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1.
Food Science and Biotechnology - Coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), is mainly transmitted through respiratory droplets.... 相似文献
2.
Microsystem Technologies - Recently, there have been demand for aerial robotic cameras that offer a large working space, long broadcasting times, and excellent dynamic stability to broadcast live... 相似文献
3.
So-Yeon Kim Na-Kyoung Lee Eun Jin Han Hyun-Dong Paik 《Food science and biotechnology》2012,21(5):1433-1438
An antimicrobial peptide produced by Bacillus subtilis KU25, KU43, and KU44 was isolated from traditional Korean fermented foods and characterized. It was named as subtilin KU25, KU43, and KU44. Subtilin KU25, KU43, and KU44 were sensitive against α-chymotrypsin, protease XIII, and various proteinase enzymes, respectively. B. subtilis KU43 was selected as the producer with the broadest antimicrobial spectrum. Subtilin KU43 was stable at a pH range of 3 to 9 for 4 h, and withstood exposure to temperatures of 50–90°C for 30 min. The mode of inhibition against Listeria monocytogenes ATCC 15313 involved a bactericidal effect by a reduction in the cell numbers and breakage of the indicator cell membranes. The molecular mass of subtilin KU43 was measured at approximately 3.5 kDa. These results demonstrate the development of novel strains from traditional Korean fermented foods, and illustrate the possibility that some of these strains might generate a natural preservative compound. 相似文献
4.
Lee Jae Hoon Park Eunju Jin Hyue Ju Lee Yunjeong Choi Seung Jun Lee Gyu Whan Chang Pahn-Shick Paik Hyun-Dong 《Food science and biotechnology》2017,26(5):1371-1377
Food Science and Biotechnology - The purpose of this study was to evaluate the anti-inflammatory and anti-genotoxic activity of branched-chain amino acids (BCAAs) in lipopolysaccharide (LPS)... 相似文献
5.
Preservation of backseolgi by modified-atmosphere packaging (MAP) method for industrial production was evaluated with respect to shelf life and a prevalent flora was identified. Backseolgi was stored in low-density polyethylene (LDP), top-sealing package (TSP), and MAP packages. The number of microflora did not substantially change in all samples at 3°C for 30 days, but rapidly increased in LDP and TSP samples at 30°C. MAP was the most effective storage method. With DNA sequence analysis, it appeared that the predominant contaminant belonged to the genus Penicillium, and it was named Penicillium sp. DA. 相似文献
6.
Backseolgi is a Korean traditional rice cake, which is prepared by steaming the rice flour. After cook-chilling processing, backseolgi samples packaged by a modified atmosphere package (MAP), top sealing package (TSP), and linear low density-polyethylene package
(LDPA; control) were evaluated in regard to microbial safety and sensory characteristics during storage. During storage at
30°C, the cell numbers of aerobic, psychrophilic, and anaerobic bacteria for the MAP sample increased to below 2 log CFU/g
for 10 days, whereas the control and TSP samples increased more than 5.0 log CFU/g after 4 days. After 50 days of storage
at 3°C, the cell numbers in the MAP sample were below 1.0 log CFU/g, whereas they were approximately 3.0 log CFU/g in the
control and TSP samples. In the case of the sensory evaluation, the MAP sample score was above 5.0, whereas the scores of
the CON and TSP samples were 1.0. As a result, MAP was identified as the most effective packaging method for increasing microbial
safety while maintaining the sensory characteristics of the cook-chilled backseolgi. 相似文献
7.
Mendoza Remilyn M. Kim Sang Hoon Vasquez Robie Hwang In-Chan Park Young-Seo Paik Hyun-Dong Moon Gi-Seong Kang Dae-Kyung 《Food science and biotechnology》2023,32(4):389-412
Food Science and Biotechnology - Due to their numerous well-established applications in the food industry, there have been many studies regarding the adaptation and evolution of lactic acid... 相似文献
8.
Yu Hyung-Seok Lee Na-Kyoung Choi Ae-Jin Choe Jeong-Sook Bae Chun Ho Paik Hyun-Dong 《Food science and biotechnology》2019,28(3):851-855
Food Science and Biotechnology - The objective of this study was to evaluate the functional properties of Weissella cibaria JW15 (JW15) by investigating its antagonistic and antioxidant activities.... 相似文献
9.
Ji-Young Hong Na-Kyoung Lee Sung-Hun Yi Sang-Pil Hong Hyun-Dong Paik 《Journal of dairy science》2019,102(12):10845-10849
The aim of this study was to analyze the β-glucan contents, physicochemical features, and microbial communities in milk kefir prepared using Saccharomyces cerevisiae KU200284 isolated from cucumber jangajji, a fermented vegetable commonly eaten in Korean. Three types of milk kefir were manufactured, with (1) activated kefir grain, (2) activated kefir grain with commercial S. cerevisiae BOF, and (3) activated kefir grain with S. cerevisiae KU200284. β-Glucan contents of milk kefir using kefir grain and kefir grain with S. cerevisiae strains BOF and KU200284 were 8.29, 8.59, and 8.57%, respectively. The pH, titratable acidity, viscosity, Brix level, and alcohol contents of milk kefir using kefir grain with S. cerevisiae strains were acceptable compared with milk kefir using only kefir grain. In milk kefir produced using kefir grains and S. cerevisiae strains, 16S rRNA reads showed representative strains of Lactobacillus kefiranofaciens (>72% relative abundance) and Acetobacter fabarum (>16% relative abundance). In particular, milk kefir using kefir grain with S. cerevisiae KU200284 had the highest relative abundance of L. kefiranofaciens. In addition, the internal transcribed sequence (ITS) rRNA reads in tested milk kefir showed representative strains of Kluyveromyces marxianus (>52% relative abundance) and Saccharomyces cerevisiae (>16% relative abundance). In contrast, milk kefir using S. cerevisiae strains had higher relative abundance of S. cerevisiae (>37%). The β-glucan production, physicochemical properties, and microbial community profiling indicate that S. cerevisiae KU200284 could be used in functional dairy products as a starter culture. 相似文献
10.
Jang Hye Ji Kim Jong Ha Lee Hyun-Sook Paik Hyun-Dong 《Food science and biotechnology》2022,31(6):731-737
Food Science and Biotechnology - The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity,... 相似文献