해수로부터 Urease 활성 Photobacterium sp. Strain HA-2 분리

고하영(Ha-Young Koh) 산업기술교육훈련학회 2020 산업기술연구논문지 (JITR) Vol.25 No.1

Urease catalyzes the hydrolysis of urea into ammonia and carbamate. The latter spontaneously decomposes into another ammonia molecule and carbonic acid. We isolated a urease-positive bacterium from seawater on the western coast of Gomso bay in Korea. Using biochemical, morphological, and 16S rRNA gene analyses, we identified the bacterium as a Photobacterium sp. and named it Photobacterium sp. strain HA-2. We observed that the Photobacterium sp. strain HA-2 showed a 2.0-fold difference in urease activity, when cultured in an LB medium containing 3% NaCl with or without 0.1% urea (0.1620 vs. 0.0820 μmol NH3min/mgprotein) In this study, we also cloned and sequenced a ca. 15-kb DNA fragment from the chromosome of Photobacterium sp. strain HA-2, containing the urease gene clusters. We found ten open reading frames (ORFs) and the GC-content (40.9%) showed almost a perfect resemblance to the total genome of Photobacterium damselae subsp. damselae (40%). The urease gene cluster consisted of seven genes, and its genetic organization and sequences resembled those found in Vibrio parahaemolyticus and Vibrio fischeri.

저장온도가 식빵의 shelf-life에 미치는 영향

고하영 又石大學校 1994 論文集 Vol.16 No.-

식빵의 shelf-life를 설정하기 위하여 K제과(주)에서 생산된 우유식빵 (평균중량 약 650g, 두께 13mm의 slice형, 0.04mm polypropylene으로 포장됨)을 저장온습도 5℃, 15℃-90%RH, 25℃, 35℃-70%RH 조건에서 8일간 저장하며 매일 조직의 노화도 지표인 firmness, 기호도의 풍미 및 조직감과 곰팡이 발생 정도를 조사하였다. 곰팡이의 경우 15℃이하에서는 저장기간 동안 성장이 억제되었으나 25℃와 35℃는 저장 4일 및 5일만에 곰팡이가 육안으로도 관찰되었다. 노화도(firmness)는 이와 반대로 15℃이하에서는 2일 이내에 급격히 증가하였으나 25℃ 및 35℃는 완만히 증가하였다. 기호도에 있어서도 15℃ 이하에서는 조직감이 1-2일 사이에 보통이하인 나쁜 상태로 떨어졌으나 풍미는 양호한 상태를 유지하였다. 25℃는 약 3일 후에 풍미 및 조직감이 나쁘게 되었으며 35℃는 2일 이내에 풍미가 아주 나쁜 상태로 되었다. 곰팡이, 노화도 및 기호도를 고려한 각 온도별 shelf-life,는 5℃가 1.3일, 15℃가 1.6일, 25℃가 2.8일, 35℃가 1.6일이었다. The loaf breads with the slice thickness of 13mm and 0.04mm polyethylene film package of 650g per unit made in K confectionary company were stored at 5℃ and 15℃ in 90%RH, and 25℃ and 35℃ in 70%RH for 8 days and investigate its quality such as firmness, sensory flavor and texture, and mold growth for the establishment of its shelf-life. Mold growth was noticed in 4 days and 5 days at 25℃ and 35℃, respectively, but did not notice during storage below 15℃. Firmness was rapidly increased below 15℃ but slowly increased above 25℃ in the contrary of mold growth. Sensory texture was become to the bad condition between in 1 day and 2 days storage but sensory flavor was retained the good condition below 15℃. Sensory flavor and texture was became bad after 3 days at 25℃ but sensory flavor was only became bad within 2 days at 35℃. There fore the shelf-life of the loaf breads was established to 1.3 days at 5℃, 1.6 days at 15℃, 2.8 days at 25℃ and 1.6 days at 35℃ in the considering of the mold growth, firmness and sensory scores, respectively and Q_10 value of it was calculated to 0.57 between 15℃ and 25℃.

병조림된 표고버섯의 적정 살균 조건 구명

고하영 又石大學校 1998 論文集 Vol.20 No.-

Optimum sterilization and pasteurization conditions of the glass bottle filled with 240g of blanched and predried Shiitake(Pyogo) mushrooms(Lentinula edodes Pegler) and 200g of seasoned liquid were investigatid. Sterilization times and F_o values of those were 58 minutes and 4.8at 110℃, 24 minutes and 5.9-6.0 at 115℃ and 10-19 minutes and 5.2-11.8 at 121℃ in case of the initial temperature of 42-62℃ and come up time of 12-23 minutes. Roasting taste was occured severely at 110℃ but slightly at 115℃. Decreasing maltose, dextrin and caramel, the product had good taste at 121℃ and F_o of 5.2-5.5. Seasoned mushrooms of pH 5.8 were acidified to pH 4.2 with citric acid, glacial acetic acid or ascorbic acid of 0.25%, pH 4.89 with citric acid of 0.4%, and pH 4.91 with phosphoric acid of 0.7%. F value of the product was 5.8-7.6 in reference temperature of 70℃ and Z value of 5℃ after 15 minutes pasteurization at 80℃.

불고기 양념장 조성에 따른 보전성의 변화

고하영 우석대학교 생명과학연구소 1998 생명과학연구소 논문집 Vol.2 No.-

Self-life of Korean roast meat(Bulkogi) seasoning determined using different ingredients. Shelf-life of products determined from swelling, microbe growth condition and sensory evaluation were below 7 days at 38℃ and 15 days 20℃ in case of using pine nuts, fresh garlic and ginger and above 30 days at 38℃ and 180 days at 20℃ in case of using dried garlic, onion and green onion instead of fresh garlic and ginger and no pine nuts. Aw and salt content of the longest self-life product was 0.81 and 12.8%, respectively. And total viable microbes decreased from 1.8 x 10^6 CFU/g to 1.8 x 10^6 CFU/g and confirmatory coliform group decreased from 3.0 x 10^2 CFU/g to zero after 15 storage at 38℃.

동결 및 microwave가열이 전분질 식품의 조직 특성에 미치는 영향

고하영,한상원 又石大學校 1992 論文集 Vol.14 No.-

전분질이 주원료인 멥쌀가루, 찹쌀가루, 밀가루와 이들 제품의 가공품인 인절미와 식빵을 냉동후 마이크로웨이브 및 스팀 가열했을 때의 수분함량별 가열후 저장기간별 조직특성 변화를 조사하였다. 원료는 모두 동결후 가열시 대조구에 비해서는 모든 조직 특성치에서 차이를 보였으나 스팀과 마이크로파 가열간의 차이는 없었다. 수분함량이 45%에서 55%로 증가함에 따라 경도, 점성, 고무질성은 모두 감소하였으나 응집성은 찹쌀가루에서 약간 증가되었다. 인절미는 멥쌀가루로 제조시 대조구에 비해 동결후 마이크로파 가열에 의해 경도와 고무질성이 크게 증가하였으나, 찹쌀가루로 제조시는 경도만 약간 증가하였으며 고무질성은 변하지 않았다. 식빵은 점성이 없었고, 대조구에 비해 마이크로파 가열한 것의 고무질성만이 약간 높았다. 관능성에서는 재료나 가공품 모두 마이크로파가 대조구나 스팀 가열에 비해 조직특성이 나빠졌다. Nonwaxy and waxy rice and strong wheat flour were gelatinized by steam of 100℃ for 10 minutes and freezed at -18℃ for 3 days and the textural characteristics of those were investigated by means of instrumental analysis and sensory test after microwave and steam heating. Injolmi(rice cake) and loaf bread were also manufactured by using above rice and wheat materials and were studied. All of the above gelatinized materials had the different textural qualities after freezing and heating, but heating methods did not seriously affect to the texture of frozen materials. As moisture content of nonwaxy rice and wheat gel were increased from 45% to 55%, hardness, viscosity and gumminess of those decreased, but cohesiveness of waxy rice gel were slightly increased. Hardness and gumminess of nonwaxy rice Injolmi heated by microwave were greatly increased in comparison to those before freezing, while only hardness was slightly increased in waxy rice Injolmi. All of the textural properties of frozen loaf bread heated by microwave were similar to those before freezing or less than. Sensory scores of materials and products heated by microwave were worse than those heated by steam and those before freezing.

해파리 최적 저온살균 조건 및 저장성 구명

고하영 又石大學校 1990 論文集 Vol.12 No.-

To eat as aninstant product. jellyfish were seasoned with liquid sauce and acidified pH around 3.5 and pasteurized at 65-100℃. The best quality which maintained their texture were got from the follow pasteurzation conditions such as for 10 minutes at 65℃, for 5 minutes at 80℃ and for 1 minute at 100℃, respectively. Textures of seasoned and acidified jelly flsh which were pasteurized for 10 minutes at 65℃ were softened in 3 days at 35℃, in 6 days at 20℃ and in 20 days at 5℃. Flavor and taste changes of sauce had not been detected within 5 minutes but from 7 minutes at 100℃ pasteurization. Bacteria, molds and yeasts had not been found in sauce. But there were bacteria of 1.5×10^2cells/g and molds and yeasts of 60 cells/g in solid after pasteurization and the number of those did not changed significantly during storage.

안면부 Lymphangioma에 의한 Orbital Dystopia의 치험

고영초,정철현,방난석,하지운 大韓成形外科學會 1991 Archives of Plastic Surgery Vol.18 No.4

Vertical orbital dystopia is an abnormally low or high position of one orbit in comparison with the other side which is supposedly normal. The causes of vertical orbital dystopia include Congenital(craniosynostosis, hemifacial microsomia and facial clefting syndrome etc.), Trauma(orbital fracture and irradiation injury etc.), Neoplasms(fibrous dysplasia, antrum carcinoma, intracranial tumors, frontal and ethmoid sinus tumor and angiomatoses etc.) From the stand point of both visual function and asthetic aspects, the correction of vertical orbital dystopia is more difficult for the surgeon than in the case of equally great horizontal displacment. Uncorrected vertical orbital dystopia produce significant facial asymmetry and severe deformity than similar amount of horizontal deformity. The case of a 22 year - old female patient with vertical orbital dystopia associated with large cavernous lymphangioma on right forehead and supraorbital region is presented. The patient had aesthetically good result by correction of vertical orbital dystopia through intracranial approach in spite of impossible complete resection of cavernous lymphangioma.

活性슬럿지法에 의한 炭化水素 함유 廢水의 淨化

고정삼,김재하,강경수,고영환 濟州大學校工科大學附屬産業技術硏究所 1991 尖端技術硏究所論文集 Vol.2 No.-

Activated sludge process which has been widely applied to the treatment of waste-water was slightly modified to remove hydrocarbons from wastewater. The process of wastewater treatment consisted of two consecutive reactors. Cells of Acinetobacter calcoaceticus were first cultivated in synthetic wastewater containing 3%(W/V) of hydrocarbons. The resulting culture was then exposed to acclimatized active sludge. Hydrocarbon concentrations of the effluent from the process were 0.19-0.21%(W/V). The contents of suspended solid were reduced to 17-53 ㎎/l. The data imply that A.calcoaceticus can be used for the treatment of wastewater containing hydrocarbons.

닭고기의 부위별 영양 성분 분석 : 아미노산 및 무기질 Amino acid and minerals

고하영,유익종 우석대학교 자연과학연구소 1997 自然科學硏究論文集 Vol.1 No.-

닭고기를 가슴살, 넓적다리살, 다리살의 3부위 살코기와 껍질을 포함한 날개 가식부를 취하여 단백질 함유량, 아미노산의 조성 및 무기질 조성을 분석하였다. 단백질 함량은 가슴살이 22.9%로 가장 높았으며, 넓적다리살 19.7%, 다리살 18.8%, 그리고 날개 17.6%로 비슷하였다. 닭고기에서 가장 많은 아미노산은 글루탐산, 아스파르트산, 리신, 로이신의 순서이었다. 필수아미노산 중 아르기닌과 히스티딘을 함유한 10종 필수아미노산의 경우 닭고기 가슴살이 11,860㎎/100g당으로 가장 높았으며, 다리살의 경우에는 돼지고기, 쇠고기 등심과 유사하였다. 총아미노산 중 필수아미노산 함량은 닭고기가 41 ∼ 44%, 돼지고기가 40 ∼ 45%, 쇠고기 41 ∼ 45%로서 3종류의 육류가 대개 유사한 결과를 보여주었다. 함황아미노산은 닭고기의 경우 100g당 725 ∼ 759㎎이었으며, 돼지고기는 680 ∼ 820㎎, 쇠고기는 660 - 830㎎의 함량을 나타내었다. 방향족 아미노산의 경우 닭고기는 100g당 1,602 ∼ 1,667㎎으로 조사되었으며, 돼지고기는 1,150 ∼ 1,520㎎, 쇠고기는 1,230 ∼ 1,610㎎이 함유된 것으로 나타났다. 무기질은 다리살이 가슴살에 비해 철분과 아연의 함량이 많아 각각 1.0㎎%와 4.0㎎%이었으며, 가슴살에는 인(220.2㎎%)과 칼륨(390.5㎎%)이 많았다. Protein contents, amino acid compositions, and minerals of chicken which parted by chests and legs without skin, and wings with skin were analyzed. Protein contents of chicken were 22.9% in chests, 19.7% in legs, and 17.6%. Major amino acids were glutamic acid, aspartic acid, lysine, and leucine, 10 essential amino acid contents were 11,860㎎% in chests and 10,454㎎% in legs. Ratio of essential amino acids were 41.7 ∼ 44.1%. Sulfur containing amino acids and aromatic amino acid contents were 725 ∼ 759㎎% and 1,602 ∼ 1,667㎎%, respectively, K, P and Na contents as major minerals were 390.5㎎%, 220.2㎎%, and 81.5㎎% in chests and 308.4㎎%, 170.8㎎%, and 109.7㎎% in legs, Ca, Fe and Zn contents were 2.9㎎%, 0.5㎎%, and 0.5㎎% in chests and 7.0㎎%, 1.0㎎%, and 4.0㎎% in legs.

급성 백혈병환자에서 발생한 급성 심근 경색증의 치료로 시행된 Primary Coronary Stenting

김영우,하종권,심원흠,고윤웅 대한순환기학회 1999 Korean Circulation Journal Vol.29 No.8