전통 발효 된장으로부터 분리된 바이오제닉 아민 생성 바실러스균에 대한 유산균의 항균 활성
활용도 Analysis
논문 Analysis
연구자 Analysis
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전통 발효 된장으로부터 분리된 바이오제닉 아민 생성 바실러스균에 대한 유산균의 항균 활성' 의 참고문헌
of biogenic amines in food-existing and emerging approaches
Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge
Toxicological effects of dietary biogenic amines
The formation of biogenic amines by fermentation organisms
Significance of biogenic amines to food safety and human health
Seafood biopreservation by lactic acid bacteria-A review
Screening, production and antibacterial activity of bacteriocin from Lactobacillus sp
Reduction of biogenic amines during miso fermentation by Lactobacillus plantarum as a starter culture
Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria
Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste
Occurrence and formation of biologically active amines in foods
Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation
Nisin-producing Lactococcus lactis strains isolated from human milk
Liquid chromatographic determination of biogenic amines in dry sausages
Lactococcin A, a new bacteriocin from Lactococcus lactis subsp. cremoris: isolation and characterization of the protein and its gene
Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity of Morganella morganii and on the biogenic amine formation in mackerel stored at 30 degrees C
In vitro and in vivo inhibition of Helicobacter pylori by Lactobacillus casei strains Shirota
Improved screening procedure for biogenic amine production by lactic acid bacteria
Histamine and tyramine degradation by food fermenting microorganisms
Function of cell-free supernatants of Leuconostoc, Lactococcus, Streptococcus, Pediococcus strains on histamine formation by foodborne pathogens in histidine decarboxylase broth
Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce)
Evaluation of biogenic amines formation by proteolytic enterococci strains isolated from raw dromedary milks from Southern Algeria
Effect of processing conditions on the formation of biogenic amines and ethyl carbamate in soybean tempe
Effect of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicas)
Development of a screening method for biogenic amine producing Bacillus spp
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci
Changes in chemical components of Chungkugjang prepared with small black bean
Change of protein and amino acid composition during cheonggukjang fermentation using Bacillus licheniformis CN-115
Biogenic amines: their importance in foods
Biogenic amines in dairy products
Bioenergetics of lactic acid bacteria: cytoplasmic pH and osmotolerance
Bacteriological properties of and amine-production conditions for tyramine- and histamineproducing bacterial strains isolated from soybean paste (miso)starting materials
Bacteriocins produced by lactic acid bacteria-a review
Bacteriocins and their food applications
Antimicrobial activity of Lactobacillus acidophilus that carry the bacteriocin gene
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전통 발효 된장으로부터 분리된 바이오제닉 아민 생성 바실러스균에 대한 유산균의 항균 활성'
의 유사주제(
) 논문