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Otgonbayar, Erdene G, Eom HJ, Kim BS, Ko JH, Han NS. 2011. Mannitol production by Leuconostoc citreum KACC 91348P isolated from Kimchi. J Microbiol Biotechnol 21:968-971.
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Kim YJ, Jang SJ, Park JM, Kim CU, Park YS. 2010. Culture conditions of garlic resistant lactic acid bacteria for feed additives. Food Engineering Progress 14: 65-74.
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Choi MH, Park YH. 1998. Production of yeast biomass from waste brine of kimchi factory. J Korean Soc Appl Biol Chem 41: 331-336.
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Shim ST, Kim KJ, Kyung KH. 1990. Effect of soluble solids contents of chinese cabbage on kimchi fermentation. Korean J Food Sci Technol 22: 278-284.
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Lee KH, Pank KY, Kim SM, Kim WS, Paik HD. 2002. Development of a culture medium for growth and sporulation of Bacillus polyfermenticus SCD. Korean J Food Sci Technol 34: 263-268.
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Liu WL. 2012. Production of -aminobutyric acid by immobilized Lactobacillus brevis F109-MD3 using Chinese cabbage waste. PhD Dissertation. Mokpo National University, Jeonnam, Korea.
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Kim DC, Choi JW, In MJ. 2011. Utilization of Leuconostoc mesenteroides 310-12 strain in the fermentation of a traditional Korean rice-based beverage. J Appl Biol Chem 54:21-25.
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Jang WK. 2010. A study on the strain identification and culture optimization for onion fermentation. MS Thesis. KonKuk University, Seoul, Korea.
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Lee WK. 2010. Development of lactic acid bacteria for functional soy yogurt. MS Thesis. Mokpo National University, Jeonnam, Korea.
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Kim CH. 2004. Food microbiology. Yu Han Publisher, Seoul, Korea. p 60-61.
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Lee JA. 2007. Studies on the Leuconostoc mesenteroides for the development of kimchi starter. MS Thesis. Hankyong National University, Anseong, Korea.
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Gunsalus IC, Niven CF. 1942. The effect of pH on the lactic acid fermentation. J Biol Chem 145: 131-136.
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Yu HG, Kim KH, Yoon S. 1992. Effects of fermentable sugar on storage stability and modeling prediction of shelf-life in kimchi. Korean J Food Sci Technol 24: 107-110.
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Adamberg K, Kask S, Laht TM, Paalme T. 2003. The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study. Int J Food Microbiol 85: 171-183.
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Liu W, Ko KH, Kim HR, Kim IC. 2012. The effect of insoluble dietary fiber extracted from chinese cabbage waste on plasma lipid profiles in rats fed a high fat diet. J Korean Soc Food Sci Nutr 41: 33-40.
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Kim HC. 2010. A study on the export competitiveness analysis for Korean kimchi in Japan market. Journal of Commodity Science and Technology 28: 39-49.
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Lee SH, Kim SD. 1988. Effect of starter on the fermentation of kimchi. J Korean Soc Food Nutr 17: 342-347.
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Kang SM, Yang WS, Kim YC, Joung EY, Han YG. 1995. Strain improvement of Leuconostoc mensenteroides for kimchi fermentation and effect of starter. Korean J Appl Microbiol Biotechnol 23: 461-471.
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Jin HS, Kim JB, Yun YJ, Lee KJ. 2008. Selection of Kimchi starters based on the microbial composition of kimchi and their Effects. J Korean Soc Food Sci Nutr 37: 671-675.
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Kim H, Eom HJ, Lee JS, Han JS, Han NS. 2004. Statistical optimization of media composition for growth of Leuconostoc citreum. Biotechnol Bioprocess Eng 9: 278-284.
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Choi IK, Jung SH, Kim BJ, Park SY, Kim J, Han HU. 2003. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product. Antonie van Leeuwenhoek 84: 247-253.
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Choi SY, Lee MK, Choi KS, Koo YJ, Park WS. 1998. Changes of fermentation characteristics and sensory evaluation of Kimchi on different storage temperature. Korean J Food Sci Technol 30: 644-649.
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Choi HJ, Shin YJ, Yu JH, Yoon SS. 1996. A new selective medium for th isolation and detection of Leuconostocs in foodstuffs. Korean J Food Sci Technol 28: 279-284.
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Yoon S, Kwak HK, Kim YK, Kim HK, Park MS, Yeom KJ, Oh HS, Lee MJ, Lee JH, Ji KE. 2006. Functional food. Lifescience Publisher, Seoul, Korea. p 268-273.
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Kim SH, Yang JY, Kang SA, Chun HK, Park KY. 2007. Current state and improvement for Korean kimchi industry. Food Industry and Nutrition 12(2): 7-13.
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