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Multiplex detection of pathogens using an immunochromatographic assay strip
박재남,박소정,김영기 한국바이오칩학회 2010 BioChip Journal Vol.4 No.4
An enzyme-linked immunosorbent assay (ELISA) was performed on an immunochromatographic strip for the multiplex detection of Salmonella typhimurium, Staphylococcus aureus, Legionella pneumophila,and Escherichia coli O157:H7. The immunostrip assay was completed within 20 min. An optical (colourimetric) signal could be successfully generated using the proposed immunostrip system to selectively detect four different pathogens. The detection ranges of the immunostrip for Salmonella typhimurium, Staphylococcus aureus, L. pneumophila, and E. coli O157:H7were determined to be 9.2×10³ to 9.2×10⁵ CFU/mL,8.7×10⁴ to 8.7×10⁶ CFU/mL, 1.3×103 to 1.3×10⁵CFU/mL, and 1.2×10⁵ to 1.2×10⁷ CFU/mL, respectively. The proposed immunostrip assay system is advantageous because of high sensitivity, inexpensive equipment, cost-effectiveness, ease of use, and ease of manufacture.
후춧가루의 위생화를 위한 감마선, 전자선 및 X-선 조사 효과 비교
박재남,정구,윤영민,최수정,김재훈,이주운,송범석 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.3
This study evaluated the effects of a gamma ray (GR), electron beam (EB), and X-ray (XR) to improve the safety of black pepper powder. The black pepper powder was irradiated by GR, EB, and XR at 2, 4, 6, 8, and 10 kGy. The results of the total bacterial populations in the black pepper power sample showed a similar effect on microbial decontamination for radiation sources. Radiation sensitivity (D10 value) on the initial bacteria loads in the sample was 2.24 kGy in GR, 2.37 kGy in EB, and 2.75 kGy in XR. In addition, there were no differences among the radiation sources. The color values, such as L (lightness), a (redness), and b (yellowness), were not changed significantly. The sensory characteristics of GR, EB, and XR irradiated black pepper powder were decreased when the radiation dose increased, but there was no significant changes among the radiation sources. The results can be applied to investigate the effects of radiation sources on the microbiological and sensory characteristics of black pepper powder.
박재남,변의백,한인준,송범석,손희숙,박상현,변의홍,윤민철,성낙윤 한국수산과학회 2015 Fisheries and Aquatic Sciences Vol.18 No.2
This study was conducted to confirm quality properties of sterilized Ganjang-gejang (marinated crab Portunus trituberculatus) with Korean soy sauce using by gamma irradiation and to improve quality of sterilized Ganjang-gejang. The Ganjang-gejang was irradiated at dose of 3, 6, 9, 12, and 15 kGy by gamma irradiation and there was evaluated in microbiological, physicochemical, and sensory properties. Total aerobic bacteria and fungi contents of non-irradiated samples were about 6 and 4 log CFU/g level, respectively. Gamma-irradiated samples at above 9 kGy did not contain aerobic bacteria or fungi at detection limit less than 2 log CFU/g, but sensory scores were significantly decreased depending on the irradiation dose. To improve the sensory qualities of gamma-irradiated Ganjang-gejang, the temperature was adjusted during sample irradiation. When samples were irradiated under freezing temperatures, especially on dry ice, the TBARS and the deterioration of sensory qualities of Ganjan-Gejang were reduced. Different odor patterns were observed among samples, as observed using electronic nose analysis system. The results of this study indicated that treatment with irradiation under low temperatures may help to preparing high-quality Ganjang-gejang.
박재남,박진규,한인준,송범석,김재훈,윤요한,변명우,박경숙,이주운 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.2
Off-flavor and lipid oxidation are possible defects of irradiated bulgogi. This study compared the effects of several physico-chemical treatments on microbial safety, volatiles, lipid oxidation, and sensory properties of irradiated beef bulgogi. Samples were separately irradiated with 20 kGy after each treatment such as packaging (aerobic and vacuum), antioxidants (vitamin C + α-tocopherol (0.0 and 1.0%, w/w)), charcoal teabags (0 and 0.5%), or different temperatures (room temperature,-20, and -70°C). No bacterial growth was observed (p<0.05) after irradiation of more than 20 kGy during storage at 35°C. Volatiles created by irradiating bulgogi were toluene, heptane, and 1,3-bis(1,1-dimethylethyl)benzene. Irradiation offflavor,lipid oxidation, and deterioration of sensory quality induced by irradiation were effectively reduced (p<0.05) by all physico-chemical treatments tested.