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Food Engineering Progress
Korean Society for Food Engineering

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,*
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