http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Ha-Nuel Yang (검색결과 4 건)
- 무료
- 기관 내 무료
- 유료
-
최하늘 ( Ha Nuel Choi ),오현희 ( Hyun Hee Oh ),양희선 ( Hee Sun Yang ),허창기 ( Chang Ki Huh ),배인휴 ( In Hyu Bae ),이재성 ( Jai Sung Lee ),정용섭 ( Yong Seob Jeong ),정은정 ( Eun Jeong Jeong ),정후길 ( Hoo Kil Jung ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 Food Science and Preservation Vol.20 No.5
The antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi was investigated. Eight fungi were isolated from cheese in the cheese ripening room. Two of them were identified as Penicillium and Cladosporium via ITS-5.8S rDNA analysis. Twenty-two species of lactic acid bacteria with antifungal activity were isolated from kimchi. Two of them were identified as Lactobacillus and Pediococcus via 16S rRNA sequence analysis. Of the 22 lactic acid bacteria species, six were selected (L. sakei subsp. ALJ011, L. sakei subsp. ALI033, L. sakei subsp. ALGy039, P. pentosaceus ALJ015, P. pentosaceus ALJ024 and P. pentosaceus ALJ026) due to their higher activity against the eight fungi isolated from cheese in the cheese ripening room; and among the six species, the P. pentosaceus ALJ015 and P. pentosaceus ALJ024 isolates from the Jeonju area kimchi and the L. sakei subsp. ALI033 isolate from the Iimsil area kimchi had higher antifungal activity than the other lactic acid bacteria. The minimum inhibitory concentration (MIC) of L. sakei subsp. ALI033 against the eight fungi isolated from cheese in the cheese ripening room was 62.5 ㎍/mL.
-
정후길 ( Hoo Kil Jung ),최하늘 ( Ha Nuel Choi ),오현희 ( Hyun Hee Oh ),허창기 ( Chang Ki Huh ),양희선 ( Hee Sun Yang ),오전희 ( Jeon Hui Oh ),박종혁 ( Jong Hyuk Park ),최희영 ( Hee Young Choi ),김경희 ( Kyoung Hee Kim ),이승구 ( S 한국낙농식품응용생물학회 2012 Journal of Dairy Science and Biotechnology (JMSB) Vol.30 No.2
Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid(R), have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.
-
Influence of Positional Changes of Arms and Legs to Electrocardiogram
Joo-Eun Song,Min-Ju Song,Ye-Sul Kim,Ha-Nuel Yang,Ye-Jin Lee,Dongju Jung 대한의생명과학회 2018 Biomedical Science Letters Vol.24 No.1
Electrocardiogram (ECG) is a widely used method to diagnose electrical activity of heart. Although it is a reliable and easy method, ECG could be interfered by electrical signals. One of the interfering signals is electromyogram (EMG) that is caused by muscle contraction in any parts of the body except heart. To avoid the EMG noise, an examinee is advised to be relaxed on supine position while measuring ECG. Sometimes, patients who can"t put their arms and legs down on bed due to some reasons such as cast on arms or legs necessarily have the EMG noise. But detailed information about how much of the noise could be induced by positional change of arms and legs has not been reported. Here we examined the noise by analyzing ECG data from 14 candidates, 7 males and 7 females. The ECG data was obtained using the standard 12 lead ECG. EMG noise was induced by raising arms and legs at 90°, 60° or 30°. Because arms are located close to the heart, noise by the raised arms was analyzed toward left or right arm separately. All of the examinees showed similar pattern of the EMG noise. EMG noise by positional change of left or right arm was clearly monitored in different limb leads. Change of leg positions induced the noise that was monitored in aVF of augmented leads and II and III of limb leads. There was a difference in degree of the noise between male and female examinees. In addition to the EMG noise, decrease of PR interval was monitored in particular positional changes, which was prominent in male examinees. These results will enlarge fundamental understanding about EMG noise in ECG.
-
김치 분리 항진균 유산균의 치즈 스타터로서 이용 가능성
오현희 ( Hyun Hee Oh ),허창기 ( Chang Ki Huh ),최하늘 ( Ha Nuel Choi ),양희선 ( Hee Sun Yang ),배인휴 ( In Hyu Bae ),이재성 ( Jai Sung Lee ),정용섭 ( Yong Seob Jeong ),이남근 ( Nam Keun Lee ),정후길 ( Hoo Kil Jung ) 한국낙농식품응용생물학회 2013 Journal of Dairy Science and Biotechnology (JMSB) Vol.31 No.2
This study was performed to identify the cheese starter potential of antifungal lactic acid bacteria isolated from Kimchi. Eight fungi were isolated from cheese or the cheese ripening room, and identified as Penicillium and Cladosporium by ITS-5.8S rDNA analysis. Twenty-two lactic acid bacteria species with antifungal activity were isolated from Kimchi, and identified as Lactobacillus and Pediococcus by 16S rRNA sequence analysis. Six lactic acid bacteria species were selected (L. sakei subsp. ALJ011, L. sakei subsp. ALI033, L. sakei subsp. ALGy039, P. pentosaceus ALJ015, P. pentosaceus ALJ024, and P. pentosaceus ALJ026) based on higher antifungal activity from the initial 22 species. Out of the six identified species, L. sakei subsp. ALI033 had the highest antifungal activity. For growth of the six lactic acid bacteria, optimal temperature and pH were 30~37℃ and 7.0, respectively. Proteolytic activities of the six lactic acid bacteria were almost as strong as the commercial strain Str. thermophilus Body-1. Coagulative activities of L. sakei subsp. ALI033, P. pentosaceus ALJ015, and P. pentosaceus ALJ024 were higher than those of L. sakei subsp. ALJ011, L. sakei subsp. ALGy039, and P. pentosaceus ALJ026. The acid resistance of L. sakei subsp. was higher than that of P. pentosaceus. The major organic acid component of the lactic acid bacteria culture medium was lactic acid.
ScienceON
DBpia연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
