• Journal of Applied Biological Chemistry
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• v.50 no.4
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• pp.239-243
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• 2007

Effects of aqueous chlorine dioxide ($ClO_2$) treatment on the microbial growth and the quality of iceberg lettuce during storage were examined. Lettuce samples were treated with 0, 5, 10, and 50 ppm of $ClO_2$ solution and stored at $4^{\circ}C$. Aqueous $ClO_2$ treatment significantly decreased the populations of total aerobic bacteria, yeasts and molds, and coliforms on the shredded lettuce. Fifty ppm $ClO_2$ treatment reduced the initial populations of total aerobic bacteria, yeasts and molds, and coliforms by 1.77, 1.34, 1.10 log CFU/g, respectively. Aqueous $ClO_2$ treatment caused negligible changes in the Hunter color L, a, and b values during storage. Sensory evaluations exhibited that there were no significant changes among treatments. These results indicate that the aqueous $ClO_2$ treatment can be useful in improving the microbial safety of the iceberg lettuce during storage and extending the shelf life.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.886-895
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• 2010

The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.1018-1022
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• 2007

Effect of aqueous chlorine dioxide treatment on the microbial growth and quality changes of strawberries during storage was examined. Strawberries were treated with 5, 10, and 50 ppm of chlorine dioxide solution, and stored at $4{\pm}1^{\circ}C$. Total aerobic bacteria in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.40 to 2.10 log CFU/g after 7 days, while increasing in the control from 2.75 to 4.32 log CFU/g. Yeasts and molds in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.10 to 1.97 log CFU/g after 7 days, while the control was increased from 2.55 to 4.50 log CFU/g. The pH and titratable acidity of strawberries were not significantly different among treatments. Sensory evaluation results showed that chlorine dioxide-treated strawberries had better sensory scores than the control. These results indicate that chlorine dioxide treatment could be useful in improving the microbial safety and qualities of strawberries during storage.

• KSBB Journal
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• v.26 no.5
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• pp.407-411
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• 2011

Microbial fuel cell (MFC) wes enriched using sludge in wastewater treatment. The microbial community of activated sludge and enriched MFC were analyzed by FISH (fluorescent in situ hybridization) and 16S rDNA sequencing. Bacteroidetes group were pre-dominant in activated sludge by FISH. ${\alpha}$ group, ${\gamma}$ group and Acintobacter group were dominant and they were similar to distribution. The average value of 10 peak of MFC is 0.44C. When MFC wase enriched by sludge, ${\gamma}$-Proteobacteria, Plantomycetes group increased 70% and 60%, respectively. In results of 16S rDNA sequencing, Sphiringomonas sp. was comprised in ${\alpha}$ proteobacteria and Enterobacter sp., Klebsiella sp., Acinetobacter sp., Bacillus sp. were comprised in ${\gamma}$ proteobacteria and Chryseobacterium sp. was comprised in Flavobacteria were isolated from sludge.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.3
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• pp.127-133
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• 2003

The effect of parent rocks to the soil microbial diversity were investigated in soils developed from granite, limestone and basalt parent rocks. In the soils, microbial populations were positively related to the soil chemicals, such as soil pH with ftuorescent Pseudomonas, and soil EC with actinomycetes, fungi, mesophilic Bacillus and alkaliphilic bacteria. Gram negative bacteria, spore forming Bacillus, were maintained relatively same levels of population between granite, limestone and basalt soils. Among the species of Burkholderia, Pseudomonas and Ralstonia were dominated in the granite soils, Pseudomonas, Burkholderia and Phyllobacterium in the limestone soils, and Burkholderia in the basalt soils.

• The Plant Pathology Journal
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• v.38 no.4
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• pp.372-382
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• 2022

Soybean is an important source of protein and for a wide range of agricultural, food, and industrial applications. Soybean is being affected by Xanthomonas citri pv. glycines, a causal pathogen of bacterial pustule disease, result in a reduction in yield and quality. Diverse microbial communities of plants are involved in various plant stresses is known. Therefore, we designed to investigate the microbial community differentiation depending on the infection of X. citri pv. glycines. The microbial community's abundance, diversity, and similarity showed a difference between infected and non-infected soybean. Microbiota community analysis, excluding X. citri pv. glycines, revealed that Pseudomonas spp. would increase the population of the infected soybean. Results of DESeq analyses suggested that energy metabolism, secondary metabolite, and TCA cycle metabolism were actively diverse in the non-infected soybeans. Additionally, Streptomyces bacillaris S8, an endophyte microbiota member, was nominated as a key microbe in the healthy soybeans. Genome analysis of S. bacillaris S8 presented that salinomycin may be the critical antibacterial metabolite. Our findings on the composition of soybean microbiota communities and the key strain information will contribute to developing biological control strategies against X. citri pv. glycines.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.936-949
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• 2018

Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.4
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• pp.511-518
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• 2015

Calliandra calothyrsus preserved in silage is an alternative method for improving the crude protein content of feeds for sustainable ruminant production. The aim of this research was to evaluate the quality of silage which contained different levels of C. calothyrsus by examining the fermentation characteristics and microbial diversity. Silage was made in a completely randomized design consisting of five treatments with three replications i.e.: R0, Pennisetum purpureum 100%; R1, P. purpureum 75%+C. calothyrsus 25%;, R2, P. purpureum 50%+C. calothyrsus 50%; R3, P. purpureum 25%+C. calothyrsus 75%; and R4, C. calothyrsus 100%. All silages were prepared using plastic jar silos (600 g) and incubated at room temperature for 30 days. Silages were analyzed for fermentation characteristics and microbial diversity. Increased levels of C. calothyrsus in silage had a significant effect (p<0.01) on the fermentation characteristics. The microbial diversity index decreased and activity was inhibited with increasing levels of C. calothyrsus. The microbial community indicated that there was a population of Lactobacillus plantarum, L. casei, L. brevis, Lactococcus lactis, Chryseobacterium sp., and uncultured bacteria. The result confirmed that silage with a combination of grass and C. calothyrsus had good fermentation characteristics and microbial communities were dominated by L. plantarum.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.299-304
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• 2016

When used for amplicon sequencing, Illumina platforms produce more than hundreds of sequence artefacts, which affects operational taxonomic units based analyses such as differential abundance and network analyses. Nevertheless it has become a major tool for fecal microbial community analysis. In addition, results from sequence-based fecal microbial community analysis vary depending on conditions of samples (i.e., freshness, time of storage and quantity). We investigated if freeze-drying samples could improve quality of sequence data. Our results showed reduced number of possible artefacts while maintaining overall microbial community structure. Therefore, freeze-drying feces prior to DNA extraction is recommended for Illumina-based microbial community analysis.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1027-1034
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• 2011

In order to provide the basic information on the agricultural environment in Daegwallyeong Highland, the characters of weather, water, and soil quality were investigated. The meteorological characteristics was monitored by automatic weather system (AWS) at 17 sites. The quality of water for samples were collected monthly at 24 sites depending on landuse style. Soil samples were collected from a forest, grassland, and the major vegetable cultivation areas such as potato, carrot, Chinese cabbage, onion, head lettuce, and welsh onion field. The weather showed the mountain climate, and the average yearly temperature is $6.4^{\circ}C$, the average temperature in January is $-7.6^{\circ}C$ and the average temperature in July is $19.1^{\circ}C$, and the change of temperature on the districts of Daegwallyeong is severe. The yearly record of precipitation shows 1717.2 mm. The water quality of crop field was worse than forest or grassland in Daewallyeong highland. In 2005, annual T-N, T-P, SS distribution of Chinese cabbage field showed 7.4~11.3, 0.061~0.1, and $3.0{\sim}53.0mg\;L^{-1}$. The potato field showed 3.1~7.2, 0.019~0.056 and $0.5{\sim}3.0mg\;L^{-1}$, respectively. Being compared of water quality between potato field and chinese cabbage field, it showed that the water quality of Chinese cabbage field was worse than potato field. On farming, the soil of crop cultivation showed pH 5.6 to 6.8, $18.0{\sim}42.4g\;kg^{-1}$ of OM, $316{\sim}658mg\;kg^{-1}$ of Avail. $P_2O_5$. The content of cations showed $0.41{\sim}0.88cmol_c\;kg^{-1}$ of Exch. K, $3.73{\sim}7.07cmol_c\;kg^{-1}$ of Exch. Ca and $1.17{\sim}1.90cmol_c\;kg^{-1}$ of Exch. Mg.