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Saccharomycopsis lipolytica의 산 생산에 미치는 Itaconate의 영향
남궁석(Sok NamKung),조석금(Seok-Gum Cho) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.3
Saccharomycopsis lipolytica의 citrate와 isocitrate의 생산에 미치는 itaconate의 영향을 조사하였다.<br/> Itaconate는 isocitrate lyase의 활성을 저해하며 저해율은 0.8mM 농도에서 약 80% 이었고, 개열반응에서는 직선적인 불경쟁적 저해를 나타내었으며 저해상수 Ki 값은 0.18mM 이었다. Itaconate는 glucose 배지에서는 균의 생육에 영향을 미치지 않았지만 n-hexadecane 배지에서는 균의 생육을 심하게 저해하였다.<br/> 한편 itaconate의 첨가량을 증가시킴에 따라 총산에 대한 isocitrate의 생산 비율은 n-hexadecane배지에서는 약 80%까지 증가하였으나 glucose 배지에서는 거의 변화가 없었다. Effect of itaconate upon citrate and isocitrate production of Saccharomycopsis lipolytica were investigated. The percent inhibition of isocitrate lyase activity was about 80% at 0.8 mM itaconate concentration, with Ki value of 0.17 mM in the cleavage reaction. Inhibitory effect of itaconate at 20 mM on S. lipolytica growth was significant on n-hexadecane medium, whereas almost no inhibitory effect on glucose medium. Increasing itaconate concentration in n-hexadecane medium improved isocitrate production up to 80% but no difference was found in glucose medium.
Jong Hoo Cho(趙鍾厚),Sok Namkung(南宮錫) 한국예방수의학회 1983 예방수의학회지 Vol.7 No.2
Lactose in 37 city milk produced by 7 dairy companies were measured by the classical titrimetric methods such as Lane-Eymon or Bertrand method, and the colorimetric method based on the reduction of alkaline solution of potassium ferricyanide to potassium ferrocyanide. There were no significant differences in the lactose contents of tested milk among these quantitative methods as the concentrations of 4.66±0.99% by Lane-Eynon’s method, 4.73±0.12% by Bertrand’s method, and 4.62±0.18% by alkaline ferricyanide method, respectively. Nevertheless, the colorimetric method using alkaline potassium ferricyanide retained the advantages in the accuracy and precision, our the titrimetric method.
Jong Hoo Cho(趙鍾厚),Sok Namkung(南宮錫),Kwang Soon Shin(申光淳),Dae Woo Whang(黃大羽) 한국예방수의학회 1979 예방수의학회지 Vol.3 No.2
80 milk samples taken from 8 different milk plants were analyzed for nitrite and nitrate nitrogen and the concentrations were usually very low level. Milk tested had comparatively high nitrate-nitrogen contents of average 5.01 ppm with the range 4.01 to 7.10 ppm but lower than 10ppm, upper limit of freshmilk. However some of individual milk tested contained above 7.10ppm and may represent a hazard if used as the sole source for infant food.
Jong Hoo Cho(趙鍾厚),Sok Namkung(南宮錫),Dae Woo Whang(黃大羽) 한국예방수의학회 1979 예방수의학회지 Vol.3 No.2
Nitrite and nitrate nitrogen contents of total 27 samples of Pasture plants and roughages fed to cattle were analyzed to investigate the responsiblity for the unidentified causes of the sudden death of Korean cattle in mostly rural areas. In samples of produce analysed almost of all were very low in nitrite nitrogen contents but maize, sorghum and rice straw had comparatively high levels in the range 10.11 to 28.27ppm, while nitrate nitrogen contents were high levels in the range 32.82 to 586.76ppm on dry matter basis in general. Especially maize and rice straw which are main rough feeds for cattle in Korea had very higher contents of nitrate-nitrogen of about 580ppm on dry matter basis than those of other plants tested.
Kwang Soon Shin(申光淳),Jonghoo Cho(趙鍾厚),Sok Namkung(南宮錫),Dae Woo Whang(黃大羽) 한국예방수의학회 1979 예방수의학회지 Vol.3 No.1
Residual nitrite content of ham and sausage during storage for various lengths of time were estimated. The results obtained were summerized as follows. 1. Residual nitrite levels of ham and sausage during refrigerated storage(storage temperature 5℃) were rapidly decreased by first storage day 8 but showed a significant increase by storage day 20 again and these products maintained these increased low levels for about 1 week. After storage day 26 all products showed decreasing residual nitrite levels by storage day 30. 2. Ham and sausage showed more rapid rates of decrease in residual nitrite during room temperature storage (30℃) than refrigerated storage, especially during the first 4 days of storage, and then ham had these low levels of residual nitrite for about 20 days of storage while sausage maintained these low levels for about 10 days. After storage days of these low levels of residual nitrite all products tested showed the trends of gradually increasing residual nitrite by the last of storage period 30 days.