http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
( Sangdon Ryu ),( Donghyun Shin ),( Jaeyoung Heo ),( Seong-yeop Jeong ),( Do-youn Jeong ),( Bohyun Yun ),( Minkyoung Kang ),( Younghoon Kim ),( Sangnam Oh ) 한국축산학회(구 한국동물자원과학회) 2020 한국축산학회지 Vol.62 No.3
Staphylococcus aureus is a significant pathogen that can source a variety of illness worldwide. In this announcement, we report here the complete genome sequence of S. aureus strain JDFM SA01, isolated from a milk filter collected from Korean dairy farm. The final complete genome assembly consists of one circular chromosome (2,748,925 bp) with an overall GC content of 32.9% and one circular plasmid sequence (24,655 bp) with a GC content of 28.7%.
Ryu Sangdon,Lee Jeong Jae,Mun Daye,김수린,Choe Jeehwan,Song Minho,Kim Younghoon 한국미생물·생명공학회 2022 Journal of microbiology and biotechnology Vol.32 No.11
Palm kernel expeller (PKE), a by-product of palm oil extraction, contains higher amounts of fiber than corn and soybean meal, but offers low energy density, protein value, and amino acid (AA) composition, limiting its use for swine. Recently however, it was reported that dietary fiber has a positive effect on the gut microbiota of the host, and therefore it is necessary to study the effect of PKE feeding on the intestinal microbiota of swine. In this study, we investigated the effects of supplementation with PKE in lactation diets on the gut microbiota composition of lactating sows and their litters. A total of 12 sows were randomly assigned to two dietary treatment groups in a completely randomized design. The treatments were a diet based on corn-soybean meal (CON) and CON supplemented with 20% of PKE. Sow and piglet fecal samples were collected before farrowing, on days 7 and 28 (weaning) after farrowing, and on days 7 and 28 (weaning) after farrowing, respectively, to verify gut microbiota composition by pyrosequencing analysis. The beta-diversity result showed a significant difference only in weaning-stage piglets, but dietary PKE altered the gut microbiota in sows by increasing the abundance of Lactobacillus compared with CON. In piglets, dietary PKE decreased the abundance of opportunistic pathogen Proteus and increased the abundance of potentially beneficial bacteria, such as Prevotellaceae and Prevotella. Our results can be helpful in developing feeding strategies and support the beneficial effects of dietary PKE to improve the gut health of animals.
Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef
( Sangdon Ryu ),( Mi Ri Park ),( Brighton E. Maburutse ),( Woong Ji Lee ),( Dong-jun Park ),( Soohyun Cho ),( Inho Hwang ),( Sangnam Oh ),( Younghoon Kim ) 한국미생물생명공학회(구 한국산업미생물학회) 2018 Journal of microbiology and biotechnology Vol.28 No.1
Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.
Hyejin Choi,Sangdon Ryu,Daye Mun,Woongji Lee,An Na Kang,Mingeun Kang,Hayoung Kim,Daniel Lee,Sangnam Oh,Younghoon Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Bacillus coagulans is a gram-positive, spore-forming and potential probiotic bacterium in food industry. Spore-forming bacteria is enable to survive in the host"s gastrointestinal tract functioning as probiotics that could play a beneficial role in the host health. We evaluated the probiotic characteristics including acid, bile and heat tolerance of B. coagulans SRCM121381 isolated from human breast milk. SRCM121381 showed high resistance to acid and bile, heat tolerance. We employed FIMM (Fermentor for Intestine Microbiota Model) system to evaluate effects of SRCM 121381 on the microbial dynamics in gut environments. SRCM121381 resulted in increased population of Romboutsia and Turicibacter at the genus level, while the abundance of Escherichia decreased significantly. We added SRCM 121381 with starter strains for Gouda cheese using micro-cheese platform and evaluated on the change of cheese flavor. SRCM121381 increased acetic acid (Vinegar) and decreased esters and ketone as undesirable flavor such as bitter taste. Our results propose that potential probiotic bacterium B. coagulans SRCM121381 could be applied on dairy foods as an adjunct starter with flavor productivity.
Hayoung Kim,Minhye Shin,Sangdon Ryu,Bohyun Yun,Sangnam Oh,Dong-Jun Park,Younghoon Kim 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.3
Dry aging is a traditional method that improves meat quality, and diverse microbial communities are changed during the process. Lactic acid bacteria (LAB) are widely present in fermented foods and has many beneficial effects, such as immune enhancement and maintenance of intestinal homeostasis. In this study, we conducted metagenomic analysis to evaluate the changes in the microbial composition of dry-aged beef. We found that lactic acid bacterial strains were abundant in dry-aged beef including Lactobacillus sakei and Enterococcus faecalis. We investigated their abilities in acid and bile tolerance, adhesion to the host, antibiotic resistance, and antimicrobial activity as potential probiotics, confirming that L. sakei and E. faecalis strains had remarkable capability as probiotics. The isolates from dry-aged beef showed at least 70% survival under acidic conditions in addition to an increase in the survival level under bile conditions. Antibiotic susceptibility and antibacterial activity assays further verified their effectiveness in inhibiting all pathogenic bacteria tested, and most of them had low resistance to antibiotics. Finally, we used the Caenorhabditis elegans model to confirm their life extension and influence on host resistance. In the model system, 12D26 and 20D48 strains had great abilities to extend the nematode lifespan and to improve host resistance, respectively. These results suggest the potential use of newly isolated LAB strains from dry-aged beef as probiotic candidates for production of fermented meat.