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Development of Antimicrobial Edible Film from Defatted Soybean Meal Fermented by Bacillus subtilis 원문보기

Journal of microbiology and biotechnology, v.14 no.6, 2004년, pp.1303 - 1309  

KIM , HYUNG-WOOK (Department of Applied Biology and Chemistry, Konkuk University) ,  KIM, KYUNG-MI (Department of Applied Biology and Chemistry, Konkuk University) ,  KO, EUN-JUNG (Department of Applied Biology and Chemistry, Konkuk University) ,  LEE, SI-KYUNG (Department of Applied Biology and Chemistry, Konkuk University) ,  HA, SANG-DO (Department of Food Science and Technology, Chung-Ang University) ,  SONG, KYUNG-BIN (Department of Food Science and Technology, Chungnam National University) ,  PARK, SANG-KYU (Material Science and Engineering, Kwangju Institute of Science and Technology) ,  KWON, KI-SUNG (Korea Food and Drug Administration) ,  BAE, DONG-HO (Department of Applied Biology and Chemistry, Konkuk University)

Abstract ▼ AI-Helper 아이콘AI-Helper

In order to extend shelf-life of the packaged or coated foods, an antibacterial edible film was developed. Antimicrobial activities of 9 bacteriocin-like substance (BLS)­producing strains were evaluated after growing them on defatted soybean meal medium (DSMM). Bacillus subtilis was selected among t...

주제어

#Bacteriocin-like substance (BLS)   #functional film   #antimicrobial activity   #B   #subtilis   #soybean meal  

참고문헌 (38)

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    상세보기 crossref

  38. Moon, G. S., W. J. Kim, and M. H. Kim. 2002. Synergistic effects of bacteriocin-producing Pediococcus acidilactici K10 and organic acids on inhibiting E. coli O157:H7 and applications in ground beef. J. Microbiol. Biotechonol. 12(6): 936-942 

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