지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.4
- 수록면
- 150 - 154 (5page)
이용수
이 논문의 연구 히스토리 (3)
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
등록된 정보가 없습니다.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (52)
참고문헌 신청
1. [학술지(정기간행물)] - Choi YS / 2002 / Effects of soy extract and sex onserum and liver lipid levels of the rat 11 : 10 ~ 13
2. [학술지(정기간행물)] - Sung JH / 2004 / Isoflavones found in Korean soybean paste as 3-hydroxy-3-methylglutaryl coenzyme a reductase inhibitors 68 : 1051 ~ 1058
3. [학술지(정기간행물)] - Kim HJ / 1996 / Volatilecomponents in the soy sauce manufactured by Bacillus species andfused yeast 6 : 194 ~ 201
4. [학술지(정기간행물)] - Ham SS / 2004 / Qualitycharacteristics of soy sauce fermented by Bacillus licheniformisNH20 isolated from traditional meju and Aspergillus oryzae 13 : 537 ~ 543
5. [학술지(정기간행물)] - Yoo SK / 1999 / Isolation and identificationof microorganisms in Korean traditional soybean paste and soybeansauce 27 : 113 ~ 117
2. [학술지(정기간행물)] - Sung JH / 2004 / Isoflavones found in Korean soybean paste as 3-hydroxy-3-methylglutaryl coenzyme a reductase inhibitors 68 : 1051 ~ 1058
3. [학술지(정기간행물)] - Kim HJ / 1996 / Volatilecomponents in the soy sauce manufactured by Bacillus species andfused yeast 6 : 194 ~ 201
4. [학술지(정기간행물)] - Ham SS / 2004 / Qualitycharacteristics of soy sauce fermented by Bacillus licheniformisNH20 isolated from traditional meju and Aspergillus oryzae 13 : 537 ~ 543
5. [학술지(정기간행물)] - Yoo SK / 1999 / Isolation and identificationof microorganisms in Korean traditional soybean paste and soybeansauce 27 : 113 ~ 117
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence
Applied Biological Chemistry
2015 .01
-
Bacterial Diversity in Commercial and Traditional Soybean paste(Doenjang) Using 16S rRNA Sequence Analysis
한국식품영양과학회 학술대회발표집
2013 .11
-
Yeast Community in Soybean Fermented Foods (Doenjang) Using 26S rRNA Sequence Analysis
한국식품영양과학회 학술대회발표집
2013 .11
-
Yeast Diversity in Commercial and Traditional Soybean Paste (Doenjang) Using 26S rRNA Sequence Analysis
한국식품영양과학회 학술대회발표집
2012 .10
-
Analysis of Bacterial Community in the Traditional Doenjang at Jeju area using 16S rRNA Gene Pyrosequencing
한국식품영양과학회 학술대회발표집
2015 .08
-
Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing
Applied Biological Chemistry
2015 .01
-
Biogenic Amine Formation and Bacterial Contribution in Korean Traditional Fermented Soybean Paste (Doenjang)
한국식품영양과학회 학술대회발표집
2014 .10
-
Comparison of Total Phenolic and Isoflavone Contents in Soybean Fermented Foods (Doenjang)
한국식품영양과학회 학술대회발표집
2013 .11
-
Bacterial Diversity of Bacillus subtilis Group in Doenjang and Kanjang Based on 16S rRNA Sequence and Their Antibacterial and Enzymatic Activities
한국식품영양과학회 학술대회발표집
2014 .10
-
Understanding the Factors Affecting the Acceptance for Fermented Soybean Products
Food Science and Biotechnology
2008 .02
-
[S12-4] Quality Characteristics of Doenjang (Fermented Soybean Paste) Prepared with Selected Strains and Germinated Soybean, and Their Functionality
한국식품영양과학회 학술대회발표집
2008 .10
-
Effect of gamma irradiation on physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang
식품공업
2002 .01
-
Korean Traditional Fermented Foods and Global Strategy
식품저장과 가공산업
2015 .12
-
Non-Saccharomyces Yeast Strains with Improved Flavors from Korean Fermented Sauce (Doenjang and Ganjang)
한국식품영양과학회 학술대회발표집
2018 .10
-
Bacterial Diversity of Cheonggukjang, a Korean Traditional Fermented Food, Analyzed by Barcoded Pyrosequencing
한국식품영양과학회 학술대회발표집
2011 .10
-
장류의 건강 기능성
한국식품영양과학회 산업심포지움발표집
2006 .11
-
[P6-30] The Change of Anti-nutrient on Three-Step Fermented Soybean
한국식품영양과학회 학술대회발표집
2005 .10
-
Efficacy of Vacuum Packaging in Reducing Pathogenic Bacteria in Korean Traditional Fermented Soybean Foods
한국식품영양과학회 학술대회발표집
2012 .10
-
Partial Sequence Based Molecular Identification of Korean Bacterial 15-280 Strain by 16S rRNA Gene ; Causing Bacterial Fruit Blotch Disease and Assessing its Disease Response in Diverse Melon Germplasms
한국원예학회 학술발표요지
2018 .10
-
Bacterial Community Diversity in Undisturbed Perhumid Montane Forest Soils in Taiwan
한국토양비료학회 학술발표회 초록집
2009 .10
이 논문의 저자 정보
이 논문과 함께 이용한 논문
Purification and Characterization of a Subtilisin D5, a Fibrinolytic Enzyme of Bacillus amyloliquefaciens DJ-5 Isolated from Doenjang
Nack-Shick Choi
,
Dong-Min Chung
,
Yun-Jon Han
외 2명
Food Science and Biotechnology
2009
.04
Characterization of Bacillus sp. Strains Isolated from Meju in Sun-Chang Area
Seung-Moon Pa
,
k
,
Bo-Ra Kwon
외 1명
한국생물공학회 학술대회
2007
.04
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-573-001272532