References
- Han JH, Song YJ, Park SH. 2004. Development of drink from composition with medicinal plants and evaluation of its physiological function in aorta relaxation. Korean J Oriental Physiology & Pathology 18: 1078-1082.
- Lee JH, Kim Y, Lee SY, Yoo SH. 2014. Conditions for obtaining optimum polyphenol contents and antioxidant activities of Korean berry and green tea extracts. Korean J Food Sci Technol 46: 410-417. https://doi.org/10.9721/KJFST.2014.46.4.410
- Hong SM, Kang MJ, Lee JH, Jeong JH, Kwon SH, Seo KI. 2012. Production of vinegar using Rubus coreanus and its antioxidant activities. Korean J Food Preserv 19: 594-603. https://doi.org/10.11002/kjfp.2012.19.4.594
- Lee JA, Park GS. 2011. Consumption and preference for bokbunja (Rubus coreanus Miquel) products. Korean J Food Cookery Sci 27: 11-20.
- Seo SH, Yoo SA, Kang BS, Son HS. 2014. Quality characteristics of Korean black raspberry bokbunja wines produced using different amounts of water in th fermentation process. Korean J Food Sci Technol 46: 33-38. https://doi.org/10.9721/KJFST.2014.46.1.33
- Kwon KS, Kim YS, Song GS, Hong SP. 2004. Quality characteristics of bread with rubi fructus (Rubus coreanus Miquel) juice. Korean J Food & Nutr 17: 272-277.
- Yu OK, Kim MA, Rho JO, Sohn HS, Cha YS. 2007. Quality characteristics and the optimization recipes of chocolate added with Bokbunja (Rubus coreanus Miquel). J Korean Soc Food Sci Nutr 36: 1193-1197. https://doi.org/10.3746/jkfn.2007.36.9.1193
- Yu OK, Kim JE, Cha YS. 2008. The quality characteristics of jelly added with Bokbunja (Rubus coreanus Miquel). J Korean Soc Food Sci Nutr 37: 792-797. https://doi.org/10.3746/jkfn.2008.37.6.792
- Jung SJ, Kim NY, Jang MS. 2008. Formulation optimization of salad dressing added with Bokbunja (Rubus coreanus Miquel) juice. J Korean Soc Food Sci Nutr 37: 497-504. https://doi.org/10.3746/jkfn.2008.37.4.497
- Lee JH, Hwang HJ. 2006. Quality characteristics of curd yogurt with Rubus coreanum Miquel juice. Korean J Culinary Res 12: 195-205.
- Lee YJ, Kim JC, Hwang KT, Kim DH, Jung CM. 2013. Quality characteristics of black raspberry wine fermented with different yeast. J Korean Soc Food Sci Nutr 42: 748-791.
- Kim JM, Shin M. 2011. Characteristics of Rubus coreanus Miq. fruits at different ripening stages. Korean J Food Sci Technol 43: 341-347. https://doi.org/10.9721/KJFST.2011.43.3.341
- Lee MW. 1995. Phenolic compounds from the leaves of Rubus coreanum. Yakhak Hoeji 39: 200-204.
- Cho JY, Kim SJ, Lee HJ, Kim JY, Lym IJ, Kang SK, Park KH, Moon JH. 2011. Isolation and identification of low molecular volatile compounds from ethyl acetate layer of Korean black raspberry (Rubus coreanus Miq) wine. Korean J Food Sci Technol 43: 558-563. https://doi.org/10.9721/KJFST.2011.43.5.558
- Lee JH, Choi HR, Lee SJ, Lee MJ, Ko YJ, Kwon JW, Lee HK, Jeong JT, Lee TB. 2014. Blood pressure modulating effects of black raspberry extracts in vitro and in vivo. Korean J Food Sci Technol 46: 375-383. https://doi.org/10.9721/KJFST.2014.46.3.375
- Lee KI, Kim SM, Kim SM, Pyo BS. 2011. Comparison of fatty acids and antibacterial activity against pathogen of acne in different parts of ripened black raspberry (Rubus coreanus Miquel). J Korean Soc Food Sci Nutr 40: 466-469. https://doi.org/10.3746/jkfn.2011.40.3.466
- Choi MR, Lee MY, Hong JE, Lee JY, Chun JW, Kim TH, Shin HK, Kim EJ. 2012. The aqueous extract of Rubus coreanus Miquel improves scopolamine-induced memory impairment in ICR mice. J Korean Soc Food Sci Nutr 41: 192-196. https://doi.org/10.3746/jkfn.2012.41.2.192
- Choi HR, Lee JH, Lee SJ, Lee MJ, Jeong JT, Lee TB. 2014. Effects of unripe black raspberry water extract on lipid metabolism and oxidative stress in mice. Korean J Food Sci Technol 46: 489-497. https://doi.org/10.9721/KJFST.2014.46.4.489
- Yang HM, Lim SS, Lee YS, Shin HK, Oh YS, Kim JK. 2007. Comparison of the anti-inflammatory effects of the extracts from Rubus coreanus and Rubus occidentalis. Korean J Food Sci Technol 39: 342-347.
- Choung MG, Lim JD. 2012. Antioxidant, anticancer and immune activation of anthocyanin fraction from Rubus coreanus Miquel fruits (Bokbunja). Korean J Medicinal Crop Sci 20: 259-269. https://doi.org/10.7783/KJMCS.2012.20.4.259
- Chae KS, Jung JH, Yoon HH, Son RH. 2014. Antioxidant activity and main volatile flavor components of mulberry wine fermented with Saccharomyces cerevisiae B-8. J Korean Soc Food Sci Nutr 43: 1017-1024. https://doi.org/10.3746/jkfn.2014.43.7.1017
- Kwak HJ, Kim JY, Lee HS, Kim SM. 2014. Formation of biogenic amines by Lactobacillus plantarum isolated from makgeolli. Korean J Food Sci Technol 46: 438-445. https://doi.org/10.9721/KJFST.2014.46.4.438
- Buteau C, Duitschaever CL, Ashton GC. 1984. A study of biogenesis of amines in a Villard noir wine. Am J Enol Vitic 35: 228-236.
- Kim JH, Ryu SJ, Lee JW, Kim YW, Hwang HJ, Kwon OK. 2013. Investigation on biogenic amines in plant-based minor Korean fermented foods. J Appl Biol Chem 56: 113-117. https://doi.org/10.3839/jabc.2013.019
- Jang YM, Shin WS, Lee DH, Kim SY, Park CH, Jeong YS, Chun GT. 2009. Statistical optimization of production medium for enhanced production of itaconic acid biosynthesized by fungal cells of Aspergillus terreus. KSBB J 24: 30-40.
- Lim JS, Park MC, Lee JH, Park SW, Kim SW. 2005. Optimization of culture medium and conditions for neo-fructooligosaccharides production by Penicillium citrimum. Eur Food Res Technol 221: 639-644. https://doi.org/10.1007/s00217-005-0070-6
- Kim YH, Kang SW, Lee JH, Chang HI, Yun CW, Paik HD, Kang CW, Kim SW. 2006. Optimization of medium components for cell mass production of Saccharomyces cerevisiae JUL3 using response surface methodology. Korean J Biotechnol Bioeng 21: 479-483.
- van Dijken JP, van den Bosch E, Hermans JJ, de Miranda LR, Scheffers WA. 1986. Alcoholic fermentation by 'non-fermentative' yeasts. Yeast 2: 123-127. https://doi.org/10.1002/yea.320020208
- Jeong SJ, Shin MJ, Jeong SY, Yang HJ, Jeong DY. 2014. Characteristic analysis and production of short-ripened Korean traditional soy sauce added with rice bran. J Korean Soc Food Sci Nutr 43: 550-556. https://doi.org/10.3746/jkfn.2014.43.4.550
- Lee SY, Park HK, Kim MH. 2010. Isolation and identification of wild yeast from Schizandra (Schizandra chinensis) for wine production and its characterization for physicochemical and sensory evaluations. J Korean Soc Food Sci Nutr 39: 1860-1866. https://doi.org/10.3746/jkfn.2010.39.12.1860
- Osborne JP, Edwards CG. 2005. Bacteria important during winemaking. Adv Food Nutr Res 50: 139-177. https://doi.org/10.1016/S1043-4526(05)50005-6
- Vasantha Rupasinghe HP, Clegg S. 2007. Total antioxidant capacity, total phenolic content, mineral elements, and histamine concentrations in wines of different fruit sources. J Food Compos Anal 20: 133-137. https://doi.org/10.1016/j.jfca.2006.06.008
- Askar A, Treptow H. 1986. Biogenic amine in Lebensmitteln: Vorkommen, Bedeutung und Bestimmung. 1st ed. Eugen Ulmer Verlag, Stuttgart, Germany. p 197.
- Taylor SL. 1985. Histamine food poisoning associated with fish, cheese, and other foods. World Health Organization, Geneva, Switzerland. VPH/FOS 85.1.
- Gilbert RJ, Hobbs G, Murray CK, Cruickshank JG, Young SE. 1980. Scombrotoxic fish poisoning: features of the first 50 incidents to be reported in Britain (1976-9). Br Med J 281: 71-72.
- Joostern HMLG. 1988. The biogenic amine contents of Dutch cheese and their toxicological significance. Neth Milk Dairy J 42: 25-42.
- Onal A. 2007. A review: Current analytical methods for the determination of biogenic amines in foods. Food Chem 103: 1475-1486. https://doi.org/10.1016/j.foodchem.2006.08.028
- Ju MN, Hong SW, Kim KT, Yum SK, Kim GW, Chung KS. 2008. Breeding of yeast strain with starch utilizing and alcohol fermenting ability by protoplast fusion. Kor J Microbiol Biotechnol 36: 158-164.
- Rhee CH, Woo CJ, Lee JS, Chung KT, Park HD. 1996. Characteristics of ethanol fermentation by a killer yeast, Saccharomyces cerevisiae B15-1. Kor J Appl Microbiol Biotechnol 24: 331-335.
- Calado CR, Almeida C, Cabral JM, Fonseca LP. 2003. Development of a fed-batch cultivation strategy for the enhanced production and secretion of cutinase by a recombinant Saccharomyces cerevisiae SU50 strain. J Biosci Bioeng 96: 141-148. https://doi.org/10.1016/S1389-1723(03)90116-2
- El-Gendy NS, Madian HR, Abu Amr SS. 2013. Design and optimization of a process for sugarcane molasses fermentation by Saccharomyces cerevisiae using response surface methodology. Int J Microbiol 2013: 815631.
- Lee JE, Won YD, Kim SS, Koh KH. 2002. The chemical characteristics of Korean red wine with different grape varieties. Korean J Food Sci Technol 34: 151-156.
Cited by
- Lactic acid bacteria directly degrade N -nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi vol.71, 2017, https://doi.org/10.1016/j.foodcont.2016.06.039
- Anti-microbial, Anti-oxidant, and Anti-thrombosis Activities of the Lees of Bokbunja Wine (Rubus coreanus Miquel) vol.25, pp.7, 2015, https://doi.org/10.5352/JLS.2015.25.7.757
- Radical scavenging activity of domestic fruit wine vol.25, pp.3, 2018, https://doi.org/10.11002/kjfp.2018.25.3.351
- 화장품 소재로서 순창 베리류 유래 Sacchromyces cerevisiae FT4-4의 항산화 활성 및 미백 효과 vol.31, pp.2, 2015, https://doi.org/10.5352/jls.2021.31.2.175