[제 5 주제] 콩을 소재로 한 식품의 항균성

• 발행기관: 인제대학교 식품과학연구소
• 저자명: 홍정화
• 간행물 정보: 『인제식품과학 FORUM 논총』제8회, 141~167쪽, 전체 27쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2000.04.01

영문 초록

Soy fermented products have exhibited significant biological activities such as antitumor, antiatherogenic, antioxidative activities. Antibacterial activities, in addition, were also highly significant based upon our current study using soy yoghurt and chungkuk-jang slime. For intestinal microflora different patterns of antibacterial activities were shown with different soy fermented products, membrane filtrate of soy yoghurt accelerated initial growth of Bifidobacterium longum iv-517 ; on the contrary initial growth of Cl. perfringens was considerably inhibited. In case of chungkuk-jang slime, growth of Cl. perfringens as well as Bifidobacterium infantis was inhibited. However Cl. perfringens was affected more significantly than Bifidobacterium infantis.

목차

Abstract

1. 항균물질의 분류

2. 항균활성 실험방법

요약

참고문헌