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Description of Lycoris chinensis Traub var. sinuolata K. Tae et S. Ko ex K. Tae et S. Ko (Amaryllidaceae) (진노랑상사화 Lycoris chinensis Traub var. sinuolata K. Tae et S. Ko ex K. Tae et S. Ko (Amaryllidaceae)에 대한 기재)

  • Tae, Kyoung-Hwa;Ko, Sung-Chul
    • Korean Journal of Plant Taxonomy
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    • v.33 no.4
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    • pp.387-392
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    • 2003
  • For Lycoris chinensis Traub var. sinuolata K. Tae et S. Ko ex K. Tae et S. Ko, Korean endemic plant, latin description is add to the previous study, and a key including L. chinensis Traub and L. aurea Herb. which are closely related to the above variety, is newly provided.

The Line n-sigraph of a Symmetric n-sigraph-V

  • Reddy, P. Siva Kota;Nagaraja, K.M.;Geetha, M.C.
    • Kyungpook Mathematical Journal
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    • v.54 no.1
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    • pp.95-101
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    • 2014
  • An n-tuple ($a_1,a_2,{\ldots},a_n$) is symmetric, if $a_k$ = $a_{n-k+1}$, $1{\leq}k{\leq}n$. Let $H_n$ = {$(a_1,a_2,{\ldots},a_n)$ ; $a_k$ ${\in}$ {+,-}, $a_k$ = $a_{n-k+1}$, $1{\leq}k{\leq}n$} be the set of all symmetric n-tuples. A symmetric n-sigraph (symmetric n-marked graph) is an ordered pair $S_n$ = (G,${\sigma}$) ($S_n$ = (G,${\mu}$)), where G = (V,E) is a graph called the underlying graph of $S_n$ and ${\sigma}$:E ${\rightarrow}H_n({\mu}:V{\rightarrow}H_n)$ is a function. The restricted super line graph of index r of a graph G, denoted by $\mathcal{R}\mathcal{L}_r$(G). The vertices of $\mathcal{R}\mathcal{L}_r$(G) are the r-subsets of E(G) and two vertices P = ${p_1,p_2,{\ldots},p_r}$ and Q = ${q_1,q_2,{\ldots},q_r}$ are adjacent if there exists exactly one pair of edges, say $p_i$ and $q_j$, where $1{\leq}i$, $j{\leq}r$, that are adjacent edges in G. Analogously, one can define the restricted super line symmetric n-sigraph of index r of a symmetric n-sigraph $S_n$ = (G,${\sigma}$) as a symmetric n-sigraph $\mathcal{R}\mathcal{L}_r$($S_n$) = ($\mathcal{R}\mathcal{L}_r(G)$, ${\sigma}$'), where $\mathcal{R}\mathcal{L}_r(G)$ is the underlying graph of $\mathcal{R}\mathcal{L}_r(S_n)$, where for any edge PQ in $\mathcal{R}\mathcal{L}_r(S_n)$, ${\sigma}^{\prime}(PQ)$=${\sigma}(P){\sigma}(Q)$. It is shown that for any symmetric n-sigraph $S_n$, its $\mathcal{R}\mathcal{L}_r(S_n)$ is i-balanced and we offer a structural characterization of super line symmetric n-sigraphs of index r. Further, we characterize symmetric n-sigraphs $S_n$ for which $\mathcal{R}\mathcal{L}_r(S_n)$~$\mathcal{L}_r(S_n)$ and $$\mathcal{R}\mathcal{L}_r(S_n){\sim_=}\mathcal{L}_r(S_n)$$, where ~ and $$\sim_=$$ denotes switching equivalence and isomorphism and $\mathcal{R}\mathcal{L}_r(S_n)$ and $\mathcal{L}_r(S_n)$ are denotes the restricted super line symmetric n-sigraph of index r and super line symmetric n-sigraph of index r of $S_n$ respectively.

Measurement of Lactoferrin, IgA, IgG1, IgG2, Antibacterial Activity, and Lactic Acid Bacterial Growth in Holstein Colostrum (Holstein 초유 중 Lactoferrin, IgA, IgG1, IgG2 정량과 미생물의 성장에 미치는 영향)

  • Renchinthand, Gereltuya;Bae, Hyoung-Churl;Nam, Myoung-Soo
    • Food Science of Animal Resources
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    • v.27 no.4
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    • pp.522-530
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    • 2007
  • This experiment was carried out to measure the content of lactoferrin, IgA, $IgG_1,\;IgG_2$, in Holstein colostrum, and to test the effect of it's colostrum on the antibacterial activity to pathogenic bacteria and the growth stimulation of lactic acid bacteria. Colostrum was collected at the first, second, and third day after parturition in summer and winter season. The levels of lactoferrin, IgA, $IgG_1,\;and\;IgG_2$ in Holstein cow colostrum were 0.30 mg/mL, 0.37 mg/mL, 4.00 mg/mL, 0.37 mg/mL, respectively, on the first day of the summer season whereas they were 1.16 mg/mL, 2.60 mg/mL, 13.35 mg/mL, 1.30 mg/mL on the first day of the winter season, postpartum. Heat treated ($65^{\circ}C$ for 30 min) or non-treated colostrum showed antibacterial activity toward Escherichia coli. The growth of commercial mixed strains (Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus themophilus), L. acidophilus, L. casei, L. bulgaricus, and L. lactis subsp. cremoris were improved in first, second and third day colostrum compared to normal milk. Commercial miked strains (B. longum, L. acidophilus S. themophilus) lowered the pH to 4.97-5.22 and 4.89 while increasing the titratable acidity to 0.75-0.88% and 0.70% in colostrum and normal milk, respectively. However, L. casei, L. bulgaricus, L. lactis subsp. cremoris lowered the pH to 5.96-6.47 and 6.5-6.8 while increasing the titratable acidity to 0.29-0.48% and 0.20-0.25% in colostrum and normal milk, respectively.

Analysis of Lipid Composition in Various Fast-Foods (시판 패스트 푸드의 지질조성에 관한 연구)

  • 김난숙;김성애
    • Korean journal of food and cookery science
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    • v.10 no.2
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    • pp.131-137
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    • 1994
  • This study was to investigate fat content and fatty acid composition of 19 various fast-foods. Fat content per serving in double cheese burger was 38.8g, shrimpburger 27.5g, gogi-mandoo 26.3g, pizza 25.8g and chicken nuggets 18.8g, respectively, Fatty acid contained in fast-foods mostly were oleic acid, palmitic acid, linoleic acid and stearic acid. The ratio of P/S in yubuLchobab was 3.l/l, ccochinoodle 2.3/l, pork cutlet 2.3/l, bibimbab 1.511 and shrimpburger 1.3/l when all the other tested fast-foods'P/S were less than 1. The ratio of P/M/S in ham cheese sandwich was 1/1/1, shrimpburger 1.3/1.5/l, bibimbab 1.s/l.5/l, which are similar to recommended 1∼1.5/1∼1.5/l. The ratio of 6/3 fatty acids was found to be kimbab(34.0/l), chicken nuggets(25.3/l), ccochi noodle(20.0/l), yubu-chobab (16.5/l), fried chicken(16.3/l), chickenburger(12.6/l) and hot dog(10.2/1), which were higher than 10/1. Also pizza(3.511), spaghetti(3.7/l) were lower than 4/1. The rest of the fast-foods were within the range of 4/1∼10/1.

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Comparison of Growth Rates of Listeria Interspecies in Different Enrichment Broth (증균배지에서의 Listeria Interspecies의 경쟁생육 비교)

  • Lee, Da Yeon;Cho, Yong Sun
    • Journal of Food Hygiene and Safety
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    • v.33 no.1
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    • pp.65-70
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    • 2018
  • Monitoring of Listeria monocytogenes, the causative agent of listeriosis, in food is inportant for public health. The Korean Food Standards Codex has adopted a 'zero-tolerance' policy for L. monocytogenes. The standard detection method of L. monocytogenes is based on enrichment. Thus, proper enrichment methods need to be instituted to ensure quality control of the detection procedures. In this study, the growth of L. monocytogenes and Listeria innocua as a mixed culture in Listeria enrichment broth (LEB) was monitored during artificial contamination of enrichment culture. We confirmed competitive growth or interspecies inhibitory activity of L. monocytogenes and L. innocua. Interspecies growth differences and the inhibitory activity of different inoculation and mixtures L. innocua against L. monocytogenes were examined. The concentration of L. monocytogenes must be 2.0 log CFU/mL or more than L. innocua to grow better than L. innocua. It is known that Listeria spp. and L. monocytogenes show growth difference during LEB, resulting in the risk of false-negative results. The inhibition of L. monocytogenes by L. innocua was always observed when present at lower concentrations. However, it was confirmed that L. innocua suppressed when L. monocytogenes was present at a higher concentration. Therefore if a mixture of Listeria spp. is present, detecting L. monocytogenes is difficult. Thus, a new enrichment broth to improve the detection rate of L. monocytogenes is needed.

Inhibition Effect on Pathogenic Microbes and Antimicrobial Resistance of Probiotics (Probiotics의 병원성 미생물에 대한 억제효과와 항균제 내성)

  • Kim, Jae Soo;Yuk, Young Sam;Kim, Ga Yeon
    • Korean Journal of Clinical Laboratory Science
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    • v.51 no.3
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    • pp.294-300
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    • 2019
  • To investigate the inhibition effect on pathogenic microbes and the antimicrobial resistance of probiotics, a total of 140 probiotics were isolated from 35 kinds of Korean commercially available Kimchi. Of those, L. plantarum was identified from 53 strains (37.9%), E. faecium from 27 strains (19.3%), and L. rhamnosus from 7 strains (5.0%) using 16S rRNA gene sequencing. Sixty nine strains (49.3%) showed overall antimicrobial activity against pathogenic microbes, namely S. Typhi, S. Enteritidis, E. coli O157:H7, S. flexneri, NAG Vibrio, Listeria monocytogenesis, Y. enterocolitica, S. aureus, S. pyogenes, G. vaginalis, C. albicans, and P. acne. The proportions of L. plantarum, E. faecium, and L. rhamnosus strains to pathogenic microbes were 75.5%, 40.7%, and 28.6%, respectively. In addition, a resistance test with 18 antimicrobial agents using a disk diffusion assay revealed a resistance incidence of 98.6% for nalidixic acid, 83.6% for streptomycin, 75.7% for gentamicin 73.6% for vancomycin, 72.1% for norfloxacin, and 67.9% for ciprofloxacin. In conclusion, L. plantarum, L. sakei, and E. faecium strains with various antimicrobial activities and broad antibiotic resistance are useful for treating diarrhea in long-term inpatients and for the alternative use for treating Candida species female vaginitis.

Fermentation Properties and Functionality of Yogurt added with Lycium chinence Miller (구기자(Lycium chinence Miller) 첨가에 따른 요구르트의 발효 특성과 기능성)

  • Bae, H,C.;Cho, I.S.;Nam, M.S.
    • Journal of Animal Science and Technology
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    • v.46 no.4
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    • pp.687-700
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    • 2004
  • This experiment was carried out to examine the fennentation properties of yogurts with or without Lyeii fructus, Lyeii folium and Lyeii cortex extract as additives at concentrations of 1.0%. The effects on promoting the fermentation by Lycii fructus, Lycii folium and Lycii cortex additives were higher and pH was below 4.06 when Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus cosei, and Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus salivarius ssp. thermophilus were used. The acid production was higher when S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricw were used. The average lactic acid bacteria counts was 2.62 ${\times}$ $10^9$ cfu/ml in the yogurt added with Lycii fructus extract and fermentation with S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricw. The lactose hydrolysis ratio was higher in the milk added with Lycii fructus extract(36.11%), Lycii folium extract(37.76%) and Lycii cortex extract(32.70%) when S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricus were used. The isobutylic acid concentration was(34.39 to 37.72 mM) with S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricus. The viscosity of yogurt was 1,615 to 2,030 cP in yogurts added with skim milk and L. acidophilus; B. longum and S. salivarius ssp. thermophilus were used. The sensory scores of colors, tastes and overall acceptability of yogurt with Lycii cortex extract were shown 3.34 to 3.77 when fermented by L. cosei, L. acidophilus, B. longum and S. salivarius ssp. thermophilus. The cholesterol reducing effects were 17.38${\sim}$32.08% in all the yogurts and especially, greater effect(25.75 to 32.08%) for yogurts fermented with L. acidophilus KCTC3150 and L. salivarius subsp. salivarius CNU27. The inhibitory effects on the pathogenic bacteria by lactic acid bacteria added with Lycii fructus, Lycii folium and Lyeii cortex lower on S. typhimurium M-15, but higher on E. coli KCTC1021 and L. monocytogenes.