참고문헌
- Bae S. M., Kim H. J., Oh T. K. and Kho Y. H. 1990. Preservation of Takju by pasteurization. Korean J. Appl. Microbiol. Biotech. 18(3):322-325
- Baek S. Y., Nam Y. G., Ju J. I and Lee J. S. 2011. Changes of quality characteristics during storage of Gugija-Liriope tuber Makgeolli made by Saccharomyces cerevisiae C-2. Korean J Mycol. 39(2):122-125. https://doi.org/10.4489/KJM.2010.39.2.122
- Choi G. I., Kim H. J., Kim H. J., Kim H. R., Kim D. H., Ahn J. S., Son Y.G. and Song I. H. 2012. Changes of organic acids in Takju during storage conditions. J Food Hyg Safety. 27(2): 127-132. https://doi.org/10.13103/JFHS.2012.27.2.127
- Ha S. J., Yang S. K., In Y. W., Kim Y. J. and Oh S. W. 2012. Changes in Microbial and Physicochemical Properties of Single -Brewed Makgeolli by High Hydrostatic Pressure Treatment during Fermentation. J Korean Soc Food Sci Nutr. 41(8), 1176-1181. https://doi.org/10.3746/JKFN.2012.41.8.1176
- Jeong J. W., Park K. J., Kim M.H. and Kim D.S. 2006. Quality Characteristics of takju fermentation by addition of chestnut peel powder. Korean J Food Preserv 13(3):329-336.
- Jwa M. K., Lim S. B., Mok C. K. and Park Y. S. Inactivation of microorganisms and enzymes in foxtail millet Takju by high hydrostatic pressure treatment. 2001. Korean J Food Sci Technol. 33(2): 226-230.
- Kim I. S., Lee J. S. and Cho M. H. (2012). The analysis of the relationships among Makgeolli consumers' purchase motivations, selection attributes and consumer satisfactio. Journal of Tourism Studies 24(3): 57-81.
- Kim Y. T. and Kim M. S. 2011. Makgeolli's character for the globalization. J Tourism Leisure Res 23(6): 333-349.
- Lee C. H., Tae W. T., Kim G. M and Lee H. D. 1991. Studies on the pasteurization conditions of Takju. Food Sci Technol. 23(1): 44-51.
- Lee C. H., Lee H. D., Kim J. Y. and Kim K. M. 1989. Sensory quality attributes of Takju and their changes during pasteurization. Korean Soc. Food Cult. 4(4): 405-410.
- Lee C. H., Tae W. T., Kim G. M. and Lee H. D. Studies on the pasteurization conditions of Takju. 1991. Korean J Food Sci Technol. 23(1): 44-51.
- Lee J. W., Jung J. J., Choi E J. and Kang S. T. Changes in quality of UV sterilized Takju during storage by honeycomb type-UV sterilizer. 2009. J Food Sci Technol. 41(6): 652-656.
- Lee Z. S. and Rhee T. W. 1970. Studies on the microflora of Takju brewing. Korean J. Microbiol. 8: 116-133
- Park C. S and Lee T. S. 2002. Quality characteristics of Takju prepared by wheat flour Nuruks. Korean J Food Sci Technol. 34(2): 269-302.
- Shin PG, Ahn JB, Kim CY, Jeong WH. 1998. Identification of Multiple Active Forms in Cellulase-xylanase of Aspergillus sp 8-17 by Active Staining. J. Microbiol. Biotechnol. 8(1) 49-52
- Son MY, Kwon SH, Sung CK, Lee SW, Park SK. 2001. Isolation and Microbiological Characteristics of Bacillus megaterium SMY-212 for Prepartion of Black Bean Chungkugjang. Korean Journal of life Science 11(4) 304-310.