1 |
Jeong HY, Kim TH, Park JS, Kim KT, Paik HD. Antioxidative and cholesterol-reducing activity of Bacillus polyfermenticus SCD. Korean J. Biotechnol. Bioeng. 18: 371-376 (2003)
|
2 |
Yoo JY. Present status of industries and research activities of Korean fermented soybean products. Korean J. Appl. Microbiol. Biotechnol. 23: 13-30 (1997)
|
3 |
Yoo CK, Seo WS, Lee CS, Kang SM. Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from cheonggukjang. Korean J. Appl. Microbiol. Biotechnol. 26: 506-514 (1998)
|
4 |
Kwon HY, Kim YS, Kwon GS, Kwon CS, Sohn HY. Isolation of immuno-stmulating strain Bacillus pumilus JB-1 from cheonggukjang and fermentation al characteristics of JB-1. Korean J. Microbiol. Biotechnol. 32: 291-296 (2004)
|
5 |
Tannock GW. Probiotic properties of lactic acid bacteria: plenty of scope for fundamental R&D. Trends Biotechnol. 15: 270-274 (1997)
DOI
ScienceOn
|
6 |
Fuller R. Probiotics in man and animals. J. Appl. Bacteriol. 66: 365-378 (1989)
DOI
|
7 |
Fuller R. Probiotics in human medicine. Gut 32: 439-443 (1991)
DOI
ScienceOn
|
8 |
Takiguchi R, Mochizuki E, Suzuki Y, Nakajima I, Benno Y. Lactobacillus acidophilus SBT 2928 on harmful intestinal bacteria. J. Int. Microbiol. 11: 11-17 (1997)
|
9 |
Koo SM, Cho YH, Huh CS, Beak YJ, Park JY. Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alainate and chitosan. J. Microbiol. Biotechnol. 11: 376-383 (2001)
과학기술학회마을
|
10 |
Camobell GL, Bedford MR. Enzyme applications for monogastric feeds, A review. Can. J. Anim. Sci. 72: 449-466 (1992)
DOI
|
11 |
Kim JW, Jun KD, Kang JS, Jang JS, Ha BJ, Lee JH. Characterization of Bacillus licheniformis as a probiotic. Korean J. Biotechnol. Bioeng. 20: 359-362 (2005)
과학기술학회마을
|
12 |
Iwai K, Nakaya N, Kawasaki Y, Matsue H. Antioxidative functions of natto, a kind of fermented soybeans: Effect on LDL oxidation and lipid metabolism in cholesterol fed rats. J. Agric. Food Chem. 50: 3597-3601 (2002)
DOI
ScienceOn
|
13 |
Amoa-Awua WK, Terlable NN, Sakyi-Dawson E. Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa. Int. J. Food Microbiol. 106: 343-347 (2006)
DOI
ScienceOn
|
14 |
Kim YS, Jung HJ, Park YS, Yu TS. Characteristics of flavor and functionality of Bacillus subtilis K-20 cheonggukjang. Korean J. Food Sci. Technol. 35: 475-478 (2003)
과학기술학회마을
|
15 |
Paik HD, Jung MY, Jung HY, Kim WS, Kim KT. Characterization of Bacillus polyfermenticus Sci for oral bacteriotherapy of gastrointestinal disorders. Korean J. Food Sci. Technol. 34: 73-78(2002)
|
16 |
Okamato A, Hanagata H, Matsumoto E, Kawamura T, Koizume Y, Yanagida F. Angiotensin I converting enzyme inhibitory activities of various fermented foods. Biosci. Biotech. Bioch. 59: 1147- 1149 (1995)
DOI
ScienceOn
|
17 |
Chung YC, Chang CT, Chao WW, Chou ST. Antioxidative acitivity and safety of the 50% ethanol extract from red bean fermented Bacillus subtilis IMR-NK1. J. Agr. Food Chem. 50: 2454-2458 (2002)
DOI
ScienceOn
|
18 |
Youn HK, Choi HS, Hur SH, Hong JH. Antimicrobial activities of viscous substance from cheonggukjang fermented with difference Bacillus spp. J. Food Hyg. Safety 16: 188-193 (2001)
|
19 |
Cambell GL, Bedford MR. Enzyme applications for monogastric feeds, A review. Can. J. Anim. Sci. 72: 449-466 (1992)
DOI
|
20 |
Gilliland SE, Staley TE, Bush LJ. Importance of bile tolerance of Lactobacillus acidophilus used as a dietary adjunct. J. Dairy Sci. 67: 3045-3051 (1984)
DOI
ScienceOn
|
21 |
Fuller R. Probiotics in man and animals. J. Appl. Bacteriol. 66, 365-378 (1989)
DOI
|
22 |
Choe GS, Lim SY, Choi JS. Antioxidant and nitrite scavenging effect of soybean, meju, and doenjang. Korean J. Life Sci. 8: 473-478 (1998)
|
23 |
Kobayashi Y, Tohyama K, Terashima T. Tolerance of the multple antibiotic resistant strain, L. casei PSR 3002, to artificial digestive fluids. Jpn. J. Microbiol. 29: 691-697 (1974)
|
24 |
Lee SH, No MJ. Viability in artificial gastric and bile juice and antimicrobial activity of some lactic acid bacteria isolated from Kimchi. J. Appl. Microbiol. Biotechnol. 6: 617-622 (1997)
|
25 |
MacGregor GA. Salt-more adverse effects. Am. J. Hypertens. 10: 37S-41S. (1997)
DOI
|
26 |
Seo YH, Kim IJ, Min HK, Park SU. Fatty acid composition and antioxidative activity in wax corn (Zea mays L.) Fls. Korean J. Food Sci. Technol. 31: 1415-1420 (1999)
과학기술학회마을
|
27 |
Blois MS. Antioxidant determination by the use of a stable free radical. Nature 26: 1199-1204 (1958)
|
28 |
Lee MY, Park SY, Jung KO, Park KY, Kim SD. Quality and functional characteristics of cheonggukjang prepared with various Bacillus sp. isolated from traditional cheonggukjang. Korean J. Food Sci. 70: 191-196 (2005)
|
29 |
Conway PL, Gorbach SL, Goldin BR. Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. J. Dariy Sci. 70: 1-12 (1987)
DOI
ScienceOn
|
30 |
Kim SS. Lee JH, Ahn YS, Kim JH, Kang DK. A fibrinolytic enzyme from Bacillus amyloliquefaciens DS-7 isolated from cheonggukjang. It's charachterization and influence of additive on thermostability. Korean J. Microbiol. Biotechnol. 31: 271-276 (2003)
과학기술학회마을
|