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Oh JY, Kim YS, Shin DH. Changes in microorganisms and enzyme activities of low-salted kochujang added with horseradish powder during fermentation. Korean J. Food Sci. Technol. 37: 463-467 (2005)
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Paik HD, Kim IG, Lee JH, Lee JH, Park KY, Ji GE, Jin TE, Rhim SL. Heterologous expression of -amylase gene of Bifidobacterium adolescentis Int57 in Bacillus polyfermenticus SCD. Food Sci. Biotechnol. 16: 655-658 (2007)
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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. Korean J. Food Sci. Technol. 32: 410-416 (2000)
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Oh JY, Kim YS, Shin DH. Changes in microorganisms, enzyme activities, and gas formation by the addition of mustard powder on kochujang with different salt concentration. Food Sci. Biotechnol. 15: 298-302 (2006)
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Kim YS, Ahn YS, Jeong DY, Shin DH. Isolation and identification of Bacillus cereus from fermented red pepper-soybean paste (kochujang), and its heat resistance characteristics. Food Sci. Biotechnol. 17: 123-129 (2008)
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Kim DH, Choi HJ. Physicochemical properties of kochujang prepared by Bacillus sp. koji. Korean J. Food Sci. Technol. 35: 1174-1181 (2003)
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