Kim MH, Chung HK. 2013. Development on native local food contents in Damyang through ancient writing storytelling. Korean J Food Cult 28: 261-271.
Kim MH, Chung HK. 2013. Development of local food content in Jinan-Gun and Gurye-Gun through storytelling. Korean J Food Cult 28: 145-157.
Gang GS, Park BJ, Yun SH, Kim IS, Bae JS, Kim HB, Lee HB, Park GN, Park BY, Lee JH. 2012. Characteristics of environment at the longevity village in Jeollanam-do. The Report of Health and Environment Research 23: 207-243.
Lee HT, Kim JH, Lee SS. 2009. Analysis of microbiological contamination and biogenic amines content in traditional and commercial Doenjang. J Fd Hyg Safety 24: 102-109.
Mok C, Song K, Lee JY, Park YS, Lim S. 2005. Changes in microorganisms and enzyme activity of low salt soybean paste (Doenjang) during fermentation. Food Eng Prog 9: 112-117.
Ahn JH, Park JA, Jo H, Woo I, Lee SH, Jang KI. 2012. Quality characteristics and antioxidant activity of commercial Doenjang and traditional Doenjang in Korea. Korean J Food Nutr 25: 142-148.
Choe GS, Lim SY, Choi JS. 1998. Antioxidant and nitrite scavenging effect of soybean, meju and doenjang. Korean J Life Sci 8: 473-478.
Kim MH, Im SS, Kim SH, Kim GE, Lee JH. 1994. Antioxidative materials in domestic Meju and Doenjang. 2. Separation of lipophilic brown pigment and their antioxidative activity. J Korean Soc Food Nutr 23: 251-260.
Choi UK, Ji WD, Chung HC, Choi DH, Chung YG. 1997. Optimization for pigment production and antioxidative activity of the products by Bacillus subtilis DC-2. J Korean Soc Food Sci Nutr 26: 1039-1043.
Choi UK, Ji WD, Chung HC, Choi DH, Chung YG. 1997. Optimum condition for pigment production and antioxidative activity of the products by Bacillus subtilis DC-2 with response surface methodology. J Korean Soc Food Sci Nutr 26: 620-624.
Park KY, Moon SH, Baik HS, Cheigh HS. 1990. Antimutagenic effect of doenjang (Korean fermented soy paste) toward aflatoxin. J Korean Soc Food Nutr 19: 158-162.
Cui CB, Lee EY, Lee DS, Ham SS. 2002. Antimutagenic and anticancer effects of ethanol extract from Korean traditional doenjang added sea tangle. J Korean Soc Food Sci Nutr 31: 322-328.
Kim SH. 1998. New trends of studying on potential activities of doenjang fibrinolytic activity. Korean Soybean Digest 15: 8-15.
Lee SK, Heo S, Joo HK, Song KB. 1999. The study on isolation of fibrinolytic bacteria from soybean paste. J Korean Soc Agric Chem Biotechnol 42: 6-11.
Agata N, Mori M, Ohta M, Suwan S, Ohtani I, Isobe M. 1994. A novel dodecadepsipeptide, cereulide, isolated from Bacillus cereus causes vacuole formation in HEp-2 cells. FEMS Microbiol Lett 121: 31-34.
Schoeni JL, Wong AC. 2005. Bacillus cereus food poisoning and its toxins. J Food Prot 68: 636-648.
Oh MH, Ham JS, Cox JM. 2012. Diversity and toxigenicity among members of the Bacillus cereus group. Int J Food Microbiol 152: 1-8.
Lund T, De Buyser ML, Granum PE. 2000. A new cytotoxin from Bacillus cereus that may cause necrotic enteritis. Mol Microbiol 38: 254-261.
Sun JK, Beak JH. 2008. The consuming tendency analysis of soybean paste market in Korea. Korean J Food Marketing Economics 25(3): 25-52.
Rho JD, Choi SY, Lee SJ. 2008. Quality characteristics of soybean pastes (doenjang) prepared using different types of microorganisms and mixing ratios. Korean J Food Cook Sci 24: 243-250.
Kim YS, Ahn YS, Jeong DY, Shin DH. 2008. Isolation and identification of Bacillus cereus from fermented red peppersoybean paste (kochujang), and its heat resistance characteristics. Food Sci Biotechnol 17: 123-129.
Lim JS, Kim MR, Kim W, Hong KW. 2011. Detection and differentiation of non-emetic and emetic Bacillus cereus strains in food by real-time PCR. J Korean Soc Appl Biol Chem 54: 105-111.
Kim CW, Cho SH, Kang SH, Park YB, Yoon MH, Lee JB, No WS, Kim JB. 2015. Prevalence, genetic diversity, and antibiotic resistance of Bacillus cereus isolated from Korean fermented soybean products. J Food Sci 80: M123-M128.
KFDA. 2015. Food code. Korea Food and Drug Administration, Seoul, Korea.
Lee JS, Kwon SJ, Chung SW, Choi YJ, Yoo JY, Chung DH. 1996. Changes of microorganisms, enzyme activities and major components during the fermentation of Korean traditional Doenjang and Kochujang. Kor J Appl Microbiol Biotechnol 24: 247-253.
Kim CR. 2006. Microbiological and sensory evaluations on sesame leaf of bio soybean paste. J Fd Hyg Safety 21: 218-222.
Kim YS, Jeong DY, Hwang YT, Uhm TB. 2011. Bacterial community profiling during the manufacturing process of traditional soybean paste by pyrosequencing method. Korean J Microbiol 47: 275-280.
Yoo SK, Cho WH, Kang SM, Lee SH. 1999. Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauce. Kor J Appl Microbiol Biotechnol 27: 113-117.
Yumoto I, Hirota K, Nodasaka Y, Nakajima K. 2005. Oceanobacillus oncorhynchi sp. nov., a halotolerant obligate alkaiphile isolated from the skin of a rainbow trout (Oncorhynchus mykiss), and emended description of the genus Oceanobacillus. Int J Syst Evol Microbiol 55: 1521-1524.
Tominaga T, An SY, Oyaizu H, Yokota A. 2009. Oceanobacillus soja sp. nov. isolated from soy sauce production equipment in Japan. J Gen Appl Microbiol 55: 225-232.
Cho DH, Lee WJ. 1970. Microbiological studies of Korean native soy-sauce fermentation: a study on the microflora of fermented Korean Maeju loaves. J Korean Agric Chem Soc 13: 35-42.
Lee WJ, Cho DH. 1971. Microbiological studies of Korean native soy-sauce fermentation. A study on the microflora changes during Korean native soy-sauce fermentation. J Korean Agric Chem Soc 14: 137-148.
Kwon HY, Ryu HY, Kwon CS, Lee SH, Sohn HY. 2007. Optimization of culture conditions of Bacillus pumilus JB-1 for chungkook-jang fermentation in soybean boiling-waste liquor medium. Kor J Microbiol Biotechnol 35: 304-309.
Baek SY, Yun HJ, Choi HS, Koo BS, Yeo SH. 2010. Isolation and physiological characteristics of microorganisms producing extracellular enzymes from Korean traditional soybean sauce and soybean paste. Kor J Microbiol Biotechnol 38: 379-384.
Lee NK, Park JW, Cho IJ, Kim BY, Kwon KO, Hahm YT. 2008. Isolation of Bacillus spp. from cheonggukjang and its antagonistic effect against Bacillus cereus. Korean J Food Sci Technol 40: 669-673.