Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Minseon Koo"'
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e16863- (2023)
The prevalence of emetic strains in food products is rare; however, infection with these may be fatal to the vulnerable population. Bacterial control of the emetic Bacillus cereus strains is still unclear. This study aimed to assess the influence of
Externí odkaz:
https://doaj.org/article/dd0cd9cf45a245809cee1a7111237d14
Publikováno v:
Foods, Vol 11, Iss 12, p 1674 (2022)
The prevalence, toxin gene profile, antibiogram, and biofilm formation to determine the virulence potential of mesophilic and psychrotolerant Bacillus cereus (B. cereus) isolated from chilled tofu were investigated. Among 58 isolates, 21 isolates wer
Externí odkaz:
https://doaj.org/article/0afa780b506b4334aa16d9cfd1ab9881
Autor:
Eun Seob Lim, Seung-Youb Baek, Taeyoung Oh, Minseon Koo, Joo Young Lee, Hyun Jung Kim, Joo-Sung Kim
Publikováno v:
PLoS ONE, Vol 16, Iss 6, p e0245708 (2021)
Bacillus cereus is a foodborne pathogen and can form biofilms on food contact surfaces, which causes food hygiene problems. While it is necessary to understand strain-dependent variation to effectively control these biofilms, strain-to-strain variati
Externí odkaz:
https://doaj.org/article/b253f3f734444330b9be932c1fb4ce97
Autor:
Ahmad Rois Mansur, Ha-Ram Jeong, Bong Han Lee, Minseon Koo, Dong-Ho Seo, Sun Hye Hwang, Ji Su Park, Dae-Ok Kim, Tae Gyu Nam
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 2509-2516 (2018)
Sesame oil is a high-value edible vegetable oil, and concern about its authenticity has gained much attention for commercial and consumer health reasons. The present study compares the application of triacylglycerols (TAGs), fatty acids, and volatile
Externí odkaz:
https://doaj.org/article/9dae593fe650461196a8273254ed970b
Publikováno v:
Foods, Vol 10, Iss 9, p 2165 (2021)
Various food products distributed throughout the cold chain can present a health risk for consumers due to the presence of psychrotolerant B. cereus group species that possess enterotoxin genes and antibiotic resistance. As these bacteria can grow at
Externí odkaz:
https://doaj.org/article/1e1effd8dbf24e44863c051e89c939dc
Publikováno v:
Microorganisms, Vol 9, Iss 6, p 1255 (2021)
At low temperatures, psychrotolerant B. cereus group strains exhibit a higher growth rate than mesophilic strains do. However, the different survival responses of the psychrotolerant strain (BCG34) and the mesophilic strain (BCGT) at low temperatures
Externí odkaz:
https://doaj.org/article/1486c743b5b544d9ba6b7460b6044105
Autor:
Nho-Eul Song, Young Sung Jung, Ji Yeon Choi, Minseon Koo, Hyo-Kyoung Choi, Dong-Ho Seo, Tae-Gyu Lim, Tae Gyu Nam
Publikováno v:
Separations, Vol 7, Iss 4, p 52 (2020)
Agricultural water is closely linked to surface and ground water as well as soil; hence, ensuring its safety is an important endeavor. We used the “quick, easy, cheap, effective, rugged, and safe” (QuEChERS) method to analyze multi-residue pestic
Externí odkaz:
https://doaj.org/article/2a5d18e2ebe6408faff0031d6c1621ff
Autor:
Hyun Jung Kim, Minseon Koo
Publikováno v:
Foods, Vol 9, Iss 9, p 1283 (2020)
Because Enterococcus faecium is an important nosocomial pathogen and sentinel organism for tracking antimicrobial resistance, information on the contamination and antimicrobial resistance patterns of E. faecium in food are essential to public health
Externí odkaz:
https://doaj.org/article/e67690e7f3424db78410237419c130d0
Publikováno v:
Foods, Vol 9, Iss 3, p 249 (2020)
The prevalence and characteristics of low-temperature-tolerant Bacillus cereus (psychrotolerant B. cereus) in green leaf lettuce collected during cold chain were investigated. Among the 101 isolated B. cereus samples, only 18 were capable of growth a
Externí odkaz:
https://doaj.org/article/e50028f6541e4686b7dd36efa37e3e9e
Publikováno v:
Foods, Vol 9, Iss 1, p 59 (2020)
Chemical antibacterials are widely used to control microbial growth but have raised concerns about health risks. It is necessary to find alternative, non-toxic antibacterial agents for the inhibition of pathogens in foods or food contact surfaces. To
Externí odkaz:
https://doaj.org/article/c78c2ccbb95447f98e4bcea9a6d75e1d