참고문헌 (49)

1. Alegría, Ángel, Szczesny, Pawel, Mayo, Baltasar, Bardowski, Jacek, Kowalczyk, Magdalena. Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches. Applied and environmental microbiology, vol.78, no.6, 1890-1898.

   상세보기

2. Ansorge, Wilhelm J.. Next-generation DNA sequencing techniques. New biotechnology, vol.25, no.4, 195-203.

   상세보기

3. Official methods of analysis AOAC 2000 

4. Bokulich, Nicholas A., Joseph, C. M. Lucy, Allen, Greg, Benson, Andrew K., Mills, David A.. Next-Generation Sequencing Reveals Significant Bacterial Diversity of Botrytized Wine. PloS one, vol.7, no.5, e36357-.

   상세보기

5. Chao, Anne, Bunge, John. Estimating the Number of Species in a Stochastic Abundance Model. Biometrics, vol.58, no.3, 531-539.

   상세보기

6. Cho, Min Jeong, Lee, Jae Yong, Lee, Kang Wook, Cho, Kye Man, Lee, Chang Kwon, Kim, Gyeong Min, Shin, Jeong Hee, Kim, Jong Sang, Kim, Hyun-Jin, Kim, Jeong Hwan. Properties of Doenjang (Soybean Paste) Fermented with Multiple Starters. 농업생명과학연구 = Journal of agriculture & life science, vol.48, no.6, 291-300.

   상세보기

7. Food Sci Biotechnol Chung L 144 17 2008 Understanding the factors affecting the acceptance for fermented soybean products 

   원문보기 상세보기

8. Cole, J. R., Wang, Q., Cardenas, E., Fish, J., Chai, B., Farris, R. J., Kulam-Syed-Mohideen, A. S., McGarrell, D. M., Marsh, T., Garrity, G. M., Tiedje, J. M.. The Ribosomal Database Project: improved alignments and new tools for rRNA analysis. Nucleic acids research, vol.37, no.1, D141-D145.

   상세보기

9. Estimating terrestrial biodiversity through extrapolation. Philosophical transactions. Biological sciences, vol.344, no.1311, 101-118.

   상세보기

10. Cui, Yanhua, Qu, Xiaojun, Li, Haimei, He, Shenghua, Liang, Hengyu, Zhang, Hui, Ma, Ying. Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential. European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, vol.234, no.5, 797-806.

    상세보기

11. Gibbs, Bernard F., Zougman, Alexandre, Masse, Robert, Mulligan, Catherine. Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food. Food research international, vol.37, no.2, 123-131.

    상세보기

12. J Nutr Golbitz P 570S 125 1995 Traditional soyfoods: processing and products 

    상세보기

13. Gotelli, Nicholas J.. Ecology: Biodiversity in the scales. Nature, vol.419, no.6907, 575-576.

    상세보기

14. Ferment Ind Ha TM 202 37 1979 Fermented foods in Korea 

15. Hachmeister, Kathleen A., Fung, Daniel Y. C.. Tempeh: A Mold-Modified Indigenous Fermented Food Made from Soybeans and/or Cereal Grains. Critical reviews in microbiology, vol.19, no.3, 137-188.

    상세보기

16. Hamady, Micah, Walker, Jeffrey J, Harris, J Kirk, Gold, Nicholas J, Knight, Rob. Error-correcting barcoded primers for pyrosequencing hundreds of samples in multiplex. Nature methods, vol.5, no.3, 235-237.

    상세보기

17. Hong, Kee-Jong, Lee, Chan-Ho, Kim, Sung Woo. Aspergillus oryzaeGB-107 Fermentation Improves Nutritional Quality of Food Soybeans and Feed Soybean Meals. Journal of medicinal food, vol.7, no.4, 430-435.

    상세보기

18. Jung, J.Y., Lee, S.H., Jeon, C.O.. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean. International journal of food microbiology, vol.185, 112-120.

    상세보기

19. Jung, Keun-Ok, Park, Su-Young, Park, Kun-Young. Longer aging time increases the anticancer and antimetastatic properties of doenjang. Nutrition, vol.22, no.5, 539-545.

    상세보기

20. KIM, Jiyoung, CHOI, Jung Nam, KANG, Daejung, SON, Gun Hee, KIM, Young-Suk, CHOI, Hyung-Kyoon, KWON, Dae Young, LEE, Choong Hwan. Correlation between Antioxidative Activities and Metabolite Changes during Cheonggukjang Fermentation. Bioscience, biotechnology, and biochemistry, vol.75, no.4, 732-739.

    상세보기

21. Kim, T.W., Lee, J.H., Kim, S.E., Park, M.H., Chang, H.C., Kim, H.Y.. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. International journal of food microbiology, vol.131, no.2, 265-271.

    상세보기

22. Kim, Yi-Seul, Kim, Min-Cheol, Kwon, Soon-Wo, Kim, Soo-Jin, Park, In-Cheol, Ka, Jong-Ok, Weon, Hang-Yeon. Analyses of Bacterial Communities in Meju, a Korean Traditional Fermented Soybean Bricks, by Cultivation-Based and Pyrosequencing Methods. The journal of microbiology, vol.49, no.3, 340-348.

    원문보기 상세보기

23. KIYOHARA, Masashi, KOYANAGI, Takashi, MATSUI, Hiroshi, YAMAMOTO, Keiko, TAKE, Harumi, KATSUYAMA, Yoko, TSUJI, Atsushi, MIYAMAE, Hiroto, KONDO, Tetsufumi, NAKAMURA, Shizuo, KATAYAMA, Takane, KUMAGAI, Hidehiko. Changes in Microbiota Population during Fermentation of Narezushi as Revealed by Pyrosequencing Analysis. Bioscience, biotechnology, and biochemistry, vol.76, no.1, 48-52.

    상세보기

24. Kobayashi, T., Kajiwara, M., Wahyuni, M., Hamada-Sato, N., Imada, C., Watanabe, E.. Effect of culture conditions on lactic acid production of Tetragenococcus species. Journal of applied microbiology, vol.96, no.6, 1215-1221.

    상세보기

25. Konings, Wil N, Kok, Jan, Kuipers, Oscar P, Poolman, Bert. Lactic acid bacteria: the bugs of the new millennium. Current opinion in microbiology, vol.3, no.3, 276-282.

    상세보기

26. Kwon, D.Y., Hong, S.M., Ahn, I.S., Kim, Y.S., Shin, D.W., Park, S.. Kochujang, a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats. Nutrition, vol.25, no.7, 790-799.

    상세보기

27. Liu, Chen-jian, Gong, Fu-ming, Li, Xiao-ran, Li, Hai-yan, Zhang, Zhong-hua, Feng, Yue, Nagano, Hiroko. Natural populations of lactic acid bacteria in douchi from Yunnan Province, China. Journal of Zhejiang University. Science B. Biomedicine & biotechnology, vol.13, no.4, 298-306.

    상세보기

28. M’hir, Sana, Minervini, Fabio, Di Cagno, Raffaella, Chammem, Nadia, Hamdi, Moktar. Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. Annals of microbiology, vol.62, no.2, 469-481.

    상세보기

29. Margulies, Marcel, Egholm, Michael, Altman, William E., Attiya, Said, Bader, Joel S., Bemben, Lisa A., Berka, Jan, Braverman, Michael S., Chen, Yi-Ju, Chen, Zhoutao, Dewell, Scott B., Du, Lei, Fierro, Joseph M., Gomes, Xavier V., Godwin, Brian C., He, Wen, Helgesen, Scott, Ho, Chun He, Irzyk, Gerard P., Jando, Szilveszter C., Alenquer, Maria L. I., Jarvie, Thomas P., Jirage, Kshama B., Kim, Jong-Bum, Knight, James R., Lanza, Janna R., Leamon, John H., Lefkowitz, Steven M., Lei, Ming, Li, Jing, Lohman, Kenton L., Lu, Hong, Makhijani, Vinod B., McDade, Keith E., McKenna, Michael P., Myers, Eugene W., Nickerson, Elizabeth, Nobile, John R., Plant, Ramona, Puc, Bernard P., Ronan, Michael T., Roth, George T., Sarkis, Gary J., Simons, Jan Fredrik, Simpson, John W., Srinivasan, Maithreyan, Tartaro, Karrie R., Tomasz, Alexander, Vogt, Kari A., Volkmer, Greg A.. Genome sequencing in microfabricated high-density picolitre reactors. Nature, vol.437, no.7057, 376-380.

    상세보기

30. Nam, Young-Do, Jung, Mi-Ja, Roh, Seong Woon, Kim, Min-Soo, Bae, Jin-Woo. Comparative Analysis of Korean Human Gut Microbiota by Barcoded Pyrosequencing. PloS one, vol.6, no.7, e22109-.

    상세보기

31. Nam, Y.D., Lee, S.Y., Lim, S.I.. Microbial community analysis of Korean soybean pastes by next-generation sequencing. International journal of food microbiology, vol.155, no.1, 36-42.

    상세보기

32. Nam, Young‐Do, Park, So‐lim, Lim, Seong‐Il. Microbial Composition of the Korean Traditional Food “kochujang” Analyzed by a Massive Sequencing Technique. Journal of food science : an official publication of the Institute of Food Technologists, vol.77, no.4, M250-M256.

    상세보기

33. Nam, Young-Do, Yi, Sung-Hun, Lim, Seong-Il. Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing. Food control, vol.28, no.1, 135-142.

    상세보기

34. Nout, M.J.R., Rombouts, F.M.. Recent developments in tempe research. The Journal of applied bacteriology, vol.69, no.5, 609-633.

    상세보기

35. Onda, T., Yanagida, F., Uchimura, T., Tsuji, M., Ogino, S., Shinohara, T., Yokotsuka, K.. Widespread distribution of the bacteriocin-producing lactic acid cocci in Miso-paste products. Journal of applied microbiology, vol.92, no.4, 695-705.

    상세보기

36. ONDA, Takumi, YANAGIDA, Fujitoshi, UCHIMURA, Tai, TSUJI, Masao, OGINO, Satoshi, SHINOHARA, Takashi, YOKOTSUKA, Koki. Analysis of Lactic Acid Bacterial Flora during Miso Fermentation. Food science and technology research, vol.9, no.1, 17-24.

    상세보기

37. Papagianni, Maria, Anastasiadou, Sofia. Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications. Microbial cell factories, vol.8, 3-3.

    상세보기

38. Park, E.J., Chun, J., Cha, C.J., Park, W.S., Jeon, C.O., Bae, J.W.. Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing. Food microbiology, vol.30, no.1, 197-204.

    상세보기

39. Park, J.S., Park, H.Y., Kim, D.H., Kim, D.H., Kim, H.K.. ortho-Dihydroxyisoflavone derivatives from aged Doenjang (Korean fermented soypaste) and its radical scavenging activity. Bioorganic & medicinal chemistry letters, vol.18, no.18, 5006-5009.

    상세보기

40. Food Technol Biotech Qin L 85 45 2007 Evolution of proteolytic tasty components during preparation of Douchiba, a traditional Chinese soy‐fermented appetizer 

41. Sakamoto, N., Tanaka, S., Sonomoto, K., Nakayama, J.. 16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran. International journal of food microbiology, vol.144, no.3, 352-359.

    상세보기

42. Salipante, Stephen J., Sengupta, Dhruba J., Rosenthal, Christopher, Costa, Gina, Spangler, Jessica, Sims, Elizabeth H., Jacobs, Michael A., Miller, Samuel I., Hoogestraat, Daniel R., Cookson, Brad T., McCoy, Connor, Matsen, Frederick A., Shendure, Jay, Lee, Clarence C., Harkins, Timothy T., Hoffman, Noah G.. Rapid 16S rRNA Next-Generation Sequencing of Polymicrobial Clinical Samples for Diagnosis of Complex Bacterial Infections. PloS one, vol.8, no.5, e65226-.

    상세보기

43. Schloss, Patrick D., Westcott, Sarah L., Ryabin, Thomas, Hall, Justine R., Hartmann, Martin, Hollister, Emily B., Lesniewski, Ryan A., Oakley, Brian B., Parks, Donovan H., Robinson, Courtney J., Sahl, Jason W., Stres, Blaz, Thallinger, Gerhard G., Van Horn, David J., Weber, Carolyn F.. Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities. Applied and environmental microbiology, vol.75, no.23, 7537-7541.

    상세보기

44. China Brewing Shao W 40 3 2010 Improvement and optimization of technology for soybean paste production 

45. Kor J Food Sci Technol Shin S 8 17 1985 Flavour improvement of soybean pastes by the addition of Bacillus licheniformis and Saccharomyces rouxii 

46. Takahashi, C, Kikuchi, N, Katou, N, Miki, T, Yanagida, F, Umeda, M. Possible anti-tumour-promoting activity of components in Japanese soybean fermented food, Natto: effect on gap junctional intercellular communication.. Carcinogenesis, vol.16, no.3, 471-476.

    상세보기

47. Afr J Microbiol Res Yan‐Ling Z 7008 6 2012 Diversity analysis of bacteria in the latter ripening of Pixian soybean paste fermentation based on 16S rDNA analysis 

48. Kor J Appl Microbiol Biotechnol Yoo S 113 27 1999 Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauce 

49. Zhao, Jianxin, Dai, Xiaojun, Liu, Xiaoming, Chen, Haiqin, Tang, Jian, Zhang, Hao, Chen, Wei. Changes in microbial community during Chinese traditional soybean paste fermentation. International journal of food science & technology, vol.44, no.12, 2526-2530.

    상세보기