Min Ju Ahn
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View article: The Ideal Self in “Ego Dominus Tuus”: Creative Struggle between Yeats and Nietzsche
The Ideal Self in “Ego Dominus Tuus”: Creative Struggle between Yeats and Nietzsche Open
View article: Changes in phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201
Changes in phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201 Open
본 연구는 노란콩 8품종(새단백, 대원, 대풍, 늘찬, 태광, 선유, 황금, 및 대망)에 대해 Lactobacillus plantarum P1201 균주를 이용하여 콩-분말 두유 발효 중 식물성 에스트로겐 및 항산화 활성 변화를 측정하였다. 그 결과, 발효가 진행되는 동안 isoflavone-glycoside는 감소하였고, total phenolic 및 isoflavoneaglycone 함량과 DPPH와 ABTS 라디칼 소거…
View article: Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)
Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia) Open
Bitter melon powder (BMP) was used in the preparation of rice nuruk (RN) and makgeolli as one of raw materials.RN containing BMP (BMP-RN) was prepared by adding 0~2.0% (w/w) BMP into rice. Fermentative microbial, and antioxidant characteri…
View article: Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191
Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191 Open
Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191-Antioxidant,Bacillus subtilis CSY191,Black soybean,Cheonggukjang,Isoflavone
View article: Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28
Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28 Open
본 연구에서는 야생 효모 Saccharomyces cerevisiae Y28을 이용하여 참다래-대봉감 혼합과실주 제조를 위해 과즙의 효소 처리 조건 확립, 참다래-대봉감 비율별 알코올 발효 특성 및 향기성분 분석을 조사하였다. 최적 효소 처리 조건은 참다래는 0.3%, 1시간이었고 대봉감은 0.3%, 3시간이었다. 참다래-대봉감 혼합과실주의 pH는 발효 후 3.69-3.77로 거의 변화가 없었고, 산도는 발효 후 증가하여 1…
View article: Molecular diversity of endobacterial communities in edible part of King oyster mushroom (Pleurotus eryngii) based on 16S rRNA
Molecular diversity of endobacterial communities in edible part of King oyster mushroom (Pleurotus eryngii) based on 16S rRNA Open
세균 16S rRNA 유전자 특이 프라이머를 기초로 하여 중합 효소연쇄반응을 이용하여 Pleurotus eryngii (큰느타리 버섯)의 내부에 존재하는 세균의 다양성을 조사하였다. 세균 16S rRNA의 라이브러리는 버섯 갓(BC, body cap)와 줄기(BS, body stipe)로 구성하였다. BC 20 클론은 네 그룹으로 구별되었고 가장 큰 그룹은 Firmicutes (클론의 40%) 있었다. 그러나, BS 20 클…
View article: Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence
Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence Open