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Shewanella oneidensis PKA 1008의 알긴산 분해 조효소 생산 최적 조건과 조효소의 특성
선우찬,김꽃봉우리,김동현,정슬아,김현지,정다현,정희예,강보경,박시우,임성미,홍용기,안동현 한국미생물·생명공학회 2013 한국미생물·생명공학회지 Vol.41 No.3
An alginate-degrading bacterium, identified as Shewanella oneidensis PKA 1008 by 16S ribosomal RNA sequence analysis,was isolated from the green alga Ulva pertusa. Optimal conditions for the alginate-degrading ability of its crude enzyme were then determined. The optimal culture conditions for the growth of S. oneidensis PKA 1008 were pH 9, 2% NaCl, 30oC, and 24hours incubation time. The crude enzyme produced by S. oneidensis PKA 1008 showed the highest alginate-degrading activity at pH 9, 30oC and produced 1.001 g of reducing sugar per liter in 3.5% (w/v) sodium alginate for 1 hour. 부산 송정 연안에서 분해중인 해조류로부터 알긴산 분해 미생물을 분리·동정하고 미생물의 생육 조건 및 미생물이 생성한 조효소의 알긴산 분해 특성을 확인하였다. Ulva pertusa로부터 분리한 알긴산 분해균을 동정한 결과, Shewanella oneidensis strain로 확인되었으며, S. oneidensis PKA 1008 명명하였다. S. oneidensis PKA 1008의 최적 생육 조건을 확인한 결과, pH 9, 2% NaCl, 30oC 및 배양 24시간인 것으로 확인되었다. 또한 S. oneidensis PKA 1008 유래 알긴산 분해 조효소는 pH 9, 30oC에서 분해 활성이 최대이며, 3.5% 알긴산(working concentration)에서 1시간 반응시 1.001 g/l의 환원당을 생성하는 것으로 확인되었다.
Vibrio crassostreae PKA 1002의 알긴산 분해 조효소 생산 최적 조건과 조효소의 특성
선우찬 ( Sun Woo Chan ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),김동현 ( Dong Hyun Kim ),정슬아 ( Seul A Jung ),김현지 ( Hyun Jee Kim ),정다현 ( Da Hyun Jeong ),정희예 ( Hee Ye Jung ),임성미 ( Sung Mee Lim ),홍용기 ( Yong Ki Hong ),안 한국미생물생명공학회(구 한국산업미생물학회) 2012 한국미생물·생명공학회지 Vol.40 No.3
This study was conducted to screen an alginate-degrading microorganism and to investigate the characteristics of the alginate-degrading activity of its crude enzyme. Amarine bacterium which produces extracellular alginate-degrading enzymes was isolated from the brown alga Sargassum thunbergii. 16S rRNA sequence analysis and physiological profiling resulted in the bacterium`s identification as a Vibrio crassostreae strain, named Vibrio crassostreae PKA 1002. Its optimal culture conditions for growth were pH 9, 2% NaCl, 30℃ and a 24 hr incubation time. The optimal conditions for the alginate degrading ability of the crude enzyme produced by V. crassostreae PKA 1002 were pH 9, 30℃, a 48 hrincubation time and 8% alginic acid. The alginate degrading crude enzyme produced 3.035 g of reducing sugar per liter in 4% (w/v) alginate over 1 hr.
물리․화학적 처리에 의한 요구르트 오염균의 생육 억제효과
선우찬(Chan Sunwoo),이소영(So-Young Lee),윤소영(So-Young Yoon),정지연(Ji-Yeon Jung),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),곽지희(Ji-Hee Kwak),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),정슬아(Seul-A Jung),김현지(Hyun-Jee 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.12
물리?화학적 처리에 의한 요구르트 오염균의 생육억제 효과를 알아보기 위해, 요구르트의 주요 오염균을 분리?동정하고, 열, pH, 전해수, 오존가스, microwave 처리 및 감마선을 조사하여 오염균주에 대한 사멸효과를 알아보았다. 오염된 요구르트로부터 분리한 효모의 지방산 조성 분석과 API(Analytic Profile Index) kit 분석을 실시한 결과, Hanseniaspora uvarum으로 동정되었으며 잠정적으로 Hanseniaspora uvarum Y1으로 명명하였다. H. uvarum Y1의 열 및 pH 처리에 의한 생육억제 효과를 측정한 결과, 70℃ 및 80℃에서 15분 가열처리로 균이 사멸되었으며, pH 처리 시 pH 2, 3 및 9에서 생육이 다소 억제되었으며, pH 1 및 10에서 완전히 억제되었다. 전해수 처리의 경우, clear zone이 5 mm 이상으로 H. uvarum Y1이 전해수에 높은 감수성을 가지는 것으로 나타났다. 오존가스 처리에 의한 H. uvarum Y1의 사멸효과를 측정한 결과, 102 CFU의 균은 10분, 103 CFU의 균은 20분 처리 시 모두 사멸한 것으로 나타났으며, microwave 처리의 경우, 106 CFU 가량의 균이 1분 처리 시 모두 사멸되었다. 방사선 조사의 경우, 균수를 90% 이상 감소시키는데 필요한 조사선량이 20 kGy 이상으로 H. uvarum Y1은 감마선에 저항성이 있는 균임을 알 수 있었다. 이상의 결과를 종합해볼 때 열, pH, 전해수, 오존가스, microwave 처리를 통해 요구르트 오염균주인 H. uvarum Y1의 생육을 효과적으로 억제할 수 있을 것으로 생각된다. This study was conducted to investigate the cause of microbiological contamination in yogurt and evaluate the effect of physicochemical treatment on the growth inhibition of Hanseniaspora uvarum isolated from yogurt. The yeast strain Hanseniaspora uvarum Y1 was subjected to heat and pH treatments. H. uvarum Y1 was killed at 70oC and 80oC after 15 min and survived in a wide pH range from pH 2 to 9. However, it did not survive under pH 1 and over pH 10. In a disk diffusion susceptibility test on H. uvarum Y1, a clear zone (5 mm) of growth inhibition was observed upon treatment with electrolyzed water. The effect of ozone gas on the growth of H. uvarum Y1 was evaluated by viable cell count. Initial cell numbers of 102 and 103 CFU/mL of H. uvarum Y1 were completely killed by treatment for 10 and 30 min, respectively. H. uvarum Y1 was also sterilized by microwave treatment for 1 min. When treated with gamma-irradiation, the rate of killing of H. uvarum Y1 was proportional to the irradiation dose. and complete killing occurred at a dose of 50 kGy.
강황 추출물, 오렌지피 및 전해수 처리가 날치 (Cypselurus agoo agoo)알의 품질에 미치는 효과
김꽃봉우리,김동현,선우찬,홍용기,안동현 한국수산과학회 2012 한국수산과학회지 Vol.45 No.2
This study was performed to examine the effects of Curcuma aromatic (CA) and orange rind on the quality and sensory score of flying fish cypselurus agoo agoo roe treated with electrolyzed water during frozen storage (-18°C). The pH was decreased with increasing amounts of CA extract added to flying fish roe and during frozen storage. The flying fish roe treated with CA extract showed increased yellowness, as compared to flying fish roe with no CA extract added and untreated with electrolyzed water (untreated). The flying fish roe containing CA extract maintained greater hardness than did untreated flying fish roe. The volatile basic nitrogen and trimethylamine contents of treated flying fish roe were lower than those of untreated flying fish roe during frozen storage. The results of volatile organic compound tests showed that the contents of alcohol, acid and ketone compounds in flying fish roe treated with CA extract and orange rind were relatively decreased, but the limonene content of treated flying fish roe was increased compared to that of untreated flying fish roe. In sensory evaluation, flying fish roe containing 0.05 and 0.1% of CA were preferred over others. In conclusion,CA and orange rind increased the quality and sensory scores of flying fish roe treated with electrolyzed water.
정다현,김꽃봉우리,김동현,선우찬,정슬아,김현지,정희예,김재훈,이주운,도상룡,변명우,안동현 한국수산과학회 2012 한국수산과학회지 Vol.45 No.5
This study was investigated the effect of gamma irradiation (GI) on the shelf-life and quality improvement of squid sundae (a traditional Korean sausage) stored at room temperature after 0 (control), 10 and 20 kGy doses of irradiation. The total viable cells decreased with increasing irradiation dose, and no iable cells were detected with the doses of 20 kGy. There were no significant changes in pH compared to the control. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values of GI (20 kGy) squid sundae were significantly lower than those of the control. In addition, the induction period for the GI (20 kGy) squid sundae measured by the Rancimat method was higher level than that of the control. In a sensory evaluation, here were no significant differences between the control and GI samples during storage. This study was investigated the effect of gamma irradiation (GI) on the shelf-life and quality improvement of squid sundae (a traditional Korean sausage) stored at room temperature after 0 (control), 10 and 20 kGy doses of irradiation. The total viable cells decreased with increasing irradiation dose, and no iable cells were detected with the doses of 20 kGy. There were no significant changes in pH compared to the control. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values of GI (20 kGy) squid sundae were significantly lower than those of the control. In addition, the induction period for the GI (20 kGy) squid sundae measured by the Rancimat method was higher level than that of the control. In a sensory evaluation, here were no significant differences between the control and GI samples during storage.
감태(Ecklonia cava ) 에탄올 추출물의 α -Amylase 저해활성에 미치는 열 및 pH의 영향
김동현,정지연,김꽃봉우리,이청조,곽지희,김민지,선우찬,김현지,정슬아,김태완,조영제,안동현 한국수산과학회 2011 한국수산과학회지 Vol.44 No.6
This study examined the inhibitory activity of Ecklonia cava (EC) against α-amylase to evaluate the availability of EC extract as a functional food agent. To verify the inhibitory activity of EC against porcine pancreatic α-amylase,potato starch was used as a substrate. This analysis revealed that EC ethanol extract exhibited high α-amylase inhibitory activity. For potential application within the food industry, the stability of the activity of EC ethanol extract under various heat and pH conditions was examined. The α-amylase inhibitory activity of EC ethanol extract was not affected by the heat and pH treatment conditions used in this study. These results suggest that EC has the potential for development as a functional food agent.