참고문헌
- Chun HS, Cho SB, Kim HYL. Effects of various steeping periods on physical and sensory characteristics of yugwa (Korean rice snack). Cereal Chem. 79: 98-101 (2002) https://doi.org/10.1094/CCHEM.2002.79.1.98
- Juliano BO, Sakurai J. Miscellaneous rice products. pp. 569-618. In: Rice Chemistry and Technology. Juliano BO (ed). American Association of Cereal Chemists, St. Paul, MN, USA (1985)
- Chun HS, Lee M, Kim HJ, Chang H-J. Microbiological and biochemical characterization of the traditional steeping process of waxy rice for yugwa (a Korean oil-puffed snack) production. J. Food Sci. Nutr. 9: 113-120 (2004) https://doi.org/10.3746/jfn.2004.9.2.113
- Kim K, Yoshimatsu F. On the expansion factors of gangjeong (Korean rice cookies). J. Jap. Cookery Sci. 17: 45-51 (1984)
- Metcalf SL, Lund DB. Factors affecting water uptake in milled rice. J. Food Sci. 50: 1676-1679, 1684 (1985) https://doi.org/10.1111/j.1365-2621.1985.tb10563.x
- Chen JJ, Lu S, Lii CY. Effect of milling on the physicochemical characteristics of waxy rice in Taiwan. Cereal Chem. 76: 796-799 (1999) https://doi.org/10.1094/CCHEM.1999.76.5.796
- Ngaba PR, Lee JS. Fermentation of cassava (Manihot esculenta Crantz). J. Food Sci. 44: 1570-1571 (1979) https://doi.org/10.1111/j.1365-2621.1979.tb06496.x
- Cardenas OS, de Buckle TS. Sour cassava starch production: a preliminary study. J. Food Sci. 45: 1509-1512, 1528 (1980) https://doi.org/10.1111/j.1365-2621.1980.tb07551.x
- Johanson M-L, Sanni A, Lonner C, Molin G. Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi, and the occurrence of starch fermenting strains. lnt. J. Food Microbiol. 25: 159-168 (1995) https://doi.org/10.1016/0168-1605(94)00096-O
- Brauman A, Keleke S, Malonga M, Miambi E, Ampe F. Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production. Appl. Environ. Microb. 62: 2854-2858 (1996)
- Tamang JP, Sarkar PK. Microbiology of mesu, a traditional fermented bamboo shoot product. Int. J. Food Microbiol. 29: 49-58 (1996) https://doi.org/10.1016/0168-1605(95)00021-6
- Mugula JK, Nnko SAM, Narvhus JA, Sorhaug T. Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. Int. J. Food Microbiol. 80: 187-199 (2002) https://doi.org/10.1016/S0168-1605(02)00141-1
- Oyewole OB. Optimization of cassava fermentation for fufu production: effects of single starter cultures. J. Appl. Bactenol. 68: 49-54 (1990) https://doi.org/10.1111/j.1365-2672.1990.tb02547.x
- Isu NR, Ofuya CO. Improvement of the traditional processing and fermentation of African oil bean (Pentaclethra macrophylla Bentham) into a food snack - 'ugba', Int. J. Food Microbiol. 59: 235-239 (2000) https://doi.org/10.1016/S0168-1605(00)00318-4
- Kimaryo VM, Massawe GA, Olasupo NA, Holzapfel WH. The use of a starter culture in the fermentation of cassava for the production of 'kivunde', a traditional Tanzanian food product. Int. J. Food Microbiol. 56: 179-190 (2000) https://doi.org/10.1016/S0168-1605(00)00159-8
- Hahn Y-S, Lee H-E, Park J-Y, Woo K-J. Network structure and dextran formation of jeungpyeon made with yeast starter. Food Sci. Biotechnol. 15: 77-81 (2006)
-
Yamamoto T, Miyahara I, Yamamoto S.
$\alpha$ -Amylase of Rhizopus niveus: Its isolation and some enzymic properties. Denpun Kagaku 37: 129-136 (1990) - AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 939.03. Association of Official Analytical Communities, Arlington, VA,USA (1995)
- Lim H, Hong C-H, Choi WS. Rapid enumeration of Listeria monocytogenes in pork meat using competitive PCR. Food Sci. Biotechnol. 14: 387-391 (2005)
- Saitou N, Nei M. The neighbor-joining method: a new method for reconstructing phylogenetic trees. Mol. Biol. Evol. 4: 406-425 (1987)
- Cheon KC, Kim KJ, Kim YS, Baik MY, Chang YI, Chang KS. Effect of sugars on recrystallization and glass transition of rice starch gels. Food Eng. Prog. 2: 235-242 (1998)
- Yoon J-I, Kim S-K. Effect of annealing on pasting properties and gel hardness of mung bean starch. Food Sci. Biotechnol. 12: 526532 (2003)
- Woese CR. Bacterial evolution. Microbiol. Rev. 51: 221-271 (1987)
- Schleifer K-H, Ehrmann M, Beimfohr C, Brockmann E, Ludwig W, Amann R. Application of molecular methods for the classification and identification of lactic acid bacteria. Int. Dairy J. 5: 1081-1094 (1995) https://doi.org/10.1016/0958-6946(95)00047-X
- Fox GE, Wisotzkey JD, Jurtshuk PJ. How close is close - 16S ribosomal RNA sequence identity may not be sufficient to guarantee species identity. Int. J. Syst. Bacteriol. 42: 166-170 (1992) https://doi.org/10.1099/00207713-42-1-166
- Stackebrandt E, Goebel BM. Taxonomic note: a place for DNA-DNA reassociation and 16S rRNA sequence analysis in the present species definition in bacteriology.Int. J. Syst. Bacteriol. 44: 846-849 (1994) https://doi.org/10.1099/00207713-44-4-846
- Chun J, Bae KS. Phylogenetic analysis of Bacillus subtilis and related taxa based on partial gyrA gene sequence. Antonie van Leeuwenhoek 78: 123-127 (2000) https://doi.org/10.1023/A:1026555830014
- Chen ML, Tsen HY. Discrimination of Bacillus cereus and Bacillus thuringiensis with 16S rRNA and gyrA gene based PCR primers and sequencing of their annealing sites. J. Appl. Microbiol. 92: 912-919 (2002) https://doi.org/10.1046/j.1365-2672.2002.01606.x
- Chavan JK, Kadam SS. Nutritional improvement of cereals by fermentation. Crit. Rev. Food Sci. 28: 349-400 (1989) https://doi.org/10.1080/10408398909527507
- Schallmey M, Singh A, Ward OP. Developments in the use of Bacillus species for industrial production. Can. J. Microbiol. 50: 117 (2004)
- Sanni AI, Morlon-Guyot J, Guyot JP. New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods. Int. J. Food Microbiol. 72: 53-62 (2002) https://doi.org/10.1016/S0168-1605(01)00607-9
- Hirushi S, Kadota H. Intracellular protease of Bacillus subtilis. Agr. Biol. Chem. 40: 1047-1049 (1976) https://doi.org/10.1271/bbb1961.40.1047
- Mantsala P, Zalkim H. Extracellular and membrane-bound proteases from Bacillus subtilis. J. Bacteriol. 141: 493-501 (1980)
- Cho S-J, Oh S-H, Pridmore RD, Juillerat MA, Lee C-H. Purification and characterization of proteases from Bacillus amyloliquefaciens isolated from traditional soybean fermentation starter. J. Agr. Food Chem. 51: 7664-7670 (2003) https://doi.org/10.1021/jf0259314
- Nche PF, Odamtten GT, Nout MJR, Rombouts FM. Soaking of maize determines the quality of aflata for kenkey production. J. Cereal Sci. 24: 291-297 (1996) https://doi.org/10.1006/jcrs.1996.0061
- Chinnaswamy R, Hanna MA. Optimum extrusion cooking conditions for maximum expansion of com starch. J. Food Sci. 53: 834-836 (1998) https://doi.org/10.1111/j.1365-2621.1988.tb08965.x
- Cho SB, Chang H-J, Kim HYL, Kim WJ, Chun HS. Steeping-induced physicochemical changes of milled waxy rice and their relation to the quality of yugwa (an oil-puffed waxy rice snack). J. Sci. Food Agr. 84: 465-473 (2004) https://doi.org/10.1002/jsfa.1678