• Preventive Nutrition and Food Science
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• 제13권3호
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• pp.190-195
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• 2008

The $\alpha$-amylase gene, amyL, from Bacillus licheniformis was expressed in Lactobacillus brevis 2.14 and Escherichia coli $DH5{\alpha}$ using two different shuttle vectors, pCW4 and pSJE. E. coli transformants (TFs) harboring either $pCW4T{\alpha}$ or $pSJET{\alpha}$ produced active $\alpha$-amylase but L. brevis TFs did not, as determined by enzyme assays and zymography. But amyL transcripts were synthesized in L. brevis TFs. In terms of plasmid stability, pSJE, a theta-type replicon, was more stable than pCW4, an RCR (rolling circle replication) plasmid, in L. brevis without antibiotic selection.

• Journal of Microbiology and Biotechnology
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• 제15권1호
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• pp.59-65
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• 2005

Poly-${\gamma}$-glutamic acid (PGA) is an unusual anionic polypeptide and has great potential as an environmentally and industrially significant biodegradable material. A new ${\gamma}$-PGA producer, Bacillus mesentericus MJM1, with high production capacity was isolated from Korean domestic Chungkuckjang bean paste. It produced ${\gamma}$-PGA at the level of 10 g/l in suitable media. The viscosities of 5% initially extracted mucin and purified ${\gamma}$-PGA solutions were 660 cps and 600 cps, respectively. The produced ${\gamma}$-PGA polymer consisted of 2,000 glutamic acid residues with even proportion of L and D types with molecular mass of about 200- 300 kDa. Bacillus mesentericus MJM1 displayed ${\gamma}$-glutamyltranspeptidase (${\gamma}$-GTP) activity that is known to play a key role in ${\gamma}$-PGA biosynthesis. The ${\gamma}$-GTP coding region was located on the plasmid of 5.8 kb. The plasmid, named pMMH1, is a rolling-circle replication (RCR) plasmid and additionally contained a replication origin and type I signal peptidase (sipP) coding region.

• Journal of Microbiology and Biotechnology
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• 제13권3호
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• pp.457-462
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• 2003

The complete nucleotide sequence of a plasmid, pMG1, isolated from Bifidobacterium longum MG1 has been determined. This plasmid, composed of 3,862 base pairs with 65.1% of G+C content. harbors two major open reading frames (ORF) encoding putative proteins of 29 kDa (ORF I) and 71 kDa (ORF II). ORF I showed relatively high amino acid sequence homology with replication proteins of other plasmids from Gr Im-positive and -negative bacteria. Upstream of ORF I, four sets of tandem repeat sequences resembling the iteron structure of related plasmids were found. S1 endonuclease treatment and Southern blot analysis revealed that pMG1 accumulates single-stranded DNA (ssDNA) intermediate, which indicate i the rolling circle replication (RCR) mechanism of this plasmid. Homology search indicated that ORF II encodes plasmid mobilization protein, and the presence of highly conserved oriT sequence in the upstream of this gene supported this assumption. RT-PCR showed that only ORF I is expressed in vivo. Based on these results, pMG 1 was exploited to construct a shuttle vector, pBES2. It was successfully transformed into Bifidobacterium and maintained stably.

• 국제교류와 융합교육
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• 제2권2호
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• pp.9-33
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• 2022

This paper mainly studies the national impression of college students on South Korea, selects students from some key universities as the target population, and conducts an in-depth investigation from the overall impression of South Korea, diplomatic image, food culture, language culture, tourism, entertainment circle and other aspects. Through a questionnaire survey of Chinese college students, this paper studies the image of South Korea in the eyes of contemporary Chinese college students, including the following aspects: First, Research the current Chinese college students' perception of the overall image of South Korea; Second, it studies the current Chinese college students' perception of the image of South Korea in the diplomatic, language, food, tourism and entertainment circles, and analyzes the internal dimensions of the image of South Korea in the minds of Chinese college students; Third, it studies the current Chinese college students' cognition of the overall image of South Koreans, and analyzes the internal dimensions of the image of South Koreans in the minds of Chinese college students; Fourth, to investigate the evaluation of Chinese college students on the image of South Korea. The survey results are analyzed from the perspectives of all subjects and gender differences, combined with the theories of communication and intercultural communication, and suggestions and prospects for the future development of the national image are made.

• 한국식품위생안전성학회지
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• 제25권4호
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• pp.289-293
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• 2010

식품을 제조, 가공하는 과정 중 생성되는 3-MCPD (3-Monochloropropane-l,2-diol)는 식품 중 미량 존재하는 유해 물질로 우리나라에서는 산분해간장 빛 혼합간장과 산분해단백질 (HVP)에 기준을 설정하여 관리하고 있다. 3-MCPD 지방산에스테르라고도 불리는 결합형 3-MCPD는 지방산과 글리세라이드가 반응하여 생성되는 중간물질로서, 독일 연방위해 평가원(BfR)에서는 3-MCPD 지방산에스테르 자체의 독성이나 위해성에 대한 자료는 부족하지만, 인체내에 식품형태로 들어가서 가수분해될 때 3-MCPD가 생성될 수 있으므로 저감화 대책이 필요하다고 보고하고 있다. 따라서, 본 연구에서는 최근에 개발된 결합형 3-MCPD 분석법을 이용하여, 간장 등 장류 식품, 조미식품과 식육가공품 등 209건에 대해 결합형 3-MCPD 함량조사를 실시한 결과, 전체 209건의 검체 중에서 장류의 경우 44건의 검체 중에서 8건에서 결합형 3-MCPD가 검출되었고(0.02~0.28ppm), 스프 12건 종 8건에서 결합형 3-MCPD가 검출되었다(0.01~0.96ppm). 소스는 60건 중 22건에서 결합형 3-MCPD가 검출되었으며(0.01~0.55ppm), 식육가공품의 경우 총 30건의 검체 중 16건에서 결합형 3-MCPD가 검출되었다(0.04~0.l8ppm). 스낵과자에서는 28건 중 20건에서 결합형 3-MCPD가 검출되었고(0.09~1.43ppm), 유탕면제품 10건 중 8건에서 검출되었다(0.04~1.22ppm). 견과류가공품 10건 중 6건에서 결합형 3-MCPD가 검출되었으며 (0.06~0.25ppm), 식물성크림에서는 15건 중 1건에서 결합형 3-MCPD가 0.05ppm이 검출되었다. 이상의 검출수준은 제외국과 비교할 때 낮은 수준이었다.

• 스마트미디어저널
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• 제12권3호
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• pp.112-119
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• 2023

Shrimp farming has been becoming a new source of income for fishermen in South Korea. It is often necessary for fishers to measure the size of the shrimp for the purpose to understand the growth rate of the shrimp and to determine the amount of food put into the breeding pond. Traditional methods rely on humans, which has huge time and labor costs. This paper proposes a deep learning-based method for calculating the size of shrimps automatically. Firstly, we use fine-tuning techniques to update the Mask RCNN model with our farm data, enabling it to segment shrimps and generate shrimp masks. We then use skeletonizing method and maximum inscribed circle to calculate the length and width of shrimp, respectively. Our method is simple yet effective, and most importantly, it requires a small hardware resource and is easy to deploy to shrimp farms.

• 한국식생활문화학회지
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• 제24권5호
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• pp.525-532
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• 2009

School dietitians are divided into two groups according to their status of employment, school nutrition teachers and dietitians, with the latter being irregularly employed by the institution. In this study, the job satisfaction, communication ability, work performance and importance in feeding services and dietetic counseling of both groups were compared. To accomplish this, 100 regularly employed school nutrition teachers (regularly employed) and 101 dietitians (irregularly employed) were surveyed by questionnaire. The results were as follows: (1) The irregularly employed dietitians showed a lower level of job satisfaction than the school nutrition teachers. This was likely because the school nutrition teachers belonged to the strong inner circle of school teachers and cafeteria workers, and had enough time to prepare for class lectures and consultancy. Conversely, the irregularly employed dietitians generally handle extra office work in addition to their primary duties. Despite these differences, both parties agreed that it was necessary to change the work system. Additionally, school dietitians reported that they had little opportunity for further training for career development. (2) Both parties had good communication skills; however, the irregularly employed dietitians had more conflicts with other staff members than the regular employees. (3) Job performance and job importance level was compared among employees involved in school feeding services and nutrition counseling. No significant differences were observed between dietitians and nutrition teachers in either group (p<0.05). However, the school nutrition teachers showed better skills than school dietitian with respect to public relations, running independent counseling offices, and using effective tools and materials. Job performance level was lower when compared to job importance level for all items, which meant the job was not well performed when compared to the work importance awareness.

• Journal of Biosystems Engineering
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• 제41권2호
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• pp.108-115
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• 2016

Purpose: Radio frequency (RF) heating is a promising thawing method, but it frequently causes undesirable problems such as non-uniform heating. This can occur because of the food shape, component distribution, and initial temperature differences between food parts. In this study, RF heating was applied to the thawing of cylindrically shaped pork sirloin by changing the shape of electrodes and the surrounding temperature. Methods: Curved electrodes were utilized to increase the thawing uniformity of cylindrically shaped frozen meat. Pork sirloin in the shape of a half-circle column was frozen in a deep freezer at $-70^{\circ}C$ and then thawed by RF heating with flat and curved electrodes. In order to prevent fast defrosting of the food surface by heat transfer from air to the food, the temperature of the thawing chamber was varied by -5, -10, and $-20^{\circ}C$. The temperature values of the frozen pork sirloin during RF thawing were measured using fiber-optic thermo sensors. Results: After multiple applications of curved electrodes resembling the food shape, and a cooled chamber at $-20^{\circ}C$ the half-cylindrically shaped meat was thawed without surface burning, and the temperature values of each point were similarly increased. However, with the parallel electrode, the frozen meat was partially burned by RF heating and the temperature values of center were overheated. The uniform heating rate and heat transfer prevention from air to the food were crucial factors for RF thawing. In this study, these crucial factors were accomplished by using a curved electrode and lowering the chamber temperature. Conclusions: The curved shape of the electrode and the equipotential surface calculated from the modeling of the parallel capacitor showed the effect of uniform heating of cylindrically shaped frozen food. Moreover, the low chamber temperature was effective on the prevention of the surface burning during RF thawing.

• 한국지역지리학회지
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• 제15권5호
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• pp.554-571
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• 2009

본 연구는 네덜란드 동부 라흐닝언과 그 주변에 위치한 식품산업 클러스터인 푸드밸리의 클러스터 구조 특성과 존립기반을 트리플 힐릭스 혁신체계 관점에서 분석한 것이다. 푸드밸리는 대학을 기반으로 성장한 클러스터이나 산 학 연 관 네트워크 체계에 기반하여, 이른바 트리플 힐릭스 혁신체계를 효과적으로 구축함으로써 세계적인 식품산업 클러스터로 발전하게 되었다. 푸드밸리의 트리플 힐릭스 혁신체계는 '기반구축기' $\rightarrow$ '관계형성기' $\rightarrow$ '발전기' $\rightarrow$ '정착기'에 이르는 4단계의 발전과정을 거치면서 혁신 클러스터로 성장하였다. 이 과정에서, 세계적인 교육 및 연구역량을 보유한 라흐닝언 대학 연구센터(WURC)를 중심으로 한 대학 및 연구기판들은 지역 내외의 기업들과 활발한 지식 이전 및 공유 활동을 통해 파트너십을 형성하는데 중추적 역할을 했다. 아울러 지역 기업들은 국제적 경쟁력을 가진 다국적 농식품 기업들과 기술혁신형 창업기업들이 중심이 되어 푸드밸리소사이어티와 같은 학습 커뮤니티를 형성하여 활발한 지식 창출, 이전 및 공유 활동에 참여하고 있다. 여기에 정부 및 지원기관들은 클러스터의 네트워크 촉진자로서 산 학 연의 주체별 혁신역량과 대학과 기업의 지식 창출, 이전 및 공유 메커니즘을 조성하는데 중요한 역할을 담당하고 있다.

• Nutrition Research and Practice
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• 제13권4호
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• pp.352-357
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• 2019

BACKGROUND/OBJECTIVES: Youth is the crucial stage between childhood and adulthood during which an individual acquires new behavior and practices including dietary habits, that may be influenced by his peers, social circle, nutrition knowledge level and other factors. The increase in awareness of young adults is of special importance from the perspective of health and prevention of obesity related chronic diseases. To measure the nutrition literacy level of university students using the Turkish version of Adolescent Nutrition Literacy Scale (ANLS). We evaluated their food habits using the Adolescent Food Habit Checklist (AFHC) tool and analysed it, if the eating habits were affected by nutrition literacy level. SUBJECTS/METHODS: A cross-sectional descriptive study was conducted on randomly selected 276 students studying in the Faculty of Health Sciences of Istanbul Aydin University, Turkey. Data was collected by means of ANLS and AFHC tools by face to face interview method. SPSS statistical sofware (IBM SPSS Statistics 19) was used to analyse the obtained data. RESULTS: Participants comprised of 47.1% males and 52.9% females with mean age of $20.0{\pm}1.60years$. Mean body mass index (BMI) was determined as $22.4{\pm}3.76$ ($23.6{\pm}3.63$ males $21.3{\pm}3.57$ females). Functional, interactive and critical nutritional literacy scores for male participants were $22.49{\pm}5.71$, $17.45{\pm}4.84$, and $28.28{\pm}7.13$ respectively (total $64.98{\pm}10.15$). For females the values were $24.66{\pm}5.13$, $20.17{\pm}4.28$, and $32.20{\pm}5.65$ (total $69.72{\pm}8.59$) respectively. For all the three sub-categories of nutrition literacy, the scores acquired by females were significantly higher than males (P < 0.001). In the AFHC tool, the mean score acquired by males were $9.26{\pm}4.18$ whereas for females it was $10.37{\pm}3.40$ significantly higher as compared to males (P = 0.007). CONCLUSION: The food habits of female participants were better than males; in accordance with their nutrition literacy status. It may be concluded that food habits are influenced by nutrition literacy and therefore stress much be given to increase the nutrition awareness among children youth as well as adults.