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조재선,황성연,최선규 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.5
This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki (reddish kimchi), Keotjulyi (nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded Chinese cabbage kimchi) and Possam kimchi (wraped kimchi with Chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chongkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingredients were less than that of Chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucumber kimchi) were also dicussed.
김치 발효에 관여하는 젖산균에서의 Bacteriocin의 검색
조재선,정성제,김영목,전억한 한국산업미생물학회 1994 한국미생물·생명공학회지 Vol.22 No.6
지금까지 실험은 김치에 관여하는 젖산균인 Lb. plantarum ATCC 8014, Leu. Mesenteroides KCCM 3547, Lb. brevis KCCM 35464, P. acidilactici KCCM 11728을 가지고 서로간의 항균 작용 및 E. coli에 대한 항균 작용을 살펴 본 결과 다른 젖산균과는 달리 gram 음성균인 E. coli에 대한 항균 효과가 크게 나타났다. 여기에서는 Lb. brevis에 국한하여 gel chromatography로 분리하여 생육 저지대를 관찰하였다. 항균 활성을 나타내는 물질의 분자량은 59 KDa으로 나타났고 pH에 대한 안정성은 pH 3.0인 강산성에서는 활성이 약하게 나타났지만 pH 4.0부터 pH 9.0까지 활성이 강하게 나타났다. 열에 대한 안정성을 조사하여 본 결과 35℃ 에서부터 75℃ 까지는 활성이 강하게 나타났지만 121℃ 에서는 활성이 없었다. Lactic acid bacteria in Kimchi fermentation were tested for inhibitory activity against Gram positive bacteria and Gram negative bacteria. The Lactobacillus brevis (KCCM 35464) was found to produce a antimicrobial substance. It showed relatively wide range of inhibition spectrum against gram positive and gram negative bacteria and maintained the inhibitory activity between pH 4.0 and pH 9.0. The antimicrobial substance was obtained in the stationary growth phase and was purified by gel chromatography. The inhibitory effect of the antimicrobial substance on sensitive bacterial strains was determined by filter paper test. The activity of antimicrobial substance was stable at 75℃ . On the basis of its electrophoretic pattern is SDS-PAGE, antimicrobial substance appeared as a single band of 59 KDalton.