• The Korean Journal of Pesticide Science
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• v.14 no.4
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• pp.421-426
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• 2010

Many bacterial strains inhabit strong saline condition, such as tidal mudflat and salted seafoods, were identified and reported for the proposed protease activities and salt resistance; however antifungal activities against plant fungal pathogen have not well been studied until now. In this study, primary screening was performed for the isolation of promising strains against major plant pathogens like Sclerotinia sclerotiorum, Fusarium oxysporum, Phytophthora capsici, Botrytis cineria, Collectotrichum acutatum and Pythium ultimum. Totally 423 bacterial strain were isolated from laboratory media which was based on different morphological characteristics and all the strains were dual cultured against major fungal pathogens on PDA, finally 40 strains were selected as antifungal bacterial strain and identified by fatty acid phylogenic difference analysis from MIDI shorlock gas chromatography system. As a result, antifungal strains from tidal mudflat were 10 species of 6 genus. Paenibacillus macerans was dominant species; 5 strains among the 17 isolates from tidal mudflat. Antifungal strains from salted seafoods were 7 species of 3 genus and Bacillus atrophaeus was dominant species; 12 strains among the 23 isolates from salted fishes.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• Korean Journal of Microbiology
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• v.40 no.4
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• pp.263-268
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• 2004

Two species of halophilic bacteria were isolated from five salted seafoods and identified by 16S rDNA sequenc­ing homology. One was identified as Halomonas subglaciescola and other four strains were belong to Halomo­nas marina. The identity of all isolates with standard organisms was above $95\%.$ H. subglaciescola, H. marina IN, and H. marina SH-2 grew in salinity condition from $3%\;to\;18\%$ NaCl but growth of H. marina SQ and H. marina SH-l grew in salinity environment from $8\%\;to\;17\%.$ Maximum biomass of H. subglaciescola, H. marina IN, H. marina SQ, H. marina SH-1, and H. marina SH-2 growing in LB medium containing $15\%$ NaCl were about 3.2, 4.5, 4.5, 5.7, and 4.2, however the maximum biomass in LB medium containing $5\%$ NaCl were about 2.2, 1.1, 0.7, 0.2, and 2.4 as optical density at 660 nm, respectively. In scanning electron micrograph, unknown material (mucus) attached to outer membrane of all isolates was observed. When mucus isolated from halophilic bacterial cell was added to culture of E. coli, E. coli grew in medium containing $15\%$ NaCl.