• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.974-979
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• 2012

This research was carried out to find herbal preservatives for Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. When Makgeolli was kept at $25^{\circ}C$ to find the changes in acidity, total microbial cell number, yeast cell number, and bacterial species variety, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, and Makgeolli was changed to complete off-flavor. Acetobacter pasteurianus is the main acidifier in Makgeolli and shows a synergy effect in acid formation when cultured in combination with Lactobacillus casei. Among 12 herbs, the ethanol extract of Sutellaria baicalensis showed antimicrobial activity against A. pasteurianus, whereas the ethanol extract of Coptidis rhizoma showed antimicrobial activity against L. casei. Makgeolli added with Sutellaria baicalensis extracts demonstrated a lower acidity than that with Coptidis rhizoma extracts, which indicates that the inhibition of an acetic acid former is more important than that of a lactic acid former in Makgeolli preservation. Sutellaria baicalensis extracts prolonged the shelf life of Makgeolli by 1~2 weeks at a minimal inhibitory concentration ($0.63mg/m{\ell}$) during storage at $10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.23-27
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• 1988

In order to investigate the combined effect of potassium sorbate and sodium benzoate and the synergistic effect of sodium chloride on bacterial cell growth inhibition, Bacillus subtilis was cultured with or without shaking in tryptone-glucose-yeast extract broth containing 0.1% potassium sorbate and/or 0.03% sodium benzoat, which are equivalent to half of the maximum permissible levels, respectively. The combined treatment of the two preservatives did not show any synergistic effect of tne growth inhibition of B. subtilis. Addition of 2% sodium chloride, however, showed remarkable synergistic effect on the growth inhibition of the bacterium by potassium sorbate.

• The Plant Pathology Journal
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• v.23 no.2
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• pp.97-102
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• 2007

A total of 39 essential oils were tested for antifungal activities as volatile compounds against five phytopathogenic fungi at a dose of 1 ${\mu}l$ per plate. Five essential oils showed inhibitory activities against mycelial growth of at least one phytopathogenic fungus. Origanum vulgare essential oil inhibited mycelial growth of all of the five fungi tested. Both Cuminum cyminum and Eucalyptus citriodora oils displayed in vitro antifungal activities against four phytopathogenic fungi except for Colletotrichum gloeosporioides. The essential oil of Thymus vulgaris suppressed the mycelial growth of C. gloeosporioides, Fusarium oxysporum and Rhizoctonia solani and that of Cymbopogon citratus was active to only F. oxysporum. The chemical compositions of the five active essential oils were determined by gas chromatography-mass spectrometry. This study suggests that both E. citriodora and C. cyminum oils have a potential as antifungal preservatives for the control of storage diseases of various crops.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.11 no.2
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• pp.101-107
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• 2005

The term 'antimicrobial' packaging encompasses any packaging technique(s) used to control microbial growth in the food product. These include packaging materials and edible films and coatings that contain antimicrobial agents, and also techniques that modify the atmosphere within the package. In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products. Reflecting this demand, the preservative agents must be applied to packaging in such a way that only low levels of preservatives come into contact with the food. The film or coating technique is considered to be more effective, although more complicated to apply. New antimicrobial packaging materials are being developed continually. Many of them exploit natural agents, to control common food-borne microorganisms. Current trends suggest that in due course, packaging will generally incorporate antimicrobial agents and the sealing systems will continue to improve. The focus of packaging in the past has been on the appearance, size and integrity of the package. A greater emphasis on safety features associated with the addition of antimicrobial agents is perhaps the next area for development in packaging technology.

• Journal of the Korean Applied Science and Technology
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• v.22 no.3
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• pp.212-218
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• 2005

Most of cosmetics are emulsion products that contain the source of nutrition vegetable oil, mineral oil, natural extract and carbohydrate etc. There are many possibilities to be contaminated by microbials. We investigated the effect of antimicrobial and minimum inhibitory concentration(MIC) with thiamine dilauryl sulfate(TDS), which was prepared to use cosmetic lotion formulation. Staphylococcus aureus(S. aureus) and Escherichia col(E. coli) were used as test organism. MIC value of TDS was determined aganist microorganism for the growth inhibition by concentration of TDS. From the MIC results, antimicrobial effect of TDS was generally more effective to gram positive than gram negative. Antimicrobial effect with pH value against some microorganism appeared in the following order : pH 5 > pH 6 > pH 7. It showed strong antimicrobial activities against S. aureus, and weak antimicrobial activities against E. coli. If it was possible to determine the formulations with TDS, it would be effective to reduce the artificial preservatives.

• Journal of Korean Neurosurgical Society
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• v.50 no.2
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• pp.134-138
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• 2011

The authors report a case of epidural and extraforaminal calcification caused by repetitive triamcinolone acetonide injections. A 66-year-old woman was admitted presenting with lower extremity weakness and radiating pain in her left leg. Ten months before admission, the patient was diagnosed as having an L4-5 spinal stenosis and underwent anterior lumbar interbody fusion followed by posterior fixation. Her symptoms had been sustained and she did not respond to transforaminal steroid injections. Repetitive injections (10 times) had been performed on the L4-5 level for six months. She had been taking bisphosphonate as an antiresorptive agent for ten months after surgery. Calcification in the ventral epidural and extraforaminal space was detected. The gritty particles were removed during decompressive surgery and these were proven to be a dystrophic calcification. The patient recovered from weakness and radiating leg pain. Repetitive triamcinolone acetonide injections after discectomy may be the cause of dystrophic calcification not only in the degenerated residual disc, but also in the posterior longitudinal ligament. Possible mechanisms may include the toxicity of preservatives and the insolubility of triamcinolone acetonide. We should consider that repetitive triamcinolone injections in the postdisectomy state may cause intraspinal ossification and calcification.

• Toxicological Research
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• v.17
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• pp.309-312
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• 2001

It has recently been suggested that the release of "endocrine disrupters (EDs)" into the environment has resulted in adverse health effects on wild life populations and humans (Golden et al., 1998; Tyler et al., 1998; Kang et al., 2000). Human sperm counts have declined significantly throughout the world during the past fifty years, and which is a significant public health concern (Carlsen et al., 1992; Carlsen et al.. 1995). In addition, the EDs persisting in the environment are known to disrupt the normal endocrine systems of wildlife (Colborn, 1995; Crewet al., 1995; Folmer et at, 1996; Sumpter, 1995; Tyler, 1998). Some estrogenic chemicals bind to estrogen receptors (Bolger et al.. 1998), interfere with the binding of physiological ligands to steroid hormone-binding proteins (Danjo, 1997; Milligan et al., 1998). and show immunotoxicity (Sakae et al., 1998). (omitted) (omitted)

• Journal of Microbiology and Biotechnology
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• v.14 no.5
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• pp.924-931
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• 2004

A bacteriocin-producing lactic acid bacterium, which strongly inhibited the Lactobacillus plantarum recognized as an important acid spoilage microorganism in kimchi fermentation, was isolated from kimchi. From morphological, physiological, sugar fermentation, biochemical tests, and l6S rDNA sequencing results, the isolate was identified as an Enterococcus sp. and designated as Enterococcus sp. K25. The bacteriocin produced by Enterococcus sp. K25 inhibited several Gram-positive bacteria, including Lb. plantarum, whereas it did not inhibit Gram-negative bacteria and yeasts. Optimal temperature and pH for the bacteriocin production were $25^\circ{C}$ and 5.5, respectively. Enterococcus sp. K25 was applied to kimchi manufacturing alone and together with other preservatives (i.e., chitosan and fumaric acid). In addition, growth of lactic acid bacteria, pH, and titratable acidity (TA) were measured during aging at $5^\circ{C}$ and $10^\circ{C}$. Inoculation of Enterococcus sp. K25 together with fumaric acid showed the most synergistic effect on extension of kimchi shelf-life. Compared to control (no addition), the treatment prolonged the kimchi shelf-life up to 6 days, whereupon the eight-point TA value recognized as the edible limit was reached.

• Journal of Microbiology and Biotechnology
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• v.28 no.9
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• pp.1493-1501
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• 2018

Wastewater from cider factories (losses during transfers, products discarded due to quality policies, and products returned from the market) exhibits a Chemical Oxygen Demand greater than $170,000mg\;O_2/l$, mainly due to the ethanol content and carbohydrates that are added to obtain the finished product. These effluents can represent up to 10% of the volume of cider produced, and they must be treated to meet environmental regulations. In this work, a process was developed, based on alcoholic fermentation of the available carbohydrates present in ciders. The impact of inhibitors at different pH, size and reuse of inoculums and different nutrient supplementation on the ethanol yield were evaluated. The use of a 0.5 g/l yeast inoculum and corn steep water as the nutrient source allowed for depletion of the sugars in less than 48 h, which increased the content of ethanol to more than 70 g/l.

• The Journal of the Korea Contents Association
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• v.9 no.2
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• pp.339-349
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• 2009

Garlic (Allium sativum, L.) has a long history of reputed value and actual use for its medicinal, antimicrobial, and pesticidal properties. This study was conducted to find possible developments to natural food preservatives from garlic extracts. Garlic extracts were prepared from fresh crushed garlic and diluted with sterilize distilled water. The sensitivity test was conducted to investigate the antimicrobial effect of garlic extract against six strains of food poisoning bacteria such as Staphylococcus aureus, Escherichea coli, Salmonella typhimurium, Vibrio parahemolyticus, Bacillus subtilis, and Listeria monocytogenes. The results of sensitivity test were then compared with those of Vancomycin and Imipenem which were used as treatment for G. (+) bacteria and G. (-) bacteria, respectively. All of the 6 tested strains exhibited strong or moderate activity. V. parahemolyticus exhibited susceptible only in undiluted solution, but not in diluted garlic extracts.