Isolation and Characterization of Yam-Putrefactive Psychrotrophic Bacteria from Rotted Yam

Yam has been recognized as healthy food due to its various biological activities, such as anti-obesity, antimicrobial, anticancer and immuno-stimulation activities, and its consumption has been increased during last decades. In this study, to investigate low-temperature, long-term storage of yam and...

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Veröffentlicht in:	Korean Journal of Microbiology and Biotechnology 2006-06, Vol.34 (2)
Hauptverfasser:	Ryu, H.Y. (Andong National University, Andong, Republic of Korea), Kim, Y.S. (Andong National University, Andong, Republic of Korea), Park, S.J. (Cheongdo Peach Experiment Station, Gyeongsangbuk-Do ATA, Cheongdo, Republic of Korea), Lee, B.H. (Cheongdo Peach Experiment Station, Gyeongsangbuk-Do ATA, Cheongdo, Republic of Korea), Kwon, S.T. (Andong National University, Andong, Republic of Korea), Sohn, H.Y. (Andong National University, Andong, Republic of Korea), E-mail: hysohn@andong.ac.kr
Format:	Artikel
Sprache:	kor
Schlagworte:	IGNAME Long-term storage lotted yam MICROORGANISME PSYCHROPHILE MICROORGANISMOS PSICROFILOS NAMES Pseudomonas sp PSEUDOPENEUS PSYCHROPHILIC MICROORGANISMS YAMS
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Zusammenfassung:	Yam has been recognized as healthy food due to its various biological activities, such as anti-obesity, antimicrobial, anticancer and immuno-stimulation activities, and its consumption has been increased during last decades. In this study, to investigate low-temperature, long-term storage of yam and to develop processed yam products, yam-putrefactive psychrotrophic bacteria were isolated from rotted yam and identified based on BBL identification system, fatty acid analysis in cell membrane and 16 S rDNA sequence analysis.
ISSN:	1598-642X