참고문헌
- Shon MY, Seo KI, Lee SW, Choi SH, Sung NJ. Biological activities of cheonggukjang prepared with black bean and changes in the phytoestrogen content during fermentation. Korean J. Food Sci. Technol. 32: 936-941 (2000)
- Heo S, Lee SK, Joo HK. Isolation and identification of fibrinolytic bacteria from Korean traditional cheonggukjang. Agric. Chem. Biotechnol. 41: 119-124 (1998)
- Yang JL, Lee SH, Song YS. Improving effect of powders of cooked soybean and cheonggukjang on blood pressure and lipid metabolism in spontaneously hypertensive rats. J. Korean Soc. Food Sci. Nutr. 32: 899-905 (2003) https://doi.org/10.3746/jkfn.2003.32.6.899
- Kwak CS, Kim MY, Kim SA, Lee MS. Cytotoxicity on human cancer cells and antitumorigenesis of cheonggukjang, a fermented soybean product, in DMBA-treated rats. Korean J. Nutr. 39: 347-356 (2006)
- Yang CB, Kim ZU. Changes in nitrogen compounds in soybean sprout. J. Korean Agric. Chem. Soc. 23: 7-13 (1980)
- Lee SH, Chung DH. Studies on the effects of plant growth regulator on growth and nutrient compositions in soybean sprout. J. Korean Agric. Chem. Soc. 25: 75-82 (1982)
- Kim WJ, Smit CJB, Nakayama TOM. The removal of oligosaccharides from soybeans. Lebensm.-Wiss. Technol. 6: 201-204 (1973)
- Kim JS, Kim JG, Kim WJ. Changes in isoflavone and oligosaccharides of soybeans during germination. Korean J. Food Sci. Technol. 36: 294-298 (2004)
- Oh BY, Park BH, Ham KS. Changes of saponin during the cultivation of soybean sprout. Korean J. Food Sci. Technol. 35: 1039-1044 (2003)
- Kim YH, Hwang YH, Lee HS. Analysis of isoflavones for 66 varieties of sprout beans and bean sprouts. Korean J. Food Sci. Technol. 35: 568-575 (2003)
- Lee HY, Kim JS, Kim YS, Kim WJ. Isoflavone and quality improvement of soymilk by using germinated soybean. Korean J. Food Sci. Technol. 37: 443-448 (2005)
- Choi UK, Kim MH, Lee NH, Jeong YS, Hwang YH. Characteristics of cheonggukjang, a kind of fermented soybeans, by the germination degree of raw soybean. Food Sci. Biotechnol. 16: in press (2007)
-
Lee JD, Jeong YS, Shannon JG, Park SK, Choung MG, Hwang YH. Agronomic characteristics of small-seeded RILs derived from 'Eunhakong' (Glycine max)
${\times}$ KLG10084 (G. soja). Korean J. Breed. 37: 288-294 (2005) - Lee JJ, Lee DS, Kim HB. Fermentation pattern of cheonggukjang and ganjang by Bacillus licheniformis B1. Korean J. Microbiol. 35: 296-301(1999)
- Hwang SH, Chung HS, Kim SD, Youn KS. Effect of Glycyrrhizia uralensis extract addition on the quality of cheonggukjang. J. East Asian Soc. Dietary Life 14: 571-575 (2004)
- Lee KH, Park HC, Her ES. Statistics and Data Analysis Method. Hyoil Press. Seoul. Korea. pp. 253-296 (1998)
- 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: 191-196 (2005) https://doi.org/10.1111/j.1365-2621.2005.tb07187.x
-
Park MO, Choi WY, Lim JY, Toshio H. Isolation and characterization of
$\gamma$ -polyglutamate-producing bacterium Bacillus sp. CLH 62. p. 149. In: Proceedings of 94' international symposium on agricultural biotechnology. October 14, Seoul National University, Suwon, Korea. The Korean Society for Applied Biological Chemistry, Korea (1994) - Lee BY, Kim DM, Kim KH. Physico-chemical properties of viscous substance extracted from cheonggukjang. Korean J. Food Sci. Technol. 23: 599-604 (1991)
- Kim JS, Yoon SM, Choe JS, Park HJ, Hong SP, Chang CM. Phycochemical proeperties of traditional cheonggukjang produced in different regions. Agric. Chem. Biotech. 41: 377-383 (1998)
- Suh, JS, Lee SK, Ryu MK. Effect of Bacillus strains on the cheonggukjang processing II, Changes of the components and enzyme activites during the storage of cheonggukjang. Korean J. Food Sci. Technol. 14: 309-314 (1983)