본문 바로가기 주메뉴 바로가기
22대 대한민국 국회 국회정보길라잡이 국회의원검색
회원가입 로그인
HOME

정보검색

소장정보 검색

국회도서관 홈으로 정보검색 소장정보 검색
결과 내 검색 동의어 포함
결과 내 검색 동의어 포함

-

목차보기

Contents

Selection and characterization of staphylococcus hominis subsp. hominis WiKim0113 isolated from kimchi as a starter culture for the production of natural pre-converted nitrite / Hyelyeon Hwang ; Ho Jae Lee ; Mi-Ai Lee ; Hyejin Sohn ; You Hyun Chang ; Sung Gu Han ; Jong Youn Jeong ; Sung Ho Lee ; Sung Wook Hong 1

Abstract 1

Introduction 1

Materials and Methods 2

Results and Discussion 6

Conclusion 12

Author Contributions 13

References 13

권호기사

권호기사 목록 테이블로 기사명, 저자명, 페이지, 원문, 기사목차 순으로 되어있습니다.
기사명 저자명 페이지 원문 목차
Fatty acid profile of muscles from crossbred angus-simmental, Wagyu-simmental, and Chinese simmental cattles Ting Liu, Jian-Ping Wu, Zhao-Min Lei, Ming Zhang, Xu-Yin Gong, Shu-Ru Cheng, Yu Liang, Jian-Fu Wang p. 563-577

보기
Aroma characteristics of raw and cooked Tenebrio molitor larvae (mealworms) Hojun Seo, Haeng Ran Kim, In Hee Cho p. 649-658

보기
Comparison of storage stability, volatile compounds and sensory properties between coarsely-and finely-marbled 1+ grade Hanwoo beef loins Soohyun Cho, Wangyeol Lee, Kuk-Hwan Seol, Yunseok Kim, Sun Moon Kang, Hyunwoo Seo, Younbok Jung, Jinhyoung Kim, Hoa Van Ba p. 497-511

보기
A novel multiplex-PCR assay to detect three non-halal meats contained in meatball using mitochondrial 12S rRNA gene Muhammad Cahyadi, Tommy Wibowo, Ahmad Pramono, Zakaria Husein Abdurrahman p. 628-635

보기
Detection, characterization and antibiotic susceptibility of Clostridioides (Clostridium) difficile in meat products Karlo Muratoglu, Esra Akkaya, Hamparsun Hampikyan, Enver Baris Bingol, Omer Cetin, Hilal Colak p. 578-587

보기
The effect of age on the myosin thermal stability and gel quality of Beijing duck breast Xiangru Wei, Teng Pan, Huan Liu, Laetithia Aude Ingrid Boga, Zubair Hussian, Raheel Suleman, Dequan Zhang, Zhenyu Wang p. 588-600

보기
Assessment of the stability of fresh beef patties with the addition of clove extract during frozen storage Md. Ashrafuzzaman Zahid, Jin-kyu Seo, Rashida Parvin, Jonghyun Ko, Jun-Young Park, Han-Sul Yang p. 601-612

보기
Biochemical and antioxidant activity of yogurt supplemented with paprika juice of different colors Heeok Hong, Yoon-Jung Son, So Hee Kwon, Soo-Ki Kim p. 613-627

보기
Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages Türkan Uzlaşır, Nesimi Aktaş, Kamil Emre Gerçekaslan p. 551-562

보기
Anti-biofilm activities of manuka honey against Escherichia coli O157:H7 Su-Yeon Kim, Seok-Seong Kang p. 668-674

보기
Optimization of culture conditions for maintaining pig muscle stem cells in vitro Kwang-Hwan Choi, Ji Won Yoon, Minsu Kim, Jinsol Jeong, Minkyung Ryu, Sungkwon Park, Cheorun Jo, Chang-Kyu Lee p. 659-667

보기
Effects of the addition levels of white kimchi powder and acerola juice powder on the qualities of indirectly cured meat products Jae Hyeong Choi, Su Min Bae, Jong Youn Jeong p. 636-648

보기
Selection and characterization of staphylococcus hominis subsp. hominis WiKim0113 isolated from kimchi as a starter culture for the production of natural pre-converted nitrite Hyelyeon Hwang, Ho Jae Lee, Mi-Ai Lee, Hyejin Sohn, You Hyun Chang, Sung Gu Han, Jong Youn Jeong, Sung Ho Lee, Sung Wook Hong p. 512-526

보기
A non-yeast kefir-like fermented milk development with lactobacillus acidophilus KCNU and lactobacillus brevis Bmb6 Bomee Lee, Cheng-Chung Yong, Hae-Chang Yi, Saehun Kim, Sejong Oh p. 541-550

보기
Flavor components comparison between the neck meat of donkey, swine, bovine, and sheep Xiu Li, Issoufou Amadou, Guang-Yun Zhou, Li-Yan Qian, Jian-Ling Zhang, Dong-Liang Wang, Xiang-Rong Cheng p. 527-540

보기

참고문헌 (36건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 Alahakoon AU, Jayasena DD, Ramachandra S, Jo C. 2015. Alternatives to nitrite in processed meat: Up to date. Trends Food Sci Technol 45:37-49. 미소장
2 Andriesse GI, Elberts S, Vrolijk A, Verhulst C, Kluytmans JA. 2011. Evaluation of a fourth-generation latex agglutination test for the identification of Staphylococcus aureus. Eur J Clin Microbiol Infect Dis 30:259-264. 미소장
3 Bascomb S, Manafi M. 1998. Use of enzyme tests in characterization and identification of aerobic and facultatively anaerobic gram-positive cocci. Clin Microbiol Rev 11:318-340. 미소장
4 Buchanan RL, Stahl HG, Whiting RC. 1989. Effects and interactions of temperature, pH, atmosphere, sodium chloride, and sodium nitrite on the growth of Listeria monocytogenes. J Food Prot 52:844-851. 미소장
5 Chung SY, Kim JS, Kim M, Hong MK, Lee JO, Kim CM, Song IS. 2003. Survey of nitrate and nitrite contents of vegetables grown in Korea. Food Addit Contam 20:621-628. 미소장
6 Theory of antibiotic inhibition zones in agar media. 네이버 미소장
7 Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef. 네이버 미소장
8 FAO, WHO. 2002. Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. Joint FAO/WHO Working Group, London, ON, Canada. 미소장
9 Foster G, Ross HM, Hutson RA, Collins MD. 1997. Staphylococcus lutrae sp. Nov., a new coagulase-positive species isolated from otters. Int J Syst Bacteriol 47:724-726. 미소장
10 Glandwin MT, Crawford JH, Patel RP. 2004. The biochemistry of nitric oxide, nitrite, and hemoglobin: Role in blood flow regulation. Free Radic Biol Med 36:707-717. 미소장
11 Gøtterup J, Olsen K, Knöchel S, Tjener K, Stahnke LH, Møller JK. 2007. Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system. Int J Food Microbiol 120:303-310. 미소장
12 Gray JI, Macdonald B, Pearson AM, Morton ID. 1981. Role of nitrite in cured meat flavor: A review. J Food Prot 44:302-312. 미소장
13 Hammes WP. 2012. Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods. Food Microbiol 29:151-156. 미소장
14 Harrison JA, Harrison MA, Rose RA. 1998. Survival of Escherichia coli O157:H7 in ground beef jerky assessed on two plating media. J Food Prot 61:11-13. 미소장
15 Honikel KO. 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Sci 78:68-76. 미소장
16 Humble MW, King A, Phillips I. 1977. API zym: A simple rapid system for the detection of bacterial enzymes. J Clin Pathol 30:275-277. 미소장
17 Johnston MA, Pivnick H, Samson JM. 1969. Inhibition of Clostridium botulinum by sodium nitrite in a bacteriological medium and in meat. Can Inst Food Technol J 2:52-55. 미소장
18 Kim DH, Jin YH. 2001. Intestinal bacterial beta-glucuronidase activity of patients with colon cancer. Arch Pharm Res 24:564-567. 미소장
19 Kim TK, Kim YB, Jeon KH, Park JD, Sung JM, Choi HW, Hwang KE, Choi YS. 2016. Effect of fermented spinach as sources of pre-converted nitrite on color development of cured pork loin. Korean J Food Sci Anim Resour 37:105-113. 미소장
20 Lee J, Gwak E, Ha J, Kim S, Lee S, Lee H, Oh MH, Park BY, Oh NS, Choi KH, Yoon Y. 2016. Mathematical model for predicting the growth probability of Staphylococcus aureus in combinations of NaCl and NaNO2 under aerobic or evacuated storage conditions. Korean J Food Sci Anim Resour 36:752-759. 미소장
21 Identification of Bacillus Strains Using the API System 네이버 미소장
22 McLauchlin J, Narayanan GL, Mithani V, O'Neill G. 2000. The detection of enterotoxins and toxic shock syndrome toxin genes in Staphylococcus aureus by polymerase chain reaction. J Food Prot 63:479-488. 미소장
23 Normannoa G, Firinu A, Virgilio S, Mula G, Dambrosio A, Poggiu A, Decastelli L, Mioni R, Scuota S, Bolzoni G, Giannatale E, Salinetti AP, La Salandrai G, Bartoli M, Zuccon F, Pirino T, Sias S, Parisi A, Quaglia NC, Celano GV. 2005. Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy. Int J Food Microbiol 98:73-79. 미소장
24 Parvez S, Malik KA, Kang SA, Kim HY. 2006. Probiotics and their fermented food products are beneficial for health. J Appl Microbiol 100:1171-1185. 미소장
25 Redondo MA. 2011. Effect of sodium nitrite, sodium erythorbate and organic acid salts on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling. Master's thesis, Univ. of Nebraska, Lincoln, NE, USA. 미소장
26 Riel G, Boulaaba A, Popp J, Klein G. 2017. Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages: Impact on microbiological, physicochemical and sensory aspects. Meat Sci 131:166-175. 미소장
27 The neighbor-joining method: a new method for reconstructing phylogenetic trees. 네이버 미소장
28 Sako T, Matsumoto K, Tanaka R. 1999. Recent progress on research and applications of non-digestible galacto-oligosaccharides. Int Dairy J 9:69-80. 미소장
29 Sameshim T, Takeshita K, Miki T, Arihara K, Itoh M, Kondo Y. 1997. Effect of sodium nitrite and sodium lactate on the growth rate of lactic acid spoilage bacteria isolated from cured meat products. Jpn J Food Microbiol 13:159-164. 미소장
30 In vitro inhibition of Clostridium difficile and Clostridium perfringens by commercial probiotic strains 네이버 미소장
31 Sebranek JG, Bacus JN. 2007. Cured meat products without direct addition of nitrate or nitrite: What are the issues? Meat Sci 77:136-147. 미소장
32 Sindelar JJ. 2006. Investigating uncured no nitrate or nitrite added processed meat products. Ph.D. dissertation, Iowa State Univ., Ames, IA, USA. 미소장
33 Straub JA, Hertel C, Hammes WP. 1999. A 23s rDNA-targeted polymerase chain reaction-based system for detection of Staphylococcus aureus in meat starter cultures and dairy products. J Food Prot 62:1150-1156. 미소장
34 The CLUSTAL_X windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools. 네이버 미소장
35 Viuda-Martos M, Fernández-Lóopez J, Sayas-Barbera E, Sendra E, Navarro C, Pérez-Alvarez JA. 2009. Citrus co-products as technological strategy to reduce residual nitrite content in meat products. J Food Sci 74:R93-R100. 미소장
36 Weinstein MP, Mirrett S, Van Pelt L, McKinnon M, Zimmer BL, Kloos W, Reller LB. 1998. Clinical importance of identifying coagulase-negative Staphylococci isolated from blood cultures: Evaluation of microscan rapid and dried overnight gram-positive panels versus a conventional reference method. J Clin Microbiol 36:2089-2092. 미소장

추천서가 (다양한 추천 자료를 만나보세요)

권호기사보기

권호기사 목록 테이블로 기사명, 저자명, 페이지, 원문, 기사목차 순으로 되어있습니다.
기사명 저자명 페이지 원문 기사목차