• Proceedings of the Korean Environmental Sciences Society Conference
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• 2020.10a
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• pp.228-228
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• 2020

• Journal of Life Science
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• v.28 no.1
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• pp.68-77
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• 2018

The purpose of this study was to isolate the probiotic lactic acid bacteria, and verify the possibility of the final selection strain as probiotic material. For screening of biogenic amines non-producing microorganisms, 42 lactic acid bacteria were isolated from various berries, extract and vinegar grown in Sunchang. Isolates were investigated for various physiological activities such as extracellular enzyme, antimicrobial and antioxidant activities, and 5 isolates were firstly screened. SBB07 was finally selected by analyzing the biogenic amine, and named Lactobacillus brevis SBB07 by 16S rRNA sequencing analysis. Next, SBB07 was assayed for their survival ability when exposed to acidic and bile conditions as well as heat and antibiotic resistance. As a result, SBB07 showed more than 86% and 54% higher survival rate in acidic condition at pH 2.0 and bile resistance with 0.5% oxgall. In addition, SBB07 showed a survival rate of more than 113% in $60^{\circ}C$, and also confirmed that it has resistant to various antibiotics. As a result of confirming the possibility of prebiotics, SBB07 showed the best utilization of GOS as a prebiotic substrate, and utilization of FOS and inulin were also high. These results suggest that SBB07 have good potential for application as probiotic lactic acid bacteria.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.7
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• pp.905-909
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• 2001

Three groups of wethers viz. Jamunapari ♂$\times$Black Bengal ♀ (JBB), Selected Black Bengal ♂$\times$Selected Black Bengal ♀ (SBB) and Random Black Bengal ♂$\times$Random Black Bengal ♀ (RBB) of 1 year old were evaluated for pre-slaughter traits and carcass characteristics. The correlations between pre-slaughter traits and carcass traits were computed. It was found that the preslaughter weights of JBB and SBB were almost similar in yielding hot and chilled carcass as well as dressing percentage (DP). RBB wethers were lighter (p<0.05) than JBB and SBB in pre- and post-slaughter weights and also inferior (p<0.05) in DP. SBB wethers were found to produce more visceral fat compared to JBB and RBB. Other variety meats appeared erratic in yield.l. Correlations were compared by Z statistic among three genetic groups and the value of Z did not differ (p>0.05) between groups.

• Journal of the Korea Computer Graphics Society
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• v.30 no.3
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• pp.171-178
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• 2024

Exercises using a Balance Board (BB) are effective in developing balance, strengthening core muscles, and improving physical fitness and concentration. In particular, the Smart Balance Board (SBB), which integrates with various digital content, provides appropriate feedback compared to traditional balance boards, maximizing the effectiveness of the exercise. However, most systems only offer visual and auditory feedback, failing to evaluate the impact on user engagement, interest, and the accuracy of exercise postures. This study proposes an Immersive Smart Balance Board (I-SBB) that utilizes multiple sensors to enable training with various feedback mechanisms and precise postures. The proposed system, based on Arduino, consists of a gyro sensor for measuring the board's posture, a communication module for wired/wireless communication, an infrared sensor to guide the user's foot placement, and a vibration motor for tactile feedback. The board's posture measurements are smoothly corrected using a Kalman Filter, and the multi-sensor data is processed in real-time using FreeRTOS. The proposed I-SBB is shown to be effective in enhancing user concentration and engagement, as well as generating interest, by integrating with diverse content.

• Journal of Life Science
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• v.28 no.5
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• pp.577-586
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• 2018

We recently reported the potential probiotic properties of Lactobacillus brevis SBB07 isolated from blueberries. The present study investigates the effect of culture conditions such as temperature, initial pH, culture time, and medium constituent for industrial application. The ingredients of the medium to improve cell growth were selected by Plackett-Burman design (PBD) and central composite design (CCD) within a desirable range. The PBD was applied with 19 factors: seven carbon sources, six nitrogen sources, and six microelements. Protease peptone, corn steep powder (CSP), and yeast extract were found to be significant factors for the growth of SBB07. The CCD was then applied with three variables found from the PBD at five levels, and the optimum values were decided for the three variables: protease peptone, CSP, and yeast extract. In the case of the growth of SBB07, the proposed optimal media contained 2.0% protease peptone, 2.5% CSP, and 2.0% yeast extract, and the maximum dried-cell weight was predicted to be 2.93963 g/l. By the model verification, it was confirmed that the predicted and actual results are similar. Finally, the study investigated the effects of incubation temperature and initial pH at the optimized medium. It was confirmed that the dried-cell weight increased from $2.2933{\pm}0.0601g/l$ to $3.85{\pm}0.0265g/l$ when compared to the basal medium at $37^{\circ}C$ and initial pH 8.0. Establishing the optimal culture condition for SBB07 provides good potential for applications in probiotics and can serve as the foundation for the industrialization of materials.

• Journal of the Microelectronics and Packaging Society
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• v.17 no.2
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• pp.55-61
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• 2010

The device with tantalum silicide heater were bonded by Ag paste and Au SBB(Stud Bump Bonding) onto the Au coated substrate. The shear test after Au ABB and the thermal performance under current stressing were measured. The optimum condition of Au SBB was determined by fractured surface after die shear test and $350^{\circ}C$ for substrate, $250^{\circ}C$ for die during flip chip bonding with bonding load of about 300 g/bump. With applying 5W through heater on the device, the maximum temperature with Ag paste bonding was about $50^{\circ}C$. That with Au SBB on Au coated Si substrate showed $64^{\circ}C$. The difference of maximum temperatures is only $14^{\circ}C$, even though the difference of contact area between Ag paste bonding and Au SBB is by about 300 times and the simulation showed that the contact resistance might be one of the reasons.

• Journal of The Korean Astronomical Society
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• v.19 no.2
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• pp.69-89
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• 1986

The global morphology and geometric parameters of 39 barred galaxies are investigated, by using isophote map and isodensity tracings obtained from detailed surface photometry with the Kiso V-band plates. The observed results are as follows: i) There is no strong indication that the ratio of bar length to disk size is correlated with Hubble type, except that the largest bars appear in the SBb galaxies. ii) The mean value of axial ratios of bars is $2.0{\pm}0.4$ and there is a trend that early type galaxies have smaller axial ratios than late type galaxies. iii) About 15% of early type barred galaxies(Sb0-SBb) have triaxial bulges.

• Journal of Microbiology and Biotechnology
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• v.11 no.6
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• pp.934-939
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• 2001

The growth inhibition of Campylobacter jejuni ATCC 33291 in the presence of $1\%$ acetic acid at 4, 25, and $42^{\circ}C$, followed by $25^{\circ}C$ and $4^{\circ}C$, at pH 5.5 and pH 6.5, and by the addition of $1\%$ acetic acid aat 4, 25, and $42^{\circ}C$ were determined to be 22, 8.5, and 1.4 min, respectively, in an FBP-SBB medium. The D values of C. jejuni were increased by the addition of chicken and did not follow the linear relationship observed in the FBP-SBB media without chicken. When using distilled water instead of FBP-SBB in the model system, the death rate of C. jejuni was dramatically accelerated. The injured or low cell numbers that were impossible to enumerate using the plate count method, were detected by a polymerase chain reaction and enrichment culture procedure. These results suggested that acetic acid is reliable and effective as a disinfectant, however, it is necessary to take additional care at refrigeration temperatures due to the potential of injred cells during poultry processing.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.597-602
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• 2011

Small black beans (SBB) were germinated up to 72 h at 23$^{\circ}C$, and 48 h germinated SBBs having the highest isoflavone content were chosen for noodle preparation. Some of the germinated SBB were treated by 20 min boiling (B) but some were not boiled (NB). For noodles, the germinated SBB flour replaced 15% or 20% of wheat flour, so five kinds of noodles were prepared and tested: control, 15B, 15NB, 20B, and 20NB. Higher amount of bean flour resulted in significant decrease of $L^*$ and increase of $b^*$ values in noodle. After 20 min cooking, the noodles containing germinated SBB flour showed less soluble sugar content in cooked water than control, and the lowest value was observed in 15B. For textural properties, the addition of SBB flour lowered hardness and adhesiveness of noodle, but increased chewiness than control. In sensory tests, the most acceptable sample was 15B because of developed texture and better appearance which seem to be good for health.

• Proceedings of the Korean Society of Disaster Information Conference
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• 2017.11a
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• pp.215-216
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• 2017

NDMS(통합재난안전정보체계)는 재난이 발생하였을 때 필요한 상황 정보를 수집하여 제공하는 상황관리시스템이 있어서 재난 상황에 대한 판단, 지휘 등을 할 수 있게 한다. 이러한 기능을 가진 지자체를 위한 대표적 시스템인 SBB가 있지만, 이는 단순히 상황 정보를 연계해서 볼 수 있는 프레임만 제공하고 있다. 실제적으로 비상조직의 실무팀에 지시를 하고, 보고를 받고 하는 기능이 추가로 포함된 미국의 WebEOC에 해당되는 기능적 시스템이 필요한 상태이다. 본 연구는 이러한 관점에서 국내 상황에 맞는 현장 관리 모델을 제시하였다.