• Proceedings of the Microbiological Society of Korea Conference
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• 2001.11a
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• pp.97-101
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• 2001

The fusion between viral envelope and target cell membrane is a central step of viral infection, and the fusion proteins located at viral envelope mediate such process. Gp41 of HIV is one of the fusion proteins whose structure and mechanism of membrane fusion had been extensively studied. Functionally important motives of gp41 are the N-terminus fusion peptide, the coiled-coil and the membrane proximal C-peptide regions. The role of these regions during the fusion process had been thoroughly examined. Specially, insertion of the fusion peptide into membrane and conformational change of the coiled-coil and C-peptide regions are assumed to be critical for the fusion mechanism. In addition, the coiled-coil region has been shown to interact with membrane, and the C-peptide region regulates the interaction in a dose dependent manner. Furthermore, fusion defective mutations of the coiled-coil region dramatically changed its binding affinity to membrane. These results suggested that the membrane binding property of the coiled-coil region is important for the fusion activity of gp41, and such property could be modulated by the interaction with the C-peptide region.

• Korean Journal of Microbiology
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• v.18 no.3
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• pp.133-147
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• 1980

Washed mycelia of Aspergillus nidulans FGSC159 were incubated in CMC minimal liquid medium and the culture filtrate which contained induced extracellular cellulase was fractionated by a three-step procedure including chromatography on Bio-Gel P-150, chromatography on DEAE-Sephadex A-50 and chromatography on Sephadex G-100. Three CMCase components ; F-I-Ia, F-I-Ib and F-II-Ia were prepared. No enzyme activity toward avicel could be detected in these components. Similarly, there was no ${\beta}-glucosidase$ activity. pH-optima of the three components were all 5.0 in acetate buffer. Temperature-optima for the activities of F-I-Ia, F-Ib and F-II-Ia were $45^{\circ}C,\;40^{\circ}C\;and\;50^{\circ}C$, respectively. F-II-Ia was shown to be more thermostable than the other two components. F-II-Ia was proved to have quite a different substrate specificity and action property and action property from those of F-I-Ia and F-I-Ib by product analysis on liquid chromatography.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.540-551
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• 2023

Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41-0.50), and the addition of MPC led to an increase in the rheological parameters (η_a,50, K, G', and G"). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream.

• Journal of the FoodService Safety
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• v.5 no.1
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• pp.19-29
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• 2024

Medicinal cooked rice with Astragalus membranaceus extract and garlic was developed as a ready-to-eat product. The response surface methodology was used to examine the effect of garlic and Astragalus membranaceus extract addition on the color, texture, and sensory properties to optimize the product. The product was also analyzed for microbiological, sensory, and physical property changes during storage.As for the color, taste, and overall acceptability, the sensory scores increased with the increase of Astragalus membranaceus extracts (p<0.05). The sensory scores for the product ranged between 9.17~9.92 and foodborne microorganism such as Bacillus cereus, Salmonella, Staphylococcu aureus, and Eschericha coli were not detected after 13 storage days. Therefore, the possible shelf life was evaluated for up to13 days of storage. When considering health and convenience are important factors in the development of new food products, the medicinal and biological effects of garlic and Astragalus membranaceus could be useful for providing healthy diet options for senior consumers. The results of sensory and microbiological tests showed the potential for the commercialization of ready-to-eat cook-chill product as an alternative of cooked rice for Asian populations and Korean senior consumer market.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.212-215
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• 2008

The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter's L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at $-6^{\circ}C$, the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent.

• Korean Journal of Microbiology
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• v.12 no.4
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• pp.180-187
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• 1974

Of the Asp. spp. isolated by the Institute of Applied Microbiology, Kon-Kuk University, 7 strains were selected for the study of the immunological differencences among them using gel precipitation test. The strains were the following types : 1 type of flavus and 2 types of oryzae were isolated from Meju ; 1 type of flavus from Nuruk ; and each one type of flavus, parasiticus and oryzae from Kokja.Asp.flavus from ATCC, Asp. parasiticus nad Asp. niger NRRL strains were also used in the study as a standard. From this study, several points can be raised ; 1) There was no common antigenic property between Asp. niger and Asp. flavus, because of no formation of reaction line. Therefore, all strains could be easily distinguished. 2) There was common antigenic property, that is, the formation of reaction line between Asp. flavus and Asp. parasticus. Accordingly two strains could not be easily distinguished by the gel precipitation test. 3) Each type of oryzae, parasiticus and flavus of Asp. flavus group had common antigen one another as well as specific antigens only in the difference of the reaction lines, so they could be easily identified in the gel precipitation test. 4) Each isolated strain from Meju and Nuruk appeared to be identical. 5) It was shown that the gel precipitation test of serological methods was very useful for the classification of Asp. spp.

• Textile Coloration and Finishing
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• v.21 no.5
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• pp.10-15
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• 2009

A mixed bi-functional reactive dye has been applied to the cotton and the cotton/hemp blend and their dyeing and fastness properties were compared. The cotton/hemp blend exhibited higher exhaustion values and better build-up property than cotton, presumably due to the lower crystallinity. Hence, the reproducibility of dyeing of hemp is expected to be excellent. Fastness properties of reactive dyes on cotton and cotton/hemp blend are found to be almost identical. The results obtained suggest that hemp in cellulosic fabric could be used as an important alternative to universal cotton in cellulose fabrics.

• Proceedings of the Microbiological Society of Korea Conference
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• 2002.10a
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• pp.68-72
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• 2002

While the biosynthetic gene cluster encoding the pigmented antibiotic actinorhodin is present in the two closely related bacterial species, Streptomyces lividans and Streptomyces coelicolor, it normally is expressed only in S. coelicolor---generating the deep blue colonies responsible for the S. coelicolor name. However, multiple copies of the afsR2 gene, which activates actinorhodin synthesis, result in the ability of S. lividansto also synthesize large amounts of actinorhodin. Here we report that the phenotypic property that historicially distinguishes these two Streptomycesspecies is determined conditionally by the carbon source used for culture. Whereas growth on glucose repressed actinorhodin production in S. lividans, culture on solid media containing glycerol as the sole carbon source dramatically increased the expression of afsR2 mRNA---leading to extensive actinorhodin synthesis by S. lividansand obliterating its phenotypic distinction from S. coelicolor. afsR2 transcription under these conditions was developmentally regulated, rising sharply at the time of aerial mycelium formation and coinciding temporally with the onset of actinorhodin production. Our results, which identify media-dependent parallel pathways that regulate actinorhodin synthesis in S. lividans, demonstrate carbon source control of actinorhodin production through the regulation of afsR2 mRNA synthesis. The nucleotide sequences of afsR2 revealed two putative important domains; the domain containing direct repeats in the middle and the domain homologous to sigma factor sequence in the C-terminal end. In this work, we constructed various sized afsR2-derivatives and compared the actinorhodin stimulating effects in S. lividans TK21. The experimental data indicate that the domain homologous to sigma factor sequence in the C-terminal end of afsR2 plays a critical role as an antibiotic stimulating function. In addition, we also observed that the single copy integration of afsR2 regulatory gene into S. lividans TK21 chromosome significantly activates antibiotic overproduction.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.45-53
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• 2017

Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.585-600
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• 2019

Gouda cheese, one of most popular cheeses in the Korea, has been produced from only pasteurized milk in Korean dairy farms. Recently, it has become legally possible to produce ripened cheese manufactured with raw milk in Korea. In the present study, we investigated the physico-chemical and microbiological characteristics of Gouda cheese manufactured with raw (R-GC) or pasteurized milk (P-GC) during manufacturing and ripening. Particularly, this study characterized the bacterial community structure of two cheese types, which are produced without pasteurization during ripening based on next generation sequencing of 16S rRNA gene amplicons. During ripening, protein and fat content increased slightly, whereas moisture content decreased in both P-GC and R-GC. At the 6 wk of ripening, R-GC became softer and smoother and hence, the values of hardness and gumminess, chewiness in R-GC was lower than that of P-GC. Metagenomic analysis revealed that the bacterial genera used a starter cultures, namely Lactococcus and Leuconostoc were predominant in both P-GC and R-GC. Moreover, in R-GC, the proportion of coliform bacteria such as Escherichia, Leclercia, Raoultella, and Pseudomonas were detected initially but not during ripening. Taken together, our finding indicates the potential of manufacturing with Gouda cheese from raw milk and the benefits of next generation sequencing for microbial community composition during cheese ripening.