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재조합 효모를 이용한 호박씨 추출물의 에스트로겐 활성 평가
탁홍민,이복희,노숙령,김천수,정지윤,최창순 한국식품위생안전성학회 2009 한국식품위생안전성학회지 Vol.24 No.2
The aim of this study is to evaluate the estrogenic activity of Cucurbita pepo seed extract which includes β-sitosterol and other phytosterols. Sample was extracted from Cucurbita pepo seed by supercritical carbondioxide method and resuspended with ethanol. Estrogenic activity was measured by recombinant yeast assay which detects estrogenic activity using recombinant yeast with high level of estrogenic receptor. However, estrogenic activity of pumpkin seed extract was not found in this study. Based on this data, pumpkin seed extract will not cause estrogenic disturbance.
여러 조건에 따른 Bacillus cereus 포자 형성과 포자의 열저항성 평가
김승주,정진호,탁홍민,백승엽,이선영 한국식품위생안전성학회 2009 한국식품위생안전성학회지 Vol.24 No.3
Bacillus cereus is a gram-positive spore-forming bacterium and produces an emetic or diarrheal syndrome induced by an emetic toxin and an enterotoxin, respectively. In this study, the effect of different types of media, temperature, and time on the sporulation of B. cereus, and thermal resistance of B. cereus spores produced in various temperatures were evaluated. The highest levels of spores were detected when they are produced at 25oC. There were no significant differences in levels of spores produced at 25oC among culture media and times while levels of spores produced at 43oC were significantly reduced with the increase of time. However, thermal resistance of B. cereus spores could be affected by incubation temperature. In fact, higher D-values (12.0, 10.1, and 5.9 min for 2, 4, and 6 weeks, respectively) of spores produced at 43oC were observed than did in samples produced at other temperatures (25 and 37oC). D-values of spores were 7.7, 8.2, and 12.0 min when they were produced at 25, 37, and 43oC for 2 weeks, respectively. The sporulation of B. cereus at 25oC could result in high amounts of spores however the sporulation at 43oC for 2 weeks could be effective to produce thermal resistant spores.
최창순 ( Chang Sun Choi ),이민화 ( Min Hwa Lee ),이강범 ( Kang Bum Lee ),최선금 ( Sun Keum Choi ),김수경 ( Su Kyoung Kim ),강주희 ( Ju Hee Kang ),탁홍민 ( Hong Min Tahk ) 중앙대학교 생활문화산업연구소 [ 구-생활과학연구소] 2008 생활과학논집 Vol.27 No.-
The market of organic produces which are cultivated without insecticide or chemical fertilizer is growing very fast. However, several food poisoning cases are caused by microbiologically contaminated organic vegetables. Therefore the aim of this research is to compare the microbiological contamination level of organic and inorganic vegetables produced in Korea. Each 10 samples of organic and inorganic vegetables (Chicory, Romaine, Red Lettuce, and Red chard) were collected from retail market and submitted to the microbial evaluation. The number of total microbes, Escherichia coli 0157, Salmonella spp., and Staphylococcus aureus were investigated with the standard methods of Food Code in Korea. Statistical analysis of each group was performed using SAS (version 9.1) program. The average number of total microbes and Staphylococcus aureus in organic vegetables were much lower than that of inorganic vegetables (6.91 vs. 6.44; 7.04 vs. 6.89 respectively) but contamination of E. coli 0157 and salmonella spp. were vice versa. Our data may support that organic vegetables are not free from microbiological contamination which can cause food poisoning.