• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.55-62
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• 2022

The bacterial soft-rot disease is one of the most critical diseases in vegetables such as Chinese cabbage. The researchers isolated two bacteria (Pseudomonas kribbensis and Pantoea vagans) from diseased tissue samples of Chinese cabbages and confirmed them as being the strains that cause soft-rot disease. Lactic-acid bacteria (LAB), were screened and used to control soft-rot disease bacteria. The researchers tested the treatments with hypochlorous acid water (HAW) and LAB supernatant to control soft-rot disease bacteria. The tests confirmed that treatments with the HAW (over 120 ppm) or LAB (Lactobacillus plantarum PL203) culture supernatants (0.5 mL) completely controlled both P. kribbensis and P. vagans.

• Journal of Life Science
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• v.26 no.10
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• pp.1163-1168
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• 2016

Plant growth-promoting rhizobacteria (PGPR) have gained worldwide importance and acceptance due to their agricultural benefits. These microorganisms are potential tools for sustainable agriculture, with effects on plant growth, biofertilization, induced systemic resistance, and biocontrol of plant pathogens. In this study, four different Pantoea species were isolated from field soil, and their plant growth-promoting characteristics were studied. Based on 16S rDNA gene sequencing analyses, the se were grouped into Pantoea ananatis, Pantoea citrea, Pantoea dispersa, Pantoea vagans and named as Pa1, Pc1, Pd1, Pv1, respectively. All of these strains have their ability for solubilization of insoluble phosphate depending on pH decrease at the range around pH 5 at 1days after inoculation and production of plant hormone indole acetic acid (IAA) with 85.3±16.3 μg/ml of Pa1, 183.9±16.8 μg/ml of Pc1, 28.8±17.3 μg/ml of Pd1 and 114.1±16.5 μg/ml of Pv1, respectively. Pa1, Pc1 and Pd1 also have high activity for production of gibberellin (GA₃) hormone with 331.1±19.2 μg/ml of Pa1, 288.5±16.8 μg/ml of Pc1, 309.2±18.2 μg/ml of Pd1, but Pv1 does not. Furthermore, all these species have significantly promoted the growth of the lettuce seedling plants at the range around 32~37% for fresh weight and 10~15% for shoot length enhancement, so that these microbe could be used as a potential bio-fertilizer agents.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.529-537
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• 2020

This study was carried out to confirm changes in the microbial community and physicochemical characteristics of Korean traditional Makgeolli during fermentation by yeast as a fermentation starter. We demonstrate that the microbial community during fermentation affects the quality of Makgeolli. At the species level, Pediococcus pentosaceus, Weissella confusa, Pantoea vagans, and Lactobacillus graminis were dominant on fermentation mix, after 1-2 days, in the control group without yeast treatment. Acid production in the control group was higher than that in the yeast-treated group. P. pentosaceus was dominant throughout the fermentation process, and the proportion of P. vagans remarkably decreased following yeast addition. Considering quality characteristics, the alcohol content rapidly increased after yeast addition, and the lactic acid content was lower in the yeast-treated group than in the control. These results suggest that the rapid increase in alcohol at the start of fermentation inhibits the growth of lactic acid-producing bacteria. The addition of yeast may contribute to the reduction in the high amount of lactic acid, which can be one of the causes of changes in Makgeolli quality.