王昭傑。2000。消費者對水果醋屬性偏好之研究-聯合分析法之應用,
國立屏東科技大學農企業管理所,碩士論文。
朱聖哲。2006。培養模式與條件對紅茶菇的菌種活性、抗氧化力及茶 多酚量之影響,國立中興大學食品暨應用生物科技學系,博士論文。
何家倫。1996。以醋酸菌發酵柑桔果汁生產細菌纖維素之研究,國立 台灣大學園藝學研究所,碩士論文。
林美伸。2007。電解次氯酸水應用在生鮮截切甘藍清洗處理之研究,
國立台灣大學園藝學研究所,碩士論文。
陳信君。2006。番石榴揮發性香氣化合物分析之研究,國立台灣大學 園藝學研究所,博士論文。
黃得為。2007。細菌纖維素生產培養基配方改良暨規模放大之研究,
國立中興大學食品暨應用生物科技所,碩士論文。
楊淑惠。1998。細菌纖維素生產與改良之研究,國立台灣大學園藝學 研究所,碩士論文。
劉君義。1998。利用醋酸菌由蔗汁發酵生產纖維食品之研究,國立台 灣大學農業化學研究所,碩士論文。
蔡祥吾。1997。醋酸菌震盪發酵培養生成球形纖維素之研究,國立台 灣大學園藝學研究所,碩士論文。
吳東和、林慶福。1994。Nata-被遺忘的機能性食品,食品工業 26(6):
42-47.
吳鳴鈴。1999。醋-奇妙的發酵食品,食品工業,31:48-54.
李敏雄。1995。食品化學,370-391.
李秀、賴滋漢。1976。食品分析與檢驗。
中國國家標準。2004。釀造食醋,CNS 1070 (N5013).
小泉幸道、上原康浩與柳田藤治。1987。特殊食酢の一般成分‧無機 成分‧游離スミノ酸‧有機酸について,Nippon Shokuhin Kogyo Gakkaishi. 34(9): 592-597。
戶田登志也、桑名好惠、桐山修八。1994。ナタデココの新機能‧血 中コレステロ-ル低下作用と應用開發,食品と開發,29 (8):16-21.
深谷正裕、川村吉也。1994。酢酸菌の生產すルバイオセルロ-ス, 釀 協,89(7):536-543.
Alaban, C.A. 1967. Studies on the optimum conditions for "Nata de coco"
bacterium or "Nata" forma-tion in coconut water. Phil. Agric. 45:490 -515.
Banzon, J.A., Gonzalez, O.N., Dedeon, S.Y. and Sanchez, O.C. 1990.
Chapter XIV Nata de coco. In coconut as food. p. 185-190. Philippine coconut research and development foundation. Inc., Philippines.
Biochem. 63(5): 905-910.
Cheng, H. P., Wang, P.M., Chen, J.W. and Wu. W.T. 2002. Cultivation of
Acetobacter xylinum for bacterial cellulose production in a modified
airlift reactor. Biotechnol. Appl. Biochem. 35:125-132.Connon, R.E. and Anderson, S.M. 1991. Biogenesis of bacterial cellulose.
Crit. Rev. Microbiol. 17:415-447.
Dudman, W. F. 1959a. Cellulose production by Acetobacter acetigenum in defined medium. J Gen Microbiol. 21:327-337.
Dudman, W. F. 1959b. Cellulose production by Acetobacter acetigenum in defined medium. J Gen Microbiol. 21:312-326.
Embuscado, M.E., Mark, J.S. and Bemiller, J.N. 1994a. Bacterial cellulose. I. Factors affecting the production of cellulose by Acetbacter
xylinum. Food-Hydrocoll. 8(5):407-418.
Jesus, E.G., Andres, R.M. and Magno, E.T. 1971. A study on the isolation and screening of microorganisms for production of diverse-texture nata.
Philip. Jour. Sci. 100:41-49.
Guzman, M.P., Alabastro, E.F. and Tinsay, E.B. 1982. A submerged process for the production of nata. NRCP-Research-Bulletin. 37(1):
1-50.
Kishi, M., M. Fukaya, Y. Tsukamoto, T. Nagasawa, K. Takehana and N.Nishizawa. 1999. Enhancing effect of dietary vinegar on the intestinal absorption of calcium in ovariectomized rats. Biosci.
Biotechnol. Biochem. 63(5):905-910.
Lacadin, A.L. and Millan, E.R. 1980. Relative effectiveness of coconut, dalanghita, ineale and tomato as media for producting nata. TCA Res. J.
2(3):235-245.
Lapuz, M.M., Gallardo, E.G. and Palo, M.A. 1967. The nata organism -cultural requirements, characteristics, and identity. Philip. J. Sci. 96 (2):91-109.
Liggett, R.W. and Koffler, H. 1948. Corn steep liquor in microbiology.
Bacteriological Reviews. 12(4):297-311
Lisdiyanti, P., Navarro, R. R., Uchimura, T. and Komagata, K. 2006.
Mendoza, J.M. 1961. Philippine foods, their processing and manufacture.
Printed in the Philippines.
Natera, R., Castro, R., Garcia-Moreno, M.V., Hernandez, M.J. and Garcia -Barroso, C. 2003. Chemometric studies of vinegars from different materials and processes of production. J. Agric. Food Chem. 51:3345 -3351.
Okiyama, A., Shirae, H., Kano, H. and Yamanaka, S. 1992a. Bacterial cellulose I. Two-stage fermentation process for cellulose production by Acetobacter aceti. Food-Hydrocoll. 6(5):471-477.
Okiyama, A., Motoki, M. and Yamanaka, S. 1992b. Bacterial cellulose II.
Processing of the gelatinous cellulose for food materials.Food-Hy -drocoll. 6(5): 479-487.
Okiyama, A., Motoki, M. and Yamanaka, S. 1993a. Bacterial cellulose III.
Development of a new form of cellulose. Food-Hydrocoll. 6(6): 493- 501.
Ross, P., Mayer, R. and Benziman, M. 1991. Cellulose biosynthesis and function in bacteria. Microbiol. Rev. 55(1):35-58.
Sakanaka, S. and Ishihara, Y. 2008. Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical -scavenging assays and on lipid oxidation in tuna homogenates. Food Chemistry 107:739-744.
Sheu, M.J. 1996. Nata de coco- a high-fiber fruit-dessert- combination.
Presentation at 36th international fruit juice week '96, Karlsruhe, Ger -many, April 23-25.
Shimoji, Y., Tamura, Y., Nakamura, Y., Nanda, K., Nishidai, S., Nishika -wa, Y., Ishihara, N., Uenakai, K. and Ohigashi, H. 2002. Isolation and identification of DPPH radical scavenging compounds in Kurosu (Japanese unpolished rice vinegar). J. Agric. Food Chem. 50, 6501-
Son, H.J., Heo, M.S., Kim, Y.G. and Lee, S.J. 2001. Optimization of fer -mentation conditions for the production of bacterial cellulose by a new -ly isolated Acetobacter sp. A9 in shaking cultures. Biotechnol. Appl.
Biochem. 33:1-5.
Tajiri, T. and Suzuki, A. 1989. Effect of organic acids extracted from brewing lees of rice vinegar on the blood-glucose levels of diabetic rats and mice. Mem. Fac. Agr. Kinki Univ. 22:47-53.
Whitney, S. E. C., Wilson, E., Webster, J., Bacic, A., Reid, J. S. G. and Gidley, M. J. 2006. Effects of structural variation in xyloglucan polymers on interactions with bacterial cellulose. American Journal of Botany 93(10): 1402-1414.
Xu, Q., Tao, W. and Ao, Z. 2007. Antioxidant activity of vinegar melan -oidins. Food Chemistry 102:841-849.
Yamanaka, S., Watanabe, K. and Kitamura, N. 1989. The structure and mechanical properties of sheets prepared from bacterial cellulose. J.
Mater. Sci. 24:3141-3145.