Optimization for the GABA Production in Aronia Fruit Fermented by Lactobacillus plantarum

Yong Seon Pa ,  k ,  Geun-Min Jang 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Fortification of Poly-γ-Glutamic Acid and γ-Aminobutyric Acid in Homogenized Hydroponic Ginseng Co-Fermented by Bacillus subtilis HA and Lactobacillus plantarum EJ2014

Ji-Hyeon Pa ,  k ,  Co 외 3명

Preventive Nutrition and Food Science

2019 .12

Production of Dendropanax morbifera fortified with poly-γ -glutamic acid and γ-aminobutyric acid by co-fermentation using Bacillus subtilis and Lactobacillus plantarum

Jae-won Choi ,  Jong-soon Lim ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Enhanced Physical and Functional Properties of Old Pumpkin by Co-Fermentation using Bacillus subtilis and Lactobacillus plantarum

Young-Cheol Song ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2015 .08

Co-produce of Poly-γ-glutamic Acid and γ-aminobutic Acid by Bacillus subtilis and Lactobacillus plantarum for Dendropanax morbifera

Woong-Kyu Yoon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2017 .10

유청을 이용한 Bacillus subtilis와 Lactobacillus plantarum의 혼합발효를 통한 γ-aminobutyric acid와 생리활성물질 강화

김근영 ,  임종순 ,  이삼빈

한국식품과학회지

2018 .12

Production of γ-PGA and GABA by fermented RGC using B. velezensis WK2019 and isolated new Lactic acid bacteria L. plantarum KS2020

Yun-Geum-Sang Gwak ,  Young-jun Jeon ,  Sam-Pin Sam-Pin

한국식품영양과학회 학술대회발표집

2020 .10

Higher production of viscous substance in the mixture of textured vegetable protein and Dendropanax morbiferus extract fermented by Bacillus subtilis HA

You-Jin Hwang ,  Yun-Ho Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2024 .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

Cognitive Ability Effect of the Fermented Dendropanax morbifera Extract using Lactiplantibacillus plantarum K118

Seulki Kim ,  Sang-Pil Hong ,  Ji-Yi Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Production of Novel Rice Beverage Fortified with GABA and Probiotic by Lactobacillus plantarum using Makgeolli

Ji-Yeon Choe ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2017 .10

녹각 추출액의 젖산발효를 통한 고농도 감마-아미노부티르산 생산 최적화

권순영 ,  이삼빈

한국식품과학회지

2018 .02

Optimization of γ-Aminobutyric Acid (GABA) Production to Using Apple Pomace by Fermentation Using Lactobacillus plantarum

Gang-min Heo ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Co-Production of Poly-γ-Glutamic Acid and Gamma-Aminobutyric Acid by Fermenting Red Ginseng Concentrate with Bacillus subtilis and Lactobacillus plantarum

Yun-Geum-Sang Gwak ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2019 .10

Novel Co-fermentation for Producing GABA and Bioactive Compounds by Lactobacillus plantarum after the Autolysis of Yeast Fermented Spirulina

Kang min Heo ,  Woong kyu Yoon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2018 .10

Fortification of GABA in Rice Base by Co-fermentation Using Saccharomyces cerevisiae and Lactobacillus plantarum

Ye Jin Moon ,  Jeong In Hwang ,  Su Hyun Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Fortification of mucilage and gamma aminobutyric acid in old pumpkin by co-fermentation using Bacillus subtilis and Lactobacillus plantarum

Eun-Jin Pa ,  k ,  Sam-Pin Lee 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Antioxidant Effects of Water and Ethanol Extracts from Lactobacillus plantarum-Fermented Oriental Medicine Materials

Eui Jeong Han ,  Hee Jin Han ,  Eun-Ji Shin 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Preparation and Characterization of Garlic Fermented by Lactic Acid Bacteria

Doyoung Song ,  Do-Young Hwang ,  Kyung-Hee Pa 외 5명

한국식품영양과학회 학술대회발표집

2021 .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