• Korean Journal of Microbiology
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• 제47권1호
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• pp.92-96
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• 2011

Rhodococcus sp. strain DK17 possesses three megaplasmids (380 kb pDK1, 330 kb pDK2, and 750 kb pDK3). The alkylbenzene-degrading genes (akbABCDEF) are present on pDK2 while the phthalate operons which are duplicated are present on both pDK2 (ophA'B'C'R') and pDK3 (ophABCR). DK17 with an optimal temperature of $30^{\circ}C$ showed no growth at $37^{\circ}C$. When transferred to $30^{\circ}C$, however, the $37^{\circ}C$ culture began to grow immediately, indicating that $37^{\circ}C$ is not lethal but stressful for DK17 growth. In addition, when exposed to $37^{\circ}C$ even for a short time, a part of DK17 cells lost the ability to degrade o-xylene (a model compound of alkylbenzenes). When two hundred colonies were randomly selected for colony PCR for pDK2-specific akbC, ophC', or pDK3-specific ophC, a total of 29 colonies were found to have lost at least one of the three genes. PFGE analysis clearly showed that all the mutants have different megaplasmid profiles from that of DK17 wild type, which are divided into five different cases: Type I (10 mutants, pDK2 loss and acquisition of a new ~700 kb plasmid), Type II (9 mutants, pDK2 loss), Type III (8 mutants, pDK3 loss and acquisition of a new ~400 kb plasmid), Type IV (1 mutant, pDK3 loss), and Type V (1 mutant, pDK2 and pDK3 loss and acquisition of the ~400 kb and ~700 kb plasmids). The above results showing that growth temperature changes can induce physical changes in bacterial genomes suggest that environmental changes in habitats including temperature fluctuations affect significantly the evolution of bacteria.

• Journal of the Korean housing association
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• 제13권4호
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• pp.1-10
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• 2002

The purpose of this study was to contribute to planning and developing various new apartment unit plans of the future through examining the differences on the spatial behavioral patterns and the post-occupancy evaluation between DK-front type and DK-rear type. 245 households which were included 79 DK-front types and 166 DK-rear types, were collected and analyzed at Masan and Gimhae cities in Kyungnam area. The result is as follows: 1) The analysis of the spatial behavioral patterns revealed that Anbang was the room for the couple independent from guests and children. Living room was the family's room for every activity, used more frequently DK-front types than DK-rear types. The family lift cycles of households, the visual unification between Living room and DK, the closed figures of DK in DK-front types have been influenced for the activities of Living room. 2) In the post-occupancy evaluation, DK-front types were positive in the lighting of DK area and its connection with Living room, while negative in the proximity from entrance to DK, cooking convenience, and the proximity between rooms. It was explained clearly through the reasons of the rejection of DK-front types from now.

• Biomolecules & Therapeutics
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• 제7권3호
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• pp.278-284
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• 1999

DK1001 is a thebain derivative, which is newly synthesized as an alkaloid analgesic. This study was designed to study effects of DK1001 on the ligands binding to the opioid receptor subtypes, and general pharmacology of DK1001. DK1001 inhibited the binding of [$^3H$]DAMGO, a selective mu-subtype agonist, to the opioid receptor of rat forebrain in a concentration-dependent manner. $EC_{50}$ of DK1001 was significantly lower than that of morphine. DK1001 inhibited the binding of 〔$^3$H〕DPDPE, a selective delta-subtype agonist concentration-dependently. DK1001(0.5 mg/kg) had no effects on behavior, body temperature, blood pressure. respiratory rate, and intestinal charcoal propulsion of mice. In addition, DK1001 did not affect on the contractilities of isolated muscle strips of aorta, ileum, and trachea of rats. These results suggest that DK1001 might be a potent analgesic without serious side effects.

• Food Science of Animal Resources
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• 제35권3호
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• pp.339-349
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• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• The Korean Journal of Food And Nutrition
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• 제17권1호
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• pp.25-31
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• 2004

The quality and sensory characteristics of kimchi during fermentation at 15 $^{\circ}C$ were evaluated. Kimchi was prepared with Chineses cabbage which was brined in 10% salt water added dill hot-water extracts(DK) and stevia hot-water extracts(SK) respectively. The pHs and reducing sugar contents of kimchi were decreased with increasing the fermentation time whereas lactic acid(%) was increased. The pH of DK was lower than control, and the lactic acid(%) contents of DK, SK were equal or higher than control in the first stage of fermentation. Also, the reducing sugar contents of DK, SK were lower than control. These results showed that the fermentation of DK and SK were faster than that of control in the first stage of fermentation. But the lactic acid(%) contents of DK, SK were higher than control after the 12th day of fermentation. It showed that it is possible to extend the preservation of kimchi. With increasing fermentation time, the L value of kimchi juice was increased, and the a value was decreased, and the b value was constant. Especially, the a value of DK, SK was higher than control. It meant that DK, SK kept more carotenoids in kimchi than control. On the 6th day of fermentation, the sensory evaluation analyzed by ANOVA followed Duncan's multiple range test showed that the levels of the green smell and the moldy flavor of DK were significantly lower than control(p<0.05) and the levels of the green smell, the green flavor and the moldy smell of SK were significantly lower than control(p<0.05), too. And the level of overall flavor of DK, SK was higher than control. The most preference among experimental groups was SK and then control, DK. The levels of TBARS of DK, SK were generally lower than control, and the level of TBARS of DK was lower than SK.

• Korean Journal of Poultry Science
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• 제48권4호
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• pp.161-168
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• 2021

The present study investigated production traits, including body weight, egg production, egg weight, and egg quality in Korean indigenous parent stocks. Parent stocks produced from a nine-combination association from five pure line strains (C, D, F, K, and Y) were used. The body weight analyses results showed that the CY combination had the highest body weight (1,604.9 g) and the DK combination had the lowest (1,424.4 g). The average age at first egg of the nine combinations was 118.6 days; however, that of the YD combination was 111.6 days, making it the fastest growing combination, whereas the DK combination was the slowest, at 126 days. Hen-day egg production was 74% or more for the CF, CK, and DK combinations. The DK combination hens showed excellent persistence in egg laying. Hen-housed egg production exhibited results similar to those of hen-day egg production. Egg weight was significantly higher in the DK combination than in the other combinations and was observed to increase from 20 (43.9 g) to 40 (58.1 g) weeks. The egg quality analyses results showed that the combinations based on the F and K strains had a bright eggshell color, with relatively high egg weights. Eggshell strength and thickness were the highest in the DK combination (3.8 kg/cm², 0.38 mm). In summary, the CF and DK combinations showed excellent egg production ability and egg quality, while the YC, YD, and YK combinations with the Y strain as the paternal strain exhibited poor performance.

• Journal of IKEEE
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• 제23권4호
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• pp.1473-1476
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• 2019

Accurate material information is very important in PCB (Printed Circuit Board) design. In an integrated mast of a battleship, heat reduction is essential for stealth functionality. So heat dissipation from internal control equipments should be reduced as much as possible. Control equipments mostly consist of PCBs, but it often suffers from impedance mismatching due to imprecise Dk (Dielectric Constant), which significantly increases heat dissipation. In this paper, measurement methods of Dk is investigated. Also, effects on impedance mismatch by Dk variation with operating frequency is investigated.

• Journal of Dairy Science and Biotechnology
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• 제35권4호
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• pp.249-254
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• 2017

The purpose of this study was to investigate the acid tolerance, bile acid tolerance, and fermentation activity of lactic acid bacteria isolated from Kimchi in the presence of hydrolysates of whey protein concentrate. Kimchi isolates DK109, DK119, DK121, DK128, DK211, DK212, and DK215, which were identified as Lactobacillus sp., and L. casei DK128 showed the highest acid and bile acid tolerance. To produce whey hydrolysates, enzymes were added to a 10% (w/v) whey protein concentrate (WPC) solution at 1:50 (w/v, protein). The viabilities of the DK strains were determined in the presence of low pH and bile salts. Then, yogurt was produced via fermentation with L. casei DK128, an isolate from Kimchi, in the presence of the following additives: CPP, WPC, and WPC hydrolysates (WPCH) generated by alcalase (A) or neutrase (N). The produced yogurts were subjected to various analyses, including viable cell counts (CFU/mL), pH, titratable activity, and sensory testing. After 8 h of fermentation, the pH and titratable activity values of all test samples were 4.2 and 0.9, respectively. The viable counts of LAB were $3.49{\times}10^8$, $5.72{\times}10^8$, $7.01{\times}10^8$, and $6.97{\times}10^8$, for the Control, CPP, A, and N samples, respectively. These results suggest that whey proteins have potential as dietary supplements in functional foods and that WPCH could be used in yogurt as a low-cost alternative to CPP.

• Korean Journal of Agricultural Science
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• 제41권4호
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• pp.425-431
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• 2014

This study was conducted to develop new crossbred pig using Korean native pig and Duroc. Fifteen pigs of pure Duroc (D) and 26 crossbred gilts (15 of DK1 and 11 of DK2) were reared until $195{\pm}5$ days old, then slaughtered at local slaughterhouse. Pork loin was gathered and vacuum packed from left carcass after 24 h of slaughter to analyze meat quality traits, such as color, pH, water holding capacity (WHC), cooking loss and shear force (SF), and free fatty acid composition. Live weight and carcass weight of Duroc and DK1 were $119.1{\pm}8.7/82.91{\pm}6.1kg$ and $116.3{\pm}6.3/80.91{\pm}4.4kg$, respectively, and it was significantly higher than those of DK2 ($104.7{\pm}8.4/71.36{\pm}5.7kg$) (p<0.05).There was no significant difference in proximate composition between animal groups, however DK2 showed significantly lower shear force (SF) and higher water holding capacity (WHC) than other groups (p<0.05). The redness of DK2 also showed significantly higher than Duroc (p<0.05), however there was no significant difference in lightness and yellowness (p>0.05). DK1 showed the highest monounsaturated fatty acids (MUFAs) contents of $51.45{\pm}2.0%$ and DK2 showed the highest polyunsaturated fatty acids (PUFAs) contents of $8.98{\pm}1.4%$, however there was no significantly difference in PUFA/SFA ratio between pig groups (p>0.05). Duroc and DK2 contain significantly higher amount of linoleic ($7.99{\pm}1.2$ and $8.11{\pm}1.3%$, respectively) and linolenic acid ($0.43{\pm}0.1$ and $0.44{\pm}0.1%$, respectively) than DK1, and DK1 contains significantly higher amount of oleic acid ($47.32{\pm}1.8%$) than others (p<0.05).

• Korean Journal of Microbiology
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• 제39권3호
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• pp.175-180
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• 2003

Microbial Fe(III) reduction is an important factor for biogeochemical cycle in anaerobic environments, especially sediment of freshwater such as lakes, ponds and rivers. In addition, the Fe(III) reduction serves as a model for potential mechanisms for the oxidation of organic compounds and the reduction of toxic heavy metals, such as chrome or uranium. Shewanella putrefaciens DK-1 was a gram-negative, facultative anaerobic Fe(III) reducer and used ferric ion as a terminal electron acceptor for the oxidation of organic compounds to $CO_{2}$ or other oxidized metabolites. The ability of reducing activity and utilization of various electron acceptors and donors for S. putrefaciens DK-1 were investigated. S. putrefaciens DK-1 was capable of using a wide variety of electron acceptor, including $NO_{3}^{-}$, Fe(III), AQDS, and Mn(IV). However, its ability to utilize electron donors was limited. Lactate and formate were used as electron donors but acetate and toluene were not used. Fe(III) reduction of S. putrefaciens DK-l was inhibited by the presence of either $NO_{3}^{-}$ or $NO_{2}^{-}$. Further S. putrefaciens DK-1 used humic acid as an electron acceptor and humic acid was re-oxidized by nitrate. Environmental samples showing the Fe(III)-reducing activity were used to investigate effects of the limiting factors such as carbon, nitrogen and phosphorus on the Fe(III) reducing bacteria. The highest Fe (III) reducing activity was measured, when lactate as a carbon source and S. putrefaciens DK-1 as an Fe(III) reducer added in untreated sediment samples of Cheon-ho and Dae-ho reservoirs.