Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

Heo Sojeong ,  Kim Tao ,  Na Hong-Eun 외 6명

Journal of Microbiology and Biotechnology

2022 .10

Isolation of Lactic Acid Bacteria from Korean Traditional Fermented Foods to Develop a Starter for Fermented Milk

Geon Jeong ,  Doo-sang Kim ,  Hee-Guk Byun

한국미생물학회 학술대회논문집

2015 .04

Metagenomic Analysis for Mapping Microbial Communities of Traditional Korean Fermented Foods

Byung-Yong Kim ,  Eun-Hye Kim ,  Kyoung-Hee Cho 외 1명

한국미생물학회 학술대회논문집

2017 .04

Safety Evaluation of Probiotics Strains Isolated from Korean Traditional Fermented Foods

Sun-Min Lee ,  Do-Hee You ,  Dong-Geun Pa 외 2명

한국미생물학회 학술대회논문집

2021 .08

In Vitro Characterization and Evaluation of Fermented Microorganisms Isolated from Korean Traditional Fermented Foods for Industrial Applications

Yun-Kyung Ki ,  You-Tae Kim ,  Joon-Gi Kwon 외 6명

한국미생물학회 학술대회논문집

2019 .04

Characterization of Bacillus sp. Having Potential Probiotics Activity Isolated from Traditional Fermented Soybean Pastes and Application of Manufacturing Fermented Foods

Myeong Seon Ryu ,  Su Ji Jeong ,  Ji won Seo 외 2명

한국미생물학회 학술대회논문집

2019 .04

In Vivo Characterization and Evaluation of Probiotic Strains Isolated from Korean Traditional Fermented Foods for Industrial Applications

Dong-Geun Pa ,  k ,  Sun-Min Lee 외 3명

한국미생물학회 학술대회논문집

2022 .10

Screening and Identification of Bacillus Species Isolated from Traditional Fermented Foods as Potential Probiotics

Myeong Seon Ryu ,  Jeong Seon Eom ,  Hee-Jong Yang 외 3명

한국미생물학회 학술대회논문집

2017 .04

Approaches to the Microbial Ecology of Food Systems

Gisèle LaPointe

한국미생물학회 학술대회논문집

2016 .04

Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture

Li Ling ,  Yan Yu ,  Ding Weiqi 외 2명

한국미생물·생명공학회지

2020 .01

Inhibitory Effects of Novel Probiotic Bacillus Species from Traditional Fermented Foods against Infection by Pathogenic Bacteria

Jeong Seon Eom ,  Myeong Seon Ryu ,  Hee-Jong Yang 외 3명

한국미생물학회 학술대회논문집

2017 .04

Some Properties and Microbial Community Changes of Gul (Oyster) Jeotgal during Fermentation

김정아 ,  Zhuang Yao ,  김현진 외 1명

한국미생물·생명공학회지

2019 .01

Characterization of Lactic Acid Bacteria Having Antibacterial and Potential Probiotics Activity Isolated from Traditional Fermented Foods

Hee Gun Yang ,  Gwang Su Ha ,  Myeong Seon Ryu 외 5명

한국미생물학회 학술대회논문집

2021 .08

Viral Community Depending on Geographical Origins of Fermented Vegetable Foods and Their Effect on Human Gut Microbiota

Mi-Ja Jung ,  Jin-Woo Bae

한국미생물학회 학술대회논문집

2019 .04

Genomic and Functional Characterization of Halotolerant Yeast Species from Korean Traditional Fermented Foods

Su Jin Yoo ,  Da Min Jeong ,  Byung Hee Chun 외 4명

한국미생물학회 학술대회논문집

2020 .10

Characterization of Various Fungi Isolated from Korean Traditional Meju for Taste Enhancement of Fermented Soybean Foods

So-Won Lee ,  Oh-Cheol Kim ,  Jiye Hyun 외 5명

한국미생물학회 학술대회논문집

2020 .10

Screening and Characterization of Bacillus Strains as Potential Starter Cultures for the Fermentation of Doenjang, a Korean Fermented Soybean Paste

Byung Hee Chun ,  Ji Young Jung ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2015 .04

Starter Cultures for Kimchi Fermentation

Tae-Woon Kim

한국미생물학회 학술대회논문집

2015 .04

Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation

Kim Su-Ji ,  Ha Sanghyun ,  Dang Yun-Mi 외 3명

Journal of Microbiology and Biotechnology

2024 .03

Comparison of Microbial Community Profiling on Korean Salting Foods, Kimchi and Jeotgal, Using Next Generation Sequencing

Gwang Su Ha ,  Jin Won Kim ,  Su-Jin Shin 외 2명

한국미생물학회 학술대회논문집

2021 .08