• 미생물학회지
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• 제38권3호
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• pp.180-185
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• 2002

직접생균수측정법(direct viable count; DVC)과 평판법(p1ate count; PC)을 이용하여 시판되고 있는 먹는샘물, 약수, 도시 인근 지역과 축산농가 밀집지역의 음용 지하수로부터 채수된 시료에 대하여 정략적 평가를 실시하였다. DVC법에 의한 생균수는 전균수(total direct count: TDC)의 약 30~80%, 평판법에 의한 생균수는 DVC의 약1~30%로 나타났다. 이와 같은 결과는 지하수내에 배양 불가능한(viable but non-culturable: VBNC)세균이 높은 비율로 존재함이라고 판단된다. 한편, 통상농도의 영양배지(nutrient broth; NB)와 이를 $10^-2 -2/배로 희석한 영양배지(diluted nutrient broth; DNB)및 R2A배지를 이용하여 계수한 결과, 통상농도의 NB배지에 비해 저영양배지인 DNB와 R2A에서 2~50배 이상 높은 계수치를 나타내었다. 이와 같은 결과로부터 지하수와 같이 빈영양한 환경 내에는 통상농도의 NB배지에서는 중식이 현저히 저해되고 저영양배지에서 중식 가능한 저영양세균이 다수 분포해 있음이라 판단되었다.

• 한국환경농학회지
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• 제14권3호
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• pp.345-350
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• 1995

주택용 소형 퇴비화용기(type 3과 type 4)를 제작하였다. 두 가지 용기의 구조는 다같이 용기의 벽을 이중으로 하였으며 type 4는 보온을 하였고 type 3은 보온을 하지 않았다. 실험실 실험을 통하여 퇴비화하는 과정에서 다음과 같은 미생물의 변동상이 조사되었다 1. 겨울철에는 중온성 세균이 감소하면, 고온성 세균이 증가하였으나 봄철과 여름철에는 퇴비화 초기 중온성 세균과 고온성 세균이 동시에 증가와 감소를 하는 경향이 있었다. 2. 겨울철에는 중온성 방선균과 고온성 방선균이 퇴비화 1주째 함께 감소하였다. 봄철에는 고온성 방선균은 급격하게 증가하였으나 여름철에는 고온성 방선균이 완만한 증가를 보였다. 3. 사상균에서도 겨울 1주 째 까지를 제외하고는 퇴비화 초기에 중온성 사상균과 고온성 사상균이 동시에 증가와 감소를 하였다. 4. 중온성 세균, 방선균, 사상균은 균수에서 차이가 없었으나 봄철에만 사상균의 균수가 적었다. 5. 퇴비화 말기 중온성 균류가 겨울철, 여름철에는 감소하였으나 봄철에는 증가하였다.

• 한국환경보건학회지
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• 제34권1호
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• pp.70-75
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• 2008

The Chinese cabbage kimchi, baechoo-kimchi, is the most popular type of kimchi in Korea. This study was performed to investigate the changes of index microorganisms (aerobic bacteria, psychrotrophilic bacteria, coliforms, and Escherichia coli), lactic acid bacteria, pH, and acidity of kimchi during the long-term fermentation and ripening. A homemade-style traditional Korean baechoo-kimchi, was prepared from Chinese cabbage, red pepper, green onion, garlic, ginger, and salt-fermented anchovy sauce, and then incubated at $10^{\circ}C$ for 28 days. In the baechoo-kimchi, the number of aerobic bacteria increased with time. The number of psychrotrophilic bacteria maintained their numbers $(10^4CFU/g)$ in the kimchi during the fermentation. Coliforms and E. coli were not detected in the kimchi. The pH of kimchi decreased and the acidity of kimchi increased over time. Lactic acid bacteria, which are representative of fermentative microorganisms in the kimchi process showed rapid growth in the earlier stage of fermentation and increased steadily after 7 days. The counts of lactic acid bacteria were at a level of $10^4CFU/g$ early in the fermentation stage, reaching a level of $10^8CFU/g$ after 14 days, and at this point pH was 4.18 and acidity reached 0.63, indicating that the optimal state of kimchi fermentation. This study suggests that the lactic acid bacteria which were proliferated in kimchi during the ripening and fermentation could contribute to improving the taste and flavor of kimchi and inhibit the growth of pathogenic microorganisms that might exist in kimchi.

• Safety and Health at Work
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• 제11권4호
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• pp.517-525
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• 2020

Background: The study was planned to show the status of indoor microorganisms and the status of the reduction device in the military dog clinic. Methods: Airborne microbes were analyzed according to the number of daily patient canines. For identification of bacteria, sampled bacteria was identified using VITEK^®2 and molecular method. The status of indoor microorganisms according to the operation of the ventilation system was analyzed. Results: Airborne bacteria and fungi concentrations were 1000.6 ± 800.7 CFU/m³ and 324.7 ± 245.8 CFU/m³. In the analysis using automated identification system, based on fluorescence biochemical test, VITEK^®2, mainly human pathogenic bacteria were identified. The three most frequently isolated genera were Kocuria (26.6%), Staphylococcus (24.48%), and Granulicatella (12.7%). The results analyzed by molecular method were detected in the order of Kocuria (22.6%), followed by Macrococcus (18.1%), Glutamicibacter (11.1%), and so on. When the ventilation system was operated appropriately, the airborne bacteria and fungi level were significantly decreased. Conclusion: Airborne bacteria in the clinic tend to increase with the number of canines. Human pathogenic bacteria were mainly detected in VITEK^®2, and relatively various bacteria were detected in molecular analysis. A decrease in the level of bacteria and fungi was observed with proper operation of the ventilation system.

• 동아시아식생활학회지
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• 제7권1호
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• pp.65-70
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• 1997

To investigate the food preservative effects of leaf mustard Dolsan(Brassica juncea), the pretreated extract of leaf mustard Dolsan were added to Kimchi and the results are as following. pH of Kimchi added leaf mustard Dolsan extracts were lower than that of control at initial stage, but after 6 days of fermentation, pH was higher in order of Kimchi added the pretreated extract of leaf mustard Dolsan (hydrolyzed at 3$0^{\circ}C$ for 24 hours, PEM), the unpretreated extract of leaf mustard Dolsan(UEM) and control. The total number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau at 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi added leaf mustard Dolsan extracts were lower than that of control ,a and antimicrobial activity of PEM in Kimchi was higher than that of UEM. After 2 days fermentation, sensery value of Kimchi added PEM was more excellent than that of control.

• Journal of Microbiology and Biotechnology
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• 제8권2호
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• pp.124-128
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• 1998

The procedures currently used for determining microbiological quality of natural mineral water recommend filtration through membrane filters. In this study, we evaluated the effect of vacuum pressure for the accurate detection of bacteria from water samples seeded with Escherichia coli. We observed that the number of E. coli detected increased with increasing vacuum pressure. In order to examine the retention rate of bacteria in the holes of the membranes under the different pressures, the membrane filters were removed after filtration, washed with sterile water by vortexing, and placed on m-Endo agar plates. With all the filters tested, the number of E. coli retained within the filters at negative 600 mmHg was approximately 10 to $20\%$ higher than that obtained with 100 mmHg. These results demonstrate that the vacuum pressure exerted during the filtration procedure may affect the fixation of bacteria into some portions of openings in the membrane filter.

• Journal of Dairy Science and Biotechnology
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• 제25권2호
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• pp.21-28
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• 2007

Recently, the field of microbiology has been transformed by huge increasing number of publicly available whole-genome sequences. This sequence information has significantly enhanced our understanding of the physiology, genetics, and evolutionary development of bacteria. Among the gastrointestinal microorganisms, bifidobacteria represent the most important human commensals because of their contribution to maintaining a balanced gastrointestinal tract microbiota. In recent years bifidobacteria have drawn much scientific attention due to their use as live bacteria in numerous food products with various health-related claims. For this reason, these bacteria constitute a growing area of interest with respect to genomics, molecular biology, and genetics. Recent genome sequencing of a number of bifidobacterial species has allowed access to the complete genetic make-up of these bacteria. This review will focus how genomic data has allowed us to understand bifidobacterial evolution, while also revealing genetic functions that explains their presence in the particular ecological environment of the gastrointestinal tract.

• 한국식품영양과학회지
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• 제27권2호
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• pp.244-251
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• 1998

To understand the effect of supplement of water extract of pine needle(WEPN) on shelf-life enhancement of the kimchi, activities of four enzymes and number of lactic acid bacteria, during fermentation of the kimchi, were assayed. Enzyme activities of kimchi fermented for 7 days with supplement by 2% water extract of pine needle showed amylase of 86.4%, protease of 85.8%, polygalacturonase of 61.5% and $\beta$-galactosidase of 58.8% against the control kimchi. WEPN showed weak inhibitory effect when it was applied to the isolated enzymes in vitro then those menifested by the kimchi in vivo. Number of total bacterial cell of WEPN supplemented kimchi increased by 10 folds than control between 7 to 14 days of fermentation. On contrast, number of lactic acid bacteria decreased maximaly to 21% of control by fermentation. The clear zone formed on paper disk by WEPN against L. plantarum was larger than that of Leu. mesenteroides.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과힉회 2007년도 추계학술발표대회
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• pp.21-29
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• 2007

The field of microbiology has in recent years been transformed by huge increasing number of publicly available whole-genome sequences. This sequence information has significantly enhanced our understanding of the physiology, genetics, and evolutionary development of bacteria. Among the gastrointestinal microorganisms, bifidobacteria represent important human commensals because of their perceived contribution to maintaining a balanced gastrointestinal tract microbiota. In recent years bifidobacteria have drawn much scientific attention due to their use as live bacteria in numerous food products with various health-related claims. For this reason, these bacteria constitute a growing area of interest with respect to genomics, molecular biology, and genetics. Recent genome sequencing of a number of bifidobacterial species has allowed access to the complete genetic make-up of these bacteria. This review will focus how genomic data has allowed us to understand bifidobacterial evolution, while also revealing genetic functions that explains their presence in the particular ecological environment of the gastrointestinal tract.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제45권6호
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• pp.324-331
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• 2019

Objectives: This study investigated the types and antibiotic sensitivity of bacteria in odontogenic abscesses. Materials and Methods: Pus specimens from 1,772 patients were collected from affected areas during incision and drainage, and bacterial cultures and antibiotic sensitivity tests were performed. The number of antibiotic-resistant bacteria was analyzed relative to the total number of bacteria that were tested for antibiotic susceptibility. Results: Bacterial cultures from 1,772 patients showed a total of 2,489 bacterial species, 2,101 gram-positive and 388 gram-negative. For penicillin G susceptibility tests, 2 out of 31 Staphylococcus aureus strains tested showed sensitivity and 29 showed resistance. For ampicillin susceptibility tests, all 11 S. aureus strains tested showed resistance. In ampicillin susceptibility tests, 46 out of 50 Klebsiella pneumoniae subsp. pneumoniae strains tested showed resistance. Conclusion: When treating odontogenic maxillofacial abscesses, it is appropriate to use antibiotics other than penicillin G and ampicillin as the first-line treatment.