Identification and Characterization of Useful Fungi with α-Amylase Activity from the Korean Traditional Nuruk-Reference-Cited by-同舟云学术

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Identification and Characterization of Useful Fungi with α-Amylase Activity from the Korean Traditional Nuruk

Published:2011-12 Issue:4 Volume:39 Page:278-282
ISSN:1229-8093
Container-title:Mycobiology
language:en
Short-container-title:Mycobiology

Author:

Kim Hye-Ryun¹²,Kim Jae-Ho¹,Bai Dong-Hoon²,Ahn Byung-Hak¹

Affiliation:

1. Korean Alcoholic Beverage Research Center, Korea Food Research Institute, Seongnam 463-746, Korea

2. Department of Food Engineering, Dankook University, Cheonan 330-714, Korea

Publisher

Informa UK Limited

Subject

Infectious Diseases,Microbiology

Link

https://www.tandfonline.com/doi/pdf/10.5941/MYCO.2011.39.4.278

Reference8 articles.

1. Lee SR. Korean fermentation foods. 2nd ed. Seoul: Ewha Women’s University Press; 1992. p. 210-29.

2. Garbutt J. Essentials of food microbiology. London: Hodder Arnold; 1997. p. 203-4.

3. Djien KS. Indigenous fermented foods. In: Rose AH, editor. Economic microbiology. Vol. Fermented foods. London: Academic Press; 1982. p. 27-9.

4. Kodama K, Yoshizawa K. Saké. In: Rose AH, editor. Economic microbiology. Vol. 1. Alcoholic beverages. Orlando: Academic Press; 1977. p. 423-5.

5. Bae SM. Processing technology of traditional liquor. 3rd ed. Seoul: Woo-Gok Press; 2002. p. 107-9.

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