• Journal of Environmental Health Sciences
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• v.42 no.1
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• pp.34-40
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• 2016

Objectives: This study aims to examine the concentration, diversity, and antibiotic characteristics of penicillin G resistant enterobacteria present in pharmaceutical effluent. Methods: Water sampling was performed from a pharmaceutical company in Gyeonggi-do Province, Korea in March 2015. Water samples were plated in triplicate on tryptic soy agar plates with 32 mg/L of penicillin G. Penicillin G resistant enterobacteria were selected from the effluent and were subjected to 16S rRNA analysis for penicillin G resistant species determination. Identified resistant strains were tested for resistance to various antibiotics. Results: Penicillin G resistant enterobacteria were present at 6.2% as to culturable heterotrophic bacteria. Identified penicillin G resistant enterobacteria exhibited resistance to more than 10 of the antibiotics studied. These resistant bacteria are gram negative and are closely related to pathogenic species. Conclusion: Multi-antibiotic resistant bacteria in the effluent suggest a need for disinfection and advanced oxidation processes for pharmaceutical effluents.

• Korean journal of applied entomology
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• v.50 no.2
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• pp.157-165
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• 2011

Enterobacteria were isolated in the gut of the predacious multicolored Asian ladybird beetle, Harmonia axyridis, and their effects to the development of H. axyridis were examined. Populations of H. axyridis in this experiment were collected from Kimjae at Cheonbuk province (JK population), Geumsan at Chungnam province (CK population) and laboratory population at Laboratory of Insect Physiology in Chungnam National University, Daejeon. Thirty-four enterobacteria isolates were purified and isolated from the digestive tract of H. axyridis, and a total of 4 strains were classified into group by analysis of 16S rRNA gene sequences. About 70% of total isolates were phylogenetic groups of Bacillus genus and Staphylococcus genus, and they were commonly separated from the digestive tract of H. axyridis. After investigating their susceptibility against antibiotics with 18 representative enterobacteria isolates, ofloxacin and penicillin were selected for examination in this study of their ability to inhibit the growth of all of isolates. In order to remove the enterobacteria from the aphids, ofloxacin and penicillin were given to the green peach aphid, Myzus persicae, and the turnip aphid, Lipaphis erysimi. These aphids were provided to H. axyridis as prey. The weight of pupa, developmental periods of each larval instar, the number of eggs and their hatching ratio of H. axyridis with treatment aphids were lower compared with non-treatment aphids. Staphylococcus saprophyticus is a representative enterobacteria and commonly isolated from the digestive tract of H. axyridis. In the absence of S. saprophyticus, the developmental periods of each larval instar increased; however, the weights of pupa, the number of eggs, and their hatching ratio decreased.

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.158-162
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• 2005

Enterobacteria, named ${\lambda}-bacteria$ isolated from fusiform fish, have strong anti-angiogenesis effect. ${\lambda}-28$ species bore higher anti-angiogenesis effect. Cultured liquid was performed salting out, dialysed and freezed dried. This sample was executed size exclusion chromatography with fraction collector. Anti-angiogenesis, cytotoxicity, and SDS-PAGE were carried out with fraction number. ${\lambda}-28$ species was lower toxicity against HUVECs and effective band was conformed with SDS-PAGE.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.81-87
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• 1998

the objective of this study was to develop the Korean style fermented sausage by addition of Korean native spices(Mugwort Artemisaia asiatica ;pine needles pinus thunbergii ; Japanese pepper Zanth-oxylum prperitum ; Arrowroot pueraria hirsuta) instead of foreign-original spices(white pepper corian-der)pH of all sausages was lowered rapidly during ripening. pH reductio of sausages with foreign spices was mere rapid than that with Korean native spices except for the sausages with all mixtured Korean native spices. Aw was not affected by differentiated spices. The "a" value among Hunter Color Value of sausages that produced with mixed Korean native spices was higher than sausages with foreign spices Lactic acid bacteria rapidly increased and reached to 108cfu/g after 2 days of ripening. Korean native spices used to this work did not inhibit the inhibit of lactic acid bacteria in fermented sausages but enterobacteria did not detected after 10 days of fermentation in the sausages with mixed Korean native spices.

• Journal of Marine Bioscience and Biotechnology
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• v.1 no.3
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• pp.156-162
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• 2006

The halophilic enterobacteria, Enterobacteria cancerogenus, was isolated from the intestines of the fusiform fish (Trachurus japonicus) to yield a protein-like material termed PLM-f74. PLM-f74 was characterized by strong inhibition ratios to angiogenesis (82.8% at the concentration of $18.5{\mu}g/mL$) and elevated antioxidative capacities with low toxicity. The PLM-f74 is a glycoprotein comprised of saccharides and amino acids. PLM-f74 inhibited non-activated U937 monocytic cell adhesion to HUVECs activated with IL-$1{\beta}$ by 78.0%, and the adherence of U937 cells treated with the PLM-f74 and stimulated with IL-$1{\beta}$ to unstimulated HUVECs decreased by 102%. When both cell types were pretreated with PLM-f74, the adhesion of U937 cells to IL-$1{\beta}$ stimulated HUVECs was completely suppressed by 121% at a concentration of 18.5 ug/mL. PLM-f74 blocked signal pathways from VEGFR2, PI3K, ${\beta}$-catenin and VE-cadherin to NF-kB based on western bolt analysis. And also inhibited IL-1-stimulated HUVEC expression of the adhesion molecules, ICAM-1 by 40%, VCAM-1 by 60%, and E-selectin by 70% at the same concentration noted above. New anti-angiogenic and anti-cell adhesion materials showing elevated antioxidative capacities and non-toxicity may be expected from these results.

• Journal of Microbiology and Biotechnology
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• v.16 no.10
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• pp.1544-1553
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• 2006

The halophilic enterobacteria, Enterobacteria cancerogenus, was isolated from the intestines of the fusiform fish (Trachurus japonicus) to yield a protein-like material termed PLM-f74. PLM-f74 was characterized by strong inhibition ratios to angiogenesis (82.8% at the concentration of $18.5{\mu}g/ml$) and elevated antioxidative capacities with low toxicity. The PLM-f74 is a glycoprotein comprised of saccharides and amino acids. PLM-f74 inhibited cell adhesion that non-activated U937 monocytic cell adhesion to HUVECs activated with $IL-1{\beta}$ by 78.0%, and the adherence of U937 cells treated with the PLM-f74 and stimulated with $IL-1{\beta}$ to unstimulated HUVECs decreased by 102%. When both cell types were pretreated with PLM-f74, the adhesion of U937 cells to $IL-1{\beta}$-stimulated HUVECs was completely suppressed by 121% at a concentration of $18.5{\mu}g/ml$. PLM-f74 blocked signal pathways from VEGFR2, PI3K, ${\beta}$-catenin, and VE-cadherin to NF-kB, based on western bolt analysis. It also inhibited IL-l-stimulated HUVEC expression of the adhesion molecules, ICAM-l by 40%, VCAM-l by 60%, and E-selectin by 70% at the same concentration noted above. New anti-angiogenic and anti-cell adhesion materials showing elevated antioxidative capacities, and non-toxicity may be expected from these results.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.59-68
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• 1979

This work was carried out to detect the enterobacterial contamination in summer kimchies and their antagonis tic activity with lactic acid bacteria during kimchi fermentation. And obtained results were as in the followings. 1) Severe cases of enterobactrial contamination were found in every kimchi material and in the first step of summer kimchi fermention. 2) Some pathogenic or food poisonous strain of Salmonellaspp. was identified among the contaminated enterobacteria. 3) Pathogenic strains of Salmonella typhi, Shigella flexneri or E. coli which were added to kimchi fermention, were contineously detected for 10days at the temperature of $10^{\circ}C$. Food poisonous strain of Vibrio parahemolyticus was more resistant than the above stains in the kimchi fermentation. 4) And in summer condition(over $30^{\circ}C$) the added pathogenic strains of enterobacteria were also detected for 2 day at pH of 4.5 kimchi fermentation. 5) The antagonistic activity of enterobacteria in lactate buffer solution of pH 4.8 was more stron than that in the kimchi fermentation at $30^{\circ}C$ of summer condition. 6) According to the above results, sanitary washing processes for every kind of kimchi material (vegitables) are required to reduce the enterobacterial concentration which is usually contaminated. And some fermentation period is also required to avoid the possible kimchi food poisoning.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.406-411
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• 2005

Fermented materials with enterobacteria isolated from fusiform fish, have strong anti-angiogenesis effect and anti-cell adhesion effect. PLM-f74 got from 74th fraction of size exclusion chromatography from fermented material, showed strong anti-cell adhesion effect between HUVECs and U937 monocytic cell. Adhesion of U937 cell to HUVEC stimulated with IL-1b was clearly inhibited by PLM-f74 in a dose-dependent manner by 12.1, 21.2, 50.9, and 78.2%, when U937 cells treated with each of the PLM-f74 and stimulated with PMA (100 mg/L) was added onto untreated and unstimulated HUVECs, adhesion was observed by 15.8, 31.9, 70.8, and 102%, when both cell types were pretreated with PLM-f74, the adhesion was prominently decreased by 83.7, 99.2, 110, and 120.8%, with 0.74, 3.7, 7.4, and 18.5ug/mL of PLM-f74, respectively. PLM-f74, also, reduced IL-1-stimulated HUVEC expression of adhesion molecules, VCAM-1, ICAM-1, and E-selectin dose-dependently by ELISA method.

• Journal of environmental and Sanitary engineering
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• v.3 no.1 s.4
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• pp.19-26
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• 1988

This Study was performed from Feb. 4th Feb. 15th. 1985 in order to investigate if the rate of the contamination of students' hands were affected by sexes and grades of middle school. The sampled 29 students were selected from the 1st. and 2nd. grades of the middle school. The hands-washed salines were cultured for the isolation of microorganisms. The results were as follows: 1. It was found to be contaminated by 17 Genera of bacteria such as Staphylococcus, Streptococcus, Micrococcus, Bacillus, Neisseria, Branhamella, Acinetobacter, Moraxella, Ozromobacterium, Alcaligenes, Flavobacterium, Pseudomonas, Actinobacillus, Pasteurella, Vibrio, Enterobacteria and Plesiomonas. 2. The strains from 30 isolates were identified as 9 species, Staphylococcus aureus, Staphylococcus epidemidis, Micrococcus varians, Branhamella catarrhalis, Acinetobacter anitratus, Moraxella bovis, Moraxella urethralis, Pseudomonas aeruginosa and plesiomonas shigeiloid. 3. The frequency rates on 17 Genera appearances on Students' hands were Staphylococcus $(96.6\%)$, Enterobacteria $(41.4\%)$, Bacillus $(20.7\%)$, Branhamella $(17.2\%)$ et. 4. There was significant difference in cell number between hans of boys & girls. The rate of contamination of girls' hands, especially 2nd grade girls, was lower than boys' hands. This result showed that girls' hands were more clean.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.11
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• pp.1635-1641
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• 2008

This study investigated the effects of solid-state fermentation of a compound pig feed on its microbial and nutritional characteristics as well as on pig performance and nutrient digestibility. A mixed culture containing Lactobacillus fermentum, Saccharomyces cerevisae and Bacillus subtilis was used for solid-state fermentation and solid-state fermented feed samples were collected on days 0, 1, 2, 3, 5, 7, 10, 15, 20 and 30 for microbial counts and chemical analysis. Lactic acid bacteria increased rapidly during the first three days of fermentation and then slowly declined until day 10 and, thereafter, the counts were maintained at about 6.7 log cfu/g for the duration of the fermentation period. Enterobacteria also increased during the first two days, and then fell below the detectable level of the analysis (3.0 log cfu/g). The pH of the fermentation substrate declined from 6.1 at the start of fermentation to 5.7 by day 30. The water-soluble protein content increased from 8.2 to 9.2% while the concentration of acetic acid increased from 16.6 to 51.3 mmol/kg over the 30-day fermentation. At the end of the 30-day fermentation, the solid-state fermented feed was used in a pig feeding trial to determine its effects on performance and nutrient digestibility in growing-finishing pigs. Twenty crossbred barrows ($14.11{\pm}0.77kg\;BW$) were allotted into two dietary treatments, which comprised a regular dry diet containing antibiotics and a solid-state fermented feed based diet, free of antibiotics. There was no difference due to diet on pig performance or nutrient digestibility. In conclusion, solid-state fermentation resulted in high counts of lactic acid bacteria and low counts of enterobacteria in the substrate. Moreover, feeding a diet containing solid-state fermented feed, free of antibiotics, can result in similar performance and nutrient digestibility in growing-finishing pigs to a regular diet with antibiotics.