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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

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참고문헌 (24)

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  2. Bae, S. G. H. Fleet, "Lactic acid bacteria associated with wine graphs from several Australian vineyards", 100, pp.712~727 (2006)
  3. Bae, Y. D, "The history and meaning of the production and consumption of Andong Soju", 9, pp.375~413 (2006)
  4. an approach using the bootstrap, "Confidence limits on phylogenies", tion 39, pp.783~791 (1985)
  5. Felsenstein, J, "phylip (phylogenetic inference package) version 3.57c. Department of Genetics" (1995), University of Washington, Seattle, WA, USA
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  8. Ha, M. Y, "Isolation and characteristics of a homofermentative lactic acid bacterium", 17, pp.333~338 (2002)
  9. Jackson C, R, "Use of a genus- and species-specific multiplex PCR for identification of enterococci", 42, pp.3558~3565 (2004)
  10. Jo, K. Y, "Isolation and identification of the lactic acid bacteria from nuruk", 38, pp.95~99 (1995)
  11. 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)
  12. 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)
  13. Kim J. Y, "Screening of brewing yeasts and saccharifying molds for foxtail millet-wine making", 47, pp.78~84 (2004)
  14. Kim, S. J, "Probiotic properties of lactic acid bacteria and yeasts isolated from korean traditional food", 12, pp.184~189 (2005)
  15. Lane, "In Nucleic Acid Techniques in Bacterial Systematics Edited by E", pp.125~175 (1991)
  16. Lee, J. H, "Identification and characteristics of lactic acid bacteria isolated from nuruk", 15, pp.359~365 (2000)
  17. 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)
  18. Park, C. D, "Identification and fermentational characteristics of lactic acid bacteria isolated from hahyanju nuruk", 14, pp.188~193 (2007)
  19. Pukall, R, "Automated fragment length analysis of fluorescently-labeled 16S rDNA after digestion with 4-base cutting restriction enzymes", 32, pp.55~64 (1998)
  20. Saito, "a new method for reconstructing phylogenetic trees", e, pp.406~425 (1987)
  21. So, M. H, "Changes in microogranism and main components during takju brewing by a modified nuruk", 12, pp.226~232 (1999)
  22. Sohn, H.-Y, "Antithrombosis and antioxidant activity of methanol extract from different brands of rice", 34, pp.593~598 (2005)
  23. Thomas, "Methods for measuring cellulase activities", pp.87~112 (1988)
  24. Yu, C. H, "Zymological properties of foxtail millet wine making by isolated strains from nuruk", 45, pp.138~144 (2002)

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