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서명지,최학종,정광회,Yu Ryang Pyun 한국생물공학회 2012 Biotechnology and Bioprocess Engineering Vol.17 No.5
Salmosin, a snake venom-derived disintegrin,was successfully expressed in the methylotrophic yeast Pichia pastoris and secreted into the culture supernatant,as a 6 kDa protein. High-cell density fermentation of recombinant P. pastoris was optimized for the mass production of salmosin. In a 5 L jar fermentor, recombinant P. pastoris was fermented in growth medium containing 5% (w/v) glycerol at the controlled pH of 5.0. After culturing for 21 h, glycerol feeding medium was fed at one time into the culture broth. After 7 h (a total of 28 h),induction medium that contained methanol was increasingly added until the culture time totaled 75 h. Finally, these optimized culture conditions produced a high cell density of recombinant P. pastoris (dry cell weight of 113.38 g/L)and led to the mass production of salmosin (a total protein concentration of 369.2 mg/L). The culture supernatant containing salmosin inhibited platelet aggregation, resulting in a platelet aggregation of 9% compared to that of 94% in the control experiment, without culture supernatant. These results demonstrate that recombinant salmosin in culture supernatant from high cell density fed-batch fermentation can serve as a platelet aggregation inhibitor.
조사료의 세절과 베일러 내 교반이 총체벼 헤일리지의 영양소 함량, 발효특성 및 호기적 안전성에 미치는 영향
서명지,주영호,이성신,김지윤,백창현,정승민,최기춘,김삼철 한국초지조사료학회 2023 한국초지조사료학회지 Vol.43 No.1
The present study investigated the effects of forage cutting and baler mixing on the chemical compositions, fermentation indices, and aerobic stability of whole crop rice (WCR) haylage. The WCR (“Youngwoo”) was harvested at 48.4% dry matter and ensiled into a 300 kg bale silo with forage cutting (whole crop without cutting vs. 5 cm of cutting length). The WCR forages were ensiled without baler mixing process (CON) or with (MIX). The concentrations of dry matter, crude protein, ether extract, crude ash, neutral detergent fiber, and acid detergent fiber of whole crop rice before ensiling were 48.4, 9.70, 2.57, 6.11, 41.2, and 23.5%, respectively. The forage cutting did not affect the chemical compositions, fermentation indices, microbes, and aerobic stability of WCR haylage (p>0.05). The CON haylages tend to be higher in NDF content (p<0.10). The MIX haylages had lower in lactate (p=0.019), and lactate:acetate ratio (p<0.001). The MIX haylages had higher in lactic acid bacteria (LAB) (p=0.010). Therefore, this study concluded that the fermentation quality of WCR haylage improved by baler mixing, but had no effects by forage cutting.
서명지,남영도,박소림,이소영,이성훈,임성일 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.3
γ-Aminobutyric acid (GABA)-producing Lactobacillus brevis 877G strain isolated from traditional Korean fermented food, kimchi, produced 18.94 mM GABA under 59.13 mM L-monosodium glutamate (MSG). Also, skim milk co-fermented with Lb. brevis 877G as a GABA producer and Lactobacillus sakei 795 as a protease producer resulted in a significant increase in GABA production (22.51 mM) with 29.57 mM MSG. The results indicate that Lb. brevis 877G itself and skim milk cofermented with Lb. brevis 877G and Lb. sakei 795 could be developed to be a useful starter for functional fermented food and dairy food product fortified in GABA.
서명지,이지연,남영도,이수영,박소림,이성훈,이미화,노성운,최학종,임성일 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.4
The Lactobacillus brevis 340G strain isolated from traditional Korean fermented food (kimchi) produced 15.50 mM of γ-aminobutyric acid (GABA) after 48 h of cultivation in MRS media containing 1% L-monosodium glutamate (MSG). The culture conditions of Lb. brevis 340G were optimized for GABA production. Lb. brevis 340G was cultivated at 30oC in optimized MRS media containing 3% sucrose and 2% yeast extract with 3% MSG, resulting in maximum GABA production (68.77 mM) after 54 h of cultivation. Skim milk fermented with Lb. brevis 340G produced 4.64 mM of GABA in the presence of 1% MSG. These results suggest that Lb. brevis 340G could be used as a starter for functional fermented foods and skim milk fermented with Lb. brevis 340G could be further developed to become functional dairy food fortified with GABA.