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

Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang)

Hye Hee Jeon ,  정지영 ,  Byung-Hee Chun 외 5명

Journal of Microbiology and Biotechnology

2016 .01

Complete genome sequence of Bacillus licheniformis strain 0DA23-1, a potential starter culture candidate for soybean fermentation

Do-Won Jeong ,  Byunghoon Lee ,  Sojeong Heo 외 2명

미생물학회지

2018 .12

Chemical Characterization of Oligosaccharides in Fermented Soybean Paste, Doenjang and Soy sauce, Ganjang

이혜영

한국분석과학회 학술대회

2019 .11

된장 제조를 위한 바로 사용 종균의 개발

이은진 ,  이인형

한국미생물·생명공학회지

2019 .01

Starter Cultures for Kimchi Fermentation

Tae-Woon Kim

한국미생물학회 학술대회논문집

2015 .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

Flavoring Properties of Bacterial and Yeast Strains Isolated from Korean Fermented Soybean Foods (Doenjang and Ganjang)

Yu Jin Pa ,  k ,  Byung Hee Chun 외 1명

한국미생물학회 학술대회논문집

2019 .04

연령에 따른 여성들의 된장에 대한 인식과 이용실태 : 대구지역 중심으로

백현영 ,  곽은정 ,  정현숙 외 1명

동아시아식생활학회지

2016 .08

지역별 전통된장과 개량된장의 품질특성

박선영 ,  김슬기 ,  홍상필 외 1명

한국식품조리과학회지

2016 .01

Starter Cultures for Kimchi Fermentation

이모은 ,  장자영 ,  이종희 외 3명

Journal of Microbiology and Biotechnology

2015 .01

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

Inhibition of Bacillus cereus Growth and Toxin Production by Bacillus amyloliquefaciens RD7-7 in Fermented Soybean Products

Hye Sun Choi ,  Jeong Seon Eom

Journal of Microbiology and Biotechnology

2016 .01

Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation

Kim Dong Hyun ,  Chun Byung Hee ,  Lee Jae-Jung 외 8명

Journal of Microbiology and Biotechnology

2024 .03

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

김정아 ,  Zhuang Yao ,  김현진 외 1명

한국미생물·생명공학회지

2019 .01

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

Complete genome sequence of Enterococcus faecalis strain DM01, a potential starter culture candidate for soybean fermentation

Sojeong Heo ,  Jong-Hoon Lee ,  Do-Won Jeong

미생물학회지

2019 .09

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