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

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

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

Fortification of Gamma-aminobutyric acid and Poly-γ-glutamic acid in milk by novel co-fermentation and its Application for Functional Jam

Woong-Kyu Yoon ,  Young-Jun Jeon ,  Seung-Eun Lee 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Fortification of γ-aminobutyric acid in spirulina by fermentation using Lactobacillus plantarum

Ji Eun Koo ,  Woong Kyu Yoon ,  Gwang Seop Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

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

Fortification of poly γ-glutamic acid and γ-amino butyric acid in wild pear extract co-fermented by various Bacillus spp. and L. plantarum

Soo Bin Kwon ,  Beom Su Cho ,  A Hyeon Jeong 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

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

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

Development of functional pet food fortified with poly-γ- glutamic acid (γ-PGA) and γ-aminobutyric acid (GABA)

Joo-Hyeong Kim ,  Jae-Min Shin ,  Jun-Chan Pa 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Production of Gamma-Aminobutyric Acid by Lactobacillus sakei B2-16 Using Fed-batch Fermentation

Go ,  ae Kim ,  Yunhee Hwang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Production of functional Beverage using Hovenia dulcis extract fortified with poly-γ-glutamic acid and γ-aminobutyric acid by co-fermentation

Woong Kyu Yoon ,  Ji Eun Koo ,  Gwang Seop Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Development of Multi-Functional Enzyme Food Using Roasted Wheat Brand Flour Fortified with Poly-γ-Glutamic Acid and "γ-Aminobutyric Acid by Co-Fermentation.

Kwon-Joung Ro ,  Hyun-Jung Lee ,  Jae-Min Jung 외 2명

한국식품영양과학회 학술대회발표집

2017 .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

Lactobacillus brevis-Fermented Gamma-Aminobutyric Acid Improves Sarcopenia in 21-25-Month-Old C57BL/6 Mice

Gunju Song ,  Hyein Han ,  Jongwon Kim 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Co-production of γ-PGA and GABA in Dendropanax trifidus Fermented by Bacillus subtilis and Lactobacillus plantarum

Jae-Won Choi ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2015 .08

고초균과 젖산균 2단발효를 통하여 poly-γ-glutamic acid와 γ-aminobutyric acid가 강화된 기능성 단호박 소재 및 이를 이용한 발효빵 제품 개발

박지현 ,  김민주 ,  최지연 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Amelioration of Alcoholic Hepatic Steatosis in a Rat Model via Consumption of Poly-γ-glutamic acid-enriched Fermented Protaetia brevitarsis Larvae using Bacillus subtilis

So-Yeon Sim ,  Sae-Byuk Lee

한국식품영양과학회 학술대회발표집

2024 .10

Lactobacillus-Fermented Gamma Aminobutyric Acid (GABA) Promotes Sleep in Drosophila melanogaster and Rodent Models

Ahyun Jeong ,  Jisu Hwang ,  Kyungae Jo 외 3명

한국식품영양과학회 학술대회발표집

2020 .10