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Traditional Fermented Food Products in Korea
Mheen, T.I.,Kwon, T.W.,Lee, C.H. 한국산업미생물학회 1981 한국미생물·생명공학회지 Vol.9 No.4
Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju(Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials, the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior quality over Takju, the amount consumed is considerably limited. The highest quality rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities. Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed.
Mheen, Tae Ick,Han, Moon H.,Seong, Baik L.,Park, Jong M.,Son, Hyeong J. 생화학분자생물학회 1989 BMB Reports Vol.15 No.4
Four kinds of enzyme preparations from Humicola sp. ATCC 20621 were used in this experiment, i.e., whole cell, defatted acetone dried powder, ammonium sulfate precipitate, and immobilized enzyme (defatted acetone dried powder entrapped in polyarylamide). The present enzyme was most specific for rifamycin B among various rifamycin derivatives and other similar golyol compounds. The Km values of soluble and immobilized enzyme for rifamycin B were 0.05 mM and 0.67 mM, respectively. The optimal pHs of soluble and immobilized enzyme for catalytic efficiency were 7.8 and 7.6, respectively, and the optimal temperatures were same in both of the enzymes. The enzyme activities were measured by two kinds of methods, dissolved oxygen consumption and spectrophotometric assay.
Studies on the Fungi in Stored Rice
Mheen, T.I.,Cheigh, H.S.,Ragunathan, A.N.,Majumder, K.S. 한국미생물 · 생명공학회 1982 한국미생물·생명공학회지 Vol.10 No.3
미곡저장중 균류에 의한 미곡의 손실을 방지하기 위하여 1978년 12월 부터 1979년 6월까지 7개월간 싸일로, 평창고 및 통가리에 저장한 미곡시료(밀양23호)에서 균류를 분리, 동정하였다. 한국산 벼 및 현미에서 분리된 30종의 균류중, Aspergillus속 11종(A. caespitosus, A. condidus, A. chevalieri, A fischeri, A. fumigatus, A. fiavus, A. nidulans, A. oryzae, A. ruber, A. sydowii, A. versicolor), Penicillium 속 5 종 (P. atramentosum P. chrysogenum, P. cyaneofulvum, P. nototum, P. steckii), Alternaria 속 2종 (Al. faesiculata, Al. grisea) Curvalaria 속 2종 (C, interseminata, C. tetromea), Trichothecium roseum, Nigrospora sphaerica, Rhizopus nigricans, Fusarium spp., Mucor spp., Helminthosporium spp., 및 Gliocladiopsis spp. 각 1종, 총 27종이 동정, 확인되었다. 한국산 벼에서 분리된 표면균류는 A. flavus와 A. candidus가 대부분이었으며, 현미에서는 A. sydowii가 많이 출현하였다. 또한 저장중 변질미에는 A. candidus, A. versicolor 및 A. glaucus group들이 주로 많았다. In order to prevent the losses of the rice by fungal deterioration during storage, fungal contaminants were isolated and identified from the grain samples (Milyang Nr.23) stored for seven months from December, 1978 to June, 1979 in silo, flat store and Tongari. Out of thirty cultures isolated from Korean paddy and brown rice samples, twenty seven species were identified, and there are eleven species of Aspergillus (A. caespitosus, A. condidus, A. chevalieri, A fischeri, A. fumigatus, A. flavus, A. nidulans, A. oryzae, A. ruber, A. sydowii, A. versicolor), five species of Penicillium (P. atramentosum, p. chrysogenum, P. cyaneofulvum, P. nototum, P. steckii), two species of each Alternaria (Al. faesiculata, Al. grisea) and Curvalaria (C, interseminata, C. tetromea), and one species of each Trichothecium roseum, Nigrospora sphaerica, Rhizopus nigricans, Fusarium spp., Mucor spp., Helminthosporium spp., and Gliocladiopsis spp. The major types of fungi grown on the surface of paddy during storage were A. flavus and A. candidus, while A. ruber and A. sydowii appeared in brown rice samples. And also A. candidus, A. versicolor and A. glacus groups were considered as major deteriorating microorganisms in stored brown and paddy rice in Korea.
Mheen, Tae Ick,Han, Moon H.,Seong, Baik Lin,Son, Hyeung Jin 생화학분자생물학회 1989 BMB Reports Vol.15 No.4
It was found that enzyme from a microbial strain, Monocillium sp. ATCC 20621 catalyzed the oxidative reaction of rifamycin B to form rifamycin O. The identification of the reaction products suggested that the reaction proceeded by the oxidative cyclization of rifamycin B to form rifamcycin O, which spontaneously hydrolyzed to rifamycin S in neutral aqueous milieu. The characteristics of enzyme was different as compared with that of other polyphenol oxidases such as lactase. It is proposed that this new type of enzyme be classified into subgroup EC 1. 10. 3. 6. with a trivial name rifamycin B oxidase.
High-resolution three-dimensional laser radar with static unitary detector
Mheen, Bongki,Shim, Jea-Sik,Oh, Myoung,Song, Jungho,Song, Minhyup,Choi, Gyu,Seo, Hongsoek,Kwon, Yong-Hwan IET 2014 Electronics letters Vol.50 No.4
<P>A new simple method to obtain real-time high-resolution three-dimensional (3D) images based on a static unitary detector (STUD) is reported. The STUD consists of a common bias network, a partitioned photodetector, a preamplifier array and a combiner, which makes it possible to easily increase the effective photo-detection area for a wider 3D image acquisition without affecting the ability to detect short laser pulses for high-resolution 3D images. From an implemented experimental prototype based on a STUD, the intensity and 3D images with a very high resolution (320 pixels × 240 pixels) were obtained. The achieved range resolution and the spatial resolution of remote 3D objects at 50 m were measured to be <;0.3 and 1.1 cm, respectively.</P>
Bongki Mheen,송영주,강진영,Songcheol Hong 한국전자통신연구원 2005 ETRI Journal Vol.27 No.4
We introduce a strained-SiGe technology adopting different thicknesses of Si cap layers towards low power and high performance CMOS applications. By simply adopting 3 and 7 nm thick Si-cap layers in n-channel and p-channel MOSFETs, respectively, the transconductances and driving currents of both devices were enhanced by 7 to 37% and 6 to 72%. These improvements seemed responsible for the formation of a lightly doped retrograde high-electron-mobility Si surface channel in nMOSFETs and a compressively strained high-hole-mobility Si0.8Ge0.2 buried channel in pMOSFETs. In addition, the nMOSFET exhibited greatly reduced subthreshold swing values (that is, reduced standby power consumption), and the pMOSFET revealed greatly suppressed 1/f noise and gate-leakage levels. Unlike the conventional strained-Si CMOS employing a relatively thick (typically > 2 μm) SixGe1-x relaxed buffer layer, the strained-SiGe CMOS with a very thin (20 nm) Si0.8Ge0.2 layer in this study showed a negligible self-heating problem. Consequently, the proposed strained-SiGe CMOS design structure should be a good candidate for low power and high performance digital/analog applications.