- Volume 39 Issue 1
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Immuno-Activities of Extracts of Tofu Fermented with Pleurotus eryngii Mycelia
큰느타리버섯 균사체로 제조한 발효두부 추출물의 면역 활성
- Lee, Sang-Won (Dept. of Microbiological Engineering, Jinju National University) ;
- Kang, Jong-Woo (Dept. of Food and Nutrition, Sunchon National University) ;
- Kim, Jae-Yong (Dept. of Food Science and Technology, Kyungpook National University) ;
- Park, Kyung-Wuk (Dept. of Food and Nutrition, Sunchon National University) ;
- Park, Seok-Kyu (Dept. of Food and Nutrition, Sunchon National University) ;
- Joo, Ok-Soo (Dept. of Food Science, Jinju National University) ;
- Yee, Sung-Tae (Dept. of Biology, Sunchon National University) ;
- Seo, Kwon-Il (Dept. of Food and Nutrition, Sunchon National University)
- 이상원 (진주산업대학교 미생물공학과) ;
- 강종우 (순천대학교 식품영양학과) ;
- 김재용 (경북대학교 식품공학과) ;
- 박경욱 (순천대학교 식품영양학과) ;
- 박석규 (순천대학교 식품영양학과) ;
- 주옥수 (진주산업대학교 식품과학과) ;
- 이성태 (순천대학교 생물학과) ;
- 서권일 (순천대학교 식품영양학과)
- Published : 2010.01.30
In order to improve the functional benefits and storage properties of soybean tofu, fermented tofu was developed using Pleurotus eryngii mycelia. The immune activities of water and methanol extracts of the tofu were investigated. The optimal medium for the growth of Pleurotus eryngii mycelia was PD broth medium and the optimal fermentation period for the tofu was 7 days. The water and methanol extracts of the fermented tofu induced the proliferation of spleen cells at above
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