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      • KCI등재

        유산균과 그 발효유가 Asperigllus parasiticus의 생육과 Aflatoxin 생성에 미치는 영향

        김종규,이용욱 한국식품위생안전성학회 1998 한국식품위생안전성학회지 Vol.13 No.2

        발효식품이 유해곰팡이에 의한 발암물질(aflatoxin)생성에 미치는 억제 효과에 관한 연구의 일환으로 유산균 및 유산균 발효유가 Asperillus Parasiticus ATCC 15517의 성장과 aflatoxin 생성에 미치는 영향을 실험하였다. 발효유를 일정 농도별로 첨가한 YES 배지에서 Asperillus Parasiticus를 배양말기에 대조군에 비하여 건조 균체량, 배양물의 pH, 그리고 alftoxin 생성량 등이 낮게 나타났다(p<0.05). Aflatoxin B1은 48.6~58.1% 각 감소되었으며 G1은 29.8~34.2%가 감소되었다. 이 발효유의 발효에 사용된 유산간균(lactobacillus casei)과 Asperillus Parasiticus를 변형 APT 배지에 혼합 배양한 결과 Asperillus Parasiticus 단독 배양의 경우에 비하여 균체량이 배양 5일째까지는 현저하게 억제되었으나 배양 말기에는 유의한 차이를 보이지 않았다. 또한 배양 말기에 단독 배양의 경우보다 pH가 훨씬 감소되고 (p<0.05) aflatoxin의 생성량도 감소되었다. 이로부터 발효유는 유해곰팡이인 Asperillus Parasiticus의 성장과 aflatoxin 생성을 억제시키는 효과를 가짐을 알 수 있으며, 이는 발효에 관여한 미생물의 경쟁뿐만 뿐만아니라 유산균의 대사산물에 의한 영향으로 보여진다. In this study a commercial fermented milk produced in Korea and a Lactobacillus strain used for the product (L. casei) were found to affect mold growth and inhibit aflatoxin production by Aspergillus parasiticus ATCC 15517. Aflatoxins were determined using an HPLC system that consisted of a $C_{18}$ column and a fluorescence detector. When the fermented milk was added to the yeast-extract broth the levels of aflatoxin $B_{1}\;and\;G_{1}$ significantly decreased by 48.6~58.1% and 29.8~34.2%, respectively (p<O.05). The mold growth in this case was reduced by comparison with the control (p<O.05). The pH values of the culture broth in the fermented milk-containing group were observed to be significantly lower than those in control group (p<O.05). In the mixed culture experiments (L. casei and A. parasiticus), lower levels of aflatoxin $B_{1}\;and\;G_{1}$ were found in comparison with the control (monoculture). L. casei was found to be very inhibitory to the growth of A. parasiticus for 5 days, but no significant difference of mycelial weight was observed between the mixed culture and control at the end of incubation. The pH values of the culture broth in mixed culture were observed to be significantly lower than those in monoculture (p<O.05). The inhibitory effects of the fermented milk may be mainly due to the metabolites of L. casei as well as the strain itself.

      • KCI등재
      • 초그속동결에 있어서 Vitrification Solution 개발과 FDA 생사판정이 수정란의 배양과 이식후 착상에 미치는 영향 I. Vitrification Solution내의 내동제 조합이 초급속동결 융해후 Mouse Morulae의 생존율에 미치는 영향

        김종규,강민수,고경래,양병철 한국동물번식학회 1992 Reproductive & developmental biology Vol.16 No.3

        Studies were carried out to find the freezing media which gives no ice crystals in single(glycerol, ethylene glycol, dimethyl sulfoxide(DMSO)) and mixture solutions(glycerol+propylene glycol, glycerol+ethylene glycol) of permeable cryoprotectants in vitrification solution and to study effects of VS on the survival of vitrified mouse morulae. The results are summarized as follows: 1. In toxicity test of permeable cryoprotectants, 30% glycerol of single solution showed the highest FDA-score(4.1) in mouse morulae frozen compared among other single solutions. The FDA-score(4.1) of 30% glycerol was higher than 30% ethylene glycol(3.6) and DMSO(1.4( (P<0.05). 2. 20, 30 or 40% single solution of permeable cryoprotectants containing m-PBS with 10% sucrose and 20% BSA was not crystallized during cooling, but crystallized during warming. However, the 30% mixture solution of the two permeable cryoprotectants was not crystallized both during cooling and warming.3. When mouse morulae were frozen in 30% mixture solutions of two permeable cryoprotectants(glycerol and propylene glycol, glycerol and ethylene glycol), highest FDA-score(4.5) was obtained in a mixture solution of 20% glycerol and 10% ethylene glycol(20G10E) than other 30% mixture solutions(10G20E, 15G15E, 20G10P, 15G15P, 10G20P) and there was significant difference between 20G10E and 10G20E(P<0.05).

      • KCI등재

        Aflatoxin 분석법에 관한연구;추출 및 정제방법의 비교

        김종규 한국식품위생안전성학회 1993 한국식품위생안전성학회지 Vol.8 No.4

        Extraction and Clean-up procedures coupled with quantitation by high performance liquid chromatography(HPLC) was evaluated for the detection of 4 aflatoxins, B1, B2, G1 and G2, in peanut butter. The Sep-pak clean-up method showed poorer separation and repeatability than did the modified DeVries' and an immunoaffinity column clean-up methods. No significant difference of detected aflatoxins between the affinity column clean-up and modified DeVries' method. The coefficients of variation for the 4 aflatoxins were ranging from 6.3∼32.3 by the modified DeVries' method and 5.3∼9.8 by the affinity column clean-up.

      • KCI등재
      • KCI등재

        인공신경망을 이용한 저항 점용접 너겟 직경 예측에 관한 연구

        김종규,구자훈,박영도,김영창,황영민,김희수,Murugan Sivaprasad,구남국 대한용접접합학회 2021 대한용접·접합학회지 Vol.39 No.6

        Resistance spot welding, which has the advantages of low cost and high productivity, is the most common method used in the automobile industry for joining steel sheets. However, in practice, resistance spot welds are typically tested for welding quality using destructive rather than non-destructive inspection methods because of their lower cost. However, in destructive inspection, quality defects can be found only after the completion of the process. Accordingly, several studies are currently being conducted to predict the quality of welding in real time. Welding quality is determined by the diameter of the nugget, and its size depends on several independent variables. In this study, a linear regression model and artificial neural network model were constructed to predict the nugget diameter. An electric power pattern was obtained from the results of a welding experiment, and nine types of electric power characteristic values were extracted from the obtained electric power pattern as independent variables. From the nine electric power characteristic values, six having the highest correlation with the nugget diameter were determined as final independent variables through correlation analysis. The linear regression model was constructed using multiple linear regression analysis, and the artificial neural network model was built using a deep neural network model with two hidden layers and nodes of 64 and 16. In this study, the error between the actual measured and predicted nugget diameters was taken as 0.2 mm or less as a good predictive value. When the linear regression model was used to predict the nugget diameter, only approximately 36% were predicted well. By contrast, when the artificial neural network was used, approximately 86% were predicted well. Thus, the artificial neural network model yielded better results. It was determined that with more welding data and information on steel types, the proposed welding quality prediction system could be improved.

      • 김치의 숙성 중 오염지표세균의 변화(제2보)

        김종규 한국보건교육건강증진학회 2007 한국보건교육·건강증진학회 학술대회 발표논문집 Vol.- No.-

        This study was performed to investigate the microfloral changes of traditional Korean kimchi during the storage and ripening, and to determine the total aerobic bacteria, psychrotrophilic bacteria, coliforms, and Escherichia coli in raw materials of kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper). The highest number of aerobic bacteria was detected from ginger, then comes red pepper, garlic, Chinese cabbage, and green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then comes Chinese cabbage, garlic, ginger, and green onion. Coliforms and E. coli were not detected from the raw material of kimchi. The number of aerobic bacteria was decreased over time. The number of psychrotrophilic bacteria showed a similar level in the kimchi during the ripening. Coliforms and E. coli were not detected in the kimchi. Lactic acid bacteria showed increasing steadily during the ripening of kimchi. The more increase of lactic acid bacteria was, the more decrease of aerobic bacteria in the kimchi The pH of kimchi was decreased and acidity of kimchi was increased as the time goes. This study indicates that the lactic acid bacteria which was proliferated in kimchi during the ripening, inhibited the growth of aerobic bacteria. However, the inhibitory effects might be start to decrease from one week-ripening.

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