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김주성 교수

Kim Joo-Sung

INFO

  • 소속캠퍼스한국식품연구원
  • 연락처031-780-9266
  • 출신전공Food Science
  • 학위박사
  • 최종출신대학North Carolina State University
  • 이메일

연구분야

식품미생물

Food Microbiology

대표연구실적

-  김주성/Passage of Campylobacter jejuni through the chicken reservoir or mice promotes phase variation in contingency gene cj0045 and cj0170 that strongly associates with colonization and disease in a mouse model/Microbiology-SGM/2012년 5월 -  김주성/Inactivation of Staphylococcus aureus on the beef jerky by radio-frequency atmospheric pressure plasma discharge treatment/Innovative Food Science and Emerging Technologies/2014년 4월 -  김주성/Inactivation of Campylobacter jejuni with dielectric barrier discharge plasma using air and nitrogen gases/Foodborne Pathogens and Disease/2014년 8월

논문(최근 5년)

-  Enhanced activities of reproductive system in male rat treated with male silkworm pupae extract[Entomological Research,2013-03-01] -  Inactivation of Campylobacter jejuni using radio-frequency atmospheric pressure plasma on agar plates and chicken hams[Korean Journal for Food Science of Animal Resources,2013-06-01] -  A "successful allele" at Campylobacter jejuni contingency locus Cj0170 regulates motility; "successful alleles" at locus Cj0045 are strongly associated with mouse colonization[Food Microbiology,2013-06-01] -  Inactivation of Staphylococcus aureus on the beef jerky by radio-frequency atmospheric pressure plasma discharge treatment[Innovative Food Science and Emerging Technologies,2014-04-01] -  Inactivation of Campylobacter jejuni with dielectric barrier discharge plasma using air and nitrogen gases[Foodborne Pathogens and Disease,2014-08-01] -  Role of flgA for flagellar biosynthesis and biofilm formation of Campylobacter jejuni NCTC11168[Journal of Microbiology and Biotechnology,2015-11-28] -  Addition of thiamine dilaurylsulfate to reduce the intensity of hydrostatic pressure treatment for microbial safety of Korean Jogaejeot-muchim (salted-fermented-seasoned short-neck clam)[Journal of the Korean Society for Applied Biological Chemistry,2015-12-01] -  The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat[ LWT-FOOD SCIENCE AND TECHNOLOGY,2016-01-01] -  Application of underwater dielectric barrier discharge as a washing method for reduction of Salmonella Typhimurium on perilla leaves[ LWT-FOOD SCIENCE AND TECHNOLOGY,2016-06-01] -  Biofilm formation of Campylobacter strains isolated from raw chickens and its reduction with DNase I treatment[ FOOD CONTROL,2017-01-17] -  Response to 'Biofilm formation of Campylobacter strains isolated from raw chickens and its reduction with DNase I treatment'[ FOOD CONTROL,2017-03-31] -  Isolation of indigenous bacteria from a cafeteria kitchen and their biofilm formation and disinfectant susceptibility[ LWT-FOOD SCIENCE AND TECHNOLOGY,2017-04-30]

특허(최근 5년)

-  초고압처리 막걸리의 제조방법 및 이에 의해 제조된 초고압처리 막걸리[2013-10-30] -  비가열 식품 살균장치[2014-04-07] -  대기압 플라즈마를 이용한 밀봉 포장식품의 살균방법 및 이에 의해 제조된 밀봉 포장식품[2014-04-28] -  기능성 염에 따른 가공적성을 활용한 마리네이드 육제품 및 이의 제조방법[2016-10-28] -  배관용 플라즈마 살균장치[2016-10-19] -  METHOD FOR PRODUCING MAKKOLLI TREATED UNDER ULTRA HIGH PRESSURE AND MAKKOLLI PRODUCED BY USING THE SAME[2016-04-13]