• Food Science and Biotechnology
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• v.18 no.1
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• pp.12-17
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• 2009

The effect of kimchi, traditional Korean fermented vegetables, on inactivating food-borne pathogens and the kimchi factors affecting the antimicrobial activity were investigated. More cells of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella typhimurium were inactivated in the kimchi that had low pH and high titratable acidity. Of the raw ingredients in kimchi, raw garlic showed the strongest antimicrobial activity against the pathogens. When kimchi was fermented at 0, 4, 10, or $20^{\circ}C$ to pH 4.4, higher kimchi fermentation temperature resulted in higher titratable acidity. The greatest inactivation of S. typhimurium occurred in kimchi fermented at $20^{\circ}C$, while L. monocytogenes were inactivated in kimchi fermented at $0^{\circ}C$ in situ. This study showed that appropriately fermented kimchi can inactivate various food-borne pathogens and that the fermentation temperature of the kimchi is an important factor in determining the ability of the kimchi to inactivate specific pathogens. Lactic acid bacteria (LAB) multiplication and organic acids produced according to LAB metabolism play a role in inactivating food-borne pathogens in kimchi.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.713-717
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• 2012

The objective of this study was to evaluate the effect of sodium habituation on thermal resistance of Staphylococcus aureus in various ready-to-heat (RTH) sauces. The strain mixture of S. aureus strains KACC10768, KACC10778, KACC11596, KACC13236 and NCCP10862 was habituated up to 9% of NaCl. The inocula of NaCl-habituated and non-habituated S. aureus were inoculated in 5 g portions of pork cutlet, meat and Carbonara sauces at 7 Log CFU/g, and the samples were vortexed vigorously. The inoculated samples were then exposed to 60 and $70^{\circ}C$ in a water-bath, and survivals of total bacteria and S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively, every 30 min for 120 min. At 60oC, the cell counts of total bacteria and the significant difference in survivals between sodium-habituated and non-habituated S. aureus were observed only in the Carbonara sauce; the tailing effect, which is the period of no reduction of bacterial cell counts, was observed in pork cutlet, meat and Carbonara sauces subjected to $60^{\circ}C$. At $70^{\circ}C$, total bacterial populations and sodium-habituated and non-habituated S. aureus cell counts in meat and Carbonara sauce also significantly decreased (p<0.05) after 30 min of heat treatment, followed by the obvious tailing effect. Sodium-habituated S. aureus cell counts in meat and Carbonara sauces were higher (p<0.05) than those of non-habituated S. aureus at $70^{\circ}C$. The results indicate that sodium habituation of S. aureus cells may increase the thermal resistance of the pathogen in RTH sauces; moreover, heating RTH sauces for a short time before serving may not sufficiently decrease the cell counts of S. aureus, particularly for sodium-habituated strain.

• Applied Chemistry for Engineering
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• v.17 no.1
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• pp.22-27
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• 2006

Thermal treatment and ozone oxidation methods were examined to reuse waste activated sludge (WAS) produced from a livestock wastewater treatment plant. Analysis of WAS property was made to study usefulness of the recycled waste as fertilizer. From the results of quantitative analysis, WAS particles were found to be composed of 44.25 wt% carbon, 8.43 wt% nitrogen, and 1.35 wt% phosphorus. It was confirmed that the inactivation of pathogenic microorganism was required from the quantitative analysis of microbes. From the results of TSS, COD, SCOD, and pathogenic microorganism measurement, the optimal operating conditions of thermal treatment and ozone oxidation were determined to be 70, 10 min and $0.6L\;O_3/L\;solution{\cdot}min$, 60 min, respectively. The optimized thermal treatment and ozone oxidation represented the efficient pathogen inactivation and particle dissolution, respectively. However, the two methods examined were not themselves sufficient but they need to combine with another treatment for the effective reuse of wastes.

• Journal of Life Science
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• v.15 no.6 s.73
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• pp.955-960
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• 2005

Resistance to metronidazole, a key component of therapies against Helicobacter pylori, is common in clinical isolates. Resistance generally requires inactivation of rdxA (HP0954), and sometimes also frxA (HP0642), two related nitroreductase genes. Here we studied the effect of resistance to metronidazole on fitness of the gastric pathogen H. pylori. The effect of metronidazole resistance for H. pylori in culture was assessed first by looking at colonies formed by freshly constructed mutant derivatives of H. pylori strain 26695. Mutations resulting in metronidazole resistance caused premature death of H.pylori in stationary phase, but had no significant effect on early exponential growth. The effect of nitroreductase deficiencies on fitness in vivo was tested by infecting C57BL/6 mice with 1:1 mixtures of SS1 wild type and its isogenic metronidazole resistant derivatives. Inactivation of rdxA caused an inability to colonize mice in SS1 H. pylori strain. Derivatives of a metronidazole resistant strain that survived better in stationary phase, although remaining metronidazole resistant, could again colonize mice. In conclusion, metronidazole resistance diminishes H. pylori's fitness, but their costs can be suppressed by additional mutation.

• Journal of Environmental Science International
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• v.24 no.11
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• pp.1393-1404
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• 2015

Ten empirical disinfection models for the plasma process were used to find an optimum model. The variation of model parameters in each model according to the operating conditions (first voltage, second voltage, air flow rate, pH, incubation water concentration) were investigated in order to explain the disinfection model. In this experiment, the DBD (dielectric barrier discharge) plasma reactor was used to inactivate Phytophthora capsici which cause wilt in tomato plantation. Optimum disinfection models were chosen among ten models by the application of statistical SSE (sum of squared error), RMSE (root mean sum of squared error), $r^2$ values on the experimental data using the GInaFiT software in Microsoft Excel. The optimum models were shown as Log-linear+Tail model, Double Weibull model and Biphasic model. Three models were applied to the experimental data according to the variation of the operating conditions. In Log-linear+Tail model, $Log_{10}(N_o)$, $Log_{10}(N_{res})$ and $k_{max}$ values were examined. In Double Weibull model, $Log_{10}(N_o)$, $Log_{10}(N_{res})$, ${\alpha}$, ${\delta}_1$, ${\delta}_2$, p values were calculated and examined. In Biphasic model, $Log_{10}(N_o)$, f, $k_{max1}$ and $k_{max2}$ values were used. The appropriate model parameters for the calculation of optimum operating conditions were $k_{max}$, ${\alpha}$, $k_{max1}$ at each model, respectively.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.309-313
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• 2008

To investigate the antibacterial activity of the traditional bronze alloy Yugi, the cultures of Salmonella spp., Escherichia coli O157, Enterobacter sakazakii, and Bacillus cereus were exposed to the metal coupons of bronze, copper, tin, and stainless steel, and the sterilizing activities were analyzed. Antibacterial efficacy of copper coupon toward S. Typhimurium, E. coli, and E. sakazakii were the highest among them and those were followed by bronze, tin, and then stainless steel in the activity order. However, there was little sterilizing activity on Gram-positive B. cereus. Minimal inhibitory concentrations of cupric ion were 25 ppm for S. Typhimurium, E. coli, and E. sakazakii, and 50 ppm for B. cereus. Yugi bronze alloy showed more rigidity and practicality in comparison with copper, and has been used in Korea. Therefore, the bronze alloy may be more effective to reduce the cross-contamination of S. Typhimurium, E. coli, and E. sakazakii than stainless steel in food processing surface.

• Journal of Microbiology and Biotechnology
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• v.22 no.6
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• pp.856-865
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• 2012

We describe the construction and immunobiological properties of a novel whooping cough vaccine candidate, in which the aroQ gene, encoding 3-dehydroquinase, was deleted by insertional inactivation using the kanamycin resistance gene cassette and allelic exchange using a Bordetella suicide vector. The aroQ B. pertussis mutant required supplementation of media to grow but failed to grow on an unsupplemented medium. The aroQ B. pertussis mutant was undetectable in the trachea and lungs of mice at days 6 and 12 post-infection, respectively. Antigen-specific antibody isotypes IgG1 and IgG2a, were produced, and cell-mediated immunity [CMI], using interleukin-2 and interferon-gamma as indirect indicators, was induced in mice vaccinated with the aroQ B. pertussis vaccine candidate, which were substantially enhanced upon second exposure to virulent B. pertussis. Interleukin-12 was also produced in the aroQ B. pertussis-vaccinated mice. On the other hand, neither IgG2a nor CMI-indicator cytokines were produced in DTaP-vaccinated mice, although the CMI-indicator cytokines became detectable post-challenge with virulent B. pertussis. Intranasal immunization with one dose of the aroQ B. pertussis mutant protected vaccinated mice against an intranasal challenge infection, with no pathogen being detected in the lungs of immunized mice by day 7 post-challenge. B. pertussis aroQ thus constitutes a safe, non-reverting, metabolite-deficient vaccine candidate that induces both humoral and cell-mediated immune responses with potential for use as a single-dose vaccine in adolescents and adults, in the first instance, with a view to disrupting the transmission cycle of whooping cough to infants and the community.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.138-141
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• 2007

The aim of this study was to investigate the effect of irradiation treatment on the inactivation of pathogens in ready-to-use cooked carrot. The pathogens tested were Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria inocua. Following the inoculation of these organisms into cooked carrot (about $10^6-10^8\;CFU/g$), the growth of each was inhibited due to irradiation for 24 hr of storage at $20^{\circ}C$. S. typhimurium and E. coli inoculated into cooked carrot were not detected following irradiation with 3 kGy. S. aureus and L. inocua inoculated into the cooked carrot decreased by 5 logs (CFU/g) following 2 kGy irradiation. The range of $D_{10}$ values was from 0.30-0.50. The Hunter color, $L^*-,\;a^*-$, and $b^*-values$, and the hardness of the cooked carrot were not effected by irradiation treatment. The sensory score of irradiated cooked carrot was not statistically different from that of non-irradiated samples (p>0.05). These results indicate that low dose irradiation can enhance the microbial safety and extend the shelf-life of ready-to-eat foods such as cooked carrot.

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.258-270
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• 2023

Climate change has worsened droughts and floods, and created conditions more likely to lead to pathogen contamination of surface water and groundwater. Thus, there is a growing need to disinfect livestock water. Ultraviolet (UV) irradiation is widely accepted as an appropriate method for disinfecting livestock water, as it does not produce hazardous chemical compounds and kills pathogens. However, UV-based disinfection inevitably consumes electricity, so it is necessary to improve UV disinfection effectiveness. Aluminum-based reflective nanolens arrays that enhanced the effectiveness of a continuous-flow UV water disinfection system were developed using electrochemical and chemical processes, including electropolishing and two-step anodization. A continuous UV disinfection system was custom designed and the parts were produced using a three-dimensional printer. Electropolished aluminum was anodized at 40 and 80 V in 0.3 M oxalic acid, at 120 and 160 V in 1.0 M phosphoric acid, and at 200 and 240 V in 1.5 M citric acid. The average nanolens diameters (D) of the aluminum-based reflective nanolens arrays prepared using 40, 80, 120, 160, 200, and 240 V anodization were 95.44, 160.98, 226.64, 309.90, 296.32, and 339.68 nm, respectively. Simple UV reflection behind irradiated water disinfected Escherichia coli O157:H7 in water more than did the non-reflective control. UV reflection and focusing behind irradiated water using an aluminum-based reflective nanolens array disinfected E. coli O157:H7 more than did simple UV reflection. Such enhancement of the UV disinfection effectiveness was significantly effective when a nanolens array with D 226.64 nm, close to the wavelength of the irradiated UV (254 nm), was used.

• The Korean Journal of Mycology
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• v.41 no.4
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• pp.248-254
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• 2013

A Gram-negative bacterium was isolated from mushroom media that markedly reduces the level of extracellular toxins (i.e., tolaasins) produced by Pseudomonas tolaasii, the most destructive pathogen of cultivated mushrooms. The HC1 strain was selected as detoxifying tolaasin by bioassay on potato and it was identified Pseudomonas sp. by the cultural, morphological and physiological characteristics, and analysis of the 16S rRNA. The isolated bacterium is saprophytic but not parasitic nor pathogenic to cultivation mushroom. The isolated bacterium for P. tolaasii cell, was sufficient for detoxification in vitro. Inoculation of the isolated bacterium prevents the development of bacterial disease in Pleurotus ostreatus, Flammunia velutipes and Agaricus bisporus. Control efficacy of brown blotch of strain HC1 treatment was 69, 68 and 55% on Agaricus bisporus, Flammulina velutipes and Pleurotus ostreatus, respectively. The suppressive bacterium may be useful in future for the development of biocontrol system and the construction of genetically modified edible fungi resistant to the disease caused by P. tolaasii.