• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.3
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• pp.1191-1196
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• 2013

Among Gram-negative pathogens in Korea, the incidence of resistance to third generation cephalosporins is becoming an ever-increasing problem. The production of extended-spectrum ${\beta}$-lactamase (ESBL) is the main mechanism of bacterial resistance to a third-generation cephalosporins and monobactams. Accurate identification of the ESBL genes are necessary for surveillance and epidemiological studies of the mode of transmission in the hospital. This study was conducted to detect the genes encoding ESBL of 46 K. penumoniae isolated from Daejeon, Chungnam and Chungbuk regional university hospitals from February to August in 2012. The phenotypes of the isolated specimens were examined according to the combination disc test (CDT) by the Clinical and Laboratory Standards Institute (CLSI). Forty two ESBL producing K. penumoniae isolates could be detected using ceftazidime (CAZ) discs with and without clavulanate (CLA). By CDT, 42 K. pneumoniae strains were confirmed to be ESBL strains. Genotyping was performed by multiplex PCR with type-specific primers. By PCR analysis, TEM gene in 46 strains, SHV gene in 37 strains and CTX-M genes in 14 strains were identified. Ten isolates did carry genes encoding ESBLs of all types TEM, SHV and CTX-M. The multiplex polymerase chain reaction (PCR) analysis was better to detect and differentiate ESBL producing K. penumoniae strains in clinical isolates.

• Journal of Life Science
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• v.22 no.3
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• pp.340-346
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• 2012

Bacterial resistance to antibiotics and residues of antibiotics in poultry products have encouraged the use of probiotics, prebiotic substrates, and synbiotic combinations of prebiotics and probiotics as alternative approaches to the use of antibiotics in poultry. The present study was carried out to evaluate the effect of a new probiotic CS61 culture on growth performance, feed conversion efficiency, and safety in broiler chickens, and to evaluate its value as an alternative for antibiotics used as a feed additive. Two dosages of CS61 culture (0.1% and 1%) were fed to chickens for 28 days. The results showed that terminal body weight and daily weight gain in the treatment groups increased in a dose-dependent manner when compared with the control group. Dietary supplementation with CS61 culture also improved feed conversion rate compared to the control group. There were no treatment-related toxic effects in terms of clinical findings, mortality, necropsy findings, hematology, or serum biochemistry parameters in any group tested. The nitric oxide assay showed that CS61 peptide has a dose-dependent inhibitory effect on lipopolysaccharide-induced nitric oxide production in RAW 264.7 cells. The results of this experiment indicated that dietary supplementation of CS61 culture may improve growth performance and feed conversion efficiency in chickens through its anti-inflammatory effect.

• Journal of Life Science
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• v.12 no.1
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• pp.77-86
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• 2002

Chitin, a $\beta$-1,4 polymer of N-acetyl-D-glucosamine, is one of the most abundant organic compounds in nature. Chitinase (EC 3.2.1.14) is an enzyme that degrades chitin to chito-oligosaccharides, diacetyl rhitobiose and N-acetyl-D-glucosamine. An extracellular chitinase-producing bacterial strain was isolated from soil and named to as Bacillus subtilis JK-56. Optimum culture condition of B. subtilis JK-56 for the production of chitinase was 1% chitin, 0.5% polypepton, 0.1% KCl, 0.05% MnS $O_4$.4$H_2O$, 37$^{\circ}C$, initial pH 7.0 and 40 hour culture time. When B. subtilis JK-56 was grown in the optimum medium, one major active band and two minor active bands were detected by native-PAGE and active staining of the gel. Among them, the major band was purified from the culture supernatant by 70% ammonium sulfate precipitation and native-PAGE with BIO-RAD Model 491 Prep-Cell and named as Chi-56A. Its molecular weight was estimated to be 53kDa monomer and the isoelectric point (pI) was pH 4.3. The pH and temperature for the optimum activity of Chi-56A were pH 6.0 and $65^{\circ}C$, respectively. Chi-56A was stable up to $65^{\circ}C$ and in alkaline region. Its $K_{m}$ value for colloidal chitin was 17.33g/L. HPLC analysis of the reaction products confirmed that Chi-56A was an exo type chitinase.e.

• Journal of fish pathology
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• v.26 no.3
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• pp.275-282
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• 2013

The use of activating treatment agent (formerly acid treatment agent) has been an effective strategy to remove deleterious epibiont organisms such as diatoms and green seaweeds, and it has greatly contributed to increase in Porphyra production. Although many manufacturers supply many kinds of activating treatment agent with different components in these days, no report about their effects on Porphyra culture was found. In this paper, effects of a commercial activating treatment agent were evaluated for practical use in Porphyra culture. No difference was found in dead cell ratios(%) of Porphyra yezoensis thalli between treated and control groups. However, dead cell ratios of Monostroma nitidum thalli were increased from 0~4.6% to 99.0~100% after the treatment. Bathing Porphyra thalli in activating treatment agent resulted in a great decrease in epiphytic bacterial number attached to the thalli from $10^2{\sim}10^{11}$ cells/g to $0{\sim}10^5$ cells/g but did not change the colour of the thalli. These results suggest that bathing Porphyra thalli in activating treatment agent could be a promising strategy to remove green algae, diatoms and bacteria.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1350-1357
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• 2000

Traditional Kochujang was prepared adding horseradish or mustard powder to repress the gas formation which used to cause swelling problem during distribution. The koji for Kochujang was prepared by the strains which had high amylase and protease activities with superior flavor. The gas production from Kochujang during fermentation at $25^{\circ}C$ was ceased after stopping yeast growth completely by bactericidal components from $0.6{\sim}1.2%(w/w)$ of horseradish or mustard addition. Total viable bacterial count was not affected by adding horseradish or mustard. The amino type nitrogen content in Kochujang, which was one of the most important parameters in quality of Kochujang, increased continually during fermentation. The Kochujang fermented by P-2 isolate and added with mustard was significantly higher in amino type nitrogen content than other treatments after 120 days' fermentation. ${\alpha}-Amylase$ activity was very low while ${\beta}-amylase$ activity was high in Kochujang fermented by adding horseradish and mustard powder. The protease(acid and neutral) activities gradually increased by fermentation with no difference between treatments. The color and flavor were not different, but overall palatability of the Kochujang evaluated by sensory test showed significantly high rank in Kochujang fermented by P-2 isolate and with horseradish.

• Korean Journal of Environmental Biology
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• v.35 no.4
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• pp.670-676
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• 2017

Recently, mass mortality of the young abalone Haliotis discus hannai has occurred in commercial seed production farms in Korea. The mortality rate was above 50% of the total cultured organisms in the farm, and the shell length of the moribund organisms was about 3cm. The mortal phenomenon was that the young abalones were weakly scattered on the bottom of the pond from the attachment matrix, or that they could not be moved back to their normal positions. The diseased farmed Pacific abalone had abdominal edema. From the edema in the moribund individuals, three bacterial strains were isolated and all the strains were identified as Vibrio harveyi. These strains were compared with thirty six strains isolated from the fish. The results was that the Vibrio harveyi from the fish were sorted into genogroup A or B; however, the three strains of the diseased farmed Pacific abalone were sorted into genogroup A and the new genogroup C. The identical mortality and pathological symptoms of the naturally infected organisms were reproduced by artificial infection with WA AG-1 and WA CS-5 strains. The $LD_{50}$ of WA AG-1 and WA CS-5 were each $1.0{\times}10^3cfu\;animal^{-1}$ and $1.7{\times}10^4cfu\;animal^{-1}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1050-1057
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• 1997

Microbial counts, enzyme activities and taste components of traditional kochujangs prepared with the powders from 4 different varieties of red pepper, were investigated during 90 days fermentation for the industrial production of traditional kochujang. The viable cell counts of anaerobic bacteria in kochujangs did not change remarkably during fermentation, however, aerobic bacterial counts showed a rapid increase up to 90 days of aging. The yeasts in all kochujang samples increased until 60 days of aging and than decreased. After 90 days of aging, the count of aerobic bacteria in Kumtop kochujang was higher than those of others. The activities of liquefying amylase decreased during the aging, but those of saccharogenic amylase increased at 60 days of aging. The activities of neutral protease were higher than those of acidic protease, and increased during the middle and last period of aging. The major free sugars of kochujang were maltose and glucose, and their contents were higher in Hongkwang kochujang. The major organic acids of kochujang were succinic, formic and citric acid, followed by lactic acid. Succinic acid content in kochujang decreased during fermentation, whereas formic and citirc acids were increased. The major free amino acids were serine, proline, glutamic acid, aspartic acid and alanine. Kumtop kochujang contained the highest amount of total free amino acids. Among the nucleotides and related components in kochujang, cytidine-5-monophosphate was the most abundant component at the begining of aging period, while hypoxanthine increased remarkably during fermentation. Hanwang kochujang was higher in the content of nucleotides than others. Capsaicin contents of kochujang decreased during aging and those of Jangter kochujang was higher than that of others. Sensory evaluation showed that Jangter kochujang was significantly better than Kumtop kochujang in overall acceptability, but there were no appreciable differences in color and flavor.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1734-1744
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• 2019

Objective: In this study, two glycosidases (XMosidases), ${\beta}$-xylosidase and ${\beta}$-mannosidase, were investigated on their in vitro hydrolysis activities of feed and on the improvement of growth performance in vivo in weanling pigs. Methods: Enzyme activities of XMosidases in vitro were evaluated in test tubes and simulation of gastric and small intestinal digestion, respectively, in the presence of NSPase. In vivo study was performed in 108 weaned piglets in a 28-d treatment. Pigs were allotted to one of three dietary treatments with six replicate pens in each treatment. The three treatment groups were as follows: i) Control (basal diet); ii) CE (basal diets+CE); iii) CE-Xmosidases (basal diets+ CE+${\beta}$-xylosidase at 800 U/kg and ${\beta}$-mannosidase at 40 U/kg). CE was complex enzymes (amylase, protease, xylanase, and mannanase). Results: In vitro XMosidases displayed significant activities on hydrolysis of corn and soybean meal in the presence of non-starch polysaccharide degrading enzymes (xylanase and ${\beta}$-mannanase). In vitro simulation of gastric and small intestinal digestion by XMosidases showed XMosidases achieved $67.89%{\pm}0.22%$ of dry matter digestibility and $63.12%{\pm}0.21%$ of energy digestibility at $40^{\circ}C$ for 5 hrs. In weanling pigs, additional XMosidases to CE in feed improved average daily gain, feed conversion rate (p<0.05), and apparent total tract digestibility of crude protein (p = 0.01) and dry matter (p = 0.02). XMosidases also altered the gut bacterial diversity and composition by increasing the proportion of beneficial bacteria. Conclusion: Addition of a complex enzyme supplementation (contained xylanase, ${\beta}$-mannanase, protease and amylase), XMosidases (${\beta}$-xylosidase and ${\beta}$-mannosidase) can further improve the growth performance and nutrient digestion of young pigs.

• Food Science and Preservation
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• v.14 no.2
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• pp.188-193
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• 2007

The purpose of this study was to isolate lactic acid bacteria, useful in the fermentation industry from Hahyangju Nuruk. Five strains were isolated, and identified as Lactobacillus based on growth inhibition by 10% (v/v) alcohol at pH 4.0. Isolated strains were identified to species, and named Lactobacillus plantarum L-3, L. sakei L-10, and L. curvatus strains L-8, L-11, and L-12. Morphological characteristics, physiological data, carbohydrate fermentation patterns, and 16S rRNA sequence data, were all used to characterize the bacterial isolates. L. plantarum L-3 showed the highest lactic acid productivity of all isolates, but grew only poony in the presence of 10% (v/v) alcohol at pH 4.0. The other strains exhibited lower lactic acid productivity than did L. plantarum L-3 and did not grow in the presence of 10% (v/v) alcohol at pH 4.0. The optimal temperature and pH for lactic acid production were $30^{\circ}C$ and pH 6.0 7.0, respectively. The lactic acid productivity of L. plantarum L-3, L. sakei L-10 and the three L. curvatus strains L-8, L-11, and L-12 were (% v/v of culture supematant) 1.55, 1.0, 1.06, 1.0, and 0.99, respectively, at $30^{\circ}C$ and pH 6.0. While L. plantarum L-3 suffered growth inhibition in the presence of 10% (v/v) alcohol, growth of the other strains was inhibited at 8% (v/v) alcohol.

• Journal of Marine Life Science
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• v.4 no.1
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• pp.1-13
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• 2019

Fucoidan is a physiologically functional ingredient extracted from seaweed brown algae, which is a sulfated polysaccharide containing fucose as a main molecule backbone. Fucoidan has a variety of immune-modulating or -stimulating effects, including promoting antigen uptake and enhancing anti-bacterial, anti-viral and anti-tumor effects. In addition, recent studies have suggested the possibility of use of fucoidan as a vaccine adjuvant in the field of human vaccine. Use of fucoidan as supplementary feeds have already been studied, but the development of fucoidan as an adjuvant of fish vaccine is still premature. However, the intracellular uptake of fucoidan differs depending on the molecular weight of fucoidan, and there is a limit to the study on specific immune response including the production of antibodies to fish caused by an artificial infection of pathogen. Although the safety of fucoidan has been demonstrated in animal cells, there is a need to confirm the safety of fucoidan in fish. Therefore, active research in this field is needed to use fucoidan as a vaccine adjuvant. This study discussed the effects of fucoidan on immune stimulation, humoraland cellular- immunity including humans and animals. The prospect of fucoidan as a vaccine adjuvant in fisheries also reviewed.