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Digital Video Steganalysis Based on a Spatial Temporal Detector
( Yuting Su ),( Fan Yu ),( Chengqian Zhang ) 한국인터넷정보학회 2017 KSII Transactions on Internet and Information Syst Vol.11 No.1
This paper presents a novel digital video steganalysis scheme against the spatial domain video steganography technology based on a spatial temporal detector (ST_D) that considers both spatial and temporal redundancies of the video sequences simultaneously. Three descriptors are constructed on XY, XT and YT planes respectively to depict the spatial and temporal relationship between the current pixel and its adjacent pixels. Considering the impact of local motion intensity and texture complexity on the histogram distribution of three descriptors, each frame is segmented into non-overlapped blocks that are in size for motion and texture analysis. Subsequently, texture and motion factors are introduced to provide reasonable weights for histograms of the three descriptors of each block. After further weighted modulation, the statistics of the histograms of the three descriptors are concatenated into a single value to build the global description of ST_D. The experimental results demonstrate the great advantage of our features relative to those of the rich model (RM), the subtractive pixel adjacency model (SPAM) and subtractive prediction error adjacency matrix (SPEAM), especially for compressed videos, which constitute most Internet videos.
Spoilage Lactic Acid Bacteria in the Brewing Industry
( Zhenbo Xu ),( Yuting Luo ),( Yuzhu Mao ),( Ruixin Peng ),( Jinxuan Chen ),( Thanapop Soteyome ),( Caiying Bai ),( Ling Chen ),( Yi Liang ),( Jianyu Su ),( Kan Wang ),( Junyan Liu ),( Birthe V. Kjell 한국미생물 · 생명공학회 2020 Journal of microbiology and biotechnology Vol.30 No.7
Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.
( Pan Long ),( Fengxia Fan ),( Bin Xu ),( Zhengmi He ),( Yuting Su ),( Ping Zhang ),( Jianwei Xie ),( Zuohong Chen ) 한국균학회 2020 Mycobiology Vol.48 No.3
Three hepatic failure poisoning incidents caused by Lepiota brunneoincarnata and Lepiota venenata mushrooms have been occurred in China in 2017, L. venenata has been described as a new species. However, the cyclopeptide toxins of these lethal mushrooms remain poorly understood. In this study, the composition and content of amatoxins in L. brunneoincarnata and L. venenata are analyzed and compared, the analysis of composition and content of amatoxins in L. venenata are reported for the first time. The results showed that b-amanitin (b-AMA), a-amanitin (a-AMA), amanin, and amaninamide were identified in L. brunneoincarnata, and a-AMA, amanin II (an analog of amanin), and an unknown compound were identified in L. venenata. The differences between L. brunneoincarnata and L. venenata in the identified compounds provide chemical evidence for L. venenata as a new species. Quantitative analysis shows that a-AMA concentrations in L. brunneoincarnata and L. venenata were 0.72-1.97mg/g dry weight, b-AMA concentrations in L. brunneoincarnata were 0.57-0.94mg/g dry weight, and b-AMA was absent in L. venenata.