• Journal of Life Science
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• v.25 no.7
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• pp.833-838
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• 2015

Multidrug-resistant super bacterial, fungal, viral, and parasitic infections are major health threaten pathogens. However, to overcome the present healthcare situation, among the leading alternatives to current drugs are antimicrobial peptides (AMPs), which are abundantly produced via various species in nature. AMPs, small host defense proteins, are in charge of the innate immunity for the protection of multicellular organisms such as fish, amphibian, reptile, plants and animals from infection. The number of AMPs identified per year has increased steadily since the 1980s. Over 2,000 natural AMPs from bacteria, protozoa, fungi, plants, and animals have been listed into the antimicrobial peptide database (APD). The majority of these AMPs (>86%) possess 11–50 amino acids with a net charge from 0 to +7 and hydrophobic percentages between 31–70%. This report classified AMP into several categories including biological source, biological functions, peptide properties, covalent bonding pattern, and 3D structure. AMP functions not only antimicrobial activity but facilitates cell biological activity such as chemotatic activity. In addition, fibroblastic reticular cell (FRC) originated from mouse lymph node stroma induced the expression of AMP in inflammatory condition. AMP induced from FRC contained whey acidic protein (WAP) domain. It suggests that the classification of AMP will be done by protein domain.

• Journal of the Korea Organic Resources Recycling Association
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• v.27 no.3
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• pp.15-25
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• 2019

The study was conducted to compare the chemical properties and microbial activity of soil and the crop productivity by applying homemade liquid fertilizers (LF) used in leading cucumber farms as well as to evaluate the eco-friendly LFs to substitute for a chemical fertilizer. Three homemade LFs, EM, starfish, and native microbes, and a chemical LF were regularly fertigated per three days during the growing season. Chemical LF contained the highest pH, EC (electrical conductivity), and concentrations of T-N, $P_2O_5$, K, Ca, and Mg, while the lowest EC level was observed for EM LF. Soil EC was the highest to the 3.0 dS/m for chemical LF-plots, with lowering soil pH, OM (organic matter), and Mg concentration. Soil chemical properties mostly increased in native microbes LF-plots. However, soil microbial properties were not significantly different among the LF treatment plots. OTU (operational taxonomic units), richness estimator, and diversity index of bacteria and fungi increased in the chemical LF and EM LF based on the pyrosequencing analysis. SPAD and PS II values on the treated-cucumber leaves were seasonally decreased from 32 to 60 days after transplanting, with the rapid decline observed at 45 days after transplanting. Number of leaves and crop height increased in the treatments with EM and native microbes LF. LF treated-cucumber crops were not significantly different for total fresh weight and fruit yield.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.867-874
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• 2000

Kochujang, which is one of most favorable fermented hot seasonings in Korea, has swelling problem and color changes during distribution. To stop the gas formation, heat treatments were conducted at $50^{\circ}C\;to\;70^{\circ}C$ for 5 to 15 min. at the beginning or after 40 days fermentation. Yeast were not detected at $60^{\circ}C$ for 15min. heat treatment and bacteria were not effected in number that is concerned in fermentation of kochujang. At above heat treatment, there was no effect ${\alpha}-amylase$ but ${\beta}-amylase$ activity was increased in heat treated kochujang. The acid protease activity was higher than nonheat treated kochujang after 60 days fermentation but neutral protease decreased after 80 days fermentation. The L, a and b value by Hunter were gradually decreased during fermentation and ${\Delta}E$ value showed difference in kochujang heated before fermentation. The total hydroxy methyfurfural content was increased, and carotenoid and capsanthin in heated kochujang decreased during fermentation.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1619-1627
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• 1999

Microbiological characteristics of gamma irradiated low salt squid Jeot-gal were examined. Following the fermentation periods, total bacterial cell, Lactobacillus spp., Staphylococcus spp., Streptococcus spp., Pseudomonas spp. and yeast cell number were counted on their selective media and some acid forming bacteria and Pseudomonas spp. were identified. As the gamma irradiation dose increased, the microbial density of early fermentation phase was reduced and the growth rate was delayed. The repression effects on microbiological growth by gamma irradiation were to be higher as salt concentration increased. Adequate conditions of salt concentration and gamma irradiation for low-salt squid Jeot-gal preparation were 10% and 10 kGy, respectively. Lactobacillus sp. 2, Micrococcus varians and Streptococcus sp. I were isolated from 5% salt containing squid Jeot-gal, and Micrococcus morrhuae was from 20% only while Lactobacillus plantarum and Lactobacillus brevis were widespread. Lactobacillus brevis, Pediococcus halophilus and Pseudomonas diminuta were sensitive and Lactobacillus plantarum, Micrococcus morrhuae and Pseudomonas sp. 3 were resistant to gamma irradiation. The diversity of microflora decreased as salt concentration decreased and gamma irradiation dose increased.

• Food Science and Preservation
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• v.12 no.4
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• pp.395-401
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• 2005

This study was carried out to investigate the changes in the fermentation characteristics of Kimchi prepared with various salts (Korean solar salt, Chinese solar salt, washed and dehydrated salt, purified salt and a processed salt). Acidity appeared to increase most rapidly in Kimchi prepared with Korean solar salt and reached higher level. Total microbial count slowly increased at the beginning of fermentation and reached maximum on 6 days, then decreased slowly. The number of lactic acid bacteria was rapidly increased up to $4{\sim}6$ days, and thereafter decreased slowly. In conclusion, any significant differences in fermentation characteristics analyzed was not observed in Kimchi prepared with various salts except acidity.

• Journal of the Korean Data and Information Science Society
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• v.27 no.6
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• pp.1465-1475
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• 2016

In order to secure safe meals, the hazards of microorganisms associated with food poisoning accident should be monitored and controlled in real situations. It is necessary to determined the correlation between existing common bacteria number (aerobic plate count; APC) and RLU (relative light unit) in cookware. In this paper, we investigate the correlation between ATP (RUL) and APC (CFU) by using three types of transform (inverse, square root, log transforms) of raw data in two steps. Among these transforms, the log transform at the first step has been found to be optimal for the data of cutting board, knife, soup bowl (stainless), and tray (carbon). The square root-inverse and the square root-square root transform at the second step have been shown to be optimal respectively for the cup and for the soup bowl (carbon) data.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.39-43
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• 2007

The characteristics of the Baikkimchi sauce made from natural pigments according to the preservation period were explored. For this research, two Baikkimchi sauces were made. One was made of Baikkimchi and only side materials (Sauce I). The other was made of Baikkimchi, side materials and 1.5% of orange paprika powders (Sauce II). There was no significant change in pH and the total acidity. The color showed better stability in the sauce II, the one with the natural pigments. As the preservation period increased, vitamin C content and the viscosity decreased. In addition, the number of lactic acid bacteria became rather reduced. Sevral sensory features were different significantly according to the preservation period, and the one with source II showed better features overally.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.1
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• pp.9-16
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• 1996

In order to understand microbial ecosystem in the fast china sea and Yosu coastal sea horizontal distributions of bacterial flora, Vibrio spp., coliform group, temperature, and salinity in this sea area, were studied 42 sampling stations during 6th-l4th August, 1992. From the results, salinity and temperature were $24.64\~33.78\%_{\circ}$ and $22.53\~29.18^{\circ}C$, respectively. As the open sea far from land goes on, salinity became low while temperature became high. Viable cell counts of bacteral flova, Vibrio spp., and roliform group in Yosu coastal sea water were $1.0\times10^2\~3.0\times10^4/ml,\;0.2\times10\~9.0\times10^3/ml,\;and\;0.3\times10\~3.0\times10^3/ml$ while those of these in the open sea water were $0.4\times10\~2.0\times10^3/ml,\;0.8\times10\~3.0\times10/ml,\;and\;0.9\times10\~1.3\times10/ml$, respectively.

• Applied Chemistry for Engineering
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• v.33 no.4
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• pp.444-450
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• 2022

The effect of coated polyester (PET) textiles with metal oxide, chitosan, and copper ion on the antibacterial and antiviral activities was evaluated to investigate the applicability of multi-coated PET textiles as antiviral materials. Compared to coated PETs with a single agent, multi-coated PETs reduced the loading amount of coating materials as well as the contact time with bacteria for a bacterial cell number of < 10 CFU/mL, which was not detectable with the naked eyes. Metal oxides generate reactive oxygen species (ROS) such as free radicals by a catalytic reaction, and copper ions can promote contact killing by the generation of ROS. Chitosan not only enhanced antibacterial activities due to amine groups, but enabled it to be a template to load copper ions. We observed that multi-coated PET textiles have both antibacterial activities for E. coli and S. aureus and antiviral efficiency of more than 99.9% for influenza A (H1N1) and SARS-CoV-2. The multi-coated PET textiles could also be prepared via a roll-to-roll coating process, which showed high antiviral efficacy, demonstrating its potential use in air filtration and antiviral products such as masks and personal protective equipment.

• Korean Journal of Clinical Laboratory Science
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• v.54 no.3
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• pp.217-223
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• 2022

Among various health functional foods, probiotics constitute the largest market. The interest in probiotics is increasing continuously according to the research results that gut health can control the immune function of the body, prevent diseases, and assist in treatment. In this study, dairy products and dressing sauces were developed using Ficus carica vinegar (FV), and their effects on colon cells were analyzed. When 5% FV was added to regular milk, the satisfaction with the resulting yogurt and ricotta cheese was high. The dairy product was Leuconostoc lactis, and the number of bacteria was more than 1.0×10⁷~1.0×10⁸ CFU/mL. The product satisfied the health food standards as probiotics. An examination of the cell viability of Caco-2 cells, which proliferate similarly to human intestinal epithelial cells, revealed an approximately 19% increase in the proliferation rate when treated with whey at 10%. An antioxidant activity of up to 58% was recorded when the cells were treated with whey at various concentrations. In addition, excellent adhesion was observed for L.latis isolated from whey. This study confirmed that dairy products made using traditionally fermented FV assist intestinal health effectively as the microbiome.