• Journal of Microbiology
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• v.41 no.2
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• pp.89-94
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• 2003

Bacterial strain No. P08 isolated from wastewater at the Cheongju industrial complex was found to be capable of degrading 4-chlorobenzoate under aerobic condition. P08 was identified as Comamonas sp. from its cellular fatty acid composition and 16S rDNA sequence. The fcb genes, responsible for the hydrolytic dechlorination of 4-chlorobenzoate, were cloned from the plasmid pJJl of Comamonas sp. P08. The fcb gene cluster of comamonas sp. PO8 was organized in the order fcbB-fcbA-fcbTl-fcbT2-fcbT3-fcbC. This organization of the fcb genes was very similar to that of the fcb genes carried on the chromosomal DNA of pseudomonas sp. DJ-12. However, it differed from the fcbA-fcbB -fcbC ordering of Arthrobacter sp. SU. The nucleotide sequences of the fcbABC genes of strain P08 showed 98% and 53% identities to those of Pseudomonas sp. DJ-12 and Arthrobacter sp. SU, respectively. This suggests that the fcb genes might have been derived from Pseudomonas sp. DJ-12 to form plasmid pJSl in Comamonas sp. P08, or that the fcb genes in strain DJ-12 were transposed from Comamonas sp. P08 plasmid.

• Journal of Microbiology and Biotechnology
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• v.8 no.6
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• pp.692-695
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• 1998

Pseudomonas sp. DJ-12 was able to degrade 4-chlorobenzoate by hydrolytic dechlorination to produce 4-hydroxybenzoate and chloride ion. The fcbABC genes responsible for the hydrolytic dechlorination were cloned from the chromosomal DNA of the organism. The genes were found to be organized in the order fcbB-fcbA-fcbC, but there was an intergenic space between the fcbA and fcbC genes.

• 한국초전도학회:학술대회논문집
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• v.16
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• pp.37-37
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• 2006

• 한국초전도학회:학술대회논문집
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• v.16
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• pp.97-97
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• 2006

• Biotechnology and Bioprocess Engineering:BBE
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• v.5 no.6
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• pp.449-455
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• 2000

Pseudomonas sp. strain DJ-12 is a bacterial isolate capable of degrading 4-chlorobiphenyl (4CBP) as a carbon and energy source. The catabolic degradation of 4CBP by the strain DJ-12 was studied along with the genetic organization of the genes responsible for the crucial steps of the catabolic degradation. The catabolic pathway was characterized as being conducted by consecutive reactions of the meta-cleavage of 4CBP, hydrolytic dechlorination of 4-chlorobenzoate (4CBA), hydroxylation of 4-hydroxybenzoate, and meta-cleavage of protocatechuate. The pcbC gene responsible for the meta-cleavage of 4CBP only showed a 30 to 40% homology in its deduced amino acid sequence compared to those of the corresponding genes from other strains. The amino acid sequence of 4CBA-CoA dechlorinase showed an 86% homology with that of Pseudomonas sp. CBS3, yet only a 50% homology with that of Arthrobacter spp. However, the fcb genes for the hydrolytic dechlorination of 4CBA in Pseudomonas sp. DJ-12 showed an uniquely different organization from those of CBS3 and other reported strains. Accordingly, these results indicate that strain DJ-12 can degrade 4CBA completely via meta-cleavage and hydrolytic dechlorination using enzymes that are uniquely different in their amino acid sequences from those of other bacterial strains with the same degradation activities.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.660-664
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• 2014

This study aimed to investigate the effects of various soft steam treatments, namely, forced convection-boiler, forced convection-fan, and natural convection, on the pretreatment characteristics of potatoes. In this study, potatoes were exposed to various cooking conditions, including steaming method, treatment time (0-60 min), and temperature (60, 70, $80^{\circ}C$). Then, changes in temperature, cook value, ascorbic acid content, moisture content, and weight loss in the fresh and steam-treated samples were measured and evaluated. The results clearly showed that natural convective steaming was superior to other treatments in terms of heating characteristics, cook value (FC-b: $46.4{\pm}1.7$, FC-f: $21.8{\pm}1.1$, NC: $52.1{\pm}1.9min$ at $80^{\circ}C$), ascorbic acid content (FC-b: $36.5{\pm}2.7$, FC-f: $28.5{\pm}2.9$, NC: $48.2%{\pm}2.5%$ at $80^{\circ}C$), moisture retention (FCb: $74.6{\pm}0.8$, FC-f: $71.5{\pm}0.5$, NC: $77.6%{\pm}0.4%$ for 60 min at $80^{\circ}C$), and weight loss (FC-b: $13.9{\pm}0.8$, FC-f: $15.6{\pm}0.6$, NC: $10.6%{\pm}0.7%$ for 60 min at $80^{\circ}C$) for thermally processed potatoes.