Role of Jeotgal, a Korean Traditional Fermented Fish Sauce, in Microbial Dynamics and Metabolite Profiles During Kimchi Fermentation

Min Young Jung ,  Tae-Woon Kim ,  Changsu Lee 외 7명

한국식품영양과학회 학술대회발표집

2018 .10

Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing

Lee ,  Se-Hui ,  Ahn 외 5명

Applied Biological Chemistry

2015 .01

Characterization of microbial resources of Jeju Island

Yoonji Lee ,  Doseung Lee ,  Yong-Hwan Jung

한국농약과학회 학술발표대회 논문집

2018 .10

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

Metagenomic analysis on chicken from farm to market using 16S rRNA gene targeted sequencing

Yeo Min Kim ,  Jiwon Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Differential anticancer effect of fermented squid jeotgal due to varying concentrations of soymilk additive

Akthe ,  Fahima ,  Cheng 외 5명

Journal of applied biological chemistry

2017 .01

Bacterial Population Dynamics of Korean Cabbage Kimchi with Different Jeotgal, Salt-fermented Seafood

Sung Wook Hong ,  Yun-Jeong Choi ,  Hae-Won Lee 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Potential probiotic activity of Lactobacillus plantarum and Pediococcus acidilactici isolated from traditional korean fermented food Jeotgal and their immune-enhancing effects in RAW264.7 macrophages

A-Yeong Jang ,  Jeongun Choi ,  Su Ji Han 외 6명

한국식품영양과학회 학술대회발표집

2024 .10

발효식품의 마이크로바이옴 분석 기술

차인태 ,  서명지

식품과학과 산업

2017 .03

Fermentation Characteristics of Kimchi with Jeotgal Alternative Materials

Ye-Rang Yun

한국식품영양과학회 학술대회발표집

2019 .10

Korean traditional fermented foods and microbiome

Shehzad Abid Khan ,  Gi-Seong Moon

식품과학과 산업

2022 .12

Analysis of Bacterial Community in the Traditional Doenjang at Jeju area using 16S rRNA Gene Pyrosequencing

Seong-Yeop Jeong ,  Ju-Hee Heo ,  Hee-Jong Yang 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Quantitative microbial risk assessment indicates very low risk for Vibrio parahaemolyticus foodborne illness from Jeotgal in South Korea

최유경 ,  강주현 ,  이예원 외 10명

Fisheries and Aquatic Sciences

2022 .09

Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

Haque ,  Md. Azizul ,  Seo 외 9명

Applied Biological Chemistry

2015 .01

식품 미생물 균총 연구를 위한 최신 마이크로바이옴 분석 기술

권준기 ,  김선균 ,  이주훈

식품과학과 산업

2019 .09

Development of High Value-added Materials Using Functional Microbial Resources from Traditional Fermented Foods

Seong-Yeop Jeong ,  Ju-Hee Heo ,  Hee-Jong Yang 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Effects of Characteristics of Jeotgal on the Volatile Compound and Quality Properties of Kimchi during Fermentation

Ji Yeong Pa ,  k ,  Yun-Jeong Choi 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2016 .10

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

Binna Kim ,  Ve ,  onica Minsu Hong 외 6명

Preventive Nutrition and Food Science

2016 .12