국산 포도주 주박으로부터 주석산 분해 세균의 분리 및 특성

키워드

참고문헌 (40)

1. Ministry of Agriculture & Forestry, "Agricultural & forestry statistical yearbook, Ministry of Agriculture & Forestry, Seoul, Korea", 117~ (2006)
2. Kim, S.K., "The present state of grape cultivation in Korea", Syposium on development of Yeongdong grape cluster regional innovation. Yeongdong Grape Cluster Organization, pp.4~10 (2005), Yeongdong Grape Cluster Organization
3. 육철, "타 과실 혼합에 따른 국내산 캠벨 포도주의 품질개선", 한국식품과학회지, 39(4), pp.390~399 (2007), 한국식품과학회
4. 박원목, "국내재배 Campbell's Early 포도품종의 적포도주 제조 적합성", 한국식품과학회지, 34(4), pp.590~596 (2002), 한국식품과학회
5. Park, W.M., "Properties of wine from domestic grape, Vitis labrusca cultivar. Campbell's Early, fermented by carbonic maceration vinification process", Korean J. Food Sci. Technol, 36, pp.773~778 (2004)
6. Seo, S.H., "Degradation of malic acid by Issatchenkia orientalis KMBL 5774, an acidophilic yeast strain isolated from Korean grape wine pomace", J. Microbiol, 45, pp.521~527 (2007)
7. Beelman, R.B., "Wine deacidification", Adv. Food. Res, 25, pp.1~53 (1979)
8. Ruffner, H.P., "Metabolism of tartaric and malic acids in Vitis: a review", Vitis, 21, pp.247~259 (1982)
9. Thornton, R.J., "Deacidification of red and white wines by a mutant of Schizosaccharomyces malidevorans under commercial winemaking conditions", Food Microbiol, 13, pp.475~482 (1996)
10. Volschenk, H., "Malo-ethanolic fermentation in grape must by recombinant strains of Saccharomyces cerevisiae", Yeast, 18, pp.963~970 (2001)
11. Gallander, J.F., "Deacidification of eastern table wines with Schizosaccharomyces pombe", Am. J. Enol. Vitic, 28, pp.65~68 (1977)
12. Pretorius, I.S., "Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking", Yeast, 16, pp.675~729 (2000)
13. Munyon, J.R., "Comparison of methods of deacidification of musts and wines", Am. J. Enol. Vitic, 28, pp.79~87 (1977)
14. Ramon-Portugal, F., "Kinetics of production and consumption of organic acids during alcoholic fermentation by Saccharomyces cerevisiae", Food Technol. Biotechnol, 37, pp.235~240 (1999)
15. Fonseca, A, "Candida tartarivorans sp. nov., an anamorphic ascomycetous yeast with the capacity to degrade L- and meso-tartaric acid", Int. J. Syst. Evol. Microbiol, 50, pp.389~394 (2000)
16. Kurtzman, C.P., "Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences", Antonie an Leeuwenhoek, 73, pp.331~371 (1998)
17. Graham, H.F., "Wine: microbiology and biotechnology" (1993), Harwood Academic Publishers
18. DeBolt, S., "L-Tartaric acid synthesis from vitamin C in higher plants", Proc. Natl. Acad Sci. USA, 103, pp.5608~5613 (2006)
19. Gao, C., "Degradation of malic and tartaric acids by high density cell suspensions of wine yeasts", Food Microbiol, 12, pp.65~71 (1995)
20. Fonseca, A., "Utilization of tartaric acid and related compounds by yeasts: taxonomic implications", Canadian J. Microbiol, 38, pp.1242~1251 (1992)
21. Boulton, R.B., "Principles and practices of winemaking" (1996), Chapman & Hall
22. Goncalves, F., "Wine tartaric stabilization by electrodialysis and its assessment by the saturation temperature", J. Food Engin, 59, pp.229~235 (2003)
23. Lee, S.O., "Immobilization of Leuconostoc oenos cells for wine deacidification", Korean J. Food Sci. Technol, 12, pp.299~304 (1980)
24. Lee, S.R., "The changes of physicochemical composition of wine by reverse osmosis system", Food Eng. Prog, 3, pp.1~7 (1999)
25. Ko, E.J., "Clarification of grape juice by ultrafiltration and membrane fouling characteristics", Food Eng. Prog, 3, pp.57~63 (1999)
26. Sievers, M., "Genus I. Acetobacter Beijerinck 1898, 215AL, In: Bergey's manual of systematic bacteriology (2nd Ed.)", pp.51~54 (2005), Springer
27. 박미화, "발효 중인 양조식초에서 분리한 고산도 초산균의 생육특성", 한국식품영양과학회지, 31(3), pp.394~398 (2002), 한국식품영양과학회
28. Sheehan, D., "Theory and practice of histotechnology", pp.330~331 (1980), Battelle Press
29. Knutton, S., "Electron microscopical methods in adhesion", Methods Enzymol, 253, pp.145~158 (1995)
30. Hayashi, H., "Evaluation of three different forward primers by terminal restriction fragment length polymorphism analysis for determination of fecal Bifidobacterium spp. in health subjects", Microbiol. Immunol, 48, pp.1~6 (2004)
31. Ausubel, F.M., "Short protocol in molecular biology" (1992), John Wiley ＆ Sons, Inc
32. Mantha, D., "Optimization of medium composition by response surface methodology for the production of tartaric acid by Gluconobacter suboxydans", Biopress Engin, 19, pp.285~288 (1998)
33. Cappuccion, J.G., "Microbiology: a laboratory manual" (1983), Abbison-Wesley Publishing Co. Inc
34. Lisdiyanti, P., "Systematic study of the genus Acetobacter with descriptions of Acetobacter indonesiensis sp. nov., Acetobacter tropicalis sp. nov., Acetobacter orleanensis (Henneberg 1906) comb. nov., Acetobacter lovaniensis (Frateur 1950) comb. nov., and Acetobacter estunensis (Carr 1958) comb. nov", J. Gen. Appl. Microbiol, 46, pp.147~165 (2000)
35. Lisdiyanti, P., "Identification of Acetobacter strains isolated from Indonesian sources, and proposals of Acetobacter syzygii sp. nov., Acetobacter cibinongensis sp. nov. and Acetobacter orientalis sp. nov", J. Gen. Appl. Microbiol, 47, pp.119~131 (2001)
36. Cleenwerck, I., "Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov", Int. J. Syst. Evol. Microbiol, 52, pp.1151~1558 (2002)
37. Ohmori, S., "Isolation and identification of acetic acid bacteria for submerged acetic acid fermentation at high temperature", Agric. Biol. Chem, 44, pp.2901~2906 (1980)
38. Saeki, A., "Development of thermotolerant acetic acid bacteria useful for vinegar fermentation at higher temperatures", Biosci. Biotechnol. Biochem, 61, pp.138~145 (1997)
39. Lu, S.F., "A thermotolerant and high acetic acid-producing bacterium Acetobacter sp. I14-2", J. Appl. Microbiol, 86, pp.55~62 (1999)
40. Lafon-Lafourcade, S., "Occurrence of lactic acid bacteria during the different stages of vinification and conservation of wines", Appl. Environ. Microbiol, 46, pp.874~880 (1983)

관련 논문AI추천