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Pseudomonas spp.에 의한 부패

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dc.contributor.author김경미-
dc.contributor.author이희영-
dc.contributor.author이수민-
dc.contributor.author박범영-
dc.contributor.author오미화-
dc.contributor.author윤요한-
dc.date.available2021-02-22T10:55:16Z-
dc.date.issued2013-11-
dc.identifier.issn1266-1237-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/6238-
dc.description.abstractPseudomonas spp. are Gram-negative psychrophilic bacteria, which can proliferate at refrigeration temperature. The bacteria produce heat-stable enzymes that can degrade fat and protein in foods. Hence, Pseudomonas spp. are related to the spoilage of milk, dairy products, and meat products under cold storage, causing economic loss. In the food industry, various methods have been used to remove bacteria including Pseudomonas spp. in food-related conditions, but they can be resistant to antimicrobials and sanitizers because they form biofilms regulated by quorum sensing (cell density-dependent cell-to-cell signaling). Since Pseudomonas cells in biofilms can cross-contaminate foods resulting in food spoilage and the survival of food-borne pathogens in food-related conditions, efficient decontamination technology and microbiological criteria should be established to reduce the occurrence of food spoilage by Pseudomonas spp.-
dc.format.extent8-
dc.language한국어-
dc.language.isoKOR-
dc.publisher한국유가공기술과학회-
dc.titlePseudomonas spp.에 의한 부패-
dc.title.alternativeFood Spoilage by Pseudomonas spp-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.bibliographicCitation한국유가공기술과학회지, v.31, pp 179 - 186-
dc.citation.title한국유가공기술과학회지-
dc.citation.volume31-
dc.citation.startPage179-
dc.citation.endPage186-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassdomestic-
dc.identifier.urlhttp://kiss.kstudy.com/thesis/thesis-view.asp?key=3200462-
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