http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
이재성,김선희,이종숙,박경숙,이항우,박신 한국균학회 1999 韓國菌學會誌 Vol.27 No.6
This study was designed to develop functional drink from jujube extract through a simple submerged culture of three basidiomycetes species. The optimum Brix and pH of the jujube extract for culturing the Ganoderma lucidum appeared to be 5 Brix and pH 4. Ten days of culture period produced maximum mycelium. The optimum Brix and pH of the jujube extract for culturing the Coriolus versicotor appeared to be 5 Brix and pH 5. Ten days of culture period produced maximum mycelium. The optimum Brix and pH of the jujube extract for culturing the Phellinus igniarius appeared to be 3 Brix and pH 5. For the maximum mycelial production eighteen days of culture period was required for Phellinus igniarius. The antitumor activity of the polysaccharides extracted from the fermented drinks was demonstrated through the tumor cell line experiments. The IC_(50) values of the jujube drinks fermented with Ganoderma lucidum and Phellinus igniarius against stomach cancer cell line appeared to be one fourth that of the jujube drink which was not fermented with basidiomycetes.
이재성,김선희,박경숙,이상직,이재양 한국균학회 1992 韓國菌學會誌 Vol.20 No.1
The extraction and separation methods of protein-bound polysaccharides from the mycelium and culture broth of Coriolus versicolor (Fr) Quel were investigated. The use of 2% solution of surface active agent, Triton X-100, was effective for extraction of the protein-bound polysaccharides from the mycelium. For the separation and partial purification of the protein-bound polysaccharides, the column chromatography using DEAE-Cellulose and DEAF-Sephadex proved to be effective.
김상철,김소연,하효철,박경숙,이재성 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5
The mushroom pickles were prepared as a processed mushroom product. The changes in pH, total acidity, brix, color and texture of the mushroom pickles (Lentinus edodes, Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii) were measured during storage at 4℃. In addition, sensory evaluations on the mushroom pickles were performed. While the pH of Lentinus edodes and Pleurotus ostreatus pickles declined slowly, the pH of Agaricus bisporus and Pleurotus eryngii pickles declined rapidly during storage, The total acidity of Lentinus edodes pickles rose slowly, while the acidity of Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii pickles rose rapidly, As for the color of mushroom pickles, "L", "a" and " b" values changed slightly. The changes in texture were determined by a rheometer, Hardness, cohesiveness, springiness, gumminess and brittleness of Lentinus edodes pickles were lower than those of the other mushroom pickles. In the sensory evaluation of mushroom pickles, Lentinus edodes showed higher acceptability ratings than the other mushrooms in taste, color, clearness, texture and overall acceptability. This study showed that among the mushrooms tested, Lentinus edodes was the most acceptable mushroom pickle for storage.
朴奎昌,李垣,池璟淑,李栽成 慶熙大學校 1979 論文集 Vol.9 No.-
Thirty nine samples of the underground water in the region 2 km away from Baik Am hot spring at On Jung Ri, Wool Jin Goon, Kyung Book Province, were collected and analyzed from August 23 to August 24, 1979. Fluoride contents in the samples of the underground water were 0.02-0.15 ㎎/ℓ and except those of No. 18 and No. 40 which contain 1.15 ㎎/ℓ and 0,37 ㎎/ℓ respectively. It is reasonable to suppose that the high COD values of the samples of the underground water are produced mainly by the decomposition of the organic substances because they contains great amounts of Cl^-, Na^+ and Mg^(2+).