Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 3
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- Pages.571-575
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- 1997
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- 0367-6293(pISSN)
Fermentation of Carrot Juice by Bifidobacterium
Bifidobacterium에 의한 당근발효
- Park, So-Young (Department of Food Science and Nutrition, Hallym University) ;
- Ko, Young-Tae (Department of Food Science and Nutrition, Duksung University) ;
- Lee, Joo-Yeon (Department of Food Science and Technology, kyungwon University) ;
- Mok, Chul-Kyoon (Department of Food Science and Technology, kyungwon University) ;
- Park, Jong-Hyun (Korean Food Research Institute) ;
- Ji, Geun-Eog (Department of Food Science and Nutrition, Hallym University)
- 박소영 (한림대학교 식품영양학과) ;
- 고영태 (덕성여자대학교 식품영양학과) ;
- 이주연 (경원대학교 식품가공학과) ;
- 목철균 (경원대학교 식품가공학과) ;
- 박종현 (한국식품개발연구원) ;
- 지근억 (한림대학교 식품영양학과)
- Published : 1997.06.01
Abstract
In the present study, characterization of fermented carrot juice by Bifidobacterium was performed. When inoculated at the level of
본 연구에서는 당근을 원료로 하여 Bifidobacterium을 배양하여 발효하며 Bifidobacterium의 배양특성을 살펴보았다. Bifidobacterium의 다양한 균주를