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5 Kim DH, "Quantitative validation of two novel selective media for the enumeration of Bacillus cereus in naturally contaminated fermented sauce samples" 34 : 340-344, 2014
6 Altindag G, "Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase" 21 : 213-220, 2015
7 엄정선, "Protective Effects of a Novel Probiotic Strain of Lactobacillus plantarum JSA22 from Traditional Fermented Soybean Food Against Infection by Salmonella enterica Serovar Typhimurium" 한국미생물·생명공학회 25 (25): 479-491, 2015
8 Shin H, "Prevalence of Bacillus cereus bacteriophages in fermented foods and characterization of phage JBP901" 162 : 791-797, 2011
9 Yeo IC, "Narrow antagonistic activity of antimicrobial peptide from Bacillus subtilis SCK-2against Bacillus cereus" 112 : 338-344, 2011
10 Lee WJ, "Isolation and characterization of phages infecting Bacillus cereus" 52 : 456-464, 2011
1 이선영, "중국 내 시판 한식 장류의 품질특성" 한국식품과학회 45 (45): 796-800, 2013
2 Dommel MK, "Transcriptional kinetic analyses of cereulide synthetase genes with respect to growth, sporulation and emetic toxin production in Bacillus cereus" 28 : 284-290, 2011
3 Ceuppens S, "Regulation of toxin production by Bacillus cereus and its food safety implications" 37 : 188-213, 2011
4 Kim H, "Reduction of Bacillus cereus s po res in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection" 55 : 218-223, 2012
5 Kim DH, "Quantitative validation of two novel selective media for the enumeration of Bacillus cereus in naturally contaminated fermented sauce samples" 34 : 340-344, 2014
6 Altindag G, "Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase" 21 : 213-220, 2015
7 엄정선, "Protective Effects of a Novel Probiotic Strain of Lactobacillus plantarum JSA22 from Traditional Fermented Soybean Food Against Infection by Salmonella enterica Serovar Typhimurium" 한국미생물·생명공학회 25 (25): 479-491, 2015
8 Shin H, "Prevalence of Bacillus cereus bacteriophages in fermented foods and characterization of phage JBP901" 162 : 791-797, 2011
9 Yeo IC, "Narrow antagonistic activity of antimicrobial peptide from Bacillus subtilis SCK-2against Bacillus cereus" 112 : 338-344, 2011
10 Lee WJ, "Isolation and characterization of phages infecting Bacillus cereus" 52 : 456-464, 2011
11 Yim JH, "Incidence, antibiotic susceptibility, and toxin profiles of Bacillus cereus sensu lato isolated from Korean fermented soybean products" 80 : M1266-M1270, 2015
12 Susin MF, "GroES/GroEL and DnaK/DnaJ have distinct roles in stress responses and during cell cycle progression in Caulobacter crescentus" 188 : 8044-8053, 2006
13 Chaves JQ, "Genetic diversity, antimicrobial resistance and toxigenic profiles of Bacillus cereus isolated from food in Brazil over three decades" 147 : 12-16, 2011
14 Liu J, "Gamma-polyglutamic acid (gamma-PGA) produced by Bacillus amyloliquefaciens C06 promoting its colonization on fruit surface" 142 : 190-197, 2010
15 Bala Subramanian S, "Extracellular polymeric substances (EPS) producing bacterial strains of municipal wastewater sludge: isolation, molecular identification, EPS characterization and performance for sludge settling and dewatering" 44 : 2253-2266, 2010
16 Ceuppens S, "Enterotoxin production by Bacillus cereus under gastrointestinal conditions and their immunological detection by commercially available kits" 9 : 1130-1136, 2012
17 Kim JB, "Emetic toxin producing Bacillus cereus K o rean isolates contain genes encoding diarrheal-related enterotoxins" 144 : 182-186, 2010
18 장세은, "Doenjang, a Fermented Korean Soybean Paste, Inhibits Lipopolysaccharide Production of Gut Microbiota in Mice" 한국식품영양과학회 17 (17): 67-75, 2014
19 Schallmey M, "Developments in the use of Bacillus species for industrial production" 50 : 1-17, 2004
20 Tsilia V, "Detection of enterotoxins produced by B. cereus isolates using mass spectrometry" 77 : 263-267, 2012
21 김명희, "Detection of Foodborne Pathogens and Analysis of Aflatoxin Levels in Home-made Doenjang Samples" 한국식품영양과학회 17 (17): 172-176, 2012
22 Ji Su Lim, "Detection and Differentiation of Non-Emetic and Emetic Bacillus cereus Strains in Food by Real-Time PCR" 한국응용생명화학회 54 (54): 105-111, 2011
23 Park NY, "Comparative effects of doenjang prepared from soybean and brown rice on the body weight and lipid metabolism in high fat-fed mice" 51 : 235-240, 2012
24 Ahsan N, "Comparative analyses of the proteomes of leaves and flowers at various stages of development reveal organ-specific functional differentiation of proteins in soybean" 9 : 4889-4907, 2009
25 Baindara P, "Characterization of two antimicrobial peptides produced by a halotolerant Bacillus subtilis strain SK.DU.4 isolated from a rhizosphere soil sample" 3 : 2-, 2013
26 임종희, "Characterization of the Bacteriocin J4 Produced by Bacillus amyloliquefaciens J4 Isolated from Korean Traditional Fermented Soybean Paste" 한국응용생명화학회 54 (54): 468-474, 2011
27 Arguelles-Arias A, "Characterization of amylolysin, a novel lantibiotic from Bacillus amyloliquefaciens GA1" 8 : e83037-, 2013
28 Lisboa MP, "Characterization of a bacteriocin-like substance produced by Bacillus amyloliquefaciens isolated from the Brazilian Atlantic forest" 9 : 111-118, 2006
29 Eom JS, "Bacillus subtilis HJ18-4 from traditional fermented soybean food inhibits Bacillus cereus growth and toxin-related genes" 79 : M2279-M2287, 2014
30 Tewari A, "Bacillus cereus food poisoning:international and Indian perspective" 52 : 2500-2511, 2015
31 Checinska A, "Bacillus and other spore-forming genera: variations in responses and mechanisms for survival" 6 : 351-369, 2015
32 Arguelles-Arias A, "Bacillus amyloliquefaciens GA1 as a source of potent antibiotics and other secondary metabolites for biocontrol of plant pathogens" 8 : 63-, 2009
33 Li SQ, "A dvances in the develo pment o f functional foods from buckwheat" 41 : 451-464, 2001