• 한국미생물·생명공학회지
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• 제44권3호
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• pp.261-267
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• 2016

본 연구에서는 호염성 세균 Bacillus sp. Mk22를 사료에 섞어 투여함으로써 Penaeus monodon 새우의 성장증진과 Vibrio parahaemolyticus 와 흰반점바이러스(WSSV)의 감염 감소에 대한 영향을 조사하였다. 새우는 45일 동안 3가지 먹이를 공급하였 는데, 무첨가(대조구), 시판 프로바이오틱, 그리고 Bacillus sp. Mk22이었다. 호염성세균 Mk22를 투여한 새우들은 다른 그룹들의 새우들보다 성장(7.1 ± 0.21 g), 생존율(94.3 ± 0.58%), 체중증가(178 ± 4.93 g), 그리고 감소된 사료전환효율(0.8 ± 0.03 g)을 보였다. Bacillus sp. Mk22를 투여한 새우들은 다른 그룹의 새우들보다 새우배양 수조안에서 낮은 비브리오 수자(0.02 ± 0.01 × 10² CFU/ml)를 보였다. 이 세 그룹의 새우들을 비브리오나 WSSV로 공격감염을 하였다. 비브리오 감영에서는, 시판 프로바이오틱그룹과 Mk22 그룹에서 배양수조의 물 감염과 경구투여감염에서 치사 새우가 없었다. WSSV 감염에 대해서는, Mk22 그룹의 경우 새우배양 수조 감염에서는 68%의 생존율과 경구투여 감염에서는 20% 생존율이 45일째에 관찰되었고, 대조구와 시판 프로바이오틱 그룹에서는 모두 훨씬 빠른 시간 내에 100% 사망률을 보였다. 산화적 스트레스의 표지인, catalase와 superoxide dismutase와 같은 항산화 효소 활성은 비브리오와 WSSV 감염된 Mk22 그룹 모두에서 다른 그룹들에 비해 유의적으로 감소하였다. 이 사실은 Bacillus sp. Mk22는 산화적 스트레스 감소하는데 효과적이었고, 이는 감소된 감염효과로 인한 것으로 추정된다.

• Mycobiology
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• 제43권2호
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• pp.137-149
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• 2015

In the search for novel potent fungi-derived bioactive compounds for bioinsecticide applications, crude ethyl acetate culture filtrate extracts from 110 mangrove fungal endophytes were screened for their toxicity. Toxicity tests of all extracts against brine shrimp (Artemia salina) larvae were performed. The extracts with the highest toxicity were further examined for insecticidal activity against Spodoptera litura larvae and acetylcholinesterase (AChE) inhibition activity. The results showed that the extracts of five isolates exhibited the highest toxicity to brine shrimp at 50% lethal concentration ($LC_{50}$) values of 7.45 to 10.24 ppm. These five fungal isolates that obtained from Rhizophora mucronata were identified based on sequence data analysis of the internal transcribed spacer region of rDNA as Aspergillus oryzae (strain BPPTCC 6036), Emericella nidulans (strains BPPTCC 6035 and BPPTCC 6038), A. tamarii (strain BPPTCC 6037), and A. versicolor (strain BPPTCC 6039). The mean percentage of S. litura larval mortality following topical application of the five extracts ranged from 16.7% to 43.3%. In the AChE inhibition assay, the inhibition rates of the five extracts ranged from 40.7% to 48.9%, while eserine (positive control) had an inhibition rate of 96.8%, at a concentration of 100 ppm. The extracts used were crude extracts, so their potential as sources of AChE inhibition compounds makes them likely candidates as neurotoxins. The high-performance liquid chromatography profiles of the five extracts differed, indicating variations in their chemical constituents. This study highlights the potential of culture filtrate ethyl acetate extracts of mangrove fungal endophytes as a source of new potential bioactive compounds for bioinsecticide applications.

• 한국미생물·생명공학회지
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• 제47권4호
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• pp.522-529
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• 2019

A Bacillus strain, SJ4, exhibiting strong fibrinolytic activity was isolated from saeu (shrimp, Acetes chinensis) jeotgal, a Korean traditional fermented food and was identified as B. subtilis. The B. subtilis SJ4 strain can grow at a NaCl concentration of up to 15% (w/v). The fibrinolytic activity of B. subtilis SJ4 (152.0 U/ml) cultured in Luria-Bertani (LB) broth for 48 h at 37℃ with aeration was higher than that of B. subtilis SJ4 cultured in TSB (124.5 U/ml) under same culture conditions. The major proteins in the LB culture supernatant of B. subtilis SJ4 were analyzed by SDS-PAGE, which revealed three major bands (23, 25, and 28 kDa). The band (23 kDa) with strong fibrinolytic activity, analyzed on fibrin zymogram, was observed at 60-96 h of cultivation. The aprESJ4 gene encoding the major fibrinolytic enzyme, AprESJ4, was cloned by PCR. The aprESJ4 gene sequence exhibited high similarities with the fibrinolytic gene sequences of other Bacillus species. The amino acid sequence of AprESJ4 exhibited 98.9 and 98.4% similarity with subtilisin NAT and AprE2 of B. subtilis, respectively. Hence, B. subtilis SJ4 can be a potential starter culture for jeotgal products.

• Journal of Microbiology and Biotechnology
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• 제19권11호
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• pp.1393-1400
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• 2009

A bacteriocin-producing strain PI80 was isolated from the gut of Penaeus indicus (Indian white shrimp) and identified as Streptococcus phocae PI80. The bacteriocin was purified from a culture supernatant to homogeneity as confirmed by Tricine SDS-PAGE. Reverse-phase HPLC analysis revealed a single active fraction eluted at 12.94 min, and MALDI-TOF mass spectrometry analysis showed the molecular mass to be 9.244 kDa. This molecular mass does not correspond to previously described streptococcal bacteriocins. The purified bacteriocin was named phocaecin PI80 from its producer strain, as this is the first report of bacteriocin production by Streptococcus phocae. The bacteriocin exhibited a broad spectrum of activity and inhibited important pathogens: Listeria monocytogenes, Vibrio parahaemolyticus, and V. fischeri. The antibacterial substance was also sensitive to proteolytic enzymes: trypsin, protease, pepsin, and chymotrypsin, yet insensitive to catalase, peroxidase, and diastase, confirming that the inhibition was due to a proteinaceous molecule (i.e., the bacteriocin), and not due to hydrogen peroxide or diacetyl. Phocaecin PI80 moderately tolerated heat treatment (up to $70^{\circ}C$ for 10 min) and resisted certain solvents (acetone, ethanol, and butanol). A massive leakage of $K^+$ ions from E. coli $DH5\alpha$, L. monocytogenes, and V. parahaemolyticus was induced by phocaecin PI80, as measured by Inductively Coupled Plasma Optical Emission Spectrometry (ICPOES). Therefore, the results of this study show that phocaecin PI80 may be a useful tool for inhibiting L. monocytogenes in seafood products that do not usually undergo adequate heat treatment, whereas the cells of Streptococcus phocae PI80 could be used to control vibriosis in shrimp farming.

• 수산경영론집
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• 제50권1호
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• pp.39-54
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• 2019

The purpose of this paper is to analyze the difference of seafood dining consumer behavior by demographic characteristics (age, gender). This research surveyed 251 people in Busan, Korea. t-test, one-way ANOVA, and MDS were used to identify the difference of consumer behavior by demographics. The result of the research revealed the difference between demographic characteristics and seafood dining consumption. 20's showed to accept the trendy dining culture represented by salmon, sushi and shrimp, and 30's also have similar tendency. 40's have higher spending tendency to seafood dining like tuna restaurants. 50's and 60's showed conservative consumption propensity represented by grilled fish, braised fish and raw fish restaurants. In gender analysis, male have higher frequency than female about grilled eel. In the future, the seafood dining market would be reorganized with the expansion of sushi, salmon and shrimp dishes, which can be classified as a new dining market. In this research, we suggested fisheries supply and production strategies according to age and gender.

• Journal of Microbiology and Biotechnology
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• 제26권10호
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• pp.1736-1745
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• 2016

The interactions of microbiota in the gut play an important role in promoting or maintaining the health of hosts. In this study, in order to investigate and compare the effects of dietary supplementation with Lactobacillus pentosus HC-2 (HC-2), Enterococcus faecium NRW-2, or the bacteria-free supernatant of a HC-2 culture on the bacterial composition of Litopenaeus vannamei, Illumina sequencing of the V1-V2 region of the 16S rRNA gene was used. The results showed that unique species exclusively existed in specific dietary groups, and the abundance of Actinobacteria was significantly increased in the intestinal bacterial community of shrimp fed with the bacteria-free supernatant of an HC-2 culture compared with the control. In addition, the histology of intestines of the shrimp from the four dietary groups was also described, but no obvious improvements in the intestinal histology were observed. The findings in this work will help to promote the understanding of the roles of intestinal bacteria in shrimps when fed with probiotics or probiotic supernatant.

• 한국식생활문화학회지
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• 제20권6호
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• pp.744-753
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• 2005

This study was carried out to investigate Chinese in Beijing and Shanghai perception and preference for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145(45.7%) and female 172(54.3%) of residing in Beijing, and on male 139(49.5%) and female 142(50.5%) of residing in Shanghai. In foods of eating with Kimchi resulted the highest Chinese foods 40.3% on male, and Korean. Chinese foods 25.3% on female in Beijing(p< .05), Korean, Chinese foods 26.7% and 25.3% on male respectively, and Korean foods 50.7% on female in Shanghai. In Kimchi used dishes Beijing resulted high Kimchi Ramyon 61.5%, Kimchi Kuk 51.3%, and Kimchi Chigae 44.9%, and Shanghai were Kimchi Ramyon 51.2%, Kimchi Kuk 41.3%, and Kimchi Fried Rice 22.4% in order. In evaluation by kinds of Kimchi, the taste resulted high onion juice Kimchi(M=6.55) of the third days, and overall acceptability resulted high onion juice Kimchi(M=6.18) of the third days, similary in Beijing, and Kimchi added in shrimp(M=5.70) of two days, and overall acceptability resulted high Kimchi added in shrimp(M=5.70) of the third days, similary in Shanghai. In Sensory evaluation by used Kimchi, the taste resulted high in the order of Kimchi Fried Rice and Chinese style Kimchi Fried Pork(M=6.27), and overall acceptability resulted Kimchi Fried Udong(M=6.40), Chinese style Kimchi Fried Pork(M=6.27), Kimchi Dumpling(M=6.20) in Beijing, and Kimchi Chige(M=6.70), Kimchi Fried Rice(M=6.67) and Kimchi Pancake(M=6.44), and overall acceptability resulted Kimchi Fried Udong, Kimchi Chige(M=6.50), Kimchi Fried Rice and Kimchi Pancake(M=6.44) in Shanghai.

• 한국수산과학회지
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• 제16권3호
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• pp.225-230
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• 1983

본 연구는 단백질 분해성이 강한 세균을 분리하고 그 균의 특성과 균이 생성하는 효소의 성질을 알기 위하여 시판식품 즉 ground beef, cooked shrimp meat, perch fillet, oyster meat, beef with textured vegetable protein, fish digest 등에서 세균을 분리하였다. 분리된 740균주중에서 $30.8\%$에 해당하는 228균주가 단백질 분해성이 있었으며 이 중에서 단백질 분해성이 제일 강한 균주는 Streptococcus sp.였다. 본 균주는 배지에 $KH_{2}PO_4\;0.15\%,\;K_{2}HPO_4\;0.4\%$를 첨가하여 $37^{\circ}C$에서 6시간 배양했을 때 maximum growth에 도달하였고 균체외 단백질 분해효소의 활성은 배양 7시간경에 최고에 달하였다. 그리고 본 Streptococcus sp.가 생성한 균체외 단백분해효소는 EDTA나 o-phenanthroline에 강한 조해작용을 받고 phenylmethylsulfonylfluoride나 p-hydroxymercuribenzoate에 영향을 받지 않는 metal-chelator sensitive protease임을 알 수 있었다.

• 한국식생활문화학회지
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• 제2권1호
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• pp.45-54
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• 1987

This paper is a part of the regional characteristics of Korean chotkal. The kinds and materials of Korean chotkals are studied by interviewing local people living in 142 different regions which are bigger than 'myon' in size. Regions are classified according to the structural style of commoner's house. Regional characteristics of chotkal are analyzed and interpreted with natural environmental factor. The rest of my further interested subject will be followed in later issues ; the ways of preservation, period of fermentation according to the regional characteristics and uses of Korean chotkal. The results of this study can be summerized as follows, 1. There are 145 different kinds. 2. Raw materials of 145 kinds of chotkal are devided roughly into five groups ; (1) fishes in 87 kinds (2) Pelecypoda and Gastropoda in 14 kinds (3) Cephalopoda in 10 Kinds (4) Crustacea in 32 kinds and (5) Holothuroidea and Echinoidea in 2 kinds. They can also be classified according to the parts of individual material ; (1) body or flesh in 118 kinds (2) internal organs in 15 kinds and (3) eggs in 12 kinds. Regions are devided into four provinces ; 'Kwanso', 'Chungbu', 'Nambu', and 'Kwanbuk' in which the number of different kinds of chotkal are 32, 41, 99 and 34, respectively. Raw materials vary because of the distribution of marine life in different regions. Fishes and Cephalopoda are used in all four regions, Pelecypoda and Gastropoda in 'Kwanso', 'Chungbu' and western part of 'Nambu' regions. Different species of Crustacea used in each different regions ; sea crab and sea shrimp in the western coastal area, fresh water crab in the field area, fresh water shrimp in 'Chollado', mantis crab at 'Shihung-gun' in 'Kyonggi-do', Holothuroidea and Echinoidea are used in 'Nambu' regions. Chotkal are not used at all in six local districts which are located in inland areas where the transportation is inconvenient.

• 한국식생활문화학회지
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• 제7권2호
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.