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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Development of Lactose-Free Dairy Products Effective against Lactose Intolerance: Present and Future
유당불내증에 효과적인 유당이 없는 낙농 유제품의 개발: 현재와 미래

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

천정환, 서건호, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2020;38(1):1-18.
https://doi.org/10.22424/jdsb.2020.38.1.1

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Preventive Effects of Dairy Products on Dementia and Cognitive Decline
유제품의 치매 및 인지기능 저하 예방 효과

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

윤정희, 설국환, 유자연, 오미화, 함준상

J. Dairy Sci. Biotechnol. 2020;38(1):27-36.
https://doi.org/10.22424/jdsb.2020.38.1.27

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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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Antimicrobial Activity of Hibiscus sabdariffa L. (Roselle) Powder against Food-Borne Pathogens Present in Dairy Products: Preliminary Study

Hyun-Woo Lim, Kun-Ho Seo, Jung-Whan Chon, Kwang-Young Song

J. Dairy Sci. Biotechnol. 2020;38(1):37-44.
https://doi.org/10.22424/jdsb.2020.38.1.37

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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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Antioxidant Activity of Lactic Acid Bacteria Isolated from Korean Traditional Food Kimchi
한국전통식품 김치로부터 분리한 유산균주의 항산화 활성

Da-Young Kim, Hong Seok Kim, Jung Sik Yoo, Yoon Ah Cho, Cheol-Hyun Kim

김다영, 김홍석, 유정식, 조윤아, 김철현

J. Dairy Sci. Biotechnol. 2020;38(2):89-97.
https://doi.org/10.22424/jdsb.2020.38.2.89

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Anti-Inflammatory Effects of Fermented Milk Supplemented with Heat-Killed Enterococcus faecalis EF-2001 Probiotics
Enterococcus faecalis EF-2001 유산균 사균체 첨가 발효유의 항염증 효과

Hyo-Jin Kang, Tae-Woon Kim, Jin-Woo Jhoo, Gur-Yoo Kim

강효진, 김태운, 주진우, 김거유

J. Dairy Sci. Biotechnol. 2020;38(2):112-120.
https://doi.org/10.22424/jdsb.2020.38.2.112

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Control of Allergy with Probiotics and Its Safety
프로바이오틱스에 의한 알레르기 질환 제어 및 안전성

Yewon Lee, Yohan Yoon

이예원, 윤요한

J. Dairy Sci. Biotechnol. 2020;38(1):19-26.
https://doi.org/10.22424/jdsb.2020.38.1.19

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Chemical and Organoleptic Properties of Some Dairy Products Supplemented with Various Concentration of Propolis: A Preliminary Study

Jung-Whan Chon, Kun-Ho Seo, Hyungsuk Oh, Dongkwan Jeong, Kwang-Young Song

J. Dairy Sci. Biotechnol. 2020;38(2):59-69.
https://doi.org/10.22424/jdsb.2020.38.2.59

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Antimicrobial Substance of Lactobacillus johnsonii PF01
락토바실러스 존소니 PF01 균주 유래 항균 활성

Sang Hoon Kim, Hye Kyun Park, In-Chan Hwang, Dae-Kyung Kang

김상훈, 박혜균, 황인찬, 강대경

J. Dairy Sci. Biotechnol. 2020;38(1):53-57.
https://doi.org/10.22424/jdsb.2020.38.1.53

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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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Application of Dairy Food Processing Technology Supplemented with Enriched Nutrients for the Elderly: I. Nutritional Conditions and Care-foods for the Elderly
고령자를 위한 영양강화 유제품 개발: I. 고령자 영양실태 및 고령자용 식품 현황

Bum Keun Kim, Dong June Park, Sejong Oh

김범근, 박동준, 오세종

2019;37(1):69-80.
https://doi.org/10.22424/jmsb.2019.37.1.69

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All about Milk: Based on an Information in 1927
우유에 관한 모든 것: 1927년 발간된 자료를 바탕으로

Sejong Oh

오세종

J. Dairy Sci. Biotechnol. 2020;38(1):45-52.
https://doi.org/10.22424/jdsb.2020.38.1.45

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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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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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Probiotic Properties of Lactic Acid Bacteria isolated from Feces and Kimchi
베트남인 분변 및 김치로부터 분리된 유산균의 프로바이오틱스 기능성 연구

Hyun Su Shin, Sung Ho Yoo, Jin Ah Jang, Ji Young Won, Cheol Hyun Kim

신현수, 유성호, 장진아, 원지영, 김철현

2017;35(4):255-261.
https://doi.org/10.22424/jmsb.2017.35.4.255

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Effects of the Heat-Treatment on the Nutritional Quality of Milk - I. Historical Development of the Heat-Treatment Technology in Milk -
우유의 열처리가 우유품질과 영양가에 미치는 영향 - I. 우유 열처리 기술의 발달사 -

Anna Jung, Sejong Oh

정안나, 오세종

2016;34(4):271-278.
https://doi.org/10.22424/jmsb.2016.34.4.271

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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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Functionality and Safety of Probiotics
프로바이오틱스의 기능성과 안전성

Yeongeun Seo, Yohan Yoon, Sejeong Kim

서영은, 윤요한, 김세정

2019;37(2):94-101.
https://doi.org/10.22424/jmsb.2019.37.2.94

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