1 |
Cha Y-J, Lee K-H, Lee E-H, Kim J-S, Joo D-S. 1990. Studies on the processing of rapid fermented anchovy prepared with low salt contents by adapted microorganism (Processing of low salt fermented anchovy with proteolytic bacteria and quality stability during storage). J. Korean Agric. Chem. Soc. 33: 330-336.
|
2 |
Charteris WP, Kelly PM, Morelli L, Collins JK. 1998. Antibiotic susceptibility of potentially probiotic Lactobacillus species. J. Food Prot. 61: 1636-1643.
DOI
|
3 |
EFSA. 2004. Scientific colloquium summary report: Qualified Presumption of Safety of microorganisms in food and feed. http://www.efsa.europa.eu/.
|
4 |
Kim YS, Kim MC, Kwon SW, Kim SJ, Park IC, Ka JO, et al. 2011. Analysis of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods. J. Microbiol. 49: 340-348.
DOI
|
5 |
Jung J, Choi S, Jeon CO, Park W. 2013. Pyrosequencingbased analysis of the bacterial community in Korean traditional seafood, ojingeo jeotgal. J. Microbiol. Biotechnol. 23: 1428-1433.
DOI
ScienceOn
|
6 |
Jung JY, Lee SH, Lee HJ, Jeon CO. 2013. Microbial succession and metabolite changes during fermentation of saeu-jeot: traditional Korean salted seafood. Food Microbiol. 34: 360-368.
DOI
ScienceOn
|
7 |
Kim TW, Lee JH, Kim SE, Park MH, Chang HC, Kim HY. 2009. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 131: 265-271.
DOI
ScienceOn
|
8 |
Ahn Y-S, Kim C-J, Choi S-H. 1990. Production of protease by the extreme halophile, Halobacterioum sp. J. Korean Agric. Chem. Soc. 33: 247-251.
|
9 |
Bourdichon F, Casaregola S, Farrokh C, Frisvad JC, Gerds ML, Hammes WP, et al. 2012. Food fermentations: microorganisms with technological beneficial use. Int. J. Food Microbiol. 154: 87-97.
DOI
ScienceOn
|
10 |
Buckenhuskes HJ. 1993. Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiol. Rev. 12: 253-272.
DOI
ScienceOn
|
11 |
Caplice E, Fitzgerald GF. 1999. Food fermentations: role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50: 131-149.
DOI
ScienceOn
|
12 |
Carr FJ, Chill D, Maida N. 2002. The lactic acid bacteria: a literature survey. Crit. Rev. Microbiol. 28: 281-370.
DOI
ScienceOn
|
13 |
Franz CMAP, Stiles ME, Schleifer KH, Holzapfel WH. 2003. Enterococci in foods-a conundrum for food safety. Int. J. Food Microbiol. 88: 105-122.
DOI
ScienceOn
|
14 |
Franz CMAP, Huch M, Abriouel H, Holzapfel W, Galvez A. 2011. Enterococci as probiotics and their implications in food safety. Int. J. Food Microbiol. 151: 125-140.
DOI
ScienceOn
|
15 |
EFSA. 2008. Scientific opinion of the panel on biological hazards on the maintenance of the list of QPS microorganisms intentionally added to food or feed. EFSA J. 923: 1-48.
|
16 |
EFSA. 2009. Scientific opinion of the panel on biological hazards on the maintenance of the list of QPS microorganisms intentionally added to food or feed. EFSA J. 7: 1-93.
|
17 |
Giraffa G, Chanishvili N, Widyastuti Y. 2010. Importance of lactobacilli in food and feed biotechnology. Res. Microbiol. 161: 480-487.
DOI
ScienceOn
|
18 |
Guan L, Cho KH, Lee JH. 2011. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria. Food Microbiol. 28: 101-113.
|
19 |
Holzapfel W. 1997. Use of starter cultures in fermentation on a household scale. Food Control 8: 241-258.
DOI
ScienceOn
|
20 |
Holzapfel WH. 2002. Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 75: 197-212.
DOI
ScienceOn
|
21 |
Jung YJ, Park DH. 2004. Physiology and growth properties of halophilic bacteria isolated from jeotgal (salted seafood). Korean J. Microbiol. 40: 263-268.
|
22 |
Jung JY, Lee SH, Lee HJ, Seo HY, Park WS, Jeon CO. 2012. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation. Int. J. Food Microbiol. 153: 378-387.
DOI
ScienceOn
|
23 |
Park EJ, Chun J, Cha CJ, Park WS, Jeon CO, Bae JW. 2012. Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing. Food Microbiol. 30: 197-204.
DOI
ScienceOn
|
24 |
Talon R, Leroy S. 2011. Diversity and safety hazards of bacteria involved in meat fermentations. Meat Sci. 89: 303-309.
DOI
ScienceOn
|
25 |
Leuschner RGK, Robinson TP, Hugas M, Cocconcelli PS, Richard-Forget F, Klein G, et al. 2010. Qualified presumption of safety (QPS): a generic risk assessment approach for biological agents notified to the European Food Safety Authority (EFSA), Trends Food Sci. Technol. 21: 425-435.
DOI
ScienceOn
|
26 |
Mathur S, Singh R. 2005. Antibiotic resistance in food lactic acid bacteriaa review. Int. J. Food Microbiol. 105: 281-295.
DOI
ScienceOn
|
27 |
Ogier JC, Serror P. 2008. Safety assessment of dairy microorganisms: the Enterococcus genus. Int. J. Food Microbiol. 126: 291-301.
DOI
ScienceOn
|
28 |
Temmerman R, Pot B, Huys G, Swings J. 2002. Identification and antibiotic susceptibility of bacterial isolates from probiotic products. Int. J. Food Microbiol. 81: 1-10.
|
29 |
Teuber M, Meile L, Schwarz F. 1999. Acquired antibiotic resistance in lactic acid bacteria from food. Antonie Van Leeuwenhoek 76: 115-137.
DOI
ScienceOn
|
30 |
Kim YS, Jeong DY, Hwang YT, Uhm TB. 2011. Bacterial community profiling during the manufacturing process of traditional soybean paste by pyrosequencing method. Korean J. Microbiol. 47: 275-280.
|
31 |
EFSA. 2005. Opinion of the scientific committee on a request from EFSA related to a generic approach to the safety assessment by EFSA of microorganisms used in food/feed and the production of food/feed additives. EFSA J. 226: 1-12.
|
32 |
EFSA. 2007. Opinion of the scientific committee on introduction of a qualified presumption of safety (QPS) approach for assessment of selected microorganisms referred to EFSA. EFSA J. 587: 1-16.
|
33 |
Lee JH, Kim TW, Lee H, Chang HC, Kim HY. 2010. Determination of microbial diversity in meju, fermented, cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis. Lett. Appl. Microbiol. 51: 388-394.
DOI
ScienceOn
|
34 |
Leroy F, De Vuyst L. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15: 67-78.
DOI
ScienceOn
|