Biosorption of CR Dye by Bacillus sp. SRCM 120569 Isolated from Korean Turbid Rice Wine (Makgeolli)

Jin Won Kim ,  Hee-Jong Yang ,  Gwang Su Ha 외 6명

한국미생물학회 학술대회논문집

2021 .08

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

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

Identification and Characterization of Yeasts Isolated from Korean Nuruk

Kyung-youn Hong ,  Seung-Beom Hong ,  Soon-Wo Kwon 외 2명

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

시판 효모의 종류를 달리하여 제조한 ‘청향’ 와인의 품질 특성

이효영 ,  이하연 ,  권혜정 외 4명

동아시아식생활학회지

2016 .12

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

Physiological Activities of Two Wine Yeasts, Pichia Species Isolated from Crushed Grapes

Sang-Kook Pa ,  k ,  Dong-Min Kim 외 1명

한국미생물학회 학술대회논문집

2016 .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

Characterization of Microbial Communities in Chinese Rice Wine Collected at Yichang City and Suzhou City in China

Yucai Lu ,  Yanli Gong ,  Yajie Li 외 7명

Journal of Microbiology and Biotechnology

2017 .01

A New Isolation and Evaluation Method for Marine-Derived Yeast spp. with Potential Applications in Industrial Biotechnology

Chenyu Du

Journal of Microbiology and Biotechnology

2016 .01

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

Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli

임새봄 ,  Jagan Mohan Rao Tingi ,  ika 외 6명

Journal of Microbiology and Biotechnology

2017 .01

Antimicrobial Activities and Probiotic Properties of Bacillus sp. Strains Isolated from Fermented Cooked Rice

Sultana Mst. Sa ,  min ,  Khatun Maya 외 1명

한국미생물·생명공학회지

2024 .09

Characterization of Acetic Acid Bacteria Strain SRCM102383 Isolated from a Fermented Vinegar

Su A Im ,  Su-Jin Shin ,  Ho Yeon Yang 외 5명

한국미생물학회 학술대회논문집

2019 .04

토종효모를 이용한 복분자 발효주의 바이오제닉아민 함량 및 향기성분 분석

윤해훈 ,  손락호 ,  류은혜 외 1명

한국식품조리과학회지

2015 .01

Isolation and Characterization of Potential Starter Yeasts from Traditional Moroccan Sourdoughs

Aouine Mouna ,  Misbah Asmae ,  Elabed Soumya 외 5명

한국미생물·생명공학회지

2021 .12

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

Antipathogenic Activity of Bacillus amyloliquefaciens Isolated from Korean Traditional Rice Wine

심현수 ,  김명동

한국미생물·생명공학회지

2016 .01