한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권3호
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- Pages.751-756
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- 1999
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- 0367-6293(pISSN)
다양한 유산균이 존재하는 발효식품으로 부터 Bifidobacteria의 선별 및 계수
Selection and Enumeration of Bifidobacteria in Fermented Foods with Various Lactic Bacteria
- Lee, Si-Kyung (Department of Applied Biology and Chemistry, KonKuk University) ;
- Park, Dong-Ki (Department of Biochemistry, KonKuk University) ;
- Oh, Hoon-Il (Department of Food Science Technology, SeJong University) ;
- Park, Jong-Hyun (Department of Food and Bioengineering, Kyung Won University)
- 발행 : 1999.06.30
초록
Bifidobacteria를 다양한 유산균이 함께 공존하는 발효식품에 첨가시 이들을 분리할 수 있는 선택배지를 제조하기 위해 다양한 항생제의 생육저해 효과를 조사하였다. Gentamycin과 ripampicin은
The inhibitory effect of antibiotics on growth of lactobacillus, streptococcus and bifidobacteria was examined to develop the selective media to isolate and enumerate bifidobacteria from the fermented foods containing various lactic bacteria. The growth of lactic bacteria was inhibited seriously but that of bifidobacteria was not inhibited by gentamycin or ripampicin at the concentration of more than