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시설토마토에서 녹색 라벨 스티커를 이용한 토마토녹응애의 발생예찰과 개체군 생장
최용석,남윤규,황인수,박홍현,김형환,박덕기,Choi, Yong Seok,Nam, Yun Gyu,Whang, In Su,Park, Hong Hyun,Kim, Hyeong Hwan,Park, Deok Gee 한국응용곤충학회 2012 한국응용곤충학회지 Vol.51 No.4
본 연구는 토마토의 주요해충인 토마토녹응애(Aculops lycopersici Massee)의 조기 예찰을 위한 새로운 예찰법 개발에 관한 것이다. 토마토녹응애는 4월경 최초 발생하여 토마토의 아래 줄기부터 감염시키며 엽병을 타고 잎으로 이동한다. 발생이 심할 경우 줄기는 다소 광택이 나면서 녹이 낀 색을 보이며, 잎은 은빛을 띠다가 점차 녹슨 형태를 띠고 잎 끝이 말린다. 성숙된 과실보다 푸른색을 띠는 시기에 피해를 주며 과실에 피해가 보일 경우는 밀도가 상당히 높아야 하기 때문에 과실 피해를 보기란 쉽지 않다. 녹색의 라벨스티커에서 최초로 토마토녹응애를 찾아내는데 걸리는 시간은 약 7.0초로 가장 짧았으며 청색, 주황색, 백색의 경우 각각 17.1, 19.8, 12.3초의 시간이 걸렸다. 투과현미경에 측광을 주었을 때 가장 관찰이 용이하였다. 토마토녹응애는 4월 하순부터 발생하여 5월 중순 이후 급격히 밀도가 증가하였으며, 6월 중하순경 최대 발생 양상을 보이고 기온이 높아지면서 6월 하순 이후 밀도가 급격히 감소하였다. 토마토녹응애 접종 후 개체군 증가를 보았을 때, 접종 20일 후 하단부 줄기에서 최초로 관찰되었고 60일 후에는 상단부 줄기에서도 관찰되었다. 접종 후 최대의 발생량을 보이는 시기는 줄기의 경우 40일부터 60일까지였으며 잎의 경우는 약 80일 후였다. 라벨스티커는 토마토재배지에서 토마토녹응애의 발생을 예찰하기에 충분하였다. This study is conducted to develop a new method of early occurrence monitoring for Aculops lycopersici Massee (Acari: Eriophyidae), a major pest in tomato. A. lycopersici causes damage to plants such as curling of leaflet edges, followed by leaflet bronzing. As feeding continues by the mites, the plant takes on a russeted, wilted appearance, eventually culminating in leaflet desiccation and finally plant death. Fruit damages in tomato were shown when the density of mites was very high. Also, A. lycopersici caused more damage to unripe fruits than ripe fruits. The time taken to detect A. lycopersici on green label sticker was 7.0 seconds, the shortest. Blue, orange and white label stickers took 17.1, 19.8 and 12.3 seconds respectively. The permeable microscope with side illumination was useful in observing A. lycopersici on label stickers. A. lycopersici began to occur in late-April and the density of the mites increased rapidly after mid-May. The density peaked in mid to late-June, and decreased after late-June. A. lycopersici was observed on lower stems 20 days after the release of mites and observed on higher stems 60 days after. The peaked densities were observed on stems 40 and 60 days after and on leaf 80 days after. The label sticker is enough to monitor early occurrence of A. lycopersici in tomato cultivation facilities.
PCR-DGGE를 이용한 구기자-맥문동 막걸리의 발효 과정과 저장 기간 중 효모와 세균 균총의 변화
민진홍 ( Jin Hong Min ),남윤규 ( Yun Gyu Nam ),주정일 ( Jung Il Ju ),정재홍 ( Jae Hong Jung ),이종수 ( Jong Soo Lee ),김하근 ( Ha Kun Kim ) 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 2012 한국미생물·생명공학회지 Vol.40 No.2
In this study, we investigated the microbial flora changes in Gugija-Liriope tuber Makgeolli during fermentation and storage periods. We brewed Gugija-Liriope tuber Makgeolli for a week through twostagefermentations and stored the fermentation broth for a month at 4oC or 20oC. We collected the samples periodically and analyzed microbial flora changes using viable cell counts and PCR-denaturing gradient gel electrophoresis (DGGE). Yeast viable cells were seen to have decreased to 13% of pre-storage levels after storage for 15 days at 20oC; however significant changes were not observed during storage at 4oC. Prolongation of storage time dramatically decreased the availability of viable cells. Yeast viable cell numbers had decreased to 38% of pre-storage levels at 4oC and 4.8% at 20oC after storage for 30 days. The results of the DGGE profile for yeast showed that Saccharomyces cerevisiae and Saccharomyces sp. were the predominant strains at the beginning of fermentation and throughout the whole period of storage. Viable cell counts for total bacteria had decreased to 36% of pre-storage levels after storage for 15 days but did not significantly change for the full 30 days of storage at 4oC. Similarly, viable cell counts for bacteria had decreased to 5% while viable cell numbers did not significantly change for the full 30 days at 20oC. Viable cell counts for lactic acid bacteria were performed and the results were similar to those for total bacteria. The results of the DGGE profile for bacteria showed that Weissella cibaria was the predominant strain at the beginning of fermentation. However it had disappeared by the end of fermentation, and Lactobacillus fermentum and Pediococcus acidilactici became the predominant species during storage.
Saccharomyces cerevisiae C-2로 제조한 구기자-맥문동 막걸리의 저장 중 품질특성의 변화
백승예 ( Seung Ye Baek ),남윤규 ( Yun Gyu Nam ),주정일 ( Jung Il Ju ),이종수 ( Jong Soo Lee ) 한국균학회 2011 韓國菌學會誌 Vol.39 No.2
The goal of this study was to provide shelf-life of Gugija-Liriope tuber raw makgeolli. After we prepared Gugija-Liriope tuber raw makgeolli by using Gugija, Liriope tuber, nuruk, cooked rice and Saccharomyces cerevisiae C-2, changes of its quality and physiological functionality were investigated during the storage at 4℃ and 20℃. Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at 4℃ and 6 days storage at 20℃, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity of Gugija-Liriope tuber makgeolli was increased from 63.1% to 66.0% after storage for 9 days at 4℃. Total acceptability of 9 days storage makgeolli at 4℃ was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at 4℃ in this respect of ethanol contents, antihypertensive action and total acceptability.