차세대 바이오소재 과학 인재 양성
생물의소재공학과
안주희교수
  • /
  • 교수소개
  • /
  • 안주희교수

안주희교수

 Ahn.png
 
Prof. Juhee Ahn (안주희 교수)
Education
날 짜 학 력
1999-2003 University of Missouri-Columbia, Food Microbiology, Ph.D.
1995-1997 Kangwon National University, Food Biotechnology, M.S.
1988-1995 Kangwon National University, Food Science, B.S.
Professional Experience
날 짜 경 력
2016-2017 Visiting Scholar, Department of Food Science, Zhejiang University, China (Dr. Tian Ding) 
2012-2013 Visiting Scholar, Department of Animal Sciences, Univ. of Maryland, USA (Dr. Debabrata Biswas)
2011-2012 Visiting Lecturer, Department of Food Science & Technology, Chiang Mai University, Thailand
2004-2006 Post-doc, Food Safety Engineering, The Ohio State University, USA (Dr. Bala Balasubramaniam)
2003-2004 Post-doc, Food Microbiology. University of Missouri-Columbia, USA (Dr. Azlin Mustapha)
1999-2002 R.A., Food Science, University of Missouri-Columbia, USA (Dr. Ingolf U. Gruen)
1997-1998 R.A., Food and Nutrition, Hallym University, ROK (Prof. Il-Jun Kang)
Research Interests      
  • Mechanism-based beta-lactamase and efflux pump inhibitors
  • Biofilm formation (Quorum sensing and Quorum quenching)
  • Stochastic approach for predicting microbial inactivation
  • Molecular mechanisms of antibiotic-resistant pathogens
  • Bacteriophage control
Publications
  • Uddin MJ, Ma CJ, Kim J-C, Ahn J. Proteomics-based discrimination of differentially expressed proteins in antibiotic-sensitive and antibiotic-resistant SalmonellaTyphimurium, Klebsiella pneumoniae, and Staphylococcus aureus. Arch. Microbiol. (2019)
  • Uddin MJ, Kim B, Dawan J, Ding T, Kim J-C, Ahn J. Assessment of antibiotic resistance in bacteriophage-insensitive Klebsiella pneumoniae. Microb. Pathogen. 135: 103625 (2019)
  • Uddin MJ, Jeon G, Ahn J. Variability in the adaptive response of antibiotic-resistant Salmonella Typhimurium to environmental stresses. Microb. Drug Resist. 25: 182-192 (2019)
  • Uddin MJ, Dawan J, Ahn J. Assessment of the alteration in phage adsorption rates of antibiotic-resistant Salmonella typhimurium. Arch. Microbiol. (2019)
  • Phongtang W, Choi G-P, Chukeatirote E, Ahn J. Bacteriophage control of Salmonella Typhimurium in milk. Food Sci. Biotechnol. 28: 297-301 (2019)
  • Dawan J, Uddin MJ, Ahn J. Development of de novo resistance in Salmonella Typhimurium treated with antibiotic combinations. FEMS Microbiol. Lett. 366 (2019)
  • Uddin MJ, Easwaran M, Ahn J. Characterization of bacteriophages specificity for antibiotic-resistant Salmonella typhimurium. Ann Microbiol 68: 637-643 (2018)
  • Uddin MJ, Ahn J. Characterization of β-lactamase- and efflux pump-mediated multiple antibiotic resistance in Salmonella Typhimurium. Food Sci. Biotechnol. 27: 921-928 (2018)
  • Petsong K, Uddin MJ, Vongkamjan K, Ahn J. Combined effect of bacteriophage and antibiotic on the inhibition of the development of antibiotic resistance in Salmonella typhimurium. Food Sci. Biotechnol. 27: 1239-1244 (2018)
  • Liao X, Li J, Suo Y, Ahn J, Liu D, Chen S, Hu Y, Ye X, Ding T. Effect of preliminary stresses on the resistance of Escherichia coli and Staphylococcus aureus toward non-thermal plasma (NTP) challenge. Food Research International 105: 178-183 (2018)
  • Liao X, Li J, Muhammad AI, Suo Y, Ahn J, Liu D, Chen S, Hu Y, Ye X, Ding T. Preceding treatment of non-thermal plasma (NTP) assisted the bactericidal effect of ultrasound on Staphylococcus aureus. Food Cont. 90: 241-248 (2018)
  • Kim TH, Kwon K, Yoo DS, Lee S-J, Ma CJ, Ahn J, Kim J-C. Monoolein cubic phase containing alginate/cystamine gel for controlled release of epidermal growth factor. Journal of Dispersion Science and Technology 40: 119-127 (2018)
  • Chukeatirote E, Phongtang W, Kim J, Jo A, Jung L-S, Ahn J. Significance of bacteriophages in fermented soybeans: A review. Biomolecular Concepts 9: 131-142 (2018)
  • Xuan X-T, Ding T, Li J, Ahn J, Zhao Y, Chen S-G, Ye X-Q, Liu D-H. Estimation of growth parameters of Listeria monocytogenes after sublethal heat and slightly acidic electrolyzed water (SAEW) treatment. Food Cont. 71: 17-25 (2017)
  • Uddin MJ, Ahn J. Associations between resistance phenotype and gene expression in response to serial exposure to oxacillin and ciprofloxacin in Staphylococcus aureus. Lett. Appl. Microbiol. 65: 462-468 (2017)
  • Synytsya A, Monkai J, Bleha R, Macurkova A, Ruml T, Ahn J, Chukeatirote E. Antimicrobial activity of crude extracts prepared from fungal mycelia. Journal of Tropical Biomedicine 7: 257-261 (2017)
  • Liao X, Liu D, Xiang Q, Ahn J, Chen S, Ye X, Ding T. Inactivation mechanisms of non-thermal plasma on microbes: A review. Food Cont. 75: 83-91 (2017)
  • Li J, Suo Y, Liao X, Ahn J, Liu D, Chen S, Ye X, Ding T. Analysis of Staphylococcus aureuscell viability, sublethal injury and death induced by synergistic combination of ultrasound and mild heat. Ultrasonics Sonochemistry 39: 101-110 (2017)
  • Kim J, Ding T, Ahn J. Relationship between β-lactamase production and resistance phenotype in Klebsiella pneumoniae strains. FEMS Microbiol. Lett. 364: fnx116-fnx116 (2017)
  • Kim J, Ahn J. Characterization of clinically isolated antibiotic-resistant Salmonella Typhimurium exposed to subinhibitory concentrations of ceftriaxone and ciprofloxacin Microb. Drug Resist. 23: 949-957 (2017)
  • Jung L-S, Ding T, Ahn J. Evaluation of lytic bacteriophages for control of multidrug-resistant Salmonella Typhimurium. Ann. Clin. Microbiol. Antimicrob. 16: 66 (2017)
  • Jo A, Ding T, Ahn J. Comparison of antibiotic resistance phenotypes in laboratory strains and clinical isolates of Staphylococcus aureus, Salmonella Typhimurium, and Klebsiella pneumoniae. Food Sci. Biotechnol. 26: 1773-1779 (2017)
  • Xuan X-T, Wang M-M, Ahn J, Ma Y-N, Chen S-G, Ye X-Q, Liu D-H, Ding T. Storage stability of slightly acidic electrolyzed water and circulating electrolyzed water and their property changes after application. Journal of food science 81: E610-E617 (2016)
  • Li J, Ahn J, Liu D, Chen S, Ye X, Ding T. Evaluation of ultrasound-induced damage to Escherichia coli and Staphylococcus aureus by flow cytometry and transmission electron microscopy. Appl. Environ. Microbiol. 82: 1828-1837 (2016)
  • Kim J, Jo A, Ding T, Lee H-Y, Ahn J. Assessment of altered binding specificity of bacteriophage for ciprofloxacin-induced antibiotic-resistant Salmonella Typhimurium. Arch. Microbiol. 198: 521-529 (2016)
  • Jo A, Kim J, Ding T, Ahn J. Role of phage-antibiotic combination in reducing antibiotic resistance in Staphylococcus aureus. Food Sci. Biotechnol. 25: 1211-1215 (2016)
  • Jo A, Ding T, Ahn J. Synergistic antimicrobial activity of bacteriophages and antibiotics against Staphylococcus aureus. Food Sci. Biotechnol. 25: 935-940 (2016)Jo A, Ahn J. Phenotypic and genotypic characterisation of multiple antibiotic-resistant Staphylococcus aureus exposed to subinhibitory levels of oxacillin and levofloxacin. BMC Microbiol. 16: 170 (2016)
  • Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing. Journal of the Science of Food and Agriculture. 95: 174-178. (2015)
  • Changes in physiological properties of bacteriophage-insensitive Staphylococcus aureus. Annals of Microbiology. 65: 1879-1884. (2015)
  • Assessment of bacteriophage-induced inflammatory mediators in Salmonella-infected macrophage HD11 cells. Journal of Poultry Science. 52: 238-243. (2015)
  • Application of alginate microsphere for enhanced stability and controlled release of bacteriophage under simulated GI conditions. International Journal of Food Science and Technology. 50: 913-918. (2015)
  • In-vitro adhesion and invasion properties of Salmonella Typhimurium competing with bacteriophage in epithelial cells and chicken macrophages. Braz. J. Poultry Sci. 17: 427-432. (2015)
  • Influence of bacteriophage P22 on the inflammatory mediator gene expression in chicken macrophage HD11 cells infected with SalmonellaTyphimurium. FEMS Microbiology Letters. 352: 11-17. (2014)
  • Assessment of synergistic combination potential of probiotic and bacteriophage against antibiotic-resistant Staphylococcus aureus exposed to simulated intestinal conditions. Archives of Microbiology. 197: 719-727. (2014)
  • Effect of bacteriophage on the susceptibility, motility, invasion, and survival of SalmonellaTyphimurium exposed to the simulated intestinal conditions. Archives of Microbiology. 196: 201-208. (2014)
  • Screening foods for processing-resistant bacterial spores and characterization of a pressure-thermal resistant Bacillus licheniformisisolate. Journal of Food Protection. 77: 948-954. (2014)
  • Effect of post-packaging pasteurization process on the inactivation of Listeria innocuasurrogate in meat product. Food Science and Biotechnology. 23: 1477-1481. (2014)
  • Inactivation kinetics and injury recovery of Bacillus amyloliquefaciens spores in low-acid foods during pressure-assisted thermal processing. Food Science and Biotechnology. 23: 1851-1857. (2014)
  • Survival, prophage induction, and invasive properties of lysogenic Salmonella Typhimurium exposed to simulated gastrointestinal conditions. Archives of Microbiology. 196: 655-659. (2014)
  • Effect of bacteriophage on the transcription and translational expression of inflammatory mediators in chicken macrophage. Journal of Poultry Science. 51: 96-103. (2014)
  • Physicochemical, mechanical, and molecular properties of nonlysogenic and P22-lysogenic Salmonella Typhimurium treated with citrus oil. Journal of Food Protection. 77: 758-764. (2014)
  • Physiological and molecular responses of antibiotic-resistant Salmonella Typhimurium to acid stress. J. Microbiol. Res. 8: 578-589.(2014)
  • Assessment of efflux-mediated antibiotic-resistant Salmonella enterica serovar Typhimurium under simulated gastrointestinal conditions. Annals of Microbiology. 64: 581-587.(2014)
  • In vitro assessment of the conjugal transfer of antimicrobial resistance genes in simulated gastrointestinal condition. Journal of Microbiology. 52: 716-719. (2014)
  • Effect of high-pressure post-packaging pasteurization on microbiological quality of ready-to-use vegetables. J. Food Process. Preserv. 38: 406-412. (2014)
  • In vitro assessment of the susceptibility of planktonic and attached cells of foodborne pathogens to bacteriophage P22-mediated Salmonella lysates. Journal of Food Protection. 76: 2057-2062. (2013)
  • Physiochemical and molecular properties of antimicrobial-exposed Staphylococcus aureus during the planktonic-to-biofilm transition. Annals of Microbiology. 63: 1213-1217. (2013)
  • Probiotic-mediated competition, exclusion, and displacement in biofilm formation by foodborne pathogen. Lett. Appl. Microbiol. 56: 307-313. (2013)
  • Effect of high pressure processing on the quality-related properties of carrot and spinach. Food Sci. Biotechnol. 22(S): 189-195. (2013)
  • Assessment of pressure-induced inactivation properties of Listeria monocytogenes exposed to low pH. Food Sci. Biotechnol. 22(1): 99-105. (2013)
  • Enhanced antimicrobial activity of nisin in combination with allyl isothiocyanate against Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium, and Shigella boydii. Int. J. Food Sci. Technol. 48(2): 324-333. (2013)
  • Cellular and molecular response of Salmonella Typhimurium to antimicroial-induced stresses during the planktonic-to-biofilm transition. Letters in Applied Microbiology. 55(4):274-282. (2012)
  • Effect of high pressure processing on microbiological and physical qualities of carrot and spinach. Food Sci. Biotechnol. 21(3):899-904. (2012)
  • Antioxidant, antibiofilm, and anticholiesterase activities of fermented Deodeok (Codonopsislanceolata) extracts. Food Sci. Biotechnol. 21(5):1413-1419. (2012)
  • Effects of bile salt decojugation by probiotic strains on the survival of antibiotic-resistant foodborne pathogens under simulated gastric conditions. J. Food Prot. 75(6):1090-1098. (2012)
  • Enhanced antimicrobial activity of nisin-loaded liposomal nanoparticles against foodborne pathogens. J Food Sci. 77(3):M165-M170. (2012)
  • Enhancement of the skin-protective activities of Centrlla asitica L. Urban by a nano-encapsulation process. J. Biotechnol. 157(1):100-106. (2012)
  • Enhancement of the cognitive effects of gamma-aminobutyric acid frommonosodium glutamate fermentation by Lactobacillus sakei B2-16. Food Biotechnol. 26(1):29-44. (2012)
  • Biochemical quality assessment of semi-dried squid (Todarodes pacificus) treated with high hydrostatic pressure. Journal of Food Biochemistry 36(2):171-178. (2012)
  • Differential gene expression in planktonic and biofilm cells of antibiotic-resistant Salmonella Typhimurium and Staphylococcus aureus. FEMS Microbiology Letters. 325(2):180-188. (2011)
  • Assessment of antibiotic susceptibilities, genotypic characteristic and biofilm-forming abilities of Staphylococcusaureus and Salmonella Typhimurium. Afr. J. Biotechnol. 10(57):12125-12133. (2011)
  • Survival and gene expression properties of antibiotic-resistant Salmonella Typhimurium insimulated gastrointestinal conditions. International Journal of Food Science & Technology. 46: 2164-2172. (2011)
  • Characteristics of biofilm formation byselected foodborne pathogens. Journal of Food Safety. 31(1):91-97. (2011)
  • Effects of methanol on cell growth and lipid production from mixotrophic cultivation of Chlorella sp. Biotechnol. Bioprocess Eng. 16:946-955. (2011)
  • Effect of ultra high pressure processing on immuno-modulatory activities of the fruitsof Rubus coreanus Miquel. Innov. Food Sci. Eng. Technol. 12:207-215. (2011)
  • Enhancement of antioxidant and antimicrobial activities of Dianthus superbus, Polygonum aviculare , Sophora flavescens, and Lygodium japonicum by pressure-assisted water extraction. Food Science and Biotechnology. 20(1):283-287. (2011)
  • Effects of pressure level and processing time on the extraction of total phenols, flavonoids, andphenolic acids from Codonopsis lanceolata. Food Science and Biotechnology. 20(2):499-505. (2011)
  • Effects of nisin and acid on the inactivation and recovery of Listeria monocytogenes biofilm s treated by high hydrostatic pressure. Food Science and Biotechnol. 20(5): 1361-1366. (2011)
  • Effects of probiotic fermentation on the e nhancement of biological and pharmacologicalactivities of Codonopsis lanceolata extracted by high pressure treatment. Journal of Bioscience and Bioengineering. 112(2):188-193. (2011)
  • The effect of ultrasonificated extracts of Spirulina maxima on the anticancer activity. Mar. Biotechnol. 13:205-214. (2011)
  • Growth and virulence properties of biofilm-forming SalmonellaTyphimurium under different acid conditions. Applied and Environmental Microbiology. 76(24): 7910-7917. (2010)
  • Inactivation kinetics and virulence potential of SalmonellaTyphimurium and Listeria monocytogenes treated by combined high-pressure and nisin. Journal of Food Protection. 73(12): 2203-2210. (2010)
  • Enhancement of pheochromocytoma nerve cell growth by consecutive fractionization of Angelica gigas Nakai extracts. Cytotechnology. 62: 461-472. (2010)
  • Effect of NaCl on the biofilm formation by foodborne pathogens. Journal of Food Science. 75(9): M580-M585. (2010)
  • Enhancement of antimicrobial and antimutagenic activities of Korean barberry (Berberis koreana Palib.) by the combined process of high-pressure extraction with probiotic fermentation. Journal of the Science of Food and Agriculture. 90(14): 2399-2404. (2010)
  • Dimethylamine, trimethylamine, and biogenic amine formation in high-pressure processed semi-dried squid (Todarodes pacificius) during refrigerated storage. Journal of Food Science. 75(7): M489-M495. (2010)
  • Application of high-pressure processing for extending the shelf-life of sliced raw squid. Food Science and Biotechnology. 19(4): 923-927. (2010)
  • Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage. Food Chemistry. 119(2): 471-476. (2010)
  • Combined effects of probiotic fermentation and high pressure extraction on the antioxidant, antimicrobial, and antimutagenic activities of deodeok (Codonopsis lanceolata). Journal of Agricultural and Food Chemistry. 58(3): 1719-1725. (2010)
  • Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu. Food Control. 5(6): 1081-1086.(2010)
  • Assessment of cell surface properties and adhesion potential of selected probiotic strains. Letters in Applied Microbiolgy. 49(4): 434-442.(2009)
  • High pressure inactivation of Salmonella entericaand Listeria monocytogenes in milk, orange juice, and tomato juice. Food Science and Biotechnology. 18(4): 861-866. (2009)
  • Functional properties of squid by-products fermented by probiotic bacteria. Food Science and Biotechnology. 18(3): 761-765. (2009)
  • Kinetic evaluation of physiological heterogeneity in bacterial spores during thermal inactivation. Journal of General and Applied Microbiolgy. 55(4): 295-299. (2009)
  • Synergistic effect of electrolyzed water and citric acid against Bacillus cereus cells and spores on cereal grains. Journal of Food Sci. 74(4): M185-M189. (2009)
  • Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing. Journal of Food Protection. 72(4): 775-782.(2009)
  • Prevalence, genetic diversity, and antibiotic susceptibility of Bacillus cereus from rice and cereals collected in Korea. Journal of Food Protection. 72(3): 612-617. (2009)
  • Effect of different extraction protocols on anticancer and antioxidant activities of Berberis koreana bark extracts. Journal of Bioscience and Bioengineering. 107(3): 331-338. (2009)
  • RNAi: An emerging field of molecular. African Journal of Biotechnology. 7(25):4784-4788.
  • Kinetics of microbial hydrogenation of free linoleic acid to conjugated linoleic acids. Journal of Applied Microbiology. 105(6): 2239-2247.(2008)
  • Cross-protective effect of acid-adapted Salmonella enterica on resistance to lethal acid and cold stress conditions. Letters in Applied Microbiolgy. 47(4): 290-297. (2008)
  • Heat stability of the antimicrobial activity of selected plant extracts against Aeromonas hydrophila . Journal of Food Hyg. Safety. 23(1): 68-72. (2008)
  • Prophylactic uses of probiotics as a potential alternative to antimicrobials in food animals. Food Sci. Biotechnol. 17(1): 191-194.(2008)
  • Effects of inoculum level and pressure pulse on the inactivation of Clostridiumsporogenes spores by pressure assisted thermal processing. Journal of Microbiology and Biotechnology 17(4): 616-623(2007)
  • Physical and metabolic responses of Bacillus amyloliquefaciens spores to pressure-assisted thermal processing. Journal of Microbiology and Biotechnology 17(3): 523-529. (2007)
  • Inactivation kinetics of Listeria innocua ATCC 33090 at various temperature heating-up and pressure building-up rates. Food Science and Biotechnology. 16(2): 255-259. (2007)
  • Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. International Journal of Food Microbiology. 113(3): 321-329. (2007)
  • Monitoring biochemical changes in bacterial spore during thermal and pressure-assisted thermal processing using FT-IR spectroscopy. Journal of Agriculture and Food Chemistry. 55(22): 9311-9317. (2007)
  • Effects of plant extracts on the foodborne pathogenic growth and color changes in cooked beef. Food Microbiology. 24(1): 7-14. (2007)
  • Rapid quantification of bacterial spores by Fourier Transform Infrared Spectroscopy (FTIR). Journal of Agricultural and Food Chemistry. 54(26):10300-10306. (2006)
  • Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince. Journal of Food Protection. 69(4):853-860. (2006)
  • Reducing oxidation of meat. Food Technology. 60(1): 36-43. (2006)
  • Heterocyclic Amines. 2. Inhibitory effects of natural extracts on the formation of polar and nonpolar heterocyclic amines in cooked beef. Journal of Food Science 70(4): C263-C268. (2005)
  • Heterocyclic Amines. 1. Kinetics of formation of polar and nonpolar heterocyclic amines as a function of time and temperature. Journal of Food Science 70(2):C173-C179. (2005)
  • Antimicrobial/antioxidant activities in vitro and in ground beef. Journal of Food Protection. 67(1):148-155. (2004)
  • Antioxidant properties of natural extracts containing polyphenolic compounds in cooked ground beef. Journal of Food Science. 67(4): 1364-1369. (2002)
QUICK
MENU
24341 강원도 춘천시 강원대학길 1 강원대학교 의생명과학관 B동 324호 | TEL : 033)250-6560 | FAX : 033)259-5645
COPYRIGHT (C) 2014 생물의소재공학과 ALL RIGHT RESERVED.