Microbiological and Enzymatic Characteristics in Alaska Pollack Sikhae during Fermentation |
Cha, Yong-Jun
(창원대학교 식품영양학과)
Kim, So-Jung (한미향료화학) Jeong, Eun-Jeong (창원대학교 식품영양학과) Kim, Hun (창원대학교 식품영양학과) Choi, Woo-Jin (창원대학교 식품영양학과) |
1 | Lee CH, Lee EH, Lim MH, Kim SH, Chae SK, Lee KW, Koh KH. 1986. Characteristics of Korean fish fermentation technology. Korean J Dietary Culture 1: 267-278 |
2 | Kim SM, Cho YJ, Lee KT. 1994. The development of squid (Todarodes pacificus) Sik-hae in Kang-nung district. 2. The effects of fermentation temperatures and periods on chemical and microbial changes, and the partial purification of protease. Bull Korean Fish Soc 27: 223-231 |
3 | Kim SM, Bank OD, Lee KT. 1994. The development of squid (Todarodes pacificus) Sik-hae in Kang-nung district. 3. The effects of garlic concentrations on the properties of Sik-hae. Bull Korean Fish Soc 27: 357-365 |
4 | Kim SM, Kim HY, Choi SH. 2000. Quality characteristics of Myung-Tae (Alaska pollack) Sikhae during fermentation. Food Sci Biotechnol 9: 5-9 |
5 | Jung HS, Lee SH, Woo KL. 1992. Effect of salting levels on the changes of taste constituents of domestic fermented flounder Sikhae of Hamkyeng-do. Korean J Food Sci Technol 24: 59-64 |
6 | Lee CH, Cho TS, Lim MH, Kang JW, Yang HC. 1983. Studies on the Sik-hae fermentation made by flat-fish. Korean J Appl Microbio Bioeng 11: 53-58 |
7 | Souane M, Kim YB, Lee CH. 1987. Microbial characterization of Gajami sik-hae fermentation. Korean J Apply Microbiol Bioeng 15: 150-157 |
8 | Cho TS. 1982. The studies on Gajami Sik-hae. MS thesis. Korea University, Seoul, Korea |
9 | Lee CH, Ko CY, Ha DM. 1992. Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J Appl Microbiol Biotechnol 20: 102-109 |
10 | Smith JL, Haas MJ. 1992. Lipolytic microorganisms. In Compendium of methods for the microbiological examination of foods. 3rd ed. Vanderzant C, Splittstoesser DF, eds. American Public Health Association. p 183-191 |
11 | Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ, Yoo MY. 2004. Studies on taste compounds in Alaska pollack sikhae. J Korean Soc Food Sci Nutr 33: 1515-1521 DOI ScienceOn |
12 | Lee JS, Kraft AA. 1992. Proteolytic microorganisms. In Compendium of methods for the microbiological examination of foods. Vanderzant C, Splittstoesser DF, eds. American Public Health Association, p 193-198 |
13 | Han HU, Park HK. 1991. Differential counts of lactic acid bacteria genera on bromophenol blue medium. Bull Institute for Basic Science (Inha University, Inchen, Korea) 12: 89-94 |
14 | Mislivec PB, Beuchat LR, Cousin MA. 1992. Yeast and molds. In Compendium of methods for the microbiological examination of Foods. 3rd ed. Vanderzant C, Splittstoesser DF, eds. American Public Health Association. p 239-249 |
15 | Park HK, Lim CR, Han HU. 1990. Microbial succession in kimchi fermentation at different temperatures. Bull Institute for Basic Science (Inha University, Inchen, Korea) 11: 161-169 |
16 | 萩源文二. 1953. Proteolytic enzyme (第6章). 酵素硏究法 第2卷. 赤堀四郞編集. 朝倉書店, 日本. p 237-246 |
17 | 相泥孝亮, 小野正之, 手塚隆久, 柳田藤治. 1980. リパーゼ (第Ⅳ章), 酵素利用ハンドブック. 地人書館, 日本. p 217-234 |
18 | Shin DH. 1994. Physicochemical and microbial properties of market Kimchi during fermentation in different containers. In Kimchi Science. Korean J Food Sci Technol. p 82-136 |
19 | Shin DH, Kim MS, Han JS, Lim DK. 1996. Change of chemical composition and microflora in bottled vacuum packed kimchi during storage at different temperature. Korean J Food Sci Technol 28: 127-136 |