메뉴 건너뛰기




Volumn 64, Issue 2, 2015, Pages 1078-1084

Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development

Author keywords

Antibiotic susceptibility; Biogenic amine; Hemolysis; Leuconostoc; Weissella

Indexed keywords

AMINES; BLOOD; LACTIC ACID; MICROWAVE INTEGRATED CIRCUITS; STRAIN;

EID: 84944320095     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.031     Document Type: Article
Times cited : (67)

References (60)
  • 1
    • 84861021484 scopus 로고    scopus 로고
    • Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products
    • Adimpong, D. B., Nielsen, D. S., Sorensen, K. I., Derkx, P. M., & Jespersen, L. (2012). Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products. BMC Microbiology, 12, 75e86.
    • (2012) BMC Microbiology, , vol.12 , pp. 75-86
    • Adimpong, D.B.1    Nielsen, D.S.2    Sorensen, K.I.3    Derkx, P.M.4    Jespersen, L.5
  • 2
    • 84908159287 scopus 로고    scopus 로고
    • The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution
    • Alvarez, M. A., & Moreno-Arribas, M. V. (2014). The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends in Food Science & Technology, 39, 146e155.
    • (2014) Trends in Food Science & Technology, , vol.39 , pp. 146-155
    • Alvarez, M.A.1    Moreno-Arribas, M.V.2
  • 3
    • 84864006748 scopus 로고    scopus 로고
    • Antibiotic resistance of probiotic organisms and safety of probiotic dairy products
    • Ashraf, M., & Shah, N. P. (2011). Antibiotic resistance of probiotic organisms and safety of probiotic dairy products. International Food Research Journal, 18, 837e853.
    • (2011) International Food Research Journal, , vol.18 , pp. 837-853
    • Ashraf, M.1    Shah, N.P.2
  • 5
    • 0033408543 scopus 로고    scopus 로고
    • Improved screening procedure for biogenic amine production by lactic acid bacteria
    • Bover-Cid, S., & Holzapfel, W. H. (1999). Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology, 53, 33e41.
    • (1999) International Journal of Food Microbiology, , vol.53 , pp. 33-41
    • Bover-Cid, S.1    Holzapfel, W.H.2
  • 8
    • 36049045859 scopus 로고    scopus 로고
    • An interference free amperometric biosensor for the detection of biogenic amines in food products
    • Carelli, D., Centonze, D., Palermo, C., Quinto, M., & Rotunno, T. (2007). An interference free amperometric biosensor for the detection of biogenic amines in food products. Biosensors and Bioelectronics, 23, 640e647.
    • (2007) Biosensors and Bioelectronics, , vol.23 , pp. 640-647
    • Carelli, D.1    Centonze, D.2    Palermo, C.3    Quinto, M.4    Rotunno, T.5
  • 9
    • 77953888938 scopus 로고    scopus 로고
    • Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter
    • Clinical and Laboratory Standards Institute. (2007). Performance standards for antimicrobial susceptibility testing; seventeenth informational supplement. CLSI domument M100eS17. Wayne, PA: CLSI
    • Chang, J. Y., & Chang, H. C. (2010). Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter. Journal of Food Science, 75, M103eM110. Clinical and Laboratory Standards Institute. (2007). Performance standards for antimicrobial susceptibility testing; seventeenth informational supplement. CLSI domument M100eS17. Wayne, PA: CLSI.
    • (2010) Journal of Food Science, , vol.75 , pp. M103-M110
    • Chang, J.Y.1    Chang, H.C.2
  • 10
    • 0027768689 scopus 로고
    • Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species
    • Collins, M. D., Samelis, J., Metaxopoulos, J., & Wallbanks, S. (1993). Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species. Journal of= Applied Bacteriology, 75, 595e603.
    • (1993) Journal of= Applied Bacteriology, , vol.75 , pp. 595-603
    • Collins, M.D.1    Samelis, J.2    Metaxopoulos, J.3    Wallbanks, S.4
  • 13
    • 59749098211 scopus 로고    scopus 로고
    • Update of the criteria used in the assessment of bacterial resistance to antibiotics of human or veterinary importance
    • EFSA. (2008). Update of the criteria used in the assessment of bacterial resistance to antibiotics of human or veterinary importance. EFSA Journal, 732, 1e15.
    • (2008) EFSA Journal, , vol.732 , pp. 1-15
  • 14
    • 84944349016 scopus 로고    scopus 로고
    • Media preparation for EUCAST disk diffusion testing and for determination of MIC values by the broth microdilution method
    • European Committee on Antimicrobial Susceptibility Testing. (2014). Media preparation for EUCAST disk diffusion testing and for determination of MIC values by the broth microdilution method (vol. 4.0). Abailable at http://www.eucast.org.
    • (2014) , vol.4
  • 15
    • 2642562318 scopus 로고    scopus 로고
    • Joint FAO/WHO working group report on draft guidelines for evaluation of probiotics in food
    • London, Ontario, Canada, April 30 and May 1.
    • FAO/WHO. (2002). Joint FAO/WHO working group report on draft guidelines for the evaluation of probiotics in food London, Ontario, Canada, April 30 and May 1
    • (2002)
  • 17
    • 0037313590 scopus 로고    scopus 로고
    • Molecular characterization of tet(M) genes in Lactobacillus isolates from different types of fermented dry sausage
    • Gevers, D., Danielsen, M., Huys, G., & Swings, J. (2003). Molecular characterization of tet(M) genes in Lactobacillus isolates from different types of fermented dry sausage. Applied and Environmental Microbiology, 69, 1270e1275.
    • (2003) Applied and Environmental Microbiology, , vol.69 , pp. 1270-1275
    • Gevers, D.1    Danielsen, M.2    Huys, G.3    Swings, J.4
  • 18
    • 0037409251 scopus 로고    scopus 로고
    • Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage
    • Gonzalez-Fernandez, C., Santos, E. M., Jaime, I., & Rovira, J. (2003). Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage. Food Microbiology, 20, 275e284.
    • (2003) Food Microbiology, , vol.20 , pp. 275-284
    • Gonzalez-Fernandez, C.1    Santos, E.M.2    Jaime, I.3    Rovira, J.4
  • 21
    • 33845678684 scopus 로고    scopus 로고
    • Horizontal trasnfer of tet(M) and erm(B) resistance plasmids from food strains of Lactobacillus plantarum to Enterococcus faecalis JH2-2 in the gastrointerstinal tracts of gnotobiostic rats
    • Jacobsen, L. J., Wilcks, A., Hammer, K., Huys, G., Gevers, D., & Andersen, S. R.(2006). Horizontal trasnfer of tet(M) and erm(B) resistance plasmids from food strains of Lactobacillus plantarum to Enterococcus faecalis JH2-2 in the gastrointerstinal tracts of gnotobiostic rats. FEMS Microbiology Ecology, 59, 158e166.
    • (2006) FEMS Microbiology Ecology , vol.59 , pp. 158-166
    • Jacobsen, L.J.1    Wilcks, A.2    Hammer, K.3    Huys, G.4    Gevers, D.5    Andersen, S.R.6
  • 22
    • 80052553911 scopus 로고    scopus 로고
    • Identification of the P3 promoter and distinct roles of the two promoters of the SaeRS two component system in Staphylococcus aureus
    • Jeong, D. W., Cho, H., Lee, H., Li, C., Garza, J., Fried, M., et al. (2011). Identification of the P3 promoter and distinct roles of the two promoters of the SaeRS two component system in Staphylococcus aureus. Journal of Bacteriology, 193, 4672e4684.
    • (2011) Journal of Bacteriology, , vol.193 , pp. 4672-4684
    • Jeong, D.W.1    Cho, H.2    Lee, H.3    Li, C.4    Garza, J.5    Fried, M.6
  • 23
    • 84877609406 scopus 로고    scopus 로고
    • Microbial succession and metabolite changes during long-term storage of Kimchi
    • Jeong, S. H., Lee, S. H., Jung, J. Y., Choi, E. J., & Jeon, C. O. (2013). Microbial succession and metabolite changes during long-term storage of Kimchi. Journal of Food Science, 78, M763eM769.
    • (2013) Journal of Food Science, , vol.78 , pp. M763-M769
    • Jeong, S.H.1    Lee, S.H.2    Jung, J.Y.3    Choi, E.J.4    Jeon, C.O.5
  • 24
    • 84871659357 scopus 로고    scopus 로고
    • Functionality and safety of lactic bacterial strains from Korean kimchi
    • Ji, Y., Kim, H., Park, H., Lee, J., Lee, H., Shin, H., et al. (2013). Functionality and safety of lactic bacterial strains from Korean kimchi. Food Control, 31, 467e473.
    • (2013) Food Control, , vol.31 , pp. 467-473
    • Ji, Y.1    Kim, H.2    Park, H.3    Lee, J.4    Lee, H.5    Shin, H.6
  • 25
    • 84907814534 scopus 로고    scopus 로고
    • Kimchi microflora: history, current status, and perspectives for industrial kimchi production
    • Jung, J. Y., Lee, S. H., & Jeon, C. O. (2014). Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Applied Microbiology and Biotechnology, 98, 2385e2393.
    • (2014) Applied Microbiology and Biotechnology, , vol.98 , pp. 2385-2393
    • Jung, J.Y.1    Lee, S.H.2    Jeon, C.O.3
  • 26
    • 84855983782 scopus 로고    scopus 로고
    • Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation
    • Jung, J. Y., Lee, S. H., Lee, H. J., Seo, H. Y., Park, W. S., & Jeon, C. O. (2012). Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation. International Journal of Food Microbiology, 153, 378e387.
    • (2012) International Journal of Food Microbiology, , vol.153 , pp. 378-387
    • Jung, J.Y.1    Lee, S.H.2    Lee, H.J.3    Seo, H.Y.4    Park, W.S.5    Jeon, C.O.6
  • 29
    • 84892500276 scopus 로고    scopus 로고
    • Tyramine production among lactic acid bacteria and other species isolated from kimchi
    • Kim, M.-J., & Kim, K.-S. (2014). Tyramine production among lactic acid bacteria and other species isolated from kimchi. LWT - Food Science and Technology, 56, 406e413.
    • (2014) LWT - Food Science and Technology, , vol.56 , pp. 406-413
    • Kim, M.-J.1    Kim, K.-S.2
  • 30
    • 16444385353 scopus 로고    scopus 로고
    • Strain improvement of Leuconostoc mesenteroides as an acid-resistant mutant and effect on Kimchi fermentation as a starter
    • Kim, Y.-H., Kim, H.-Z., Kim, J.-Y., Choi, T.-B., & Kang, S.-M. (2005). Strain improvement of Leuconostoc mesenteroides as an acid-resistant mutant and effect on Kimchi fermentation as a starter. Korean Journal of Applied Microbiology, 33, 41e50.
    • (2005) Korean Journal of Applied Microbiology, , vol.33 , pp. 41-50
    • Kim, Y.-H.1    Kim, H.-Z.2    Kim, J.-Y.3    Choi, T.-B.4    Kang, S.-M.5
  • 31
    • 84880604662 scopus 로고    scopus 로고
    • Atopic dermatitis-mitigating effects of new Lactobacillus strain, Lactobacillus sakei probio 65 isolated from Kimchi
    • Kim, J. Y., Park, B. K., Park, H. J., Park, Y. H., Kim, B. O., & Pyo, S. (2013). Atopic dermatitis-mitigating effects of new Lactobacillus strain, Lactobacillus sakei probio 65 isolated from Kimchi. Journal of Applied Microbiology, 115, 517e526. Latorre Moratalla, M. L., Bover-Cid, S., Aymerich, T., Marcos, B., Vidal-Carou, M. C., & Garriga, M. (2007). Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture. Meat Science, 75, 460e469.
    • (2013) Journal of Applied Microbiology, , vol.115 , pp. 517-526
    • Kim, J.Y.1    Park, B.K.2    Park, H.J.3    Park, Y.H.4    Kim, B.O.5    Pyo, S.6
  • 32
    • 33845688594 scopus 로고    scopus 로고
    • Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture
    • Latorre Moratalla, M. L., Bover-Cid, S., Aymerich, T., Marcos, B., Vidal-Carou, M. C., & Garriga, M. (2007). Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture. Meat Science, 75, 460e469
    • (2007) Meat Science , vol.75 , pp. 460-469
    • Latorre Moratalla, M.L.1    Bover-Cid, S.2    Aymerich, T.3    Marcos, B.4    Vidal-Carou, M.C.5    Garriga, M.6
  • 33
    • 0001214667 scopus 로고
    • Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates
    • Lee, C.-W., Ko, C.-Y., & Ha, D.-M. (1992). Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean Journal of Applied Microbiology and Biotechnology, 20, 102e109.
    • (1992) Korean Journal of Applied Microbiology and Biotechnology, , vol.20 , pp. 102-109
    • Lee, C.-W.1    Ko, C.-Y.2    Ha, D.-M.3
  • 34
    • 79960309213 scopus 로고    scopus 로고
    • Isolation of Leuconostoc and Weissella species inhibiting the growth of Lactobacillus sakei from kimchi
    • Lee, K., & Lee, J.-H. (2011). Isolation of Leuconostoc and Weissella species inhibiting the growth of Lactobacillus sakei from kimchi. Korean Journal of Microbiology and Biotechnology, 39, 175e181.
    • (2011) Korean Journal of Microbiology and Biotechnology, , vol.39 , pp. 175-181
    • Lee, K.1    Lee, J.-H.2
  • 37
    • 0000304915 scopus 로고
    • Reevaluation of isolation and identification of Gram-positive bacteria in Kimchi
    • Lim, C.-R., Park, H.-K., & Han, H.-U. (1989). Reevaluation of isolation and identification of Gram-positive bacteria in Kimchi. Korean Journal of Microbiology, 27, 404e414.
    • (1989) Korean Journal of Microbiology, , vol.27 , pp. 404-414
    • Lim, C.-R.1    Park, H.-K.2    Han, H.-U.3
  • 41
    • 37849041671 scopus 로고    scopus 로고
    • Resistance of potential probiotic lactic acid bacteria and bifidobacteria of African and European origin to antimicrobials: determination and transferability of the resistance genes to other bacteria
    • Ouoba, L. I. I., Lei, V., & Jensen, L. B. (2008). Resistance of potential probiotic lactic acid bacteria and bifidobacteria of African and European origin to antimicrobials: determination and transferability of the resistance genes to other bacteria. International Journal of Food Microbiology, 121, 217e224.
    • (2008) International Journal of Food Microbiology, , vol.121 , pp. 217-224
    • Ouoba, L.I.I.1    Lei, V.2    Jensen, L.B.3
  • 42
    • 84893069033 scopus 로고    scopus 로고
    • Health benefits of kimchi (Korean fermented vegetables) as a probiotic food
    • Park, K. Y., Jeong, J. K., Lee, Y. E., & Daily, J. W., 3rd (2014). Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. Journal of Medicinal Food, 17,6e20.
    • (2014) Journal of Medicinal Food , vol.17 , pp. 6-20
    • Park, K.Y.1    Jeong, J.K.2    Lee, Y.E.3    Daily, J.W.4
  • 43
    • 77952584427 scopus 로고    scopus 로고
    • Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut
    • Penas, E., Frias, J., Sidro, B., & Vidal-Valverde, C. (2010). Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut. Food Chemistry, 123, 143e150.
    • (2010) Food Chemistry, , vol.123 , pp. 143-150
    • Penas, E.1    Frias, J.2    Sidro, B.3    Vidal-Valverde, C.4
  • 45
    • 80051781610 scopus 로고    scopus 로고
    • Reduced biogenic amie contents in sauerkraut via addition of selected lactic acid bacteria
    • Rabie, M. A., Siliha, H., el-Saidy, S., el-Badawy, A. A., & Malcata, F. X. (2011). Reduced biogenic amie contents in sauerkraut via addition of selected lactic acid bacteria. Food Chemistry, 129, 1778e1782.
    • (2011) Food Chemistry, , vol.129 , pp. 1778-1782
    • Rabie, M.A.1    Siliha, H.2    el-Saidy, S.3    el-Badawy, A.A.4    Malcata, F.X.5
  • 46
    • 69749085377 scopus 로고    scopus 로고
    • Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages
    • Ruiz-Moyano, S., Martin, A., Benito, M. J., Casquete, R., Serradilla, M. J., & Cordoba Mde, G. (2009). Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages. Meat Science, 83, 460e467. SCAN. (2003). Opinion of the Scientific Comittee on Animal Nutrition (SCAN) on the criteria for assessing the safety of microorganisms resistant to antibiotics of human clinical and veterinary importance. In Health and Consumer Protection Directorate-general. Brussels, Belgium.
    • (2009) Meat Science, , vol.83 , pp. 460-467
    • Ruiz-Moyano, S.1    Martin, A.2    Benito, M.J.3    Casquete, R.4    Serradilla, M.J.5    Cordoba Mde, G.6
  • 47
    • 84944349017 scopus 로고    scopus 로고
    • Opinion of the Scientific Comittee on Animal Nutrition (SCAN) on the criteria for assessing the safety of microorganisms resistant to antibiotics of human clinical and veterinary importance
    • Brussels, Belgium
    • SCAN. (2003). Opinion of the Scientific Comittee on Animal Nutrition (SCAN) on the criteria for assessing the safety of microorganisms resistant to antibiotics of human clinical and veterinary importance. In Health and Consumer Protection Directorate-general. Brussels, Belgium
    • (2003) In Health and Consumer Protection Directorate-general
  • 48
    • 84862499727 scopus 로고    scopus 로고
    • Evaluation of Leuconostoc mesenteroides YML003 as a probiotic against lowpathogenic avian influenza (H9N2) virus in chickens
    • Seo, B. J., Rather, I. A., Kumar, V. J., Choi, U. H., Moon, M. R., Lim, J. H., et al. (2012). Evaluation of Leuconostoc mesenteroides YML003 as a probiotic against lowpathogenic avian influenza (H9N2) virus in chickens. Journal of Applied Microbiology, 113, 163e171.
    • (2012) Journal of Applied Microbiology, , vol.113 , pp. 163-171
    • Seo, B.J.1    Rather, I.A.2    Kumar, V.J.3    Choi, U.H.4    Moon, M.R.5    Lim, J.H.6
  • 49
    • 0030265217 scopus 로고    scopus 로고
    • Signifcance of biogenic amines to food safety and human health
    • Shalaby, A. R. (1996). Signifcance of biogenic amines to food safety and human health. Food Research International, 29, 675e690.
    • (1996) Food Research International, , vol.29 , pp. 675-690
    • Shalaby, A.R.1
  • 50
    • 0016825833 scopus 로고
    • Phenomenon of hot-cold hemolysis: chelator-induced lysis of sphingomyelinase-treated erythrocytes
    • Smyth, C. J., Mollby, R., & Wadstorm, T. (1975). Phenomenon of hot-cold hemolysis: chelator-induced lysis of sphingomyelinase-treated erythrocytes. Infection and Immunity, 12, 1104e1111.
    • (1975) Infection and Immunity, , vol.12 , pp. 1104-1111
    • Smyth, C.J.1    Mollby, R.2    Wadstorm, T.3
  • 52
    • 0037464990 scopus 로고    scopus 로고
    • Identification and antibiotic susceptibility of bacterial isolates from probiotic products
    • Temmerman, R., Pot, B., Huys, G., & Swings, J. (2003). Identification and antibiotic susceptibility of bacterial isolates from probiotic products. International Journal of Food Microbiology, 81, 1e10.
    • (2003) International Journal of Food Microbiology, , vol.81 , pp. 1-10
    • Temmerman, R.1    Pot, B.2    Huys, G.3    Swings, J.4
  • 53
    • 77949914618 scopus 로고    scopus 로고
    • Characterisation and transferability of antibiotic resistance genes from lactic acid bacteria isolated from Irish pork and beef abattoirs
    • Toomey, N., Bolton, D., & Fanning, S. (2010). Characterisation and transferability of antibiotic resistance genes from lactic acid bacteria isolated from Irish pork and beef abattoirs. Research in Microbiology, 161, 127e135.
    • (2010) Research in Microbiology, , vol.161 , pp. 127-135
    • Toomey, N.1    Bolton, D.2    Fanning, S.3
  • 54
    • 7044286098 scopus 로고    scopus 로고
    • Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan
    • Tsai, Y.-H., Kung, H.-F., Lin, Q.-L., Hwang, J.-H., Cheng, S.-H., Wei, C.-I., et al. (2005).Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan. Food Chemistry, 90, 635e641.
    • (2005) Food Chemistry , vol.90 , pp. 635-641
    • Tsai, Y.-H.1    Kung, H.-F.2    Lin, Q.-L.3    Hwang, J.-H.4    Cheng, S.-H.5    Wei, C.-I.6
  • 56
    • 52449101821 scopus 로고    scopus 로고
    • Antimicrobial resistance in foodborne pathogensea cause for concern?
    • Walsh, C., & Fanning, S. (2008). Antimicrobial resistance in foodborne pathogensea cause for concern? Current Drug Targets, 9, 808e815.
    • (2008) Current Drug Targets, , vol.9 , pp. 808-815
    • Walsh, C.1    Fanning, S.2
  • 57
    • 21144455364 scopus 로고    scopus 로고
    • Charaterization of the antagonistic activity against Lactobacillus plantarum and induction of bacteriocin production
    • Yang, E. J., Chang, J. Y., Lee, H. J., Kim, J. H., Chung, D. K., Lee, J. H., et al. (2002). Charaterization of the antagonistic activity against Lactobacillus plantarum and induction of bacteriocin production. Korean Journal of Food Science and Technology, 34, 311e318.
    • (2002) Korean Journal of Food Science and Technology, , vol.34 , pp. 311-318
    • Yang, E.J.1    Chang, J.Y.2    Lee, H.J.3    Kim, J.H.4    Chung, D.K.5    Lee, J.H.6
  • 59
    • 70349958192 scopus 로고    scopus 로고
    • Erythromycin- and tetracyclineresistant lactobacilli in Italian fermented dry sausages
    • Zonenschain, D., Rebecchi, A., & Morelli, L. (2009). Erythromycin- and tetracyclineresistant lactobacilli in Italian fermented dry sausages. Journal of Applied Microbiology, 107, 1559e1568
    • (2009) Journal of Applied Microbiology , vol.107 , pp. 1559-1568
    • Zonenschain, D.1    Rebecchi, A.2    Morelli, L.3
  • 60
    • 33748465756 scopus 로고    scopus 로고
    • Factors affecting trypsin extraction by AOT reversed micelles and observation by STM
    • Zhou, X., & Weng, Y. (2006). Factors affecting trypsin extraction by AOT reversed micelles and observation by STM. Chinese Journal of Chemical Engineering, 14(3), 407e412.
    • (2006) Chinese Journal of Chemical Engineering, , vol.14 , Issue.3 , pp. 407-412
    • Zhou, X.1    Weng, Y.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.