• Journal of environmental and Sanitary engineering
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• v.12 no.1
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• pp.1-8
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• 1997

The microbial distribution on 115 transmitter of telephone in 5 site were studied during the period Mar to May 1996. The result were follows: 1. The public telephone at Kangnam terminal showed highest contamination of total bacteria (1.5 $\times $ 10$^{4}$/cm$^{2}$ and the telephone at home showed lowest contamination at the mean 4.6/cm$^{2}$ 2. The most frequent bacteria was staphylococcus epidermides and staptylococcus aureus which is pathogen of food poison was frequently isolated. 3. The public telephone at Seoul showed the highest contamination of fungi and the telephone at home showed lowest contamination of Fungi 4. In fungi 631 strains of 16 species were isolated that of highest frequency is confirmed to be Asperillus fumigatus which is pathogen of Aspergillosis, Nigar and Penicillium spp. were frequently isolated.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.106-109
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• 1999

Storage stability of the blue-green pigment, which was converted from Gardenia jasminoides yellow pigment by Staphylococcus epidermides and Gardenia jasminoides yellow pigment, were investigated at various conditions of light, temperature, inorganic ion and pH, The factors that cause the discoloration were light and temperature $(above\;40^{\circ}C)$. The effects of light and temperature on storage stability of blue-green pigment were less than those of Gardenia jasminoides yellow pigment. Also, the effect of light was decreased by using green filter. There were no significant effects of pH and inorganic ion on both pigments.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.709-714
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• 2005

Antibacterial activities of the freeze-dried bamboo sap dissolved into the water or 50% ethanol were determined and antimicrobial activity of bamboo sap dissolved into distilled water was most strong with 15 mm of the diameter of inhibiting clear zone against Listeria monocytogenes ATCC 19114 among gram positive bacteria tested, but it did not inhibit Bacillus subtilis ATCC 6633 at all, and the sap was most greatly inhibited the growth of Shigella dysenteriae ATCC 9361 among gram negative bacteria with 15 mm of the diameter of inhibiting clear zone. Bamboo sap dissolved into 50% ethanol most strongly inhibited the growth of L. monocytogenes ATCC 19114 and it also inhibited the growth of B. subtilis ATCC 6633 which did not show any with the sap dissolved into distilled water. The sap dissolved into 50% ethanol was most greatly inhibited the growth of S. dysenteriae ATCC 9361 among gram negative bacteria with 23 mm of the diameter of inhibiting clear zone, and it inhibited Vibrio parahaemolyticus WSDH 22, Vibrio vulnilicus ATCC 29307 and Escherichia coli O157 WSDH 54 with 16 mm of the diameter of inhibiting clear zone. However, Both of the saps dissolved in distilled water and 50% ethanol did not showed any inhibition against the lactic acid bacteria of Lactobacillus plantarum KCTC and Lactobacillus brevis KCTC. Most of the tested bacteria were more sensitive to the sap dissolved in 50% ethanol than the sap dissolved in distilled water. The lowest minimum inhibitory concentration of the bamboo sap dissolved into 50% ethanol was 0.6 mg eq./disc with L. monocytogenes ATCC 19114, but that of the sap dissolved into distilled water was 0.8 mg eq./disc with Staphylococcus epidermides ATCC 12228, S. dysenteriae ATCC 9361, L. monocytogenes ATCC 19114, Salmonella typhimurium WSU 2380 and V. parahaemolyticus WSDH 22. In a model food system of the sterilized chocolate milk, antibacterial activities of the sap dissolved into 50% ethanol were relatively stronger than those of the sap dissolved into distilled water and the activities against the bacteria tested were very similar each other. These result suggested the bamboo sap can be used as a natural food preservative.