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강국희,Gang, Guk-Hui 한국유가공협회 1995 牛乳 Vol.63 No.-
MBC의 무책임한 보도와 이에 편승한 파스퇴르의 이기적인 비방광고로 고름우유 파동이 사회문제화 되자 우유전문가이며 세균학자인 강국희 교수는 학자적 양심으로 그 진상을 정확히 규명해 진정시키고자 ‘고름우유란 없다’는 장문의 글을 발표하고 본지에도 기고했다. 그 후 11월 20일 보건복지부에서 시판 우유 중 5개 제품에서 인체에는 해가 없는 극미량지만 항생 · 항균물질이 검출됐다고 발표해 그 파장이 커지가 그 실상을 밝히기 위해 ‘우유항생물질을 해부 한다’는 글을 추가로 발표했다. 본지는 이를 발췌하여 게재했다.
강국희 주류 1997 학문과 논총 Vol.5 No.-
20세기의 막바지로 향하고 있는 현대는 인류의 역사상 미증유의 변혁기를 맞이하고 있다. 우주개발, 정보기술, 생명공학 등 최첨단 과학기술분야의 경이적인 발전에도 불구하고, 사회 과학분야에서는 동서진영간의 팽팽한 대립과 지역에 따른 지속적인 국지전의 양상, 그리고 도덕적 타락으로 인한 선진제국의 불건전한 사회상등 심각한 문제가 우리의 미래를 불안하게 하고 있다. 이러한 현상은 기술개발과 응용이 새로운 단계로 진입할 때에 나타나는 숙명적인 것이라고 石井(1984)은 지적하고 있다.
강국희,정후길 한국식품위생안전성학회 1990 한국식품위생안전성학회지 Vol.5 No.1
As a link in the studies on the extracellular polysaccharide by lactic acid bacteria, the experiment was conducted to investigate the viscosity variations and rheological properties of l0% reconstituted skim milk and 12% reconstituted whole milk, respectively. 1. 10% reconstituted skim milk cultured by Str. thermophilua 510 showed strong flow property of pseudoplastic fluid depending upon the production of exopolysaccharide. And the viscosity reached the highest value within 14% concentration. 2. 12% reconstituted whole milk cultured by lactic acid bacteria indicated flow property of pseudoplastic fluid. But there was a big difference in the viscosity as compared with 10% skim milk. 3. The maximum consistency index (k) and the minimum flow behavior index (n) of the fermented milk by Str.thermophilua 510 were 43 and 0.09, respectively. They were 35 and 0.09, in case of Lb. bulgaricus.
치이즈 Starter 로서의 Streptococcus faecalis var. liquefaciens 의 Proteinase Negative 균주
강국희,이명기 한국낙농학회 1987 韓國酪農學會誌 Vol.9 No.4
치이즈 starter로서 Streptococcus faecalis var. liquefaciens SKD-1014(Prt^-균주)의 이용 가능성은 다음과 같다. 1. 10% 탈지환원유에서 Prt^+ 균주가 Prt^- 균주에 비해 생균수는 5.6배, 산도는 7.9배, pH는 1.2가 낮았다. 2. 초기 응고시간을 효과적으로 감소시키는 Prt^- 균주의 접종량은 10^8 CFU/㎖이었다. 3. Tryptone이나 casamino acid를 10% 탈지환원유에 첨가하였을 때, tryptone을 첨가한 경우가 보다 빠르게 응고하였고, 첨가량은 0.5%가 효과적이었다. 4. Prt^+ 균주와 Prt^- 균주를 혼합배양하였을 때, Prt^+ 균주의 단백분해능은 Prt^- 균주의 성장을 촉진시켰으며, 초기 응고시간을 감소시키는 효과적인 혼합비는 Prt^+ 균주를 전체 접종량에 대하여 10%로 첨가하였을 때이다. 5. Prt^- 균주로 배양시킨 배양물에서는 서너개의 분해되지 않은 peptide의 band가 전기영동 gel 상에 나타났다. 6. 초기 응고된 침전물의 양은 Prt^- 균주로 배양한 배양물이 Prt^+ 균주의 것보다 많았다. This study was attempted to find out the possibility of use of Streptococcus faecalis var. liquefaciens SKD-1014 (Prt^- strain) as a cheese starter. The results obtained are summarized as follows: 1. Compared the Prt^+ strain with Prt^- strain in 10% reconstituted skim milk, the viable cell count was 5.6 times, acidity was 7.9 times, and pH was 1.2 unit lower. 2. When Prt^- strain was inoculated 108CFU/ml, it gave efficient reducing initial clotting time. 3. The Prt^- strain was more stimulated with trypton than that with casamino acid to coagulation in 10% reconstituted skim milk and 0.5% tryptone efficiently reduced the initial clotting time. 4. Prt^+ strain assisted Prt^- strain in coagulating work when mixtures of the two cell types were grown in 10% reconstituted skim milk, and significantly reduced the milk clotting time at which the proportion of Prt^+ cells was 10% to the total cells. 5. The cultured broth with Prt^- strain contained several undigested peptides which were developed on SDS-polyacrylamide gel. 6. The casein hydrolysates by Prt^- strain was more than that by Prt^+ strain when the culture broth was centrifuged at initial clotting time.
강국희,윤쾌병,박무영 ( Kook Hee Kang,Kwai Byung Yoon,Moo Young Pack ) 한국축산학회 1983 한국축산학회지 Vol.25 No.4
A simple method, CYLINDER TEST, through which the coagulating defect occurring during lactic fermentation with heat denatured powder milk can be predicted was developed. Using the cylinder test method effects of storage conditions on the heat stability of powder milk were analysed. Among the conditions tested, three factors such as temperature, moisture, and duration were found to relate intimately to the stability of powder milk. Dry mills could be stored without damage in air tight plastic bags for eight weeks at 15 C under experimental conditions.
돼지설사 원인균 E. coli의 생육저해에 대한 유산균의 효과
姜國熙,成文喜,方泰瑛,龍球淵,林讚洙 成均館大學校 科學技術硏究所 1985 論文集 Vol.36 No.1
E. coli A_2 diarrhea causing bacteria of pigs was anaerobically inoculated with 10^5/ml into prereduced YS medium (10% reconstituted skim milk+0.1% yeast extract), and then lactic acid bacteria were inoculated with 10^5/ml and 10^7ml into previous inoculated samples of E. coli A_2. Inoculated samples cultured at 37℃, were tested to determine changes in viable numbers of organisms and pH. The experimental results are summerized as follows: 1. In the mixed culture medium of 10^5/ml E. coli A_2 and L. casei YIT9018, E. coli A_2 decreased after 36 hours from incubation. 2. In the mixed culture medium of 10^5/ml E. coli A_2 and L. acidophilus, E. coli A_2 drastically decreased after 24 hours from incubation and was almost disappeared after 72 hours from incubation. 3. In the mixed culture medium of 10^5/ml E. coli A_2 and L. bulgaricus, E. coif A_2 drastically decreased after 24 hours from incubation and was almost disappeared after 72 hours from incubation. 4. In the mixed culture medium of 10^5/ml E. coli A_2 and Str. thermophilus, E. coli A_2 decreased after 12 hours from incubation. 5. When the pH value of the mixed culture, was, 4. 5 below, E. coli A_2 decreased.