지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 533 - 542 (10page)
이용수
초록· 키워드
오류제보하기
A total of 29 strains of Lactobacillus plantarum, isolated from traditional dry fermented camel sausages and identified by biochemical and molecular methods, were characterized by their technological and safety properties including acidifying capacity, proteolytic activity, and antimicrobial and antibiotic resistance in order to select the most suitable for use as starter cultures in combination with coagulase-negative staphylococci to improve and standardize the safety and quality of sausages. All the Lb. plantarum were able to hydrolyze casein and some strains showed very weak lipolytic activity. Moreover, all isolates showed acidifying activity by reducing pH to less than 4.3 at 15 and $25^{\circ}C$ after 72 h. Related to safety aspects, the totality of Lb. plantarum was resistant to tetracycline, gentamicin, and kanamycin. A large majority of strains exhibited antimicrobial activities against Listeria monocytogenes, Staphylococcus aureus, and Aeromonas hydrophila.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
한국축산식품학회지
2018 .01
-
Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages
한국식품영양학회지
2017 .10
-
Preparation and Characterization of Garlic Fermented by Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2021 .10
-
Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum K10
한국축산식품학회지
2018 .01
-
Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture
Applied Biological Chemistry
2015 .01
-
Optimizing Medium Components for the Maximum Growth of Lactobacillus plantarum JNU 2116 Using Response Surface Methodology
한국축산식품학회지
2018 .01
-
다양한 유산균으로 제조한 발효마늘의 품질 특성
Food Science and Preservation
2022 .04
-
Antioxidant Effects of Water and Ethanol Extracts from Lactobacillus plantarum-Fermented Oriental Medicine Materials
한국식품영양과학회 학술대회발표집
2017 .10
-
Genotoxicological Safety Evaluation of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1
한국식품영양과학회 학술대회발표집
2015 .08
-
Acute and Subacute Toxicities of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1
한국식품영양과학회 학술대회발표집
2015 .08
-
Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
한국축산식품학회지
2018 .01
-
Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
Food science of animal resources
2019 .01
-
Optimization for the GABA Production in Aronia Fruit Fermented by Lactobacillus plantarum
한국식품영양과학회 학술대회발표집
2015 .08
-
The Effects of Fermented Mulberry by Probiotic Lactobacillus Strain, L. plantarum PMO08 and Physicochemical Properties
한국식품영양과학회 학술대회발표집
2018 .10
-
Characteristics of Sugar Extract of Medicinal Plants Fermented with Lactobacillus plantarum DK119
한국식품영양과학회 학술대회발표집
2017 .10
-
Cholesterol Lowering Effect of Lactic Acid Bacteria Isolated from Fermented Sausage
한국식품영양과학회 학술대회발표집
2015 .08
-
In situ test of Starter Candidate for the Production of Fermented Sausage
한국식품영양과학회 학술대회발표집
2015 .08
-
Efficient secretory expression of gene encoding a broad pH-stable maltose-forming amylase from Lactobacillus plantarum S21 in food-grade lactobacilli host
Applied Biological Chemistry
2015 .01
-
Antioxidant effects of the enzymatic hydrolysates prepared from the oriental medicine materials fermented by Lactobacillus plantarum
한국식품영양과학회 학술대회발표집
2015 .08
-
Probiotic Characteristics of Lactobacillus plantarum FH185 Isolated from Human Feces
한국축산식품학회지
2015 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0