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

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

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

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

Probiotics Isolated from the Korea Traditional Fermentum Foods

Jinok Kwak ,  Eun Sol Kim ,  Gi Beom Keum 외 10명

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

Selection and Genetic Analysis of Bacillus Strains with Potential Probiotics Activity from Traditionally Fermented Gochujang

Myeong Seon Ryu ,  Ji-Won Seo ,  Su-Ji Jeong 외 2명

한국미생물학회 학술대회논문집

2021 .08

한국전통발효식품에서 분리한 Probiotics의 특징 및 Synbiotics 항균활성 효과

문채윤 ,  허문수

한국미생물·생명공학회지

2021 .12

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

Commercial Application of Probiotics Isolated in Korea

Jungwoo Yang

한국미생물학회 학술대회논문집

2022 .10

Validation of Probiotic Species Identification in Probiotic Products Using Real-time PCR Method Based on Large-scale Genomic Analysis

Hae-Yeong Kim

한국미생물학회 학술대회논문집

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

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

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

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 Assessment Systems for Microbial Starters Derived from Fermented Foods

Sojeong Heo ,  Seungeun Oh ,  Yu 외 4명

한국미생물학회 학술대회논문집

2022 .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

Screening and Fermentation Characteristics of Bacillus sp. with High Amylase and Protease Activity Isolated from Traditional Nuruks

Min Ju Pa ,  k ,  Sung Wook Han 외 5명

한국미생물학회 학술대회논문집

2016 .04