• Journal of Korean Ophthalmic Optics Society
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• v.16 no.2
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• pp.135-145
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• 2011

Purpose: This study was conducted to investigate the actual condition of caring soft contact lens cases and the change in contamination level of lens cases by wearing and storage period of soft contact lens. Methods: The actual condition of caring soft lens cases was surveyed with sixty-three of contact lens wearers. Soft contact lenses were worn for 1, 3, 7 and 14 days, and the lenses were separately stored in 12 lens cases for 1, 3 and 7 days. The contamination level of lens cases was determined by counting the numbers of microorganisms, gram negative bacteria and fungi. Results: Only 14% of survey answerers cleaned their lens cases with a brush, rinsed and dried them upside down before next usage of lens case when those lenses were kept for a long time. Furthermore, 54% of total answerers just kept soft contact lens in the case without changing the multipurpose solution. Microorganisms, gram negative bacteria and fungi were detected in lens cases even when soft contact lens were kept for 1 day in the lens case after wearing for 1 day and cleaning it with multipurpose solution. The numbers of microorganisms, gram negative bacteria and fungi in lens cases increased with storage periods of soft contact lens, and also contamination level of lens cases was increased in accordance with wearing period of lens. In the lens cases without changing multipurpose solution, the numbers of microorganisms, gram negative bacteria and fungi increased with storage period of lens with statistical significance. Conclusions: This study showed that lens wearers' concerns on caring contact lens case were not satisfactory. As the result, the contamination of lens cases was related to increase of lens wearing and storage periods suggesting that the proper instruction and education for lens wearers are required.

• Korean journal of applied entomology
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• v.56 no.3
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• pp.301-308
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• 2017

Locusts, Locusta migratoria (Orthoptera: Acrididae) are periodical unpredictable agricultural pests worldwide and cause serious damage to crop production; however, little consideration has been given to the management of this pest. Herein, we constructed a locust-pathogenic fungal library and confirmed that some fungi could be used as resources for locust management. First, the entomopathogenic fungi were collected from sampled soils using a Tenebrio molitor-based baiting system. For the locust assay, a locust colony was obtained from the National Institute of Agricultural Science and Technology. A total of 34 entomopathogenic fungal granules, which were produced by solid cultures, were placed in the plastic insect-rearing boxes (2 g/box) and nymphs of locust were contained in the box. In 3-7 days, mycosis was observed on the membranous cuticles of the head, abdomen, and legs of locusts. In particular, Metarhizium anisopliae, M. lepidiotae, and Clonostachys rogersoniana exhibited high virulence against the locust. Given that the 34 isolates could be used in field applications, their conidial production and stability (thermotolerance) were further characterized. In the thermotolerance assay, Paecilomyces and Purpureocillium isolates had higher thermotolerance than the other isolates. Most of the fungal isolates produced ca. >$1{\times}10^8conidia/g$ on millet grain medium. In a greenhouse trial, the granular application of M. anisopliae isolate on the soil surface resulted in 85.7% control efficacy. This work suggests that entomopathogenic fungi in a granular form can be effectively used to control the migratory locust.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.1
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• pp.54-63
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• 1994

Runner-derived(Expt.1) and tissue culture-derived strawbeery plantlets(Expt. 2) were grown in pots under greenhouse condition and inoculated with inocula of the vesicular-arbuscular mycorrhizal(VAM) fungi isolated from a field strawberry plants. Total biomass of mycorrhizal strawberry plants was significantly increased. There was a similar tendency in the number of cluster and flower at 20 weeks after inoculation, and VAM fungi inoculation positively influenced the leaf number, leaf length, leaf width and petiole length of strawberry plants in all investigated times. However, no difference was in the flowering time of strawberry plants. Leaf margin of non-inoculated strawberry plantlets turned into raddish brown(7.5R 4/8) from around 4 weeks after habituation. Inoculation of VAM fungi at the time of habituation was much more effective in stimulating plant growth. VA mycorrhizal dependency were 162.7 % in the runner-derived strawberry plants, Dependency with pre-and post-habituated incoulation in tissue culture-derived plants was respective 116.4% and 106.0%. The levels of mycorrhizal colonization were increased with plant growth and infection rates by endophytes at harvest time were 47.5% in Expt. 1, 56.4% in Expt. 2, respectively. Contents of phosphorus, potassium and calcium in mycorrhizal strawberry plants at harvest time were higher than non-mycorrhizal ones however, magnesium concentration was decreased. These experiments demonstrated that VAM fungi could be introduced into nursery stages of strawberry plantlets including the temporary planting period to improve growth and plant nutrients uptake by mycorrhizal plants.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.638-647
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• 2020

This study determined the substitution effects of rice for corn as the main grain source in a total mixed ration (TMR). In vitro rumen fermentation characteristics and microbes were assessed using two experimental diets. Diets included 33% dry matter (DM) of either corn (Corn TMR) or rice grains (Rice TMR). In a 48-h in vitro incubation, DM digestibility (IVDMD), neutral detergent fiber degradability (IVNDFD), crude protein digestibility (IVCPD), volatile fatty acids (VFAs), pH and ammonia nitrogen (NH₃-N) were estimated. Gas production has been calculated at 3, 6, 12, 24 and 48 h. Our results indicate that the gas production, VFAs, IVDMD, and IVNDFD of Rice TMR were higher than those of Corn TMR (p < 0.05). Ruminal pH and total fungi were significantly higher in Corn TMR (p < 0.05) than in Rice TMR; however, NH₃-N and IVCPD were not affected by treatment type. In conclusion, substituting rice for corn at 33% DM in TMR appears to have no negative effects on in vitro rumen fermentation characteristics. Therefore, rice grains are an appropriate alternative energy source in early fattening stage diets of beef cattle.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.161-168
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• 2012

This study was conducted to evaluate microbial contamination levels of Korea traditional rice cakes such as Sirutteok, Garaetteok and Gyeongdan in the manufacturing process and environment. The microbial contamination levels such as total aerobic bacteria, fungi, coliforms, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens of rice cake products were analyzed. The contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in raw materials were in the range of 2.4~4.5, ND~1.9, 1.2~2.1 and 1.0~2.1 log CFU/g, respectively. The microbial contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in manufacturing process of rice cakes were increased in the soaking and grinding steps and were decreased in steaming step. E. coli, S. aureus and C. perfringens were not detected in any manufacturing process and environment. The microbial contamination levels of raw materials and final products of rice cake were suitable for microbial safety standard in Korea. However, the manufacturing environment such as equipments and employee's sanitation were in trouble for microbial safety. The results of this study suggest that safety educatio n for personal hygiene and safetymanagement in processing environment are continuously required to assure safety in working environment and employee's individual hygiene.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.3
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• pp.485-491
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• 2011

The present study evaluated the soil microbial communities by fatty acid methyl ester (FAME) in upland soils at 25 sites in Gyeongnam Province. The total bacteria content was $143nmol\;g^{-1}$ for in inclined piedmont, $75nmol\;g^{-1}$ for fan and valley, $49nmol\;g^{-1}$ for hill areas, and $44nmol\;g^{-1}$ for riversider plain. The fungi content was 2.4 times higher in sandy loam than $21nmol\;g^{-1}$ in silt loam (p<0.01). In addition, inclined piedmont soils had a significantly higher ratio of monounsaturated fatty acids to saturated fatty acids compared with fan and valley soils (p<0.05). The communities of total bacteria and arbuscular mycorrhizal fungi in the inclined piedmont soils were significantly higher than those in the fan and valley soils and in the riversider plain soils (p<0.05), whereas the community of fungi was significantly lower (p<0.05). In principal component analyses of soil microbial communities, our findings showed that inclined piedmont was positive relationship with total bacteria and actinomycetes in upland soils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.767-773
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• 1994

The dietary fiber intakes of Korean were estimated based on the data from the National Nutrition Survey in 1989. From the data, 566 foods which contain dietary fiber were selected.The intake estimation was done based on these foods. Results were summarized as followed ; Mean DF intake of nationwide population was 17.53g/day and most of these were come from vegetables. Mean DF intake of rural population was slightly lower than that of urban's. Major sources of DF were vegetables, cereals & grain products, seaweeds, fruits, fungi & mushrooms and legumens & their products in order. Vegetables were the major sources of DF which occupied 32.4% of total intake. Among them, kimchi and red pepper were the representative sources. Among cereals & grain products, rice was found to be the most important DF source occupying 12.2% of total DF. And fried noodle, loaf bread and barley were followed. Sea mustard among seaweeds, apples and persimmons among fruits, oyster mushroom and mushroom among fungi & mushrooms and soybean sprout among legumes & their products were favorable sources of DF. 653 households out of 1, 925(33.9%) were consummed 10~15g of DF per day.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.17 no.3
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• pp.160-180
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• 2012

We have studied the eukaryotic plankton species diversity to compare the community structure of fresh and brackish waters in the lower reaches of the Nakdong River using metagenomic methods. We constructed 18S rDNA clone libraries of total DNAs extracted from environmental water samples collected at Mulgeum (MG100929, fresh) and Eulsukdo bridge (ES, brackish). Through the steps of colony PCR, PCR-RFLP, sequencing and similarity analysis, we discovered the diverse species composition of eukaryotic plankton. Total 338 clones (170 at MG100929 and 168 at ES) were analyzed, and then we found 74 phylotypes (49 for MG100929 and 25 for ES). From the phylogenetic analysis, we confirmed various eukaryotic plankton of broad range of taxonomic groups, including Stramenopiles, Cryptophyta, Viridiplantae, Alveolata, Rhizaria, Metazoa, and Fungi. We also found several unreported species in Korea and candidates of new taxonomic entities at levels higher than genus. Especially, the cryptic species diversity including unreported phylotypes of Pirsonia (Stramenopiles) and Perkinsea (Alveolata) suggests that the molecular monitoring method can produce new informative biological data in monitoring the changes in the Nakdong River Mouth ecosystem.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.224-228
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• 2001

We studied the effects that the addition of Kimchi has on microbiological properties of fermented sausages as we observed pH and microbiological changes of Kimchi-added fermented sausage by aging period. The pH figure of sausages added with commercial starter culture was 5.69 at the beginning stage and declined gradually to 5.01. The more Kimchi is added, the lower pH figure goes. Sausages with 10% and 20% of fresh Kimchi, and 2% and 4% of powdered Kimchi added, showed about pH 5.4 at the early stage and down to pH 4.87 as they are stored longer. In terms of microbiological changes, sausages mixed with starter culture showed 10$\^$7/cfu/g level in the number of total bacteria, lactic acid bacteria, yeast and fungi, lower than Kimchi-added sausages. However, the figure soared sharply to 10$\^$10/cfu/g during the aging period. Kimchi-added sausages recorded 10$\^$9/cfu/g, slightly high during the eurly aging stage, in the number of total bacteria, lactic acid bacteria, yeast and fungi, while showing a gradual increase up to 10$\^$10/cfu/g towards the end of aging period and became microbiologically stabilized.

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.312-318
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• 2013

This study validated microbiological hazards of ginseng farms at the cultivation stage and suggested recommendations to develop a good agricultural practices (GAP) model. A total of 96 samples were collected from cultivation environments (soil, irrigation water, and atmosphere), plants (ginseng and its leaf), personnel hygiene (glove, cloth, and hand) of 3 ginseng farms (A, B, and C) and were tested to analyze sanitary indicator bacteria (aerobic plate count, coliforms and Escherichia coli), major foodborne pathogens (E. coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Bacillus cereus), and fungi. Total bacteria, coliform, and fungi in the 3 ginseng farms were detected at the level of 1.3~6.0, 0.1~5.0, and 0.4~4.9 v/g (or mL, hand, and $100cm^2$), respectively. Only irrigation water collected from one ginseng farm was confirmed to be E. coli positive. In case of pathogenic bacteria, B. cereus was detected at levels of 0.1~5.0 log CFU/g (or mL, hand, and $100cm^2$) in all samples, but other pathogen bacterias were not detected in any samples from all farms. Although E. coli were detected in irrigation water, the level of microbial for the three farms was lower than the regulation limit. According to the results, the ginsengs produced from the 3 farms were comparatively safe with respect to microbiological hazard. However, cross-contamination of bacteria from environments and workers to ginseng has been considered as potential risks. Therefore, to minimize microbial contamination in ginseng, GAP model should be applied for ensuring the safety of ginsengs.