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용혈독소를 생산하는 기수성 비브리오균의 생리·생태적 특성과 수산식품의 대책 : 용혈독소를 생산하는 새로운 병원성 Vibrio sp.의 분리와 동정
장동석,김영만,최길배 동의대학교 생활과학연구소 1998 生活科學論集 Vol.2 No.-
금강 하구의 물에서 분리된 sucrose 분해성 Vibrio 속중에 용혈독소를 생산하는 균주의 독성을 시험한 결과와 기존에 알려진 12종의 병원성 Vibrio 속과 비교한 결과는 다음과 같다. 1. 분리된 장소의 환경조건은 염도가 4.7‰, pH가 7.6 수온이 24℃ 및 conductivity가 7800μMHOS이었다. 2. 생리, 생화학적 특성과 염분 요구도를 비교한 결과 sucrose를 분해하는 병원성 Vibrio인 V. alginolyticus, V. cholerae, V. cincinnatiensis, V. fluvialis, V. furnissii V. metschnikovii와는 확실히 구별되었다. 3. 생육가능한 염도는 0.5~7.5‰이었으며 생육가능한 pH는 4.5~9.5이었다. 4. TCBS 평판한천배지에서 균의 집락은 전형적인 황색집락이었으며, 전자현미경에 나타난 균의 형태는 콤마상 간균이었다. 5. 새앙쥐에 대한 치사독성이 확실하였으며, 사람과 면양 적혈구에 대한 용혈성이 확인되었고 rat 피부혈관 투과성 항진작용이 양성이었다. 이상의 결과로 이 균은 병원성이 확인되었고 기존에 알려지지 않은 Vibrio 속으로 확인되어 이 균을 Vibrio sp. D5로 명명하였다. To determine the physiological, biochemical characteristics and toxicity of hemolysin produced by a novel sucrose positive Vibrio (Vibrio sp. D5) isolated from estuary of Kum river, it was compared with already known sucrose positive Vibrio. Salinity, pH, temperature and conductivity of place where Vibrio sp. D5 was isolated were 4.7‰, 7.6, 24℃ and 7800μMHOS, respectively. Physiological and biochemical characteristics distinguished Vibrio sp. D5 from other sucrose positive Vibrio: V. alginolyticus, V. cholerae, V. cincinnatiensis, V. fluvialis, V. furnissii and V. metschnikovii. The range of salinity and pH for growth of Vibrio sp. D5 were 0.5%~7.5% and 4.5~9.5, respectively. Vibrio sp. D5 exhibited typical yellow colony on TCBS agar plate and curved rod type upon transmission electron microscopy (TEM). Vibrio sp. D5 had lethal toxicity against mouse in case of intraperitoneal injection with its culture and showed hemolysin activity on human blood agar and sheep blood agar. Vibrio sp. D5 also demonstrated vascular permeability activity toward rat. From the above results, Vibrio sp. D5 was ascertained to be a novel pathogenic Vibrio.
용혈독소를 생산하는 기수성 비브리오균의 생리${\cdot}$생태적 특성과 수산식품의 위생 대책 1. 용혈독소를 생산하는 새로운 병원성 Vibrio sp.의 분리와 동정
김영만,최길배,장동석,KIM Young-Man,CHOI Gil-Bae,CHANG Dong-Suck 한국수산과학회 1997 한국수산과학회지 Vol.30 No.3
금강 하구의 물에서 분리된 sucrose 분해성 Vibrio 속 중에 용혈독소를 생산하는 균주의 독성을 시험한 결과와 기존에 알려진 12종의 병원성 Vibrio 녹과 비교한 결과는 다음과 같다. 1. 분리된 장소의 환경조건은 염도가 $4.7\%_{\circ}$, pH가 7.6, 수온이 $24^{\circ}C$ 및 conductivity가 $7800{\mu}MHOS$이었다. 2. 생리, 생화학적 특성과 염분 요구도를 비교한 결과 sucrose를 분해하는 병원성 Vibrio인 V. alginolyticus, V. cholerae, V. cincinnatiensis, V. fluvialis, V. furnissii 및 V. metschnikouii와는 확실히 구별되었다. 3. 생육가능한 염도는 $0.5\~7.5\%_{\circ}$이었으며 생육가능한 pH는 $4.5\~9.5$이었다. 4. TCBS 평판한천배지에서 균의 집락은 전형적인 황색집락이었으며, 전자현미경에 나타난 균의 형태은 콤마상 간균이었다. 5. 새앙쥐에 대한 치사독성이 확실하였으며, 사람과 면양 적혈구에 대한 용혈성이 확인되었고 rat 피부혈관 투과성 항진작용이 양성이었다. 이상의 결과로 이 균은 병원성이 확인되었고 기존에 알려지지 않은 Vibrio 속으로 확인되어 이 균을 Vibrio sp. D5로 명명하였다. To determine the physiological, biochemical characteristics and toxicity of hemolysin produced by a novel sucrose positive Vibrio (Vibrio sp. D5) isolated from estuary of Kum river, it was compared with already known sucrose positive Vibrio. Salinity, pH, temperature and conductivity of place where Vibrio sp. D5 was isolated were $4.7\%_{\circ},\;7.6,\;24^{\circ}C$ and $7800{\mu}MHOS$, respectively. Physiological and biochemical characteristics distingiushed Vibrio sp. D5 from other sucrose positive Vibrio: V. alginoipicus, V. cholerae, V. cincinnatiensis, V. fluvialis, V. furnissii and V. metschnikovii. The range of salinity and pH for growth of Vibrio sp. D5 were $0.5\%\~7.5\%$ and $4.5\~9.5$, respectively. Vibrio sp. D5 exhibited typical yellow colony on TCBS agar plate and curved rod type upon transmission electron microscopy (TEM). Vibrio sp. D5 had lethal toxicity against mouse in case of intraperitoneal injection with its culture and showed hemolysin activity on human blood agar and sheep blood agar. Ubrio sp. D5 also demonstrated vascular permeability activity toward rat. From the above results, Vibrio sp. D5 was ascertained to be a novel pathogenic Vibrio.
구토독소를 분비하는 Bacillus cereus에 의한 집단 발병 1예
김종현,임은경,박주영,최길배,장현철,이선진,박미선,이복권 대한임상미생물학회 2009 Annals of clinical microbiology Vol.12 No.1
Bacillus cereus causes two types of gastrointestinal diseases: emesis and diarrhea. It produces one emetic toxin and nine different enterotoxins. In March 2008, eight of a family became sick after eating slices of raw fish. We isolated emetic toxin producing B. cereus from the stools of 6 patients and 2 subclincal humans. In this study, the presence of enterotoxin genes, such as those of haemolysin BL (Hbl), nonhemolytic enterotoxin (Nhe), B. cereus enterotoxin T (BceT), enterotoxin FM (EntFM), cytotoxin K (cytK) and cereulide were assayed by polymerase chain reaction (PCR) methods. Their enterotoxin activities were assayed using the BCET- RPLA, Tecra ELISA kit and Hep-2 vacuole activity. Bacterial isolates were subtyped by pulsed-field gel electrophoresis (PFGE). This study demonstrates the emetic toxin-producing stains of B. cereus in clinical specimens, for the first time in the Republic of Korea.
울산지역 재래시장 및 대형 할인점 유통 반찬류의 미생물 오염도 조사
최정환,함유식,박주영,임은경,최명규,김종수,최길배,정수근 한국식품위생안전성학회 2012 한국식품위생안전성학회지 Vol.27 No.1
This study was investigated to determine the contamination levels of total aerobic bacteria, coliform group, E. coli and food-borne pathogens of side dishes from 2 traditional markets (100 samples) and 2 super markets (100 samples) located on Ulsan. The levels (range) of total aerobic bacteria was 4.75 log CFU/g (1.60~6.92 log CFU/g)in traditional market and 4.62 log CFU/g (2.00~6.46 log CFU/g) in super market, respectively. Coliform was detected in 64 and 66 samples sold at traditional markets and super markets, respectively. E, coli was detected in 4 and 6 samples sold at traditional markets and super markets, respectively. The food-borne pathogens, namely Bacillus cereus and Listeria monocytogenes were detected in 1 sample sold at traditional markets, respectively, and Bacillus cereus was detected in 4 samples sold at super markets. However, other pathogens such as Salmonella spp., Shigella spp., Vibrio parahaemolyticus, Yersinia enterocolitica, Clostridium perfringens, Camphylobacter jejuni and Pathogenic E. coli were not detected. The Saengchae and Seasoned Jeotgal were relatively vulnerable compared to the others in the food-borne pathogens.