Search Results - "나광출"

Aspergillus oryzae를 이용한 배 착즙박 누룩의 제조 및 막 걸리 발효특성 by 신자원, Ja Won Shin, 김영헌, Young Hun Kim, 김재호, Jae Ho Kim, 나광출, Kwang Chul Na, 이종수, Jong Soo Lee

“…In order to develop new valuable pear marc nuruk and further, reduce environmental pollution by pear marc from pear juice processing, we prepared pear marc…”
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Aspergillus oryzae를 이용한 배 착즙박 누룩의 제조 및 막걸리 발효특성 by 신자원, 김영헌, 김재호, 나광출, 이종수, Shin, Ja-Won, Kim, Young-Hun, Kim, Jae-Ho, Na, Kwang-Chul, Lee, Jong-Soo

“…In order to develop new valuable pear marc nuruk and further, reduce environmental pollution by pear marc from pear juice processing, we prepared pear marc…”
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단보 : 배 추출박 추출물에서 몇 종류 효모들의 생육 특성 by 장인택, In Taek Jang, 강민구, Min Gu Kang, 나광출, Kwang Chul Na, 이종수, Jong Soo Lee

“…Growth profiles of Candida krusei KCTC 7213, Torulopsis sphaerica KCTC 7138 and Zygosaccharomyces rouxii KCCM 12066 in pear marc extract were determined…”
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배 추출박 추출물에서 몇 종류 효모들의 생육 특성 by 장인택, 강민구, 나광출, 이종수, Jang, In-Taek, Kang, Min-Gu, Na, Kwang-Chul, Lee, Jong-Soo

“…Growth profiles of Candida krusei KCTC 7213, Torulopsis sphaerica KCTC 7138 and Zygosaccharomyces rouxii KCCM 12066 in pear marc extract were determined…”
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Saccharomyces cerevisiae와 Kluyveromyces fragilis 및 Lactobacillus plantarum의 혼합발효로 제조한 배 유과 발효제품의 생리기능성 by 장인택, In Taek Jang, 김영헌, Young Hun Kim, 나광출, Kwang Chul Na, 이종수, Jong Soo Lee

“…배 유과를 이용하여 새로운 고부가가치의 생리기능성배 유과 시제품을 개발하고자 냉동배 유과를 해동하여 건조시킨 후 Saccharomyces cerevisiae, Kluyveromyces fragilis및 Lactobacillus plantarum으로 혼합발효시켜 배 유과 발효 시제품을…”
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전통 배 약주 제조용 효모의 선발 및 배 약주의 최적 발효 조건 by 송정화, Jung Hwa Song, 장정훈, Jeong Hoon Jang, 나광출, Kwang ChuI Na, 김하근, Ha Kun Kim, 이종수, Jong Soo Lee

“…The goal of this study was to screen a useful yeast for Korean traditional pear Yakju (KTPY) brewing and develop its brewing process. Cooked non-glutinous rice…”
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Saccharomyces cerevisiae C-2로 발효시킨 배-딸기 발효 농축물을 이용한 기능성 음료의 제조 및 특성 by 장정훈, Jeong Hoon Jang, 나광출, Kwang ChuI Na, 김월수, WaI Soo Kim, 이종수, Jong Soo Lee

“…Mixed juice of pear and strawberry was fermented by commercial Saccharomyces cerevisiae C-2 at 25˚C for 7 days and obtained the pear-strawberry fermentative…”
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