Optimization of Thickness and Maturation Period of Andong-Soju Nuruk for Fermentation of Andong-Soju |
Bae, Kyung-Hwa
(Department of Food and Nutrition, Andong National University)
Ryu, Hee-Young (Department of Food and Nutrition, Andong National University) Kwun, In-Sook (Department of Food and Nutrition, Andong National University) Kwon, Chong-Suk (Department of Food and Nutrition, Andong National University) Sohn, Ho-Yong (Department of Food and Nutrition, Andong National University) |
1 | Cho, M. H., S. E. Park, J. K. Lim, J. S. Kim, J. H. Kim, D. Y. Kwon, and C. S. Park. 2007. Conversion of sucrose into isomaltulose by Enterobacter sp. FMB I, an isomaltuloseproducing microorganism isolated from traditional Korean food. Biotechnol. Lett. 29: 453-458 DOI |
2 | Kim, I. H., and W. S. Park. 1996. Comparison of fermentation characteristics of korean traditional alcoholic beverage with different input step and treatment of rice and nuruk korean-style bran koji. Kor. J. Dietary Culture. 11: 339-348 과학기술학회마을 |
3 | Kim, S. J., J. Y. Baek, C. K. Park, and G. W. Kim. 2004. Gastroprotective effect of Korean rice-wine (Yakju). Kor. J. Food Sci. Technol. 36: 818-822 과학기술학회마을 |
4 | Kim, S. J., S. H. Ko, W. Y. Lee, and G. W. Kim. 2004. Cytotoxic effects of Korean rice-wine (Yakju) on cancer cells. Kor. J. Food Sci. Technol. 36: 812-817 과학기술학회마을 |
5 | Kim, Y. J. and Y. S. Han. 2006. The use of Korean traditional liquors and plan for encouraging it. Kor. J. Food Culture. 21: 31-41 과학기술학회마을 |
6 | Lee, .J. H. and T. S. Yu. 2000. Identification and characteristics of lactic acid bacteria isolated from nuruk. Kor. J. Biotechnol. Bioeng. 15: 359-365 과학기술학회마을 |
7 | Yu, C. H., S. Y. Hong, and J. S. Koh. 2002. Zymological properties of foxtail millet wine making by isolated strains from nuruk. J. Kor. Soc. Appl. Biol. Chem. 45: 138-144 |
8 | Jo, K. Y., and D. M. Ha. 1995. Isolation and identification of the lactic acid bacteria from nuruk. Agric. Chem. Biotechnol. 38: 95-99 |
9 | Woo. S. H., and S. C. Park. 2005. Fermentation of food waste using nuruk. Kor. J. Waste Management 22: 714-720 |
10 | Lee. D. H., J. H. Kim, N. M. Kim, and J. S. Lee. 2002. Manufacture and physiological functionality of Korean traditional liquor by using chamomile (Matricaria chamomile). Kor. J. Food Sci. Technol.34: 109-113 과학기술학회마을 |
11 | Kim, H. S., and T. S. Yu. 2000. Volatile flavor components of traditional korean nuruk produced by nuruk fungi. Kor. J. Appl. Microbiol. Biotechnol. 28: 303-308 과학기술학회마을 |
12 | Kim, J. H., D. H. Lee, S. H. Lee, S. Y. Choi, and J. S. Lee. 2004. Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, yakju. J. Biosci. Bioeng. 97:24-28 DOI PUBMED |
13 | Bae, Y. D. 2006. The history and meaning of the production and consumption of Andong Soju. Local History and Culture 9: 375-413 DOI |
14 | Kim, J. H., D. H. Lee, S. Y. Choi, and J. S. Lee. 2002. Characterization of physiological functionalities in Korean traditional liquors. Kor. J. Food Sci. Technol. 34: 118-122 |
15 | Kim, H. R., S. H. Baek, M. J. Seo, and B. H. Ahn. 2006. Feasibility of cheonghju brewing with wild type yeast strains from nuruks. Kor. J. Microbiol. Biotechnol. 34: 244-249 과학기술학회마을 |
16 | Kim, J. S., E. J. Kwak, and Y. S. Lee. 2006. Effect on the quality characteristics of Korean traditional wines with the addition of rosemary (Rosemarinus officinalis L.). Kor. J. Food Cookery Sci. 22: 914-922 과학기술학회마을 |
17 | Park, C. D., H. K. Jung, H. H. Park, and H. H. Hong. 2007. Identification and feremntational characteristics of lactic acid bacteria isolated from hahyanju nuruk, Kor. J. Food Preserv. 14: 188-193 과학기술학회마을 |
18 | Shim, Y. S., J. W. Kim, and S. S. Yoon. 1998. Alcohol fermentation of cheese whey by Kluyveromyces marxianus and lactic acid bacteria. Kor. J. Food Sci. Technol. 30: 161-167 과학기술학회마을 |
19 | Thomas, M.W., and K. M. Bhat. 1988. Methods for measuring cellulase activities. Methods Enzymol. 160: 87-112 DOI |
20 | Ha, M. Y., S, Y. Chung, and S. J. Kim. 2002. Isolation and characteristics of a homofermentative lactic acid bacterium. Kor. J. Biotechnol. Bioeng. 17: 333-338 |
21 | Tsuyoshi, N., R. Fudou, S. Yarnanak, M. Kozaki, N. Tamang, S. Thapa, and J. P. Tamang. 2005. Identification of yeast strains isolated from marcha in sikkim, a Microbiol starter for amylolytic fermentation. Int. J. Food Microbiol. 99: 135146 |
22 | Kim J. Y., and J. S. Koh. 2004. Screening of brewing yeasts and saccharifying molds for foxtail millet-wine making. J. Kor. Soc. Appl. Biol. Chem. 47: 78-84 과학기술학회마을 |
23 | So, M. H., Y. S. Lee, and W. S. Noh. 1999. Changes in microogranism and main components during takju brewing by a modified nuruk. Kor. J. Food NutI. 12: 226-232 과학기술학회마을 |