The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells

被引：0
|
作者：
Lee, Jin Hwan [1 ]
Nam, Sang Hae [2 ]
Seo, Weon Taek [2 ]
Yun, Han Dae [3 ]
Hong, Su Young [4 ]
Kim, Min Keun [5 ]
Cho, Kye Man [2 ]
机构：
[1] Department of Monitoring and Analysis, NAKDONG River Basin Environmental Office, Ministry of Environment, Changwon 641-722, Korea, Republic of
[2] Department of Food Science, Gyeongnam National University of Science and Technology, 150 Chilam-dong, Jinju 660-758, Korea, Republic of
[3] Division of Applied Life Science (BK21 Program), Research Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Korea, Republic of
[4] Analysis Research Team, Korea Analysis Research Institute, Seoul 153-803, Korea, Republic of
[5] Environment-friendly Research Division, Gyeongsangnam-do Agricultural Research and Extension Service, Jinju 660-360, Korea, Republic of
来源：
Food Chemistry | 2012年 / 131卷 / 04期
基金：
新加坡国家研究基金会;
关键词：
Anticancer activities - Bacillus Subtilis - Cheonggukjang - Mcf-7 human breast cancer cells - Probiotic - Surfactin;
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页码：1347 / 1354
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