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이설희,박영서,Lee, Sulhee,Park, Young-Seo The Microbiological Society of Korea 2018 미생물학회지 Vol.54 No.4
한국의 전통시장에서 구입한 김치에서 분리된 Leuconostoc lactis CCK940은 sucrose와 maltose를 이용하여 중합도가 4이상인 올리고당을 생산하였다. L. lactis CCK940의 유전체는 1,741,511 bp의 2개 contig로 구성된 염색체로 조합되었으며 G + C의 비율은 43.33%로 나타났다. 염색체 DNA에서 1,698개의 코딩 유전자, 12개의 rRNA, 68개의 tRNA 유전자가 확인되었다. L. lactis CCK940은 올리고당을 생산할 수 있는 sucrose phosphorylase, maltose phosphorylase, ${\beta}$-galactosidase 등의 glucosyltransferase 생합성 유전자들을 지니고 있었다. Leuconostoc lactis CCK940, which was isolated from kimchi obtained from a Korean traditional market, produced an oligosaccharide with a degree of polymerization of more than 4. In this study, the draft genome sequence of L. lactis CCK940 was reported by using PacBio 20 kb platform. The genome of this strain was sequenced and the genome assembly revealed 2 contigs. The genome was 1,741,511 base pairs in size with a G + C content of 43.33%, containing 1,698 coding sequences, 12 rRNA genes, and 68 tRNA genes. L. lactis CCK940 contained genes encoding glycosyltransferase, sucrose phosphorylase, maltose phosphorylase, and ${\beta}$-galactosidase which could synthesize oligosaccharide.
에센셜 오일을 사용한 발반사요법이 스트레스, 주의지수 뇌파에 미치는 영향
이설희(Seol-Hee Lee),김영란(Young-Ran Kim) 한국인체미용예술학회 2011 한국인체미용예술학회지 Vol.12 No.3
This study is on the test conducted from Feb. 2nd to Mar. 1st in 2011 on a total of 16 subjects including seven males and nine females, with ages between 20 and 50 years old. Foot massage therapy was performed to the subjects divided into two groups; Target group with application of jojoba oil and Experimental group with application of jojoba oil combined with the mixture of lavender, orange sweet and lemon in a 1:1:1 ratio. The purpose of the test is to define the differences in physical and metal index and attention index of the groups comparing before and after the applications using brain wave measuring equipment. The collected data was tested at 5% significance level adapting SPSS WIN 16.0 Program, and the paired T-test of the statistical methods was used. After the application of foot reflexology, definite differences in stress between before and after the test were shown in the left brains of the subjects in Experimental group and the right brains of the subjects in Target group. Also, the results of attention index in both sides of the brains of all subjects in the test show differences between before and after the test. Therefore, it is defined that foot reflexology with essential oil is more effective even though the differences were found in both Experimental and Target groups. Through the result, it is expected that researches on foot reflexology with essential oil are made continuously to become a turning point to improve the health of modern people.
이설희(Sul-Hi Lee),성용희(Yonghee Sung) 한국콘텐츠학회 2008 한국콘텐츠학회논문지 Vol.8 No.3
라캉의 동일시이론은 많은 문화 장르에 적용되어왔다. 특히 영화이론에서의 동일시 이론은 게임의 동일시 이론 적용에 구체적인 정보를 제공해준다. 이 연구에서는 라캉의 동일시 이론을 게임에 적용해 보는 것을 그 목적으로 게임에서의 시점에서의 동일시와 캐릭터에의 동일시로 구분하여 설명하는 것을 시도했다. 영화에서 1차적 동일시인 시점에의 동일시는 카메라 시점과 동일시하는 것으로 설명되는 반면에 게임에서는 다양한 시점에 동일시하게 된다. 그리고 게임에서 캐릭터에 동일시하는 현상은 두 가지 방향에서 설명할 수 있다. 먼저 게이머는 자신이 바라보는 스크린상의 움직임을 바라보면서 시각적으로 동일시를 하게 되고 이에 따라서 자신이 동일시하는 캐릭터에 대한 정보를 무의식적으로 받아들이고 있는 게이머는 주어진 역할에 동일시한다. 이러한 동일시를 가능하게 하는 동일시 기제는 허구적 진술체계의 은폐, 호명과 선택하는 과정, 그리고 커서, 화면 내 배치, 색깔 등으로 설명할 수 있다. Lacan's Identification theory has been applied to various cultural genres such as literature, film, media so on. Especially, Identification theory in Film Theory gives game researchers who try to apply identification theory to the game, a concrete base. This paper aims to explain the gamer's action through identification theory. Thus, we divide identification into the level of the gamer's point of view and that of the character in game text. While point-on-view of identification, the primary identification, in film has been explained that the audience identifies with camera's point-of view, in game one identifies with various point-of-views. There are two aspects of Identification of characters in game. First, gamers identify themselves with moving images on screen. Second, They identify with the roles given to themselves. The factors which allow them identification are suppression of false statement system, interpolation and process of selection, arrangement, a cursor, colours on screen.
Pediococcus pentosaceus의 Multilocus Sequence Typing 분석에서 신규 Sequence Type의 확인
이설희 ( Sulhee Lee ),박영서 ( Young Seo Park ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.4
The genus Pediococcus belongs to the lactic acid bacteria and includes 15 species which are used in the food industry as both starter and probiotic cultures. The importance of Pediococcus spp. is due to their use as starter cultures in fermented meat as well as to their presence as the natural microbiota in vegetables. The availability of P. pentosaceus in the food industry increases the need for reliable molecular techniques for strain identification. To date, the reliable molecular methods for definite identification at strain level of microorganisms used in food industry has not been developed. Molecular identification based on suitable marker genes could be a promising alternative to conventional molecular typing methods such as ribotyping. In this study, the applicability of seven housekeeping genes gyrB, pyc, pgm, leuS, glnA, and dalR in combination with the pgi gene in multilocus sequence typing of P. pentosaceus was assessed. Sequencing and comparative analysis of sequence data were performed on 6 strains isolated from various vegetables. In addition to 17 sequence types, two new sequence types were identified and these fortified sequence types and seven marker genes allowed for a clear differentiation of the strains analyzed, indicating their applicability in molecular typing.
시판 두부 제조 공정 중의 Microflora Profile 분석
이설희 ( Sul Hee Lee ),박영서 ( Young Seo Park ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.3
Microflora profiles including total bacteria, psychrophiles, and spore-forming bacteria in manufacturing process steps of tofu were analyzed to elucidate the cause of microbial contamination. The viable cell numbers of total bacteria in soybean and packed tofu were 4.75 and 2.53 log CFU/g, respectively. The viable cell number of psychrophiles in soybean was calculated to 3.55 log CFU/g, and reduced to 0.78 log CFU/g by heating during the soymilk preparation step, and was not detected in the final product. The viable cell numbers of spore-forming bacteria, the major bacteria in soymilk, in soybean and packed tofu were 1.75 and 0.58 log CFU/g, respectively. Total twenty nine genus and seventy species of bacteria were isolated and identified in the manufacturing process of tofu, from soybean to final packed tofu. The major bacteria existed in the soybean, soymilk, forming belt, sum-mul plate, knife, packed tofu before sterilization, and packed tofu after sterilization were identified as Bacillus spp., Lysinibacillus bronitoleran, Acinetobacter spp., Bacillus spp., Acinetobacter spp., Acinetobacter spp., Staphylococcus spp., respectively.