• The Bulletin of The Korean Astronomical Society
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• v.42 no.1
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• pp.54.1-54.1
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• 2017

The UKIRT Wide-field Infrared survey for Fe+(UWIFE) is an unbiased survey of the first Galactic quadrant, with narrow-band filter centered on $1.644{\mu}m$. This survey covers $7^{\circ}$ < l < $62^{\circ}$ and |b| < $1.5^{\circ}$, where active interaction of stars and interstellar medium is expected. With median seeing of 0.8 arcsec, 5 - sigma detection limit of 18.7 mag and surface brightness limit of $8.1{\times}10^{-20}W\;m^{-2}arcsec^{-2}$, this survey gives an opportunity to statistically study Galactic [Fe II] - emitting sources for the first time. In order to identify Ionized Fe Objects (IFOs) in survey area systematically, we conducted visual inspection and automatic detection simultaneously. Total of ~300 extended IFOs are identified, most of them are found out to be part of supernova remnants (SNRs), young stellar objects, HII regions and planetary nebulae. The majority of IFOs are new discoveries which reveal shocked structures in high-extinction region. Spatial distribution of IFOs suggest that they trace Galactic structure. As a part of spectroscopic follow-up, we observed SNR candidate IFO J183740.829-061452.41 with IGRINS (Immersion Grating Infrared Spectrograph, Yuk+2010), mounted on 2.7m Harlan Smith telescope. This unknown arc-like, 6'-long IFO is coincident with inner part of radio continuum loop G25.8+0.2, which has been known as HII region. However, interior of this radio shell is filled with diffuse soft X-ray emission, and possible association of hard X-ray pulsar / pulsar wind nebula makes the nature of the IFO unclear. The H and K-band 2D spectrum shows shock-ionized [Fe II] filaments, which is apart from photoionized HII filaments. In this presentation we present basic statistics of newly identified IFOs, as well as the follow-up study of IFO J183740.829-061452.41.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.109-114
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• 2003

Antimicrobial activities of grape seed ethanol extract and its serial solvent fractions were investigated against various food poisoning microorganisms. The grape seed ethanol extract showed dose dependant antimicrobial activity against Bacillus subtilis ATCC 9372 or Staphylococcus aureus ATCC 6538, whereas had limited effect on Pseudomonas aeruginosa IFO 3080, Salmonella enteritidis IFO 3313 and Escherichia coli ATCC 25922. Ethylacetate and butanol fractions ameng the serial solvent fractions of grape seed ethanol extract contained the catechin at the levels of 35.7 mg/g and 20.2 mg/g, respectively. Nevertheless, the butanol fraction of grape seed ethanol extract showed intense antimicrobial activity compared with the ethylacetate fraction on all microorganisms tested. It was found that the butanol fraction was mainly composed of oligomeric or polymeric polyphenols such as condensed tannins by the fractionation on C l8 cartridge according to the difference in the degree of polymerization. Therefore, it seems that the antimicrobial activity of grape seed ethanol extract is related to the degree of polymerization of proanthocyanidin as well as the total content of flavan-3-ol composing the proanthocyanidin.

• Journal of the Korean Chemical Society
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• v.37 no.7
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• pp.677-682
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• 1993

Polyacryloylcephalexine and polymethacryloylcephalexine were prepared by the reaction of polyacryloylchloride or polymethacryloyl chloride with cephalexine. The antimicrobial activities of these polymeric drugs were investigated by the common twofold dilution technique and the minimum inhibitory concentration (MIC) of polymeric durgs was also examined. Polyacryloylcephalexine revealed an excellent antibacterial activity against Micrococcus luteus ATCC 9341, Escherichia coli ESS, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, Mycobacterium phlei IFO 3158, Klebsiella pueumouiae KCTC 1560, Escherichia coli KCTC 1039, Salmonella typhimurium KCTC 1925. Polymethacryloylcephalexine revealed an excellent antibacterial activity against Micrococcus luteus ATCC 9341, Klebsiella pueumouiae KCTC 1560, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, Mycobacterium phlei IFO 3158, Escherichia coli KCTC 1039, Escherichia coli ESS, Salmonella typhimurium KCTC 1925.

• Korean Journal of Microbiology
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• v.32 no.3
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• pp.182-185
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• 1994

Effects of nitrogen and carbon sources on the decolorization rate of poly R-478 dye by a white rot basidiomycete Coriorus versicolor IFO 30388 were examined. The fungus exhibited 87.2% of decolorization rate when it was cultured in the state of stationary in a nitrogen-limited medium (pH 4.5) which contained 2.0% glucose, 0.04% ammonium tartrate, 0.02% poly R-478 dye, 2% $KH_2PO_4$, 0.5% $MgSO_4{\cdot}7H_2O$, 0.1% $CaCl_2{\cdot}2H_2O$, 0.002% thiamine-HCl and 10 mM 2,2 dimethylsuccinate (sodium) at $28^{\circ}C$ for 10 days. Decolorization of the dye occurred in the presence of nitrogen source in the medium and decolorization rate increased rapidly after depletion of $NH_4^+$ from the medium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.75-80
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• 2002

The growth inhibition by nisin-Producing lactococci against Bacillus subtilis and its application to doenjang fermentation were investigated. Lactococcus lactis subsp. lactis IFO 12007, L. lactis subsp. lactis ATCC 7962 and L. lactis subsp. lactis ATCC 11454 were used as nisin-producing lactococci. All of three strain rapidly proliferated to more than 10$^{9}$ CFU/g in steamed soybeans. Only L. lactis subsp. lactis IFO 12007 was in steamed soybean without any pH decrease. In spite of the mild decrease in pH, the growth of B. subtilis was completely inhibited; no living cells were detected in a soybean sample inoculated with 10$^{6}$ CFU/g and incubated for 24 to 72h. The L. lactis subsp. lactis IFO 12007 was applied to doenjang fermentation as a starter culture. It produced high nisin activity in steamed soybean, resulting in the complete growth inhibition of B. subtilis, which had been inoculated at the beginning of the meju fermentation, throughout the process of doenjang production. Over-acidification, which is undesirable for doenjang quality, was successfully prevented simply by adding salt which killed the salt-intolerant L. lactis subsp. lactis IFO 12007. Furthermore, the nisin activity in doenjang disappeared with aging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.801-804
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• 1999

Quality characteristics of yakju prepared by different yeast strains such as Saccharomyces cerevisiae S 2, Saccharomyces cerevisiae S 6 and Saccharomyces cerevisiae IFO 1950 were investigated during fermentation. The pH in all kinds of yakju was gradually decreased until 6 days and then it was constant. In stage of fermentation, acidity of yakju made of Saccharomyces cerevisiae S 6 was higher than others. At the beginning stage of fermentation, ethanol contents were in the range of 0~2% increased to 9.5~11.5% after 10 days. Yakju made of Saccharomyces cerevisiae S-2 showed higher ethanol contents than others. Free sugars in yakju were found to be glucose and maltose. The contents of free sugars were decreased until 6 days and they were not detected. The content of ethanol in yakju showed the highest value at the 6th day and those of yakju A, B and C were 11.9, 9.5, 10.9%, respectively. Main organic acids in yakju were citric acid and lactic acid. The content of citric acid in yakju B was higher than others.

• Proceedings of the Zoological Society Korea Conference
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• 1994.10a
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• pp.215.1-215
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• 1994

No Abstract, See Full Text

• Journal of Food Hygiene and Safety
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• v.2 no.1
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• pp.15-20
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• 1987

A general screening test for the expression of antioxidative activity was performed on over 36 cultures belong to yeast isolated from soy sauce, Makkuli, and molasses. Antioxidative activities of yeasts were examined by measuring oxidation such as peroxide value and thiobarbituric acid value in fish oil. Of these cultures, Saccharomyces cerevisiae IFO 2114 were found to have strong antioxidative activity. Saccharomyces rouxii and Torulopsis etchellsii isolated from soy sauce showed the strongest antioxidative activity among yeasts. Pichia ohmerii isolated from Makkuli showed the strongest antioxidative activity and Candida versatilis isolated from molasses showed also relative strong antioxidative activity.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.451-456
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• 2007

The potential antioxidant activities of methanolic extracts from soybean and rice fermented with Monascus sp. were investigated. M. pilosus IFO 480 and M. anka IFO 478 were screened as a suitable strain to promote the antioxidant activities in soybean- and rice- fermentation. The methanol extracts from soybean and rice after fermenting for 20 days at $30^{\circ}C$ resulted in a significant increase in the antioxidant capacities expressed as radical (ABTS and DPPH) scavenging assay and peroxidation inhibition (%) by thiocyanate method and increased (p<0.01) by a 2.6 to 3.1-fold compared with those of the unfermented products. The average antioxidant potentials of Monascus-fermented soybean extracts (MFSE) were significantly (p<0.01) stronger than Monascus-fermented rice extracts (MFRE). A linear correlations between free radical scavenging activity of MFSE and the total phenolics content (r=0.84) and total flavonoids content (r=0.81) were observed. These results indicated that MFSE exhibited stronger (p<0.01) antioxidant activity and contained significantly higher levels (p<0.05) of phenolics than MFRE.

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.600-605
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• 1998

Present study was investigate to evaluate the aluminum absorption effect on lactic acid bacteria(Lactobacillus acidophilus ATTC 4356, Lactogacillus bulgaricus ATTC 11842, Lactobacillus casei IFO 3533, and Streptococcus thermophilus KCTC 2185 ; LAB) and Clostridium perfringens ATCC 3627 (CP) in artificial intestinal tract. Their growth rate, aluminum accumulation and cellular distribution was studied under anaerobic broth system. All of above microbes were inhibited by adding 10 to 100ppm of aluminum. The degree of aluminum in LAB (Lactobacillus acidophilus ATCC 4356, Lactobacillus bulgaricus ATCC 11842, Lactobacillus casei IFO 3533, and Streptococcus thermophilus KCTC 2185) was higher than of CP. The largest amount of aluminum was accumulated in Lactobacillus bulgaricus ATCC 11842. Aluminum accumulation in LAB was distributed in 49.1% at cell wall, 27.3% at plasma membrane, and 23.6% at cytoplasm, respectively. This study suggests that LAB might help to eliminate the ingested aluminum in intestinal tract.