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비살균 숙성 치즈의 미생물균총 분석에 이용되는 새롭게 개발된 분자생물학적 방법: 총설
김동현 ( Dong-hyeon Kim ),천정환 ( Jung-whan Chon ),김현숙 ( Hyun Sook Kim ),이수경 ( Soo-kyung Lee ),김홍석 ( Hong-seok Kim ),이주연 ( Joo-yeon Lee ),임진혁 ( Jin-hyuk Yim ),송광영 ( Kwang-young Song ),김영지 ( Young-ji Kim ) 한국유가공기술과학회 2016 한국유가공기술과학회지 Vol.34 No.1
Various microflora, including lactic acid bacteria, are important and necessary components of various cheeses and have significant roles in cheese manufacturing and ripening. In general, the starter culture and secondary microflora could affect the physicochemical properties of various cheeses and could contribute to modifications during manufacturing and ripening. Therefore, during cheese manufacturing and ripening, microbial diversity may depend on continuous interactions among microflora and various environmental conditions. The microbial diversity of cheese is very complex and difficult to control using the classical microbiological techniques. However, recent culture-independent methods have been rapidly developed for microflora in cheese, which could be directly detected using DNA (and/or RNA) in combination with culture-dependent methods. Therefore, this review summarizes state-of-the-art molecular methods to analyze microbial communities in order to understand the properties that affect quality and ripening as well as the complex microbial diversity of various raw-milk, long-ripened cheeses.
Functionality of Dairy Foods on Osteoporosis
( Yong-il Moon ),( Sunho Lee ),( Sangnam Oh ),( Younghoon Kim ) 한국유가공기술과학회 2016 한국유가공기술과학회지 Vol.34 No.3
Osteoporosis is a systemic skeletal disease characterized by decreased bone mass, which results in a markedly increased risk of traumatic fractures. This disease is a worldwide health problem with a high prevalence. Recently, various dietary components have been found to minimize the risk of developing osteoporosis through their ability to stimulate bone formation and optimize bone health. Among them, probiotics and fermented milk can have beneficial effects to human health. Bioactive compounds derived from probiotics in fermented milk can especially modulate physiological functions related to bone health. Here, we review the evidence to support these insights into newly found functionality of dairy foods for osteoporosis prevention.
방미선 ( Mi Seon Bang ),이상대 ( Sang Dae Lee ),오세종 ( Se Jong Oh ) 한국유가공기술과학회 2012 한국유가공기술과학회지 Vol.30 No.2
For human including newborn baby, the intestinal microbiota can play an important role in the development of the intestinal mucosa and in maintaining the balance of the immune cells. Important functions of the intestinal microbiota include the inhibition of the colonization of the intestine by potentially pathogenic microorganisms. Thus, the research of probiotics have been focused on the prevention and treatment of disorders associated with the gastrointestinal tract (GIT), including pathogen infection, traveler`s diarrhea, antibiotic-associated diarrhea, and constipation. Probiotics have also been suggested as therapeutic agents against irritable bowel syndrome and inflammatory bowel diseases. An increasing amount of evidence from clinical studies suggests that they are effective in the prevention of atopic allergies and may have potential anti- carcinogenic effects. Until recent years many scientific research for this use has been based on empirical observations. Therefore, probiotics in the form of fermented milk products have been long part of attempts to maintain good health in world wide.
Lactose 의 산가수분해에 의하여 부생되는 anhydro sugar 의 화학구조
허경택 한국유가공기술과학회 1986 한국유가공기술과학회지 Vol.4 No.2
α-유당 1水和物을 2N의 염산 중에서 30%농도로 하여 100℃에서 16시간 가수분해한 생성물로부터 4種의 anhydro sugar의 존재를 GC분석에 의하여 확인하였다. Levogalactosan의 존개가 ^{13}C-NMR 및 GC분석에 의하여 同定되었으며, Levoglucosan, 1,6-anhydro-α-D-galactofuranose와 1,6-anhydro-β-D-glucofuranose의 존재가 각각 GC 분석에 의하여 추정되었다. 한편 anhydrogalactose가 anhydroglucose보다 다량 생성되는 것을 밝혔으며 그 메카니즘에 관하여도 고찰하였다.