• 한국식품과학회지
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• 제10권1호
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• pp.27-35
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• 1978

돼지백혈구(白血球) lysosomal 효소를 여러 pH(7.0, 4.0), 온도(溫度) 및 처리시간(處理時間)($37^{\circ}C$에서 12, 25시간(時間). $4^{\circ}C$에서 36, 168시간(時間)으로 처리(處理)한 우(牛)의 요근섬유(腰筋纖維)의 기미세적변화(起微細的變化)를 TEM으로 관찰한 바 pH 7.0에서는 처리 온도(溫度)와 시간(時間)에 관계없이 Z-line, M-line, H-zone등의 분해(分解)를 나타내었으나, pH 4.0에서는 myofilament만이 현저(顯著)한 분해(分解)를 나타내었을 뿐, Z-line은 정상적(正常的)이어서 분해작용(分解作用)이 없음을 보였다.

• 한국식품조리과학회지
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• 제25권1호
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• pp.45-54
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• 2009

Contamination levels of aerobic colony counts, coliforms and pathogenic bacteria were tested in fried rice dishes to monitor quality for risk management. The prevalence of Bacillus cereus in dishes from 8 Chinese-style restaurants and 2 institutional foodservices was 10%, and the bacteria's contamination levels was 3.47 log CFU/g. Echerichia coli, Staphylococcus aureus, and Salmonella were not detected in any of the 10 samples. However, for their aerobic colony counts and numbers of isolated coliforms, the samples were 30% and 70% over the microbial criteria, respectively, for ready-to-eat foods presented in the Korean Food Code. This suggests that fried rice dishes, although cooked with oil at high temperature, require special care. For the prediction of the growth curve of B. cereus spp. in the fried rice samples, an experiment design of 3 storage temperatures ($7^{\circ}C$, $35^{\circ}C$, $57^{\circ}C$) x 5 storage times (0 h, 2 h, 4 h, 6 h, 24 h) was applied. The sample exposed to $35^{\circ}C$ showed no B. cereus spp. at 0 h; however, there was a tendency of slow growth (1.0 log CFU/g) after 4 hours of storage and then faster growth at 6 h (3.7 log CFU/g) and 12 h (4.7 log CFU/g), showing a growth rate of 0.56 log CFU/g/hr. These results indicate that fried rice, despite being heat-treated, can become heavily contaminated with B. cereus spp. when held over 2 hours at room temperature. However, the samples stored at $7^{\circ}C$ and $57^{\circ}C$ over 24 hours were not contaminated with B. cereus. Based on these results, management guidelines for controlling B. cereus are suggested.

• 수산해양기술연구
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• 제13권1호
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• pp.7-10
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• 1977

In estimates of horizontal radiation, its values are determined by correlations among the length of day, noon altitude of the sun, and cloud amount. During winter from 1971 to 1974 in Korea, its correlations are calculated by empirical method are $$Q_o=0.0124 H_cT_d at clear day and$$ $$ Q_s=0.0124 H_cT_d (1-0.0C4^1.3) at cloudy day.$$ here$ Q_o, Q_s, H_c, T_d, C $ are horizontal radiation at clear day, horizontal radiation at cloudy day, noon altitude of the sun, length of day, and cloud amount. In applications of this equation at 10 stations in Korea, errors are less than 10% when cloud amount are less than 7, and 1O~20% when cloud amount are more than 7. But, according to Laevastu equation in same case, errors are 50% closely.

• 한국미생물·생명공학회지
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• 제43권4호
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• pp.314-321
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• 2015

대한민국 제주도 연안 해수로부터 agarase를 생산하는 균주 S4를 분리하였다. 균주 S4는 그람-음성의 막대형 세포로 부드러운 베이지색 원형 콜로니를 형성하며, 한 개의 극성 편모를 갖는다. S4 균주는 $15-42^{\circ}C$, 0.5-5%(w/v) NaCl, pH 6.0-9.0, 0.5-5%(w/v) NaCl 농도에서 안정된 성장을 보인다. S4 균주의 G+C content는 49.93 mol%, 세포내 주요 지방산 (>15%)은 $C_{18:1}{\omega}7c$, $C_{16:0}$, Summed feature 3(comprising $C_{16:1}{\omega}7c/iso-C_{15:0}$ 2-OH)이다. 16S rRNA 염기서열, 생화학적 및 분류학정 특징에 기초하여 S4 균주를 Vibrio sp. S4로 명명하였다. 0.1% agar를 첨가한 액체배지에서 S4 균주는 72시간에 세포농도와 agarase 활성이 최대치를 보였다. 반면, agar 를 첨가하지 않은 배양액에서의 agarase 활성은 무시할만한 수준이었으며, 이는 균주의 agarase 유전자 발현이 agar에 의해 유도됨을 시사하고 있다. 균주 S4가 세포외부로 분비하는 총 agarase는 $45^{\circ}C$와 pH 7.0에서 최상의 효소 활성을 보였으며, agarose를 분해하여 (neo)agarotetraose와 (neo)agarohexaose를 생산하였다.

• 한국표면공학회지
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• 제50권4호
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• pp.296-300
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• 2017

NiO nanofibers with Au nanoparticles were synthesized by sol-gel and electrospinning techniques, in which the reduction process by ultraviolet exposure is included for the growth of Au nanoparticles in the electrospinning solution. FE-SEM(Field Emission Scanning Electron Microscopy), TEM(Transmission Electron Microscopy) revealed that the synthesized nanofibers had the diameter of approximately 200 nm. X-ray diffraction showed the successful formation of Au-decorated NiO nanofibers. Gas sensing tests of Au-decorated NiO nanofibers were performed using reducing gases of CO, and $C_6H_6$, $C_7H_8$, $C_2H_5OH$. Compared to as-synthesized NiO nanofibers, the response of Au-loaded NiO nanofibers to CO gas was found to be about 3.4 times increased. On the other hand, the response increases were only 1.1-1.3 times for $C_6H_6$, $C_7H_8$, and $C_2H_5OH$.

• Journal of Microbiology and Biotechnology
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• 제16권7호
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• pp.1053-1059
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• 2006

The effectiveness of a proteinaceous fibrous material formed during commercial fermentation of soy protein (PFSP) and cysteine addition were evaluated in order to improve on the properties of soy protein-based films. Nine types of films were prepared at pH 7, 9, and 11, with heat treatments at $70^{\circ}C\;and\;90^{\circ}C$ for 30 min, by casting 5% (w/w) PFSP aqueous solution, containing 2.25% (w/w) glycerol, on to polystyrene plates. The tensile strength (TS) of films ranged from 3.88 to 6.87 MPa. The highest puncture strength (PS) was observed with pH 7.0 films prepared from PFSP solution heated at $70^{\circ}C$ (P<0.05). Alkaline pH and temperature caused a decrease in both the TS and PS of the films. The thickness of films ranged from $58\;to\;74{\mu}m$. Water vapor permeabilities of the films decreased with increasing pH and temperature. To produce films from PFSP, pH value of 7.0 to 9.0 and heat treatment of $70^{\circ}C\;to\;90^{\circ}C$ were needed. A soluble nature of PFSP films in water might be useful for preparation of hot water-soluble pouches. Cysteine addition could be necessary to produce films with increased TS and enhanced barrier properties. The combination treatment that provided the best combination of barrier and mechanical properties was the PFSP film prepared at pH 7.0 with addition of 1% cysteine. The films were good oxygen barriers.

• Laboraroty Animal Research
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• 제34권4호
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• pp.216-222
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• 2018

The efficacy of standard therapeutic strategies for Helicobacter pylori (H. pylori) infection is decreasing over time due to the emergence of drug-resistant strains. As an alternative, the present study investigated the capacity of Lactobacilllus paracasei (L. paracasei) HP7, isolated from kimchi, to inhibit H. pylori growth. The effects of L. paracasei HP7 on H. pylori adhesion and H. pylori-induced inflammation were examined in AGS human gastric adenocarcinoma epithelial cells and a mouse model of H. pylori SS1 infection. L. paracasei HP7 reduced H. pylori adhesion to AGS cells and suppressed the inflammatory response in infected cells by downregulating interleukin-8. H. pylori colonization in the stomach of C57BL/6 mice was demonstrated by rapid urease test, and results showed significant decrease in mice post-treated with L. paracasei HP7. Additionally, L. paracasei HP7 decreased gastric inflammation and epithelial lesions in the stomach of H. pylori-infected mice. These results demonstrate that L. paracasei HP7 treatment can inhibit H. pylori growth and is thus a promising treatment for patients with gastric symptoms such as gastritis that are caused by H. pylori infection.

• KSBB Journal
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• 제10권2호
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• pp.176-182
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• 1995

Methylobacterium organophilum을 이용하여 다당류(메틸란)와 poly-${\beta}$-hydroxybutyrate(PHB)의 생산에 영향을 주는 환경 및 생리적 인자들을 조사하였다. PHB 축적을 위하여는 $38^{\circ}C$, 다당류의 생산을 위하여는 $30^{\circ}C$가 최적이었다. pH의 경우는 P PHB의 축적은 pH 7 ~ 8, 다당류의 생산은 pH 6~7 이 최적이였다. 질소원 제한 상태하에서의 $Mo^{2+}, Mg^{2+} 또는 Mn^{2+}$ 등의 결핍조건에셔는 질소원만의 제한조건보다 P PHB 축적은 증가하였으나, 다당류 생산은 감소하였 다. 질소원의 제한없이 $K^+$만의 결핍조건에서는 균 체증식도 억제되었고 다당류도 생성되지 않았지만 건조균체당 PHB 함량은 60%까지 증가하였다. PHB와 다당류의 동시 생산을 위한 C/N 비율의 효 는 C/N 비율이 높을수록 질소원의 제한효과 때문에 균체증식은 감소되었지만 건조균체량당 PHB 함량과 다당류의 생성은 현저히 증가하였다.

• 대한화학회지
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• 제40권7호
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• pp.519-525
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• 1996

3-Carbomethoxy-1(3H)-isobenzofuraneme(9)과 .alpha., .beta.-불포화 에스테르 화합물 3a-b를 각각 반응시켜서 naphthacene-6, 7-dione 11a-b를 좋은 수율로 얻었다. 이들 중 C-9 위치에 에틸기가 없는 11a는 산화시켰을 때 naphthacene-5, 12-dione 13a가 생성되는 반면, 에틸기를 갖고 있는 11b는 naphthacene-5, 7, 12-trione 12b와 naphthacene-5, 12-dione 13b가 3:2로 생성되어졌다.

• 한국식품영양학회지
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• 제12권2호
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• pp.133-141
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• 1999

Juice of Dongchime a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon a Korean cold noodles with broth. This study was carried out to demonstrate the growth inhibition of two food born pathogens Listeria monocytogenes and Escherichia coli O157:H7 in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broth were made with beef broth and Dongchimi-juice fermented with lactic acid bacteria and the changes in viable cell counts of the inoculated pathogens in Naengmyon-broths were investigated during storage at 2$0^{\circ}C$ and 1$0^{\circ}C$. In Naengmyon-broth of 100% Dongchimi-juice stored at 2$0^{\circ}C$ the numbers of Listeria monocyto-genes and Escherichia coli O157:H7 were rapidly decreased from 106CFU/ml to 106CFU/ml in 8 hours and 40 hours respectively. In Naengmyon-broth containing 50% Dongchimi-juice their numbers were also rapidly decreased though the decreasing rates were not so fast as those in 1005 Dongchimi-juice. In Naengmyon-broth containing 10% Dongchimi-juice the growths of the two pathogens were markedly inhibited compared with those in 100% beef broth though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth their growths were very fast from early. Antibacterial ac-tivity of the Dongchimi-juice was more distinct at 2$0^{\circ}C$ than at 1$0^{\circ}C$ and was more active against Listeria monocytogenes than against Escherichia coli 157:H7.