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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Microbiology
Journal Basic Information
Journal DOI :
The Microbiological Society of Korea
Editor in Chief :
Volume & Issues
Volume 11, Issue 4 - Dec 1973
Volume 11, Issue 3 - Sep 1973
Volume 11, Issue 2 - Jun 1973
Volume 11, Issue 1 - Mar 1973
Selecting the target year
Studies on the Wild Yeasts in Korea(IV)
The Korean Journal of Microbiology, volume 11, issue 4, 1973, Pages 157~166
Fermented feed using rice, barley, wheat, and defatted rice brans as the raw materials were prepared by 3 species of wild yeasts which were selected among 35 strains of yeasts isolated, and their analytical values were examined. The results were as follows : 1. The three yeasts were identified as H.amomala var. anomala (No.225), Candida utilis (No.400), and Irpex-cellulase(consors) (no.403-A). 2. The optimum pH, and sugar concentration of these yeasts in liquid culture were pH 5.0 and Bllg. 10.deg. each. The optimum temperature was 30.deg.C for No.225 and No.403-A, 25.deg.C for No.400. The No.225 and No.403-A grow at higher temperature than 37.deg.C and 40.deg.C each. 3. The No.225 yeast had a large vegetative cell and strong sugar fermentability. The No.225 and 403-A could assimilate cellobiose, xylose,
. These properties were fit for bran fermentation. 4. The No.403-A microorganism was a yeast-like microbe and showed cellulase activity which might help the propagation of other yeasts on the brans. 5. The analytical data of fermented feed indicated the following order of usable value ; rice-wheat-barley bran 4:4:2, rice-wheat bran 5:5, rice-barley bran 5:5, rice-defatted rice bran 5:5. 6. the fermented feed were prepared by mixing brans, 0.3% ammonium sulfate and 5%(w/w) inoculum of yeast suspension in 4% glucose solution. Water content 70-80%, fermentation temperature 25-30.deg.C, and fermentation time 2-3 days were given. 7. The rice-wheat bran 5:5 and rice-barley bran 5:5 fermented feed showed 11, 17-11.45% protein increase, and the rice-barley-wheat bran 4:4:2 and rice-defatted bran 5:5 showed 3.75-6.03% protein increase. 8. The fermented feed prepared in this experiment by the author might work as a nutritive feed using microbial cell body, enzymes produced by microbes and other microbial cell constituents.
Microbilolgical Studies on the Takju (Makguly) Brewing : The Korean Local Wine
The Korean Journal of Microbiology, volume 11, issue 4, 1973, Pages 167~174
This study included two parts of investigation, the microfloral changes during the brewing process with the changes of pH, total acidity, temperature and alcoholic contents, as well as determination of survival times of major enteric pathogens in Takju. 1. Maximum number of Saccharomyces cerevisiae was
per milliliter on the 5th day of fermentation and gradually decreased. Saccharomyces cerevisiae was one of the predominant strains of the fermentation process. The number of Saccharomyces cerevisiae was
per milliliter at the completion of the brewing and human consumption. In a few days after the completion of the brewing. Bacillus subtilis and some species of Staphylococcus spp. began to grow and those organisms were responsible for the spoilage. 2. Maximum pH, during the brewing, was 5.8 on the first day of fermentation and rapidly decreased until 6th day of fermentation at pH 4.3. 3. Maximum alcholic content was 14.5 degree on the 4th day of fermentation, 10.3 degree on the 5th day and this degree was continued during the experimentation. 4. Maximum temperature, during Takju brewing was 34.deg.C on the 3rd day of fermentation and rapidly decreased up to 23.deg.C on the 6th day and this temperature was continued until the brewing process was finished. 5. Maximum total acidity was 0.57 percent on the 4th day of fermentation and gradually decreased by brewing process was completed. 6. Survival time of major enteric pathogenic bacteria in Takju was as follows : Shigella dysenteriae and Escherichia coli were isolated in two hours and 14 hours respectively, but Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Shigella dysenteriae, and Escherichia coli were survived for 50-60 hours, but Vibrio cholerae and Vibrio parahemolyticus were not isolated even if treated within one hour.
Colony Count with Mixed Culture of Enteric Bacteria by in vitro Quantitative Method
The Korean Journal of Microbiology, volume 11, issue 4, 1973, Pages 175~180
This study was attempted to see more clear relationships among the enterobacteria, especially between the intestinal normal flora and pathogenic bacteria. It has been known that some intestinal normal flora produce the bactrial metabolites that are harmful to other enteric bacteria. One of the metabolites is known as colicin, the protein fraction, which possesses certain degree of inhibitory effect against other bacterial growth fraction, whih possesses certain degree of inhibitory effect against other bacterial growth. As a preliminary study for a colicin purification, the antagonistic effect of E, coli to groups of Salmonella and Shigella has been studied by means of in vitro quantitative culture method. 1. E.coli showed definite inhibitory effects aganist both Salmonella and Shigella groups in the mixture of two organisms. 2. The inhibitory effects of E.coli in the E.coli-Salmonella and the E.coli-Shigella mixture occurred from 4 hours incubation following the inoculation. 3. Even the complete inhibition of pathogenic enteric bacterial growth was noticed in the E.coli-Salmonella mixture at overnight incubation. 4. Among the diluted mixtures, 1:100, 1:1,000, and 1:10,000, survival rate of pathogenic enteric bacteria in the mixtures with E.coli showed least affected at the 1:1,000 dilution. 5. It was found that the antagonistic effect aganist groups of Salmonella-shigella was depending upon the groups of the genera.
Radiosterilization of Medical Products
The Korean Journal of Microbiology, volume 11, issue 4, 1973, Pages 181~188
For the bulk sterilization, there are two traditional methods of autoclaving and exposure to ethylene oxide. However, autoclaving involves high temperatures and pressures and ethylene oxide is chemically highly reactive, so these methods are radiation, we have carried out sterility and safety tests on some medical products irradiated at varying radiation levels. The results obtained were as follows ; 1) The minimum dose of radiation for the sterilization of medical products was 2.5 Mrad. 2) The radiosterilization dose varied depending on the initial population of microorganisms. 3) In transfusion sets, a level of radiation of 2.5Mrad at room temperature produced no pyrogen and they remained bacteriologically sterile.
A Study on Bacterial Leaching of Low-Grade Copper Mineral(IV)
The Korean Journal of Microbiology, volume 11, issue 4, 1973, Pages 189~195
With the gradual expansion of copper demands, the utilization of enormous tonnages of waste copper mineral containig up to 0.5% copper becomes available. In order to investigate the possibilities on the application of bacterial leaching method to waste dumps or abandoned mines, the authors had carried out microbial leaching of copper minerals by F.ferrooxidans isolated from the Dalsung copper mine water. The results obtained were as follows : 1. The copper extraction rate from the Dalsung chalcopyrite has been a little accerelated by using flasks in place of percolators. 2. The percentage of copper extracted from the Dalsung chalcopyrite sample was 100% in 30 days in the presence of iron-oxidizing bacteria F.ferrooxidans while 9.27% in the absence of bacteria. 3. F.ferroxidans was capable of producing sufficient quantities of ferric sulfate and sulfuric acid from ferrous iron to bring about the dissolution of 100% of copper from the Dalsung chalcopyrite.