지원사업
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
- 2011.10
- 수록면
- 374 - 380 (7page)
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초록· 키워드
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Earlier in Korea Kimchi was made in every family and every province has own taste and specialties. These days almost of the Kimchis are manufactured. We collected variable Kimchis, which were made for private use and isolated microorganisms. Some interesting micobial cells were identified and studied for its application as food and drinks. One of them was identified as Lactobacillus sakei KJ123. This strain is known as producing interesting aromatic components during Sakei fermentation like Kimchi in variable conditions. We tried to develop a health beverage with fermentation process. The Cucurbita maxima has been known as a traditional healthy food and variable positive effects on the human body were already reported. In this study we tried to develop a production process for a healthy fermented drink on this substrate with strains originated from Kimchi. Many kinds of lacctobacilli species existed in the fermented food cannot survive in the acidic conditions like human stomach. So we selected resisting strains in this conditions. The survival rate of Lactobacillus sakei cells in the artificial gastric juice and bile acid and other physiological characteristics at the variable conditions have been tested. After fermentation process some sensory tests on the product with panels were tried.
목차
Abstract
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 고찰
5. 결론
References
참고문헌 (22)
참고문헌 신청
1. [단행본] - Atrih, A / 1993 / Detection and characterization of a bacteriocin produced by Lactobacillus plantarum C19 / Can. J. Microbiol : 39 ~
2. [학술지(정기간행물)] - Cheigh, H. C / 1994 / Biochemical, microbiological, and nutritional aspects of kimchi / Crit. Rev. Food Sci. Nut. Busan University
4. [학술지(정기간행물)] - Femandez, M. F / 2003 / Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract / J. Appl. Microbiol 94
5. [학술지(정기간행물)] - Heo S. J / 1998 / The comparision of food constituents in pumpkin and sweet-pumpkin / Korean J. Dietary Culture 13 : 91 ~ 96
6. [단행본] - Kang, H. Y / 1978 / Vegetable Horticulture / Hakamoonsa : 201 ~
2. [학술지(정기간행물)] - Cheigh, H. C / 1994 / Biochemical, microbiological, and nutritional aspects of kimchi / Crit. Rev. Food Sci. Nut. Busan University
4. [학술지(정기간행물)] - Femandez, M. F / 2003 / Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract / J. Appl. Microbiol 94
5. [학술지(정기간행물)] - Heo S. J / 1998 / The comparision of food constituents in pumpkin and sweet-pumpkin / Korean J. Dietary Culture 13 : 91 ~ 96
6. [단행본] - Kang, H. Y / 1978 / Vegetable Horticulture / Hakamoonsa : 201 ~
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UCI(KEPA) : I410-ECN-0101-2014-400-002405493