한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권3호
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- Pages.571-575
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- 1997
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- 0367-6293(pISSN)
Bifidobacterium에 의한 당근발효
Fermentation of Carrot Juice by Bifidobacterium
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박소영
(한림대학교 식품영양학과) ;
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고영태
(덕성여자대학교 식품영양학과) ;
- 이주연 (경원대학교 식품가공학과) ;
- 목철균 (경원대학교 식품가공학과) ;
-
박종현
(한국식품개발연구원) ;
-
지근억
(한림대학교 식품영양학과)
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Park, So-Young
(Department of Food Science and Nutrition, Hallym University) ;
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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) ;
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Park, Jong-Hyun
(Korean Food Research Institute) ;
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Ji, Geun-Eog
(Department of Food Science and Nutrition, Hallym University)
- 발행 : 1997.06.01
초록
본 연구에서는 당근을 원료로 하여 Bifidobacterium을 배양하여 발효하며 Bifidobacterium의 배양특성을 살펴보았다. Bifidobacterium의 다양한 균주를
In the present study, characterization of fermented carrot juice by Bifidobacterium was performed. When inoculated at the level of