1 |
Lee SH, Kim YT, Shon MY, Sung CK, Park SK. 2001. Quality properties of fermented tofu prepared with different molds and coagulants. J Korean Soc Food Sci Nutr 30: 617-622.
과학기술학회마을
|
2 |
Kobayashi Y, Tohyama K, Terashima T. 1974. Tolerance of the multiple antibiotic resistant strain L. casei SPR 3002 to artificial digestive fluids. Jpn J Microbiol 29: 691-697.
|
3 |
Lee SH, No MJ. 1997. Viability in artificial gastric and bile juice and antimicrobial activity of some lactic acid bacteria isolated from Kimchi. Kor J Appl Microbiol Biotechnol 6: 617-622.
|
4 |
Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 26: 1199-1200.
|
5 |
Aguirre M, Collins MD. 1993. Lactic acid bacteria and human clinical infection. J Appl Bacteriol 75: 95-107.
DOI
|
6 |
Gilliland SE, Staley TE, Bush LJ. 1984. Importance of bile tolerance of Lactobacillus acidophilus used as a dietary adjunct. J Dairy Sci 67: 3045-3051.
DOI
|
7 |
Paik HD, Jung MY, Jung HY, Kim WS, Kim KT. 2002. Characterization of Bacillus polyfermenticus SCD for oral bacteriotherapy of gastrointestinal disorders. Korean J Food Sci Technol 34: 73-78.
과학기술학회마을
|
8 |
Chung YC, Chang CT, Chao WW, Lin CF, Chou ST. 2002. Antioxidative acitivity and safety of the 50 ethanol extract from red bean fermented by Bacillus subtilis IMR-NK1. J Agric Food Chem 50: 2454-2458.
DOI
ScienceOn
|
9 |
Joo JC, Shin JH, Lee SJ, Cho HS, Sung NJ. 2006. Antioxidative activity of hot water extracts from medicinal plants. J Korean Soc Food Sci Nutr 35: 7-14.
과학기술학회마을
DOI
|
10 |
Lin MY, Yen CL. 1999. Reactive oxygen species and lipid peroxidation product-scavenging ability of yogurt organisms. J Dairy Sci 82: 1629-1634.
DOI
ScienceOn
|
11 |
Lim JS, Cho EJ. 2005. The physicochemical characteristics of silk-tofu added with medicinal herb powder preserved in kochujang and deonjang (tofujang). Korean J Food Cookery Sci 21: 447-458.
과학기술학회마을
|
12 |
Jung KO. 1994. Effect of taking effect which reaches in kimchi public opinion inside of the hall pathogenic bacteria multiplication. MS Thesis. Dongguk University, Seoul, Korea.
|
13 |
Cambell GL, Bedford MR. 1992. Enzyme applications for monogastric feeds: a review. Can J Anim Sci 72: 449-466.
DOI
|
14 |
Takiguchi R, Mochizuki E, Suzuki Y, Nakajima I, Benno Y. 1997. Lactobacillus acidophilus SBT 2928 on harmful intestinal bacteria. J Int Microbiol 11: 11-17.
|
15 |
Tannock GW. 1997. Probiotic properties of lactic-acid bacteria: plenty of scope for fundamental R&D. Trends Biotechnol 15: 270-274.
DOI
ScienceOn
|
16 |
Fuller R. 1989. Probiotics in man and animals. J Appl Bacteriol 66: 365-378.
DOI
|
17 |
Fuller R. 1991. Probiotics in human medicine. Gut 32: 439-442.
DOI
ScienceOn
|
18 |
Koo SM, Cho YH, Huh CS, Beak YJ, Park JY. 2001. Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan. J Microbiol Biotechnol 11: 376-383.
과학기술학회마을
|
19 |
Smith AK, Cirrcle ST. 1978. Soybean chemistry and technology. Avi Publishing Co., Westport, CT, USA. p 410.
|
20 |
Reddy NR. 1986. Legume-based fermented foods. CRC press, Inc., Boca Raton, FL, USA. p 69.
|
21 |
Wang HL, Hesseltine CW. 1970. Sufu and lao-chao. J Agr Food Chem 18: 572-575.
DOI
|
22 |
Kim TY, Kim JM, Yoon IH, Chang CM. 1994. Changes in chemical components of soybean cheese making from cow's milk added soybean curd. J Korean Soc Food Nutr 23: 837-844.
|
23 |
Kim GH, Lee YH. 1981. Changes of chemical components on soaking fermentation in soybean cheese. Korea J Appl Microbiol Biotechnol 9: 153-158.
|
24 |
Park KH, Kim ZU. 1980. Preparation of cheese like product from soybean. J Korean Agric Chem Soc 23: 115-121.
|