최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기생명과학회지 = Journal of life science, v.31 no.1, 2021년, pp.73 - 82
유영수 (제주대학교 해양과학대학 수산생명의학과) , 허문수 (제주대학교 해양과학대학 수산생명의학과)
Throughout history, barley was the typical crop of the soils of Jeju Island due to its topographical features. People in Jeju eat Shindari or Dansul. Shindari or Dansul is a fermented drink of Jeju, made from the leftovers of cooked barely and nuruk of short fermentation periods. Although Makgeolli ...
Abriouel, H., Franz, C. M., Omar, N. B. and Galvez, A. 2011. Diversity and applications of Bacillus bacteriocins. FEMS. Microbiol. Rev. 35, 201-232.
Albano, H., Todorov, S. D., van Reenen, C. A., Hogg, T., Dicks, L. M. and Teixeira, P. 2007. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal. Int. J. Food Microbiol. 116, 239-247.
Aspri, M., O'Connor, P. M., Field, D., Cotter, P. D., Ross, P., Hill, C. and Papademas, P. 2017. Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese. Int. Dairy J. 73, 1-9.
Bhunia, A. K., Johnson, M. C. and Ray, B. 1988. Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici. Lett. Appl. Microbial. 65, 261-268.
Borgeson, T. L., Racz, V. J., Wilkie, D. C., White, L. J. and Drew, M. D. 2006. Effect of replacing fishmeal and oil with simple or complex mixtures of vegetable ingredients in diets fed to Nile tilapia (Oreochromis niloticus). Aquac. Nutr. 12, 141-149.
Chang, J. H., Shim, Y. Y., Cha, S. K. and Chee, K. M. 2010. Probiotic characteristics of lactic acid bacteria isolated from kimchi. J. Appl. Microbiol. 109, 220-230.
Chang, K. J. and Yu, T. J. 1981. Studies on the components of sokokju, and commercial yakju. Kor. J. Food Sci. Technol. 13, 307-313.
Cho, M. Y., Lee, J. I., Kim, M. S., Choi, H. J., Lee, D. C. and Kim, J. W. 2008. Isolation of Streptococcus parauberis from starry flounder, Platichthys stellatus Pallas. J. Fish. Pathol. 21, 209-217.
Cleveland, J., Montville, T. J., Nes, I. F. and Chikindas, M. L. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 71, 1-20.
Cotter, P. D., Hill, C. and Ross, R. P. 2005. Bacteriocins: developing innate immunity for food. Nat. Rev. Microbiol. 3, 777-788.
De Vuyst, L. and Leroy, F. 2007. Bacteriocins from lactic acid bacteria: production, purification, and food applications. J. Mol. Microbiol. Biotechnol. 13, 194-199.
Diez-Gonzalez, F. 2007. Applications of bacteriocins in livestock. Curr. Issues Mol. Biol. 8, 15-24.
El-Saidy, D. M. and Gaber, M. M. 2003. Replacement of fish meal with a mixture of different plant protein sources in juvenile Nile tilapia, Oreochromis niloticus (L.) diets. Aquac. Res. 34, 1119-1127.
Falardeau, J., Wise, C., Novitsky, L. and Avis, T. J. 2013. Ecological and mechanistic insights into the direct and indirect antimicrobial properties of Bacillus subtilis lipopeptides on plant pathogens. J. Chem. Ecol. 39, 869-878.
Galica, T., Hrouzek, P. and Mares, J. 2017. Genome mining reveals high incidence of putative lipopeptide biosynthesis NRPS/PKS clusters containing fatty acyl-AMP ligase genes in biofilm-forming cyanobacteria. J. Phycol. 53, 985-998.
Galica, T., Hrouzek, P. and Mares, J. 2017. Genome mining reveals high incidence of putative lipopeptide biosynthesis NRPS/PKS clusters containing fatty acyl-AMP ligase genes in biofilm-forming cyanobacteria. J. Phycol. 53, 985-998.
Gobbetti, M., De Angelis, M., Corsetti, A. and Di Cagno, R. 2005. Biochemistry and physiology of sourdough lactic acid bacteria. Trends Food Sci. Technol. 16, 57-69.
Ha, J., Wang, Y., Jang, H., Seog, H. and Chen, X. 2014. Determination of E, E-farnesol in Makgeolli (rice wine) using dynamic headspace sampling and stir bar sorptive extraction coupled with gas chromatography-mass spectrometry. Food Chem. 142, 79-86.
Jeanmougin, F., Thompson, J. D., Gouy, M., Higgins, D. G. and Gibson, T. J. 1998. Multiple sequence alignment with Clustal X. Trends Biochem. Sci. 23, 403-405.
Jin, S, R., Lee, H, M., Nam, K, W. and Park, K, S. 2018. Biological control of White Stain Symptom on Grape Fruit by Bacillus velezensis MWS28. Kor. J. Pestic. Sci. 22, 345-355.
Joseph, S. and Forsythe, S. J. 2011. Predominance of Cronobacter sakazakii sequence type 4 in neonatal infections. Emerg. Infect. Dis. 17, 1713.
Karthikeyan, V. and Santhosh, S. W. 2009. Study of bacteriocin as a food preservative and the L. acidophilus strain as probiotic. Pak. J. Nutr. 8, 335-340.
Kelly, W. J., Asmundson, R. V. and Huang, C. M. 1996. Isolation and characterization of bacteriocin-producing lactic acid bacteria from ready-to-eat food products. Int. J. Food Microbiol. 33, 209-218.
Kim, J. Y., Sung, K. W., Bae, H. W. and Yi, Y. H. 2007. pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added Takju during fermentation. Kor. J. Food Sci. Technol. 39, 266-271.
Kim, M. S., Moon, S. W., Lee, Y. D., Kim, S. J., Kim, Y. J., Lee, J. W. and Ahn, S. C. 2007. Effect of citrus fermented by lactococcus lactis W-44 isolated from Kimchi on growth of cultured flounder, Paralichthys olivaceus. Kor. J. Microbiol. 43, 124-129.
Kim, S. C., Kim, H. S. and Kang, Y. J. 1999. Changes of components in the rice-porridge fermented by Nuruk. J. Kor. Soc. Food Sci. Nutr. 28, 1017-1021.
Lanari, D. and D'Agaro, E. 2005. Alternative plant protein sources in sea bass diets. Ital. J. Anim. Sci. 4, 365-374.
Liu, S. N., Han, Y. and Zhou, Z. J. 2011. Lactic acid bacteria in traditional fermented Chinese foods. Food Res. Int. 44, 643-651.
Mezaini, A., Chihib, N. E., Dilmi Bouras, A., NedjarArroume, N. and Hornez, J. P. 2009. Antibacterial activity of some lactic acid bacteria isolated from an Algerian dairy product. Int. J. Environ. Res. Public Health 2009, 1-6.
Mills, S., Stanton, C., Hill, C. and Ross, R. P. 2011. New developments and applications of bacteriocins and peptides in foods. Annu. Rev. Food Sci. Technol. 2, 299-329.
Mnif, I., Grau-Campistany, A., Coronel-Leon, J., Hammami, I., Triki, M. A., Manresa, A. and Ghribi, D. 2016. Purification and identification of Bacillus subtilis SPB1 lipopeptide biosurfactant exhibiting antifungal activity against Rhizoctonia bataticola and Rhizoctonia solani. Environ. Sci. Pollut. Res. 23, 6690-6699.
Moon, Y. J., Baik, S. H., and Cha, Y. S. 2014. Lipid-lowering effects of Pediococcus acidilactici M76 isolated from Korean traditional makgeolli in high fat diet-induced obese mice. Nutrients 6, 1016-1028.
Munoz-Atienza, E., Gomez-Sala, B., Araujo, C., Campanero, C., Del Campo, R., Hernandez, P. E., Herranz, C. and Cintas, L. M. 2013. Antimicrobial activity, antibiotic susceptibility and virulence factors of lactic acid bacteria of aquatic origin intended for use as probiotics in aquaculture. BMC Microbiol. 13, 15.
Oh, Y. J. 2009. Jeju Traditional Food Fermentation culture in environment of east asia. J. Cheju Studies 32, 157-203.
Oldak, A. and Zielinska, D. 2017. Bacteriocins from lactic acid bacteria as an alternative to antibiotics. Postepy Hig. Med. Dosw. 71, 328-338.
Park, Y. K., Nho, S. W., Shin, G. W., Park, S. B., Jang, H. B., Cha, I. S. and Jung, T. S. 2009. Antibiotic susceptibility and resistance of Streptococcus iniae and Streptococcus parauberis isolated from olive flounder (Paralichthys olivaceus). Vet. Res. 136, 76-81.
Peces, R., Gago, E., Tejada, F., Laures, A. S. and Alvarez-Grande, J. 1997. Relapsing bacteraemia due to Micrococcus luteus in a haemodialysis patient with a perm-cath catheter. Nephrol. Dial. Transplant. 12, 2428-2429.
Qian-Qian, C., Bo, L., Jie-Ping, W., Jian-Mei, C., Guo-Hong, L., Hai-Yan, G. and Xiong, G. 2016. Anti-fungal lipopeptides produced by Bacillus siamensis FJAT-28592. J. Agric. 24, 261-269.
Rabbee, M. F., Ali, M., Choi, J., Hwang, B. S., Jeong, S. C. and Baek, K. H. 2019. Bacillus velezensis: a valuable member of bioactive molecules within plant microbiomes. Molecules 24, 1046.
Rhee, S. J., Lee, J. E. and Lee, C. H. 2011. Importance of lactic acid bacteria in Asian fermented foods. Microb. Cell Fact. 10, 55-68.
Schillinger, U. and Lucke, F. K. 1989. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol. 55, 1901-1906.
Schved, F., Lalazar, A., Henis, Y. and Juven, B. J. 1993. Purification, partial characterization and plasmid-linkage of pediocin SJ-1, a bacteriocin produced by Pediococcus acidilactici. J. Pure Appl. Microbiol. 74, 67-77.
Seo, D. H., Jung, J. H., Kim, H. Y., Kim, Y. R., Ha, S. J., Kim, Y. C. and Park, C. S. 2007. Identification of lactic acid bacteria involved in traditional Korean rice wine fermentation. Kor. J. Food Sci. Technol. 16, 994-998.
Tamura, K., Stecher, G., Peterson, D., Filipski, A. and Kumar, S. 2013. MEGA6: molecular evolutionary genetics analysis version 6.0. Mol. Biol. Evol. 30, 2725-2729.
Welman, A. D. and Maddox, I. S. 2003. Exopolysaccharides from lactic acid bacteria: perspectives and challenges. Trends Biotechnol. 21, 269-274.
Xu, B. H., Lu, Y. Q., Ye, Z. W., Zheng, Q. W., Wei, T., Lin, J. F. and Guo, L. Q. 2018. Genomics-guided discovery and structure identification of cyclic lipopeptides from the Bacillus siamensis JFL15. PLOS One 13, e0202893.
Xu, H. M., Rong, Y. J., Zhao, M. X., Song, B. and Chi, Z. M. 2014. Antibacterial activity of the lipopetides produced by Bacillus amyloliquefaciens M1 against multidrug-resistant Vibrio spp. isolated from diseased marine animals. Appl. Microbiol. Biotechnol. 98, 127-136.
Yoshiyama, M., Wu, M., Sugimura, Y., Takaya, N., Kimoto-Nira, H. and Suzuki, C. 2013. Inhibition of Paenibacillus larvae by lactic acid bacteria isolated from fermented materials. J. Invertebr. Pathol. 112, 62-67.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.