http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 鄭東孝(Dong Hyo Chung) (검색결과 90 건)
- 무료
- 기관 내 무료
- 유료
-
온도조절형 발현 Vector 를 함유한 Phenylalanine 생산균의 분자육종
정동효(Dong Hyo Chung),심상국(Sang Kook Shim),이영춘(Young Chun Lee),정호권(Ho Kwon Chung) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.1
In order to produce phenylalanine without tyrosine co-production, we constructed various temperature-controllable expression vectors by insertion of lower expression of the tyrA gene into the plasmid pSY130-14. And tyrosine revertant to cultivate without addition of tyrosine, was selected from Escherichia coli strain AT2471[tyrA , thi ] by spontaneous mutation. The strain AT2471 harbouring plasmid pSY146A and the tyrosine revertant 5 harbouring plasmid pSY111-14 produced 12 g/ℓ and 15 g/ℓ of phenylalanine respectively in a 2.5ℓ jar fermenter at a constant temperature of 39℃ after 55 hours cultivation.
-
-
-
-
-
-
-
-
효모 유전자 발현용 (發現用) Promoter 개발에 관한 연구
정동효,정호권,박준희,심상국 ( Dong Hyo Chung,Ho Kwon Chung,Joon Hee Park,Sang Kook Shim ) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.1
The purpose of this study was the development of promoter for the lacZ` gene. Two heterologous promoter Ⅰ and Ⅱ of lacZ` gene were isolated from chromosomal DNA Bam HI fragment of yeast. The size of the promoter Ⅰ was estimated to be 2.5 kb and β-galacrosidase activity was 124.6 U/㎎ protein, and the size of the promoter Ⅱ was 4.0 kb and its β-galactosidase activity was 168.8 U/㎎ protein, respectively. The stability of the recombinant YEp plasmid in the transformant was from 52.7 to 67.4% at minimal medium. YIp plasmid was constructed from YEp plasmid, and expressed both in E. coli and yeast. The promoter Ⅰ aid Ⅱ iso-laced from yeast chromosomal DNA can be used for promoter of plasmid YEp and YIp.
-
Bacillus natto 가 된장에 미치는 영향(影響)
이갑상,정동효,Lee, Kap-Sang,Chung, Dong-Hyo 한국식품과학회 1973 한국식품과학회지 Vol.5 No.3
1) 숙성(熟成)은 납두(納豆)된장이 koji된장 보다 빠르고 13일간(日間)이면 충분(充分)하다. 2) 화학성분(化學成分) 품질(品質) 및 냄새와 색깔은 15% 납두(納豆)된장이 다른 것보다 가장 좋은 영향을 주었다. 3) 총 질소량의 변화는 담금한 후 13일(日)까지는 점차로 감소되었으나 amino acid양(量)과 암모니아태 질소량은 증가되었다. 4) Amino acid양(量)의 변화(變化)는 13일(日) 이후(以後)부터 감소(減少)되었다. 5) Amino acid양(量)은 납두(納豆)된장이 koji된장 것보다 많았다. 6) 총산과 환원당량의 변화는 숙성 $9{\sim}15$일(日)까지 급증가 하였으며 그 후(後)부터는 서서히 증감하였다. 7) 총산과 환원당은 koji된장보다 납두(納豆)된장이 약간 많았으며, 납두(納豆) 첨가량의 상이(相異)에 의(依)한 큰 차이(差異)는 없었다. 8) 환원당량과 amino acid양(量)의 변화(變化)는 protease 역가(力價)에 비례하였다. 9) 15% 납두(納豆)를 첨가하여 13일간(日間) $30^{\circ}C$에서 속양(速釀)하면 좋은 된장을 만들 수 있다. In order to study on the effects of Bacillus natto on the soybean paste used natto, there were determind the contents of total nitrogen, amino acid, ammonia-nitrogen, total acid, reducing sugar and proteolytic activity etc. The results are summerized as follows; 1) Fermentation of natto paste were faster than koji paste and the fermentation period were sufficient in thirteen days. 2) The chemical components, color, taste and flavor of natto paste (added 15% natto) were excellent than the other soybean paste. 3) The contents of ammonia-nitrogen and amino acid of soybean paste were gradually increased during thirteen days in the fermentation, while total nitrogen contents were decreased. 4) After thirteen days of the fermentation, the contents of amino acid were decreased. 5) The contents of amino acid of natto paste were much more those of koji paste. 6) Total acid and reducing sugar contents indicated a rapid increased from nine to fifteen days during the fermentation, and a slower and decrease after fifteen days. 7) Total acid and reducing sugar contents of natto paste were somewhat higher than those of koji paste. 8) No significant difference was observed in the contents of reducing sugar and total acid according to the amount of natto added. 9) The contents of reducing sugar and amino acid were proportional to the proteolytic activity. 10) A flood soybean paste may be produced by adding 15% natto to the raw material in thirteen days of the fermentation.
ScienceON
KISS연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
