Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Hwan Hee Yu"'
Publikováno v:
Fishes, Vol 9, Iss 4, p 118 (2024)
The objective of this study was to evaluate the microbiological properties of commercially available traditional Korean salted shrimp (Saeu-jeot) and to analyze the effects of saltwater immersion and ultraviolet (UV) irradiation on the reduction of S
Externí odkaz:
https://doaj.org/article/d29ffae88e704d21b9936eabbb88f07a
Publikováno v:
Foods, Vol 10, Iss 10, p 2418 (2021)
Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrite
Externí odkaz:
https://doaj.org/article/e1811b1fc8554778abdf7d2fe2f84af0
Autor:
Do-Un Lee, Yeong Jin Park, Hwan Hee Yu, Suk-Chae Jung, Jung-Hee Park, Dae-Hee Lee, Na-Kyoung Lee, Hyun-Dong Paik
Publikováno v:
Foods, Vol 10, Iss 9, p 2211 (2021)
ε-Polylysine (ε-PL) is a safe food additive that is used in the food industry globally. This study evaluated the antimicrobial and antibiofilm activity of antibacterial peptides (ε-PL) against food poisoning pathogens detected in chicken (Salmonel
Externí odkaz:
https://doaj.org/article/357968324f394bb49bcbe8c7efeccbcb
Publikováno v:
Microorganisms, Vol 9, Iss 3, p 613 (2021)
A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the ferme
Externí odkaz:
https://doaj.org/article/96fb1292b2f443e9803a3e2c1ab0fc4d
Publikováno v:
Food Science of Animal Resources. 43:441-453
Autor:
Yea-Ji Kim, Tae-Jun Jung, Tae-Kyung Kim, Jae Hoon Lee, Dong-Min Shin, Hwan Hee Yu, Yun-Sang Choi
Publikováno v:
Food Science of Animal Resources. 43:269-281
Publikováno v:
Journal of Microbiology and Biotechnology. 30:1854-1861
Staphylococcus aureus is one of the most common microorganisms and causes foodborne diseases. In particular, biofilm-forming S. aureus is more resistant to antimicrobial agents and sanitizing treatments than planktonic cells. Therefore, this study ai
Publikováno v:
Food Control. 144:109387
Publikováno v:
Journal of Food Science. 85:157-164
Campylobacter species are known as biofilm-forming bacteria in food systems. The aim of this study was to evaluate the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter jejuni and Campylobacter coli isolated from chicken m
Publikováno v:
Journal of Food Protection. 82:2001-2006
A mixed natural preservative, including grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin, was investigated for the reduction of Listeria monocytogenes growth on lettuce and raw pork loin. The MIC of each natural preservative was investig