Antibacterial Effect of Grapefruit Seed Extract (GSE) on Makgeolli-Brewing Microorganisms and Its Application in the Preservation of Fresh Makgeolli

Author:

Choi Jae-Suk12,Lee Yu-Ri3,Ha Yu-Mi1,Seo Hyo Ju1,Kim Young Hun4,Park Sun-Mee5,Sohn Jae Hak134

Affiliation:

1. RIS Center; IACF; Silla Univ; Sasang-gu, Busan 617-736 Republic of Korea

2. Dept. of Bio-Food Materials; Silla Univ; Sasang-gu Busan 617-736 Republic of Korea

3. Dept. of Biological Science; Silla Univ; Sasang-gu, Busan 617-736 Republic of Korea

4. Food Analysis Center; IACF; Silla Univ; Sasang-gu, Busan 617-736 Republic of Korea

5. HACCP Training Center; IACF; Silla Univ; Sasang-gu Busan 617-736 Republic of Korea

Publisher

Wiley

Subject

Food Science

Reference39 articles.

1. Preservation of Takju by pasteurization;Bae;Korean J Microbiol Biotechnol,1990

2. Antimicrobial and antioxidant activity of grapefruit and seed extract on fishery products;Cho;Bull Korean Fish Soc,1990

3. Antimicrobial activity of grapefruit seed extracts and polysine mixture against food-borne pathogens;Choi;Korean J Dietary Culture,2000

4. Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger;Corbo;Int J Food Microbiol,2008

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