논문KCI 등재
안동소주 누룩 제조를 위한 누룩 두께 및 누룩 띄움시간의 최적화
Optimization of Thickness and Maturation Period of Andong-Soju Nuruk for Fermentation of Andong-Soju.
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참고문헌
주제분류생물학
참고문헌 (23)
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- Kim, J. H, "Characterization of physiological functionalities in Korean traditional liquors", 34, pp.118~122 (2002)
- Kim, J. H, "Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, yakju", 97, pp.24~28 (2004)
- Kim, J. S, "Effect on the quality characteristics of Korean traditional wines with the addition of rosemary", 22, pp.914~922 (2006)
- Kim J. Y, "Screening of brewing yeasts and saccharifying molds for foxtail millet-wine making", 47, pp.78~84 (2004)
- Kim, S. J, "Gastroprotective effect of Korean rice-wine", 36, pp.818~822 (2004)
- Kim, S. J, "Cytotoxic effects of Korean rice-wine (Yakju) on cancer cells", 36, pp.812~817 (2004)
- Kim, Y. J, "The use of Korean traditional liquors and plan for encouraging it", 21, pp.31~41 (2006)
- Lee. D. H, "Manufacture and physiological functionality of Korean traditional liquor by using chamomile", 34, pp.109~113 (2002)
- Lee, J. H., "Identification and characteristics of lactic acid bacteria isolated from nuruk", 15, pp.359~365 (2000)
- Park, C. D, "Identification and feremntational characteristics of lactic acid bacteria isolated from hahyanju nuruk", 14, pp.188~193 (2007)
- Shim, Y. S, "Alcohol fermentation of cheese whey by Kluyveromyces marxianus and lactic acid bacteria", 30, pp.161~167 (1998)
- So, M. H, "Changes in microogranism and main components during takju brewing by a modified nuruk", 12, pp.226~232 (1999)
- Thomas, "and K. M. Bhat. 1988. Methods for measuring cellulase activities. Methods Enzymol. 160", pp.87~112
- Tsuyoshi, N, "Identification of yeast strains isolated from marcha in sikkim, a microbial starter for amylolytic fermentation", 99, pp.135~146 (2005)
- Woo. S. H, "Fermentation of food waste using nuruk", 22, pp.714~720 (2005)
- Yu, C. H, "Zymological properties of foxtail millet wine making by isolated strains from nuruk", 45, pp.138~144 (2002)
관련 논문AI추천
안동소주 발효액으로부터 분리한 젖산 세균의 동정 및 발효 특성권정숙, 류희영, 배경화, 손호용, 신기선한국미생물·생명공학회 · 한국미생물·생명공학회지2007 · 제35권 제4호약주의 품질 특성에 미치는 효모와 누룩 첨가량의 영향강희윤, 김순재, 이대형, 이용선, 이종수, 조창휘한국미생물·생명공학회 · 한국미생물·생명공학회지2011 · 제39권 제3호Aspergillus oryzae을 이용한 pellet 누룩 제조 및 약주의 품질특성김용석, 여수환, 전진아, 정석태, 정의현한국식품저장유통학회 · Food Science and Preservation2018 · 제25권 제6호동충하초를 이용한 코오지의 발효특성권동진한국미생물·생명공학회 · 한국미생물·생명공학회지2002 · 제30권 제1호누룩 미생물 천이와 품질 특성 분석강지은, 강희윤, 김찬우, 박소영, 윤승일, 임보라, 정석태한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제1호Restoration of Traditional Korean Nuruk and Analysis of the Brewing Characteristics김재호, 김태완, 김혜련, 신우창, 이애란, 이은정, 이장은한국미생물·생명공학회 · Journal of Microbiology and Biotechnology2017 · 제27권 제5호
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