Fermented Coffee with Lactic Acid Bacteria and Their Biochemical Properties

Bon-Cheol GU ,  Thi Thanh Hanh NGUYEN ,  Chae 외 2명

한국생물공학회 학술대회

2017 .04

캡슐 커피 패키지 색깔이 커피 맛의 예측과 평가에 미치는 영향

등준걸 ,  정홍인

대한인간공학회지

2022 .04

Effects of raw coffee bean fermentation using lactic acid bacteria on variation of the soluble metabolites and taste

Mi Kyeong PARK ,  Doo Hyun PARK

한국생물공학회 학술대회

2015 .04

The effect of coffee capsule packing color on customers’ perceived coffee flavor

Jun Jie Deng ,  Hong-In Cheng

대한인간공학회 학술대회논문집

2021 .06

Adaptive Evolution for Efficient Production of D-Lactic Acid in Saccharomyces cerevisiae

Eunice Y. KWON ,  Seung-Ho BAEK ,  Ji-Sook HAHN

한국생물공학회 학술대회

2015 .10

Effects of raw coffee bean fermentation using lactic acid bacteria on variation of antioxidant compounds, caffeine, and gaminobutyric acid (GABA)

Jae Hee YUN ,  Bo Min SEOL ,  Doo Hyun PARK

한국생물공학회 학술대회

2015 .04

Improvement of D-Lactic Acid Production and Tolerance in Saccharomyces cerevisiae by Evolutionary and Metabolic Engineering

Si-Hwa OH ,  Seung-Ho BAEK ,  Ji-Sook HAHN

한국생물공학회 학술대회

2018 .04

Success Stories in the Brewing Industry Using Korean Fermentation Starters

Woochang SHIN

한국생물공학회 학술대회

2021 .10

Evaluation of Beer Fermentation with Yeasts Isolated from Korean Traditional Food

Yu-Jeong LEE ,  Bong-Hwan CHUNG ,  Myoung-Dong KIM

한국생물공학회 학술대회

2021 .10

The Electronic Nose Reveals Starters Influence the Flavor Characteristics of Makgeolli

Jeong-Ah YOON ,  Seong-Wook CHO ,  Soo-Hwan YEO 외 1명

한국생물공학회 학술대회

2021 .10

Development of lactic acid-tolerant strains of Saccharomyces cerevisiae

Jeongman SEOL ,  Soo Rin KIM

한국생물공학회 학술대회

2016 .10

Improved Production of Lactic acid in Saccharomyces Cerevisiae through Knockout of a Regulator Gene

Jung Hoon IN ,  Jae won LEE ,  Jun-Bum PARK 외 7명

한국생물공학회 학술대회

2015 .04

Improvement of Volatile Quality from Allomyrina dichotoma Larvae Using Yeast Fermentation

Hyeon Ji JEON ,  Hye Jee KANG ,  Yeon Ju LEE 외 4명

한국생물공학회 학술대회

2022 .04

Effect of Coffee Residue Wastes on the Viability of Freeze-Dried Lactic Acid Bacteria

Seung Hee KO ,  In Seong CHOI ,  Ho Myeong KIM 외 4명

한국생물공학회 학술대회

2019 .04

Are Fermented Foods Art or Technology?

Jin-Ho SEO

한국생물공학회 학술대회

2021 .10

Exploration of Domestic Saccharomyces cerevisiae Strains for Grape Juice Fermentation

Ju-Yeong MOON ,  Jeong-Ah YOON ,  Myoung-Dong KIM

한국생물공학회 학술대회

2021 .04

Metabolic engineering and adaptive evolution for efficient production of D-Lactic acid in Saccharomyces cerevisiae

Seung-Ho BAEK ,  Eunice KWON ,  Ji-Sook HAHN

한국생물공학회 학술대회

2016 .04

Xylose 기질을 소모하는 재조합 Saccharomyces cerevisiae의 lactic acid 생산수율 향상을 위한 조건 탐색

장병관 ,  정덕열 ,  설정만 외 2명

KSBB Journal

2020 .06

Metabolic Engineering of Saccharomyces cerevisiae for Efficient Production of Pyruvate-Derived Chemicals

Sujin KIM ,  Sang-Jeong BAE ,  Seung-Ho BAEK 외 1명

한국생물공학회 학술대회

2017 .04

Enzyme Promiscuity in Engineered Saccharomyces cerevisiae Assimilating Biomass-derived Sugars

Su Bin LEE ,  Kyoung Heon KIM

한국생물공학회 학술대회

2023 .10