• Proceedings of the Microbiological Society of Korea Conference
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• 2007.05a
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• pp.109-111
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• 2007

• Journal of Environmental Health Sciences
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• v.36 no.3
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• pp.191-198
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• 2010

The aim of this study was to determine the concentrations of air-borne microorganisms (bacteria, fungi, gram negative bacteria (GNB), endotoxins, and respirable suspended particles (RSPs), and their correlation with environmental parameters (temperature, humidity, and carbon dioxide levels) in duck houses. The mean concentrations of bacteria, fungi, and GNB were very high (> $10^6\;CFU/m^3$), and endotoxin levels exceeded $10^3\;EU/m^3$. Among the various work stages, in the task of receiving ducks, bacteria were $6.2{\times}10^6;CFU/m^3$, and GNB were $5.4{\times}10^6\;CFU/m^3$, while RSPs levels were $397.6\;{\mu}g/m^3$ and endotoxin levels were $47.2{\times}10^3\;EU/m^3$ in the task of dividing the ducks, and fungi were $4.9{\times}10^6\;CFU/m^3$ in the task of shipping the ducks. The concentrations of RSPs and endotoxins were significantly higher in tasks involving greater movement of ducks in the house, relative to tasks involving little movement of ducks (p<0.05). Further, with progression in growth of the ducks, the concentrations of bacteria, GNB, endotoxins, and RSPs were significantly increased. There was significant correlation between levels of GNB with bacteria (r=0.75) and fungi (r=0.86), endotoxins with RSPs (r=0.75), bacteria with fungi (r=0.39), and carbon dioxide with RSPs (r=0.38), bacteria (r=0.33), and endotoxins (r=0.31). These results suggest considerable respiratory hazard for farmers in these environments.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.154-161
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• 2010

The aim of this study was to investigate antibacterial activities of essential oil from C. morifolium against four Grampositive bacteria and six Gram-negative bacteria. The antibacterial activity of the oils was determined by agar-well diffusion assay, minimum inhibitory concentration(MIC), and minimum bactericidal concentration(MBC). Essential oil of C. morifolium had a large inhibition zones especially against Salmonella enterica(21 mm) and Bacillus cereus(19 mm). Essential oil of C. morifolium generally showed higher antibacterial activity against Gram-positive bacteria than Gram-negative bacteria. MIC of essential oil from C. morifolium was 5 ${\mu}g/m{\ell}$ against ten food-borne pathogens. MBC values were determined to be from 5 to 20 ${\mu}g/m{\ell}$ against eight bacteria except Salmonella choleraesuis and Listeria monocytogenes. Therefore, the essential oil of C. morifolium and its components have a potent antibacterial activity against food-borne pathogens, and is expected to be used as a novel food preservative.

• BMB Reports
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• v.41 no.4
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• pp.267-277
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• 2008

Insects mount a robust innate immune response against a wide array of microbial pathogens. The hallmark of the Drosophila humoral immune response is the rapid production of anti-microbial peptides in the fat body and their release into the circulation. Two recognition and signaling cascades regulate expression of these antimicrobial peptide genes. The Toll pathway is activated by fungal and many Gram-positive bacterial infections, whereas the immune deficiency (IMD) pathway responds to Gram-negative bacteria. Recent work has shown that the intensity and duration of the Drosophila immune response is tightly regulated. As in mammals, hyperactivated immune responses are detrimental, and the proper down-modulation of immunity is critical for protective immunity and health. In order to keep the immune response properly modulated, the Toll and IMD pathways are controlled at multiple levels by a series of negative regulators. In this review, we focus on recent advances identifying and characterizing the negative regulators of these pathways.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.330-337
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• 1997

The sensitivity of various pathogenic bacteria (Aeromonas hydrophila, Estherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium and Vibrio parahaemolyticus) to the spices, allspice, clove, oregano, and thyme, was tested. Tryptic soy broth (TSB) containing 0∼2% (w/v) of spices was inoculated with 10sup 5/∼10$\^$6/ cells/$m\ell$ of each bacterium and incubated at 35$^{\circ}C$ for 24 hr. The growth of pathogenic bacteria was inhibited with increasing concentrations of spices in the culture broth. At 2％ spice concentration, Gram positive bacteria were more sensitive than Gram negative bacteria with the exception of V. parahaemolyticus. Clove had the highest antibacterial activity, followed by allspice and oregano. At the concentration of 0.3%, clove inhibited the growth of all strains tested. Kanagawa-positive strain of V. parahaemolyticus displayed the highest sensitivity to clove and allspice. Thyme was the least effective for growth inhibition, while 1％ clove killed all pathogens tested.

• Journal of Dairy Science and Biotechnology
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• v.18 no.1
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• pp.38-46
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• 2000

Since generalization of cold storage of raw and processed milk, psychrotrophic bacteria has become more important. The number present in raw milk is related to sanitary conditions during pro-duction and to length and temperature of storage before pasteurization. Growth of psychrotrophs In raw milk often reduces the quality of pasteurized products. Recently, some pathogenic bacteria like Listeria monocytogenes, Yersinia enterocolitica, Bacillus cereus are reported to grow at low temperature and cause food poisoning. The presence of gram positive psychrotrophic bacteria which can survive pasteurization can limit the shelf life of pasteurized milk during extended storage and the survival of heat stable proteases and lipases produced by gram negative psychrotrophic bacteria often brings about proteolytic damage to milk protein in the products. Therefore, in order to prevent the deteorioration of milk and milk products by the growth of psychrotrophs, it is necessary to cool down the temperature of raw milk as soon as possible after milking and to keep the temperature below 5t during storage at farm. As psychrotrophic bacteria become readily predominant in raw milk under refregeration, it can be considered to change the traditional incubating temperature for SPC from 30${\sim}$32$^{\circ}C$ to 25${\sim}$27$^{\circ}C$ at which the psychrotrophs prefer to grow. The psychrotrophic bacterial count(PBC) is of limited use in dairy industry, because of the 10 days incubation period. Although estimates of psychrotrophic bacteria may provide an acceptable shelf-life prediction, there is no single, generally acceptable rapid method for replacing the PBC at the moment. Consequently, faster method for esmating psychrotrophic bacteria has to be developed.

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.162-167
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• 2009

Various fermented foods were screened in search of food-grade bacteria that produce bacteriocins active against Gram-negative pathogens. An isolate from a mold-ripened cheese presented antibacterial activity against Gram-positive and Gram-negative bacteria. The most active isolate was identified as Lactobacillus casei by a biochemical method, ribotyping, and membrane lipid analysis, and was designated as OSY-LB6A. The cell extracts of the isolate showed inhibition against Escherichia coli p220, E. coli O157, Salmonella enerica serovar Enteritidis, Salmonella Typhimurium, and Listeria monocytogenes. The antibacterial nature of the cell extract from the isolate was confirmed by eliminating the inhibitory effects of acid, hydrogen peroxide, and lytic bacteriophages. The culture supernatant and cell extract retained antibacterial activity after heating at $60{\sim}100^{\circ}C$ for $10{\sim}20$ min. The activity of the cell extract from Lb. casei was eliminated by pronase and lipase. Finally, the cell extract showed a bactericidal mode of action against E. coli in phosphate buffer solution, but it was bacteriostatic in broth medium and food extracts.

• Membrane and Water Treatment
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• v.9 no.3
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• pp.195-203
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• 2018

N-acetylcysteine (NAC) has been widely used as an initial mucolytic agent and is generally used as an antioxidant to help alleviate various inflammatory symptoms. NAC reduces bacterial extracellular polymeric substances (EPS) production, bacterial adhesion to the surface and strength of mature biofilm. The efficacy has been shown to inhibit proliferation of gram-positive and gram-negative bacteria. In membrane bioreactor (MBR) processes, which contain a variety of gram negative bacteria, biofilm formation has become a serious problem in stable operation. In this study, use of NAC as an inhibitor of biofilm contamination was investigated using the center for disease control (CDC) reactors with MBR sludge. Biomass reduction was confirmed with CLSM images of membrane surfaces by addition of NAC, which was more efficient as the concentration of NAC was increased to 1.5 mg/mL. NAC addition also showed decreases in EPS concentrations of the preformed biofilm, indicating that NAC was able to degrade EPS in the mature biofilm. NAC addition was also effective to inhibit biofilm formation by MBR sludge, which consisted of various microorganisms in consortia.

• Journal of the Korean Chemical Society
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• v.65 no.3
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• pp.203-208
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• 2021

As part of our attempt to discover novel active compounds against multi-drug resistant pathogens, we hereby report two new complexes of iron(III) with formulae: [Fe(L₁)₂(H₂O)₂]Cl₃ and [Fe(L₁)₂(L₂)(H₂O)]Cl₂ where L₁ = 1,10-phenanthroline (C₁₂H₈N₂) and L₂ = guanide (C₅H₄N₅O^-). The synthesized complexes were characterized using spectroscopic analysis (ESI-MS, ICP-OES, FT-IR, and UV-Vis), cyclic voltammetry, CHN analysis, gravimetric chloride determination, melting point determination, and conductance measurement. Octahedral geometries are assigned to both complexes. In vitro antibacterial activity was tested on two Gram-positive (Staphylococcus aureus, Streptococcus epidermidis) and two Gram-negative (Escherichia coli and Klebsiella pneumoniae) bacteria using the disc diffusion method. The complexes demonstrated appreciable activity against these pathogens. Interestingly, the [Fe(L₁)₂(L₂)(H₂O)]Cl₂ complex manifested a higher degree of inhibition against the drug-resistant Gram-negative bacteria than the commercially available drug, namely erythromycin.

• Archives of Pharmacal Research
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• v.12 no.4
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• pp.259-262
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• 1989

The reaction of the sodium salts of 4-methoxy and 4, 7-dimethoxy 6-hydroxy benzofuran-5-carboxylic acid with ethyl chloroformate yields the corresponding dicarbethoxy derivatives. The N-substituted amides were obtained by treating the latter compounds with amines. The corresponding hydrazides were synthesized by the reaction of hydrazine hydrate on the dicarbethoxy derivatives which spontaneously cyclized to 5-substituted-2, 3- dihydro-1, 3, 4, -oxadiazol-2-one. Also the reaction with phenyl hydrazine has been studied. The dicarbethoxy derivatives and N-substituted amides were tested against Gram positive and Gram negative bacteria in vitro. Most of the compounds posses moderate or slight activity against Gram positive bacteria.