최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Journal of dairy science and biotechnology, v.40 no.3, 2022년, pp.103 - 109
김종희 (국립축산과학원 축산물이용과) , 이은선 (국립축산과학원 축산물이용과) , 김부민 (국립축산과학원 축산물이용과) , 함준상 (국립축산과학원 축산물이용과) , 오미화 (국립축산과학원 축산물이용과)
Lactic acid bacteria with antibacterial activity can be effectively used as probiotics to inhibit the growth of harmful bacteria that cause food spoilage or food poisoning. In this study, Pediococcus pentosaceus M132-2, isolated from soybean paste, was analyzed for its effects on three major contami...
Korea Dairy Industries Association. Dairy statistics [Internet]. 2021 [cited 2022 Sep 19]. Available from: http://www.koreadia.or.kr/file/statistics
Engels WJM. Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to flavour. Wageningen, Netherland: Wageningen University & Research; 1997.
Brooks JC, Martinez B, Stratton J, Bianchini A, Krokstrom R, Hutkins R. Survey of raw milk cheeses for microbiological quality and prevalence of foodborne pathogens. Food Microbiol. 2012;31:154-158.
Kure CF, Skaar I. The fungal problem in cheese industry. Curr Opin Food Sci. 2019;29:14-19.
Serra R, Abrunhosa L, Kozakiewicz Z, Venancio A, Lima N. Use of ozone to reduce molds in a cheese ripening room. J Food Prot. 2003;66:2355-2358.
Kure CF, Wasteson Y, Brendehaug J, Skaar I. Mould contaminants on Jarlsberg and Norvegia cheese blocks from four factories. Int J Food Microbiol. 2001;70:21-27.
Visconti V, Rigalma K, Coton E, Dantigny P. Impact of intraspecific variability and physiological state on Penicillium commune inactivation by 70% ethanol. Int J Food Microbiol. 2020;332:108782.
Gougouli M, Koutsoumanis KP. Risk assessment of fungal spoilage: a case study of Aspergillus niger on yogurt. Food Microbiol. 2017;65:264-273.
Ohta T, Park BJ, Aihara M, Ri N, Saito T, Sawada T, et al. Morphological significance of Cladosporium contaminants on materials and utensils in contact with food. Biocontrol Sci. 2006;11:55-60.
Park SY, Lee NY, Kim SH, Cho JI, Lee HJ, Ha SD. Effect of ultraviolet radiation on the reduction of major food spoilage molds and sensory quality of the surface of dried filefish (Stephanolepis cirrhifer) fillets. Food Res Int. 2014;62:1108-1112.
Taniwaki MH, Hocking AD, Pitt JI, Fleet GH. Growth of fungi and mycotoxin production on cheese under modified atmospheres. Int J Food Microbiol. 2001;68: 125-133.
Dao T, Dantigny P. Control of food spoilage fungi by ethanol. Food Control. 2011; 22:360-368.
Ministry of Food and Drug Safety. Food code [Internet]. 2017 [cited 2022 Sep 19]. Available from: https://foodsafetykorea.go.kr/foodcode/01_02.jsp?idx263
Kim JH, Lee ES, Song KJ, Kim BM, Ham JS, Oh MH. Development of desiccationtolerant probiotic biofilms inhibitory for growth of foodborne pathogens on stainless steel surfaces. Foods. 2022;11:831.
Choi KC, Park HS, Lim YC. Pediococcus pentosaceus KCC-23 and composition containing it. KR patent 10-1700625. 2017.
Ruppitsch W, Nisic A, Hyden P, Cabal A, Sucher J, Stoger A, et al. Genetic diversity of Leuconostoc mesenteroides isolates from traditional montenegrin brine cheese. Microorganisms. 2021;9:1612.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.