• 대한통합의학회지
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• 제7권2호
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• pp.141-151
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• 2019

Purpose : Hypochlorous acid (HOCl), a major inorganic bactericidal compound of innate immunity, is effective against a broad range of microorganisms. In particular, HOCl is well-known as a non-antibiotic antimicrobial substance. However, effects of HOCl as an antimicrobial agent are still needed to study these functions against various specific type of microorganisms. In this study, we investigated the antimicrobial effect of hypochlorous acid (HOCl) in S. mutans and A. actinomycetemcomitans to cause dental caries and periodontal disease. Experiments were conducted to observe whether HOCl become effective replacement of disinfectant. Methods : To observe antimicrobial effect of HOCl, stabilized HOCl is prepared in the form of a physiologically balanced solution in pre-conditioned and post-conditioned HOCl solution. As a control, commercially available disinfectant MAXCLEAN was used as positive control. Moreover, S. mutans and A. actinomycetemcomitans distribution in gagrin, filtered tap water, and culture media. Cell viability were measured by viable cell count methods and disk diffusion test. Results : Our results showed that treatment of HOCl have no effect against antimicrobial effect compare to control group especially gagrin in disk diffusion test. HOCl tended to reduced viability against S. mutans in group of post-conditioned than pre-conditioned of HOCl solution however, there was no significant difference as well as no effect in A. actinomycetemcomitans. Conclusion : HOCl showed tendency to reduce viability against S. mutans in group of post-conditioned of HOCl solution and no effect of antimicrobial effect. Although HOCl is well known as effective against a broad range of microorganisms, HOCl seems to have diversity following type of species to be used as antimicrobial drug following our results. Therefore, it is necessary to be rigidly controlled and regulated in using HOCl solution clinically.

• 한국축산식품학회지
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• 제39권3호
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• pp.418-429
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• 2019

This study was conducted to evaluate the antioxidant and antimicrobial activities of lyophilized extracts of scallions (Allium fistulosum L., SLE), garlic (Allium sativum, GLE), and gold kiwi (Actinidia chinensis, GKE) and their effects on the quality of chicken breast meat inoculated with L. monocytogenes during storage for 9 days at $4^{\circ}C$. The lowest minimum inhibitory concentration and minimum bactericidal concentration (25 and 100 mg/mL, respectively) against L. monocytogenes were observed for SLE and GLE, respectively. GKE had the lowest half-maximal inhibitory concentration ($IC_{50}$) for 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity (5.06 mg/mL). The pH values of meat inoculated with L. monocytogenes and dipped in 1% SLE (LSLE), 1% GLE (LGLE), or 1% GKE (LGKE) were lower than that of the control on day 3 of storage (p<0.05). The initial population of L. monocytogenes in meat was 4.95-5.01 Log CFU/g. However, the population in the LSLE (5.73 Log CFU/g) was lower than that in the control (6.23 Log CFU/g) on day 5 (p<0.05). The volatile basic nitrogen value of the LSLE (19.90 mg/100 g) was lower than that of the control (24.38 mg/100 g) on day 7 (p<0.05). Moreover, treatment with SLE resulted in the maintenance of meat quality and reduced the population of L. monocytogenes on the meat. Thus, SLE may be used as an alternative natural and environmentally friendly sanitizer for reducing L. monocytogenes contamination in the chicken meat industry.

• 한국미생물·생명공학회지
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• 제5권3호
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• pp.113-118
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• 1977

미생물에 의해 오염된 목장우유에 과산화수소를 0.01%에서 0.05% 범위내에서 첨가하고 3$0^{\circ}C$에서 16시간동안 보관하면서 생균수, 잔여 과산화수소량, 유산의 생성 등을 측정해 보았다. 시험된 조건하에서 0.01, 0.02, 0.03%의 과산화수소 처리는 우유속의 생균수를 각각 8, 12, 16시간동안 시초의 오염정도 이하로 유지시킬 수 있었다. 그뿐 아니라 처리한 과산화수소의 농도를 0.03% 이하로 제한했을 때는 catalase의 첨가 없이도 과산화수소가 우유속에서 12시간 이내에 완전히 자연 분해되었으며 그 분해시간은 첨가된 과산화수소의 농도의 감소에 따라 단축되었다. 이런 결과를 토대로 삼아 과산화수소의 첨가량을 줄이므로써 목장우유의 일시적 보관을 위한 보다 안전한 과산화수소의 처리법을 논의하였다.

• Journal of Veterinary Science
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• 제25권1호
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• pp.6.1-6.11
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• 2024

Background: Chronic bovine mastitis is linked to biofilm-producing Staphylococcus aureus (bp-Sa) or Staphylococcus coagulase-negative (bp-Scn). Objectives: Bp-Sa and bp-Scn were treated with intramammary preparations of either enrofloxacin HCl·2H₂O-dimethyl-sulfoxide-chitosan (enro-C/DMSO/chitosan) or enro-C alone. Their potential to inhibit and degrade biofilm formation in vitro was also assessed. Methods: Milk samples were obtained from the affected quarters in a herd. Phenotypical and genotypical identifications as biofilm-producing Staphylococcus species were carried out. Enro-C/DMSO/chitosan and enro-C alone were assessed to determine their in vitro efficacy in interfering with biofilm formation and their bactericidal effects. A prolonged eight-day treatment with a twice-daily intramammary insertion of 10 mL of enro-C/DMSO/chitosan or enro-C alone was set to evaluate the clinical and bacteriological cures on day 10 in 15 cows per group and the biofilm-inhibiting ability. Results: Fifty-seven percent of the isolates were identified as Staphylococcus spp., of which 50% were bp-Sa, 46% bp-Scn, and 4% Staphylococcus pseudintermedius. One hundred percent of the S. aureus isolated and 77% of Staphylococcus coagulase-negative were biofilm producers. In both groups, the icaA and icaD biofilm-producing genes were identified. The experimental preparation could inhibit biofilm formation, degrade mature biofilms, and have well-defined microbicidal effects on planktonic and biofilm bacteria. The respective clinical and bacteriological cure rates were 100% and 80% for enro-C/DMSO/chitosan and 41.7% and 25% for enro-C alone. Conclusions: Enro-C/DMSO/chitosan eliminates bp-Sa and bp-Scn from cases of chronic bovine mastitis.

• 한국축산식품학회지
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• 제44권1호
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• pp.146-164
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• 2024

Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

• Tuberculosis and Respiratory Diseases
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• 제49권6호
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• pp.684-690
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• 2000

배경 : 폐결핵의 치료에 있어서 실패하는 가장 중요한 원인은 항결핵제의 조기중단과 불규칙적인 복용이다. 특히 재치료를 시행하는 환자는 장기간 동안 항결핵제를 규칙적으로 복용하는 것이 치료에 가장 중요하다. 본 연구는 재치료를 시행한 폐결핵 환자들의 재치료 실패의 원인이 될 수 있는 위험인자들을 알아내어 폐결핵의 재치료 성공률 향상과 더불어 난치성 관리에 대해 기초자료로 삼고자 하였다. 대상 및 방법 : 1994년 1월부터 1995년 12월까지 국립목포결핵병원에서 입원하여 재치료를 시행한 62명의 환자를 대상으로 하였다. 재치료에 실패한 환자군(1군)과 성공한 환자군(2군)으로 나누어 재치료 실패를 유발할 수 있는 인자들을 알아내기 위하여 성별, 연령, 과거의 치료력, 치료약제의 개수 및 내성 약제의 개수, 치료 약제중 살균제의 개수와 감수성이 있는 약제의 비율, 다재내성균의 발현율, 흉부 X-ray상 NTA 분류를 이용한 병변의 정도 및 공동의 유무등을 조사하여 독립표본 T-검정, ${\chi}^2$검정 및 Fisher의 정확확률 검정을 이용하여 비교 분석하였다. 결과 : 1군과 2군을 비교한 결과, 성별, 나이, 과거의 치료 실패율, 흉부 방사선 검사상 병변의 정도, 공동의 유무, 내성 약제의 개수, 치료약제중 감수성 약제의 비율과 감수성이 있는 살균제의 개수 및 다재내성균의 발현율에서 통계학적 유의성(p>0.05)은 관찰되지 않았다. 과거에 결핵치료를 받은 횟수에서는 1군에서 $2.4{\pm}0.8$, 2군에서 $1.6{\pm}0.9$로 통계학적 유의성(p<0.05)을 관찰할 수 있었다. 결론 : 폐결핵의 재치료 실패의 위험인자는 과거의 불규칙한 치료력임을 알 수 있었다. 따라서 재치료 실패를 감소시키기 위해서 초치료 폐결핵의 관리를 철저히 하여 실패하지 않도록 보다 큰 노력이 필요하다고 생각된다.

• 한국식품위생안전성학회지
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• 제20권4호
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• pp.217-224
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• 2005

E.faecium MJ-14가 생산하는 박테리오신 30 BU/ML 처리에 의해 L. monocytogepes 균수는 0.6 log unit 감소 되었으나, 박테리오신 (30 BU/mL $65^{\circ}C$, 5분간 가열처리와 병용한 경우에는 약 2.7 log unit가 감소하였다. 박테리오신 30 BU/mL와 itric acid혹은 acetic acid $0.5\%$를 병용 처리한 경우에는 24시간 만에 초기균수가 각각 약 2 log unit와 3 log unit감소하였다. 박테리오신 30 BU/mL와 NaCl $8\%$를 병용 처리했을 때에는 박테리오신 단독 처리구보다 약 1 log unit더 감소되었다. 또한, 박테리오신 30 BU/mL단독 처리했을 때에 비해 sodium benzoate $500{\mu}g/mL$혹은 sodium lactate $1000{\mu}g/mL$와 각각 병용 처리하면 2 log unit가 더 감소되었으며, sodium nitrate $100{\mu}g/mL$와 potassium nitrate $100{\mu}g/mL$와의 병용 처리한 경우 박테리오신 단독 처리구에 비해 각각 3.5 log unit와 2 log unit이상 더 감소하였다. 한편, 탈지유에 E. faecium MJ-14의 박테리오신 300 BU/mL을 첨가한 경우 $4^{\circ}C$에서 24시간 만에 L. monocytogenes의 균수는 대조구에 비해 각각 약 1.5 log unit감소되었으며,돈육에 첨가한 경우 $-20^{\circ}C$에서 7일간 만에 대조구보다 약 2 log unit의 감소효과가 나타났다.

• The Plant Pathology Journal
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• 제28권1호
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• pp.32-39
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• 2012

Efficacy of different control methods was evaluated for disease management of tomato bacterial wilt caused by $Ralstonia$ $solanacearum$. All six chemical pesticides applied to the bacterial suspension showed $in$ $vitro$ bactericidal activities against $R.$ $solanacearum$. Minimal inhibitory concentrations (MICs) of copper hydroxide (CH), copper hydroxide-oxadixyl mixture (CH+O), and copper oxychloride-dithianon mixture (CO+D) were all 200 ${\mu}g/ml$; MIC of copper oxychloride-kasugamycin (CO+K) mixture was 100 ${\mu}g/ml$; MICs of both streptomycin- validamycin (S+V) and oxine copper-polyoxine B mixture (OC+PB) were 10 ${\mu}g/ml$. Among these chemical pesticides, treatment of the detached tomato leaves with the 5 pesticides (1 mg/ml), except for OC+PB delayed early wilting symptom development caused by the bacterial inoculation ($10^6$ and $10^7$ cfu/ml). Four pesticides, CH, CH+O, CO+K and S+V, showed disease protection in pot analyses. Six plant essential oils, such as cinnamon oil, citral, clove oil, eugenol, geraniol and limonene, differentially showed their antibacterial activities $in$ $vitro$ against $R.$ $solanacearum$ demonstrated by paper disc assay. Among those, cinnamon oil and clove oil exert the most effective activity for protection from the wilt disease caused by the bacterial infection ($10^6$ cfu/ml). Treatment with cinnamon oil and clove oil also suppressed bacterial disease by a higher inoculum concentration ($10^7$ cfu/ml). Clove oil could be used for prevention of bacterial wilt disease of tomato plants without any phytotoxicity. Thus, we suggest that copper compounds, antibiotics and essential oils have potency as a controlling agent of tomato bacterial wilt.

• 한국수산과학회지
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• 제23권2호
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• pp.109-124
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• 1990

A rapid processing method for fish sauce of high quality stability and favorable flavor was investigated using mackerel waste as starting material. The chopped waste was homogenized with water and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid, Pacific Chem. Co.) and Alcalase ($1.94\cdot10^4$ U/g solid, Novo) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal pH and temperature for the hydrolysis with Complex enzyme-2000 were 8.0 and $50^{\circ}C$, and those with Alcalase were 9.0 and $55^{\circ}C$. In both cases, the reasonabe amount of added water and enzyme concentration based on the waste weight were $40\%,\;3\%$ and hydrolyzing time was 100 min. Thermal treatment of the hydrolysate with $6\%$ of invert sugar for 2 hours at $90^{\circ}C$ was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with $6\%$ of invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen of the raw waste was $93.7\~94.9\%$, and $87.6\~87.9\%$ of the total nitrogen in the fish sauce was in the from of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.0\~14.5\%$ and less than $10mg\%$, respectively. The fish sauce was stable on bacterial growth during the storage of 60 days at $26\pm3^{\circ}C$ and the quality was also maintained.

• 한국식품영양과학회지
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• 제39권7호
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• pp.1030-1037
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• 2010

녹즙은 가열살균공정을 거치지 않기 때문에 유통기한이 매우 짧아 비가열 살균기술 중의 하나인 UV 살균처리 방법을 이용하여 신립초 및 케일 녹즙을 제조한 후 저장기간에 따른 미생물학적 및 이화학적 변화를 측정하였다. 신립초 및 케일의 착즙 직후 총 균수는 각각 $3.2{\times}10^5\;CFU/mL$ 및 $7.0{\times}10^4\;CFU/mL$의 균수를 보였으나 UV 처리를 한 경우에는 처리직후 각각 $3.6{\times}10^3{\sim}9.7{\times}10^3\;CFU/mL$ 및 $3.7{\times}10^3{\sim}2.7{\times}10^4\;CFU/mL$로 대조군에 비하여 약 1~2 log cycle의 미생물 감소를 보였으며 저장기간 내내 대조군에 비하여 낮은 균수를 유지하였다. 대장균군수의 경우도 UV 처리군이 대조군과는 유의적이 차이를 보였으며 유속이 적을수록 대장균수 사멸효과가 큰 것으로 나타났다. 색상의 변화는 신립초 및 케일 녹즙에의 UV 처리 시 명도 및 황색도는 증가하고 적색도는 감소하였으나 대조군과 큰 차이는 아닌 것으로 나타났다. 신립초 및 케일 녹즙 내 ascorbic acid의 함량은 유속과 무관하게 UV 조사 및 저장에 의해 감소하는 경향이었으며 flavonoid 함량은 대조군 및 UV 처리군 모두 저장하는 동안 특정한 경향을 나타내지는 않는 것으로 나타났다. 종합적 기호도는 제조직후 대조군과 UV 처리군 간에 큰 차이는 없었으나 저장 3일차에는 대조군보다는 UV 처리군이 높은 기호도를 보이는 것으로 나타나 UV 처리를 하여도 녹즙의 향미와 색 등에 문제가 없음을 알 수 있었다. 이상의 결과들을 종합하여 보면 녹즙에의 UV 처리 시 ascorbic acid와 색상 등의 약간의 변화는 가져오지만 녹즙 내 존재하는 미생물수를 크게 줄일 수 있어 저장기간을 연장시킬 수 있고 기호도 면에서도 문제가 없으므로 녹즙의 저장성 연장을 위한 비가열 살균방법으로 UV 처리도 가능할 것으로 사료되었다.