• 한국식품위생안전성학회지
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• 제19권4호
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• pp.185-192
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• 2004

빵류 제품의 HACCP적용을 용이하게 하기 위해서는 HACCP 일반 모델 개발이 필요하다. 제빵 공정이 소성과정 중 제품의 내부온도가 $85^{\circ}C$ 이상 유지되어 호화되는 것을 감안하면 병원성 미생물의 사멸이 베이킹 중에 일어나므로 일반 위생관리가 안전성 확보를 위한 주된 타겟이 되며, 일반위생관리규정은 적정제조기준(GMP : Good manufacturing practice) 함께 HACCP 시스템을 적용하기 위한 보조 프로그램으로서 반드시 확립되고 관리되어야 할 프로그램이다. 이에 본 연구에서는 빵류 제품을 생산, 가공, 포장하여 시판하는 제빵업체에 HACCP시스템을 적용시키고자 빵류 제품을 대상으로 하여 생산 제품의 안전성 및 위생 상태를 미생물학적 방법을 평가하고, 원료의 공정에 따른 위생분석을 행하여 CCP및 CL을 결정하여 빵류제품의 HACCP일반 모델을 제시하였다. 이러한 일반위생관리기준과 HACCP일반모델은 빵류 제품의 안전성 확보 및 HACCP적용에 도움이 될 것으로 판단된다.

• Preventive Nutrition and Food Science
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• 제10권4호
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• pp.333-339
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• 2005

Three lactobacillus strains, two from infant feces, and one from cow's milk, were selected among 172 isolates, from multiple sources, for further study based on the antimicrobial activities against six strains of pathogenic bacteria and identified as Lactobacillus acidophilus. The strains revealed a wide scope of spectrum against pathogenic bacteria. Viable Lactobacillus acidophilus KH-l cell counts at pH 2.0 were slightly decreased to $1.42\times10^7$ CFU/mL from $4.18\times10^7$ CFU/mL, while remaining at $3.42\times10^7$ CFU/mL at pH 4.0 with the survival rate of $33.97\%\;and\;81.82\%$, respectively. At the concentration of $0.1\%$ oxgall, L acidophilus KH-l kept growing up to $3.12\times10^7$ CFU/mL with a mean growth rate constant (k) of 0.25, and cell number was slightly decreased to $1.21\times10^7$ CFU/mL (k=0.19) with $0.3\%$ oxgall, but remained at $7.6\times10^6$ CFU/mL (k=0.17) with $0.5\%$ oxgall. L. acidophilus KH-l had a $D_{60}$ value of 7.14, with viable cell numbers $1.4\times10^5$ CFU/mL after heat treatment at $60^{\circ}C$ for 30 minutes. Stability of L acidophilus KH-l at $-20^{\circ}C$ was significantly higher, when the strain was cultivated under the optimum growth temperature $(54.41\%\;and\;54.35\%)$ than at the temperature $(13.53\%)$.

• 한국산림과학회지
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• 제60권1호
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• pp.1-9
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• 1983

1982년(年) 10월(月)부터 11월(月)까지 국내(國內) 미기록(未記錄) 흰가루병균(病菌)과 기주식물(寄主植物)을 찾기 위하여 임업시험장(林業試驗場) 구내(構內) 수목원(樹木園)에서 흰가루병증상(病症狀)을 나타낸 수목(樹木)외 잎과 가지를 채취(採取)하여 병원균(病原菌)을 동정(同定)하였다. 이 중, 벚나무(Prunus serrulata var. spontanea), 귀룡나무(Prunus padus), 푼지나무(Celastrus flagellaris), 물들메나무(Fraxinus ${\times}$ chiisanensis) 등(等) 4종(種) 수목(樹木)이 흰가루병(病) 기주식물(寄主植物)로 국내(國內)에서 처음 발견(發見)되었으며, 이들의 흰가루병균(病菌)은 Podosnaera tridactyla(DC.)DE BARY, Uncinula sengokui SALM., Uncinula fraxini MIYABE로 동정(同定)되었기에 이에 보고(報告)하는 바이다.

• The Plant Pathology Journal
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• 제34권4호
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• pp.269-285
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• 2018

Bacterial leaf blight is a major disease of eucalypt, especially under nursery conditions. Different bacterial species have been associated with the disease in several countries, and despite its importance worldwide, it is not clear to date whether similar disease symptoms are caused by the same or by different etiological agents. In this study, 43 bacterial strains were isolated from blighted eucalypt leaves collected in different geographic areas of Brazil and inoculated onto a susceptible eucalypt clone. Polyphasic taxonomy, including morphological, physiological, biochemical, molecular, and pathogenicity tests showed that only certain strains of Xanthomonas axonopodis caused symptoms of the disease. Strains varied in their aggressiveness, but no correlation with geographic origin was observed. MLSA-based phylogenetic analysis using concatenated dnaK, fyuA, gyrB and rpoD gene sequences allocated the strains in a well-defined clade, corresponding to Rademarker's group RG 9.6. Inoculation of nineteen plant species belonging to seven botanical families with representative strain LPF 602 showed it to be pathogenic only on Eucalyptus spp, and Corymbia spp. Based on distinct biochemical and pathogenic characteristics that differentiate the eucalypt strains from other pathovars of the X. axonopodis species, here we propose their allocation into the new pathovar X. axonopodis pv. eucalyptorum pv. nov.

• 동아시아식생활학회지
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• 제15권4호
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• pp.444-449
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• 2005

Effect of salt concentration on the quality of Saewoojeot (salted shrimp) fermented at room temperature was evaluated Salted shrimp with three different salt concentration (9, 18 and $27\%$) were prepared with fresh shrimp, and fermented at $20^{\circ}C$ temperatures for 180 days. Amino nitrogen (AN), volatile basic nitrogen (VBN) and trimethylamine (TMA) contents increased with longer fermentation time and lower salt concentration. AN, VBN and TMA contents in salted and fermented shrimp with $9\%$ salt increased rapidly during fermentation period, while that with 18 and $27\%$ salt maintained its initial level through 180 days of fermentation. When salted and fermented shrimps were fermented at $20^{\circ}C$, all the indexes of fermentation process maintained stable with $27\%$ salt level. Pathogenic bacteria such as pathogenic Echerichia coli, Salmonella spp., were not detected in the manufactured salted and fermented shrimps. However, coliform and yeast disappeared within 180 days and 100 days of storage for 18 and $27\%$ salt, respectively. Gram positive cocci survived until 180 days of storage against $18\%$($10^3-10^6$ CFU/g) and $27\%$($0-10^6$ CFU/g) salt.

• 한국축산식품학회지
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• 제34권6호
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• pp.815-821
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• 2014

The effects of ultraviolet (UV) radiation were investigated with regards to the microbial growth inhibitory effect on the shelf life of Korean native cattle (Hanwoo) beef prior to refrigerated storage. The Hanwoo samples were exposed to UV radiation ($4.5mW/cm^2$) for 0, 5, 10, 15, and 20 min. The UV-irradiated beef that was exposed for 20 min showed significantly reduced mesophilic and psychrotrophic bacterial populations to the extent of approximately 3 log cycles, as compared to that of non-irradiated beef. About 2.5 Log CFU/g of mesophilic bacteria were different compared with UV-irradiated and non-irradiated meat. UV irradiation showed the most significant growth inhibition effects on mesophilic and psychrotrophic bacteria. Coliform and Gram-negative bacteria were also reduced by 1 log cycle. The population of L. monocytogenes, S. Typhimurium, and E. coli O157:H7 decreased significantly to 53.33, 39.68, and 45.76% after 10 min of UV irradiation. They decreased significantly to 84.64, 80.76, and 84.12%, respectively, after 20 min of UV irradiation. The results show that UV irradiation time and the inhibitory effect were proportional. These results verified that UV radiation prior to refrigeration can effectively reduce the number of pathogenic bacteria on the surface of meat and improve the meat's microbial safety.

• 한국농공학회논문집
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• 제57권1호
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• pp.111-118
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• 2015

This research aims to utilize lapilli from the Mt. Baekdusan as environmently-friendly construction material. First of all, the neutralizing method for fabricating lapilli-cement-mixed bioblock was examined. And then, by use of the neuralized bioblock with microorganism for water purification, the growth inhibition effect against the pathogenic coliform bacillus was evaluated. The result regarding growth inhibition effect on pathogenic coliform bacillus indicates that the pretreatment condition, which is a concurrent procession with aqueous solution of 10% di-ammonium Phosphate after water curing, led to pH degraded below 10 which was the target value. Therefore it was concluded that the method was effective on bio-block neutralization. The microorganisms purifying water and di-ammonium phosphate were detected through the examination for microorganism existence on the bioblock, therefore it was concluded that the bioblock composed of lapilli and cement is able to be utilized in various structures as an environment friendly construction material.

• Journal of Microbiology and Biotechnology
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• 제22권2호
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• pp.256-263
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• 2012

A strain of bacterium producing antifungal antibiotic was isolated and identification of the strain was attempted. We could identify the bacterium as being a Bacillus sp., based on morphological observation, physiological characteristics, and 16S rDNA sequence analysis, thus leading us to designate the strain as Bacillus sp. AH-E-1. The strain showed potent antibiotic activity against phytopathogenic and human pathogenic fungi by inducing mycelial distortion and swelling and inhibiting spore germination. The antibiotic metabolite produced by the strain demonstrated excellent thermal and pH (2-11) stability, but was labile to autoclaving. From these results, we could find a broader antifungal activity of Bacillus genus. Isolation and characterization of the active agent produced by the strain are under progress.

• 아시안잔디학회지
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• 제23권2호
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• pp.209-218
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• 2009

본 연구에서는 골프장에서 문제가 되는 주요 병의 방제가능한 생물학적 제제를 개발하기 위하여 실시하였다. 강원도 소재 골프장의 잔디 근권토양으로부터 채취한 100여개의 미생물로부터 4개의 길항 미생물을 선발하였다. 배지를 이용한 저지원 실험에서 4개의 균주는 한국 골프장에서 문제가 되고 있는 옐로우패취(Rhizoctonia cerealis), 브래운패취(R. solani AG-1(1B)), 동전마름병(Sclerotinia homoeocarpa), 그리고 설부갈색소립균핵병원균 (Typhula incarnata)에 대하여 효과적이었다. 옐로우패취, 브래운패취, 동전마름병을 대상으로 온실실험 결과, 4개의 균주는 병의 종류, 기주 식물체 및 병 발생 정도에 따라 효과가 달랐지만 한개 혹은 그 이상의 병에 대해 60% 이상을 방제가를 기록하였다. 4개의 균주는 생화학적 특성과 16S rRNA 분석을 통해 Pseudomonas spp.로 밝혀졌다. 현재 4개의 균주는 적정 배양조건과 제제화를 위한 연구 중에 있다.

• Journal of Microbiology and Biotechnology
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• 제31권5호
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• pp.710-716
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• 2021

A risk analysis of Shiga toxin (Stx)-encoding bacteriophage was carried out by confirming the transduction phage to non-Stx-producing Escherichia coli (STEC) and subsequent expression of the Shiga toxin genes. The virulence factor stx1 was identified in five phages, and both stx1 and stx2 were found in four phages from a total of 19 phage isolates with seven non-O157 STEC strains. The four phages, designated as ϕNOEC41, ϕNOEC46, ϕNOEC47, and ϕNOEC49, belonged morphologically to the Myoviridae family. The stabilities of these phages to temperature, pH, ethanol, and NaClO were high with some variabilities among the phages. The infection of five non-STEC strains by nine Stx-encoding phages occurred at a rate of approximately 40%. Non-STEC strains were transduced by Stx-encoding phage to become lysogenic strains, and seven convertant strains had stx1 and/or stx2 genes. Only the stx1 gene was transferred to the receptor strains without any deletion. Gene expression of a convertant having both stx1 and stx2 genes was confirmed to be up to 32 times higher for Stx1 in 6% NaCl osmotic media and twice for Stx2 in 4% NaCl media, compared with expression in low-salt environments. Therefore, a new risk might arise from the transfer of pathogenic genes from Stx-encoding phages to otherwise harmless hosts. Without adequate sterilization of food exposed to various environments, there is a possibility that the toxicity of the phages might increase.