preservation technologies. Various modern technologies are applied to inhibit the growth of micro-organisms in food product as various food-spoilage micro-organisms are exit. Consequently, the techniques are so complicated and diverse to state in one paragraph. This report divides the methods into several categories, physical, biological, and chemical, and introduces each technology briefly.
production by L. brevis and L. kunkeei was significantly reduced(P < 0.01)
Lysozyme may be a useful tool for winemakers to control the growth of spoilage LAB and to reduce the production of volatile acids
▶ Antibacterial properties of hen egg white lysozyme against beer spoilage bacteria and effect of lysozyme on yeast fermentation
antibacterial activity against Gram-positive bacteria + no
Ⅰ. 서론
현대인들의 다양한 라이프스타일이나 그에 따른 소비자의 욕구는 소비 동향도 신속하게 변화시키고 있다. 현대인의 소비문화는 그 제품이 소비자에게 주는 기능적 가치, 사용 가치, 감성 가치를 고려해 양적 가치, 질적 가치와 안전성에 대한 흐름을 가지고 있다. 이런 소비문화의 흐름은
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