• The Korean Journal of Food And Nutrition
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• v.12 no.6
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• pp.559-563
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• 1999

Essential oil of Artemisia lavandulaefolia the chrysanthemum family plant used in the chinese medicine was extracted and antibacterial and antifungal activity with many kinds of the pathogenic bacterium and fungi was experimented by it. Ataphylococcus epidermidis and Streptococcus aureus gram positive bacterium at the concentration of 200ppm and Streptococcus mutans at the concentration of 1,000ppm showed the growth injibition effect of the cell. These showed statistically significant difference(p<0.05) Zymomonas mobilis Entrecoccus faecalis gram negative bacterium at the concentration of 200ppm and Pseudomonas putida at the concentration of 400ppm showedd the growth inhibition effect of the cell)p<0.05) V. Parahaemolyticus at the concentration of 800ppm and Pseudomonas aeruginosa at the concentration of 1,000ppm showed the growth inhibition effect of the cell(p<0.05) Candida albicans and Cryptococcus neoformans yeast-type fungi showed the gorwth inhibition effect of the cell at the concentration of 200ppm(p<0.05) Altenaria mali Aspergillus nidulans and Fusarium oxysporum filamentous fungi took the growth inhibition effect of the cell at the concentration of 600ppm, 400ppm, and 100ppm. respectively.

• Proceedings of the Korean Society of Veterinary Pathology Conference
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• 2001.09a
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• pp.23-23
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• 2001

대표적인 어류질병의 원인이 되는 주요 병원성 미생물인 에드워드균(Edwardsiella tarda), 비브리오균(Vibrio anguillarum), 연쇄구균(Streptococcus faecalis)의 방사선 감수성을 파악하고, 주요 생어사료재료 3종(고등어, 전어, 새우) 및 배합사료 1종을 대상으로 일반세균의 방사선 멸균 효과 및 생어사료에 병원성 세균을 인위적으로 오염시킨 후 방사선 조사에 의한 멸균 효과를 파악하였다. (중략)

• Archives of Pharmacal Research
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• v.18 no.1
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• pp.44-47
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• 1995

The synthesis of osme quinoxaline derivatives containing indoline-2, 3-dione or thiazolidlinone residue is described. The synthesized derivatives were sureened in vitro for their growth inhibitory activity against six species of bacteria, viz. Staphylococcus aureus, Streptococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Serratia marcescens and Mycobacterium semegmatils. Most of the compounds exhibited antimicrobial activity especially those having indoline-2, 3-dione moiety.

• YAKHAK HOEJI
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• v.39 no.2
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• pp.169-174
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• 1995

By coculturing E. coli HGU-3 with Bifidobacterium KH-2 or Streptococcus faecalis HGO-7 with Bifidobacterium KH-2, the productivity of $\beta$-glucuronidase and $\beta$-glucosidase was inhibited. When lactulose, growth factor of lactic acid bacteria, was added into this medium, the productivity of these enzymes and pH of the medium were dramatically decreased. When intestinal microflora of human and rat were inoculated in the medium containing lactulose, the enyzme productivity and pH of the medium were dramatically decreased. By s.c. injecting DMH into mice, $\beta$-glucuronidase of intestinal bacteria was induced, but the production of the enzymes was inhibited by adminstering lactulose.

• 한국해양학회지
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• v.5 no.2
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• pp.65-72
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• 1970

The effect of fresh water and various concentrations of aged seawater on the survival of fecal pollution bacteria, Escherichia coli, type I, Aerobacter aerogenes type I, and Streptococcus faecalis type were determined. Survivals of bacteria were measured by the membrane silter technique. Three species of bacteria indicate more tolerance in fresh water than in seawater. After 14-day incubation in fresh water, survival rates of bacteria were 90% withe E.coli, 20% with A.aerogenes, and 0.6% with Str.faecalis. However, the survival rate of fecal pollution bacteria decreases as the concetnration of seawater is increased. Generally, the death rate of E.coli is least affected by concentration of seawater. A.aerogenes is eliminated more rapidly with higher concentration of seawater, while Str.faecalis marks rather slight variation of elimination in various concentrations of seawater. In 100- percent seawater (Cl 18.1 ), the days required for 99.9% elimination of bacteria were 4.5 days with A.aerogenes, and 6.5 days with E.coli and Str.faecalis.

• Korean Journal of Veterinary Service
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• v.35 no.2
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• pp.99-104
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• 2012

Otitis externa (OE) is a frequent disease in the ear canals of dogs. To identify the pathogens causing OE in dogs and to determine their antimicrobial resistances, specimens were collected from animal hospitals in Daejeon. The isolates were examined by morphological and biochemical tests, 16S rRNA analysis and antimicrobial susceptibility tests. We analyzed correlation between the isolated pathogens and external factors of dogs such as breed, age, gender, ear mite, hair in ears and experience with antibiotic therapy. Thirty three strains of bacteria were isolated from 26 of the 68 heads of dogs with OE. The most isolated bacteria were Enterococcus faecalis (E. faecalis) followed by Staphylococcus aureus (Sta. aureus), Sta. pseudointermedius, E. faecium, E. avium and Streptococcus canis (Strep. canis) in order of frequency of occurrence. Isolation frequency of Enterococcus spp. and Staphylococcus spp. were 51.5% and 45.5%, respectively. E. faecalis and E. faecium isolates showed VanB phenotype, which is resistant to vancomycin but sensitive to teicoplanin were 58% and 25%, respectively. Nine isolates among total twelve isolates of E. faecalis were isolated from the dogs treated with antibiotics. There was no methicillin-resistant Sta. aureus (MRSA), but were MR-Sta. pseudointermedius (MRSP) (57.1%) and vancomycin-resistant (VR)-Sta. pseudointermedius (14.3%) (VRSP) showing VanB phenotype. However, vanA, vanB and vanC genes were not detected in VR isolates from the dogs. Taken together, VR-Enterococcus spp. (VRE) is one of the major pathogens in domestic animals, as well as community-and hospital-acquired infection.

• Korean Journal of Veterinary Research
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• v.41 no.4
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• pp.511-521
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• 2001

Microorganisms were isolated and identified from bovine 296 quarters which showed positive reaction by California Mastitis Test (CMT) in 40 farms of Jeju from September 1999 to June 2000. The organisms associated with the mastitis of bovine were 11 different bacterial species in this study. Which of them, Staphylococcus aureus was the most predominant species as 152 (51.4%) isolates. Other identified species included 49 (16.5%) coliform, 47 (15.8%) Streptococcus dysgalactiae, 15 (5.1%) Bacillus spp., 8 (2.7%) Staphylococcus epidermidis, 6 (2.1%) Streptococcus agalactiae, 5 (1.7%) Enterococcus faecalis, 5 (1.7%) Corynebacterium spp., 3 (1.0%) Streptococcus uberis, 1 (0.3%) Pseudomonas aeruginosa and 1 (0.3%) Pasteurella haemolytica. Almost of all the islolated beacterial species showed high sensitivity against kanamycin (98.6%), cephalothin (98.0%), streptomycin (94.9%), gentamicin (94.6%), ampicillin (92.2%) and polymyxin B (90.2%). On the contrary, they showed resistance against penicillin (47.0%), tetracycline (37.2%), cefazolin (26.0%), bacitracin (22.6%) and erythromycin (19.9%). Eighty-one isolates were not resistant to any antibiotics and 215 drug resistant isolates showed 89 different drug resistance patterns from single to nine multiple antibiotics resistance patterns.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.18-26
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• 1985

The effect of 0.05% Sorbic acid on the Kimchi fermentation and stability of ascorbic acid were investigated at 23~$25^{\circ}C$. The results are as follows. 1. Kimchi with sorbic acid showed a higher pH and a lower total acidity in general, as compared with the control Kimchi. 2. Kimchi with sorbic acid contains more ascorbic acid for the fermentation period. Especially showed the higher hydro ascorbic acid than control Kimchi. 3. The Lacticacid bacteria isolated from Baechu Kimchi and Dongchimi are identifi-ed as Leuconostoc mesenteroides, Lactobacillus Plantarum, Lactobacillus brevis, Streptococcus faecalis, Pediococcus pentosaceus. 4. The effect of sorbic acid upon the growth of Lactic acid bacteria and acid prod-ucibility is found least in Lactobacillus Plantarum, and most in Leuconostoc mesenter-oides. 5. The changes of Lacticacid bacteria occured during Kimchi fermentation curbed Leuconostoc mesenteroides most of all in Baechu Kimchi and Dongchimi with sorbic acid, while the least influence was had on Lactobacillus plantarum. Expecially, yeast wae completely curbed. 6. A result of a sensory evaluation reveals that a better taste is derived from the control Kimchi, with a significant difference, in pH4~4.3, whereas from Kimchi with sorbic acia in pH 3.7~3.8.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.609-616
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• 2011

In this study, a LCH1227 bacterial strain that possesses anti-listerial activity was isolated from fermented food and identified as Lactobacillus salivarius LCH1227 based on its morphological and biochemical properties, as well as its 16S rRNA gene sequences. Anti-listerial substance also inhibited the growth of various Gram-positive bacteria, such as vancomycinresistant Enterococcus faecalis, Streptococcus agalactiae, Bacillus cereus, Lactobacillus fermentum. The highest level of production of antimicrobial substances from L. salivarius LCH1227 occurred during the early stationary phase. The antilisterial activity was found to be stable over a broad range of pH values (2.0-12.0) and after heat treatment. However, it was inactivated by proteolytic enzymes, indicating its proteinaceous nature. The apparent molecular mass of the partially purified anti-listerial substance, as measured by Tricine-SDS-PAGE, was approximately 5 kDa.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1275-1280
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• 1997

The possible use of tea catechins as natural preservatives for kimchi was investigated in this study. Tea catechins separated from tea leaves had antimicrobial activity against microorganisms related to kimchi fermentation, such as Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis, Pediococcus cerevisiae, Streptococcus faecalis. The degree of antimicrobial activity of catechins were different among microorganisms; that is 2 mg/mL to Leuconostoc mesenteroides, Lactobacillus plantarum, and Pediococcus cerevisiae, 4 mg/mL to Streptococcus faecalis, and 5 mg/mL to Lactobacillus brevis; however, Saccharomyces cerevisiae can not be inhibited. The effect of tea catechins on retardation of kimchi fermentation was tested by measuring changes in pH and acidity. The changes of pH and acidity of baechu-kimchi and mul-kimchi were remarkably inhibited by adding the tea catechins at the level of 2 mg/g fresh baechu. These results suggest that the tea catechins can be successfully used for the extension of shelf-life of kimchi.