Physical, mechanical, and antimicrobial properties of edible film produced from defatted soybean meal fermented by Bacillus subtilis

Journal of Microbiology and Biotechnology

Volumn 15, Issue 4, 2005, Pages 815-822

  Kim, Hyung Wook ^f   Ko, Eun Jung ^f   Ha, Sang Do ^a   Song, Kyung Bin ^b   Park, Sang Kyu ^c   Chung, Duck Hwa ^d   Youn, Kwang Sup ^e   Bae, Dong Ho ^f  

^a Chung Ang University   (South Korea)

^b Chungnam National University   (South Korea)

^c Gwangju Institute of Science and Technology (GIST)   (South Korea)

^d Gyeongsang National University   (South Korea)

^e Catholic University of Daegu   (South Korea)

^f Konkuk University   (South Korea)

Author keywords

Antimicrobial film; Bacteriocin like substance; Fermented soybean film; Functional film; Physical and mechanical properties of film

Indexed keywords

ANTIINFECTIVE AGENT; SOYBEAN PROTEIN;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BACTERIAL GROWTH; BACTERIUM CONTAMINATION; COLONY FORMING UNIT; CONTROLLED STUDY; FERMENTATION MEDIUM; FILM COATING; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PACKAGING; HYDROLYSIS; NONHUMAN; PACKAGING MATERIAL; PH; SHELF LIFE; SOYBEAN; TENSILE STRENGTH; WATER PERMEABILITY; WATER VAPOR;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 24644510301     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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