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RISS 인기검색어
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- 저자 : Yewon Cheong (검색결과 4 건)
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Yewon Cheong,Ji Seung Jung,Won Jae Lee,Jun Bong Lee,Jang Won Yoon 한국예방수의학회 2020 예방수의학회지 Vol.44 No.1
Salmonella is one of the most important bacterial pathogens responsible for many zoonotic food-related infectious diseases. Quantitative detection of the foodborne Salmonella contamination in various food sources is therefore critical for preventing the related disease outbreaks. In this study, we developed and evaluated a reliable real-time polymerase chain reaction (RT-PCR) assay to detect the Salmonella contamination quantitatively. The experimental results showed that our invA gene-specific quantitative RT-PCR (qRT-PCR) assay provides a strong correlation between the Cq values and the direct plate counts of Salmonella species in the artificially formulated samples. Further study may be necessary to identify more accurate correlation and equation that can apply to Salmonella spp.
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Rapid quantitative assessment of Salmonella contamination using real-time PCR assay
( Yewon Cheong ),( Se Kye Kim ),( Jang Won Yoon ) 대한인수공통전염병학회 2019 창립총회 및 학술대회 초록집 Vol.2019 No.1
Introduction: Salmonella infection poses a zoonotic threat in one health, and expeditious quantification of Salmonella cells in food and products may provide a useful toolkit for public health and animal industry. In this work, we utilized quantitative real time-PCR to estimate the number of Salmonella cells in a given sample, and attempted to validate the relationship between Cq value and DNA concentration with the number of existing bacterial cells. Materials and Methods: We used Salmonella Typhimurium ATCC 14028 to set a standard curve. After incubating overnight in BPW, cells were serially diluted in 1 ml saline. All diluents were plated on XLD agar plates, and subjected to genomic DNA extraction. DNA concentration for the sample from each diluent was measured using nano-drop. Quantitative real time-PCR was performed using DNA samples from all diluents and primers targeting invA gene. We then compared the Cq values with genomic DNA concentration and the cell number obtained by direct plating. Results: The Cq values increased reciprocally to the gDNA concentration and the number of ATCC 14028 cells in the diluents. Conclusions: Our results suggest reciprocal relationship between Salmonella gDNA concentration and the Cq value. Further investigations may include quantitative real time-PCR with diluted DNA samples.
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Lee, Yewon,Cheong, Sunghee,Yoon, Yohan The Korean Society of Food Hygiene and Safety 2020 한국식품위생안전성학회지 Vol.35 No.3
본 연구는 EcoCal<sup>®</sup> (산화 칼슘) 및 GF Bactostop<sup>®</sup> (유기산염 믹스)을 소시지에 사용하였을 때 항균 효과를 확인하였다. 소시지 제조 시, 대조군과 0.1% EcoCal<sup>®</sup> (0.1ECO), 0.1% EcoCal<sup>®</sup>+0.5% GF Bactostop<sup>®</sup> (0.1ECO + 0.5GF), 0.2% EcoCal<sup>®</sup> (0.2ECO) 및 0.2% EcoCal<sup>®</sup>+0.5% GF GF Bactostop<sup>®</sup> (0.2ECO+0.5GF) 등 총 5개 군을 첨가하여 소시지를 제조하였다. 제조가 완료된 소시지를 진공포장하고 10주 동안 10℃에서 저장하며 7-10일 마다 시료를 균질화 하고 tryptic soy agar 및 Lactobacilli MRS agar에 도포하여 호기성 일반세균 및 젖산균을 각각 확인하였다. 그 결과, 0.1ECO+0.5GF 첨가한 소시지가 가장 효과적인 항균 효과를 나타냈으며, 0.1ECO 첨가 소시지가 두번째로 효과적인 항균 효과를 나타냈다(P<0.05). 일반세균수는 대조군, 0.2ECO 및 0.2ECO+0.5GF 첨가 소시지에서는 저장 후 42일까지 점차 증가했지만(P<0.05), 0.1ECO 및 0.1ECO+0.5GF 첨가 소시지에서는 저장 후 49일까지 일반세균의 생장이 억제되었다(P<0.05). 젖산균 수는 대조군, 0.2ECO 및 0.2ECO+0.5GF 첨가 소시지에서 약 49일까지 증가하였으나(P<0.05), 0.1ECO 및 0.1ECO+0.5GF 첨가 소시지에서 젖산균 생장이 억제되었다. 본 결과는 소시지 제형에 0.1% EcoCal<sup>®</sup>+0.5% GF Bactostop<sup>®</sup>을 첨가하면 젖산균의 생장을 억제하여 소시지의 보존 기한을 연장시키는데 유용할 것으로 판단된다. In this study we evaluated the antimicrobial effects of EcoCal<sup>®</sup> (calcium oxide) and GF Bactostop<sup>®</sup> (organic acids mix) in sausages during storage at 10℃. The sausages were formulated with 0.1% EcoCal<sup>®</sup> (0.1ECO), 0.1% EcoCal<sup>®</sup>+0.5% GF Bactostop<sup>®</sup> (0.1ECO+0.5GF), 0.2% EcoCal<sup>®</sup> (0.2ECO), and 0.2% EcoCal<sup>®</sup>+0.5% GF Bactostop<sup>®</sup> (0.2ECO+0.5GF). Total aerobic and lactic acid bacteria in the sausages were enumerated on tryptic soy agar and Lactobacilli MRS agar, respectively, during storage at 10℃ for 10 weeks. The 0.1ECO+0.5GF showed the most effective antimicrobial effects on the sausages, and 0.1ECO showed the second most effective antimicrobial effect. Total aerobic bacterial cell counts gradually increased in the control, 0.2ECO, and 0.2ECO+0.5GF groups, but cell growth was generally inhibited in 0.1ECO by approximately day 42 (P<0.05) and 0.1ECO+0.5GF by approximately day 49 (P<0.05). Lactic acid bacterial cell counts gradually increased in the control, 0.2ECO, and 0.2ECO+0.5GF groups, but the lactic acid bacteria growth was inhibited in 0.1ECO by approximately day 49 (P<0.05) and in 0.1ECO+0.5GF by approximately day 64. These results suggest that using 0.1% EcoCal<sup>®</sup>+0.5% GF Bactostop<sup>®</sup> in sausage formulation is useful for inhibiting lactic acid bacteria growth, thereby extending the shelf-life of the sausage product.
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Lee Jun Bong,Cheong Yewon,Kim Se Kye,Yoon Jang Won 한국미생물·생명공학회 2023 한국미생물·생명공학회지 Vol.51 No.3
Colistin is one of the last-resort antibiotics used to treat multidrug-resistant Gram-negative bacterial infection in both human and animals. Here, we report the complete genome sequence of colistin-resistant Salmonella enterica serotype Enteritidis strain CRSE-01 isolated from poultry carcass in South Korea. The assembled genome consists of a 4,783,907-bp circular chromosome containing numerous antimicrobial resistance genes and a 59,372-bp plasmid.
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