1 |
Song EJ, Kim HP, Ho DO, Heo MY. 2008. Protective effect of genistein and Korean fermented soybean(Chungkookjang) extract against benzo(a)pyrene induced DNA damage in HepG2 cells. Yakhak Haeji 52:376-383
|
2 |
Suh JS, Lee SG, Ryu MK, 1982. Effect of Bacillus strains on the Chungkook-jang processing - II. Changes of the components and enzyme activities during the storage of Chungkookjang. Korean J Food Sci Technol 15:309-314
|
3 |
Sung NJ, Ji YA, Chung SY. 1984. Changes in nitrogenous compounds of soybean during Chungkookjang koji fermentation. J Korean Soc Food Nutr 12:273-284
|
4 |
Yang HR, Park SS, Lee JW, Lee KB, Han MK. 2009. Comparison of vitamin contents and organoleptic characteristics in powdered Cheongkukjang dried by different drying methods. Korean J Food Nutrition 22:192-198
|
5 |
Mok EK, Park SI. 2008. The study on the consumption and the preference of Chungkukjang among elementary school children in Seongnam area. Korean J Food Nutrition 21:218-226
|
6 |
Nelson N. 1944. A photometric adaption of the Somogyi method for determination of glucose. J Biol Chem 153:375-379
|
7 |
Oh JH, Lee BJ, Jung SC, Back GS, Choi SG. 2009. Isolation of bacteria from Chunggukjang prepared by rice straw and identification of protease secreted. J Life Sci 19:397-402
DOI
ScienceOn
|
8 |
Park KI. 1972a. Studies on the N-compounds during Chung-Kook-Jang Meju fermentation (1) Changes of soybean protein during Chung-Kook-Jang Meju fermentation. J Korean Agric Chem Soc 15:93-109
|
9 |
Park KI. 1972b. Studies on the N-compounds during Chung-Kook-Jang Meju fermentation (2) Amino acids of oligopeptides formed during Chung-Kook-Jang fermentation. J Korean Agric Chem Soc 15:111-142
|
10 |
Sohn BH, Song YJ, Oh KH. 2008a. Fibrinolytic activity and characterization of Bacillus licheniformis HK-12 isolated from Chungkook-Jang. Korean J Biotech Bioeng 23:251-256
|
11 |
Lee KH, Lee HJ, Chung MK. 1971. Study of Chung-Kook-Jang (I). On the changes of soy-bean protein in manufacturing Chung-Kook-Jang. J Korean Agric Chem Soc 14:191-200
|
12 |
Lee DS. 1977. The effect of the addition of alcohol on the quality change of Chungkookjang during the aging. Culinary Research 3:239-257
|
13 |
Lee HJ, Suh JS. 1981. Effect of Bacillus strains on the Chungkookjang processing (1) Changes of the components and enzyme activities during Chungkookjang-koji preparation. Korean J Nutrition 14:97-104
|
14 |
Lee JY, Paek JS, Kim YM. 2005. Medium optimization for fibrinolytic enzyme production by Bacillus subtilis MG410 isolated. Korean J Food Nutrition 18:39-47
|
15 |
Lee YL, Kim SH, Choung NH, Yim NH. 1992. Study on the production of viscous substance during the Chungkookjang fermentation. J Korean Agric Chem Soc 35:202-209
|
16 |
Min HK, Kim HJ, Chang HC. 2008. Growth-inhibitory effect of the extract of porphyran-chungkookjang on cancer cell. J Korean Soc Food Sci Nut 37:826-833
DOI
ScienceOn
|
17 |
Mok EK, Nam ES, Park SI. 2008. Survey on elementary school student's perception and preference of Chungkukjang in Seongnam area. Korean J Food Nutrition 21:366-373
|
18 |
Jung HJ, Nam ES, Park Sin. 2006b. Perception and preference of Chungkukjang in the middle school students in Seoul. Korean J Food Nutrition 19:416-426
|
19 |
Hwang JS. Kim SJ, Kim HB. 2009. Antioxidant and blood-pressure reduction effects of fermented soybean, Chungkookjang. Korean J Microb 45:54-57
|
20 |
Jung HJ, Nam ES, Park Sin. 2006a. The study on the consumption and the preference of Chungkukjang products among middle school students in Seoul. Korean J Food Nutrition 19:427-434
|
21 |
KFIS(Korea Foods Industry Association). 2000. Food Code of Korea. pp.378-379
|
22 |
Kim SH, Jung SH, Kim IH, Lee YS, Lee JM, Kim JG, Lee MC, Choi MJ, Kim DJ. 2008. The effects of Chungkookjang biopolymer on blood glucose and serum lipid lowering in streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nut 37:35-41
DOI
ScienceOn
|
23 |
Kim SK, Lee HC, Byun HG, Jeon YJ. 1996. Isolation and characterization of antioxidative peptides from enzymatic hydrolysates of yellowfin sole skin gelatin. J Korean Fish Soc 29:246-255
|
24 |
KO HS, Cho DH, Hwang SY, Kim YM. 1999. The effect of quality improvement by Chungkuk-jang's processing methods. Korean J Food Nutrition 12:1-6
|
25 |
Bok JY. 1993. Changes in chemical composition of steamed soybean during fermentation and in alkylpyrazines during aging of chungkookjang. Ph D. Thesis. Chungang Uni. Seoul
|
26 |
Lee DG, Shin SY, Lee MK, Hahm KS. 1997. Fungicidal and hemolytic activity of cecropin A-magainin 2 Analogue peptides against Trichospoon beigelii and human red blood cells. Korean J Microb 33:170-174
|
27 |
Ahn KJ. 2009. Characterization and production of antibiotic by Bacillus subtilis 028-1, a Chungkookjang fermenting strain. Korean J Microb 45:185-192
|
28 |
Ahn YS, Kim YS, Shin DH. 2006. Isolation, identification, and fermentation characteristics of Bacillus sp. with high protease activity from traditional Cheonggukjang. Korean J Food Sci Technol 38:82-87
|
29 |
Cho YJ, Cha WS, Bok SK, Kim MU, Chun SS, Choi UK. 2000. Production and separation of anti-hypertensive peptide during chunggugjang fermentation with Bacillus subtilis CH-1023. J Korean Soc Agric Chem Biotechnol 43:247-252
|
30 |
Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. 1956. Coloric metric method for determination of sugars and related substances. Anal Chem 28:350-356
DOI
|
31 |
Son DH, Kwon OJ, Ji WD, Choi UK, Kwon OJ, Lee EJ, Cho YJ, Cha WS. 2000. The quality changes of Chungugjang prepared by Bacillus sp. CS-17 during fermentation time. J Korean Soc Agric Chem Biotechnol 43:1-6
|
32 |
Eom SM, Jung BY, Oh Hl. 2009. Changes in chemical components of cheonggukjang prepared with germinated soybeans during fermentation. J Appl Biol Chem 52:133-141
DOI
ScienceOn
|
33 |
안용근. 1994. 단백질정량. 효소단백질 정제법. pp.63-64. 양서각
|
34 |
안용근. 1995. 아미노산의 정량. 생화학실험법. pp.18-19. 양서각
|
35 |
You KO, OH YN, Kim BW, Nam SW, Jeon SH, Kim DE, Kim YM, Kwon HJ. 2005. Isolation of Bacillus sp. producing poly- -glutamic acid with high efficiency and its characterization. Korean J Microb Biotech 33:200-206
|
36 |
Sohn BH, Kwon SC, Oh KH. 2008b. Fibrinolytic activity and proteomic analysis of Bacillus licheniformis HK-12 isolated from Chungkuk-Jang. J Korea Acad Indust Coop Soc 9:800-806
DOI
ScienceOn
|