• Korean Journal of Microbiology
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• v.28 no.1
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• pp.76-82
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• 1990

In samples taken from mouth of the Nakdong River, mercury-resistant bacteria grown on the media supplemented with over 20 ppm of mercuric chlorice were below 0.3% of all aerobic heterotrophs. Among them, seven strains grown over 100 ppm of mercuric chloride were isolated and all were identified as Pseudomonas. The toxic effect of mercury on the growth of the most resistant strain N14 was influenced by the organic compounds and concentration. The growth and physiological activity to N14 strain were affected by toxic mercury in the early stage: The viable count and glucose turn over rate of N14 strain dropped to the lowest level as soon as the bacteria came into contact with mercury. During the extended lag period, however, bacteria accommodated to the stress and the viable count and glucose turnover rate increased. After the lag period, bacteria began to proliferate and their growth reached similar level to that of control. In crude extracts of N14 strain grown in nutrient browth containing. $10{\mu}M$ $HgCl_{2}$, a mercuric ion dependent oxidation of NADPH was demonstrated. Therefore the mechanism of mercury-resistance of the N14 strain involved the elimination of the mercury from growth media. In the N14 strain which a wide range of resistance to antibiotics was observed in, four multiple plasmids were detected. As a result, the supposition that N14 strain has a plasmid-encoded enzyme system may be quite within the realms of possobility.

• Journal of Microbiology and Biotechnology
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• v.13 no.6
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• pp.976-983
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• 2003

Seven Escherichia coli cells defective with aerobic growth were isolated by the insertion of ${\lambda}placMu53$, a hybrid bacteriophage of ${\lambda}$ and Mu, which created a transcriptional fusion to lacZY. These insertion mutant cells were tested on an XG ($5-bromo-4-chloro-3-indolyl-{\beta}-D-galactopyranoside$) medium for anaerobic expression of lacZ by fusion to a promoter. The chromosomal DNA from these strains were digested by EcoRI, and the EcoRI fragments that contained the fused gene and lacZ sequence were identified by Southern hybridization, using lacZ containing plasmid as a probe. The EcoRI fragment from each strain was cloned and sequenced. The sequence data were compared with the GenBank database. The mutated gene of three strains, CYT4, CYT5, and OS11, was found to be identical, and it was nrdAB that encoded ribonucleoside diphosphate reductase. The gene nrdAB was at min 50.5 on the Escherichia coli linkage map and 2,348,084 on the physical map, and is involved in hemAe-related reduction-oxidation reaction. OS6 and OS14 mutant strains had insertion at min 8.3 and the mutated gene was hemB. The hemB encodes 5-aminolevulinate dehydratase or porphobilinogen synthase. The OS3 mutant had insertion in cydB at min 16.6. The cydAB encodes cytochrome d oxidase. In the case of OS1, the fusion was made with sucA, the E1 component of ${\alpha}-ketoglutarate$ dehydrogenase.

• Journal of Microbiology and Biotechnology
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• v.16 no.8
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• pp.1210-1215
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• 2006

The properties related to the temperature and oxygen stability of the cytoplasmic hydrogenases from the fermentative strict anaerobic bacterium, Clostridium butyricum NCIB 9576 (Cl. butyricum), and purple sulfur phototrophic bacterium, Thiocapsa roseopersicina NCIB 8347 (T. roseopersicina), were compared. The optimum temperatures for the growth of Cl. butyricum and T. roseopersicina were 37$^{\circ}C$ and 25$^{\circ}C$, respectively, whereas those for the H$_2$ evolution of the cytoplasmic hydrogenases prepared from Cl. butyricum (C-H$_2$ase) and T. roseopersicina (T-H$_2$ase) were 45$^{\circ}C$ and 65$^{\circ}C$, respectively. The T-H$_2$ase was more thermostable than the C-H$_2$ase and retained its full activity for 5 h at 50$^{\circ}C$ under anaerobic conditions and 90% of its activity at 60$^{\circ}C$, whereas the C-H$_2$ase lost its activity drastically at 50$^{\circ}C$. The optimum pHs for H$_2$ oxidation of the C-H$_2$ase and T-H$_2$ase were 9.0 and 7.5, respectively. Both enzymes showed a maximum H$_2$ evolution activity at pH 7.0. Under aerobic conditions, 80% of the T-H$_2$ase activity was retained for 10 h at 30$^{\circ}C$, and 50% of the activity remained after 6 days under the same experimental conditions. However, the C-H$_2$ase was labile to oxygen and lost its activity immediately on exposure to air. Therefore, these properties of the T-H$_2$ase are expected to be advantageous for application in in vitro biological H$_2$ production systems.

• Journal of Korean Society on Water Environment
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• v.23 no.5
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• pp.723-730
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• 2007

This study was conducted to develop a combined method for remediating a Chlorinated Aliphatic Hydrocarbons (CAHs) mixtures-contaminated aquifer. The process is consist of two processes. A chemical process (1st) using natural zinc ores for reducing higher concentrations of CAH mixtures to the level at which biological process is feasible; and A biological process (2nd) using aerobic cometabolism for treating lower concentration of CAH mixtures (less than 1 mg/L). Natural zinc ore showed relatively high transformation capacity, average dehalogenation percentage, and the best economic efficiency in previously our study. To evaluate the feasibility of the process, we operated two columns in series (that is, chemical and biological columns). In the first column filled with natural zinc ore and sand, CAH mixtures were effectively transformed with more than 95% efficiency, the efficiency depends on the Empty Bed Contact Time (EBCT) and the mass of zinc ore packed. Scanning Electron Microscope (SEM), X-Ray Diffraction (XRD) analysis were performed to make sure whether natural zinc ore played an key role in the dechlorination of the CAH mixtures. The characteristics of zinc metal surface changed after exposure to CAHs due to oxidation of $Zn^0$ to $Zn^{2+}$. In the biological column injecting propane, DO and effluent of the chemical column, only 1,1,1-TCA was cometabolically transformed. Consequently, the combined process would be effective to remediate an aquifer contaminated with high concentrations of CAH mixtures.

• Journal of Environmental Science International
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• v.19 no.11
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• pp.1355-1362
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• 2010

This study was carried out in order to observe how the bay sediment would be changed with microbial treatments and a chemical oxidant like $CaO_2$. The sediment during the treatments was analyzed in terms of pH, ORP, volatile organics content, COD, AVS, T-N, and T-P. With $CaO_2$ treatment, pH was kept over 9.66 and ORP ranged from +4.70~+46.0, which meant an aerobic state meanwhile with the microbial treatment those were worse. In addition the chemical treatment showed better environmental index values than the microbial one: volatile organics content and COD values in the former were 12.9% and 37.9% while those in the latter were 4.5% and 18.7%, respectively. AVS and T-P were 71.1% and 100% versus 56.5% and 85.8%, respectively. However, the microbial treatment was better for T-N(66% higher). On the other hand, both treatment at a time enhanced all the environmental indices but COD meantime pH and ORP values were lower than with the chemical treatment only. Thus additional input of an oxygen generator like $CaO_2$ could improve the environmental state of a bay sediment where the biological treatment is going on.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1805-1812
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• 2012

The effects of red-potato on the physicochemical properties of kochujang were investigated during fermentation. The number of yeast and aerobic bacteria in kochujang increased up to 4 weeks of fermentation, then the yeast number slowly decreased. Amylase activities also increased after 2~4 weeks of fermentation with the addition of red-potato. The Hunter L-value of kochujang decreased sharply and the a-value increased through the addition of starch syrup, causing major changes in total color difference as the ratio of red-potato increased. There was a direct correlation between the amount of red-potato with water activity and titratable acidity. The oxidation-reduction potential of kochujang decreased sharply after 12 weeks of fermentation, and was lowered with the addition of red-potato. As the ratio of red-potato increased, reducing sugars and ethanol contents of kochujang increased in the later stage of fermentation, while the amino-type nitrogen content was lower. Sensory results showed that a final percentage of 2% red-potato in kochujang was optimal for taste and overall acceptability.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.423-433
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• 2014

In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at $41^{\circ}C$ for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value) and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen addition and the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content of meatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratio decreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxidation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria, coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen could be added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensory properties.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.221-229
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• 2014

Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at $4^{\circ}C$ under aerobic packaging condition for 0, 3, and 7 d. Calcium chloride combined with 0.002% and 0.01% lactic acid reduced microbial counts by 0.14 and 1.08 Log CFU/g, respectively, however, calcium chloride alone was unable to inhibit microbial growth. Calcium chloride combined with 0.01% lactic acid was the most effective antimicrobial treatment and resulted in the highest initial redness value. Calcium chloride alone and combined with lactic acid suppressed changes in pH and the Hunter color values during storage. However, injection of calcium chloride and lactic acid had adverse effects on lipid oxidation and sensory characteristics. The higher TBARS values were observed in samples treated with calcium chloride and lactic acid when compared to control over the storage period. Addition of calcium chloride and lactic acid resulted in lower sensory scores for parameters tested, except odor and color, compared to control samples. Therefore, the formulation should be improved in order to overcome such defects prior to industrial application.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2017.05a
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• pp.69-69
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• 2017

For several decades, industrial processes consume a huge amount of raw water for various objects that consequently results in the generation of large amounts of wastewater. There effluents are mainly treated by conventional technologies such are aerobic, anaerobic treatment and chemical coagulation. But, there processes are not suitable for eliminating all hazardous chemical compounds form wastewater and generate a large amount of toxic sludge. Therefore, other processes have been studied and applied together with these techniques to enhance purification results. These techniques include photocatalysis, absorption, advanced oxidation processes, and ozonation, but also have their own drawbacks. In recent years, electrochemical techniques have received attention as wastewater treatment process that show higher purification results and low toxic sludge. There are many kinds of electrode materials for electrochemical process, among them, boron doped diamond (BDD) attracts attention due to good chemical and electrochemical stability, long lifetime and wide potential window that necessary properties for anode electrode. So, there are many researches about high quality BDD, among them, researches are focused BDD on Si substrate. But, Si substrate is hard to apply electrode application due to the brittleness and low life time. And other substrates are also not suitable for wastewater treatment electrode due to high cost. To solve these problems, Ti has been candidate as substrate in consideration of cost and properties. But there are critical issues about adhesion that must be overcome to apply Ti as substrate. In this study, to overcome this problem, TiN interlayer is introduced between BDD and Ti substrate. TiN has higher electrical and thermal conductivity, melting point, and similar crystalline structure with diamond. The TiN interlayer was deposited by reactive DC magnetron sputtering (DCMS) with thickness of 50 nm, $1{\mu}m$. The microstructure of BDD films with TiN interlayer were estimated by FE-SEM and XRD. There are no significant differences in surface grain size despite of various interlayer. In wastewater treatment results, the BDD electrode with TiN (50nm) showed the highest electrolysis speed at livestock wastewater treatment experiments. It is thought to be that TiN with thickness of 50 nm successfully suppressed formation of TiC that harmful to adhesion. And TiN with thickness of $1{\mu}m$ cannot suppress TiC formation.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.718-724
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• 2012

The aim of this study was to investigate the effects of the addition of tomato powder [1.0% (T1), 1.5% (T2) and 2.0% (T3)] on pork loin jerky with aerobic package during storage at room temperature. The T3 sample showed lower (p<0.05) pH value and higher (p<0.05) water activity than the control during storage. Total plate counts of treated samples (${\geq}1.20$ Log CFU/g) were significantly (p<0.05) lower than the control (1.46 Log CFU/g) during storage. With the increase of the tomato powder concentration the lightness ($L^*$) of the jerky decreased, except at day 30 of storage, but the redness ($a^*$) and yellowness ($b^*$) increased significantly (p<0.05) during storage. T3 had higher values for hardness and cohesiveness but lower for springiness, gumminess and chewiness than others at day 40 of storage. However, there were no significant differences in TBARS values among the samples during storage. In sensory properties, the color scores of T3 was significantly (p<0.05) higher than that of control at day 40 of storage. These results suggested that 2.0% tomato powder could be used to improve the redness and extend the shelf-life of jerky with increasing water activity, providing the consumer with food containing natural colorant.