Complete genome sequence of Limosilactobacillus fermentum JNU532 as a probiotic candidate for the functional food and feed supplements

김보근 ,  Ziayo Meng ,  Xiaoyue Xu 외 5명

한국축산학회지

2023 .01

Anti-Inflammatory Effect of Probiotic Limosilactobacillus fermentum OTG1035

Jiheon Kim ,  Hye-Jin Kim ,  Joo Hyun Lee 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Viability and Probiotic Activity of Starter Cultures for Soy-Yogurt Fermentation in an In Vitro Gut Model

Seung Hee Han ,  Hyun Bin Seong ,  Nam Soo Han

한국식품영양과학회 학술대회발표집

2024 .10

Complete genome sequence of candidate probiotic Limosilactobacillus fermentum KUFM407

김보근 ,  Ji yu Heo ,  Xiaoyue Xu 외 7명

한국축산학회지

2024 .07

Evaluation of Anti-obesity Properties of Limosilactobacillus fermentum Isolated from Human Commensal as Postbiotics

Do-Won Pa ,  k ,  Tae Yoon Kim 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Genome analysis of Limosilactobacillus fermentum JN2019 applied to tumeric fermentation for animal feed

유희섭 ,  Cheng-Chung Yong ,  Sejong OH

한국축산학회지

2021 .09

Fermentation characteristics of soy yogurt manufactured by addition of ‘Seomoktae’ soybean

Eun Ah Sim ,  Seon-Young Kim ,  Sangnam Kim 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Effects of Limosilactobacillus fermentum and Lacticaseibacillus paracasei on the Alleviation of Sarcopenia in a Dexamethasone-Induced Murine Model

Geum Na Pyeon ,  Nam Soo Han

한국식품영양과학회 학술대회발표집

2024 .10

Development of probiotic starter for soybean fermentation with flavor improving capacity

Nam Soo Han

한국식품영양과학회 학술대회발표집

2023 .10

프로바이오틱 요구르트의 기준, 규정, 검출에 관한 현황 및 전망: 총설

천정환 ,  서건호 ,  김태진 외 6명

Journal of Dairy Science and Biotechnology

2023 .03

Preparation and Quality Characteristics of Yogurt Added with GABA Fermentation

Soo Ae Kim ,  Dae Yong Lee ,  Yoo Seung Jin 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea

Kang ,  Seok-Seong ,  Kim 외 3명

Food science of animal resources

2019 .01

Evaluation of Commercial Probiotics Isolated from Yogurt as a Functional Starter for Kimchi

Hee Seo ,  Hyeontae Kim ,  Jae Han Bae 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Probiotic Limosilactobacillus reuteri fermented brown rice attenuates anxiety-related behavior and modulates gut microbiota in mice model

Deog-Hwan Oh

한국식품영양과학회 학술대회발표집

2023 .10

Production of isoflavone aglycone fortified soy yogurt

Yeong Hwan Bak ,  Bong Gyoon Seok ,  Hee Jun Kim 외 8명

한국식품영양과학회 학술대회발표집

2022 .10

Effect of Citrus sinensis L. on Fermentation Characteristics and Antioxidant Activity of Yogurt

Ye Rin Shim ,  Minji Cho ,  Dain Kwon 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Enhancing protein digestibility by probiotics administration

Hyeon Ji Jeon ,  Young Hoon Jung

한국식품영양과학회 학술대회발표집

2023 .10

Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria

Lim ,  Eun-Seo

Applied Biological Chemistry

2018 .01

Quality characteristics of soy yogurt produced using proteases and mixed microbial consortia

Pa ,  k ,  Mi-Jung 외 2명

Applied Biological Chemistry

2015 .01

Fermentation properties of rice-added yogurt using two types of blended lactic acid bacteria as a starter

Yun Hwan Pa ,  k ,  Jung Seok Choi

Korean Journal of Agricultural Science

2021 .06