• 미생물학회지
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• 제23권2호
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• pp.147-156
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• 1985

Seasonal and vertical variations of abiontic soil carboxymethylcellulase (CMCase) activities were assessed every other month for a year in two contrasting forest soils and evaluated the relationships between soil CMCase activity and environmental parameters. In climax deciduous soil, variations in CMCase activities caused by differences in sampling time were greater than those caused by differences in soil depth. On the other hand, counter phenomenon was obserned in coniferous soil at the stage of development. Correlation analyses showed that soil CMCase activities were significantly (p>0.01) correlated with microbial respiration rates ($O_2$ uptake) and all of the microbial population sizes. From these results, it is suggested that determination of abiontic soil CMCase activity is an useful additional index for evaluating the overall microbial growth and activity in soils.

• The International Journal of Costume Culture
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• 제2권1호
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• pp.54-61
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• 1999

The purpose of this research was first to analyse and compare the types of microbes inherent among the unwashed and washed Kupori textiles, and second to investigate whether there is a difference between unwashed and washed Kupori textiles on the susceptibility of contamination by microorganism when exposed to the same microbial environment. Microbial identification procedure and the Shake Flask Test for investigating the effect of exposure to microbial environment were carried out separately. The result of microbial identification procedure indicated that a variety of bacteria and fungi were inherent in both unwashed and washed textiles and that the population of contaminated microorganism became more diverse after washing. The result of Shake Flask Test indicated that given the same exposure condition, the unwashed textiles tend to be more susceptible to bacterial contamination than the washed textiles. The results of the present study supported the current conservation procedures adopted in Korean museums which include washing and humigation procedures before long-term storage or display of exhumed textiles.

• 한국식품위생안전성학회지
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• 제27권4호
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• pp.442-448
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• 2012

고춧가루의 LED(적색, 황색, 청색, 녹색광) 처리시 저장기간 중 미생물 저감화, 수용성 색소, capsanthin 함량, 표면 색도(Hunter L, a, b, ${\Delta}E$) 및 관능평가를 실시하였다. 저장기간 중 총 호기성 세균은 유의적인 차이를 나타내지 않았으며, 효모 및 곰팡이의 경우 황색 LED 처리군에서 1.76 log 감소되었다. 표면 색도는 저장기간이 경과함에 따라 모든 시료군에서 명도(L), 적색도(a) 및 황색도(b)가 유의적으로 감소하는 경향을 나타내었다. 전반적인 색차는 황색 LED 시료에서 ${\Delta}E$ 값이 3.0 이하로 나타나 다른 시료군에 비해 색도의 변화가 적은 것으로 나타났다. 수용성 색소는 저장기간 중 유의적인 차이는 나타나지 않았으며, capsanthin 함량은 저장기간이 경과함에 따라 감소하였으나 적색 LED 시료와 황색 LED 시료는 저장 10일 후 초기와 유의적인 capsanthin 함량 차이를 나타내지 않았다. 관능적 품질은 대조군의 경우 외관, 색 및 상품성이 저장기간 중 유의적으로 감소하는 경향을 나타내었으나 황색 LED 시료와 녹색 LED 시료는 유의적인 차이가 나타나지 않았다.

• 한국환경보건학회지
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• 제38권3호
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• pp.241-250
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• 2012

Objectives: This study was performed to investigate hygienic behavior of food handlers and general population focusing on awareness of hand-washing and the microbial load of their hands. Methods: A questionnaire survey and microbiological analysis were carried out for sixty-four people each. Samples for microbiological analysis were collected through the glove-juice method from the hands, and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. according to the Food Code of Korea. Results: In the survey, significant differences between the food handlers and general population (p < 0.01) were found in hand-washing frequency, duration, use of hand-washing agents, washing parts of hands, hand-drying method, and method of turning off water. In eight different situations among the ten particular situations in their daily life, more food handlers responded to wash their hands than general population (p < 0.05). Bacterial load on hands with general population was consistently higher than with food handlers (p < 0.05), however, percentages of positive hands of S. aureus and Salmonella spp. were not. Conclusions: Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some respondents in both groups. This study reveals that there is the need for programs or campaigns to increase hand-washing practices of both groups.

• IMMUNE NETWORK
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• 제23권1호
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• pp.7.1-7.27
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• 2023

The mammalian intestines harbor trillions of commensal microorganisms composed of thousands of species that are collectively called gut microbiota. Among the microbiota, bacteria are the predominant microorganism, with viruses, protozoa, and fungi (mycobiota) making up a relatively smaller population. The microbial communities play fundamental roles in the maturation and orchestration of the immune landscape in health and disease. Primarily, the gut microbiota modulates the immune system to maintain homeostasis and plays a crucial role in regulating the pathogenesis and pathophysiology of inflammatory, neuronal, and metabolic disorders. The microbiota modulates the host immune system through direct interactions with immune cells or indirect mechanisms such as producing short-chain acids and diverse metabolites. Numerous researchers have put extensive efforts into investigating the role of microbes in immune regulation, discovering novel immunomodulatory microbial species, identifying key effector molecules, and demonstrating how microbes and their key effector molecules mechanistically impact the host immune system. Consequently, recent studies suggest that several microbial species and their immunomodulatory molecules have therapeutic applicability in preclinical settings of multiple disorders. Nonetheless, it is still unclear why and how a handful of microorganisms and their key molecules affect the host immunity in diverse diseases. This review mainly discusses the role of microbes and their metabolites in T helper cell differentiation, immunomodulatory function, and their modes of action.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2000년도 창립총회 및 춘계학술발표회
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• pp.137-140
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• 2000

The purpose of this study is to see the effect of SVE (Soil Vapor Extraction) and Bioventing (biostimulation) hydrocarbon contaminated areas. The removal rate of VOC for three weeks were 17.43 kg on 3.6 ㎥/hr at steady-state. In the application of Bioventing, every flow rate were tested, and it was found that 4.0 ㎥/hr were adequate for best control of the system. At this stage, the addition of microbial agent accelerated the biodegradation of the hydrocarbon.

• Journal of Microbiology and Biotechnology
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• 제8권2호
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• pp.101-110
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• 1998

The extent of biological diversity being revealed by molecular techniques accentuates the need to develop methods to isolate and culture the large numbers of microorganisms that remain to be studied. The discovery and characterization of novel microorganisms will provide information useful in understanding microbial ecosystems and have the potential to lead to new products for the biotechnology industry. In this review, the use of innovative techniques and exploration of unusual ecosystems, that have begun to address the challenge of isolating the "uncultured" members of the microbial population, are examined.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2003년도 총회 및 춘계학술발표회
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• pp.103-106
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• 2003

This study was conducted to evaluate in-situ bioremediation ability of Bioil-D, microbial material for oil degradation, at a gas station that had been treated by SVE system. TPH concentrations and total contaminated soil volume were rapidly decreased after Bioil-D treatment. The performance of Bioil-D was also estimated based on the observation of microbial population at the soil samples and $CO_2$ concentration produced at the extraction wells. The field study showed a successful work of Bioil-D.

• 한국식품영양과학회지
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• 제30권2호
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• pp.364-367
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• 2001

We gamma-irradiated to natural casings from lamb and pork to improve sanitary quality and microbiological shelf stability of sausage stuffed in animal intestine-induced natural casing from lamb and pork. The microbial changes of irradiated casings and the microbial growth of the sausages with gamma-irradiated natural casings were observed. Population of total aerobic bacteria was decreased by gamma irradiation, dependent upon the irradiation dose. The number of microflora in lamb and pork casings was reduced by about 5.5 log cycle at 5 kGy. Population of total aerobic bacteria of sausages stuffed in non-irradiated lamb and pork casing was about 3.6 log CFU/g after just manufacture and was about 7 log after 10 day storage. However, population of total aerobic bacteria of sausages with 3 kGy-irradiated and 5 kGy-irradiated casings was 2.48 and 0.32 log in lamb, and 2.78 and 0.60 log in pork, respectively. Gamma irradiation to animal intestine- induced natural casings was effective and thus, can be used for enhancing shelf life of final products due to reduction of the number of contaminated microflora.

• 한국축산식품학회지
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• 제35권5호
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• pp.611-614
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• 2015

This study was performed to apply a protein film containing a natural antimicrobial compound to meat packaging and determine quality change of meat during storage. Proteins obtained from the by-products of food processing have been utilized as biodegradable film sources. Porcine meat and bone meal (MBM) is obtained during meat processing, and proteins from the MBM can be extracted and used as a film base material. Previously, an antimicrobial MBM film containing coriander oil (CO) was prepared and its physical properties and antimicrobial activity were characterized. In this study, the antimicrobial MBM-CO film was applied to beef patties packaging, and the microbial population and the degree of lipid oxidation were determined during storage at 4℃ for 15 d. The population of inoculated E. coli O157:H7 in the samples wrapped with the MBM-CO film was 6.78 log colony forming unit (CFU)/g after 15 d of storage, whereas the control had 8.05 Log CFU/g, thus reducing the microbial population by 1.29 Log CFU/g. In addition, retardation of lipid oxidation in the patties was observed during storage for the samples packaged by the MBM-CO film, compared with the control samples. These results suggest that the MBM-CO film can be useful for enhancing the quality of beef patties during storage.