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Lactobacillus casei YIT 9018로부터 분리·정제한 Cell Wall Skeleton의 In Vitro 항종양 활성
金昌漢,李明燮,高時煥,朴相瑨,高明秀,白永振 건국대학교 1995 學術誌 Vol.39 No.2
In vitro antitumor activity of cell wall skeleton(CWS) purified from Lactobacillus casei YIT 9018 was examined by clonogenic assay. CWS had antitumor activity against six human tumor cell lines and three mouse tumor cell lines. Antitumor activity of CWS against human tumor cell lines such as A-427, SKMES-1, SF-188, FARROW, RAJI and HEP-2 was observed at 300,800,400,700,900 and 1,000μg/ml concentration, respectively. Antitumor activity of CWS against mouse tumor cell lines such as 3LL, S-180 and P388 was observed at 50,500 and 900μg/ml concentration, respectively. Key words : Lactobacillus casei YIT 9018, Cell Wall Skeleton, Antitumor Activity, Clonogenic Assay
김창한,고명수,이광형,박상진,김정환,임대석,박우문,유익종,이치호 한국축산식품학회 1998 한국축산식품학회지 Vol.18 No.3
The aroma concentrates from mold fermented sausages were isolated by steam distillation and simultaneous steam-distillation-extraction(SDE). methods. Quantitative estimation of the aroma concentrates in mold fermented sausages was carried out by using GC-MC. Mold fermented sausages were manufactured into two types. The first was manufactured with starter culture containing Lactobacillus plantarum and Staphylococcus carnosus(LP). The second was manufactured with starter culture containing L. curvatus and S. carnosus(LC). The aroma concentrates containing hexanoic acid and 2-butyl-2-octenal were identified in mold fermented sausages immediately after manufacture. After 28 days, the volatile flavor components from LP and LC were determined to be 14 (trimethylsilylester of hexadecanoic acid and 2-methyl-3-octanol, etc.) and 16 substances(hexadecanoic acid and 1-hexadecanol, etc.), respectively. The distribution of aroma concentrates in LP and LC was different, but their panel test placed them in similarity.
Lactobacillus casei AHU 1055 및 Lactobacillus acidophilus JAM 1043의 凍結乾燥와 生存率에 關한 硏究
金昌漢,金明浩,朴芝賢,李明燮,朴相瑨 건국대학교 동물자원연구센터 1992 動物資源硏究誌 Vol.17 No.-
In order to find the most suitable conditions of freeze-drying for the long term preservation of lacto-bacillus casei AHU 1055 and Lactobacillus acidophilus JAM 1043, the growth phase, the cryoprotection medium and inoculum size have been studied. The results obtained in this study are summerized as follows : 1. L. casei AHU 1055 and L.acidophilus JAM 1043 reached to stationary phase after incubating at 37˚C for 16hrs and 12hrs in MRS broth, respectively. 2. The highest viability of each strains was obtained in 11% skim-milk for L. casei AHU 1055 and 9% skim-milk for L. acidophilus JAM 1043 as basic cryoprotection medium. 3. The complex medium contained 11% skim milk powder, 2.5% arginine and 3% glucose was the best suspending midium for freeze-drying of L. casei AHU 1055, and the medium contained 9% skim milk powder, 7% glycerol, 9% lactose, 0.5% arginine was the best suspending medium for freeze-drying of L. acidophilus JAM 1043. 4. The strong positive correlation was found between inoculum size and the survival rate in both strains. 5. When the tested strains were cultured and freeze-dried under the best optimal conditions, the survival rates of freeze- dried L. casei AHU 1055 and L. acidophilus JAM 1043 were 85.8% and 84.0%, respectively.
金昌漢 건국대학교 1980 學術誌 Vol.24 No.2
This experiment was carried out to investigate some physical, chemical and microbiological properties of market milks and various fermented foods which were fermented milks from five makers, and cabbage, young radish and cucumber pickles manufactured on our laboratory, and each two kinds of soy sauce, soybean paste and red popper paste made in factory and those made in home. The results obtained were as follows. 1.Total solid of the market milk was lower than of the fermented milks. Contents of protein, fat, reductive sugar, ash and phosphorus of the market milk were more than those of the fermented milks and calcium content showed similar results. 2.The calorie of the market milk (698cal/ml) was lower than the average calorie of the fermented milks (801cal/ml), and higher than those of SK-Sow(651 cal/ml) and S-Towa(486 cal/ml). The protein VS. calorie ratio of the market milk was fairly lower than those of the fermented milk. 3.When the fermented milks were stored at 4℃ for four days, the tactic acid bacteria counts of Yokurts showed on increasing tendency, and those of S-Sow and S-Towa showed a decreasing tendency. The lactic acid bacteria count of S-Towa stored at 4℃ for four days were inferior to the standard level (1.0 × 107/ml) of the fermented milk. The pH of the fermented milks slightly increased by the 3rd day, but the pH of those started decreasing from the fourth of the storage period. 4.When cabbage young radish and cucumber pickles were fermented at 6℃ for nine days, the lactic acid bacteria (acid production bacteria) counts increased until the seventh days, but those of Kimchi began to decrease from the ninth day of the fermenting period. The each Kimchi was not lower than the fermented milks on ml per lactic acid bacteria (acid production bacteria) count. According to fermentation period, the pH of the each Kimchi leaned to acidic side and acid production amount showed a tendency to increase gradually. A young radish pickles among the Kimchi showed the most gentle pH change. 5.The lactic acid bacteria counts of soy sauce and soybean paste which were made in factory were more than those which were made in home. Halotolerant lactic acid bacteria were found only on the soy sauce and soybean paste which were made in factory. On the red pepper paste, the lactic acid bacteria were not detected on the others expect one kind of the red pepper paste which were made in home. The pH of the brewing foods showed a slight difference by foods. The more titrable acidity of the brewing foods containing more lactic acid bacteria was high.
한국산(韓國産) Semisulcospira gottschei의 전기영동적(電氣泳動的) 연구(硏究)
김창한,Kim, Chang Han 한국패류학회 1986 The Korean Journal of Malacology Vol.2 No.1
Genetic variations of Semisulcospjra gottschei in Korea were investigated by means of starch gel-electrophoresis. The results are as follows; 1) Eight loci of ${\alpha}$-Gpd, Mdh-2, Pept-1, Pgm-2, Gp-1, Gp-2, Gp-3 and Gp-4 were monomorphic, and 8 loci of Mpi, Mdh-1, Pgi, Got, Pept-2, Pept-3, Pgm-1 and Sdh showed genetic variations. 2) Means of allele per locus ($\bar{A}$) and polymorphism (P) were revealed 0.64 and 0.44, respectively. The value of heterozygosity ($H_G$) showed a little more than heterozygosity $H_D$. ($H_D$=0.09, $H_G$=0.13) 3) Genetic variation appears to be due to loci of Got, Pept, Pgi, and Sdh, all of which of the $H_D$ values are high.