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成(성) 연간기획 백승천 : 지방공기업경영평가제도 발전방안
백승천 한국지방재정공제회 2014 지방재정 Vol.2014 No.3
지방공기업의 경영목표 달성도를 측정하는 지방공기업 경영평가제도. 지방공기업이 달성하여야 할 목표나 나아가야 할 방향을 미리 설정해 주고, 사후에 이를 실적과 비교·평가하여 인센티브를 제공하거나 책임을 추궁함으로써 경영개선을 도모하는 역할을 한다. 지난 1993년 시행된 이래 여러 차례 변화를 거쳤다. 기방공기업 경영평가제도의 변천과정과 더불어 앞으로의 발전방안을 살펴본다.
백승천,김철현 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.3
The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.