• Journal of Environmental Science International
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• v.22 no.1
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• pp.25-35
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• 2013

The concentration of organic compounds was analyzed at each step of BAC process though $BDOC_{total/rapid/slow}$. Further, bacteria communities and biomass concentrations measured FISH and ATP methods were analyzed. The bed volume (BV) of steady state is different from that of based on assessment of organic compounds removal. Bed volumes in DOC, $BDOC_{rapid}$ and $BDOC_{total/slow}$ removal at steady state were around 27,500 (185.8 day), 15,000 (101.4 day) and 32,000 (216.2 day), respectively. A biomass didn't change after the bed volume reached 22,500 (152.0 day) according to analyzing ATP concentration of bacteria. The concentration of ATP was 2.14 ${\mu}g/g$ in BV 22,500 (152.0 day). The total bacterial number was $4.01{\pm}0.4{\times}10^7$ cells/g at the bed volume 1,150 (7.8 day) (the initial operation) and the number of bacteria was $9.27{\pm}0.2{\times}10^9$ at the bed volume 58,560 395.7 day) that increased more than 200 times. Bacterial uptrend was reduced and bacterial communities were stabilized since BV 18,720 (126.5 day). When BV were 1,150 (7.8 day), 8,916 (60.2 day), 18,720 (126.5 day), 31,005 (209.5 day), 49,632 (335.3 day), 58,560 (395.7 day), a proportion of total bacteria for the Eubacteria were 60.1%, 66.0%, 78.4%, 82.0%, 81.3% respectively. ${\gamma}$-Proteobacteria group was the most population throughout the entire range. The correlation coefficient ($r^2$) between Eubacteria biomass and ATP concentration was 0.9448.

• Journal of Korean Society for Atmospheric Environment
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• v.23 no.E1
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• pp.1-9
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• 2007

In Korea, there is only a limited amount of information currently available on the levels of airborne bacteria and fungi of cattle sheds, although certain portions of people are potentially exposed to these bioaerosols in cattle sheds. Accordingly, the current study measured them inside cattle sheds, inside and outside farmers' houses near the sheds, and/or inside residential houses far away from the sheds during winter, 2004 and summer, 2005. The airborne bacteria and fungi were detected in most samples in the cattle farmers' houses as well as in the cattle sheds. Aspergillus, Cladosporium, and Penicillium, which have been associated with adverse health effects, were three most prevalent fungal genera, and they took most of the total fungi (more than 69%). The microbial concentrations measured inside the cattle sheds were comparable to those in other reports. Nevertheless, the present arithmetic and geometric mean (GM) microbial concentrations exceeded the Korean guideline for total airborne bacteria at medical facilities ($800\;CFU\;m^{-3}$), the current GM residential indoor concentrations at houses, and the residential indoor levels reported in other countries. The present findings suggest the need for a strategy to reduce Korean cattle farmers' exposure to these microorganisms. In contrast to the microbes, it is suggested that the cattle shed is not an important microenvironment for $PM_{10}$ exposure. Two characteristics examined in this study (seasonal variation and summer survey period, i.e., temperature and humidity) were all important for the cattle farmers' occupational exposure to airborne microbes. The lack of constancy between highest and lowest concentrations of bioaerosols over the survey period further suggests the necessity of performing a long-term survey to better examine farmer exposure levels and their variability.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.348-351
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• 2009

This study was designed to estimate the effect of ethanol addition on shelf-life extension and changes in growth of total aerobic bacteria in fresh wet noodles. The wet noodle was made with addition of 0, 1 and 2% ethanol. During the storage at $10^{\circ}C$, wet noodles were monitored changes in the total numbers of aerobic bacteria. A 6 log cfu/g was applied as a standard for microbiological quality of foods. As a result, the shelf-lifes of wet noodle with addition of ethanol at the standard were 9.17 days at no ethanol, 15.02 days at 1% ethanol and 27.03 days at 2% ethanol. The respective percentage increases in the shelf-life observed at both 1 and 2% ethanol addition were 63.8% and 194.8% comparing with no ethanol treatment. Consequently, addition of ethanol into fresh wet noodle inhibited growth of total aerobic bacteria and extended shelf-life.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1181-1184
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• 2011

Total aerobic bacteria, Esherichia coli O157:H7, and Salmonella spp. were examined in commercial liquid pig manures. Commercial liquid pig manures (n=33) were collected from muck joint resource recovery plant at April, June, August, October 2009, Korea. Total aerobic bacteria were incubated at $37^{\circ}C$ for 24-48 hrs, and quantified as a colony-forming unit (CFU) $mL^{-1}$. Analysis of Esherichia coli O157:H7 and Salmonella spp. were followed by Korean Food Standards Codex method. Colony of Salmonella spp. was confirmed by API kit and real time polymerase chain reaction (PCR). Total aerobic bacteria isolated from fermented commercial liquid pig manures ranged from 2.8 to $24.3{\times}10^4\;CFU\;mL^{-1}$. Esherichia coli O157:H7 was not detected, and Salmonella spp. showed the low detection frequency at only 1 sample. This study suggests that continuous monitoring in commercial liquid pig manures is required to improve the agricultural food through management of agricultural land contaminated with liquid pig manures.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 1999.04a
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• pp.44.1-44
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• 1999

• Journal of the korean academy of Pediatric Dentistry
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• v.26 no.3
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• pp.459-465
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• 1999

The inhibition degree of the isolated bacteria on plaque formation of Streptococcus mutans, and the effect of these bacterial genus on the concentration of total bacteria in saliva were assessed with the following. The effectiveness of the isolated bacteria on the inhibition of plaque formation was assessed culturing Streptococcus mutans in the beaker with orthodontic wires. The mean weight of plaque produced on a wire was 152mg in the culture of Streptococcus mutans only, whereas being reduced to 4mg, 78mg, or 72mg in the combined culture of Streptococcus mutans and Enterococcus durans, Lactobacillus acidophilus, or Streptococcus oralis. The colony forming units (CFU) of Streptococcus mutans were $3.6{\times}10^8$ per ml in the culture of Streptococcus mutans, only, wheras being $1.4{\times}10^6,\;5.6{\times}10^6,\;or\;3.8{\times}10^6$ per ml in the combined culture of Streptococcus mutans and Enterococcus durans, Lactobacillus acidophilus, or Streptococcus oralis. When saliva from children was inoculated on brain heart infusion agar, the colony forming units of bacteria were $4.8{\times}10^6\;to\;1.3{\times}10^9$ per ml of saliva. The concentration of Enterococcus, Lactobacillus, or Streptococcus inhibiting Streptococcus mutans in saliva was not proportioned to that of total bacteria replicated on brain heart infusion agar. These results indicate that the isolated bacteria inhibited the replication of Streptococcus mutans, resulting into inhibiting the formation of plaque, but the concentration of Enterococcus, Lactobacillus, or Streptococcus inhibiting Streptococcus mutans, in saliva might not affect the total bacterial concentration of saliva.

• Applied Biological Chemistry
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• v.42 no.4
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• pp.277-282
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• 1999

This study was carried out to clarify the microorganisms which participated in the fermentation of kanjang. The changes in the viable cell counts of total aerobic bacteria, lactic acid bacteria and yeasts for raw soybean, soybean during cooking, meju during cultivation, and kanjang mash during maturing were investigated along with the changes in components during those periods. Lactic acid bacteria that were found to be $6{\times}10^2\;CFU/g$ in raw soybean were disappeared after cooking process, but total aerobic bacteria were diminished from $1.9{\times}10^6\;CFU/g$ to $10^2\;CFU/g$. Aerobic bacteria of inner and outer parts of meju increased to more than $10^9\;CFU/g$. The higher viable cell counts of lactic acid bacteria in the inner parts of meju were observed than those in outer ones. On the contrary, significantly higher viable cell counts of yeasts in the outer parts of meju were found. Total nitrogen content and color density of kanjang increased by using meju with extended cultivation periods. No significant differences were observed in microbial counts between kanjang mash with aeration and non-aeration during kanajng mash maturing.

• Korean Journal of Ecology and Environment
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• v.37 no.4 s.109
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• pp.363-367
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• 2004

For comparative analysis of the eubacterial community structure at 8 sampling sites throughout the Nak-Dong River, FISH (fluorescence in situ hybridization) method was employed. The total ratio of each determined eubacterial group such as ${\alpha}\;{\cdot}\;{\beta}\;{\cdot}\;{\gamma}-subclasses$proteobacteria and Cytophaga-Flavobacterium(CF) group to total counts(DAPI) at each site varied 9.3-42.5% with the highest value at uppermost part. And each ratio of determined eubacterial groups reached mostly under 10% except that of CF group (23%) at uppermost part. Furthermore, compared to lower part, upper part represented unexpectedly higher proportions of ${\gamma}-subclass$ proteobacteria comprised almost fast growing bacteria on degradable organics. Also the variations of ammonia-oxidizing bacteria ranged from $2.7{\times}10^4$ to $18.0{\times}10^4$ cells $mL^{-1}$ with the lowest value in lower part and the highest value in mid part whereas those of nitrite-oxidizing bacteria varied 5.2-7.7{\times}10^4$ cells $mL^{-1}$ without noticeable differences throughout the sites. Additionally, the ratio of nitrifying bacteria to total counts ranged from 1.0% to 13.6% with no differences between ammonia-oxidizing bacteria and nitrite-oxidizing bacteria. In conclusion, FISH method introduced in this study for monitoring, normally used for the quantitative analysis of bacteria, provided also good information on their environmental status in the Nak-Dong River.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.678-684
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• 2013

This study measured the change of lactic acid bacteria during the ripening fermentation process of low salt fermented squid with no squid ink added. All study groups showed increase of Leuconostoc and rapid growth of total plate count at the beginning stage of ripening and the maximum microbial count showed at the optimum stage of ripening which gradually reduced after the optimum stage. It is believed that Lactobacillus occupied the major part of the total plate count after the optimum stage of the squid fermentation, and it was related to the quality after the optimized ripening stage. Streptococcus and Pediococcus were gradually increased until the optimum stage of the ripening, and then decreased rapidly. Yeasts were detected in the middle stage of the fermentation and rapid increase was shown after the last stage of the fermentation which suggests that yeasts participate in putrefaction of the low salt fermented squid. The change of lactic acid bacteria observed during the ripening fermentation of low salt fermented squid with squid ink added was that the total plate count increased until ripening middle stage but showed a tendency to slightly reduce after the middle stage. The length of time to reach the maximum value was longer than the no treatment groups. Among the lactic acid bacteria, Leuconostoc, Streptococcus and Pediococcus has increased until the middle stage of the ripening while Lactobacillus constantly increased to the end part of the ripening. Yeasts had no increasing in the early ripening stage, but after middle of the ripening, it started to increase. That kind of tendency was similar to the case of no treatment groups. However, the amount of lactic acid bacteria tended to be less than no treatment groups. The tendency of decreasing number of all bacteria in low salt fermented squid with squid ink added shows squid ink restricts the growth of all bacteria.

• Korean Journal of Environmental Agriculture
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• v.1 no.1
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• pp.48-52
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• 1982

Methods for the measurement of aquatic bacteria can be divided into two groups. The first group of these methods is based on the 'replicon' concept that live bacterial cells, when diluted and transferred to a suitable medium, produce colonies. These methods distinguish living from dead bacteria, but they massively underestimate bacterial numbers. The second group of enumeration methods uses visual counting technique using specific apparatus such as a microscope. These methods are generally direct and simple, but it is very hard to distinguish between live and dead bacteria and between small particle and bacteria. Recently developed technique in staining methods has provided a reliable method of visual determination of aquatic bacteria. This uses epifluorescence microscopy to measure the total bacterial population. In order to present the fluorescence microscopy as a new methodology for the determination of bacterial numbers in water supplies, data were obtained from chlorine and monochloramine doses added to samples. Total counts by fluorescence microscopy were compared with standard plate count method. The total number of bacteria in water supplies can be determined with fluorescence microscopy. This technique allows better resolution of small bacteria and differentiation of particle from bacteria. Chloramine was found to persist longer in natural waters and prevent bacterial regrowth.