논문KCI 등재
안동소주 발효액으로부터 분리한 젖산 세균의 동정 및 발효 특성
Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the FermentationBroth of Korean Traditional Liquor, Andong-Soju
2
조회
0
다운로드
19
인용
0
참고문헌
주제분류생물학
참고문헌 (24)
- Ahn, D. K, "Diversity and antibacterial activity of lactic acid bacteria isolated from kimchi", 31, pp.191~196 (2003)
- Bae, S. G. H. Fleet, "Lactic acid bacteria associated with wine graphs from several Australian vineyards", 100, pp.712~727 (2006)
- Bae, Y. D, "The history and meaning of the production and consumption of Andong Soju", 9, pp.375~413 (2006)
- an approach using the bootstrap, "Confidence limits on phylogenies", tion 39, pp.783~791 (1985)
- Felsenstein, J, "phylip (phylogenetic inference package) version 3.57c. Department of Genetics" (1995), University of Washington, Seattle, WA, USA
- Gao, L, "Rice straw fermentation using lactic acid bacteria" (2007)
- Ha, C. G, "Isolation and identification of lactic acid bacteria containing superior activity of the bile salts deconjugation", 24, pp.164~170 (2004)
- Ha, M. Y, "Isolation and characteristics of a homofermentative lactic acid bacterium", 17, pp.333~338 (2002)
- Jackson C, R, "Use of a genus- and species-specific multiplex PCR for identification of enterococci", 42, pp.3558~3565 (2004)
- Jo, K. Y, "Isolation and identification of the lactic acid bacteria from nuruk", 38, pp.95~99 (1995)
- Jung, H. K, "Manufacturing and characteristics of korean traditional liquor, hahyangju prepared by Sacchromyces cerevisiae HA3 isolated from traditional nuruk", 38, pp.659~667 (2006)
- Kim, I. H., "Comparison of fermentation characteristics of korean traditional alcoholic beverage with different input step and treatment of rice and nuruk korean-style bran koji", 11, pp.339~348 (1996)
- Kim J. Y, "Screening of brewing yeasts and saccharifying molds for foxtail millet-wine making", 47, pp.78~84 (2004)
- Kim, S. J, "Probiotic properties of lactic acid bacteria and yeasts isolated from korean traditional food", 12, pp.184~189 (2005)
- Lane, "In Nucleic Acid Techniques in Bacterial Systematics Edited by E", pp.125~175 (1991)
- Lee, J. H, "Identification and characteristics of lactic acid bacteria isolated from nuruk", 15, pp.359~365 (2000)
- Lim, S, "Changes in microbial counts, enzyme activity and quality of foxtail millet takju treated with high hydrostatic pressure during storage", 36, pp.233~238 (2004)
- Park, C. D, "Identification and fermentational characteristics of lactic acid bacteria isolated from hahyanju nuruk", 14, pp.188~193 (2007)
- Pukall, R, "Automated fragment length analysis of fluorescently-labeled 16S rDNA after digestion with 4-base cutting restriction enzymes", 32, pp.55~64 (1998)
- Saito, "a new method for reconstructing phylogenetic trees", e, pp.406~425 (1987)
- So, M. H, "Changes in microogranism and main components during takju brewing by a modified nuruk", 12, pp.226~232 (1999)
- Sohn, H.-Y, "Antithrombosis and antioxidant activity of methanol extract from different brands of rice", 34, pp.593~598 (2005)
- Thomas, "Methods for measuring cellulase activities", pp.87~112 (1988)
- Yu, C. H, "Zymological properties of foxtail millet wine making by isolated strains from nuruk", 45, pp.138~144 (2002)
관련 논문AI추천
김치로부터 분리한 젖산균의 다양성과 항균성김사열, 신현영, 안대경, 진익렬, 한태원한국미생물·생명공학회 · 한국미생물·생명공학회지2003 · 제31권 제2호하향주 누룩으로부터 분리한 젖산균의 동정 및 발효 특성박치덕, 박환희, 정희정, 홍주헌한국식품저장유통학회 · Food Science and Preservation2007 · 제14권 제2호안동소주 누룩 제조를 위한 누룩 두께 및 누룩 띄움시간의 최적화권인숙, 권정숙, 류희영, 배경화, 손호용한국미생물·생명공학회 · 한국미생물·생명공학회지2007 · 제35권 제3호김치의 숙성 및 발효중 오염지표미생물과 유산균의 변화-제1보김종규, 윤준식한국환경보건학회 · 한국환경보건학회지2005 · 제31권 제1호젓갈 프로바이오틱 생균의 내산성 및 내담즙 특성김현욱, 백현동, 이나경, 최신양한국미생물·생명공학회 · 한국미생물·생명공학회지2003 · 제31권 제3호Fermentation and Quality Evaluation of makgeolli, Korean Rice Wine Supplemented with Alcohol-tolerant Pediococcus acidilactici K3노성운, 이진규, 이한승, 이현주, 장단비, 표상은한국미생물·생명공학회 · 한국미생물·생명공학회지2014 · 제42권 제4호
이 간행물의 다른 논문 (14건)
오염 토양의 식물상 복원효율에 미치는 식물, 근권세균 및물리·화학적 인자의 영향홍선화, 조경숙pp. 261-271인산제한상태에서 발현되는 Pichia pastoris 유래 유전자 탐색안정오, 최의성, 정준기, 이홍원, 최순용, 박명수, 홍지연pp. 272-277Phage Display Library를 이용한 Salt-Resistant Alpha-Helical 항균펩타이드의 새로운 탐색방법이백락, 김정현, 박주희, 한옥경pp. 278-284재조합 Caulobacter crescentus 에폭사이드 가수분해효소를 이용한광학활성 Diol 제조 조건의 최적화이옥경, 김희숙pp. 285-291고광도와 질소 결핍이 Haematococcus pluvialis의 색소 생합성에 미치는 영향윤지현, 진언선, 곽인규pp. 292-297
