Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jin ju Yu"'
Publikováno v:
The Korean Association for Local Public Enterprises. 16:69-96
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79e876276f1d051d2d48900da6b9a632
https://doi.org/10.24020/kjlpe.2020.16.1.69
https://doi.org/10.24020/kjlpe.2020.16.1.69
Publikováno v:
Food Science and Biotechnology. 20:949-954
This study was conducted to investigate whether the white lotus extracts could enhance the pentobarbital-induced sleeping behaviors and chloride influx, as well as have an antioxidant function. When accessing the effect on sleeping behaviors, extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40c07cde111266a275376f1792ab478b
https://doi.org/10.1007/s10068-011-0131-5
https://doi.org/10.1007/s10068-011-0131-5
Autor:
Suk-Heung Oh, Jin-Ju Yu
Publikováno v:
The Journal of Microbiology. 48:467-472
Two lactic acid bacteria (LAB) having ornithine-producing capacity were isolated from Korean natural sea salt. They were Gram-positive, short rod-type bacteria, and able to grow anaerobically with CO(2) production. The isolates grew well on MRS broth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa9ab742ba5640bdefaa2fb3340ac887
https://doi.org/10.1007/s12275-010-0204-9
https://doi.org/10.1007/s12275-010-0204-9
Publikováno v:
Preventive Nutrition and Food Science. 13:219-224
In this study, we investigated changes in some physico-chemical and biochemical properties of Kimchi during fermentation and storage. After fermenting Kimchi at 15℃ for 23, 36, 40, 44, and 60 hrs during the first week, we stored it at -1℃ in a Ki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ff7ef2c747b3cd19accea9f08da41bd
https://doi.org/10.3746/jfn.2008.13.3.219
https://doi.org/10.3746/jfn.2008.13.3.219
Publikováno v:
Journal of microbiology (Seoul, Korea). 51(2)
The arginine-degrading and ornithine-producing enzymes arginase has been used to treat arginine-dependent cancers. This study was carried out to obtain the microbial arginase from Bacillus subtilis, one of major microorganisms found in fermented food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ed9a1c561c5c0415b11239dd18b87a3
https://pubmed.ncbi.nlm.nih.gov/23625224
https://pubmed.ncbi.nlm.nih.gov/23625224