Starter Cultures for Kimchi Fermentation

키워드

참고문헌 (66)

1. Ahn GH, "A competitive quantitative polymerase chain reaction method for characterizing the population dynamics during kimchi fermentation", J. Ind. Microbiol. Biotechnol (2014)[DOI]
2. 봉연주, "김치 유산균 Starter를 이용한 김치의 발효 특성 및 기능성 증진 효과", 한국식품영양과학회지, 42(11), pp.1717~1726 (2013), 한국식품영양과학회
3. CAC, "Codex Standard for kimchi (CODEX STAN 223-2001)", pp.1~3 (2001), Codex Alimentarius Commission
4. CHAE, MYOUNG-HEE, "Preparation of Kimchi Containing Bifidobacterim animalis DY-64", Journal of Microbiology and Biotechnology, 16(3), pp.431~437 (2006), 한국미생물·생명공학회
5. 채명희, "Bifidobacterium longum BO-11을 이용한 김치의 제조", 한국식품과학회지, 38(2), pp.232~236 (2006), 한국식품과학회
6. Chang HW, "Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis", Int. J. Food Microbiol, 126, pp.159~166 (2008)
7. Chang JY, "Identification of the agent from Lactobacillus plantarum KFRI464 that enhances bacteriocin production by Leuconostoc citreum GJ7", J. Appl. Microbiol, 103, pp.2504~2515 (2007)
8. Chang JY, "Improvements in the quality and shelf life of kimchi by fermentation with induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter", J. Food Sci, 75, pp.M103~M110 (2010)
9. Chang JY, "Growth Inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture", J. Food Sci, 76, pp.M72~M78 (2011)
10. Cheigh HS, "Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)", Crit. Rev. Food Sci. Nutr, 34, pp.175~203 (1994)
11. 최학종, "김치의 저장성 향상을 위한 항균활성 우수 유산균 선발", 한국식품영양과학회지, 43(2), pp.328~332 (2014), 한국식품영양과학회
12. Cho SK, "An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars", Int. J. Food Microbiol, 170, pp.61~64 (2014)
13. Choi IK, "Novel Leuconostoc citreum starter c ulture s y stem f or t he fermentation of kimchi, a fermented cabbage product", Antonie Van Leeuwenhoek, 84, pp.247~253 (2003)
14. Corsetti A, "Application of starter cultures to table olive fermentation:an overview on the experimental studies", Front. Microbiol, 3, pp.248~ (2012)
15. Eom HJ, "Monitoring of Leuconostoc mesenteroides DRC starter in fermented vegetable by random integration of chloramphenicol acetyltransferase gene", J. Ind. Microbiol. Biotechnol, 35, pp.953~959 (2008)
16. 곽현정, "유산균 생존율 향상을 위한 식품첨가물 등급의 동결보호제 탐색", 한국식품과학회지, 46(5), pp.655~659 (2014), 한국식품과학회[DOI]
17. 한귀정, "저온살균 절임배추에 Starter 첨가로 인한 김치의 품질 및 기능성 증진", 한국식품영양과학회지, 40(1), pp.110~115 (2011), 한국식품영양과학회
18. Hegstad K, "Mobile genetic elements and their contribution to the emergence of antimicrobial resistant Enterococcus faecalis and Enterococcus faecium", Clin. Microbiol. Infect, 16, pp.541~554 (2010)
19. Holzapfel WH, "Appropriate starter culture technologies for small-scale fermentation in developing countries", Int. J. Food Microbiol, 75, pp.197~212 (2002)
20. 홍연, "Comparison of Bacterial Community Changes in Fermenting Kimchi at Two Different Temperatures Using a Denaturing Gradient Gel Electrophoresis Analysis", Journal of Microbiology and Biotechnology, 23(1), pp.76~84 (2013), 한국미생물·생명공학회[DOI]
21. Jang JY, "Lactic acid bacteria in kimchi and their immunomodulatory activities", Curr. Top. LAB Probiotics, 1, pp.28~37 (2013)
22. 진효상, "김치 미생물 조성을 바탕으로 한 김치 스타터의 선정 및 효과", 한국식품영양과학회지, 37(5), pp.671~675 (2008), 한국식품영양과학회
23. Jo SY, "Characterization of starter kimchi fermented with Leuconostoc kimchi GJ2 and its cholesterol-lowering effects in rats fed a high-fat and high-cholesterol diet", J. Sci. Food Agric, pp.7018~ (2014)[DOI]
24. Jung JY, "Kimchi microflora: history, current status, and perspectives for industrial kimchi production", Appl. Microbiol. Biotechnol, 98, pp.2385~2393 (2014)
25. Jung JY, "Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation", Int. J. Food Microbiol, 163, pp.171~179 (2013)
26. Jung JY, "Metagenomic analysis of kimchi, a traditional Korean fermented food", Appl. Environ. Microbiol, 77, pp.2264~2274 (2011)
27. Jung JY, "Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation", Int. J. Food Microbiol, 153, pp.378~387 (2012)
28. Kang SM, "Strain improvement of Leuconostoc mesenteroides for kimchi fermentation and effect of starter", Korean J. Appl. Microbiol. Biotechnol, 23, pp.461~471 (1995)
29. Kim BJ, "Identification and characterization of Leuconostoc gelidum, isolated from kimchi, a fermented cabbage product", J. Microbiol, 38, pp.132~136 (2000)
30. Kim JE, "Enhancing acid tolerance of Leuconostoc mesenteroides with glutathione", Biotechnol. Lett, 34, pp.683~687 (2012)
31. Kim HJ, "Identification of yeasts isolated from kimchi for kimchi starter", Korean J. Appl. Microbiol. Biotechnol, 24, pp.430~438 (1996)
32. Kim HJ, "Effects of yeast addition as starter on fermentation of kimchi", Korean J. Food Sci. Technol, 29, pp.790~799 (1997)
33. 김혜림, "비단백질성 항균물질을 생산하는 김치발효용 내산성 Hetero 발효형 유산균주 선발", 한국미생물·생명공학회지, 41(1), pp.119~127 (2013), 한국미생물·생명공학회[DOI]
34. Kim MH, "Quality characteristics of kimchi with different ingredients", J. Korean Soc. Food Nutr, 16, pp.268~277 (1987)
35. KIM,TAE-WOON, "Identification and Distribution of Predominant Lactic Acid Bacteria in Kimchi, a Korean Traditional Fermented Food", Journal of Microbiology and Biotechnology, 12(4), pp.635~642 (2002), 한국미생물·생명공학회
36. Kim YC, "Properties of acid tolerance of acid-resistant mutant Leuconostoc mesenteroides which was improved as kimchi starter", Korean J. Appl. Microbiol. Biotechnol, 26, pp.102~109 (1998)
37. Kim YC, "improvement of Leuconostoc paramesenteroides as a acid-resistant mutant and effect on kimchi fermentation as a starter", Korean J. Appl. Microbiol. Biotechnol, 26, pp.151~160 (1998)
38. Kim YC, "Improvement of kimchi fermentation by using acid-tolerant mutant of Leuconostoc mesenteroides and aromatic yeast Saccharomyces fermentati as starters", J. Microbiol. Biotechnol, 9, pp.22~31 (1999)
39. 김영환, "Leuconostoc mesenteroides의 내산성 변이주의 김치발효에 미치는 효과", 한국미생물·생명공학회지, 33(1), pp.41~50 (2005), 한국미생물·생명공학회
40. Lee CW, "Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolate", Kor. J. Appl. Microbiol. Biotechnol, 20, pp.102~109 (1992)
41. Lee HJ, "Fermentation patterns of green onion kimchi and Chinese cabbage kimchi", Korean J. Food Sci. Technol, 31, pp.488~494 (1999)
42. Lee HJ, "Functional properties of Lactobacillus strains isolated from kimchi", Int. J. Food Microbiol, 145, pp.155~161 (2011)
43. Lee JK, "Effects of addition of adipic acid-resistant strains on extending shelf-life of kimchi", Korean J. Food Sci. Technol, 32, pp.424~430 (2000)
44. Lee JS, "Analysis of kimchi microflora using denaturing gradient gel electrophoresis", Int. J. Food Microbiol, 102, pp.143~150 (2005)
45. Kieun Lee, "Effect of Lactobacillus plantarum as a Starter on the Food Quality and Microbiota of Kimchi", Food Science and Biotechnology, 19(3), pp.641~646 (2010), 한국식품과학회
46. 이경행, "오존 및 방사선 조사기술 이용 원부재료의 위생화 후 제조한 김치의 저장기간에 따른 변화", 한국식품영양과학회지, 36(2), pp.216~221 (2007), 한국식품영양과학회
47. 이경행, "김치 원부재료의 오염 미생물 제거를 위한 오존 및 감마선 조사의 영향", 한국식품영양과학회지, 35(8), pp.1070~1075 (2006), 한국식품영양과학회
48. 이광희, "김치로부터 Lactobacillus sakei 생육저해 Leuconostoc 및 Weissella 속 균주의 분리", 한국미생물·생명공학회지, 39(2), pp.175~181 (2011), 한국미생물·생명공학회
49. Lee SH, "Effect of starter on the fermentation of kimchi", J. Korean Soc. Food Nutr, 17, pp.342~347 (1998)
50. Mheen TI, "Effect of temperature and salt concentration on kimchi fermentation", Korean J. Food Sci. Technol, 16, pp.443~449 (1984)
51. 민승기, "Conjugated linoleic acid(CLA)생성균주를 starter로 이용한 기능성 김치의 제조", 한국식품과학회지, 35(1), pp.111~114 (2003), 한국식품과학회
52. MOON, GI-SEONG, "Isolation, Identification, and Characterizationof a Bacteriocin-Producing Enterococcus sp. FromKimchi and Its Application to Kimchi Fermentation", Journal of Microbiology and Biotechnology, 14(5), pp.924~931 (2004), 한국미생물·생명공학회
53. 문신혜, "폐배추 추출물을 이용한 Leuconostoc citreum GR1 종균배양용 최적 배지 및 배양 조건 개발", 한국식품영양과학회지, 42(7), pp.1125~1132 (2013), 한국식품영양과학회
54. Moon YJ, "Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK1-6 isolated from kimchi on differentiating adipocyte", J. Appl. Microbiol, 113, pp.652~658 (2012)
55. Park EJ, "Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing", Food Microbiol, 30, pp.197~204 (2012)
56. Park JA, "Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL", 6J mice, 2012, pp.113, 1507~1516
57. 박정민, "Effect of a Leuconostoc mesenteroides Strain as a Starter Culture Isolated from the Kimchi", Food Science and Biotechnology, 22(6), pp.1729~1733 (2013), 한국식품과학회[DOI]
58. Park KY, "Handbook of Vegetable Preservation and Processing", pp.189~222 (2004), Marcel Dekker Inc
59. Park WS, "Microbial agent including lactic acid bacteria in garlic paste and composite for kimchi", Korean Patent 10-0381912, ~ (2003)
60. Jae-Hwan Seok, "Production and Characterization of Kimchi with Enhanced Levels of γ-Aminobutyric Acid", Food Science and Biotechnology, 17(5), pp.940~946 (2008), 한국식품과학회
61. Shim ST, "Lactic acid bacteria isolated from fermenting kimchi and their fermentation of Chinese cabbage juice", Korean J. Food Sci. Technol, 22, pp.373~379 (1990)
62. Shin DH, "Changes of chemical composition and microflora in commercial kimchi", Korean J. Food Sci. Technol, 28, pp.137~145 (1996)
63. So MH, "Identification of psychrotrophic lactic acid bacteria isolated from kimchi", Korean J. Food Sci. Technol, 27, pp.495~505 (1995)
64. So MH, "Effects of psychrotrophic lactic acid bacterial starter on kimchi fermentation", Korean J. Food Sci. Technol, 28, pp.806~813 (1996)
65. 양은주, "김치로부터 Lactobacillus plantarum 생육저해 박테리오신 생산균주의 분리 및 박테리오신 생산의 유도효과", 한국식품과학회지, 34(2), pp.311~318 (2002), 한국식품과학회
66. Chang-Youn Yim, "Characterization of Low Temperature-adapted Leuconostoc citreum HJ-P4 and Its Dextransucrase for the Use of Kimchi Starter", Food Science and Biotechnology, 17(6), pp.1391~1395 (2008), 한국식품과학회

관련 논문AI추천