• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.341-345
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• 2010

Three-hundred samples of powdered infant formula milk and related products from four different manufacturers in 2010 were collected and surveyed their contaminations for aerobic bacteria, coliform, Enterobacter(Cronobacter) sakazakii, and food-borne pathogens. Fifteen samples of sterilized infant formula milk were all negative on these microorganisms. In all collected products of un sterilized infant formulas and follow-on infant formulas, aerobic bacteria were detected at 239 (83.9%) among 285 samples, and they all were found below $10^3$ cfu/g. Coliform bacteria were also detected at four among 285 samples. Salmonella spp. and Ent. sakazakii, weren't detected at the all samples. Bacillus cereus was detected at 24 (8.4%) among 285 samples. The level of B. cereus was below 100 cfu/g but it was suitable for the range of specification of B. cereus in infant formulas. Clostridium perjringens, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes weren't also detected. In consequence, it was suitable for total viable count, coliform and potential pathogen to the specification of infant formulas and related products.

• Food Science and Preservation
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• v.11 no.1
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• pp.1-6
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• 2004

The mixture of botanical antimicrobial agent-citurs product and ginseng extract mixture(BAACG) was applied to garlic stalk or pork cooked in soysauce to extend their selflife. BAACG showed a remarkable antimicrobial activity against a wide spectrum of food-borne infection microorganisms and thermal and pH stability. In comparison with scanning electron microscopic photos of microbial cells not-treated and treated with BAACG the physiological cytomembrane function of BAACG-treated microorganisms was destroyed and the dead cell numbers was increased. The quality of garlic stalk or pork cooked in soysauce was controlled by the addition of BAACG in their raw materials. BAACG-treated garlic stalk or pork cookeries showed considerably to decrease the numbers of total cell count and expressed no odor and no sticky state appeared in the control. BAACG was expected to be a preservative agent which could be applied to raw or processed food stuffs in the view of food safety.

• Korean Journal of Veterinary Service
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• v.28 no.3
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• pp.215-223
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• 2005

The bacteria on the surface of slaughtered meat was monitored to investigate the relationships between microbiological quality and sanitation management in slaughter process of cattle and pig. It was conducted to evaluate the microbiological quality on the surface of slaughtered beef and pork in Seoul from January to December 2004. Two hundred and thirty three beef and 233 pork carcasses were surveyed on generic E coli counts and standard plate count for microbiological quality and Salmonella spp, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens and E coli O157: H7 as pathogenic microorganisms. The prevalence of the excellent or good grade $(10^4\;CFU/cm^2)$ in beef and pork carcasses were $100\%\; and\;99.2\%$, respectively. The frequency of beef carcasses with less than $10^2\;CFU/cm^2$ of generic I coli counts was $100\%$, while that of pork carcasses was $99.6\%$. Of 233 beef carcasses, $1(0.42\%)$ was contaminated with L monocytogenes and $6(2.58\%)$ with C perfringens. Of 233 pork carcasses, $11(4.72\%),\;2(0.86\%),\;and\;2(0.86\%)$ were contaminated with L monocytogenes, C perfringens, and S aureus, respectively, Salmonella spp and E coli O157:H7 were not detected with all of the beef and pork carcasses. In conclusion, this study emphasized the Importance of relationship between microbiological quality and sanitation management in slaughter process of cattle and pig, in abattoirs.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.spc
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• pp.20-28
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• 2009

The sustainability of conventional agriculture which is characterized by input dependent and ecologically simplified food production system is vague. Chemicals and present practices used in agriculture are not only costly but also have widespread implications on human and animal health, food quality and safety and environmental quality. Thus there is a need for alternative farming practices to sustain food production for the escalating population and conserve environment for future generations. The present research scenario in the area of plant microbe interactions for maintaining sustainable agriculture suggests that the level of internal regulation in agro-ecosystems is largely dependent on the level of plant and microbial diversity present in the soil. In agro-ecosystems, biodiversity performs a variety of ecological services beyond the production of food, including recycling of nutrients, regulation of microclimate and local hydrological processes, suppression of undesirable organisms and detoxification of noxious chemicals. Controlling the soil microflora to enhance the predominance of beneficial and effective microorganisms can help improve and maintain soil chemical and physical properties. The role of beneficial soil microorganisms in sustainable productivity has been well construed. Some plant bacteria referred to as plant growth-promoting rhizobacteria (PGPR) can contribute to improve plant growth, nutrient uptake and microbial diversity when inoculated to plants. Term PGPR was initially used to describe strains of naturally occurring non-symbiotic soil bacteria have the ability to colonize plant roots and stimulate plant growth PGPR activity has been reported in strains belonging to several other genera, such as Azotobacter, Azospirillum, Arthrobacter Bacillus, Burkhokderia, Methylobacterium, and Pseudomonas etc. PGPR stimulate plant growth directly either by synthesizing hormones such as indole acetic acid or by promoting nutrition, for example, by phosphate solubilization or more generally by accelerating mineralization processes. They can also stimulate growth indirectly, acting as biocontrol agents by protecting the plant against soil borne fungal pathogens or deleterious bacteria. Present review focuses on some recent developments to evolve strategies for better biotechnological exploitation of PGPR's.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.153-159
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• 2013

Lactic acid bacteria are microorganisms that are closely associated with human and/or animal environments, and are categorized as generally recognized as safe (GRAS) organisms due to their ubiquitous appearance in foods and their contribution to the healthy microflora of mucosal surfaces. This study was performed to isolate and identify lactic acid bacteria with antagonistic effects against food-borne pathogens. A total of 3,000 acid-producing bacteria were isolated from infant feces, cattle feces, goat feces, dog feces, pig feces, vaginal tracts, vegetables, fruits, Kimchi, Jeotgal, fermented sausages, raw milk, cheese, yogurt, Cheonggukjang, Meju, and Makgeolli cultured on MRS agar with 0.05% bromocresol purple. For the isolation of bacteriocin-producing bacteria, the diameter of the clear zone was measured on MRS agar plates. Twenty-six isolates exhibited strong antibacterial activity against indicator strains such as Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica serovar Enteritidis. Lactic acid bacteria were identified as Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus acidophilus, Lactobacillus amylovorus, Lactobacillus curvatus, Lactobacillus plantarum, and Pediococcus acidilactici by 16S rDNA gene sequence analysis. The results of this study suggest that the isolates could be used as potential probiotic starters for functional food applications.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.29-34
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• 2003

Prunus mume has been used for the folk medicine by many old civilizations to treat food-borne diseases or enteric disorders. This study was carried out to examine the antimicrobial effect of juice from Prunus mume against pathogens such as Escherichia coli, Salmonella enteritidis, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The juice of Prunus mume had the strongest antimicrobial activity to Sal. enteritidis. The concentrations of Prunus mume juice for the formation of clear zone were 1% for Sai. enteritidis(15.0mm), 3% for Lis. monocytogenes(14.7mm), and 5% for Bac. cereus(14.75mm), Esc. coli(13.45mm) and Sta. aureux(11.9mm). The growth of all tested microorganisms was inhibited apparently in tryptic soy broth containing 3% and 4% Prunus mume juice. And it was found that the Prunus mume juice showed the highest antimicrobial properties, followed by Sal. enteritidis, Bac. cereus, Sta. aureus, Lis. monocytogenes, Esc. coli.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1035-1043
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• 1999

Bacteriocins are natural antimicrobial compounds produced by many microorganisms associated with foods, so that there is currently much interest in their use as food biopreservatives. Goal of this study was to partially evaluate lacticin NK24 as a food biopreservative by showing antimicrobial activity of L. lactis NK24 and lacticin NK24 against food-borne spoilage and pathogenic bacteria, respectively. Lactic acid bacteria NK24 isolated from jeot-gal, Korean fermented fish foods, was tentatively identified as Lactococcus lactis and showed broad spectrum of activity against all of spoilage and pathogenic bacteria tested by deferred method. Bacteriocin production in jar fermenter was detected at the mid-log growth phase, and reached the maximum at the early stationary phase, but decreased after the stationary phase. Lacticin NK24 was partially purified by 75% ammonium sulfate precipitation followed by subsequent dialysis. This partially purified lacticin NK24 showed antimicrobial activity against Enterococcus faecalis, Staphylococcus aureus, Staphylococcus epidermidis, Clostridium perfringens, some bacilli, Listeria monocytogenes, Listeria ivanovii, Sphin-gomonas pausimobilis, Escherichia coli and Pseudomonas aeruginosa. Thus, lacticin NK24 examined in this study show promise as a biopreservative be-cause of their broad spectrum of activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.35-41
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• 2006

Antibacterial activities of the trace elements in combination with the food additives were measured against 6 kinds of food-borne microorganisms such as Escherichia coli, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Pseudomonas fluorescens. The difference of antibacterial activity was not shown among the kinds of food additives, such as dextrin, gelatin and collagen. Zn and Ge in combination with food additives had strong antibacterial effect. Especially, $1\%$ zinc acetate in combination with $1\%$ gelatin was more effective against P. fluorescens and S. aureus than against Bacillus sp., E. coli and V. parahaemolyticus. Minimum inhibitory concentration of zinc acetate in combination with $1\%$ gelatin appeared to be 0.5 mg/mL on S. aureus and P. fluorescens, and 1.0 mg/mL on E. coli, V. parahaemolyticus, B. cereus and B. subtilis. Minimum bactericidal concentration of zinc acetate in combination with $1\%$ gelatin appeared to be 0.5 mg/mL on P. fluorescens and 1.0 mg/mL on E. coli, V. parahaemolyticus, S. aureus, B. cereus and B. subtilis. The zinc acetate in combination with gelatin showed stronger inhibitory effect in acidic range below pH 6.0, and remained active even after heat treatment at $121^{\circ}C$ for 15 min. In comparison with control, the viable cell counts of fish pastes, which were coated with the solution containing both $1\%$ zinc acetate and $3\%$ gelatin, were decreased by more than 100-fold until the storage of 7 days at $10^{\circ}C$. The results indicate that the combined use of zinc acetate and some food additives could prolong the shelf life of fish pastes by 8 days or more at $10^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1114-1121
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• 2017

Bacillus strains not producing harmful components were isolated from Korean traditional soybean products. Extracellular enzyme activities (amylase, protease, cellulase, and xylanase) of isolated Bacillus strains were measured, and Bacillus strains with high protease activity were selected. The selected 15 strains were identified as Bacillus amyloliquefaciens (10), Bacillus methylotrophicus (1), Bacillus velezensis (1), and Bacillus subtilis (3). Among them, B. subtilis JBG17019, B. amyloliquefaciens JBD17076, and B. amyloliquefaciens JBD17109 showed antimicrobial activities against food-borne microorganisms. The production abilities of glutamate, glutamine, and poly-${\gamma}$-glutamic acid (${\gamma}$-PGA) of the selected Bacillus strains were measured to analyze fermentation characteristics related to glutamic acid metabolism. The factor for multivariate was analyzed by the principal components analysis (PCA) method between fermentation characteristics and ${\gamma}$-PGA production. The three principal components were classified according to the PCA method: PC1 [enzyme activity (amylase, cellulase, and xylanase)], PC2 (${\gamma}$-PGA), and PC3 (protease, glutamate, and glutamine). As a result, B. amyloliquefaciens JBD17076 and B. subtilis JBG17019 strains were evaluated as having excellent enzyme activity and ${\gamma}$-PGA production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.450-458
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• 2017

In this study, the antimicrobial activity of black garlic pomace extract (BGPE) was examined, and its washing applicability to spinach was investigated. BGPE had antimicrobial activity against both Gram-positive (Listeria monocytogenes and Staphylococcus aureus) and Gram-negative (Escherichia coli O157:H7 and Salmonella Typhimurium) food-borne pathogens. In particular, antimicrobial activities of BGPE against Gram-positive bacteria were higher than those against Gram-negative bacteria. Spinach samples were treated with 0.5% BGPE to determine the effect of BGPE on reducing naturally existing microorganisms on the surface of spinach leaves. BGPE treatment reduced populations of total aerobic bacteria and yeast/molds in spinach by 1.23~1.35 log CFU/g and 0.82~1.12 log CFU/g during 9 days of storage, respectively, compared with those of control samples. After treatment, there were no significant differences in color quality such as Hunter L, a, and b values and total color difference (${\Delta}E$). These results clearly indicate that BGPE treatment can be useful for improving microbiological safety and maintaining color quality of spinach during storage.