• Proceedings of the KOR-BRONCHOESO Conference
• /
• 1993.05a
• /
• pp.98-98
• /
• 1993

To cause invasive disease, microorganism must attach firmly to the tonsillar epithelial cell. Once attached, the microorganisms can proliferated, form colonies and release extracillular toxins which can injure the underlying cells. The purpose of present study was to asertain whether or not there exist in vivo differences in bacterial attachment between patients with acute tonsillitis and healthy individuals as a control. This study was carried out on 20 patients suffering from acute tonsillitis and 20 healthy persons used as control. After scraping of the surface of tonsil, cellular mixture was stained with Acridine orange and the number of attached bacteria was calculated using a fluorescent microscope. The adherence rate was calculated as number of bacteria attached to each of 50 epithelial cells. simultaneously, we peformed conventional bacterial culture. Conclusively, the attachment of more than 10% bacteria to the tonsillar epithelial cell was significantly greater in acute tonsillitis group than control group, and there was a significant correlation between age and the number of the attached bacteria to the epithlium.

• Ocean and Polar Research
• /
• v.24 no.1
• /
• pp.47-53
• /
• 2002

To evaluate the effect of reed population on the distribution and activities of microorganisms, vertical distribution of heterotrophic bacteria, degradation rate of cellulose, extracellular aminopeptidase activity (APA) and metabolic diversity based on GN2 Microlog plate were measured at two salt marsh stations in Hogok-ri, Namyang Bay, west coast of Korea. The number of heterotrophic bacteria at station 1 (reed population inhabited area) showed 2 to 6 times higher than that of station 2 (exposed area) with exception in the surface layer. Cellulose degradation rates in station 1 showed more than 50%. month-I and higher than that of station 2 (10.2 to 38.4%. $month^{-1}$). Yet the APA at two stations did not show difference except surface layer and suggested that APA might not be a significant factor in degrading marsh plant debris. Lipid class compounds, cell wall polymers and L-alanine were widely used by microorganisms. The number and activities of bacterial populations especially concerned in plant debris degradation seemed to be stimulated by the reed communities.

• Korean Journal of Agricultural Science
• /
• v.23 no.2
• /
• pp.219-226
• /
• 1996

Liquid yoghurts were made with ginseng extract, white ginseng powder and tail ginseng powder, which have pharmacological effects and are palatable by Korean. The acidity, number of lactic acid bacteria and viscosity of yoghurts were examined and taste, flavor and characteristics of preservation of yoghurts were also tested. The results obtained were summarized as follows; l. The acidity of yoghurt was high for ginseng yoghurts, especially tail ginseng yoghurt(1.15%) was higher than that of control yoghurt(0.76%). 2. The number of lactic acid bacteria in yoghurt was higher for ginseng yoghurt than that of control yoghurt($1.5{\times}10^8/m{\ell}$), especially tail ginseng yoghurt($4.3{\times}10^8/m{\ell}$) showed the highest number of lactic acid bacteria. 3. The viscosity of yoghurt was high for ginseng yoghurt, especially white ginseng powder yoghurt was higher than that of control. 4. The score of yoghurts for tastes, flavor and overall acceptability were higher for tail ginseng yoghurt than those of control yoghurt. 5. When yoghurts were stored at $5^{\circ}C$ for 10 days, the pH, acidity, number of lactic acid bacteria of all yoghurt were not changed significantly.

• Microbiology and Biotechnology Letters
• /
• v.22 no.5
• /
• pp.453-458
• /
• 1994

Intestinal microbial flora comprise one third of the large intestinal contents in human. They play a significant effects through beneficial and harmful action on the human health. This is the first study which examined the composition of the microflora of the general population in Korea. Bacteroides, Bifidobacterium, Eubacterium, Peptostreptococcus, Lactobacillus, Streptococcus, Escherichia coli, Staphylococcus, Clostridium perfringens, total aerobic bacteria and total anaerrobic bacteria were counted using various selective and non-selective media. Among the bacteria studied the number of Bifidobacterium were greatest in breast-fed infants(30-90 days old), whereas Streptocuccus and Bifidobacterium in bottle-fed infants. In 20-40 age group Bacteroides were predominant followed by Bifidobacterium and Eubacterium. In early group(over 65 years old) Bacteroides were predominant followed by Eubacterium and bifidobacterium. The frequency and number of Cl. perfringens were highest in dlderly group. These results confirm that the microfloral pattern in large intestine change during the life cycle of humans.

• Journal of the Korean Home Economics Association
• /
• v.25 no.4
• /
• pp.57-62
• /
• 1987

To obtain basic data for the decvelopment of Kimchi preservation method, optimal ripening Kimchi was air-packaged with polyethylene bag, and followed by the microbiological, firmness and sensory evaluations during storage at 5$^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total Lactic bacteria(anaerobe) in creased. 2. Textural parameters were remarkably changed according to the elapse of storage period. 3. Sensory evaluation showed that the score was decreased considerably 10 days after storage.

• Journal of Food Hygiene and Safety
• /
• v.13 no.4
• /
• pp.383-387
• /
• 1998

This study was undertaken with packed tofu products to serve as a basic source for sanitary control of tofu production by detecting spoilage bacteria in tofu from which are isolated, investigating heat-resistance and growth characteristics of spoilage bacteria. Isolated strains were confirmed as relevant strains in tofu spoilage, and Strain No. Tl, T2 show 92% probability to be Enterobacter amnigenus, and 96% to be Flavobacterium indologenes according to the result of identifYing strains by using Vitek system. Both strains had high viability at $35^{\circ}C$, pH 6.5. In the heat-resistance test of isolated strains, Enterobacter amnigenus Tl was treated for 2 mins, the number remained 56.3% of the initial number at $60^{\circ}C$, 37.8% at $70^{\circ}C$, 34.0% at $80^{\circ}C$ and 22.2% at $90^{\circ}C$, and Flavobacterium indologenes T2 was treated for 2 mins, the number remained 74.8% of the initial number at $60^{\circ}C$, 65.7% at $70^{\circ}C$, 37.8% at $80^{\circ}C$ and 9.3% at 90^{\circ}C$.

• Journal of Information Processing Systems
• /
• v.13 no.2
• /
• pp.215-235
• /
• 2017

Foraging is a biological process, where a bacterium moves to search for nutriments, and avoids harmful substances. This paper proposes a hybrid approach integrating the bacterial foraging optimization algorithm (BFOA) in a radial basis function neural network, applied to image classification, in order to improve the classification rate and the objective function value. At the beginning, the proposed approach is presented and described. Then its performance is studied with an accent on the variation of the number of bacteria in the population, the number of reproduction steps, the number of elimination-dispersal steps and the number of chemotactic steps of bacteria. By using various values of BFOA parameters, and after different tests, it is found that the proposed hybrid approach is very robust and efficient for several-image classification.

• Journal of Dairy Science and Biotechnology
• /
• v.18 no.1
• /
• pp.38-46
• /
• 2000

Since generalization of cold storage of raw and processed milk, psychrotrophic bacteria has become more important. The number present in raw milk is related to sanitary conditions during pro-duction and to length and temperature of storage before pasteurization. Growth of psychrotrophs In raw milk often reduces the quality of pasteurized products. Recently, some pathogenic bacteria like Listeria monocytogenes, Yersinia enterocolitica, Bacillus cereus are reported to grow at low temperature and cause food poisoning. The presence of gram positive psychrotrophic bacteria which can survive pasteurization can limit the shelf life of pasteurized milk during extended storage and the survival of heat stable proteases and lipases produced by gram negative psychrotrophic bacteria often brings about proteolytic damage to milk protein in the products. Therefore, in order to prevent the deteorioration of milk and milk products by the growth of psychrotrophs, it is necessary to cool down the temperature of raw milk as soon as possible after milking and to keep the temperature below 5t during storage at farm. As psychrotrophic bacteria become readily predominant in raw milk under refregeration, it can be considered to change the traditional incubating temperature for SPC from 30${\sim}$32$^{\circ}C$ to 25${\sim}$27$^{\circ}C$ at which the psychrotrophs prefer to grow. The psychrotrophic bacterial count(PBC) is of limited use in dairy industry, because of the 10 days incubation period. Although estimates of psychrotrophic bacteria may provide an acceptable shelf-life prediction, there is no single, generally acceptable rapid method for replacing the PBC at the moment. Consequently, faster method for esmating psychrotrophic bacteria has to be developed.

• Korean Journal of Soil Science and Fertilizer
• /
• v.17 no.3
• /
• pp.289-298
• /
• 1984

These studies were carried out to investigate the effects of rice straw on microflora in relation to the decomposition of organic matter, and the rate of rice straw decomposition. The number of total bacteria was increased in the first stage, and the number of microorganisms in upper layer was generally larger than lower layer. The number of fungi tended to decline as rice plant grew. Aerobacter among cellulose decomposition bacteria decreased with time, and the number of microorganisms in lower layer was higher than upper layer. The number of glucose decomposition bacteria and sulfate reducing bacteria increased in the submerged soil to which rice straw was applied, but decreased by percolation. the change of manganese oxidizing bacteria seemed not to be affected by rice straw application while they tend to increase as the rice plant grew. The aspect of microorganisms in the percolated water was same that of lower layer, but the number was low as much $10^{-1}$ during the whole stages. The decomposition rate of rice straw applied to submerged soil was about 40 per cent during the rice grew. The decomposition rate of cellulose contained rice straw was about 30 per cent, and lignin was about 60 per cent. The 70-80 per cent of nitrogen remained in the rice straw applied to soil.

• Korean Journal of Microbiology
• /
• v.37 no.3
• /
• pp.234-238
• /
• 2001

For the comparison of fermentation pattern of leek kimci with chinese cabbage kimchi, the changes of total viable cell number, Leuconostoc sp. bacteria, Lactobacillus sp. bacteria, pH and total sugar content of twotypes kimchies were investigated during fermentation at $20^{\circ}C$ and $10^{\circ}C$. In chinese cabbage kimchi at $20^{\circ}C$ fermentaion, the numbers of total viable cell, Leuconostoc sp. bacteria and Lactobacillus sp. bacteria reachedthe maximum level on 2nd day and reduced slowly. But in leek kimchi, the maximum numbers of total via-ble cells, Leuconostoc sp. bacteria and Lactobacillus sp. bacteria were obtained after 3 days fermentation,and the cell number of Lactobacillus sp. maintained at the maximum level oyer 15 days. At $10^{\circ}C$ fer-mentation, in both kimchies, the viable cell number of lactic acid bacteria more slowly increased anddecreased than at $20^{\circ}C$. The pH of chinese cabbage kimchi was 4.2 on 3rd day (optimal ripening phase) andmere decreased to 3.5 after 5 days, but in leek kimci the pH 4.2 could be reached after 10 days at $20^{\circ}C$. At $10^{\circ}C$, the optimal ripening pH 4.2 of chinese cabbage kimchi was reached after 6 days, but in leek kimchieven though after 24 days, the pH was maintained oyer 4.3. The total sugar contents of chinese cabbage him-chi and leek kimci were decreased continuously during fermentation. From these results, we know that thefermentation of leek kimchi proceed more slowly than chinese cabbage kimchi by the retardation of lacticacid bacteria growing in leek kimchi.