Metagenomic Analysis of Fungal Communities Inhabiting the Fairy Ring Zone of Tricholoma matsutake

( Miae Kim1 ),( Hyeok Jun Yoon ),( Young Hyun You ),( Ye Eun Kim ),( Ju Ri Woo ),( Yeong Gyo Seo ),( Gyeong Min Lee ),( Young Ja Kim ),( Won Sik Kong ),( Jong Guk Kim ) 한국미생물 · 생명공학회 2013 Journal of microbiology and biotechnology Vol.23 No.10

Tricholoma matsutake, an ectomycorrhiza that has mutual relationships with the rootlet of Pinus denisflora, forms a fruiting body that serves as a valuable food in Asia. However, the artificial culture of this fungus has not been successful. Soil fungi, including T. matsutake, coexist with many other microorganisms and plants; therefore, complex microbial communities have an influence on the fruiting body formation of T. matsutake. Here, we report on the structures of fungal communities associated with the fairy ring of T. matsutake through the pyrosequencing method. Soil samples were collected inside the fairy ring zone, in the fairy ring zone, and outside the fairy ring zone. A total of 37,125 sequencing reads were obtained and 728 to 1,962 operational taxonomic units (OTUs) were observed in the sampling zones. The fairy ring zone had the lowest OTUs and the lowest fungal diversity of all sampling zones. The number of OTUs and fungal taxa inside and outside the fairy ring zone was, respectively, about 2 times and 1.5 times higher than the fairy ring. Taxonomic analysis showed that each sampling zone has different fungal communities. In particular, out of 209 genera total, 6 genera in the fairy ring zone, such as Hemimycena, were uniquely present and 31 genera, such as Mycena, Boletopsis, and Repetophragma, were specifically absent. The results of metagenomic analysis based on the pyrosequencing indicate a decrease of fungal communities in the fairy ring zone and changes of fungal communities depending on the fairy ring growth of T. matsutake.

Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat

Dong-Min Shin,Jong Hyeok Yune,Dong-Hyun Kim,Sung Gu Han Asian Australasian Association of Animal Productio 2023 Animal Bioscience Vol.36 No.10

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

크론병에 대한 CoPPLX의 방어효과에 대한 연구

이호학,김유림,문창기,이재일,양병윤,김종수,이정민,정재혁,안석진,박상준,김윤권,김소연,김영중,조민구,최영자,장성조 圓光大學校 醫科學硏究所 2005 圓光醫科學 Vol.20 No.1

ART2를 이용한 세라믹 영상에서의 다양한 결함 검출

김주혁(Ju-Hyeok Kim),한민수(Min-Su Han),우영운(Young-Woon Woo),김광백(Kwang-Baek Kim) 한국컴퓨터정보학회 2013 한국컴퓨터정보학회 학술발표논문집 Vol.21 No.2

본 논문에서는 비파괴 검사를 통하여 얻은 세라믹 영상에 퍼지 기법과 ART2 기법을 적용하여 결함을 검출하는 방법을 제안한다. 제안된 방법은 세라믹 소재로 얻어진 영상에서 결함의 구간을 설정하기 위해 퍼지 스트레칭 기법을 적용하여 명암도를 대비시킨다. 명암 대비가 강조된 영상에서 퍼지 이진화 기법을 적용한 후, 상/하 경계선에 가장 많이 분포된 곳을 Max, Min으로 설정하고, Max+20, Min-20을 결함 구간으로 설정한다. 설정한 결함 구간 내의 비파괴 세라믹 영상에서 ART2 알고리즘 기법을 적용하여 세라믹 영상의 결함을 검출한다. 본 논문에서 제안된 방법을 비파괴 세라믹 영상을 대상으로 실험한 결과, 제안된 방법이 기존의 세라믹 결함 검출 방법보다 비파괴 세라믹 영상에서 다양한 형태의 결함이 검출되는 것을 확인하였다.

Evaluating the Degree of Macrodispersion of Carbon Nanotubes using UV-VIS-NIR Absorption Spectroscopy

Ki-Kang Kim,Soo-Min Kim,Yan Cui,Mun-Seok Jeong,Jong-Hun Han,Young-Chul Choi,Kay-Hyeok An,Kyung-Hui Oh,Young-Hee Lee 한국탄소학회 2009 Carbon Letters Vol.10 No.1

We measured the degree of macrodispersion of the various single-walled carbon nanotubes (SWCNTs) and multi-walled carbon nanotubes (MWCNTs) using UV-VIS-NIR absorption spectroscopy. CNTs were dispersed with SDS of 2 wt % in deionized water using the homogenizer and then were further centrifugated at 6000 g for 10 min. The degree of macrodispersion, expressed by Dm(λ)=Aa(λ)/Ab(λ)*100 (%), where λ is the wavelength and Aa(λ) and Ab(λ) are the absorbance of the sample after and before centrifugation, respectively. In the case of MWCNTs, we evaluated the degree of macrodispersion by the average degree of macrodispersion (Dm(λ)) between 1000 and 1200 nm. The degree of macrodispersion of SWCNTs was evaluated at the wavelength in which van Hove singularity-related transition regions were excluded, i.e., the range was chosen between E11S and E22S peaks. We have estimated six samples with the same method. The standard deviation of each sample was lower than 5. Therefore, we presented a reliable evaluation method for the macrodispersion of CNTs for standardization.

고압멸균 처리시간에 따른 닭 체내 조류인플루엔자와 뉴캐슬병 바이러스의 멸균효과

이진주 ( Jin Ju Lee ),김동혁 ( Dong Hyeok Kim ),임정주 ( Jeong Ju Lim ),김대근 ( Dae Geun Kim ),민원기 ( Won Gi Min ),이후장 ( Hu Jang Lee ),장홍희 ( Hong Hee Chang ),김석 ( Suk Kim ) 한국예방수의학회(구 한국수의공중보건학회) 2011 예방수의학회지 Vol.35 No.4

Avian influenza (AI) and Newcastle disease (ND) distress a variety of avian species, especially domestic poultry. Severe syndromes are caused by highly virulent specific virus strains termed highly pathogenic AI and velogenic ND viruses, which are potential agrobioterrorism agents. This outbreak emphasizes the need for continuing cooperation between public health and veterinary medical communities in controlling AI and ND when it has a zoonotic potential. Up to date, the stamping out and burying system were applied for controlling methods against these highly infectious diseases in the ordinary way, however these methods had many environmental problems, including leachat and effluvium. Thus, we assessed that sterilization effect of AI and ND virus dependent on several treatment conditions, such as autoclaving time and cutting types of chicken. As a result, we found that the cutting type of chicken meat revealed a reduced HA titer (20) against both of AI and ND virus after 10 min of autoclaving, while whole chicken showed same titer after 30 and 60 min. Therefore, we propose that the conditions of treatment on infected chicken should be developed for convenient, affordable, and effective prevention methods against for AI and ND.

폐경전 여성에서 에스트로겐 수용체 유전자 다형성과 골초음파 지표의 상관관계에 대한 연구

김정순,정동진,강혜숙,강세훈,김경민,홍세인,조동혁,강호철,정민영 全南大醫大 2004 전남의대학술지 Vol.40 No.1

씨큐리트 종사자의 직무스트레스에 관한 연구

김의영,임승혁,이재학,강민철 龍仁大學校 武道硏究所 2004 武道硏究所誌 Vol.14 No.2

The purpose of this study was to determine the relationship of demographic characteristics to job stress among security guards. The subjects in this study were 474 people selected by random cluster sampling from a population that consisted of private bodyguards and security guards from Seoul, Gyeonggi province and Daejeon. They gave a faithful response when a survey was conducted, and incomplete answer sheets from the others of the population were excluded. For data analysis, SPSS/PC Windows V11.0 program was utilized, and frequency analysis, t-test, one-way ANOVA and Scheffe posttest were employed. The findings of this study were as follows: First, the gender of the security guards investigated made a significant difference to their job satisfaction(p<.05). Job characteristics, compensation and organizational characteristics put higher strain on the men than on the women, and the latter group was more stressed out about their roles and interpersonal relations. Second, their age, education, years of services and monthly income made a significant difference to their job stress subvariables related to job characteristics, roles, human relations, compensation and organizational characteristics(p<01). Third, their job stress was significantly different according to their position and status(p<01). Specifically, those who had no position were under heavier pressure due to job characteristics, roles, interpersonal relations, compensation and organizational characteristics.

기업문화 유형이 정보기술 도입에 미치는 영향

김종민,권혁기 동의공업대학 2000 論文集 Vol.26 No.1

The information technology should be introduced for firms to cope with the environment and in the introduction of information technology means that the infrastructure or ability for organizational change is established. But whether the firm is successful to the introduction of information technology or not depends on its specific corporate culture. Therefore. the success in the introduction of information technology is prerequisite for a firm to success in the organizational change, and there are corelationships among these three factors. The result of empirical test and the implication of managerial aspects are as follows, In case of the relationships between the type of corporate culture and the introduction of information technology, If we classify the corporate culture as 4 types (development, group, rational, hierarchical culture), control-oriented culture has a negative impact on the success, In the case of the relationship between the type of corporate culture and the resistance against organizational change, If we classify as 4 types, control-oriented culture has a positive impact on the resistance. Therefore, in order to improve the success in the introduction of information technology we should change rigid, multi-hierarchical, skyscraper organization to flexible, small-hierarchical, flat organization. The change lessens the degree of resistance and increases the degree of success in the introduction of information technology. As a result, flexibility-oriented culture is critical to the success in introduction of information technology. Korean firms should make an effort to establish the flexibility-oriented corporate culture. We must promote the decentralization, open communications, democratic decision-making and strategic management in the long-run perspectives. Further research regarding this topic will contribute to increase the competitive power of Korean firms by improving the corporate culture.

組織變化에 대한 抵抗이 情報技術導入 成功에 미치는 影響에 관한 연구

김종민,권혁기 동의공업대학 1999 論文集 Vol.25 No.1

In modern organization, during process of change and crises in rapid changing environment, there're several barriers in managing strategic changes in organization to make successful information technology(IT). They are inadequate management technique lacking ability to communicate logically on change decision, vision in the member of on change process and lack of support and last the consequential resistance to change, from uncertainty and fear on the future. Therefore, We should focus on the fact that successful management of resistance is a prerequisite on successful information technology. In large view, the research is based on hypothesis. The resistance to organizational change will have negative effect on IT success. Research on the 23 small firms of information and communication industry showed that the resistance to organizational change influence the IT success. In this study, it is found that the resistance to organizational change was negatively related with IT success. In conclusion, if an organization copy quickly with motivate and stabilize itself through successful resistance management, it can have relative strong competitive edge to others. So, management of resistance in organizational change is the matter of IT success. The outcome of this study can provide some useful theoretical implications as well as practical ones.