메주 발효 관련 Bacillus, Enterococcus, Staphylococcus 속 우점종 확인

키워드

참고문헌 (30)

1. Donghwa Shin, "Korean traditional fermented soybean products: Jang", Journal of Ethnic Foods, 2(1), pp.2~7 (2015), 한국식품연구원
2. 박건영, "된장 제조방법의 표준화 연구: 1. 문헌에 의한 된장 제조방법의 표준화", 한국식품영양과학회지, 31(2), pp.343~350 (2002), 한국식품영양과학회
3. 최경근, "메주발효에 관여하는 우량균주의 분리, 동정 및 생육특성", 한국식품영양과학회지, 32(6), pp.818~824 (2003), 한국식품영양과학회
4. Kang MJ, "Isolation and identification of microorganisms producing the soy proteinhydrolyzing enzyme from traditional mejus", J. Korean Soc. Agric. Chem. Biotechnol, 43, pp.86~94 (2000)
5. Kwon OJ, "The characteristics of bacteria isolated from ordinary Korean soy sauce and soybean paste", J. Korean Agri. Chem. Soc, 29, pp.422~428 (1986)
6. Yoo SK, "Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauce", Korean J. Appl. Microbiol. Biotechnol, 27, pp.113~117 (1999)
7. Weon Taek Seo, "Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis", Food Science and Biotechnology, 16(2), pp.320~324 (2007), 한국식품과학회
8. 정도원, "Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food", Journal of Microbiology and Biotechnology, 24(5), pp.648~660 (2014), 한국미생물·생명공학회[DOI]
9. Jung JY, "Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean", Int. J. Food Microbiol, 185, pp.112~120 (2014)
10. Jung WY, "Functional characterization of bacterial communities responsible for fermentation of doenjang: a traditional Korean fermented soybean paste", Front. Microbiol, 7, pp.827~ (2016)
11. Kim TW, "Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis", Int. J. Food Microbiol, 131, pp.265~271 (2009)
12. 김용상, "Pyrosequencing을 이용한 전통된장 제조과정 중 세균군집구조의 분석", 미생물학회지, 47(3), pp.275~280 (2011), 한국미생물학회
13. Yi-Seul Kim, "Analyses of Bacterial Communities in Meju, a Korean Traditional Fermented Soybean Bricks, by Cultivation-Based and Pyrosequencing Methods", The Journal of Microbiology, 49(3), pp.340~348 (2011), 한국미생물학회
14. Lee JH, "Determination of microbial diversity in meju, fermented, cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis", Lett. Appl. Microbiol, 51, pp.388~394 (2010)
15. Su Yun Lee, "Mass Spectrometry-Based Metabolite Profiling and Bacterial Diversity Characterization of Korean Traditional Meju During Fermentation", Journal of Microbiology and Biotechnology, 22(11), pp.1523~1531 (2012), 한국미생물·생명공학회[DOI]
16. Nam YD, "Microbial community analysis of Korean soybean pastes by next-generation sequencing", Int. J. Food Microbiol, 155, pp.36~42 (2012)
17. 장미, "Bacillus subtilis DJI을 이용하여 제조된 세균형 코지와 속성된장의 특성", 한국미생물·생명공학회지, 35(4), pp.325~333 (2007), 한국미생물·생명공학회
18. 조민정, "Properties of Meju Fermented with Multiple Starters", 한국미생물·생명공학회지, 44(2), pp.109~116 (2016), 한국미생물·생명공학회[DOI]
19. Hong Y, "Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste", Int. J. Food Sci. Technol, 51, pp.105~113 (2016)
20. Ji WD, "Volatile components of Korean soybean paste produced by Bacillus subtilis PM3", J. Microbiol. Biotechnol, 5, pp.143~148 (1995)
21. 이경하, "Bacillus subtilis HJ18-9를 이용하여 제조한 콩알메주 된장의 발효숙성 중 특성", 동아시아식생활학회지, 26(2), pp.163~170 (2016), 동아시아식생활학회[DOI]
22. Yoo SK, "Quality properties on soy bean pastes made with microorganisms isolated from traditional soy bean paste", Korean J. Food Sci. Technol, 32, pp.1266~1270 (2000)
23. Dunlap CA, "Bacillus paralicheniformis sp. nov., isolated from fermented soybean paste", Int. J. Syst. Evol. Microbiol, 65, pp.3487~3492 (2015)
24. Dunlap CA, "Bacillus velezensis is not a later heterotypic synonym of Bacillus amyloliquefaciens;Bacillus methylotrophicus, Bacillus amyloliquefaciens subsp. plantarum and 'Bacillus oryzicola' are later heterotypic synonyms of Bacillus velezensis based on phylogenomics", Int. J. Syst. Evol. Microbiol, 66, pp.1212~1217 (2016)
25. Fan B, "Bacillus amyloliquefaciens, Bacillus velezensis, and Bacillus siamensis form an "Operational Group B. amyloliquefaciens" within the B. subtilis species complex", Front. Microbiol, 8, pp.22~ (2017)
26. Lane DJ., "Nucleic Acid Techniques in Bacterial Systematics", pp.115~175 (1991), Wiley
27. Madhaiyan M, "Bacillus methylotrophicus sp. nov., a methanol-utilizing, plant-growthpromoting bacterium isolated from rice rhizosphere soil", Int. J. Syst. Evol. Microbiol, 60, pp.2490~2495 (2010)
28. Pal misano MM, "Bacillus sonorensis sp. nov., a close relative of Bacillus licheniformis, isolated from soil in the Sonoran Desert, Arizona", Int. J. Syst. Evol. Microbiol, 51, pp.1671~1679 (2001)
29. 정도원, "Urease Characteristics and Phylogenetic Status of Bacillus paralicheniformis", Journal of Microbiology and Biotechnology, 28(12), pp.1992~1998 (2018), 한국미생물·생명공학회
30. Resch M, "Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures", Int. J. Food Microbiol, 127, pp.99~104 (2008)

관련 논문AI추천