• Journal of Oral Medicine and Pain
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• v.46 no.3
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• pp.75-83
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• 2021

Odontogenic infection in the oral and maxillofacial regions caused by bacteria (mostly of oral origin) is one of the most common diseases encountered by dentists. Localized infection can easily be treated with incision and drainage followed by antibiotics. Emergence of multidrug resistant (MDR) bacteria called "Superbacteria" has become one of the serious problems in modern society, due to its small window of opportunity for treatment and high casualty. The acronym "ESKAPE", encompassing the common and serious MDR pathogens stand for Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa and Enterobacter spp. Literature search was performed in Medline, PubMed and Google Scholar ranging from 2012 to 2020. ESKAPE patient's infection period was longer than that of non-ESKAPE group, and the treatment method due to antibiotic resistance was also complicated. The purpose of this study is to investigate infection caused by ESKAPE pathogens in the oral and maxillofacial regions through literature review and to inform dental surgeons of the danger of ESKAPE pathogens and to suggest viable treatment options. Many studies worldwide reported infections associated with ESKAPE pathogens, but only limited number of studies targeted infection in oral and maxillofacial regions. Further research is required with more data on ESKAPE bacteria and their infection, especially in oral and maxillofacial regions.

• Journal of Microbiology and Biotechnology
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• v.29 no.2
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• pp.209-221
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• 2019

Gamma-aminobutyric acid (GABA) is a neurotransmitter that exerts several physiological functions and positive effects on human health. The aim of this study was to isolate and characterize the strains that had GABA-producing abilities from various fermented fish products. A total of 91 acid-producing strains were isolated from 41 samples of fermented fish products, and 27 strains showing GABA-producing abilities were identified by the 16S rDNA sequences. Among the strains, 31% strains tolerated at high-salt environment of 10-20% throughout the fermentation of fish sauces. The 27 isolates that produced GABA at various concentrations did so in the range of 5 to 454 mM. These GABA-producing isolates were identified as lactic acid bacteria of 14 strains, which included twelve Lactococcus lactis, one Enterococcus faecium, and one Lactococcus pentosus; eight Bacillus cereus group, which included seven B. thuringiensis and one B. cereus; and five Staphylococcus spp. Interestingly, with Vietnamese fish sauces, we mostly identified species of B. thuringiensis and Staphylococcus spp., while with Korean fermented fish products, the majority of the strains identified belonged to L. lactis. Among the strains, B. thuringiensis LH2134 produced the highest levels of GABA at 366 mM among the strains identified from Vietnamese fish sauces, whereas L. lactis LA43, a new strain isolated from Korean jeotgal (salted shrimp paste), produced the highest amount of GABA at 454 mM and the glutamate concentration in the medium was essential for GABA accumulation. Therefore, such the isolates might serve as good starters for development of more GABA-reinforced foods among fermented fish products.

• Microbiology and Biotechnology Letters
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• v.51 no.2
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• pp.191-202
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• 2023

Elevated serum cholesterol is a main risk factor for heart disorders. Most probiotic products administered to lower cholesterol are dairy products which are not suitable for lactose-intolerant individuals. In this study, we assessed the cholesterol-lowering efficacy of LAB isolated from traditionally fermented drinks in diet-induced rats and determine their efficacy in the production of non-dairy, probiotic formulations using papaya juice. LAB were isolated from palm wine and corn beer on MRS agar using a pour-plate technique. Identification was carried out using 16S rRNA gene sequencing. A hypercholesterolemia model in which diet-induced Wistar albino rats were assigned into four groups was established. Oral gavage was carried out for 30 days. On the 31^st day, the rats were dissected and the serum lipid profile was analyzed using biochemical kits. A 10⁶ cfu/ml of a 24-h-old culture of selected lactobacilli was used to inoculate papaya juice and incubated at 37℃. Microbial and chemical changes were assessed during papaya fermentation and after four weeks of cold storage. Two selected isolates (Pw1 and Cb4) had in vitro cholesterol reduction of > 80%. These two isolates lowered lipid profile (triglyceride, total cholesterol, LDL-c) significantly, and increased HDL-c levels (p < 0.5) in the rat sera. Phylogenetic analysis showed that Pw1 was 98.86% similar to Limosilactobacillus fermentum, while Cb4 was 99.54% similar to Enteroccocus faecium. Both strains fermented papaya juice with cell viability reaching 8.92 × 10⁸ cfu/ml and 25.3 × 10⁸ cfu/ml respectively, and were still viable after 4 weeks of cold storage.

• Clinical and Experimental Pediatrics
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• v.49 no.2
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• pp.157-161
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• 2006

Purpose : The purpose of this study is to investigate the pathogens of central venous catheter-related blood stream infections and search for the association among the insertion site, the duration and the underlying conditions with the prevalence of central venous catheter-related blood stream infections under 15 years old. Methods : A retrospective study was performed from Jan, 2003 to Dec, 2003 in Severance Hospital on 112 patients who undertook central venous catheter insertions. Results : We examined 112 patients who undertook central venous catheter insertion. The mean age of patients was $4.77{\pm}4.12$ years old. Coagulase negative Staphylococci was the most common organism of central venous catheter-related blood stream infections accounting for 33.9 percent, followed by Eenterococcus faecium(9.3 percent), and Staphylococcus aureus(7.5 percent), The most common insertion site was the right femoral vein, followed by the right jugular vein and the left femoral vein. The mean insertion period was $14.17{\pm}12.00$ days. Conclusion : Central venous catheter-related blood stream infections were not only related to the underlying conditions, but also to the insertion site. We need to study the clinical importance of coagulase negative Staphylococci as it is part of the normal flora of the skin. In future, more studies are needed to take preventive measures and improve treatment methods.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.127-136
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• 1996

Mak-kimchi (shredded kimchi) which was prepared in a commercial factory was packed in bottle (200 g) under vacuum (560 mmHg) or atmosphere, and chemical characteristics and microbiological parameters were monitored during storage at 5, 15 and $25^{\circ}C$, respectively. Optimum ripening time of the kimchi at different temperature were 2 days at $25^{\circ}C$, 5 days at $15^{\circ}C$ and more than 60 days at $5^{\circ}C$. By vacuum treatment pH and acidity changes in kimchi were considerably retarded. The vacuum of each bottle released within 1 or 2 days at 25 or $15^{\circ}C$, respectively but the pack at $5^{\circ}C$ maintained more than 380 mmHg vacuum for 36 days and then the vacuum slowly released. The colour of kimchi (lightness, redness, yellowness) in bottle increased sharply at $25^{\circ}C$ and $15^{\circ}C$ but sustained a stable level with vacuum treatment at $5^{\circ}C$. The range of total viable count of kimchi in bottle was $10^7{\sim}10^{10}/ml$. The number decreased by storage temperature drop to $5^{\circ}C$ and even more vacuum treatment than atmosphere treatment at $5^{\circ}C$. Lactobacillus brevis, L. plantarum, L. acidophilus, Aerococcus viridans and Streptococcus faecium subsp. casseliflavus were identified in bottled kimchi and L. brevis and L. plantarum contributed to the main function during kimchi fermentation. Those main lactic acid bacteria decreased in numbers at $5^{\circ}C$ than 25 or $15^{\circ}C$ and even more declined in case of vacuum treatment.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1429-1436
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• 2006

Fermentation characteristics, nutrient retention and aerobic stability of barley silages prepared using 6 commercial inoculants were evaluated using 126 mini-silos (3-L) in a completely randomized design. Whole barley forage was chopped, wilted to 39% DM and treated with water (control, S) or one of six inoculants: A (containing Lactobacillus plantarum); B (L. plantarum and Enterococcus faecium); C (L. plantarum and Pediococcus cerevisiae); D (L. plantarum, Pediococcus pentosaceus and Propionibacterium freudenreichii, plus hydrolytic enzymes); E (Lactobacillus buchneri plus hydrolytic enzymes); F (L. buchneri and P. pentosaceus plus hydrolytic enzymes). Samples of treated forage were collected for analysis at the time of ensiling, and then 18 silos of each treatment were filled, capped and weighed. Triplicate silos were weighed and opened after 1, 3, 5, 7, 33, and 61 d. On d 61, $400{\pm}5g$ of material from each silo was placed in 1-L styrofoam containers, covered with cheesecloth and held at room temperature. Silage temperature was recorded hourly for 14 d via implanted thermocouple probes. Chemical composition of the forage at ensiling was consistent with previously reported values. At d 61, pH was lowest (p<0.01) in silage S. Ammonia-N was lower (p<0.05) in silage A than in silages S, B, E, or F. Compared to pre-ensiling values, water soluble carbohydrate concentrations were elevated in silages S, A, B, C and D, and decreased in E and F. Lactic acid concentrations were similar (p>0.10) across treatments. Acetic acid levels were highest (p<0.01) in silage E and lowest (p<0.01) in silage D. Recovery of DM was lower (p<0.01) in silage F than in silages S, A, B, C, or D. On d 61, yeasts were most numerous (p<0.01) in silage D, which was the only silage in which temperature rose more than $2^{\circ}C$ above ambient during aerobic exposure. Silage D also had the highest (p<0.01) pH and ADIN content after aerobic exposure. Lactic acid and WSC content of silage D decreased dramatically during the 14-d aerobic exposure period. Yeast counts (at d 14 of exposure) were lowest (p<0.01) in silages E and F. In general, the commercial inoculants did not appear to enhance the fermentation of barley silage to any appreciable extent in laboratory silos.

• Korean Journal of Poultry Science
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• v.38 no.3
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• pp.173-179
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• 2011

This experiment was conducted to evaluate the dietary effects of multiple mixture of probiotics on laying performance and the faecal examination in laying hens (Hy-line Brown) at the early (21~40 wk) and middle (41~65 wk) laying term. Multiple probiotics were produced by developing products and the properties of microorganisms were examined for detecting of acid-resistance, bile salt-resistance and antibacterial activity against pathogenic enteric bacteria. Probiotics produced to the fermenting cultures of four selected organisms and soybean meal substrates by nine steps of NK proliferating system. The most microorganisms were shown higher resistance of acidity and bile salt. High antibacterial activities against Bacillus subtilis, Lactobacillus plantarum and Enterococcus faecium were observed, but was not against Saccharomyces cerevisiae. Total egg production of the treatment was significantly higher than control group but was not statistically different between 0.1% and 0.2% treatments (P>0.05). Average egg weight of the treatment in early laying term was also significantly higher than control but was not significantly different between 0.1% and 0.2% treatments (P>0.05). But the egg weight of the treatment in middle laying term was significantly higher than control and between 0.1% and 0.2% treatments (P>0.05). The mortality of 0.2% treatment was significantly lower than control (P<0.05), and 0.2% treatment in the early laying term was tended to decreased than 0.1% treatment and control. But there was not significantly between 0.1% and 0.2% treatments in middle laying term. In feed intake, 0.2% treatment in middle laying term was significantly increased than control and 0.1% treatment (P<0.05) but not in early laying term. In faecal examination, the total number of Lactobacillus of 0.1% treatment was significantly increased than control in whole laying term (P<0.05), but Coli form of the treatment was decreased than control in middle laying term. In conclusion, dietary long term supplementation of multiple probiotics improved performance of lay hens, egg weight and mortality drop by regulating enteric bacteria.

• YAKHAK HOEJI
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• v.40 no.4
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• pp.428-437
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• 1996

The in vitro and in vivo antibacterial activities of a new fluoroquinolone, DWP20364(1-cyclopropyl-5-amino-6,8-difluoro-7-(2,7-diazabicyclo[3.3.0]oto-4-ene-7-yl)-1 ,4-di-hydro-4-oxoquinoline-3-carboxylic acid) were evaluated in comparison with those of ciprofloxacin(CPFX), sparfloxacin(SPFX) and ofloxacin(OFLX). DWP20364 was more potent than CPFX and OFLX against Staphylococcus spp., Streptococcus spp. and Enterococcus faecium MD8b and it was similarly or slightly less active than CPFX against Escherichia spp. and Pseudomonas spp.. For MRSA and OFLX resistant strains (Staphylococcus spp.(14),Enterococcus spp.(4), Acinetobacter spp.(2), Pseudomonas spp.(9), Klebsiella spp.(2) and Serratia spp.(6)),DWP20364(MICs for 90% of strains,0.025 and 12.5${\mu}$g/ml, respectively) was 4 to 32 folds more potent than SPFX and CPFX. The activity of DWP20364 decreased moderately in the presence of 5mM $Mg^{2+}$. However, various pHs and the concentrations of various serum had no effect on the activity of DWP20364. DWP20364 possessed a bacteriocidal effect at the 1MIC against gram positive and gram negative strains. The protective effect of DWP20364 against systemic infections in mice caused by S. aureus Smith or S. aureus L2379 was superior to that of CPFX and SPFX but it was less active than that of CPFX against infection by P. aeruginosa E-2.

• Food Science of Animal Resources
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• v.44 no.5
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• pp.1080-1095
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• 2024

In contemporary society, the increasing number of pet-owning households has significantly heightened interest in companion animal health, expanding the probiotics market aimed at enhancing pet well-being. Consequently, research into the gut microbiota of companion animals has gained momentum, however, ethical and societal challenges associated with experiments on intelligent and pain-sensitive animals necessitate alternative research methodologies to reduce reliance on live animal testing. To address this need, the Fermenter for Intestinal Microbiota Model (FIMM) is being investigated as an in vitro tool designed to replicate gastrointestinal conditions of living animals, offering a means to study gut microbiota while minimizing animal experimentation. The FIMM system explored interactions between intestinal microbiota and probiotics within a simulated gut environment. Two strains of commercial probiotic bacteria, Enterococcus faecium IDCC 2102 and Bifidobacterium lactis IDCC 4301, along with a newly isolated strain from domestic dogs, Lactobacillus acidophilus SLAM AK001, were introduced into the FIMM system with gut microbiota from a beagle model. Findings highlight the system's capacity to mirror and modulate the gut environment, evidenced by an increase in beneficial bacteria like Lactobacillus and Faecalibacterium and a decrease in the pathogen Clostridium. The study also verified the system's ability to facilitate accurate interactions between probiotics and commensal bacteria, demonstrated by the production of short-chain fatty acids and bacterial metabolites, including amino acids and gamma-aminobutyric acid precursors. Thus, the results advocate for FIMM as an in vitro system that authentically simulates the intestinal environment, presenting a viable alternative for examining gut microbiota and metabolites in companion animals.