公开(公告)号：KR1020110017241A

公开(公告)日：2011-02-21

申请号：KR1020090074809

申请日：2009-08-13

Applicant: 건국대학교 산학협력단 ,  대한민국(농림축산식품부 농림축산검역본부장) ,  서울대학교산학협력단

Inventor： 백현동 ,  이나경 ,  정석찬 ,  김종만 ,  김재명 ,  박용호 ,  장금찬 ,  남향미 ,  최인애

IPC: C12N1/20 ,  C12P1/04

Abstract: PURPOSE: A Lactococcus lactis NK34 for producing bacteriocin lacticin NK34 having antibacterial effect to bovine mastitis bacteria is provided to replace antibiotics and to produce a large amount of lacticin NK34. CONSTITUTION: A Lactococcus lactis NK34 strain is purely cultured in MRS medium and produces bacteriocin lacticin NK34 having an effect of suppressing bovine mastitis causing bacteria. The Lactococcus lactis NK34 KFCC 11458P is cultured in a medium containing sucrose, tryptone, yeast extract, tween 80, sodium acetate, and NaCl. A medium composition for culturing Lactococcus lactis NK34 KFCC 11458P or performing biosynthesis of bacteriocin lactinic NK34 contains sucrose, tryptone, yeast extract, tween 80, sodium acetate, and NaCl.

Abstract translation: 目的：提供乳酸乳球菌NK34，用于产生对牛乳杆菌细菌具有抗菌作用的细菌素乳酸菌NK34，以代替抗生素并产生大量乳酸菌NK34。 构成：乳酸乳球菌NK34菌株纯化在MRS培养基中培养，产生具有抑制牛乳腺炎引起细菌的作用的细菌素乳酸菌NK34。 乳酸乳球菌NK34 KFCC 11458P在含有蔗糖，胰蛋白胨，酵母提取物，吐温80，乙酸钠和NaCl的培养基中培养。 用于培养乳酸乳球菌NK34KFCC11458P或进行细菌素乳内酯NK34的生物合成的培养基组合物含有蔗糖，胰蛋白胨，酵母提取物，吐温80，乙酸钠和NaCl。

公开(公告)号：KR101158716B1

公开(公告)日：2012-07-12

申请号：KR1020100087301

申请日：2010-09-07

Applicant: 서울대학교산학협력단

Inventor： 안동욱 ,  남기창 ,  양한술 ,  이은주 ,  백현동

IPC: A23L13/00 ,  A23L5/20

Abstract: 본 발명은 마늘 및 양파로 이루어진 군으로부터 선택되는 하나 이상을 생고기에 첨가하여 방사선 조사하는 단계를 포함하는, 방사선 조사된 생고기에서 발생하는 이취 또는 산화를 방지하기 위한 방법, 상기 방법에 의해 제조된 이취 또는 산화가 방지된 생고기, 상기 생고기를 가공하여 제조된 가공식품, 및 마늘 및 양파로 이루어진 군으로부터 선택된 하나 이상을 함유하는, 방사선 조사된 생고기에서 발생하는 이취 또는 산화를 방지하기 위한 조성물에 관한 것이다.

公开(公告)号：KR1020120025117A

公开(公告)日：2012-03-15

申请号：KR1020100087303

申请日：2010-09-07

Applicant: 서울대학교산학협력단

Inventor： 안동욱 ,  남기창 ,  양한술 ,  이은주 ,  백현동

IPC: A23L13/00 ,  A23L3/26

CPC classification number: A23L13/40 ,  A23L3/26 ,  A23V2002/00

Abstract: PURPOSE: A method of removing bad smell from ground beef cooked by irradiating with radiation is provided to use garlic, onion, or their mixture for preventing the oxidation of the beef. CONSTITUTION: A method of removing bad smell from ground beef cooked by irradiating with radiation comprises the following steps: adding more than one ingredient selected from garlic or onion to raw beef; and storing the mixture at 4 deg C for 8-15 hours before irradiating the mixture with radiation. The mixture contains 0.01-0.2wt% of garlic and 0.2-5wt% of onion. The intensity of the radiation for the irradiation process is 0.5-5kGy.

Abstract translation: 目的：采用大蒜，洋葱或其混合物来防止牛肉氧化，从而通过辐射照射而煮熟的牛肉中消除不良气味的方法。 构成：通过辐射辐射煮熟的牛肉去除不良气味的方法包括以下步骤：向生牛肉中加入多种选自大蒜或洋葱的成分; 并将混合物在4℃下储存8-15小时，然后用辐射照射混合物。 该混合物含有0.01-0.2重量％的大蒜和0.2-5重量％的洋葱。 照射过程的辐射强度为0.5-5kGy。

公开(公告)号：KR101147674B1

公开(公告)日：2012-05-24

申请号：KR1020100087303

申请日：2010-09-07

Applicant: 서울대학교산학협력단

Inventor： 안동욱 ,  남기창 ,  양한술 ,  이은주 ,  백현동

IPC: A23L13/00 ,  A23L3/26

Abstract: PURPOSE: A method of removing bad smell from ground beef cooked by irradiating with radiation is provided to use garlic, onion, or their mixture for preventing the oxidation of the beef. CONSTITUTION: A method of removing bad smell from ground beef cooked by irradiating with radiation comprises the following steps: adding more than one ingredient selected from garlic or onion to raw beef; and storing the mixture at 4 deg C for 8-15 hours before irradiating the mixture with radiation. The mixture contains 0.01-0.2wt% of garlic and 0.2-5wt% of onion. The intensity of the radiation for the irradiation process is 0.5-5kGy.

公开(公告)号：KR1020120025116A

公开(公告)日：2012-03-15

申请号：KR1020100087301

申请日：2010-09-07

Applicant: 서울대학교산학협력단

Inventor： 안동욱 ,  남기창 ,  양한술 ,  이은주 ,  백현동

IPC: A23L13/00 ,  A23L5/20

CPC classification number: A23L13/40 ,  A23L3/263 ,  A23L5/20 ,  A23L5/30 ,  A23V2002/00

Abstract: PURPOSE: A bad smell removal method of raw ground beef irradiated with radiation using garlic or onion is provided to effectively prevent the oxidation of the beef. CONSTITUTION: A bad smell removal method of raw ground beef comprises the following steps: inserting garlic, onion, or a mixture thereof to raw ground beef; and storing the mixture for 8-15 hours at 4 deg C before irradiating the mixture with radiation. The mixture contains less than 0.1wt% of garlic and more than 0.5wt% of onion.

Abstract translation: 目的：提供用大蒜或洋葱辐射的生碎牛肉的不良气味去除方法，以有效防止牛肉的氧化。 构成：原料牛肉的不良气味去除方法包括以下步骤：将大蒜，洋葱或其混合物加入生牛肉中; 并在4摄氏度下将混合物储存8-15小时，然后用辐射照射混合物。 混合物含有小于0.1wt％的大蒜和大于0.5wt％的洋葱。