• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 1978년도 추계학술대회
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• pp.207.2-207
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• 1978

Arthrobacter simplex (ATCC 6946) was cultured, induced and immobilized in acrylamide polymer. The characteristics of the immobilized whole-cell enayme were studied using hydrocortisone as the substrate. The enzyme activity was increased during the incubation of the gel particle in 0.5％ peptone media. The ennzyme reaction kinetics of the Δ'-dehydrogenase (3-oxosteroid Δ'-oxydo reductase, E. C. 1.3.99.4) foliowed the Michaelis-Menten type. Km and Vm values were different significantly after immobilization of the cell. The optimum pH and temperature were changed, too. Nitrogen sources such as casitone, peptone or tryptone were good media for the enzyme reaction. And there was no need to add cofactors of the enzyme in the pre-sence of energy sources used in the test. The effect of metal ions on the enzyme activity was insignificant. Organic solvents were used increase the substrate concentration and there was no optimum solvent concentration depending on the substrate concentration.

• Journal of Microbiology and Biotechnology
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• 제17권1호
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• pp.104-109
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• 2007

Lactic acid bacteria that accumulated ${\gamma}-aminobutyric$ acid (GABA) in culture medium were screened to identify strains with high GAB A-producing ability. One strain, MS, which was isolated from kimchi, showed the highest GABA-producing ability among the screened strains. MS was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination, Optimum culture conditions for GABA production were determined: MRS broth containing 5% MSG, 1% NaCl, and 1% glucose, at an initial pH of 5.0, the incubation temperature at $30^{\circ}C$ for 36 h. Under these conditions, MS produced GABA at a concentration of 251 mM with a 94% GABA conversion rate. Moreover, culture extracts of Lb. buchneri MS partially or completely protected neuronal cells against neurotoxicantinduced cell death.

• 지역연구
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• 제15권3호
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• pp.53-68
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• 1999

This study aims to analyze the role of TST for regional development in terms of university-research institutes-industry interaction. In particular, it focuses on the spin-off activities from research institutes and universities and their support mechanisms. This study consists of following three sections. This study consists of following three sections. Firstly, we describe the role and characteristics of research institutes and universities as the foundation of high technology business spin-off activities in the region. Secondly, the mechanisms for active technology transfer and business incubation are identified in terms of university-research institute and industry interaction in TST. Thirdly, important lessons for the development of technopolis are suggested from the view point of experiences of TST.

• Asian-Australasian Journal of Animal Sciences
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• 제9권1호
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• pp.51-56
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• 1996

In this Experiment three wether male Matou goats (♂), all fitted with permanent rumen fistulae, were used to study the rumen degradabilities (incubation time 48h) of dry matter (DM), neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent ligin (ADL), cellulose (CEL) and hemicellulose (HC) and their contents of wheat and rice straws were determined for the different morphological fractions and segments. The results showed that the variation of different fractions for wheat and rice straw is the true resources of their nutritive value variation and the cell wall contents of wheat and rice straw are also obviously different. The rumen degradabilities of different straw fibre are significantly different (p<0.01), mean while the effect of straw variety is also significant (p<0.05). The aim was to set up a foundation for studying the rumen degradation of the roughage resources.

• 펄프종이기술
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• 제35권3호
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• pp.66-73
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• 2003

Alkaline cellulolytic enzymes are prepared from Coprinus cinereus 2249. Recovery method of enzyme protein from cultured medium and effect factors on enzyme activity of protein were investigated. The results could summarized as follows, \circled1 Amount of enzyme protein from cultured medium was highest in incubation with shaking and addition of skim milk. \circled2 Protein from cultured medium was alkaline enzymatic protein which shows the highest activity at pH 9.0. \circled3 The most effective recovery method of enzyme protein was the precipitation of protein by addition of cultured medium of protein in ethanol. \circled4 The enzyme activity was enhanced by tween-80 and decreased with $Al_2(SO_4)_3$, $H_2O_2$et al, and was little changed with metal ions except $Hg^{++}$.

• 약학회지
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• 제38권6호
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• pp.696-702
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• 1994

An interspecific fusant strain, MS1, was obtained by protoplast fusion between S. peucetius subsp. caesius and S. platensis. We studied on the microbiological and cultural characteristics of the fusant MS1. In liquid culture, the viscosity of culture broth of S. peucetius increased during incubation However the fusant MS1 formed pellet like S. platensis without viscosity change. On agar medium the colony morphology of MSI resembled S. platensis but the color was similar to S. peucetius. The fermentation products of the fusant MS1 was identical with S. peucetius.

• 대한치과교정학회지
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• 제9권1호
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• pp.9-14
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• 1979

The purpose of this study was to pursue the biosynthesis of proteins of human and bovine periodontal ligaments in vitro system. The excised periodontal ligaments from human and bovine were incubated in Krebs-glucose medium containing $^3H$-proline. After incubation the incubated periodontal ligaments were homogenized and the proteins were treated with 0.1%sodium dodecyl sulfate and $\beta$-mercaptoethanol. Separation of the protein fractions was performed with agarose gel column chromatography and SDS acrylamide gel electrophoresis. The results indicated as follow: 1. Only a small percentage of $^3H$-proline incorporated into proteins was hydroxylated to $^3H$-hydroxyproline. 2. The labeled proteins in periodontal ligaments showed a wide distribution of molecular weight. But only small amounts of labeled protein were found that were characteristics of the molecular weight of collagen. 3. In all of the combined fractions of gel filtration, the degree of hydroxylation was small.

• 한국수소및신에너지학회논문집
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• 제5권1호
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• pp.9-17
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• 1994

Activation behavior, hydriding rate and disintegration were studied for a compact in pellet form and hydrogen storage alloy particles treated with newly developed inorganic solution. Cylindrical disc of 12.95mm diameter and of 7.1mm thickness was prepared by compressing(8ton) a mixture of $MmNi_{4.5}Al_{0.47}$ and PTFE. Chemical treatment of particles with 1mol of solution was performed at room temperature for several hours until the pH of solution did not change. Chemical treatment made much accelerated activation without any incubation period which generally exists in the untreated alloys and the hydriding reaction rate after full activation also was improved.

• KSBB Journal
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• 제29권6호
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• pp.405-413
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• 2014

In this study, gemcitabine (Gem)-Poly(L-lactic acid) (PLLA) conjugates were synthesized through an amide linkage reaction. Then, the microparticles of Gem-PLLA/PLLA blends containing gemcitabine were prepared using a supercritical fluid process, called aerosol solvent extraction system (ASES). Gemcitabine-loaded Gem-PLLA/PLLA microparticles obtained from the ASES process showed a spherical shape. The amount of gemcitabine released after 30 day incubation in a phosphate buffer solution of pH 7.4 was about 90% of the total amount of gemcitabine present in the product.

• 동아시아식생활학회지
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• 제3권2호
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• pp.165-173
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• 1993

Jung-Pyun is a traditional steamed rice bread made of fermented rice dough. A series of the Jung-Puyn samples were prepared according to the experimental design of five factors. Factors were fermentation sources(milky rice wine, activated yeast), weight of added water(60, 65, 70, 75% of rice powder), fermentation temperature(30$^{\circ}C$, 40$^{\circ}C$), fermentation times(2,3,4,5,6,12hours) and weight of added baking powder(1, 2% of rice powder). Trained panels judged the steamed rice bread samples to determine the effects of these factors on the sensory characteristics. The results of sensory evaluation revealed that the most preferable steamed rice bread on the overall eating quality was at the 70% adding water and 1% baking powder, 30$^{\circ}C$ for 5 hours incubation made by 1% addition of yeast.