Zobrazeno 1 - 4
of 4
pro vyhledávání: '"So-Yon Mann"'
Publikováno v:
Journal of Life Science. 24:46-53
Lactobacillus sakei 383, which showed the highest GABA content in fermented soycurd, survived in artificial gastric fluid (pH 3.0) up to 3 h, and the survival rate was 88%. L. sakei 383 was tolerant to bile juice during incubation in MRS broth with 0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4c540e6d2fc4fd5e50227e4df7e2ced
https://doi.org/10.5352/jls.2014.24.1.46
https://doi.org/10.5352/jls.2014.24.1.46
Autor:
Eun-Ah Kim, Ga-Young Lee, Su-In Kim, So-Yon Mann, Dae Youn Hwang, Chung-Yeol Lee, Dong-Seob Kim, Hong-Joo Son
Publikováno v:
Korean Journal of Food Preservation. 20:705-711
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d021893e9e065052182ee14889d586eb
https://doi.org/10.11002/kjfp.2013.20.5.705
https://doi.org/10.11002/kjfp.2013.20.5.705
Autor:
Ga-Young Lee, Dae Youn Hwang, Chung-Yeol Lee, So-Yon Mann, Hong-Joo Son, Dong-Seob Kim, Eun-Ah Kim, Ro-Ui Kim, Byong Won Lee
Publikováno v:
Journal of Life Science. 23:560-568
Chungkookjang was fermented by B. subtilis MC31, a -amino butyric acid (GABA) producing microorganism. The characteristics of Chungkookjang were investigated while fermenting. Twenty four amino acids were detected in Chungkookjang, leucine was the hi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ff900d0870d0004ee653d1193ea0148
https://doi.org/10.5352/jls.2013.23.4.560
https://doi.org/10.5352/jls.2013.23.4.560
Autor:
Dae Youn Hwang, Ro-Ui Kim, Dong-Seob Kim, Eun-Ah Kim, So-Yon Mann, Hong-Joo Son, Ga-Young Lee
Publikováno v:
Journal of Life Science. 23:102-109
To isolate GABA-producing microorganisms, 1,500 strains were isolated from different Chungkookjang samples and screened. From these strains, 20 were selected for further analyses based on a protease and slime-producing activity test. The MC 31 strain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5f7b744de71db4bf0d5ed66b368fa4b
https://doi.org/10.5352/jls.2013.23.1.102
https://doi.org/10.5352/jls.2013.23.1.102