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Seo, Hae Jeom,Bae, Seung Seob,Lee, Jung-Hyun,Kim, Sang-Jin Microbiology Society 2005 International journal of systematic and evolutiona Vol.55 No.4
<P>A Gram-negative, motile, rod-shaped, psychrophilic and weakly halophilic bacterial strain, SL13<SUP>T</SUP>, was isolated from deep-sea sediments (1450 m depth) of Edison Seamount in the western Pacific Ocean. Optimal growth of SL13<SUP>T</SUP> requires the presence of 1·5 % (w/v) NaCl, a pH of 6·0 and a temperature of 14 °C. The whole-cell fatty acid profile of the isolate includes C16 : 1 and C16 : 0 as major fatty acids and contains C20 : 5<I>ω</I>3. This is consistent with corresponding data for <I>Photobacterium profundum</I>. The DNA G+C content of strain SL13<SUP>T</SUP> is 43·8 mol%. Phylogenetic analyses of 16S rRNA gene sequences place this bacterium in the ‘<I>Gammaproteobacteria</I>’, within the genus <I>Photobacterium</I>. Sequence similarity analysis indicates that the closest relatives of strain SL13<SUP>T</SUP> are <I>Photobacterium indicum</I> (99·3 %), <I>P. profundum</I> (98·5 %) and <I>Photobacterium lipolyticum</I> (98·2 %). The DNA-DNA hybridization levels between the isolate and its closest known phylogenetic relatives, <I>P. indicum</I>, <I>P. profundum</I> and <I>P. lipolyticum</I>, are 27·1, 52·4 and 20·2 %, respectively. Thus strain SL13<SUP>T</SUP> represents a novel species of the genus <I>Photobacterium</I>, for which the name <I>Photobacterium frigidiphilum</I> sp. nov. is proposed. The type strain is SL13<SUP>T</SUP> (=KCTC 12384<SUP>T</SUP>=JCM 12947<SUP>T</SUP>).</P>
Seo, Hae Jeom,Bae, Seung Seob,Yang, Sung Hyun,Lee, Jung-Hyun,Kim, Sang-Jin Microbiology Society 2005 International journal of systematic and evolutiona Vol.55 No.6
<P>A bacterium, named GMD509<SUP>T</SUP>, showing lipolytic activity was isolated from the eggs of the sea hare <I>Aplysia kurodai</I> collected at Mogiyeo (depth, 12 m), an uninhabited small island in the South Sea of Korea. The strain is Gram-negative, motile, facultatively anaerobic, mesophilic and weakly halophilic. Optimal growth of strain GMD509<SUP>T</SUP> occurs in the presence of 3·0 % (w/v) NaCl and at pH 8 and 25 °C. The whole-cell fatty acid profile of the isolate includes C16 : 1, C16 : 0 and C18 : 1 as major fatty acids and its DNA G+C content is 45 mol%. Phylogenetic analyses of 16S rRNA gene sequences place this bacterium in the <I>γ</I>-<I>Proteobacteria</I>, within the genus <I>Photobacterium</I>. The 16S rRNA gene sequence of strain GMD509<SUP>T</SUP> is most similar to those of <I>Photobacterium frigidiphilum</I> (97·8 %), <I>Photobacterium profundum</I> (97·5 %) and <I>Photobacterium indicum</I> (97·4 %). DNA-DNA relatedness levels between the isolate and its closest known phylogenetic relatives, <I>P. frigidiphilum</I> and <I>P. indicum</I>, are 25·3 and 13·7 %, respectively. Strain GMD509<SUP>T</SUP> therefore represents a novel species, for which the name <I>Photobacterium aplysiae</I> sp. nov. is proposed, with the type strain GMD509<SUP>T</SUP> (=KCTC 12383<SUP>T</SUP>=JCM 12948<SUP>T</SUP>).</P>
서해점(Hae Jeom Seo),정보영(Bo Young Jeong),남택정(Taek Jeong Nam),변재형(Jae Hyeung Pyeun) 한국수산과학회 1998 한국수산과학회지 Vol.31 No.2
Anchovy, Engraulis japonica, was fermented with 10% and 20% salt at 10℃(10% SA) and 20℃(20% SA), respectively, and the changes in lipid content, fatty acid composition and lipid oxidation was observed for 105 days. Peroxide value(POV) in 10% SA reached to the maximum(46.4meq/㎏) on 30 days of fermentation, while in 20% SA, it reached the maximum (54.7meq/㎏) on 45 days of fermentation, and then decreased in both samples during fermentation. Thiobarbituric acid values revealed a similar tendency with the change of POV during the fermentation. These results indicated that lipid of the anchovy was oxidized faster in lower salt than high salt in the early stage. Total lipid(TL) content during the fermentation for 105 days decreased approximately 16% in 10% SA and approximately 33% in 20% SA. Phospholipid(PL) content also decreased in both samples and the content of neutral lipid(NL) was unchanged in 10% SA, while it decreased in the same amount as PL in 20% SA. The prominent fatty acids in TL of the anchovy sample were 14 : 0, 16 : 0, 16 : 1n-7, 18 : 1n-9, 20 : 5n-3 and 22 : 6n-3. After fermentation for 105 days, approximately 87% and 67% of the prominent fatty acids remained in 10% SA and 20% SA, respectively, but the kind of the fatty acids was unchanged.
A New High-Quality, Lodging Tolerant and High-Yielding Rice Cultivar "Jinpumbyeo"
Hae Chune Choi,Yeon Gyu Kim,Ha Cheol Hong,Hung Goo Hwang,Huhn Pal Moon,Sang Nag Ahn,Young Seop Shin,Jeom Ho Lee,Kuk Hyun Jung,Hong Yeol Kim,Sae June Yang,Young Chan Cho,Soo Yeon Cho 한국육종학회 2003 한국육종학회지 Vol.35 No.4
“Jinpumbyeo” is a new japonica rice cultivar developed from a cross between lodging tolerant semi-dwarf plant type, SR14703-60-5-GH1 and high eating quality cultivar Suweon353 by the rice breeding team of National Crop Experiment Station, RDA made in 1987