http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
( Han-ho Kim ),( Si-hyeong Ryu ),( So-mi Jeong ),( Woo-sin Kang ),( Ji-eun Lee ),( Su-ryong Kim ),( Xiaotong Xu ),( Ga-hye Lee ),( Dong-hyun Ahn ) 한국미생물 · 생명공학회 2021 Journal of microbiology and biotechnology Vol.31 No.12
In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels. The results demonstrated that the increased ammonia nitrogen rates in the 2000, 3000, and 4000 bar, HHP-treated groups decreased by 23.8%, 23.8%, and 31.0%, respectively, compared to the untreated groups. The enzyme activity of crude urease was significantly reduced in the HHP-treated group compared to that in the untreated group. Measurement of the volatile organic compounds (VOCs) in mackerel meat during storage indicated that the content of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavor due to spoilage, were significantly reduced by HHP treatment. Collectively, our results suggested that HHP treatment would be useful for inhibiting the activity of urease, thereby reducing the fishy smells from fish and shellfish.
LED 파장이 Saccharomyces cerevisiae의 생장에 미치는 영향
쉬시아오통(Xiaotong Xu),이지은(Ji-Eun Lee),정소미(So-Mi Jeong),강우신(Woo-Sin Kang),류시형(Si-Hyeong Ryu),김한호(Han-Ho Kim),김수룡(Su-Ryong Kim),이가혜(Ga-Hye Lee),안동현(Dong-Hyun Ahn) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.3
본 연구에서는 다양한 LED 파장이 S. cerevisiae의 생육에 미치는 영향을 확인하였다. 270 nm UV-LED를 S. cerevisiae에 10분 동안 조사한 경우 100% 생장억제로 가장 뛰어난 억제 효과를 보였고, 360 ㎚ UV-LED를 S. cerevisiae에 180분 동안 조사한 경우 유의적인 생장억제 효과를 보였다. 465~675 ㎚ Vis-LED 조사의 경우 UV-LED보다 낮은 생장억제 효과를 보였고, 60분 조사 시 대조구에 비해 약 0.94 log CFU/mL의 감소를 확인하였다. 반면, 620~ 630 ㎚ Vis-LED를 S. cerevisiae에 180분 동안 조사한 경우, S. cerevisiae의 생장이 유의적으로 촉진됨을 확인할 수 있었다. 850 ㎚ IR-LED의 경우 S. cerevisiae의 생육이 미미하게 촉진되는 것으로 나타났고, 5,000~7,000 ㎚ IRLED를 조사한 경우에는 S. cerevisiae 생장에 특별한 작용이 없음을 확인할 수 있었다. 따라서 S. cerevisiae의 생장 특성에 따른 다양한 LED 파장을 이용한다면 식품산업에서 S. cerevisiae의 효율적인 활용이 가능할 것으로 판단되며, 더불어 다양한 LED 파장의 활용이 식품산업에 있어 잠재적 이용가치가 있는 것으로 사료된다. Light-emitting diodes (LEDs) are divided into ultraviolet LEDs (UV-LEDs), visible LEDs (Vis-LEDs), and infrared LEDs (IR-LEDs). LEDs of different wavelengths have different functions. This study examined the effects of different wavelengths on the growth of Saccharomyces cerevisiae. S. cerevisiae cells were incubated for 48 h at 30℃. Subsequently, S. cerevisiae suspensions were diluted to 1×10³∼1×10⁴ CFU/mL and 1×10<SUP>7</SUP> CFU/mL. The S. cerevisiae suspensions were then exposed to UV-LED (270 ㎚ and 365 ㎚), Vis-LED (465∼475 ㎚ and 620∼630 ㎚), and IR-LED (850 ㎚ and 5,000∼7,000 ㎚), with a lamp-to-suspension distance of 4.5 ㎝. The microorganisms were irradiated by 270 ㎚ UV-LED for 10 and 30 min and 365 ㎚ UV-LED, Vis-LED, and IR-LED for 60 and 180 min, respectively. Among the LEDs used, the 465∼475 ㎚ Vis-LED had the strongest inhibitory ability on S. cerevisiae. In contrast, the 620∼630 ㎚ Vis-LED and infrared LED showed either low antibacterial activity or even no bacteriostatic ability.
Jeong, So-Mi,Kim, Han-Ho,Ryu, Si-Hyeong,Kang, Woo-Sin,Lee, Ji-Eun,Kim, Su-Ryong,Lee, Ga-Hye,Xu, Xiaotong,Byun, Eui-baek,Ahn, Dong-Hyun The Korean Society for Microbiology and Biotechnol 2022 Journal of microbiology and biotechnology Vol.32 No.6
In this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also evaluated. Increased levels of trimethylamine (TMA) and volatile basic nitrogen (VBN) content, which are the main components causing fishy smell, were significantly reduced by day 20 of storage after gamma irradiation, indicating that freshness was maintained during storage. The ammonia nitrogen contents of 3, 7, 10, and 20 kGy gamma-irradiated groups were significantly decreased by 6.5, 15.2, 17.4, and 23.9%, respectively, compared to non-irradiated groups on day 20 of storage. In addition, urease activity decreased in a gamma irradiation intensity-dependent manner. Volatile organic compounds (VOCs) were measured during the storage of gamma-irradiated mackerel meat. The contents of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavors due to spoilage of fish, were significantly reduced by day 20 of storage. Therefore, gamma irradiation can be considered useful for inhibiting urease activity and reducing fishy smell during fish storage.
MOMENT APPROACH TO THE ADMISSIBLE CONTROL PROBLEM FOR LINEAR SYSTEM
Li, Chunji,Ren, Xiaotong,Yao, Han Korean Mathematical Society 2018 대한수학회논문집 Vol.33 No.3
In this paper, we consider the admissible control problem for the linear systems by using the solution of the Hausdorff moment problem. In addition, we consider the admissible control problem for SIR epidemic model.
다양한 파장의 LED 조사가 주요 식중독 미생물의 생장에 미치는 영향
이지은(Ji-Eun Lee),쉬시아오통(Xiaotong Xu),정소미(So-Mi Jeong),김수룡(Su-Ryong Kim),김한호(Han-Ho Kim),강우신(Woo-Sin Kang),류시형(Si-Hyeong Ryu),이가혜(Ga-Hye Lee),안동현(Dong-Hyun Ahn) 한국생명과학회 2021 생명과학회지 Vol.31 No.10
본 연구에서는 4가지 일반적인 식중독 병원균인 Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Bacillus subtilis에 대해 270 nm UV C-LED, 365 nm UV A-LED, 465~475, 620~630 nm visible-LED, 850, 5,000~7,000 nm infrared-LED를 조사하여 각 세균의 성장에 미치는 영향을 조사 하였다. 270 nm UV C-LED의 경우, 10 min 또는 30 min 조사 시 4가지 균주 모두 대조구에 비해 억제 효과를 나타냈다. 또한 365 nm UV A-LED를 1시간 또는 3시간 조사한 경우 B. subtilis의 100% 생장 억제를 보였다. 465~475 nm visible-LED를 1시간 조사한 경우, 4 종류 균주 모두 대조구과 유의 한 차이가 없었으며, 3시간 조사 시 유의한 성장 억제를 보였다. 620~630 nm visible-LED를 처리한 S. aureus와 B. subtilis, 850 nm infrared-LED를 처리한 S. typhimurium과 S. aureus, 5,000~7,000 nm infrared-LED를 처리한 E. coli, S. typhimurium 및 S. aureus는 각각 대조구에 비해 증식되는 것으로 확인되었다. 이에 따라 다양한 LED 광원의 사용을 통해 식중독 미생물의 억제 및 증식 효과를 확인한 바, 다양한 LED 광원의 파장 특성을 이용한 식품 보존과 응용 기술로서의 잠재력이 있음을 시사한다. In this study, four common food-borne bacteria, namely, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Bacillus subtilis, were targeted via irradiation with 270 nm UV C-LED, 365 nm UV A-LED, 465~475 and 620~630 nm visible-LED, and 850 and 5,000~7,000 nm infrared-LED light. The effect on the growth of each bacterial species was investigated. In the case of 270 nm UV C-LED, all four strains showed inhibitory effects compared with the control group when irradiated for 10 or 30 min. Furthermore, when irradiated with 365 nm UV A-LED for 1 or 3 hr, B. subtilis showed 100% growth inhibition. When irradiated with 465~475 nm visible-LED for 1 hr, all four strains showed no significant difference from the control group but showed significant growth inhibition when irradiated for 3 hr. S. aureus and B. subtilis treated with 620~630 nm visible-LED; S. typhimurium and S. aureus treated with 850 nm infrared-LED; and E. coli, S. typhimurium, and S. aureus treated with 5,000~7,000 nm infrared-LED were confirmed to significantly proliferate compared with the control group. The results of this experiment show the potential of the use of various LED light sources as a food preservation and application technology by examining their effect on the inhibition and growth of food-borne bacteria and by grasping the characteristics of each wavelength.