Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Ho-Won Chang"'
Autor:
Hye Soon Kang, Ho-Won Chang, Yong Hyun Jung, Jae-Ho Oh, EunJin Mo, Seol-Bee Lee, Won Jo Choe, Dae-Gyu Ryu
Publikováno v:
The Korean Journal of Pesticide Science. 24:196-217
Autor:
Seong Rack Seon, Jae-I Kim, Eun Jeong Kim, Tae-Yong Jo, Geon-Sang Park, Kyu-Heon Kim, Cho-Rong Hwang, Ho-Won Chang, Choon Shik Shin, Young-Mi Jang, Jin-Sook Kim, Hae-Sung Yoon, Sue-Nie Park, Myung-Hee Kang, Moon-Young Kim, Sang Bae Han, Eun-Jin Choi
Publikováno v:
Journal of Food Hygiene and Safety. 27:233-246
In this study, we investigated the applicability of the photostimulated luminescence(PSL), ther- moluminescence(TL) and electron spin resonance(ESR) methods for various foods which are not allowed to be irra- diated in Korea. All 15 foods including s
Autor:
Kyoung-Ho Kim, Ho-Won Chang
Publikováno v:
The Journal of Microbiology. 49:927-934
Bacteriophage EP23 that infects Escherichia coli and Shigella sonnei was isolated and characterized. The bacteriophage morphology was similar to members of the family Siphoviridae. The 44,077 bp genome was fully sequenced using 454 pyrosequencing. Co
Autor:
Soo Min Lee, Kwang-soo Lee, Young-Mi Jang, Changhee Lee, Hyun-Ah Kim, Ho-Won Chang, Dohyeong Kim, Jin-Wook Jang, Hwee-Jae Lee, Chan-Soon Kang
Publikováno v:
Korean Journal of Food Science and Technology. 43:17-22
In this study, formaldehyde in various fisheries products was previously derivatized with acetylacetone and subsequently analyzed by using HPLC-PDA. The formaldehyde contents ranged from 0.07 to 73.74 mg/kg. The compound was significantly higher in b
Autor:
Min-Soo Kim, Mi-Ja Jung, Eun-Jin Park, Jin-Woo Bae, Kee-Sun Shin, Seong Woon Roh, Ho-Won Chang
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology. 60:1056-1059
A Gram-staining-positive, aerobic, non-motile and rod-shaped bacterium, designated P27T, was isolated from a traditional fermented seafood. The isolate grew optimally with 0–2.0 % (w/v) NaCl and at pH 6–7 and 30 °C. The predominant menaquinones
Publikováno v:
The Journal of Microbiology. 48:213-222
A novel bacteriophage that infects Shigella sonnei was isolated from the Gap River in Korea, and its phenotypic and genomic characteristics were investigated. The virus, called SP18, showed morphology characteristic of the family Myoviridae, and phyl
Publikováno v:
The Journal of Microbiology. 47:682-685
Kimchi is a Korean traditional fermented food made of brined vegetables, with a variety of spices. Various microorganisms are associated with the kimchi fermentation process. This study was undertaken in order to apply quantitative real-time PCR targ
Autor:
Ho-Won Chang, Jin-Woo Bae, Eun-Jin Park, Jung-Hye Choi, Young-Do Nam, Min-Soo Kim, Mi-Ja Jung, Seong Woon Roh, Kyoung-Ho Kim
Publikováno v:
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 59:2313-2316
A novel Gram-negative and facultative anaerobic strain, designated MS1T, was isolated from gajami sikhae, a traditional fermented food in Korea made from flatfish. Strain MS1T was motile, rod-shaped and oxidase- and catalase-positive, and required 1
Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing
Publikováno v:
The ISME Journal. 4:1-16
Little is known about the archaeal diversity of fermented seafood; most of the earlier studies of fermented food have focused on lactic acid bacteria (LAB) in the fermentation process. In this study, the archaeal and bacterial diversity in seven kind
Autor:
Hee-Mock Oh, Jin-Woo Bae, Seong Woon Roh, Young-Do Nam, Min-Soo Kim, Ho-Won Chang, Kyoung-Ho Kim
Publikováno v:
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 59:421-424
A Gram-negative strain, B11(T), was isolated from tidal flat sediment in Yeosu, Republic of Korea. Strain B11(T) did not require NaCl for growth and grew between 18 and 44 degrees C. Phylogenetic analysis based on 16S rRNA gene sequences showed that