References
- Chang JH. Development of alcoholic beverages using traditional alcoholic beverages and rice. Food Sci. Indus. 12: 61-63 (1991)
- Chang JH. History of traditional Korean alcoholic beverages. Food Sci. Indus. 3: 42-49 (1990)
- Lee CH. Cereal fermentations in countries of the Asia-Pacific region. In: Fermented cereals. A global perspective, Haard NF, Odunfa SA, Lee CH, Quintero-Ramirez R, Lorence-Quinones A, Wacher-Radarte C. FAO Agricultural Services Bulletin 138, Rome, Italy (1999)
- Jung MJ, Nam YD, Roh SW, Bae JW. Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters. Food Microbiol. 30: 112-123 (2012) https://doi.org/10.1016/j.fm.2011.09.008
- Kim IH, Park WS, Koo YJ. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and nuruk (Korean-style bran koji). Korean J. Diet. Culture 11: 339-348 (1996)
- Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
- Lee WK, Kim JR, Lee MW. Studies on the changes in free amino acids and organic acids of takju prepared with different koji strains. J. Korean Agric. Chem. Soc. 30: 323-327 (1987)
- Kim TY, Yoon IW. Fermentation characteristics of traditional alcoholic beverages brewed with improved nuruk. J. East Asian Soc. Dietary Life 7: 399-404 (1997)
- Lee TS, Han EH. Volatile flavor components in mash of takju prepared by using Rhizopus japonicus nuruks. Korean J. Food Sci. Technol. 32: 691-698 (2000)
- Lee TS, Choi JY. Volatile flavor components in mash of takju prepared by using Aspergillus kawachii nuruks. Korean J. Food Sci. Technol. 37: 944-950 (2005)
- Choi JH, Jeon JA, Jung ST, Park JH, Park SY, Lee CH, Kim TJ. Quality characteristics of seoktanju fermented by using different commercial nuruks. Korean J. Microbiol. Biotechnol. 39: 56-62 (2011)
- Lee MK, Lee SW, Bae SM. The quality of yakju be brewed from many kind of nuruk. J. East Asian Soc. Dietary Life 1: 99-111 (1991)
- Yu TS, Kim HS, Ha HP, Kim TY, Yoon IW. Bibliographical study on microorganism of nuruk (Until 1945). J. Korean Soc. Food Nutr. 25: 170-179 (1996)
- Yu TS, Kim J, Kim HS, Hyun JS, Ha HP, Park MG. Bibliographical study on microorganism of traditional Korean nuruk (Since 1945). J. Korean Soc. Food Nutr. 27: 789-799 (1998)
- Song SH, Lee CH, Lee SH, Park JM, Lee HJ, Bai DH, Yoon SS, Choi JB, Park YS. Analysis of microflora profile in Korean traditional nuruk. J. Microbiol. Biotechnol. 23: 40-46 (2013) https://doi.org/10.4014/jmb.1210.10001
- Calo-Mata P, Arlindo S, Boehme K, de Miguel T, Pascoal A, Barros-Velazquez J. Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products. Food Bioprocess Tech. 1: 43-63 (2008) https://doi.org/10.1007/s11947-007-0021-2
- Rivera-Espinoza Y, Gallardo-Navarro Y. Non-dairy probiotic products. Food Microbiol. 27: 1-11 (2010) https://doi.org/10.1016/j.fm.2008.06.008
- Molin G. Lactobacillus plantarum; The role in foods and in human health. pp. 353-393 In: Handbook of Fermented Functional Foods. Farnworth ER (ed), CRC Press, Florida, USA (2008)
- Ancin-Azpilicueta C, Gonzalez-Marco A, Jimenez-Moreno N. Current knowledge about the presence of amines in wine. Crit. Rev. Food Sci. 48: 257-275 (2008) https://doi.org/10.1080/10408390701289441
- Kim JY, Kim DH, Park P, Kang HI, Ryu EK, Kim SM. Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, makgeolli. Food Chem. 128: 87-92 (2011) https://doi.org/10.1016/j.foodchem.2011.02.081
- Kwon SJ, Ahn TY, Sohn JH. Analysis of microbial diversity in makgeolli fermentation using PCR-DGGE. J. Life Sci. 22: 232- 238 (2012) https://doi.org/10.5352/JLS.2012.22.2.232
-
Min JH, Kim YH, Kim JH, Choi SY, Lee JS, Kim HK. Comparison of microbial diversity of Korean commercial makgeolli showing high
$\beta$ -glucan content and high Antihypertensive activity, respectively. Mycobiology 40: 138-141 (2012) https://doi.org/10.5941/MYCO.2012.40.2.138 - Kim SM, Han AR. Storage properties and biogenic amines production of makgeollis brewed with different proportions of rice and wheat flour. Korean J. Food Sci. Technol. 44: 583-591 (2012) https://doi.org/10.9721/KJFST.2012.44.5.583
- Landete JM, Ferrer S, Polo L, Pardo I. Biogenic amine in wines from three spanish regions. J. Agr. Food Chem. 53: 1119-1124 (2005) https://doi.org/10.1021/jf049340k
- Fadda S, Vignolo G, Oliver G. Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains. Biotechnol. Lett. 23: 2015-2019 (2001) https://doi.org/10.1023/A:1013783030276
- Song JC, Park HJ, Shin WC. Change of takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food Technol. 29: 895-900 (1997)
- NTSTSI. Manufacturing guideline of takju and yakju. National Tax Service Technological Service Institute. Seoul, Korea, pp. 195-198 (2005)
- Park CS, Lee TS. Quality characteristics of takju prepared by wheat flour nuruks. Korean J. Food Sci. Technol. 34: 296-302 (2002)
- Jin TY, Kim ES, Eun JB, Wang SJ, Wang MH. Changes in physicochemical and sensory characteristics of rice wine, yakju prepared with different amount of red yeast rice. Korean J. Food Sci. Technol. 39: 309-314 (2007)
- So MH, Lee YS, Noh WS. Changes in microorganisms and main components during takju brewing by a modified nuruk. Korean J. Food Nutr. 12: 226-232 (1999)
- Park JH, Yeo SH, Choi JH, Jeong ST, Choi HS. Production of makgeolli using rice treated with gaeryang-nuruk (for non-steaming process) extract. Korean J. Food Preserv. 19: 144-152 (2012) https://doi.org/10.11002/kjfp.2012.19.1.144
- Park JH, Yoe SH, Jeong ST, Choi HS, Jeon JA, Choi JH. Characteristics of byeok-hyang-ju made by various processing methods originated from ancient documents. Korean J. Food Preserv. 17: 826-834 (2010)
- Kim JY, Sung KW, Bae HW, Yi YH. pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice added takju during fermentation. Korean J. Food Sci. Technol. 39: 266-271 (2007)
- Lee JW, Shim JY. Quality characteristics of makgeolli during freezing storage. Food Eng. Prog. 14: 328-334 (2010)
- Lee JW, Park JW. Quality characteristics of makgeolli during separation storage methods. Food Eng. Prog. 14: 346-353 (2010)
- Son HS, Park BD, Ko BK, Lee CH. Quality characteristics of takju produced by adding different amounts of water. Korean J. Food Sci. Technol. 43: 453-457 (2011) https://doi.org/10.9721/KJFST.2011.43.4.453
- Fleet GH. Wine Microbiology and Biotechnology. Harwood Academic Publishers, Philadelphia, PA, USA. pp. 400-401 (1993)
- Yang HG. Food Industry. Semunsa, Seoul, Korea. pp. 370-384 (1994)
- Park JH, Bae SM, Yook C, Kim JS. Fermentation characteristics of takju prepared with old rice. Korean J. Food Sci. Technol. 36: 609-615 (2004)
- Silla-Santos MH. Biogenic amines; their importance in foods. Int. J. Food Microbiol. 29: 213-231 (1996) https://doi.org/10.1016/0168-1605(95)00032-1
- Brink BT, Damink C, Joosten H, Huis in't Veld J. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11: 73-84 (1990) https://doi.org/10.1016/0168-1605(90)90040-C
- Onal A. A review: Current analytical methods for the determination of biogenic amines in foods. Food Chem. 103: 1475-1486 (2007) https://doi.org/10.1016/j.foodchem.2006.08.028
- Park CD, Jung HK, Park HH, Hong JH. Identification and fermentation chatacteristics of lactic acid bacteria isolated from hahyangju nuruk. Korean J. Food Preserv. 14: 188-193 (2007).
- Lonvaud-Funel A, Joyeux A. Histamine production by wine lactic acid bacteria; isolation of a histamine producing strain of Leuconostoc oenos. J. Appl. Bacteriol. 77: 401-407 (1994) https://doi.org/10.1111/j.1365-2672.1994.tb03441.x
- Moreno-Arribas V, Torlois S, Joyeux A, Bertrand A, Lonvaud-Funel A. Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine. J. Appl. Microbiol. 88: 584- 593 (2000) https://doi.org/10.1046/j.1365-2672.2000.00997.x
- Rosi I, Nannelli F, Giovani G. Biogenic amine production by Oenococcus oeni during malolactic fermentation of wines obtained using different strains of Saccharomyces cerevisiae. LWT-Food Sci. Technol. 42: 525-530 (2008)
- Lee HS, Kwak HJ, Kim JY, Cho WK, Kim SM. A survey of drinking habits and health perception of makgeolli. Korean J. Food Culture 25: 544-557 (2010)
Cited by
- Formation of biogenic amines and bioactivities of Makgeolli under different fermentation conditions vol.23, pp.3, 2016, https://doi.org/10.11002/kjfp.2016.23.3.402
- Study of Quality Control of Traditional Wine Using IT Sensing Technology vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.904
- Volatile Component Analysis of Commercial Japanese Distilled Liquors (Shochu) by Headspace Solid-Phase Microextraction vol.47, pp.5, 2015, https://doi.org/10.9721/KJFST.2015.47.5.567
- Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine Makgeolli vol.25, pp.2, 2016, https://doi.org/10.1007/s10068-016-0069-8
- Physicochemical Properties of Korean Non-sterilized Commercial Makgeolli vol.25, pp.3, 2014, https://doi.org/10.7856/kjcls.2014.25.3.363
- Quality Characteristics of Takju, Yakju, Spirit made by Cereal Nuruks vol.21, pp.1, 2015, https://doi.org/10.20878/cshr.2015.21.1.019
- Characterization of brewing microorganisms isolated from Korean traditional nuruk for Cheongju production vol.26, pp.4, 2017, https://doi.org/10.1007/s10068-017-0114-2
- Fermentation Conditions for High Acceptability of Korean Traditional Fermented Beverage Kyejang vol.44, pp.1, 2015, https://doi.org/10.3746/jkfn.2015.44.1.137
- Quality Characteristics of Makgeolli Produced in Gyeongnam Province vol.49, pp.6, 2015, https://doi.org/10.14397/jals.2015.49.6.247