• KSBB Journal
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• 제18권4호
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• pp.294-300
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• 2003

본 연구에서는 L. fermentum KLB12을 열 전처리 함으로서 제제화 과정 동안 거치게 되는 열 스트레스에 대한 내성이 증진됨을 확인하고, 최적의 열 전처리 조건을 수행하였다. 또한 열 전처리 뿐만 아니라, 저온과 열 전처리 조건에도 열 스트레스에 대한 간섭 효과를 확인하였다. 그리고 내성 증진에 신규 단백질 합성이 필요함을 확인하였으며 나아가, 2-D electrophoresis를 통하여 7개의 신규 단백질을 확인하였다. 따라서 이 균주를 제제화하기 위한 방법으로 열 전처리를 이용할 경우 생균력 유지에 큰 효과를 얻을 수 있다고 사료된다.

• 한국수정란이식학회지
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• 제11권2호
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• pp.103-109
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• 1996

The aim of this study was to evaluate the effect of recombinant bovine somatotropin (bST; Boostin-S, LG Chem) treatment with FSH (Super OV) or PMSG on superovulatory response for transvaginal ultrasound-guided oocyte retrieval (TVR) in calves. Eight Korean Native Cattle(KNC) heifer calves; 150 to 240 days old; were randomly assigned to four treatment groups: 1) FSH(75 mg); 2) FSH (75 mg) + bST(500mg) 3) PMSG(1;000 IU); 4) PMSG(1, 000 IU) + bST(500 mg). Experimental calves in group 1 (n=2) and 2(n=2) were weekly superovulated for 4 consecutive weeks with daily injection of FSH for 3days and the next day subjected to TVR session. Animals in group 3 (n=2) and 4(n=2) were weekly stimulated for 4 consecutive weeks with a single dose of 1, 000 IU PMSG. TVR was performed on 72 hours after PMSG injection. Calves in group 2 and 4 was received injection of 500 mg of bST every 10 days. At each TVR session, follicle number and size were recorded; the oocytes collected and graded according to cumulus and cytoplasm investment. Collected oocyte were determined viable oocyte according to morphological quality with granulation of oocyte and number and status of cumlulus cells. IVM and IVF were performed and assessed cleavage rate on day 3 after fertilization. A Sonovet 600(Medison, Co., Ltd) realtime ultrasound scanner with a 6.5 MHz convex transducer, fixed at the tip of 500 mm estended handle equipped with a needle guide was used in collecting oocyte. Differences between groups were analysed by chi-square test. The population of large follicle ($\geq$5 nun) and aspiration rate were not significant different among the 4 groups. But, the number of small follicles (<5 mm) and aspirated oocyte in the KNC calves treated with bST were 1.3~1.6 times higher than in KNC calves treat with FSH or PMSG alone. In conclusion, the administration of bST with FSH or PMSG at superovulation for TVR in calves was increase the nurnber of small follicle which was influenced the number of aspiratable follicle.

• 기술혁신학회지
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• 제11권2호
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• pp.219-240
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• 2008

본 연구는 새로운 국가자원인 생물자원에 대한 최근의 국제적인 이슈와 주요국의 정책의지 및 관리 체계 등을 살펴 본 것이다. 그렇지만 논의의 전개를 위해 생물자원과 관련된 이론적인 논의, 역사 등을 먼저 검토하였다. 생물자원과 관련된 최근의 이슈는 지적재산권, 보관과 배송의 안전과 관련된 국제규약의 강화, 생물자원의 생물학적 표준강화, 생물자원센터의 윤리문제 등으로 특징지어진다. 이러한 논의를 바탕으로 본고는 생물자원정책의 방향, 체계 및 내용을 간단히 권고하였다. 특히 범부처적 차원에서의 생물자원의 관리와 확보를 위한 종합 조정과 시스템 구축의 필요성을 강조하였다.

• Applied Biological Chemistry
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• 제50권1호
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• pp.48-52
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• 2007

마늘 분말을 첨가한 호상 요구르트를 개발하기 위하여 탈지분유에 마늘 분말을 혼합하고 Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus를 혼합 균주를 접종하여 마늘 분말의 첨가가 유산균의 생육에 미치는 영향과 품질특성 및 관능적 특성을 검토하였다. 마늘 분말을 0.2-1.0%(w/v) 첨가한 결과 산의 생성과 젖산균의 증식이 마늘 분말을 첨가하지 않은 대조군보다 감소되었으며, 18시간 발효시킨 요구르트의 적정 산도는 대조구의 1.35%에서 마늘분말을 1.0% 첨가한 경우 1.08%로 20% 감소하였다. 마늘 분말의 첨가로 요구르트의 점도는 약2배 증가하였으나, 색도는 거의 일정하였다. 요구르트에 설탕을 10% 첨가하고 관능적 특성을 조사한 결과 마늘 분말을 0.5% 이상 첨가한 경우 마늘 향과 맛이 강하게 감지되어 요구르트의 기호도는 낮게 평가되었다. 그러므로 마늘 분말의 첨가량은 0.2% 수준이 적당한 것으로 나타났다.

• Restorative Dentistry and Endodontics
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• 제28권6호
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• pp.435-448
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• 2003

This study was performed to observe the antibacterial effect of polyphosphate (polyP) with various chain lengths (P3~P75) on virulent. invasive strains of P. gingivalis A7A1-28 and W50, and multidrug resistant E. faecalis ATCC29212. P. gingivalis strains were grown in brain-heart infusion broth (BHI) containing hemin and vitamin K with or without polyP. PolyP was added at the very beginning of the culture or during the exponential growth phase of the culture. Inhibition of the growth of P. gingivalis was determined by measuring the absorbancy at 540nm of the grown cells. Viable cell counts of the culture and release of intracellular nucleotide from P. gingivalis were measured. E. faecalis was grown in plain BHI with antibiotics alone or in combination with polyP(calgon: 0.1~1.0%) and the bacterial absorbancy was measured. The overall results suggest that polyP has a strong antibacterial effect on the growth of the virulent strains of P. gingivalis and the antibacterial activity of polyP seems largely bactericidal. accompanying bacteriolysis in which chelation phenomenon is not involved. Although polyP does not exert antibacterial activity against E. faecalis, it appears to increase antibacterial effect of erythromycin and tetracycline on the bacterium. Therefore, polyP alone or in combination with antibiotics may be developed as a candidate for the agent controlling oral infections including endodontic infection.

• 한국식품영양학회지
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• 제20권3호
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• pp.295-303
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• 2007

As a result of life-style changes, consumer's concerns of food have shifted from calories and nutrition to health and convenience. Fresh-cut products are one such new direction for fruit and vegetable consumption. In this study, the vitamin C, mineral, and pesticide contents of various fresh-cut products were analyzed. According to sensory evaluations, the key reason for a lower than expected overall acceptability of many fresh-cut products is that they are likely to have browning and can easily lose their freshness. Also, the sensory evaluation showed that shriveling, the degree of browning, softening around the cut edge, and off-flavors were the primary factors affecting the quality of fresh-cut products. As a nutritional factor of quality, vitamin C content was not practical with regard to fresh-cut lettuce because the level was very low. For product safety, residual pesticides were detected in the fresh-cut products, but the results showed that all items were under permitted levels and considered safe. In evaluation of the microbial levels of the fresh-cut market products, the levels of viable cells, mold, yeast, coliform bacteria, and enterobacteriaceae were not significantly different based on the summer and winter seasons. The levels of S. aureus and Listeria spp. in the products were higher during the summer season than the winter.

• 한국식품조리과학회지
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• 제30권6호
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• pp.746-756
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• 2014

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

• 한국축산식품학회지
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• 제30권2호
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• pp.236-242
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• 2010

The objective of this study was to investigate the potential of the application of kimchi LAB as starter culture in the production of fermented sausages. For this, the solid-state model media composed to simulate the substantial conditions of meat mixtures were fermented for 120 h after the treatment with different concentrations of kimchi (0.5, 1.0, 1.5, 3.0, and 5.0%) and lyophilized kimchi-powder (0.2 % and 0.5%). During the fermentation period, the growth of total viable cells and LAB, and the changes of pH and titratable acidity were investigated. The initial LAB counts ranged from 7.18 to 8.34 Log CFU/ mL for kimchi media and from 6.93 to 6.94 Log CFU/mL for kimchi-powder media depending on the added concentrations. The kimchi LAB in this study were not influenced by the immobilized condition for their adaptation and growth by showing no lag phase and thus acted similar as in the submerged medium. The initially increased counts reached around 9 Log CFU/ mL in 12 h independent of the concentrations of a ded kimchi. However, the growth and metabolic activity of kimchi-powder LAB were influenced by the immobilized condition. Supposedly, as the nutrient supply in solid-state depended solely on diffusion, these differences in the souring properties were caused by the LAB topography in the medium matrix. Nevertheless, the differences in the numbers of LAB between two media were less than 0.5 Log units and the pH drop in the solidstate batches was quite rapid and reached low values. Therefore, it can be assumed that kimchi and kimchi-powder LAB showed the utility as the substitute of commercial starter culture even without a rehydrating pretreatment.

• 한국식품과학회지
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• 제32권5호
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• pp.1102-1106
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• 2000

본 연구는 과메기의 위생적 품질 및 저장기간을 연장하기 위한 감마선 조사의 효과를 조사하기 위해 실시하였다. 과메기를 0, 3, 5, 7, 10 kGy의 선량으로 감마선 조사하여 저장하면서 미생물 생육을 검사하였다. 미생물학적 관점에서 비조사구는 저장동안 빠르게 품질이 저하되었고, 선택배지를 이용한 시험에서 병원균으로 추정되는 균들의 생육이 관찰되었다. 그러나, 감마선 조사된 시료에서 총균수 및 병원균으로 추정되는 균들의 생육이 조사선량이 증가함에 따라 감소되었고, 7에서 10 kGy의 감마선 조사가 과메기의 저장에 적절하고 효과적인 선량으로 나타났다.

• 한국식품저장유통학회지
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• 제18권3호
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• pp.279-287
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• 2011

The purpose of this research is to develop bellflower (Platycodon grandiforum) root Jeonggwa as a health food. The Omija (Schizandra chinensis Baillon) water extract with 0-8% (w/w) Jeonggwa added was stored at $25^{\circ}C$ for 12 weeks. The quality characteristics of Jeonggwa during storage were investigated. The Jeonggwa showed a lower pH and a higher acdity as the amount of Omija water extract that was added increased. The moisture content of Jeonggwa were rose from 15-18% to 16-22% within 2 weeks of storage, and remained at that level up to the end of storage. The total viable cells of bellflower root Jeonggwa were 2.1~2.3 log CFU/g and increased in number during storage but never exceeded 4 log CFU/g. The shelf life of the Jeonggwa was extended when the Omija extract was added. The lightness (L), redness (a) and yellowness (b) of the Jeonggwa during its storage at $25^{\circ}C$ were highest in control samples, and the values decreased with the increase in the Omija extract concentration (p<0.001). The mechanical evaluation of the Jeonggwa showed that various tested parameters fell during the storage at $25^{\circ}C$. The hardness and strength of the Jeonggwa significantly decreased as the Omija extract concentration rose (p<0.05). In the ensory evaluation tests, the acceptability of the Jeonggwa was optimal when 4~6% of Omija extract was added to it.