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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 (23)

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  2. Cho, M. H, "Conversion of sucrose into isomaltulose by Enterobacter sp", 29, pp.453~458 (2007)
  3. Ha, M. Y, "Isolation and characteristics of a homofermentative lactic acid bacterium", 17, pp.333~338 (2002)
  4. Jo, K. Y, "Isolation and identification of the lactic acid bacteria from nuruk", 38, pp.95~99 (1995)
  5. Kim, H. S, "Volatile flavor components of traditional korean nuruk produced by nuruk fungi", 28, pp.303~308 (2000)
  6. Kim, H. R, "Feasibility of cheonghju brewing with wild type yeast strains from nuruks", 34, pp.244~249 (2006)
  7. 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)
  8. Kim, J. H, "Characterization of physiological functionalities in Korean traditional liquors", 34, pp.118~122 (2002)
  9. Kim, J. H, "Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, yakju", 97, pp.24~28 (2004)
  10. Kim, J. S, "Effect on the quality characteristics of Korean traditional wines with the addition of rosemary", 22, pp.914~922 (2006)
  11. Kim J. Y, "Screening of brewing yeasts and saccharifying molds for foxtail millet-wine making", 47, pp.78~84 (2004)
  12. Kim, S. J, "Gastroprotective effect of Korean rice-wine", 36, pp.818~822 (2004)
  13. Kim, S. J, "Cytotoxic effects of Korean rice-wine (Yakju) on cancer cells", 36, pp.812~817 (2004)
  14. Kim, Y. J, "The use of Korean traditional liquors and plan for encouraging it", 21, pp.31~41 (2006)
  15. Lee. D. H, "Manufacture and physiological functionality of Korean traditional liquor by using chamomile", 34, pp.109~113 (2002)
  16. Lee, J. H., "Identification and characteristics of lactic acid bacteria isolated from nuruk", 15, pp.359~365 (2000)
  17. Park, C. D, "Identification and feremntational characteristics of lactic acid bacteria isolated from hahyanju nuruk", 14, pp.188~193 (2007)
  18. Shim, Y. S, "Alcohol fermentation of cheese whey by Kluyveromyces marxianus and lactic acid bacteria", 30, pp.161~167 (1998)
  19. So, M. H, "Changes in microogranism and main components during takju brewing by a modified nuruk", 12, pp.226~232 (1999)
  20. Thomas, "and K. M. Bhat. 1988. Methods for measuring cellulase activities. Methods Enzymol. 160", pp.87~112
  21. Tsuyoshi, N, "Identification of yeast strains isolated from marcha in sikkim, a microbial starter for amylolytic fermentation", 99, pp.135~146 (2005)
  22. Woo. S. H, "Fermentation of food waste using nuruk", 22, pp.714~720 (2005)
  23. Yu, C. H, "Zymological properties of foxtail millet wine making by isolated strains from nuruk", 45, pp.138~144 (2002)

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