http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
무선 공유기의 디지털 포렌식 프로세스 모델에 관한 연구
김동관(Dongkwan Kim),정대용(Daeyong Jeong),이철수(Cheolsoo Lee) 한국디지털포렌식학회 2017 디지털 포렌식 연구 Vol.11 No.1
정보통신기술의 발달로 인하여 스마트 인프라가 확산되면서 이를 이용한 다양한 서비스가 나타나고 있다. 이러한 사물인터넷의 주요 연결망은 근거리 통신인 Wi-Fi를 이용하고 있으며 가장 하위 레벨에서 연결되는 통신 장비가 무선 공유기이다. 무선 공유기는 가격 대비 성능 및 효율성이 우수하여 가정과 기업뿐만 아니라 공공장소에도 설치되어 활용되고 있다. 하지만 무선 공유기는 범죄의 경유지로 이용되거나 직접적인 피해를 주기도 한다. 본 논문에서는 범죄에 이용된 무선 공유기에서 증거를 수집할 때 고려해야 할 사안과 증거 수집 방법을 제시한다. 또한 무선 공유기에 관련된 디지털 포렌식 프로세스와 무선 공유기를 활용한 수사 절차를 제안한다. With the development of information and communication technology, smart infrastructure hasspread and various services using it have appeared. Wi-Fi is mainly used for the primary connection network of the IoT devices, and the communication equipment connected at the lowest level is a wireless router. Wireless routers are installed in homes and businesses as well as in public places because of its excellent performance and low product price. However, wireless routers can be used as a transit point for crimes or they can be used as crimnial tools directly. In this paper, we propose the collecting method of the digital evidence and considerations when collecting the evidence from the wireless router used for the crime. In addition, we propose a digital forensic process related to the wireless router and an investigation procedure using the wireless router.
천정환 ( Jung-whan Chon ),서건호 ( Kun-ho Seo ),배동렬 ( Dongryeoul Bae ),정동관 ( Dongkwan Jeong ),송광영 ( Kwang-young Song ) 한국낙농식품응용생물학회(구 한국유가공학회) 2020 Journal of Dairy Science and Biotechnology (JMSB) Vol.38 No.2
대부분의 스타터 배양균은 유산균(LAB)군(group)에 속하며 미국 식품의약국(FDA)과 유럽식품안전청(EFSA)에 의해 안전하다고 인정받고 있다. 그러나, LAB는 항생제 내성(antibiotic resistance) 유전자를 위한 내적 또는 외적 저장소로 작용할 수 있다. 하지만 저항 유전자 전달이 수직이기 때문에 이 사실은 그 자체가 안전상의 문제가 아닐 수도 있다. 그럼에도 불구하고 외부 유전적 요소는 심각한 안전 문제를 나타내는 인체 장내 미생물뿐만 아니라 병원균의 저항성 수평 전달에 유리한 변화를 유도할 수 있다. 항생제 내성을 가진 유산균의 일부 속(genus)에는 발효육 및 유제품에서 분리된 Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus 등이 포함된다. 현재 WHO는 식품산업에서 사용되는 LAB는 저항이 없어야 한다고 권고하고 있다. 다행히도 한국의 식품의약품안전처가 인정한 프로바이오틱스 균주 중 Enterococcus 에 해당되는 균주는 E. faecium과 E. faecalis인데, 2019년 4월 1일부터 E. faecium과 E. faecalis의 독성인자와 항생제 내성전달인자 모두 없다고 인정된 경우에면 사용이 허가된다. 따라서 LAB의 산업적 중요성을 고려할 때 앞으로 인체와 동물장관 유래의 LAB은 체계적인 탐색 및 동정, 병원성 및 항생제 내성 유전자의 확인, 식품 및 가축사료 첨가제로의 활용, 안전성 평가연구는 계속 필요하다고 사료된다. Lactic acid bacteria (LAB) form an essential part of the intestinal microbiota of the human body and possess the ability to stabilize the intestinal microbiota, strengthen immunity, and promote digestion as well as intestinal synthesis of vitamins, amino acids, and proteins. Hence, LAB are currently widely used in various products. However, due to the indiscriminate overuse of antibiotics in humans and livestock, bacterial resistance to antibiotics has been increasing rapidly, which has led to serious problems in the treatment of bacterial infections. Additionally, several reports have revealed that antibiotic-resistant LAB may infect people whose immune systems are not fully developed or whose immune systems are temporarily weakened. Therefore, it is imperative to consider the possibility of antibioticresistant LAB causing diseases in humans and animals, investigate the mechanism of action between antibiotics and LAB, and determine the relevant regulations for the safe use of LAB.
( Se-hyung Kim ),( Jung-whan Chon ),( Kwang-young Song ),( Dongkwan Jeong ),( Kun-ho Seo ) 한국유가공학회(구 한국유가공기술과학회) 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.2
The objective of this study was to evaluate the organoleptic profiles of Kefir and yogurt supplemented with Mentha piperita's (peppermint) oil. The organoleptic profiles of Kefir and yogurt were evaluated by 15 trained panelists between 20 to 50 years of age. The products of Kefir and yogurt were prepared with Mentha piperita's oil at concentrations of 0%, 0.1%, 0.3%, 0.5%, and 1.0%. Taste, color, and overall acceptability scores were the same or lower in Kefir supplemented with 0.1%, 0.3%, 0.5%, or 1.0% Mentha piperita's oil than the control group (0%). The scores of all categories were higher for yogurt containing 0.1% Mentha piperita's oil than the control group. Taste, color, and overall acceptability decreased in proportion to the added amount of Mentha piperita's oil. Further studies are needed to evaluate the functionalities and effectiveness of Mentha piperita's oil in promoting human health.
( Jung-whan Chon ),( Kun-ho Seo ),( Binn Kim ),( Dongkwan Jeong ),( Kwang-young Song ) 한국낙농식품응용생물학회(구 한국유가공학회) 2020 Journal of Dairy Science and Biotechnology (JMSB) Vol.38 No.3
Campylobacter spp. are a type of microaerophilic bacteria that cause human foodborne illnesses worldwide. Among the various types of Campylobacter spp., Campylobacter jejuni and Campylobacter coli account for 90% of foodborne campylobacteriosis. Generally, poultry meats are known to be a primary cause of campylobacteriosis; however, several other types of foods have also been reported to cause campylobacteriosis. Particularly, raw milk has been directly linked to Campylobacter infections among many foodborne illnesses, and cases of campylobacteriosis caused because of the ingestion of unpasteurized raw milk have been recorded worldwide. This review reports (1) general information, history, and nomenclature of Campylobacter spp., (2) epidemiology of Campylobacter spp., (3) detection of Campylobacter spp. from foods including milk and dairy products, and (4) review of methods for controlling the growth Campylobacter spp.
( Jung-whan Chon ),( Binn Kim ),( Kun-ho Seo ),( Dongryeoul Bae ),( Dongkwan Jeong ),( Kwang-young Song ) 한국낙농식품응용생물학회(구 한국유가공학회) 2020 Journal of Dairy Science and Biotechnology (JMSB) Vol.38 No.3
Recently, hyaluronic acid, which is the most popular among various biomaterials, has been used in osteoarthritis treatment, eye surgery, and wound healing. This study was carried out to determine the physicochemical and organoleptic properties of kefir containing various concentrations of hyaluronic acid. The pH value of hyaluronic-acid-containing kefir ranged from 3.58 to 3.46. Moreover, for hyaluronic-acid-containing kefir, the score of taste ranged from 4.75 to 4.0, the flavor ranged from 4.0 to 3.38, the color ranged from 4.38 to 4.0, the texture ranged from 4.38 to 3.75, and the overall acceptability ranged from 4.59 to 3.72. Overall, the organoleptic properties of hyaluronic-acid-containing kefir were better than those of the control. Because this is the first study involving hyaluronic acid and kefir, the results are valuable. The addition of hyaluronic acid did not significantly affect the physicochemical and organoleptic properties of kefir. Therefore, the commercial availability of various hyaluronic-acid-added dairy food products must be investigated.
유당불내증에 효과적인 유당이 없는 낙농 유제품의 개발: 현재와 미래
천정환 ( Jung-whan Chon ),서건호 ( Kun-ho Seo ),정동관 ( Dongkwan Jeong ),송광영 ( Kwang-young Song ) 한국낙농식품응용생물학회(구 한국유가공학회) 2020 Journal of Dairy Science and Biotechnology (JMSB) Vol.38 No.1
Lactose intolerance is a pathophysiological phenomenon caused by a deficiency of the enzyme lactase present in human intestines. Changes in intestinal digestion and colon fermentation after the intake of lactose-containing products cause diarrhea and other clinical discomforts. Therefore, lactose intolerance can be easily ameliorated by consuming lactose hydrolyzed milk and dairy products. In the recent years, lactose-free dairy products have provided lactose intolerant consumers with several options, due to an improvement in the quality and an increase in the variety of products. Currently, the manufacturing of lactose-free products also represents the fastest growing sector in the dairy industry. This review, thus, aims to provide an overview of the current availability and prospects of lactose-free dairy products, and also discuss the potential benefits of the development of a variety of lactose-free dairy foods.
( Tae-jin Kim ),( Kun-ho Seo ),( Jung-whan Chon ),( Dongkwan Jeong ),( Kwang-young Song ) 한국낙농식품응용생물학회(구 한국유가공학회) 2021 Journal of Dairy Science and Biotechnology (JMSB) Vol.39 No.2
This study aimed to evaluate the effects of antibacterial activity of Tibetan mushroom exopolysaccharide against foodborne pathogenic bacteria Staphylococcus aureus 305, Listeria monocytogenes ATCC19114, Escherichia coli O157:H7 ATCC42894 and Escherichia coli O55. The yield of exopolysaccharide isolated from Tibetan mushroom culture was 620 mg/L. The antibacterial activity of exopolysaccharide against foodborne pathogenic bacteria exhibited 15 mm and 12 mm clear zone against S. aureus 305 and L. monocytogenes ATCC 19114, respectively. However, no clear zone was observed against E. coli O157:H7 ATCC 42894 and E. coli O55. In conclusion, exopolysaccharide isolated from Tibetan mushroom culture have the antibacterial activity only against Gram-positive foodborne pathogenic bacteria.
Jung-Whan Chon,Kun-Ho Seo,Hyungsuk Oh,Dongkwan Jeong,Kwang-Young Song Korean Society of Dairy Science and Biotechnology 2023 Journal of Dairy Science and Biotechnology (JMSB) Vol.41 No.3
This study aimed to assess the effectiveness of 10 different pre-enrichment methods using Real-Time polymerase chain reaction (PCR) in support of the FDA method. When the initial Cronobacter spp. (Enterobacter sakazakii) inoculation was 7.2 CFU/g, the Ct values were observed in the following order: 21.37 (Enterobacteriaceae enrichment [EE] broth), 21.95 (brain heart infusion [BHI]), 22.72 (tryptic soy broth [TSB]), 23.02 (violet red bile lactose [VRBL]), 22.31 (TSB-0.1% sodium pyruvate [SP]), 23.43 (distilled water [DW]), 24.34 (phosphate buffered saline [PBS]), 24.95 (nutrient broth [NB]), 25.82 (TSB-0.6% yeast extract [YE]), and 28.27 (violet red bile glucose [VRBG]). For an inoculation of 1.82% CFU/g of Cronobacter spp. (E. sakazakii), the Ct values were recorded in this sequence: 20.34 (EE broth), 22.16 (TSB-0.6% YE), 22.37 (BHI), 22.71 (VRBL), 22.88 (TSB), 23.01 (DW), 23.19 (NB), 23.79 (TSB-0.1% SP), 24.66 (VRBG), and 24.70 (PBS). Finally, when the inoculum of Cronobacter spp. (E. sakazakii) was 0.182 CFU/g, the Ct values followed this order: 21.93 (VRBL), 23.07 (TSB-0.6% YE), 23.31 (DW), 23.47 (PBS), 23.70 (BHI), 24.14 (TSB-0.1% SP), 25.14 (TSB), 29.00 (VRBG), 31.55 (EE broth), and were undetected in the case of NB. Consequently, these results indicate that there were no significant differences among the 10 different pre-enrichment broths. Future studies should focus on exploring pre-enrichment broths that can improve the limit of detection at very low Cronobacter spp. (E. sakazakii) concentrations and enhance the selective recovery of Cronobacter spp. (E. sakazakii) under acid, antibiotic, cold, and heat damage conditions.