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¹Ì»ý¹° ¹è¾ç¿¡ ÇÊ¿äÇÑ ¹èÁöÀÇ Á¦Á¶±â¼úÀ» ½ÀµæÇÏ°í ¹Ì»ý¹° ¹è¾çÀ» À§ÇÑ ¹èÁöÀÇ ¸ê±Õ ±â¼úÀ» ½ÀµæÇϱâ À§ÇÑ ¹Ì»ý¹°ÇÐ ½ÇÇè ¿¹ºñ¸®Æ÷Æ®ÀÔ´Ï´Ù. ÇÊ¿äÇϽŠ¸ðµçºÐ¿¡°Ô ¸¹Àº µµ¿òÀÌ µÇ±â¸¦ ¹Ù¶ø´Ï´Ù. Ç×»ó ÇູÇϽðí ÁÁÀº ÇÏ·ç µÇ¼¼¿ä. / 1. ½ÇÇè¸ñÀû 2. ÀÌ·Ð 2.1. ¿ø¸® 2.2. ±â±¸ÀÇ ¼¼Ã´ ¹× ¸ê±Õ, ¹èÁö ¹× ¹è¾ç 3. ½ÇÇèÀåÄ¡ 4. ½ÇÇè¹æ¹ý 4.1. ÆòÆǹèÁö ¸¸µå´Â ¹æ¹ý (LB agar) 4.2. ¾×ü¡¦ |
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Microbial Chefs (Kimchi & soybean paste) / <font color=red>Ư¼ö¹®ÀÚ¿À·ù |
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39p age   | 
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1. ½ÇÇè ¸ñÀû (objective) ¹Ì»ý¹° ¼ºÀå ºÐ¼® ¹× ±×¶÷ ¿°»ö ½ÇÇèÀÇ ¸ñÀûÀº ¹Ì»ý¹°ÀÇ »ý¸®Àû Ư¼ºÀ» ÀÌÇØÇÏ°í, À̸¦ ÅëÇØ ¹Ì»ý¹°ÀÇ ºÐ·ù.. / 1. ½ÇÇè ¸ñÀû (objective) 2. ÀÌ·ÐÀû ¹è°æ (theoretical background) 1) Microbial Growth 2) Cell counting 3. ½Ã¾à ¹× ±â±¸ (instruments & materials) 1) Analysis of microbial growth 2) Gram staining 4. ½ÇÇè ¹æ¹ý (experimental pr¡¦ |
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1. ÀÌ·ÐÀû ¹è°æ ¹× ½ÇÇè ¹æ¹ý (Theoretical background and experimental procedure) ¹Ì»ý¹°ÀÇ ¼ºÀå ºÐ.. / 1. ÀÌ·ÐÀû ¹è°æ ¹× ½ÇÇè ¹æ¹ý (Theoretical background and experimental procedure) 1) ÀÌ·ÐÀû ¹è°æ 2) ½ÇÇè ¹æ¹ý 2. ½ÇÇè °á°ú (Experimental results) 1) Analysis of microbial growth (Optical density) 2) Analysis of microbial growth (Colony forming unit) 3. ½Ç¡¦ |
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¹Ì»ý¹° Áõ½ÄÀÇ ÃøÁ¤¿¡ ´ëÇؼ ¼¼±ÕÁõ½ÄÀÇ ±Õ¼ö¿Í ±Õ·®ÀÇ ÃøÁ¤¹ý¿¡ ´ëÇØ °£´ÜÈ÷ ¼Ò°³ÇÑ ÀÚ·áÀÔ´Ï´Ù. º¸°í¼ Áغñ¿¡ À¯¿ëÇÑ ³»¿ëÀÌ µÇ¼ÌÀ¸¸é ÇÕ´Ï´Ù. ½ÃÇè Àß º¸½Ã±æ ¹Ù¶ø´Ï´Ù. / 1. ±Õ¼öÀÇ ÃøÁ¤¹ý °¡. Áø±Õ¼öÀÇ ÃøÁ¤ ³ª. ¼¼±Õ¼ö ÃøÁ¤ 2. ±Õ·®ÀÇ ÃøÁ¤¹ý / ¼¼±ÕÁõ½ÄÀ» ÃøÁ¤ÇÏ´Â µ¥¿¡´Â ±Õ¼ö¸¦ ÃøÁ¤ÇÏ´Â °æ¿ì¿Í ±Õ·®À» ÃøÁ¤ÇÏ´Â °æ¿ì°¡ ÀÖ´Ù. ÀÏÁ¤¼¼±Õ¼ö¿Í ÀÏÁ¤¹è¾çÁ¶°Ç¿¡¼´Â ±Õ¼ö¿Í ±Õ¡¦ |
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Microbial taxonomy ½ÇÇ躸°í¼ / 1. ½ÇÇè ÁÖÁ¦ 2. ½ÇÇè ³¯Â¥ 3. ½ÇÇè ÀÌ·Ð 4. ½ÇÇè °á°ú 5. ½ÇÇè °íÂû 6. Âü°í ¹®Çå / 1. ½ÇÇè ÁÖÁ¦ Microbial taxonomy´Â ¹Ì»ý¹°ÀÇ ´Ù¾ç¼º°ú °ü°è¼ºÀ» ºÐ·ùÇÏ°í ÀÌÇØÇÏ´Â °úÇÐÀû °úÁ¤ÀÌ´Ù. ÀÌ ½ÇÇèÀÇ ÁÖÁ¦´Â ´Ù¾çÇÑ ¹Ì»ý¹° ±ºÁýÀ» ½Äº°ÇÏ°í, ÀÌµé °£ÀÇ »óÈ£ °ü°è¸¦ ÆľÇÇϱâ À§ÇÑ ¹æ¹ý·ÐÀ» Ž±¸ÇÏ´Â °ÍÀÌ´Ù. ¹Ì»ý¹°Àº Áö±¸»óÀÇ ¸ðµç »ý¸íü¿Í ȯ¡¦ |
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¹Ì»ý¹° ¹× »ý¹°°øÇÐ ±âÃʽÇÇè ·¹Æ÷Æ®(Growth of microbial cells) / 1. Title 2. Objective 3. Material & Equipments 4. Method 5. Result 6. Discussion / 1. Title ¹Ì»ý¹° ¼¼Æ÷ÀÇ ¼ºÀå¿¡ °üÇÑ ±âÃÊ ½ÇÇè ¹Ì»ý¹°Àº Áö±¸»óÀÇ °ÅÀÇ ¸ðµç ȯ°æ¿¡¼ ¹ß°ßµÇ´Â ¹Ì¼¼ÇÑ »ý¸íü·Î, ÀηùÀÇ »î¿¡ ±íÀº ¿µÇâÀ» ¹ÌÄ£´Ù. ÀÌ·¯ÇÑ ¹Ì»ý¹°ÀÇ ¼ºÀå ¹× ¹ß´Þ °úÁ¤À» ÀÌÇØÇÏ´Â °ÍÀº ¿©·¯ °¡Áö »ý¸í¡¦ |
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¡¥hods and Antimicrobial Agents Microbial growth control is a crucial aspect of food safety and public health, focusing on reducing or eliminating harmful microorganisms that can spoil food or cause disease. This report explores the chemical methods employed in microbial growth control, emphasizing the various antimicrobial agents that serve to inhibit or ki¡¦ |
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¡¥le The Application of Heat Microbial growth control is a critical aspect of food safety and preservation. Among the various methods employed to inhibit microbial proliferation, physical methods are prominently utilized, with heat treatment being one of the most effective and widely adopted techniques. This report delves into the intricacies of using heat ¡¦ |
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1. ½ÇÇè ÁÖÁ¦ ¹Ì»ý¹° ºÐ·ùÇÐ ½ÇÇèÀÇ ÁÖÁ¦´Â ¹Ì»ý¹°ÀÇ ´Ù¾ç¼º°ú ±× ºÐ·ù ü°è¿¡ ´ëÇÑ ÀÌÇظ¦ ½ÉÈÇϱâ À§ÇÑ °ÍÀÌ´Ù. ¹Ì»ý¹°Àº Áö±¸»ó¿¡¼ °¡Àå ´Ù.. / 1. ½ÇÇè ÁÖÁ¦ 2. ½ÇÇè ³¯Â¥ 3. ½ÇÇè ÀÌ·Ð 4. ½ÇÇè °á°ú 5. ½ÇÇè °íÂû 6. Âü°í ¹®Çå / 1. ½ÇÇè ÁÖÁ¦ ¹Ì»ý¹° ºÐ·ùÇÐ ½ÇÇèÀÇ ÁÖÁ¦´Â ¹Ì»ý¹°ÀÇ ´Ù¾ç¼º°ú ±× ºÐ·ù ü°è¿¡ ´ëÇÑ ÀÌÇظ¦ ½ÉÈÇϱâ À§ÇÑ °ÍÀÌ´Ù. ¹Ì»ý¹°Àº Áö±¸»ó¿¡¼ °¡¡¦ |
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