• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.386-396
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• 2002

This study screened 76 Korean traditional patent medicines and 58 medicinal herbs for antimicrobial activity against pathogenic bacteria. Among the prescriptions methanol and hot water extracts of Samsoum, Chujunghwang-yont'ang, and Sashinhwan showed antimicrobial activities against E. coli and Chujunghwang-yont'ang showed the strongest antimicrobial activity. Among the medicinal herbs, hot water and methanol extracts of Terminalia chebula, Caesalpinia sappan, and Coptis chinensis showed the strongest antimicrobial activities against Escherichia coli O157, Staphylococcus aureus, Shigella flexnery, Shigella sonnei and Salmonella typhimurium. An interesting characteristic of the traditional medicines such as Samsoum, Chujunghwang-yont'ang, and Sashinhwan was that both methanol and hot water extracts were active. Chujunghwang-yont'ang exhibited the strongest antimicrobial activities against the microorganisms tested. Water and methanol extracts of Terminalia chebula, Caesalpinia sappan, and Coptis chinensis showed the strong of inhibitory effects on the growth of all microorganisms tested.

• Natural Product Sciences
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• 제19권4호
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• pp.297-302
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• 2013

The current study was conducted to evaluate the antibacterial and antioxidant activities of the essential oil fraction from the roots of Angelica tenuissima Nakai and its main components. We extracted the essential oil fraction from the roots of A. tenuissima using steam distillation and isolated its main components. Their antibacterial activities were determined by broth dilution test against food-borne pathogenic bacteria. Antioxidant activities were evaluated by DPPH-scavenging assay and reducing-power test. Also tested was their ability to inhibit the growth of two gastrointestinal cancer cell lines, Caco-2 and MKN-45. The A. tenuissima oil fraction and its main components, ligustilide and butylidene phthalide exhibited marked inhibitory effects against most of the tested antibiotic-susceptible and antibiotic-resistant bacterial strains with minimum inhibiting concentrations (MICs) from $0.21{\pm}0.08$ to $3.60{\pm}0.89mg/ml$. They also showed growth-inhibiting activity against Caco-2 and MKN-45 cells. The oil fraction showed significant antioxidant activities in DPPH radical scavenging assay and reducing-power test. Taken together, A. tenuissima essential oil could be used as a safe additive for preventing food contamination by pathogenic bacteria. Additionally, its antioxidative activity and the ability to inhibit gastrointestinal carcinoma cell lines could increase its value for functional foods and prevention of cancer.

• 한국패류학회지
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• 제15권1호
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• pp.49-55
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• 1999

양식장에서 폐사하였거나 실활 상태의 소라를 채집하여 호염성 세균을 분리하고 이들 세균중 건강한 소라에 병원성을 나타내는 두 종의 세균에 대하여 형태, 생리적 시험을 행한 결과 Vibrio alginolyticus와 Vibrio anguillarum biovar I으로 동정되었다. 이들 두 종의 세균은 공히 25-3$0^{\circ}C$ 부근에서 가장 잘 생육하였고, 염분농도는 해수보다 약간 낮은 3%내외가 최적 발육농도였다. 이들 두 종의 세균에 심하게 감염된 소라는 아가미의 괴사가 일어나는 것으로 밝혀졌다. 두 종 세균의 급작스런 증식과 소라자체의 환경변화에 따른 활력의 상실 등 복합적인 제반 요인이 동시에 작용될 때 발병이 유발되는 것으로 추정된다.

• 한국식품위생안전성학회지
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• 제4권2호
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• pp.155-163
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• 1989

YS-medium(0.1% Yeast extract +10% Skimmilk)중에 유산간균 L.casei, L. acidophilus , L. bulgaricus 와 병원성 E, coli, Sal. enteritides를 혐기적으로 혼합배양하면서 각각의 생육과 저해를 조사한 결과 , E. coli와 Sal. enteritideis의 생육이 각 유산균에 의하여 현저하게 저해되었다. 그러나 L.casei와 L.acidophilus의 각 유산균은 E.coli와 Sal. enteritidis에 의하여 생육이 전혀 저해되지 않았고 , L. bulgaricus는 E. coli 에 의하여 약간 저해를 받았다. E. coli와 Sal. enteritidis 의 단독배양액의 pH는 72시간째에 각각 5.08과 5.70이었으며, 유산균혼합배양액의 pH는 3.75~4.48이었고, 병원성균의 생육억제작용은 주고 pH 저하에 기인하였다.

• 생명과학회지
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• 제11권6호
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• pp.554-560
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• 2001

기능성 식품소재 개발을 위하여 탱자즙의 항균활성을 확인하였다. 탱자즙은 Bacillus cereus, Bacillus subtilis, Coryne-bacterium zerosis, Listeria monocytobenes, Micrococcus luteus, Rhodococcus equi 등의 그림양성세균 6종, Klebsiella pneumo-niae, Pseudomonas aeruginosa, Vibrio alginolytics, Vibrio chloerae, Vibrio parahameolyticus, Vibrio vulnificus, Yersinia enterocolitica 등의 그람음성세균 7종에 대하여 비교적 높은 항균활성을 나타냈다. Bacillus subtilis, Coryne-bacterium zerosis, Listeria monocytobenes, Micrococcus luteus, Rhodococcus equi,Staphylococcus epidermidis, Citrobacter freundil및 Pseudomonas aeruginosa 등의 세균들에 대한 탱자즙의 최소억제농도는 2.5%였으며, Vibrio cholerae, Vibrio parahemoly-ticus, Vibrio vulnificus 및 Yersinia entero-colitica 등의 세균들에 대한 탱자즙의 최소 억제 농도는 1.25%이었다. 또한 최고 121$^{\circ}C$에서 15분간 각각 열처리한 탱자즙의 항균성은 열처리하지 않은 탱자즙의 항균성과 동일한 결과를 나타내어 열에 대하여 매우 안정하였다.

• Journal of Microbiology and Biotechnology
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• 제6권1호
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• pp.50-53
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• 1996

A cultured milk product was made by fennenting 10$\%$ reconstituted skim milk with Lactococcus lactis subsp. lactis TA29 and Saccharomyces exiguus SK2. L. lactis TA29 and S. exiguus SK2 grew up to 1.0 $\times 10^9\;and\;2.0 \times 10^6$ cfu/ml, respectively. After the fermentation 21$\%$ of lactose was hydrolyzed, pH was lowered to 4.2, and titratable acidity and alcohol concentration were increased to 0.96 and 0.023$\%$, respectively. When the fermented milk was stored at $4{\circ}C$ for 9 days, the viable cell counts for L. lactis TA29 and S. exiguus SK2 were $6.5 \times 10^5\;and\;1.6 \times 10^6$ cfu/rnl, respectively. The alcoholic fermented milk prepared in this experiment was more inhibitory against some pathogenic bacteria including C. perfringens than commercial yoghurt products tested.

• 한국동물위생학회지
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• 제24권2호
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• pp.117-126
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• 2001

To ensure the safety of domestic livestock products, the government made it obligatory to enforce the hazard analysis critical control point(HACCP) in all domestic slaughterhouses. Under the HACCP, most of the hazards generated in slaughterhouses are bio-hazards, especially pathogenic bacteria. In order to reduce to the pathogenic bacteria, critical control point (CCP) is established and controled in the process of slaughter. A study was carried out to measure the level of bacterial contamination of swine carcass in 6 slaughterhouses selected. As a result, the aerobic plate counts(cfu/$\textrm{cm}^2$) of all samples was $10^2$-10 in average, except slaughterhouse C. The level of the aerobic plate counts on the surface of lower loin in slaughterhouse C was $10^4$ and it was considered that slaughterhouse C should set the process of manual transport of carcass as the CCP. Escherichia coli level was the highest in middle line cut surface. Especially, E coli level of slaughterhouses C and D were about 6.5- and 3.0-fold higher than that of other 4 slaughterhouses. Thus, it was considered that the slaughterhouses C and D should set the process of the entrails treatment as the CCP. The air contamination was measured at two point in a slaughterhouse. The air contamination level was 4-13 times higher than that of the standard Japanese slaughterhouses.

• 한국치위생학회지
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• 제21권5호
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• pp.555-565
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• 2021

Objectives: This study was conducted to analyze peri-implantitis bacteria and identify their associations with health status and health activities. Methods: Gingival sulcus fluid at the implant's periodontal pockets sampled from the participants were analyzed by multiplex real time PCR. Results: Participants had strains in the order of 100% F. nucleatum, 98.0% E. corrodens, and 96.0% P. micra, and the correlation between C. rectus and E. nodatum was high (p<0.01). Diabetic group (P. gingivalis, P. nigrescens) hypertension (P. nigrescens), group with four or more periodontal pockets (P. gingivalis, T. dentica, P. intermedia, E. nodatum, and C. rectum), smoking (P. micra, E. corrodens), drinking (T. dentola), and scaling groups (C. rectus) were found to have more strains (p<0.05). Conclusions: Representative pathogenic microorganisms detected in periodontal pockets of implants were similar to dental periodontal pockets; however there were differences in the amount and distribution of microorganisms, and they were affected by health status and health behavior.

• 한국미생물·생명공학회지
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• 제49권1호
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• pp.18-23
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• 2021

The aim of this study was to determine the production of folate, short chain fatty acids (SCFAs), and antimicrobial activity exhibited by Lactobacillus plantarum G72 for potential dietary application in pregnant women. L. plantarum G72 has been reported to possess characteristic activities and functionality including β-galactosidase activity and antioxidant activities. L. plantarum G72 showed antibacterial activity against pathogenic bacteria (Listeria monocytogenes ATCC 15313, Salmonella typhimurium P99, Escherichia coli ATCC 25922, and Staphylococcus aureus KCCM 11335) using a modified method, and formation of the largest inhibition zone was observed against S. aureus KCCM 11335 (12.0-17.0 mm). The adherence of four food-borne pathogenic bacteria to HT-29 cells was inhibited by L. plantarum G72 (0.13 to 0.92 log CFU/ml). The most considerable inhibition of adherence to HT-29 cells was observed by using L. plantarum G72 against S. typhimurim P99. Additionally, folate production by L. plantarum G72 was 50.1 ng/ml, and L. plantarum G72 produced relatively more lactic acid (11,176.73 mg/kg) than acetic, propionic, or butyric acids. Therefore, the results of this study suggest that L. plantarum G72 may serve as a multifunctional food additive in the health industry.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.197-206
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• 2020

This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.