간행물
산업식품공학 KCI 등재 Food Engineering Progress
- 발행기관 한국산업식품공학회
- 자료유형 학술지
- 간기 계간
- ISSN 1226-4768 (Print)2288-1247 (Online)
- 수록기간 1997 ~ 2024
- 주제분류 농수해양 > 식품과학 농수해양 분류의 다른 간행물
- 십진분류KDC 574DDC 664
권호리스트/논문검색
제19권 제4호 (2015년 11월) 22건
21.
2015.11
구독 인증기관 무료, 개인회원 유료
γ-Aminobutyric acid (GABA)-containing salt was prepared by crystallization of a mixture of salt water from deep sea and fermentation broth by lactic acid bacteria that contained GABA converted from glutamic acid. Salt from deep sea water has a lower sodium content but higher calcium, potassium and magnesium contents than commercial salt. Instead of monosodium glutamate (MSG), glutamic acid was used for solving the residual MSG problem. Fermentation by a lactic acid bacterium converted 90% of added glutamic acid (5%, w/v) to GABA, and continuous production of colorless fermentation broth containing more than 3% (w/v) GABA was achieved by using an activated carbon. Mixtures of salt water and fermentation broths with various GABA concentrations were co-crystallized and the GABA content was analyzed. This analysis showed that more than 90% of GABA from broth was adsorbed to salt. The appearance and surface of this prepared GABA-containing salt were examined with an image analyzer and scanning electron microscope. No difference was found with commercial sun-dried salt and no separated particles were detected, which indicates that the co-crystallization process used is suitable for the production of GABAcontaining salt.
4,000원
22.
2015.11
구독 인증기관 무료, 개인회원 유료
The genus Pediococcus belongs to the lactic acid bacteria and includes 15 species which are used in the food industry as both starter and probiotic cultures. The importance of Pediococcus spp. is due to their use as starter cultures in fermented meat as well as to their presence as the natural microbiota in vegetables. The availability of P. pentosaceus in the food industry increases the need for reliable molecular techniques for strain identification. To date, the reliable molecular methods for definite identification at strain level of microorganisms used in food industry has not been developed. Molecular identification based on suitable marker genes could be a promising alternative to conventional molecular typing methods such as ribotyping. In this study, the applicability of seven housekeeping genes gyrB, pyc, pgm, leuS, glnA, and dalR in combination with the pgi gene in multilocus sequence typing of P. pentosaceus was assessed. Sequencing and comparative analysis of sequence data were performed on 6 strains isolated from various vegetables. In addition to 17 sequence types, two new sequence types were identified and these fortified sequence types and seven marker genes allowed for a clear differentiation of the strains analyzed, indicating their applicability in molecular typing.
4,000원
1
2
