참고문헌
- Silla Santos MH. Biogenic amines: Their importance in foods. Int. J. Food Microbiol. 29: 213-231 (1996) https://doi.org/10.1016/0168-1605(95)00032-1
- Suzzi G, Gardini F. Biogenic amines in dry fermented sausages: A review. Int. J. Food Microbiol. 88: 41-54 (2003) https://doi.org/10.1016/S0168-1605(03)00080-1
- Ten Brink B, Damink C, Joosten HM, Huis in't Veld JH. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11: 73-84 (1990) https://doi.org/10.1016/0168-1605(90)90040-C
- Konings WN, Lolkema JS, Bolhuis H, Van Veen HW, Poolman B, Driessen AJM. The role of transport processes in survival of lactic acid bacteria. Anton. Van. Leeuw. 71: 117-128 (1997) https://doi.org/10.1023/A:1000143525601
- Paleologos EK, Savvaidis IN, Konotominas MG. Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted, and filleted Mediterranean sea base (Dicentrarchus labrax). Food Microbiol. 21: 549-557 (2004) https://doi.org/10.1016/j.fm.2003.11.009
- Kim YS, Jung HJ, Park YS, Yu TS. Characteristics of flavor and functionality of Bacillus subtilis K-20 cheonggukjang. Korean J. Food Sci. Technol. 35: 475-478 (2003)
- Lee MY, Park SY, Jung KO, Park KY, Kim SD. Quality and functional characteristics of cheonggukjang prepared with various Bacillus sp. isolated from traditional cheonggukjang. J. Food Sci. 70: M191-M196 (2005) https://doi.org/10.1111/j.1365-2621.2005.tb07187.x
- Kwon HY, Kim YS, Kwon GS, Kwon CS, Sohn HY. Isolation of immuno-stimulating strain Bacillus pumilus JB-1 from cheonggukjang and fermentational characteristics of JB-1. Korean J. Microbiol. Biotechnol. 32: 291-296 (2004)
- Kim SS, Lee JH, Ahn YS, Kim JH, Kang DK. A fibrinolytic enzyme from Bacillus amyloliquefaciens D4-7 isolated from cheonggukjang: Its characterization and influence of additive on thermostability. Korean J. Microbiol. Biotechnol. 31: 271-276 (2003)
- Cho TY, Han GH, Bahn KN, Son YW, Jang MR, Lee CH, Kim SH, Kim DB, Kim SB. Evaluation of biogenic amines in Korean commercial fermented foods. Korean J. Food Sci. Technol. 38: 730-737 (2006)
- Tsai YH, Chang SC, Kung HF. Histamine contents and histamine- forming bacteria in natto products in Taiwan. Food Control. 18: 1026-1030 (2007) https://doi.org/10.1016/j.foodcont.2006.06.007
- Chu CH, Bjeldanes LF. Effects of diamines polyamines and tuna fish extracts on the binding of histamine to mucin in vitro. J. Food Sci. 47: 7980-7988 (1981)
- Bjeldanes LF, Schutz DE, Morris MM. On the aetiology of scombroid poisoning: Cadaverine potentiation histamine toxicity in guinea pig. Food Cosmet. Toxicol. 16: 157-159 (1978) https://doi.org/10.1016/S0015-6264(78)80196-5
- Kim JH, Ahn HY, Jo C, Park HJ, Chung YJ, Byun MW. Radiolysis of biogenic amines in model system by gamma irradiation. Food Control 15: 405-408 (2004) https://doi.org/10.1016/S0956-7135(03)00102-6
- Gardini F, Martuscelli M, Caruso MC, Galgano F, Crudele MA, Favati F, Guerzoni ME, Suzzi G. Effect of pH, temperature, and NaCl concentration on the growth kinetics, proteolytic activity, and biogenic amine production of Enterococcus faecalis. Int. J. Food Microbiol. 64: 105-117 (2001) https://doi.org/10.1016/S0168-1605(00)00445-1
- Enes Dapkevicius MLN, Robert Nout MJ, Rombouts FM, Houben JH, Wymenga W. Biogenic amine formation and degradation by potential fish silage starter microorganisms. Int. J. Food Microbiol. 57: 107-114 (2000) https://doi.org/10.1016/S0168-1605(00)00238-5
- The Pharmaceutical Society of Japan. Methods of Analysis in Health Science. Kanehara & Co. Ltd., Tokyo, Japan. pp. 180-182 (2005)
- Sneath PHA, Mair NS, Elisabeth Sharpe M, Holt JG. Bergey's Manual of Systematic Bacteriology. 9th ed. Williams & Wilkins, Baltimore, VA, USA (1994)
- Bover-Cid S, Holzapfel WH. Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53: 33-41 (1999) https://doi.org/10.1016/S0168-1605(99)00152-X
- Kim WK, Choi, KH, Kim YT, Park HH, Choi JY, Lee YS, Oh HI, Kwon IB, Lee SY. Purification and characterization of a fibrinolytic enzyme produced from Bacillus sp. strain CK 11-4 screened from cheonggukjang. Appl. Environ. Microb. 62: 2482- 2488 (1996)
- Seok YR, Kim YH, Kim S, Woo HS, Kim TW, Lee SH, Choi C. Change of protein and amino acid composition during cheonggukjang fermentation using Bacillus licheniformis CN-115. J. Korean Soc. Appl. Biol. Chem. 37: 65-71 (1994)
- Joosten HMLG. The biogenic amine contents of Dutch cheese and their toxicological significance. Neth. Milk Dairy J. 42: 25- 42 (1988)
- Kim YS, Jung HJ, Park YS, Yu TS. Characteristics of flavor and functionality of Bacillus subtilis K-20 cheonggukjang. Korean J. Food Sci. Technol. 35: 475-478 (2003)
- Kwon HY, Kim YS, Kwon GS, Kwon CS, Sohn HY. Isolation of immuno-stmulating strain Bacillus pumilus JB-1 from cheonggukjang and fermentational characteristics of JB-1. Korean J. Microbiol. Biotechnol. 32: 291-296 (2004)
- Kim SS. Lee JH, Ahn YS, Kim JH, Kang DK. A fibrinolytic enzyme from Bacillus amyloliquefaciens D4-7 isolated from cheonggukjang: Its characterization and influence of additive on thermostability. Korean J. Microbiol. Biotechnol. 31: 271-276 (2003)
- Lee MY, Park SY, Jung KO, Park KY, Kim SD. Quality and functional characteristics of cheonggukjang prepared with various Bacillus sp. isolated from traditional cheonggukjang. J. Food Sci. 70: M191-M196 (2005) https://doi.org/10.1111/j.1365-2621.2005.tb07187.x
- Niven CF, Jeffrey MR, Corlett DA. Differential plating medium for quantitative detection of histamine producing bacteria. Appl. Environ. Microb. 41: 321-322 (1981)
- Rice SL, Eitenmiller RR, Koehler PE. Biologically active amines in food: A review. J. Milk Food Technol. 39: 353-358 (1976) https://doi.org/10.4315/0022-2747-39.5.353