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Bacillus subtilis var, 816 Bacteriophage의 분리와 일반적 성질에 관한 연구
이주식 한국미생물학회 1978 미생물학회지 Vol.16 No.2
Bacillus subtilis var. 816 was used for manufacturing fermented soybean which in turn is used as flavoring agent. Fermentation of soyebean or flat wheat was occasionally failed. It was elucidated that failure was due to the presence of bacteriophage. According to Hemphill and Whitely (1975), this bacteriphage might be belonged to the viulent phage group I as it is similar to SP82G, ${\phi}25$. In fact, the phenomena of the increase of moisture, disappenarance of mucin and existence of undersirable bacteria was attributed to the contamination of the above phage during the course of fermentation of soybean or flat wheat. Particularly disapparance of mucin was sufficiently correlated by the replication of the bacteriophage. The above phage can grow in the range of $30^{\circ}C\;to\;70^{\circ}C$. The optimum temperature was $40^{\circ}C{\sim}50^{\circ}C$. The optimum pH range was between pH 7.4 and pH 8.0. It is noticeable that staphylococci was replicating simultaneously with the phage. The head of 816 phage is hexagonal with a diameter of $10{\times}165{\sim}10{\times}240\;nm$. The end of the tail is enlaged. It has a size of 25 nm and this end areas are spreaded widely as fingers.
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加工大麥(平麥) 醱酵에 使用된 Bacillus subtilis SNU 816의 蒐集과 生物學的 性狀에 關한 硏究
李周植,李吾炯 Natural Science Research Institute JEONJU UNIVERSI 1986 전주대학교 자연과학연구소 학술논문집 Vol.1 No.1
The "Natto" a foodstuff made from soybeen fermentation has been produced and consumed about 300, 000 ton every year in Japan. However, its production and consumption are in fact poor in korea regared as a developing country. It is thought that the production of spore liquid of fermentation microorganism and the management of the strain are the important subjects. Microbiological investigations on the spore and mucin formation were carried out using, the strain of Bacillus subtilis SNU 816 in order to solve the afere mentioned subjects. The results are sunmarized B.subtilis SNU 816 was classified from a viewpoint of physiological characteristics as a strain of B. subtills by means of Bergey's manual (1957). Solution of soybeen extracted with 10% NaC1, pH6.4, was very suitable for the spore formation of the strain . The cultures keeping at. 37℃, 40℃ and 50℃ in increasing order were more favorable especilly for the mucin formation of the spore from, though the from lipuid of vegetative form was not suiltable. The starter for the flat barley fermentation should be spore from lipuid of the strain and same factors were related for the spore and mucin formation of the strain, but there were many differences in the results by fermantation methods. The effects of glutamic acid and biotin on the growth and sporulation of Bacillus subtilis SNU 816 were investigated. When B. subtilis SNU 816 was cultivated in glucose-minenal salts medium(Glc medium) with week buffer action, the growth rate and percentage of sporulation were partially increased by sole addition of glutamic acid (Glc+Glu medium) or biotin(Glc + Bio medium). On the ather hand when both glutamic acid and biotin were added to the medium(Glc+Bio+Glu medium), considerable increases in both growth rate and percentage of sporultion were observed. The approximate doubling times in each Glc, Glc+Glu, Glc+Bio, and Glc+Bio+Glu medium were 4 hours, 3 hours, 1.5 hour, 0.7 hour, respectively. Percentages of sporulation after 18 hours cultivation in each Glc, Glc+Glu, Glc+Bio, and Glc+Bio+Glu medium were 0.01% 0.13% 1.4% and 43%, respectively. The lag periods in each Glc, Glc+Bio, Glc+Glu, and Glc+Bio+Glu medium were about 36.2 hours, 29.8 hours, 12.3 hours, and 11 hours, respecitively. These results indicated that the addition of glutamic acid to Glc medium was much more effective in the reduction of the ag period that of biotin. The growth rate in Glc medium was proportionally increased according as the concentration of biotin added to the medium was increased until it was reached to 0.02mg/ml. Above that concentration, no more addition-effect was observed. The requirement of this strain for biotin was obvious in the Glo+Glu medium whis initial pH5.0. Because of the low pH value of the medium, the growth was considerably refarded. But when the biotin was added to this medium, ncrmal growth was resfored, and the pH of the medium was rapidly increased. These results implicated that the addition of biotin would enable this strain to use glutamic acid rapidly from the medium. It was concluded that glutamic acid and biotin were needed for this strain to reduce the lag periods, and to achieve optimal growth and sporulation.
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FDA기구는 어떤 일을 하고 있는가3-식품에 대한 제조규제와 검정
이주식,Lee, Ju-Sik 한국건강관리협회 1982 건강소식 Vol.6 No.5
FDA에서는 식품 의약품과 화장품에 대한 연맹에서 정해진 각기의 규제와 조례가 있다. 이에 따라 식품의 양부를 결정하고 안정성을 규제하고 유해성을 방비하는 검정을 한다.
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FDA기구는 어떤 일을 하고 있는가4-의약품에 대한 제조규제와 검정
이주식,Lee, Ju-Sik 한국건강관리협회 1982 건강소식 Vol.6 No.6
FDA에서는 식품 의약품과 화장품에 대한 연맹에서 정해진 각기의 규제와 조례가 있다. 이에 따라 식품의 양부를 결정하고 안정성을 규제하고 유해성을 방비하는 검정을 한다.
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Chlorella 익 비성장율에 미치는 유효인산량과 그 이론적 분석
이주식,장남기,이태우 한국미생물학회 1967 미생물학회지 Vol.5 No.1
Theoretical analysis reported in this paper is on the varities of the growth rate of Chlorella ellipsoidea due to the amount of available phosphorus for the purpose of the continual mass culture. Available phosphorus in the culture media of the Chlorella was also estimated at a limiting factor as this experiment. The equation between the concentration of Chlorella n and growth period t is $\frac{dn}{dt}=Kn$, and the functional relation between the Specific growth rate K and steady state period T is the following: $K=\frac{2.303}{T}$$>log\frac{n}{no}$ ($n_o$=initial concentration).
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MOS 구조를 위한 GaAs 자연 산화막의 Schottky 접합
이주식,염태호 청주대학교 산업과학연구소 1998 産業科學硏究 Vol.15 No.3
Insulating layers of native oxide on GaAs have been prepared by anodic oxidation. The electrical properties and chemical composition of the oxide layer have been investigated using I-V, C-V and AES. The composition of the as-grown native oxide layer was found to be Ga_(6)O_(15)lAs_(6). The thermal annealing of as-grown oxide layer at around 300℃ caused the layer to become more stable electrically and gave rise to the reduction of the density of surface states at the mid gap energy level. The thermal annealing temperature and the ambient gase affect improve Schottky junction properties. The improvement of the junction property is thought to be due to the reduction of the density of surface states, which may induced by As migration at the interfaces.
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