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박성열(Seong-Yeol Park),김성훈(Seong-Hoon Kim),김광백(Seong-Yeol Park),Kim, Kwang-Baek(Seong-Hoon Kim) 한국컴퓨터정보학회 2009 한국컴퓨터정보학회 학술발표논문집 Vol.16 No.2
ART2 알고리즘은 신경 회로망 모델로서 실시간 학습이 가능하여 저속 및 고속을 지원할 뿐만 아니라 지역 최소화(local minima) 문제가 발생하지 않는 장점을 갖는다. 그러나 ART2 알고리즘은 경계 변수 설정에 따라 클러스터의 수가 달라지며, 이러한 경계 변수 설정은 패턴의 분류와 인식 성능을 좌우한다. 따라서 본 논문에서는 ART2 알고리즘에서 효율적으로 경계 변수를 설정하기 위해 패턴셋 설정을 통한 경계 변수 설정 방법을 제안한다. 제안된 경계 변수 설정 방법의 성능을 평가하기 위해 숫자 및 영문 패턴을 대상으로 실험한 결과, 패턴 분류의 성능이 기존의 방식 보다 개선된 것을 확인하였다.
백성열 ( Seong Yeol Baek ),김주연 ( Joo Yeon Kim ),백창호 ( Chang Ho Baek ),최지호 ( Ji Ho Choi ),최한석 ( Han Seok Choi ),적석태 ( Seok Tae Jeong ),여수환 ( Soo Hwan Yeo ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.1
The quality characteristics of Hwanggeumju, which has been described in an ancient document, were investigated. During its fermentation, its pH gradually decreased from 4.23 to 3.96); and after four days of fermentation, its sugar content significantly decreased. After seven days, its alcohol content rapidly increased to 15.8 percent. Its major organic acid is lactic acid, but malic, succinic, citric and acetic acid were also detected in it. The free amino acid analysis showed relatively high alanine, arginine, asparagine, glutamic acid and leucine contents. The sensory evaluation resulted in high scores for color, turbidity and taste.
주류의 풍미 및 품질 향상을 위한 야생 효모의 분리 및 특성분석
백성열 ( Seong Yeol Baek ),이유정 ( You Jung Lee ),김재현 ( Jae Hyun Kim ),여수환 ( Soo Hwan Yeo ) 한국미생물생명공학회(구 한국산업미생물학회) 2015 한국미생물·생명공학회지 Vol.43 No.1
non-Saccharomyces 효모는 야생효모로서, 다양한 효소를 세포 밖으로 분비하여 와인의 향기 성분 증가에 중요한 영향을 준다고 알려져 있다. 본 연구에서는 한국의 발효식품에서 분리된 효모 1,007주의 세포외 효소 활성을 조사하였다. 그 결과, β-glucosidase 566, glucanase 45, protease 401로 나타났으며, AA decarboxylase 활성 균주는 각 아미노산 별로 His 69, Tyr 306, Phe 171, Trp 23, Lys 197, Leu 198균주로 나타났다. Cerulenin 과 TFL 내성 균주는 각각 563,610주로, 15% 에탄올 내성 균주는 307주로 나타났다. 황화수소 생성균은 500주로 조사되었다. AA decarboxylation와 황화수소 저생성 균주 중 유용 효모 12 균주를 선발하여 26SrDNA 염기서열을 분석한 결과, C. tropicalis, H. opuntiae,H. uvarum, P. kudriavzevii, S. cerevisiae, W. anomalus로 각각 동정되었다. 12주의 효모 중 당 내성 우수 균주는 9주이며, 알코올 내성 우수 균주는 5 균주로 나타났다. 알코올 발효능은 Saccharomyces 효모는 8% 이상으로 나타났으며, non-Saccharomyces 효모는 3% 내외로 나타났다. It has been known for some time to the wine industry that non-Saccharomyces yeasts play an important role in increasing volatile components through the secretion of extracellular enzymes. The objective of this study was to investigate what types of enzymes are produced by 1,007 non-Saccharomyces yeast strains isolated from Korean fermented foods. Among 1,007 yeast strains, the 566, 45 and 401 strains displayed β-glucosidase, glucanase and protease activity, respectively. In addition, the 563 and 610 strains possessed tolerances against cerulenin and TFL, and the 307 strain was tolerant to 15% ethanol. Yeasts producing harmful biogenic amines and hydrogen sulfide were excluded from further study, and eventually 12 yeast strains belonging to the genera Wickerhamomyces, Hanseniaspora, Pichia, Saccharomyces were identified, based on the 26S rRNA gene sequences. Among the 12 strains, the 9 and 5 strains possessed glucose and ethanol tolerance, respectively. Yeasts belonging to the genus Saccharomyces produced more than 8% alcohol, but non-Saccharomyces yeasts produced only 3% alcohol.
곰팡이 균종을 달리하여 제조한 혼합 곡류 누룩의 품질특성
백성열(Seong Yeol Baek),김주연(Joo-Yeon Kim),최지호(Ji-Ho Choi),최정실(Jeong-Sil Choi),최한석(Han-Seok Choi),정석태(Seok-Tae Jeong),여수환(Soo-Hwan Yeo) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.1
Nuruk is a fermented ingredient used for production of traditional Korean rice wine. In this study, quality characteristics of mixed-grain nuruk was made by brewing with different fungal strains was analyzed. Quality elements including enzyme activity and organic acids constituents were measured. The fermentation time of the nuruk did not make a significant difference in terms of its pH, but the acidity and amino acid content for nuruk made from a mixture of two fungal strains was higher than that seen with a single fungal strain. Overall, the enzyme activity for two fungal strain nuruk was higher than that observed for single fungal strain nuruk, with α-amylase and acidic protease activity in the mixed strain nuruk observed to be more than twice that of the single strain. The major organic acids observed in the manufactured nuruk were identified as acetic, citric, formic, fumaric, lactic, malic and oxalic acids. The total amount of organic acids contained in the nuruk made with the two fungal strain was (2,116.3 ㎎%). The fungal strains used were A. kawachii SC60 nuruk (1,608.5 ㎎%) and A. oryzae RIB1353 nuruk (1,146.7 ㎎%).
황국균(Aspergillus oryzae N041)을 이용한 곡류 낱알누룩 제조 및 막걸리의 품질특성
백성열(Seong-Yeol Baek),김주연(Joo-Yeon Kim),윤혜주(Hye-Ju Yun),최지호(Ji-Ho Choi),최한석(Han-Seok Choi),정석태(Seok-Tae Jeong),여수환(Soo-Hwan Yeo) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.6
This study was investigated the quality characteristics of Makgeolli containing different types of Nuruk grain inoculated with A. oryzae N041. In an analysis of the quality characteristics of four types of Nuruk grain, mung beans Nuruk grain had higher acidity, amino acidity and saccharogenic power than rice Nuruk grain. In an analysis of four types of brewed Nuruk grain, mung beans Nuruk grain had the highest sugar and reducing sugar contents. On the other hand, mung beans Nuruk grain had the lowest alcohol content. Citric acid, malic acid and succinic acid have been identified as the major organic acids in Makgeolli. The amounts of organic acids were 1,748.5 mg% in rice Nuruk grain, 1,553.9 mg% in mung beans Nuruk grain, 1,003.2 mg% in barley Nuruk grain and 940.8 mg% in adlay Nuruk grain. In particular, Makgeolli brewed with mung beans Nuruk grain had the highest content of the organic acids, which is expected to deepen its flavor.
( Seong Yeol Ryu ),( Won-ki Baek ),( Hyun Ah Kim ) 대한내과학회 2017 The Korean Journal of Internal Medicine Vol.32 No.2
Background/Aims: The pathogen Acinetobacter baumannii is increasingly causing healthcare-associated infections worldwide, particularly in intensive care units. Biofilm formation, a factor contributing to the virulence of A. baumannii, is associated with long-term persistence in hospital environments. The present study investigates the clinical impact of biofilm production on colonization and acquisition after patient admission. Methods: Forty-nine A. baumannii isolates were obtained between August and November 2013 from Keimyung University Dongsan Medical Center, Daegu, Korea. All isolates were obtained from sputum samples of new patients infected or colonized by A. baumannii. The microtiter plate assay was used to determine biofilm formation. Results: Twenty-four A. baumannii isolates (48%) demonstrated enhanced biofilm formation capacity than that of the standard A. baumannii strain (ATCC 19606). All isolates were resistant to carbapenem, 38 isolates (77%) were collected from patients in an intensive care unit, and 47 isolates (95%) were from patients who had been exposed to antibiotics in the previous month. The median duration of colonization was longer for biofilm-producing isolates than that of the biofilm non-biofilm producing isolates (18 days vs. 12 days, p < 0.05). Simultaneous colonization with other bacteria was more common for biofilm-producing isolates than that for the non-biofilm producing isolates. The most prevalent co-colonizing bacteria was Staphylococcus aureus. Conclusions: Biofilm-producing isolates seem to colonize the respiratory tract for longer durations than the non-biofilm producing isolates. During colonization, biofilm producers promote co-colonization by other bacteria, particularly S. aureus. Additional research is required to determine possible links between biofilm formation and nosocomial infection.
( Seong Yeol Kim ),( Jong Hyeok Kim ),( Dong Seon Park ),( Gil Su Jang ),( Eun Yeong Hong ),( Jung Sun An ),( So Yeon Kim ),( Ho Young Kim ),( Dong Hoon Kim ),( Ji Won Park ),( Il Hyun Baek ),( Choong 대한장연구학회 2013 Intestinal Research Vol.11 No.2
Preoperative diagnosis of Gastrointestinal Stromal Tumors (GISTs) in the small intestine is often delayed until complications such as hemorrhage, bowel obstruction or perforation develop. Such GISTs are usually asymptomatic and tumor perforation is an uncommon clinical presentation. In this report, we review the diagnosis, pathology and treatment of a 32-year-old male with a perforated GIST in the jejunum who presented with symptoms of acute abdomen. Abdominal computed tomography (CT) showed a ruptured huge tumor with inhomogeneous density in the small intestine. The patient underwent a complete tumor excision and jejunal segmental resection. A histopathological examination of the tumor confirmed that it was a GIST. Postoperatively, the patient received medical treatment, using oral Imatinib 400 mg daily for 10 months without any signs of disease recurrence. Prognosis is worse in ruptured GISTs and in these cases, complete surgical resection of the tumor must be followed by adjuvant therapy with Imatinib. (Intest Res 2013;11:134-136)