• Title/Summary/Keyword: Chl-a 크기별 분석

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Comparison of Microscopy and Pigment Analysis for Determination of Phytoplankton Community Composition: Application of CHEMTAX Program (식물플랑크톤 군집조성 파악을 위한 현미경관찰법과 지표색소분석법 비교 연구: CHEMTAX 프로그램 활용)

  • Kim, Dokyun;Choi, Jisoo;Oh, Hye-Ji;Chang, Kwang-Hyeon;Choi, Kwangsoon;Shin, Kyung-Hoon
    • Korean Journal of Ecology and Environment
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    • v.54 no.4
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    • pp.303-314
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    • 2021
  • To understand how to efficiently observe the biomass and community of phytoplankton, phytoplankton sampling was carried out from June to October 2019 at the Yeongju dam sediment control reservoir(YJ) and Bohyeonsan dam reservoir(BH1 and BH2). The results derived from microscopic observation, such as the conventional phytoplankton qualitative/quantitative analysis, and from the CHEMTAX method based on the pigments, were compared. The relative contribution of phytoplankton, calculated by the microscopy and CHEMTAX methods, showed a significant difference in all four classes: cryptophyta, chlorophyta, cyanobacteria, and diatoms. In addition, the correlation between the two observation methods was poor. This might be caused by methodological differences in microscopy that do not consider the varying cell sizes among phytoplankton species. In this study, by converting the cells into carbon, the slope between both carbon biomasses based on microscopy and CHEMTAX was improved close to the 1 : 1 line, and the y-intercept was closer to 0 for cryptophyta and diatoms. For cyanobacteria, the slope increased, the y-intercept decreased, and the plot approached 1 : 1 although the correlation coefficients were not improved in all classes. The present study suggests that application of CHEMTAX based on pigment analysis could be a possible approach to efficiently determine the relative carbon proportions of individual classes of phytoplankton community composition.

Isolation and Identification of Lactic Acid Bacteria with Probiotic Activities from Kimchi and Their Fermentation Properties in Milk (전통 김치로부터 Probiotic 유산균의 분리 및 우유 발효 특성)

  • Lim, Young-Soon;Kim, JiYoun;Kang, HyeonCheol
    • Journal of Dairy Science and Biotechnology
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    • v.37 no.2
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    • pp.115-128
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    • 2019
  • Lactic acid bacteria obtained from traditional Kimchi were selected on the basis of their caseinolytic activity and lactose usability and examined for availability as a starter in probiotic activity. Thirty-two strains were selected as lactic acid producing bacteria in BCP agar, and two strains (KC23 and KF26) with more than 90% resistance for both acid and bile salts were selected. The two strains were identified as L. plantarum (KC23) and L. paracasei (KF26) by API 50 CHL system and 16S rRNA sequence analysis. L. plantarum (KC23) was finally selected based on its biochemical characteristics for lactose and raffinose usability. Free tyrosine content increased rapidly in 10% skimmed milk medium, from $24.1{\mu}g/mL$ after 8 h to $43.9{\mu}g/mL$ after 16 h. Additionally, the caseinolytic clear zone of 12 mm of L. plantarum (KC23) was greater than the 9 mm zone of commercial L. acidophilus CSLA. The bacterium exhibited mesophilic growth and yielded $8.9{\times}10^8CFU/mL$ when incubated at $37^{\circ}C$ for 12 h at pH 4.25. Moreover, L. plantarum KC23 exhibited antibacterial activity as it formed a clear zone of 8-13 mm for the 5 pathogens. Adherent activity was 2.23 fold higher than that of LGG. The acidity of 10% skimmed milk fermented for 12 h was 0.74%.