• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.5
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• pp.653-659
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• 2016

The purpose of the study is to investigate the correlation between the amount of antimicrobial agent (Defined Daily Dose, DDD) and antimicrobial resistance rate (%). The treatment of infectious diseases is becoming increasingly difficult, due to the increase in the number of multi-drug resistant bacteria, making it a clinically significant problem. Among the various factors, antimicrobial abuse is a major cause of antimicrobial resistance. The study was conducted on inpatients in a secondary university hospital in the central region utilizing the hospital's computerized statistical data and microbiological program of laboratory medicine from January 2010 to December 2014 pertaining to the dose of antimicrobial drugs for Acinetobacter baumannii, Pseudomonas aeruginosa, Klebsiella pneumoniae, and Escherichia coli strains isolated from blood culture. We analyzed the antimicrobial resistance rate per dose with the Pearson correlation coefficient. A significant (positive?) correlation was detected between the cefepime dose and the resistance of E. coli (P<0.033; r=0.907), while a significant negative correlation was found between the tobramycin dose and the resistance of E.coli. (P<0.028; r=-0.917). The aminoglycoside resistance of A. baumannii showed a significant negative correlation (P<0.048; r=-0.881), and the aminoglycoside resistance of E. coli showed a significant negative correlation as well (P<0.001; r=-0.992). In conclusion, the amount of antimicrobial agent (Defined Daily Dose, DDD) (is partly related to) the bacterial strain and its antimicrobial resistance rate (%).

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.92-95
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• 2016

Ultra-high pressure (UHP) was applied to glutinous rice (Dongjin) and brown rice (Shindongjin) to determine its effects on the textural characteristics of cooked rice and bacterial reduction in uncooked rice. Hardness and stickiness of the cooked glutinous and brown rice pretreated with 500 MPa for 5 min were significantly attenuated compared to that of the control rice (p<0.05). After the UHP treatment, particles of the glutinous and brown rice were observed to be finer when cross sections of the rice were analyzed using field emission scanning electron microscope. The total bacterial count in the brown rice treated with 600 MPa for 5 min was reduced from $10^7CFU/g$ to $10^4CFU/g$, while the number of thermoduric bacteria in the brown rice was not significantly different after the UHP treatment. These results suggest that UHP may be an effective method for improving texture of dried rice and to reduce bacterial count in raw rice.

• Journal of Soil and Groundwater Environment
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• v.27 no.spc
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• pp.51-63
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• 2022

In this study, the TPH(Total Petroleum Hydrocarbon) contamination and microbial ecological characteristics in petroleum-contaminated site were investigated through the correlation among the vertical TPH contamination distribution of the site, the geochemical characteristics, and the indigenous microbial ecology. The high TPH concentration showed in the vicinity of 3~4 m or less which is thought to be affected by vertical movement due to the impervious clay layer. In addition, the TPH concentration was found to have a positive correlation with Fe²⁺, TOC concentration, and the number of petroleum-degrading bacteria, and a negative correlation with the microbial community diversity. The microbial community according to the vertical distribution of TPH showed that Proteobacteria and Firmicutes at the phylum level were dominant in this study area as a whole, and they competed with each other. In particular, it was confirmed that the difference in the microbial community was different due to the difference in the degree of vertical TPH contamination. In addition, the genera Acidovorax, Leptolinea, Rugoshibacter, and Smithella appeared dominant in the samples in which TPH was detected, which is considered to be the microorganisms involved in the degradation of TPH in this study area. It is expected that this study can be used as an important data to understand the contamination characteristics and biogeochemical and microbial characteristics of these TPH-contaminated sites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1846-1853
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• 2010

The storage attributes of green juice prepared by washing Angelica keiskei with various washing solutions using air bubble method were investigated. The washing solutions were distilled water (DW), sodium hypochlorite electrolyzed water (SHEW), and slightly acidic electrolyzed water (SAEW). During storage at $4^{\circ}C$, the number of bacteria after 1 day was $>10^5$ CFU/mL when DW was used, whereas bacterial growth was $<10^5$ CFU/mL after 4 days when SHEW or SAEW was used. The pH and color were not changed, and the polyphenol content, electron donating ability and total antioxidant ability were decreased slowly with the increase of storage time. No significant difference in any of the measured properties was found among washing methods (p<0.05). Consequently, these results suggest the possible use of electrolyzed water for washing to enhance the shelf life of green juice with A. keiskei because SHEW and SAEW decreased bacterial growth without affecting other properties of the green juice.

• Journal of environmental and Sanitary engineering
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• v.22 no.3
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• pp.35-50
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• 2007

In order to investigate water pollution of spring, we carried out the experiments on mineral water, rainwater and surrounding soil of several springs collected in Incheon area from February to August in 2007. The results were as follows. 1. Soil : This study investigated the pH and organic matter contents in the soil which effect on microorganisms. The pH value was from 4.5 to 5.3 on average and organic matter contents ranged from 1.09% to 5.6% and E. coli, K. pneumoniae, S. faecalis and other microorganisms were isolated. 2. Natural mineral water : As the rainfall increased, the concentration of $No_3-N$, consumption of $KMnO_4$ and the number of microorganisms was increased while the other physicochemical items were not affected. The microorganism isolated in the natural mineral water were as follows: E. coli, K. oxytoca S. faecalis, S. facium, and so on from evacuation; E. agglomerans, E. amnigenus, E. cloacae, E. sakazakii and so on from the environments and evacuation. Detection of these microorganisms shows that the environment around the spring had been exposed to excrements of the warm blood animal. 3. Rain : The coliforms in the rain were the identical one detected from the mineral water and the soil. In conclusion the quality of natural mineral water is influenced by rain, resident bacteria of soil and surrounding environment. This study will be the basic data of characteristics of spring in Incheon area and also this result will give useful aids for the efficient control of spring.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.290-299
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• 2002

An optional ingredient Perilla Seed paste was adopted to improve the quality of Yulmoo Mul-kimchi during fermentation. The final weight percentage of perilla seed paste in Yulmoo Mul-kimchi was adjusted to 0, 10, 20, 30, and 40% per water respectively. Chemical and sensory characteristics were determined during fermentation at 10$\^{C}$ for 25 days. The effect was varied depending on the amounts of perilla seed paste, but Yulmoo Mul-kimchi fermented with 20% perilla seed paste was most favored for color, smell, sour taste, carbonated taste, texture and overall acceptability in the sensory evaluation. The pH decreased with the increase of total acidity. The total vitamin C content increased initially to the certain level at a certain time of fermentation depending on the level of perilla seed paste, and then decreased later. In case of reducing sugar, the 20% treatment showed the highest content. Turbidity values were generally increased in all samples during fermentation, even though the extents were limited. Total plate count and the number of lactic acid bacteria were gradually increased and then decreased showing the maximum microbial counts during fermentation. The optimum levels of perilla seed paste in Yulmoo Mul-kimchi obtained through experiments were between 20 and 30% of added water content, preferably 20% for color, fermentation-retarding effect, and sensory taste of the product.

• Korean Journal of Environmental Biology
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• v.21 no.2
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• pp.194-202
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• 2003

To isolate alga-lytic bacteria, a number of samples were collected from Lake of Sukchon and Pal'tang reservoir where cyanobacteria blooming occurred. HY0210-AK1, which exhibited high alga-lytic activity, was isolated using Anabaena cylindrica lawn. The morphological and biochemical characteristics of the isolate HY0210-AK1 were very similar to that of the genus Rhizobium. Taxonomic identification including 16S rDNA base sequencing and phylogenetic analysis indicated that the isolate Hy0210-AK1 had a 99.1% homology in its 16S rDNA babe sequence with Sphingobium herbicidovorans. A. cylindrica NIES-19 was susceptible to the alga-lytic bacterial attack. The growth-inhibiting offset of the bacterium was not different on A. cylindrica NIES-19 when Sphingobium herbicidovorans HY0210-AK1 was in the lag, exponential, and stationary growth phase, although the alga-Iytic effect of S. herbici-dovorans HY0210-AK1 that in stationary growth phase was somewhat pronounced at the first time of inoculation. When S. herbicidovorans HY0210-AK1 was inoculated was inoculated with $1\times 10^{8}$ CFU $ml^{-1}$ together with A cylindrica NIES-19, the bacterium proliferated and caused algal lysis. A. cylindrica NIES-19 died when S. herbicidovorans HY0210 AKl was added to the algal culture but not when duly the filtrates from the bacterial culture was added. This suggests that extracellular substances are not responsible for inhibition of A. cylindrica NIES-19 and that algal Iysis largely attributed to direct interaction between S. herbicidovorans HY0210-AK1 and A. cylindrica NIES-19. The alga-lytic bacterium HY0210-AK1 caused cell lysis and death of three strain of Micro-cystis aeruginosa, but revealed no alga-Iytic effects on the Stephanodiscus hantzschii.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.545-555
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• 2005

The physicochemical and microbial characteristics of Oiji prepared with dry salting method, which has been used industrially for industry, were investigated. Low salting and low storage temperature were employed:extremely low salting extremely low temperature; ESET $(5\%,\;0^{\circ}C)$, very low salting extremely low temperature;VSET $(10\%,\;0^{\circ}C)$, extremely low salting very low temperature; ESVT$(5\%,\;5^{\circ}C)$, low salting very low temperature; VSVT$(10\%,\;5^{\circ}C)$ and high salting low temperature;HSLT$(30\%,\;10^{\circ}C)$ for control. Acidity was lower, and pH was higher in VSET, in of which the fermentation pattern was similar with that of HSLT The time required to reach the optimum acidity ($0.3\%$ lactic acid) was longer delayed for VSET (168 days), than for compared to ESVT (51 days). During storage of Oiji, greenness (-a) as measured with of the Hunter color system wasshowed the highest in VSET, and the lowest while in ESVT, the lowest. Total microbial and lactic acid bacteria counts number were the lowest in HSLT and VSET and were the lowest than in other groups, while the highest in ESVT. Yeast was not detected in HSLT, but was the highest while in VSVT. E coli coliform and listeria were detected in the $5\%$ salting groups, although Salmonella was not detected in any of the all groups. Texture profile analysis demonstrated exhibited that fracturability and hardness were highest in HSLT and VSET, compared to the other groups. Scores of over-all preference for ESVT and HSLT were higher atwith 6.3 and 6.2, respectively, compared to the other products. Based on these results, lower saltiness less than $10\%$ and lower storage temperature (less than $5^{\circ}C$) condition was optimum for maximizing the better for good quality of industrial Oiji preparation in industry.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.237-246
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• 2008

Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freezer dried sweet persimmon powder), respectively. HP and FP(3% and 6%) were added into ground pork loin separately. A control without persimmon powder were used for comparison. Patties were cooked to 74℃ in electric oven, after cooling, the aerobic packaged meat loaves were stored at 5℃. The moisture and crude ash were higher in the FP-6%, and the crude protein and crude fat were no different among the samples. The pH in control sample was significantly higher(p<0.05) than those of treatment group, however no significant difference was found among the 4 treatments. The TBARS(thiobarbituric reactive substance) values of all samples showed a tendency of increasing value along the storage days. The TBARS and a* value increased(p<0.05) as the addition ratio of HP/FP increased, respectively. With regard to microorganisms, the number of total aerobic bacteria were lower than 3.11 log10 CFU/g. In sensory evaluation, meat loaves containing persimmon powder resulted in a high overall acceptability, although they were not significantly different in overall acceptability.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.178-184
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• 1999

Physicochemical, microbiological, and sensory properties of corns irradiated by gamma-ray at 1.2 kGy, 10.1 kGy or 30.5 kGy were investigated every 40 days during the storage at 25$^{\circ}C$ and 50% relative humidity. The moisture content of irradiated corns decreased and crude lipid content increased during the storage. Acid values of the irradiated corns were not significantly different from those of the nonirradiated corns but acid values generally increased during the storage. TBA values of irradiated corns increased in proportion to the irradiation dose and to the storage period. Numbers of mesophilic and psychrotrophic bacteria in the nonirradiated corns and 1.2 kGy dose-irradiated corns were higher than those in the corns irradiated at 10.1 kGy and 30.5 kGy at the late storage. The number of yeasts and molds in the nonirradiated corns were higher than those in the irradiated corns during the storage. In Hunter's color, L values of irradiated and nonirradiated corns decreased with the storage period and b values of all groups decreased except the group irradiated at 30.5 kGy. In sensory evaluation, fresh corn odor of the irradiated group was significantly different from those of the nonirradiated one stored for only 0 day and 200 days but raw corn odor and acidic odor were not significantly different among the groups depending upon the radiation dose and storage period.