http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
하태문,지정현,주영철,성재모 한국버섯학회 2006 한국버섯학회지 Vol.4 No.4
We have investigated cultural circumstance and given condition of king oyster mushroom(Pleurotus eryngii) growing farmer. We collected many pathogens from King oyster mushroom growing farmer and identified with chemicobiological test and microscope. Most of investigated farmers neglected their`s growing room cleaning and washing, after harvesting At pin-heading induction time, humidity degree in growing room was kept of high level and Air ventilation volume was so little that fruit-body formation ratio was low. The collected pathogens were twenty eight strains and identified with Pseudomonas sp., Trichoderma sp. mostly. During the spawn running time and pin-heading induction time, contamination by Trichoderma sp. occurred mostly, but during the fruit-body growing time, contamination by Pseudomonas sp., Erwinia sp. etc, occurred
하태문,최종인,전대훈,주영철,신평균 한국버섯학회 2013 한국버섯학회지 Vol.11 No.2
A new variety of Pleurotus eryngii which is named ‘Gonji No. 8’ was bred by mating monokaryotic strain isolated from E085D2 and a monokaryotic strain ‘aerini No.3’ obtained from the Mushroom Research Institute, Gyeonggi-Do A.R.E.S. The characteristics of the new variety `Gonji No.8` is as follows. The optimum temperature for mycelium growth was from 23 oC to 26 oC on potato dextrose agar (PDA) medium. For the primodia formation and the growth of fruit bodies, the optimum temperature was from 14 oC to 16 oC. The period of spawn running was around 30 days at 22 oC and the days taken after the removal of the spawn layer to initiate primodia was seven days. The hardness value of fruit body was 8,4322,193 g/cm2, which was two times more than that of ‘Keunneutari No.2’. The yield of ‘Gonji No.8’ was about 133 g per bottle(900cc) and it was same as ‘Keunneutari No.2’.
하태문,주영철,전대훈,최종인,이태수 한국버섯학회 2011 한국버섯학회지 Vol.9 No.1
We bred a new strain of Pleurotus eryngii. It’s name is ‘Gongi No.3’ and it was bred by mating monokaryotic strain isolated from E08-5D2 and dikaryotic strain GMPE25016 from 2006 to 2010 in Mushroom Research Station, Gyonggi province A.R.E.S. The characteristics of a new strain ‘Gongi No.3’ is as follows ; The optimum temperature for mycelium growth was from 26 to 29 degrees celsius on PDA medium and those for the premodium formation and the growth of fruit body were from 14 to 18 degrees celsius. The period of spawn running was around 30days at 22 degrees celsius and the period taken from scratching old spawn to make premodium were 8 days. The color degree of cap surface was measured by color difference meter and that of a new strain ‘Gongi No.3’ was 54.4 by L-value. it was seem to be dark, compared with ‘Keunneutari No.2’. The hardness of fruit body of a new strain was higher than ‘Keunneutari No.2’. The yield was about 180g per bottle(1100cc). it was 10g more than ‘Keunneutari No.2’.
느타리 균상 폐면배지 야외발효 조건별 이화학적 특성 변화
하태문,주영철,지정현,김영호,성재모 한국버섯학회 2005 한국버섯학회지 Vol.3 No.3
we studied on chemical & physical variation of cotton waste according to covering materials during outdoor fermentation for oyster mushroom bed culture with cotton waste medium. P.E vinyl and nonwoven thin cloth were used for the covering material. Temperate in the medium ascended up to 75℃ in treatment using nonwoven thin cloth but 60℃ in P.E vinyl treatment for fifth day to seventh day, after that time fell slowly. Before the fermentation, pH of cotton waste medium was 7.2∼7.5 but during the fementation, pH in using nonwoven thin cloth treatment was about 8.9 and pH in P.E vinyl fell 5.1. Ammonium ion concentration in cotton waste medium was 70-85ppm in treatment using P.E vinyl and higher than nonwoven thin cloth. Total carbon content of cotton waste medium was increased but total nitrogen content was decreased while fermentation make progress. when we investigated cotton texture wholly femented by SEM & TEM, cell wall of cotton in treatment using nonwoven thin cloth mostly degraded but it in P.E vinyl was kept unimpaired
품종 및 재배지역별 과채류와 과실류의 유리당 함량 비교 분석
하태문,원선이,서재순,강희윤,이대형,권영희,Ha, Tai-Moon,Won, Seon-Yi,Seo, Jaesoon,Kang, Heui-Yun,Lee, Dae-Hyoung,Keuyn, Young-Hee 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4
The objective of this study was to analyze the free sugar contents of ten kinds of fruits and fruit vegetables that were collected from many district in Korea. The analyzed results will be used as basic nutrition component reference to processing. The results were summarized as follows. The total free sugar contents among the ten kinds of fruit vegetables was highest in grape. The contents of glucose, fructose and sucrose were 6.39%, 6.27%, 0.28%, respectively. The average total sugar contents of four cultivar of apple was 11.42% and average fructose contents was 6.13%. The free sugar contents of thirteen samples of the same cultivar of apple were all differing with statistical significance. The average total free sugar contents of eight cultivar of peach was 8.66%. In case of tomato, glucose content was approximately 1.35~2.83% and fructose was 1.26~2.51%. The contents of glucose, fructose and sucrose in paprika were 2.19%, 2.06%, 0.1%, respectively.
하태문,김영호,지정현,김희동,성재모 한국버섯학회 2004 한국버섯학회지 Vol.2 No.4
We carried out survey of a pine mushroom picking district and its vegetation environment for increase and maintainment of its production in Kyonggi province. The district which we could pick up pine mushroom among the nineteen surveyed district were sixteen such as Geoleun ri Gangcheon myeon Yeoju gun Kyonggi do, etc. and total yields were 470∼600 kg in Kyonggi province. The temperature of atmosphere and earth in Yeoju and Bonghwa were droped to 19 at 5∼7th september and maintained from 12 ∼ 18 during the a pine mushroom picking period. The density of a pine tree per 100m2 was 5.1∼27.1 trees, the years of it was 15∼50years old and height was 4∼11 meter. The pine tree in a pine mushroom picking district was competed with oak trees, azaleas, lacquers, etc. The depth of organic materials accumulated on the pine mushroom mycelium layer was 4.5 cm in Yeoju. The soil texture of a pine mushroom picking district was almost sandy, soil pH was 4.3∼5.1 and organic material content was 3.91∼8.28%.