봄 및 여름에 있어서의 수액효모에 관한 연구

박명삼 한국균학회 1975 韓國菌學會誌 Vol.3 No.2

한국산 야생효모에 관한 연구 3

박명삼 한국미생물학회 1972 미생물학회지 Vol.10 No.2

The aim of the sutdy is to collect a variety of wild yeasts from different regions in Korea and in different seasons and to account for the natural patterns of regional and seasonal variation that they display. From the specimens collected in this study, more useful strains are expected to be discovered, which can be cultivated and utilized fro industrial development. The study attempts to determine the degree to which utilizable yeasts can be applied in brewing, confectionary, baking, the manufacture of medicine, and as feed yeast. Such findings would contribute not only to the development of academic research, but would also be important in obtaining raw material that can be applied in our daily lives and in industrial development in response to the demands of the times.

한국산 야생효모에 관한 연구 4

박명삼 한국미생물학회 1973 미생물학회지 Vol.11 No.4

Fermented feed using rice, barley, wheat, and defatted rice brans as the raw materials were prepared by 3 species of wild yeasts which were selected among 35 strains of yeasts isolated, and their analytical values were examined. The results were as follows : 1. The three yeasts were identified as H.amomala var. anomala (No.225), Candida utilis (No.400), and Irpex-cellulase(consors) (no.403-A). 2. The optimum pH, and sugar concentration of these yeasts in liquid culture were pH 5.0 and Bllg. 10.deg. each. The optimum temperature was 30.deg.C for No.225 and No.403-A, 25.deg.C for No.400. The No.225 and No.403-A grow at higher temperature than 37.deg.C and 40.deg.C each. 3. The No.225 yeast had a large vegetative cell and strong sugar fermentability. The No.225 and 403-A could assimilate cellobiose, xylose, $KNO_2$ and $KNO_3$. These properties were fit for bran fermentation. 4. The No.403-A microorganism was a yeast-like microbe and showed cellulase activity which might help the propagation of other yeasts on the brans. 5. The analytical data of fermented feed indicated the following order of usable value ; rice-wheat-barley bran 4:4:2, rice-wheat bran 5:5, rice-barley bran 5:5, rice-defatted rice bran 5:5. 6. the fermented feed were prepared by mixing brans, 0.3% ammonium sulfate and 5%(w/w) inoculum of yeast suspension in 4% glucose solution. Water content 70-80%, fermentation temperature 25-30.deg.C, and fermentation time 2-3 days were given. 7. The rice-wheat bran 5:5 and rice-barley bran 5:5 fermented feed showed 11, 17-11.45% protein increase, and the rice-barley-wheat bran 4:4:2 and rice-defatted bran 5:5 showed 3.75-6.03% protein increase. 8. The fermented feed prepared in this experiment by the author might work as a nutritive feed using microbial cell body, enzymes produced by microbes and other microbial cell constituents.

한국산 야생효모에 관한 연구 2

박명삼,라철호 한국미생물학회 1970 미생물학회지 Vol.8 No.3

From the crops Drosophila collected in Mt. Sokni and Mt.Kyeryong, 7 strains were isolated and then 6 species of wild yeast were identified. 1) Of these six species of wild yeasts two were to be of genus Saccharomyces(Ascosporgenous), two Torulopsis and two Trichosporon (both genuses of Asporogenous). 2) It was found that the fermentation of the wild yeasts isolated from Drosophila was much better than that of any others ; in particular, S. florentinus and S. cerevisiae were good in fermenting maltose. 3) After being cultivated in malt extract agar medium at $25^{\circ}C$ for 3 days, the vegetative cells were found to be big but Torulopsis cells small. 4) It was also observed that the species of yeasts used fro food by Drosophila largely depends on genus and species of Drophila. 5) Of the yeasts isolated from the Drosophila, Trichosporon capitatum and Torulopsis dattila, which has not previously been recorded, were identified. 6) It is believed, therfore, that S.florentinus, powerful in fermenting maltose, will be extremely useful in terms of industrial application.

효모균 발효사료의 제조 및 사양에 관한 연구

박명삼 ( Myung - Sam Park ) 한국미생물생명공학회 1975 한국미생물·생명공학회지 Vol.3 No.3

탱자 의 화학성분변화에 관한 연구

박명삼(Myung Sam Park),전순배(Soon Bae Chun) 한국식물학회 1969 Journal of Plant Biology Vol.12 No.1

This experimental was undertaken for the purpose to investigate the different chemica1 composition in developing fruit of Poncirus trifoiata. In the first place, the differences among the content of tannin and qualitative analysis of free sugars and organic acids in the fruit of Poncirus trifoiata from Kwang-ju are to be investigated and chemical components are analyzed. 1). The differences of the content of tannin are investigated at the four periods of time and gradual decrease in the sample 2 (July 15) take place. 2). In sample 1 (June 20), xylose, mannose and rhamnose are not identified and later, as the fruit age, other three sorts of sugars with the former are founded and there is a conspicuous tendency to increase in the content and especially the increase in glucose and rhamnose seems to be related with the decomposition of tannin, while the decrease ia the former from sample 2 to sample 4 with the formation of the latter. 3). Tartaric acid, succinic acid and citric acid are appeared and then in sample 1 (June 20) these are not founded and later all of them are identified and gradual increase in the content take place and especially citric acid and succinic acid seems to be increased in the content. These are related with the synthesis of organic materials in plant body.

거머리 말 의 화학성분에 관한 연구

박명삼 (Myung Sam Park) 한국식물학회 1969 Journal of Plant Biology Vol.12 No.1

General components, free sugars, and free amino acids about Zostera marina which is much distributiug and producing along the coastlines of Korea have been separated and identified through Ion exchange resin and Paper chromatography method. So distingushed are sugars contained that this was quantitated by Bertrand method. 1) The result of the general component analysis of Zostera marina shows that there are much free sugars. 2) According te Bertrand method sugar containment quantitated from terrestrial stem and subterranean stem on Po-hang and Ko-hung areas is much more in terrestrial stem than subterranean stem. 3) Seven kinds of sugars are sued in experiments (Table 2), among there glucose, fructose and sucrose which keep the sweetness are very much contained. 4) Shown in Fig. 3 ten kinds of free amino acids inspected from experimental liquid by Paper chromatography are separated, which are known, and one spot which is unknown is additionally separated, and in which four kinds of essential amino acid to nutrient are contained.

Lactobacillus plantarum 및 미강첨가가 Silage 의 품질에 미치는 영향

박종만,전우복,박명삼 ( C . M . Park,W . B . Chon,M . S . Park ) 한국축산학회 1973 한국축산학회지 Vol.15 No.2

The purpose of the present studies was to determine the effect of the addition of Lactobacillus plantarum, rice bran and nitrogen source on the quality of silage. pH, organic acid and chemical composition of silage were measured during fermentation period from October, 1972 to March, 1973, and the results were as follows: 1. pH of silage was lowered to 4.2 by the maculation of Lactobacillus plantarum during the first week. 2. Lactic acid of silage was higher on the addition of Lactobacillus plantarum, rice bran end nitrogen source than control. Especially, multiplication effect was recognized from the simultaneous addition of Lactobacillus plantarum and rice bran. 3. Increasing ratio of acetic acid of silage was lower in the addition of Lactobacaius plantarum, rice bran and nitrogen source than control. 4. In the crude protein contents of silage, the effect of the addition of Lactobacillus plantarum and rice bran was significant, while that of the single inoculation of Lactcbacillus plantarum was insignificant. 5. During the period of fermentation, consumed quantity of N.F.E. was remarkable and the others showed low consumption of their quantity.

Development of an emulsion based on piezoelectric effect

홍성윤,이준배,박명삼 한국공업화학회 2019 한국공업화학회 연구논문 초록집 Vol.2019 No.0

최근 미세전류에 의해 혈행개선, 진피치밀도 강화, 효능물질 피부 흡수 촉진, 피부탄력 증진 효과 등이 입증되면서 뷰티 디바이스 시장이 확대되어 홈케어 소비자가 증가하는 추세이다. 하지만, 뷰티 디바이스의 번거로움과 더불어 높은 비용 발생 등의 문제가 있다. 따라서, 본 연구진은 뷰티 디바이스의 한계를 극복하고, 피부에 미세전류를 전달할 수 있는 새로운 방법을 연구하였다. 본 연구에서는 화장품 사용시 문지름 또는 두드림 행위를 모사하여 힘에 의해 미세전류를 발생하는 압전기술을 융합, 제형 내 입자의 힘에 의한 분극현상을 이용하여 미세전류를 발생시킬 수 있었다. 일반 수중유 에멀젼의 경우 입자 계면이 단층으로 이루어져 있어 바로 내상에 존재하는 친유성분이 미세전류 발생을 방해하는 한편, 입자 계면이 다층 구조로 이루어져 있어 문지름 또는 두드림 시 분극현상에 의해 미세전류를 발생하는 원리를 이용, 최적 제형을 개발하였다. 따라서, 다층구조를 갖는 압전효능 화장품 개발을 통해 기존 뷰티 디바이스의 한계를 극복하고, 새로운 기술을 수용한 화장품 개발이 가능함을 발견하였다.

Studies on stabilization of ceramide in formulation

홍성윤,이준배,박명삼 한국공업화학회 2019 한국공업화학회 연구논문 초록집 Vol.2019 No.0

세라마이드는 피부 각질층 내 지질 중 50%를 차지하는 필수 물질로, 외부 유해물질로부터 피부를 보호하고, 피부 내 중요 물질의 외부 유출을 방지, 염증을 억제하며, 수분증발을 방지하는 피부 장벽 역할을 한다. 최근 효능성분을 내상에 안정화하여 필요한 곳에 전달하는 약물전달 시스템을 이용해 아토피 등 피부질환 예방, 피부장벽 회복 등을 연구하고 있다. 세라마이드는 복잡한 구조를 갖는 난용성 물질이므로, 화장품 제형에 적용 시 안정도가 떨어져 겔화되는 단점이 있어, 제형 내 안정화를 위한 다양한 제형 연구가 진행되고 있다. 하지만 그 허용함량이 낮고 제조 공정이 복잡하다는 단점이 있다. 이에 본 연구에서는 피부와 유사한 라멜라 구조를 가진 제형을 제조하여 편광 현미경, cryo-SEM, 소각 X선 산란법(SAXS)을 이용하여 제형을 입증하고, 점도계측 장비와 정적 광 산란법(SLS) 등을 이용하여 라멜라 구조 내 고온 안정성을 입증하였다.