Journal of Dairy Science and Biotechnology

Lactobacillus acidophilus as a Probiotics
프로바이오틱스로서의 Lactobacillus acidophilus

Sejong Oh

오세종

2019;37(3):155-166.
https://doi.org/10.22424/jmsb.2019.37.3.155

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Status and Prospect of Lactic Acid Bacteria with Antibiotic Resistance
항생제 내성을 가진 유산균의 현황과 전망

Jung-Whan Chon, Kun-Ho Seo, Dongryeoul Bae, Dongkwan Jeong, Kwang-Young Song

천정환, 서건호, 배동렬, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2020;38(2):70-88.
https://doi.org/10.22424/jdsb.2020.38.2.70

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Oxidative Stress and Alzheimer’s Disease
산화스트레스와 치매

Jayeon Yoo, Jeong-hee Yun, Kuk-Hwan Seol, Mi-Hwa Oh, Jun-Sang Ham

유자연, 윤정희, 설국환, 오미화, 함준상

J. Dairy Sci. Biotechnol. 2020;38(3):134-141.
https://doi.org/10.22424/jdsb.2020.38.3.134

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Chemical Properties of Lignans, Their Effects on Human Health, and the Enhancement of Milk Function of Lignans
리그난의 화학적 특성, 인체 건강에 미치는 영향 및 리그난의 우유 기능 강화에 관한 연구 고찰

Hyo-Jeong Hwang, Jin A Yoon, Kyung-Ok Shin

황효정, 윤진아, 신경옥

2018;36(2):81-94.
https://doi.org/10.22424/jmsb.2018.36.2.81

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The Potential of Melatonin for the Application in Dairy Products
멜라토닌의 기능성 및 유제품 활용

Minyu Song, Won Seo Park, Jayeon Yoo, Jun-Sang Ham

송민유, 박원서, 유자연, 함준상

2018;36(1):14-25.
https://doi.org/10.22424/jmsb.2018.36.1.14

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A Study on the Features and Functions of A2 Milk
A2유형 우유의 특성과 기능

Eun-Tae Kim, Myunghoo Kim, Sang-Bum Kim, Sang Hun Park, Sae-Ha Lim, Yu-Ri Lee, Ha-Young Choi, Dong-Hyun Lim, Jun-Sik Eom, Seung-Jun Lee, Sung-Yong Joo, Tai-Young Hur

김언태, 김명후, 김상범, 박상훈, 임새하, 이유리, 최하영, 임동현, 엄준식, 이승준, 주성용, 허태영

J. Dairy Sci. Biotechnol. 2024;42(2):23-34.
https://doi.org/10.22424/jdsb.2024.42.2.23

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Development of Plant-Based Milk Analogues as Alternatives to Cow Milk: Current Status and Future Prospects
우유 대체 식물성 기반 우유 유사체 개발에 관한 현황과 미래

Tae-Jin Kim, Kun-Ho Seo, Jung-Whan Chon, Hye-Young Youn, Hyeon-Jin Kim, Young-Seon Kim, Binn Kim, Dongkwan Jeong, Kwang-Young Song

김태진, 서건호, 천정환, 윤혜영, 김현진, 김영선, 김빈, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2021;39(4):129-144.
https://doi.org/10.22424/jdsb.2021.39.4.129

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Effects of Heat Treatment on the Nutritional Quality of Milk. IV. Effects of Heat Treatment on the Physical and Nutritional Properties of Milk Protein
우유의 열처리가 우유품질과 영양가에 미치는 영향:IV. 우유의 열처리가 우유단백질의 이화학적 성질과 영양에 미치는 영향

Jong-Wook Jung, Jiyoon Jung, Tae Sun Mim, Sejong Oh

정종욱, 정지윤, 민태선, 오세종

2017;35(4):270-285.
https://doi.org/10.22424/jmsb.2017.35.4.270

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Nutritional Effects and Antimicrobial Activity of Kefir (Grains)

Ying Shen, Dong-Hyeon Kim, Jung-Whan Chon, Hyunsook Kim, Kwang-Young Song, Kun-Ho Seo

2018;36(1):1-13.
https://doi.org/10.22424/jmsb.2018.36.1.1

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Effects of Heat Treatment on the Nutritional Quality of Milk: II. Destruction of Microorganisms in Milk by Heat Treatment
우유의 열처리가 우유품질과 영양가에 미치는 영향:II. 열처리에 의한 우유의 미생물 사멸효과

Kwang-Hyun Kim, Dae Eun Park, Sejong Oh

김광현, 박대은, 오세종

2017;35(1):55-72.
https://doi.org/10.22424/jmsb.2017.35.1.055

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Probiotic Properties of Bifidobacteria Isolated from Feces of Infants
유아 분변에서 분리한 비피도박테리아의 프로바이오틱스 기능성 연구

Chang-Ho Kang, YongGyeong Kim, Seul Hwa Han, Yulah Jeong, HyeMin Park, Nam-Soo Paek

강창호, 김용경, 한설화, 정율아, 박혜민, 백남수

2019;37(1):40-48.
https://doi.org/10.22424/jmsb.2019.37.1.40

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Isolation and Identification of Lactic Acid Bacteria with Probiotic Activities from Kimchi and Their Fermentation Properties in Milk
전통 김치로부터 Probiotic 유산균의 분리 및 우유 발효 특성

Young-Soon Lim, JiYoun Kim, HyeonCheol Kang

임영순, 김지연, 강현철

2019;37(2):115-128.
https://doi.org/10.22424/jmsb.2019.37.2.115

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Antimicrobial Effect of Mentha piperita (Peppermint) Oil against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis in Various Dairy Foods: Preliminary Study

Hyun-Woo Lim, Hyunsook Kim, Jinhyun Kim, Dongryeoul Bae, Kwang-Young Song, Jung-Whan Chon, Jun-Man Lee, Se-Hyung Kim, Dong-Hyeon Kim, Kun-Ho Seo

2018;36(3):146-154.
https://doi.org/10.22424/jmsb.2018.36.3.146

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Suggestion of a Safety Evaluation Procedure to Improve Probiotic Safety
프로바이오틱스 안전성 문제 개선을 위한 안전성 평가방법의 제안

Sejeong Kim, Yohan Yoon, Sejong Oh

김세정, 윤요한, 오세종

J. Dairy Sci. Biotechnol. 2020;38(2):99-111.
https://doi.org/10.22424/jdsb.2020.38.2.99

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Preliminary Data on the Ratio of D(–)-Lactate and L(+)-Lactate Levels in Various Lactic Acid Bacteria as Evaluated using an Enzymatic Method

Kwang-Young Song

J. Dairy Sci. Biotechnol. 2022;40(1):15-22.
https://doi.org/10.22424/jdsb.2022.40.1.15

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Functional Characteristics of Kombucha Fermented with Lactic Acid Bacteria, Yeast, and Acetic Acid Bacteria Derived from Korea Traditional Foods

Su-Min Lee, Jae-Yong Lee, Dong-Gyu Yoo, Yu-Bin Jeon, Ho-Sik Yoon, Cheol-Hyun Kim

J. Dairy Sci. Biotechnol. 2022;40(1):23-34.
https://doi.org/10.22424/jdsb.2022.40.1.23

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The Prevalence and Control of Spoilage Mold and Yeast in Cheese
치즈에서 부패를 일으키는 효모와 곰팡이의 다양성 및 저감법

Jong-Hui Kim, Bu-Min Kim, Seok-Geun Jeong, Mi-hwa Oh

김종희, 김부민, 정석근, 오미화

2017;35(3):152-161.
https://doi.org/10.22424/jmsb.2017.35.3.152

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Outlook of the Global Dairy Industry and Its Current Situation: Ⅴ. Milk Production and Trade after 2020
세계 낙농산업 동향: Ⅴ. 2020년 이후 우유 생산 및 교역을 중심으로

Subin Kim, Sejong Oh

김수빈, 오세종

J. Dairy Sci. Biotechnol. 2024;42(1):1-8.
https://doi.org/10.22424/jdsb.2024.42.1.1

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Effects of Heat Treatment on the Nutritional Quality of Milk: V. The Effect of Heat Treatment on Milk Enzymes
우유의 열처리가 우유품질과 영양가에 미치는 영향: V. 열처리가 우유효소에 미치는 영향

Hanseob Shin, Sejong Oh

신한섭, 오세종

2018;36(1):49-71.
https://doi.org/10.22424/jmsb.2018.36.1.49

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Research and Status on the Development of Companion Animal Food with the Addition of Probiotics: A Review
프로바이오틱스를 첨가한 반려동물 사료 개발에 관한 연구 및 현황: 총설

Hyun-Ju Kim, Jung-Whan Chon, Hyungsuk Oh, Hyeon-Jin Kim, Eunah Jung, Kun-Ho Seo, Kwang-Young Song

김현주, 천정환, 오형석, 김현진, 정은아, 서건호, 송광영

J. Dairy Sci. Biotechnol. 2023;41(4):179-190.
https://doi.org/10.22424/jdsb.2023.41.4.179

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