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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.10
- 수록면
- 1,279 - 1,283 (5page)
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Garlic has been used for condiments and also for medicines to cure various diseases since ancient times. Many studies on the processing of garlic have been published, however, few of them were related with fermentation because of the antimicrobial action of the garlic. In this study, to conduct garlic fermentation, 4 lactic acid bacteria (LAB) strains with growth abilities in garlic medium were selected. Addition of various nitrogen, carbon, and mineral sources generally did not improve the growth of experimental strains during garlic fermentation except for Lactobacillus casei KFRI 704 by yeast extract and Lactococcus lactis subsp. cremoris ATCC 19257 by mineral sources. High performance liquid chromatography (HPLC) analysis of 32 phenolic compounds during fermentation showed that formononetin was decreased time dependently. The concentrations of volatile compounds and alliin did not change during fermentation. The results of this study would provide the basic understanding of garlic fermentation by selected strains of LAB.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (22)
참고문헌 신청
1. [학술지(정기간행물)] - Rahman MS / 2007 / Allicin and other functional active components in garlic: Health benefits and bioavailabilty / Int. J. Food Prop. 10 : 245 ~ 268
2. [학술지(정기간행물)] - Rivlin RS / 2001 / Historical perspective on the use of garlic / J. Nutr. 131 : 951S ~ 954S
3. [학술지(정기간행물)] - Feldberg RS / 1988 / In vitro mechanism of inhibition of bacterial cell growth by allicin / Antimicrob. Agents Ch. 32 : 1763 ~ 1768
4. [학술지(정기간행물)] - Milner JA / 1996 / Garlic: Its anticarcinogenic and antitumorigenic properties / Nutr. Rev. 54 : S82 ~ S86
5. [학술지(정기간행물)] - Hosono T / 2005 / Diallyl trisufide suppresses the proliferation and induces apoptosis of human colon cancer cells through oxidative modification of ßtubulin / J. Biol. Chem. 280 : 41487 ~ 41493
2. [학술지(정기간행물)] - Rivlin RS / 2001 / Historical perspective on the use of garlic / J. Nutr. 131 : 951S ~ 954S
3. [학술지(정기간행물)] - Feldberg RS / 1988 / In vitro mechanism of inhibition of bacterial cell growth by allicin / Antimicrob. Agents Ch. 32 : 1763 ~ 1768
4. [학술지(정기간행물)] - Milner JA / 1996 / Garlic: Its anticarcinogenic and antitumorigenic properties / Nutr. Rev. 54 : S82 ~ S86
5. [학술지(정기간행물)] - Hosono T / 2005 / Diallyl trisufide suppresses the proliferation and induces apoptosis of human colon cancer cells through oxidative modification of ßtubulin / J. Biol. Chem. 280 : 41487 ~ 41493
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UCI(KEPA) : I410-ECN-0101-2013-573-000874496