Viscosity of Levan Produced by Levansucrase from Zymomonas mobilis

Kim, Chul-Ho; Song, Ki-Bang; Rhee, Sang-Ki; Kim, Byung-Yong; Chun, Uck-Han

doi:10.13050/foodengprog.1998.2.3.217

Food Eng. Prog. 1998; 2(3):217-222

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.3.217

Article

Zymomonas mobilis 유래 levansucrase에 의해 생산된 레반의 점도

김철호², 송기방², 이상기², 김병용¹, 전억한¹^,^*

Viscosity of Levan Produced by Levansucrase from Zymomonas mobilis

Chul-Ho Kim², Ki-Bang Song², Sang-Ki Rhee², Byung-Yong Kim¹, Uck-Han Chun¹^,^*

Author Information & Copyright ▼

¹경희대학교 식품가공학과

²생명공학연구소 응용미생물연구부

¹Department of Food Science & Technology, KyungHee University

²Applied Microbiology Research Division, Korea Research Institute of Bioscience and Biotechnology, KIST

^*Corresponding author: Uck-Han Chun, Department of Food Science & Technology, KyungHee University, Suwon, 449-801 Korea

ⓒ Copyright 1998 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 1998