The present study was conducted from August to December 2016 in a cylindrical water tank with a diameter of 1 m, a height of 4 m and a capacity of 3,000 L. The field water and sediment from the Nakdong River were also sampled for the experimental culture (field water+sediment) and control culture (field water), respectively. In this study, we aimed to investigate phytoplankton succession pattern using the phytoplankton functional group in the enclosed culture system. A total of 50 species in 27 genera including Chlorophyceae (30 species), Bacillariophyceae (11 species), Cyanophyceae (7 species), and Cryptophyceae (2 species) were identified in the experimental and control culture systems. A total of 19 phytoplankton functional groups (PFGs) were identified, and these groups include B, C, D, F, G, H1, J, K, Lo, M, MP, N, P, S1, TB, W0, X1, X2 and Y. In particular, W0, J and M groups exhibited the marked succession in the experimental culture system with higher biovolumes compared to those of the control culture system, which may be related to the internal cycling of nutrients by sediment in the experimental culture system. The principal component analyses demonstrated that succession patterns in PFG were associated with the main environmental factors such as nutrients (N, P), water temperature and light intensity in two culture systems. In conclusion, the present study showed the potential applicability of the functional group for understanding the adaptation strategies and ecological traits of the phytoplankton succession in the water bodies of Korea.

Oyster mushrooms are one of the most popular edible mushrooms in Korea. The ‘Santari’ cultivar bred in this study, which belongs to the species Pleurotus pulmonarius, is a new oyster mushroom cultivar for bottle culture. It was bred by mating monokaryons isolated from ‘GMPO20404’ and ‘Hosan’. The optimum temperature for ‘Santari’ mycelial growth was 26–29℃ on PDA medium, and the temperatures for primordium formation and for growth of the fruit body on sawdust medium were 22℃ and 20℃, respectively. It took 34 days to complete the spawn run, 3 days to form primordia, and 3 days to finish fruit body growth in the bottle culture. The fruit body pilei were round in shape and brownish, whereas the stipes were long, thick, and white. The yield per bottle of ‘Santari’ was 172 g/1,100 mL, which was 43% higher than that of the reference cultivar (‘Hosan’). The springiness, cohesiveness, gumminess, and brittleness of the stipe tissue were 87%, 82%, 193 g, and 16 kg, respectively. These physical property values of ‘Santari’ were lower than those of the control cultivar, except for the cohesiveness.

Oyster mushrooms are one of the most famous mushrooms for foods in Korea. ‘Santari’ developed on this study is P. pulmonarius of oyster mushroom species. ‘Santari’ is a new variety of oyster mushroom for the bottle culture. It was bred by mating with monokaryons isolated from ‘GMPO20404’ and ‘Hosan’. The optimum temperature for the mycelial growth was 26～29°C on PDA medium and that for the primordia formation and the growth of fruiting body of ‘Santari’ was 22°C and 20°C on sawdust media. It took 34 days to finish spawn running, 3 days to finish primordia formation, 3 days to finish fruitbody growth in the bottle culture. In the characteristics of fruit body, pilei were round type and brownish, stipe color was white and stipe shape was long and thick. The yield per bottle was 172g/1,100ml and was 43% higher than that of control variety(Hosan). As results of the physical properties of fruit body, springness, cohesive, gumminess and brittleness of stipe tissue were 87%, 82%, 193g and 16kg, respectively. The values of them are lower than those of control except cohesive.

Oyster mushrooms are one of the most famous mushrooms for foods in Korea. ‘Santari’ developed on this study is P. pulmonarius of oyster mushroom species. ‘Santari’ is a new variety of oyster mushroom for the bottle culture. It was bred by mating with monokaryons isolated from ‘GMPO20404’ and ‘Hosan’. The optimum temperature for the mycelial growth was 26~29°C on PDA medium and that for the primordia formation and the growth of fruiting body of ‘Santari’ was 22°C and 20°C on sawdust media. It took 34 days to finish spawn running, 3 days to finish primordia formation, 3 days to finish fruitbody growth in the bottle culture. In the characteristics of fruit body, pilei were round type and brownish, stipe color was white and stipe shape was long and thick. The yield per bottle was 172g/1,100ml and was 43% higher than that of control variety (Hosan). As results of the physical properties of fruit body, springness, cohesive, gumminess and brittleness of stipe tissue were 87%, 82%, 193g and 16kg, respectively. The values of them are lower than those of control except cohesive.

단수수[Sorghum bicolor (L)]는 당류가 풍부한 사탕수수, 사탕무와 같은 주요 바이오연료 작물 중의 하나이다. 단수수 착즙액은 단수수 줄기를 압착하여 추출하며 주요 성분는 glucose와 fructose 그리고 sucrose로 구성되어 있다. 에탄올은 효모발효공정을 통하여 단수수 착즙액으로부터 쉽게 생산할 수 있다. 단수수 착즙액은 당류 뿐만 아니라 질소나 인산과 같은 다양한 무기영양원도 함유하고 있어 종균 배지로 활용성이 높다. 상업적인 에탄올 생산 공정에서 종균배양은 중요한 발효공정 중의 하나이며 공정비용 절감 을 위해 최적화된 배지가 필수적이다. 본 연구에서는 섬유질계 바이오에탄올 생산을 위한 종균의 배지로서 단수수 착즙액의 특성을 평가하였다. 단수수착즙액의 발효기질 적합성을 평가하기 위해 YPD 및 억새 당화 액을 비교하여 실험하였으며, YPD배지 중 yeast extract 와 peptone은 각각 5 g/L의 농도로 사용하였다. 각각의 기질들은 당 농도가 2%, 5%, 10%가 함유되도록 제조하여 발효를 통한 균체농도를 측정하였다. 그 결과 YPD와 단수수착즙액을 배지로 사용하였을 때 발효 24시간 후에 최대 2.5 x 108 CFU/mL 이상의 균 체농도를 나타내었다. 결과적으로 단수수착즙액은 12시간 발효 후에 1.0 x 108 CFU/mL 균체를 생산하여 섬유질계 바이오에탄올 생산을 위한 종균 배지로서 YPD를 대체하여 사용할 수 있음을 확인하였다.

The study was conducted to evaluate the effects of microbial culture supplements on ruminal fermentation and fermentative quality of Italian ryegrass silage (IRGS) both in vitro and in situ. Three species of microbes (Lactobacillus casei (LC), Bacillus subtilis (BS), and Saccharomyces cerevisiae (SC)) were used in this study. They were applied to IRGS at 30 days after silage manufacture. Various items were measured using in vitro and in situ incubation technique after each microbial supplement was inoculated into IRGS at 0.5×104 CFU/g. In the first experiment, in vitro ruminal fermentation characteristics of IRGS were evaluated at 0, 12, 24, 48, and 72 hours after microbes were inoculated into IRGS. In the second experiment, in situ fermentation characteristics were investigated at 0, 1, 3, and 5 days after the inoculation of each microbial supplement. In vitro ruminal NH3-N content was significantly (p<0.05) increased in LC-, BS-, and SC-IRGS at 12 hrs post incubation compared to that in control IRGS. In vitro ruminal total VFA concentration and dry matter digestibility (DMD) of IRGS were not significantly difference among LC-, BS-, and SC-IRGS, although they were numerically increased in LC-IRGS than those of the other IRGS. In addition, this study evaluated the fermentation characteristics and in situ DMD of IRGS with the lapse of incubation time up to 5 days. Throughout the incubation times from 1 day to 5 days, the pH value was significantly (p<0.05) lower in BS-, LC-, and SC-IRGS than that in control IRGS. Lactate was significantly (p<0.05) higher, and significantly (p<0.05) butyrate was lower in LC-IRGS than that in other treatments at 0 day. It was higher (p<0.05) in control IRGS than that of BS-, LC-, and SC-IRGS at 1-5 days. In situ DMD tended to increase in BS-, LC-, and SC-IRGS compared to that in control IRGS. Especially, DMD was higher in SC-IRGS than that in other treatments at 0 day. It tended to be higher in LC-IRGS at all incubation time. Taken together, these results suggest that it might be useful to select a microorganism by considering the feeding time of IRGS to ruminants because organic acids and DMD of IRGS were affected by the incubation time of each microorganism with IRG silage, especially for L. casei decreased the content of acetate and butyrate in IRGS.

‘Mantari’ is a new variety of oyster mushroom for bottle culture. It was bred by crossingmonokaryons isolated from ‘DM11732’ and ‘Chunchu-2ho’. The optimum temperature for the mycelial growth was 26~29°C on PDA medium, and that for the primordia formation and the growth of fruiting body of ‘Mantari’ on sawdust mediawas 18°C and 16°C. It took 32 days to finish spawn running, 4 days to finish primordia formation, and 3 days to finish fruiting body growth in the bottle culture. The fruitcharacteristics: the pileus was round and gray-black in color, and the stipe was long, thin, and light gray in color. The yield per bottle was 179 g/900 ml and was 5% higher than that of the control variety (Chunchu-2ho). The physical properties of the fruit body were as follows: springiness, cohesive, gumminess, and brittleness of the stipe tissue were 96%, 76%, 160 g, and 15 kg, respectively.

‘Mantari’ is a new variety of oyster mushroom for the bottle culture. It was bred by mating with monokaryons isolated from ‘DM11732’ and ‘Chunchu-2ho’. The optimum temperature for the mycelial growth was 26~29°C on PDA medium and that for the primordia formation and the growth of fruiting body of ‘Mantari’ was 18°C and 16°C on sawdust media. It took 32 days to finish spawn running, 4 days to finish primordia formation, 3 days to finish fruitbody growth in the bottle culture. In the characteristics of fruit body, pilei were round type and dark grayish, stipe color was gray-white color and stipe shape was long and thin. The yield per bottle was 179g/900ml and was 5% higher than that of control veriety(Chunchu-2ho). As results of the physical properties of fruit body, springness, cohesive, gumminess and brittleness of stipe tissue were 96%, 76%, 160g and 15kg, respectively.

갓색이 진한 중고온성 병재배용 고품질버섯 '흑타리'의 주요특성은 다음과 같다. 균사생장적온은 23~26˚C이고 버섯발생 및 생육온도는 각각 18~19˚C로 중고온성을 나타내었다. 병재배시 배양기간은 30일, 초발이 소요일수는 4일, 생육일수는 5일로 총재배기간은 39일이 소요되었다. 갓크기는 35.2 mm이며, 갓색은 진회갈색을 나타냈다. 대직경 11.4 mm, 대길이 84.2 mm로 굵고 짧은형태이며, 대색은 백색을 나타내었다. 수량은 생산력검정시 900 cc병에서 180 g을 나타내었으며, 농가실증재배시 광주 226 g/1100cc, 양평 188 g/900 cc, 여주 241 g/1100 cc의 수량을 나타내었다. 대의 물리성에서 있어 탄력성, 응집성, 씹읍성, 깨집성이 각각 96%, 82%, 511g, 47 kg을 나타내었다. DNA다형성을 비교 분석한 결과 UFPF2, UFPF3, UFPF4등의 primer에서 교배모본인 'P11056'와 'MT07156'의 DNA의 밴드가 혼합되어 있었으며 품종간, 균주간의 밴드 차이가 있었다.

본 연구는 포화지방산과 불포화 지방산 첨가가 반추위 발효성상과 효소활력에 미치는 영향을 알아보기 위하여 Piromyces communis 곰팡이를 이용하여 in vitro 발효 시험을 실시하였다. 시험 Ⅰ과 Ⅱ의 대조구에는 지방산을 첨가하지 않았고, 처리구는 시험Ⅰ에서 palmitic acid, stearic acid, oleic acid를 첨가하였고, 실험 Ⅱ에서는 linoleic acid, linolenic acid, arachidonic acid를 첨가하였다. 두 실험 모두 39℃에서 7일간 (2, 3, 4, 6 및 7일) 실시되었다. 시험 Ⅰ의 가스발생량은 불포화 지방산인 oleic acid에서 가장 많이 생성되었고 H2가스의 비율은 가장 낮았다. 시험 Ⅱ의 linoleic acid 첨가구에서 2일에서 6일까지의 가스 발생량은 대조구에 비해 높았지만 이후에는 낮았다. 수소가스 생성비율은 linoleic acid 첨가구에서 가장 많았고 linolenic acid 첨가구에서 가장 낮았다. 또한 시험 Ⅰ의 pH는 6.63에서 5.85로, 시험 Ⅱ에서는 6.59에서 5.40으로 낮아졌다. Carboxymethylcellulase 활력은 발효시간(day) 경과에 따라 증가하는 경향이었고, 특히 arachidonic acid 첨가구의 증가폭이 컸다. 본 실험의 결과는 반추동물의 사료에 불포화지방산을 첨가하면 반추위곰팡이가 생성하는 수소를 불포화 지방산이 이용하여 메탄생성 억제에 도움이 될 것으로 기대된다.

본 연구에서는 단백질이 풍부한 원료 콩에 청국장에서 분리한 Bacillus subtilis와 김치에서 분리한 Lactobacillus plantarum을 이용한 혼합발효를 통해 대두 발효 제품의 개발을 목표로한 연구결과는 다음과 같은 분석 결과를 얻었다. 우수 균주 선별을 위한 연구로 고초균의 경우 단백질 분해능이 높은 균주를 청국장에서 분리하였고, 유산균의 경우 산도 생성이 높은 균주를 김치에서 분리하였다. 그리고 청국장에서 분리한 균주는 Bacillus subtilis로, 김치에서 분리한 균주는 Lactobacillus plantarum으로 동정되었다. 두유 발효에서 pH는 Lactobacillus plantarum를 이용한 두유 발효와 혼합 배양의 경우가 급격한 낮은 경향을 나타내었고, Bacillus subtilis 단독 배양일 경우가 다른 처리구에 비해 완만한 변화를 보였다. Lactobacillus plantarum을 이용한 두유 발효와 혼합 배양의 경우가 lactic acid의 생성은 배양 8시간 이후에 급격히 증가하였으며, Bacillus subtilis 단독 배양의 경우가 완만하게 증가한 경향을 나타내었으며, 이는 pH 분석에서 나타난 결과와 일치하였다. 두유 요구르트 생육도 측정 결과는 혼합 배양의 경우 단독배양에 비해 증식이 더 우수하였으며, 배양 32시간째 각 처리구별 총 균수는 Lactobacillus plantarum의 경우 1.02×108 cfu/㎖, Bacillus subtilis의 경우 2.12×108 cfu/㎖인데 비해 혼합 배양의 경우는 4.09×108 cfu/㎖로 가장 높았다. α-Amylase의 활성은 Bacillus subtilis 단독 배양과 혼합 배양일 경우는 8시간 이후 효소 활성이 증가되면서 24시간 동안 발효시 22.01 unit/㎖, 8.13 unit/㎖로 가장 높았다. Protease의 경우는 Bacillus subtilis 단독 배양과 혼합 배양일 경우는 8시간 이후 활성이 증가하기 시작하여 발효 32시간째 103.08unit/㎖, 85.84 unit/㎖로 활성이 높게 나타났다, Lactobacillusplantarum 단독 배양일 경우는 가수분해효소 활성이 없는 것으로 나타났다.

문화콘텐츠는 기획에서 출발하여 창조산업으로 점차 고도화되고 글로벌화 되면서 사회커뮤니케이션 욕구를 충족시켜 다양한 형태로 발전하고 있다. 이 중 하나인 애니메이션산업이 해외시장에서의 경쟁력을 갖추기 위한 방안으로써 동. 서양 사상과 문화적 요소를 살펴보고, 이를 검증하기 위해 미국과 한국 대학생 100명을 대상으로 실험, 설문하여 관점의 차이를 살펴보았다. 그 결과를 토대로 동. 서양 애니메이션의 특징을 제시 하였다. 본 연구결과는 향후 한국 애니메이션의 글로벌 마케팅을 위한 애니메이션 제작 및 개발에 대한 근거가 될 수 있을 것으로 사료된다.

본 연구는 SNS의 특성과 조직문화가 군사기와 커뮤니케이션에 어떠한 영향을 미치는지 알아보고 한/미의 그룹간의 차이을 알아보고자 하는 논문이다 1) 과학적 검증을 위해 본 연구에서는 165 명의 군언을 대상으로 하여 설문을 수집 및 분석하였다. 분석방 법은 각 변수들간의 관계를 알아보고자 구조방정식을 사용하였다. 이를 위해 연구 데이터를 Smart PLS 2.0을 이용하여 판별타당성，확인적 요인분석，신뢰도와 모형의 적합도，경로분석을 실시하였다. 이를 통해 연구 가설의 유의성을 검증하였다. 본 연구의 결과는 전체적으로는 매체풍부성 사회적규범 위계적 문화 집단문화가 커뮤니케이션 만족에 협별 미치는 것으로 나타났고 한/미간에 만족을 시키는 원인의 차이가 나타났다. 본 연구를 통해 조직커뮤니케이션의 원인과 그룹간의 차이를 알아본 것이 기여점이라고 하겠다.

홍국쌀 제조에 사용되는 홍국균의 고체평판배지에서의 생장 및 색소생산과 monacolin K 생산에 관한 특성에 대하여 조사하였다. 총 35개의 균주를 수집하여 PDYA, PDA, MEA 3개의 고체평판배지에서 25oC와 30oC에서 배양하였다. 대부분의 균주가 PDYA 배지에서 가장 빠른 성장을 보여주었으며, 25oC보다 30oC에서 훨씬 빠른 균사 생장을 보여주었다. 고체평판배지에서 적색계열의 색소생산량이 높은 균주는 황색계열의 색소생산량도 높았다. 그러나, 색소 생산량이 높은 균주에서는 monacolin K의 생산량이 높지 않았으며, 오히려 색소생산량이 낮은 균주에서 monacolin K의 생산량이 높았다. 또한 monacolin K를 생산하는 균주에서는 독소성분인 citrinin 역시 검출되지 않았다. 이러한 결과로부터 monacolin K 생산균주의 기초 스크리닝에 고체평판배지에서의 색소생산량이 낮은 균주를 선발하는 방법을 적용할 수 있을 것으로 판단된다.

Mushroom is cultivated as one of the major economical crops in many areas in Korea. The total production has steadily increased from approximately 186,400 M/T in 2007 to 190,104 M/T in 2011. This study was carried out to investigated optimum mixing ratio of Korean natural Juglans mandshurica for production of functional oyster mushroom. Mycelial growth of Pleurotus ostreatus showed the highest growth at the media of 20% Juglans mandshurica after culture of 34 days. But mushroom mycelial growth at Juglans mandshurica media was slower than that of the control. Total nitrogen and carbon source of Juglans mandshurica was 0.21% and 46.0%, respectively and C/N ratio was 219. Total nitrogen source and pH of substrates mixed with Juglans mandshurica were 2.8∼2.9 and 5.0, respectively. The contents of P2O5,, CaO, MgO and Na2O were no significant difference. The contents of Fe and Mn were decreased according to increasing of Juglans mandshurica, but the contents of Zn was increased. Yields and valid stipe number of fruiting body was the highest at 10% Juglans mandshurica, and diameter and thick of pileus were no significant difference to increase of Juglans mandshurica addition ratio. The L value of pileus was the highest at the 20% Juglans mandshurica during mushroom harvest, but there was no significant difference in the a-value and the b-value. Chemical contents of fruiting body were no significant difference.

버섯생산성 향상을 위해서는 주년재배체계가 확립되어야 하는데 여름철 재배가 가능한 중고온성 봉지재배용 고품질버섯‘곤지5호’ 의 주요특성은 다음과 같다. ‘곤지5호’는 균사생장적온은 26～29℃이고 버섯발생 및 생육온도는 18～20℃로 중고온성을 나타내었다. 갓색은 20℃재배시 회색(색차값(L)=56.0)이고 얕은 깔대기형이며 다발형으로 발생하였다. 또한, 대는 회백색이고 굵고 긴형태를 나타내었으며 ‘수한1호’에 비해 탄력성이 우수하였다. 봉지재배시 20℃에서 초발이 소요일수는 3일, 자실체 생육일수는 4일이었다. 수량은 생산력검정시 1kg 봉지에서 221.4g을 나타내어 ‘수한1호’ 201.0g에 비해 10% 증수효과가 있었다. 또한, 농가실증재배시 Farm 1 과 Farm 3 지역에서는 대조구인 ‘수한1호’ 217g/1kg봉지 대비 13% 증수효과가 있었으며, Farm 2지역에서는 ‘부평33호’의 230.8g/1kg봉지 와 비슷하였다. DNA다형성을 비교 분석한 결과 URP-2F, URP-2R, URP-25F등의 모든 primer에서 모본과 다른 밴드양상을 나타내어 품종간의 구분이 확실하였고, 교잡모본과 혼합된 밴드양상을 나타내었다.

‘Gongi-2ho’a new variety of oyster mushroom, fitting for the bag culture, was bred and by mating between monokaryons isolated from GMPO35338 and Jangpug. In the major characteristics of fruit body, the pilei were thick and dark-gray and the stipes were thick and long with softness. It was great in elasticity and cohesivness of tissue as compare to Suhan-1ho. The optimum temperature for the mycelial growth was around 26~29℃ and that for the pinheading and growth of fruitbody was around 14~18℃. In the bag culture, it was required around 20 days in incubation period and 5 days in primordia formation. The fruit body was grew vital and uniform. The yield were shown by 323.3g/1kg bag. This variety has high yielding capacity, cultivation stability and the resistance to the bacterial brown blotch disease.

‘Gongi-1ho’ a new variety of oyster mushroom, fitting for the bottle culture, was bred and by mating between monokaryons isolated from Kimjae-7ho and Samgu01. In the major characteristics of fruit body, the pilei were thick and dark-gray and the stipes were thick and long with softness. It was great in elasticity and cohesivness of tissue as compare to chunchu-2ho. The optimum temperature for the mycelial growth was around 26~29℃ and that for the pinheading and growth of fruitbody was around 14~18℃. In the bottle culture, it was required around 33 days in incubation period and 5 days in primordia formation. The fruit body was grew vital and uniform. The yield were shown by 140.6g/850cc bottle.