01272nam a2200229 k 4500001001300000005001500013008004100028041001300069049003200082052001600114056001400130082001500144245035400159260003600513300003000549502008300579504002700662650002600689650004700715653024700762700003301009KDM20051515820201006105803050504s2005    ulka       AA 000   kor  0 akorbeng0 lEM3303448lEM3303449c2fDP01a570.62b5-1  a570.62240 a660.6222100aLeuconostoc mesenteroides와 Leuconostoc paramesenteroides의 유기산 내산성 변이주로의 개량과김치에 starter로의 첨가 효과 및 특성 연구=xStudy of strain improvement of Leuconostoc mesenteroides and Leuconostoc paramesenteroides as a organic acid tolerance mutant and effect on Kimchi fermentation as a starter/d金永煥  a서울:b建國大學校,c2005  axi, 98장:b삽도;c26cm1 a학위논문(박사) --b建國大學校 大學院:c微生物工學科,d2005  a참고문헌: 장94-98 8a김치0KSH1998003548 8a발효 공학[醱酵工學]0KSH2000033289  aLEUCONOSTOCaMESENTEROIDEaPARAMESENTEROIDEa유기산a내산성a변이주a개량과김치aSTARTERa첨가a효과aSTRAINaIMPROVEMENTaORGANICaACIDaTOLERANCEaMUTANTaKIMCHIaFERMENTATIONa미생물공학a김치a발효a발효공학1 a김영환0KAC2020162514aut