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- 저자 : Bu Min Kim(김부민) (검색결과 12 건)
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김부민(Bu Min Kim),이유경(Yu Kyung Lee),이은정(Eun Jung Lee) 한국증권학회 2015 한국증권학회지 Vol.44 No.2
본 연구에서는 목표부채비율, 부채수용력, 정보비대칭, 대리인문제, 그리고 성장기회를 고려하여 한국 상장기업의 자본구조 결정요인에 대하여 분석한다. 특히 기업이 목표부채보다 더 많은 부채를 발행한 경우와 그렇지 않은 경우로 구분하여 기업의 자본구조가 상충관계이론을 따르는지 또는 자본조달순위이론을 따르는지에 대하여 분석한다. 분석결과, 기업이 목표부채보다 낮은 부채를 이용하고 있는 경우에는 부채발행을 증가시키는 것으로 나타나 두 이론을 동시에 지지하는 결과를 보였다. 그러나, 기업이 목표부채보다 더 많은 부채를 발행한 경우에는 부채수용력이 충분한 기업들은 부채발행을 더 증가시킨다는 자본조달순위이론을 따르는 것으로 나타났으며, 부채수용력이 충분하지 않은 기업들은 부채를 감소시키는 것으로 나타나 상충관계이론을 지지하였다. 즉, 한국상장기업의 자본구조는 특정한 하나의 이론을 따르는 것이 아니라, 기업의 목표부채비율과 실제부채비율의 차이 및 부채수용력에 따라 각기 다른 이론을 지지하는 것으로 해석된다. 다음으로 정보비대칭, 대리인문제, 그리고 성장기회가 자본구조 결정의 주된 요인인지에 대하여 분석한 결과, 이들의 통계적 유의성이 별로 높지 않는 것으로 나타나 국내 상장기업들의 자본구조는 정보비대칭 및 대리인문제 등에 의해 결정되기보다는 목표부채비율 및 부채수용력에 따라 결정되는 것으로 나타났다. This paper examines whether the static trade-off theory or the pecking-order theory prevails in capital structure decisions when taking into account a firm’s current debt ratio, debt capacity, information asymmetry, agency problem, and growth opportunities. In particular, we investigate the determinants of capital structure focusing on the situation where a firm’s current debt ratio is above its target debt ratio but below the debt capacity. We find that both the static trade-off theory and pecking order theory seem to perform very well if the leverage ratio exceeds the estimated target of the company. However, the results are changed when a firm’s debt ratio is currently above its target debt ratio. If a firm’s current debt ratio is above its target ratio and above the debt capacity, the result is in line with the predictions of the pecking order theory. On the other hand, if the leverage ratio is above its target ratio but below the debt capacity, we support the static trade-off theory. Finally, we examine whether information asymmetry, agency problem, and growth opportunity account for a firm’s debt-equity decisions. Our empirical results do not show the significance of these variables. It suggests that the current debt ratio, the estimated target debt ratio, and debt capacity may play a important role in explaining capital structure decision.
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원유에서 Coagulase-Negative Staphylococci 검출율 및 특징
김종희,김부민,함준상,오미화,Kim, Jong-Hui,Kim, Bu-Min,Ham, Jun-Sang,Oh, Mi-hwa 한국유가공학회 2017 한국유가공기술과학회지 Vol.35 No.3
Mastitis is a common and serious infection of the mammary gland in dairy cattle and has a major economic impact on the production of milk and dairy products. Bacterial mastitis is caused by several pathogens and is most frequently associated with coagulase-negative staphylococci (CNS). Although CNS are typically associated with subclinical or mild mastitis, the importance of CNS has increased as these pathogens have emerged as predominant mastitis-related pathogens in many countries. CNS can cause persistent infections, resulting in increased milk somatic cell counts and thereby affecting milk quality and decreasing milk production. Globally, Staphylococcus chromogenes, S. epidermidis, and S. simulans are the predominant CNS species in dairy cattle mastitis. Antibacterial resistance of CNS varies with species, and most CNS are susceptible to vancomycin and resistant to penicillin and tetracycline. As the most frequently isolated CNS species, some strains of S. chromogenes exhibit phenotypic resistance to ampicillin, erythromycin, oxacillin, penicillin, and tetracycline. Some strains of S. epidermidis and S. haemolyticus are only susceptible to vancomycin and rifampicin. Therefore, more studies are needed to achieve the control and prevention of CNS as environmental pathogens.
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물리적 제어기술이 Aspergillus ochraceus 저감화에 미치는 영향
이은선,김종희,김부민,오미화,Lee, Eun-Seon,Kim, Jong-Hui,Kim, Bu-Min,Oh, Mi-Hwa 한국식품위생안전성학회 2021 한국식품위생안전성학회지 Vol.36 No.5
본 연구는 식품 생산 환경에서 A. ochraceus를 저감하기 위하여 물리적 제어기술인 광살균(LED, UV), 열수 처리를 통하여 그 효과를 확인하고자 하였다. 이를 위하여 A. ochraceus 포자 현탁액(10<sup>7-8</sup> spore/mL)를 스테인리스 칩에 1 mL 접종하고 37℃에 건조한 후 각각의 물리적 처리에 적용하였다. LED를 활용하여 30분, 1, 2, 5, 8, 11시간 처리하였으나 균수에서 유의적인 차이를 확인하지 못하였으나 UV-C와 열수침지에서는 모두 A. ochraceus가 유의적으로 감소하였다. UV-C를 단독으로 스테인리스 칩에 360 kJ/m<sup>2</sup>까지 조사한 결과 A. ochraceus가 1.27 log CFU/cm<sup>2</sup> 까지 유의적으로 감소한 것을 확인하였다. 열수 처리에서는 가장 고온인 83℃에서 5분간 침지할 경우 A. ochraceus 초기 접종농도인 6.49 log CFU/cm<sup>2</sup>를 모두 사멸 시켰다. 그러나 고온의 열에너지를 5분간 현장에서 유지하는 것이 쉽지 않으므로 경제성과 사용 적합성 등을 고려하여 비교적 저온인 60℃와 자외선을 복합처리 하여 적절한 저감 조건을 확인하고자 하였다. 복합처리 결과 미온수에서도 침지시간 증가와 UV-C 조사량 증가에 따라 유의적으로 감소하여 불검출되었다. 이러한 결과들을 바탕으로 미온수인 60℃ 물에 작업도구 등을 침지하여 3분간 침지한 후 10분 이상 UV 살균처리 장치에 비치하여 둔다면 작업 중 A. ochraceus가 식품으로 교차오염되는 가능성을 줄일 수 있을 것으로 예상된다. In this study, the effectiveness of physical control technology, a combined light sterilization (LED, UV) and hot water treatment in reducing Aspergillus ochraceus for food production environment was investigated. In brief, 1 mL aliquot of A. ochraceus spore suspension (10<sup>7-8</sup> spore/mL) was inoculated onto stainless steel chips, which was then dried at 37℃, and each was subjected to different physical treatment. Treatments were performed for 0.5, 1, 2, 5, 8, and 11 hours to reduce the strains using a light-emitting diode, but no significant difference was confirmed among the treatments. However, a significant reduction was observed on the chips treated with UV-C exposure and hot water immersion. After being treated solely with 360 kJ/m<sup>2</sup> of UV-C on stainless steel chip, the fungi were significantly reduced to 1.27 log CFU/cm<sup>2</sup>. Concerning the hot water treatment, the initial inoculum amount of 6.49 log CFU/cm<sup>2</sup> was entirely killed by immersion in 83℃ water for 5 minutes. Maintaining a high temperature for 5 minutes at the site is difficult. Thus, considering economic feasibility and usability, we attempted to confirm the appropriate A. ochraceus reduction conditions by combining a relatively low temperature of 60℃ and UV rays. With the combined treatments, even in lukewarm water, A. ochraceus decreased significantly through the increases in the immersion time and the amount of UV-C irradiation, and the yield was below the detection limit. Based on these results, if work tools are immersed in 60℃ lukewarm water for 3 minutes and then placed in a UV sterilization device for more than 10 minutes, the possibility of A. ochraceus cross-contamination during work is expected to be reduced.
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발효소시지 유래 오염 곰팡이에 대한 에센셜 오일의 항곰팡이능과 항산화능 분석
이은선,김종희,김부민,오미화,Lee, Eun-Seon,Kim, Jong-Hui,Kim, Bu-Min,Oh, Mi-Hwa 한국식생활문화학회 2022 韓國食生活文化學會誌 Vol.37 No.5
In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) against three fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-type fermented meat products Though their antifungal activities differed for each fungus, thyme had the greatest effect. Notably, C. cladosporioides showed the highest sensitivity to essential oils, and growth inhibitory effects were greater than for the other two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied had antioxidant activity. ABTS analysis showed that clove (75%) and oregano (75%) oils had the highest antioxidant activities (both 93.7%). DPPH analysis showed that clove (75%) and rosemary (75%) oils had significantly greater antioxidant activities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongest reductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other four essential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safe fermented meat products by preventing rancidity and mold contamination.
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치즈에서 부패를 일으키는 효모와 곰팡이의 다양성 및 저감법
김종희 ( Jong-hui Kim ),김부민 ( Bu-min Kim ),정석근 ( Seok-geun Jeong ),오미화 ( Mi-hwa Oh ) 한국유가공기술과학회 2017 Journal of Dairy Science and Biotechnology (JMSB) Vol.35 No.3
Cheese is an excellent substrate for yeast and mold growth. These organisms can cause cheese spoilage, resulting in significant food wastage and economic losses. In the context of cheese spoilage, the presence and effects of spoilage or pathogenic bacteria are well documented. In contrast, although yeasts and molds are responsible for much dairy food wastage, only a few studies have examined the diversity of spoilage fungi. This article reviews the spoilage yeasts and molds affecting cheeses in various countries. The diversity and number of fungi present were found to depend on the type of cheese. Important fungi growing on cheese include Candida spp., Galactomyces spp., Debaryomyces spp., Yarrowia spp., Penicillium spp., Aspergillus spp., Cladosporium spp., Geotrichum spp., Mucor spp., and Trichoderma spp.. In addition, several mold spoilage species, such as Aspergillus spp. and Penicillium spp., are able to produce mycotoxins, which may also be toxic to humans. There are many ways to eliminate or reduce toxin levels in foods and feeds. However, the best way to avoid mycotoxins in cheese is to prevent mold contamination since there are limitations to mold degradation or detoxifications in cheese. Chemical preservatives, natural products, and modified atmosphere packaging have been used to prevent or delay mold spoilage and improve product shelf life and food safety.
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박테리오신 신속 추출을 위한 Aqueous Two Phase System 고찰
김종희 ( Jong-hui Kim ),이은선 ( Eun-seon Lee ),김부민 ( Bu-min Kim ),함준상 ( Jun-sang Ham ),오미화 ( Mi-hwa Oh ) 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.4
박테리오신은 다양한 식품에서 천연 보존제로 그리고 항생제 대체제로 잠재력을 가지고 있다. 그러나 박테리오신의 다단계 정제 공정은 높은 생산 비용을 야기하여 상업적 이용 등 소비자 접근성에 장애요인이 되고있다. 식품 등 일부 산업 분야에서 활용하기 위한 박테리오신의 순도는 그리 높지 않아도 되며, 이에 따라 정제 공정을 간소화하여 생산 비용을 낮추고 공정 효율성을 강화할 수 있다. 이러한 관점에서 박테리오신 등에 적용할 수 있는 수성-이상계 시스템(ATPS)은 높은 정제 수율과 빠른 처리 시간으로 인해 산업분야에서 하부 공정 처리 기술로 적절한 대안이 될 수 있으며, 고분자 수용액이 70~90% 물로 이루어진 친환경적 기술로서 환경보호에도 도움을 줄 것으로 전망된다. Bacteriocins are ribosomally synthesized proteinaceous substances produced by bacteria. They exhibit antimicrobial activity against closely related species and food-borne pathogens. Those produced by lactic acid bacteria (LAB) suggest a new direction for food preservation as they are often employed in food processing and food fermentations as natural biopreservatives. However, this new market demands the development of new downstream strategies to maximize its efficiency and economics. Aqueous two-phase system (ATPS) is a liquid-liquid fractionation technique, which has emerged as a powerful tool for the efficient extraction and purification of peptides, enzymes, and proteins due to its versatility, lower cost, process integration capability, and ease to scale-up. In this review, we introduce polymer-salt ATPS and surfactant-assisted ATPS for bacteriocin separation and provide an overview of the effects of parameters such as tie line length, pH, and properties of polymers and salts.
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