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dc.contributor.author정명수-
dc.date.accessioned2016-08-28T10:08:05Z-
dc.date.available2016-08-28T10:08:05Z-
dc.date.issued2012-
dc.identifier.issn0026-3788-
dc.identifier.otherOAK-9502-
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/223218-
dc.description.abstractThe aim of the study was to investigate the antimicrobial action of the extract of ginseng by-product (1.0, 2.0, and 4.0%) produced by subcritical water extraction (SWE), nisin (125, 250, and 500 lU/ml), and their combination in milk products at 4°C. The addition of the SWE of the ginseng by-product (1.0,2.0, and 4.0%) resulted in no change in the initial number of Listeria monocytogenes in whole and low-fat milk during storage. Nisin at concentrations of 125,250, and 500 lU/ml was shown to decrease numbers of L. monocytogenes in skim milk. In contrast, the control (without the SWE of ginseng by-product or nisin) showed an increase in the number of L. monocytogenes. In addition, the combined addition of the SWE of ginseng by-product at 1.0 or 2.0% and nisin at 125 or 250 lU/ml showed a synergistic activity against L. monocytogenes. In particular, in skim milk, when ginseng extract at 2.0% was added with nisin at 500 lU/ml, L monocytogenes could not be detected after 1 day of incubation. This study demonstrates the synergistic antimicrobial effect of the combination with the SWE of ginseng by-product and nisin and indicates the potential of this combined treatment in food processing.-
dc.languageEnglish-
dc.titleAntimicrobial effect of the extracts of a ginseng by-product produced by subcritical water extraction, nisin, and their combination against Listeria monocytogenes in milk products-
dc.typeArticle-
dc.relation.issue4-
dc.relation.volume67-
dc.relation.indexSCOPUS-
dc.relation.startpage370-
dc.relation.lastpage373-
dc.relation.journaltitleMilchwissenschaft-
dc.identifier.wosidWOS:000311663200006-
dc.identifier.scopusid2-s2.0-84867654734-
dc.author.googleKim W.J.-
dc.author.googleMin K.Y.-
dc.author.googleKim K.-T.-
dc.author.googleLee N.-K.-
dc.author.googleChung M.-S.-
dc.author.googleCho S.W.-
dc.author.googlePaik H.-D.-
dc.contributor.scopusid정명수(15057605800)-
dc.date.modifydate20200218154844-
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엘텍공과대학 > 식품공학전공 > Journal papers
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