1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
antifungal agent)이다. 미국 일리노이 대학의 연구팀이 싸이언스 과학 잡지에 발표한 레스베라트롤에 대한 연구 결과를 보면 포도에서 추출하여 정제한 이 물질이 항산화작용과 종양 발생 및 진행의 억제효과가 있으며 독성은 나타나지 않았다고 보고하였다. 또 앞의 워트하우스 교수 연구팀은 레스베라트
and others. Its consumer products consist of hair dyes, antidepilatory agents, ladies cleanser, wound pastes, condoms and oral care products such as mouthwash and toothpastes. Its functional food includes nutrition such as vitamin C powder and healthcare drinks. The Company distributes medicines, which are developed by the Company itself, to overseas markets such as Southeast Asia and Europe.