Effects of Fermentation to Improve Hygienic Quality of Powdered Raw Grains and Vegetables Raw Grains and Vegetables Using Lactobacillus sp. Isolated from Kimchi |
김동호
(한국원자력연구소 방사선식품·생명공학연구팀)
송현파 (한국원자력연구소 방사선식품·생명공학연구팀) 변명우 (한국원자력연구소 방사선식품·생명공학연구팀) 차보숙 (수원여자대학교 식품과학부) 신명곤 (우송대학교 식품생명공학부) |
1 | Ray B. 2001. Fundamental food microbiology. 2nd ed. CRC Press, New York. p 35-53. |
2 | Breiteneder H, Ebner C. 2000. Molecular and biochemical classification of plant-derived food allergens. J Allergy and Clinical Immunology 106: 27-36. DOI ScienceOn |
3 | Reid G, Burton J. 2002. Use of Lactobacillus to prevent infection by pathogenic bacteria. Microbes and Infection 4: 319-324. DOI ScienceOn |
4 | Lee CH. 1997. Lactic acid fermented foods and their benifits in Asia. Food Control 8: 259-269 DOI ScienceOn |
5 | Mazza G. 1998. Functional foods. 1st ed. Technomic Publishing Co., Lancaster. p 1-234. |
6 | Holt JG. 1977. The shorter Bergey's manual of determinative bacteriology. 8th ed. The Williams and Wilkins Co., Baltimore. p 218-221. |
7 | Nguyen C, Carlin F. 1994. The microbiology of minimally processed fresg fruits and vegetables. Crit Rev Food Sci Nutr 34: 371-401. DOI ScienceOn |
8 | Cheigh HS, Park KY. 1994. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit Rev Food Sci Nutr 34: 175-203. DOI ScienceOn |
9 | Liserre AM, Landgraf M, Destro MT, Franco B. 2002. Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage. Meat Science 61: 449-455. DOI ScienceOn |
10 | Molyneux RJ, Beek TA, Breteler H. 1992. Toxic range plants and their constituents. Phytochemistry and Agriculture 34: 151-170. |
11 | Kwon NH, Kim SH, Bae WK, Kim JY, Lim JY, Noh KM, Kim JM, Ahn JS, Hur J, Park YH. 2001. Antimicrobial activity of Lactobacillus reuteri against major food-borne pathogens. J Food Hyg Safety 16: 264-273. 과학기술학회마을 |
12 | Difco Laboratories. 1984. Difco manual. 10th ed. Detroit, Michigan, USA. |
13 | Gardner NJ, Savard T, Obermeier P, Caldwell G. Champagne CP. 2001. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixture. Intl J Food Microbilogy 64: 261-275. DOI ScienceOn |
14 | Hawkey PM, Lewis DA. 1989. Medical bacteriology; a practical approach. 1st ed. IRL Press, Oxford. p 139-166. |
15 | Mah JH, Kim KS, Park JH, Byun MW, Kim YB, Hwang HJ. 2001. Bacteriocin with a broad antimicrobial spectrum, produced by Bacillus sp. isolated from kimchi. J Microbiol Biotechnol 11: 577-584. 과학기술학회마을 |
16 | Panlasigui LN, Thompson LU, Juliano BO, Perez CM, Yiu SH, Greenberg G. 1991. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. Am J Clin Nutr 54: 871-877. |
17 | Kwak NS, Shin HH. 2000. Control of health food. In Food science and industry. Korean Society of Food Science and Technology, Seoul. Vol 33, p 43-51. |
18 | SAS. 1989. SAS User's Guide. SAS Institute, Inc, Cary, NC, USA. |
19 | Rodríguez E, González B, Gaya P, Nunez M, Medina M. 2000. Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk. International Dairy Journal 10: 7-15. DOI ScienceOn |
20 | Alakomi HL, Skytta E, Saarela M, Mattila-Sandholm T, Latva-Kala K, Helander IM. 2000. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane. Applied and Environmental Microbiology 66: 2001-2005. DOI ScienceOn |