• Journal of the Korean Society for information Management
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• v.40 no.4
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• pp.147-165
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• 2023

New technologies representing the Fourth Industrial Revolution are already being realized in library services. There is not, however, active research on measures to increase work efficiency by introducing a new technology in the work of "classification" that is part of the traditional librarian jobs they should continue in the future. The Dewey Decimal Classification (DDC) has not issued a print version since 2018. This study analyzes cases of WebDewey, Classification Web, and UDC Online. The functions required for the development of the Korean Decimal Classification (KDC) web version were derived, and the final functions suitable for the development of the KDC web version were proposed through AHP analysis.

• Journal of Life Science
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• v.33 no.1
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• pp.91-101
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• 2023

Bacteriocins are antimicrobial peptides synthesized on ribosomes, produced by bacteria, that inhibit the growth of similar or closely related bacterial strains. Since the discovery of nisin, many bacteriocins with unique structures and various modes of antibacterial activity have been described, and genes encoding production, secretion, and immunity have been reported. Nisin is one of the bacteriocins applied in cheese, liquid eggs, sauces and canned foods. Many of the bacteriocins of the genus Bacillus belong to lantibiotics, which are modified peptides after translation. Other genus Bacillus also produce many non-lantibiotic bacteriocins. Bacteriocins of the genus Bacillus are sometimes becoming more important because of their broader antibacterial spectrum. Bacteriocins are considered attractive compounds in the food and pharmaceutical industries to prevent food spoilage and growth of pathogenic bacteria. Bacteriocins can be used as biological preservatives in a variety of ways in the food system. Biopreservation refers to extending shelf life and improving safety of foods using microorganisms and/or their metabolites. The demand for new antimicrobial compounds has generated great interest in new technologies that can improve food microbiological safety. Applications of bacteriocins are expanding from food to human health. Today, many researchers are shifting their interest in bacteriocins from food preservation to the treatment of bacteria that cause infections and antibiotic-resistant diseases. This exciting new era in bacteriocin research will undoubtedly lead to new inventions and new applications. In this review, we summarize the various properties and applications of bacteriocins produced by the genus Bacillus.