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진효상,이태로 ( Hyo Sang Jin,Tae Ro Lee ) 한국환경생물학회 1997 환경생물 : 환경생물학회지 Vol.15 No.2
Strains of lactic acid bacteria were selected from Korean feces and their binding to heavy metals (Pb^2+, Hg^2+ and Cd^2+) were examined. Binding capacities were different among 6 strains tested, while each strain showed similar affinities to three kinds of heavy metals. Lower the pH of reaction mixture within range of 2∼7, lower the amounts of heavy metals bound to cells. One strain, JM2-6, absorbed 1.64㎍ of Pb per ㎍ of dried cells. However, metal binding was lower in aerobically cultured cells than in anaerobically cultured cells and inhibited by addition of metals salts to reaction mixture.
김치 미생물 조성을 바탕으로 한 김치 스타터의 선정 및 효과
진효상(Hyo Sang Jin),김종범(Jong Bum Kim),윤영주(Yeong Ju Yun),이경자(Kyung Ja Lee) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.5
대다수 숙성 김치의 미생물 조성이 L. mesenteroides와 L. sakei로 구성되며, 이러한 혼합조성을 가진 김치가 맛이 있다는 점을 바탕으로 김치 맛을 가장 좋게 하며 김치 미생물을 조절하는 능력을 가진 두 균주 L. mesenteroides K2M5와 L. sakei K5M3을 각각 김치스타터로 선정하였다. 선정된 두 가지 균주들은 베타 용혈현상을 보이지 않았고, 암모니아나 인돌을 생성하지 않았으며, 젤라틴을 용해하지 않았고, phenylalanine deaminase, β-glucuronidase, β-glucosidase, 7α-dehydroxylase, nitroreductase 등의 효소활성에서 음성을 보여 산업적으로 사용하여도 안전한 것으로 나타났다. 선정된 두 가지 균주를 첨가하여 제조한 김치는 비첨가 김치에 비해 실험실 평가와 다수의 일반인을 상대로 한 비교평가에서 맛이 더 우수하였고, 미생물 조성은 오직 첨가한 균주로만 구성되어 선정한 균주들은 김치 맛을 좋게 하고 미생물 조성을 일정하게 조절하는 능력이 있는 스타터로 사용될 수 있음을 보여주었다. 스타터를 첨가한 김치는 대조김치에 비해 젖산 등의 유기산 함량이 특이하게 높았으나 산도, 염도, 당 함량 등에서는 큰 차이를 나타내지않았다. Based on information about the major microbial composition of kimchi and its relation to the taste, Leuconostoc mesenteroides K2M5 and Lactobacillus sakei K5M3 were selected as kimchi starter candidates. These two strains were found to be safe for industrial use because they showed neither harmful characteristics like β-hemolysis, ammonia and indole formation, and gelatin liquefaction, nor enzymatic activities like phenylalanine deaminase, β-glucuronidase, β-glucosidase, 7α-dehydroxylase and nitroreductase. Starter kimchi made with these strains were better in taste than the conventional kimchi when they are evaluated both by laboratory personnel and the public. Also microbial analysis of starter kimchi showed only starter bacteria after they were fermented to have the optimum acidity. Starter kimchi prepared with these two strains were not much different in physicochemical properties to the conventional kimchi except in that the starter kimchi were much higher in volatile organic acid content such as lactic acid. These results suggest that kimchi quality can be controlled to have consistent properties, both in taste and microbial composition, by using bacterial starters.
순물 ( 두부폐액 ) 을 이용한 Probiotics 의 생산
진효상 ( Hyo Sang Jin ) 한국환경생물학회 1994 환경생물 : 환경생물학회지 Vol.12 No.2
Soybean curd waste broth was tested as a medium for the production of probiotics. It was inappropriate for the production of single strains of lactic acid bacteria but good for the single strains of yeasts and also for mixed strains of lactic acid bacteria and yeasts. Aeration by shaking cultures enhanced cell production and reduced organic acid production. When the mixed strains of Bifidobacterium longum and Kluyveromyces fragilis were cultured for 24 hr, cell mass of about 24 g wet weight/liter was obtained while BOD value of the waste broth was reduced from 7325㎎/ℓ to 2516㎎/ℓ.
진효상 ( Hyo Sang Jin ) 한국환경생물학회 1997 환경생물 : 환경생물학회지 Vol.15 No.1
Fecal bacteria of 11 male and 4 female college students who lived in Jeon-Buk area were classified and counted to see the floral characteristics of Korean college students. Bifidobacteria, bacteroides, streptococci (Enterococcus, Streptococcus, and Lactococcus), and enterobacteria (Gram negative aerobic bacteria) occured in every subjects at the number of 9.30±0.49, 8.61±0.83, 8.44±0.77 and 7.31±0.91 log(CFU/g of wet feces) respectively. Lactobacilli, Eubacteria, Clostridia and Veillonella were also found in parts of the subjects. The kinds and counts of bacteria were higher in female subjects than in male subjects. Among the isolated bacteria of the enterobacteria group, the predominant was E. coli (100%), and Klebsiella (80%), Enterobacter (27%), and Proteus (7%) followed it in order. Floral characteristics of this college student group resembled to those of younger students in that the dominant strains in majority of the subjects were bifidobacteria (60%) rather than bacteroides (27%).
진효상(Hyo Sang Jin),권영란(Young Ran Kwon),윤영주(Yeong Ju Yun),이경자(Kyung Ja Lee) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.12
전주지역에서 김장시기에 수거한 김치의 미생물 조성과 관능성적간의 상관성을 조사하여 다음의 결과를 얻었다. 김치는 21 표본 중 11 표본에서 L. mesenteroides가 8.31~11.27 logCFU/g의 범위에서 지배균으로, 16 표본에서 L. sakei가 7.97~10.57 logCFU/g의 범위에서 차지배균으로 나타났다. 김치의 관능성적은 총균수, 지배균수, 차지배균수, 균종수 등 계량적 특성에는 유의적 상관성이 없었다. 가장 맛이 좋은 김치 3종은 모두 지배균이 L. mesenteroides, 차지배균은 L. sakei인데 비해 가장 맛이 없는 김치 3종은 지배균에 L. sakei가 많아 김치의 맛은 주요 미생물의 균종의 조합과 관련이 있었다. 효모는 8표본에서 3.80~4.62 logCFU/g의 범위로 검출되었으며 모두 Saccharomyces servazzii로 동정되었다. 곰팡이는 전혀 검출되지 않았다. 효모 균수와 김치의 관능성적은 유의적 상관성이 없었다. The 21 Kimchi samples collected by a contest for the best Kimchi homemaker in Jeonju were analysed to find major microbial composition and the correlation between sensory scores and the microbial properties, which include total microbial numbers, dominant strain number, subdominant strain number, yeast strain numbers, and floral diversity. The most common microbial composition of the Kimchi samples was Leuconostoc mesenteroides as dominant strain, and Lactobacillus sakei as subdominant strain, the pattern of which was also observed in all three Kimchi samples with the highest sensory scores, but not in all three Kimchi samples with the lowest sensory scores. However none of the other examined properties showed any significant correlation to sensory scores. This result means that the taste of fermented Kimchi depends mainly on the composition of bacterial species and that of Leuconostoc mesenteroides as dominant strain and Lactobacillus sakei as subdominant strain is the best for good taste. Yeast strains were found in the range of 3.8~4.6 logCFU/g from 8 Kimchi samples and all the strains were identified to be Saccharomyces servazzii. However, fungi were not detected from any of the Kimchi. samples.
Bacillus licheniformis 가 생산하는 Extracellular Biopolymer 의 생산조건 및 이용특성
진효상(Hyo Sang Jin),이완옥(Wan Ok Lee) 한국환경생물학회 2000 환경생물 : 환경생물학회지 Vol.18 No.1
A bacterium that produce biopolymer was isolated from Gochujang, one of Korean traditional fermented foods, and identified as Bacillus licheniformis. The production of biopolymer was highest and 34㎎/250㎖, when the baterium was cultivated in condition of sucrose 6.0%, Yeast extract 0.1%, peptone 0.1%, NaCl 3.0%, and pH 6.0. The 1% solution of this biopolymer was able to form a translucent and glossy film. And the solution of biopolymer was found to precipitate Kaolin solution and also stabilize the suspension of lactic acid bacteria within the test range of 0.25∼1.00%. [Bacillus licheniformis, Biopolymer].