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면역증강물질 강화 청국장 발효
DC Field | Value | Language |
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dc.contributor.author | 이봉기 | - |
dc.date.accessioned | 2015-06-10T12:08:45Z | - |
dc.date.available | 2015-06-10T12:08:45Z | - |
dc.date.issued | 2006 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://ir.ymlib.yonsei.ac.kr/handle/22282913/109271 | - |
dc.description.abstract | The aim of this study was to produce Chungkookjang-a food produced through fermentation with Bacillus licheniformis E1-that contains an increased concentration of a bacterial biological response modifier (B-BRM). Unfortunately, sensory studies have indicated that B. licheniformis E1-fermented Chungkookjang is unacceptable for commercial use. We isolated another bacterial strain from this food product: B. subtilis S2. The optimum time and temperature for Chungkookjang fermentation with B. licheniformis E1 and B. subtilis S2 were 48 hr and 40℃, respectively. Sensory studies showed that Chungkookjang fermented by both B. licheniformis E1 and B. subtilis S2 was more acceptable than B. licheniformis E1 only. The amino nitrogen and crude protein content of the product were 359 mg% and 45.6% respectively. Additionally, it was confirmed that the proliferation of mouse splenic lymphocytes increased significantly, when the cells were treated with the BRM from Chungkookjang fermented using the mixture of bacterial strains in vitro. These results suggest that the enriched Chungkookjang may help patients who are medically in need of potentiation of lymphocytes proliferation. | - |
dc.description.statementOfResponsibility | open | - |
dc.format.extent | 548~553 | - |
dc.relation.isPartOf | Korean Journal of Food Science and Technology (한국식품과학회지) | - |
dc.rights | CC BY-NC-ND 2.0 KR | - |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/2.0/kr/ | - |
dc.title | 면역증강물질 강화 청국장 발효 | - |
dc.title.alternative | The Bacterial Biological Response Modifier Enriched Chungkookjang Fermentation | - |
dc.type | Article | - |
dc.contributor.college | College of Medicine (의과대학) | - |
dc.contributor.department | Dept. of Microbiology (미생물학) | - |
dc.contributor.googleauthor | 홍성욱 | - |
dc.contributor.googleauthor | 김주영 | - |
dc.contributor.googleauthor | 이봉기 | - |
dc.contributor.googleauthor | 정건섭 | - |
dc.admin.author | false | - |
dc.admin.mapping | false | - |
dc.contributor.localId | A02806 | - |
dc.relation.journalcode | J02012 | - |
dc.subject.keyword | Chungkookjang | - |
dc.subject.keyword | Bacillus licheniformis El | - |
dc.subject.keyword | biological response modifier | - |
dc.contributor.alternativeName | Lee, Bong Ki | - |
dc.contributor.affiliatedAuthor | Lee, Bong Ki | - |
dc.rights.accessRights | free | - |
dc.citation.volume | 38 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 548 | - |
dc.citation.endPage | 553 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food Science and Technology (한국식품과학회지), Vol.38(4) : 548-553, 2006 | - |
dc.identifier.rimsid | 52239 | - |
dc.type.rims | ART | - |
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