• KSBB Journal
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• 제11권3호
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• pp.340-346
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• 1996

고점성을 갖는 미생물 생물 고분자에 대한 발효공정 분석 및 조절 연구의 일환으로 알카리 내성 Ba cillus sp.를 사용한 생물고분자의 발효 중 배양액의 유변학적 성질에 대한 경시변화를 조사하였으며, 균 체생육 및 생물 고분자의 생산과 유변학 특성 변화와의 상관관계를 검토하였다. 배양액의 유변학은 배양시간 경과에 따라 현저하 게 변화하여 더욱 점성이 있고, 또 의가소성이 증대 하면서 비뉴우톤 유체로서 거동하였다. 발효 중 유 통지수, 점조도지수, 항복융력 빛 겉보기 점도 등 유 변학 특성값은 균체증식에는 거의 영향을 받지 않고, biopolymer의 합성과 밀접한 상관성을 보였다. 또 유변학적 특성값의 변화는 생물고분자 농도만의 함수가 아니고 발효진행과 상관성을 보였고, 생물고 분자의 생성이나 기질 소비의 완료 직전에 최대값을 나타내었다. 따라서 이들 변화의 특성화는 발효경과 또는 완료에 대한 양호한 지표를 공급할 수 있음을 시사하였다.

• 대한의생명과학회지
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• 제22권4호
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• pp.167-173
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• 2016

The broth microdilution technique used to measure the minimal inhibitory concentration (MIC) of natural compounds against bacteria is problematic: it is difficult to visualize bacterial growth due to the color of the natural compound. Therefore, the use of a colorimetric method with a redox indicator by broth microdilution can simplify it and increase its objectivity. This study evaluated the usefulness of the colorimetric method in measuring the MIC of Phellinus baumii against methicillin-resistant Staphylococcus aureus (MRSA). The inhibition in disc diffusion method was observed from $8,192{\mu}g/mL$ P. baumii in all 10 MRSA isolates examined; however, the MIC ranges of the 10 MRSA isolates was $512{\sim}2,048{\mu}g/mL$ by broth microdilution using a colorimetric method; with the 3-(4,5-dimethylthiazole-2-yl)-2,5-diphenyltetrazolium bromide (MTT) indicator. In addition, the MIC of P. baumii by broth microdilution using MTT as indicator yielded excellent results. However, the 2, 3, 5-triphenyltetrazolium chloride (TTC) results could not be determined due to the color of the TTC indicator. The MICs of four antibiotics against MRSA using MTT or TTC were equal to those determined by visual interpretation. In conclusion, to evaluate the antibacterial effects of a natural compound, the broth microdilution technique is considered to be better than the disc diffusion method. Moreover, to resolve the problems caused by the colors of natural compounds, a colorimetric method such as that using MTT may be very valuable.

• 한국식품조리과학회지
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• 제15권6호
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• pp.595-602
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• 1999

This study was intended to develop traditional Korean soup recipe which can be used for food service and meet consumers' taste with a focus on clear soup such as clear radish soup, sea mustard soup, dried pollack soup, croaker soup, and backbone soup. The developed sample(S1) showed the highest level of overall preference among consumers. There were significant differences in sensory characteristics of the samples especially between S1 and others. The sensory characteristics of each soup showed a slight difference depending on the kind of soup, however, all items had an effect on overall preference. One of the standardized recipe to make broth was presented as follows: The ingredients for broth consists of the shank or brisket of beef(100 g), water(10 cup), spring onion(20 g), onion(30 g), garlic(10 g), salt(1 teaspoonful), and black pepper power(1/10 teaspoonful). 1) The meat part of shank or brisket is prepared. 2) The unfrozen meat is immersed in cold water for 20 min, whereby blood is extracted from the meat. 3) 10 cups of water are poured into the pan and boiled enough. 4) After water has boiled enough, the lump of meat with blood extracted is cut into 2 or 3 pieces and is boiled in the boiling water by high-intensity heat with the pan lid uncovered, and dirty foam is scooped out while boiling. 5) If the broth begins to be extracted, the intensity of heat is lowered for boiling for one hour or so, and then again boiled for 30 min with spring onion, garlic, onion and the like. If the broth is extracted enough, spring onion, garlic, onion, and others are removed from the pan. the broth is seasoned with salt and black pepper powder, and foam is removed by using fine mesh sieve or gauze. Then, 6 cups of clear broth is obtained finally.

• 대한미생물학회지
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• 제22권4호
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• pp.435-443
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• 1987

A total of 30 strains of Candida albicans were examined for susceptibility to amphotericin B and ketoconazole using Sabouraud's dextrose broth, Kimmig broth and Supplemented yeast nitrogen base broth media. Furthermore, the growth curve and colony forming units were checked for use of stationary-phase cells and 2-hour incubation cells in the absence of atifungal agents. The viable counts were determined periodically during incubation by standard plate count techniques. The minimum inhibitory concentrations of amphotericin B for use of stationary phase cells were as follows: SDB, $0.09{\sim}0.97mcg/ml$(0.39mcg/ml); Kimmig broth, $0.19{\sim}0.39mcg/ml$(0.42 mcg/ml) and SYNB, $0.19{\sim}0.39mcg/ml$mcg/ml(0.23mcg/ml). In ketoconazole, MICs were value SDB, $3.12{\sim}25.0mcg/ml$(12.5mcg/ml); Kimmig broth, $12.5{\sim}25.0mcg/ml$ (22.5mcg/ml) and SYNB, $3.12{\sim}12.5mcg/ml$(6.71mcg/ml). The MICs of amphotericin B(0.2mcg/ml cone.) for use of 2-hour incubation cells in absence of AMB were, SDB, $0.04{\sim}0.39mcg/ml$(0.11mcg/ml); Kimmig broth, $0.09{\sim}0.39mcg/ml$(0.18mcg/ml) and SYNB, $0.09{\sim}0.19mcg/ml$(0.14mcg/ml) and in KTZ, the value of MICs were SDB, $3.12{\sim}25.0mcg/ml$(12.22mcg/ml); Kimmig broth, $0.78{\sim}25.0mcg/ml$(11.01mcg/ml) and SYNB, $1.56{\sim}12.5mcg/ml$(3.90mcg/ml). The two-log reductions in CFU per milliliter observed when 2 hour preincubation cells were treated with 0.2mcg/concentrations of AMB and 25.0mcg/ml of KTZ. However, AMB treated cells were restored to growth activity, it suggested that the AMB has no active antifungal activity.

• 한국식품과학회지
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• 제32권3호
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• pp.674-680
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• 2000

닭머리를 이용한 육수 제품을 개발하기 위한 기초 단계로서 닭머리의 침지 및 데침 과정 등 전처리에 따른 닭머리 육수의 품질 특성을 조사하였다. 닭머리의 침지 시간이 길어질수록 관능검사 결과 외관, 혈액 향미 및 내장육 향미의 강도가 낮아졌다. 특히 혈액과 내장육 향미의 경우 30분 이상 핏물을 뺀 시료간에는 유의적인 차이가 없었는데, 이를 근거로 닭머리의 핏물 제거를 위한 침지 시간으로 30분이 제시되었다. 데친 닭머리로 제조한 육수는 데치지 않은 닭머리로 제조한 육수보다 유리 아미노산, 핵산 관련물질의 함량이 더 적었으며 삼점검사 결과 두 육수 사이에는 관능적 특성에서 유의적 차이가 없었으므로 닭머리 육수 제조시 닭머리 데침 과정이 필요하지 않음을 확인하였다.

• 한국균학회지
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• 제37권1호
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• pp.114-116
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• 2009

본 연구는 P. capsici의 난포자를 다량으로 확보하기 위하여 우수한 액체 배지를 선발하고 난포자의 발아율을 조사할 뿐만 아니라 $F_1$ progeny를 확보하기 위하여 수행하였다. 공시한 8개 액체배지 중 carrot broth와 V8C broth가 난포자형성을 위해 가장 적당한 배지였다. 총 11균주의 P. capsici(CapA형)과 P. tropicalis(CapB형)를 선발하였고 P. capsici(CapA형)에 P. tropicalis(CapB형)을 교배하는 서로 다른 9개 조합의 교배에서 얻은 난포자로부터 총 129 균주의 $F_1$ hybrid progeny를 얻었으며 난포자의 발아율은 0.64-4.0%(평균 1.85%)이었다.

• Applied Biological Chemistry
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• 제50권1호
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• pp.6-11
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• 2007

P. freudenreichii KCCM 31227을 whey 배지에서 배양시 whey 배지의 살균방법 즉, 고압증기멸균(121$^{\circ}C$, 15분), 저온살균(60$^{\circ}C$, 30분) 방법과 배양액에 yeast extract를 0.5, 1% 첨가하였을 때 생균수와 총산도를 측정하여 P. freudenreichii KCCM 31227의 생육특성을 조사하였다. 6% whey 배지보다는 12% whey 배지에서, yeast extract 0.5% 보다는 1.0% 첨가 시 생균수가 높았고, 12% whey 배지에 yeast extract를 1.0% 첨가하고 저온살균하였을 때 배양 72시간에 7.5${\times}10^7$ cfu/ml로 가장 높은 생균수를 나타냈다. 총산도는 12% whey 배지에 yeast extract를 1.0% 첨가하여 저온살균하였을 때 5.2로 가장 높았다. 배양 72시간 동안 생균수와 총산도의 증가는 유사한 경향을 보여주었다. Propionic acid와 acetic acid의 생성은 고온살균보다 저온살균에서 높게 검출되었다.

• 한국버섯학회지
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• 제13권1호
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• pp.50-55
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• 2015

본 연구에서는 꽃송이버섯 건물과 powder를 각각 Yeast Extract broth와 MRS broth에서 Lactoballius 4종(L. plantarum, L. acidophilus, L. helveticus, and L. delbrueckii)과 함께 발효시켰다. 발효액의 final pH는 pH $3.9{\pm}0.02$로 유산균의 일반적인 final pH 값과 일치함을 통해 유산균의 발효를 확인하였고, 유산균에 의한 꽃송이버섯 발효의 효과를 ${\beta}$-glucan 함량을 통하여 확인하였다. Yeast Extract broth 발효액은 YSB-2LP 1.65 g/100 g으로 ${\beta}$-glucan을 거의 함유하고 있지 않았지만 MRS broth 발효액은 Yeast Extract broth 발효액의 10배에 달하는 MPB-1LP 10.84 g/100 g을 함유하고 있었다. MPB-1LP는 꽃송이버섯 powder와 L.actobacillus plantarum으로 발효한 발효액으로 pH stress로 인해 만들어진 L. plantarum의 ${\beta}$-D-glucosidase에 의해 분해된 고분자량의 수용성 ${\beta}$-glucan이라 사료된다. 꽃송이버섯을 powder 상태로 L. plantarum과 함께 발효시켰을 때 꽃송이버섯의 수용성 ${\beta}$-glucan 추출 효율을 높일 수 있으며, 본 연구의 결과는 꽃송이버섯 유산균 발효물의 면역촉진 작용 연구를 위한 기초연구자료로 활용될 수 있을 것이다.

• 한국미생물·생명공학회지
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• 제27권1호
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• pp.62-69
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• 1999

Clostridium butyricum NCIB 9576 evolved hydrogen gas and produced various organic acids from glucose, lactose, starch, and glycerol. Total amount of hydrogen gas produced from 1 and 2% glucose were 630 and 950ml $H_2$/l-broth, respectively, for the first 24 hrs of incubation and the maximum hydrogen production rates were 42 and 94ml $H_2$/hr/1-broth, respectively. Teh initial pH 6.8 decreased to 4.2~4.5 during the first 12~16 hrs of fermentation when the pH was not controlled, resulting in ceasing the cell growth and hydrogen evolution and in degradation of 82 and 40% glucose after 24hrs of incubation from 1 and 2% glucose, respectively. When pH was controlled to 5.5, glucose was consumed completely and resulted in increasing hydrogen production approximately 38~50% compared to the experiments without the pH control. C. butyricum NCIB 9576 produced hydrogen gas approximately 644, 1,700 and 3,080 ml $H_2$/l-broth with 0.5, 1 and 2% lactose, respectively and the maximum hydrogen production rates were 41, 141 and 179ml $H_2$/hr/l-broth, respectively. All of the lactose added was degraded completely during fermentation even though pH was not controlled. C. butyricum NCIB 9576 produced 183 and 709ml $H_2$/l-broth with 0.1 and 0.5% starch for 48 hrs, respectively, when pH was not controlled. The maximum rates of hydrogen gas production were 43 and 186ml $H_2$/l-broth, respectively and 80~100% of starch added was fermented. Approximately 107ml $H_2$/l-broth was produced using 1% glycerol by C. butyricum NCIB 9576 and the pH was maintained higher than 6.1 during fermentation without pH control. The degradation of glucose, lactose, starch and glycerol by C. butyricum NCIB 9576 were affected by the pH of fermentation broth and the organic acids released during fermentation. The pH of feremtntation broth dropped to 4.2~4.6 after 12~14 hrs incubation when glucose was used as a substrate while pHs were maintained above pH 5 under the same experimental conditions when lactose, starch and glycerol were used. The organic solvents and acids produced during glucose fermentation were mainly ethanol, butyrate, acetate and a little of propionate, while butyrate was the main organic acids during the lactose, starch, and glycerol fermentation by C. butyricum NCIB 9576.

• 한국식품조리과학회지
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• 제21권1호
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• pp.1-11
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• 2005

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.