• Food Science of Animal Resources
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• v.44 no.1
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• pp.146-164
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• 2024

Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

• Applied Biological Chemistry
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• v.22 no.2
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• pp.123-134
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• 1979

For the purpose of developing a microbial insecticide utilizing Bacillus thuringiensis Berliner, research was done and the following results were obtained. 1) As the freeze-dried matter of the cocoon-cooked water discarded from the filature contains much crude protein(51.825%) and a lot of inorganic salts, it can make a good nutrition source for the culture cf B. thuringiensis Berliner. 2) Based on the suspensibility, formula F-5 turned out to be the most suitable for insecticidal use. Its composition includes 0.2 g of the cell-spore-crystal mixture, 25 g of 200-mesh kaolin, 2.5 g of New Kalgen-NX-150, and 2.5 g of glycerine admixed with 8 ml of distilled water and granulated in 80-mesh size. 3) All the components of F-5, F-6 and F-7 are identical except that the amounts of cell-spore-crystal mixture of F-5, F-6, and F-7 are 0.2 g, 0.4 g, and 0.6 g, respectively. Accordingly, their physical properties are almost all the same. 4) Formulas F-5, F-6, and F-7 exhibited an excellent toxicity to Anomis mesogona Walker, Dendrolimus spectabilis Butler, and Margaronia perspectalis Walker at the concentration of 5%. 5) Formulas F-8 and F-9 which contain $NaHCO_3$ as one of their components showed a remarkably reduced toxicity to Anomis mesogona Walker and Dendrolimus spectabilis Butler than F-6 which does not contain $NaHCO_3$. 6) A maximum of $2.97{\times}10^9$ spores per ml was obtained by incubating B. thuringiensis in M-3 which has a pH of 7.05 and comprises 0.2% of ammonium sulphate and 0.8% of glucose dissolved in the cocoon-cooked water, with aeration for 96 hours. 7) Formula F-6 exhibited a somewhat reduced toxicity to Anomis mesogona Walker and Dendrolimus spectabilis Butler, when stored at room temperature for 70 days after formulation and it is desirable to keep it in a dark and cold place. 8) In held applications, formula F-6 showed a good activity in controlling Monema flavescens Walker. Margaronia perspectalis Walker, and Macrosiphum ibarae Matsumura.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.4
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• pp.363-373
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• 2018

In recent years, parabens used as preservatives in cosmetics have become a problem of human safety. Therefore, in this study, we tried to evaluate the preservative efficacy of 1,3-butylene glycol, 1,2-hexanediol, and 1,2-pentanediol as a preservative system to replace parabens. 1,3-Butylene glycol was added to cosmetic creams at a concentration of between 5 and 25%. The preservative efficacy of 1,3-butylene glycol was determined using a M-3 challenge test, as recommended by the Personal Care Products Council (formally CTFA). The alkane diols, such as 1,2-hexanediol and 1,2-pentanediol, were assessed in a similar manner. An evaluation of the preservative efficacy of 1,3-butylene glycol revealed that it was effective against all tested microbial strains at a concentration of 25%. We also investigated the efficacy of combinations of 0.3% phenoxyethanol and 0.1% ethylhexylglycerin. Finally, we tested the alkane diols, including 1,2-hexanediol and 1,2-pentanediol, as an alternative to the preservative 0.3% phenoxyethanol. Both 1% 1,2-hexanediol and 1% 1,2-pentanediol demonstrated preservative efficacy. Taken together, our study demonstrated that the formulation of 25% 1,3-butylene glycol and 0.1% ethylhexylglycerin, 1% 1,2-hexanediol, and 1% 1,2-pentanediol had the best preservative efficacy of the compositions tested. Thus, this study suggests that the formulation is a possibility of substituting parabens preservatives, which has been used in cosmetics and has become a safety issue.

• Research in Plant Disease
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• v.18 no.3
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• pp.201-209
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• 2012

The multi-function of 18 Bacillus subtilis isolates collected from agricultural extension centers of local government and National Academy of Agricultural Science was investigated by measuring their antifungal activities against five plant pathogens, such as Rhizoctonia solani, Colletotrichum acutatum, Fusarium oxysporum, Magnaporthe oryzae and Phytophthora capsici, phosphorus solubilization ability, production of indole acetic acid (IAA) and siderophore, and nitrogen fixation. The B. subtilis isolates showed antifungal activity against several plant pathogens and nitrogen fixation activity, and produced siderophore and IAA. They could control pepper powdery mildew (Leveillula taurica), but there was no difference in control efficacy among the B. subtilis isolates. In fields, the control efficacy of B. subtilis R2-1 ($10^8$ cells/ml) was compared with two microbial fungicides, Q-pect and Topsid. In 2009, the control efficacy of B. subtilis R2-1 (37.7%) was lower than that of Topsid (47.6%), but higher than that of Q-pect (25.7%). In 2010, the control efficacy of B. subtilis R2-1 (83.3%) was higher than that of Topsid (67.9%). In order to elucidate mode of action of B. subtilis R2-1 for controlling pepper powdery mildew, spore germination rates of pepper powdery mildew pathogen collected on treated leaves was investigated when suspensions of B. subtilis R2-1 and two microbial fungicides (Q-pect and Topsid) were foliar-sprayed. They highly suppressed spore germination of the pathogen with inhibition values of 84.2% for B. subtilis R2-1, 97.9% for Q-pect and 94.7% for Topsid. Further study on the mass-culturing method and formulation is needed for development of a microbial fungicide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1380-1387
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• 2014

The purpose of this study was to develop a mouthwash product with solid fermented oriental medicinal herb (OMH). Solid fermentation of magnolia, liquorice, and cnidium by Phellinus linteus mycelium was carried out successfully when 30% water was added to the medium, whereas 10% brown rice powder was required as an extra nutrient for solid fermentation of mint besides water. The amount of total phenol compounds and DPPH radical scavenging activity of OMH increased significantly (P<0.05) upon solid fermentation. Anti-microbial activities of fermented OMH also increased and were approximately 100-fold greater than those of unfermented samples. Oral pathogens such as Staphylococcus epidermis, Streptococcus pyogenes, Candida albicans, or Streptococcus mutans were used for determination of anti-microbial effects of OMH. Formulation of the mouthwash was developed based on the results of the sensory evaluation. Among seven formulas, the best formula chosen by the sensory evaluation was as follows: mouthwash prepared with 0.075% ethanol extract of solid fermented OMH as a main ingredient, 83.64% hot water extract of mint and clove (100:15, v/v) as a mouthwash base component, and other miscellaneous ingredients, including sodium fluoride, menthol, and surfactants. Data from a consumer's preference test with 30 participants, overall acceptance, and willingness to buy the product developed in this study were all significantly higher for the tested mouthwash compared to mouthwash on the market manufactured with OMH but with a different formula. Duration of freshness of the mouthwash after usage as determined by Breath Checker was not significantly different between the two samples, although the duration of our product was slightly longer than that of the commercial product mentioned above.

• Korean Journal of Soil Science and Fertilizer
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• v.29 no.4
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• pp.396-402
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• 1996

This study was conducted to determine the effect of treatment with the plant-growth-promoting bacteria on the growth and yield of red pepper(Capsicum annuum L.) with different soil electrical conductivity(EC) levels. The mixed liquid culture was done pseudomonas P and saboraud dextrose medium. The isolated bacteria(IB) were inoculated by spray of 3.7ml at 1/2000a pot filled with different soil electrical conductivity level(2.9, 8.6, 11.5dS/m) every week, respectively, with mixed liquid culture (Pseudomonas P+Sabouraud dextrose) of eight strains. The plant height of red pepper with IBs treatment in different soil EC levels showed better growth than IBs nontreatment in the order of the 2.9>8.6>11.5 dS/m. The yield of pepper with IBs treatment in different soil EC level was higher in 13% than IBs nontreatment and chemical properties($P_2O_5$, K, Ca, Mg) of the soil after harvest in IBs treatment were slightly increased, while organic matter and EC of IBs treatment were slightly decreased than those of IBs nontreatment. Moisture content of the soil after the harvesting with IBs treatment was slightly increased than IBs nontreatment.

• Journal of the Korean Chemical Society
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• v.54 no.6
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• pp.687-695
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• 2010

Complexes of thiocyanato(L)cobaloximes where L is urea, acetamide, semicrabazide and formamide were synthesized and characterized. The reaction of thiocyanato (L) cobaloximes (SCNCo$(DH)_2$(L)) with benzyl (aquo) cobaloxime $PhCH_2Co(DH)_2(OH_2)$ was found to produce a series of thiocyanato bridged dicobaloximes of a general formula of $PhCH_2Co(DH)_2SCNCo(DH_2)(L)$. Evidence for formulation as dicobaloximes containing thiocyanato ligand bridges was obtained from infrared data which show $20-45cm^{-1}$ increase in vCN upon formation of the dicobaloxime from the corresponding terminal thiocyanocobaloxime (SCNCo$(DH)_2$(L)). Further characterization of these two series was done on the basis of ($^1H$,$^{13}C$)NMR, LCMS and elemental analysis. Anti-microbial activity of thiocyanato(L)cobaloximes and thiocyanato bridged dicobaloximes were screened against E. Coli. The DNA-binding behaviors of both monomers and dimers were investigated by spectroscopic methods and viscosity measurements. The results indicated that the dimer complexes bind with calf-thymus DNA in an intercalative mode via the terminal benzyl ring into the base pairs of DNA. It was observed that the monomer complexes did not interact with DNA. Fluorescence spectra for the interaction between thiocyanato bridged dicobaloximes and DNA were also studied.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.2
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• pp.196-199
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• 1997

We studied the effect of inoculation of microorganisms known to produce plant growth promoting substances, on the growth and yield of cucumber(Cucumis sativa L.), through a field experiment. The microorganisms used were isolated from the forest soil and consisted of Micrococus sp., Baccilus sustilis, Enterobacter agglomerans, Baccilus megaterium, Pseudomonas putida, Cellulomonas sp. and Staphylococus xyposus. Fotr the multiplication, microorganisms were cultured in liquid media of Pseudomonas P and Sabouraud dextrose. Inoculation of microorganisms was done by spraying the culture media after the culture of them to soil and cucumber plants, three times during the growth of cucumber at the rate of 10l/ha. The inoculation of microorganisms tended to promote the growth of cucumber plant and increase the yield of it. No sign of significant improvement of soil chemical and physical properties were observed after the harvest of crop. The population of bacteria and actinomycetes tended to be higher in the inoculated plots than in not inoculated plots, while opposite was the case in the population of fungi.

• The Korean Journal of Pesticide Science
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• v.3 no.1
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• pp.90-95
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• 1999

For the control of the greenhouse whitefly, Trialeurodes vaporariorum entomopathogenic fungi were isolated from forest soils and infected insects. We selected three strains, which showed high pathogenicity and named as SFB-582(Beauveria sp.), SFP-198(Paecilomyces fumosoroseus) and SFV-1053(Verticillium sp.) respectively. Particularly, at the concentration of $10^{7}$ conidia/ml, P. fumosoroseus SFP-198 had the highest pathogenicity, $91.4{\pm}3.5%$ in laboratory. In glasshouse application, $91.4{\pm}3.5%$ SFP-198 showed high protective values($80{\sim}90%$) regardless of developmental stages, which were similar with that of Verticillium lecanii F-903 already reported. Four kinds of formulations of entomopathogenic fungi were developed, formulation with surfactant Silwet L-77 gave best control of greenhouse whitefly(over 90%). These results suggest that P. fumosoroseus SFP-198 is a promising candidate as a microbial pesticide for the control of T. vaporariorum.

• Korean Journal of Organic Agriculture
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• v.20 no.3
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• pp.345-356
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• 2012

We conducted a survey of actual using conditions of farm-made liquid fertilizers by investigating their formulation types, materials, making processes, using methods and various beneficial effects on 29 farms certified by National Agricultural Products Quality Management Service to produce environment-friendly agricultural products in 2009. Most of the materials used to make liquid fertilizers are those that can be easily obtained around the farms. Molasses or black sugar are added as an energy source of microorganism. And leaf mold, bacterial cultures supplied by agricultural extension centers of local governments, and cultures of native microorganisms were used as microbial sources for fermenting effective microorganisms. Types of the farm-made liquid fertilizers were fermented liquid fertilizers, fermented plant juices, amino acid liquid fertilizers, calcium-liquid fertilizers, and phosphoric acid liquid fertilizers. Effects of liquid fertilizers used by the farms were found to promote plant growth by supplying nutrition, to accelerate blooming and flower bud formation, to enhance the quality of agricultural products such as increase of sugar contents and improvement of storing conditions, to induce resistance against diseases and insect pests, and to cause endurance to high temperature stress. Chemical properties of the liquid fertilizers collected were analyzed. As a result, pH and EC range showed differences according to kinds of the liquid fertilizers. Amount of macro-nutrients, such as nitrogen and phosphoric acid, in most of the collected liquid fertilizers, was found to be low. Even though the liquid fertilizers were made from same materials, their contents was found to be different depending on the making process.