the fish- breeding place. In the results, these tools had ammonia, nitrite, nitrate and decreased 71.8%, 27.6% and 1%, respectively, and the total number of microorganisms decreased up to 81.9%.

• Proceedings of the KIPE Conference
• /
• 1997.07a
• /
• pp.266-268
• /
• 1997

High Voltage High Current Pulsed Electric Fields (HVHC-PEF) is a promising technology for the non-thermal pasteurization of foods and a sound complement or replacement to traditional thermal pasteurization, which inactivates bacteria and other microorganisms harmful to humans, but also degrades color, flavor, texture and nutrients. Foods can be pasteurized with pulsed electric fields at ambient or refrigerated temperatures for a short treatment time of seconds or less and the fresh-like quality of food is preserved. Although successful is laboratory tests, applying HVHC-PEF to food pasteurization on a large scale presents many unresolved engineering problems. In this paper the design considerations for 25kV 1kA class HVHC-PEF pasteurization equipment are anlyzed and experimental results are discussed.

• Journal of Nutrition and Health
• /
• v.27 no.7
• /
• pp.717-728
• /
• 1994

This study was aimed to screen edible herbs which control the composition of intestinal microflora. With in vitro experiments, we screened the water or ethanol extracts of about 60 edible herbs and wild plants in terms of the inhibition activity on the growth of the harmful Clostridium perfringens and growth promoting activity for the beneficial Bifidobacteria. The water extracts of mugwort and small water dropwort inhibited the growth of Cl.perfringens both in agar diffusion method and broth culture. On the other hand, the water extracts of petasites, mugwort, yellow day-lily and bitter cress have shown the promotion effect on the growth of Bifidobacterium longum. In the culture test using human feces as starter, the extracts of the above selected herbs increased the population of Bifidobacteria and Lactobacillus while they reduced the numbers of Cl.perfringens and E.coli.

• Journal of the Korean Applied Science and Technology
• /
• v.28 no.4
• /
• pp.491-496
• /
• 2011

N-(fluorodichlomethylthio) phthalimide-silver complexes were prepared and investigated the antimicrobial activity on rubber mat manufactured with waste rubber. We are exposed to harmful bacteria and fungi all the time. We manufactured antimicrobial mat to be imposed to mats that it can prevent generation of bacteria and microorganisms, and restrict their reproduction. Infection of medical devices causes significant morbidity and mortality. For aim of this study, we measured the antimicrobial mat manufactured with N-(fluorodichlomethylthio) phthalimide-Ag complex by CCD, FT-IR and NMR. The effect of mole ratio of N-(fluorodichlomethylthio) phthalimide-Ag complex on antibacterial activity to bacteria and fungi is investigated. Reduction rate is evaluated using the Quinn method. Escherichia Coli is effectively inhibited than Staphylococcus aureus by antimicrobial mat.

• Proceedings of the KIPE Conference
• /
• 1998.07a
• /
• pp.162-165
• /
• 1998

The non-thermal pasteurization of foods using High Voltage High Current Pulsed Electric Fields (HVHC-PEF) is a promising technology and a sound complement or replacement to traditional thermal pasteurization. The conventional thermal method also inactivates bacteria and other microorganisms harmful to humans, but degrades natural color, flavor, texture and nutrients. At this point, a nonthermal pasteurization technique, HVPEF is thought to be a new processing technique which is able to produce a good quality foods nutritional as well as sensuous. In this paper, the system for HVHC-PEF pasteurization is presented. It use square wave pulse instead of exponential ones. So, power rating of system is reduced considerably. Design considerations for 20kV 500A class equipment are analyzed and experimental results are discussed.