1 |
Kim TH. Microbial diversity analysis of makgeolli and nuruk. MS thesis, Paichai University, Daejeon, Korea (2011)
|
2 |
Kwon SJ. Analysis of microbial diversity in makgeolli fermentation. MS thesis, Dankook University, Cheonan, Korea (2010)
|
3 |
Park SH, Lim SI. Quality Characteristics of muffin added red yeast rice flour. Korean J. Food Sci. Technol. 39: 272-275 (2007)
과학기술학회마을
|
4 |
Kim HR, Jo SJ, Lee SJ, Ahn BH. Physicochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients. Korean J. Food Sci. Technol. 40: 551-557 (2008)
과학기술학회마을
|
5 |
Kang TY, Oh GH, Kim K. Isolation and identification of yeast strains producing high concentration of ethanol with high viability. Korean J. Appl. Microbiol. Biotechnol. 28: 309-315 (2000)
|
6 |
Yu CH, Hong SY, Koh JS. Zymological properties of foxtail millet wine-making by isolated strains from nuruk. J. Korean Soc. Agric. Chem. Biotechnol. 45: 138-144 (2002)
과학기술학회마을
|
7 |
Jung W. Characteristic of traditional nuruk ratio on the fermentation and quality of germinated brown rice takju. MS thesis. Kyungpook National University, Deagu, Korea (2011)
|
8 |
Yu HN. Fermentation characteristics of yeonip (Lotus leaf) takju. MS thesis, Sejong University, Seoul, Korea (2011)
|
9 |
Chung DH. Fermentation and microbial technology. Sunjin Munhwasa, Seoul, Korea, pp. 228-275 (1974)
|
10 |
Lee DS. Analysis of nutritive elements of a local makgeolli. MS thesis, Chonnam National University, Gwangju, Korea (2008)
|
11 |
Shon SK, Rho YH, Kim HJ, Bae SM. Takju brewing of uncooked rice starch using Rhizopus koji. Korean J Appl. Microbio. Biotech. 18: 506-510 (1990)
과학기술학회마을
|
12 |
Lee HS. Quality characteristics of takju using rice nuruk during fermentation. MS thesis, Seoul Women's University, Seoul, Korea (2000)
|
13 |
Woo SM, Shin JS, Seong JH, Yeo SH, Choi JH, Kim TY, Jeong YJ. Quality characteristics of brown rice takju by defferent nuruk. Korean Soc. Food Sci. Nutr. 39: 301-307 (2010)
DOI
|
14 |
Seo MY, Lee JK, Ahn BH, Cha SK. The changes of microflora during the fermentation of takju and yakju. Korean J. Food Sci. Technol. 37: 61-66 (2005)
과학기술학회마을
|
15 |
Lee HS, Park CS, Choi JY. Quality characteristics of the mashes of takju prepared using different yeasts. Korean J. Food Sci. Technol. 42: 56-62 (2010)
과학기술학회마을
|
16 |
So MH, Lee YS, Noh WS. Changes in microorganism and main components during takju brewing by a modified nuruk. Korean J. Food Nutr. 12: 226-232 (1999)
|
17 |
Ahn BH, Kim JH. Saccharomyces cerevisiae 90-1 (KCTC11813BP) and the rice wines prepared with the yeast. Korea Patent No. 10-1199545 (2012)
|
18 |
Park JH. A study of flavor and chemical compounds in takju with koji mold selected in traditional nuruk. MS thesis. Konkuk University, Seoul, Korea (2001)
|
19 |
Choi GI, Kim HJ, Kim HJ, Kim HR, Kim DH, Ahn JS, Son YG, Song IH. Changes of organic acids in takju during storage conditions. J. Fd. Hyg. Safety 27: 127-132 (2012)
DOI
ScienceOn
|
20 |
Kwon SJ, Ahn TY, Sohn JH. Analysis of microbial diversity in makgeolli fermentation using PCR-DGGE. J. Life Sci. 22: 232-238 (2012)
과학기술학회마을
DOI
ScienceOn
|
21 |
Kim IH, Park WS, Koo YJ. Comparison of fermentation characteristics of Korean traditional alcoholic beverages prepared by different brewing methods and their quality changes after aging. Korean J. Dietary Culture 11: 497-506 (1996)
과학기술학회마을
|
22 |
Jeong SC, Yu MJ, Cho YK, Lee SJ. Characteristics of traditional wine-koji and isolation of fungi. J. Natural Sci. 13: 73-82 (2003)
과학기술학회마을
|
23 |
Lee DY. The ecological studies on Aspergillus kawachii Kitahara. Korean J. Microbiol. 6: 113-121 (1968)
과학기술학회마을
|
24 |
So MH. Characteristics of a modified nuruk made by inoculation of traditional nuruk microorganism. Korean J. Food Nutr. 12: 219-225 (1999)
|
25 |
Choi SH, Kim OK, Lee MH. A study on the gas chromatographic analysis of alcohols and organic acids takju fermentation. Korean J. Food Sci. Technol. 24: 272-278 (1992)
과학기술학회마을
|
26 |
Han EH, Lee TS, Noh BS, Lee DS. Volatile flavor components in mash of takju prepared by using different nuruks. Korean J. Food Sci. Technol. 29: 563-570 (1997)
과학기술학회마을
|
27 |
So MH. Improvement in the quality of takju by the combined use of Aspergillus kawachii and Aspergillus oryzae. Korean J. Food Nutr. 4: 115-124 (1991)
과학기술학회마을
|
28 |
Lee WK, Kim JR, Lee MH. Studies on the changes in free amino acids and organic acids of takju prepared with different koji strains. J. Korean Soc. Agric. Chem. Biotechnol. 30: 323-327 (1987)
과학기술학회마을
|
29 |
Lee SJ, Ahn BH. Sensory profiling of rice wines made with nuruks using different ingredients. Korean J. Food Sci. Technol. 42: 119-123 (2010)
과학기술학회마을
|
30 |
Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
과학기술학회마을
|
31 |
Kim EM, Yu AR. A literature review on the culinary characteristics of Zubangmoon. Korean J. Food Cookery Sci. 28: 675-693 (2012)
과학기술학회마을
DOI
|
32 |
Jeong JW, Park KJ, Kim MH, Kim DS. Quality characteristics of takju fermentation by addition of chestnut peel powder. Korean J. Food Preserv. 13: 329-336 (2006)
과학기술학회마을
|
33 |
Luchsinger WW, Cornesky RA. Reducing power by the dinitrosalicylic acid method. Anal. Biochem. 4: 346-347 (1962)
DOI
ScienceOn
|
34 |
Jo KY, Ha DM. Isolation and identification of the lactic acid bacteria from nuruk. Agric. Chem. Biotechnol. 38: 95-99 (1995)
과학기술학회마을
|
35 |
Lee JH, Yu TS. Identification and characteristics of lactic acid bacteria isolated from nuruk. Korean J. Biotechnol. Bioeng. 15: 359-365 (2000)
과학기술학회마을
|
36 |
Yu TS, Yu HY. Traditional Korean fermenter, nuruk of original form and excellency. Korean Society for Biotechnology and Bioengineering and World Science Co., Ltd. Seoul, Korea. pp. 64-94 (2011)
|