Study of Functional Chungkukjang contain Fibrinolytic Enzyme |
류충호
(경상대학교 응용생명과학부)
김익조 (경상대학교 응용생명과학부) 김형갑 (진주산업대학교 환경공학과) 정종화 (경남보건환경연구원 동의대학교 미생물학과) 정영기 (경남보건환경연구원 동의대학교 미생물학과) |
1 |
Physiological functions of Chongkukjang
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2 |
Physico-chemical properties of viscous substance extracted from Chungkookjang
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3 |
Isolation and identification of fibrinolytic bacteria from Korean Traditional Chungkookjang
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4 |
Conditions for the pigment production by Bacillus sp. CS-17 and antibacterial activity of pigment concentrated extracts
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5 |
Bergey's Manual of Systematic Bacteriology
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6 |
Characteristics of Chunggugjang produced by Bacillus subtilis DC-2
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7 |
Purification and characterization of a fibrinolytic enzyme produced by Bacillus sp. S19 from shrimp Jeot-Gal
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과학기술학회마을 |
8 |
The quality changes of Chunggugjang prepared by Bacillus sp. CS-17 during fermentation time
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9 |
Studies on the lipids composition during Chungjooj-jang fermentation I. Changes of lipids composition during Chungkook-jang fermentation
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10 |
Production and charactrization of fibrinolytic enzyme : Optimal condition for production of the enzyme from Bacillus sp. KP-6408 Isolated from Chungkook-jang
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과학기술학회마을 |
11 |
A study on the production of viscous substance during the Chungkook-jang fermentation
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12 |
The fibrin plate method for estimating fibrinolytic activity
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DOI ScienceOn |
13 |
Change of protein and amino acid composition during Chungkook-jang fermentation using Bacillus licheniformis CN-115
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14 |
Some biological activities and isoflavone content of Chungkugjang prepared with black beans and Bacillus atrains
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과학기술학회마을 |
15 |
Physicochemical properties of traditional Chonggugjan produced in different regions
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16 |
Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from Chung guk jang
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과학기술학회마을 |
17 |
Effect of Bacillus strains on the Chungkook-jang processing II. Changes of the components and enzyme activities during the storage of Chungkook-jang
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18 |
Changes in flavor of Chungkook-jang during fermentation
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Effect of Bacillus strains on the Chungkook-jang processing III. Changes of the free amino acid contents and nitrogen compounds during Chungkook-jang koji preparation
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Screening and identification of the fibinolytic bacterial strain from Chungkook-jang
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과학기술학회마을 |
21 |
Chungkook-jang koji fermentation with rice straw
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