Simultaneous Biocatalytic Synthesis of Panose During Lactate Fermentation in Kimchi |
Han, Nam-Soo
(Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University)
Jung, Yoon-Seung (Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University) Eom, Hyun-Ju (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) Koh, Young-Ho (Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University) Robyt, John F. (Laboratory of Carbohydrate Chemistry and Enzymology, Department of Biochemistry and Biophysics, Iowa State University) Seo, Jin-Ho (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) |
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Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum
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Studies on the volatile fatty acids and carbon dioxide produced in different kimchis
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3 |
Determination of microbial community as an indicator of kimchi fermentation
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4 |
Acarbose effect for dextran synthesis, acceptor and disproportionation reactions of Leuconostoc mesenteroides B-512FMCM dextransucrase
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과학기술학회마을 |
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Dextransucrase activity of Leuconostoc sp. strains isolated from kimchi
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과학기술학회마을 |
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Development of new carbohydrate materials
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7 |
Mechanisms in the glucansucrase synthesis of polysaccharides and oligosaccharides from sucrose
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DOI ScienceOn |
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The famous fermented vegetable product in Korea
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DOI |
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11 |
Identification of psychrotrophic lactic acid bacteria isolated from kimchi
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12 |
Modification of Acetobacter xylinum bacterial cellulose using dextransucrase and alternansucrase
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과학기술학회마을 |
13 |
Separation and quantitative determination of nanogram quantities of maltodextrins and isomaltodextrins by thin-layer chromatography
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DOI |
14 |
Relative, quantitative effects of acceptors in the reaction of Leuconostoc mesenteroides B-512F dextransucrase
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DOI |
15 |
The nature of viscous polysaccharide from kimchi added sucrose
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16 |
Reaction rate of dextransucrase from Streptococcus sanguis in the presence of various compounds
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DOI ScienceOn |
17 |
Health effects of oligosaccharides
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18 |
Stability of oligosaccharides during fermentation of kimchi
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19 |
Biochemical microbiological and nutritional aspects of kimchi (Korean fermented vegetable products)
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20 |
Production of alternan by Leuconostoc mesenteroides CBI-110
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과학기술학회마을 |