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NTIS 바로가기한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.53 no.3, 2020년, pp.351 - 360
류대규 (부경대학교 식품공학과) , 박슬기 (부경대학교 식품연구소) , 강민균 (부경대학교 식품공학과) , 정민철 (부경대학교 식품공학과) , 정희진 (부경대학교 식품공학과) , 강동민 (부경대학교 식품공학과) , 이재화 (부경대학교 식품공학과) , 김영목 (부경대학교 식품공학과) , 이명숙 (부경대학교 미생물학과)
Previous studies have suggested that microbial fermentation is an attractive process to develop food products using seaweed. The objective of this study was to isolate and characterize lactic acid bacteria (LAB), which are used as starters for seaweed fermentation. The isolation of LAB strains was c...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
다시마란? | 다시마(Saccharina japonica)는 갈조류에 속하는 해조류로서 섬유소가 풍부하고 다양한 무기질이 함유되어 있다. 또한 해조류는 다양한 생리활성을 가진 물질이 분리되어 각광받고 있는 원료소재이다. | |
다시마의 특징은? | 다시마(Saccharina japonica)는 갈조류에 속하는 해조류로서 섬유소가 풍부하고 다양한 무기질이 함유되어 있다. 또한 해조류는 다양한 생리활성을 가진 물질이 분리되어 각광받고 있는 원료소재이다. | |
다시마김치에서 분리한 LAB의 콜레스테롤 감소 활성 범위는? | 7에 나타내었다. 분리한 LAB의 콜레스테롤 감소 활성은 15.50-94.77%의 범위로 다양하게 나타났으며, 대조구로 사용된 표준균주인 L. rhamnosus KCTC 5033의 콜레스테롤 감소 활성은 88. |
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