• 대한가정학회지
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• 제11권4호
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• pp.374-387
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• 1973

This work was carried out to investigate the changes of chemical and physical properties of frying oil, when it was used many times continuously without adding new oil. Four kinds of frying oil (soybean oil, rapeseed oil, shortening and crude lard) and slices of potato and Aji (kind of fish) were used in the experiment under the condition of home cooking. Obtained results were as in the followings. 1. Acid values and peroxide values of each frying oil were under the safety level (A. V = 1.5, Po. V = 50) except crude lard, when frying works were continuously repeated five times for 50 days. 2. Changes of saponification values of each frying oil showed a decreasing tendency except the crude lard. But in cases, stickiness or clothing of oil were not seen in frying even at the five times frying. 3. Changes of optical density of each frying oil showed a decreasing tendency in all cases, according to the times of frying, especially at the first time frying. 4. Maximum heights of the shamp of each frying oil and their shampholding activites when heated, were slowly increased according to the times of frying. 5. Without concerning the cooking condition (kinds of oil, cooking material and repeating times of frying) decrement of oil in once frying was almost exactly 20g per 150g. 6. Decrements of cooking material in all cases of frying showed almost constant values, potato to be 40% and Aji 20%. 7. Differences of smoke point between new and old oil (frying repeated 5 times) showed also almost constant values. Liquid oil (soybean oil and rapeseed oil) showed number (6-$10^{\circ}C$), on the contrally solid oil (shortening and crude lard) a high number (10-$25^{\circ}C$). 8. Results of public tastic for the frying products were almost good even in that of a low five times frying, but the products, of third time frying with crude lard were expressed as disagreeable.

• 한국잠사곤충학회지
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• 제32권2호
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• pp.101-104
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• 1990

가을철 가지뽕 수확 후 가지의 절단부위 가운데 건증상을 띤 병$에서 Erwinia carotovora subsp. carotovora가 분리 동정되었다. 1)본 세균은 간장으로 4-8개의 주성모를 가진 0.4-0.8$\times$1.66-2.25$\mu\textrm{m}$ 크기의 임의혐기성 세균으로 감자,당근 절편을 $폐시키고 뽕나무에 강한 병워성을 갖고 있다. 2)King's B배지에서 난백색 균총을 형성하고 Gram 및 Inositol test 결과 음성반응, Pectin을 분해, Gelatin을 액화시켰다. 3)본 세균은 분류학적 특성이 Erwinia carotovora suasp. carotovora와 일치하였으며 일본에서 1978년에 보고된 바 있으나 국내 미기록 세균이다.

• Journal of Microbiology and Biotechnology
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• 제21권12호
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• pp.1330-1335
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• 2011

N-Acyl homoserine lactones (AHLs) serve as the vital quorum-sensing signals that regulate the virulence of the pathogenic bacterium Erwinia carotovora. In the present study, an approach to efficiently restrain the pathogenicity of E. carotovora-induced soft rot disease is described. Bacillus thuringiensis-derived N-acyl homoserine lactonase (AiiA) was projected onto the surface of Pseudomonas putida cells, and inoculation with both strains was challenged. The previously identified N-terminal moiety of the ice nucleation protein, InaQ-N, was applied as the anchoring motif. A surface display cassette with inaQ-N/aiiA was constructed and expressed under the control of a constitutive promoter in P. putida AB92019. Surface localization of the fusion protein was confirmed by Western blot analysis, flow cytometry, and immunofluorescence microscopy. The antagonistic activity of P. putida MB116 expressing InaQ-N/AiiA toward E. carotovora ATCC25270 was evaluated by challenge inoculation in potato slices at different ratios. The results revealed a remarkable suppressing effect on E. carotovora infection. The active component was further analyzed using different cell fractions, and the cell surface-projected fusion protein was found to correspond to the suppressing effect.

• The Plant Pathology Journal
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• 제35권1호
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• pp.77-83
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• 2019

Chlorine dioxide ($ClO_2$) can be used as an alternative disinfectant for controlling fungal contamination during postharvest storage. In this study, we tested the in vitro and in vivo inhibitory effects of gaseous $ClO_2$ against Diaporthe batatas SP-d1, the causal agent of sweetpotato dry rot. In in vitro tests, spore suspensions of SP-d1 spread on acidified potato dextrose agar were treated with various $ClO_2$ concentrations (1-20 ppm) for 0-60 min. Fungal growth was significantly inhibited at 1 ppm of $ClO_2$ treatment for 30 min, and completely inhibited at 20 ppm. In in vivo tests, spore suspensions were drop-inoculated onto sweetpotato slices, followed by $ClO_2$ treatment with different concentrations and durations. Lesion diameters were not significantly different between the tested $ClO_2$ concentrations; however, lesion diameters significantly decreased upon increasing the exposure time. Similarly, fungal populations decreased at the tested $ClO_2$ concentrations over time. However, the sliced tissue itself hardened after 60-min $ClO_2$ treatments, especially at 20 ppm of $ClO_2$. When sweetpotato roots were dip-inoculated in spore suspensions for 10 min prior to treatment with 20 and 40 ppm of $ClO_2$ for 0-60 min, fungal populations decreased with increasing $ClO_2$ concentrations. Taken together, these results showed that gaseous $ClO_2$ could significantly inhibit D. batatas growth and dry rot development in sweetpotato. Overall, gaseous $ClO_2$ could be used to control this fungal disease during the postharvest storage of sweetpotato.