• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.516-520
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• 2018

Bacteriocin is a proteinaceous compound produced by microorganisms showing antimicrobial activities. In this study, the physicochemical properties of the bacteriocin produced by Enterococcus faecium CJNU 2008 strain were characterized. Partially purified bacteriocin showed stabilities against heat treatments at $100^{\circ}C$ for 30 min and $121^{\circ}C$ for 15 min and against solvents treatments such as methanol, ethanol, acetone, acetonitrile and chloroform. The bacteriocin also exhibited stabilities against lipase and ${\alpha}-amylase$ treatments but the stability was abolished at protease treatment, indicating that the antimicrobial agent from E. faecium CJNU 2008 was a proteinaceous bacteriocin. The bacteriocin also showed bactericidal mode of action against Listeria monocytogenes. The molecular mass of the bacteriocin was estimated to be under 6.5 kDa by a tricine-SDS-PAGE analysis. The bacteriocin was purified by HPLC. Further studies toward biochemical analysis of the bacteriocin are needed in near future.

• Journal of Korea Multimedia Society
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• v.10 no.5
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• pp.604-611
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• 2007

Java Card has gained genera1 acceptance with standard for smart card and (U)SIM technology, and it is in distinction from native card by its post-issuance of an application and independence from hardware platforms. However, a main weak point of Java Card is its low execution speed caused by the hardware limitation and Java programming language itself. In this paper, we propose a new Java Card Installer to improve the download speed during the post-issuance of an application by resolving symbolic references to physical references in HAM. Our Resolution_In_RAM is based on the improved new RAM writing is 100,000 times faster than EEPROM writing and PageBuffer that is operated as block mode, rather than cell mode is used to write to EEPROM. Consequently, the total number of EEPROM writing are reduced 37%, and the times of downloading are reduced over 30% by using the Resolution_In_RAM-based Java Card Installer.

• JSTS:Journal of Semiconductor Technology and Science
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• v.10 no.4
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• pp.316-324
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• 2010

In this paper, we design a 256 kbits EEPROM for a MCU (Microcontroller unit) with the wide voltage range of 1.8 V to 5.5 V. The memory space of the EEPROM is separated into a program and data region. An option memory region is added for storing user IDs, serial numbers and so forth. By making HPWs (High-voltage P-wells) of EEPROM cell arrays with the same bias voltages in accordance with the operation modes shared in a double word unit, we can reduce the HPW-to-HPW space by a half and hence the area of the EEPROM cell arrays by 9.1 percent. Also, we propose a page buffer circuit reducing a test time, and a write-verify-read mode securing a reliability of the EEPROM. Furthermore, we propose a DC-DC converter that can be applied to a MCU with the wide voltage range. Finally, we come up with a method of obtaining the oscillation period of a charge pump. The layout size of the designed 256 kbits EEPROM IP with MagnaChip's 0.18 ${\mu}m$ EEPROM process is $1581.55{\mu}m{\times}792.00{\mu}m$.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.6 s.154
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• pp.916-927
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• 2006

The purpose of this study was to identify psychological and behavioral outcomes of commitment to apparel brand community by test structural equation model. Subjects of 317 members for 9 selected apparel communities responded the questionnaire in the home-page or in the attached file. The results were as follows: 1) The suggested structural equation mode was accepted by data from apparel brand communities with hish brand strength(${\chi}^2=97.42$, d.f.=89, p=0.25, GFI=0.92, AGFI=0.88, RMR=0.05, NFI=0.94). However, this model wasn't accepted by data kom apparel brand communities with low brand strength. 2) Three types of commitment to brand community(emotional, continuous and normative commitments) influenced brand identification positively and brand identification positively influenced three types of behavioral outcomes(favorable word-of-mouth, co-production and repurchase of brand). Therefore, managements need to develop marketing programs to promote each type of commitment to their's own brand community.

• Journal of Microbiology and Biotechnology
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• v.10 no.4
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• pp.488-495
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• 2000

Strain SA72 was isolated from Jeot-gal and identified as producer of a bacteriocin, which showed some bactericidal activity against Lactobacillus delbrueckii ATCC 4797. Strain SA72 was tentatively identified as Lactococcus lactis according to the AOI test. Lactococcus lactis SA72 showed a broad spectrum of microorganisms, tested by the modified deferred method. The activity of lacticion SA72, named tentatively as a bacteriocin produced by Lactococcus lactis SA72, was detected during the mid-lon growth phase, reached a maximum during the early stationary phase, and then declined after the late stationary phase. Lacticin SA72 also showed a relatively broad spectrum of activity against non-pathogenic and pathogenic microorganisms when assessed by the spot-on-lawn method. Its anitimicrobial activity on sensitive indicator cells disappeared completely by protease XIV treatment. The inhibitory activity of lacticin SA72 remained after treatment for 15 min at $121^{\circ}C$, 문 was stable in a pH range of 2.0 to 9.0 and all organic solvents examined. It demonstrated a typical bactericidal mode of inhibition against Lactobacillus delbrueckii ATCC 4797. The apparent molecular mass of lacticin SA72 was in the region of 3-3.5 kDa, determined by SDS-PAGE.

• Journal of Microbiology and Biotechnology
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• v.14 no.3
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• pp.503-508
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• 2004

The antimicrobial substance produced by Lactobacillus bulgaricus was inactivated by protease. It showed inhibitory activity against Staphylococcus aureus ATCC6538, Streptococcus agalactiae ATCC14364, some Gram-positive and Gram-negative bacteria, and characteristics of a bacteriocin. The optimal temperature and culture time for the production of bacteriocin were $30^{\circ}C$ and 10 h, respectively, in the culture of L. bulgaricus. The bacteriocin production started in the exponential phase and reached a maximum at the early stationary phase. Using Staph. aureus ATCC6538 and Strep. agalactiae ATCC14364, known as common bovine mastitis pathogens, as indicator strains for determination of the bacteriocin activity, the antimicrobial activity of the bacteriocin was found to be stable in acidic and neutral pH's (2- 7) even at lOOT, whereas it was lost at high pH (10- 11) and $100^{\circ}C$. The mode of action for the antimicrobial activity was bacteriocidal, and the molecular weight determined by SDS-PAGE and overlay method was 14 kDa.

• Journal of Microbiology and Biotechnology
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• v.7 no.6
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• pp.409-416
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• 1997

Leuconostoc sp. LAB145-3A isolated from kimchi produced a bacteriocin which was active against food pathogens, such as Listeria monocytogenes, Enterococcus faecalis, and E. faecium. Bacteriocin production occurred during the early exponential phase of growth and was stable upto the late stationary phase of growth. Optimum conditions for bacteriocin production were $37^{\circ}C$ with an initial pH of 7.0. The bacteriocin of LAB145-3A was sensitive to proteases, but stable for solvents, pH change and heat treatment. It was stable even at autoclaving temperature for 15 min. The bacteriocin exhibited a bactericidal mode of action against Lactobacillus curvatus LAB170-12. The bacteriocin produced by Leuconostoc sp. LAB145-3A was purified by CM-cellulose cation exchange column chromatography and Sephadex G-50 gel filtration. The purification resulted in an approximate 10,000-fold increase in the specific activity. Approximately 4% of the initial activity was recovered. Purified bacteriocin exhibited a single band on the SDS-PAGE with an apparent molecular weight of 4,400 daltons. This bacteriocin was named leucocin K. Leuconostoc sp. LAB145-3A had two residential plasmids with molecular sizes of 23 kb and 48 kb. A comparison of plasmid profiles between LAB145-3A and its mutants revealed that the 23 kb plasmid (pCA23) was responsible for bacteriocin production and immunity to the bacteriocin in Leuconostoc sp. LAB145-3A.

• Journal of the Korea Society of Computer and Information
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• v.9 no.2
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• pp.33-40
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• 2004

According as client/server is generalized by development of computer performance and information communication technology, Servers uses local cache for extensibility and early response time, and reduction of limited bandwidth. Consistency of cached data need between server and client this time and much technique are proposed according to this. This Paper improved update frequency cache consistency in old. Existent consistency techniques is disadvantage that response time is late because synchronous declaration or abort step increases because delaying write intention declaration. Techniques that is proposed in this paper did to perform referring update time about object that page request or when complete update operation happens to solve these problem. Therefore, have advantage that response is fast because could run write intention declaration or update by sel_mode electively asynchronously when update operation consists and abort step decreases and clearer selection.

• Preventive Nutrition and Food Science
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• v.2 no.2
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• pp.101-108
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• 1997

A lactic acid bacterium LAB3113, isolated from traditionally fermented Kimchi was found to produce bacteriocin whose activity was very specific toward lactobacilli and not effective against any other bacteria. Lactobacilli affected by the inhibitory substance included Lactobacillus delbrueckii-lactis, L. johnsonii, L. gsseri, and L. curvatus. Based upon biochemical and physiological characteristics, LAB3113 was classified as Lactococcus lactis, and its bacteriocin was named as lactococcin K3113. Lactococcus lactis. LAB3113 produced bacteriocin at th early stage of growth and the concentration of the bacteriocin did not decrease even after alt stationalry phase. Optimal temperature of bacteriocin production was $25^{\circ}C$ at the initial pH 7.0. Partially purified lactococcin K3113 was completely inactivated by protease, but not affected by lipase, lysozyme and RNase. The bacteriocin was very heat-stable even after autoclaving for 20 min. It was also stable in pH changes, an was not affected by th presence of solvents. lacotococcin K3113 appeared to act in bactericidal mode against L. delbrueckii-lactis ATCC4797. Molecular weight of lactococcin K3113 was calibrated as 10,500 dal by SDS-PAGE an activity staining. Lactococcus lactis LAB3113 had four residential plasmids of 3.7kb, 11.2kb, 15.5kb, and 48kh in molecular sizes. Plasmid profile analysis of mutant strain revealed that 15.5 kb plasmid was re-sponsible for the production of lactococcin K3113 and its immunity to the bacteriocin.

• Journal of Microbiology and Biotechnology
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• v.29 no.7
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• pp.1033-1042
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• 2019

Bacillus velezensis BS2 was isolated from meongge (common sea squirt) jeotgal, a Korean fermented seafood, and produces a bacteriocin, BacBS2, which strongly inhibits Listeria monocytogenes and Bacillus cereus. BacBS2 was partially purified by Q-Sepharose column chromatography after ammonium sulfate precipitation of the culture supernatant, then further purified by Sephadex G-50 column chromatography. Partially purified BacBS2 was estimated to be 6.5 kDa in size by Tricine-SDS PAGE and activity detection by gel-overlay. Enzyme treatment and FT-IR spectrum of partially purified BacBS2 confirmed its proteinaceous nature. BacBS2 was fully stable at pH 4-9, and half of activity was retained at pH 1-3. Full activity was retained after exposure to $80^{\circ}C$ for 15 min, but half of the activity was retained upon exposure to $90^{\circ}C$ for 15 min or $100^{\circ}C$for 10 min. BacBS2 inhibited L. monocytogenes by bactericidal mode of action. B. velezensis BS2 and its BacBS2 seem useful as biopreservatives for fermented foods such as jeotgal.