• Journal of Dairy Science and Biotechnology
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• v.36 no.4
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• pp.220-225
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• 2018

The purpose of this study was to investigate the effect of ultrasonic treatment during probiotics production process on the shelf life and the survival rate. Once Lactobacillus plantarum and Bifidobacterium longum were cultured in edible culture medium, ultrasonic treatment was performed at 100 Hz for 1, 2, 5, 7, and 10 minutes. Ultrasonic-treated L. plantarum HY7715 and B. longum HY8001 were centrifuged, mixed with a cryoprotectant, and lyophilized. The prepared lactic acid bacteria powder was individually packaged. After 6 months, viable cell counts were measured separately under cold storage and room temperature. In vitro digestion experiments were performed to determine the survival rate at digestive tract. As a result, it was observed that shelf life and survival rate were increased compared to untreated control group.

• 우유
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• s.33 summer
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• pp.28-29
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• 1988

• 우유
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• s.61 summer
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• pp.26-30
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• 1995

• The Safety technology
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• no.123
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• pp.15-17
• /
• 2008

• The Microorganisms and Industry
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• v.17 no.2
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• pp.43-45
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• 1991

• Bulletin of Food Technology
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• v.10 no.3
• /
• pp.143-144
• /
• 1997

• Journal of the korean veterinary medical association
• /
• v.22 no.12
• /
• pp.794-797
• /
• 1986

• 우유
• /
• s.57 summer
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• pp.20-29
• /
• 1994

한국야쿠르트유업(주)는 지난 5월 20일 상의클럽에서 '제1회 건간학술세미나'를 개최했다. 이날 발표된 주제중 '한국인의 수명과 식생활(채범석 서울대교수)'을 전재한다

• Food Science and Industry
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• v.47 no.4
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• pp.45-54
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• 2014

• The monthly packaging world
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• s.322
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• pp.65-68
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• 2020

(사)한국패키지디자인협회(회장 강부연)가 '2019 제28회 대한민국패키지디자인대전'의 수상작을 발표했다. 이번 공모전은 대학생공모전(학생부문)과 팩스타상(일반부문) 등 2개 부문으로 진행되었는데, 일반부문 대상은 (주)한국야쿠르트의 '편강온'이 수상의 영광을 안았다. 이어서 금상은 SPC 삼립의 '빚은 2020 입시제품세트', 은상은 CJ제일제당의 '비비고 수산 시리즈' 등 3점, 동상은 BGF리테일의 '2019 델라페' 등 6점이 선정됐다. 다음에 일반부문 본상 수상작들을 통해 패키지디자인의 최신 동향을 살펴보도록 한다.