Characterization of Mucilage Produced from the Solid-state Fermentation of Soybean Grit by Bacillus firmus

Eun-Kyung Jang ,  Ji-Hyun Seo ,  Seung-Chun Pa 외 3명

Food Science and Biotechnology

2007 .10

[P6-53] Characterization of Soybean with Red Bean Fermented by Bacillus firmus NA-1

Ji-Hyun Seo ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2005 .10

[P6-54] Isolation and Characterization of Novel Bacillus sp. from Soybean Fermented and Soybean Curd Residue

Hyo-Jin Song ,  Eun-Kyung Jang ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2005 .10

Analysis of the Bacterial Composition During Kochujang, a Korean Traditional Fermented Hot Pepper-soybean Paste, Fermentation

Sun-Jung Pa ,  k ,  Jin-Hee Chang 외 2명

Food Science and Biotechnology

2009 .08

Oxidation of Hydrogen sulfide, Ammonia nitrogen and Nitrite nitrogen by Bacillus sp. Isolated from West Coast of Korea

Hong-Kook KIM ,  Geun-Seop KIM ,  Chae-Rin PARK 외 1명

수산해양교육연구

2020 .08

Factors Affecting Production of β-1,3-Glucanase from Bacillus sp.

Gi-Nahm Kim ,  Ji-Oeun Kil ,  Seok-Hwan Kim 외 2명

Food Science and Biotechnology

1996 .03

Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste

Cheol-Seung Hwang ,  Hyeng-Hyoi Kim ,  Byung-Cheol Oh 외 2명

Food Science and Biotechnology

2004 .12

Bacillus subtilis HA를 이용한 soybean grit의 고체발효 기간에 따른 생리활성물질 생산 및 항산화 효과

김지은 ,  이삼빈

한국식품과학회지

2009 .04

Production of Poly-γ-glutamic Acid and γ-Aminobutyric Acid by Mixed Fermentation using Bacillus sp. and Lactobacillus sp.

Ji-Yeon Lim ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2013 .11

Analysis of Components of Fermented Coffee in Using Bacillus sp. by the Various Coffee Beans

Jin Kyeong Kim ,  Seung Wha Jo ,  Do Youn Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics of Commercial Red bean Sediments

Yoojin Seo ,  Yeonghun Bae ,  SooHye Pa 외 5명

한국식품영양과학회 학술대회발표집

2014 .10

Effects of Aspergillus oryzae and Bacillus subtilis Fermentation on the Metabolic Composition of Soybean Residues

Hyejin Hyeon ,  Cheol Woo Min ,  Keumok Moon 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Bacillus sp. SP-KSW3를 이용하여 제조한 된장 발효 과정중의 효소 활성 및 기능성의 변화

김병수 ,  이창호 ,  홍영아 외 4명

Food Science and Preservation

2007 .10

전통 청국장으로부터 protease 분비능이 우수한 Bacillus sp. 균주의 분리 동정 및 발효 특성

안용선 ,  김용석 ,  신동화

한국식품과학회지

2006 .02

[P6-27] Complete Degradation of Soybean Protein by Three-Step Fermentation

Jeong-Ok Lee ,  Mi-Hwa Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2005 .10

Isolation and Characterization of Bacillus sp. Having Potential Probiotics Activity Isolated from Traditional Soybean Fermented Foods

Myeong Seon Ryu ,  Su-Ji Jeong ,  Hee-Jong Yang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Bacillus sp. SP-KSW3을 이용하여 제조한 간장의 발효 기간에 따른 효소 활성 및 기능성의 변화

김병수 ,  이창호 ,  홍영아 외 6명

Food Science and Preservation

2008 .04

[P5-52] Effects of the Types of Bacilli on Functional Properties of Black Bean-Chunggukjang

Woo Ju Jeong ,  Ji-yeon Chun ,  Ae Ran Lee 외 4명

한국식품영양과학회 학술대회발표집

2007 .10