지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.14 No.1
- 발행연도
- 2009.3
- 수록면
- 54 - 59 (6page)
이용수
초록· 키워드
오류제보하기
To improve the functional and organoleptic properties of the fermented soymilk with Bacillus subtilis 2829PNU015 which has chungkukjang like flavor, functional materials from the edible plant extracts with well-known health promoting effects were examined by fibrinolytic activity and sensory evaluation. Among five samples such as Corni fructus, garlic, purple sweet potato, aged garlic, and pumpanini were tested, Corni fructus showed the highest fibrinolytic activity. The appearance and taste of the fermented soymilk (FS) was varied to the amount of Corni fructus added, and the highest acceptability of FS was observed from FS containing 1% Corni fructus extracts (10°Brix) in it. Best way of applying Corni fructus to the fermented soymilk (FFS) was found to be incubating the mixture of soymilk and Corni fructus with Bacillus subtilis. FFS demonstrated dose dependent radical scavenging activities and these activities were found to be higher than those of FS at designated concentration.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
ACKNOWLEDGMENTS
REFERENCES
참고문헌 (29)
참고문헌 신청
1. [학술지(정기간행물)] - Scalabrini P / 1998 / Characterization of bifidobacterium strains for use in soymilk fermentation / Int J Food Microbiol : 213 ~ 219
2. [학술지(정기간행물)] - Wang YC / 2006 / Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria / Food Microbiol : 128 ~ 135
3. [학술지(정기간행물)] - Liong MT / 2005 / Bile salt deconjugation and BSH activity of five bifidobacterial strains and their cholesterol co-precipitating properties / Food Res Int : 135 ~ 142
4. [학술지(정기간행물)] - Hsieh ML / 2006 / Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria / Int J Food Microbiol : 43 ~ 47
5. [학술지(정기간행물)] - Reid G / 2006 / Safety and efficacious probiotics: What are they? / Trends Microbiol : 348 ~ 352
2. [학술지(정기간행물)] - Wang YC / 2006 / Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria / Food Microbiol : 128 ~ 135
3. [학술지(정기간행물)] - Liong MT / 2005 / Bile salt deconjugation and BSH activity of five bifidobacterial strains and their cholesterol co-precipitating properties / Food Res Int : 135 ~ 142
4. [학술지(정기간행물)] - Hsieh ML / 2006 / Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria / Int J Food Microbiol : 43 ~ 47
5. [학술지(정기간행물)] - Reid G / 2006 / Safety and efficacious probiotics: What are they? / Trends Microbiol : 348 ~ 352
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