• Food Science and Preservation
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• v.13 no.2
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• pp.246-251
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• 2006

Organic compost is a useful fertilizer for organic farming. However, it poses a microbiological hazard to the farm produce because most of the compose are originated from excrementitious matters of domestic animals. Irradiation was performed to improve microbiological safety of organic compost and the effectiveness of gamma-irradiation for inactivating Salmonella typhimurium and E. coli was investigated. Total aerobic bacteria and coliform bacteria in 16 produce or commercial compose were ranged from $10^5\;to\;10^7\;CFU/mL\;and\;0\;to\;10^3\;CFU/mL$, respectively. All coliform bacteria in the composts were eliminated by irradiation at 5 kGy, while about $10^2\;CFU/mL$ of total aerobic bacteria survived up to 10 kGy of irradiation. In the inoculation test the test organisms (inoculated at $10^7\;CFU/mL$) were eliminated by irradiation at 3 kGy. $D_{10}$ values of inoculated Salmonella typhimurium and E. coli in the compost were $0.4{\pm}0.05\;and\;0.39{\pm}0.03kGy$. It was considered that $3{\sim}5kGy$ of gamma irradiation was effective for radicidation (radiation sterilization of pathogenic microbes) of organic fertilizer.

• KSBB Journal
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• v.17 no.1
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• pp.80-87
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• 2002

Laboratory scale aerobicfanaerobic biofilm reactor was used for simultaneous and stable removal of organics, N and P components to investigate optimum design and operation parameters and to analyze the microbial distribution and consortium structure of nitrification and denitrification bacteria in aerobic and anaerobic biofilm systems. The biofilm reactor was successfully operated for 143 days to show $COD_{cr},\;BOD_5$, SS removal efficiencies of 88, 88, and 97%, respectively. During the experiment period, almost complete nitrification efficiency of 96% was achieved. Denitrification efficiency was about 45% without addition of any external carbon sources. In case of total phosphorus removal, 74% of the inlet phosphorus was removed. Fluorescence in situ hybridization (FISH) results showed that most of the ammonia oxidizing bacteria in the aerobic nitrification zone was found to be Nitrosomonas species while Nitrospira was the representative nitrite oxidizing bacteria. For the denitrification, Rhodobacter, Rhodovulum, Roseebacter and Paracouus were the dominant denitrification bacteria which was 10 to 20% of the total bacteria in numbers.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.107-114
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• 1998

This study aimed for the examination of quality characteristics and safety of potassium sorbate-free meat products. Therefore, experiments were carried out on the frankfurter sausage and pressed ham, which were stored at 4 and 30$^{\circ}C$ for up to 40 days. The potassium sorbate concentrations of the frankfurter sausage and pressed ham obtained from local market ranged from 1.087 to 1.449g / kg, which were below the permitted value as prescribed in the Korean Hygienic Regulation. At the 0 day the total aerobic bacterial counts of frankfurter sausage and pressed ham were in the level of around 103.0 and 103.4 CFU / g, respectively. However, they were prominently increased after 20 days at 4$^{\circ}C$ and 10 days at 30$^{\circ}C$ to higher than 105 CFU / g. After 30 days the counts were increased to 106.5 and 107.2 CFU / g, respectively. The growth curve of lactic acid bacteria was shown to be similar with that of total bacteria. the counts of lactic acid bacteria of the products stored at 4$^{\circ}C$ were 101∼102 CFU / g lower than those stored at 30$^{\circ}C$. Coliform bacteria was not detected in both of the products stored at 4$^{\circ}C$ even after 40 days storage, but after 10 days at the 30$^{\circ}C$. No significant differences in the microbial counts examined in this study were observed between frankfurter sausage and pressed ham. The biochemical tests on the isolated colonies from Clostridein agar showed no presence of Clostridium botulinum and Clostridium perfringens in the meat products examined. The pH of frankfurter sausage and pressed ham at the beginning was about 6.6, which level was maintained relatively constant during the storage at 4$^{\circ}C$, but it was increased after decrease to about 5.5 during the storage at 30$^{\circ}C$. TBA value was increased slightly till 30 days, but after that time increased sharply. VBN value was increased slowly during the whole storage, but it was more than 30 mg% for the samples stored at 30$^{\circ}C$.

• Journal of Plant Biology
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• v.32 no.3
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• pp.137-144
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• 1989

In order to clarify the effect of the associative nitrogen fixing bacteria on the growth of corn(Zea mays L. Suwon19), we inoculated corn seedlings with Azospirillum amazonense Y1, a micro-aerobic and acid-tolerant nitrogen fixer, and analyzed the growth and dry matter production and changes of nitrogen and phosphorus quantity of the plant during the growing period. The inoculation of associative N-fixing bacgteria increased the growth of height, leaf area, dry weight and total nitrogen quantity of the plant by 15.4%, 65.4%, 33.7% and 38.0%, respectively, on the day of 56th after sowing. Especially the inoculation of A. amazonense Y1 showed two to three-fold accumulation of phosphorus in each organ of plant. The associative bacteria accelerated the growth of the under ground parts more than those of the upper ground parts of corn plant, and caused decrease in T/R ratios.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.1
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• pp.95-104
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• 1994

This study was carried out to investigate the effect of sub-atmosphere on the fermentation and heat treatment after fermentation of Kimchi. When the results from the conditions of atmosphere and under-atmosphere were compared, the growth of lactic acid bacteria was increased but the growth of aerobic bacteria was decreased under 560mmHg and 360mmHg. The number of total microorganism was decreased and simultaneously damaged to the tissue of Kimchi under 0mmHg. Kimchi fermented under 560mmHg and 360mmHg had longer storage duration than that of atmosphere. Among the several conditions, the result of heat treatment under 460-260mmHg was the best. the treatment for 4 minutes at 80$^{\circ}C$, 2 minutes at 100$^{\circ}C$, and 1 minute at 120$^{\circ}C$ was good in tissue states and storage.

• Food Science and Preservation
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• v.20 no.6
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• pp.871-876
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• 2013

The purpose of this study was to investigate antimicrobial effectiveness of Omija (Schizandra chinensis Baillon) treated with $ClO_2$ (chlorine dioxide) concentration (10, 15, 20, 25 and 30 ppm), washing time (30, 60 and 90 sec) and multiple proportion (x1, x2, x3 and x4). The seven groups were divided into control (Omija without washing water treatment), W-T (Omija treated by tap water ($20{\pm}1^{\circ}C$) for 30 seconds), $ClO_2$-10 (Omija treated by 10 ppm $ClO_2$), $ClO_2$-15 (Omija treated by 15 ppm $ClO_2$), $ClO_2$-20 (Omija treated by 20 ppm $ClO_2$), $ClO_2$-25 (Omija treated by 25 ppm $ClO_2$), $ClO_2$-30 (Omija treated by 30 ppm $ClO_2$), and then they were detected number of total aerobic bacteria, yeast and mold. The rate of inactivation was found, for microorganisms of total aerobic bacteria, yeast and mold, to increase with a increase of $ClO_2$ treatment concentration and multiple proportion. No total aerobic bacteria, yeast and mold in $ClO_2$-30 sample treated for 30 sec, $ClO_2$-15 treated for 60 sec and $ClO_2$-10 treated for 90 sec were detected, and in $ClO_2$-30 Omija with multiple proportion ${\times}1$ (Omija : 30 ppm $ClO_2$ solution ratio was 1:1 (w/w)), $ClO_2$-20 with ${\times}2$ (Omija : 20 ppm $ClO_2$ solution ratio was 1:2 (w/w)) and $ClO_2$-15 with ${\times}4$ (Omija : 15 ppm $ClO_2$ solution ratio was 1:4 (w/w)) respectively.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.161-168
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• 2011

The purpose of this study was to evaluate microbiological contamination of fresh vegetables in Korea. Twenty types of vegetables were tested for total aerobic bacteria, coliforms, Escherichia coli, yeast and mold, and pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Salmonella, E. coli O157:H7, Cronobacter sakazakii, Shigella, and Campylobacter. Levels of total aerobic bacteria and coliform on 20 vegetables were between 3.74 and 8.04 log CFU/g, and 0.16 and 5.02 log CFU/g, respectively. The highest contamination levels of total aerobic bacteria were observed on water dropwort, sprouts, mungbean sprout, and ballflower root. There was no significant difference (p>0.05) in microbial contamination levels of total aerobic count, coliform, E. coli, yeast and mold between organic and nonorganic vegetables. When isolation methods using selective agars were applied, L. monocytogenes, B. cereus, Salmonella and Campylobacter were isolated from some fresh vegetable samples. Results of API kit tests showed that L. monocytogenes was identified on Chinese cabbage, cucumber, soybean sprouts, and iceberg lettuce while Salmonella was identified on Korean leek. Furthermore, Campylobacter jejuni was also identified in more than 50 of the 100 samples. However, when positive samples from API kit were tested for real-time PCR or 16S rRNA sequencing method, only B. cereus from perilla leaf, carrot, water dropwort, and sprouts showed positive results. These results indicate that selective agar and API kit detection methods might result in false positive results for some pathogens. Therefore, studies need to improve isolation or confirmation methods for such pathogens.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.103-107
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• 2012

We compared between an automated most-probable-number technique $TEMPO^{(R)}$TVC and traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with $E.$ $coli$ ATCC 25922, $Staphylococcus$ $aureus$ ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10($log_{10}$). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that $TEMPO^{(R)}$TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.1-5
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• 2014

Many community gardens in large cities worldwide grow vegetables; however, no information regarding the levels of sanitary indicator bacteria and prevalence of foodborne pathogens in vegetables grown in urban community gardens is available. To evaluate the microbiological quality of vegetables from urban community gardens in Korea, 530 samples (nine types of vegetable, including Chinese cabbage, lettuce, radish leaves, spinach, mustard leaves, crown daisy, leek, Korean cabbage, and chicory) were collected at 11 urban community gardens in Seoul, Korea from September through October 2012. The levels of total aerobic bacteria, Escherichia coli, total coliforms, Salmonella spp. Listeria monocytogenes, and E. coli O157:H7 were evaluated quantitatively and/or qualitatively. The mean numbers of total aerobic bacteria and coliforms were 6.3 log CFU/g (range 3.8-8.1 log CFU/g) and 4.3 log CFU/g (range 2.1-6.4 log CFU/g), respectively. Total coliforms were detected on 67% of whole vegetables. Chicory showed the highest number of total aerobic bacteria and coliforms, whereas the lowest number of coliforms was detected on leeks. E. coli was detected on 2.3% of whole vegetables, including lettuce, radish leaves, mustard leaves, and chicory; however, foodborne pathogenic bacteria were not detected on any of the vegetable samples using this highly sensitive and validated procedure. Based on these findings, the presence of coliforms and E. coli demonstrates that opportunity for improvement of microbiological safety exists throughout the produce production chain, although no major foodborne pathogens were present in vegetables grown in urban community gardens.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.9
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• pp.1464-1473
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• 2018

Objective: To describe in-depth sequencing, the bacterial community diversity and its succession during ensiling of whole-plant maize and subsequent exposure to air. Methods: The microbial community dynamics of fermented whole-plant maize for 60 days (sampled on day 5, 10, 20, 40, 60) and subsequent aerobic exposure (sampled on day 63 after exposure to air for 3 days) were explored using Illumina Miseq sequence platform. Results: A total of 227,220 effective reads were obtained. At the genus level, there were 12 genera with relative abundance >1%, Lactobacillus, Klebsiella, Sporolactobacillus, Norank-c-cyanobacteria, Pantoea, Pediococcus, Rahnella, Sphingomonas, Serratia, Chryseobacterium, Sphingobacterium, and Lactococcus. Lactobacillus consistently dominated the bacterial communities with relative abundance from 49.56% to 64.17% during the ensiling process. Klebsiella was also an important succession bacterium with a decrease tendency from 15.20% to 6.41% during the ensiling process. The genus Sporolactobacillus appeared in late-ensiling stages with 7.70% abundance on day 40 and 5.32% on day 60. After aerobic exposure, the Lactobacillus decreased its abundance from 63.2% on day 60 to 45.03% on d 63, and Klebsiella from 5.51% to 5.64%, while Sporolactobacillus greatly increased its abundance to 28.15%. These bacterial genera belong to 5 phyla: Firmicutes (relative abundance: 56.38% to 78.43%) was dominant, others were Proteobacteria, Bacteroidetes, Cyanobacteria, and Actinobacteria. The bacterial communities clearly clustered into early-ensiling (d 5), medium-ensiling (d 10, d 20), late-ensiling (d 40, d 60), and aerobic exposure (d 63) clusters, with early- and late-ensiling communities more like each other than to the aerobic exposure communities. Conclusion: High-throughput sequencing based on 16S rRNA genes proved to be a useful method to explore bacterial communities of silage. The results indicated that the bacterial communities varied during fermentation and more dramatically during aerobic exposure. The study is valuable for understanding the mechanism of population change and the relationship between bacteria and ensilage characteristics.