Nine fish and one clam species were collected from freshwater environments in Korea, including four lakes, two streams, and the Nakdong River, to investigate the host-associated bacteria. Hundreds of bacterial strains were isolated from the samples using a cell sorter and a dilution plating method. After identification of the bacterial strains using 16S rRNA gene sequences, 42 strains with greater than 98.7% sequence similarity with validly published species were determined to be unrecorded bacterial species in Korea. These strains were phylogenetically diverse and assigned to four phyla, six classes, 17 orders, 27 families, and 32 genera. At the genus level, the unrecorded species were classified as Corynebacterium, Mycobacterium, Mycolicibacterium, Gordonia, Williamsia, Modestobacter, Brachybacterium, Sanquibacter, Arthrobacter, and Mycolicibacterium of the class Actinobacteria; Empedobacter, and Flavobacterium of the class Flavobacteriia; Fictibacillus, Psychrobacillus, Cohnella, Paenibacillus, Rummeliibacillus, Enterococcus, and Vagococcus of the class Bacilli; Aquamicrobium, Paracoccus, and Sphingomonas of the class Alphaproteobacteria; Achromobacter, Delftia, and Deefgea of the class Betaproteobacteria; and Aeromonas, Providencia, Yersinia, Marinomonas, Acinetobacter, and Pseudomonas of the class Gammaproteobacteria. The 42 unrecorded species were subjected to further taxonomic characterization using gram staining, cellular and colony morphological determination, biochemical analyses, and phylogenetic analyses. This paper provides detailed descriptions of the 42 previously unrecorded bacterial species.

Edible meat co-products (ECoPs) have recently received significant attention, particularly those for human consumption, because of the nutritional advantages of by-products and the worldwide emphasis on reducing economical loss by wasting. According to the regulations of the Animal and Plant Quarantine Agency in Korea, Korean edible by-products include more diverse internal organs than other nations, such as liver, lung, heart, stomach, pancreas, spleen, kidney, small intestine and colon, but there are no specific regulations for processing these by-products in Korea. Food borne pathogens such as salmonella, campylobacter and E.coli commonly reside in the gut flora of animals, including those that are clinically healthy. It is therefore very important that hygiene requirements are followed when stomachs and intestines are treated for human consumption, in order to prevent these pathogens passing into the human food chain. The requirements for these products have not always been well understood, and the guide attempts to explain these in a way that is helpful for operators.

한국의 김치와 일본의 지물(漬物), 그리고 한일양국의 젓갈류는 공통(共通)의 전통식품이다. 이들 식품을 식품학적 관점에서 비교, 검토하는 것은 한일양국간의 식문화의 공통성과 상위성 그리고 독자성을 파악하는데 중요하다고 보아 금번 이들 전통식품의 무기질을 분석, 비교 검토했다. 1. 한국의 김치 중의 식염농도는 1.8%이고 일본지물(日本漬物)는 1.8~5.3%(저농도 조미지물(漬物) : 2.8%, 일본산김치 : 1.8%, 간장지물(漬物) : 5.3%)이다. 2. 김치의 Na/K치는 1.7이고 지물(漬物)의 Na/K치는 2.6~27.3(저조미농도지물(漬物) : 4.6, 일본산김치 : 2.6, 간장지물(漬物) : 27.3)이다. 3. 김치는 지물(漬物)보다 식염이 적고 Na/K치가 낮으므로 고혈압의 원인이 되는 식품으로 볼 수 없는 것으로 사려된다. 4. 김치 중의 K, Ca, Mg는 지물(漬物)보다 현저하게 높다. 5. 김치 중에는 어개류를 통해 들어온 Ca량(量)이 높고 지물(漬物)에는 식물성식품에 의한 Ca이 들어 있다. 6. 한국의 젓갈은 일본에 비해 식염과 Na양이 많고 Na/K치도 높다. 이상의 결과에서 양국간에 유사성이 보이는 김치와 지물(漬物)에서 그 재료와 식습관상의 차이점이 나타났고 김치는 다양한 식품이 혼합되어 복합적인 맛을 내나 일본은 단순, 단백한 맛을 기호하는 각각(各各)의 특징이 보이고 있다.