3篇
您的检索式：作者名="Seongil Lim"
|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Fermentation Properties of Low-Salted DoenjangSupplemented with Licorice,Mustard,and Chitosan显示文摘 | Lim SeongIl Song Sunmi | 2010 | Korea Food Research Institute2010，42，3： | 1 |
| 2 | Service restoration methodology for multiple fault case in distribution system 显示文摘 | LIM Seongil LEE Seungjae CHOI Myeonsong | 2006 | IEEE Transactions on Power Systems2006，21，4： | 1 |
| 3 | Isolation,identification and optimization of fermentation conditions against Sclerotinia sclerotiorum strains in high salt Doenjang显示文摘With the global warming,the cultivation and storage of northern Chinese cabbage has been infected by Sclerotium bacteria,resulting in the whole plant rot.In this study,in order to develop a bio-inhibitory agent with antibacterial effect and no toxicity and no residue,three strains with high inhibition rate against Sclerotinia sclerotiorum were screened from 69 samples of Doenjang collected in different regions.By observing culture characteristics and physiological and biochemical tests,three strains were identified through 16S rDNA sequence and phylogenetic tree.The results showed that SP-6 was Bacillus amyloliquefaciens,SP-13 was Bacillus methylotrophicus,and SP-14 was Bacillus subtilis.Meanwhile,the inhibition rate of the aseptic fermentation filtrate of three strains against S.sclerotiorum was determined and the fermentation conditions of SP-14 strain was optimized.Results showed that all of three fermentation filtrates inhibited S.sclerotiorum.Data showed that the best conditions for fermentation for the antibacterial substances of SP-14 strain is as following:1%maltose,1%ammonium oxalate or beef extract,1%ferrous sulfate,fermentation at 32℃for 36 h,initial pH 8–9 and the inoculation amount 5%.The living bacteriostatic test showed that SP-14 strain had good inhibitory effect on S.sclerotiorum and the inhibitory effect was more significant when the bacteria concentration was 1.2×10^(11)CFU/mL. | Xian Zhang Hongmei Li Xiaoyu Kang Seongil Lim Fanzhu Li | 2021 | Food Science and Human Wellness2021，10，2： | 0 |
您所在的机构暂未开通此部分的功能，请联系管理员