Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures-Reference-Cited by-同舟云学术

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Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures

Published:2015-12 Issue:6 Volume:22 Page:920-925
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Nam Kang,Lee Nam Keun,Yum Eun-Ji,Kim Yong-Sik,Kim Dae-Hyuk,Yeo Soo-Hwan,Jeong Yong-Seob

Funder

Rural Development Administration

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.6.920

Reference15 articles.

1. Lee SS Kim KS Eom AH Sung CK Hong IP Production of Korean traditional rice-wines made from cultures of the single fungal isolates under laboratory conditions Korean J Mycol 2002 30 61 65 10.4489/kjm.2002.30.1.061

2. Lee SM Han HY Lee SJ Volatile compounds in Takju (rice wine) using different type of fermentation starters Food Eng Prog 2014 18 348 354 10.13050/foodengprog.2014.18.4.348

3. Kim HR Ahn BH Research trend of Korean traditional alcoholic beverage Food Indus Nutr 2001 6 5 10

4. Park CS Lee TS Quality characteristics of Takju prepared by wheat flour Nuruks Korean J Food Sci Technol 2002 34 296 302

5. Kim HR Kim JH Bai DH Ahn BH Identification and characterization of useful fungi with a-amylase activity from the Korean traditional Nuruk Mycobiol 2011 39 278 282 10.5941/myco.2011.39.4.278

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Taxonomy of Botryotrichum luteum sp. nov. based on Morphology and Phylogeny Isolated from Soil in Korea;Mycobiology;2023-03-04

2. Physicochemical and functional characteristics of non-Saccharomyces cerevisiae isolated from traditional nuruk;Korean Journal of Food Preservation;2022-06

3. Analyses of microbial community and quality characteristics of nuruk;Korean Journal of Food Preservation;2022-02

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