• Journal of Microbiology and Biotechnology
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• v.27 no.12
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• pp.2112-2118
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• 2017

Leuconostoc mesenteroides is used as a starter to produce high-quality kimchi products. In this study, an efficient and economical cabbage juice medium (CJM) was developed by process optimization of cabbage extraction and pasteurization and by compositional supplementation of various lacking nutrients. The pasteurized cabbage juice was determined to be a good medium candidate to cultivate L. mesenteroides, showing maximal cell numbers ($9.85{\times}10^8CFU/ml$) after 24 h. Addition of sucrose and yeast extract with soy peptone resulted in increment of bacterial cell counts in CJM, showing the supplementing effect of the lacking nutrients. Furthermore, addition of shell powder gave a protective effect on bacterial cells by preventing pH decline and organic acid accumulation in CJM, resulting in a 2-fold increase of bacterial counts. The optimized composition of CJM was 70% cabbage juice diluted with water, 0.5% (w/v) sucrose, 1% (w/v) yeast extract, 1% (w/v) soy peptone, and 1.5% (w/v) ark shell powder. The CJM developed in this study was able to yield a comparable level of bacterial counts with MRS medium and reduced the cost by almost 10-fold.

• Journal of Microbiology and Biotechnology
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• v.28 no.1
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• pp.105-108
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• 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 Microbiology and Biotechnology
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• v.28 no.1
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• pp.50-58
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• 2018

Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1744-1752
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• 2017

Myeolchi jeotgals (MJs) were prepared with purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt (BS) melted 3 times at 10% and 20% (w/w) concentrations, and fermented for 28 weeks at $15^{\circ}C$. BS MJ showed higher pH and lower titratable acidities than the other samples because of the alkalinity of bamboo salt. Lactic acid bacteria counts increased until 4-6 weeks and then decreased gradually, and were not detected after 20 weeks from MJs with 10% salt. Yeast counts of PS MJs were higher than those of BS and SS MJs. Bacilli were detected in relatively higher numbers throughout the 28 weeks, like marine bacteria, but archae were detected in lower numbers during the first 10 weeks. When 16S rRNA genes were amplified from total DNA from PS MJ (10% salt) at 12 weeks, Tetragenococcus halophilus was the major species. However, Staphylococcus epidermidis was the dominant species for BS MJ at the same time point. In SS MJ, T. halophilus was the dominant species and S. epidermidis was the next dominant species. BS and SS MJs showed higher amino-type nitrogen, ammonia-type nitrogen, and volatile basic nitrogen contents than PS MJs. SS and BS were better than PS for the production of high-quality MJs.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1827-1836
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• 2017

The world dairy industry has long been challenged by bovine mastitis, an inflammatory disease, which causes economic loss due to decreased milk production and quality. Attempts have been made to prevent or treat this disease with multiple approaches, primarily through increased abuse of antibiotics, but effective natural solutions remain elusive. Bee venom (BV) contains a variety of peptides (e.g., melittin) and shows multiple bioactivities, including prevention of inflammation. Thus, in the current study, it was hypothesized that BV can reduce inflammation in bovine mammary epithelial cells (MAC-T). To examine the hypothesis, cells were treated with LPS ($1{\mu}g/ml$) to induce an inflammatory response and the anti-inflammatory effects of BV (2.5 and $5{\mu}g/ml$) were investigated. The cellular mechanisms of BV against LPS-induced inflammation were also investigated. Results showed that BV can attenuate expression of an inflammatory protein, COX2, and pro-inflammatory cytokines such as IL-6 and TNF-${\alpha}$. Activation of NF-${\kappa}B$, an inflammatory transcription factor, was significantly downregulated by BV in cells treated with LPS, through dephosphorylation of ERK1/2. Moreover, pretreatment of cells with BV attenuated LPS-induced production of intracellular reactive oxygen species (e.g., superoxide anion). These results support our hypothesis that BV can decrease LPS-induced inflammatory responses in bovine mammary epithelial cells through inhibition of oxidative stress, NF-${\kappa}B$, ERK1/2, and COX-2 signaling.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.20-26
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• 2017

To guarantee the safety of rice cake production, the Hazard Analysis Critical Control Points system was applied to the production process. The purpose of this study was to analyze the microbiological hazards of the manufacture of rice cakes, and establish critical limits in the process of the manufacturing rice cakes. To control the microbiological hazards, the sterilization process was set to a critical limit. The process of manufacturing rice cakes can reduce these microbiological hazards during the steaming process. A microorganism test for each specimen was conducted three times and compared with before and after steaming processes. The finished product was conducted by microbiology experiment and the validity of the steaming process was verified. The results were determined to be capable of reducing the biological element of Critical Control Point via the steaming process. Microbiology such as aerobic plate count, coliform, Escherichia coli(E. coli), Listeria monocytogenes, Enterohemorrhagic E. coli, Salmonella spp., Bacillus cereus, Staphylococcus aureus and Clostridium perfringens was evaluated by the experimental method of Korean Food Standards Codex. Aerobic plate count was reduced by steaming process, and no microorganism were detected. All rice cakes in the finished product were judged to be safe for both the Escherichia coli and general bacteria. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management. Based on this study, it is intended to provide a baseline for improving quality control standards and improving hygiene levels for small manufacturers.

• Journal of Korean Society on Water Environment
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• v.26 no.5
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• pp.871-879
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• 2010

To figure out the removal efficiency of indicator and pathogenic bacteria by unit processes of a sewage treatment plant using activated sludge process, analyses were done for incoming sewage, influent and effluent of primary clarifier, aeration tank, secondary clarifier and final discharge conduit of the plant. A matrix of bacterial items (average of bacterial reduction [log/ml], p value of paired t-test, number of decreased cases of twenty analyses, removal percentage only for decreased cases) between incoming sewage and final effluent of the plant were heterotrophic plate counts (1.54, 0.000, 20, 95.01), total coliforms (1.38, 0.000, 19, 83.94), fecal coliforms (0.90, 0.000, 20, 94.84), fecal streptococci (0.90, 0.000, 20, 98.08), presumptive Salmonella (0.23, 0.561, 7, 99.09), and presumptive Shigella (1.02, 0.002, 15, 92.98). Total coliforms, fecal coliforms, heterotrophic plate counts, and fecal streptococci showed highest decrease through secondary clarifier about 1-log (p<0.001) between 88% and 96%, and primary clarifier represented the significant (p<0.05) decrease. However, final effluent through discharge conduit showed higher total coliforms and fecal streptococci than effluent of secondary clarifier (p<0.05). In addition, final effluent once violated the water quality standard while effluent of secondary clarifier satisfied the standard. Hence some control measures including elimination of deposits in discharge conduit or disinfection of final effluent are necessary.

• Journal of Environmental Science International
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• v.22 no.1
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• pp.25-35
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• 2013

The concentration of organic compounds was analyzed at each step of BAC process though $BDOC_{total/rapid/slow}$. Further, bacteria communities and biomass concentrations measured FISH and ATP methods were analyzed. The bed volume (BV) of steady state is different from that of based on assessment of organic compounds removal. Bed volumes in DOC, $BDOC_{rapid}$ and $BDOC_{total/slow}$ removal at steady state were around 27,500 (185.8 day), 15,000 (101.4 day) and 32,000 (216.2 day), respectively. A biomass didn't change after the bed volume reached 22,500 (152.0 day) according to analyzing ATP concentration of bacteria. The concentration of ATP was 2.14 ${\mu}g/g$ in BV 22,500 (152.0 day). The total bacterial number was $4.01{\pm}0.4{\times}10^7$ cells/g at the bed volume 1,150 (7.8 day) (the initial operation) and the number of bacteria was $9.27{\pm}0.2{\times}10^9$ at the bed volume 58,560 395.7 day) that increased more than 200 times. Bacterial uptrend was reduced and bacterial communities were stabilized since BV 18,720 (126.5 day). When BV were 1,150 (7.8 day), 8,916 (60.2 day), 18,720 (126.5 day), 31,005 (209.5 day), 49,632 (335.3 day), 58,560 (395.7 day), a proportion of total bacteria for the Eubacteria were 60.1%, 66.0%, 78.4%, 82.0%, 81.3% respectively. ${\gamma}$-Proteobacteria group was the most population throughout the entire range. The correlation coefficient ($r^2$) between Eubacteria biomass and ATP concentration was 0.9448.

• Journal of Microbiology and Biotechnology
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• v.10 no.4
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• pp.455-461
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• 2000

Abstract Spirulina platensis was grown in SWlUe waste to reduce inorganic compowlds and simultaneously produce feed resources. Spirulina platensis prefers nitrogenous compounds in Ibe order: $NH_4^{+}-N>NO_3^{-}-N>simple-N$ such as urea and simple amino acids. It even consumes $NH_4^{+}-N$ first when urea or nitrate are present. Therefore, the content of residual $NH_4^{+}-N$ in Spimlina platensis cultures can be determined by the relative extent of the following processes: (i) algal uptake and assimilation; (ii) ammonia stripping; and (iii) decomposition of urea to NH;-N by urease-positive bacteria. The removal rates of total nitrogen ffild total phosphorus were estimated as an indicator of the treatment effIciency. It was found that Spirulina platensis was able to reduce 70-93% of $P_4^{3-}-P$, 67-93% of inorganic nitrogen, 80-90% of COD, and 37-56% of organic nitrogen in various concentrations of swine waste over 12 days of batch cultivation. The removal of inorganic compounds from swine waste was mainly used for cell growth, however, the organic nitrogen removal was not related to cell growlb. A maximum cell density of 1.52 dry-g/l was maintained with a dilution rate of 0.2l/day in continuous cultivation by adding 30% swine waste. The nitrogen and phosphorus removal rates were correlated to the dilution rates. Based on the amino acid profile, the quality of the proteins in the Spirulina platensis grown in the waste was the same as that in a clean culture.ulture.

• Journal of Microbiology and Biotechnology
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• v.17 no.1
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• pp.138-145
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• 2007

Anabaena sensory rhodopsin is a seven transmembrane protein that uses all-trans/13-cis retinal as a chromophore. About 22 residues in the retinal-binding pocket of microbial rhodopsins are conserved and important to control the quality of absorbing light and the function of ion transport or sensory transduction. The absorption maximum is 550 nm in the presence of all-trans retinal at dark. Here, we mutated Pro206 to Glu or Asp, of which the residue is conserved as Asp among all other microbial rhodopsins, and the absorption maximum and pKa of the proton acceptor group were measured by absorption spectroscopy at various pHs. Anabaena rhodopsin was expressed best in Escherichia coli in the absence of extra leader sequence when exogenous all-trans retinal was added. The wild-type Anabaena rhodopsin showed small absorption maximum changes between pH4 and 11. In addition, Pro206Asp showed 46 nm blue-shift at pH7.0. Pro206Glu or Asp may change the contribution to the electron distribution of the retinal that is involved in the major role of color tuning for this pigment. The critical residue Ser86 (Asp 96 position in bacteriorhodopsin: proton donor) for the pumping activity was replaced with Asp, but it did not change the proton pumping activity of Anabaena rhodopsin.