http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Studies on the morphological characteristics of Wolfiporia cocos fruit bodies and basidiospores
Jinmo Koo,Sung-Hak Lee,Eun-Hee Kim,Woo-Sik Jo 한국버섯학회 2017 버섯 Vol.21 No.1
Wolfiporia cocos is a widely known traditional medicine in China, Japan, Korea, and other Asian countries due to its various medicinal effect. Aiming to determine the optimum condition for W. cocos fruit body induction, we cultured 10 strains of W. cocos on potato dextrose agar medium (PDA) in different temperature conditions (12, 16, 20, 24, 28oC). KFRI 1105 exceptively formed fuitbody in low temperatures (12 and 16oC), but in other strains, fruit body induction was restricted. in 12 and 16oC. Fruit body formation started 20oC, and formation rate increased proportionally with the temperature increase. 5 strains induced fruit body in 20oC, 7 strains in 24oC, and 9 strains in 28oC. This is the first research to identify a fruit body formation in vitro cultured W. cocos in Korea. This investigation will enable further studies of W. cocos physiology and breeding. In summary : 1. We identified the optimal conditions for W. cocos fruit body induction in the PDA plate. 2. The fruit body was best induced when it was cultured in 28 oC for 32 days. 3. The fruit bodies showed a honeycomb-like structure, and the average spore size was 7.55 μm in height and the average width was 3.35 μm.
Browning technology for shiitake in sawdust using LED source
Koo, Jinmo,Lee, Sang-Hwa,Lee, Sung-Hak,Park, Woo-Ram,Hwang, Jae Soon,Kim, Minkyeong,Jun, Hyungseo,Jung, Hee-Young,Jo, Woo-Sik The Korean Society of Mushroom Science 2018 한국버섯학회지 Vol.16 No.4
The incorporation of Shiitake culture into sawdust is a widely utilized technique that can assist in reducing the cost and time consumption associated with oak cultivation. In sawdust cultivation, browning of the surface mycelia is an important stage with respect to the utility and longevity of the sawdust media. Surface browning forms a protective coating on the substrate, which can inhibit the invasion of pathogens and suppress water evaporation. Several different light sources (red LED, white LED, blue LED, and fluorescent light) were used and the intensity of illumination was carefully controlled (1.5, 10.5, $20.5{\mu}mol/m^2s$ for LEDs and 10, 100, 300 lux for the fluorescent light) to induce browning. The light sources were regulated via a 1 h on/off cycle in a controlled room environment at a temperature of $20^{\circ}C$, 60% humidity, and 1200 ppm $CO_2$ concentration for 60days. The browning effect varied depending on the source and the intensity of illumination. This effect was most effectively induced at $1.5{\mu}mol/m^2s$ for the red and blue LEDs. All light sources induced less browning at the highest intensity of illumination. This indicates that intensity values higher than $20.5{\mu}mol/m^2s$ in the case of the LEDs and 300 lux for the fluorescent light are not effective. After harvesting of the fruit bodies, we measured the weight, length, and width of the pileus and stipe in addition to their chromaticity and hardness. Treatment with $1.5{\mu}mol/m^2s$ blue LED produced the best harvest with the highest average chromaticity, weight (21.2 g), stipe length (30.8 mm), and hardness (377.9 g), with a fine length and width of the pileus.
Development of browning technology for Lentinus edodes in sawdust medium with LED
Jinmo Koo,Sung-Hak Lee,Eun-Hee Kim,Seo-Wan Park,Hyo-Chan Park,Woo-Sik Jo 한국버섯학회 2017 버섯 Vol.21 No.1
Shiitake culture in sawdust is a widely applied method, which can supplement the disadvantages of costly and time consuming oak log cultivation. In sawdust cultivation, browning of surface mycelia is an important stage for the productivity and longevity of sawdust media. Surface browning forms protection coat for the substrate, which can block the invasion of outer pathogens and suppress water evaporation in the substrate. We controlled different light source (red LED, white LED, blue LED, and fluorescent light) with different intensity of illumination (1.5, 10.5, 20.5 μmol/m2s for LEDs and 10, 100, 300 lux for fluorescent light) to induce browning. Lights were treated with 1 hour on/ 1 hour off cycle maintained in a controlled room with 20℃ temperature, 60% humidity, and 1200 ppm CO2 atmosphere concentration for 60 days. Browning effect differed from the source and intensity of illumination. Browning was most effective in 1.5 μmol/m2s for red and blue LED. All light sources showed less browning in highest intensity of illumination, which indicates that higher than 20.5 μmol/m2s for LEDs or 300 lux for fluorescent light are not effective. After harvesting fruit bodies, we measured their weight, length and width of pileus and stipe, chromaticity, and hardness. Treatment with 1.5 μmol/m2s blue LED produced the best harvest with highest average individual weight (21.2g), stipe length (30.8 mm), and hardness (377.9 g) with fine length and width of pileus, and chromaticity. This results indicate that 1.5 μmol/m2s blue LED showed the best browning effect which resulted in the best harvest yield.
Browning technology for shiitake in sawdust using LED source
Jinmo Koo,Sang-Hwa Lee,Sung-Hak Lee,Woo-Ram Park,Jae Soon Hwang,Minkyeong Kim,Hyungseo Jun,Hee-Young Jung,Woo-Sik Jo 한국버섯학회 2018 한국버섯학회지 Vol.16 No.4
The incorporation of Shiitake culture into sawdust is a widely utilized technique that can assist in reducing the cost and time consumption associated with oak cultivation. In sawdust cultivation, browning of the surface mycelia is an important stage with respect to the utility and longevity of the sawdust media. Surface browning forms a protective coating on the substrate, which can inhibit the invasion of pathogens and suppress water evaporation. Several different light sources (red LED, white LED, blue LED, and fluorescent light) were used and the intensity of illumination was carefully controlled (1.5, 10.5, 20.5 μmol/m2s for LEDs and 10, 100, 300 lux for the fluorescent light) to induce browning. The light sources were regulated via a 1 h on/off cycle in a controlled room environment at a temperature of 20°C, 60% humidity, and 1200 ppm CO2 concentration for 60days.The browning effect varied depending on the source and the intensity of illumination. This effect was most effectively induced at 1.5 μmol/m2s for the red and blue LEDs. All light sources induced less browning at the highest intensity of illumination. This indicates that intensity values higher than 20.5 μmol/m2s in the case of the LEDs and 300 lux for the fluorescent light are not effective. After harvesting of the fruit bodies, we measured the weight, length, and width of the pileus and stipe in addition to their chromaticity and hardness. Treatment with 1.5 μmol/m2s blue LED produced the best harvest with the highest average chromaticity, weight (21.2 g), stipe length (30.8 mm), and hardness (377.9 g), with a fine length and width of the pileus.
Development of Browning Technology for Shiitake in Sawdust with LED
Jinmo Koo,Sung-Hak Lee,Seo-Wan Park,Hyo-Chan Park,Woo-Sik Jo 한국버섯학회 2017 버섯 Vol.21 No.2
Shiitake culture in sawdust is a widely applied method, which can supplement the disadvantages of costly and time consuming oak log cultivation. In sawdust cultivation, browning of surface mycelia is an important stage for the productivity and longevity of sawdust media. Surface browning forms protection coat for the substrate, which can block the invasion of outer pathogens and suppress water evaporation in the substrate. We controlled different light source (red LED, white LED, blue LED, and fluorescent light) with different intensity of illumination (1.5, 10.5, 20.5 μmol/m2s for LEDs and 10, 100, 300 lux for fluorescent light) to induce browning. Lights were treated with 1 hour on/ 1 hour off cycle maintained in a controlled room with 20oC temperature, 60% humidity, and 1200 ppm CO2 atmosphere concentration for 67 days. Browning effect differed from the source and intensity of illumination. Browning was most effective in 1.5 μmol/m2s for blue LED. All light sources showed less browning in highest intensity of illumination, which indicates that higher than 20.5 μmol/m2s for LEDs or 300 lux for fluorescent light are not effective. After harvesting fruit bodies, we measured their weight, length and width of pileus and stipe, chromaticity, and hardness. Treatment with 1.5 μmol/m2s blue LED produced the best harvest with highest average individual weight (21.2g), stipe length (30.8 mm), and hardness (377.9 g) with fine length and width of pileus, and chromaticity. This results indicate that 1.5 μmol/m2s blue LED showed the best browning effect which resulted in the best harvest yeild.
Jinmo Koo,Tae-GwonSon,Soo-Yeon Kim,Kyeong-Yeoll Lee 한국응용곤충학회 2015 한국응용곤충학회 학술대회논문집 Vol.2015 No.10
Five heat shock protein 70 (hsp70) isoforms (hsc70-3, hsc70-4, hsc70-5, hsc70cb, hsp70Ab) of Apis mellifera were identified from Honeybee genome database. Specific primers for each isoform were designed for the quantitative realtime RT-PCR analysis, then analyzed transcript levels of the abdomen of adult workers (3-4 weeks old) in respond to heat shock and imidacloprid ingestion. Heat shock at 45°C for 1 h induced all 5 genes but highest in hsc70cb, hsp70Ab. Ingestion of imidacloprid pesticide did not change any hsp70 isoforms at 33°C but those bees also highly responsive to heat shock at 45°C. In addition, expression level of each hsp70 isoform was various and heat shock response of each isoform was tissue-specific. For example, hsc70-3 was highest in midgut, hsc70-4 was in hypopharyngeal gland, but hsp70Ab was in fat bodies. However, heat shock response of all 5 isoforms was the highest in the fat body than brain, hypopharyngeal gland, midgut, flight muscle and integument. Our results provide information for the understanding of complicated protective mechanism of honey bee against thermal stress.
Lan, Ruixia,Koo, Jinmo,Kim, Inho John Wiley Sons, Ltd 2017 Journal of the science of food and agriculture Vol.97 No.4
<P>CONCLUSION: These results suggest that L. acidophilus could be used as an antibiotic alternative by improving growth performance, nutrient digestibility and gut balance ( i.e. increased Lactobacillus counts and decreased E. coli counts), and decreasing NH3 emission, of weaning pigs. (C) 2016 Society of Chemical Industry</P>