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김영주 ( Young-ju Kim ),김종호 ( Jong-ho Kim ),오윤희 ( Yoon-hee Oh ),이상준 ( Sang-joon Lee ),송선경 ( Sun-kyong Song ),정은영 ( Eun-young Joung ),이상준 ( Sang-joon Lee ),이석주 ( Seok-ju Lee ),문병천 ( Byeong-cheon Moon ) 한국가축위생학회 2016 韓國家畜衛生學會誌 Vol.39 No.4
This study was conducted to investigate the prevalence of honey bee (Apis mellifera) disease in Daejeon. From May to September in 2014, 63 samples were collected from 63 apiculture farms in the regions and reverse transcriptase-polymerase chain reaction (RT-PCR) and polymerase chain reaction (PCR) was conducted. A total of 11 infectious pathogens, including 6 virus, 2 bacteria, 2 fungi, and 1 parasite, were investigated in honeybee colonies suffering from symptom of sudden collapse, depopulation or paralysis. The infectious pathogens and infection rates among 63 honeybee colonies detected were as follows: sacbrood virus (12.7%), chronic bee paralysis virus (1.6%), stonebrood (11.1%), American foulbrood (19.0%), European foulbrood (6.3%), respectively. The result indicate that foulbrood was most prevalent disease in apiculture farms in Daejeon area.
균집락수가 적은 암색소성 비결핵항산균 배양의 임상적 의미
이정연 ( Jung Yeon Lee ),김미나 ( Mi Na Kim ),정희정 ( Hee Jung Chung ),전경란 ( Kyung Ran Jun ),최희진 ( Hee Jin Choi ),이혜영 ( Hye Young Lee ),정은영 ( Eun Young Joung ),오연목 ( Yeon Mok Oh ),이상도 ( Sang Do Lee ),김우성 ( Wo 대한결핵 및 호흡기학회 2005 Tuberculosis and Respiratory Diseases Vol.59 No.1
김치 발효를 위한 Leuconostoc mesenteroides 균주의 개량과 starter로의 첨가효과
강상모,양완숙,김영찬,정은영,한용구 한국산업미생물학회 1995 한국미생물·생명공학회지 Vol.23 No.4
김치로부터 Leuconostoc mesenteroides 균주를 선별한 후, NTG로 변이처리를 하여 내산성이며, 낮은 pH에서도 증식하며, 높은 CO_2 생성 능력을 갖는 균주로 개량하였다. HCl로 pH를 조절한 MRS 배지에서 변이주 M-10균주는 30℃에서 pH 5.0∼3.5, 20℃에서는 pH 5.0∼3.8, 10℃에서 변이주 M-10균주가 야생주 K-1균주 보다 더 많은 CO_2를 생성하였다. 젖산으로 pH를 조절한 MRS배지에서 내산성 변이주 Leuconostoc mesenteroides M-10균주가 받는 증식저해 영향은 야생주 K-1균주에 대한 것보다 적었다. 내산성 변이주 Leuconostoc mesenteroides M-10균주를 김치에 starter로 첨가하였을 때 10℃에서 야생주 K-1균주에 비하여 당소비가 떨어지고 pH 변화량과, 총산도 증가폭도 감소하고, 상쾌미에 의한 기호도도 향상되는 것이 나타났다. The heterofermentative Leuconostoc mesenteroides, which is propagated form the initial to the intermediate stage of Kimchi fermentation, produces organic acids and carbon dioxide to impart refreshment, weak acid taste to Kimchi. But owing to lactic acid production by the homofermentative Lactobacillus plantarum, Kimchi finally reaches its acidified state. So, Leu. Mesenteroides was isolated from Kimchi and identified and was improved by mutation for carbon dioxide production at low pH, and for the high total acceptability. We tested with a wild-type strain K-1 and its improved mutant strain M-10 of Leu. Mesenteroides. The wild-type strain K-1 could grow in pH 4.2 at 30℃ or 20℃, and in pH 5.0 at 10℃. But the mutant strain M-10 could grow in pH 3.3 at 10℃. In the respect of total acceptability, mutant strain M-10 inoculated Kimchi was ever better than any others. Mutant M-10 inoculated Kimchi prolonged the optimum ripening period of Kimchi up to two times as compared with the control group.