• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.421-426
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• 2007

This study was carried out to investigate the properties of Kimchi made with potato as compared to Kimchi made with radish. The pH, acidity, hardness, and number of lactic acid bacteria were examined as properties of the Kimchi to determine the suitability of adding the potato and with focus on the possible duration of storage. First in the case of pH, the storage duration at pH $4.2{\sim}4.3$, which is the state for optimal tasting Kimchi, was approximately 10days in the control group, while that of the experimental group was 10 to 16 days, and thus, longer than the control. Second in the case of acidity, representing the maturity of Kimchi, we examined the time it took to reach 0.6% acidity, in which the experimental group took more longer time than the control. Although the experimental group was slower to mature than the control, the period for keeping at the proper pH was longer than that of the control group. Thirdly, in the case of hardness, which relates to softening, the experimental group had remarkably high values. This suggests that the Kimchi in the experimental group had a more rigid texture and more difficultly softening than the control group. Lastly in the case of the number of lactic acid bacteria, which closely relates to the process of fermentation, there were no significant differences. In conclusion, these results indicate that adding potato to Kimchi can extend its storage period.

• Journal of fish pathology
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• v.20 no.3
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• pp.221-227
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• 2007

In this study, one hundred strains of bacterial flora were isolated from the intestine of cultured and wild black rockfish Sebastes inermis collected in Yeosu and examined for drug resistance to 9 antibiotics. From cultrued fish, the isolated bacteria were Photobacterium group (26 strains) and Acinetobacter group (18 strains) of Gram-negative, and unidentified marine sediment bacterium (6 strains) of Gram-positive. From wild fish, Photobacterium group (18 strains), Acinetobacter group (12 strains) and Shewanella group (5 strains) of Gram-negative and Bacillus group (8 strains), Staphylococcus group (4 strains), and unidentified marine sediment bacterium (3 strains) of Gram-positive. Intestine flora of wild black rockfish was more diverse than that of one cultured. The drugs tested were tetracyclines (oxytetracycline), aminoglycosides (gentamicin), macrorides (erythromycin) and quinolones (flumequine, oxolinic acid, norfloxacin, ofloxacin, enrofloxacin and ciprofloxacin). Sensitivity to all seven antibiotics except oxytetracycline and oxolinic acid was higher in bacteria from wild fish than from cultured ones, although wild isolates were more resistant than control strain Escherichia coli ATCC9637. This suggests that use of antibiotics in the fish farm might have some resistance in intestinal flora of wild fish.

• Korean Journal of Microbiology
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• v.40 no.3
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• pp.248-253
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• 2004

To scrutinize the physiological diversity by BIOLOG microplate, the carbon source utilization patterns of 168 strains of oligotrophic bacteria and 132 strains of psychrotrophic bacteria isolated from Lake Baikal during 2000 and 2002 were investigated. Eighty-six percent (56 strains) of oxidase test positive group (GN-NENT group) and 89 % (92 strains) of oxidase test negative group (GN-ENT group) among oligotrophic bacteria, and 82% (85 strains) of oxidase test negative group among psychrotrophic bacteria were able to utilize $\alpha$-D-glucose as a sole-carbon-source, and 93% (26 strains) of oxidase test positive group among psychrotrophic bacteria were able to utilize bromosuccinic acid as a sole-carbon-source. However, most strains except few oligotrophic bacteria with oxidase test negative group were not able to utilize $\alpha$-D-lactose as a sole-carbon-source. Most dominant genus among 300 strains was Pseudomonas (49 strains). Other dominant genera belonged to Salmonella, Serratia, Buttiauxella, Pantoea, Yersinia, Brevundimonas, Hydrogenophaga, Photorhabdus, Sphingomonas, and Xenorhabdus. Our results by BIOLOG identification system were able to provide basic data to determine community-level carbon source utilization patterns and to accomplish the efficient and reliable identification for microbial community structure in Lake Baikal.

• Korean Journal of Microbiology
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• v.37 no.4
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• pp.265-272
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• 2001

The diversity of acid-tolerant epiphytic bacterial communities on deciduous oak tree (Quercus dentate Thunb.) leaves was examined both in the natural forest area with a clean air and in the industrial estate to assess effects of acidic depositions to the phyllosphere using 16S rDNA sequence data. A total of 444 acid-tolerant epiphytic bacterial clones were obtained, resulting in 17 phylotypes by performing a analysis of restriction fragment length polymorphism (RFLP) for PCR-amplified 16S rDNA products. A very low diversity of dominating acid tolerant bacterial communities in both areas was found, just 2 subphyla groups, $\gamma$-Proteobacteria and low-G+C gram-positive bacteria. As tree leaves grow older, diversities of acid-tolerant bacteria on them significantly increased. The community structure of acid-tolerant epiphytic bacteria consisted of Pseudomonas and Enterobacteriaceae groups in the $\gamma$-Proteobacteria subphylum, and Streptococcaceae and Staphylococcus groups in the low-G+C gram-positive bacteria subphylum. The direct influence of acidic depositions on bacterial phylogenetic composition could not be detected especially when higher taxonomic levels such as subphylum, but at narrower or finer levels it could be observed by a detection of Xanthomonadales group belonged to the $\gamma$-Proteobacteria only in the industrial area and of Acetobacteraceae group belonged to the $\alpha$-Proteobacteria. There remains that these specific acid-tolerant epiphytic bacterial groups could be used as indicators for assessing effects of acidic depositions on the phyllosphere.

• The Korea Journal of Herbology
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• v.27 no.1
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• pp.35-39
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• 2012

Objectives : The purpose of this study was to investigate the changes in the contents of constituents in Samultang and its fermentations with 10 species of lactic acid bacteria. Methods : Ten strains of lactic acid bacteria, Lactobacillus casei, L. acidophilus, L. casei, L. plantarum, L. amylophilus, L. curvatus, L. delbruekil subsp. lactis, L. casei, B. breve, and B. thermophilum, were used for the fermentation of Samultang. The increased and decreased constituents were identified using HPLC/DAD and various liquid chromatographic techniques, and the structure was elucidated using NMR and MS. These compounds were quantitatively analyzed using an HPLC/DAD system. Results : A remarkably increased component was identified to be nodakenetin and a decreased component was determined to be nodakenin. The fermentation of the ten lactic acid bacteria demonstrated that the decomposable rate of these two compounds in fermented Samultang were different. Samultang fermented by L. plantarum showed the most remarkable changes. Conclusion : Nodakenetin was identified as bioconversion component after fermentation and L. plantarum was discovered the best bacteria to increase the component.

• Journal of Ecology and Environment
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• v.29 no.4
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• pp.399-404
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• 2006

This study was carried out to investigate the population densities, R/S ratios, and identification of heterotrophic bacteria on the rhizosphere soil of halophyte Suaeda japonica found on the western and southern mudflats of Korea. The population densities of aerobic and anaerobic heterotrophic bacteria on the rhizosphere soil of Suaeda japonica were in the range of $1.3\;{\pm}\;0.3\;{\times}\;10^6\;{\sim}\;6.3\;{\pm}\;3.3\;{\times}\;10^7\;and\;2.8\;{\pm}\;1.3\;{\times}\;10^4\;{\sim}\;1.8\;{\pm}\;0.7\;{\times}\;10^7\;cfu\;g^{-1}\;d.\;wt.$, respectively. In case of physiologically specific bacteria, population densities of amylolytic bacteria on the rhizosphere soil of Suaeda japonica were in the range of $4.4\;{\pm}\;0.6\;{\times}\;10^6\;{\sim}\;2.5\;{\pm}\;1.2\;{\times}\;10^7\;cfu\;g^{-1}\;d.\;wt.$, those of cellulolytic bacteria were from $8.5\;{\pm}\;6.0\;{\times}\;10^4\;{\sim}\;2.3\;{\pm}\;1.6\;{\times}\;10^6\;cfu\;g^{-1}\;d.\;wt.$, and those of proteolytic bacteria were from $3.8\;{\pm}\;1.8\;{\times}\;10^5\;{\sim}\;4.2\;{\pm}\;2.9\;{\times}\;10^6\;cfu\;g^{-1}\;d.\;wt.$, respectively. The R/S ratios were ranged from 2.33 to 2.39. Among eleven isolates from the roots of halophyte Suaeda japonica of Goheung bay by using 16S rDNA analysis, five clones were closely related to ${\gamma}-Proteobacteria$ group and six clones were closely related to ${\alpha}-Proteobacteria$ group. Among four isolates from Suncheon bay, two strains were related to ${\gamma}-Proteobacteria$ group and another two were related to Actinobacteria and Bacilli group, respectively.

• The Journal of the Korea Contents Association
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• v.19 no.2
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• pp.277-283
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• 2019

In this study, low molecular weight chitosan (LC) was added to dental cement liquid at 0, 0.5, 1.0, and 2.0 wt% by weight for surface properties and oral bacteria adhesive of dental cement. The evaluated by net setting time and surface properties of surface energy on the surface roughness. The degree of oral bacterial adhesion was assessed using two strains of oral bacteria, S. mutans and E.coli. The results showed that the setting time at the LC0.5 group increased no statistically difference was observed (p<0.05). The surface roughness statically significant LC2.0 group and oral bacteria adhesion experiment results in contrast to the control group LC0, LC-added experimental group showed a somewhat lower adherent surface statistically significant difference was observed (p<0.05). It seems that this LC proved that surface properties and oral bacteria adhesion effect was demonstrated. Therefore, it was suggest that the additional effects of LC and research on a wide range of substances.

• Journal of Periodontal and Implant Science
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• v.34 no.2
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• pp.255-268
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• 2004

The purpose of the research is to compare the distribution of Black-pigmented Bacteroides between Chronic Periodontitis and Aggressive Periodontitis. P. gingivalis, P. intermedia and P. nigrescens were examined in order to evaluate their distribution in patients with Chronic Periodontitis(CP) and Aggressive Periodontitis(AP). PCR and dot-blots hybridization of 16s rRNA gene were used to compare bacterial distribution of two groups - CP group and AP group, which were divided into two subgroups. Subgingival plaque taken from the diseased sites(pocket $depth{\geq}6$ mm) and healthy sites(pocket $depth{\leq}3$ mm) were grouped into the experimental group and the control group. The result are as follows ; 1. The distribution of P. gingivalis was 98.33% for chronic Periodotitis(CP), 94.17% for Aggressive Periodontitis(AP), the distribution of P. intermedia was 77.50% for CP, 64.17% for AP, and the distribution of P. nigrescens was 35.00%, 29.17%. In all 3 types of bacteria, CP group showed higher distribution compared to AP group, but only P. intermedia showed statistically significant difference. 2. In the case of CP, every type of bacteria showed higher distribution in the experimental group with statistically significant difference. 3. In the case of AP, every type of bacteria also showed higher distribution in the experimental group, but P. gingivalis and p..intermedia showed the result with statistically significant difference, and the other did not 4. In 3 all bacteria type, N-AP showed higher distribution than N-CP without statistically significant difference These results suggest that the comparison of the distribution of Bacteroides between Chronic Periodontitis and Aggressive Periodontitis has no statistically significant difference, except P. intermedia.

• Microbiology and Biotechnology Letters
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• v.51 no.4
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• pp.353-373
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• 2023

Kimchi is a traditional Korean dish made with salted fermented vegetables and contains various nutrients and functional substances with potential health benefits. The fermentation process used to make kimchi creates chemical changes in the food, developing nutrients and functional substances that are more easily absorbed and enhanced by the body. Recent studies have shown that several lactic acid bacteria strains isolated from kimchi exhibit probiotic properties and have several health benefiting properties such as such as anticancer, anti-obesity, and anti-constipation; they also promote colon health and cholesterol reduction in in vitro and in vivo experiments, as well as in epidemiological cohort studies. Kimchi contains prebiotics, non-digestible fibers that nourish beneficial gut bacteria; therefore, its intake effectively provides both probiotics and prebiotics for improved gut health and a fortified gut-derived immune system. Furthermore, fermentation of kimchi produces a variety of metabolites that enhance its functionality. These metabolites include organic acids, enzymes, vitamins, bioactive compounds, bacteriocins, exopolysaccharides, and γ-aminobutyric acid. These diverse health-promoting metabolites are not readily obtainable from single food sources, positioning kimchi as a valuable dietary option for acquiring these essential components. In this review, the health functionalities of kimchi ingredients, lactic acid bacteria strains, and health-promoting metabolites from kimchi are discussed for their properties and roles in kimchi fermentation. In conclusion, consuming kimchi can be beneficial for health. We highlight the benefits of kimchi consumption and establish a rationale for including kimchi in a balanced, healthy diet.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.433-435
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• 1999

The number of viable microorganism in drinking water was monitored according to storage temperature and storage period. The number of general bacteria in underground water was 10$^2$~10$^{5}$ CFU/ml and that of coliform group was decreased after 7days. The number of general bacteria in bottle water was increased until 7days but decreased after that day. Coliform group in bottle water were detected only 1 sample. The number of general bacteria in purified water was 10$^3$~10$^4$CFU/ml and 10$^2$~10$^4$CFU/m1 at 8$^{\circ}C$ and $25^{\circ}C$, respectively. Coliform group were not detected in purified water.