• Journal of Microbiology
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• v.42 no.1
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• pp.1-8
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• 2004

Changes in the bacterial populations of a 5-stage biological nutrient removal (BNR) process, with a step feed system for wastewater treatment, were monitored by denaturing gradient gel electrophoresis (DGGE) of PCR-amplified 16S ribosomal DNA fragments. DGGE analysis indicated seasonal community changes were observed, however, community profiles of the total bacteria of each reactor showed only minor differences in the samples obtained from the same season. The number of major bands was higher in the summer samples, and decreased during the winter period, indicating that the microbial community structure became simpler at low temperatures. Since the nitrogen and phosphate removal efficiencies were highly maintained throughout the winter operation period, the bacteria which still remaining in the winter sample can be considered important, playing a key role in the present 5-stage BNR sludge. The prominent DGGE bands were excised, and sequenced to gain insight into the identities of the predominant bacterial populations present, and most were found to not be closely related to previously characterized bacteria. These data suggest the importance of culture-independent methods for the quality control of wastewater treatment.

• Korean Journal of Microbiology
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• v.20 no.4
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• pp.161-172
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• 1982

In order to compare the metabolic activities of methanol utilizing bacteria, Pseudomonas sp. grown in different carbon sources, changes in respiratory activities, prinicipal enzyme activities for the energy metabolism, and the macromolecular compositions of the cells grown on methanol or glucose were measured. 1. The respiratory activity of cells grown on methanol was higher than that of cells grown on glucose, while glucose exhibited the highest $O_2-consumption$ rate among the different respiratory substrates. 2. TRhe activity of hydroxy pyruvate reductase which participates in serine pathway was high in the cells grown on methanol. However, activities of NAD-linked alcohol dehydrogenase, formaldehyde dehydrogenase and formate dehydrogenase were slightly lower in the cells grown on glucose thant on methanol. 4. For succinic dehydrogenase and malic dehydrogenase which take part in TCA cycle, the specific activities were higher in the cells grown on methanol than in those grown on glucose. No activity of glucose-6-phosphate dehydrogenase, which participates in pentose monophosphate shunt, was detectable in the cells grown on either carbon sources. 5. Protein contents of the cells grown on methanol increased relatively compared with those of the cells grown on glucose. However, there are no changes in the contents of carbohydrate and nucleic acid.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1224-1229
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• 2003

The combined effects of washing, sanitization and coating of eggshell on the physical and microbiological quality during storage were evaluated at $4^{\circ}$ and $30^{\circ}C$. The interior qualities of the eggs were assessed by weight changes, yolk index, albumen index, Haugh unit value, and microbial contamination of egg shell and egg white during 30 days of storage in untreated, washed, or sanitized and mineral oil-coated eggs. The results suggest that these changes were faster in higher temperature ($30^{\circ}C$) than lower temperature ($4^{\circ}C$) storage, and washed eggs deteriorated faster than untreated eggs. The sanitized and coated eggs maintained the best quality during storage in all parameters measured. The shelf-life of washed, sanitized and coated eggs could be extended 4-5 fold compared to that of washed or untreated eggs.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.5
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• pp.700-704
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• 2004

Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at $200^{\circ}C$ had higher shear value than roasted at $150^{\circ}C$ because the moisture content and aw of the former sample was lower than the later sample. The nitrite losses during whole processing steps amount to nearly 50%. The TBA value of pork jerky varied from 0.34 to 9.25 or 9.83 mg of malonaldehyde depended on processing steps. The VBN value of pork jerky ranging from 0.25 to 22.4 or 23.5 mg/kg depended upon processing steps. The ATPase activity of myofibrillar proteins during processing steps were partly or entirely denatured by the heat-drying or heat-roasting treatment. A gradual decrease in microorganism count during processing of pork jerky was also observed.

• Journal of the Korea Safety Management & Science
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• v.16 no.4
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• pp.441-449
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• 2014

As people seek a healthy, wealthy, and quality life more than before, interests in mineral water are picking up and the consumption continues to increase accordingly. In an experiment to examine changes in the water quality after mineral water on the market was kept indoor and outdoor for four weeks, there seemed to be no problem in external appearance. Water kept in an outdoor storage contained more odor-savor than water kept in an indoor storage. Odor was not detected in 90% of the sample, and savor not in 80% of it. As for the mechanism of odor-savor generation, the elution of chemical substances from a container may be taken into consideration. In general, odor and savor have turned out to be in close correlation to each other. The average number of bacteria in the sample mineral water was $200{\pm}10CFU/mL$, and such factors as area of storage and ozone post-treatment did not cause significant effects on the reproduction of common microbes. Hence, it is thought that strict regulations on a production process and reduction of the period of circulation will contribute to customers consumption rates.

• Korean Journal of Veterinary Service
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• v.25 no.1
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• pp.15-22
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• 2002

This experiment was carried out to investigate the changes of egg qualify during storage in order to find out the proper storage condition. Fresh eggs were stored at cold condition ($5^{\circ}C$, relative humidity ; RH :$65\pm$3%) and room condition($25^{\circ}C$, RH :$40\pm$3%) during 10 weeks and examined microbiological quality, weight loss and interior quality periodically. Weight loss was indicated 17.93% at room condition and 2.56% at cold condition. The pH of egg white and yolk were increased from 7.94 to 9.03(average 13.72%) and from 6.16 to 6.57(average 6.65%) at cold condition and from 7.94 to 9.54(average 20.15%) and from 6.16 to 6.90(average 12.01%) at room condition respectively. But pH of egg white and yolk did not showed significant difference between before molting and after molting. Haugh unit was decreased from 82.0 to <30 at room condition after 3 weeks. The most frequent bacteria isolated were E coli, Staphylococcus leutus, S saprophyticus, Citrobacter freundii, Klebsiella oxytoca, Providencia rettgeri, and Pontoea spp. It was recommended that shelf life of unrefrigerated eggs would not be longer than 21 days at room temperature in summer.

• Korean Journal of Microbiology
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• v.24 no.3
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• pp.197-203
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• 1986

Morphology and ultrastructure of protoplast fusion mode in Streptomyces lavendulae were studied by scanning and transmission electron microscopy. The isolated protoplasts were stable in some degree in hypertonic solution except that several protoplasts showed irregular morphology. Fusion events were occurred as follows; contact zone, fusion zone and separation zone were appeared sequentially. After formation of the separation zone, cytoplasm and DNA from both parents were mixed eventually. In the contact zone, two menbranes were still separated by electron transparent space. The contact zone changed to fusion zone by formation of fusion membrane that phospholipid molecules of two membranes were rearranged. Thereafter, nonmembraneous separation zone was formed by disappearance of fusion membrane. These changes were characterized by successive changes in typical membrane structure in fusion areas and by a progressive loss of bispherical shape.

• Korean Journal of Microbiology
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• v.17 no.1
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• pp.1-15
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• 1979

Mycoplasma pneumoniae strain CL-s attached to broth-covered surfaces was examined sequentially during growth from single cells for morphologic and ultrastructural changes using several different electron microscopic techniques. Changes in morphology revealed both round and spindle shapes and observation of cell transitions suggested some type of morphological cycle. The round to-ovoid cells observed in the early stages of growth appeared to be viable, and morphologically and ultrastructurally different from the spherical fors which were produced during the latter stage of growth. The spindle segments were detected appeared to be structurally the same as the terminal cored structure seen in thin sections and may be a growing point or an attachment site of the cell. A tubular structure was observed in the core of the terminal structure and a microtubule-like element appeared to bridge between some spindle segments. A matrix sunstance was observed around single cells as well in the intercellular space of the colonies prepared by critical point metrical triple-layered cytoplasmic mermbranes, surfaces, of which appeared to be structurally different each other, were observed in young cells, whereas symmetrical and thicker membranes were seen in older cells. Small bodies were found in 4d or older cultures and did not appear to contain any internal structures or an easily detectable unit membrane.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.47-53
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• 2019

This study was performed to evaluate the microbial and temperature changes of boxed beef during transport and distribution under vacuum and modified atmosphere packaging (MAP), and to compare between excision and swab sampling for 15 days. The top round and striploin (quality grade 1) from Hanwoo steers at 2 days post-slaughter were obtained from a local meat processing plants and chilled at $4{\pm}2^{\circ}C$ in a cold room. The boxes were transported under refrigeration ($4{\pm}2^{\circ}C$) to the laboratory within half an hour. Vacuum and MAP packs were subsequently taken out from cool boxes, and microbiological examinations were carried out at 0, 6, 12, and 24 h of storage time. MAP was more effective than vacuum packaging for the inhibition of total aerobic, lactic acid bacteria and Pseudomonas (p < 0.05). Microbial loads of swab methods were slightly lower than those of excision ones (p < 0.05). The results of this study could be utilized by meat consumers in future studies as well as by manufacturers to determine the ideal storage conditions for cool boxed meat, thus ensuring reduced economic losses due to spoilage.

• Korean Journal of Microbiology
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• v.43 no.4
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• pp.346-350
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• 2007

We analyzed the phenotypic changes in coagulase serotype of S. aureus isolated from clinical sources and nasal cavities of healthy persons, $1994{\sim}2005$. A total of 715 isolates, 408 methicillin resistant S. aureus (MRSA) from clinical sources and 307 methicillin-susceptible S. aureus (MSSA), were classified into eight coagulase sero-types, I to VIII. The most prevalent serotype in MRSA was type II (54.3%, 222/408) and followed IV (24.7%), III (10.9%), and V (5.2%), whereas the majorities in MSSA were type VII (30.9%, 95/307), IV (22.2%), V (22.2%) and II (7.1%). Among the isolates collected periods, significant changes of coagulase serotypes in both strains were observed. In MRSA strains, the serotype V was not detected until 1997, but rapidly increased to 18.5% (20/108) in 2005, and the serotypes III decreased from 27% (31/115) in 1994 to 0.9% (1/108) in 2005. A similar trend in MSSA strains was observed but serotype II strain was not detected in 2005. The antigenic shift and changes in the coagulase of S. aureus were confirmed.