http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Probiotic characteristics of <i>Bacillus</i> strains isolated from Korean traditional soy sauce
Lee, Sangki,Lee, Joongjae,Jin, Yong-Ik,Jeong, Jin-Cheol,Chang, Yoon Hyuk,Lee, Youngseung,Jeong, Yoonhwa,Kim, Misook Elsevier 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.79 No.-
<P>The objective of this work was to isolate Bacillus strains from Korean traditional soy sauces, and evaluate them for probiotic potential and safety. Three Bacillus strains, MKSK-E1, MKSK-J1 and MKSK-M1, were selected which were highly resistant to simulated gastrointestinal tract conditions, and showed antimicrobial activity against Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli. MKSK-M1 possessed the highest relative survival rate, with 96.0% survival in 0.1% pepsin solution (pH 2.0) and 99.3% survival in 3% bile salt solution for 3 h. All three strains exhibited amylase and protease activity, and utilized more than 19 carbohydrates among 49 tested carbohydrates. MKSK-E1 inhibited the growth of 11 of 13 tested foodborne pathogens. All three selected strains possessed strong antimicrobial activity against E. coli and B. cereus. They had antibiotic susceptibility against 8 tested antibiotics. Also, all strains were non-hemolytic on sheep blood, and non-biogenic amine producers. The results of this work indicate that MKSK-El, J1 and Ml could be used as probiotic cultures for human consumption and animal feeds and as probiotic starter cultures in food industries. (C) 2016 Elsevier Ltd. All rights reserved,</P>
Lee, Namrye,Kwak, Han Sub,Joo, Jae-young,Kang, Jinsoo,Lee, Youngseung Hindawi Limited 2018 Journal of food quality Vol.2018 No.-
<P>This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5-30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL) tended to increase as the chicken content rose. The OL for the duck-substituted sausage was highest in samples containing 5% duck meat and tended to decrease as more duck meat was added. The substitution of chicken or duck meat made the sausage more acceptable by adding softness and juiciness. Based on consumers’ OL, 30% of chicken or 5% of duck meat is recommended to replace pork meat in sausage.</P>