Dynamics of Microbial Communities and Metabolites of Doenjang, a Traditional Korean Fermented Soybean Paste, during Fermentation

Dong Min Han ,  Byung Hee Chun ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2020 .10

Microbial community succession and oligosaccharide changes during Meju fermentation

Hyun Ji Lee ,  Eunhye Jo ,  Jugyeong Min 외 2명

한국분석과학회 학술대회

2022 .11

Microbial community succession and oligosaccharide changes during Meju fermentation

Hyun Ji Lee ,  Eunhye Jo ,  Jugyeong Min 외 2명

한국분석과학회 학술대회

2022 .11

Microbial Metabolite in Metabolic Diseases and Drug Responses

A ,  a Koh

한국미생물학회 학술대회논문집

2021 .08

Effects of Temperature on Bacterial Communities, Metabolites, and Flavoring Compounds during Kimchi Fermentation

Ju Hye Baek ,  Kyung Hyun Kim ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2019 .04

Metabolomics Based Interpretation of Microbial Fermentation

Choong Hwan Lee

한국미생물학회 학술대회논문집

2016 .04

Optimization of a Fermentation Process to Improve Microbial Production of Heme

Kyeong Rok Choi ,  Hye Eun Yu ,  Hoseong Lee 외 1명

한국미생물학회 학술대회논문집

2022 .10

Microbial Niches in Raw Ingredients Determine Microbial Community Assembly during Kimchi Fermentation

Hye Seon Song ,  Tae Woong Whon ,  Se Hee Lee 외 2명

한국미생물학회 학술대회논문집

2020 .10

Properties of Tetragenococcus halophilus Strains Isolated from Myeolchi (anchovy)-jeotgal

김정아 ,  Zhuang Yao ,  Venkatesh Pe 외 3명

한국미생물·생명공학회지

2018 .01

Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-centered Metatranscriptomics

Byung Hee Chun ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2020 .10

Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-centered Metatranscriptomics

Byung Hee Chun ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2020 .10

Microbial Metabolites as Inter-Kingdom Signaling Messengers

A ,  a Koh

한국미생물학회 학술대회논문집

2020 .10

Changes in Microbial Community during Kimchi Fermentation Process by Carbon Dioxide Treatment

Seung Woo Ahn ,  Se Hee Lee ,  Che Ok Jeon 외 1명

한국미생물학회 학술대회논문집

2019 .04

Changes in Microbial Community during Kimchi Fermentation Process by Carbon Dioxide Treatment

Seung Woo Ahn ,  Se Hee Lee ,  Che Ok Jeon 외 1명

한국미생물학회 학술대회논문집

2019 .04

일본 소비자의 혁신성과 신제품 소스에 대한 소비 행동 분석

김수진 ,  유선영 ,  이민아 외 1명

대한지역사회영양학회지

2019 .10

Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation

Se Hee Lee

한국미생물학회 학술대회논문집

2016 .04

Metagenome and Metatranscriptome Analysis Reveal the Key Microbes and Metabolic Features during Fermentation of Ganjang, Korean Traditional Soy Sauce

Byung Hee Chun ,  Hyung Min Kim ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2019 .04

Changes in the Microbial Community of the Mottled Skate (Beringraja pulchra) during Alkaline Fermentation

박종빈 ,  김수진 ,  김은배

Journal of Microbiology and Biotechnology

2020 .01

Characterization of in-vitro generated metabolites of Thymosin β4 by LC-MS/MS with synthesized standards

Khandoke ,  Asiqu ,  Rahaman 외 5명

한국분석과학회 학술대회

2021 .05

토복령 추출물을 첨가한 소스의 항산화 활성 및 저장 중 품질 특성

김현수 ,  황태영 ,  안정좌

한국지역사회생활과학회지

2015 .08