참고문헌
- Attele AS, Wu JA, Yuan CS. Ginseng pharmacology. Biochem. Pharmacol. 58: 1685-1693 (1999) https://doi.org/10.1016/S0006-2952(99)00212-9
- Wu J, Zhong JJ. Production of ginseng and its bioactive components in plant cell culture: Current technological and applied aspects. J. Biotechnol. 68: 89-99 (1999) https://doi.org/10.1016/S0168-1656(98)00195-3
- Seog HM, Jung CW, Kim YS, Park HS. Phenolic acids and antioxidant activities of wild ginseng (Panax ginseng C.A. Meyer) leaves. Food Sci. Biotechnol. 14: 371-374 (2005)
- Oh CH, Kang PS, Kim JW, Kwon J, Oh SH. Water extracts of cultured mountain ginseng stimulate immune cells and inhibit cancer cell proliferation. Food Sci. Biotechnol 15: 369-373 (2006)
- Jee HK, Cho YJ, Kim JT, Jang YS, Kim CJ. Increase of solubility of Ginseng radix by extrusion cooking. Korean J. Food Sci. Technol. 38: 361-368 (2005)
- Kim JH, Chung DH, Young JW. The effect of Korean ginseng components on the alcohol fermentation by Zymomonas mobilis. Korean J. Appl. Microbiol. Biotechnol. 13: 213-221 (1985)
- Deng C, Yang X, Zhang X. Rapid determination of panaxynol in a traditional Chinese medicine of Saposhnikovia divaricata by pressurized hot water extraction followed by liquid-phase microextration and gas chromatography-mass spectrometry. Talanta 68: 6-11 (2005) https://doi.org/10.1016/j.talanta.2005.04.040
- Joo HK, Kwon WK. Studies on the utilization of waste ginseng meal. Korean J. Appl. Microbiol. Biotechnol. 7: 191-195 (1979)
- Tauer A, Elss S, Frischmann M, Tellez P, Pischetsrieder M. Influence of thermally processed carbohydrate/amino acid mixtures on the fermentation by Saccharomyces cerevisiae. J. Agr. Food Chem. 52: 2042-2046 (2004) https://doi.org/10.1021/jf034995r
- Koutinas AA, Wang R–H, Webb C. Development of a process for the production of nutrient supplements for fermentation based on fungal autolysis. Enzyme Microb. Tech. 36: 629-638 (2005) https://doi.org/10.1016/j.enzmictec.2004.01.015
- Marks VD, van der Merwe GK, van Vuuren HJJ. Transcriptional profiling of wine yeast in fermenting grape juice: Regulatory effect of diamonium phosphate. FEMS Yeast Res. 3: 269-287 (2003) https://doi.org/10.1016/S1567-1356(02)00201-5
- Novo MT, Beltran G, Torija MJ, Poblet M, Rozès N, Guliiamón JM, Mas A. Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration, and low temperature fermentations. Int. J. Food Microbiol. 86: 153-161 (2003) https://doi.org/10.1016/S0168-1605(03)00253-8
- Ha DC, Lee JW, Rye GH. Change in ginsenosides and maltol in dried raw ginseng during extrusion process. Food. Sci. Biotechnol. 14: 363-367 (2005)
- Rhee CH, Park HD. Isolation and the characterization of alcohol fermentation yeasts from Presimmon. Korean J. Appl. Microbiol. Biotechnol. 25: 266-270 (1997)
- Tan BK, Harris ND. Maillard reaction products inhibit apple polyphenoloxidase. Food Chem. 53: 267-273 (1995) https://doi.org/10.1016/0308-8146(95)93932-H
- Yalçin SK, Ozbas ZY. Effects of different substrates on growth and glycerol production kinetics of a wine yeast strain Saccharomyces cerevisiae Narince 3. Process Biochem. 39: 1285-1291 (2004) https://doi.org/10.1016/S0032-9592(03)00252-8
- Heng L, van Koningsveld GA, Ruppen H, van Boekel MAJS, Vincken J-P, Roozen JP, Voragen AGJ. Protein-flavour interactions in relation to development of novel protein foods. Trends Food Sci. Tech. 15: 217-224 (2004) https://doi.org/10.1016/j.tifs.2003.09.018
- Haernandez-Orte P, Ibarz MJ, Cacho J, Ferreira V. Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine. Food Chem. 89: 163-174 (2005) https://doi.org/10.1016/j.foodchem.2004.02.021
- Tallandier P, Ortual FR, Fuster A, Strehaiano P. Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content. Food Microbiol. 24: 95-100 (2007) https://doi.org/10.1016/j.fm.2006.04.002