Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Shin Dal Kang"'
Autor:
Nam Soo Han, Seul-Ah Kim, Shin Dal Kang, Won-Ki Min, Hyun-Wook Baek, Sangmin Shim, Jin-Ho Seo
Publikováno v:
Food Analytical Methods. 14:750-760
Lactobacillus sanfranciscensis, Lactobacillus brevis, and Lactobacillus curvatus are frequently isolated from cereal-based fermented foods and are the dominant lactic acid bacteria in Korean sourdough. Detection of the individual species and their en
Autor:
Minju Jeong, Ki Won Lee, Jae Hwan Kim, Ji Su Lee, Moon Young Jung, Sanguine Byun, Sangmin Shim, Shin Dal Kang, Hee Yang
Publikováno v:
Journal of Microbiology and Biotechnology. 30:1395-1403
There is an increasing interest in using inactivated probiotics to modulate the host immune system and protect against pathogens. As the immunomodulatory function of heat-killed Lactobacillus brevis KCTC 12777BP (LBB) and its mechanism is unclear, we
Autor:
Hyeon-Tae Kim, Da Min Park, Minsoo Kim, Jin-Ho Seo, Sangmin Shim, Nam Soo Han, Shin Dal Kang, Jae-Han Bae, Hee Kang, Deukbuhm Lee
Publikováno v:
Journal of Microbiology and Biotechnology. 29:1729-1738
In sourdough fermentation, lactic acid bacteria perform important roles in the production of volatile and antimicrobial compounds, and exerting health-promoting effects. In this study, we report the probiotic properties and baking characteristics of
Autor:
Deukbuhm Lee, Seongbong Song, Jung Han Yoon Park, Sanguine Byun, Jae Hwan Kim, Shin Dal Kang, Hee Yang, Minju Jeong, Ki Won Lee, Ji Su Lee
Publikováno v:
Journal of Microbiology and Biotechnology. 29:1248-1254
Identification of novel probiotic strains is of great interest in the field of functional foods. Specific strains of heat-killed bacteria have been reported to exert immunomodulatory effects. Herein, we investigated the immune-stimulatory function of
Autor:
Deukbuhm Lee, Jin-Ho Seo, Nam Soo Han, Sangmin Shim, Shin Dal Kang, Bo Bo, Seul-Ah Kim, Geonhee Kim
Publikováno v:
Microbiology Resource Announcements
We report the whole-genome sequence of Lactobacillus plantarum SPC-SNU 72-2, a probiotic starter for sourdough. Genome sequencing was completed using the Pacific Biosciences RS II and Illumina platforms. This study will facilitate the understanding o
Autor:
Minju, Jeong, Jae Hwan, Kim, Ji Su, Lee, Shin Dal, Kang, Sangmin, Shim, Moon Young, Jung, Hee, Yang, Sanguine, Byun, Ki Won, Lee
Publikováno v:
Journal of microbiology and biotechnology. 30(9)
There is an increasing interest in using inactivated probiotics to modulate the host immune system and protect against pathogens. As the immunomodulatory function of heat-killed
Autor:
Da Min, Park, Jae-Han, Bae, Min Soo, Kim, Hyeontae, Kim, Shin Dal, Kang, Sangmin, Shim, Deukbuhm, Lee, Jin-Ho, Seo, Hee, Kang, Nam Soo, Han
Publikováno v:
Journal of microbiology and biotechnology. 29(11)
In sourdough fermentation, lactic acid bacteria perform important roles in the production of volatile and antimicrobial compounds, and exerting health-promoting effects. In this study, we report the probiotic properties and baking characteristics of
Autor:
Minju, Jeong, Jae Hwan, Kim, Hee, Yang, Shin Dal, Kang, Seongbong, Song, Deukbuhm, Lee, Ji Su, Lee, Jung Han, Yoon Park, Sanguine, Byun, Ki Won, Lee
Publikováno v:
Journal of microbiology and biotechnology. 29(8)
Identification of novel probiotic strains is of great interest in the field of functional foods. Specific strains of heat-killed bacteria have been reported to exert immunomodulatory effects. Herein, we investigated the immune-stimulatory function of
Publikováno v:
Food Science and Biotechnology.
Enzyme technology has many potential applications in the baking industry because carbohydrate-active enzymes specifically react with carbohydrate components, such as starch, in complex food systems. Amylolytic enzymes are added to starch-based foods,