http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
강창호,구자룡,조규섭,허태련,소재성 한국생물공학회 2014 KSBB Journal Vol.27 No.2
Gang-Hwa Getbul eel is a well known well-beingfood in the Korean food industry. In this study it was undertakento analyze crude compositions, minerals, and vitaminsof Gang-Hwa Getbul eel. As a result of initial analysis, theranges of moisture, crude protein, crude fat, and crude ashwere 56.6±0.0, 17.3±0.4, 14.4±2.9, and 1.2±0.1%, respectively. Regarding mineral compositions, the concentrationranges of Ca, Fe, Mg, P, K and Na were 413.8±91.1, 0.8±0.1,29.5±7.8, 361.9±118.4, 116.4±43.3, and 131.8±42.4 mg/100 g,respectively. Finally vitamin A was found being present at2571.3±194.6 I.U/100 g.
Isolation of Lactobacillus Strains from Shellfish for their Potential Use as Probiotics
강창호,신유진,김용경,소재성 한국생물공학회 2016 Biotechnology and Bioprocess Engineering Vol.21 No.1
Microorganisms intended for use as probiotics in aquaculture should exert antimicrobial activity and be regarded as safe not only for their aquatic hosts but also for their surrounding environments and humans. The objective of this work was to investigate antimicrobial activity against various pathogens, bile salt tolerance, and acid tolerance of 65 presumptive Lactobacillus spp. isolated from shellfish samples. Four strains (HL1, HL12, HL20, and JL28) were selected after qualitatively identifying high levels of antimicrobial activity against bacteria including Staphylococcus aureus, Salmonella typhimurium, Salmonella enteritidis, Escherichia coli O157:H7, Vibrio ichthyoenteri, Edwardsiella tarda, Streptococcus iniae, and V. parahaemolyticus. The sequence analysis of their 16S rRNA genes revealed that the four strains belong to the Lactobacillus plantarum species. In addition, their survivability was tested in bile salt and acidic conditions to show their potential use as probiotics in the gastrointestinal tract.
Heat Adaptation Improves Viability of Lactococcus lactis subsp. lactis HE-1 after Heat Stress
강창호,전하늘,신유진,권윤정,소재성 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.5
We have studied the potential of environmental adaptation as a survival mechanism to enable lactic acid bacteria to withstand spray drying. The formulation process of these bacteria exposes them to stresses such as heating and dehydration on daily basis. In the present study, the effect of heat adaptation on subsequent exposure of Lactobacillus lactis subsp. lactis HE-1 cells to various types of lethal stress was examined by comparing the viability of heat-adapted cells with nonadapted ones. The responses of heat-adapted cells to other environmental stresses such as H2O2, heat, acid, and ethanol were also examined. The results showed that heat-adapted cells had a higher survival rate than the non-adapted cells. Morphological analysis was performed to explain the observed differences. The adaptation mechanisms in response to stresses in L. lactis subsp. lactis HE-1 are to be fundamental for survival during spray drying process.