• 한국식품과학회지
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• 제34권5호
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• pp.927-930
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• 2002

시금치를 한국 식단의 식자재로 사용하기 위해 cook-chill 가공과 sous vide 기술을 사용하였다. 시금치는 500 g 단위로 차단성 필름을 사용하여 진공포장하고 Listeria monocytogenes의 6D 사멸조건에서 저온살균하고 $3^{\circ}C$에서 급속히 냉각한 다음 $3^{\circ}C$와 $10^{\circ}C$에서 저장하면서 품질을 측정하였다. 오염지표균은 중온성세균, 저온성세균, 혐기성세균, 내열성세균, 대장균군, 효모 및 곰팡이, Enterobacteriacea 및 분원성연쇄상구균을 측정하였다. 원료 시금치에서는 $2.2{\times}10^8\;cfu/g$로 높은 분포를 보였고, cook-chill 가공 후에는 $6.0{\times}10^3\;cfu/g$로 감소하였으며 저장기간 동안 서서히 증가하였다. 저온성세균과 혐기성세균은 거의 같은 양상을 보였으며, 효모 및 곰팡이, 대장균군, 분원성연쇄상구균 및 Enterobacteriacea는 cook-chill 가공 후에는 검출되지 않았다. 그람음성의 병원성세균은 Aeromonas hydrophila, Escherichia coli O157:H7, Plesiomonas shigelloides, Pseudomonas aeruginosa, Salmonella spp., Shigella spp., Yersinia enterocolitica, 그람양성균은 Bacillus cereus, Campylococcus spp., Clostridium perfringens, Listeria monocytogenes, Staphylococcus aureus을 분리시험하였다. A. hydrophila는 수세한 시금치에서 분리되었으나, 원료 시금치와 cook-chill한 시금치에서는 분리되지 않았다. B. cereus와 C. perfringens는 원료 시금치, 수세한 시금치와 cook-chill 가공한 시금치에서 분리된 반면 S. aureus는 원료 시금치와 수세한 시금치에서만 분리되었다. 그 외의 다른 병원성세균은 cook-chill 과정에서 분리되지 않았다.

• 한국응용곤충학회지
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• 제50권4호
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• pp.307-314
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• 2011

동충하초는 예로부터 아시아권에서 한방약재로 사용되어 온 곤충병원성진균이다. 이 중 노린재동충하초(Cordyceps nutans)는 자연 상태에서 비교적 많이 발견되나 이에 대한 연구가 미미한 편이다. 따라서 본 실험에서는 C. nutans 균사체의 최적 배양 조건을 확립하고 배양액 처치 시대식세포의 NO (nitric oxide) 생성 억제 효능을 조사하였다. 균사 생육 적정 온도는 $25^{\circ}C$이었으며 pH는 7.0~8.0 사이의 중성범위로 조사되었다. MCM (mushroom complete medium), V8A (V8 juice agar), YMD (yeast malt dextrose) 배지에서는 균사 생육이 우수하였으나 MMM (mushroom minimal medium) 배지의 경우 균사 생육이 이루어지지 않아 영양원이 필수적이었다. 영양원 선발에 있어 탄소원은 dextrose와 sucrose가 적합하였고 질소원은 ammonium citrate가 균사 생장에 적합하였다. RAW 264.7 세포에 대한 C. nutans 배양액의 세포 독성은 나타나지 않았으며 LPS (lipopolysaccharide)를 처리 한 세포의 NO 생성량은 농도 의존적으로 줄어들었다. 따라서 본 실험 결과는 C. nutans 배양 시 다량의 균사체를 확보할 수 있는 최적 조건을 제공할 뿐 아니라 C. nutans의 항염 관련 우수한 생리 활성이 있음을 보여준다.

• 한국환경과학회지
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• 제21권1호
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• pp.97-103
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• 2012

Suspended wood waste was being inflow into the dam and the problem of waste disposal has been occurred. In this study, ethanol production using woody floater wastes was performed to estimate value in use for raw material of renewable energy. To achieve the goal, experiments of acid hydrolysis and ethanol fermentation using dam woody floater as raw materials for bioethanol was carried out. In the results of field survey in the chungju dam, kind of woody floater was mainly Japanese larch (Larix leptolepis) and hybrid poplar (Populus tomentiglandulosa). The results of sugar extraction showed that sugar content was higher in Larix leptolepis than Populus tomentiglandulosa. Extracted sugar from wood waste was effective consumed by yeast(P. Stipitis and S cerevisiae). In the experiment consumption of sugar including glucose, galactose and xylose, the consumption rate of S. cerevisiae is faster than that of P. stipitis. and efficiency for ethanol production is higer in S. cerevisiae than P. stipitis. Also it can be confirmed that resource as ethanol production using wood waste was available.

• 생명과학회지
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• 제17권9호통권89호
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• pp.1294-1297
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• 2007

국내 시판 무 (Baekwoon) 의 씨앗으로부터 항 진균 단백질들을 (RAP-l,2)분리 하였으며[12] 이들 항 진균 단백질을 MALDI-TOF실험결과, 2S storage albumin, Rs-AFP등 지하부 식물의 defensin protein과[15] 일치함을 확인하였고 이에 시판되는 7종의 각각의 무 씨앗으로부터 조 단백질과 Total RNA를 분리 하여 항 효모 (Saccharomyces cerevisiae, Candida albicans.) 및 항 곰팡이 (Botrytis cenma)에 대한 항 진균성을 실험한 결과 항 곰팡이 활성은 모든 품종에서 보였으나 항 효모 활성은2 종 (Myungsan, Baekwoon) 의 무에서만 보였 다 . 또한 기존에 알려진 항 진균 단백질 (Rs-AFP)의 유전자를 Gene Bank/EMBL 에서 획득하여 씨앗으로부터 분리한 Total RNA 에 RT-PCR 한결과, 7종 중 2종은 0.2kb 의 산물이 보이지 않았다. 이들 Ks-AFP 유전자산물을 염기서열을 분석하였으며 이 염기서열에서 얻어진 아미노산 서열을 Clustal W를 이용한 pairwise alignment 분석에 의해 국내 시판 무 의 품종간 각clone의 계통수를 분석한 결과를 보고한다.

• 한국축산식품학회지
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• 제28권5호
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• pp.675-680
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• 2008

The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.

• 한국식생활문화학회지
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• 제5권3호
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• pp.349-359
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• 1990

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.

• Natural Product Sciences
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• 제10권3호
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• pp.134-139
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• 2004

In this study, an immunoactivity of panaxtriol ginsenosides Re and Rg1 against infection due to Candida albicans was investigated. The ginsenosides were extracted from Red Ginseng with 85% ethanol and heat-treatment and were analyzed by HPLC on water-acetonitrile as a mobile phase. The HPLC analysis revealed that the extract contained ginsenosides Re and Rg1, which were eluted as a combined peak. By agar diffusion susceptibility, the mixture of Re and Rg1 had no growth-inhibitory activity on C. albicans yeast cells. However, in animal tests BALB/c mice given the mixture of Re and Rg1 intraperitoneally (Lp.) before intravenous (Lv.) infection with live C. albicans yeast cells had longer mean survival times (MST) than MST of control mice groups that received only buffer solution instead of Re and Rg1. In experiments 60% of the ginsenosides-treated mice survived the entire duration of the 50-day observation. The Re and Rg1 mixture induced production of nitric oxide when interacted with RAW 264.7 macrophage cell line. In addition, the mixture caused morphological change of the macrophages. These data indicate that immunostimulation by the Re and Rg1 may be responsible for the protection of mice against disseminated candidiasis.

• Mycobiology
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• 제42권4호
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• pp.353-360
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• 2014

Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are produced during the fermentation of raw materials by molds and yeasts present in nuruk, a Korean fermentation starter. In this study, makgeolli was brewed using the wild yeast strain Saccharomyces cerevisiae Y98-5, and temporal changes in the metabolites during fermentation were analyzed by ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry. The resultant data were analyzed by partial least squares-discriminant analysis (PLS-DA). Various metabolites, including amino acids, organic acids, sugar alcohols, small peptides, and nucleosides, were obviously altered by increasing the fermentation period. Changes in these metabolites allowed us to distinguish among makgeolli samples with different fermentation periods (1, 2, 3, 6, 7, and 8 days) on a PLS-DA score plot. In the makgeolli brewed in this study, the amounts of tyrosine ($463.13{\mu}g/mL$) and leucine ($362.77{\mu}g/mL$) were high. Therefore, our results indicate that monitoring the changes in metabolites during makgeolli fermentation might be important for brewing makgeolli with good nutritional quality.

• Journal of Microbiology and Biotechnology
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• 제30권9호
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• pp.1282-1289
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• 2020

Previously, we performed an in silico analysis of the Periplaneta americana transcriptome. Antimicrobial peptide candidates were selected using an in silico antimicrobial peptide prediction method. It was found that periplanetasin-5 had antimicrobial activity against yeast and gram-positive and gram-negative bacteria. In the present study, we demonstrated the anti-inflammatory activities of periplanetasin-5 in mouse macrophage Raw264.7 cells. No cytotoxicity was observed at 60 ㎍/ml periplanetasin-5, and treatment decreased nitric oxide production in Raw264.7 cells exposed to lipopolysaccharide (LPS). In addition, quantitative RT-PCR and enzyme-linked immunosorbent assay revealed that periplanetasin-5 reduced cytokine (tumor necrosis factor-α, interleukin-6) expression levels in the Raw264.7 cells. Periplanetasin-5 controlled inflammation by inhibiting phosphorylation of MAPKs, an inflammatory signaling element, and reducing the degradation of IκB. Through LAL assay, LPS toxicity was found to decrease in a periplanetasin-5 dose-dependent manner. Collectively, these data showed that periplanetasin-5 had anti-inflammatory activities, exemplified in LPS-exposed Raw264.7 cells. Thus, we have provided a potentially useful antibacterial peptide candidate with anti-inflammatory activities.

• 한국균학회지
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• 제45권3호
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• pp.212-223
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• 2017

비병원성 야생효모들로부터 새로운 항염물질을 생산하고자 우리나라 주요 섬과 산에서 분리, 동정한 야생 효모들 중 비병원성 효모들의 무세포 추출물들을 제조하여 이들의 nitric oxide (NO) 생성 저해활성을 측정하였다. 182 균주 중 Metschnikowia reukaufii SY20-7, Rhodotorula ingeniosa SY1-1, Yarrowia lipolytica SY51-1, 51-3, Meyerozyma guilliermondii YJ34-2, Rhodotorula graminis YJ36-1, Rhodotorula nothofagi YJ1-1, YJ22-2, Metschnikowia koreensis UL32-1, Sporobolomyces carnicolor UL32-3 등 10 균주들의 무세포 추출물들이 30% 이상의 NO 생성 저해활성을 보였다. 이들 중 유포자효모들에서는 Rhodotorula graminis YJ36-1가 가장 높은 57.4%의 NO 생성 저해활성을 보였고 무포자효모들에서는 Meyerozyma guilliermondii YJ34-2가 47.0%로 가장높아 항염물질생산 우수효모로 최종 선발하였다. 선발된 야생효모들의 미생물학적 특성을 조사한 결과 Rhodotorula graminis YJ36-1 균주는 자낭포자와 위균사를 형성하였고 $25^{\circ}C$에서 잘 생육하였으며 Meyerozyma guilliermondii YJ34-2는 자낭포자와 위균사를 형성하지 않았고 $30^{\circ}C$, 5%의 NaCl 함유 YPD 배지에서도 잘 생육하였다. 또한, 두 효모 모두 pH 4.0~8.0에서 생육하였고 YM, PD, YPD, 비타민 무함유 배지 등에서 잘 생육하였다.