[P5-70] Characteristics, Antioxidative Activities and Growth Inhibitory Effects in AGS Human Gastric Adenocarcinoma Cells of Soymilk Fermented by Bacillus subtilis KC-3 during Fermentation

Eun-Jung Jeong ,  Ji-Young Kim ,  Suk-Hee Moon 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

[P5-82] In vitro Anticancer Effects of Garlic Added Fermented Soymilk by Bacillus subtilis on AGS human gastric ad-enocarcinoma cells

Hae-Ree Seo ,  Eun-Jung Jeong ,  Kun-Young Pa 외 1명

한국식품영양과학회 학술대회발표집

2009 .11

Extracts of Opuntia humifusa Fruits Showed Anticancer Effect Against AGS Human Gastric Adenocarcinoma Cells

Sahng-Wook Hahm ,  Heyin Son ,  Yong-Suk Son

한국식품영양과학회 학술대회발표집

2012 .10

Changes of Quality and Functional Properties of Ginseng Fermented by Bacillus subtilis

Ji-Yun Jeong ,  Hee-Jin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

대두 발효식품으로부터 분리한 Bacillus subtilis HS 25가 생산한 항균물질의 특성

박석규 ,  류현순 ,  이상원

Food Science and Preservation

2008 .04

[P2-62] Fermentation Characteristics and Biological Activity of Fermented Pepper using Bacillus subtilis

Seon-Mi Lee ,  Junsoo Lee ,  Hyung-Joo Suh 외 1명

한국식품영양과학회 학술대회발표집

2006 .10

Development of Cheonggukjang Sauce with Germinated Soybean Fermented Food Ingredients using Bacillus subtilis

Yu-bin Jo ,  Hyeong-Yun Mun ,  Jung-Mi Lee

한국식품영양과학회 학술대회발표집

2019 .10

Isolation and Characterization of Probiotic Bacillus subtilis 1-1 Possessing L-Asparaginase Activity from Soybean Fermented Food

Hyeji Lim ,  Jina Choi ,  Huiyeong Seong 외 9명

한국식품영양과학회 학술대회발표집

2019 .10

Isolation of Bacillus subtilis SCM146 Having Antimicrobial Activity from Korean Traditional Fermented Food

Hee-Jong Yang ,  Su-Ji Jeong ,  Seong-Yeop Jeong 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Characteristics of soybean sauce using Bacillus subtilis SY06 strain

Ju-Hee Heo ,  Myung-Lan Kim ,  Hyung-San Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

시설상추에 대한 Bacillus subtilis S37-2의 처리효과

허재영 ,  이영한 ,  김민근 외 5명

한국토양비료학회 학술발표회 초록집

2016 .03

[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

Doenjang Extract Has Anticancer Activity and Induces Apoptosis in AGS Human Gastric Adenocarcinoma

Kyung-Mi Hwang ,  Jeongmin Lee ,  Kun-Young Pa 외 1명

Journal of Food Science and Nutrition

2005 .06

Bacillus subtilis S37-2 균주의 항진균활성 및 식물생육촉진 효과

권장식 ,  원항연 ,  서장선 외 3명

한국토양비료학회지

2007 .12

[P8-96] Antioxidative Effects of Doenjang Fermented Using Bacillus subtilis DJI

Yu Mi Lee ,  Jae Joon Lee ,  Ah Ra Kim 외 4명

한국식품영양과학회 학술대회발표집

2009 .11

Cultural Characteristics and Biological Activities of Quinoa Fermented by Bacillus subtilis CBD2

Su-Jin Yang ,  Rea-Hyun Lee ,  Joo-Heon Hong

한국식품영양과학회 학술대회발표집

2015 .08

Production of Natural Seasoning Ingredient using Turmeric and Roasted Soybean Mixture fermented by Bacillus subtilis and Lactobacillus plantarum

Jong-Soon Lim ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2014 .10

Bacillus subtilis Fermentation for Enhancement of Feed Nutritive Value of Soybean Meal

Kook ,  Moo-Chang ,  Cho 외 6명

Journal of applied biological chemistry

2014 .01

[P5-83] Isolation and Identification of Bacillus subtilis from Cheoggukjang and In vitro Antiobesity Effect of the B. subtilis Fermented Soymilk

Ji-Young Kim ,  Hae-Ree Seo ,  Jeong-Hwan Kim 외 2명

한국식품영양과학회 학술대회발표집

2009 .11

[P5-49] Physicochemical Properties of Mixed Roasted Grains and Micronized Full-Fat Soybean Flour Fermented by Bacillus subtilis HA

Ji-Hyun Seo ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2010 .10