• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.1-8
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• 1999

There were few data for the distribution of the indicator organisms in the commercial plant foods, and for the normal flora and for the foodborne agents within the country. First of all it must be investigated the distribution of the indicator organisms. And also it is very important to prepare the sanitation criteria for the plant foods through the microbiological examination and the investigation of tendency to change of the indicator organisms according to the storage temperature and period. The average number of total viable counts for grains was 2.9$\times$105/g, psychrophilic bacteria 2.9$\times$105/g, heterotrophic bacteria 3.1$\times$105/g, heat-resistant bacteria 2.1$\times$103/g, Pseudomonas aeruginosa 23/g. That for beans was 6.3$\times$102/g, psychrophile 34/g, heterotroph 1.7$\times$102/g. That for sesames was 1.4$\times$105/g, coliform 350/g, psychrophile 7.4$\times$104/g, heterotroph 5.8$\times$104/g, Pseud. aeruginosa 2.3$\times$103/g. heat-resistant bacteria 150/g. That for potatoes was 2.0$\times$107/g, coliform 5.0$\times$104/g, psychrophile 1.8$\times$107, heterotroph 1.4$\times$107/g, heat-resistant bacteria 3.3$\times$104/, Staphylococcus 2.7$\times$105/g, fecal streptococcus 4.5$\times$103/g, Pseud. aeruginosa 7.0$\times$103/g. That for mushrooms was 1.2$\times$108/g, psychrophile 9.4$\times$107/g, heterotroph 1.0$\times$109/g, heat-resistant bacteria 1.6$\times$105/g, Pseud. aeruginosa 1.3$\times$103/g. That for vegetables was 5.9$\times$1011/g, coliform 1.8$\times$106g/, Staphylococcus 1.1$\times$1012/g, heterotroph 8.4$\times$1011/g, heat-resistant bacteria 7.6$\times$106/g, Staphylococcus 1.1$\times$107/g, fecal streptococcus 1.1$\times$104/g, Pseud. aerugniosa 5.2$\times$104/g. That for nuts 3.9$\times$104/g, coliform 3.9$\times$103/g, psychrophile 4.0$\times$104/g, heterotroph 3.2$\times$104/g, heat-resistant bacteria 400/g. In commercial grains and beans, SPC, psychrophile, heterotroph and heat-resistant bacteria stored at 1$0^{\circ}C$, 2$0^{\circ}C$, 3$0^{\circ}C$ were constant. Staphylococcus, coliform, Pseud. aeruginosa were decreased a little n grains, but were not detected in beans. In mushrooms, all indicator organisms were increased as time goes on and were increased rapidly at 2$0^{\circ}C$. In sesames, coliform was not detected at all temperature. psychrophile was increased for 7 days, the others were constant. In potatoes, SPC, psychrophile, heat-resistant bacteria, heterotroph had a tendency to increase and the others were constant. In vegetables, indicator organisms were had a tendency to increase, psychrophile, heterotroph were rapidly increased after 7 days. In nuts, SPC, coliform, psychrophile heterotroph, heat-resistant bacteria, Pseud. aeruginosa were constant, staphylococcus and fecal streptococcus were not detected.

• Microbiology and Biotechnology Letters
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• v.50 no.2
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• pp.235-239
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• 2022

Psychrophiles have evolved to produce cold-adapted enzymes to enable survival in low-temperature environments. In this study, the cold adaptation of 5-enolpyruvylshikimate-3-phosphate synthase (CpsEPSPS) from Colwellia psychrerythraea, a model psychrophile, was analyzed. The optimum temperature for the activity of CpsEPSPS was found to be 25℃, with 35% activity remaining at 5℃. However, the unfolding temperature of CpsEPSPS was 54℃. This phenomenon is frequently observed in cold-active enzymes. As is the cases for most cold-active enzymes, the K_m values of CpsEPSPS for its substrates were higher than those of Escherichia coli EPSPS. These results indicate that CpsEPSPS is cold-adapted, but not perfectly.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.430-440
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• 1998

The average number of total viable counts for the commercial pork tested was 19/g, coliform 1.8/g, psychrophilic bacteria 15/g, heterotrophic bacteria 12/g, fecal streptococcus 6.2/100 g, Pseudomonas aeruginosa 13/100 g and none of heat-resistant bacteria and Staphylococcus was detected. That for the commercial beef tested was 130/g, coliform 5.2/g, psychrophile 140/g, heterotroph 28/g, Staphylococcus 1.2/g, fecal streptococcus 9.5/100 g, Pseud. aeruginosa 1.9/100 g and heat-resistant bacteria was not detected. That for the commercial chicken tested was 8800/g, coliform 53/g, psychrophile 4600/g, heterotroph 4700/g, fecal streptococcus 9.9/100 g, Pseudo aeruginosa 2.5/100 g. That for milk was 4700/ml, psychrophile 120/ml, heterotroph 420/ml and the others were not detected. That for the commercial cheese was 3.2/g, psychrophile 2.3/g, heterotroph 1.6/g, Staphylococcus l/g, fecal streptococcus 9.1/g. That for fermented milk was $10^{7}/ml$, heatresistant bacteria $10^{6}/ml$, fecal streptococcus 2400/100 ml, lactobacillus $3.2{\times}10^{15}/ml$, in accordance with lactic acid bacteria and the others were not detected. There was not detected any indicator organisms from ham, sausage, butter, eggs and quails in the commercial fooods tested. SPC, coliform, psychrophile and heterotroph in commercial meats stored at $10^{\circ}C$ were increased rapidly as time goes on but heat-resistant bacteria, staphylococcus, fecal streptococcus and Pseudo aeruginosa were constant. At $20^{\circ}C$, SPC, coliform, psychrophile, heterotroph and fecal streptococcus were the highest at 7 days and heat-resistant bacteria, staphylococcus and Pseudo aeruginosa were increased a little. At $30^{\circ}C$, all indicators were increased rapidly for 3 and 7 days and then decreased rapidly. All indicator organisms were increased at the level of 10/g for 14 days in meat products stored at $10^{\circ}C$, but SPC, psychrophile and heterotroph in meat products stored at $20^{\circ}C$ were increased at the level of $lO^5/g$. It showed that the indicators in meat products stored at $30^{\circ}C$ had a tendency to increase at the level of $10^{2}/g$ relative to those stored at $20^{\circ}C$. SPC, psychrophile and heterotroph in milk stored at $10^{\circ}C$ increased up to the level of $10^4/ml$, but coliform, staphylococcus, fecal streptococcus and Pseudo aeruginosa were not detected. As stored at $20^{\circ}C$ and $30^{\circ}C$, they were increased rapidly for 1 or 3 days and then constant for a long time.

• ALGAE
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• v.34 no.1
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• pp.1-5
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• 2019

Hydrurus foetidus is a cold-water golden alga (Chrysophyceae) found in fast-flowing rivers mainly during time of snowmelt. It has primarily been studied by scientists located near alpine or northern locations, but there are also observations both in south and north America, Russia, Japan, in the Hope Bay area (Antarctica) and Himalaya. If and where environmental conditions are appropriate, Hydrurus may be distributed "worldwide." More information is wanted from areas where its presence may be expected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1092-1098
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• 1999

Gamma irradiation was applied to pork for improving its hygienic quality and evaluating its possible genotoxicity. The effective dose of irradiation was 3 kGy in pork for the sterilization of all contaminated microorganisms tested. After 8 weeks of storage at 5oC, no growth of microorganisms except for psychrophile and total aerobic bacteria was observed in the more than 3 kGy irradiated pork. The genotoxicity of high dose irradiated pork(30 kGy) was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535, TA1537. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was seen between nonirradiated and 30 kGy irradiated porks. These results indicate that 30 kGy irradiated pork did not show any genotoxic effects under these experimental conditions.

• Korean Journal of Microbiology
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• v.19 no.4
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• pp.174-178
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• 1981

Psychrophilic yeast strains, HJ3011, HJ3023, and HJ3021, which were isolated from the Han River during winter season of December 1980 to February 1981 were identified as Candida sp., Candida nivalis, and Rhodotorula rubra respectively. The effect of temperature on growth was carried out in this study. Growth rate constants of strains HJ3011 and HJ3023 were the highest value at $15^{\circ}C\;and\;16{\sim}20^{\circ}C$ respectively, and both growth rates diminished gradually above $20^{\circ}C$ and were decreased to zero at $25^{\circ}C$. According to the results obtained in this experiment, above two strains of yeast were confirmed as psychrophile. On the other hand since the strain of HJ3021 exhibited the highest growth rate constant at $15^{\circ}C$ and could slightly grow above $25^{\circ}C$, this strain was defined as psychrotroph.

• Journal of Microbiology
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• v.41 no.1
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• pp.22-27
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• 2003

A lipase from Aeromonas sp. LPB 4, a psychrotophile isolated from a sea sediment was purified and characterized. The lipase was purified 53.5 fold to a homogeneous state by acetone precipitation and QAE sephadex column chromatography and its molecular weight was determined to be 50 kDa by SDS-PAGE. The enzyme exhibited maximum activity at 10$^{\circ}C$ and was stable at temperatures lower than 50$^{\circ}C$. This lipase favored substrates containing medium carbon chain of acyl group, while too low and high carbon chain decreased its activity. The lipolytic activity of purified lipase was slightly increased by the addition of 0.1% detergent, but decreased by 1% of detergent. Butanol severely decreased the lipase activity while methanol increased the activity about 15%.

• Journal of Microbiology
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• v.38 no.3
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• pp.132-136
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• 2000

We recently identified Leuconostoc gelidum, a typical psychrophile, as a microbial component from kimchi that has been laboratory-prepared and fermented at 20$^{\circ}C$ . However, it has been shown that the growth of leuconostocs in food products is highly influenced by fermenting temperature. To determine the distribution of L. gelidum species in kimchi fermented at a lower temperature , 8$^{\circ}C$, we characterized a total of 64 dextran-forming strains isolated from kimchi using a polyphsic method including 16S rDNA sequencing and DNA-DNA gybridization. We found that 80% of the isolated were L. gelidum, which has been found mainly at chill-stored meat products. We also found that L. gelidum could be a dominant Leuconostoc species in so-called KimJang Kimchi, which is traditionally prepared at lat fall to be preserved during winter in Korea. These results suggest that L. gelidum can be a predominant species in kimchi especially when fermented at low temperature.

• Bulletin of the Korean Chemical Society
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• v.30 no.11
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• pp.2647-2650
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• 2009

Cold shock proteins (Csps) are a subgroup of the cold-induced proteins on reduction of the growth temperature below the physiological temperature. They preferentially bind to single-stranded nucleic acids to translational regulation via RNA chaperoning. Csp plays important role in cold adaptations for the psychrophilic microorganism. Recently, Cold shock protein from psychrophilic bacteria, Colwellia psychrerythraea (CpCsp) has been identified. Three dimensional structures of a number of Csps from various microorganisms have been solved by NMR spectroscopy or X-ray crystallography, but structures of psychrophilic Csps were not studied yet. Therefore, cloning and purification protocols for further structural study of psychrophilic Csp have been optimized in this study. CpCsp was expressed in E. coli with pET-11a vector system and purified by ion exchange, size exclusion, and reverse phase chromatography. Expression and purification of CpCsp in M9 minimal media was carried out and $^{15}N$-labeled proteins with high purity over 90% was obtained. Further study will be carried out to investigate the tertiary structure and dynamics of CpCsp.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.617-624
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• 2001

Gamma irradiation (1-10 kGy) was applied to chicken for the evaluation of their microbiological safety and possible genotoxicity. In 3 kGy-irradiated sample, the growth of psychrophile was inhibited about 1.5 log cycles and no cells were recovered in total microbial counts. All kinds of contaminated microorganism were sterilized by 7 kGy-irradiation. Also, irradiation followed by freeze-storage at the same time was very effective in inhibiting bacterial growth. The genotoxicity of 10 kGy-irradiated chicken was evaluated by Salmonella Typhimurium reversion assay and in vivo micronucleus assay using mouse bone marrow cells. The results were negative in the bacterial reversion assay with S. Typhimurium TA98, TA100, TA1535, and TA1539. Clastogenic effects were not shown in vivo mouse micronucleus assay at 10 kGy-dose tested.