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 : 엄인선 ( In Seon Um ) (검색결과 4 건)
- 무료
- 기관 내 무료
- 유료
-
시판 까나리(Ammodytes personatus) 액젓에서 분리한 tryptamine 생성균의 특성
엄인선 ( In-seon Um ),김태옥 ( Tae-ok Kim ),김희대 ( Hee-dai Kim ),박권삼 ( Kwon-sam Park ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.6
We isolated seven tryptamine-producing bacteria from commercial salted and fermented sand lance (Ammodytes personatus) sauces using an L-tryptophan decarboxylating medium. These tryptamine-producing bacteria, identified using an API kit and 16S rRNA analysis, included Lysinibacillus xylanilyticus (one strain), Lysinibacillus fusifor mis (four strains), and Staphylococcus epidermidis (two strains). Lysinibacillus spp. produced the highest levels of tryptamine in culture broth containing 0.5% L-tryptophan, compared with 1.0% and 2.0% preparations. After 72 h of incubation, Staphylococcus epidermidis produced the highest levels of tryptamine (60.50 μg/mL and 664.86 μg/ mL) in culture broth containing 2.0% L-tryptophan. While Lysinibacillus spp. comprised the dominant tryptamine-producing bacteria in sand lance sauces, Staphylococcus epidermidis also showed high tryptamine-producing active- ity. This is the first report on the isolation and identification of tryptamine-producing bacteria in sand lance sauces.
-
시판 까나리(Ammodytes personatus) 액젓에서 putrescine 생성균의 분리 및 특성
엄인선 ( In-seon Um ),김태옥 ( Tae-ok Kim ),박권삼 ( Kwon-sam Park ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.5
Bacterial decarboxylation of amino acids in food leads to the production of biogenic amines, which can cause reac tions in human that include headaches, nausea, palpitations, chills, and severe respiratory distress. The amine putres cine is an especially effective inhibitor of metabolizing enzymes and amplifies histamine intoxication and tyramine poisoning. Using an L-ornithine decarboxylating medium, we isolated 14 putrescine-producing bacteria from sand lance, Ammodytes personatus, sauces. The isolates were identified, using an API kit and 16S rRNA analysis, as Ly sinibacillus fusiformis (1 strain), Lysinibacillus xylanilyticus (6 strains), Lysinibacillus macroides (1 strain), Lysini bacillus sphaericus (3 strains), Bacillus fusiformis (1 strain), Paenibacillus favisporus (1 strain), and Staphylococcus caprae (1 strain). These strains produced between 1.66 to 236.97 μg/mL of putrescine after 48 h incubation. Lysiniba cillus spp. were the dominant putrescine-producing bacteria in sand lance sauces, which produced 236.97 μg/mL of putrescine from a culture broth containing 0.5% L-ornithine. This is the first report on the isolation and identification of putrescine-producing bacteria from sand lance sauces.
-
시판 까나리(Ammodytes personatus) 액젓의 biogenic amines 함량
엄인선 ( In Seon Um ),박권삼 ( Kwon Sam Park ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
This study investigated the quality of seven commercial salted and fermented sand lance Ammodytes personatus sauces by measuring their chemical compositions, bacteria concentrations, and biogenic amine contents. The sauces had a 63.97-67.32% (mean: 65.72%) moisture content, 23.16-24.03% (mean: 23.60%) salinity, 5.51-6.14 (mean: 5.81) pH, 164.76-217.98 mg/100 g (mean: 182.97 mg/100 g) volatile basic nitrogen, 0.94-1.42% (mean: 1.24%) total nitrogen, and 673.77-791.86 mg/100 g (mean: 720.76 mg/100 g) amino nitrogen content. Viable cell counts ranged from 1.2×101 to 2.9×102 CFU/mL, and number of biogenic amine-forming bacteria was very low or not detected. Overall, the tested samples had average levels of histamine of 301.02 mg/kg, cadaverine of 29.78 mg/kg, tyramine of 199.21 mg/kg, putrescine of 183.00 mg/kg, and tyramine of 13.01 mg/kg. This strongly suggests that it is necessary to monitor the biogenic amine contents of commercial salted and fermented sand lance sauces carefully to ensure consumer health.
-
곰소만 해역 해수에서 분리한 장염비브리오(Vibrio parahaemolyticus)의 항균제 내성 및 최소발육억제농도의 규명
김태옥 ( Tae-ok Kim ),엄인선 ( In-seon Um ),김희대 ( Hee-dai Kim ),박권삼 ( Kwon-sam Park ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.5
Seventy-nine Vibrio parahaemolyticus isolates from surface seawater from Gomso Bay, west coast of Korea, were analyzed for the presence of virulence genes and their susceptibility to 30 different antimicrobials. All 79 isolates were examined for the presence of two virulence genes (tdh or trh) using polymerase chain reaction (PCR); how ever, no isolates possessed either the tdh or trh gene. According to a disk diffusion susceptibility test, all of the strains studied were resistant to oxacillin, penicillin, and vancomycin, followed by ticarcillin (97.5%), ampicillin (96.2%), clindamycin (86.1%), erythromycin (10.1%), streptomycin (7.6%), cefoxitin (6.3%), amikacin (2.5%), and cephalothin (2.5%). However, all of the strains were susceptible to 19 other antimicrobials including cefepime, ce fotaxime, chloramphenicol, gentamycin, nalidixic acid, sulfamethoxazole/trimethoprim, and trimethoprim. All 79 isolates (100%) were resistant to four or more classes of antimicrobials, and two strains exhibited resistance to eight antimicrobial agents. The average minimum inhibitory concentrations (MICs) for V. parahaemolyticus for ampicil lin, penicillin, ticarcillin, and vacomycin were 946.5, 1,305.9, 1,032.3, and 45.0 μg/mL, respectively.
ScienceON
KISS연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
