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Quantitative Oligonucleotide Ligation Assay (qOLA)를 이용한 Landrace 품종의 KIT 유전자 반복수 변이 탐지
서보영 ( B. Y. Seo ),김재환 ( J. H. Kim ),남덕우 ( D. W. Nahm ),유채경 ( C. K. Yoo ),이상호 ( S. H. Lee ),이재봉 ( J. B. Lee ),임현태 ( H. T. Lim ),정은지 ( E. J. Jung ),조인철 ( I. C. Cho ),허강녕 ( K. N. Heo ),전진태 ( J. T. Jeon ) 한국동물자원과학회 2007 한국축산학회지 Vol.49 No.5
발효유제품에서 분리된 Lactobacilli 와 Bifidobacteria 의 내산성 및 담즙산 내성에 관한 연구
강호진,김현욱,안영태,김용희,정은지,임정현 한국축산학회 1999 한국축산학회지 Vol.41 No.3
Resistance to low pH and bile acid of L. acidophilus (6 strains), L. casei subsp. rhamnosus (1 strain), B. longum (4 strains), B. infantis (2 strains), and Bifidobacterium sp. (3 strains), isolated from fermented milk products on the market, have been studied. More than 90% cells of all L. acidophilus cells survived in 12% (total solid) skim milk adjusted to pH 3.5, 3.0, and 2.5, except L. casei subsp. rhamnosus which showed 25% survival rate at pH 2.5 More than 97% and 84% of bifidobacterial isolates from the ordinary yogurt products survived at pH 3.0 and 2.5, respectively, whereas two isolates from the encapsulated bifidobacteria-containg yogurt showed rapid decrease in survival at pH 3.0 and 2.5 with survival rate of less than 50%. Most Lactobacillus isolates were resistant to 1% and 2% oxgall L. acidophilus being more resistant to bile acid than L. casei subsp. rhamnosus with regardless of oxgall concentration. Bifidobacterial isolates also showed resistance to bile acid. These L. acidophilus and bifidobacterial isolates resistant to low pH and bile acid, except isolates from slimy fermented milk products. appear to need no further protection for their practical survival in stomach or intestinal environments.