• Korean Journal of Microbiology
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• v.45 no.1
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• pp.41-47
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• 2009

In this study, the effect of combining oragnic acid and bacteriocin of E. faecalis MJ-213 isolated from Meju against L. monocytogenes KCTC 3569 growth in BHI broth and ground pork was investigated. In combination, the effects of 256 BU/ml bacteriocin and 1.5% acetic acid, citric acid or lactic acid were synergistic and effective than those compounds alone in controlling the viable cell counts of L. moncytogenes. The addition of increasing concentrations of the bacteriocin or organic acids led to a marked decrease in the number of L. monocytogenes. The combining treatment of the bacteriocin (256 BU/ml) and organic acid (1.5%) in ground pork inoculated with L. monocytogenes (5 log CFU/ml) resulted in 1 to 2 log CFU/ml reduction of cell counts during storage at $4^{\circ}C$ for 60 h. Also, the bacteriocin of E. faecalis MJ-213 was relatively stable at $100^{\circ}C$ for 20 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.383-387
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• 2006

Microbiological hazard analysis of foodservice facilities and utensils of 6 hospitals in the Honam region was evaluated. In the microaerosol evaluation, the microbial counts of dinning table, kitchen, and freezer were comparatively high, and it indicated the microbial contamination of these facilities should be effectively managed. In the microbiological hazard analysis evaluation of cooking utensils and appliances, the total plate counts of cutting boards, knife, and meal plates were comparatively high but did not reveal significance. The counts of coliforms, Staphylococcus aureus and Escherichia coli, were lower than the general limit of microbial contamination, and the microbiological safety of the cooking utensils and appliances were satisfactory. In the microbial safety evaluation of side dishes, microbial counts of heat-cooked foods were generally low and microbiological hazards of these side dishes were comparatively low.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.52.1-52.1
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• 2011

최근에 에너지 자원의 고갈이 다가오는 상황에서 태양전지 분야가 주목받고 있으며 이에 대한 시장이 급격하게 확대되고 있다. 그러나 현재의 태양전지는 주를 이루고있는 실리콘태양전지의 경우 원재료 수급이 불안정하여 가격 변동이 심하다. 따라서 이를 대체할 2세대 태양전지인 박막형 태양전지의 연구가 활발히 이루어지고 있다. 박막형 태양전지 중에서도 주목받고 있는 것은 Cu(In,Ga)$Se_2$(CIGS)박막 태양전지이다. CIGS는 Ga의 농도에 따라 1.02~1.68eV의 다양한 에너지 밴드갭을 갖는 직접천이형 반도체 물질이다. 또한 $1{\times}10^5cm^{-1}$의 높은 광흡수계수를 가지고 있으며, $450{\sim}590^{\circ}C$의 고온공정에서도 매우 안정하여 열화현상이 거의 보이지 않아 박막형 광흡수층 재료로서 적합하다. 흡수층을 제조하는 방법은 여러 가지가 있지만, 본 연구에서는 균일성이 뛰어나고 원료사용효율이 높은 sputtering 방법을 사용하였다. 그리고 결정화하기위해서 유독기체를 사용하는 셀.렌.화. (selenization) 방법 대신 전자빔을 조사하는 방법을 채택하였다. sputtering을 통한 CIGS precursor을 제조하기위해 2~3개의 화합물target을 사용하는데, 대표적인 방법으로 동시에 sputtering하는 co-sputtering 방법과 각각의 단일 층을 쌓아 제조하는 stack형으로 분류된다. 본 연구는 CIGS precursor를 제조하기 앞서 CuGa 단일 층만을 제조하여 공정조건에 따른 박막을 제조하였다. 제조된 CuGa 단일층은 전자빔 처리에 따른 영향을 알아보기 위해 전자빔의 세기와 공정시간을 달리하여 특성을 알아보았다. 실험에서는 Cu:75wt%,Ga:25wt% 조성의 target을 사용하여 공정 압력을 각각 10~1mTorr로 변화시키며 실험을 실시하였으며 공정 power는 50W, 70W, 100W로 변화 시키며 실험을 실시하였다. 이때 실험의 초기진공은 turbo-molecular pump를 이용하여 $1{\times}10^{-6}torr$ 이하로 하였으며, Target과 기판사이의 거리는 모두 같은 조건으로 고정하여 실험을 실시하였다. 박막의 균일성을 증가시키기 위하여 5 rpm의 속도로 기판을 회전하였으며 기판 온도는 가열하지 않고 상온에서 전구체를 증착하였다. 그 후 전자빔의 세기를 고정 시킨 후 전자빔 조사 시간을 조절하여 전자빔 조사 전후의 특성을 각각 분석하였다. 전기적특성은 Hall effect, 4-point probe, 구조적 특성은 SEM,EDS, XRD, XRF 를 이용하여 분석하였다.

• Food Science and Preservation
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• v.22 no.6
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• pp.851-858
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• 2015

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

• Journal of Dairy Science and Biotechnology
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• v.17 no.1
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• pp.1-10
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• 1999

A bacteriocin produced by Lab. acidophilus GP4A isolated from fecal contents of pig was characterized. Lab. acidophilus GP4A produced a heat-stable and pH-resistant bacteriocin, which was hydrolyzed by trypsin and pepsin and active against various microorganisms. Lab. acidophilus GP4A produced bacteriocin at maximum rate when grown in MRS broth(pH 6.5${\sim}$7.5) at$37^{\cric}C$ or $40^{\cric}C$. The bacteriocin produced by Lab. acidophilus GP4A inhibited the growth of Lactobacillus delbrueckii subsp. lactis 4794 in early logarithmic phase. The bacteriocin was purified by ammonium sulfate precipitation and Octyl sepharose CL-4B column chromatography. The purification resulted in a final yield of 21.7% and a 13.6-fold increase in the specific activity.

• Korean Journal of Microbiology
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• v.47 no.4
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• pp.364-374
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• 2011

Lactobacillus brevis DK25 isolated from Dongchimi was identified by physiological and biochemical tests and 16S rDNA sequence analysis. Bacteriocin of L. brevis DK25 exhibits inhibitory activity against Enterococcus faecalis and Listeria monocytogenes when using agar well diffusion method. Maximal production of bacteriocin was reached in the beginning of the stationary phase, and inhibitory activity declined after the late stationary phase. This result suggested that bacteriocin was produced in a growth-associated manner. Complete inactivation of bacteriocin activity was observed after treatment with protease, but the activity was stable between pH 4-9 and heat resistant (30 min at $100^{\circ}C$). Bacteriocin showed a concentration-dependent antimicrobial activity against L. monocytogenes KCTC 3569. Moreover, the application experiment showed that combination of bacteriocin (320 AU/ml) with potassium benzoate (0.05%) could significantly reduce the counts of L. monocytogenes KCTC 3569 in mayonnaise during storage at 4 or $25^{\circ}C$ for 10 days. Thus, bacteriocin from L. brevis DK25 may be used for hurdle technology by combination with potassium benzoate in order to increase pathogenic bacteria inactivation in food processing and food safety control.

• Journal of Fisheries and Marine Sciences Education
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• v.14 no.2
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• pp.177-190
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• 2002

An experimental study was carried out to make clear heat transfer characteristics in flow boiling of binary mixtures of refrigerants R134a and R123 in a uniformly heated horizontal tube. Experiments were run at a pressure of 0.6 MPa both for pure fluids and mixtures in the ranges of heat flux $10{\sim}50{kW/m}^2$, vapor quality 0~100% and mass flux 150-600 $kg/m^2s$. Heat transfer coefficients of mixtures were reduced compared to the interpolated values between pure fluids both in the low quality region where the nucleate boiling is dominant and in the high quality region where the convective evaporation is dominant. Total pressure drop during two-phase flow boiling in a horizontal tube consists of the sum of two components, that is, the frictional pressure drop and pressure drop due to acceleration. The frictional pressure drop is the most difficult component to predict, and makes the most important contribution to the total pressure drop. On the other hand, the acceleration pressure drop resulting from the variation of the momentum flux caused by phase change is generally small as compared to the frictional pressure drop. There is no significant difference in measured pressure drop between mixtures and pure fluids. The correlation of Martinelli and Nelson predicted most of the present data both for pure and mixed refrigerants within 30%.

• Journal of the Korean Vacuum Society
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• v.18 no.2
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• pp.79-84
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• 2009

The electron emission source of triode type has been fabricated using CNT paste. The nano Ag particle and photosensitive polymers were added to the CNT paste. The surface roughness of the CNT emitter was uniform by the back exposure method. The added nano Ag particle improves the adhesion and the electric conductance with small variation in the CNTs and between electrode. After the aging with heat-exhausting, the reliability of the triode CNT electron source was secured in the high voltage and current operation for 12 hours. At this time, the gate leakage current was about 10 % less than.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.777-785
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• 2011

For the purpose of develop semi-solid baby food, we investigated ingredients, processing aids as a thickener, processing suitability test, natural antibrowning agent, packing method, novel preservation technology, storage test and quality evaluation. In results, semi-solid baby food was developed. It's formulation is eco-friendly apple as a main ingredients, natural rhubarb extract 5% and thickener 4%. Thickener was used brown rice puffing powder and sweet pumpkin puffing powder. High pressure processing(HPP) and pouch packaging was used as processing and novel preservation technology. In results of storage test and quality evaluation, shelf-life of semi-solid baby food was 15 days in $5^{\circ}C$ cold storage and hedonic score of sensory evaluation was 4.3/5.0. Taste of them was fresh and sweet.

• The Korean Journal of Community Living Science
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• v.15 no.4
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• pp.61-66
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• 2004

To develop natural food preservatives with Maesil (prunus mume), investigation of antimicrobial activities against food-related bacteria and yeast was conducted. Maesil (prunu mume) extract exhibited growth-inhibiting activities for most of the microorganisms tested. Minimum inhibitory concentrations (MIC) of maesil extract for Staphylococcus aureus and Bacillus subtilis were as low as 0.1mg/ml. The antimicrobial activity of the maesil (prunu mume) extract was reduced by heating or alkali treatment. Moreover, growth of Staphylococcus aureus was completely inhibited within 24 hours by the addition of at least 100 ppm of maesil extract. These findings suggest that maesil extract may play a role in the development of natural food preservatives.