1 강옥주, "발효차로부터 효모의 분리 및 동정" 한국식품조리과학회 24 (24): 11-15, 2008
2 한선경, "미생물발효차(Camellia sinensis L.) 제조과정 중의 품질특성 변화" 한국식품과학회 42 (42): 21-26, 2010
3 정영희, "국내산 발효茶의 이화학적 성분에 관한 연구" 한국식품영양학회 18 (18): 94-101, 2005
4 Finn RD., "The Pram protein families database" 36 : D281-D288, 2008
5 Harju S., "Rapid isolation of yeast genomic DNA" 4 : 8-, 2004
6 Mo H., "Microbial fermented tea-a potential source of natural food preservatives" 19 (19): 124-130, 2007
7 Haizhen M., "Microbial fermented tea a potential source of natural food preservatives" 19 : 124-130, 2008
8 Cho JY., "Mechanisms of Aroma Formations on Black Tea and Oolong Tea" 40 (40): 59-65, 2007
9 Sreeramulu G., "Kombuha fermentation and its antimicrobial activity" 48 (48): 2589-2594, 2000
10 Steinkraus KH., "Investigation into the antibiotic activity of tea fungus/kombucha beverage" 16 (16): 199-205, 1996
1 강옥주, "발효차로부터 효모의 분리 및 동정" 한국식품조리과학회 24 (24): 11-15, 2008
2 한선경, "미생물발효차(Camellia sinensis L.) 제조과정 중의 품질특성 변화" 한국식품과학회 42 (42): 21-26, 2010
3 정영희, "국내산 발효茶의 이화학적 성분에 관한 연구" 한국식품영양학회 18 (18): 94-101, 2005
4 Finn RD., "The Pram protein families database" 36 : D281-D288, 2008
5 Harju S., "Rapid isolation of yeast genomic DNA" 4 : 8-, 2004
6 Mo H., "Microbial fermented tea-a potential source of natural food preservatives" 19 (19): 124-130, 2007
7 Haizhen M., "Microbial fermented tea a potential source of natural food preservatives" 19 : 124-130, 2008
8 Cho JY., "Mechanisms of Aroma Formations on Black Tea and Oolong Tea" 40 (40): 59-65, 2007
9 Sreeramulu G., "Kombuha fermentation and its antimicrobial activity" 48 (48): 2589-2594, 2000
10 Steinkraus KH., "Investigation into the antibiotic activity of tea fungus/kombucha beverage" 16 (16): 199-205, 1996
11 Xu A., "Fungal community associated with fermentation and storage of Fuzhuan brick-tea. Int" 146 : 14-22, 2011
12 Hou CW., "Enhancement of fermentation process in Pu-erh tea by tea-leaf extract" 75 (75): H44-H48, 2010
13 Greenwalt CJ., "Determination and characterization of the antimicrobial activity of the fermented tea Kombucha" 31 (31): 291-296, 1998
14 Flament I, "Coffee, cocoa and tea" 5 : 317-414, 1989
15 Thompson JD., "Clustal W : improving the sensitivity of progressive multiple sequence alignments through sequence weighting, position-specific gap penalties and weight matrix choice" 22 : 4673-4680, 1994
16 Sreeramulu G., "Characterization of antimicrobial activity in Kombucha fermentation" 21 (21): 49-56, 2001
17 Xu XQ., "Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry" 87 (87): 1502-1504, 2007
18 Liang YR., "A study on chemical estimation of Pu-erh tea quality" 86 : 381-390, 2005