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NTIS 바로가기Journal of milk science and biotechnology = 한국유가공학회지, v.37 no.3, 2019년, pp.155 - 166
Bacteria from the genus Lactobacillus are important for the production of fermented food and dairy products, and as symbionts in human and animals. Lactobacillus acidophilus has widely been used in the production of yogurt, health foods, and even medicines. The efficacy of L. acidophilus has been pr...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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발효식품에 유산균이 널리 이용된 이유는 무엇인가? | 유산균은 발효식품에 아주 오래전부터 이용되어 왔는데, 유산균이 탄수화물을 분해하여 젖산을 빠르게 생산함으로써 식품의 보존성을 증진시키고 독특한 풍미를 지니도록 만들어 주기 때문이다. 현재에는 발효식품뿐 아니라, 의약품, 농업용 및 공업용 발효에도 유산균이 널리 사용되며 생물 산업에 아주 유용한 미생물이다[1]. | |
L. acidophilusHolland strain과 L. caseiHolland strain을 구분할 수 있는 방법에는 무엇이 있는가? | caseiHolland strain은 다른 것으로 최종결론이 나기 전까지는 혼용되어서 사용되었던 같다[15]. 사실 두 균주 모두 Gram 양성으로 short rod 형태로 육안으로만 보면 유사하지만, 당발효성, 유전체 분석, 대사체 분석 등으로 현재에는 쉽게 구분된다. | |
젖산균(lactic acid bacteria)의 다른 명칭은 무엇인가? | 젖산(lactic acid)을 생산하는 미생물인 젖산균(lactic acid bacteria)은 유산균으로도 불려지는데, 유산균은 일본에서 처음 사용한 용어로 순수 우리말인 젖을 한자발음인 유(乳)로 바꾸어 부른 것이다. 사실, 젖당(lactose)이나 젖산과 같이 젖산균으로 불려져야 하지만, 식품의약품안전처의 식품공전을 포함하여 많은 정부 간행물과 많은 연구논문에서 젖산균보다 유산균의 표현을 사용하기 때문에 본 논문에서도 유산균으로 통일하여 표기를 하였다. |
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