Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 35 Issue 1
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- Pages.35-41
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- 2006
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
DOI QR Code
Antibacterial Activities of Trace Elements in Combination with Food Additives
미량원소 강화 식품소재의 항균효과
- Kim, Bo-Mi (Food Sanitation Research Team, National Fisheries Research & Development Institute) ;
- Mok, Jong-Soo (Food Sanitation Research Team, National Fisheries Research & Development Institute) ;
-
Oh, Eun-Gyoung
(Food Sanitation Research Team, National Fisheries Research & Development Institute) ;
- Son, Kwang-Tae (Food Sanitation Research Team, National Fisheries Research & Development Institute) ;
-
Shim, Kil-Bo
(Food Sanitation Research Team, National Fisheries Research & Development Institute) ;
-
Cho, Young-Je
(Dept. of Food Science and Technology, Pukyong National University)
- 김보미 (국립수산과학원 식품위생팀) ;
- 목종수 (국립수산과학원 식품위생팀) ;
-
오은경
(국립수산과학원 식품위생팀) ;
- 손광태 (국립수산과학원 식품위생팀) ;
-
심길보
(국립수산과학원 식품위생팀) ;
-
조영제
(부경대학교 식품공학과)
- Published : 2006.01.01
Abstract
Antibacterial activities of the trace elements in combination with the food additives were measured against 6 kinds of food-borne microorganisms such as Escherichia coli, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Pseudomonas fluorescens. The difference of antibacterial activity was not shown among the kinds of food additives, such as dextrin, gelatin and collagen. Zn and Ge in combination with food additives had strong antibacterial effect. Especially,
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