참고문헌
- Lee TS. Studies on the brewing of kochujang (red papper paste) by the addition of yeasts. J. Korean Agric. Chem. Soc. 22: 65-90 (1979)
- Cho HO, Kim JG, Lee HJ, Kang JH, Lee TS. Brewing method and composition of traditional kochujang (red pepper paste) in junrabook-do area. J. Korean Agric. Chem. Soc. 24: 21-28 (1981)
- Choi JY, Lee TS, Noh BS. Quality characteristics of the kochujang prepared with mixture of meju and koji during fermentation. Korean J. Food Sci. Technol. 32: 125-131 (1998)
- Oh HI, Shon SH, Kim JM. Physicochemical properties of kochujang prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during fermentation. J. Korean Soc. Food Sci. Nutr. 29: 357-363 (2000)
- Lee KS, Kim DH. Trial manufacture of low-salted kochujang (red pepper soybean paste) by the addition of alcohol. Korean J. Food Sci. Technol. 17: 146-154 (1985)
- Cho HO, Park SA, Kim JG. Effect of traditional and improved kochujang koji on the quality improvement of traditional kochujang. Korean J. Food Sci. Technol. 13: 319-327 (1981)
- Kwan DJ, Jung JW, Kim JH, Park JY, Yoo JY, Koo YJ, Chung KS. Studies on establishment of optimal aging time of Korean traditional kochujang. Agric. Chem. Biotech. 39: 127-133 (1996)
- Yeo YK, Kim ZU. Studies on the standardization of the processing conditional of Ko-Choo-Jang(red pepper paste). J. Korean Agric. Chem. Soc. 21: 16-21 (1978)
- Kim YS, Cha J, Jung SW, Park EJ, Kim JO. Changes of physicochemical characteristics and development of new quality indices for industry-produced koji kochujang. Korean J. Food Sci. Technol. 26: 453-458 (1994)
- Moon TW, Kim ZU. Some chemical physical characteristics and acceptability of kochujang from various starch sources. J. Korean Agric. Chem. Soc. 31: 387-393 (1988)
- Shin DH, Kim DH, Choi U, Lim MS, An EY. Physicochemical characteristics of traditional kochujang prepared with various raw materials. Korean J. Food Sci. Technol. 29: 907-912 (1997)
- Kim YS. Studies on the changes in physicochemical characteristics and volatile flavor compounds of traditional kochujang during fermentation. PhD thesis, University of King Sejong, Seoul, Korea (1993)
- Kim MS, Ahn EY, Ahn YS, Shin DH. Characteristic change of kochujang by heat treatment. Korean J. Food Sci. Technol. 32: 867-874 (2000)
- Jung SW, Kim YH, Koo MS, Shin DB. Changes in physicochemical properties of industry-type kochujang during storage. Korean J. Food Sci. Technol. 26: 403-410 (1994)
- Kim GT, Hwang YI, Lim SI, Lee DS. Carbon dioxide production and quality changes in Korean fermented soybean paste and hot pepper-soybean paste. J. Korean Soc. Food Sci. Nutr. 29: 807-813 (2000)
- Chun MS, Lee TS, Noh BS. Effect of gamma-irradiation on quality of kochujang during storage. Foods Biotechnol. 1: 117-122 (1992)
- Lee KY, Kim HS, Lee HG, Han O, Chang UJ. Studies on the prediction of the shelf-life of kochujang through the physicochemical and sensory analyses during storage. J. Korean Soc. Food Sci. Nutr. 26: 588-594 (1997)
- Lee KS, Kim DH. Effect of sake cake on the quality of low salted kochujang. Korean J. Food Sci. Technol. 23: 109-115 (1991)
- Yamamoto Y, Higashi K, Yoshii H. Inhibitory activity of ethanol on food spoilage bacteria. Nippon Shokuhin Kogyo Gakkaishi 31: 531-535 (1984) https://doi.org/10.3136/nskkk1962.31.8_531
- Kim DH, Lee JS. Effect of condiments on the physicochemical characteristics of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 33: 353-360 (2001)
- Yun YS, Kim KS, Lee YN. Antibacterial and antifungal effect of chitosan. J. Chitin Chitosan 4: 8-14 (1999)
- Shim KH, Seo KI, Kang KS, Moon JS, Kim HC. Antimicrobial substances of distilled components from mustard seed. J. Korean Soc. Food Nutr. 24: 948-955 (1995)
- Shin DH, Ahn EY, Kim YS, Oh JA. Fermentation characteristics of kochujang containing horseradish or mustard. Korean J. Food Sci. Technol. 32: 1350-1357 (2000)
- Kim DH, Kwon YM. Effect of storage conditions on the microbiological and physicochemical characteristics of traditional kochujang. Korean J. Food. Sci. Technol. 33: 589-595 (2001)
- IMT. Official Methods of Miso Analysis. Institute of Miso Technologists, Tokyo, Japan. pp. 1-34 (1968)
- Thomas YD, Lulvwes WJ, Kraft AA. A convenient surface plate method for bacteriological examination of poultry. J. Food Sci. 46: 1951-1952 (1981) https://doi.org/10.1111/j.1365-2621.1981.tb04528.x
- Difco Laboratories. Difico Manual. 19th ed. Difico, Detroit, MI, USA. pp. 1064-1065 (1965)
- Martin EP. Use of acid, rose bengal, and streptomycin in the plate method for estimating soil fungi. Soil Sci. 69: 215-232 (1965)
- Fuwa HA. A new method for microdetermination of amylase activity by the use of amylose as the substrate. J. Biochem. 41: 583-588 (1954) https://doi.org/10.1093/oxfordjournals.jbchem.a126476
- Anson ML. Estimation of pepsin, trypsin, papain and cathepsin with hemoglobin. J. Gen. Physiol. 22: 79-89 (1938) https://doi.org/10.1085/jgp.22.1.79
- SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1992)
- Jay JM. Modern Food Microbiology, 6th ed. Kluwer Academic/Plenum Publishers, New York, NY, USA. pp. 45-47 (2000)
- Oh JY, Kim YS, Shin DH. Changes in physicochemical characteristics of low-salted kochujang with natural preservatives during fermentation. Korean J. Food Sci. Technol. 34: 835-841 (2002)
- Jung YC, Choi WJ, Oh NS, Han MS. Distribution and physiological characteristics of yeasts in traditional and commercial kochujang. Korean J. Food Sci. Technol. 28: 253-259 (1996)