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김치 유산균 Weissella koreensis DB1을 활용한 미강발효물의 특성 규명
Characterization of Fermented Rice-Bran Using the Lactic Acid Bacteria Weissella koreensis DB1 Derived from Kimchi 원문보기

한국지역사회생활과학회지 = The Korean Journal of Community Living Science, v.30 no.4, 2019년, pp.543 - 551  

문송희 (조선대학교 식품영양학과, 김치연구센터) ,  문소영 (조선대학교 식품영양학과, 김치연구센터) ,  장해춘 (조선대학교 식품영양학과, 김치연구센터)

Abstract AI-Helper 아이콘AI-Helper

Rice-bran contains many useful bioactive substances, yet most rice-bran is used for animal feed or compost. In this study, rice-bran was fermented by using Weissella koreensis DB1, which was isolated from kimchi. Twenty percent of rice-bran supplemented with 1% glucose and 1% arginine was fermented ...

주제어

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