Use of Food-Grade Protective Agents to Improve the Viability of Freeze-Dried Lactic Acid Bacteria |
Gwak, Hyun Jung
(R&D Division, World Institute of Kimchi)
Lee, Na Ra (R&D Division, World Institute of Kimchi) Kim, Tae-Woon (R&D Division, World Institute of Kimchi) Lee, Jong-Hee (R&D Division, World Institute of Kimchi) Choi, Hak-Jong (R&D Division, World Institute of Kimchi) Jang, Ja Young (R&D Division, World Institute of Kimchi) Park, Hae Woong (R&D Division, World Institute of Kimchi) |
1 | Yang EJ, Chang HC. Antifungal activity of Lactobacillus plantarum isolated from Kimchi. Korean J. Microbiol. Biotechnol. 36: 276-284 (2008) 과학기술학회마을 |
2 | Kim YS, Shin DH. Hygienic superiority of Kimchi. J. Food Hyg. Safety 23: 91-97 (2008) 과학기술학회마을 |
3 | Lim JH, Park SS, Jeong JW, Park KJ, Seo KH, Sung JM. Quality characteristics of Kimchi fermented with abalone or sea tangle extracts. J. Korean Soc. Food Sci. Nutr. 42: 450-456 (2013) 과학기술학회마을 DOI ScienceOn |
4 | Moon SH, Chang HC, Kim IC. Development of a novel medium with Chinese cabbage extract and optimized fermentation conditions for the cultivation of Leuconostoc citreum GR1. J. Korean Soc. Food Sci. Nutr. 42: 1125-1132 (2013) 과학기술학회마을 DOI |
5 | Seo JH, Lee H. Characteristics and immunomodulating activity of lactic acid bacteria for the potential probiotics. Korean J. Food Sci. Technol. 39: 681-687 (2007) 과학기술학회마을 |
6 | Bae HJ, Lee JY. Quality characteristics of Kimchi with added stevioside containing sweetener. Korean J. Food Cult. 28: 99-106 (2013) 과학기술학회마을 DOI |
7 | Kim HJ, Shin HK, Yang EJ. Production and fermentation characteristics of Mukeunji with a mixed starter. J. Korean Soc. Food Sci. Nutr. 42: 1467-1474 (2013) 과학기술학회마을 DOI |
8 | Kim SY, Kim JD, Son JS, Lee SK, Park KJ, Park MS. Biochemical and molecular identification of antibacterial lactic acid bacteria isolated from Kimchi. Korean J. Food Sci. Technol. 43: 446-452 (2011) 과학기술학회마을 DOI ScienceOn |
9 | Miyamoto-Shinohara Y, Sukenobe J, Imaizumi T, Nakahara T. Survival of freeze dried bacteria. J. General Appl. Microbiol. 54: 9-24 (2008) DOI |
10 | Lim YB, Paek NS, Kim YM. Screening of lactic acid bacteria for the development of probiotics and the effect of cryoprotectant agents. Korean J. Food Nutr. 14: 441-445 (2001) 과학기술학회마을 |
11 | Lee KW, Park JY, Chun JY, Han NS, Kim JH. Importance of Weissella species during Kimchi fermentation and future works. Korean J. Microbiol. Biotechnol. 38: 341-348 (2010) 과학기술학회마을 |
12 | Dianawati D, Mishra V, Shah N. Survival of Bifidobacterium longum 1941 microencapsulated with proteins and sugars after freezing and freeze drying. Food Res. Int. 51: 503-509 (2013) DOI |
13 | Bedu-Addo FK. Understanding lyophilization formulation development. Pharm. Technol. 28: 10-18 (2004) |
14 | Santagapita PR, Mazzobre MF, Buera MP. Invertase stability in alginate beads: Effect of trehalose and chitosan inclusion and of drying methods. Food Res. Int. 47: 321-330 (2012) DOI |
15 | Zhou ZD. Li GY, Li YJ. Immobilization of Saccharomyces cerevisiae alcohol dehydrogenase on hybrid alginate-chitosan beads. Int. J. Biol. Macromol. 47: 21-26 (2010) DOI ScienceOn |
16 | Hubalek Z. Protectants used in the cryopreservation of microorganisms. Cryobiology 46: 205-229 (2003) DOI ScienceOn |
17 | Lee JS, Cha DS, Park HJ. Survival of freeze-dried Lactobacillus bulgaricus KFRI 673 in chitosan-coated calcium alginate microparticles. J. Agr. Food Chem. 52: 7300-7305 (2004) DOI ScienceOn |
18 | Joung SE, Cho SH, Lee HG. A study on the effects of processing method on the quality of soybean da-sik. Korean J. Soc. Food Sci. 13: 356-363 (1997) 과학기술학회마을 |
19 | Jeong KH, Seo JH, Kim JH, Kim KS, Jeong YJ. Monitoring on characteristics of soybean flour hydrolyzed by various proteolytic conditions. Korean J. Food Preserv. 13: 71-76 (2006) 과학기술학회마을 |
20 | Shi P, He P, Teh TKH, Morsi YS, Goh JCH. Parametric analysis of shape changes of alginate beads. Powder Technol. 210: 60-66 (2011) DOI |
21 | Lim YB, Paek NS, Kim YM. Screening of lactic acid bacteria for the development of probiotics and the effect of cryoprotectant agents. Korean J. Food Nutr. 14: 441-445 (2001) 과학기술학회마을 |
22 | Zayed G, Roos YH. Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage. Process Biochem. 39: 1081-1086 (2004) DOI ScienceOn |
23 | Otero MC, Espeche MC, Nader-Macias ME. Optimization of the freeze-drying media and survival throughout storage of freezedried Lactobacillus gasseri and Lactobacillus delbrueckii subsp. delbrueckii for veterinarian probiotic applications. Process Biochem. 42: 1406-1411 (2007) DOI |
24 | Jin HS, Kim JB, Yun YJ, Lee KJ. Selection of Kimchi starters based on the microbial composition of Kimchi and their effects. J. Korean Soc. Food Sci. Nutr. 37: 671-675 (2008) 과학기술학회마을 DOI |