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손종연,정일진,Son, Jong-Youn,Jung, Il-Jin 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6
This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.
동절기 자연수계 환경에 노출된 크립토스포리디움의 활성 및 감염성 변화
박상정(Park, Sang-Jung),정일진 한국환경보건학회 2008 한국환경보건학회지 Vol.34 No.5
In order to know the duration of viability and infectivity of Cryptosporidium sp. when the Cryptosporidium sp. is discharged to natural water environment, the change on viability and infectivity of Cryptosporidium sp. was investigated with semipermeable cellulose tube containing infective Cryptosporidium, depending on the changes of temperature and pH during winter (Dec. 05~Feb. 06). As a result, its infectivity was reduced after 30 days to 50% and after 50 days it was almost lost. And it was confirmed that its viability was reduced to about 8% after 90 days. In order to know the duration of viability and infectivity of Cryptosporidium sp. when the Cryptosporidium sp. is discharged to natural water environment, the change on viability and infectivity of Cryptosporidium sp. was investigated with semipermeable cellulose tube containing infective Cryptosporidium, depending on the changes of temperature and pH during winter (Dec. 05~Feb. 06). As a result, its infectivity was reduced after 30 days to 50% and after 50 days it was almost lost. And it was confirmed that its viability was reduced to about 8% after 90 days.