한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제16권3호
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- Pages.225-230
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- 1983
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
시판식품에서 분리된 단백분해성이 강한 Streptococcus sp.의 특성
Characterization of Proteolytic Streptococcus sp. Isolated from Market Foods
- CHANG Dong-Suck (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Jong S. (Department of Food Science and Technology, Oregon State University)
- 발행 : 1983.07.01
초록
본 연구는 단백질 분해성이 강한 세균을 분리하고 그 균의 특성과 균이 생성하는 효소의 성질을 알기 위하여 시판식품 즉 ground beef, cooked shrimp meat, perch fillet, oyster meat, beef with textured vegetable protein, fish digest 등에서 세균을 분리하였다. 분리된 740균주중에서
The proteolytic bacteria were isolated from the market foods such as ground beef, cooked shrimp meat, perch fillet, oyster meat, beef with textured vegetable protein and fish digest distributed at supermarket in Corvallis, Oregon, U.S.A. Two hundred and twenty-eight strains(
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