• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.224-230
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• 1978

Heat resistant putrefactive microorganisms causing spoilage of canned and processed foods were surveyed in the compost on mushroom growing bed, casing soil, raw mushrooms and canned products before sterilization at canneries located at 8 places including Buyo in Chung-Cheung-Do and monitored the total count and spore formers from the sample taken. The 9 strains of most severe heat resistant among the selected 140 spore formers were selected and determined D and Z value by TDT method. The most strong heat resistant strain was No. F-10, facultative thermophile, which was isolated from raw mushroom in Buyo area and it's Z value was $21.1^{\circ}F$ (M/15 phosphate buffer solution) and $D^{250}$ was 6.6 min.

• Journal of Environmental Health Sciences
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• v.8 no.2
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• pp.47-51
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• 1982

135 Raw milk samples corrected from 4 dairy plants before processing were held at 63$\circ$C for 30 minutes and 80$\circ$C for 10 minutes. Thermoduric mesophiles, psychrotrophs and thermophilic bacteria were estimated from the samples treated at 63$\circ$C for 30 minutes and aerobic spore formers from the samples treated at 80$\circ$C for 10 minutes. The results obtained were as follows. 1) The distribution of thermoduric mesophiles were $10^4 - 10^5$ cfu/ml (45.2%), $10^2 - 10^4$ cfu/ml (21.5%), $10^5$ cfu/ml over (20.7%), $10^2 - 10^3$ cfu/ml (8.9%) and $10 - 10^2$ cfu/ml (3.7%). 2) The distribution of thermoduric psychrotrophs were 10 - $10^2$ cfu/ml (40.2%), $10^2 - 10^3$ cfu/ml (29.5%), 10 cfu/ml below (22.3%) and $10^3 - 10^4$ cfu/ml (8.0%). Isolated psychrotrophs had the characteristics of Streptococcus, Micrococcus and Alcaligenes group. 3) The distribution of thermophilic bacteria were 10 cfu/ml below (91.9%), and 10 - $10^2$ cfu/ml (81.8%). 4) Aerobic spore formers counts were 10 cfu/ml below (27.4%), $10^3 - 10^4$ cfu/Illl (26.5%), $10^2 - 10^3$ cfu/ml (23.9%)and 10 - $10^2$ cfu/ml (22.1%).

• The Korean Journal of Pesticide Science
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• v.3 no.3
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• pp.37-44
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• 1999

Two sulphamide (dichlofluanid and tolylfluanid) and three dicarboximide fungicides (iprodione, vinclozolin, procymidone) were used to investigate the correlation between in vitro antifungal activities and in vivo disease controlling activities against Botrytis cinerea, a causal agent of tomato gray mold and to develop efficient in vitro assays. They controlled effectively the development of tomato gray mold disease in vivo and their controlling activities were similar one another. However, several in vitro assays revealed that their in vitro antifungal activities were quite different between sulphamide and dicarboximide fungicides; the formers showed stronger inhibition activities for spore germination than the latters, whereas the formers inhibited mycelial growth less severely than the latters. The results indicate that the fungicides having different modes of action can show different in vitro antifungal activities according to in vitro assays, even if they have similar in vivo disease controlling activities. On the other hand, two rapid and efficient in vitro assays named Microtiter plate methods I (MPM I) and II (MPM II) were developed for the evaluation of fungicides for inhibitory activities against spore germination and mycelial growth of B. cinerea, respectively. The antifungal activities of five fungicides of two chemical groups in MPM I and II were correlated with the inhibitory activities against spore germination and mycelial growth using solid media, respectively.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.153-156
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• 1979

Spoiled mushroom cans were collected from several canneries and examined the spore bearing bacteria in them. Thirty four isolates of anaerobic mesophiles were isolated. The one isolate(Cl-5) which was the most heat stable among the above isolates, the other isolate (D-29) which was examined in the previous experiment (Korea J. Food Sci. Technol., 10(2), 224 (1978) and PA 3679 were compared their heat resistancy in neutral phosphate buffer. They were confirmed the spoilage of mushroom products. Z value and $D_{250}$ value of the Cl-5(isolated from mushroom casing soil at Gimjae) possessing the highest resistancy were $21.3^{\circ}F$ and 1.8 min in mushroom can (4 oz. piece and stem). It's F value was 8.95 when Z value was 21.3.

• Microbiology and Biotechnology Letters
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• v.46 no.4
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• pp.334-345
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• 2018

Spore-forming Bacillus species are commercially available probiotic formulations for application in humans. They have health benefits and help prevent disease in hosts by combating entero-pathogens and ameliorating antibiotic-associated diarrhea. However, the molecular and cellular mechanisms of these benefits remain unclear. Here, we report the draft genome of a potential probiotic strain of Bacillus clausii B106. We mapped and compared the probiotic profile of B106 with other reference genomes. The draft genome analysis of B106 revealed the presence of ADI pathway genes, indicating its ability to tolerate acidic pH and bile salts. Genes encoding fibronectin binding proteins, enolase, as well as a gene cluster involved in the biosynthesis of exopolysaccharides underscored the potential of B106 to adhere to the intestinal epithelium and colonize the human gut. Genes encoding bacteriocins were also detected, indicating the antimicrobial ability of this isolate. The presence of genes encoding vitamins, including Riboflavin, Folate, and Biotin, also indicated the health-promoting ability of B106. Resistance of B106 to multiple antibiotics was evident from the presence of genes encoding resistance to chloramphenicol, ${\beta}$-lactams, Vancomycin, Tetracycline, fluoroquinolones, and aminoglycosides. The findings indicate the significance of B. clausii B106 administration during antibiotic treatment and its potential value as a probiotic strain to replenish the health-promoting and disease-preventing gut flora following antibiotic treatment.

• Journal of the Korea Organic Resources Recycling Association
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• v.3 no.1
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• pp.21-34
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• 1995

For development of microbial additives applicable to in-vessel composting system of food waste, thermophilic bacteria which showed amylase, protease, lipase and cellulase activity were isolated from soil, compost and food waste. Among 81 isolates, the growth characteristic of 20 strains with high enzyme activity were examined. All strains are Gram positive rod with catalase activity and 17 strains are spore formers. At $50^{\circ}C$, most of the strains were able to grow from pH 5 to pH 10 and in presence of 8% of NaCl. In trypticase soy broth, the growth of these strains was greatly increased by aeration, but decreased at elevated temperature above $50^{\circ}C$.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.483-490
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• 2012

Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at $10^{\circ}C$. Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE $a^*$, $b^*$, and ${\Delta}E$ values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter $b^*$ and ${\Delta}E$ values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at $10^{\circ}C$.