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김치로부터 Exopolysaccharide 생성 유산균의 분리 및 특성 규명

Lactic acid bacteria, Leuconostoc sp.,ESP, kimchi, probiotics

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참고문헌

주제분류생물학

참고문헌 (30)

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  2. 배인휴, "Exopolysaccharide생산 유산균주의 분리 및 배양조건", KSBB Journal, 17(2), pp.169~175 (2002), 한국생물공학회
  3. Baek Y.J, "Lactic acid bacteria and human health", Kor.J. Food Nutr., 6, pp.53~65 (1993)
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  6. 조영수, "동치미 유래 생균제로서 가능성이 있는 Lactobacillus sp. FF-3의 분리와 특성", 한국식품저장유통학회지, 10(3), pp.406~410 (2003), 한국식품저장유통학회
  7. Duboc P, "Applications of exopolysaccharides in the dairy industry.", Int. Dairy J., 11, pp.759~768 (2001)
  8. Dubois M, "Colorimetric method for determination of sugars and related substances.", Anal. Chem., 28, pp.350~356 (1956)
  9. 엄현주, "김치로부터 고활성 dextransucrase를 생성하는 저온성 Leuconostoc mesenteroides 균주선발", 한국식품과학회지, 34(6), pp.1085~1090 (2002), 한국식품과학회
  10. Faber E.J, "The exopolysaccharides produced by Streptococcus thermophilus Rs and Sts have the same repeating unit but differ in viscosity of their milk cultures.", Carbohydr. Res., 310, pp.269~276 (1998)
  11. Jeanes A, "Characterization and classification of dextrans from ninety six strains of bacteria.", J. Am. Chem. Soc., 76, pp.5041~5052 (1954)
  12. 강호진, "Exopolysaccharide 생성 유산균을 이용한 Stirred Yogurt 특성에 관한 연구", 한국축산식품학회지, 25(1), pp.84~91 (2005), 한국축산식품학회
  13. Kim B.J, "Isolation of dextran-producing Leuconostoc lactis from kimchi.", J. Microbiol., 39, pp.11~16 (2001)
  14. Kim D.J, "Isolation of exopolysaccharide producing Enterobacter sp. and physicochemical properties of the polysaccharide produced by this strain.", Kor. J.Biotechnol. Bioeng., 16, pp.370~375 (2001)
  15. Kim S.I, "Isolation and identification of antimicrobial agent producing microorganisms and sensitive strain from soil", J. Kor. Soc. Food.Sci. Nutr., 28, pp.526~533 (1999)
  16. Kim S.J, "Physicochemical characteristics of yogurt prepared with lactic acid bacteria isolated from kimchi.", Kor.J. Food Culture, 20, pp.337~340 (2005)
  17. Kimmel S.A, "Optimization of exopolysaccharide production by Lactobacillus delbrueckii ssp. bulgaricus RR grown in a semidefined medium.", Appl. Environ. Microbiol., 64, pp.659~664 (1998)
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  19. Lee S.H, "Viablility in artificial gastric and bile juice and antimicrobial activity of some lactic acid bacteria isolated from kimchi.", Kor. J. Appl. Microbiol.Biotechnol., 25, pp.617~622 (1997)
  20. 백현동, "식품용 프로바이오틱 비스루트균의 주요 생균제 특성", 한국식품과학회지, 34(1), pp.73~78 (2002), 한국식품과학회
  21. Park C.S, "Effect of reaction time on the rheological properties of dextran formed solution produced by crude dextransucrase from Leuconostoc mesenteroides sikhae.", Kor. J. Appl. Microbiol. Biotechnol., 20, pp.316~323 (1992)
  22. 박종길, "한국인 유아 분변에서 분리한 Lactobacillus acidophilus KY1909의 프로바이오틱 특성", 한국식품과학회지, 35(6), pp.1244~1247 (2003), 한국식품과학회
  23. Patricia R.M, "An overview of the functionality of exopolysaccharides produced by lactic acid bacteria.", Int. Dairy J., 12, pp.163~171 (2002)
  24. Schacterle G.R, "A simplified method for the quantitative assay of small amounts of protein in biologic material.", Anal. Biochem., 51, pp.654~655 (1973)
  25. Shin M.S, "Characteristics of Bifidobacterium spp.isolated from korean feces for probiotics", Kor. J. Dairy Sci., 20, pp.273~282 (1998)
  26. Sim J.H, "Comparative tests on the acid tolerance of some lactic acid bacteria species isolated from lactic fermented products", Kor.J. Food Sci. Technol., 27, pp.101~104 (1995)
  27. Smitinont T, "Exopolysaccharide-producing lactic acid bacteria strains from traditional thai fermented foods: isolation, identification and exopolysaccharide characterization.", Int. J. Food Microbiol., 51, pp.105~111 (1999)
  28. Sutherland I.W, "Novel and established applications of microbial polysaccharides.", Trends in Biotechnol., 16, pp.41~46 (1998)
  29. Vaningelgem F, "Biodiversity of exopolysaccharides produced by Streptococcus thermophilus strains is reflected in their production and their molecular and functional characteristics.", Appl. Environ. Microbiol., 70, pp.900~912 (2004)
  30. Yang Zhennai, "Separation, purification and characterisation of extracellular polysaccharides produced by slime-forming Lactococcus lactis ssp.", cremoris strains. Int. Dairy J., 9, pp.631~638 (1999)

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