• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 춘계학술발표대회
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• pp.554-557
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• 2000

Strain JV3 was isolated from commercial Swiss cheese products and identified as a bacteriocin producer, which has bactericidal activity against Leuconostoc mesenteroides KCCM 11324. Strain JW3 was identified tentatively as Lactococcus lactis by the API test. The activity of lacticin JW3, named tentatively as the bacteriocin produced by Lactococcus lactis JW3, was detected during the mid-log growth phase, and reached a maximum during the early stationary phase, and decreased after the late stationary phase. Its antimicrobial activity on sensitive indicator cells was completely disappeared by protease IV. The inhibitory activities of lacticin JW3 were detected during treatments of up to $121\'^{circ}C$ for 15 min. Lacticin JW3 was very stable over a pH range of 2.0 to 9.0 The apparent molecular mass of lacticin JW3 was estimated to be in the region of 3-3.5kDa, which was determined by the direct detection of bactericidal activity after SDS-PAGE.

• 한국미생물·생명공학회지
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• 제18권3호
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• pp.215-220
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• 1990

L.casei YIT 9018균주에 N-methyl-N'-nitro-N-nitrosoguanidine을 처리하여 thermoinducible mutants를 분리하였고, 이 균주를 $42^{\circ}C$에서 30분 동안 열처리하여 prophage가 cured된 균주 L.casei HYM 1213과 L.casei HYM 4024를 분리하였다. Prophage cured strain L.case HYM 1213과 L.casei HYM 4024는 temperate phage $\phi$Fsw에 대해 지시균으로서 능력을 가지고 있었으며, 어떤 온도에서도 temperate phage $\phi$FSW가 검출되지 않았다. 이들의 생리적 특성을 모균주인 L.caseiYIT 9018과 비교한 결과 L.casei HYM 1213 균주는 균의 증식, pH변화, 산생성능력, 당 발효능력에서 모균주와 유사한 것으로 나타났으나, L.casei HYM 4024균주는 pH변화와 산생성능력이 모균주에 비해 미약한 것으로 나타났다. Plasmid DNA는 두 균주 모두 모균주와 동일한 size를 보여주여, prophage가 cured되었어도 plasmid DNA에는 손실을 가져오지 않았음을 알 수 있었다.

• 식물병연구
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• 제18권3호
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• pp.225-230
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• 2012

국내 주요 배추재배단지 6곳을 정하여 토양 샘플에서 무름병균을 용균할 수 있는 bacteriophage를 분리하였다. 여름배추를 재배하는 평창과 태백의 토양 샘플에서 국내에서 분리한 15개의 다른 무름병균을 기주로 파지를 분리한 결과 태백의 토양은 다양한 병원균을 기주로 증폭하는 반면 평창의 파지는 두 종류의 균에서만 증폭이 되어 매우 좁은 기주 범위를 가졌다. 무름병균 P. carotovorum subsp. carotovorum Pcc3의 균주는 거의 모든 토양 샘플에서 파지를 증폭할 수 있어 앞으로 파지를 이용한 무름병균 예찰 균주로 사용될 수 있는 가능성을 보여 주었다. 국내 무름병균을 용균할 수 있는 파지는 Myoviridae, Podoviridae, Siphoviridae 세 종류로 밝혀 졌으며 국내 거의 전 지역에서 Siphoviridae가 분리되었다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 추계학술발표대회 및 bio-venture fair
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• pp.623-625
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• 2000

Bacteriocin을 생산하는 유산균을 김치에서 분리하였고 Lactococcus latis subsp. lactis로 확인 되었으며 bacteriocin의 최대생산조건은 $30^{\circ}C$, 6시간으로 다양한 유산균 및 Pseudomonas synsantha, Acetobacter aceti의 생육을 저해하였고 여러 peptidases에 의해 불활성화되었다. 또한 다양한 범위의 pH와 열처리에 안정하였고 SDS-PAGE결과 약 8 Kda으로 확인되었다.

• 대한치과보철학회지
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• 제42권2호
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• pp.154-166
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• 2004

Statement of problem: In distal extension removable partial denture, the preservation of health of abutment teeth are very important, but they are always subjected to unfavorable stress. Purpose: The purpose of this study was performed to investigate the effects of abutment splinting and design of direct retainer on the stress distribution of abutments in unilateral distal extension removable partial dentures. Material and method: Abutments were splinted by different method. In group 1, autment teeth were not splinted, in group 2, canine and 1st premolar were splinted, and in group 3, canine, 1st and 2nd premolars were all splinted. Three different types of direct retainer such as Akers clasp, RPI clasp, and wrought wire clasp were designed. Strain was measured with Switch & Balance Unit(SB-10, Measurement Group Instruments Division, Raleigh USA) and Strain Indicator(P-3500, Measurement Group Instruments Division, Raleigh, USA) 15kg of vertical and oblique loads was applied at central fossa of missing 2nd molar area. Results : The strain on lingual side of 2nd premolar was the greatest, and abutment splinting induced decrease of strain on buccolingual side of 2nd premolar. The strain of loaded area was decreased by abutment splinting and there was no statistical difference of strain between Group2 and Group 3, and strain on 2nd premolar in wrought wire clasp was the least. Conclusion: Within the limitations of this study, splinting of two distal abutment teeth is enough for stress distribution widely, and wrought wire clasp was more benefitable than others.

• Journal of Microbiology and Biotechnology
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• 제10권4호
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• pp.488-495
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• 2000

Strain SA72 was isolated from Jeot-gal and identified as producer of a bacteriocin, which showed some bactericidal activity against Lactobacillus delbrueckii ATCC 4797. Strain SA72 was tentatively identified as Lactococcus lactis according to the AOI test. Lactococcus lactis SA72 showed a broad spectrum of microorganisms, tested by the modified deferred method. The activity of lacticion SA72, named tentatively as a bacteriocin produced by Lactococcus lactis SA72, was detected during the mid-lon growth phase, reached a maximum during the early stationary phase, and then declined after the late stationary phase. Lacticin SA72 also showed a relatively broad spectrum of activity against non-pathogenic and pathogenic microorganisms when assessed by the spot-on-lawn method. Its anitimicrobial activity on sensitive indicator cells disappeared completely by protease XIV treatment. The inhibitory activity of lacticin SA72 remained after treatment for 15 min at $121^{\circ}C$, 문 was stable in a pH range of 2.0 to 9.0 and all organic solvents examined. It demonstrated a typical bactericidal mode of inhibition against Lactobacillus delbrueckii ATCC 4797. The apparent molecular mass of lacticin SA72 was in the region of 3-3.5 kDa, determined by SDS-PAGE.

• 한국유체기계학회 논문집
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• 제16권3호
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• pp.5-9
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• 2013

In this study, operational vibration experiment and analysis have been conducted for the 4-blade small vertical-axis wind turbine (VAWT) including the effect of tower elastic behavior. Computational structural dynamics analysis method is applied to obtain Campbell diagram for the VAWT with elastic tower. An open type wind-tunnel is used to change and keep the wind velocity during the ground test. Equivalent elastic tower is used to support the VAWT so that the effect of elastic stiffness of the tower can be considered in the present vibration experiment. Various excitation conditions with wind loads are considered and the dominant operating vibration phenomena are physically investigated in detail.

• 대한치과보철학회지
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• 제37권1호
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• pp.93-103
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• 1999

Stress distribution on mandibular implants supporting overdentures were registered in vitro experimental model by means of 4 rosette gauges which were placed around the implant. The overdenture attachments used in this study were the Resilient Dolder bar, Rigid Bolder bar, Round bar, Hader bar & Dal-Ro attachment. An occlusal jig was placed on the overdenture and the loading sites were 3 points which mimicked working, balancing, and median relations. With 5 and 10kg loading, strains were measured by strain indicator(P-3500, Measurement group, Raleigh, USA), and using these data, maximum and minimum principal stresses and Von Mises stress were calculated and evaluated. The results were as follows : There was a tendency of high stress concentration in the lingual side of the implant, and in the buccal side low stress was developed regardless of the attachment systems. The resilient Bolder bar concentrated highest stress among the attachment systems, and the Round bar and the Dal-Ro attachment provided comparatively low stresses around the implant. The rigid Bolder bar concentrated high stress in the mesial side, and the Dal-Ro attachment developed tensile stress patterns in the lingual and distal sides of the implant at the balancing relation.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 2000년도 Proceedings of 2000 KSAM International Symposium and Spring Meeting
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• pp.53-60
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• 2000

Strain BH5 was isolated from naturally fermented Kimchi and identified as a bacteriocin producer, which has bactericidal activity against Micrococcus flavus ATCC 10240. Strain BH5 was identified tentatively as Lactococcus lactis by the API test and some characteristics. Lactococcus lactis BH5 showed a broad spectrum of activity against most of the non-pathogenic and pathogenic microorganisms tested by the modified deferred method. The activity of lacticin BH5, named tentatively as the bacteriocin produced by Lactococcus lactis BH5, was detected at the mid-log growth phase, reached its maximum during the early stationary phase, and decreased after the late stationary phase. Lacticin BH5 also showed a relatively broad spectrum of activity against non-pathogenic and pathogenic microorganisms as tested by the spot-on-lawn method. Its antimicrobial activity on sensitive indicator cells was completely disappeared by protease XIV or ${\alpha}$-chymotrypsin. The inhibitory activities of lacticin BH5 were detected during treatments up to 100$^{\circ}C$ for 30 min. Lacticin BH5 was very stable over a pH range of 2.0 to 9.0 and was stable with all the organic solvents examined. The cell concentration and bacteriocin production in strain BH5 were maximum when grown at 30$^{\circ}C$ in a modified MRS medium supplemented with 0.5% tryptone, 1.0% yeast extract, and 0.5% beef extract as nitrogen sources. It demonstrated a typical bactericidal mode of inhibition against Micrococcus flavus ATCC 10240. Lacticin BH5 was purified through ammonium sulfate precipitation, ethanol precipitation, and CM-Sepharose column chromatography. The apparent molecular mass of lacticin BH5 was estimated to be in the region of 3.7 kDa, by the direct detection of bactericidal activity after SDS-PAGE. Mutant strain NO141 which was isolated by nitrosoguanidine mutagenesis produced about 4 fold more bacteriocin than the wild type.

• 생명과학회지
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• 제14권4호
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• pp.683-688
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• 2004

API test를 통해서 김치에서 분리한 유산균이 Lactococcus lactis subsp. lactis의 한 종임 을 확인하고 Lactococcus lactis subsp. lactis YH-10이라 명명하고, 생산된 박테리오신을 lacticin YH-10으로 명명하였다. Lactococcus lactis subsp. lactis YH-10을 $25^{\circ}C$, 3$0^{\circ}C$와 37$^{\circ}C$에서 배양한 결과 $25^{\circ}C$에서 박테리오신을 생성하였다. Lacticin YH-10은 여러 가지 단백질 분해효소에 의해 항균활성을 소실하였으므로, 단백질로된 박테리오신임을 확인하였다. 또한 $\alpha$-amylase, $\beta$-amylase, glucoamylase의 처리에도 활성을 일부 소실하였으므로 박테리오신의 분류 중 classIV에 속함을 알 수 있었다 Ammonium sulfate정제한 후 SDS-PAGE를 통해 박테리오신의 분자량이 대략 14kDa임이 확인되었다. Lacticin YH-10은 단백질계 물질로서 인체 내에서 분해가 가능하기 때문에 일반 화학 보존제 보다 인체에 안정함을 알 수 있다. Lacticin YH-10은 낮은 pH와 높은 온도에서 항균활성을 가지고 있기 때문에 식품보존제로서 이용할 수 있다.