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Duplex PCR을 이용한 토끼(Oryctolagus cuniculus)와 고양이(Felis catus) 육류의 동시 검출법 개발
홍연 ( Yeun Hong ),김미주 ( Mi Ju Kim ),양승민 ( Seung Min Yang ),유인숙 ( In Suk Yoo ),김해영 ( Hae Yeong Kim ) 한국응용생명화학회 2015 Journal of Applied Biological Chemistry (J. Appl. Vol.58 No.4
국내 유통 식품 및 수입 식품 중 토끼와 고양이 고기의 혼입 여부를 알아내고 불법 도축된 고양이 고기를 토끼 고기나 다른 고기로 속여 판매하는 것을 방지하기 위해 토끼와 고양이를 동시에 검출할 수 있는 polymerase chain reaction (PCR) 법을 개발하였다. 토끼와 고양이의 종 특이 프라이머는 미토콘드리아의 cytochrome b 유전자를 대상으로 하였고 개발된 프라이머를 가공식품에 활용하는 것을 고려하여 PCR 산물의 크기는 토끼 101 bp, 고양이 191 bp로 최소화 하였다. 프라이머의 특이성은 총 21종의 동물을 대상으로 검토하였다. 개발된 검출법의 검출 한계는 시료 DNA를 희석하여 PCR과 Bioanalyzer로 확인한 결과 토끼는 0.005 ng, 고양이는 0.0005 ng이었다. A duplex polymerase chain reaction (PCR) detection method was developed to authenticate the use of cat and rabbit in food and to prevent unlawful distribution of illegally butchered meat in both domestic and imported food market. Species-specific primers were designed targeting mitochondrial cytochrome b gene. The sizes of PCR products were 191 bp for cat and 101 bp for rabbit, which were relatively small for better application of the detection method on processed foods. Specificities of primers were verified using 21 animal species including cat and rabbit. Limit of detection was examined by serial dilution of the sample DNA and confirmed as 0.005 ng for rabbit and 0.0005 ng for cat using Bioanalyzer. The developed duplex PCR method showed specificity and sensitivity in the identification of two target species.
PCR 방법을 이용한 우유 및 유제품에서 발생하는 식중독 균의 신속 검출법
곽혜림 ( Hye Lim Kwak ),한선경 ( Seon Kyeong Han ),김이슬 ( Ei Seul Kim ),홍연 ( Yeun Hong ),김해영 ( Hae Yeong Kim ) 한국유가공기술과학회 2013 Journal of Dairy Science and Biotechnology (JMSB) Vol.31 No.2
The dairy industry has consistently grown via the expansion of dairy-based food categories. Dairy product consumption is stable since the nutrient composition in dairy products is ideal for human health. However, dairy products are highly susceptible to food-borne pathogens. Controlling the safety of dairy products is thus important when considering the nutrientrich matrix of this food category. Currently, immunoassays or molecular biology techniques have been used to evaluate the safety of dairy products in Korea. These methods are based on the detection of proteins and thus have low reproducibility and sensitivity. Recent techniques to detect food-borne pathogens have focused on genetic analyses. Rapid detection methods for food-borne pathogens in milk and dairy products using polymerase chain reaction (PCR) techniques, such as conventional PCR, real-time PCR, repetitive sequence-based (rep)-PCR, PCR-denaturing gradient gel electrophoresis (DGGE), and digital PCR, are reviewed in this article. The aim of this review was to contribute knowledge of the relationship between microflora and the quality of dairy products. This study will also assist in the immediate monitoring of food-borne pathogens in milk and dairy products when an outbreak related to this food category occurs.
홍연,최언호 한국산업미생물학회 1994 한국미생물·생명공학회지 Vol.22 No.6
돼지감자로부터 대체에너지용 알코올을 효율적으로 생산하기 위한 고농도 알코올 발효균주의 탐색연구가 수행되었다. 야생으로부터 2,445개의 이눌린 자화균주를 분리하고 이들의 알코올 내성 및 15∼30%의 돼지감자 배지에서 알코올발효를 수행한 결과 F043, F173, E040, F334의 네 균주가 고농도 에탄올 첨가에 내성이 있으면서 고농도 돼지감자 배지에서 알코올 발효능이 좋은 균주들로 선발되었으며 그 중 F043 균주는 25% 배지에서 98.1 g/ℓ의 알코올을 생성하였다. 이들의 배양 및 생리특성을 조사한 결과 F043은 Kluyveromyces marxianus로, F173, E040, F334는 Kluyveromyces sp.로 동정되었다. Yeast screening for effective production of alcohol from Jerusalem artichoke tubers as an alternative energy source was performed. Inulin assimilative strains with high alcohol tolerance were isolated from wild sources and cultured in the liquid media of Jerusalem artichoke powder varying its concentraion from 15 to 30%. As a result, four strains of 2,445 isolates showing the inulin assimilation were selected as alcohol fermentative and alcohol tolerant yeasts. These strains were assignated to be Kluyveromyces marxianus F043 and Kluyveromyces sp. F173, E040, and F334, respectively, by their cultural and physiological characteristics. The F043 strain produced ethanol of 98.1 g/ℓ in the 25% Jerusalem artichoke medium for 3 days.