• Journal of Dairy Science and Biotechnology
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• v.42 no.4
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• pp.113-120
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• 2024

Milk fat plays a crucial role in the sensory properties of cheese, contributing to the development of a wide range of flavor compounds. During cheese ripening, various microbiological and biochemical processes drive the formation of these flavors. The microbial metabolism of milk fat is particularly important, as short- and medium-chain fatty acids significantly influence the characteristic flavor of cheese. Additionally, the use of exogenous lipases in cheese production can enhance flavor development and accelerate the ripening process. This review aims to examine the mechanisms by which milk fat contributes to flavor development during cheese ripening and to explore novel approaches for enhancing cheese flavor through microbiological and enzymatic pathways.

• Korean Journal of Microbiology
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• v.12 no.2
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• pp.94-98
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• 1974

This study was conducted from April 1 to September 31, 1973. Ten strains of Fusarium spp. were isolated from the diseased ginseng in two local areas at Kangwha-Gun nad Kumsan-Gun in Korea. Among of them, 2 strains ($G_1$, $G_4$) did not have virulence to ginseng in reinoculation. Their cultural, morphological characteristic and hose virulence to pea seedling were examined. Taxonomical identification of 8 isolates followed by the method of Wollenweber, Snyder nad Toussoun, Booth, Matuo and Snyder. All of eight strains were identified as the Fusarium solani f.sp.pisi(Jones) Synd. et Hans.

• Proceedings of the Microbiological Society of Korea Conference
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• 2006.05a
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• pp.129-131
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• 2006

Through molecular phylogenetic analysis using the nef gene sequences of HIV-l isolated from Korean registered in the NCBI GenBank together with 41 reference strains and 94 foreign isolates, we verified that most (${\sim}80%$) of Korean isolates belonged to subtype B and 78% of subtype B were clustered together exclusively of foreign isolates, and this cluster was named Korean clade subtype B ($K_cB$). Similarity study suggested that the $K_cB$ cluster was more homogeneous than and clearly distinctive from the non-Korean subtype B ($NK_cB$). Comparison of the consensus amino acid sequences of the $K_cB\;or\;NK_cB$ revealed characteristic $K_cB$ signature amino acid pattern comprised of 13 amino acid residues. The $K_cB$ signature amino acid residues were critical in separating the $K_cB$ ftom the $NK_cB$, since substitution of the $NK_cB$ sequences with $K_cB$ signature amino acids relocated them to the Koran clade, and vice versa. Synonymous and nonsynonymous substitution rate study suggested positive selection event for the $K_cB$.

• Journal of fish pathology
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• v.20 no.3
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• pp.237-247
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• 2007

In 1999, Vibrio harveyi infection occurred among cultured marine finfishes including olive flounder (Paralichthys olivaceus), black rockfish (Sebastes schlegeli), and turbot (Scophtalmus maximus) in the province of Gyeongsang, Korea. We examined the various microbiological characteristics of this V. harveyi strains. V. harveyi was grown well in the 3% NaCl at 30℃. The swarming activity appeared to be an one of the characteristic properties of the V. harveyi was the highest in the 2% NaCl concentration at TSA medium. These cells were elongated and had the several lateral flagella which is not waved and shorter than polar flagella. It was not luminescent in the all isolated strains. Whole cell of the V. harveyi had a major protein of 50 kDa and presented various band around of 40 kDa in strains.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.155-161
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• 2012

The goal of this study was to investigate the chemical and microbiological characteristics of kimchi products distributed in Japan (5 brands, J-products) and Korea (2 brands, K-products). When their average analyses were compared, J-products showed higher values in pH, total sugar and acetic acid contents, while K-products showed higher values in number of lactic acid bacteria, sugar alcohol and lactic acid contents including textural hardness or chewiness. In addition, the analysis showed great variation in composition levels regarding pH, total sugar and acetic acid contents of J-products, and this fact revealed that different manufacturing processes are being attempted in Japan. Interestingly, some J-products had high concentrations of acetic acid with little mannitol, as this result implies that some manufacturers in Japan produce kimchi by adding acetic acid or lactic acid to control the rate of lactic acid fermentation. The result of this study elucidates the Japanese consumer's taste preference as well as the manufacturing processes in Japanese companies.

• Journal of Microbiology
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• v.45 no.3
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• pp.193-198
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• 2007

A marine bacterium was isolated from Mai Po Nature Reserve of Hong Kong and identified as Vibrio cholerae MP-1. It contains a small plasmid designated as pVC of 3.8 kb. Four open reading frames (ORFs) are identified on the plasmid, but none of them shows homology to any known protein. Database search indicated that a 440 bp fragment is 96% identical to a fragment found in a small plasmid of another V. cholerae. Further experiments demonstrated that a 2.3 kb EcoRI fragment containing the complete ORF1, partial ORF4 and their intergenic region could self-replicate. Additional analyses revealed that sequence upstream of ORF1 showed the features characteristic of theta type replicons. Protein encoded by ORF1 has two characteristic motifs existed in most replication initiator proteins (Rep): the leucine zipper (LZ) motif located at the N-terminal region and the alpha helix-turn-alpha helix motif (HTH) located at the C-terminal end. The results suggest that pVC replicates via the theta type mechanism and is likely a novel type of theta replicon.

• Journal of Environmental Health Sciences
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• v.2 no.1
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• pp.17-19
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• 1975

Widal Test has been performed on the patients of 1052 admitted with suspicious typhoid for 5 years (Jan. '68 Dec. '72) White blood cell count, Hematocrit and Bacterial cultures are compared with widal titer and found a slight atypical variation from the characteristic pattern of it. 1. There is frequency distribution on the age of 20-40 yrs. as far as social activity concerned. (Table 1) 2. A slight leukopenia exists on the high titer of it but no definite pattern has been found. 3. S. Typhi has been grown on the low titer of it but no growth on the high titer. 4. It ia the most important in public health view point (no definite clinical symptom, Hematological, Serological, Microbiological characteristics.)

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.195-200
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• 2013

The ripening of cheese allows for the development of characteristic taste and flavour, nutritional substances, bio-active components and texture, helping to improve quality. Many different microbiological, biochemical and nutritional changes occur during the process depending on the quality of raw milk, added cultures and enzymes, as well as specific processing and ripening conditions. During the ripening lactose is hydrolyzed to lactic, propionic and acetic acid, helping to reduce potential effects of the problem of lactose intolerance. Fat is hydrolyzed to butyric, propionic and conjugated linoleic acid, which function as bio-active substances. Protein is hydrolyzed to different peptides and amino acids which all show various bio-activities. However, errors of cheese ripening can happen and affect the quality of the product. To guarantee good quality cheese the process needs to be managed carefully with the right microbes used and ensuring cleanliness of processing facilities, staff, ventilation and hazard analysis and critical control points (HACCP). Research into and controlling of ripening technology is crucial for producing high quality cheeses.

• Journal of Microbiology
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• v.34 no.4
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• pp.316-319
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• 1996

Mycelia of Streptomyces viridochromogenes grown under different pH were analysed for the fatty acid composition. The low relative proportion of 12-methyltetradecanoic acid and the high relative proportion of palmitic acid were characteristic for the young culture under slight acidic pH that caused delay of the aerial mycelium formation. The addition of L-arginine to the culture medium enabled an arginine auxotroph with bald phenotype to have the fatty acid composition similar to that of the wild type and to develop aerial mycelium. The ratio of 12-methyltetradecanoic acid to palmitic acid might be used as a parameter to explain the optimum grwoth in the respect of membrane fluidity.

• Journal of Microbiology
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• v.40 no.3
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• pp.234-236
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• 2002

A blue pigment-producing bacterium, Vogesella indigofera, was isolated and quantified for the relationship between its synthesis of a blue pigment and exposure concentrations of $Cr^{6+}$. The concentration of $Cr^{6+}$ and the percentage of blue colonies on agar plates was negatively correlated ($r^{2}$ =-0.8683). Critical concentrations inhibiting bacterial pigment production were found to be between 100-150 $\mu\textrm{g}$ $Cr^{6+}$/ml on agar plates and 200-300 $\mu\textrm{g}$ $Cr^{6+}$/ml in liquid culture. As the blue color is characteristic and easily observable, the bacterium Vogesella indigofera may have potential applications in the detection and monitoring of environmental pollution.