• KSBB Journal
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• v.13 no.1
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• pp.31-37
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• 1998

A simple method for the in vivo production of third-stage infective juveniles(IJs) of Steinernema glaseri was developed. Using Galleria mellonella larvae, only IJs can be rapidly generated inadequate quantities for field application. The nematode inoculation concentration and incubation temperature were critically important. The most effective temperature for infectivity of Steinernema glaseri IJs to Galleria mellonella larvae was 33$^\circ C$. However, the total number of menatodes harvested at 25$^\circ C$ about 66,000 IJs per larva was significantly greater than those at other temperatures. The optimal inoculation number of nematodes was 60 to 80 nematodes per host larva. The higher nematode inoculation concentration of 100 IJs per larva caused a rapid decrease in the total number of IJs harvested. As the inoculation medium pH increased, the number of IJs harvested increased and reached about 110,000 IJs per larva at pH 9.0. The pathogenicity of IJs decreased y increasing the salt concentration in the medium.

• Journal of Aquaculture
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• v.14 no.1
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• pp.51-56
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• 2001

At 5$^{\circ}C$ incubation of the brooded eggs of the snow crab, Chionoecetes opilio lasted for 297 days; freshly hatched prezoea molted to become the first zoea in one hour. Length (from the tip of the rostral spines to the tip of the dorsal spines) of the first and second zoeae measured 4.8 and 6.4mm, respectively. Experimental rearing of the larvae at 5, 10, 15 and 2$0^{\circ}C$ indicated that the upper limit of thermal tolerance is 15$^{\circ}C$, as all the reared larvae succumbed at 2$0^{\circ}C$. Intermolt period from the first the first zoea to the second was 57, 32 and 23 days at 5, 10 and 15$^{\circ}C$, respectively and that of the second zoea was 52, 29 and 90 days, respectively. Largest number of larvae survived at 1$0^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.542-547
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• 2016

The thermal properties of ramie leaf ${\beta}$-amylase (RBA) were examined to develop a novel process for enzyme purification. The thermostability of RBA extract prepared from ramie leaf powder was examined at various temperatures. RBA activity decreased slightly, whereas other carbohydrate-active enzymes, such as $\small{D}$-enzyme, were rapidly inactivated during 30 min incubation at $60^{\circ}C$. When the heat-treated extract was incubated with various substrates, maltose was produced exclusively as the major product, whereas the untreated crude extract produced maltose and other maltooligosaccharides. In sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, fewer protein bands were observed for the heat-treated extract than the untreated extract, indicating that the thermostable RBA was partially purified and other thermolabile enzymes were eliminated. Thus, the treatment of the RBA extract at $60^{\circ}C$ for 30 min resulted in 5.4-fold purification with a recovery yield of 90%.

• Parasites, Hosts and Diseases
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• v.50 no.1
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• pp.83-87
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• 2012

To determine the effects of kimchi extracts at different temperatures on larval development, $Ascaris$ $suum$ eggs were mixed with soluble part of 7 different brands of commercially available kimchi and preserved at either $5^{\circ}C$ or $25^{\circ}C$ for up to 60 days. $A.$ $suum$ eggs incubated at $25^{\circ}C$ showed marked differences in larval development between kimchi extract and control group. While all eggs in the control group completed embryonation by day 21, only 30% of the eggs in the kimchi extract group became embryonated by day 36 and about 25% never became larvated even at day 60. At $5^{\circ}C$, however, none of the eggs showed larval development regardless of the incubation period or type of mixture group. To determine the survival rate of $A.$ $suum$ eggs that showed no embryonation after being preserved at $5^{\circ}C$, eggs preserved in kimchi extracts for 14, 28, and 60 at $5^{\circ}C$ were re-incubated at $25^{\circ}C$ for 3 weeks in distilled water. While all eggs in the control group became larvated, eggs in the kimchi extract group showed differences in their embryonation rates by the incubation period; 87.4 % and 41.7% of the eggs became embryonated after being refrigerated for 14 days and 28 days, respectively. When refrigerated for 60 days, however, no eggs mixed in kimchi extract showed larval development. Our results indicate that embryogenesis of $A.$ $suum$ eggs in kimchi extract was affected by duration of refrigeration, and that all eggs stopped larval development completely in kimchi kept at $5^{\circ}C$ for up to 60 days.

• Journal of Microbiology and Biotechnology
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• v.28 no.1
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• pp.87-94
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• 2018

This study investigated the feasibility of the lytic, tailed Bacillus cereus-specific phage for use in a ferromagnetoelastic (FME) biosensor as a novel recognition element. The phage was immobilized at various concentrations through either direct adsorption or a combination of 11-mercapto-1-undecanoic acid (11-MUA) and [N-(3-dimethylaminopropyl)-N'-carbodiimide hydrochloride and N-hydroxysuccinimide (EDC/NHS)]. The effects of time and temperature on its lytic properties were investigated through the exposure of B. cereus (4 and 8 logCFU/ml) to the phage (8 logPFU/ml) for various incubation periods at $22^{\circ}C$ and at various temperatures for 30 and 60 min. As the phage concentration increased, both immobilization methods also significantly increased the phage density (p < 0.05). SEM images confirmed that the phage density on the FME platform corresponded to the increased phage concentration. As the combination of 11-MUA and EDC/NHS enhanced the phage density and orientation by up to 4.3-fold, it was selected for use. When various incubation was conducted, no significant differences were observed in the survival rate of B. cereus within 30 min, which was in contrast to the significant decreases observed at 45 and 60 min (p < 0.05). In addition, temperature exerted no significant effects on the survival rate across the entire temperature range. This study demonstrated the feasibility of the lytic, tailed B. cereus-specific phage as a novel recognition element for use in an FME biosensor. Thus, the phage could be placed on the surface of foods for at least 30 min without any significant loss of B. cereus, as a result of the inherent lytic activity of the B. cereus-specific phage as a novel recognition element.

• Journal of Microbiology and Biotechnology
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• v.14 no.6
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• pp.1232-1238
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• 2004

To investigate the production and characteristics of thermostable levan sucrase from Rahnella aquatilis ATCC 33071, the levan sucrase gene from R. aquatilis was cloned and expressed in Escherichia coli without induction system. Expression of levansucrase gene in E. coli had no notable or detrimental effect on the growth of host strain, and the recombinant levan sucrase exhibited levan synthesis activity. Levansucrase was secreted to the periplasm in E. coli, and addition of $0.5\%$ glycine yielded further secretion of levansucrase to the growth medium and resulted in an increase of total levansucrase activity. Furthermore, the cellular levansucrase was evaluated for the production of levan by using toluene­permeabilized whole-cells. The levansucrase was thermostable at $37^{\circ}C$. The molecular size oflevan was $1{\times}\;10^{6}$ Da, as determined by HPLC, and the degree of polymerization of levan varied with incubation temperatures: Low incubation temperature was preferable for the production of high-molecular size levan. The present study demonstrated that the mass production of levan and levan oligosaccharides can be achieved by glycine supplementation to the growth medium or by toluene­permeabilized whole-cells.

• Journal of Environmental Science International
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• v.5 no.2
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• pp.179-185
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• 1996

This study was conducted to investigate the effects of environmental factors such as temperature, salinity, pH, and UV light on-the survival of life-threatening Vibrio vulnificus. In the temperature range of 15 to $25^{\circ}C$, the numbers of V. vulnificus incieased during the 6-day incubation, but outside this range, the survival of V. vulnificus was poor. Incubation between 1 and $10^{\circ}C$ showed that V. vulnifcts survived poorly below $10^{\circ}C$. At sal:nities between 5 and 25ppt, the numbers of V. vulnificus increased or remained unchanged for 6-day. At salinities above this range, the numbers of V. vulnificus decreased. The optimal pH range was 6.5 to 8.0 and outside this range, the survival ratio of V. vulnificus was small. At 15-and $25^{\circ}C$, UV radiation was bactericidal for cultures of V, vulnificus. The counts of V. vulnificus were reduced approximately 10, 000-fold after 2h of UV light treatment at both temperatures. Above results mowed 1ha't environmental factors were effective on the survival of V. vulniucus in the environment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.4
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• pp.506-514
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• 2020

We investigated seed management and feeding regime of larval red spotted grouper Epinephelus akaara using live food organisms. Fertilized eggs were produced in March 2020 by manipulating photoperiod and water temperature. Broodstock (F0) produced approximately 0.30×10⁶ eggs, of which 0.25×10⁶ were fertilized; first-generation broodstock (F1) produced 2.00×10⁶ eggs, of which 1.90×10⁶ were fertilized. Larvae were reared at temperatures of 21.0-24.5℃. The feeding regime consisted of rotifers Artemia, and commercial pellet feed. From 5-8 days after hatching (dah), rotifers collected from high-density incubation tanks were fed to grouper larvae at a density of 10-20 individuals/mL. From 9-30 dah, rotifers collected from low-density incubation tanks were fed to larvae at a density of 10-20 individuals/mL. Newly hatched Artemia were provided from 20-24 dah and enriched Artemia from 25-50 dah. Commercial pellet feed was given starting at 13 dah. The average mouth size in hatchlings was 263.4±3.7 ㎛ at 5 dah, 406.7±21.0 ㎛ at 11 dah, and 856.9±136.6 ㎛ at 21 dah. At 1 dah, larvae had a mean total length of 1.95±0.06 mm. At 66 dah, the mean TL was 4.0 cm. The final number of surviving red spotted grouper larvae was 218,380 fishes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.1
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• pp.20-25
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• 2000

Viviparous germination causes yield loss and quality deterioration of rice. This study was conducted to investigate varietal differences of the viviparous germination with different days after heading (DAH) and different temperatures. In the laboratory examination, the averaged germination rate of all varieties at 45DAH and at 25DAH was 79.9%, and 27.5% under the incubation at the temperature of 3$0^{\circ}C$/2$0^{\circ}C$ (day/night) for 12 days. Andabyeo, Da- sanbyeo, and Nonganbyeo showed the lowest viviparous germination rates among the tested varieties. The shoot length of the viviparous germination measured 12days after incubation at 30/2$0^{\circ}C$ ranged from 21 to 53mm, indicating significant deterioration of rice quality. In the field test, the averaged viviparous germination rates of rice varieties at 25, 35, 45DAH with the underwater conditions for 4 days were 2.2, 6.2 and 9.2%, respectively, while their rates at 12 day after underwater conditions increased to 17.6, 44.2 and 43.8%, respectively. A variety that showed the highest viviparous germination rate at 25 and 35 and 45DAH was Heukjinjubyeo. When standing rice panicles without lodging were examined after consecutive raining for 7 days Juanbyeo showed the highest viviparous germination (45.5%), followed by Odaebyeo (16.0%), Jinbubyeo (14.5 %), Bongkwangbyeo (14.2 %) and Obongbyeo (12.6%). The viviparous germination of rice was greatly affected by variety, days after heading and temperature settings. Bongkwangbyeo, Juanbyeo, Dongjinbyeo, Hwasunchalbyeo, Naepoongbyeo and Heukjinjubyeo were classified as the most susceptible varieties to the viviparous germination in the field conditions.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.40-46
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• 2011

The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and $10^{\circ}C$, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at $25^{\circ}C$, however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at $25^{\circ}C$. Toxigenicity of B. cereus was observed only at temperatures above $25^{\circ}C$. In Kimbab, B. cereus produced toxin after 9 h at $30^{\circ}C$ and after 12 h at $25^{\circ}C$. Ingredients of sandwiches and Kimbab were collected from 3 different Korean food-processing companies to investigate the source of contamination by B. cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.