참고문헌
- Kim YS, Kwon DJ, Koo MS, Oh HI. Changes in microflora and enzyme activities of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 25: 502-509 (1993)
- Oh HI, Shon SH, Kim JM. Changes in microflora, and enzyme activities of kochujang prepared with Aspergillus oryzae, Bacillus licheniformis, and Saccharomyces rouxii during fermentation. J. Korean Soc. Food. Sci. Nutr. 29: 357-363 (2000)
- 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)
- Oh HI, Park JM. Changes in microflora and enzyme activities of traditional kochujang prepared with a meju of different fermentation period during aging. Korean J. Food Sci. Technol. 29: 1158-1165 (1997)
- Kim YS, Shin DB, Jeong MC, Oh HI, Kang TS. Changes in quality characteristics of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 25: 724-729 (1993)
- Kim DH, Lee JS, Lee SB. Effect of storage conditions on the chemical characteristics of traditional kochujang. Korean J. Food Sci. Technol. 34: 466-471 (2002)
- Choi JY, Lee TS, Noh BS. Quality characteristic of the kochujang prepared with mixture of meju and koji during fermentation. Korean J. Food Sci. Technol. 32: 125-131 (2000)
- Kim MS, Kim lW, Oh JA, Shin DH. Quality changes of traditional kochujang prepared with different meju and red pepper during fermentation. Korean J. Food Sci. Technol. 30: 924-933 (1998)
- Seo JH, Jeong YJ, Suh CS. Quality characteristics of apple kochujang prepared with different meju during fermentation. J. Korean Soc. Food. Sci. Nutr. 32: 513-518 (2003) https://doi.org/10.3746/jkfn.2003.32.4.513
- Shin DH, Kim DH, Choi U, Lim MS, An EY. Effect of red pepper varieties on the microflora, enzyme activities and taste components of traditional kochujang during fermentation. J. Korean Soc. Food. Sci. Nutr. 26: 1050-1057(1997)
- Lee JM, Jang JH, Oh NS, Han MS. Bacterial distribution of kochujang. Korean J. Food Sci. Technol. 28: 260-266 (1996)
- Choo JJ. Anti-obesity effects of kochujang in rats fed on a high-fat diet. Korean J. Nutr. 33: 787-793 (2000)
- Park KY, Kong KR, Jung KO, Rhee SH. Inhibitory effects of kochujang extracts in the tumor formation and lung metastasis in mice. J. Food Sci. Nutr. 6: 187-191 (2001)
- Sumi H, Hamada H, Nakanishi K, Hiratani H. Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase. Acta Haematol. 84: 139-143 (1990) https://doi.org/10.1159/000205051
- Choi NS, Seo SY, Kim SH. Screening of mushrooms having fibrinolytic activity. Korean J. Food Sci. Technol. 31: 553-557 (1999)
- Kim SH, Choi Ns, Lee WY, Lee JW, Kim DH. Isolation of Bacillus strains secreting fibrinolytic enzymes from doenjang. Korean J. Microbiol. 34: 87-90 (1998)
- Kim YT, Kim WK, Oh HI. Screening and identification of the fibrinolytic bacterial strain from chungkookjang. Korean J. Appl. Microbiol. Biotechnol. 23: 1-5 (1995)
- 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 chungkookJang. Appl. Environ. Microb. 62: 2482-2488 (1996)
- Kim IJ, Kim HK, Chung JH, Ryu CH. Study of functional chungkukjang contain fibrinolytic enzyme. Korean J. Life Sci. 12: 357-362 (2002) https://doi.org/10.5352/JLS.2002.12.3.357
- Jang JH, Shim YY, Kim SH, Chee KM, Cha SK. Fibrinolytic and immunostimulating activity of Bacillus spp. strains isolated from chungkukjang. Korean J. Food Sci. Technol. 37: 255-260 (2005)
- Harrigan WF, McCance ME. Laboratory methods in food and dairy microbiology. Academic Press, New York, NY, USA. p. 12, 67 (1976)
- MacFaddin JF. Biochemical Tests for Identification of Medical Bacteria. 2nd ed. Williams and Wilkins, Baltimore, MD, USA. p. 249 (1980)
- Murakami H, Kaminogawa S. Food and Life Body Defence. Hanrimwon Publing. Co., Seoul, Korea. p. 130 (1996)
- Ding AJ, Nathan CF, Stuehr DJ. Release of reactive nitrogen intermediate and reactive oxygen intermediates from mouse peritoneal macrophages: Comparison of activating cytokines and evidence for independent production. J. Immunol. 144: 2407-2413 (1988)
- Dong W, Azcona-Olivera JI, Brooks KH, Linz JE, Pestka JJ. Elevated gene expression and production of interleukins 2, 4, 5, and 6 during exposure to vomitoxin (deoxynivalenol) and cycloheximide in the EL-4 thymoma. Toxicol. Appl. Phamacol. 127: 282-290 (1994) https://doi.org/10.1006/taap.1994.1163
- Starkebaum, G. Role of cytokines in rheumatoid arthritis. Sci. Med. 5: 6-13 (1998)
- Urban, JL, Shepard, HM, Rothstein, JL, Sugarman, BJ. Tumor necrosis factor: A potent effector molecule for tumor cell killing by activated macrophages. P. Natl. Acad. Sci. USA 83: 5233-5239 (1986)
- Im SA, Kim KJ, Lee CK. Immunomodulatory activity of polysac-charides isolated from Salicornia herbacea. Int. Immunopharmacol. 6: 1451-1458 (2006) https://doi.org/10.1016/j.intimp.2006.04.011
-
Shamash S, Reichert F, Rotshenker S. The cytokine network of Wallerian degeneration: tumor necrosis
$factor-{\alpha}$ ,$interleukin-1{\alpha}$ , and$interleikin-1{\beta}$ . J. Neurosci. 22: 3052-3060 (2002) https://doi.org/10.1523/JNEUROSCI.22-08-03052.2002 - Park SJ. Isolation of lactic acid bacteria producing exopolysac-charide from kefir grain and the functionality of exopolysaccha-ride. MS thesis, Yonsei University, Seoul, Korea (2005)
- Astrup TS, Mullertz S. The fibrin plate method for estimating fibrinolytic activity. Arch. Biochim. Biophys. 40: 346-351 (1991)