참고문헌
- Zayed, G. and Winter, J. (1995) Batch and continuous production of lactic acid from salt whey using free and immobilized cultures of lactobacilli. Appl. Microbiol. Biotechnol. 44, 362-366 https://doi.org/10.1007/BF00169930
- George, J. B. (1989) In Basic Food Microbiology. 2nd ed. Van Nostrand Reinhold pp. 111
- Johan, S. and Jesper, M. (2005) Antifungal lactic acid bacteria as biopreservatives. Trends Food Sci. Tech. 16, 70-78 https://doi.org/10.1016/j.tifs.2004.02.014
- Corsetti, A., Gobbetti, M., Rossi, J. and Damiani, P. (1998) Antimold activity of sourdough lactic acid bacteria: Identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl. Microbiol. Biotechnol. 50, 253-256 https://doi.org/10.1007/s002530051285
- Stephen, W., Lars, A., Egon, B. H., Luc, D. V., Svend, L., Liisa, L., Sven, L., Beat, M., Seppo, S. and Atte, V. W. (2004) The lactic acid bacteria, the food chain and their regulation. Trends Food Sci. Tech. 15, 498-505 https://doi.org/10.1016/j.tifs.2004.03.003
- Fernandes, C. F. and Shahani, K. M. (1989) Modulation of antibiotiosis by Lactobacilli and yogurt and its healthful and beneficial significance. In yogurt: Nutritional and health Properties, (Chandan, R. C. ed.), McLean, V. A pp. 145-160
- Anderson, T. M., Bodie, E. A., Goodman, N. and Schwartz, R. D. (1986) Inhibitory effect of autoclaving whey-based medium on propionic acid production by Propionibacterium shermanii. Appl. Environ. Microbiol. 51, 427-428
- Sherman, J. M. (1932) Propionic acid fermentation by the use of mixed strains of propionic bacteria. US Pat. 1,865,146
-
Kaiming, Y., Miyako, S., Sha, J. and Kazuyuki, S. (1996) Efficient Production of Vitamin
$B_{12}$ from Propionic acid Bacteria under Periodic Variation of Dissolved Oxygen Concentration. J. Ferment. Bioeng. 82, 484-491 https://doi.org/10.1016/S0922-338X(97)86988-7 - Kenichi, H., Nobuo, Y. and Naoki, T. (2000) Bifidogenic growth stimulator produced by propionic acid bacteria. Milk Sci. 49, 161-167
- Approved methods of the American Association of Cereal Chemists(AACC) (1985) Minnesota, pp. 02-31
- Min, K. C., Shim, U. M., Lee, J. U., Cho, S. G., Kim, Y. G., Son, G. M., Son, W. S. and Cho, N. C. (2000) In Laboratory of food microbiology. KangMunKag, Seoul, pp. 199-202
- Lan-Szu, C. and Bart, W. (1999) Isolation and characterization of acid- and bile tolerant isolates from strains of Lactobacillus acidophilus. J. Dairy Sci. 82, 23-31 https://doi.org/10.3168/jds.S0022-0302(99)75204-5
- Lee, J. S., Ko, Y. T., and Paik, J. K. (1984) Effects of defatted soy milk on the growth of L. acidophilus. J. Korean Agri. Chem. 27, 7-13
- Shang-Tian, Y. and Yan, H. (1995) A novel recycle batch immobilized cell bioreactor for propionate production from whey lactose. Biotechnol. Bioeng. 45, 379-386 https://doi.org/10.1002/bit.260450502
- Vaughan, L. C. (1988) Polysaccharide production by propionibacteria during lactose fermentation. Appl. Environ. Microbiol. 54, 1892-1895
- Min, Y. S. (1992) The organic acid production by mixed culture of Propionibacterium freudenreichii KFCC 31227 and Lactobacillus acidophilus KFCC 31227. Ph. D. thesis, Chungbuk Univ., Chungju
- Ozadali, F., Glatz, B. A. and Glatz, C. E. (1996) Fed-batch fermentation with and without on-line extraction for propionic and acetic acid production by Propionibacterium acidipropionici. Appl. Microbiol. Biotechnol. 44, 710-716
- Andrzej, B., Earl, G. H. and Bonita, A. G. (1993) Survey of propionibacteria for ability to produce propionic acid and acetic acid. J. Food Prot. 56, 50-54
- Lin, M. Y. and Young, C. M. (2000) Folate levels in cultures of lactic acid bacteria. Int. Dairy J. 10, 409-413 https://doi.org/10.1016/S0958-6946(00)00056-X
- Huhtanen, C. N., Parrish, F. W. and Hicks, K. B. (1980) Inhibition of bacterial growth by lactulose preparations. Appl. Environ. Microbiol. 40, 171-173
- Thayanithy, K., Harding, G. and Wase, D. A. J. (1982) Rearrangement of lactose on sterilization. Biotechnol. Lett. 4, 423-424 https://doi.org/10.1007/BF01134589
- Yasushi, K., Tomoko, S., Junko, U., Haruki, K., Tadao, S. and Takatoshi, I. (2000) Growth of Lactobacillus acidophilus group strains isolated from human intestines in skim milk and cheese whey. Milk Sci. 49, 145-149
- Cha, U. J. (2003) A study on properties of the flour-ferment with Lactobacillus acidophilus and the quality of noodles using the ferment. Ph. D. thesis, Konkuk Univ., Seoul
- Elizabeth, A. B., Thomas, M. A., Nelson, G. and Robert, D. S. (1987) Propionic acid fermentation of ultra-high-temperature sterilized whey using mono- and mixed cultures. Appl. Microbiol. Biotechnol. 25, 434-437
- Carrondo, M. J. T., Crespo, J. P. S. G. and Moura, M. J. (1988) Production of propionic acid using a xylose utilizing Propionibacterium. Appl. Biochem. Biotechnol. 17, 295-312 https://doi.org/10.1007/BF02779164