• Food Science of Animal Resources
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• v.28 no.1
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• pp.1-8
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• 2008

More safe and natural food was recently needed by consumers. Antimicrobials including sodium azide, penicillin, and vancomycin were used for therapeutic agents against pathogens such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7 in dairy and meat industry. These antimicrobials and preservatives were prohibited in stock farm and food because they were caused resistant strain and side effects. Bacteriocins are proteinaceous compounds that may present antimicrobial activity towards important food-borne pathogens and spoilage-related microflora. Therefore, bacteriocins were reported as an alternative of antimicrobials. Due to these properties, bacteriocin-producing strains or purified bacteriocins have a great potential of use in biologically based food preservation systems. Despite the growing number of articles regarding on the isolation of bacteriocinogenic strains, genetic determinants for production, purification and biochemical characterization of these inhibitory substances, there are only limited reports of successful application of bacteriocins to dairy and meats. This review describes bacteriocins related to dairy and meat products for the further use.

• Journal of Life Science
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• v.18 no.2
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• pp.287-290
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• 2008

In order to obtain yeast cells producing a bacteriocin, Subpeptin JM4-A or Subpeptin JM4-B, the 48 bp oligonucleotides corresponding to Subpeptin JM4-A and Subpeptin JM4-B genes including codon for start and stop were chemically synthesized and cloned into pAUR123, an yeast expression vector. Transformed yeast cells exhibited growth inhibition of Bacillus subtilis, Escherichia coli and Pseudonomas aeruginosa. This result indicates that yeast cells producing Subpeptin JM4-A or Subpeptin JM4-B possess bacteriocidal properties against both Gram positive B. subtilis and Gram negative E. coli and P. aeruginosa cells. The recombinant yeast strains constructed in this study can be applied in the food preservative or. animal foodfeed.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.151-158
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• 2007

Among 68 strains of lactic acid bacteria (LAB) isolated from Dongchimi, a strain K11 was selected due to its bactericidal activity against Escherichia coli O157 The strain K11 was identified as Lactobacillus plantarum, based on physiological and biochemical characteristics. In the late exponential phase, La. plantarum K11 showed maximum bacteriocin activity (12,800 BU/mL) and maintained until the early stationary phase. The bacteriocin activity was completely inactivated by all the proteolytic enzymes such as pepsin, protease, proteinase K, papain, chymotrypsin, and trypsin, but the activity was not affected by catalase, a-amylase, lysozyme, and lipase, suggesting proteinaceous nature of the bacteriocin. Additionally, this activity was not affected in the pH range from 3.0 to 9.0 and under storage conditions like 30 days at -20,4, or $25^{\circ}C$. Although the bacteriocin activity was absolutely lost after 15 min treatment at 121, it was relatively stable at $70^{\circ}C$ for 60 min or $100^{\circ}C$ for 30 min. The activity was disappeared by treatment with acetone, benzene, ethanol, or methanol, but it was not affected by treatment with chloroform or hexane. The antibacterial activity of the bacteriocin was good against some LAB including Lactobacillus spp., Enterococcus spp., and Streptococcus spp., but not against food-borne pathogens such as Bacillus spp., Listeria spp., and Staphylococcus spp. as well as yeasts and molds. Especially, some intestinal bacteria such as Enterobacter aerogenes and E. coli were significantly affected by the bacteriocin of La, plantarum K11. Furthermore, the addition of 640 BU/mL resulted in the complete clearance of E. coli O157 after 10 hr.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.233-237
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• 1999

The bacteriocin produced by Lactobacillus sp. GM7311 was purified by sequential steps including n-propanol/acetone treatment, CM-cellulose chromatography, and gel filtration on Sephacryl HR-100. The relative activity of bacteriocin increased 493-fold after final purification step with a recovery of 8.3%. Two protein bands of ca. 8,200 and 2,500 were detected by SDSPAGE of bacteriocin purified through CM-cellulose and sephacryl HR-100 chromatography and both of them had bacteriocin activity.

• Journal of Life Science
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• v.15 no.6 s.73
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• pp.923-927
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• 2005

ln order to develop yeast cells that produce a bacteriocin on their cell surfaces, the 114 bp Leucocin A gene with stop codon was ligated into pYDl, an yeast vector. The recombinant DNA, pYDl-LeucoA was used to transform yeast (Saccharomyces cerevisiae) cells. Yeast cells harboring pYDl-LeucoA showed antibacterial activity against Bacillus subtilis. To confirm these bacteriocidal yeast cells possess the Leucocin A gone, PCR was performed with plasmid prepared from transformed yeast cells as a template and two Leucocin A-specific primers. In this study, bacteriocidal yeast cells that can be used as an antibiotic or a food preservative were developed.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.08a
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• pp.294-294
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• 2013

자연계의 많은 생물들은 의사소통이나 분위기 표현, 위장 등을 하기위해 자신의 색을 바꾸는 것으로 알려져 있으며, 현재 많은 연구자들이 이러한 자연 현상으로부터 영감을 받아 생체모방 구조와 메커니즘을 이용한 바이오센서를 개발하고 있다. 하지만 기존의 컬러센서는 수용체 개발에 있어 복잡한 디자인, 어려운 합성 방법 및 낮은 감도와 저선택성 등의 한계점을 가지고 있다. 이에 본 연구에서 우리는 바이러스(M13-박테리오파지)를 기반으로 한 신개념 고감도 고선택성 컬러센서를 개발하고자 한다. 우리가 개발하고자 하는 컬러센서는 자가 조립방법으로 만들어진 나노 구조체로 형성되어 있으며, 다양한 종류의 화학물질이나 오염물질을 감지할 수 있다. 이 컬러센서는 아주 낮은 농도의 휘발성 유기화합물(volatile organic compounds)을 감지해 색변화를 보였으며, 다양한 독성 물질이나 방향족을 가진 화학 물질을 감지할 수 있었다. 따라서 우리가 개발한 컬러 센서는 국가의 안보나 국민의 건강을 증진시키기에 아주 유용할 것으로 보인다.

• Korean Journal Plant Pathology
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• v.12 no.2
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• pp.169-175
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• 1996

콩 불마름병균 Xanthomonas campestris pv. glycines 8ra는 X. c. pv. vesicatoria에 길항력이 있는 bacteriocin인 glycinecin을 생성 분비한다. Bacteriocin 생성 분비 능력이 있는 콩 불마름병균을 효과적인 생물학적 방제원으로 활용하기 위해서는 좀더 체계적인 연구가 필요하여, bacteriocin 생성에 관계되는 유전자의 분리를 시도하였다. 약 2,000개의 Xanthomonas campestris pv. glycines 8ra cosmid library에서 bacteriocin의 생성 분비 능력을 조사하여 다섯 개의 clone을, pG011, pG0113, pG33과 pG35, 선발하였다. 그중 한 clone pG08을 임의로 선택하여 plasmid DNA를 분리하였다. Plasmid pG08에서 약 6.0 kb의 DNA를 떼어내어 다른 plasmid vector에 넣은 subclone pBL5는 bacteriocin의 생성 분비 능력이 있었다. Plasmid pG08을 제한효소 처리후 다시 접함시켜 만든 몇 개의 subclone과 pBL5의 제한효소 지도를 비교 분석한 결과 약 3.0 kb의 BamHI-HindIII 부분의 DNA가 bacteriocin의 생성에 관계함을 알았다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.201.1-201
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• 2003

생균제로서 가능성 있는 유산균의 선별을 위해 발효식품인 동치미로부터 분리된 균주들의 내산성, 내담즙성, 내췌장액성 및 유해균 억제능을 조사하였다. 특히 분리된 균종 중에서 FF-3가 인공위액과 담즙산에 대한 높은 내성을 나타내었을 뿐만 아니라, Salmonella sp. 과 Escherichia coli에 대하여 높은 항균 활성을 나타내었다. FF-3유래 박테리오신은 그람양성 및 음성 세균에서 넓은 항균 범위를 나타내었다. 본 연구에서 최종선별된 FF-3 균주를 16s rDNA sequence 동정한 결과 Lactobacillus sp.으로 확인되어 FF-3으로 명명하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.74-80
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• 1999

Growth and bacteriocin production by Lactobacillus sp. GM7311 in tofu residue treated with two commercial amylases were investigated. The optimal condition of amylase Ⅰ(liquefied enzyme for sauce) and Ⅱ(multienzyme 2,000) for the enzyme reaction was showed at pH 6.0 and 4.0, respectively. The optimal temperature was 40oC both. At the enzyme dosage 4% and 3% and reaction time 1hr, about 2% of reduced sugar needed bacteriocin production was obtained. The enzymatic treatment of tofu residue enhanced bacteriocin production by lactic acid bacteria, particularly in the tofu residues added 2.0% yeast extract. But, we couldn't see the increment of bacteriocin activity in the tofu residues added other nitrogen sources such as proteose peptone No. 3 and lab lemco powder. Also, in the comparision of amylase I and Ⅱ, bacteriocin activity in the tofu residue treated with amylase Ⅰ was better than that of amylase Ⅱ.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.08a
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• pp.293.2-293.2
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• 2013

구조색에 기반을 둔 반사형 디스플레이는 낮은 전력 소모와 쉬운 제조 과정뿐만 아니라 후광 없이 작동이 가능한 장점으로 인해 최근 많은 주목을 받고 있다. 하지만 기술적으로 다양한 색체 구현이 어려워 현재까지는 많이 응용되고 있지는 않다. 이에 본 연구에서 우리는 바이러스(M13-박테리오파지)를 기반으로 한 신개념 컬러 디스플레이를 개발하고자 한다. 우리가 개발하고자 하는 컬러디스플레이는 자가 조립방법으로 만들어진 나노 구조체로 형성되어 있으며, 간단한 실험 조건 조절을 통해 다양한 색깔 구현을 할 수 있다. 특히, MEMS 공정으로 자체 제작한 Micro Heater의 온도 조절을 통해 자가 조립된 나노 구조체의 간격 주기를 조절 하면, 기존에 형성된 색을 원하는대로 자유롭게 바꿀 수 있다. 우리가 개발하고자하는 생체 재료 기반 컬러 소자는 차세대 디스플레이의 또 다른 새로운 시도가 되리라 생각한다.