References
- Lee KW, Park JY, Sa HD, Jeong JH, Jin DE, Heo HJ, et al. 2014. Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food. Anaerobe 28: 199-206. https://doi.org/10.1016/j.anaerobe.2014.06.013
- Um MN, Lee CH. 1996. Isolation and identification of Staphylococcus sp. from Korean fermented fish products. J. Microbiol. Biotechnol. 6: 340-346.
- Shim JM, Lee KW, Yao Z, Kim HJ, Kim JH. 2016. Properties of doenjang (soybean paste) prepared with different types of salts. J. Microbiol. Biotechnol. 26: 1533-1541. https://doi.org/10.4014/jmb.1605.05019
- Kim SH, Kim SJ, Kim BH, Kang SG, Jung ST. 2000. Fermentation of doenjang prepared with sea salts. Korean J. Food Sci. Technol. 32: 1365-1370.
- Kim YH, Ryu HI. 2003. Elements in a bamboo salt and comparison of its elemental contents with those in other salts. Yakhak Hoeji 47: 135-141.
- Zhao X, Song JL, Jung OS, Lim YI, Park KY. 2014. Chemical properties and in vivo gastric protective effects of bamboo salt. Food Sci. Biotechnol. 23: 895-902. https://doi.org/10.1007/s10068-014-0120-6
- Ko BK, Kim KM, Hong YS, Lee CH. 2010. Metabolomic assessment of fermentative capability of soybean starter treated with high pressure. J. Agric. Food Chem. 58: 8738-8747. https://doi.org/10.1021/jf101994u
- Tzollas NM, Zachariadis GA, Anthemidis AN, Stratis JA. 2010. A new approach to indophenol blue method for determination of ammonium in geothermal waters with high mineral content. Int. J. Environ. Anal. Chem. 90: 115-126. https://doi.org/10.1080/03067310902962528
- Lee KD, Choi CR, Cho JY, Kim HL, Ham KS. 2008. Physicochemical and sensory properties of salt-fermented shrimp prepared with various salts. J. Korean Soc. Food Sci. Nutr. 37: 53-59. https://doi.org/10.3746/jkfn.2008.37.1.53
- Cho MJ, Lee JY, Kim JH. 2014. Microbial and physiochemical properties of cheonggukjang fermented using Bacillus strains with antibacterial or antifungal activities. Food Sci. Biotechnol. 23: 1525-1532. https://doi.org/10.1007/s10068-014-0208-z
- Lee JG, Choe WK. 1974. Studies on the variation of microflora during the fermentation of anchovy, Engraulis japonica. Bull. Korean Fish. Soc. 7: 105-114.
- An DH, Lee JH. 2011. Isolation of bacteria from jeotgal using high-salt-content media and their growth in high-salt condition. Korean J. Microbiol. Biotechnol. 39: 294-300.
- Chang JY, Chang HC. 2010. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter. J. Food Sci. 75: M103-M110. https://doi.org/10.1111/j.1750-3841.2009.01486.x
- Jeong DW, Lee JH. 2015. Safety assessment of coagulasenegative staphylococci from jeotgal, a Korean high-salt fermented seafood. Microbiol. Biotechnol. Lett. 43: 84-90. https://doi.org/10.4014/mbl.1501.01001
- Kim MS, Park EJ. 2014. Bacterial communities of traditional salted and fermented seafoods from Jeju island of Korea using 16S rRNA gene clone library analysis. J. Food Sci. 79: M927-M934. https://doi.org/10.1111/1750-3841.12431
- Kim HL, Lee SJ, Lee JH, Kim IC. 2014. Sulfur dioxide, mineral contents and physicochemical properties generated during manufacture of bamboo salt. J. Korean Soc. Food Sci. Nutr. 43: 1248-1256. https://doi.org/10.3746/jkfn.2014.43.8.1248
- Mok C, Lee JY, Song KT, Kim SY, Lim SB, Woo GJ. 2000. Changes in physicochemical properties of salted and fermented shrimp at different salt levels. Korean J. Food Sci. Technol. 32: 187-191.
- Kim YM, Jeong YM, Hong JH. 1993. Processing conditions for low-salted squid jeotkal. Bull. Korean Fish. Soc. 26: 312- 320.
- Cho SD, Kim GH. 2010. Change of quality characteristics of salt-fermented shrimp prepared with various salts. Korean J. Food Nutr. 23: 291-298.
- Lee KH, Cho HS, Lee DH, Kim MG, Cho YJ, Suh JS, et al. 1993. Utilization of ascidian, Halocynthia roretzi: processing and quality evaluation of fermented ascidian. Bull. Korean Fish. Soc. 26: 330-339.
- Lee JL, Kim BS, Kang SG. 2014. Preparation and characteristics of Haliotis discus hannai Ino (abalone) viscera jeot-gal, a Korean fermented seafood. Korean J. Food Preserv. 21: 1-8. https://doi.org/10.11002/kjfp.2014.21.1.1
- Kim SM, Ju JH, Jung OS, Moon SH, Park KY. 2012. Bamboo salt effects on hydrolysis of estertin(IV) complex. Bull. Korean Chem. Soc. 33: 8 2753-2755. https://doi.org/10.5012/bkcs.2012.33.8.2753
Cited by
- Properties of Gul Jeotgal (Oyster Jeotgal) Prepared with Different Types of Salt and Bacillus subtilis JS2 as Starter vol.46, pp.1, 2018, https://doi.org/10.4014/mbl.1711.11002