• Korean Journal of Organic Agriculture
• /
• v.22 no.2
• /
• pp.347-357
• /
• 2014

This study was conducted to evaluate the control effect of sodium dichloroisocyanurate (NaDCC) for Venturia nashicola on Niitaka pear during flowering period. As a nontoxic disinfectant, sodium dichloroisocyanurate is widely used in the field of hygiene and disease prevention, medical treatment, aquiculture as well as plant protection. NaDCC was sprayed on the pear tree inoculated with conidia ($4.5{\times}10^5spores/mL$) of Venturia nashicola and as a result the incidence of pear scab was 23.8% in 750mg/L and 26.2% in 1,000mg/L compare to the 51.6% incidence in untreated tree. No damage in the pollen of pear flower was detected with NaDCC treatments in the full bloom period for six pear cultivar including Wonwhang. A NaDCC single treatment in the early bloom of Niitaka pear showed more than 98% of fertilization rate. Furthermore, there was no incidence of Venturia nashicola on Nitaka pear trees treated with NaDCC 4 times during their growth period.

• Korean Journal of Veterinary Research
• /
• v.47 no.4
• /
• pp.449-456
• /
• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate (SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Salmonella typhimurium in tryptic soy broth and in row meat media including chicken, pork and beef. SPY, SPP and STPP at the concentrations of 0.5 and 1% dose-dependently inhibited the growth of S. typhimurium in tryptic soy broth at various pHs. The antibacterial activities of SPT and STPP were the stronger than that of SPP. In chicken, pork, and beef, SPT, SPP and STPP at the concentrations of 0.1, 0.5 and 1.0% significantly inhibited the bacterial growth in a dose-dependant manner (p < 0.05). The antibacterial activities of SPT, SPP, and STPP were more effective in chicken than beef. SPT and STPP at the concentration of 1% reduced the bacterial count by about 2 log units. The addition of SPT, SPP and STPP at the concentration of 0.5% in meats increased the meat pHs by 0.28-0.48 units in chicken, pork, and beef. These results suggest that SPT and STPP were equally effective for the inhibition of bacterial growth both in TSB and meat media and that SPT can be used as an animal food additive for increasing shelf-life and functions of meats.

• Microbiology and Biotechnology Letters
• /
• v.43 no.2
• /
• pp.142-149
• /
• 2015

Bioaerosols are comprised of particles 0.02-100 μm in size that originate in natural and artificial environments, and as a result of human activities. They consist of microorganisms including viruses, bacteria, fungi, and protozoa; fungal spores; microbial toxins; pollen; plant or animal material; expectorated liquid from humans; and glucans (peptidoglycan and β-glucan). Bioaerosols can cause respiratory and other diseases in humans and animals. In this study, bioaerosol samples acquired from agricultural sources, livestock, a sewage treatment plant, a beach, and a pristine area were analyzed to identify and phylogenetically characterize culturable microorganisms. The isolated bacteria exhibited regional differences, with different species dominating. However, Bacillus cereus was isolated in all samples, with a total of 31 strains isolated from all areas, and Acinetobacter baumannii was isolated from an indoor poultry farm. In addition, bacteria determined to be of novel genus or species of the genera Domibacillus, Chryceobacterium, Nocardioides and family Comamonadaceae were isolated from the agricultural, livestock and beach environments.

• Journal of the Korean earth science society
• /
• v.26 no.6
• /
• pp.597-602
• /
• 2005

The Late Quaternary palynoflora from an archaeological site in Piseo-ri, Muan, Korea consists predominately of deciduous broadleaved angiosperms and subordinately of herbs and conifers. Dominant taxa are Polypodiaceae, Taxodiaceae-Cupressaceae-Taxaceae, Alnus, Carpinus, deciduous Quercus, Compositae and Gramineae. The palynoflora dated 43,000-18,000 yr BP, corresponding to the last glacial period, is similar to the modern vegetation of the cool temperate deciduous broadleaved forest in the middle part of the Korean Peninsula. Based on palynofloral composition, three palynozones are recognized. Zone I represents a cool temperate deciduous broadleaved forest, composed of Polypodiaceae, Taxodiaceae-Cupressaceae-Taxaceae, Alnus and D. Quercus, and is characterized by persistent occurrence of warm temperate taxa. Zone II shows drastic decrease in Polypodiaceae, Taxodiaceae-Cupressaceae-Taxaceae, and increase in herbs. This zone reflects a cool temperate deciduous broadleaved forest with scattered open grasslands. Zone III is characterized by dominance in herbs and increase in conifers. The palynofloral composition suggests a cool temperate climate, and variation in occurrences of main taxa indicates that climatic conditions gradually became cold and dry.

• Journal of Food Hygiene and Safety
• /
• v.22 no.1
• /
• pp.37-44
• /
• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate(SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Escherichia coli O157:H7 on tryptic soy broth and in beef, pork and chicken. In tryptic soy broth, SPT, SPP and STPP at the concentrations of 0.05, 0.1, and 0.5% effectively inhibited the growth of Escherichia coli O157:H7 in a concentration-dependent manner. The bactericidal activity of SPT was the stronger than that of SPP or STPP at the same concentrations. In addition, the antibacterial effects of SPT, SPP and STPP at the concentrations of 0.05, 0.1, 0.3, and 0.5% on Escherichia coli O157:H7 were also investigated in raw or cooked meats including beef, pork and chicken. SPT, SPP and STPP significantly inhibited the bacterial growth in a dose-dependant manner (p<0.05). The bactericidal effect of SPT was stronger than that of SPP or STPP. The addition of SPT, SPP and STPP in meats increased meat pHs. SPP and STPP also increased the levels of soluble orthophosphate in meats but STP did not. These results indicate that SPT is very effective for inhibition of bacterial growth and that can be used as a muscle food additive for increasing functions of meats.

• Journal of Food Hygiene and Safety
• /
• v.22 no.4
• /
• pp.382-387
• /
• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activity of sodium phytate (SPT) against Salmonella typhimurium in tryptic soy broth with different pHs and in chicken, pork and beef. In tryptic soy broth, SPT at the concentrations of 0.1, 0.5, and 1.0% effectively inhibited the growth of Salmonella typhymurium in a concentration-dependent manner. At pH 5.5-7.0 similar to meat pHs, 1% SPT almost completely inhibited the bacterial growth. The inhibitory effect of SPT was stronger at pH 7.0 than pH 5.5. In chicken, pork, and beef, SPT at the concentrations of 0.1, 0.5, and 1% significantly inhibited the growth of Salmonella typhimurium in a dose-dependant manner (p<0.01). The addition of 1% SPT in the meats significantly increased the meat pHs. These results indicate that SPT is very effective for inhibition of bacterial growth as a muscle food additive for increasing food safety and functions.