• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2005년도 생물공학의 동향(XVI)
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• pp.399-399
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• 2005

• Journal of Microbiology and Biotechnology
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• 제8권2호
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• pp.101-110
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• 1998

The extent of biological diversity being revealed by molecular techniques accentuates the need to develop methods to isolate and culture the large numbers of microorganisms that remain to be studied. The discovery and characterization of novel microorganisms will provide information useful in understanding microbial ecosystems and have the potential to lead to new products for the biotechnology industry. In this review, the use of innovative techniques and exploration of unusual ecosystems, that have begun to address the challenge of isolating the "uncultured" members of the microbial population, are examined.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2021년도 춘계학술대회
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• pp.108-108
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• 2021

• 한국식품저장유통학회지
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• 제23권6호
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• pp.899-905
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• 2016

삼백초를 기능성 미용식품에 적용시키기 위하여 추출물의 미용활성을 측정하였다. 삼백초 물 추출물의 경우 tyrosinase 저해활성이 나타나지 않았지만 ethanol 추출물의 경우 초미세 분쇄의 경우 20% 이상의 미백활성 효과를 나타내어 삼백초를 초미세분쇄 시 tyrosinase 활성저해 물질이 추출됨을 알 수 있었다. 삼백초 ethanol 추출물의 phenolic 농도를 100~1,000 ppm으로 조절하여 tyrosinase 활성 저해를 측정한 결과 1,000 ppm phenolic 첨가농도에서 100% 가까운 tyrosinase 저해 효과를 나타내었다. 주름개선 효과는 삼백초의 phenolic 첨가농도가 1,000 ppm이상의 농도에서 30% 내외의 저해효과가 있음을 알 수 있었고, 물 추출물과 ethanol 추출물 모두 미세 분쇄보다 초미세 분쇄 추출물이 더 우수한 elastase 저해활성을 나타내었다. 삼백초 ethanol 추출물의 수렴성의 경우 250 ppm이상에서 70% 이상의 좋은 효과를 보였다. 따라서 초미세 분쇄한 삼백초 추출물은 일반 미쇄 추출물보다 미백, 주름개선 및 모공축소 등의 미용 효능이 매우 우수한 것을 확인할 수 있었으며, 미백, 주름개선, 모공축소 등의 기능성 미용 소재로 적용이 가능할 것으로 판단되었다.

• Journal of Microbiology and Biotechnology
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• 제27권12호
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• pp.2075-2088
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• 2017

Salmonella is one of the principal causes of foodborne outbreaks. As traditional control methods have shown less efficacy against emerging Salmonella serotypes or antimicrobial-resistant Salmonella, new approaches have been attempted. The use of lytic phages for the biocontrol of Salmonella in the food industry has become an attractive method owing to the many advantages offered by the use of phages as biocontrol agents. Phages are natural alternatives to traditional antimicrobial agents; they have proven effective in the control of bacterial pathogens in the food industry, which has led to the development of different phage products. The treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases, and ultimately promotes safe environments for animal and plant food production, processing, and handling. After an extensive investigation of the current literature, this review focuses predominantly on the efficacy of phages for the successful control of Salmonella spp. in foods. This review also addresses the current knowledge on the pathogenic characteristics of Salmonella, the prevalence of emerging Salmonella outbreaks, the isolation and characterization of Salmonella-specific phages, the effectiveness of Salmonella-specific phages as biocontrol agents, and the prospective use of Salmonella-specific phages in the food industry.

• Journal of Animal Science and Technology
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• 제63권3호
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• pp.662-665
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• 2021

Streptococcus suis is a major pig pathogen causing severe economic losses to the swine industry. This study aimed to analyze the genome of S. suis strain INT-01 isolated from a domestic pig in Korea. We found that the genome of strain INT-01 contains 2,092,054 bp, with a guanine (G) + cytosine (C) content of 41.3%, and the capsular polysaccharide synthesis locus of this strain is almost identical to that of serotype 3 S. suis strain 4961 isolated from China, suggesting that these isolates can be classified as serotype 3. Genomic analyses revealed that strain INT-01 is an extracellular protein factor (epf)^-/ muraminidase-released protein (mrp)⁺/ suilysin (sly)^- S. suis, which is the most prevalent genotype in Korea, and several virulence-related genes associated with the pathogenicity of S. suis were also detected. The genomic information of strain INT-01 may provide important insights into the development of control strategies against S. suis infections in Korea.

• 축산식품과학과 산업
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• 제2권1호
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• pp.27-39
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• 2013

• 고려인삼연구와산업
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• 제1권2호
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• pp.17-23
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• 2007

• 식품과학과 산업
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• 제47권4호
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• pp.2-7
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• 2014

• 식품과학과 산업
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• 제49권1호
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• pp.48-61
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• 2016