Quality Analysis of Fermented Anchovy with Halotolerant Bacillus subtilis

Jin-Kyeong Kim ,  Sung-Ho Cho ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2020 .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

시설상추에 대한 Bacillus subtilis S37-2의 처리효과

허재영 ,  이영한 ,  김민근 외 5명

한국토양비료학회 학술발표회 초록집

2016 .03

Physicochemical and Functional Properties of Hydroponic Ginseng Co-fermented by Bacillus sp. and Lactobacillus sp.

Ji-Hyeon Pa ,  k ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2017 .10

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

양송이 배지로부터 분리된 Bacillus subtilis NO12의 특성

김혜수 ,  박현영 ,  이찬중 외 2명

한국버섯학회지

2017 .01

Physicochemical Properties of Texturized Vegetable Proteins Extruded at Different Moisture Contents and Fermented by Bacillus subtilis

The-Thi ,  i Maung ,  Bon-Yeob Gu 외 2명

한국식품영양과학회 학술대회발표집

2018 .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

근권토양에서 분리된 Bacillus subtilis subsp.의 길항능력 평가

이영돈 ,  이찬규 ,  주진호

한국토양비료학회 학술발표회 초록집

2016 .10

느타리버섯 수확후배지로부터 분리한 Bacillus subtilis CA105의 특성

김혜수 ,  김철환 ,  권현숙 외 3명

한국버섯학회지

2015 .01

Improved Quality Characteristics of Potato Garaetteok Fermented by Bacillus subtilis and Leuconostoc mesenteroides

Hyeji Lim ,  Sujin Oh ,  Hyunah Jang 외 5명

한국식품영양과학회 학술대회발표집

2018 .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

Development of Manufacturing Technology of Bacillus subtilis Spores for Long-term Storage

Jun-Gu Kwak ,  Hyunbin Seong ,  Nam Soo Han

한국식품영양과학회 학술대회발표집

2017 .10

Manufacture of functional milk jelly containing skim milk co-fermented by Bacillus subtilis and lactic acid bacteria

Ga-In Choi ,  You-Rim Lee ,  Min-Ji Song 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Quality Characteristics of Fermented Ginseng with Korean Traditional Nuruk

Gwi Yeong Jang ,  Eun Suk Lee ,  Yun-Jeong Ji 외 4명

한국원예학회 학술발표요지

2023 .05

Isolation of Bacillus subtilis SCM688 Having Antioxidant Activity and Analysis of Characterization

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

한국식품영양과학회 학술대회발표집

2015 .08

Fermentation Characterization of Mulberry Leaf using Bacillus subtilis

Seung-Ho Seo ,  Seong-Eun Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Immunomodulating Activity of the Extracts of Cheonggukjangs Fermented with Bacillus subtilis (SRCM 101336) or Bacillus amyloliquefaciens (SCGB-1) in In Vitro and In Vivo Models

Yung Choon Yoo

한국식품영양과학회 학술대회발표집

2018 .10

Cytokine modulation in Raw 264.7 macrophages treated with ginseng fermented by Penibacillus MBT213

Ji Yoon Son ,  Ge ,  eltuya Renchinkhand 외 5명

Korean Journal of Agricultural Science

2018 .12