원문정보
초록
영어
Lactobacillus contained in fermented milk, which has a lower pH, temperature, resistibility to toxicity of other bacteria, resistibility to hydrogen peroxide production and hydrogen peroxide itself, and resistibility to antibiotics than lactobacillus contained in Kimchi, was separated and cultured to obtain 24 types of lactobacillus. After they obtained adaptability to toxicity of E.coli, with the probiotics method, three types of lactobacillus were cultured in media containing fragments of Kimchi lactobacillus. When those cultured lactobacilli were used to produce Kimchi, the lactobacilli collected after the fermentation of Kimchi were the type with an enhanced resistibility to antibiotics, hydrogen peroxide, hydrogen peroxide production, toxicity on other bacteria, a low pH, and a low temperature.
목차
1. Introduction
2. Materials and Methods
3. Results and Discussion
The Separation Culture of Lactobacillus Contained in Fermented Milk and Lactobacillus in Kimchi[3]
Growth Difference in pH4 of Kimchi Lactobacillus and Fermented Milk Lactobacillus
Growth Change of Lactobacillus and hydrogen peroxide
Comparison of Kimchi Lactobacillus to Fermented Milk Lactobacillus on the Ability to Suppress E.coli
Resistibility of Lactobacillus in Kimchi and Fermented Milk to Antibiotics(ampicillin)
Method to Strengthen Metabolism of Lactobacillus by Exposing to Toxin of E.coli
Dairy products administration of kimchi lactic acid bacteria debris increased metabolism by a toxin of E. coli, the changes of the resistance of lactic acid bacteria of fermented milk to the antibiotics
Growth Change of Fermented Milk Lactobacillus, which Obtained Resistibility to antibiotics, on a pH4 Condition
Growth Change of Fermented Milk Lactobacillus, which Can Resist antibiotics by the Injection of fragments of Kimchi Lactobacill
Injection of Fermented Milk Lactobacillus, which Obtained Resistibility to antibiotics, pH, and hydrogen peroxide at the Level similar to that of Kimchi Lactobacillus by the Treatment with E.coli Toxin and the Injection of fragments of Kimchi Lactobacilli,
Culture of Fermented Milk Lactobacillus, which Obtained Resistibility to antibiotics, a pH, and hydrogen peroxide at the Level similar to that of Kimchi Lactobacillus by the Treatment with E.coli Toxin and the Injection of fragment of Kimchi Lactobacillus,
4. Conclusion
5. References