• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2001.06a
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• pp.109-110
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• 2001

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.221-225
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• 1996

For the purpose of improving hygienic quality of health-foods, sterilization effects of ${\gamma}$-ray and ozone on microoganisms associated with food cultured in the media and contaminated in Angelica keiskei powder were investigated. Ozone was immersed in water and sprayed in air, on the concentration of 3 mg liter-1 at an air flow rate of 5 liter min-3. Test strains cultured in the media completely inhibited by ${\gamma}$-ray at irradiation doses of 0.25~2 kGy. In the case of ozone, test bacteria inactivated after treatment of 10~20 minutes, but test mold, Aspergillus flavus was not effective. Strains contaminated in Angelica keiskei powder completely inhibited by ${\gamma}$-ray at irradiation doses of 2.5~7.5 kGy. However, when the powder was sprayed with ozonized air for 10hours, Bacillus subtilis and Staphylococcus aureus among five strains were eliminated.

• The Korean Journal of Mycology
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• v.18 no.2
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• pp.96-101
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• 1990

This study was conducted to select the promising antifungal microoganisms for biological control of wet bubble, Mycogone perniciosa. Ninty one isolates of fungi, 342 isolates of bacteria, and 556 actinomycetes were isolated from mushroom composts and soils, were subjected to primary screening test on agar medium base for their antimicrobial spectra. Among them, 12 bacteria and 71 actinomycetes were selected. Among the antibiotic producing microoganisms, 5 cultures were selected on the basis their antibiotic activities on casing soil with Benlate nontolerence M. perniciosa. Finally, AJ-117, AJ-136 and AK-139 were selected as microoganism with antifungal activity against two strains of M. perniciosa.

• Journal of the Korea Institute of Military Science and Technology
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• v.14 no.4
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• pp.719-725
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• 2011

To apply TMAH-based Py-MS to a field biological detection system for real-time classification of cell-type, reproducible patterns of the TMAH-based Py-MS spectra was known as a critical factor for classification but was seriously disturbed by quantity of cells injected into pyro-tube. This factor is an exterior variable that could not be complemented by improving the performance of the TMAH-based Py-MS instrument. One of idea to solve the knotty problem has been flashed from "Top-down proteomics for identification of intact microoganisms". That is, biomarker peaks are selected from complicate Py-MS spectra for intact microoganisms by tracing out their origins, based on Py-MS spectra for the featured components of different cell-types, in Top-down approach. This idea has been tested in classification of different Gram-type microoganisms. Through the analyses of spectra for the featured components - peptidoglycan and lipoteichoic acid for Gram-positive cells and lipopolysaccharide and lipid A for Gram-negative cells - with comparing to the spectra the corresponding Gram-type cells in the Top-down approach, biomarker peaks were selected to carry out PCA(Principal Component Analysis) in order to see classification of different Gram-types, resulting in significant improvement of their classification. Furthermore, weighting biomarker peaks on intact cell's spectra, based on the data for the featured components of the Gram-types, contributed to elevate classification performance.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1998.11a
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• pp.461-461
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• 1998

• Food Science and Preservation
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• v.11 no.3
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• pp.400-404
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• 2004

This study was conducted to find the antimicrobial activity of garlic extracts by various processing methods(boiled, pan fried, microwave heated, pickled). Ethanol and water extracts from garlic sample were prepared and antimicrobial activities were determined against 10 microoganisms ; food borne pathogens, food poisoning microoganisms, food-related bacteria and yeasts. The ethanol extracts from the fresh and pickled garlic showed antimicrobial activities for test microoganisms, except lactic acid bacteria and yeast. However, the antimicrobial activities were decreased by heat treatment. The minimum inhibitory concentration(MIC) of the fresh garlic extracts was determined to 0.1 mg/mL against an gram positive bacterium and 0.5 mg/mL against an gram negative bacterium. The antimicrobial activities of the ethanol extracts were affected by heating methods and not by pHs.

• Food Science and Preservation
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• v.12 no.3
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• pp.257-262
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• 2005

To develop natural food preservatives, ethanol and water extracts were prepared from chestnut. Antimicrobial activities were examined about 10 microoganisms which were food-borne pathogens and food-poisoning microoganisms, food-related bacteria and yeasts. Ethanol extract exhibited the antimicrobial activity for the microoganisms tested, except lactic acid bacteria and yeast Especially, minimum inhibitory concentrations(MIC) of the ethanol extracts were determined as 0.5 mg/mL in chestnut leaf and 1.0 mg/mL in chestnut balk against bacteria. Antimicrobial activity of the ethanol extracts was not destroyed by the heating at $121^{\circ}C$ for 15 min, and not affected by pH $3{\sim}9$. The ethanol, extract of chestnut exhibiting the high antimicrobial activities was fractionated in the other of diethylether and butanol fractions. The highest antimicrobial activity against bacteria was shown in the ethanol fraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.829-832
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• 2003

To develop natural food preservatives, ethanol and water extracts were prepared from the cornus (Cornus of officianalis) and antimicrobial activities were examined against 10 microoganisms which were food borne pathogens and/or food poisoning microoganisms, food-related bacteria and yeasts. Ethanol extract exhibited antimicrobial activity for the microoganisms tested, except lactic acid bacteria and yeast. Especially, minimum inhibitory concentrations (MIC) of the ethanol extracts were determined as 0.25 mg/mL against bacteria and 2 mg/mL against target lactic bacteria and yeasts. Antimicrobial activity of the ethanol extracts were not destroyed by the heating at 121$^{\circ}C$ for 15 min and not affected by pH. The ethanol extract of cornus exhibiting high antimicrobial activities were fractionated in the other of diethylether and butanol fractions to test antimicrobial activity The antimicrobial activity adjust bacteria test was highest in the ethanol fraction.

• Natural Product Sciences
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• v.1 no.1
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• pp.10-16
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• 1995

A number of microorganisms have been screened for growth on sunflower oil as a sale carbon source for production of useful chemicals. Rhizopus stolonifer NRRL 1478 was found to transform the lipid contents of sunflower oil into dodecyl ${\beta}$-D-glucopyranoside and dodecanedioic acid in 15 and 25% yield respectively. The produced compounds were isolated and purified by column chromatography and its chemical identity were established using MS, IR, $^1H\;and\;^{13}C\;NMR$ spectroscopy.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.391-397
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• 1986

Three kinds of microoganisms were isolated and identified from the ginseng and ginseng products to research the properties of the molds which spoil the ginseng and ginseng products. The results obtained were as follows: (1) The predominant strains on ginseng products were Aspergillus sp., Penicillium sp.-A and Penicillium sp.-B. These predominant fungi deteriorated ginseng products exclusively, (2) Aspergillus sp. showed the greatest mycelial growth at $40^{\circ}C$ and its optimum pH was 5, meanwhile Pencillium sp. showed the greatest mycelial growth at $30^{\circ}C$ and its optimum pH was 3. (3) The growth of the isolated strains was stimulated with the increase in the concentration of saponin at the lower concentration, meanwhile it was inhibited at 1.0% concentration of saponin.