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오징어젓갈 Bacteria 군집분석 및 식중독균 생육저해 Bacillus 균주 선발
김혜림 ( Kim Hye Rim ),한설화 ( Seul Hwa Han ),이빛나라 ( Bitnara Lee ),정도원 ( Do Won Jeong ),이종훈 ( Jong Hoon Lee ) 한국미생물생명공학회(구 한국산업미생물학회) 2013 한국미생물·생명공학회지 Vol.41 No.4
오징어젓갈의 안전성 확보 및 품질 균일화를 목적으로 사용할 종균 후보 선발을 위하여 오징어젓갈 우점 bacteria를 도출하고, 이들 중 황색포도상구균과 장염비브리오균에 대한 생육저해활성 보유 균주를 선발하였다. 6종의 배지를 이용하여 2종류의 오징어젓갈 시료로부터 순수 분리한 121 균주를 16S rRNA 유전자 염기서열분석을 통하여 동정한 결과, Bacillus 속, coagulase-negative staphylococci (CNS), 유산균의 순으로 우점하는 것으로 나타났다. CNS는 두 시료 모두에서 검출되었고, 유산균은 시료에 따라 분리되는 종(species)이 다르게 나타났다. 121 균주로부터 선발된 황색 포도상구균과 장염비브리오균의 생육을 모두 저해하는 6종의 Bacillus 균주는 NaCl이 6% 첨가된 배지에서 단백질분해활성을 나타내었다. Jeotgal is a generic term given to the high-salt-fermented seafood of Korea. This study aimed at developing an overview of the bacterial community present in Ojingeo-jeotgal, a highly consumed type of jeotgal, which is made with squid. Bacteria were isolated and purified from two samples on six different kinds of media and identified by 16S rRNA gene sequence analysis. Among the 121 total isolates, the most dominant genus was Bacillus, followed by coagulase-negative staphylococci (CNS) and lactic acid bacteria (LAB). CNS were detected in both samples, but LAB were observed in only a single sample. Six strains of Bacillus species inhibiting the growth of food pathogens, Staphylococcus aureus and Vibrio parahaemolyticus, were selected from the 121 isolates. These were found to inhibit the growth of both pathogens in addition to displaying proteolytic activities on media containing 6% NaCl and 2% skim milk.
전통발효식품에서 분리한 유산균의 항균활성 및 프로바이오틱스 기능성 연구
강창호(Chang-Ho Kang),한설화(Seul Hwa Han),김용경(YongGyeong Kim),정율아(Yulah Jeong),백남수(Nam-Soo Paek) 한국생물공학회 2017 KSBB Journal Vol.32 No.3
The aim of this study was to investigate probiotic characteristics and fermentation profile of selected lactic acid bacteria (LAB) isolated from traditional fermented foods. Antibacterial activity against various pathogens, acid and bile salt tolerance, cell hydrophobicity, and antibiotic resistance were examined. 16S rRNA sequencing was carried out to identify eight presumptive LAB isolates. In general, all identified LAB (Enterococcus faecium MG89-2, Lactobacillus plantarum MG207, L. paracasei MG310, L. casei MG311, Streptococcus thermophilus MG510, L. bulgaricus MG515, L. helveticus MG585, and L. fermentum MG590) showed strong antimicrobial activity. Also, the selected strains were resistant to bile acid up to 3% and their autoaggregation rates were as high as 60%. All selected strains were sensitive to chloramphenicol, tetracycline, and ampicillin, whereas resistant to nalidixic acid and kanamycin.
한국인 여성 및 식품 유래 유산균의 생리적 특성 및 지방분화 억제효과
강창호(Chang-Ho Kang),정율아(Yulah Jeong),한설화(Seul Hwa Han),김진성(Jin-Seong Kim),김용경(YongGyeong Kim),박혜민(Hye Min Park),최수임(Soo-Im Choi),백남수(Nam-Soo Paek) 한국생물공학회 2018 KSBB Journal Vol.33 No.3
Obesity is the most common health problem in developed countries and is considered a significant risk factor for many major human diseases. This study aimed to evaluate the inhibitory effect of lactic acid bacteria isolated from the human vagina and shellfish on adipocyte differentiation in 3T3-L1 preadipocytes. The activity of separated 221 strains on pancrease lipase was measured and 15 strains were first screened. The level of adipogenesis of these strains in the 3T3-L1 cells was measured by Oil Red O staining assay. Five strains including Lactobacillus plantarum (2 strains) and L. fermentum (3 strains) showed good adipocyte differentiation inhibitory activity. Also, the selected strains were resistant to bile acid up to 3% and their autoaggregation rates were as high as 50%. These Lactobacillus strains with probiotics potential may be useful for prevention or treatment of obesity, but further in vitro and in vivo studies on these strains are still required.
유산균의 생존율 향상을 위한 동결건조보호제로서 호박분말의 효과
강창호(Chang-Ho Kang),김용경(YongGyeong Kim),한설화(Seul Hwa Han),김진성(Jin-Seong Kim),정율아(Yulah Jeong),백남수(Nam-Soo Paek) 한국생물공학회 2017 KSBB Journal Vol.32 No.4
Food-grade protective agents such as sucrose, skim milk, and pumpkin powder were studied for their ability to improve the viability of freeze-dried lactic acid bacteria, including Lactobacillus plantarum MG989, L. fermentum MG901, Streptococcus thermophilus MG5139, Lactococcus lactis MG534, Enterococcus faecium MG89-2, and Bifidobacterium animalis ssp. lactis MG741. The best results were obtained with 5% sucrose contained 10% skim milk and 2% pumpkin powder; approximately 43.1 to 86.6% cell viability was observed during the freeze-drying process. During accelerated storage of freeze-dried lactic acid bacteria, those survival rate decrease rapidly, reaching 9.8~35.2% in 1 month. As a result, the group (5% sucrose, 10% skim milk, and 2% pumpkin powder) showed the protective effect much higher by 639.5% than the control group (5% sucrose and 10% skim milk). These results suggested that pumpkin powder was good candidate as a potential cryoprotectant agent.