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Garlic is a Source of Major Lactic Acid Bacteria for Early-stage Fermentation of Cabbage-kimchi
임새봄,신소연,문진석,Gan-Erdene Otgonbayar,주우하,이수진,한남수,전체옥 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.4
The major lactic acid bacteria (LAB) strains in cabbage-kimchi and their origins were investigated by single component omission analysis. Cabbage-kimchi samples were prepared by omitting each of the ingredients (garlic, ginger, chive, red pepper, and fish sauce), and microbial dynamics were monitored during fermentation. Fingerprinting analysis, using polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE), and sequencing of the PCR products, revealed that Leuconostoc citreum, Weissella cibaria, W. confusa, and Lactococcus lactis were the predominant species present in kimchi after 3 days of fermentation. Of these, Leuconostoc sp. and Weissella sp. were mainly derived from garlic. Similar analyses confirmed the presence of Leuconostoc spp., Weissella sp., and Lactobacillus sp. in various garlic products (mainly peeled garlic). These results demonstrate that garlic is an important constituent among raw ingredients since it provides LAB for the early stages of cabbage-kimchi fermentation.
적색, 초록, 청색 및 혼합광 LED 조사의 식중독균 저해 효과
문진석(Jin Seok Moon),오명민(Myung-Min Oh),주우하(Woo Ha Joo),한남수(Nam Soo Han) 한국생물공학회 2013 KSBB Journal Vol.28 No.6
The antimicrobial properties of Light-Emitting Diode (LED) are an area of increasing interest. The aim of this study was to evaluate the bactericidal effects of blue (peak at 456 nm), green (peak at 518 nm), red (peak at 654 nm) and blue-green combined (blue 456 nm : green 558 nm = 69:31) LED irradiation to pathogenic bacteria. For this, LED equipment providing power density of 10 mW/cm2 was installed and plates were exposed to 0.9 or 3.0 mW/cm² to irradiate bacteria with 3.2 to 259.2 J/cm² of energy density. As a result, blue and combined LED have shown bactericidal effects on Escherichia coli KCTC 1467 and Listeria monocytogenes ATCC 19115 after irradiation of 3.0 mW/cm² for 2 and 4 hr, respectively. Staphylococcus aureus KCTC 1916 was inhibited at 518 nm green LED irradiation. However, red LED irradiation showed no inhibitory effect to the other tested strains. Light technology that utilizes the bactericidal properties of blue (at 456 nm) and blue-green(blue 456 nm : green 558 nm = 69:31) combined LED may have potential applications in the food industry sector.