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Journal of milk science and biotechnology = 한국유가공학회지, v.37 no.2, 2019년, pp.83 - 93
설국환 (농촌진흥청 국립축산과학원) , 유자연 (농촌진흥청 국립축산과학원) , 윤정희 (농촌진흥청 국립축산과학원) , 오미화 (농촌진흥청 국립축산과학원) , 함준상 (농촌진흥청 국립축산과학원)
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Food spoilage by fungi is responsible for considerable food waste and economical losses. Among the food products, fermented dairy products are susceptible to deterioration due to the growth of fungi, which are resistant to low pH and can proliferate at low storage temperatures. For controlling funga...
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| 핵심어 | 질문 | 논문에서 추출한 답변 |
|---|---|---|
| 부패 미생물을 억제하는데 가장 널리 사용되는 기작은 무엇인가? | 항미생물 화합물의 생산은 부패 미생물을 억제하는데 가장 널리 사용되는 기작이다. 그런데, 항미생 물 화합물의 농도가 개별적 억제 농도 이하라는 것을 고려하면, 다른 기작을 추측하는 것이 타당하다. | |
| 유산균이 생산하는 가 장 중요하고 항미생물 특성이 밝혀진 것은 무엇인가? | 이들 화합물은 단순 유기산과 일차 대사산물에서 단백질 분해뿐만 아니라 생물적 전환이나 펩타이드 합성에서 유래된 매우 복잡한 화합물까지 다양하다. 유산균이 생산하는 가 장 중요하고 항미생물 특성이 밝혀진 것은 젖산과 아세트산이다. 이들은 낮은 pH에서 수소화되었을 때 활성적이며(Arena 등, 2016), 상승적으로 작용할 수 있다(Narendranath, 2001). | |
| 젖산과 아세트산의 특징은 무엇인가? | 유산균이 생산하는 가 장 중요하고 항미생물 특성이 밝혀진 것은 젖산과 아세트산이다. 이들은 낮은 pH에서 수소화되었을 때 활성적이며(Arena 등, 2016), 상승적으로 작용할 수 있다(Narendranath, 2001). 다른 유산균 대사 물질들은 비록 특정 효과를 정량화하기 어려우나, 유산균의 전체적인 항미생물 능력에 기여한다(Lindgren과 Dobrogosz, 1990). |
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