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최신양,정병문,김현정,성승희,김왕준,박완수 한국산업미생물학회 2000 한국미생물·생명공학회지 Vol.28 No.1
The various extracellular enzymes produced by lactic acid bacteria isolated from kimchi were assayed to improve the shelf-life of kimchi. Peroxidase was not detected in all tested lactic acid bacteria and small amount of ascorbic acid oxidase was detected in Pediococcus pentosaceus and Lactobacillus brevis. In case of α-amylase, 27-8 and 20.9 unit/mg were shown in Pediococcus acidilactici and Pediococcus pentosaceus, respectively but β-amylase and protease activities were very low. The enzyme related to textural property of kimchi, pectinesterase showed low activity but polygalacturonase activity was 0.28 unit/mg in Lactobacillus homohiochii and 0.27 nit/mg in Lactobacillus plantarum.