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한국 재래식 된장 중 indole의 분포 및 indole 생성균
이은주,박선미,신진돈,김종규 嶺南大學校 環境問題硏究所 1991 環境硏究 Vol.11 No.1
Indole contents and microorganisms producing indole were investigated from traditional Korean soybean paste. Distributions of indole contents were 0∼140㎍/g in the soybean paste and the mean was 8.1㎍/g. Through quantitative analysis of indole and sensory evaluation indole was found to be the main cause of feacal odor in soybean paste. Microorganisms producing indole isolated in soybean paste were rods, Gram positive and spore formation, so they were Bacillus species. But the microorganisms were different from characters of known Bacillus species, so they were types of Bacillus species.