1 |
Bauer, F.F. and Pretorius, I.S. 2000. Yeast stress response and fermentation efficiency: how to survive the making of wine-a review. S. Afr. J. Enol. Vitic. 21, 27-51.
|
2 |
Blois, M.S. 1958. Antioxidant determinations by the use of a stable free radical. Nature 26, 1199-1203.
|
3 |
Charoenchai, C., Fleet, G.H., Henschke, P.A., and Todd, B.E.N.T. 1997. Screening of non‐Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes. Australian J. Grape Wine Res. 3, 2-8.
|
4 |
Chen, L.S., Ma, Y.I.N.G., Maubois, J.L., Chen, L.J., Liu, Q.H., and Guo, J.P. 2010. Identifcation of yeasts from raw milk and selection for some specific antioxidant properties. Int. J. Dairy Technol. 63, 47-54.
DOI
|
5 |
Choi, M.H. and Park, Y.H. 1999. Growth of Pichia guilliermondii A9, an osmotolerant yeast, in waste brine generated from kimchi production. Bioresour. Technol. 70, 231-236.
DOI
|
6 |
Cushman, D.W. and Cheung, H.S. 1971. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20, 1637-1648.
DOI
|
7 |
Fleet, G.H. 1999. Microorganisms in food ecosystems. Int. J. Food Microbiol. 50, 101-117.
DOI
|
8 |
Frankel, E.N., Parks, E.J., Xu, R., Schneeman, B.O., Davis, P.A., and German, J.B. 1994. Effect of n-3 fatty acid-rich fish oil supplementation on the oxidation of low density lipoproteins. Lipids 29, 233-236.
DOI
|
9 |
Gardner, P.R. and Fridovich, I. 1991. Superoxide sensitivity of the Escherichia coli 6-phosphogluconate dehydratase. J. Biol. Chem. 266, 1478-1483.
|
10 |
Goldberg, D.M., Hahn, S.E., and Parkes, J.G. 1995. Beyond alcohol: beverage consumption and cardiovascular mortality. Clin. Chim. Acta 237, 155-187.
DOI
|
11 |
Imlay, J.A. and Linn, S. 1988. DNA damage and oxygen radical toxicity. Science 240, 1302.
DOI
|
12 |
Ha, J.H., Jeong, M.H., Seo, Y.C., Choi, W.Y., Kim, J.S., Kim, H.H., Ahn, J.H., and Lee, H.Y. 2010. Enhancement of antioxidant activities of bark of Berberiskoreana Palibin by lactic acid fermentation. Korean J. Medicinal Crop Sci. 18, 421-428.
|
13 |
Hyun, S.H., Lee, H.B., and Lee, J.S. 2014a. Characteristics of two unrecorded yeasts from wild flowers in Ulleungdo, Korea. Mycobiology 42, 170-173.
|
14 |
Hyun, S.H., Han, S.M., and Lee, J.S. 2014b. Characteristics and physiological functionalities of unrecorded yeasts from wild flowers of seonyudo in Jeollabukdo, Korea. Korean J. Microbiol. Biotechnol. 42, 402-406.
DOI
|
15 |
Jang, I.T., Kang, M.G., Na, K.C., and Lee, J.S. 2011. Growth characteristics and physiological functionality of yeasts in pear marc extracts. Mycobiology 39, 170-173.
DOI
|
16 |
Jang, I.T., Kim, Y.H., Kang, M.G., Yi, S.H., Lim, S.I., and Lee, J.S. 2012. Production of tyrosinase inhibitor from Saccharomyces cerevisiae. Korean J. Mycol. 40, 60-64.
DOI
|
17 |
Kang, M.G., Kim, H.K., Yi, S.H., Lim, S.I., and Lee, J.S. 2011. Screening new antihypertensive angiotensin I-converting enzyme inhibitor-producing yeast and optimization of production condition. Korean J. Mycol. 39, 194-197.
DOI
|
18 |
Kim, N.M., So, S.H., Lee, S.G., Song, J.E., Seo, D.S., and Lee, J.S. 2008. Physiological functionality and enzyme activity of biomass from Pichia anomala grown on ginseng-steaming effluent. Mycobiology 36, 148-151.
DOI
|
19 |
Kim, S.S. 2009. Healthy characteristics of wine & French paradox. Food Ind. Nutr. 14, 54-56.
|
20 |
Kim, H.L., Kim, J.H., Bai, D.H., and Ahn, B.H. 2012. Feasibility of brewing Makgeolli using Pichia anomala Y197-13, a non-Saccharomyces cerevisiae. J. Microbiol. Biotechnol. 22, 1749-1757.
DOI
|
21 |
Koh, K.H. 1999. Healthy characteristics of wine. Food Ind. Nutr. 4, 20-25.
|
22 |
Lee, S.H., Kim, S.Y., Kim, J.J., and Jang, T.S. 1999. The isolation of the inhibitory constituents on melanin polymer formation from the leaves of Cercischinensis. Korean J. Pharmacogn. 30, 397-403.
|
23 |
Marklund, S. and Marklund, G. 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47, 469-474.
DOI
|
24 |
Mo, E.K. and Chang K.S. 2007. Isolation and identification of phenylethyl alcohol from Pichia anomala SKM-T. J. Appl. Biol. Chem. 50, 29-31.
|
25 |
Mortimer, R. and Polsinelli, M. 1999. On the origins of wine yeast. Res. Microbiol. 150, 199-204.
DOI
|
26 |
Namiki, M. 1990. Antioxidants/antimutagens in food. Crit. Rev. Food Sci. Nutr. 29, 273-300.
DOI
|
27 |
Oh, S.J., Kim, S.H., Kim, S.K., Baek, Y.J., and Cho, K.H. 1997. Angiotensin I-converting enzyme inhibitory activity of the -casein fragments hydrolysated by chymosin, pepsin, and trypsin. Korean J. Food Sci. Technol. 29, 1316-1318.
|
28 |
Sarens, S. and Swiegers, J.H. 2012. Enhancement of beer flavor by a combination of Pichia yeast and different hop varieties. U.S. patent application no. 14/241,761.
|
29 |
Soffer, R.L. 1976. Angiotensin I-converting enzyme and the regulation of vasoactive peptides. Annu. Rev. Biochem. 45, 73-94.
DOI
|
30 |
Song, H.S., Moon, H.J., Park, B.E., Choi, B.S., Lee, D.J., Lee, J.Y., Kim, C.J., and Sim, S.S. 2007. Anti-oxidant activity and whitening activity of bamboo extracts. Yakhak Hoeji 51, 500-507.
|
31 |
Zhao, Y., Tu, K., Shao, X., Jing, W., and Su, Z. 2008. Effects of the yeast Pichia guilliermondii against Rhizopus nigricans on tomato fruit. Postharvest Biol. Technol. 49, 113-120.
DOI
|
32 |
Yagi, A., Kanbara, T., and Morinobu, N. 1986. The effect of tyrosinase inhibition for aloe. Planta Med. 3981, 517-519.
|