1 |
Kwon, H. Y., Ryu, H. Y., Kwon, C. S., Lee, S. H. and Sohn, H. Y, Optimization of culture conditions of Bacillus pumilus JB-1 for Chungkook-jang fermentation in soybean boiling-waste liquor medium, Korean J. Microbiol Biotechnol, Vol.35, pp.304-309, 2007.
|
2 |
Jung, J. B., Choi, S. K., Jeong, D, Y., KIm, Y. S. and Kim, Y. S, Effects of germination time of soybeans on quality characteristics of Cheonggukjang fermented with an isolated bacterial strain, Korean J. Food sci, Technol, Vol.44, pp.69-75, 2012.
DOI
|
3 |
S. Y. Jang, H. J. Choi, N. Y. Ha, O. M. Kim, Y. J. Jeong,"Study on the antimicrobial effects of citrus peel by different extract methods", Korean J. Food Preserv, Vol.11, pp.319-324, 2004.
|
4 |
FAO/WHO,"Working Group Report on Drafting Guidelines for the evaluation of probiotics in food", London, Ontario, Canada, April 30 and May 1, 2001.
|
5 |
M. B. Roberfroid,"Prebiotics and probiotics: are they functional foods?", The American J. of clinical nutrition, Vol.71, pp. 1682-1687, 2000.
DOI
|
6 |
Han ss, Hur SJ, Lee SK, 2015, A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis, Food funct, Vol.6, pp.2736-2748, 2005.
|
7 |
Park GS, Cookwise approach of slow food: Focused on traditional fermented sauces. Korean J. Soc Food Cookery Sci, Vol.20 pp.317-334, 2004.
|
8 |
M. Ongena and P. Jacques,"Bacillus lipopeptides: versatile weapons for plant disease biocontrol", Trends, Microbiol, Vol.16, pp.115-125, 2007. DOI: http://dx.doi.org/10.1016/j.tim.2007.12.009
DOI
|
9 |
S. J. Jung, J. H. Lee, H. N. Song, N. S. Seong, S. E. Lee, and N. I. Beak,"Screening for antioxidant activity of plant medicinal extracts", Korean J. Soc. Appl Biol Chem, Vol.47, pp.135-140, 2004.
|
10 |
H. H. Lee and S. Y. Lee,"Cytotoxic and antioxidant effects of taraxacum coreanum Nakai and T. officinale WEB extracts", Korean J. Medicinal Crop Sci, Vol.16, pp.79-85, 2008.
|
11 |
B. Y. Lee, D. H. Lim, and K. H. Kim, "Physico-chemical properties of viscous substance extracted from Cheongguk-jang", Korean J. Food Sci, Vol.23, pp.599-604, 1991.
|
12 |
H. K. Youn, H. S. Choi, S. H. Hur, and J. H. Hong, "Physico-chemical properties of viscous substance extracted from Cheonggukjang", Korean. J. food, Hyg Safety, Vol.16, pp.188-193, 2001.
|
13 |
P. Fiordiligie,"Extracellular Enzyme and Antibiotic Substance Production of Bacillus amyloliquefaciens NBF11-1 and Bacillus pumilus NBF11-14 Isolated from the Surface of Bamboo Culms", Department of Biotechnology, Korean. National Uni, 2009.
|
14 |
N. K. Lee and Y. T. Hahm,"Antioxidative characteristics of browning reaction products of glucose--poly-glutamate(Glu--PGA) obtained from amino-carbonyl reaction", Korean J. Food Sci. Technol, Vol.37, pp.812-815, 2005.
|
15 |
C. J. Shim, G. H. Lee, J. H. Jung, S. D. Yi, Y. H. Kim, and M. J. Oh,"Isolation and identification of antimicrobial active substances from Rhodiola sachlinensis", Korean J. Food. Preserv, Vol.11, pp.63-70, 2004.
|
16 |
A. Arguelles-Arias, M. Ongena, B. Halimi, Y. Lara, A. Brans, B. Joris, and P. Fickers,"Bacillus amyloliquefaciens GA1 as a source of potent antibiotics and secondary metabolites for biocontrol of plant pathogens", Microb. Cell. Fact, Vol.8, pp.63, 2009. DOI: http://dx.doi.org/10.1186/1475-2859-8-63
DOI
|
17 |
Y. Ito, Y. Akao, M. Shimazawa, N. Seki, Y. Nozawa, and H. Hara,"Lig-8, a highly bioactive lignophenol derivative from bamboo lignin, exhibits multifaceted neuro-protectve activity", CNS Drug Rev, Vol.13, pp.296-307, 2007. DOI: http://dx.doi.org/10.1111/j.1527-3458.2007.00017.x
DOI
|
18 |
T. Seki, K. Kida, and H. Maeda,"Immunostimulation -Mediated anti-tumor activity of bamboo(Sasa senanesis) Leaf extracts obtained under 'vigorous' Condition", Evidence-based Complementary and Alternative Medicine, Vol.7, pp.447-457, 2010. DOI: http://dx.doi.org/10.1093/ecam/nen026
DOI
|
19 |
Y. Lin. A. C. Collier, W. Liu, M. J. Berry and J. Panee, "The inhibitory effect of bamboo extracton the development of 7,12 dimethylbenz[a]anthracene (DMBA) induced breast cancer", Phytother. Res, Vol.22, pp.1440-1445, 2008. DOI: http://dx.doi.org/10.1002/ptr.2439
DOI
|
20 |
Mothana, R.A. and U. Lindequist. Antimicrobial activity of some medicinal plants of the island Soqotra, J. Ethno-Pharmacol, Vol.96, pp.177-181, 2005. DOI: http://dx.doi.org/10.1016/j.jep.2004.09.006
DOI
|
21 |
Pearson RD, Steigbigel RT, Davis HT, Chapman SW, Method for reliable determination of minimal lethal antibiotic concentrations, Antimicrob Agents Chemother, Vol.18 PP.699-708, 1980.
DOI
|
22 |
S. Yang, L. Sun, Z. Lu, X. Bie and F. Lu,"Isolation and characterization of a co-producer of fengycins and surfactins, endophytic Bacillus amyloliquefaciens ES-2, form Scutellaria baicalensis Georgi", World J. Microbiol Biotechnol, Vol.22, pp.1259-1266, 2006. DOI: http://dx.doi.org/10.1007/s11274-006-9170-0
DOI
|
23 |
S. L. Wang, I. L. Shin, Y. W. Liang and C. H. Wang, "Purification and characterization of two antifungal chitinases extracellularly produced by Bacillus amyloliquefaciens", J. Agric. Food. Chem, Vol.50, pp.2241-2248, 2002. DOI: http://dx.doi.org/10.1021/jf010885d
DOI
|
24 |
M. C. Lauan, I. L. Santos, and J. K. Lim,"Comparative Study of Extracellular Proteomes for Bacillus subtilis and Bacillus amyloliquefaciens. Major in Food Biomaterials", Kyung Book National Uni, Vol.31, pp.30-37, 2013.
|
25 |
A. L. Sonenshein,"Control of sporulation initiation in Bacillus subtilis", Curr. Opin. Microbiol. Vol.3, pp.561-566, 2000. DOI: http://dx.doi.org/10.1016/S1369-5274(00)00141-7
DOI
|
26 |
S. Yoshida, S. Hiradate, T. Tsukamoto, K. Hatakeda and A. Shirata."Antimicrobial activity of culture filtrate of Bacillus amyloliquefaciens RC-2 isolated from mulberry leaves", Phytopathology, Vol.92, pp.181-187, 2000.
|
27 |
Prazdnova EV, Chistyakov VA, Churilov MN, Mazanko MS, Bren AB, Volski A, Chikindas ML, DNA-protection and antioxidant properties of fermentates from Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933, Lett Appl Microbiol, Vol.61 PP.549-554, 2015.
DOI
|
28 |
C. Magallanes, C. Cordoba, and R. Orozco, "Antimicrobial activity of ethanolic extracts of marine algae from central coast of Peru", Rev Peru Biol, Vol.10, pp.125-132, 2003.
|
29 |
J. H. Kim, C. E. Hwang, C. K. Lee, J. H. Lee, and G. H. Kim,"Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4", J. Microbiol. Biotechnol, Vol.24, pp.959-968, 2014. DOI: http://dx.doi.org/10.4014/jmb.1310.10065
DOI
|
30 |
Y. S. Ahn, Y. S. Kim, and D. H. Shin,"Isolation, Identification, and Fermentation Characteristics of Bacillus sp. with High Protease Activity from Traditional Cheonggukjang", Korean J. Food Sci. Technol, Vol.38, pp.82-87, 2006.
|
31 |
Lauan Maria Claret, Santos IlynLyzette, Lim Jinkyu, Comparative study of extracellular proteomes for Bacillus subtilis and Bacillus amyloliquefaciens, Current Research on Agriculture and Life Sciences, Vol.31, pp.30-39, 2013.
|