Fermentation for Liquid-type Yogurt with Lactobacillus casei 911LC |
Ko, I.H.
(Department of Food Science and Technology, Sejong University)
Wang, M.K. (Department of Food Science and Technology, Sejong University) Jeon, B.J. (Department of Food Science and Technology, Sejong University) Kwak, H.S. (Department of Food Science and Technology, Sejong University) |
1 | Ezzat, N., M. El Soda, C. Bouillanne and P. Zevaco. 1985. Blanchard. Cell wall associated proteinases in Lactobacillus helveticus, Lactobacillus bulgaricus and Lactobacillus lactis. Milchwissenschaft 40:140-143. |
2 | Lee, K. W., D. S. Suh, S. S. Ha and H. S. Kwak. 1994. Physicochemical and sensory properties of liquid type yogurt with Lactobacillus jugurti DJ-90 based on fermenting time. Bull. Seoul Inst. Dairy Food Res. 5: |
3 | Joo, Y. C. 1987. Effect of proteolytic ability of lactic acid bacteria on acid production and sedimentation during liquid-type yogurt. MS thesis, Seoul National University, Suwon, Korea. |
4 | Soh, M. H. 1984. Study on hydrolysis of milk protein and stability of lactic acid bacteria in fermented milk. Kor. J. Appl. Microbiol. Bioeng. 4:285-291. |
5 | Ha, S. S., Y. H. Park, H. S. Kwak and J. N. Park. 1992. A study on optimization for production of liquid-yogurt without stabilizer. Bull. Seoul Inst. Dairy Food Res. 4:67-77. |
6 | Nakanishi, T. and A. Yamaji. 1966. Effect of conditions manufactured on quality of soured milk beverage. Jpn. J. Dairy Sci. 15:104-105. |
7 | Takamizawa, K., S. Kudo and M. Mada. 1966. Acid-precipitation of lactic acid bacteria fermented milk beverages. III. Influence of phospholipids. Jpn. J. Zootech. Sci. 54:297-301. |
8 | Tamine, A. Y. and H. C. Deeth. 1980. Yogurt: Technology and Biochmistry J. Food Prot. 43:939-977. |
9 | SAS. 1990. SAS User's Guide: Statistical Analysis Systems Institute, Cary, NC, USA. |
10 | Schagger, H. and G. Von Jagow. 1987. Tricine0sodium dodecyl sulfate polyacrylamide gel eletrophoresis for the separation of proteins in the range of 1 to 100 kDa. Anal. Biochem. 166:368-379. |
11 | Rasic, J. Lj. and J. A. Kurmann. 1978. History and growth. In: (Ed. J. Lj. Rasic and J. A. Kurmann). Yogurt: Scientific Grounds, Technology, Manufacture and Preparations. Technical Dairy Publishing House, Copenhagen, Denmark. pp. 11-16. |
12 | Laemmli, U. R. 1970. Cleavage of structural proteins during the assembly of the head bacteriophage. Nature 227:680-685. DOI ScienceOn |
13 | Zourari, A., J. P. Accolas and M. J. Desmazeaud. 1992. Metabolism and biochemical characteristics of yogurt bacteria. A review. Lait 72:1-35. |
14 | Lindroth, P. and K. Mopper. 1979. High performance liquid chromatographic determination of subpicomole amounts of amino acids by precolumn fluorescences derivatization with o-phthaldialdehyde. Anal. Chem. 52:1667-1674. |
15 | Hodgin, J. C., P. Y. Howard and D. M. Ball. 1983. An automated device for in situ pre-column derivatization and injection of amino acids for HPLC analysis. J. Chromatogr. Sci. 221:503-507. |