• Journal of Environmental Health Sciences
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• v.35 no.3
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• pp.209-213
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• 2009

This study was carried out to investigate the distribution of V. parahaemolyticus in Incheon adjacent sea, and anti-microbial effect on growth of V. parahaemolyticus in organic acid. The detected strains were compared for geography, months and sample types. V. parahaemolyticus was detected form 28.5 percent of 287 samples collected from Incheon area, and 34.7 percent of 91 samples collected in the months of July through September, and 24.7 percent of 279 shellfish samples respectively. The minimun inhibitory concentration(MIC) of organic acid in V. parahaemolyticus were 1,250ppm at propionic acid, citric acid and acetic acid, 2,500ppm at vanillic acid, respectively. MICs of combined treatment of acetic acid and vanillic acid, citric acid and vanillic acid, propionic acid and vanillic acid were 1,250 ppm. MICs of combined treatment of citric acid and acetic acid, propionic acid and acetic acid, propionic acid and citric acid was 12.5ppm. The antimicrobial effect of organic acid in V. parahaemolyticus was confirmed from the result of this experiment.

• YAKHAK HOEJI
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• v.45 no.5
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• pp.491-493
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• 2001

Coagulase-negative Staphylococcus sp #39, isolated from raw-milk showed reduced susceptibility to vancomycin. The minimun inhibitory concentration for strain #39 was at 8$\mu\textrm{g}$ of vancomycin per ml. Transmitting electron microscopy displayed that this strain had a 2.5-3.5 times thicker cell wall than a vancomucin sensitive strain of Staphylococcus sp. The strain #39 also had an increased cell volume. These data indicate that the reduced susceptibility may be due to the thickness of the cell wall of the test strain.

• Journal of environmental and Sanitary engineering
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• v.21 no.4 s.62
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• pp.11-18
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• 2006

This study was carried out to investigate the distribution of Vibrio parahaemolyticus in the Incheon adjacent sea, and antimicrobial effect on growth of Vibrio parahaemolyticus in lactic acid and hydrogen peroxide and combination of lactic acid and hydrogen peroxide. The detected strains were compared geographical, months and sample types. The distribution of Vibrio parahaemolyticus was high at Ganghwa county with 66.1%(336 samples), on 7-9 months with 72.4%(386 samples) and from tireland with 75.0%(90 samples), respectively. The minimun inhibitory concentration (MIC) of lactic acid in Vibrio parahaemolyticus were 1250 ppm at pH 6.5 and 7.0, 625 ppm at pH 6.0. respectively. The minimun inhibitory concentration (MIC) of hydrogen peroxide in Vibrio parahaemolyticus were 25 ppm at pH 6.5 and 7.0, 12.5 ppm at pH 6.0, respectively. MICs of combined treatment of lactic acid and hydrogen peroxide in Vibrio parahaemolyticus were 625 ppm of lactic acid with 12.5 ppm of hydrogen peroxide. The correlations between MICs of lactic acid and hydrogen peroxide in Vibrio parahaemolyticus were obtained through the coefficient of determination($R^2$). $R^2$ value were 1.0000. The antimicrobial effect of lactic acid and hydrogen peroxide in Vibrio parahaemolyticus could be confirmed from the result of this experiment.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.694-696
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• 2003

This study was conducted to improve circulation system and the storage of garlic against the spoiling microorganisms during the storage. To fulfill this objective, the isolation and identification of spoiling microorganisms from horticultural products were performed at the first step. Antimicrobical activity of electrolyzed alkaline water (EAW) was tested against the spoiling microorganisms and MIC(minimun inhibitory concentration) was determined. As a result, it showed the formidable MIC value at near 2.0%(v/v) against the spoiling microorganisms.

• Korean Journal of Oriental Medicine
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• v.12 no.1
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• pp.69-75
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• 2006

This research was aimed to search for natural antimicrobial agents that are sefe for humans and specific for oral pathogens. Acanthoic was isolated from the chloroform fraction of methanol extract of Acanthopanax koreanum $N_{AKAI}$ and its structure were elucidated by 13-NMR, 1H-NNR and ESIMS. Antibacterial activity of acanthoic acid was investigated by the minimum inhibitory (MIC) and minimun bactericidal (MBC) concentration. MIC/MBC of acanthoic acid against Streptococcus mutans $N_{AKAI}$ causing dental caries was determined to be $2/4\;{\mu}g/mL$, which was much lower than these of other natural antimicrobial agents such as $8/16\;{\mu}g/mL$ of sangurinarine and $250/500\;{\mu}/mL$ of green tea extract, $500/600\;{\mu}g/mL$ of thymol and borneol. Acanthoic and significantly inhibited the growth of other cariogenic bacteria such as Streptococcus sobrinus $N_{AKAI}$ and Streptococcus sanguis $N_{AKAI}$, and Streptococcus gordonii $N_{AKAI}$ in the MIC range of $4{\sim}32\;{\mu}g/mL$. My finding suggests that acanthoic acid could be employed as a potential antibacterial agent for preventing dental caries.

• Journal of Environmental Health Sciences
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• v.31 no.2 s.83
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• pp.115-119
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• 2005

This study was performed to investigate inhibitory effect on growth of Staphylococcus aureus and Bacillus cereus in lactic acid, hydrogen peroxide and combination of lactic acid and hydrogen peroxide. The minimun inhibitory concentration (MIC) of lactic acid in Staphylococcus aureus were 2500 ppm at pH 7.0, 1250 ppm at pH 5.5, 6.0 and 6.5, while in Bacillus cereus 625 ppm at pH 5.5 and 6.0, 1250 ppm at pH 6.5 and 7.0, respectively. MICs of hydrogen peroxide in Staphylococcus aureus were 50 ppm at pH 6.0, 75 ppm at pH 6.5 and 7.0, while in Bacillus cereus was 75 ppm at pH 5.0, 5.5 and 6.0, respectively. MICs of combined treatment of lactic acid and hydrogen peroxide in Staphylococcus aureus were 1250 ppm of lactic acid with 25 ppm of hydrogen peroxide and 625 ppm of lactic acid with 50 ppm of hydrogen peroxide. When Bacillus cereus were with 1250 ppm of lactic acid with 50 ppm of hydrogen per-oxide and 625 ppm of lactic acid with 75 ppm of hydrogen peroxide at 6.5. The correlations between MICs of lactic acid and hydrogen peroxide in S. aureus and B. cereus obtained through the coefficient of determination ($R^2$). $R^2$ value were 0.9934 and 0.9986, respectively. The inhibitory effect of lactic acid and hydrogen peroxide in S. aureus and B. cereus could be confirmed from the result of this experiment.

• Journal of Environmental Health Sciences
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• v.33 no.5
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• pp.403-407
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• 2007

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with organic acid, and combination of citric acid, acetic acid, propionic acid and vanillic acid. The minimun inhibitory concentration(MIC) of propionic acid was 5,000 ppm in E. coli O157:H7, 2,500 ppm in Salmonella Enteritidis and Listeria monocytogenes. MIC of citric acid was 10,000 ppm in E. coli O157:H7 and Salmonella Enteritidis, 2,500 ppm in Listeria monocytogenes. MIC of acetic acid was 2,500ppm, while in vanillic acid was 5,000 ppm in Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes. MIC of combined organc acid in E. coli O157:H7 were 2,500ppm in PC, 1,250 ppm in PA, PV, CA, CV and AV. MIC of combined organc acid in Salmonella Enteritidis were 2,500 ppm in PC, PA, PV, CA, and CV, 1,250 ppm in AV. MIC of combined organc acid in Listeria monocytogenes were 1,250 ppm in all treatment group. MIC of combined treatment of three organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes were 1,250 ppm in PCA, PCV, PAV and CAV. The inhibitory effect of organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using organic acid.

• Journal of environmental and Sanitary engineering
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• v.19 no.4 s.54
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• pp.69-75
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• 2004

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with hydrogen peroxide and lactic acid, and combination of hydrogen peroxide and lactic acid. The minimun inhibitory concentration (MIC) of hydrogen peroxide in E coli O157:H7 was 100 ppm at pH 5.0, 6.0, 6.5 and 7.0, while in Listeria monocytogenes 25 ppm at PH 5.5, 6.0 and 50 ppm at PH 6.5, 75ppm at pH 7.0. MIC of lactic acid in E coli O157:H7 was 2500 ppm at pH 5.0, 6.0, 6.5 and 7.0. MIC of lactic acid in S. Enteritidis was 1250 ppm at pH 5.0, 2500 ppm at pH 5.5, 6.0, 5.5 and 7.0, while in L monocytogenes 625 ppm at pH 5.5 and 125 ppm at pH 6.0, 6.5 and 7.0. MIC of combined hydrogen Peroxide and lactic acid in E. coli O157:H7, S. Enteritidis, and L. monocytogenes was 75 ppm of hydrogen peroxide with 2500 ppm of lactic acid at pH 6.5. The correlations between MICs of hydrogen peroxide and lactic acid in E. coli O157:H7, S. Enteritidis and L. monocytogene were obtained through the coefficient of $determination(R^2)$. $R^2$ value were 0.9994, 0.9935 and 0.9283, respectively. The inhibitory effect of hydrogen peroxide and lactic acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using lactic acid together with hydrogen peroxide.

• Journal of fish pathology
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• v.24 no.2
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• pp.113-120
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• 2011

In this study, we examined antimicrobial activity of the bee venom isolated from honeybee (Apis mellifera L.) against fish pathogenic bacteria, Edwardsiella tarda, Vibrio ichthyoenteri and Streptococcus iniae of cultured olive flounder, Paralichthys olvaceus. The bee venom exhibited significant antimicrobial activity against the both Gram-negative bacteria, E. tarda and V. ichthyoenteri and Gram-positive bacteria, S. iniae. Minimum inhibitory concentration (MIC) and minimun bactericidal concentration (MBC) of the bee venom were 17.6 ${\mu}g$/ml 34.6 ${\mu}g$/ml against E. tarda., and 1.76 ${\mu}g$/ml, 6.8 ${\mu}g$/ml against V. ichthyoenteri, respectively. MIC and MBC of the bee venom were 3.49 ${\mu}g$/ml, 11 ${\mu}g$/ml, respectively against S. iniae. The postantibiotic effect (PAE) of the bee venom was 5 hr, 6 hr, and 7 hr against E. tarda, V ichthyoenteri, and S. iniae, respectively. In addition, its antimicrobial activity was stable under various pH conditions. According to these results, the bee venom showed the excellent antimicrobial activity against the tested pathogenic bacteria.

• The Korea Journal of Herbology
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• v.23 no.2
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• pp.1-8
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• 2008

Objectives : The purpose of this study was to evaluate on the antimicrobial effect on the periodontal pathogens and anti-inflammatory effect of Artemisiae Iwayomogii Herba. Artemisiae Iwayomogii Herba has been used for treating as Artemisiae Capilaris Herba in Korea. Methods : Artemisiae Iwayomogii Herba was prepared by extracting medicinal herb with water. We investigated antimicrobial activity by the minimun inhibitory concentration (MIC) test. We also investigated inhibition of IL-$1{\beta}$-induced collagenase-l(MMP-l), stromelysin-1(MMP-3), interleukin-6 gene expression in human gingival fibroblasts. Results : The antimicrobial effect of Artemisiae Iwayomogii Herba was evaluated with MIC against periodontopathogens; Porphyromonas gingivalis 2561, W50, A7A1-28, 9-14K-1, Prevotella intermedia28, and Actinobacillus actinomycetemcomitans Y4, MICs of Artemisiae Iwayomogii Herba were 0.156 mg/ml, 0.625 mg/ml, 0.313 mg/ml, 1.25 mg/ml, 10 mg/ml and 10 mg/ml. The anti-inflammatory effect of Artemisiae Iwayomogii Herba was evaluated with Influence of herbs on the IL-$1{\beta}$-induced expression of MMP-1, MMP-3, interleukin-6, IL-$1{\beta}$ increased MMP-1, MMP-3, interleukin-6 mRNA levels. Artemisiae Iwayomogii Herba significantly inhibited IL-$1{\beta}$-induced MMP-1, MMP-3, interleukin-6 gene expressions in a dose-dependent manner. Conclusions : These results suggested that Artemisiae Iwayomogii Herba might reduce the excessive proteolytic capacity of the gingival fibroblast during inflammation and could be developed a new drug in periodontitis.