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모유 섭취 신생아 유래 Lactobacillus acidophilus에 의한 발효유 내 중미형성
박정규,송원호,홍성문,김철현,Park, Jeong-Gyu,Song, Won-Ho,Hong, Sung-Moon,Kim, Cherl-Hyun 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.5
Lactobacillus acidophilus is a normal inhabitant of the human intestine and its numerous health benefits have been reported. This organism is referred to as a "starter culture". This study was conducted to verify that the production of flavor compounds in fermented milk was obtained using a good probiotic strain of L. acidophilus from breast-fed infant feces. The bitter-tasting amino acids, such as arginine and histidine were produced in larger amounts than other free amino acids when L. acidophilus strains were inoculated in skim milk. The lactic acid was the major acid produced from glucose. L. acidophilus NB 209 was the best producer of lactic acid. This L. acidophilus NB 209 produced higher amounts of acetaldehyde than other L. acidophilus strains. L. acidophilus NB 209 gave higher flavor and taste score of the yogurt produced than other L. acidophilus strains in sensory evaluation. These results indicate that L. acidophilus NB 209 has the potential to be developed as a starter culture for fermented milk products.
朴定奎 서울産業大學校 1981 논문집 Vol.14 No.1
Creep is the behavior of material which shows the increment of strain only due to the amount of loading time without any change of stress. Creep strain curve is usually divided into three stages-transient creep, steady state creep, and accelerating creep. with the analysis of experimental results which involve the stress dependence of normal creep velocity, the temperature dependence of creep velocity, and the stress-temperature dependence of creep rupture time, we will study on the behavior of rupture of high-temperature material by the development of crack caused by creep.