우유에서 분리한 호냉성세균의 Heat-Stable Protease 생산조건

박우열,박법규,류병호,김희숙,노명훈 慶星大學校 1990 論文集 Vol.11 No.2

Pseudomonas fluorescens BH-22, which produced a heat stable protease, was isolated from the city milk. The optimum medium for heat stable protease production from the microorganism was as follows ; glucose 3, casein 5, KH₂PO₄ 0.1, MgSO₄ . 7H₂O 0.1 and CaCO₃ 0.1g100ml. The optimum pH of medium for heat stable protease production was pH 8.0, temperature was 20˚C. Proteolytic culture of Pseudomonas fluorescens BH-22 lost the protease activity ranged from 15% to 18% on heating for 30 min at 55˚C and for 20 min at 60˚C. This study was identified to excrete the protease by psychrotropic bacteria in city milk, and also investigated to the optical conditions of protease production and heat stability of the enzyme. The morphological and physiological characteristics of the strain BH-22 were studied according to the methods of Bergey's mannual, Gradwohl's clinical laboratory method and API 20NE Kit. From these results, strain BH-22 was identified as Pseudomonas fluorescens.

LNG 수송시설 미활용 에너지 사용을 위한 열전소자 적용성 분석

임법규(Lim, BeopGyu),박정안(Park, JeongAn),장승민(Jang, SeungMin),조진균(Cho, JinKyun) 대한건축학회 2023 대한건축학회 학술발표대회 논문집 Vol.43 No.2

초석잠의 잎 추출물의 항균 활성

류병호,박법규 한국생명과학회 2002 생명과학회지 Vol.12 No.6

초석잠 헥산 추출물이 식중독균에 대한 천연 항균 활성 가능성을 검토하였다. 초석잠 헥산 추출물의 항균 작용을 알아보기 위하여 공시 균주인 Bacillus cereus, Staphylococcus aureus, E, coli 및 Listeria monocytogenes등에 대하여 disc법으로 실험한 결과 그람음성 및 그람 양성균에 대하여 15~20 mm의 clear zone이 나타났다. 초석잠 헥산 추출물의 MIC는 Bacillus cereus에 대해 250${\mu}g$/$m\ell$ Listeria monocytogenes에 대해 250~500/$m\ell$그리고 Staphylococcus aureua와 Pseudomonoas aeruginosa에 대해 각각 500${\mu}g$/$m\ell$ 나타내었다. 초석잠 추출물을 처리한 전자현미경(TEM)상에서는 처리균주들의 세포막이 파괴되어 세포내용물이 용출된 것을 볼 수 있었다. 초석잠 추출물을 처리한 균주의 세포막 손상의 정도를 알아보기 위하여 균체내 효소인 $\beta$-galactosidase 활성을 측정한 결과 클로로포름보다 세포막을 더 손상시키는 것이 확인되었다. 그리고 초석잠 추출물의 pH 및 열 안정성을 실험한 결과 매우 안정하였다. The present study was carried out for research and development of natural antimicrobial from extract of Stachys sieboldii MIQ against food borne bacteria. The hexane extract of Stachys sieboldii MIQ at 250$\mu\textrm{g}$/$m\ell$ per disc showed 15 ~ 20 mm inhibition zone against gram positive and gram negative barteria. Minimum inhibitory concentration (MIC) of hexane extract was 250${\mu}g$/$m\ell$against Bacillus cereus, 250~500${\mu}g$/$m\ell$against Listeria monocytogenes, 500${\mu}g$/$m\ell$ against Staphylococcus aureus, Psedomonas aeruginosa. Observation by transmission electron microscope, showed that disruption of the cell wall assumed to be due to the bactericidal activity. In addition, the membrane integrity of the sensitive cells was disrupted by exposure to Stachys sieboldii MIQ extract on the D-$\beta$-galatosidase activity as substrate of O-nitrophenol-$\beta$-D-galacto-pyranoside. The hexane extract of Stachys sieboldii MIQ was very stable on the pH and thermal stability.

Zygosaccharomyces rouxii OB-03과 Pediococcus halophilus BH-90 의 첨가에 의한 低食鹽된장의 개발

류병호,채영주,박법규,김동규 慶星大學校 1991 論文集 Vol.12 No.2

For the deveolpment of new technique for low salty soybean paste, this study were carried out to the large scale fermentation of soybean paste after the addition of number of mass cells of Zygosaccharomyces rouxii OB-03 and Pediococcus halophilus BH-90. Inoclum size of Z. rouxii )B-03과 P. halophilus BH-90 was adapted to the rate of 1.8*10??/ml and 1.8*10⁴/ml in large scale fermentation of soybean paste. pH and lactic acid content were not markedly changed and, total and formol nitrogen was eluted high levels in 4% and 8% NaCl concentration during fermentation of soybean paste. Z. rouxii B-03 and P. halophilus BH-90 grew well at 4% NaCl than that of 8% and 12% NaCl concentrations and ethylalcohol also produced highest level at 4% NaCl. Glutamic acid and aspartic acid of free amino acid were eluted prodiminantly at 4% NaCl acid and also lactic were high content then that of others.

멸치젓 숙성중 불휘발성아민의 함량 변화

정종순,이영근,박법규,류병호 한국식품위생안전성학회 1989 한국식품위생안전성학회지 Vol.4 No.1

멸치를 물로 씻은 후 식염 10%, 15%, 20% 및 식염과 염화칼리 1:1 홈합염 10%를 각기 첨가하여 1~12주간 숙성할 때 불휘발성 아민의 함량과 미생물의 변화와 시중에 유통중인 멸치젓의 불휘발성아민 함량을 조사하였다. 불휘발성아민은 식염농도가 높을수록 생성량이 적었고 숙성기간별 생성량은 histamine의 경우 숙성 초기부터 증가하여 6주째에 식염 10%, 멸치젓이 657.8ppm으로 최고치를 나타낸 후 감소하기 시작하여 숙성 12주째는 식염 20%, 멸치젓이 210.8ppm으로 가장 적었고 혼합염 10% 멸치젓이 310.8ppm으로 가장 많이 생성되었다. Cadaverine과 putrescine은 숙성 8주째까지 생성량이 증가한 후 점차적으로 줄어들었고 tyramine은 숙성 10주째까지 RPthrwmd가한 뒤 숙성 12주째 현저히 감소하였다. 시중 유통품과 식염 함량이 비슷한 20% 멸치젓의 12주째 실험결과를 비교하면 시중 유통품의 불휘발성 아민 함량이 전반적으로 높게 나타났다. 미생물의 변화는 숙성 초기에는 Achromobacter 속, Aeromonas 속 및 Pseudomonas속이, 숙성 중기에는 Pediococcus속 , Microc....us 속 및 Lactobacillus 속이 많았으며 숙성 후기에는 Sacchromyces 속이 증가하였고 전 숙성기간 동안 미생물은 109주가 분리되었다. The present work was to study the changes of nonvolatile amines and microorganism in fermentation of anchovy during 12 weeks with addition of various concentration of sodium chloride. Changes of histamine occured significantly during fermentation of anchovy with 10, IS, 20% salt and 10% mixed salts (5.0% NaCl+5.0% KCl). A maximum histamine content was observed in anchovy fermented for 6 weeks while the change of histamine content was not with addition of 20% sodium chloride. Tyramine was found at highest contents in the fermented anchovy of 10% mixed salts and increased markedly in all anchovy fermented for 8 weeks. Cadaverine content was higher in fermented for all fermentation periods than in raw. During fermentation cadaverine contents increased significantly in fermented with 10% mixed salts. In contrast with that, fermented anchovy with 20% sodium chloride had very low those content and high sodium chloride concentration had influenced on amine formation. Although the highest content of putrescine was observed in fermented for 8 weeks, those content was not changed significantly during fermantation. The growth of Microflora, Achromobacter, Aeromonas and Pseudomonas were found in the in itial fermantation and Micrococus, Pediococcus, Lactobacillus and Saccharomyces were found during all fermentation periods.

청자색 색소를 분비하는 Streptomyces californicus Ks-89의 분리 및 동정

류병호,지영애,박법규,박우열,김동규 한국산업미생물학회 1990 한국미생물·생명공학회지 Vol.18 No.5

식품산업에 많이 이용되고 있는 인공색소를 천연색소로 대치할 방안의 하나로 청자색 색소를 분비하는 균주를 분리 동정하였다. 토양에서 분리한 Streptomyces 중 청자색 색소를 분비하는 균주인 strain KS-89를 분리하여 그 형태학적, 생물화학적 특성을 Bergey's manual, Nonbomura's classification, Pridham 및 Lyons classification으로 비교한 결과 수용성 청자색 색소를 분비하는 Streptomyces californicus KS-89로 확인 동정되었다. The objective intended for this study is that of providing a fairly practical guide to the use of natural pigment in the food industry. Streptomyces isolated from soil were carried out test for the excretion of their bluish purple pigment. One strain of Streptomyces, strain KS-89 showed a high production of bluish purple pigment on the glycerol starch-glutamate medium. The morphological and physiological characteristics of the strain KS-89 were studied according to the methods of Bergey's manual, Nonomura's classification, and Pridham and Lyons classification. Based on the results obtained in these experiments, strain KS-89 was identified as Streptomyces californicus.

멸치젓 축성중 불휘발성아민의 함량 변화

정종순,이영근,박법규,류병호 한국식품위생안전성학회 1989 한국식품위생안전성학회지 Vol.4 No.1

Streptomyces propurpuratus ATCC 21630 과 Bacillus sp . R-89 의 혼합배양에 의한 적자색 색소의 생산

류병호(Beung - Ho Ryu),박법규(Bub - Gyu Park),지영애(Young - Eh Chi),이주화(Ju - Hwa Lee) 한국미생물생명공학회 1989 한국미생물·생명공학회지 Vol.17 No.4

Purification of thermostable alkaline protease from Pseudomonas fluorescens BH-22

Cho, Kyung-Ja,Ryu, Beung-Ho,Kim, Hee-Sook,Park, Bub-Gyu 慶星大學校 1990 論文集 Vol.11 No.3

Pseudomonas fluorescens BH-22에서 분리되는 내열성 protese를 황산암모늄의 침전한후 DEAE-cellulose 및 Biogel P-100 column으로 정제하였다. 정제효소는 32.2배로 정제되어 수율은 12.7% 였다. 정제효소의 분자랭은 SDS-phage로서는 45,000-66,000이고 Biogel P-100의 gel filteration으로는 66,000-150,000이였다. 정제 효소의 최적 pH는 9.5이었고, 60℃에서 20min동안 안정하였다. 결론적으로 정제된 Protease는 높은 온도와 알카리영역에서 안정하였다.

초석잠 추출물의 항암 및 면역 효과

류병호(Beung-Ho Ryu),박법규(Bub-Gu Park),송승구(Seung Koo Song) 한국생물공학회 2002 KSBB Journal Vol.17 No.6