$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria 원문보기

International dairy journal, v.12 no.7, 2002년, pp.579 - 589  

Vinderola, C.G (Programa de Lactologı) ,  Costa, G.A (́) ,  Regenhardt, S (a Industrial, Facultad de Ingenierı) ,  Reinheimer, J.A (́)

Abstract AI-Helper 아이콘AI-Helper

AbstractThe growth of 24 strains of lactic acid starter bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis) and 24 strains of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus and...

주제어

참고문헌 (32)

  1. Microbiologie-Aliments-Nutrition Benito de Cardenas 10 349 1992 Effect of growth temperature on lactic acid and aroma compound production by Lactobacillus casei 

  2. Food Research International Birollo 33 799 2000 10.1016/S0963-9969(00)00101-0 Viability of lactic acid microflora in different types of yogurt 

  3. International Journal of Dairy Technology Charteris 51 4 123 1998 10.1111/j.1471-0307.1998.tb02516.x Ingredient selection criteria for probiotic microorganisms in functional dairy foods 

  4. International Dairy Journal Collins 8 487 1998 10.1016/S0958-6946(98)00073-9 Selection of probiotic strains for human applications 

  5. 10.4315/0362-028X-59.4.402 Con, A. H., Cakmakci, Caglar, A., & Gokalp, H. Y. (1996). Effects of different fruits and storage periods on microbiological qualities of fruit-flavored yogurt produced in Turkey. Journal of Food Protection, 59(4), 402-406. 

  6. Antoine van Leeuwenhoek Dunne 76 279 1999 10.1023/A:1002065931997 Probiotics: From myth to reality. Demonstration of functionality in animal models of disease and in human clinical trials 

  7. Frank 131 1998 Applied dairy microbiology Starter cultures and their use 

  8. International Dairy Journal Gardini 9 125 1999 10.1016/S0958-6946(99)00033-3 Evaluation of aroma production and survival of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in fermented milks 

  9. Gilliland 195 1998 Applied dairy microbiology Fermented milks and probiotics 

  10. Journal of Food Processing and Preservation Gomes 22 221 1998 10.1111/j.1745-4549.1998.tb00347.x Viability of Bifidobacterium lactis and Lactobacillus acidophilus in milk 

  11. Journal of Dairy Science Hughes 78 268 1995 10.3168/jds.S0022-0302(95)76634-6 Viability and enzymatic activity of bifidobacteria in milk 

  12. Lebensmittel-Wissenschaft u-Technologie Imhof 28 78 1995 10.1016/S0023-6438(95)80016-6 Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures 

  13. Journal of Food Protection Kang 62 9 975 1999 10.4315/0362-028X-62.9.975 Effect of diacetyl on controlling Eschericia coli O15:7H7 and Salmonella typhimurium in the presence of starter culture in a laboratory medium and during meat fermentation 

  14. International Dairy Journal Klein 41 103 1998 Taxonomy and physiology of probiotic lactic acid bacteria 

  15. Journal of Food Protection Kot 64 8 1206 2001 10.4315/0362-028X-64.8.1206 The effect of nisin on the physiology of Bifidobacterium thermophilum 

  16. Lee 1999 Handbook of probiotics 

  17. Lizasoain 1995 SPSS for windows, version 6.0 in Spanish 

  18. Industria del Latte Lodi 19 41 1983 Il lisozima nella technologia dei formaggi a pasta dura 

  19. Nakazawa, Y., & Hosono, A. (Eds.) (1992). Types and standards for fermented milks and lactic drinks. Functions of fermented milk. Challenges for the health sciences. England: Elsevier Science Publishers ltd. 

  20. 10.4315/0362-028X-59.13.78 Post, R. C. (1996). Regulatory perspective of the USDA on the use of antimicrobials and inhibitors in foods. Journal of Food Protection, Supplement, 78-81. 

  21. International Dairy Journal Prasad 8 993 1998 10.1016/S0958-6946(99)00024-2 Selection and characterization of Lactobacillus and Bifidobacterium strains for use as probiotics 

  22. Letters in Applied Microbiology Rada 26 123 1998 10.1046/j.1472-765X.1998.00092.x Susceptibility of bifidobacteria to nisin 

  23. Microbiologie-Aliments-Nutrition Reinheimer 15 7 1997 Effects of sodium and potassium chloride on growth and acid production in thermophilic lactic acid bacteria 

  24. Russel, A. D., Hugo, W. B., & Ayliffe, G. A. J. (1991). Chemical food preservatives. In principles and practice of disinfection, preservation and sterilization, (4th ed.). (p. 381). Oxford: London: Blackwell Scientific Publications. 

  25. Journal of Dairy Science Samona 76 Suppl. 1 120 1993 Effect of sweetening agents on the growth and survival of Bifidobacterium spp 

  26. Spahr, U., & Url, B. (1994). Behaviour of pathogenic bacteria in cheese-a synopsis of experimental data. Bulletin of the IDF 298. 

  27. Spreer, E. (1998). Milk and dairy product technology (p. 182). New York, USA: Marcel Dekker, Inc. 

  28. Journal of Food Science Tridjoko 58 1 153 1992 Bacterial growth and volatile compounds in yogurt-type products from soymilk containing Bifidobacterium ssp 

  29. Journal of Dairy Science Vachon 82 Supplement 1 7 1998 Effect of sweetener type on lactic and acetic acid production by lactic acid bacteria and bifidobacteria 

  30. Egyptian Journal of Dairy Science Venizelou 28 2 169 2000 Survival of yoghurt characteristic microorganisms in fruit yoghurts prepared under various conditions 

  31. Journal of Dairy Science Vinderola 83 1905 2000 10.3168/jds.S0022-0302(00)75065-X Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinean fresco cheese 

  32. Journal of Food Protection Wirjantoro 64 2 213 2001 10.4315/0362-028X-64.2.213 The effect of nisin on the keeping quality of reduced heat-treated milks 

관련 콘텐츠

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로